MONTHLY CAKE DECORATING MAGAZINE

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ISSUE 82
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JULY 2019 £4.20 / $8.99

8 CAKE
Tutorials
EASY TO
FOLLOW
STEP -BY-STEP
ADDING D
ETAILS

BBQ Cake

COVER YO
UR
CAKE

* TOP TIPS
Under the Sea * EXPERT ADVICE
* COMPETITIONS
*CAKE TRENDS

Makethis
Hippo Holiday
Summer Beach Cake!
ISSUE 82 | JULY 2019

The complete cake decorating solution

2 MAGAZINE
 My
ISSUETop Picks
80 | MAY 2019

EDITOR'S LETTER 23

Welcome to the Summer Holiday edition of Cake Masters

Magazine! In this issue, we have a variety of sunny and
colourful designs and some great features.
Our front cover star this month is Laura Loukaides Cakes in association with Renshaw
Academy. We love the fun hippo design and the small details give a really summery
feel! Learn how to cover the cake, create the hippo and use Rainbow Dust products
for the bright colours. Other tutorials include the eye-catching Under the Sea cake by
Alice Kayley from Karen Davies Sugarcraft where you can learn to use Karen Davies
Sugarcraft moulds to produce a range of sea themed decorations. There is also the
gorgeous Summer Beach cake by Cotton Clouds where you can master palette knife
and fondant techniques.

This month, we’ve got a special product feature all about

12
the colour blue, which is really on-trend this year! With a
whole array of products from pastes and gels, cake stands
and cake toppers, paints, stamps and loads more, we’ve 54
got everything you’ll need to make a really stunning blue
themed design! Another feature we have is all about The
Royal Masters, Eddie Spence MBE and Michael Lewis-
Anderson, and how they recreated Queen Victoria's
wedding cake.

We’ve also got a really emotional and important feature

from Rosie Cake-Diva about her journey to Iraq with Khalsa
Aid. She learned about the heartbreaking things the Yazidi
community has gone through and tells us how we can help.

Finally, you could win in our big monthly competition!

We've got a truly awesome prize this month – an Agbay Jr.
12” Single Blade Cake Leveller worth £189.99 from Cake
Stuff! To find out, check it out on page 82.

Best wishes,

Rosie x
Rosie Mazumder, Editor
editor@cakemastersmagazine.com Subscribe Today!
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 ISSUE 82 | JULY 2019

Welcome to the Summer Holiday edition of the magazine!

On the Cover Inside are lots of easy to follow tutorials and cakespiration.

Every Issue Features

10 Baking Wish List 17 5 Minutes With...
Check out this month's Porsha Kimble
18 products in our wish list! 22 Cake Classes 2019
60 Ask the Expert Check out this variety of
46 Viki Kane with Renshaw classes you can attend in 2019
Americas 28 Hands-on with... Renshaw
73 Product Review Get some top tips for using
12 We test out Rainbow Dust a range of products and
Sugar Crystals techniques such as modelling!
76 Social Snippets 37 Cakes & Khalsa
23 Amazing cakes we have Rosie Cake-Diva went to Iraq
spotted online with Khalsa Aid – read about
Essential Information the emotional trip
Our tutorials are divided into simple
77 Book Reviews
steps with an image to accompany
We review some of the latest 41 Blue Product Guide
books out right now Blue is so on-trend this year
part of the process. We have difficulty
so we've collected a range of
ratings for the different levels of 77 Found & Followed products for you!
project. One piping bag is the easiest Check out these wonderful
and four is the most advanced. cakers we're following online 45 Cake Masters Awards
Sponsor Spotlight
81 Stockists Renshaw - Headline Sponsor
Take a look through our
list of worldwide cake 56 Collaboration
All templates for tutorials can be found decorating supplies stockists Check out the Twisted Treats
on our website collaboration
www.cakemastersmagazine.com 83 In Our Next Issue
Sneak peek at our August 61 Cake Masters Awards
If you would like to be featured
issue! Sponsor Spotlight
in Cake Masters Magazine, join JSA - Cookie Award Sponsor
our contributors list to be sent
email updates of how you can get
involved. Sign up via our website,
23 68 SoFlo 2019
Check out the awesome Live
under the ‘Contact Us’ tab. Build from our SoFlo 2019
stand!
Keep in Touch
70 Collaboration
Like our Facebook page
Take a look at the Italian Sugar
Facebook.com/CakeMasters Dream collaboration
Follow us on Twitter @CakeMasters
78 The Royal Masters
Follow our boards on Pinterest Eddie Spence MBE and
Pinterest.com/cakemasters Michael Lewis-Anderson
Follow us on Instagram @cakemasters
recreated Queen Victoria's
wedding cake
Sign up to our email
newsletter via our website 80 Business Bites
www.cakemastersmagazine.com *NEW* feature with lots of top
tips and business tricks!

4 MAGAZINE
 OurISSUE
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82 | JULY 2019

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Agb r. 12 www.cakemastersmagazine.com
de
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e er
ll
Front Cover Star
Cake Levh
Laura Loukaides in association with
Renshaw Academy
wort
from
£189.99 uff !
41
Editor
Cake St
Rosie Mazumder

82 editor@cakemastersmagazine.com

Editorial Team
Hannah Beeson
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UIDE
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UCT G
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Published by:
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© COPYRIGHT Cake Masters Limited 2016

Product Review No part of this magazine nor any supplement may

be copied or reproduced, nor stored in a retrieval
Rainbow Dust Sugar Crystals system by any means without prior specific written
authorisation given by the publisher.

Tutorials Recipes Competitions

12 Under the Sea 6 White Rabbit Cakes 82 Solve the Sudoku!
Alice Kayley from Karen Win an Agbay Jr. 12” Single
8 Nut Brittle Cake
Davies Sugarcraft Blade Cake Leveller worth
£189.99 from Cake Stuff!
18 Hippo Holiday
Laura Loukaides Cakes in
association with Renshaw
Academy
54 63 46
23 Summer Beach
Cotton Cloud
30 Fun at the Beach Cupcakes
Sugar Daze
46 BBQ Cake
Master Tort
54 Palette Knife Buttercream
Flowers
Cakes 'n' Sprinkles in 30
association with Sweet
Stamp
63 Summer Garden
Emily Hankins Cakes
74 Stained Glass Summer
Cookie
Sonja's Sweet World

WWW.CAKEMASTERSMAGAZINE.COM 5
ISSUE 82 | JULY 2019
White Rabbit Cakes
Makes 24
FOR THE CAKE:
50g pistachios, toasted
50g butter, softened
50g light muscovado sugar
1 egg, at room temperature
50g self-raising flour
1 tsp ground cinnamon
Finely grated zest of ½ orange
50g finely grated carrot (about ½ medium
carrot)
12 pitted soft-dried dates (50-100g)
FOR THE MARZIPAN:
100g desiccated coconut
½ egg white, at room temperature (15-
17g; reserve the rest of the white for
decoration)
2 tsp lemon juice
100g icing sugar
½ tsp freeze-dried strawberry powder
FOR THE DECORATION:
50g desiccated coconut
FOR THE BUTTERCREAM:
50g butter, softened
100g icing sugar, sifted
½ tbsp lemon juice
½ tsp lemon extract
75g full-fat cream cheese
24 hole mini muffin tin
24 gold foil mini muffin cases
Curved edge modelling tool, or wooden
latte stirrer
Medium paintbrush
Large piping bag with optional 1.5cm
round nozzle
Preheat the oven to 180°C/160°C fan/gas
4. Line the muffin tin with the foil cases.
After toasting the pistachios, set aside 24
whole nuts and chop the rest.
Using a hand-held electric whisk (it’s
tricky to beat this small a quantity in a
freestanding mixer), beat the butter and
sugar together for 5-10 minutes or until
the mixture is very light and creamy and
a pale café au lait shade.
Break the egg into a mug or jug and beat
with a fork. Gradually add the egg to the
butter and sugar mixture, beating well
after each addition. Sift the flour and
cinnamon into the mixture and fold in.
Finally, stir through the orange zest,
carrot and chopped pistachios.
6 MAGAZINE
Spoon the mixture into your cases,
dividing it equally. Cut the dates in half
lengthways and stuff each half with one
of the reserved whole pistachios. Press a
stuffed date, cut side up, into the centre
of the mixture in each case (if some or
all of your dates are very long, you might
need to cut them down to fit into the
cakes). Use a teaspoon to cover the dates
with cake mix.
Bake for 10-12 minutes or until the
cakes have risen and a skewer pushed in
(around the dates) comes out fairly clean.
Leave to cool in the tin for 10 minutes
before transferring the cakes, still in
their foil cases, to a wire rack to cool
completely.
While the cakes are baking and cooling,
make your coconut marzipan. Put the
desiccated coconut in a food processor,
or coffee or spice grinder, and grind
to a really fine powder (in batches, if
necessary). Put the egg white into a
medium bowl with the lemon juice and
mix together. Sift in the icing sugar, then
add the ground coconut and stir to bring
together into a ball, using a spatula to
pick up all the mixture from around the
side of the bowl.
Remove a quarter of this coconut
marzipan and place in a separate bowl.
Sift in the freeze-dried strawberry
powder through a fine sieve (to remove
any seeds). Knead into the marzipan to
tint it a pale pink. Add an extra drop of
lemon juice or egg white to moisten,
if necessary. Keep the pink marzipan
wrapped in clingfilm until needed. To
create the rabbit ears, pull 24 pieces from
the remaining white coconut marzipan,
each weighing about 4g. Roll each piece
into a sausage 4cm long and narrower
at one end than the other. Flatten each
shape slightly with your fingertips and
mould into a rabbit ear. Lay the ears on
a sheet of baking parchment or foil and
with the curved edge modelling tool or
latte stirrer, create a lengthways indent
within each rabbit ear.
Pull off 24 little pieces from the pink
marzipan – about 2g each. Roll each piece
between your thumb and forefinger until
3cm long, then press into the indent in
a rabbit ear with your modelling tool or
stirrer. You can use a little lemon juice or
egg white, applied with the paintbrush,
to help the marzipan stick, if necessary.
Leave to set while you create your
rabbits’ tails.
Pull off 12 pieces, about 4g each, from
the remaining white coconut marzipan
and roll each into a hazelnut sized ball.
Place on a plate and holding each ball at
the sides, press down slightly to create a
flat base. Lightly paint these rabbit tails
with egg white and sprinkle over some of
the 50g of desiccated coconut to cover.
Leave to set.
Next make the lemon cream cheese
buttercream. Using a hand-held electric
whisk, beat the butter in a medium bowl
until soft and pale. Sift the icing sugar into
the bowl in batches, working in the sugar
with a spoon before adding the lemon
juice and extract. Beat at full speed until
the buttercream is really light and fluffy.
Finally, beat in the cream cheese for
about a minute (not much more – if you
overbeat at this stage, the cream cheese
could ‘split’ and loosen the buttercream;
if this does happen, place it in the fridge
to firm up slightly).
Transfer the buttercream to the piping
bag fitted with the 1.5cm nozzle; if you
are using a disposable piping bag, you
can just snip off a similar sized opening
from the tip. Pipe the buttercream onto
your cakes in a domed shape, covering
the cake’s surface to ensure a fully
‘white’ rabbit. Sprinkle with the rest of
the desiccated coconut for decoration,
then chill for 15 minutes to firm up the
buttercream slightly. Place two coconut
marzipan ears in the buttercream on 12
of the cakes and a tail on each of the
others.
Recipe from Quinntessential Baking
Frances Quinn
Bloomsbury
Photography by Georgia Glynn-Smith
 ISSUE 82 | JULY 2019

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ISSUE 82 | JULY 2019

8 MAGAZINE

Nut Brittle Cake
Serves 12
FOR THE VANILLA CAKE:
120g unsalted butter, cubed, plus extra
for greasing
125g caster sugar
250g soft light brown sugar
300g plain flour
3 tsp baking powder
½ tsp salt
300ml whole milk
3 eggs
1 tsp vanilla bean paste
FOR THE ALMOND SYRUP:
70g caster sugar
½ tsp almond extract
25ml almond liqueur (optional)
FOR THE BUTTERCREAM:
200g unsalted butter, softened
400g icing sugar
2 tbsp milk
1 tsp vanilla bean paste
½ tsp almond extract (optional)
FOR THE BRITTLE:
200g roasted nuts of your choice,
roughly chopped (I use a mix of
almonds and salted peanuts)
300g caster sugar
Grease three 18cm tins and line
with baking parchment. Preheat the
oven to 180°C/160°C fan/gas 4. I use
smaller tins to give extra height so the
assembled cake looks more impressive.
To make the cake, put the sugars, flour,
baking powder and salt into the bowl
of a stand mixer fitted with the paddle
attachment. Use your fingers to break
up any large lumps of brown sugar in
the mixture. Add the butter in cubes
and then mix on low until it is rubbed
into the dry mixture and has a sandy
texture. Alternatively, rub the butter
into the dry ingredients by hand as if
you were making pastry.
In a small jug, beat together the milk,
eggs and vanilla. Pour down the side
of the bowl with the dry ingredients
and beat until everything is mixed
together. When all the liquid has been
added, beat on high speed for 2 minutes
until really well combined and smooth.
Alternatively, use an electric hand-
held whisk. Divide the mixture evenly
between the tins and bake for 25-30
minutes until golden brown.
While the cake is baking, make the
almond syrup. Put the sugar into a
small saucepan with 50ml of water and
bring to the boil. Simmer for 2 minutes
then remove from the heat. Stir in the
almond extract and liqueur (if using).
Pour into a jug and allow to cool.
Remove the cooked cakes from the
oven and leave to cool in their tins for
10 minutes. Use a skewer or toothpick
to make small holes all over the top of
the sponges then use a pastry brush to
liberally cover in syrup. This helps the
sponge to stay moist and injects nutty
flavour throughout the whole cake.
Leave to cool completely.
To make the buttercream, beat the
butter in a stand mixer fitted with the
paddle attachment, or with an electric
hand-held whisk, for a few seconds to
soften further then add half the icing
sugar. Beat on a low speed until all
the sugar is combined then add the
remaining sugar followed by the milk.
Turn the mixer up to high speed and
beat for at least 5 minutes, preferably
longer, to whip in plenty of air which
creates a lighter buttercream. Mix in the
vanilla and almond extract (if using)
towards the end of the whipping.
To make the brittle, line a baking tray
with baking parchment. Spread the
nuts evenly over the parchment. Put
the sugar into a medium saucepan with
100ml of water. Heat gently over a low
heat until all the sugar has dissolved.
When you can no longer see grains of
sugar, stop stirring immediately and
ISSUE 82 | JULY 2019
turn up the heat. Allow to boil until the
caramel reaches a dark amber colour
before removing and pouring over the
nuts.
Use a palette knife to spread the
caramel and nuts into an even layer
then leave to harden.
Use a palette knife to spread some of
the buttercream onto each cake then
stack the layers on top of each other.
Thinly cover the whole cake with a
small amount of buttercream. This is
called a crumb coat as it locks in the
crumbs and stops them showing on
the final cake. Put into the fridge for 30
minutes to harden.
Take half of the hard brittle and blitz
in a food processor until dusty and in
much smaller pieces. Alternatively, you
could put the brittle into a sealable
plastic bag and bash with a rolling pin
to get a similar consistency. Break the
rest into shards.
Cover the whole chilled cake with the
remaining buttercream using a ruler or
large palette knife to achieve a smooth
finish on the sides. Press the crumbled
brittle around the bottom third of the
cake, arrange the shards on top and
sprinkle over smaller pieces of brittle to
finish off.
Recipe from TWIST
Martha Collison
HarperCollins
Photography by Tara Fisher
WWW.CAKEMASTERSMAGAZINE.COM 9
ISSUE 82 | JULY 2019

The FunDustic dusts from

Fractal Colors are some of
the finest colouring powders
currently available on the The Cake Support Pin is
market. The 58 vivid shades a revolutionary new cake
blend to your will due to the dowel that is not only
extremely small particle size. easy to measure and cut
Whether you're trying to create but fully recyclable too.
a very light and subtle colour It’s made in the UK and
gradient or a deep and rich endorsed by Dawn Butler
shade with flawless coverage, of Dinkydoodle Designs.
you'll find them to be the Pack of 8 £3.50
ultimate option. Pack of 15 £20
£2.50 www.dinkydoodle.co.uk
Fractalcolors.co.uk
Sugarandcrumbs.co.uk

You can now create beautiful lettering

effortlessly with Sweet Stamp. Sweet
Stamp includes sets of individual letter
stamps that you emboss and paint.
There are loads of styles and sizes to
choose from.
Worldwide delivery
£24.52-£43.29
Amycakes.online

When you want your creations to look and taste amazing,

use Renshaw Belgian Chocolate Modelling paste. A
versatile paste containing 27% Belgium Chocolate, it
remains flexible for a longer period of time so you can
add fine detail. It sets firm and provides a great finish
and taste.
Available in handy 180g packs
RRP £2.25
Renshawbaking.com

