LEARN TO DECORATE CAKES STEP-BY-STEP

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ISSUE 80
Fr Ma

MAY 2019 £4.20 / $8.99

Make this
Bollywood
Bollywood Wedding
Elegance Tutorial Cake!

LEARN TO MAKE THIS FLOWER

Beaded Mandala
Cake Tutorial

LEARN TO STENCIL

SPECIAL CORAL PRODUCT FEATURE

9 CAKE TUTORIALS
ISSUE 80 | MAY 2019

2 MAGAZINE
 ISSUE 80 | MAY 2019
My Top Picks
EDITOR'S LETTER 23

Welcome to the Bright & Bold Bollywood edition of Cake

Masters Magazine! In this issue, we have a variety of beautiful
Bollywood inspired designs and some great features.

Our front cover star this month is Stacey Anderson from

Stacey Anderson Cakes in association with Rainbow Dust.
Learn how to cover, stack and decorate this colourful tiered
51
cake with Bollywood details! Other tutorials include the
Bollywood Elegance tutorial from Little Hunnys Cakery with
a gorgeous purple sash design and the Beaded Mandala
design from The Violet Cake Shop™ which teaches you how
to really use beads to enhance your cake designs. Finally,
another of my favourite tutorials in this issue is the Vibrant
Glam Cake from Shook Up Cakes influenced by Priyanka
Chopra’s Mehendi ceremony dress! 18
This month, we have a special piece all about the Pantone
Colour of the Year, Living Coral! Check it out on page 32 to
find products of all kinds fitting the coral theme.

We’ve got two awesome collaborations for you this month.

One is the Cake Con collaboration with loads of comic book
and character inspired designs. We also have the Beautiful
Sri Lanka collaboration which takes inspiration from the
culture and beauty of this country.

Finally, you could win in our big monthly competition!

This month, the prize is an incredible bundle of products
from Fractal Colors including a full set of gels, full set of
pens, ten dusts, ten lustre dusts and two sets of exclusive
brushes, worth over £100! To find out how you could win
this amazing prize, check it out on page 82.

Best wishes,

Rosie x
Rosie Mazumder, Editor
Subscribe Today!
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editor@cakemastersmagazine.com never miss an issue

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 ISSUE 80 | MAY 2019

Welcome to the Bright & Bold Bollywood edition of the

On the Cover magazine! Inside this issue are lots of easy to follow tutorials
and cakespiration.

28
12
23

36

32
Essential Information
Our tutorials are divided into simple
steps with an image to accompany

23 36
part of the process. We have difficulty
ratings for the different levels of
project. One piping bag is the easiest
and four is the most advanced.

Every Issue Features

10 Baking Wish List 17 5 Minutes With...
All templates for tutorials can be found Marta Hidalgo Jiménez
Check out this month's
on our website
products in our wish list!
www.cakemastersmagazine.com 32 Coral Product Guide
If you would like to be featured
47 Ask the Expert Check out all these gorgeous
Emma Chamberlain coral themed products
in Cake Masters Magazine, join
our contributors list to be sent 56 Social Snippets 44 Collaboration
email updates of how you can get Amazing cakes we have Beautiful Sri Lanka
involved. Sign up via our website, spotted online
under the ‘Contact Us’ tab. 54 Cake Classes 2019
57 Book Reviews Learn some new skills in 2019!
Keep in Touch We review some of the latest 64 Delivering Cakes
Like our Facebook page books out right now Our readers' top tips for
Facebook.com/CakeMasters 57 Found & Followed delivering cakes!
Follow us on Twitter @CakeMasters Check out these wonderful
66 Readers' Cakes
Follow our boards on Pinterest
cakers we're following online Living Coral themed cakes
Pinterest.com/cakemasters 58 Product Review from our readers
We test out FunCakes Deco
Follow us on Instagram @cakemasters
Melts and FunColours
74 The Great Cake Designer
Competition
Sign up to our email
newsletter via our website 83 In Our Next Issue Check out some of the cakes
www.cakemastersmagazine.com Sneak peek at our June entered into this competition!
wedding issue!
78 Collaboration
Cake Con International
4 MAGAZINE

82
W Il N!ors
Fr acta Col
product
bundle
worth
£100!
58
Product Review
FunCakes Deco Melts and
FunColours
Tutorials
12 Bollywood Wedding
Stacey Anderson Cakes in
association with Rainbow Dust
18 Vibrant Glam Cake
Shook Up Cakes
23 Bollywood Elegance
Little Hunnys Cakery
28 Fabulous Feathers
Dinkydoodle Designs
36 Beaded Mandala
The Violet Cake Shop™
48 Florescent Chic
Sweet Shells in association with
Sweet Stamp
51 Princess Mastani's Hat
Jenny's Haute Cakes
59 Flora Beauty
Sugar Cakes
76 Bejewelled Beauty
Richmond Cake School
32 ISSUE 80 | MAY 2019
48
Coral Product
Guide!
Our Magazine
Cake Masters Magazine
Subscription sign up and queries
+44(0) 1442 820580
www.cakemastersmagazine.com
Front Cover Star
Stacey Anderson Cakes in
association with Rainbow Dust
Editor
Rosie Mazumder
Competitions editor@cakemastersmagazine.com
Editorial Team
82 Solve the Wordsearch! Hannah Beeson
Win an incredible product Hanaa Foura
bundle from Fractal Colors
Laura Loukaides
Rhona Lavis
worth over £100!
Advertisements
Recipes
Hannah Beeson
hannah@cakemastersmagazine.com
Tel: 0208 432 6051 or 07939 562567
6 Cactus Garden Cake USA Representative - Louise Pass
louise@cakemastersmagazine.com
8 Dancing Queen Cupcakes Tel: 219-713-7118
9 Tiramisu Cupcakes India Representative - Khushi Malani
khushi@cakemastersmagazine.com
India Advertising - Farzana Gandhi
Tel: 00 91 98207 40639
18 Cake Masters Magazine Awards
2nd November 2019
For sponsorship queries, please email
awards@cakemastersmagazine.com
Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement may
be copied or reproduced, nor stored in a retrieval
system by any means without prior specific written
authorisation given by the publisher.
WWW.CAKEMASTERSMAGAZINE.COM 5
ISSUE 80 | MAY 2019
Cactus Garden Cake
Serves 30
FOR THE TEAL GANACHE DRIZZLE:
150g (5½oz) white chocolate buttons
75ml (2½fl oz) thickened (whipping)
cream
1 drop teal gel colour
FOR THE RASPBERRY FROSTING:
160g (5½oz/½ cup) raspberry jam
1 tsp raspberry flavouring (optional)
2 drops pink gel colour
1½ batches Swiss meringue
buttercream frosting
FOR THE STRIPED FROSTING:
1 batch Swiss meringue buttercream
frosting
Peach: 3 drops pink + 3 drops orange
gel colour
FOR THE CACTUS DECORATIONS:
1 batch American buttercream frosting
Teal: 5 drops teal gel colour
Lime green: 4 drops teal + 4 drops
yellow gel colour
Pink: 3 drops pink gel colour
Peach: 3 drops pink + 3 drops orange
gel colour
Purple: 3 drops purple + 2 drops pink
gel colour
2 Rice Krispies bars
FOR THE CAKE:
2 batches chocolate cake
Combine the white chocolate and
cream in a large microwave safe bowl.
Microwave on high for 20 seconds at
a time mixing between each interval
until smooth. Add a drop of teal and
mix until well combined. Cover with
plastic wrap and set aside at room
temperature.
Alternatively, you can make the ganache
using the double boiler method. Fill a
large saucepan a third of the way with
water and bring to the boil. Place the
bowl containing the chocolate and
cream on top and gently mix until the
two ingredients are completely melted
and smooth. To soften the ganache to
drizzling consistency, microwave on
high for 5 seconds at a time mixing well
between each interval. Dip a spoon into
the ganache and if it drizzles down and
doesn’t look transparent, it’s ready to
use on the cake.
6 MAGAZINE
Add the raspberry jam, raspberry
flavouring (if using) and pink gel to the
buttercream and mix with a hand mixer
until well combined. This is the frosting
you’ll use to fill and crumb coat the cake.
Divide the frosting between two bowls.
To make the peach frosting, colour one
bowl with orange and pink and mix until
well combined. Leave the other bowl
white.
Line two baking trays with baking paper.
Set aside. Set about three tablespoons
of American buttercream frosting aside.
This is your plain white frosting. Colour a
quarter of the remaining frosting teal and
another quarter lime green. Divide the
remaining frosting between three mixing
bowls and colour them pink, peach and
purple following the colour formulations.
For the large and small bulb cacti, use
your hands to mould a small log out of
one of the Rice Krispies bars. Aim to get
one end a little flatter than the other. Fit
the end of a piping bag with a Wilton #32
tip and fill with lime green frosting. Add
a small bulb of lime green frosting to the
bottom of the Rice Krispies log and stick
to a baking tray. Pipe lines around the log
starting at the bottom and working your
way to the top. Continue until the cactus
is completely frosted.
Fit the end of a piping bag with a small
round tip and fill with white frosting. Pipe
random little dots all over your cactus. To
make the smaller cactus, repeat with a
Rice Krispies ball about the size of a plum.
For the purple spikey cactus, fit the
end of a piping bag with a small leaf tip
and fill with purple frosting. Begin by
piping a circle of leaves onto the baking
paper about 5cm/2” in diameter then
fill in with more leaves. As you pull away
from the bottom, try and pull the piping
bag straight up to give the leaves some
height. If you feel it needs more volume,
pipe extra smaller leaves on top.
For the pickle cactus, pipe tall pickle
shapes about 5cm/2” in height with lime
green frosting. Do it slowly so you don’t
risk them toppling over. Pipe a little bulb
of pink frosting on top using a small
round tip.
For the spikey bulb cactus, fit a piping
bag with a Wilton 8B tip and fill with teal
frosting. Pipe frilly looking bulbs onto the
baking paper then little peach flowers
on top using a small closed star tip and
peach buttercream. To finish, pipe little
white buttercream spikes all over the
cactus.
These are just some of the cacti I have
made but I’d encourage you guys to hop
online and look at the thousands of cacti
designs. Be inspired and experiment
with your own designs and colour
combinations. Once you’ve finished
making your cacti, pop them in the fridge
for at least 2 hours to chill.
For this recipe, you’ll need to make two
batches of chocolate cake. Bake then
allow to cool. Crumb coat the cake using
the raspberry frosting.
To prepare the striped frosting, add peach
and white frosting to two separate piping
bags. Pipe a ring of peach around the
bottom of your cake then a ring of white
above. Repeat until you get to the top
of the cake. Add more peach to the top.
Use a small offset spatula to spread out
aiming to get it flat. It doesn’t have to
be perfect because we’re going to come
back to it.
Use a cake scraper to carefully scrape
the frosting around the cake. Scrape any
excess off the scraper each time you go
around the cake to ensure the different
layers stay nice and neat. Continue
scraping until the cake is smooth on the
sides then gently smooth out the top.
Fill a piping bag with teal ganache and
drizzle it around the top of the cake
letting it drip down the side. Finish
by carefully adding the chilled cacti
decorations to the top.
Recipe from Sugar Rebels
Nick Makrides
Hardie Grant
 ISSUE 80 | MAY 2019

WWW.CAKEMASTERSMAGAZINE.COM 7
ISSUE 80 | MAY 2019
Dancing Queen Cupcakes
Makes 15
FOR THE CUPCAKES:
1 batch vanilla cupcakes
2 tsp strawberry flavouring
FOR THE COLOUR:
Red: 2 drops red + 2 drops deep pink
gel colour
Pink: 2 drops deep pink gel colour
Orange: 2 drops orange + 1 drop yellow
gel colour
Yellow: 3 drops yellow gel colour
Green: 2 drops teal + 1 drop yellow gel
colour
Blue: 1 drop sky blue gel colour
Purple: 2 drops deep purple+ 2 drops
deep pink gel colour
FOR THE FROSTING:
1 batch Swiss meringue buttercream
8 MAGAZINE
frosting
2 tsp strawberry flavouring
FOR THE DECORATIONS:
185g (6½oz/1 cup) assorted sprinkles
200g (7oz/⅓ cup) edible red glitter, for
dusting
When making the cupcake batter, add
the strawberry flavouring with the wet
ingredients.
Divide the batter between seven small
bowls. Colour each using the seven
different colour formulations.
Add the coloured batters to separate
piping bags and pipe small blobs of each
into cupcake cases filling three quarters
of the way. Bake then allow to cool.
Recipe from Sugar Rebels
Nick Makrides
Hardie Grant
Add the strawberry flavouring to the
frosting and mix until combined. Divide
the frosting between seven small
bowls and colour each with the colour
formulations. Transfer to piping bags.
Lay out a large sheet of plastic wrap on
your workbench and pipe long lines of
each coloured frosting in the order of
the rainbow. Use the plastic wrap to
help roll up the frosting like a sushi roll
into a log shape then twist each end to
secure. Snip off one end of the log and
place cut side down inside a piping bag
fitted with a Wilton 8B tip.
Core the centre of each cupcake with an
apple corer (stop about 1cm/0.5” from
the bottom) and fill with your favourite
sprinkles. Pipe a swirl of frosting on top
of each cupcake and finish with a light
dusting of edible glitter.

Recipe from Sugar Rebels
Nick Makrides
Hardie Grant
Makes 20
FOR THE FROSTING:
1 tsp vanilla bean paste
3 tbsp mascarpone cheese
1 batch cream cheese frosting
FOR THE COFFEE MIXTURE:
3 tbsp instant coffee
125ml (4fl oz/½ cup) boiling water
FOR THE CUPCAKES:
1 batch vanilla cupcakes
1 tsp vanilla bean paste
FOR THE DECORATIONS:
1 batch chocolate sauce
40g (1½oz) sweetened cocoa powder
Add the vanilla bean paste and
mascarpone cheese to the frosting and
mix until well combined. Beat on high
speed using either a stand mixer or a
hand mixer until fluffy.
Mix the instant coffee and boiling water
in a small bowl until the coffee has
dissolved.
When making the cupcake batter, replace
the vanilla extract with the vanilla bean
paste.
ISSUE 80 | MAY 2019
Tiramisu Cupcakes
Once the cupcakes are baked and cooled,
dip the tops into the coffee mixture
allowing it to soak in and drip down the
sides of the cupcakes. Take care not to
soak them too much otherwise you’ll risk
the cupcake cases coming away from the
cakes.
Core the centre of each cupcake with an
apple corer (stop about 1cm/0.5” from
the bottom) and fill with chocolate sauce.
Fit the end of a piping bag with a Wilton
1M tip, fill with frosting and pipe a swirl
of frosting on top.
WWW.CAKEMASTERSMAGAZINE.COM 9
 ISSUE 80 | MAY 2019

The ONLY mould that allows you to create ruffled

roses! Save cocktail sticks and time with this quick
An indulgent metallic edible confetti for adding a luxurious finish
to edible creations. The metallic finish brings instant glamour to
any cake and you can even sprinkle into a glass of champagne to
have with it!
RRP £4.10
Available from all good online and high street sugarcraft retailers
Rainbowdust.co.uk
and easy to use mould! Ruffled roses are a huge
trend this year, now you can cover tiers quicker
than ever with effortless frills. Simply press into
paste and peel back the mould to release perfect
ruffled roses.
£17.99
Karendaviescakes.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

THE SUGAR PASTE™ is back with a brand new recipe and The Cake
Decorating Company think it's SO good, they're offering a Money Back
Guarantee! Zoe Burmester from Sugar Street Studios is a convert: "I
absolutely love the new recipe. It is smooth, pliable and stretchy. Holds
up well in both warm and cool environments, no tearing or excessive
drying out. I would urge you to try it. It really is very, very good."
1kg £4.99 - 6kg £21.99
Thecakedecoratingcompany.co.uk/thesugarpaste

Prices correct at point of printing

10 MAGAZINE

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.co.uk
Dinkydoodle Designs
airbrush kit comes with hard
shell carry case, powerful
40 PSI compressor, multi
power buttons, lightweight
black aluminium pen, two
detachable interchangeable
cups and easy release
connector for switching
pens or disconnection for
cleaning.
RRP £129.99
Dinkydoodle.com
We just love this Moroccan mosaic professional
cake stencil from Artistic Flair Crafts! Easy to use and
extremely durable, these stencils are great for adding
a finishing touch to your cakes.
£4.49
Artisticflaircrafts.com
ISSUE 80 | MAY 2019
The Sweetly Does It non-stick carry case is a unique little idea!
Bake, carry and store cakes using the very same item – with 12
holes and a snap tight locking lid, this is the most handy piece
of equipment!
£13.52
Amazon.co.uk
The House of Cake Cake Lace
comes in a range of different
sizes and is simply perfect
for creating beautiful edible
lace decorations for your
celebration cakes!
£8.99-£13.95
Thecraftcompany.co.uk
Take your creation to the next level with the new Roxy & Rich
Rose Gold Collection. This gorgeous colour range of Highlighter,
Sparkle and Lustre dust allows you to make an amazing metallic
finish with high opacity while being 100% edible. No doubt you’ll
impress everyone using these magical Rose Gold colours.
From £4.99
Thecakedecoratingcompany.co.uk
Cakecraftgroup.co.uk (wholesale)
See retailers at Roxyandrich.com for customers outside Europe
WWW.CAKEMASTERSMAGAZINE.COM 11
 ISSUE 80 | MAY 2019

Learn to
make our
Bollywood Wedding amazing
cover cake!

Create this Bollywood inspired statement cake with beautiful

ornament detail, stenciling and focal flower!

12 MAGAZINE
 ISSUE 80 | MAY 2019

Bollywood Wedding
By Stacey Anderson, Cakes by Stacey Anderson
Photography by Kerry Anderson
Difficulty Rating

Equipment Required

• 4” deep round cakes: • PME Geometric Multi Flower and Modelling

10”, 8”, 6”, 4” Cutter Moroccan Paste
• 12” cake drum Lantern • Rainbow Dust ProGels:
• Cake cards: 8”, 6”, 4” • Rose petal cutters Orange, Tangerine,
Cakes by Stacey Anderson is • Smoother • Circle cutter Pink, Turquoise, Baby
run from her family home in • Flexi smoother • Katy Sue Ornamental Blue
Crewe, Cheshire and specialises • Large rolling pin Drops Silicone Mould • Rainbow Dust Metallic
in creating stylish, elegant and • Double sided tape • Katy Sue Rope and Dark Gold Click-Twist
delicious bespoke celebration • 15mm orange ribbon Pearl Borders Silicone Brush
cakes. Stacey’s journey began • Cake dowels Mould (Scalloped • Rainbow Dust Metallic
in 2009 with an evening cake • Greaseproof paper Border) Dark Gold Paint
decorating course at her local • Piping bags • Pearl mould Metallic
college. Originally starting as • No.2 piping nozzle • Brooch mould • Rainbow Dust
a hobby, her passion for cake • Sponges • Culpitt veining board Edible Silk: Shimmer
grew and she further developed • Paint mixing palette • Petal veiner Cappuccino, Metallic
her career in cake design. In • Scribe tool • Florist tape Moroccan Velvet,
2010, Stacey decided to take a • Craft knife • Gold stamens Metallic Ginger Glow
huge step leaving her full time • Small paintbrush • White 26 gauge florist • Rainbow Dust Edible
job to accept a cake decorator • Masking tape wire Gold Hearts
position at an established • Flower shaper/apple • Foam pad • Rainbow Dust Edible
company. She spent three box liner • Large ball tool Glue
years gaining invaluable skills, • FolkArt Handmade • Quilting tool • Tylo powder
experience and knowledge. Charlotte Stencil - • Small posy pick • Cornflour and shaker
Stacey quickly excelled in the Tangier • Renshaw Extra White • Vodka
industry, getting through to • Patchwork Cutters • Renshaw Royal Icing
the top three finalists for the Diamond Side Design • Renshaw White
Rising Star Award at the Baking
Industry Awards in 2012. In
late 2013, Cakes by Stacey
Anderson was created and
she ventured into business on
her own. To date, the business
continues to thrive and Stacey
has had images featured in
industry magazines, taught at
the Renshaw Academy and
continues to challenge herself.

In association with

WWW.CAKEMASTERSMAGAZINE.COM 13
ISSUE 80 | MAY 2019

Preparation
1 2
Using white Renshaw Extra and Orange,
Tangerine, Pink, Turquoise and Baby
Blue ProGels, mix the colours for each
tier. Place on the thin cake cards ready
for covering. Cover the 12” cake drum
and 10” tier in Orange. Repeat with Pink
for the 8” tier, Turquoise for the 6” and
Baby Blue for the 4”. After covering the
turquoise tier, imprint the quilt effect.

Pink Tier
3 4
Step 1.
Cut greaseproof paper the height and
circumference of the pink tier. Fold in half
lengthways and repeat twice to create
eight sections. Use a circle cutter slightly
narrower than one of the sections and
mark a semi-circle on top of the paper.
Cut along the folded greaseproof guide.
Secure to the cake with masking tape.

Step 2.
With a scribe tool, create a mark along 5 6
the template as a guide.

Step 3.
Dust the pearl mould with cornflour and
shake out excess. Roll Renshaw Extra with
tylo into a small cylinder to fit the mould.
Fill the mould with the icing. Turn upside
down and peel back the sides to release
the pearls. Using the small paintbrush,
lightly wet along the guidelines with
water and attach the pearls.
7 8
Step 4.
Repeat with the Ornamental Drops mould
to create eight drops and again with
the pearl mould to create eight strips of
five pearls. Attach each strip vertically
between each swag and finish with the
ornamental drop at the bottom.

Step 5.
Using the Click-Twist Brush or Metallic
Dark Gold, cover the pearls and drops.
9 10
Step 6.
Using the smaller Tangier stencil, Metallic
Dark Gold Paint and a sponge, stipple the
design between each drop, cleaning the
stencil each time. Finish with piped dots
around the stencil flattening the peaks
with a wet brush. Let dry before painting
with Metallic Dark Gold Paint.

Blue Tier

Step 7.
Thinly roll Renshaw Extra and cut into 11 12
three sections to fit the large Moroccan
Lantern cutter. Dust each section with
Cappuccino Shimmer, Metallic Moroccan
Velvet and Metallic Ginger Glow. Cut the
lantern shapes in each colour and apply
to the top edge of the cake with a small
amount of water, alternating the colours.

Step 8.
Using royal icing, a piping bag and the

14 MAGAZINE
 ISSUE 80 | MAY 2019

no.2 piping nozzle, pipe three dots

decreasing in size below and a single dot
13 14
above each of the shapes. Flatten peaks
with a damp brush.

Step 9.
Allow to dry before painting with the
matching Silk colours mixed with a small
amount of vodka.

Turquoise Tier

Step 10.
Pipe dots on the quilted tier in each of the 15 16
points using the no.2 nozzle. Once dry,
paint in Metallic Dark Gold Paint.

Orange Tier

Step 11.
Lightly mark four equal points around
the cake to indicate quarters and use
to position the elephant stencil. Using
a sponge and Metallic Dark Gold Paint,
stipple the elephants in place.
17 18
Step 12.
Using Renshaw Extra with tylo, create four
brooches from the mould. Decorate with
Cappuccino Shimmer, Metallic Moroccan
Velvet and Metallic Ginger Glow added to
a small amount of vodka to form a paint.
Once dry, attach the brooches to the cake
evenly between the elephants.

Assembly

Step 13. 19 20
Stack with dowels and royal icing
between each level to secure the cakes.
Add a border with the small pearl mould
for the top tier and the large pearl mould
for the middle tiers. Use the scalloped
edge pearl mould for the bottom tier.

Step 14.
Paint the borders using Metallic Dark
Gold Paint and allow to dry.

Finishing Touches 21 22
Step 15.
Using royal icing, a piping bag and the
no.2 nozzle, pipe small dot details around
the top of the turquoise tier. Once dry,
paint with Metallic Dark Gold Paint.

Step 16.
Take the larger Tangier stencil and a
sponge and apply Metallic Dark Gold
Paint onto the top of the cake.

Step 17. 23 24
Pipe dots around the stencil as a highlight
with royal icing, a piping bag and the no.2
nozzle. Paint with Metallic Dark Gold Paint.

Step 18.
Using the small brush and some water,
mark a border around the cake base.
Sprinkle gold hearts around the base and
use a dry brush to manipulate into place.
Repeat for the top of the pink tier.

WWW.CAKEMASTERSMAGAZINE.COM 15
ISSUE 80 | MAY 2019

Flower
25 26
Step 19.
Thinly roll Flower and Modelling Paste
onto the veining board. Cut out a small
petal. Repeat until you have three small
and five large petals.

Step 20.
Using the foam pad and large ball tool,
thin the edges of each petal.

Step 21.
Dip the end of the florist wire in edible 27 28
glue and insert into the central vein of
the petal. Repeat for the other petals.

Step 22.
Insert each petal into the petal veiner
pressing lightly to imprint the veins.

Step 23.
Leave to set overnight in the flower
shaper or apple box liner.

Step 24.
Once dry, use Metallic Moroccan Velvet
to colour each petal. Hold each petal over
the steam from a kettle or boiling pan for
a few seconds to lock in the dust.

Step 25.
Bend a piece of florist wire in half then
gather a small bunch of stamens. Fold
the bunch of stamens in half around the
folded wire and twist the ends of the
folded wire together. Wrap the base of
the wires with florist tape to secure.

Step 26.
To assemble, apply the three smaller
petals one at a time to the stamens and
secure with florist tape. Follow with the
five larger petals around the outside.
Secure all the wires together and bind
with florist tape cutting to size.

Step 27.
Add a small amount of fondant to the
bottom of the posy pick to secure the
flower and insert into the cake in the
desired position.

Step 28.
Insert the flower into the posy pick.

For more information about Stacey

and her work, visit:
www.cakesbystaceyanderson.co.uk
In association with

16 MAGAZINE
 ISSUE 80 | MAY 2019

5 MINUTES WITH...

Marta Hidalgo Jiménez

Beginnings
Q: Tell us how your cake journey began
A: It started back in 2016 when I
discovered modelling chocolate, along
with Facebook collaborations. I had
been taking basic cookie and cake
decorating classes but something
changed in me once I was introduced to
modelling chocolate. I started to learn
and discover its technique on my own.
It is a very similar material to clay with
a wide range of versatility.