Prices correct at point of printing

10 MAGAZINE

Create attractive seaside accessories quickly and
easily with the Seaside Accessories Mould! Giving
you four different fish, five different shells, a
starfish and a sea horse, it’s perfect for creating
nautical cakes, cupcakes and cookies!
£19.99
Karendaviescakes.co.uk
The King Pin is a weighted rolling pin. The stainless steel
handle stays static as the weighted barrel rotates to roll
out your sugarpaste or dough. The whopping 3kg (6.6lb)
weight of the pin does the hard work for you, no more
arm ache! Great if you have wrist, arm or back problems.
£89.99
Thecakedecoratingcompany.co.uk
Poly-Dowels are the cake artist’s choice for stacking
cakes. The internal channel is designed for maximum
compression support and will provide all the support you
need. They are easy to cut and conform to
what you need.
Prices vary
Poly-dowels.com
ISSUE 82 | JULY 2019
Rainbow Dust’s range of stunning edible Powder Colours
cover the whole colour spectrum. Powder Colour is incredibly
versatile, either use as a dry powder with a paintbrush to dust
edible flowers, make a food safe paint by mixing with alcohol
or create a beautiful oil paint consistency to paint on dark
sugarpaste or chocolate by mixing with melted cocoa butter
– an oil burner is ideal to use when mixing with cocoa butter.
Available from all good sugarcraft retailers.
£2.15
Rainbowdust.co.uk
Enchant your guests with
these adorable Truly
Alice Teapot Cake Stands
which feature a whimsical
design inspired by Alice in
Wonderland. Each pack
includes six 8cm high cake
stands.
£6
Talkingtables.co.uk
These gorgeous 100% edible flakes are random shapes
and sizes to create an amazing light catching sequin
effect and are very much on-trend for this year’s
wedding cake designs. Available in 12 stunning colours,
they are quick and easy to use, producing breathtaking
results in little time and at very little cost.
6g pot £3.95 (£4.99 RRP)
Cake-stuff.com
WWW.CAKEMASTERSMAGAZINE.COM 11
ISSUE 82 | JULY 2019

r t h e S e a
Unde s Sugarcraft -
y, Karen Davie
tutorial

-By A li c e Kay le

Alice Kayley, from Karen Davies Sugarcraft, is a

British cake artist and Karen Davies’ daughter. Alice
was influenced as a child after watching her mum
and attending demonstrations and cake shows with
her across the country. Alice joined the company
four years ago and now designs her own moulds
and cakes, showcasing them at shows and through
magazine tutorials.
For more information, visit:
12 MAGAZINE www.karendaviescakes.co.uk
 ISSUE 82 | JULY 2019

Difficulty Rating Equipment Required

• Mermaid and fin • Dresden tool • Crystal Colors Salsa Beat
templates • Scalpel • Fractal Colors
• Karen Davies • Drying sponge Sparkling Rose
Sugarcraft Autumn • No.4 piping nozzle • Rainbow Dust Edible
Leaf Mould • Paintbrushes Silks: Crushed Pine,
• Karen Davies • Ball tool Gold, Silver, Pearl
Sugarcraft Seaside • Rolling pin White
Accessories Mould • Cutting wheel • Edible glue
• Karen Davies • Saracino flower paste • Royal icing
Sugarcraft Wild • Karen Davies • PME Edible Glaze
Meadow Mould Sugarcraft Sugarpaste Spray
• Karen Davies • Alcohol • PME Edible Lustre
Sugarcraft Royal Icing • Black edible food pen Spray
Essentials Mould • Sugarflair Skintone gel • Trex
• Karen Davies colour
Sugarcraft Rustic • Rainbow Dust ProGels:
Driftwood Mould Turquoise, Grey TOP TIP
(optional) • Powder colours: Be sure to dust all
• Karen Davies Orange, Purple, Pink, your moulds with
Sugarcraft Sugar Shells Blue, Green, Red, cornflour and tap
Mould (optional) Black, White, Brown out any excess
before each use.
• Tracing paper • Rolkem Pastel Blush
• Pencil Green

Step 1.
1 2
Carefully trace the mermaid template
onto tracing paper using a pencil or
edible marker.

Step 2.
Colour flower paste skin colour. Rub a
thin layer of Trex onto a smooth work
surface and roll the paste thinly.

Step 3a.
Place the tracing paper on top of the paste,
pencil side down. Pin in place if you wish.
3a 3b

Step 3b.
Trace over the top with the dresden tool
or something with a sharp point. Not too
sharp and don’t press too hard or you will
tear the paper.

Step 3c.
Peel back to reveal the image, this will be
a reverse of the template.
3c 4
Step 4.
Use the scalpel to carefully cut around
the outside of the image. Remove excess
paste and place the mermaid onto
sponge to dry.

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ISSUE 82 | JULY 2019

Steps 5a & b. 5a 5b
Trace the tail fin templates. Colour flower
paste turquoise and repeat Steps 2 - 3c.

Step 5c.
Use the scalpel to cut around the outside
of the fins. Remove excess paste.

Step 5d.
Use the black edible food pen to carefully
draw over all the lines on the fins.

Step 5e.
5c 5d
Place the fins onto sponge to dry. Shape
the fins by placing more sponge or
kitchen paper underneath.

Step 6a.
Once the mermaid is dry, carefully draw
over the lines with the black food pen.

Step 6b.
Mix Sparkling Rose powder with alcohol
to turn into a paint. Make sure it isn’t too 5e 6a
runny otherwise it will bleed. Use a thin
paintbrush to fill in the lips. Fill in the top
with Crushed Pine and the centre in gold.

Step 6c.
Paint the hair with Salsa Beat powder.
Once dry, shade the hair with dry white
and brown powders. Shade the body in
areas that would have shadow and light.
Rub powder colours into kitchen paper
before brushing over. 6b 6c

Step 7a.
Colour Karen Davies Sugarpaste
turquoise. Roll a small piece of paste
slightly thicker than the depth of the
mermaid’s body. Use the cutting wheel
to cut out a piece as shown and attach
underneath the hips with edible glue. Roll
a tapered sausage of paste for the tail.

Step 7b. 7a 7b
Position the tail and check for size. Use
your fingers to stroke around the edges of
the tail to create the curve of the bottom
and make sure the tail meets the two hip
pieces. Bend the paste where the knees
would be. Use your fingers to gently
shape and create a slight knee shape.

Step 8a.
Use the thin end of the no. 4 piping
nozzle to create scales. Don’t press the 8a 8b
full circle into the paste, hold at an angle
so you only indent the paste with half the
circle. Also add scales to the hip pieces.

Step 8b.
Use Pearl White, Gold, Crushed Pine and
Pastel Blush Green powders to paint scales
on the tail. Just keep alternating colours.
Don’t attach the tail to the body yet.

14 MAGAZINE
 ISSUE 82 | JULY 2019

Step 9a.
9a 9b
Colour Karen Davies Sugarpaste in grey.
Roll a ball and use the palm of your hand
to gently flatten. You want the back to be
as flat as possible.

Step 9b.
Use your fingers and the dresden tool to
pinch and shape rock like features on the
front surface of the paste and around
the edges.

Step 9c.
9c 10
Colour the rock with black powder to
create shadow and white for highlights.
Spray with clear glaze.

Step 10.
Attach the rock in the centre of the base
of your second tier. Place the tail on top
of the rock. You may have to reshape the
rock in areas to accommodate the tail.
Once you’re happy, mark where to attach
the mermaid’s body. Take the tail away 11
and attach the body with royal icing.
Attach the tail.

Step 11.
Cover the cake board in Trex. Sprinkle
over brown sugar for a sand effect.

Step 12.
Colour 5-6 pieces of sugarpaste in
different bright colours ready to mould
coral and fish. 12 13a

Steps 13a & b.

Roll a sausage of paste and mould the
branch from the Autumn Leaf Mould.
Start at one end and use your fingers to
work the paste up the branch. Keep the
back of the paste flat and you’ll feel the
raised areas where you need to stroke
away the paste to create gaps between
the branches. Peel the mould back to
release the branch. Mould 5-6 of these 13b 14a
in different colours. You can also make
different sizes by not filling the whole
branch with paste.

Steps 14a-c.
Mould the berries from the Autumn Leaf
Mould. You don’t need to mould the
branches on the large bunch, just the
berries. Make groups of berries all in one
colour. Once moulded, use the ball tool to
indent each berry to look like coral. 14b 14c

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ISSUE 82 | JULY 2019

Step 15. 15 16a

Mould ferns and mimosa from the Wild
Meadow Mould all in different colours.
Shape by bending and allowing to dry.
Mould leaves in green.

Steps 16a & b.

Mould 6-8 fish from the Seaside
Accessories Mould. Paint the eyes with
black powder or the edible food pen.
Dust the fins and create patterns on the
body using powders.
16b 17a
Steps 17a & b.
Mould 15-20 shells from the Seaside
Accessories Mould, Driftwood Mould
and/or Sugar Shells Mould in white.
The large Sugar Shells Mould can mould
individual shells from within the design.
Dust shells using black, pink and Salsa
Beat powders. Spray with lustre to finish.

Steps 18a & b.

Once the coral is dry, attach around the 17b 18a
bottom tier with royal icing. Trial the
decorations before attaching. Carefully
attach coral around the mermaid’s rock
coming out from behind her and even to
the front of the rock.

Step 19.
Attach the fish swimming around the
bottom tier.

Step 20. 18b 19

Attach larger shells around the cake
board. Smaller shells can be incorporated
in with the coral.

Step 21a.
Use turquoise paste to mould waves from
the Royal Icing Essentials Mould. The two
pieces shown are a mirror image of each
other. Group separately as you mould so
you don’t get confused.
20 21a
Step 21b.
Paint over the top of the waves with
white powder.

Step 21c.
Attach the waves around the base of the
second tier starting from the mermaid’s
rock. Attach so the tapered end is coming
away from the rock and then attach the
next piece so it overlaps.
21b 21c

For more information, visit:

www.karendaviescakes.co.uk

16 MAGAZINE
 ISSUE 82 | JULY 2019

5 MINUTES WITH...

Porsha Kimble

Early Beginnings Touring America

Q: When did your cake journey begin?
A: My journey began when I got let
go from my job. I had just began taking
Wilton classes. My then boss told me
to try making cakes as a business while
I was out of work. He told me that
social media was the new wave of free
advertising. Looks like he was right! I
kept going and never stopped.
Brown Sugar Cake Retreat
Q: Tell us about the Brown Sugar Cake
Retreat
A: The BSCR is about allowing people
in the sweet industry that want to
possibly start teaching or showcase
their talent. This platform is to give
them a footing for that concept to see
what it is like as you connect with
followers and other cake/treat makers
in the industry from around the globe.
Being accepted into larger shows can
be intimidating and you do not always
get a chance to teach or showcase your
talents. The retreat is for the those new
to the demonstration and teaching
world. It gives them a platform to shine.
A Cake for You
Q: If you could have any cake artist
make your birthday cake, who would
it be?
A: Shannon Bond. Her cakes are clean,
overly beautiful and elegant. I love her
style and admire her work.
Cake Heroes
Q: Who are your cake heroes?
A: Ron Ben-Israel, Bronwen Weber,
Don’t Tell Charles, Tortik Annushka,
Mandy Merriman
Q: What have been some
of your best moments
when touring America
with your classes?
A: The best moments of
touring are connecting
with people. To know
the people have the
same interests as me,
from all walks of life,
male and female, is a
powerful and amazing
feeling. It is priceless and
you cannot get that feeling anywhere else.
Favourite Tools
Q: What three tools can you not live without?
A: My hands, my ruler and Crisco.
Life Mottos
Q: What motto/s or mantra/s do you live by?
A: Your business can work if YOU work it!
Cake Wars
Q: What were your best moments on
Cake Wars?
A: My best moments experiencing Cake
Wars was the connections I made with the
other contestants. Not to mention knowing
how fast I can really work under pressure. I
never knew I was capable of that.
Future Plans
Q: What plans do you have for 2019?
A: My plans for the remainder of this year
and into 2020 are to have my Brown Sugar
Cake Retreat grow. I also would like my new
silicone mat to be in cake supplies stores.
Along with encouraging others to live their
best cake life!

Find out more about Porsha and her work:

www.yourcakediva.com
www.brownsugarcakeretreat.com
Instagram @yourcakediva
WWW.CAKEMASTERSMAGAZINE.COM 17
Twitter @Yourcakediva
www.facebook.com/yourcakediva
ISSUE 82 | JULY 2019
Hippo Holiday
By Laura Loukaides, Laura Loukaides Cakes
Laura Loukaides is a self-taught,
multi Gold award-winning cake
artist from Hertfordshire, UK.
She made her first cake in 2012
for her 19th birthday and hasn’t
looked back since! Laura’s
18 MAGAZINE
tutorial
realistically sculpted cakes and
tutorials have been featured in
many international newspapers,
magazines and blogs including
Cake Masters Magazine, Cake
Style and Daily Mail Online.
 ISSUE 82 | JULY 2019

Difficulty Rating Equipment Required

• 6” round x 5” deep • Rainbow Dust Tylo • Fondant smoothers
cake Powder • Small and large rolling
• 10” round cake drum • Rainbow Dust Edible pins
• 1kg Renshaw Extra Glue • Paintbrushes
In association with Baby Blue • Rainbow Dust Edible • Small knife
• 250g Renshaw White Glaze • Aluminium foil
Ready to Roll Icing • Rainbow Dust Glaze • 2” circle cutter
• 250g Renshaw Pastel Cleaner • Dresden tool
Yellow Ready to Roll • Rainbow Dust Pearl • Cornflour
Icing White Edible Silk • Water
• 250g Renshaw Cool • Rainbow Dust Food
Grey Ready to Roll Art Pens: Black, Dark
Icing Gold, Dusky Pink
www.renshawacademy.com

For more information about Laura

and her work, visit:
www.lauraloukaidescakes.co.uk
Instagram @LauraLoukaides

Step 1.
1 2
On a cornflour dusted surface, roll 250g
of white icing to around 1.5mm thick.
Brush the 10” round cake drum with a
light layer of water and cover with the
rolled icing. Trim away the excess icing
and keep in a sealed bag.

Step 2.
Before the icing dries, take a piece of
aluminium foil and lightly crumple into a
ball. Open the ball and lay flat pressing
slightly. Place the foil over the cake drum 3 4
and press into the icing using the fondant
smoother to create a light stone effect.

Step 3.
Using the dresden tool, mark straight
lines all over the board to form tiles.

Step 4.
Take 1kg of blue icing and knead. Cover
the cake smoothing the sides using a
fondant smoother. Transfer to the cake 5 6
drum. Keep excess in an airtight container.

Step 5.
Mix a golf ball sized piece of blue icing
and a small pinch of white. Cut 2” circles
with the cutter and place around the
cake smoothing the edges. Cut smaller
circles freehand using blue icing and
smaller white circles. Take an additional

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ISSUE 82 | JULY 2019

golf ball sized piece of blue icing but add 7 8

a little more white than before to create
a slightly lighter blue. Apply edible glue
around the top edge of the cake, roll a
long rope and apply.

Steps 6 & 7.
Take 250g of grey icing and add a little
tylo powder to strengthen. Take a small
portion of grey icing, roll two long ropes
and apply with edible glue. Using more
of the grey icing, cut shorter lengths and
9 10
apply with edible glue.

Step 8.
For the pool float, take 250g of yellow
icing and halve. Keep one half in a sealed
bag. Shape into a rounded disc and use
your thumbs to form a doughnut shape.

Steps 9 & 10.

Mark a line around the centre and crease
lines using the dresden tool. Add to the
top of the cake with edible glue. 11 12

Step 11.
Taking more grey icing, form a rounded
pear shape adding a strip of thin white
icing around the body as shown. Add to
the centre of the pool float. Roll two thin
ropes and apply for the straps. Add two
tiny button marks using the dresden tool.
Take a small ball of grey icing and dent
just under the halfway mark using the
side of your little finger. Apply to the body 13
using edible glue.

Step 12.
Form a small flat bean shape for the nose
and apply to the front of the face. Mark
two nostrils using the dresden tool. Add
a tiny piece of grey icing under the nose
and dent with the end of a paintbrush to
form the mouth. Add two tiny pieces of
white icing for the teeth. Form two tiny
flat ovals for the ears and apply to the top
of the head using the dresden tool and
edible glue.

Steps 13 & 14.

Flatten two balls of white icing for the
sunglasses and apply to the face. Add
ropes of white icing for the arms and
bridge of the glasses with edible glue.
Using the pink food pen, mark stripes all
around the hippo’s swimsuit. Continue all
around the body and up the straps. Using 14 15
two small pieces of grey icing, form the
arms adding creases using the dresden
tool. Leave one arm facing up.

Step 15.
Take a tiny piece of yellow and grey icing
and mix together to form a dull yellow.
Form into a tiny cone and apply to the
hippo’s hand. Using the gold food pen,

20 MAGAZINE
 ISSUE 82 | JULY 2019

draw waffle lines as shown. Take a tiny 17

16
piece of yellow and blue icing and mix
together to form a light green. Form into
an ice cream scoop shape and apply to
the cone with edible glue. Using the black
food pen, add dots over the ice cream for
dark chocolate chips.