Lifetime Tools
Q: What three tools can you not live
without?
A: Dresden tool, silicone spatula and a
smoother of my own invention.
photographs or the result of observing
Cake Heroes
people surrounding me, for example, my
Q: Who are your sculpted cake heroes?
sons.
A: Since my beginnings, it has been
the stunning Karen Portaleo, absolute
Inspiration
goddess of the sculpted cake. I also
Q: Tell us what inspires you and gets
admire colleagues such as Carla Puig,
your creative juices flowing
Daniel Diéguez and Elza Baldzhiyska.
A: My inspiration is very diverse from
oil painting, sculpture, drawing and
Mottos & Mantras
photography, mainly the figurative style,
Q: What are your life mottos/mantras?
even to a person that bumps into me on
A: "There is so much beauty" – it is a
the street and catches my attention.
phrase I took from the film, The Bridges
of Madison County. It reminds me that I
Future Plans
have to enjoy the good things life has to
Q: What are your future plans for 2019?
offer to their fullness.
A: My main goal for 2019 is to
continue teaching worldwide. Teaching
Top Tip
is something new to me that I feel
Q: What is your biggest tip for
passionate about and I try to convey it to
sculpting cakes?
my students through modelling.
A: My advice in order to sculpt realistic
cakes is to look at people around you,
their facial and anatomic characteristics
as well as their expressions. I always
work with references, either

Find out more about Marta and her work:

www.facebook.com/PeccataMinutaCakeArt WWW.CAKEMASTERSMAGAZINE.COM 17
ISSUE 80 | MAY 2019

Vibrant Glam Cake

Learn how to create these perfect patterns with

fondant for this striking tiered cake!

18 MAGAZINE
 ISSUE 80 | MAY 2019

Vibrant Glam Cake

By Leila Shook, Shook Up Cakes
Equipment Required

• 6” round 4” high cake • Gold lustre dust

• 4” round 1” high RKT tier
• 8” round 8” high double barrel
hexagon cake
• Satin Ice fondant
• AmeriColor gel pastes: Electric
Orange, Electric Yellow, Electric
Green, Electric Blue, Electric Pink
• Small rolling pin with guide rings
• Caking It Up 0.5cm strip cutter
• Fondant smoother
• Lemon extract
• Food safe paintbrush
• X-acto knife
• Martha Stewart Crafts Country Tile
craft punch
• White edible sugar sheet
• PME star cutters
• PME 0.25” square plunger cutter

Leila, from Shook Up Cakes, is Difficulty Rating

a stay at home mum to three
beautiful children and a wife
to a wonderful supporting
husband. She lives in Vancouver,
Canada and is best-known for
her colourful and gravity-defying
cakes. She began making cakes
as a hobby back in 2011 and
went on to win a Canadian cake
competition in her very first
year of cake decorating. This
self-taught cake artist continues
to make mind-blowing cakes
that consistently inspire many
other cake decorators around
the world.

Inspiration is from Priyanka Chopra’s

Mehendi Ceremony designed by
Abu Jani-Sandeep Khosla

Photographer: Stories by
Joseph Radhik via Instagram
@priyankachopra

WWW.CAKEMASTERSMAGAZINE.COM 19
ISSUE 80 | MAY 2019

Zig Zag
Tools for the Zig Zag design

Step 1.
Knead fondant until pliable and ready to
use. Roll out on a non-stick working area.
You can also use cornstarch or icing sugar
so it doesn’t stick.
To make an even thickness, place the
guide rings onto the rolling pin and roll
out the fondant.

Step 2.
Use the square punch and press firmly
into the fondant.

Step 3.
Push down onto the plunger to release
the fondant.

Step 4a.
Once you’ve punched out the number of
squares for the cake, cut each diagonally 1 2
to make triangles.

Step 4b.
Place onto a drying sheet and let fully
dry. Repeat until you have completed all
colours.

Step 5a.
To achieve an even, clean zig zag, I find it
best to do the pattern row by row. 3 4a

Step 5b.
Start with the bottom portion of the
zig zag and complete around the whole
circumference of the cake attaching each
triangle with water.

Step 5c.
Once done, continue with the top
portion and complete around the whole 5a-d
circumference of the cake.

Step 5d.
Continue until you’ve used all colours.

4b

20 MAGAZINE
 ISSUE 80 | MAY 2019

Decorative Sugar Sheet

Tools for the Decorative Sugar Sheet

Step 6.
Remove the clear plastic backing from the
sugar sheet. Separate the top cutter from
the baseplate of the punch. Place the
sugar sheet on top of the baseplate.
Place the punch over the top of the
sugar sheet allowing the magnets and
baseplate to match up.

Step 7.
Push down firmly until the punch has
pierced through the sugar sheet.

Step 8.
Remove the punch from the baseplate to
reveal the pattern.

Step 9.
Line up the punched out pattern with
the alignment guides on the sides of the 6 7
baseplate for creating perfect die cut
patterns. Repeat until you’ve reached the
desired amount.

Step 10.
Pour lemon extract into a small dish and
add a drop of Electric Pink gel.

Step 11.
Stir and mix the gel into the lemon 8 9
extract. Remove the remaining gel so all
you have left is the liquid.

Step 12.
Lay down a piece of paper towel and
place the sugar sheet on top. Using the
paintbrush, paint onto the edible sugar
sheet. Leaving streaks and different
tones of colour is ideal as it gives more
personality and dimension. 10 11
The edible paint will dry quickly on the
sugar sheet so you will be able to adhere
it to the cake right away with no need for
drying time.

Paint a thin layer of piping gel onto the

back of the sugar sheet and stick onto
the cake.
12

For more information about Leila

and her work, visit:
www.shookupcakes.ca
www.facebook.com/shookupcakes
Instagram @shookupcakes

WWW.CAKEMASTERSMAGAZINE.COM 21
 F F CM
ISSUE 80 | MAY 2019

MA
O Y
%
5 od e n til
31.0
5.1
9

du
ec ev
ali
us Co
d

Round Acrylic Ganache Plates

Our ganache plates make it effortless
to produce a ganache finish on any
cake, it's a must-have for cake artists
and baking perfectionists. From
£5.45

ROXY & RICH

Highlighter Dust

The Highlighter Dust range is

100% edible, it can be added to
cake toppers, embellishments
From and edible jewellery to really
£4.99 give it that lifelike look.

This sugar paste is the

perfect blend of great value
and amazing quality.
Its soft texture makes it From
9
£4.9
easy to work with, allowing
you to roll it thin without
cracking or breaking.

22 MAGAZINE
 ISSUE 80 | MAY 2019

Bollywood Elegance

Shape this sash, create the flower and add beautiful gold details
to complete this cake!

WWW.CAKEMASTERSMAGAZINE.COM 23
ISSUE 80 | MAY 2019

Bollywood Elegance
By Linda Caro, Little Hunnys Cakery
Difficulty Rating

Equipment Required

• 4x4” round cake • Cornstarch

• 6x4” round cake • Tylose powder
• 5x2” round cake • Gold dust
• 7x5” square cake • Vodka
• Round cake boards: 4”, 5”, 6” • Little Hunnys Cakery Edible Glue
• Square cake boards: 7”, 10” • Small paintbrush
• Food safe dowels • Large fluffy paintbrush
• Fondant: purple, burgundy, teal, • Ball tool
turquoise, blue, lime green, • Dresden tool
light pink, white • Ruler
Linda is a self-taught award-
• White gum paste • Multipurpose cutter
winning cake artist located in
• Wilton flower cutter set of 5 • Sharp blade
Escondido, CA. She is the owner • Small circle plunger cutter • Flower former
of Little Hunnys Cakery which • Small rolling pin • Fondant smoother
specialises in buttercream cakes • Large rolling pin • Large impression cutter
with intricate fondant detail and • Petal pad • Various moulds
loves sculpting with fondant.
She has always been interested
in art and when she tried
sculpting with fondant for the
first time in 2012, she realised
she had some hidden talent.
In addition to creating custom
cakes, she also teaches cake
decorating classes. Throughout
the year, she holds several for
adults and during the summer,
she holds a Summer Sweets
Camp for kids.

24 MAGAZINE
 ISSUE 80 | MAY 2019

The fondant covered cake drum and

1a 1b
flower will need to be made 1-2 days
ahead of time to dry for decorating.

Steps 1a & b.
Add ¼ teaspoon of tylose powder to 5oz
of purple fondant. Knead well and roll
onto a lightly cornstarch dusted surface.
Roll out thinly and cut out five flowers
using each flower cutter.

Steps 2a-c. 2a 2b
Starting with the largest, place on the
petal pad. Use the larger side of the ball
tool and soften all the edges. Next, use
the sharp edge of the dresden tool to
make multiple angled lines towards the
centre. Finally, use the small side of the
ball tool to ruffle up the edges. Rest in the
flower former to keep its shape. Repeat
for the remaining flower cut outs. Glue
each layer together in the centre. 2c 3

Step 3.
Make three small balls of fondant and
glue in the centre of the flower with
edible glue. Let dry for 1-2 days.

Step 4.
Mix a small amount of gold dust with
vodka to a consistency not too thick but
not runny. Use the small paintbrush and 4 5a
paint only the edges of the flower with
the gold mixture.

Steps 5a-c.
After all tiers are covered in fondant,
rest the flat side of the impression cutter
flush against the table top and press
against the middle of the front of the
cake. Measure on each side to make
sure it’s directly in the middle. Repeat 5b 5c
on each side overlapping the last row of
the impression to make sure it all lines
up evenly. After all impressions have
been made, paint only the inside of the
impression with the gold mixture made
previously.

Steps 6a-c.
Place light pink fondant in a decorative
border mould, press firmly and cut away
6a 6b
excess so the back of the mould is flat.
Adhere the moulded fondant against the
bottom of the light pink tier using edible
glue. Using the same colour fondant as
the main colour of the tier helps when
painting gold so you don’t have to worry
about missing a spot or getting into tiny
crevices. After all pieces have been glued,
paint with the gold mixture.

WWW.CAKEMASTERSMAGAZINE.COM 25
ISSUE 80 | MAY 2019

Steps 7a & b.
6c 7a
Measure the diagonal front of the teal
tier to see where you’d like the drape to
be. Paint the diagonal area in the front of
the cake with edible glue.

Step 8.
Thinly roll out purple fondant on a dusted
cornstarch surface and fold accordion
style to make soft pleats. Make sure you
have enough cornstarch down so the
pleats don’t stick together.
7b 8

Steps 9a-c.
Add the drape to the front of the cake
in a diagonal manner. Trim off excess
fondant from the top and bottom using
the sharp blade. Using the large fluffy
paintbrush, remove excess cornstarch.

9a 9b

Steps 10a-e.
Using a decorative mould, add purple 9c 10a
fondant, press firmly and remove excess.
Apply edible glue to the edge of the
drape, adhere the fondant from the
mould and paint gold. Measure the top of
the teal cake to the top of the burgundy
cake. Roll out a thin piece of fondant and
fold accordion style slightly as before so
it mimics material. Trim excess fondant
from the top. Add another piece of the
decorative moulded fondant to the inside 10b 10c
of the drape and paint gold.

Step 11.
Paint the fondant covered cake drum
10d 11
in gold. Before the cake gets too heavy,
adhere to the drum with edible glue.

26 MAGAZINE
 ISSUE 80 | MAY 2019

Steps 12a-d.
12a 12b
Place burgundy fondant in another
decorative border mould. Flatten out
the back, adhere to the bottom of the
top tier with edible glue and paint gold.
Add a decorative fondant brooch to the
top centre of the cake using edible glue.
Using the same mould as in Step 10,
make four separate pieces of fondant
décor and adhere to the cake with edible
glue.
12c 12d

Steps 13a-c.
Roll out a piece of white gum paste and 13a 13b
paint gold with the remaining mixture. It
should dry quickly. Punch out about 18
circles.

Steps 14a & b.

Glue the golden circles underneath the 13c 14a
teal tier with edible glue. Hold in place for
a few seconds before it becomes bonded.

Step 15.
Add the purple flower to the top corner
of the cake using a small ball of burgundy
fondant and edible glue. Tilt the flower at
an angle. Add a gold ribbon around the
cake drum for the perfect finishing touch.
14b

15

For more information about Linda

and her work, visit:
www.LHCakery.com
www.facebook.com/littlehunnyscakery
Instagram @littlehunnyscakery

WWW.CAKEMASTERSMAGAZINE.COM 27
 ISSUE 80 | MAY 2019

Fabulous Feathers

Learn to create these stunning feathers to top your cake and

improve your airbrushing skills with this gorgeous tutorial!