Step 16.
Colour in the sunglasses using the black
food pen as shown.

Step 17.
18
For the beach towel, roll a small rectangle
of yellow icing and roll up one end. Use
the dresden tool to mark a fringe.

Step 18.
For the sun cream bottle, make a light
green icing as before but slightly darker.
Form two rounded rectangles one larger
than the other and stick together adding
a flat white circle to the front for the
label. Once dried, lightly draw a tiny sun
using the fine end of the gold food pen.

Step 19.
Apply the bottle and towel to the cake
board using edible glue. Draw a design on
the towel with the pink food pen.

Step 20.
Add a few ‘splashes’ around the cake
board using tiny amounts of blue icing.
19 20
Step 21.
Brush the top of the cake, pool float,
splashes, rim of the pool, sunglasses and
ladder with the edible glaze. Add a few
ripple marks on the top of the cake using
thin ropes of blue icing and glaze again.

Step 22.
Clean the brush using the glaze cleaner.

Steps 23. 21
To finish, lightly highlight the sun cream,
rim of the pool, ladder and pool float
using the Edible Silk and a dry soft brush.

In association with

www.renshawacademy.com 22 23

For more information about Laura

and her work, visit:
www.lauraloukaidescakes.co.uk
Instagram @lauraloukaides

WWW.CAKEMASTERSMAGAZINE.COM 21
 Cake Class Extravaganza
Up your cake decorating game and learn new skills in 2019!
Check out upcoming classes this year

Rainbow Boot Modelling Class by Emma Jayne

Renshaw Academy, Liverpool, UK
18th-19th July
£300 (includes all tuition, materials and refreshments throughout the two
days, and an apron to wear during class)

Renshaw Academy are excited to welcome back the super talented Emma
Jayne who's coming to the Academy to teach her famous Rainbow Boot
modelling class. During this class, you will learn so many new and very
transferable skills including how to model using Rice Krispies Treats, how to
successfully cover tricky shapes using Renshaw Extra, how to create the 3D
colour splashes, how to use the vibrant range of Rainbow Dust colours using
a Dinkydoodle Airbrush plus much more!
www.renshawacademy.com/courses/rainbow-boot-modelling-class

Abstract Concrete and Watercolour Fiesta

Dawn Welton Cake School, Bermondsey, London, UK
13th July
£450

This July, Dawn Welton welcomes back Thao from Don’t Tell Charles in Mel-
bourne, Australia. During these one day masterclasses, Thao will teach you
how to recreate her signature concrete and watercolour cake, with razor sharp
edges as well as her new abstract buttercream painting technique, and how
to create isomalt sails and chocolate Mexican fiesta themed decorations. Class
students will also be given 30% off Thao’s online courses.
dawnwelton@icloud.com

Dragon Class from Dawn Butler, Dinkdoodle Designs

15th September: Patchwork Cutters, Upton, Wirral, UK
info@patchworkcutters.com
29th September: Angels Kitchen, Cheddar, Somerset, UK
angelskitchen@hotmail.co.uk
www.dinkydoodle.co.uk
£195

Whilst Dawn Butler is known for pushing the boundaries of cake, going
further than one decorator dares with lights, movement and levitation, this
year sees Dawn take things back to basics. She is very passionate about
carving cake and teaching skills that will not only give you confidence to make
great novelty cakes but also ones that make you money. Dawn has a number
of commercial carving classes this year all over the globe and this one day
dragon class is a perfect example. With no structure and no RKT, it’s all cake.

Professional Master Diploma in Cake Baking & Decorating from Rosalind Miller
Cake School
Rosalind Miller Cake School, London, UK
New dates! Starting from 29th July, 30th September & 11th November
From £595 for individual modules & £5555 for full Master Diploma

Learn all the skills and industry know-how from our team, developed by Rosalind’s
experience of over 20 years in the design industry, on the Professional Master Diploma
in Cake Baking & Decorating. Take the full diploma made up of five modules or choose
individual modules to take separately.
www.rosalindmillercakes.com/product/masterclasses
 ISSUE 82 | JULY 2019

Summer Beach

By Star Chan, Cotton Cloud

Mini Projects Instagram @cottonclouddessert
Shorter tutorials teaching you how
to create great decorations for your cakes!
Star Chan was an art teacher as a sugar artist and creative cake
when in 2012, she happened to designer. She lives in Shanghai,
see some really beautiful fondant China. In past years, she has won
cakes online which made her Gold at Cake International.
decide to do it. Now she is known

WWW.CAKEMASTERSMAGAZINE.COM 23
ISSUE 82 | JULY 2019

Watercolour Effect
Step 1. 1 2
Prepare a 12cm square 15cm high cake
and a 14cm square 18cm high cake. Add
water to royal icing and stir until like the
consistency shown.

Step 2.
Divide the royal icing into quarters.
Keep the biggest part white and colour
the other portions in blues and purples.

Step 3.
Apply the lightest purple icing on the 3 4
cake with a palette knife. Keep the icing
a little thicker, irregular and a natural
texture.

Step 4.
Quickly apply the lighter blue icing the
same way. Let the colours blend.

Step 5. 5 6
Use white icing to cover the remaining
part of the cake.

Step 6.
Scratch darker blue icing between
different colours and blend in.

Step 7.
Prepare orange, yellow and white icing 7 9
to cover the upper cake.

Step 8.
Apply the orange icing on the bottom of
the cake, let dry a little and smear the
yellow icing on the upper.

Step 9.
Cover the top of the cake with white
icing and smear the transition place.
Stack the two cakes as shown. 8

24 MAGAZINE
 ISSUE 82 | JULY 2019

Fondant Waves
Step 10. 10 11
Prepare three sausage shapes of
sugarpaste in deep blue, light blue
and white.

Step 11.
Stack together and roll into one.
Stretch and fold three times to make a
mottled strip.

Step 12.
Take some of the mottled strip and roll 12 13
into a thin strip keeping the connect
line clear and straight. Glue and roll
together as a wave.

Step 13.
Repeat to make waves in different
sizes.

Step 14.
Use icing to stick the dry waves
on the cake. 14 15

Step 15.
Apply waves to the cake as shown.

Palm Tree
Step 16. 16 17
Cut the trunk of the palm tree with
brown fondant and texture with a
modelling tool. Create the palm tree
leaves with wafer paper and colour
with green powder colour.

Step 17.
Spray a small amount of water on the
back of the leaves. When the water is
dry, the leaves will form a natural curl. 18

Step 18.
Fix with water.

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ISSUE 82 | JULY 2019

Surfboards
Steps 19a & b. 19a
Cut out surfboard shapes from brown
and blue sugarpaste. Cut lines and
triangles to decorate as flags. Cut
lines, triangles and flowers to decorate
the other surfboard.

Step 20. 19b 20

Fix the surfboards to the cake
with icing.

Jellyfish
Step 21. 21 22
Prepare wafer paper about 8cm in
diameter and a 2cm sugarpaste ball.

Step 22.
Cover the sugarpaste with the wafer
paper and wet to fold. Cut wafer
paper as jellyfish tails and curl with
slightly damp fingers.

Step 23.
Stick the jellyfish tail on the body. 23 24

Step 24.
Use icing to stick the jellyfish on the
cake.

26 MAGAZINE
 5% OFF
ISSUE 82 | JULY 2019

Use code JULYCM

Valid until 31/07/19

THE SUGAR PASTETM

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This sugarpaste is the perfect blend
of great value and amazing quality.
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All 4" high panels that join
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CAKE LACE
Decorative Metallics
Highly metallic, non-toxic
dusts in Gold, Silver and Bronze
for the decoration of non-edible
items. Can be mixed with lemon
extract or alcohol to create a
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WWW.CAKEMASTERSMAGAZINE.COM 27
Hands-on with...
We teamed up with Renshaw to demonstrate the versatility of their products - check out
the range of mini tutorials below! You can find out how to model with Belgian Modelling
Chocolate, use their Petal Paste, work with Ready to Roll Icing, pipe with Royal Icing or
cover a cake with Renshaw Extra!
www.renshawbaking.com
Renshaw Belgian Chocolate Modelling Paste is the ideal choice for finer modelling!
1 2 3

Step 1. Step 2. Step 3.

Divide a portion of Renshaw White
Belgian Chocolate Modelling Paste into
eight pieces. Make various shapes for
the body and limbs of the cow.
Place the head on the body. Add two
small circles of pink icing, or add
Rainbow Dust Pink ProGel to colour the
Belgian white chocolate, for the belly
and mouth. Add the ears, mark holes
for the eyes, nose and smile.
Add the arms and legs to the body then
add two creases to define the hands.
Model Renshaw Belgian Chocolate
Modelling Paste into cow print shapes.

Belgian Chocolate Modelling Paste For a great range of cake decorating

is a versatile modelling paste courses, check out renshawacademy.com
containing luxury Belgian chocolate.
It sets nice and firm but is still
delicious when eaten and remains
flexible for a longer period of time
for adding fine detail. It’s also easy
to colour or airbrush.

Renshaw Petal Paste is perfect for creating beautiful flowers

1 2 3 Renshaw Petal Paste
is a fine, silky smooth
petal paste suitable for
making ultra-fine lifelike flowers,
leaves, bows and frills. It’s easy
to work with and doesn’t dry
out too quickly so is ideal for
delicate sugarcraft work.
Petal Paste takes colour
Step 1. Step 2. Step 3. well and can be dusted
Colour 30g of Renshaw Wet a wire and poke into Pinch the petal edges with Rainbow Dust
Petal Paste with Rainbow the petal. Use a ball tool and twist. Fold some of Strawberry and Ruby
Dust Peach and Ruby to sharpen the petal edge. the petals for the centre, Petal Dusts to add
ProGels. Roll out and cut Use a peony petal veiner shape and set aside the depth and realism
different sized petals. to add texture. others in plastic spoons. for the finishing
Start assembling the petals touches to your
around a stamen. work.
 Renshaw Cassis Ready to Roll Icing is the Renshaw Colour of the Year for 2019!
1 2

Step 1. Step 2.
Take a 5.5” bowl cake, flip upside down Take a ball of Cassis icing and roll into
Renshaw Ready to Roll Icing can
and cover with 500g of Cassis icing. Flip a short rope flattening slightly. Form
be rolled out, hand modelled or
the bowl back over and add a thin disc into the shape of a question mark for
used with cutters and moulds. It
of White icing on top. Apply a thick rope the handle of the teacup. Allow to
is the ultimate versatile choice for
of Cassis icing around the top of the dry before applying to the cake with
covering and decorating cakes,
cake. Apply a thread of Cool Grey icing edible glue. Cut out hearts with a small
cupcakes and cookies.
all the way round. plunger cutter in Cool Grey icing.

Renshaw White Royal Icing is ideal for creating intricate shapes!

1 2 3 TOP TIP
If the icing falls outside
the lines, these can be
removed or pushed
into place using a
paintbrush.

Renshaw White Royal Icing

Step 1.
Create a sketch, such as
this bird design, so you
know it will fit on the
cake. Trace the image onto
greaseproof paper.
Step 2.
Place the tracing over the cake.
With a pin tool, mark out the
design. Remove the paper – you
should be able to see a faint
design on the cake surface.
Step 3. is ideal for covering, piping,
With a plain piping detailed work and run outs
tube, begin to pipe on both cakes and biscuits.
out your design Fine writing and decorations
keeping an even can be achieved by using a
pressure as you pipe. number 1 or 2 nozzle.

Check out how easy it is to cover a cake with Renshaw Extra Ready to Roll Icing!

1 2 3

Step 1. Step 2. Step 3.

Colour a large portion of Renshaw Extra Using two cake smoothers, apply light Once the icing is smooth,
using Rainbow Dust Ice Blue ProGel. Roll to medium pressure to smooth out any carefully trim away the
out until around 4mm thick. Drape over ridges or bumps in the icing. excess.
the cake. Smooth the top edge and sides.

Renshaw Extra is specially formulated to be extra elastic and extra firm. It’s extra firm for
applications requiring greater resistance in the product and extra elastic to enable the
product to stretch over large or sharp sided cakes without tearing. Plus, it tastes delicious!
 c h C u p c a k e s
e B e a
Fun at- tBhy Michelle Becker, Sugar Daze -
tutorial
Michelle is a hobby decorator
based in Bournemouth, UK. She
started cake decorating about
ten years ago after going to her
local college to do a short six
week course and meet some
new people. She got hooked and
ended up doing an ABC cake
course over four years taught by
the amazing Dawn Pennington.
Michelle has won many awards
and placed at both Cake
International and Squires Kitchen
in a variety of categories over the
past eight years. Her most recent
being Cake International 2018
where she won seven Gold and a
Silver and placed 1st, 2nd and 3rd
in cupcakes, 1st and 3rd in cookies
and 3rd in celebration cake.
 ISSUE 82 | JULY 2019

Equipment Required Difficulty Rating

• White modelling paste • Ruler
• 4 x buttercream covered cupcakes • Craft blade/X-acto knife
• Sugarflair paste colours: Christmas Red, • Smoothers
Tangerine, Egg Yellow, Aqua, Azure • Blade and shell tool
Blue, Baby Pink, Gooseberry, Christmas • Stitching tool
Green, Dark Brown • Ball tool
• Squires Kitchen Paste Colours: Daffodil • Silicone modelling tool
• Rainbow Dust Lime Green ProGel • Mini palette knife
• Edible ink pens: black, blue • Paintbrushes
• Rainbow Dust White Edible Glitter • Cocktail stick
• Gold lustre • PME nozzles: no.17, no.2
• Sugar glue • 7.5cm blossom cutter
• Clear alcohol/vodka • Round cutters: 1cm,
• Small amount of royal icing 1.25cm, 2.5cm, 6.5cm
• Knife • 2cm square cutter
• Cornflower pouch • 3.5cm calyx cutter
• Rolling pin

For more information about Michelle

and her work, visit:
www.facebook.com/sugardaze12
Instagram @sugar_dazecakes

Step 1.
1 2
Roll out modelling paste about 2mm thick
and using the 6.5cm round cutter, cut
four discs. Leave overnight to dry.

Priscila Pineapple

Step 2.
Roll a 20g ball of Daffodil modelling paste
and form into a cone. Place onto a work
surface and slightly flatten. Create a
diamond pattern with the blade tool.
3a 3b
Steps 3a-c.
For the towel, form five thin sausages
of equal diameter, three Tangerine and
two white. Lay parallel to each other
alternating so you have Tangerine on the
edges. Gently flatten with a smoother
so they merge and carefully, so as not to
distort the pattern, roll out thinly. With
the craft blade, cut a 7x4cm rectangle and
make fringe on either end with 2mm cuts.
3c 4
Step 4.
Attach the towel and the body of the
pineapple to one of the discs with glue.

Steps 5a-c.
For Priscila’s features and details, you
will need:
Eyes – two small flattened balls of white
paste, two black pupils cut with the no.17

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ISSUE 82 | JULY 2019

tip, two smaller white circles cut with

5a 5b
the no.2 tip and super thinly rolled black
paste for the lashes.
Mouth – 1.25cm black circle divided in
half, small piece of pink for the tongue
and a section of a 1.25cm white circle.
Hair/leaves – ten pieces of both Lime
Green and Christmas Green paste, rolled
into elongated cones tapered to a fine
point. Arrange into a bunch to look like
the top of a pineapple using glue.
Arms/feet – two long cones for arms and
two freeform ovals for feet.
5c 6
Blossoms – six pink blossoms.

Attach the arms, feet and hair to the body

with glue. Adhere the eyes and mouth
and place the blossoms around the top
using glue and the ball tool to make an
indentation in the centre of each.

Step 6.
For the rubber ring, cut a 2.5cm circle
from Aqua paste and a 1cm circle from the 7 8
middle. Soften the edges with your fingers
and make creases with the blade tool.

Step 7.
Attach the rubber ring to the topper with
glue. Pipe a small dot in the centre of each
blossom and on each of the eyes. Sprinkle
edible glitter around the towel for sand.

Sasha Strawberry
9a 9b
Step 8.
Roll a 20g ball of Christmas Red modelling
paste into a cone. Flatten the top. With
the blade tool, create small marks all over
to give the appearance of seeds.

Steps 9a & b.
Roll Christmas green paste, cut two calyx
and roll another tiny piece to form the
stem. Glue the calyx on top of each other,
indent with the ball tool and attach to 10a 10b
the top of the body with glue. Gently curl
some calyx ends with your fingers and
attach the stem with glue.

Steps 10a-c.
For Sasha’s features and details, you
will need:
Eyes – two flattened balls of white paste,
two black pupils cut with the no.17 tip,
two smaller white circles cut with the
no.2 tip and super thinly rolled black 10c 11a
paste for the lashes.
Mouth – 1.25cm black circle divided in
half, small piece of pink for the tongue
and a section of 1.25cm white circle.
Arms/feet – two long cones for arms and
two freeform ovals for feet.
Blossoms – six pink blossoms cut from
thinly rolled white paste.

32 MAGAZINE
 ISSUE 82 | JULY 2019

Attach the facial details, feet and

11b 11c
blossoms with glue, indenting the centres
with the ball tool. Attach the arms last.

Steps 11a-d.
For the sandcastle, take 15g of Egg Yellow
paste, make a 1cm diameter long sausage
and use a smoother to form into an even
shape. Cut four 2cm high turrets and four
small flat bottomed cones for the tops.
The main part consists of a 1x2cm cylinder
and a 1x1.5cm cylinder, 1.75cm disc, larger
flat bottomed cone and an arch shape. 11d 12a
Attach the pieces with glue to form the
middle structure. Use the blade tool to
mark the door and windows. Attach the
turrets around the sides with glue and
make the windows. Cover the sandcastle
with glue and edible glitter.

Steps 12a & b.

For the bucket, take a small piece of Azure
paste and make a cylinder. Flatten both
ends by working the piece between your 12b 13
fingers and work surface. Make an end
slightly narrower. Roll a thin strip of blue
for the top of the bucket and a thin white
sausage for the handle. Glue onto the
bucket and place a small ball of Egg Yellow
paste on the top. Moisten the yellow paste
with glue and sprinkle edible glitter.

Step 13.
For the spade, make a small blue ball,
flatten with the ball tool and tweak to 14 15a
get the shape. Trim off the flat side. Add
a handle made from small rolled out paste.

Step 14.
Glue the sandcastle and Sasha to a topper.
Pipe dots for eyes and the middles of the
blossoms. Glue the bucket and spade and
sprinkle edible glitter for sand.

Wally Watermelon
15b 15c
Steps 15a-e.
Roll a 20g ball of Christmas Red paste,
form into a cone and flatten. Using the
6.5cm round cutter, trim the bottom.
Take pieces of white and Christmas Green
paste and roll out together to about 2mm
so they are the same thickness. Glue the
white paste to the green and trim a side
using the knife to give a clean edge. Attach
to the red piece with glue. Trim off the
excess on both sides to create a triangle. 15d 15e
Steps 16a-c.
For Wally’s features, you will need:
Eyes – two small flattened balls of white
paste, two black pupils cut with the no.17
tip, two smaller white circles cut with
the no.2 tip and super thinly rolled black
paste for the outside of the eyes.
Mouth – 1.25cm black circle divided in

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ISSUE 82 | JULY 2019

half, small piece of pink for the tongue 16a 16b

and a section of 1.25cm white circle.
Arms/feet – two long red cones for arms
and two green freeform ovals for feet.

Add the eyes and mouth with glue then

the feet followed by the arms.

Step 17.
Make tiny teardrops using black paste
with your fingers for the seeds and place
around the body with glue.
16c 17
Steps 18a & b.
For the suitcases, form 10g of Tangerine
paste into a rectangle between two
smoothers. With the blade, make evenly
spaced marks on the front. Form 7g of
Azure paste into a rectangle and mark a
seam around the edge.

Steps 19 & 20.

For the luggage details on the orange case,
roll a piece of black paste thinly and cut a 18a 18b
strip about 3mm wide long enough to go
around the suitcase. Mark the length with
the stitching tool. Cut four wheels with the
no.17 tip and create a handle from a thin
sausage. Attach the black strip first then
the wheels then the handle with glue. For
the blue case, use the same method as for
the black strip. Cut and texture a slightly
thinner strip of white paste, two slightly
wider blue pieces and a white handle.
Glue the white zip around the case. Wrap 19 20
the blue pieces around each end so they
overlap. Cut a point on the ends of both
with the craft knife and mark in holes with
the ball tool tip. Add the handle.

Steps 21a & b.

For the passport and tickets, thinly roll
small pieces of white and red paste. Cut
two squares from the white and one from
the red. Trim a third off the red square.
Fold a white square in half and cut a third 21a 21b
off the non-folded edge. Place the white
folded piece onto the red and fold the red
flap. Using gold lustre mixed with vodka,
paint shapes and squiggles on the cover.
With the other white square, cut in half
and make an impression at the end with
the back of the craft knife. Draw details on
with blue and black edible pens.

Step 22.
Attach Wally, the suitcases, passport 22 23a
and tickets with glue to a topper.

Angus Avocado

Steps 23a-d.
Roll 15g of Gooseberry paste into a
ball, make a fat cone and pinch in the
middle. Work around the edges close to
the surface so you have a flat side and a

34 MAGAZINE
 ISSUE 82 | JULY 2019

rounded side. Roll a piece of Christmas

23b 23c
Green paste and attach to the rounded
side with glue. Trim off the excess paste
with the craft knife and smooth the edges
with the silicone modelling tool. Make an
indentation with the ball tool for a pea
sized brown paste stone and glue in.

Steps 24a-d.
For Angus’ features, you will need:
Eyes – two small flattened balls of white
paste, two black pupils cut with the no.17
tip, two smaller white circles cut with
23d 24a
the no.2 tip and super thinly rolled black
paste for the outside of the eyes.
Mouth – 1.25cm black circle divided in
half, small piece of pink for the tongue
and a section of 1.25cm white circle.
Arms/feet – two long red cones for arms
and two green freeform ovals for feet.

Attach the mouth and eyes then the feet

and arms with glue.
24b 24c
Steps 25a & b.
For the tent, form a 3D triangle with 30g
of Christmas Green paste 5cm long. Cut
out two brown triangles to fit either end
of the tent with a small cut in the middle
of one. Cut a thin rectangle to cover and a
thin black pole. Glue the two brown ends
folding back the entrance and attach the
black pole. Drape the rectangular piece
over and trim the overhang with the craft
knife. Create seams with the stitching tool. 24d 25a

Steps 26a & b.

For the backpack, form a flattened cone
with 4g of Azure paste. Cut a piece of
brown paste with the square cutter and
divide as shown. From black paste, make
two strips for the straps and buttons with
the no.2 tip. Attach the straps then the
largest brown piece to the top. Add the
pockets and buttons with glue.
25b 26a
Step 27.
Arrange and attach Angus, the tent and
backpack to a dried topper with glue.

26b 27

For more information about Michelle

and her work, visit:
www.facebook.com/sugardaze12
Instagram @sugar_dazecakes

WWW.CAKEMASTERSMAGAZINE.COM 35
ISSUE 82 | JULY 2019

36 MAGAZINE
 SPECIAL FEATURE
ISSUE 82 | JULY 2019

Cakes & Khalsa

Rose Dummer, otherwise known as Rosie Cake-Diva, went to Iraq with Khalsa Aid to find
out more about and help the Yazidi community. While she was there, she met a whole
range of people and listened to some truly emotional stories, with some sensitive topics.
Read about her journey and find out how you can support Khalsa Aid.

11 year old Fadiya, pictured standing next to Rose, had only been rescued four days previously.

Rosie Dummer
(aka Rosie
Cake-Diva) has
had a pretty
extraordinary
career. As
a former
helicopter pilot
in the British
Army, you would think she’d her
fill of danger and excitement. But
this award-winning cake artist
and presenter has just returned
from a charity mission with the
Yazidi people of Northern Iraq
which has eclipsed her military
career. And it all started with a
cake!
I do tend to bang on about how cake
brings people together and I’m pretty
sure I bore people with it all the time,
especially in response to that old
phrase ‘it’s only cake!’. For me, it is
definitely not just cake. Making cake has
created friendships and connections I
would never have predicted but even I
didn’t expect it to take me to a warzone
in Northern Iraq. Nor would I expect
it to create the most traumatic but
memorable experience of my life.
It all began with a corporate cake and the girls and women abducted
commission for a store opening. The and enslaved in their thousands. Isis
brief? To make a cake they could declared the Yazidis as fair game! I
present to a local charity. And that is remember seeing the reports of young
how I met Ravi Singh, CEO and founder girls and even children being kept as
of Khalsa Aid, an international charity Isis slaves and being repeatedly raped
he founded 20 years ago based on Sikh and tortured. I remember I was aware
principles of serving others. The vegan of the situation but the news reports
cake made for Ravi, a modern Sikh
Warrior riding to people’s aid, really hit
the spot and it was via this meeting that
he invited me to go with them to see
the work that Khalsa Aid is doing with
the Yazidi community in Northern Iraq.
It’s probably worth pointing out that
I’m not Sikh but something Ravi said
really stuck with me. There are no
Sikhs in Northern Iraq. There are
human beings and when all is said and
done, this is very simple – it’s not about
religion or race but about humanity,
and the Yazidi people have seen the
darkest side of humanity.
What happened to them at the hands of
Isis in 2014 has been officially declared
a genocide. From living normal lives,
they suddenly found themselves
captured by Isis fighters, the Yazidi
men murdered in mass graves, their
community completely decimated Meeting Ravi Singh with his Sikh Warrior Cake.

WWW.CAKEMASTERSMAGAZINE.COM 37
ISSUE 82 | JULY 2019
dwindled and the headlines moved
on. The Yazidi people, still missing
thousands of women and children,
cannot move on so easily.
We may just ‘make
cake’ but we have a
big community, an
audience.
Whilst I was having second thoughts
about whether or not to accept Ravi’s
invitation, something he said really
struck a chord with me. He said that
politically and economically, these
people have nothing to offer the world
and as a result, are probably the people
who are most in need of help. Without
that help, they are being forgotten. So I
found myself thinking ‘what if?’.
What if these missing girls were
European? Would they have slipped off
the news reports so easily? What if they
were American? Would we be leaving
them to their own devices? What if
these were my relatives murdered or
my daughters still held in captivity
being raped on a daily basis?
I started to understand why Ravi had
asked me. We may just ‘make cake’ but
we have a big community, an audience.
I have the ability to raise awareness of
the situation and yes, I can also make a
little cake.
My 21 year old medical student
daughter, Lillie, was also touched
by Khalsa Aid’s mission and was
determined to join me; a frightening
decision for any mother to accept but
one I am immensely proud of her for.
Ultimately, it would prove to be an
education she could not have gleaned
from any textbook or lecture. She
would see seriously ill children living in
tents with little or no access to medical
aid. She would see the hub of an aid
organisation working on the front line
and she would see what happens when
people step up and act.
Travelling with Ravi was an inspiration.
Within the Sikh community, he is
extremely well-known. Khalsa Aid is
all over the world supporting causes
including Indonesian tsunami relief
and Syrian refugee aid. They were
on the scene supporting the Grenfell
Tower survivors in London and will
consistently turn up to unexpected
disaster areas to offer help where they
are able.
38 MAGAZINE
Rosie's daughter Lillie comforts Gaure, who has lost 24 members of her family.
It was in this way that in 2014, Ravi girls who have been brutally raped over
Singh turned up in Dohuk, a Kurdish that time would be hard to stomach
area of Iraq, immediately after the for anyone, let alone a young woman.
genocide. What he saw were thousands But this is what many people from
of Yazidi refugees taking shelter in the Kurdish community have simply
every empty building, under every become accustomed to whilst helping
bridge and seeking shade under every their Yazidi neighbours. With Suzan
tree. The community suddenly had to and our Yazidi driver, Samir, we visited
help 70,000 displaced people who were local government offices to collect
in shock, had nothing to their names information on the girls most recently
and were grieving for the incalculable recovered from Isis hands. With
loss of loved ones. information on these girls, the charity
can place aid where it is best needed.
When Lillie and I arrived in Dohuk with We visited Besse and her family, taking
Ravi five years later, we could see the shelter in a basic structure from which
people who had been helped then by they would have to move imminently.
Khalsa Aid and importantly, we could Besse’s daughter, Fadia, was 11 and
see the people who are in need of help had been recovered from Isis just four
now. days previously. Taken when she was
six years old, Hadia now only spoke
Despite reports Isis
has been defeated in
Syria, they still have
a presence and hold
over 1000 Yazidi girls
as slaves. The job
of saving them very
much continues.
Our days were spent with the
impressive local aid coordinator, Suzan,
a 24 year old Kurdish woman who
was not only fluent in many languages,
but also showed a competence well
beyond her years. Forging relationships
with a decimated and broken
Yazidi community must take its toll.
Interfacing with children who have
been recovered after five years and Lillie helps deliver essential supplies.

Some basic modelling therapy gives the Yazidi
girls a break from the refugee camps.
Arabic and had forgotten her native
language. And who knows what she
has endured? Some children were
treated as slaves, some were raped
and some married off to fighters. Just
last month, it was reported a ten year
old Yazidi girl who is still in Isis hands
is pregnant. But how do you ask an
11 year old like Fadia what she has
experienced. Her return to her family
must be bittersweet. How clear is it
in photos that we are the only ones
smiling?
We delivered basic provisions of course
but Khalsa Aid is also about helping
families to move forward. Building
more permanent shelters was on the
agenda for this trip. Sourcing materials
to build platforms that would prevent
tents from flooding. Contracting
building work to Yazidi people thereby
injecting money into their own
community. Liaising with authorities to
provide water and other essentials.
When we went to see the site within
one of the many refugee camps,
the surprise to me was what I
initially assumed was temporary
accommodation was actually the more
permanent living accommodation
for these people. A tent with access
to water and a toilet is a real
improvement. Imagine that! That is
In the face of the
worst of humanity,
we saw the best of
humanity. We saw
what happens when
people stand up and
support others.
the level at which they are aspiring to
live at the moment and we watched as
every aspect was organised by Khalsa
Aid. This was a very hands-on approach
and we could literally see where all the
money was being put to use.
SPECIAL FEATURE
ISSUE 82 | JULY 2019
We met Gaure who has lost 24
members of her family including her
husband and three sons slaughtered in
the initial genocide. She is indicative of
so many Yazidi women who no longer
have any men to take care of them, so
Khalsa Aid does. And of course, these
women have no choice but to live with
the overwhelming grief of the loved
ones they have lost and the many
girls still missing. Years on, some of
these girls are being rescued. As Isis 18 year old Monalisiya proudly shows off her
has suffered defeats in Syria, they are unicorn cake. It was great to see her smile.
recovering girls and children gradually some piping and modelling and truly
and Khalsa Aid is supporting them. enjoyed themselves. To know of these
girls’ stories was to understand what
It seems a bit crass to talk about a difference a couple of hours of cake
something as trivial as cake when decorating made to their outlook. They
people have suffered such catastrophic lost themselves in their creativity.
upheaval, however, there was sense THEY SMILED! All of them smiled and
With hardly any tools and limited ingredients, the girls still managed to get creative.
to Ravi’s thinking. 16 year old girls
who have just given birth after being
raped, 18 year old girls who have had
to leave babies behind with Isis – these
were the sort of girls being cared for
by Khalsa Aid. But if their life is being
defined by their trauma and the basics
of living, their mental health is a real
issue. They have little to hope for so for
a small part of our trip, Ravi put me to
use to take them out of the camps and
do something fun and creative.
We would spend the days organising
the essential provisions and shelter and
a few hours in the evening playing with
cake and it felt far from trivial. It felt
wonderful. Hosted by a local bakery,
we only had leftover ingredients and
limited tools but the girls learned They loved The Sunday Girl Company aprons!
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ISSUE 82 | JULY 2019
The girls Rosie worked with were the ones
most recently recovered from Isis hands.
they said they wished we could go on
all week. Frankly, so did I. We piped
flowers, modelled unicorns and the
girls got to immerse themselves in their
own creativity. It wasn’t ‘just cake’. It
was light relief. It was therapy. It forged
friendships, spirit and hope.
The girls were encouraged to get creative.
Despite reports Isis has been defeated in
Syria, they still have a presence and hold
over 1000 Yazidi girls as slaves. The job
of saving them very much continues
even as the world assumes its help is no
longer needed. That is simply not the
case, help is desperately needed.
We were also seeing the direct results
of the donations people have made.
The basics of course but also the
sensible investment to help the Yazidis
become self-sufficient again. From the
lady given a sewing machine so she
can support her family to Hadia, the
18 year old given the same support
years ago when her father died, who
now supports her family with her little
clothing business. She no longer needs
the same level of support that she did
thanks to the help she has received.
40 MAGAZINE
18 year old Hadiya supports her family as a
seamstress, having been set up by Khalsa Aid.
We visited a school near Mosul, still a
hotspot for Isis sympathisers. It was
closed to house refugees after the
massacre but is now being rebuilt by
Khalsa Aid. We were seeing children
learning again and true to form, Ravi
and Suzan were assessing and deciding
Near Mosul, the children have a school again
thanks to Khalsa Aid.
on the issues that still needed resolving.
No red tape. No delay. Just a decision
and action. We heard personal stories
that moved us to tears, sobbing as
Samir told us the details of how he
had lost his father and three brothers.
How they had found bodies in mass
graves (we saw pictures of how
The families permanently live in refugee camps.
they identified them) and how they
eventually recovered his sister from
the clutches of an Isis fighter. This was
one story amongst thousands. We were
worried we might be opening wounds
too far. We asked if he minded sharing
his story but his answer was clear, he
wants the world to know. They all do.
It’s important the world knows. So
I watched my daughter sob and we
listened through the tears.
I have always said
that behind every
cake is someone’s
story. My Sikh warrior
cake turned out to be
my story, and Ravi
Singh’s story, and the
Yazidi community’s
story. I would love it
if you become part of
our story too.
Much as Lillie and I went out to help
where we could, we both returned
feeling we had gained so much. We
are better people for what we had
experienced. In the face of the worst of
humanity, we saw the best of humanity.
We saw what happens when people
stand up and support others.
My hope is that you might do what I did
and ask yourselves ‘what if?’. What if
you had lost everything? What if your
daughters were missing? What if it
was your ten year old daughter who
was pregnant and in captivity. Most
importantly, what if you donated just
£5 or £10 or any amount that not only
helps these people directly but also
sends the message that they are not
forgotten.
I have always said that behind every
cake is someone’s story. My Sikh
warrior cake turned out to be my story,
and Ravi Singh’s story, and the Yazidi
community’s story. I would love it if
you become part of our story too.
You can donate to
help directly at: www.
justgiving.com/fundraising/
rosiecakedivafortheyazidi
You can watch The Selfless
Sikh, a BBC documentary about
Khalsa Aid and the Yazidis, on
YouTube.
TRENDING - SHADES OF