28 MAGAZINE
 ISSUE 80 | MAY 2019

Fabulous Feathers By Dawn Butler, Dinkydoodle Designs

Difficulty Rating

Equipment Required

• 8” round 5” tall cake • 26 gauge florist wire

• 10” round spacer dummy • Airbrush
• 6” round spacer dummy • Dinkydoodle scale stencil
• 1kg white sugarpaste • Dinkydoodle peacock feather stencil
• Filling and crumb coat • Bird head template
Dawn Butler is the founder • 5 sheets edible wafer paper • 12” round drum board
and director of Dinkydoodle • 2 A4 sheets edible icing • Rolling pin
Designs. Whilst it started as • Fractal Colors FlowAir Liquid Colors: • Sharp knife
just a small cake business
Lemon Yellow, Leaf Green, Sky Blue, • Dresden tool
from home, it quickly grew
into what is arguably the Royal Blue, Black • Ball tool
world’s best-known brand • Fractal Colors ShimmAir Shine Liquid • Sharp craft knife
of airbrush equipment Colors: Kingfisher, Morpho Blue, • Scissors
for cakes. Dinkydoodle Satin Gold, Silver Purple, Firefly
Designs is still very much a
Green, Golden Green
small home based business
now completely and • Black edible pen
independently run by Dawn,
her husband Paul and her
two boys, allowing her to
offer a very unique customer
experience. Personal
accolades include making
cakes for both celebrities
and Royalty and holding
numerous cake awards such
as Best in Show at Cake
International 2016 and the
highly coveted Cake Masters
Cake Artist of the Year 2016.
In this stunning project,
Dawn will take you through
all sorts of airbrushing
skills transferrable so many
different cakes. The Fractal
Colors used in this tutorial are
not only bold and stunning
but were the inspiration for
the whole cake theme as
they lend themselves so well
to the vibrant colours of a
peacock. Dawn has tried to
incorporate as many different
techniques as possible from
ombré to stencilling and For more information about Dawn
even how to airbrush wafer
and her work, visit:
paper successfully without
saturation. As this tutorial www.dinkydoodle.co.uk
is all about the airbrushed www.facebook.com/DinkydoodleDesigns
finish, it begins once you have Twitter @dinkydoodlecake
prepared and covered all the Instagram @dinkydoodledawn
cakes or dummies.

WWW.CAKEMASTERSMAGAZINE.COM 29
ISSUE 80 | MAY 2019

Steps 1a & b.
Using the feather template, cut nine
1a 1b
shapes and allow spare for practice.
Airbrush with Firefly Green on the
textured side first.
Tip: To not saturate the paper, make sure
you are a good distance away and spray
evenly over the whole shape. Fractal
Colors give the wafer paper flexibility
without saturation of normal water
based colours. If they curl, place under
greaseproof paper and apply a weight on
top until they lay flat. They will flatten out
when you airbrush the other side later. 2 3

Step 2.
Airbrush the top tier in a bold lime green
by mixing half an airbrush cup with
Lemon Yellow and a drop of Leaf Green.
With the lime green, airbrush an A4
edible icing sheet.
Tip: To airbrush an even colour, keep
a good distance away so the spray is
as wide as possible. Have the cake on
a turntable and move it around whilst
spraying to ensure good coverage. It’s 4a 4b
important to always change direction
(from left to right with your airbrush
hand) when you are ‘off’ the project. If
you change direction whilst spraying on
the cake, you will cause scribble marks or
areas of concentrated colour.

Step 3.
Repeat with the 8” cake using Royal Blue
as an undercoat. To build a solid colour, I
often use a cheaper water based colour
first to build depth. Layer colour gently. 5 6
Tip: When you airbrush solid colour, the
cake should be almost dry straight away.
If the cake is too shiny or wet once you’ve
finished, you have used too much colour
and been too close with the airbrush.

Steps 4a & b.
For the bottom tier, use torn paper to
create a stencil. Tear the paper and select
a couple of shapes to use as a stencil. Aim
for the black and white feather section
of the peacock so don’t spray too dark. 7a 7b
Spray more of the stencil than the cake.
You will just get the nice curved over
spray and not a full black filled in shape.

Step 5.
The ‘eye’ of the feather is best done on
edible icing sheets as a number of colours
need to be overlaid. Use the medium oval
of the peacock stencil to gently airbrush
a Sky Blue oval. Do as many as you can
fit onto the sheet then add the eye with
Royal Blue. Return to the medium oval
stencil to add Satin Gold to the lower half 7c 8
of the shape. Cut out these shapes and
press onto the sheet of lime green. Use a
small amount of airbrush spray to adhere
the two surfaces together, you can use
edible glue or alcohol if you prefer.

Step 6.
Return to the wafer paper part of the
feathers. Instead of glue, mist the reverse
of the feather with Golden Green. Spray

30 MAGAZINE
 ISSUE 80 | MAY 2019

once then add the wire and a strip of

wafer paper. Press down with your
9 10
fingers and you’ll find the mist of colour
is enough to act as a glue and secure the
wire in place.

Steps 7a-c.
Again, use airbrush mist to adhere the
eye shape to the middle of the feather.
Using the sharp craft knife, cut thin lines
into the feather from the eye outwards.
Airbrush the front of the feather around
the outer edges only, being careful not
to colour the eye, with Golden Green. 11a 11b
Now you have cut it, it will begin to curl.
Gently shape and curl further in your
cupped hand if needs be.

Step 8.
To create a bit more detail on the top
tier, the scale stencil is perfect. To adhere
the stencil securely to the cake, make a
border with paper. In this instance, just
add a sheet of paper to either end with
tape. Once you have a border, wrap it
around the cake snuggly and secure with 12a 12b
tape (on the paper not to the cake).

Step 9.
Because the stencil is secure, you now
have both hands free, one for holding the
airbrush and the other to hold any part of
the stencil that doesn’t have full contact
with the cake. Airbrush detail using Silver
Purple as a good contrast colour. Staying
very close with the airbrush, shade a
small section of each shape.
12c 12d
Step 10.
Add an ombré to the Royal Blue
undercoat with Morpho Blue for the
bottom half and Kingfisher for the top.
When creating an ombré, the angle and
distance you spray is important. Practise
your aim on paper first to ensure you
don’t lose the colours and overall effect.

Steps 11a & b.

Using the peacock template, trace and
cut out the shape onto a piece of foam 12e
core or card. Cover the shape with
sugarpaste and adhere with glue or water.
Add small balls of sugarpaste to the florist
wire cut to 2” lengths.

Steps 12a-e.
Detail the peacock with the dresden and
ball tools making feather marks and lines
for the beak and eye, etc. Airbrush with
Morpho Blue and Kingfisher and add
either black or dark silver for the beak.
Add tiny pieces of white sugarpaste to
detail and use a black edible pen for the
edge and the eye. Add the wires to the
head by pushing into the foam core itself.

Once happy with all the elements,

assemble and stack the cake. The bird can
be secured with either edible glue or a
cocktail stick to the bottom tier as it’s not
going into any cake. Gather the feather
wires together, twist and push into the
top dummy.

WWW.CAKEMASTERSMAGAZINE.COM 31
ISSUE 80 | MAY 2019

PRODUCT GUIDE
C heck out these products for the Pantone
Colour of the Year, Living Coral. From
colours to moulds to sprinkles, we've got
everything you need.

1 Squires Candy Peach

Florist Paste gives a
wonderful coral base
and can be rolled
extremely thinly
without tearing to
CORAL
produce stunning
flowers.
£4.60
Squires-shop.com

2
This Peach Delight Powder
Colour from Rainbow Dust
is the perfect finishing
touch to your coral
creations.
£2.15
Rainbowdust.co.uk

Sprinkle Pop's Coral Sprinkle Mix

is the ideal decoration for your
bakes this season. Check out this
3
beautiful cake from Saloni Salvi
which complements the black and
gold trend with an elegant couture
sprinkle design.
$8.00
Sprinklepop.shop

32 MAGAZINE
 ISSUE 80 | MAY 2019

4 5 The Sugarflair
Coral edible lustre
dust adds an
This coral ultimate hint of
confectionery colour to cakes and
paint from Poppy decorations! It can
Paint works also be mixed with
great on a range rejuvenator spirit
of bases and to create an edible
confections and paint.
gives a gorgeous £2.94
colour! Craftcompany.co.uk
$9.00
Poppypaint.com

7
Alexandra Curry

6 The Magic Colour Petal

Dust Rouge is a pretty
coral tone for your flower
The new coral colour
from Sugarflair is perfect
paste, sugarpaste and for colouring icing and
chocolate. 100% edible, marzipan and is highly
it can be brushed directly concentrated to give a
on to your sugar decos or gorgeous hue.
mixed with rejuvenator Sugarflair.com to find
spirit to form a paint! retailers
$3.95
Sugarcrafter.com

9
FONDUST® Peach colour is a
fantastic colouring product for
cake designers and can be used to
8 This coral fondant
from Fondarific
Maryanne Harris Cakes

colour all sorts of creations!

comes in 2lb or 5lb
£4.75
containers and gives
Thecakedecoratingcompany.co.uk
a beautiful coral
or check Roxyandrich.com for
covering for your
retailers
cake!
$13.29-$33.39
Fondarific.com

Les Gâteaux de Gilles

WWW.CAKEMASTERSMAGAZINE.COM 33
ISSUE 80 | MAY 2019

10
Satin Ice fondant and
gum paste is preferred
by the greatest cake
11
artists in the world for
its premium quality,
workability and taste.
Colour Mix Guide: www.
satinice.com/color-mix-
guide
Cake-stuff.com Coral Bettercreme® is a
pre-whipped non-dairy
icing with a smooth texture
and light and creamy taste.
Create on trend cake this

12
season!
Richs.com

Check out these cute Candy

Swirl cupcake cases from
Squires - give your cupcakes Fractal Colors FullFill Gels are a set of
a coral base to finish them highly concentrated gels designed for
off nicely. professional use. Should you want to colour
£2.70 marzipan, fondant, pastes, royal icing,
Squires-shop.com creams or pastries, achieving a vibrant and
deep shade that stays true to itself is no
longer a challenge.
£2.60
Fractal Colors FunDustic matte powders are some of Fractalcolors.co.uk
the finest dusts on the market, allowing you to blend

14
and mix them perfectly. Whether it's about making a
subtle transition of colour on a surface or mixing into
paint, the results will always be smooth and clot free.
£2.50
Fractalcolors.co.uk

13

Veronica's Cake
Kadi Fatiha Torta Designer
34 MAGAZINE
 15
ISSUE 80 | MAY 2019
With this easy to use Sea Life Designs mould
from Wilton, you can create detailed fondant
and gum paste decoration! Bring out your
inner mermaid by producing coral, starfish
and shells as well as two border designs.
£11.29
Trade customers can buy from
Doriccakecrafts.co.uk, official trade
distributor for Wilton UK Brands

This Edibleart Decorative

Cake Paint by Sweet Sticks
is an attractive shade of Transform plain cakes
Metallic Coral! They can into eye-catching
paint, dry and be rub creations with the Coral

16
free on almost any edible food colouring gel by
surface and this colour is Colour Splash! This
simply gorgeous. highly concentrated gel
$10.50 adds instant colour and
Sweetsticks.com.au comes in an easy to use
squeezy tube!
£1.65

The top quality

Berisfords coral
17
Craftcompany.co.uk
Cake-stuff.com
18
satin ribbon gives
the perfect finish- Stencil your cakes with this
ing touch to your fabulous Uma stencil from Air
cakes, board and Art. The beautiful leaf design
decorations. can be used in so many ways
£4.95 enabling you to make an
Cake-stuff.com intricate pattern quickly and
efficiently.
£22.95-£33
Thevanillavalley.co.uk

19
The Beau Coral sugar and flower pastes
20
are superb for covering your cakes. These
artisan products are handmade and the
pastes coming in a range of different
quantities.
£1.96-£4.10
Beauproductsonline.co.uk

Sarah Williams of Icing on the Cake

WWW.CAKEMASTERSMAGAZINE.COM 35
ISSUE 80 | MAY 2019

Beaded Mandala

Learn to make fondant flowers, use moulds and dragees to create

bold decorations on this gorgeous cake!

36 MAGAZINE

BeadedMandala
Violet is a full time mum
of two who enjoys ‘caking’
on the side. She has been
creating creative custom
cakes for over a decade,
catching the bug when she
made her first decorated
cake for her husband’s
40th birthday. Completely
self-taught, Violet hones her
skills by experimenting with
different sugar mediums
and technique ideas and
has become known and
recognised for her unique
designs that often feature
a distinctive use of bold
colours and textures. Her
work has been featured
in numerous magazines
internationally, most
recently on the cover of
the Cake Masters February
2019 issue. As a sugar art
instructor and Satin Ice Artist
of Excellence, she teaches
her unique style worldwide
in demos, hands-on classes
and magazine tutorials as
well as online video classes
with Bluprint/Craftsy and
Pretty Witty Cakes.
ISSUE 80 | MAY 2019
By Violet Lin Tran, The Violet Cake Shop™
Difficulty Rating
Equipment Required
• 10cm round 10cm tall • Tylose powder medium, wide flat
cake, covered in deep • Cornstarch • Thin foam pad
plum fondant • Shortening • Ball tool
• 12.5cm round 10cm • Edible glue • Shell tool
tall cake, covered in • Lemon extract • Dresden or veining
deep plum fondant • Gold lustre dust tool
• 15cm round 15cm • Dragees: pink, blue, • Flower formers
tall cake, covered in gold, green • Paint palette
medium turquoise • Cutting mat • Japanese soup spoons
fondant • Small rolling pin • Plastic spoons
• 17.5cm round 7.5cm • Pasta or pizza wheel • 15cm Styrofoam
tall cake, covered in cutter dummy
burnt orange fondant • Rolling multi-wheel • 12.5cm cake board
• Fondant: white, strip cutter (or plastic • drageekiss™ pearl
turquoise, burgundy, multi-strip cutter) applicator tool (or
pink, orange • 5 petal flower cutters: tweezers)
• Green gum paste 4-6.5cm • Ruler
• Gel paste food colour • 6.5cm wide scallop • Wax paper
(if not using pre- cutter • Moulds
coloured fondant): • 4.7cm wide circle
orange, deep pink or cutter
rose, sky blue, green, • Craft or X-acto knife
red, violet • Brushes: small,
WWW.CAKEMASTERSMAGAZINE.COM 37
ISSUE 80 | MAY 2019

Preparation
1
If using pre-coloured fondant:
• for deep plum, mix 3 parts pink to 1
part burgundy
• for medium turquoise, mix equal parts
turquoise and white
• for burnt orange, mix 8 parts orange to
1 part burgundy
If colouring your own fondant:
• for deep plum, add 3 parts red to 1 part
violet and 6 parts deep pink or rose
• for medium turquoise, add 2 parts sky
blue to 1 part green
2
• for burnt orange, add 8 parts orange to
2 parts red and 1 part violet

Quilled Mandala Pattern

Step 1.
Colour 3oz of fondant to a light blush
pink and fortify with a pinch of tylose.
Roll to 2mm thick and use the cake board
as a template to cut out a circle with the
X-acto knife. 3 4

Step 2.
Gently lift the circle and place on a sheet
of wax paper. Add tape to the ends of the
wax paper.

Step 3.
Place on top of the dummy and tape the
sides to the dummy.

Step 4. 5 6
Roll two small balls of fondant, moisten
slightly with water and add one on each
side of the dummy to help hold it in place
while you work on the mandala design.

Step 5.
Roll out a ball of green fondant to just
under 1cm wide. Press flat and use water
to adhere to the centre of the circle.

Step 6. 7 8
Add a pink dragee to the centre of the
green fondant then add a row of same
sized pink dragees around it. Next, add a
row of blue dragees as shown.

Step 7.
Mix 50/50 green gum paste with white
fondant (approximately 1 ½ oz each), roll
to 1mm thick and cut 6mm wide strips
with the strip cutter. Place unused strips
between plastic to keep them from drying 9 10
out while you work.

Step 8.
Cut 13mm long pieces from a strip. You
will need 12 for the first row of detailing.

Step 9.
Use the end of a brush to help curve each
piece into a semi-circle or arch.

38 MAGAZINE
 ISSUE 80 | MAY 2019

Step 10.
11 12
Wet one side of a strip and line the
outside of the dragee pattern. Add each
arched piece around the pattern with
water or edible glue. Add edible glue or
water to the inside of each arch before
adding a gold dragee as shown.
TIP: Place the first arch at the very top of
the pattern and the next directly opposite
at the bottom – this ensures the arches
are evenly spaced and line up properly.

Step 11.
13 14
Take another strip and cut into 2.5cm
long pieces. You will need six.

Step 12.
Gently curve each piece into a semi-circle
or arch using your fingers.

Step 13.
Add water or edible glue to the bottom of
each arch.
15 16
Step 14.
Attach each arch to the pattern as shown.

Step 15.
Roll out six 5mm wide balls from medium
turquoise fondant. Use the end of a brush
to add a divot to the centre of each. Use
water or edible glue to adhere a ball to
the centre the arch.

Step 16. 17 18
Add water or edible glue to the centre of
each ball and add a pink dragee.

Step 17.
Take another strip and cut into 5cm long
pieces. You will need six.

Step 18.
Gently curve each piece into a semi-circle.

Step 19. 19 20
Add water or edible glue to the bottom of
each before attaching to the pattern.

Step 20.
Add water or edible glue on the outside
edges of the arches that were just added.

Step 21.
Roll thin snakes from the green 50/50
paste and add along the outside edges
that were moistened. Make small divots 21 22
with the end of a brush and add water or
edible glue on top.

Step 22.
Add green dragees along the edge of the
arches with larger blue dragees in the
gaps between each set of arches.

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ISSUE 80 | MAY 2019

Step 23.
23 24
Continue adding dragees until all arches
have been embellished.

Step 24.
Take a strip and cut into 5cm long pieces.
You will need six to go around the outside
of the dragees that were just added.

Step 25.
Take another strip and cut into 6.4cm
long pieces. You will need six. Fold in half
so the two ends line up.
25 26

Step 26.
Pinch the halfway point of the arch so
you create a point in the centre.

Step 27.
Spread out the ends to form the pointed
arch shapes as shown.

Step 28.
Add water or edible glue to the bottom 27 28
edge of each arch before attaching to the
developing mandala pattern as shown.

Steps 29 & 30.

Repeat to create more pointed arches.
This time, additionally trim approximately
5mm off each end.

Step 31.
Attach to the inside of the last set of
arches with water or edible glue. Fill the 29 30
gaps with pink dragees using the same
method as before.

Step 32.
Pinch out small pieces of turquoise
fondant and roll into teardrops. Attach
to the pattern with water or edible glue.
Add a gold dragee to the rounded end.

Step 33.
Add a blue dragee between each set of 31 32
pointed arches. Allow the finished pattern
to set overnight or a minimum of 2 hours
before attaching to the cake later.

Gold Bas Relief

Step 34.
Add ¼ teaspoon tylose to 4oz of deep
plum fondant and mix thoroughly to
fortify for ease of use in the moulds.
Brush shortening into the crevices of your 33 34
moulds. Roll the paste between your
palms to create a snake the same width
as the mould being used. Press the paste
into the cavity of the mould and remove
any excess. Press what remains into the
mould to ensure it takes on the details.

Step 35.
Remove the paste from the mould.

40 MAGAZINE
 ISSUE 80 | MAY 2019

Step 36.
35 36
Using the same method, create more
moulded pieces from different moulds.

Step 37.
Add your moulded pieces in the pattern
shown. Ensure each row lines up with the
one above. Add the bas relief pattern a
column at a time until the tier is filled.

Step 38.
Mix lemon extract with gold lustre dust
until you have a paint consistency. Paint
37 38
the top with the gold paint. Apply several
coats until there are no uneven areas.

Step 39.
Paint the sides of the bas relief tier using
even strokes. Paint an entire coat and
wait a few minutes before painting a
second. Try to fill any crevices with gold
paint using the ends of the bristles.

Fantasy Blooms 39 40

Step 40.
Roll out green gum paste to 1mm thick
and use the smallest 5 petal cutter to
make two cut outs. Using the larger end
of the ball tool and the foam pad, thin
out each petal.

Step 41.
Using the shell tool, create vein detailing.
41 42
Step 42.
Use the thin end of the dresden tool to go
over the veining detail and frill the petals.
Use a plastic soup spoon as a former.

Step 43.
Roll out green gum paste to 1mm thick.
Using a medium 5 petal cutter, make two
cut outs and using a large 5 petal cutter,
make another two cut outs.
43 44
Step 44.
Repeat as before to thin and vein these
four petals. Use a Japanese soup spoon
as a former for the medium petals and a
cupped Wilton former for the large. Set
all petals aside in formers to dry before
assembling.

Step 45.
To assemble, dab edible glue or add
moistened fresh fondant to the centre of 45 46
each dried cut out and stack one inside
the other as shown. Add dragees to the
centre with edible glue. Roll a small ball
of deep plum paste for each bloom,
flatten slightly and moisten with water.

Step 46.
Attach the small piece of fondant to the
back of each fantasy bloom and use water

WWW.CAKEMASTERSMAGAZINE.COM 41
ISSUE 80 | MAY 2019

or edible glue to attach to the top tier.

47 48
Hold each bloom for at least 10 seconds
against the side of the cake until secure.

Quilled Mandala Decal

Step 47.
Create a border for the mandala decal by
rolling deep plum paste to 1mm thick and
cutting out a scalloped circle.

Step 48.
Use the smooth side of a smaller circle
49 50
cutter to cut out the centre. Use the
X-acto knife to cut a slit as shown.

Step 49.
Uncurl the scalloped strip. Make several,
enough to go around the entire decal.

Step 50.
To attach the decal, slowly and gently
peel away the wax paper from the
bottom of the piece. Brush the bottom 51 52
side of the decal with water or edible
glue and place against the side of the
turquoise tier. Ensure it is centred before
pressing along the edges of the decal so
the entire bottom surface is snug against
the cake. Hold until secure. Add the
scalloped strips around the decal.

Step 51.
Using the end of a brush, make slight
divots on the scalloped border. 53 54

Step 52.
Add a dab of water or edible glue to each
divot. Add gold dragees to embellish.

Embellishing

Step 53.
Brush shortening into the grooves of a
beaded strip mould. Add a blue dragee
into each beaded cavity as shown. 55 56

Step 54.
Take deep plum paste and roll into a
snake or log the same width as the mould
being used. Press the paste into the cavity
of the mould.

Step 55.
Remove excess paste and press the
remaining into the mould to ensure it
takes on the details. 57 58
Step 56.
Remove by flipping upside down and
gently peeling the mould away. Cut a
45-degree angle from one end.

Step 57.
Add water or edible glue to the back of
the moulded piece and attach to the

42 MAGAZINE
 ISSUE 80 | MAY 2019

bottom tier at a 45-degree angle. Trim off

59 60
the moulded piece where it overlaps with
the top edge of the tier. Create a cross by
adding two moulded pieces in the other
direction on either side of the diagonal
piece just added. Continue adding the
moulded crosses until the entire bottom
tier is fully embellished.

Step 58.
Make the blossoms to embellish the
bottom tier by rolling out green gum
paste to 1mm thick. Using the small
61 62
5 petal cutter, make enough cut outs
to adorn each moulded cross with
a blossom. Use the wide end of the
dresden tool and foam pad to create
detailing on each petal as shown.

Step 59.
Place each blossom in the cavity of a paint
palette so they set in a cupped shape. Take
light blush pink paste and use the mould
to make blossoms for the centres. 63 64

Step 60.
Stick a tiny pink blossom to the centre of
each larger blossom with water or edible
glue. Add water to the centre of the pink
blossoms and attach a blue dragee.

Ripped Ruffle Embellishment

Step 61.
Roll deep plum paste to 1mm thick. Rip
along the top in a slightly arched line.

Step 62.
Trim the bottom in a straight line with the
wheel cutter.

Step 63.
Using the wide end of the dresden tool
and foam pad, add vertical grooves.

Step 64.
Attach the ripped ruffle piece to the
bottom edge of the top tier and paint the
edges with gold lustre made earlier.

For more information about Violet

and her work, visit:
www.facebook.com/TheVioletCakeShop
www.thevioletcakeshop.com
www.thevioletcakeshop.wordpress.com
Instagram @thevioletcakeshop
Twitter @tvioletcakeshop

WWW.CAKEMASTERSMAGAZINE.COM 43
COLLABORATION

Beautiful
Sri Lanka

Sweet Delights Cakery

 ISSUE 80 | MAY 2019

Tell us about your collaboration Un Cupcake, l'Addition

The Cakewalk
and what inspired you to do this
theme
This collaboration is centred around
my beautiful motherland, Sri Lanka,
which is known as the Pearl of the
Indian Ocean. The things that really
inspired me to host this collaboration
were the traditions, history and
beauty of this tiny little island. My
goal was to put a spotlight on Sri
Lanka and make it well-known to the
world.

Frosted Cake Art

Tell us about a few of the pieces
that have been made
The worshipping hand gesture
‘welcome’ depicted in Seema Tyagi’s
piece sets the stage and invites the

Les délices de Sabinette

viewer to explore the country. A Sri
Lankan woman's lifestyle is seen
in Svetla Ivanova's Jalini. Raquel
García’s Kandyan dancer highlights Sri
Lanka’s cultural traditions. Sébastien
Haramendy's Hindu temple and
Manuela Blasioli's piece marks Sri
Lanka as a diverse country. Known to
be a backpackers’ paradise, a glimpse Bety Sugarland
into the country through these sugar
pieces definitely makes Sri Lanka a
must-visit travel destination.
OMG Itss a Cake
Cakes

How did you decide on this group

of people?
I take part in many collaborations
Raquel Garcia Cake Art
and as an admin myself, I know many
cake artists from around the world.
When my collaboration was posted in
well-known cake groups, I found cake The Cake's Icing
artists joining me in this adventure
to learn and explore more about Sri
Lanka and its traditions.

Did anything go wrong during the

process?
Sweet Side of Cakes

As in many collaborations, I find

members drop out. Keeping this in
mind, cake artists were assigned to
cover various important facts about
Sri Lanka. The overall response was
quite satisfactory.

If you were to do it again, what

would you do differently? ArtCakes
I would open this collaboration up
to more new talents. Overall, I am
very pleased in how the country and
its traditions were presented to the
world.

If you were to do another

collaboration, how should others
get involved?
To find out more, visit Facebook:
My upcoming collaborations are
posted in the Cake Collective www.facebook.com/Beautiful-Sri-Lan-
Collaboration hub. You are more than ka-162831241009301
welcome to join if interested.