BLUE Get the look with our

product guide
ISSUE 82 | JULY 2019

1
2

The gorgeous and vibrant Light Blue is just one of

many super clear, bright colours in the Simi Isomalt
pre-cooked and ready to use line up. They use only the
very highest grade isomalt with no additives. Created by
Sidney Galpern and tested around the world, her recipe
allows for maximum workability time with longer
intervals to work on projects before the isomalt cools
for ease of use. Just heat, pour and go!
$8.99
www.simicakes.com
This cake used a whole range of Cake Craft USA products
including isomalt nibs, buttercream, coloring gel and gum
paste, all of which are easy to use and will help create this
gorgeous blue design!
Prices vary
www.cakecraftusa.com

3 4
The Spectrum Flow ethanol airbrush paints
differ from many other paints available on the
market as they can be used on chocolate as
well as sugarpaste. This is great as you don’t
have to colour chocolate in advance and it
means you can get shading just right, you don’t
just have to make do with block colours if you
don’t want to.
£7.50
Oh So Glitter offer a cake topper
for every occasion! Customised to
your desired wording with over
300 designs and 20 super sparkly
colours to choose from. 48 hour
dispatch and FREE first class UK
delivery!
£5
www.ohsoglitter.com

6
www.thecakedecoratingcompany.co.uk

5
This premium SmartFlex Velvet
Sugarpaste is perfect for covering
awkward and unique shapes as
it is firm yet flexible, giving a
smooth finish without cracking or
'elephant skin'. It has a distinctive
velvety smooth texture with a
firmer recipe that's great for Satin Ice fondant and gum paste is
warm hands. used by the greatest cake artists in
£2.49 the world for its premium quality,
www.vanillavalley.co.uk workability and taste. Their Ice Blue,
Navy and Turquoise shades can
be combined to create some truly
stunning cakes.
Prices vary
www.cake-stuff.com
42 MAGAZINE
 7
ISSUE 82 | JULY 2019

Sugarprism Edible Acrylic Paint is extremely

8
versatile and can be used with any painting tools
including paintbrushes and airbrushes. It has a
nice vanilla flavour and is very opaque.
Because it performs like acrylic paint, it can be
overlapped, without the bleed through including
light over dark colours, and adheres to any surface
including chocolate. Sugarprism is now launching
a new line of fat based paint as well.
Pack $9.75 (discounts on Pro 12 & Complete 22
Packs)
www.sugarprism.com
Renshaw Ready to Roll Icing comes in a range
of stunning blue colours, including Powder
Blue, Baby Blue, Duck Egg Blue, Sapphire
Blue, Turquoise Blue, Atlantic Blue and Navy
Blue. Renshaw icing can be rolled out, hand
modelled or used with cutters and moulds and
will provide the perfect finish to your cake.
Available in 250g packs.
Prices vary
Visit www.renshawbaking.com for stockists.

10
9 Edible Art Decorative Paint by Sweet Sticks
is a range of revolutionary paints made in
Australia. With a unique blend of 100%
SWEET STAMP by Amy Cakes allows
you to easily emboss your message or
edible ingredients, they can paint, dry
name and then paint! The Stylish Set
and be rub free on many surfaces making
provides you with gorgeous lettering,
cake decorating quicker, easier and more
for cakes like this baby shower one!
effective. These paints take away the need,
With loads of other letter styles, you
cost and mess of mixing lustre and alcohol
can get really creative with these sets.
together. Simply shake, pour and paint.
£42.47
$8.80
www.amycakes.online
www.sweetsticks.com.au

11 Deco Melts from FunCakes offer lots of

decoration opportunities! You can use them
for making a drip on a cake or a drizzle
over lollipops and chocolates. They are also
perfect for dipping cookies, fruit, cakepops
and much more. With a delicious creamy
white chocolate flavour, you can easily melt
them in the microwave or a bain-marie for
the ideal consistency!
£3.62
Available from all good cake decorating and
sugarcraft stockists. Trade Customers can
sign up for an account at
www.doriccakecrafts.co.uk

WWW.CAKEMASTERSMAGAZINE.COM 43
ISSUE 82 | JULY 2019

Chocolate Drip has been developed with

13
top cake decorators to create the highest
quality drip frosting effect – designed for
wedding and other important celebration
cakes.

12
£8.95 (£11.95 RRP) for a 250g bottle
www.cake-stuff.com
Fractal Colors Royal Blue
FullFill Gel is a deep, rich
and versatile blue. The
high concentration of pig-

14
Transform plain cakes
into bright, eye-catching
creations with the Peacock
Edible Paint food colouring
gel by Colour Splash! This
highly concentrated gel adds
instant colour to sugarpaste,
icing, buttercream, cake mix,
modelling paste, royal icing
or marzipan. It's especially
effective in making marbled
effects in sugarpaste or ombré
effects in buttercream.
£1.75
www.craftcompany.co.uk
ments give it remarkable
flexibility: feel free to ex-
periment by adding a bit
of Snow White or Black to
achieve the ultimate shade
for your creation. This
cake was created using a
base of Royal Blue and you
can see the gorgeous and
vibrant colour it gives!
£2.60
www.fractalcolors.co.uk
www.sugarandcrumbs.
co.uk

15
Roxy & Rich FONDUST® in Navy Blue is perfect
for every style and palette. With its deep and rich
colour, all your creations will feel ultra-luxe and
elegant. You can also match it with white accents
or a dusting of Roxy & Rich Gold Highlighter Dust
to infuse instant glamour and boldness. If you
want something shiny and fresh, go with Roxy &
Rich Hybrid Sparkle Dust in Super Blue to make
everything POP!
Photo credit: Roses and Bows Cakery by Karen
Keaney
£5.99-£6.99
Retail: www.thecakedecoratingcompany.co.uk
Wholesale: www.cakecraftgroup.co.uk
www.roxyandrich.com
16
Mosser Bonnie Blue cake stands are some of the
finest milk glass cake stands you are likely to find,
produced by manufacturers who have over 30
years’ experience in the field. With a burnished
finish, these elegant display stands will show off
your cakes and cupcakes to the best effect. With
its solid construction, they can hold cakes of a
generous weight – great for fruit cakes and tiered
wedding cakes.
From £54.99
www.thecakedecoratingcompany.co.uk

17
Craft your own realistic sugar flowers and
leaves using Squires Kitchen's ultra-fine
Florist Paste. Ready to use straight from the
pack, it can be rolled paper thin and gives a
flawless smooth finish. This gorgeous blue
shade will mean you can create perfect on-
44 MAGAZINE trend blue flowers for your cake.
£4.60
www.squires-shop.com
 ISSUE 82 | JULY 2019

SPONSOR
SPOTLIGHT
Renshaw is the leading British
manufacturer of sugarpaste, marzipan,
frostings, caramels and mallows. They
supply retailers, specialist sugarcraft
shops, bakeries, wholesalers and
manufacturers. In addition, their
products are exported worldwide.
Renshaw have been manufacturing
cake decorating ingredients since
1898 and have held a Royal Warrant
since 1950. With their long history
of manufacturing quality cake
ingredients, they have seen many
changing trends and techniques in
cakes over the decades. However,
one thing that does not change is the
great passion Renshaw users have
for creating inspirational works of
art using the wide range of quality
Renshaw products.
For more information, visit:
Renshawbaking.com

“ Renshaw are once again delighted to be the headline sponsor of the

Cake Masters Awards. The Awards are a great way to recognise and
celebrate the amazing creativity and innovation within the cake
world. The standard of artistry never fails to amaze.
“
David Ferguson, Renshaw Brand Manager

WWW.CAKEMASTERSMAGAZINE.COM 45
ISSUE 82 | JULY 2019

BBQ Cake
tutorial

PAINT DETAILS

CREATE STRUCTURES

MODELLING STEPS

46 MAGAZINE
 ISSUE 82 | JULY 2019

BBQ CAKE
By Vladimir Daragan, Master Tort

Difficulty Rating

Vladimir Daragan is from

Saint Petersburg, Russia. Equipment Required
He has been making cakes
for ten years, teaching • Powder colours: beige, • Brush • 6mm plywood
confectionery and also yellow, brown, dark • Hammer • Wire
making cakes to order. What blue, green • Fondant: black, white, • Tape
he likes especially is making • Rolling pin green, dark blue, pale • Wooden stand
3D cakes and wedding • Edible paint/dyes: yellow/beige, red, • Cardboard
cakes. Vladimir likes being silver, black, brown brown • Screws
involved in complex and • Gas burner/blowtorch • Chocolate • Screwdriver
unusual projects that • Knife • Scissors • Silicone wheel mould
challenge and force him to • Ruler • Metal cutting saw/ • Dresden tool
step up to a new level. In • Spatula/palette knife jigsaw • Feather tool
2011, he founded his own • Edible glaze • 15mm Aluminium • Wooden skewers
company which offers full • Clear alcohol square pipe • Rolling pin
time training for pastry chefs
and is dedicated to making
cakes, distance learning,
organisation and holding
of conferences and the
production of confectionery
equipment and food dyes.
Moreover, he leads a
YouTube channel where he
shares different techniques For more information about
and secrets of the work of Vladimir and his work, visit:
the pastry chef. Vladimir has Russian Instagram @master.tort
participated in competitions English Instagram
winning many awards. @pastry.world.bakery

Supporting Structure
1a 1b
Steps 1a-e.
Saw the aluminium square pipe with
the metal saw. Mark where to fasten
the corners, drill holes and screw the
corners. Cut the main cake stand out of
the plywood using the saw or jigsaw then
sandpaper and wash well.

1c 1d

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ISSUE 82 | JULY 2019

Step 2.
1e 2
Secure the whole structure as shown
using the screws.

Steps 3a & b.
On the upper part where the two highest
3a 3b
aluminium pipes should be (the back of
the BBQ), make a cut and bend down as
shown. Add a semicircle made of plywood
and secure with a screw.

Steps 4a & b.
To finish the BBQ cover, take cardboard
and cut the desired shape to fit the BBQ 4a 4b
cover. Secure in the round part. Now our
supporting structure is ready!

Cake
5 6
Step 5.
Before you put the cake on the structure,
make sure all metal parts are isolated from
contact with the cake. Melt chocolate and
spread a thin layer with a brush.*

Step 6.
Install the prepared cake.

Step 7. 7 8a
Smooth the cake with white chocolate
buttercream.

Steps 8a-c.
Roll black fondant to 3-4mm thick, cut
layers of the right size, glue to the cake, legs
and cover and cut off the excess fondant.

8b 8c

*Cake Masters Magazine is a global magazine with

content distributed all over the world, please make
sure your structures used in cakes are food safe and in
accordance with your country’s food safety standards.

48 MAGAZINE
 ISSUE 82 | JULY 2019

Step 9. 9 10a
Mould coals from black fondant.

Steps 10a & b.

Make beams on the lower part of the
BBQ with the frame inside. Roll black
fondant to 8mm thick. Put a wooden
skewer on top, roll with the rolling pin
on top until the skewer plunges into
the fondant and is almost visible. Using
the ruler and knife, cut a long beam
and repeat for a second beam. Put on
10b 11a
parchment paper and leave to dry.

Steps 11a & b.

Roll black fondant to 5-6mm thick and
cut two bars that will fit to the top of the
BBQ on the sides.

Steps 12a & b.

Cut wooden skewers so they fit to the
edges. Paint silver and leave to dry. 11b 12a

Step 13. 12b 13

Wipe the entire cake with clear alcohol
to get rid of the starch on the surface. In
Russia, most confectioners use starch for
rolling up because fine powdered sugar
is not sold.

Step 14a & b. 14a 14b

Pour the prepared coals on top of the
BBQ and glue on the dried silver skewers.

Steps 15a & b.

15a 15b
Prepare squares of fondant and glue on
the bottom of the BBQ legs. Glue the
beams on top.

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Steps 16a-h. 16a 16b

Model different elements of the BBQ and
paint silver.

16c 16d

16e 16f

16g 16h

Steps 17a & b. 17a 17b

Mix white fondant with black – do not
overmix, leave the effect of a semi-mixed
colour. Roll to 1-2mm thick and cover
parts of the stand. Model stripes to
create a tile effect. Create a roughness
effect, deepen some tile joints and create
the effect of an old tile.

Steps 18a & b.

18a 18b
After modelling the tiles, tint with black
and brown diluted with starch to achieve
smooth transitions.

50 MAGAZINE
 ISSUE 82 | JULY 2019

Step 19. 19 20a

Roll thin green sausages with your hands
so they are thin on one side. Combine
together and cut off the excess with
the knife. Glue the ‘grass’ into the gaps
between the tiles.

Steps 20a & b.

Make a black fondant wheel using the
silicone mould. Glue to the BBQ at the
bottom.
20b 21
Step 21.
Roll white fondant to 4-5mm thick, cut a
strip and apply a wooden effect with the
knife adding dimples using the tip. Leave
to dry.

Steps 22a-d.
Dye the dried strips with beige, yellow
and brown powder colours to add
shading. Glue to the cake. 22a 22b

22c 22d

23 24
Step 23.
Make a ‘towel’ using fondant and apply
to the cake as shown.

Basket & Food

Step 24.
Twist wire to form framework for a
basket.
25a 25b
Steps 25a-d.
Wrap the entire frame with tape so
when you place the fondant, it does not
slip as it should be well glued. Glue the
entire basket with a thin layer of fondant
making the rounded shape of each bar.
Roll up sausages and wrap the basket
frame by zigzagging around the sausage.
Start at the bottom and gradually

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ISSUE 82 | JULY 2019

move up the basket. If necessary, glue 25d

25c
sausages with a second layer. Also
wrap the sausage handle of the basket
simply winding around the handle until
completely finished.

Steps 26a & b.

26a 26b
Form dark blue and green fondant into
an eggplant shape as shown. Add shading
using similar shades of powder colour
and add edible glaze.

Steps 27a-c. 27a 27b

Roll an oval shape of pale yellow/beige
fondant. Roll a 1mm thick piece of dark
blue fondant and put the pale yellow/
beige rounded piece on top. Wrap, cut
off the excess and roll with your palms
until solid without any imperfections. Put
in the freezer for a few minutes, cut with
the knife into 2mm pieces the same way
as a real eggplant is chopped for frying
on a BBQ. 27c 28a

Steps 28a & b.

Repeat with zucchini coloured pieces of
fondant and use a tool on the side to give
a slightly angular shape. Paint firstly with
a dry dye and then coat with edible glaze.
As with the eggplant, repeat to model
sliced zucchini.

Steps 29a-d. 28b 29a

Roll balls of red fondant for modelling
tomatoes in proportion to the other
vegetables. Roll so there are no
lumps with the dresden tool and form
indentations on the top. Take a wire,
twist a hook at one end, heat and stick in
the middle of the tomatoes. Leave to cool
and dry. Roll 1mm thick green fondant,
cut a sepal shape and attach with the
water to the tops of the tomatoes. Twist 29b 29c
several tomatoes together to form a
sprig. Cover the wire with a thin layer of
fondant. Paint the tomatoes and sprigs
with a dry dye then coat with edible glaze
to add shine and a more natural look.

52 MAGAZINE
 ISSUE 82 | JULY 2019

Steps 30a-c. 30a

29d
Roll balls of red and yellow fondant for
modelling ball peppers in proportion to
the size of other vegetables. Form the
required shape with the feather tool.
Give it a bell pepper shape. Model the
sepal the same way as with the tomato.
Dust in dry dyes and cover with edible
glaze.

Step 31.
Roll balls of fondant to make the rounded
30b 30c
shape of onions. Separately, roll thin
green sausages so they become very
thin at one end. Combine 3-5 sausages
together and glue to the top of the onion.
Colour the onion with dry dyes and draw
onion markings with gel dyes.

Steps 32a & b.

Roll 1mm thick white fondant. Roll 1mm
thick red fondant and cut strips with 31 32a
the knife. Place the red strips on the
white layer and roll with the rolling pin
so the strips stick together. To give a
more natural look, put under the towel
(preferably with a distinct texture) and
roll with the rolling pin so the texture will
imprint on the fondant. Trim the edges
to form a neat, rectangular, flat layer
resembling a towel.
32b 33a
Steps 33a & b.
Put a small piece of fondant into the
basket to add volume to the vegetables
so it seems there are more of them and
they fill the basket completely. Cover the
towel on top and put the vegetables on
top of the whole structure.

Steps 34a & b.

For the cutlets, roll balls of brown 33b 34a
fondant and flatten completely. With
the sharp part of the dresden tool, make
points on the surface and shallow cuts.
Paint with dyes to create the effect of the
fried surface and cover with edible glaze
for a more natural look.
For the sausages, roll a fondant sausage,
thin the edges a little and make them
rounded. Make cuts on the top as shown.
Paint with dyes to create the effect of a
34b 35
fried surface. Cover with edible glaze for
a more natural look.

Step 35.
Glue the prepared food on top of the cake.

WWW.CAKEMASTERSMAGAZINE.COM 53
ISSUE 82 | JULY 2019

Palette Knife Buttercream Flowers tutorial

By Raj Bhandal, Cakes 'n' Sprinkles

Raj is a home baker and

mother of two gorgeous
girls. After playing around
with cake at home, she
found she has a natural
talent and love for cake
decorating. Very quickly, her
style became recognisable
online with her unique
buttercream look with
beautiful piping and details.
After her Instagram page
gained a big following,
she kindly started to
share instructions and
tutorial videos online to
share her techniques and
within a year, she gained Equipment Required
100k followers. From the
beginning, Raj has always • 6” layered cake • Food colouring • Long smoother/scraper
been a huge supporter of • Buttercream in • Fine brush • Sprinkles
Sweet Stamp, using it on different colours • Food colouring • Flowers
most of her cakes to create • Sweet Stamp - • Large offset spatula • Floral tape
custom messages. She Handwritten • Small and medium • Scalpel/knife
was the original caker to • Sweet Sticks Edible Art palette knives
discover using Sweet Stamp Decorative Paint
on buttercream and not
Difficulty Rating
just fondant. Check out this
great step-by-step to see
how easy it is!

In association with

54 MAGAZINE
 ISSUE 82 | JULY 2019

Steps 1a-c.
1a 1b
Fill and crumb coat a layered cake and
refrigerate for about 30 minutes.

Steps 2a & b.
Add food colouring to enough buttercream
to cover the cake. Apply using the large
offset spatula and smooth over using the
smoother/scraper to achieve a smooth
finish and sharp edge. Refrigerate for a
further 30 minutes until firm.

Step 3a.
1c 2a
Take out each letter from the pack to
form the words required using the
scalpel, knife or a small ball of fondant.

Step 3b.
Push each letter with gentle pressure into
the cake just enough to emboss it. Pull
the letter away carefully and repeat with
the other letters.

Step 3c. 2b 3a
Paint with a fine brush.

Step 4a.
Divide the leftover buttercream into
quarters, colour each with a miniscule
amount of colouring and mix.

Step 4b.
With the medium palette knife, add a
little of the coloured buttercream and
apply onto the cake with gentle pressure. 3b 3c
Pull it down and around to create a petal.
Repeat until a flower shape is formed.

Step 4c.
Add another colour with the small palette
knife to create smaller petals in the middle
to give the effect of a 3D shape. Wipe the
spatula clean and go around the cake with
different colours adding more flowers. Add
a few sprinkles in the middle of each.
4a 4b
Step 5.
Use the flowers to finish the look. This is
for decoration only and is not edible. Cut
each stem of the flower down leaving
around 5cm, seal using floral tape and
insert into the cake.

4c 5

For more information about Raj

and her work, visit:
www.facebook.com/Cakes-n-
Sprinkles-111855022865994
Instagram @cakes.n.sprinkles

WWW.CAKEMASTERSMAGAZINE.COM 55
ISSUE 82 | JULY 2019

Emma-Lou Cakes

56 MAGAZINE

Twisted Treats
CAKE COLLABORATION
We spoke to Jean Schapowal
all about the Twisted Treats
collaboration. Read on to find
out more and see some of the
pieces created...
Tell us about your collaboration
This collaboration was the
brainstorming of Reva Alexander-
Hawk and Colette Peters during The
Ultimate Sugar Show. Colette was at a
booth selling her colouring book and
explaining to all who came by the story
behind it. The ladies got to talking and
felt wouldn't it be great if they could
put together a collaboration bringing
attention to the book and showcasing
each colouring page. I was approached
about doing all the grunt work and
putting this together. After getting all
our artists on board, Colette assigned
each artist a page for them to recreate!
What inspired you do to this theme?
Colette's colouring book is so unique
and we felt not a lot of people were
aware this was out there. We wanted to
bring some much needed attention to
the book and to showcase the artistry
of Colette Peters! Plus the imagery is
perfect for recreating in sugar form!
How many members are in this
collaboration and how did you
decide on this group of people?
50 artists to recreate the 50 pages
in the colouring book. We looked at
people's work and if it would work
well with Colette's style. We also chose
people we have worked with before
who we knew would come through
with their pieces and others were
chosen by Colette as they have been
long time friends with her.
Tell us about a few of the pieces that
have been made.
Colette's work is so whimsical and it
has been a delight to see these images
come to life in sugar form! The artists
have used isomalt, fondant, modelling
chocolate, wafer paper and cookies
to recreate the colouring pages. Some
ISSUE 82 | JULY 2019
COLLABORATION
artists recreated their piece exactly, showpiece. The entire piece was made
others put their own spin on things! with isomalt using a homemade mould
I know I coloured in my inspiration out of foam core and tape, a technique
piece to give me a feel for it, and we had that allowed her to make large intricate
all the pages scanned into the group moulds without breaking the bank.
page for everyone to work with. We Right before the sugar was completely
kept things secret amongst our artists cooled and while still in the mould, she
with no sneak peeks, this way no one glued the pearls and used crimpers to
was influenced by a particular style or texture some of the tiers. The ruffles
design! are pulled sugar ruffled with the
crimpers. The paintbrush was hand
Did anything go wrong with the modelled with isomalt, the bows are
process? pulled sugar cut to shape with scissors
As with anything, life gets in the way and the buttons were made with
and many of our artists travel, teach various moulds. Everything was hand
and compete so having plenty of time painted using edible colours and sealed
to contribute a good piece is always an with edible lacquer. This is one fun
issue. We did have people drop out but lollipop for the kid in every adult!
some gave us plenty of time so we were
able to get other people to fill in! To find out more about the
collaboration, visit:
If you were to do it again, what www.facebook.com/
would you do differently? colettepeterstwistedtreats
I think everything went smoothly and
we had a wonderful group of artists
involved. If anything, I think I would Jeanne Winslow Cake
have a standby list in case of drop outs Design
and post more deadlines as we went
along.
If you were to do another
collaboration, how should others get
involved?
I have always told people that I've
worked with others where I've seen
their work. I know social media is
daunting at times but post your work.
I always check Instagram and online
cake groups to see what amazing work
is out there. There are online cake
groups that deal specifically in cake
collaborations so that's always a good
resource as well!
Can you choose one piece in the
collaboration and talk to us about
the techniques used to make it?
'Lollipop' by Chef Vanessa Greeley
caught our eye as it was a small piece
and so different from all the others.
Chef Greeley said as soon as she saw
Colette’s cake drawing, she knew Cakes with Character
she wanted to turn it into a sugar
WWW.CAKEMASTERSMAGAZINE.COM 57
ISSUE 82 | JULY 2019

Anthony Wright mimicafe Union

Lovin' from the Oven

Delicious Desserts The Violet Cake Shop™ Jenny's Haute Cakes

The Little Cake Boutique The Cake Craze Vanessa's Cake Designs - Chef Greeley

Susan Trianos Shiny Ball Cakes & Creations Sandra Smiley

58 MAGAZINE
ISSUE 82 | JULY 2019
Ask the Expert
Viki Kane
Brand associate partners for
Renshaw Americas, Viki Kane, from
Sugar Kane Cakes and Confections,
is known for her creative and fun
designs. Here she answers you
essential questions!
Cookie Spreading
Q: How do I stop cookies from
spreading when they bake?
A: Spreading can be minimised by
chilling cookies before placing in
the oven and using a recipe with a
higher flour content and just a little
leavener. Not enough flour or too
much leavener can cause cookies to
rise and spread too much.
Grainy Buttercream
Q: My buttercream is really grainy,
what am I doing wrong?
A: If you are making an American
style buttercream, it is normal
to taste a slight graininess from
the sugar as this style has a large
amount of powdered sugar and
there is no cooking involved to
dissolve it. If you are making a
meringue based buttercream,
graininess can be a result
of crystallisation during the
cooking process or that the sugar
crystals have not fully dissolved.
Unfortunately, the only way to
correct this is to start over.
60 MAGAZINE
Cake Conundrums and Decorating Dilemmas!
Hot Weather
Q: Do you have any top tips for
dealing with buttercream cakes in
hot weather?
A: Warm weather and cakes are
always cause for concern. I try to
make sure the venue I'm delivering
to is indoors in an air conditioned
room. If that is not possible, the
area the cake will be displayed
needs to be highly shaded and the
cake cannot be placed until 30
minutes to an hour before cutting.
It's mandatory that the venue has
adequate storage for the cake and
there is proper staff available to
place it. Otherwise, you will have
to plan delivery accordingly. As far
as transporting the cake, I highly
recommend devising your own
insulated container or investing in
a pre-made transporter such as the
ones from Innovative Sugarworks.
Also, make sure to keep that car air
conditioning cranked to MAX!
Lifetime Tools
Q: What are your top three tools?
A: Top three tools... So hard to limit
to just three! I have my favourite
tools for baking and icing, then dif-
ferent favourite tools for sculpting
and decorating. In general, my fa-
vourite tools are my bench scraper,
tiny scissors and Sugar Shapers from
Innovative Sugarworks. Having said
that though, it's amazing how non-
cake items can become your new
favourite tool. Don't be afraid to look
outside the cake aisle for uncommon
ways to make your decorating world
a little easier or more interesting!
Colouring Cake Batter
Q: What is the best way to colour
cake batter?
A: Using highly concentrated,
quality gel colours such as Rainbow
Dust's ProGels will make colouring
cake batter a breeze. One or two
drops should be enough for an av-
erage sized cake. Always start with
the smallest amount of colour then
add more as needed. You can always
add more colour but you can't take
it away!
Even Bakes
Q: How can I ensure an even bake
to my cakes?
A: Checking your oven to make sure
it is baking at the proper tempera-
ture is step one. 350° in one oven
can be 375° in another. Personally,
I bake the majority of my cakes at
around 335° with still heat not con-
vection. I find that gives me a nice
golden colour on the outside while
allowing enough time for the inside
to bake thoroughly. If you tend to
have hot spots in your oven, you
may need to rotate your cakes about
¾ of the way through baking. Do not
open your oven too soon as you risk
allowing too much heat to escape
before the cake has had enough time
to develop properly.
For more information on Viki and
her work, visit:
www.facebook.com/SugarKaneCakes
For more information about
Renshaw Americas, visit:
www.renshawamericas.com
 ISSUE 82 | JULY 2019

SPONSOR
SPOTLIGHT
Created in 2013, the Japan Salonaise
Association (JSA) is a unique
sugarcraft organisation that supports
and encourages women to train as
instructors in order to set up and run
classes while they raise their children.
JSA provides technical and business
training courses as well as support
after completion of training so women
can turn their passions into a job.
‘Salonaise’ is a Japanese word for
a woman who teaches her skills,
knowledge or passions from her
home. JSA runs courses such as cookie
decoration with royal icing, Japanese
confectionery, flower cakes and baking
bread. Their structured, high-quality
classes attract people not only within
Japan but from other parts of the
world too. JSA has offices in Japan,
Taiwan, Hong Kong and Singapore
with over 10,000 people registered
as JSA’s certified instructors since the
establishment six years ago. JSA is
undoubtedly a pioneer in royal iced
cookie decoration in Asia and continues
to promote and popularise cookie
decoration. JSA also acts as Squires
Kitchen International School in Japan.
To find out more, visit:
www.salone-ze.com

“ We believe JSA is a pioneer in cookie decoration with royal icing in

Asian countries and it is our honour to sponsor the Cookie Award.
Cookie decoration has made a major comeback in recent years
with traditional royal icing techniques and keeps showing dynamic
evolutions. We are looking forward to seeing new innovative design
“
and techniques.

Mrs Yukako Kikyo, Chairperson of Japanese Salonaise Association

WWW.CAKEMASTERSMAGAZINE.COM 61
 Everything for the cake decorator

• Competitive prices on our vast range of

products from major suppliers.

• Hire of tins and cake stands personal

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• Free and helpful advice for all our customers.
Take a look at our online Catalogue (guide only)
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8A Edwards Road, Erdington, Birmingham, B24 9EP TEL: 0121 384 8236

R
Summer
Garden
tutorial

DRAW FLOWERS

MIX COLOURS

PAINT FLOWERS
ISSUE 82 | JULY 2019

Summer Garden By Emily Hankins, Emily Hankins Cakes

Emily is a hand painted cake
specialist and wedding cake
designer from Cornwall, UK. She
has developed her signature style
of working with cocoa butter paint
over the past seven years and is
delighted to be able to share her
skills in magazines, books and by
teaching classes all over the UK and
beyond. In this tutorial, you will learn
step-by-step how to paint a range of
summer flowers using cocoa butter
paint to create a show-stopping
tiered cake. The flowers can also be
used in all sorts of other projects,
large and small.

Equipment Required
• Cakes, covered in Squires Kitchen
Bridal White Sugarpaste:
4” diameter x 5” tall
5” diameter x 4” tall
7” diameter x 8” tall
9” diameter x 2.5” tall
10” diameter x 4” tall
• 13” cake drum board, covered
in Squires Kitchen Bridal White
Sugarpaste • Parchment paper
• 10g Squires Kitchen Cocoa Butter callets • Flat and fine paintbrushes
• Squires Kitchen Professional Food Colour • Turntable
Dusts: Cyclamen, Sunflower, Leaf Green, • Scribing tool
Chestnut, Vine, Wisteria, Bluegrass • Bowl and plate
• Squires Kitchen Designer Pastel Dusts:
Difficulty Rating
Pale Peach, Soft Yellow
• Squires Kitchen QFC Dusts: Extra
White, Pink, Orange, Black

Leave the sugarpaste to set overnight.

Before painting, stack the cake ensuring 1 2
each tier is doweled and secured with a
little royal icing between each layer.

Step 1.
Freehand flowers straight onto the cake or
use templates. Do larger flowers first and
smaller ones as fillers.

Step 2.
Fill the bowl with boiling water and sit
the plate on top. Add a few cocoa butter 3 4
callets and let melt.

Step 3.
When mixing dusts with cocoa butter,
make a thick paste similar in texture to
acrylic paint. Don’t use too much cocoa
butter as the dust will be thin and may not
set properly. Keep replacing the boiling
water as it cools to keep the paint fluid.
Ensure you use a clean brush between
each colour. 5 6

Roses

Steps 4 & 5.
Pour some white and pink on the plate.
Mix the white with enough melted cocoa
butter to make a smooth paste. Add pink
to make pale pink and shade the petals.

64 MAGAZINE
 ISSUE 82 | JULY 2019

Step 6. 7 8
Mix pink with melted cocoa butter to
make a paste. Shade the base and edges of
the petals, making sure the rose centre is
the darkest. Add a little red to the pink and
shade the centre and petal bases.

Step 7.
Mix red with melted cocoa butter. Paint
small dots in the rose centre, the largest
dots should be in the centre getting
smaller towards the top. Add darker 9 10
shading around the base if desired. Mix
white with cocoa butter, highlight the
edges and add dots in the centre.

Succulents

Step 8.
Mix white and blue and melted cocoa
butter. Create very pale teal and fill in the
leaves. Try to nestle flowers together.

Steps 9 & 10.

11 12
Add more blue to create a mid-teal and
add shading to the base and centres of
each leaf. Add darker blue to areas which
overlap. Add a touch of black to the
darker teal and shade further.

Orange Gazanias

Step 11.
Mix orange with melted cocoa butter. Add
a small amount of white to half the orange
13 14
and fill the petals starting at the top,
tapering to the centre.

Step 12.
With the dark orange, shade the petal
bases. Add some brown to the orange
paint and shade further.

Steps 13 & 14.

Mix pale yellow into a paste with melted
cocoa butter and paint a flower centre. 15 16
Add a ring of brown dots.

Ranunculus

Step 15.
Mix peach with melted cocoa butter to
form a paste and lighten half with white.
Paint all the petals with pale peach. With
darker peach, shade each petal base
where they overlap.
17 18
Steps 16 & 17.
Add red to the dark peach to make it
darker and shade each petal further.
Highlight central petals with white.

Leaves

Steps 18 & 19.

Mix leaf green and melted cocoa butter

WWW.CAKEMASTERSMAGAZINE.COM 65
 ISSUE 82 | JULY 2019

to a paste. Lighten half with white. Use

19 20
pale green to paint the leaves, then use
darker green to shade the bases.

Leucospermum

Step 20.
Mix vine green and melted cocoa butter
to a paste and lighten with white. Paint
the centre.