WWW.CAKEMASTERSMAGAZINE.COM 45
ISSUE 80 | MAY 2019

• FunDustic / Lavender

• FunDustic / Bishop Purple

46 MAGAZINE

Ask the Expert
Emma Chamberlain
Emma Chamberlain, from
Renshaw Academy, has
answered all the need-to-know
questions about fondant,
Renshaw Extra, attaching
decorations and more!
Lifetime Tools
Q: What are three tools you can’t
live without?
A: I like to try and keep my kit
simple so these items may seem a bit
obvious. I have a favourite rolling pin
that I always use. It's a nice weight
and shape so I know exactly how
much pressure to use. A dresden
tool is the most versatile modelling
tool and I really don't think I could
cope without one. A non-slip mat is
another essential I use all the time as
it stops cakes moving around whilst
working on them.
Fondant Icing Creases
Q: What is the best way of dealing
with creases in icing?
A: The best way to deal with
creases is to try your best not to
create them in the first place. As
you're covering your cake, take your
time and don't get flustered. Start
ISSUE 80 | MAY 2019
Cake Conundrums & Decorating Dilemmas!
at the top of the cake and seal it in courses throughout the year that
all the way around ensuring no air teach this skill on both ganache and
bubbles are present underneath the buttercream bases. Attending one
surface. Seal in the cake about half of these courses will give you the
way down, this is where most people confidence and basic skills you will
have the issue with creases due need.
to excess icing building up. At this
point, work on one area. If the icing Attaching Decorations
is bunched up and forming pleats, Q: What’s the best way to attach
unfold them gently and using the decorations to a covered cake?
palm of your hand, smooth the icing A: If the decorations are freshly
down towards the base of the cake. made and not too heavy, you can
attach them with cooled boiled
Renshaw Extra water. If the items to be attached are
Q: What are the advantages of using dried, I would recommend Rainbow
Renshaw Extra? Dust edible glue.
A: Renshaw Extra is an excellent However, only use a little as too
icing which contains a high level much might cause your decoration
of gums that give the icing a very to slide down the cake. Bulkier and
robust texture making it great for larger items can be attached with
pinning out and handling. The extra Renshaw Royal Icing which can be
stretch the icing provides allows it used straight from the pot.
to be rolled thinner, even as thin as
2mm, whilst still providing great
coverage on deeper cakes. For more information about
Emma's work, visit:
Sharp Edges www.renshawacademy.com
Q: How do I get a sharp edge?
A: The best way to achieve a sharp
edged cake is to first master the
intermediate layer of ganache or
buttercream to give a firm and
very neat foundation for the icing
layer. Then using a combination
of smoothers and flexi smoothers,
gently tease the icing on the top
edge into that sharp edge everyone
so desires. Getting the pressure
right can take a bit of practice. Also
you will find each cake decorator
has a slightly different method of
achieving the sharp edge. At the
Renshaw Academy, we have many
WWW.CAKEMASTERSMAGAZINE.COM 47
ISSUE 80 | MAY 2019

Florescent Chic

Use Sweet Stamps lettering and create this beautiful flower!

48 MAGAZINE
 ISSUE 80 | MAY 2019

Florescent Chic
By Michelle Cole, Sweet Shells
Instagram @sweetshellss
Difficulty Rating

Equipment Required

• Sweet Stamp – Classic • EdibleArt Paint in

Set bright colours
• Sweet Stamp – Stylish • EdibleArt Metallic
• Sweet Stamp – Palette
Michelle is a self-taught cake Professional Brush • Wilton yellow stamens
maker who started making Duo • Pink wafer paper
cakes a little over a year and • FMM smoothers • Petal template
a half ago. She is the proud • Florist wire • Scribe tool
mother of two teenage kids. • Water • Airbrush
Michelle has developed her • Dipping solution
own style in the short time she • FunCakes Metallic
has been making cakes – tall Sugar Rods
cakes with lots of text. Her new
found passion is Sweet Stamp
and wafer paper.

In association with

WWW.CAKEMASTERSMAGAZINE.COM 49
ISSUE 80 | MAY 2019

1 2 3

Step 1. Step 2. Step 3.

Select the letters from the Sweet Stamp Lay the wording down on your work Gently position and press the letters one
and carefully remove from the tray using surface the way you would like it to by one onto the cake.
the scribe tool. appear on the cake.

4 5 6

Step 4. Step 5. Step 6.

Smooth over with the smoother. To get the paint effect, water down paint Using the metallic paints and
with dipping solution. Place a drop on the paintbrushes, carefully paint the
cake and with an empty airbrush, blow air embossed letters.
on the drop to create the splashed effect.

7 8 9

Step 7. Step 8. Step 9.

Bunch the stamens together using florist
wire and tape.
Using the template, cut petals from the
pink wafer paper, 10 small, 14 medium
and 24 large.
Starting with the smallest petal, brush
lightly with water and place a florist wire
in the centre right to the tip and cover
with another petal the same size. Repeat
for all petals.

10 11 12

Step 10. Step 11. Step 12.

Trim any excess wafer paper and curl Starting with the smallest petal, tape to Reposition the petals until you are happy
the tip of each petal by bending it back. the centre stamen. Repeat with all the with the shape.
Bunch the stamens together using florist petals from smallest to largest.
wire and tape.

50 MAGAZINE

How’d They Do That?!
Amazing cakes Princess Mastani's Hat
demystified! By Jenny Kennedy, Jenny’s Haute Cakes
Bollywood is known for its fashion
and opulence. One movie at the
visual pinnacle of both is Sanjay Leela
Bhansali’s 2015 hit, Bajirao Mastani.
Fashion designer, Anju Modi created
stunning 18th century costumes for the
movie’s lead characters. Part of this cake
is based on the rich red fabrics of the
bridal lehenga worn by actress Deepika
Padukone (Mastani). The cake’s gold
ISSUE 80 | MAY 2019
tiers (including the hat tier you will learn
in this tutorial) take their inspiration
from the stunning gold costume worn by
Padukone for the song Deewani Mastani.
Other familiar details from the movie
include green fabric from the angrakha
worn by actor Ranveer Singh (Bajirao)
during the Deewani Mastani scene, as
well as detail from the mandolin Mastani
played in that same scene.
WWW.CAKEMASTERSMAGAZINE.COM 51
ISSUE 80 | MAY 2019

Carving 1 2 3
1. Use a half sphere pan to bake an 8”
diameter half sphere.

2. After chilling the cake, cover in

ganache. Use a flexible ruler or
dressmaker’s tape to measure 3” up
from the bottom and make a mark. Do
this all the way around the cake.

3. Cut off the top layer using the marks 4 5 6

as a guide then flip the larger part of the
cake over and ganache the new top.

4. Use a knife to round the top edge of

the cake.

5. Ganache the new rounded edge.

6. Now the cake is ready to decorate!

Covering
7. Roll out a 7” circle of gold fondant for the 7 8
smaller cake then create a pattern using a
patterned rolling pin or impression mat.

8. Cover the small cake with textured fondant.

9. To cover the larger cake in textured pleats

to mimic the hat Princess Mastani wears, use
the impression mat, piping gel, paintbrush
and gold fondant. Use any floral pattern for
the damask design on the hat’s fabric. Make
an impression in the fondant with the mat.
9 10
10. Cut out a strip of textured fondant 2”
wide and about 7” long.

11. Stick the strip to the cake with piping
gel. Only put piping gel on the left side of
the fondant, leaving the other side unstuck
to tuck the last pleat under. Position the
fondant central on the side of the cake at a
45-degree angle. The fondant should go in
about 2-3” from the edge on top. Wrap the
other side under the cake. Make more strips
of textured fondant the same way and apply
to the cake with piping gel. Each strip will 11 12
overlap the previous and should be applied
at a 45-degree angle. Continue around the
cake and tuck the last pleat under the first.
Use a quilting wheel along the exposed edge
to give a stitched look.

13. Put the top of the hat on the bottom of

the hat and secure together with ganache.
Spray the cake with edible gold colour like
Wilton Color Mist and set aside.

52 MAGAZINE
 ISSUE 80 | MAY 2019

Jewels 13 14 15a

13. To mimic the jewels on Princess

Mastani’s hat, create moulds using a
brooch, an earring and jewellery about
the same size and Amazing Mold Putty
(found in craft stores or online).

14. Use equal parts of Amazing Mold

Putty Part A and Part B. 15b 16 17

15a & b. Mix the two parts together

until no streaks of colour can be seen.

17. Press the brooch into the putty and

let set for 20 minutes.

18. Remove from the putty and wash
thoroughly before use. 18 19

19. Make a total of five moulds. You will

have plenty of material to make these!

20. After washing the moulds, use

fondant to create the embellishments
for the cake.

21. To paint the fondant brooches, you 20 21 22

will need gold and pearl lustre dusts,
bronze edible paint, cocoa butter and
paintbrushes. Mix the pearl dust with
cocoa butter and paint the beadwork on
the brooch.

22. Paint the gold areas of the brooch
using the gold dust.

23
23. Paint the recessed areas of the
brooch with the bronze edible paint.

24. Attach the brooches to the side of

the hat with piping gel. I chose a slightly
larger brooch for the middle and added
two smaller brooches on each side.
Now the hat cake is ready to place as
the crown on top of the Bajirao Mastani
Bollywood cake!

To find out more about Jenny and her work visit:

www.facebook.com/jennyshautecakes
Instagram @jennys_haute_cakes

WWW.CAKEMASTERSMAGAZINE.COM 53
 Cake Class
Extravaganza
The Dashing Bunny with
Karen Portaleo
The CakeArt Studio, 85b
Long Street, Atherstone,
Warwickshire, CV9 1BU
17th June
£320
Learn to make an RKT
dummy, sculpt an animal
head, use sugarpaste and
modelling chocolate, make
an isomalt monocle and
much more in this awesome
class from Karen Portaleo
at the CakeArt Creations
Studio! Your design will be
individual allowing your
creativity to flow.
www.thecakeartstudio.co.uk
Geisha Class
19th June
£299
In this 9 hour class, students
will create this beautiful
and elegant Geisha! Skills
you'll learn in this class
include carving, structure,
sculpting a head and body
in proportion, sculpting
with modelling chocolate,
using fondant, painting on
chocolate and much more!
www.karenportaleo.com

Sugar Flower Botanical Cake Popsicles, Fortune

Cake Decoration and Cookies and Ray’s
Photography Signature Tiered Cake
Dawn Welton Cake School, Dawn Welton Cake School,
Bermondsey, London, UK Bermondsey, London, UK
18th & 19th May 21st-23rd June
£695 This June, Dawn Welton
Cake School welcomes
During this masterclass,
Raymond Tan, famous
you will learn how to create
Instagram chef, Rymondtn,
Natasja from Cake Atelier otherwise known as Ray
Amsterdam’s signature sugar Ray, from Melbourne,
flowers. She will share her recipe for gum paste as well Australia to teach these
as instruct you in the intricacies of colouring with paste amazing new masterclasses.
and dust colours. Natasja will also advise on styling and Instagram
photographing your floral masterpiece. @dawnweltoncake
Instagram @dawnweltoncake Email dawnwelton@icloud.com
Email dawnwelton@icloud.com

Gold Leaf Stacked Cake cake, set off beautifully with

Masterclass accents of gold leaf and fresh
ETNA Centre, Twickenham, blooms. Using icing, gold
London, UK leaf, real cakes and lots more
26th May techniques in this popular and
£125 interactive class!
Learn how to create an on- www.richmondcakeschool.co.uk
trend almost naked staked
 Up your cake decorating game
and learn new skills in 2019!
Buttercream Dreams
30th May
£160
Renshaw Academy,
Liverpool, UK
Throughout the day, you
will discover how to create
your very own simple
buttercream, stack, fill
and cover a sponge cake
properly for an even smooth
base for your design. You
will also learn to use Swiss
meringue for different cake
decoration applications
Watercolour Hummingbird
Floral Cake Masterclass
ETNA Centre, Twickenham,
London, UK
30th June
£150
Learn to watercolour paint
a hummingbird to nestle
perfectly on your double
height cake with a cascade of
seasonal edible flowers.
www.richmondcakeschool.co.uk
using a range of Rainbow
Dust ProGel colours to
bring your design to life!
Reva Alexander-Hawk will
then guide you through the
process of using transfers
to create a beautiful floral
pattern as well as piping
edging scrolls. Finally, you
will finish your creation by
learning to pipe a range of
buttercream flowers.
www.renshawacademy.
com/courses/buttercream-
dreams-cake
Dragon Class passionate about carving
15th May – The Caketail Club, cake and teaching a variety
Hammersmith, London, UK of skills. This class will
www.dinkydoodle.co.uk/events teach you how to carve and
15th September – Patchwork mould cake without using
Cutters, Upton, Wirral, UK structure as well as covering
info@patchworkcutters.com with modelling chocolate,
29th September – Angel’s sculpting its features and
Kitchen, Cheddar, Somerset, airbrushing it. Although the
UK two and four day classes have
angelskitchen@hotmail.co.uk already sold out, there are
spaces available on the one
This year sees Dawn take day Dragon classes.
things back to basics with
this awesome Dragon
sculpting class. She is very
Zombie Collaboration Class
The CakeArt Studio, 85b
Long Street, Atherstone,
Warwickshire, CV9 1BU
15th & 16th June
£590
The skills you will learn over
these two days will open up
a new world and extend your
capabilities. Includes carving
with RKT, using modelling
chocolate and building features, creating realistic zombie
tones and what paints to use with chocolate, plus how to
light and photograph your work!
www.thecakeartstudio.co.uk
 Social Snippets
We're a social bunch!