Step 21.
Paint small orange petals in the centre
21 22
starting at the top and gently tapering off
where it joins in the centre.

Step 22.
Paint outer petals using red, the same as
the orange petals.

Cornflowers

Step 23. 23 24
Mix blue and melted cocoa butter to a
paste making three shades. Use white
to create light and mid-blue. Paint
cornflowers with the lightest.

Steps 24 & 25.

Add shading with mid and dark blue and
finish with white dots.

Gladioli
25 26
Step 26.
Mix pink with white and melted cocoa
butter. Paint buds and flowers. Mix
pink with melted cocoa butter and add
shading.

Step 27.
Add red to the pink and add shading.

Step 28.
Mix a pale green and add to stems, 27 28
calyxes and leaves to the gladioli flowers.
Use darker green to add shading.

For more information about Emily

and her work, visit:
www.emilyhankins.co.uk
www.facebook.com/emilyhankinscakes
Instagram @emilyhankinscakes

66 MAGAZINE
 ISSUE 82 | JULY 2019

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ISSUE 82 | JULY 2019
SoFlo 2019
Live Build
Our inspiration for the Live Build at
the Cake Masters booth at SoFlo Cake
and Candy Expo was the iconic Miami
Beach. We wanted to create something
playful and whimsical. We narrowed it
down to a fun flamingo or an adorable
manatee but it was a toss-up! Being a
structure guru, Jessa Coline, of Abstract
Edible Arts, pitched the idea of the
flamingo surfing on the manatee!
Genius!
With a zany, gravity-defying design to
tackle, Jessa jumped right in: "Once I
received the final design, I got to work!
The internal structure is my favourite
thing about cake decorating. I love the
challenge figuring out what needs to go
where for cake and rice cereal... it's like
breathing for me!"
Deciding what part of the sculpture
to make with cake and which part to
make with rice cereal was a no-brainer
– people want to see you defy the odds!
Of course, the flamingo had to be cake!
We chose to make the manatee from
rice cereal. “We only had two days
to pull this off so we had to keep it
practical," said Jessa.
We used the Innovative Sugarworks
structure hardware and the possibilities
are endless with the sets. Jessa said,
"This was my first time working with
the product and I was pleased that it
is durable, lightweight and would be
fantastic for small and medium cake
structures." We pushed the limits of the
hardware and embraced the challenge
of creating a very large piece (3’ tall).
We struggled a little with the armature
of the head and the weight of the cake
68 MAGAZINE
pulling the flamingo forward, but it all
worked out! As Jessa got the structure
finished up, Sara Weber, of Sara's
Sweets Austin, jumped in to work on
the details. Sara reflected, "Creating
gravity-defying cakes is nerve-wracking
until the final details come together
and then you feel like a superhero.
Ha!" Every cake is an adventure and it
was so much easier knowing we had
the wonderful Innovative Sugarworks
sculpting and decorating tools.
Fred the Flamingo and Manny the
Manatee (of course we named them!)
were brought to life with Renshaw
fondant and Rainbow Dust colours.
"Renshaw fondant works great for
sculpted cakes because it blends
together well and is super stretchy,"
said Sara.
Surprisingly, our most challenging
issue was the shorts! Who would have
thought it was so hard to build shorts
on those skinny flamingo legs? It took
some creative fondant engineering. We
attached cardboard circles underneath
the body of the flamingo to give some
girth to the legs and a place for the
fondant to rest as it hung down.
We created the feathers for his wings
out of Icing Images pre-coloured pink
wafer paper. We cut out different sizes
of roughly shaped feathers by hand,
textured with a dresden tool and then
painted with Rainbow Dust colours
mixed with lemon extract. We attached
them to the fondant covered wire
armature wings with a little water.
Painted elements were a must! Sara
IN ASSOCIATION WITH
www.renshawamericas.com
loves painting and her favourite edible
paint is Rainbow Dust ProGels mixed
with lemon extract, vodka or pure grain
alcohol. Sara said, "It was so important
to give Fred a proper Hawaiian shirt so
this was the perfect opportunity to add
some painting to the piece. I created a
painted floral print on his shirt. I also
used edible paint to shade the whole
piece – no airbrush needed."
We were so thrilled that Sidney, of
Simi Cakes, had time to create a set of
isomalt sunglasses using her amazing
isomalt and glasses mould. She gave
Fred his sparkly isomalt sunglasses for
our final touch!
We're pretty sure that Manny and Fred
had lots of fun at SoFlo too and enjoyed
all the fun visitors stopping by the
booth while they were coming to life!
To find out more about Sara and
Jessa's work, visit:
www.abstractediblearts.com
www.facebook.com/
abstractediblearts11
Instagram @abstract_edible_arts
www.facebook.com/SarasSweetsATX
Instagram @sarasweetsatx
 ISSUE 82 | JULY 2019

“ Sara said, "My favourite part of this Live Build

adventure was the teamwork and the community
love! When we had a challenge or needed
something to help us succeed, we'd ask for help
and someone would step up to support us. The
cake community is so amazing and so many
“
people stopped by to cheer us on, ask questions
and offer encouragement. Jessa was the best
partner to do our first Live Build together. We're
looking forward to the next one!"

“ Jessa said, "This experience has changed

my life. What I loved the most was the team
I had. Sara was so amazing to work with,
the Cake Masters team cheered us on along
with my own team supporting me. It was an
“
unbelievable experience and I am eternally
grateful."

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 ISSUE 82 | JULY 2019
COLLABORATION
Italian Sugar Dream
Tell us about your collaboration
Born two years ago, Italian Sugar
Dream is hosted by Azzurra Cuomo in
partnership with Global Sugar Artists
Network. This year, I was so honoured
to continue Azzurra’s amazing work
and we thought to create a group
where we could be ourselves through
an important art movement like
surrealism. The Global Sugar Artists
Network team supported me and their
help has been invaluable as always.
What inspired you to do this theme?
When we talked about this
collaboration, they proposed two
themes. Thinking of all the cake artists
we have in Italy, I decided to tackle the
theme of surrealism to give them the
chance to work with all the techniques.
Tell us about a few of the pieces that
have been made
It is so difficult to talk about some
works because every artist has tried
to make it their own while respecting
the original. There’s royal icing,
Adelina Baicu Cake Artist
70 MAGAZINE
airbrushing, modelling, painting,
flowers, etc. They have tried to pay
tribute to great international artists like
Magritte, Miró, Dalì and current artists
like Michael Cheval, Camilla d'Errico,
Alberto Pancorbo, Daria Petrilli, Boris
Shapiro.
Can you choose one piece in the
collaboration and talk to us about
the techniques used to make it?
So difficult to answer! I think all the
artists have gone beyond what they are.
Personally, I loved them all from the
beginning but what impressed me was
that some of them tried new materials
and new techniques. Different pastes,
flexible gelatine, airbrushing, royal
icing, wafer paper, powder colour, gel
colours, isomalt…
How many members are in your
collaboration and how did you
decide on this group of people?
21 members. I let my heart speak
and it led me to choose these great
professionals, great artists, great people
Angela Penta Cakes
with humility and talent.
Did anything go wrong during the
process?
Believe me, nothing.
If you were to do it again, what would
you do differently?
I’m so happy now with this one that I
wouldn’t do anything more differently.
But maybe the members would change
because life changes, so I would like to
involve other artists with big hearts and
talented like them.
If you were to do another
collaboration, how should others get
involved?
I choose the people, like with this
group, depending on where the people
live. Sometimes to be great artists is not
enough, you have to donate as yourself
as your heart.
To see the full collaboration, visit:
www.facebook.com/
italiansugardreamcollaboration
Tortova
 ISSUE 82 | JULY 2019

Cecilia Campana Cake Art Cake Tentation- Enrica Altieri

il mondo di ielle Elena Serena Michelizzi - Cake Designer

Dorina Xhaxho - Il Mondo di Dorina

i dolcetti di Kerù La Torta Perfetta

Evelindecora

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ISSUE 82 | JULY 2019

Gina Assini

Fashflower's Cake Marzia Caruso cake design

Sugar Factory - di Cesare Corsini Lucia Simeone - DolceLulù

La Torta che Vuoi Tu

La Dolce Vita - Sugar creations Sweet Airbrush Artistic Cake Cristina Pontarolo
Lucia Ricci

72 MAGAZINE

This month, we had the chance to
try the fantastic Sugar Crystals by
Rainbow Dust.
Sugar Crystals are a 100% edible
sprinkle. Although amazing for
coating cakes and decorating
cupcakes and cookies, we decided to
try something slightly different. We
used them to create texture for a blue
alpaca cake topper!
To begin, we took a portion of baby
blue modelling paste and shaped into
a rounded L shape to form the body
and neck, adding four smaller pieces
of blue for each leg. Next, using white
paste, we added a bean shape for the
eye area and a rounded piece for the
mouth, finishing with a few detail
lines and two black dragees for eyes.
To make sure we wouldn’t waste
any of the Sugar Crystals, we made a
shallow dish using aluminium foil and
placed our cake topper in the centre.
Product Review
Rainbow Dust Sugar Crystals
To ensure the crystals would stick, we
brushed all blue areas of the alpaca
with clear piping gel, making sure not
to go over the face or feet.
We really liked how the Sugar Crystal
pots have two easy open cap options
– one side for sprinkling, ideal for
cupcakes, and the other side for light
pouring, ideal for cookies and full
edible decorations. To create the
texture for our alpaca, we carefully
poured Baby Blue Sugar Crystals all
over the head and body, using a dry
flat brush to gently press a bit further
into the piping gel to secure.
To complete the cake topper, we
added two ears using more blue
paste, lightly shaded the face using
blue powder colour and added two
tiny eyebrows using a Rainbow Dust
Black Food Art Pen. We were so happy
with how this turned out, we couldn’t
stop thinking about how many other
animals we could make! Perhaps
Pearlescent White for a sheep, Black
for a panda, Pearlescent Green for the
texture of a lizard or even an alpaca
with rainbow fur!
We absolutely love how versatile
Sugar Crystals are. They can be used
to cover cakes to generate a beautiful
jewelled finish, as regular sprinkles
for cupcakes and cookies, as a coating
for cake pops or as an alternative
way to add texture to cake toppers.
You can even mix colours together to
create a completely different look for
your designs!
Overall, we were really impressed
with Sugar Crystals by Rainbow Dust,
they’re a great way to add additional
detail for a professional finish! The
range of colours available produces
endless possibilities for all of your
creations, they’re super easy to
use and 100% edible! Very highly
recommended!
Find out more:
www.rainbowdust.co.uk
www.facebook.com/
RainbowDustColours
 Stained Glass Summer Cookie
ISSUE 82 | JULY 2019

tutorial
By Sonja Tomić, Sonja’s Sweet World
Photography by Foto GRUJA Kruševac

Sonja Tomić is the owner

of Sonja’s Sweet World,
located in Kruševac, Serbia.
She is a talented hobby
baker and self-taught cookie
artist. She enjoys sharing
her passion for all forms of
cookie decorating. Her work
has been featured in various
national and international
magazines.

Difficulty Rating

Equipment Required

• Royal icing • Gel colours

• Piping bags • Gold pearl dust
• Decorating tips: no.1, no.2, no.3 • Paper towel
• Scribe tool • Cookie cutters
• Edible marker • Sharp knife
• Paintbrushes • ¼lb unflavoured powdered gelatine
• Alcohol or flavoured extract • 1 tsp corn syrup
• Paint palette or small cup

For more information about Sonja

and her work, visit:
www.facebook.com/Sonjin-slatki-svet-
Sonjas-sweet-world
Instagram @sonja_s_sweet_world

74 MAGAZINE
 ISSUE 82 | JULY 2019

Step 1.
1 2
Using a basic sugar cookie recipe, roll the
dough. Cut out using the cookie cutters or
make a pattern on very cold dough and cut
around the template with the sharp knife.

Step 2.
Bake according to recipe instructions.
Cool completely before decorating.

Step 3.
Meanwhile, prepare white flood
consistency royal icing. Transfer to a
3 4
piping bag fitted with a no.1 tip and
outline the cookie. Fill the cookie and use
the scribe tool to evenly distribute the
icing. Let the base layer of icing dry for 8
hours or overnight. It is essential that the
icing be rock solid.

Step 4.
With the edible marker, draw a basic
outline to use as a guide while you pipe.
5 6
Step 5.
With medium consistency royal icing and
the no.1 tip, outline the cookies.

Step 6.
Mix a few drops of alcohol with gold
pearl dust and apply to the outline with
a soft brush.

Step 7a.
Place a small amount of the gel colours 7a 7b
onto the palette. Add a few drops of
alcohol or flavoured extract. Add various
amounts of alcohol to the colours to
create many shades. You can test the
colour on a white sheet of paper.

Tip: Food colouring is very concentrated

and you only need a small amount to
achieve the perfect colour.

Step 7b. 8 9
Use a fine brush with rounded bristles to
apply a very light shade for the details.
Blend concentrated colour with a small
amount of alcohol to create a thick, dark
paint for shading around the details.
Allow to dry for several hours.

Step 8.
Soften the gelatine in 2 cups of cold liquid
and heat to melt. The initial softening
helps the gelatine melt and dissolve
smoothly. Turn off the heat and add a
teaspoon of corn syrup.

Step 9.
Pour into each design. Let set for a few
hours until the surface is no longer sticky.

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 Social Snippets
We're a social bunch!

974k+ 88k+ 8k+ 108k+

followers followers followers monthly visitors

Whether it’s on Facebook, Twitter or Instagram, we see some

Ruth Rickey amazing stuff online. Here’s this month’s round up…
Ruth is an ICES Certified Master
Sugar Artist who has appeared
on Wedding Cake Wars, TLC’s
Ultimate Cake Off as well as three Cakes Made With
specials on Food Network. Passion based
this design on a
A friend asked the cake community Viktor&Rolf dress
if we were over collaborations. Most and we think it's
people replied that they love them still. amazing! The bold
I’ve noticed there seems to be a new red flowers are
collaboration almost every week. When just right with the
they were first a thing, there was one black and gold
every month or two. The build up to the contrast. They've
release was exciting and everyone shared got the gold
their favourite pieces. It was invigorating. details just right
and the white
Now, with so many coming out all and black border
the time, I’m sure the impact on our at the bottom is
community has lessened. Sometimes there absolutely perfect.
are two in a week now. I know I miss out
on seeing some of the pieces. Does this
mean collaborations are a waste of time?

I feel like this is the difference between

eating and being nourished. Whatever
do I mean? We can eat lots of things
but not everything actually provides the
nourishment our bodies need. I think
cake is the same. We can make cakes
or cookies every day but few pieces
nourish our artistic souls. They feed our
creativity. They push us to new heights.
Ordinary orders usually cannot do this.
Collaborations allow artists to explore the
techniques, visions and creative challenges
that run through their brains and hearts.
We need them.

Does one collaboration lessen the value

of another? Not at all. Does an album by
Beyoncé mean that an album by Blake
Shelton is irrelevant or unnecessary? Just
as different musicians and types of music
appeal to different people, so does our art.
Some collaborations are sweet and full of
light, happy pieces. Others explore horror
shows or difficult subjects. There is room
for all of them. I, for one, am grateful to
these artists and love to see creativity
thrive!
Wow! We’re in love with this This Ariel themed cake ideal for
For more information, visit: elegant and eye-catching cake summer is so intricate with various
Cake tools and sweets: from Vanilla Bean Cakery with shells and pearls decorating it
www.sugargypsy.com detailed gold décor and pastel throughout. Simply stunning!
Cake blog: pink background.
www.sugarzen.wordpress.com
Athlete blog:
www.relentlessruth.com

Join us every Friday for #FridayFreebie for your chance to WIN books, tutorials
and lots of other goodies! Head to Facebook.com/cakemasters
 ISSUE 82 | JULY 2019

Book & Tutorial Reviews

Magnolia Kitchen Naked Cakes National Trust Teatime The Homemade Wedding
Bernadette Gee Lyndel Miller Baking Book Cake
Murdoch Books Murdoch Books Jane Pettigrew Natasha Collins
£20 £20 National Trust Books Murdoch Books
Photography by Lottie Photography by Mindi £18.99 £20
Hedley Cooke Photography by Tara
Fisher If you are looking to create
A staple to any cake Bring on summer and with a DIY wedding cake, look
decorator’s kitchen, that comes naked cakes! Never miss a satisfying no further. Homemade
Magnolia Kitchen teaches If you fancy jumping in teatime with this treat of Wedding Cake has all
how to create mouth- on the trend, this book a book. National Trust’s you need to know about
watering treats from the features a plethora of Teatime Baking Book logistics behind DIY-ing
Brioche Doughnuts to the beautiful handmade naked features recipes from all your own! The book takes
Signature Chocolate Cake. cake creations including over the UK such as tasty you through all the steps
It even teaches how to a variety of recipes such cakes, tarts and loaves from how to bake your
make your own delicious as the light Layered Crêpe to enjoy with a cup of wedding cake to a range
buttercreams and ganache Cake and the gorgeously tea. Also included are of stunning designs and
as well as step-by-step delicious Lemon and tea recommendations recipes to inspire you. All
guides on beautiful cake Rosemary Cake. alongside recipes to ensure alongside step-by-step
designs to inspire you to you have the perfect images and guides!
make amazing sweet treats! teatime!

Found & Followed

There is an abundance of beautiful cakes around the world and we want some inspiration too! We
scoured the web to the find these amazing cake designers that we just had to follow!

COOKIELICIOUS SPRINKLE AND ME

We love these retro Over at Sprinkle and Me,
swimsuit cookies with there are some beautiful
accompanying glasses! summer creations featuring
Ideal for a summer flowers, bold colours, drips
holiday themed cookie. and palette knife designs!
@cookielicious_nz

@sprinkleandme

MY SWEET DEAR
My Sweet Dear created
this perfect summer
themed cake, complete
with cute Kawaii ice
creams!
@mysweetdear

WWW.CAKEMASTERSMAGAZINE.COM 77
SPECIAL FEATURE
ISSUE 82 | JULY 2019
The Royal Masters
Cake Masters Magazine are delighted to bring you this very special feature from Michael Lewis-
Anderson and, taking a quick break from his retirement, the Master of Royal Icing, Eddie Spence
MBE. They recreated the gorgeous wedding cake of Queen Victoria, so read all about it here.
A word from Eddie
Although recently retired from royal
icing due to failing health, I was thrilled
to be asked by Michael Lewis-Anderson
to collaborate with him on the recre-
ation of Queen Victoria and Albert’s
wedding cake. Michael is an extremely
talented young man. His passion for
I
n 1840, Queen Victoria and Prince
Albert were married. Their beautiful
all-white wedding cake creation was
trendsetting for the time and set the
standard for wedding cakes created
with royal icing that we know today.
My dream has been to produce an
exact replica from photographs that
exist as a tribute to this auspicious
occasion. It was a true honour that
Eddie Spence MBE accepted my
request to collaborate on this historical
recreation of the royal iced cake. Our
combined knowledge, understanding
and passion for the art of royal icing
and wedding cake design made this
a perfect partnership. Through this
joint effort, we have contributed to
keeping the art of royal icing alive for
future generations of cake artists and
78 MAGAZINE
keeping royal icing alive is as strong
as mine has always been. For this, I
sincerely enjoyed my time working with
Michael and picking up a piping bag
again. It is nice to know the younger
generation will continue to learn the
proper skill from a great artist. As you
can see by our beautiful work, you can
provided a handsome replica for the
public to enjoy as they share in the joy
of Queen Victoria and Prince Albert’s
wedding day.
Why did you choose to do a tribute
to this particular cake?
The royal wedding cake I made for
King Philippe and Queen Mathilde of
Belgium in 1999 was actually inspired
by the design of Victoria and Albert’s
1840 wedding cake. As I’ve always been
passionate about the history of cake
design and royalty, it was appropriate
to create a cake that gave tribute to the
family connections between the UK,
Germany and Belgium. King Leopold
of Belgium was a favourite uncle of
Victoria and Albert.
create a stunning masterpiece when
you take time to learn the craft, and
Michael is a master. This precious time
with him has been my honour.
Yours,
Eddie Spence MBE
Talk about some of the details of the
cake design?
Since I could only go from an image of
an engraving and written details of the
cake, I needed valued advice before
starting. I called Eddie Spence MBE for
his opinion as well as Christine Flynn
as they both specialised in the fine art
of royal icing. We knew it was covered
in pure white sugar (later to be called
royal icing) but other than that, we

could only go off what was written in
documents.
What was it like working with Eddie
at his home?
Working with Eddie at his home was
a true honour, especially as he chose
to come out of retirement to help.
There are not enough words to express
my appreciation. I actually felt very
shy being with Eddie, even with my
experience and everything I knew
put aside. I couldn’t believe this was
happening! Eddie and Tracy put me at
ease immediately with their kindness.
I was so impressed to see him dressed
in his jacket proudly embroidered with
The British Sugarcraft Guild emblem,
pale blue tie, matching pullover and
glasses. He had style and class to the
finest detail and as I’m from England,
it was like coming home to my parents.
I was told in all his teaching career, I
am the second person whom Tracy and
Eddie have opened their home to since
originally, he had his school and this
was kept separate. It was wonderful
because when we were working,
Eddie would tell me about his career
adventures and strangely, our paths are
very similar having both made cakes
for royalty.
Royal icing is an art that
must be kept alive and
thanks to Eddie giving
his life and dedication
to teaching it, it has
allowed it to be where it
is today.
How do you feel about the longevity
of royal icing and royal iced cakes?
Royal icing is actually an art that must
be kept alive and thanks to Eddie giving
his life and dedication to teaching it, it
has allowed it to be where it is today.
My passion is equally as strong and
he and myself will do everything to
continue this fine art. My teachings
are asked for around the globe with
Argentina, Brazil, Canada, Dubai and
India in my plans for the coming year.
We are now lucky to be in an age of
social media which shows an enormous
amount of talented people. Before,
we only had books to learn from but
we now also have cake magazines
that help keep this craft alive. I do feel
strongly that it’s important to have
one to one teaching. Expression is very
important and royal icing is a medium
so many things can be created with.
Trends change and it’s great to learn
new techniques and develop for the
future. I myself still learn in this art
although I find it is important to still
learn the basics. I love a royal iced cake;
it’s actually not as sweet as soft icing
and a delight to eat with a thin layer of
marzipan. There are new icings readily
available which have flavours and give
another dimension especially with the
fashion for royal iced cookies.
How long did it take and what was
the size?
The cake took three months to make
from planning and pulling it all together
although the idea was on my mind over
five years ago. It is correct in size and
proportion to the original, 35cm high
and 90cm in diameter. The original
cake was made from a traditional fruit
cake weighing in at over 150kg. The
base is made from flower paste and
painted gold with Roxy & Rich to give
the most authentic look to the original.
Even the clawed feet looked authentic
as I folded these from an antique clock.
Tell us about the actual models and
figures – is every decoration made
from royal icing?
The wedding cake top featured the
figure of Britannia in the act of blessing
the bride and bridegroom who were
dressed in Ancient Greece costume. At
the feet of HRH Prince Albert was the
effigy of a dog, said to denote fidelity,
and at the feet of Queen Victoria was
a pair of turtle doves, denoting the
felicities of the marriage state. A cupid
sat writing in a book open on his knees
noting the date of the marriage with
various other cupids bearing emblems
of the UK. Eddie and I came to the
conclusion the wedding cake top could
have been made originally from fine
bone china. It was the fashion at the
time to use these ornaments on cakes.
Since this wasn’t our option, we chose
to model it freehand from Renshaw
flower paste. I remember Eddie joked
with me wishing me luck as it wasn’t an
easy task. It was identical in proportion
to the original and is a medium I like
ISSUE 82 | JULY 2019
to use. I feel I can express myself with
the paste and give the desired texture.
There are other mediums such as
modelling paste which would have
worked just as well. We also royal iced
some of the extra detail. Eddie used
a traditional recipe for his royal icing
and I used More Than Cake’s A Royal
Mix, an egg white mix with added gum
so it dries extremely hard. On the top
surface of the cake were fresh bouquets
of orange blossom and myrtle. For
this, I chose to do all white and made
over 300 orange blossom flowers from
flower paste. Similar sprigs were placed
loose as presents to the guests at the
wedding breakfast. Part of the design
of the cake wasn’t visible so we chose
to do around 35 Greek pressure piped
figures dancing.
How did you travel with it to
Germany, tell us about the royal
reveal?
Royal icing is very strong and travels
well so it wasn’t a difficult task to travel
to Germany. It was set on a round table
with a simple black cloth and looked
truly royal. It was the talking piece of
the event. Germany was appropriate as
it was the birth place of Prince Albert.
The cake was also revealed at the
British Embassy in June before Belgian
royalty and distinguished guests to
celebrate Queen Elizabeth II’s birthday.
A rich fruit cake was served and this
was the 9th cake I’ve made celebrating
Her Majesty’s birthday.
Is the cake going to be displayed
anywhere else this year?
On the 20th July, the cake will be
proudly on show and displayed in
Windsor during an afternoon tea party
with Mark Tilling to celebrate Queen
Victoria’s birthday. Eddie and Tracy
will be present and all profits will go to
charity. It’s the first time Eddie will see
the finished cake. It will also be a huge
pleasure to display the cake at Cake
International in November, this being
the largest cake show in the world.
It’s a huge platform for learning and
inspiration for all cake designers and
royal icers worldwide.
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 ISSUE 82 | JULY 2019

BUSINESS BITES
Welcome to Business Bites, our new monthly feature where we give you all the best
tips and tricks for your business. From using Instagram effectively, designing a logo,
to the essential T&Cs you need for a business!

Stories on Instagram are a quick,
engaging format perfectly suited for
mobile experiences. Not only are
Instagram Stories fun and creative,
but they’re great for growing your
engagement, building brand awareness,
adding a personal side and driving
traffic to your business. Instagram
Stories play a big part of the Cake
Masters marketing strategy and we
thought we would do some 101 briefs
in the magazine to introduce you.
GETTING STARTED WITH STORIES
Let’s go through other options
available, as seen at the
bottom of the screen:
creative. Beats and Paparazzi are super
fun, you must try it out.
FOCUS - to focus on the subject’s
face while blurring the rest of the
background, giving a professional look
to the picture.
REWIND - to play any video you take in
reverse. You can drop a ball and watch
it fly up into your hand. You can throw
your cap into the air and watch it fall
back on your head. There are plenty of
things you can do.

A - Stories HANDS-FREE - to capture a

appear at the video without having to hold the
top of your camera button down. So if you’re
screen when demonstrating something using your
you open hands or doing a tutorial, all you have
Instagram to do is tap the camera button once to
start capturing and then go Hands-Free!
B - To get
FILTERS
started, select
Although not obvious, you can add
the camera
filters at this stage, just swipe across to
icon in the
the left. Below are some of the filters
top left
TYPE - to type a message on a colourful you can apply.
background

MUSIC -  to take a video with an

awesome range of filters while selecting
pretty much any song you fancy!

LIVE - to go LIVE, similar to the Live

function on Facebook. I like the LIVE You can see
function on Instagram as it allows you the names of
to wave back to people joining your the filters in
feed and also invite a viewer to join you the middle
on a split screen. of the screen

NORMAL - take a standard photo or

video – you don’t want to be boring
C - Press the
though!
white button
to take a photo
BOOMERANG -  to take a burst
or hold down
of photos, speed them up and play
to take a video.
forward and backward to create a
Alternatively,
looping Boomerang video. This is super
Instagram also
popular with action motions when cake
allows you to
decorating, especially boomeranging
select a photo
rolling out sugarpaste, painting and
from your
piping buttercream, etc.
camera roll.
SUPERZOOM - This one’s hilarious
and my favourite. It gives a further
ten options for easy ways of getting

80 MAGAZINE
 Stockists
Find cake decorating suppliers from all around the world in our new directory!

United Kingdom
The Cake Decorating Company Cake Stuff Doric Cake Crafts
info@thecakedecoratingcompany.co.uk info@cake-stuff.com info@doriccakecrafts.co.uk
+44 (0)1159 699 800 +44 (0)1555 890 111 +44 (0)1282 420 133
www.thecakedecoratingcompany.co.uk www.cake-stuff.com www.doriccakecrafts.co.uk

Cake Craft Company The Vanilla Valley Windsor Cake Craft Craft Company
info@cakecraftcompany.com sales@thevanillavalley.co.uk sales@windsorcraft.co.uk info@craftcompany.com
+44 (0)2036 374 715 +44 (0)2920 813 817 +44 (0)1925 444 590 +44 (0)345 565 1700
www.cakecraftcompany.com www.thevanillavalley.co.uk www.windsorcakecraft.co.uk www.craftcompany.co.uk

Squires Kitchen Almond Art Cake Craft World Fabricake

customer@squires-shop.com sales@almondart.com vicki@cakecraftworld.co.uk sales@fabricakesugarcraft.co.uk
+44 (0)330 223 4466 +44 (0)1255 223 322 +44 (0)1732 463 573 +44 (0)1702 462 222
www.squires-shop.com www.almondart.com www.cakecraftworld.co.uk www.fabricake.co.uk

Europe
Planète Gâteau Cake Supplies Europe
support@planete-gateau.com info@cakesupplieseurope.com
+33 4 96 12 05 10 +31 (0)75 - 650 47 85
www.planete-gateau.com www.cakesupplieseurope.com
Deleukstetaartenshop Alles Torte
info@deleukstetaartenshop.nl office@allestorte.at
+31 (0)75 - 650 47 80 +43 (0)664 2647158
www. deleukstetaartenshop.com www.allestorte.at

North America
The Sweet Chalet Shoppe Sheer Celebrations Standlee's Inc Make It Sweet!
209 Bellagio Circle, 8425 Bandera Rd, Ste 104, 284 Third Ave, 9070 Research Blvd, Ste 203,
Sanford, FL 32771 San Antonio, TX 78250 Chula Vista, CA 91913 Austin, TX 78757
321-363-4841 210-530-1637 619-422-2013 512-371-3401
www.thesweetchalet.com www.sheercelebrations.com www.standleesinc.com www.makeitsweet.com

Sweet Life BakersBodega Express BakersBodega Escondido Never Forgotten Designs

12394 SW 127th Ave, 4299 Maine Ave 638 N Escondido Blvd, 5159 Lemay Ferry Rd.
Miami, FL 33186 Baldwin Park, CA 91706 Escondido, CA 92025 St. Louis, MO 63129
305-382-1089 562-777-2251 760-294-2941 314-399-9932
www.sweetlifecakesupply.com www.bakersbodegaexpress.com www.bbescondido.com www.neverforgottendesigns.com

Shore Cake Supply LLC

The Kilted Cake Pilar's Pantry
3209 Sunset Ave, Ocean Town- Sweet House
28061 Jefferson Ave, 1670 Hamner Ave #6,
ship, Monmouth County, 7450 W Cheyenne #112
Temecula, CA 92590 Norco, CA 92860
NJ 07712 Las Vegas, NV 89129
951-695-0665 951-371-3957
732-455-3031 702-868-0803
www.thekiltedcake.com www.pilaspantrycakeandsup-
www.shorecakesupply.com www.sweethouselv.com
ply.com

Australia
Bake Boss Cakes Around Town
sales@bakeboss.com.au info@cakesaroundtown.com.au
02 9828 0700 07 3160 8728
www.bakeboss.com.au www.cakesaroundtown.com.au
Cakers Warehouse Lollipop Cake Supplies
info@cakerswarehouse.com.au info@lollipopcakesupplies.com.au
02 4256 9285 07 3102 1246
www.cakerswarehouse.com.au www.lollipopcakesupplies.com.au
 ISSUE 82 | JULY 2019

Sudoku
COMPETITION

Welcome to our July competition!

Solve the sudoku to win an Agbay Jr. 12” Single Blade Cake Leveller
worth £189.99 (RRP) from Cake Stuff!
The superbly made Agbay Jr. 12” Single Blade Cake Leveller is the most accurate
and precise cake levelling tool available – designed for the baking professional who
demands accuracy as well as ease of use.
Simply work out where the missing numbers go – there can only be one of each number
(1-9) in every box, row and column!
OPEN WORLDWIDE ~ Email completed grids, name and postal address to
Sudoku Sent by content@cakemastersmagazine.com
Your Friend Hannah ~ Closing Date: 31st July 2019

1 3 5 8 9

2 9 1 3 8 4

4 7 6 9 1 2

3 1 2 5

8 4 1 7 6 2 9 3

5 8 9 4

2 4 6 7 3 8

3 7 4 1 6 2

6 2 7 4 9

82 MAGAZINE
 August Issue
ISSUE 82 | JULY 2019

Cakes for all occasions!

SNAIL PARTY CORAL REEF CAKE JEWELLERY BOX

TUTORIAL STEP-BY-STEP STEP-BY-STEP

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WWW.CAKEMASTERSMAGAZINE.COM 83
 ISSUE 82 | JULY 2019

It’s the ace up

your sleeve!
Since its launch a couple of
years ago, Couture has very
quickly become one of the
top selling and most sought
after sugarpastes available.
Made in the UK using ultra-
fine icing sugar and the
finest gum tragacanth,
Couture has been
developed specifically for
use on top quality cakes,
where quality of finish is
everything.
Couture has amazing
covering qualities – it rolls
out thinly, forms the smoothest
finish, won’t easily tear or
crack, is ideal for taller
cakes, doesn’t form
elephant skin, can be used
for modelling and most
importantly, tastes absolutely
delicious!
Couture is available in white,
ivory, red and black in 2½kg
packs and 5kg boxes.
Thousands of busy cake
makers have already
switched to Couture as their
preferred brand and we
think you will too, so why
not give it a try?

Couture sugarpaste is made

exclusively for Cake Stuff
Over 9,500 top baking,
cake decorating and
sugarcraft products at

Nowble
fantastic prices, ready
to be delivered straight
a
to your door
avail d &
cake-stuff.com in Re ck
Bla
facebook.com/CakeStuffLtd
@CakeStuffLtd
84 MAGAZINE