973k+ 82k+ 8k+ 22k+

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
specials on Food Network.

You suck. Not just at one thing. You

suck in multiple ways. It’s ok. I suck
too. I suck in multiple ways.
A speaker at work shared that with
us the other day. I think we all
were initially offended, but then he
explained. You see, no one is good
at everything. And that means
that some part of your baking/
decorating is less than stellar.
For instance, I had an incredible With bright and bold
cake decorator at my bakery. colours and this beautiful
She was talented, fast and her flower to decorate, we love
cakes were nearly perfect every this patterned cake from
single time. But she sucked too. MOXY.
Her piping bags were a complete
and total slimy mess. When she
levelled cakes, there was at least
an inch deep of crumbs and such
on the floor by the time she
finished.
Maybe you’re a fabulous baker
but you suck at base icing a cake.
Maybe you win all the cake shows
but cannot bake a level cake to
save your life. The question isn’t
whether we suck, but what we do
about our suckage.
You can either accept it and stay
where you are or you can choose
to work on that weakness. If we
aren’t willing to learn and to fight
to become better, we have no one
to blame when our circumstances
don’t improve.
Today, I’m choosing to suck a little
less at a few things. I hope you’ll
do the same.
For more information, visit: Lori’s Custom Cakes made this How cool is this tiered design
Cake tools and sweets: awesome baby shower cake from Danette’s Creative Corner!
www.sugargypsy.com consisting of Dr. Seuss books in With realistic details, this horse
Cake blog: a colourful pattern! We simply and cow pair look like they
www.sugarzen.wordpress.com adore the little details and could come to life...!
Athlete blog: unusual design.
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 80 | MAY 2019

Book & Tutorial Reviews

Designer Cake Quintessential Baking Icing on the Cake: Baking Twist

Decorating Frances Quinn and Decorating Simple, Martha Collison
B. Dutton Publishing Bloomsbury Stunning Desserts at Home HarperCollins
£40 £25 Tessa Huff £16.99
Photography by Georgia Abrams
The all-you-need guide Glynn-Smith £21.99 Delicious desserts with a
to creating perfect Photography: Tessa Huff twist, Martha Collison’s
designer cakes, Designer A bright and beautiful new book brings you
Cake Decorating features book, Quintessential Everything you need to original ideas to spruce up
25 beautiful tutorials Baking shows how to know about icing on a cake, your baking with an array
for you to recreate create delicious bakes and this gorgeous book offers of interesting cake designs
with detailed step-by- the essentials you need to comprehensive guides to the as well as the basics so
step guides to learning know. There are recipes for presentation of layer cakes you can produce your own
techniques such as any type of cake or cookie and other show-stopping experimental desserts!
airbrushing, painting, base as well as inventive treats, alongside stunning
sugar flowers, piping recipes such as Banoffee images and easy to follow
and modelling as well as Butterfly Pretzel Cakes and steps to help you unleash
other handy tips. Rustic Showstopper cake! your creative side.

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!

MOYA SUGARART SAY IT WITH CAKES

Branka Vukcevic has created
some truly cute and unique
designs. We love the colours
used and the delicate details
on her cakes.
We're in love with these
designs from Say It With
Cakes with striking flowers
and colours.
@sayitwithcakes

@moya_sugarart_brankavukcevic
PARIS.S BAKERY
SHALENOK These awesome designs
Check out these colourful from Zucker & Mehlr of
and bold designs from Pari.S Bakery are simply
Елена Шакарян from gorgeous! With vibrant
Shalenok! We love the colours, beautiful tiers
variation of themes and and gold detailing, we love
designs from a Valentine’s these wedding cakes.
Day cake to a gold geode
50th birthday cake! @pari.s_bakery
@shalenok

WWW.CAKEMASTERSMAGAZINE.COM 57
ISSUE 80 | MAY 2019
Product Review
FunCakes Deco Melts & FunColours
This month, we had the chance to try
two fantastic products from Doric Cake
Crafts – Deco Melts and FunColours by
FunCakes!
To test both products, we decided to
make a batch of rainbow chocolate
shard cupcakes. To begin, we prepared
a regular Victoria sponge cake mix and
divided equally into four bowls. Next, we
took out the FunColours by FunCakes
and selected four from the eight edible
colours available to add to our batter.
We chose Yellow, Bright Green, Pink and
Aqua. The box also contained White
Snow, Red, Purple and Black, all of which
have a mess free easy dose cap and bake
stable food gels up to 200oC.
We added just a few drops of gel into
each bowl and stirred to combine. The
colours were vibrant and blended into
the mix very well! Next, we spooned
small amounts of each colour randomly
into the cupcake liners and baked in the
oven. After baking and cooling, we cut
one of the cupcakes in half – we were
very impressed to see still how bold the
58 MAGAZINE
After mixing up our buttercream, we
added some Aqua food gel to create a
lovely vibrant shade. We piped a swirl on
each cupcake and added our chocolate
shards with additional rainbow sprinkles
to finish.
Overall, we were very impressed with
both products. Deco Melts by FunCakes
colours were after baking!
To make the chocolate shards, we took a
250g pack of the Deco Melts and added
to a microwave safe bowl. After a few
bursts in the microwave, we poured the
melts onto a lined baking tray and dotted
over a few drops of the FunColours
are ideal for many styles of decorating,
dipping for cake pops, drizzle for
desserts or cookies, trendy drip cakes
and more! They can also be easily
melted in the microwave and have a
lovely creamy white chocolate flavour!
FunColours are great for adding striking
colours to your cake batter, buttercream,
chocolate, fondant, marzipan and
more! Using just a few drops of the
concentrated edible gels allows you to
create bright and bold shades to help
make some really eye-catching designs.
Both highly recommended!
food gels, using the same colours as for
the cake batter. We marbled together
and added some rainbow sprinkles for
decoration. After around 15 minutes in
the fridge, the Deco Melts had completely
set allowing us to break apart to form the
chocolate shards.
Find out more:
www.doriccakecrafts.co.uk
Advertisement
 ISSUE 80 | MAY 2019

F lora Beauty

Learn to create this crushed velvet effect with frills,

swags and pretty flowers!

WWW.CAKEMASTERSMAGAZINE.COM 59
ISSUE 80 | MAY 2019

Flora Beauty
By Linda Knop, Sugar Cakes

Difficulty Rating

Equipment Required
Linda is a solo baker in the
beautiful wine lands of Cape • Cake tiers: 12cm, 18cm, • Edible gold paint • Calyx
Town, South Africa. She has 25cm • Glue • Florist tape
a cake studio and has been • Satin Ice fondant • Tylo powder • 24 gauge florist wire
a cake artist since 2010. Her • Cake smoothers • Large rolling pin • Small flower cutters
studio is decorated in shades • Various moulds • Leaf cutter • Pliers
of soft pink, ivory, gold and • Barco Quick Paint • Veiners • Ball tool
aquamarine; she believes • Various brushes • Circle cutters • Posy pick/Safety Seal
your place of work has to be
• Petal pad • Rose Cutters
inspirational in order to be
• Powder colours: pinks, • Rose Veiner
creative and happy. Linda
is self-taught and has been blue, gold, aqua, yellow • Stamens
presenting classes since
2011 to local students and
all over the world and she
participates in international
cake collaborations every year.
She met Buddy Valastro and
created a wedding cake which
he judged at CTICC in SA 2016.
The compliments he gave were
one of the most important
and beautiful to her to date
which she values a lot. Linda’s
style is romantic and stylish
and she specialises in luxury
wedding cakes, sugar flowers
and themed cakes of an artistic
nature. She absolutely adores
animation, sculptured cakes and
figurines – her Marie Antoinette
won Cake of the Month at Satin
Ice 2017.

60 MAGAZINE
 ISSUE 80 | MAY 2019

Step 1.
1 2
Cover the tiers in fondant and dust with
dark and bright pink mixed with a little
blue to get the shimmering effect.

Step 2.
Form various sized flower buds in
different shades as shown.
NOTE: All flowers are made with fondant
mixed with a little tylo powder and
coloured.
3
Step 3.
Roll out the fondant and cut out with the
rose cutters. Thin the edges using the ball
tool. I used a clear one to see better.

Step 4. 4 5
Place in the rose veiner and press
together. If you press hard, you will see
the leaves have little broken splints which
I find beautiful and more natural.

Step 5.
Add the finished layers around the bud.

Step 6.
Remember to continue veining each petal 6 7
before adding around the bud.

Steps 7-9.
Add each petal one by one and dust using
pink. Use kitchen towel pieces on the
sides to keep the leaves up so they do not
stick to the fondant.

8 9

Steps 10-14.
10 11
Cut out the leaves in white, thin the
edges with the ball tool and vein in the
veiner.

WWW.CAKEMASTERSMAGAZINE.COM 61
ISSUE 80 | MAY 2019

Glue the wire into the leaf. Fold and

12 13
shape the leaf as you please. Leave to dry
and paint with gold mixed with the Quick
Paint. Leave to dry.

Steps 15 & 16.

14 15
Mould the decorations and add carefully
with glue onto the cake. Dust with dark
and bright pink mixed with a little blue to
get the shimmering effect then highlight
with gold.

Steps 17-19. 16 17
Cut out round discs in aqua, pink and
yellow. Thin the edges with the ball
tool as with the rose petals. Fold in half
and half again. Press together and glue
directly onto the cake.

18

Steps 20 & 21. 19 20

Cut out small flowers and roll the edges
with the ball tool. Glue two on top of
each other and add three yellow stamens
in the middle.

Steps 22 & 23.

21 22
Use the rose cutter to cut out the small
rose bud and add the layers. These
should be small so do not add another
layer.

62 MAGAZINE
 ISSUE 80 | MAY 2019

Step 24.
23 24
Roll out green fondant and cut out a calyx
for the rose buds. Apply to the bottom of
the buds with water or edible glue.

Steps 25 & 26.

25
The flowers and leaves are ready to be
added to the cake! Insert a posy pick or
use Safety Seal to ensure the wires are
not touching the cake.

Step 27. 26 27
Paint the moulded elements on the
middle tier in edible gold paint.

For more information about Linda

and her work, visit:
www.sugarcakes.co.za
www.facebook.com/
SugarCakesLindaKnop
www.pinterest.com/knopl
Instagram @Sugar_Cakes_Linda_Knop

WWW.CAKEMASTERSMAGAZINE.COM 63
ISSUE 80 | MAY 2019
We asked all you need to know about delivering cakes, dealing with ruined cakes, how to
plan ahead and what you need in cake delivery kits!
How do you prepare a cake for
delivery?
Pia from The Vanilla Pod Bakery:
We really take our time when preparing
a cake for delivery, it is one of the
riskiest parts of the job! We try not to
deliver the cake already assembled as
we like to assemble the cake on site.
With that in mind, we place cakes in
plastic storage boxes filled with anti-
slip mats. To ensure they stay cool, we
pop freezer packs in there with them. If
the cake is really fragile, we will place
foam padding around the cake as well.
Most of our cakes tend to be wrapped
in plastic for delivery. In the car, we pop
more anti-slip mats down to make sure
the boxes can’t move anywhere.
Ella from Celestial Cakery:
We always refrigerate our cakes prior
to delivery to help the buttercream
harden which makes it more stable. We
also have an internal support structure
of dowels and a custom made anti-slide
delivery box insert which keeps the
cake centred.
Kirsty Marie from KM Bakes:
We normally include the right sized
board/acrylic plate or whatever you
use to display your cake. I always use
royal icing – the liquid concrete to
secure my cakes to the board and when
covering with sugarpaste. I do not want
my cake to slip and slide in the back!
Also as summer approaches, royal icing
will be your friend as buttercream
doesn’t have a very high melting point.
Anything over three layers of cake, I
will board and dowel after every two
layers. Especially in stacked cakes!
You need a sturdy structure within
your stacked cakes to make sure they
travel well but also don’t fall over at
the venue. I break my cakes down into
categories: sugarpaste, ganache and
buttercream. I will always take stacked
sugarpaste cakes assembled with royal
64 MAGAZINE
icing to the venue, unless it’s over three
tiers then I will take them separately.
Ganached cakes I will take assembled,
unless they're over two tiers or it’s the
heat of summer then I will take them
separately. Finally, buttercream – I am
talking about naked and semi-naked
cakes - I take these separately and chill
them prior to delivery. I pop them in the
freezer for 30 minutes prior to delivery
so I can handle them without leaving
marks when stacking.
What specific questions do you ask
the venue before delivering?
Pia:
We like to find out where exactly the
cake will be going and ask if there is
close access for a car. As you all know,
cakes can be heavy!
Ella:
We always find out if the venue is
indoor or outdoor ahead of delivery.
During the delivery, we always make a
pre-walk without the cake to visualise
any potential hazards along our route.
Kirsty:
I will contact the venue one week
before and speak to the events manager
to discuss the delivery time, where is
the best place to park and if there are
any hills/bumps or anything I need
to be aware of when travelling with
a fragile cake. If I can, I will try and
visit the venue prior to the event, but I
can’t always do that! Usually the event
planner will be very helpful and even if
you get there on the day, you can always
pull up outside and ask where to go if
it’s a big venue.
Have you ever had a cake ruined in
transit and how did you fix it?
Pia:
Back in 2014, I drove down to a venue
about an hour away on a blisteringly
hot day. I completely stacked the
beautiful semi-naked wedding cake
beforehand. What I hadn’t banked
on was the amount of roundabouts I
would come across and the hot, hot,
hot weather! Even though I had aircon
in the car. When I got to the venue and
opened the cake box, I was horrified
to see the top two tiers resembling the
Leaning Tower of Pisa! I had to rush it
into the venue and managed to rescue
it with the helping of drinking straws
from the bar to act as supports! You
could see a little red straw poking up
in one of the photos. The clients were
thrilled with it. But I have never driven
with a semi-naked cake stacked again!
Ella:
Yes, we lost a cake by not following
our own ‘Rules of Cake Transport’. It
was a two tier naked cake that ended
up leaving our bakery without being
refrigerated. Since it was naked, there
was little buttercream holding the cake
together and without the refrigeration,
it was so soft that half the cake broke
and slid off during transport. It didn't
help the situation that the delivery was
also an hour away and consisted of
gravel roads, a detour from a washed
out bridge and plenty of missed turns.
We ended up setting the cake up as a
single tier with the damaged side facing
the wall. We also found the mother
of the bride to explain the situation,
refunded the entire order and included
an additional ‘I'm sorry your cake fell
over’ make-up cake for a later date.
Kirsty:
To this day, I have only had a few minor
accidents when delivering my cakes.
On one occasion, I delivered a cake and
the unicorn horn had snapped off! I
made the decision to deliver the cake
and then I went home, created a new
unicorn horn and went back to the
venue. This was a very good lesson in
not adding the final details to the cake

Emergency cake delivery kits!
Pia Cato Kirsty Marie
Ella Stone
prior to delivery. So for example, if you
are delivering a unicorn cake, simply
pop the horn in when you arrive. The
same goes for cakes with sugar flowers,
models or decorations you can just pop
on at the last minute. Don’t take the risk
of breaking your decorations or at least
take spare!
Do you have a cake delivery kit?
Pia:
I do, we call it our emergency cake
kit. It consists of extra dowels,
flower picks, floral tape, sugarpaste,
buttercream, royal icing, cake boards,
icing smoothers, pins, ribbon, basically
everything you need to finish or rescue
a cake.
Ella:
Yes, our cake delivery kit has scissors,
a door stop, a couple of dowels, dowel
shears, an offset spatula, a couple of
pens/pencils and fresh buttercream in
a pastry bag.
Kirsty:
I take a delivery kit with me to every
single delivery; it’s in a craft box I
picked up at a craft shop, it looks like a
glittery toolbox! But any storage box is
perfect. I have edible glue, edible glue
paint-brush, royal icing in a piping bag,
palette knife, scissors, double sided
tape, buttercream in a piping bag (if
needed), additional decorations and
Ella Stone
Fixing up cakes after arrival!
anything else I need specific to the cake.
This is my basic delivery kit and I add to
it for each order. I take this everywhere
with me because you never know when
you are going to be stuck!
Do you charge for delivery?
Pia:
We do, we charge mileage and an
hourly rate.
Ella:
All of our local deliveries are offered
free and deliveries outside the city start
at $25 with no additional charge for
weekends.
Kirsty:
I start working out my delivery costs
with the mileage. The government
recommend 45p per mile so I work out
how many miles to and from the venue
and multiply by 45p. Then it’s your time
– how long it takes to drive there, set up
and drive home.
Any additional advice for delivering
cakes?
Pia:
Take your time, plan the route and drive
slowly. And relax, it will all be ok.
Ella:
Drive slow, use signals and expect
everyone to jump out in front of you...
ISSUE 80 | MAY 2019
Pia Cato
because it will happen when you
least expect it. If you want to practise
delivering a cake, I have our employees
start out with a full glass of water in the
cup holder. They have to drive for 30
minutes without losing more than 25%
of the water in the cup which helps to
reinforce the safe/slow driving habits
needed for a cake delivery.
Kirsty:
Remember, it is just a cake and the
world won’t end if anything goes
wrong. Do not rush out of the house,
give yourself plenty of time and always
prepare your cakes! Preparation will
really relieve those cake delivery
nightmares.
Thank you to the following cake
artists for sharing their top
delivery tips!
Pia Cato
The Vanilla Pod Bakery
Photo by: Blooming Photography
www.vanillapodbakery.com
Ella Stone
Celestial Cakery
Photo by: Critsey Rowe Photography
www.celestialcakery.com
Kirsty Marie
KM Bakes
www.kmbakes.co.uk
WWW.CAKEMASTERSMAGAZINE.COM 65
READER CAKES

pantone colour of the year

Living Coral
Take a look at these amazing readers' cakes!
Angel's Kitchen

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Dagwood's Bakery and Deli

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 Art of Cake by Sylvia My Glorious Treats

The After Meal Truly Scrumptious Cakes

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My Sugar Fairy Cakes

Silvia Caballero Cakes

ovska
a Dan
Marin
ISSUE 80 | MAY 2019

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68 MAGAZINE
ISSUE 80 | MAY 2019

We spoke to Vanille Couture Cake Shop about the awesome Great Cake Designer
Competition to find out how it started, what the theme was and their future plans!

1st Place - Corazón Contento Café

Lorena Partida Repostería

AraceliArroyo Repostería Creativa

2nd Place - El chalecito

2
Dulce Mantequilla

Boccamocca
3rd Place - Macarella Tap

3
Köehl Cakes
Sugar Boutique

Vainilla con olor a Menta

Kerene's Cakes

Perla Cafe-Limon

69 MAGAZINE

How did The Great Cake Designer
Online competition start?
This competition started as an idea to
promote ‘behind the screen’ amazing
artists out there. For all those talented
sugar artists that make incredible
work in their community and haven't
had the opportunity to be exposed on
any media or have not yet found the
courage to enter a sugar competition,
maybe because they don't feel good
enough (even if they are) or due to the
distance of these competitions.
How did you decide on a theme?
First, as there is no other competition
like this, we wanted to start on a low
scale to have better control in making
it a wonderful experience! We have
had previous experiences as judges
in regular sugar competitions in
Mexico and abroad, however, this was
completely new for us so we wanted
it to be perfect, that's why we decided
to have this first edition only open for
Mexico. Afterwards, we started to think
about iconic Mexican people, art and
places until we decided to make all
of these themes together with one of
the most iconic and popular artists in
Mexican history, Frida Kahlo. We chose
her not only because of her amazing
work but also because of the period of
time in Mexico where everything was
so different to nowadays.
Who were the winners and
runners up?
We have been judges in international
competitions and heard how some
expo attendees complain about the
winners sometimes. We didn't want
to have this unhappy feeling about the
winners results, therefore, we decided
to give a first, second and third place
chosen by the jury and one People's
Choice so everyone can choose their
Whisk Cake Shop
Suki Cakes
favourite and promote their votes via
Facebook. The People’s Choice had such
an amazing response since many many
people really do their job to share their
favourite cakes and we felt this decision
gave the competition a lighter feeling,
like everyone felt that everything was
super fair and open. When the People's
Choice vote was opened on the 4th
of March, the competition actually
reached almost 350,000 people! It was
amazing! Everyone was so interested
in voting and helping their favourite!
Others were already looking forward to
receiving information to participate in
the next edition!
Who were the judges and sponsors?
For the jury, we invited renowned sugar
artists in America. To be a judge, they
had to have a successful business in
their country, won competitions before
and be renowned in their countries.
As Latin-American judges, we have
Dalila Cabrita from Colombia, Florencia
Menescaldi from Argentina and Ramon
Serpa from Brazil. From Mexico, we
have Ana Laura Rodríguez, Dany
Orsan and Cesar Rentería. And us, Lili
Cuéllar and Willie Soto. We also had
the amazing opportunity to count our
beloved friend, Mercedes Strachwsky
from the US, as a judge. Every judge
was so committed to the competition
and gave their best to promote the
competitors’ work.
As sponsors, we had the generous
help of Satin Ice US and Sweet Sticks
Australia as the main sponsors. Then
we started to receive emails from
amazing brands that wanted to be a
part and help with the prices like PME
US Division, The Cookie Countess, Icing
Images and Sweetapolita. We also had
the help of Mexican stores such as our
own online shop, VanilleCoutureshop.
com, and Proveedora Gastronómica,
one of the biggest shops in the north
of the country. Finally, the judges
Jany Alba Cakes
Peony Cake Studio
ISSUE 80 | MAY 2019
Ana Laura Rodríguez and Florencia
Menescaldi gave some of their online
classes for the prizes! We reached
more than 1,800 US dollars in prizes
(and some extras for giveaways) which
is more than we thought for this first
edition to be honest.
What are your future plans?
We will definitely be working on
organising a second edition for next
year. But this time, we were thinking
about opening it to the US and Mexico.
We have also received many emails
from Argentinian sponsors and are
seriously thinking of opening an
Argentinian version of this competition.
For the next theme, we have thought
about being conscious of world
problems. When the idea of the
competition was born, this was not
the main goal but we really feel now
like we have to promote some of the
problems in our world the same way
we promote the artists’ work so we
will see what the theme for the second
edition will be.
All the money earned for the entries to
this first competition will be donated
to an association that helps kids with
cancer and their families that cannot
afford their treatments.
To find out more, visit:
www.facebook.com/thegreatcakedesigner/
Mariana Arrizón Cakes
Amor hecho postre
WWW.CAKEMASTERSMAGAZINE.COM 70
 ISSUE 80 | MAY 2019

Bejewelled Beauty
By Danielle Armstrong, Richmond Cake School

Difficulty Rating

Equipment Required

• Non-stick rolling pin

• Smoothers
• Fondant: white, fuchsia
• Gum tragacanth
• Mini palette knife
• Edible glue
Danielle Armstrong is an • Edible silver leaf
experienced cake artist and tutor • Silver dragees: 4mm, 6mm,
having been in the industry for 8mm, triangular
over 15 years and is delighted • Sweet Sticks Purple Edible
to be sharing her knowledge Art Decorative Paint
and love of sugarcraft with you • Paintbrushes
all. Richmond Cake School
offer a variety of sugarcraft
masterclasses in and around For more information about Danielle
Richmond, West London. and her work, visit:
www.richmondcakeschool.co.uk
Instagram @richmondcakeschool

71 MAGAZINE
 ISSUE 80 | MAY 2019

Step 1.
1 2
Start by kneading a teaspoon of gum
tragacanth into fuchsia fondant to add
stability. Wrap and leave to firm for 30
minutes.

Step 2.
Meanwhile, roll out fondant and ice the
cake. Use the smoothers to get a sharp
edge. I prefer to use flexi smoothers.

Step 3. 3 4a
Measure the height of the cake. Once the
fuchsia fondant has had a chance to firm,
roll out and cut a strip 3” longer than the
height of the cake. I have used a 5” cake
measuring 8” tall.

Steps 4a-c.
Bejewel the sash and get creative with
dragees! Create a border pattern using
the triangular dragees and a floral pattern 4c
using varying sizes of the round dragees.
Attach using a small amount of edible
glue and leave the sash to one side
while you paint the cake. For inspiration,
I looked at designs of sashes worn in
Bollywood classics!

Step 5.
Shake the purple paint and squeeze a 4b
small amount onto a palette or plate.
Using a large paintbrush, start painting
onto the iced cake. I find using a turntable
handy at this point so I can keep the
brush strokes to a minimum. Set the
painted cake aside for a few minutes.

Step 6.
Drape the bejewelled sash diagonally
across the painted cake. The paint will
still be slightly tacky and will enable the 5 7
sash to stick to the cake without the need
for any additional glue. Add additional
detail to the cake by adding edible silver
leaf. Hold the sheet leaf side towards the
cake and use the backing paper to adhere
to the cake. Press the backing sheet to
the cake in a random pattern and press
down any fly away silver leaf with a clean
and dry paintbrush.
6
Step 7.
Finish the bottom edge of the cake by
attaching a thin layer of edible glue or
royal icing and attach 6mm silver dragees
all along the bottom edge.

WWW.CAKEMASTERSMAGAZINE.COM 72
 ISSUE 80 | MAY 2019
COLLABORATION
Tell us about your collaboration
Cake Con International was formed
in 2015, inspired by everything
comics, cartoons, gaming characters,
superheroes, TV series and movies
known worldwide at the largest held
comic convention yearly, SDCC. In
2018, Cake Con International decided
to finally venture out and obtain
a display booth at an actual comic
convention, WonderCon in Anaheim,
CA, which is the sister convention to
SDCC. The experience was incredible
and the crowd was in awe at the
edible art. This year, we have decided
to display some pieces at LA Comic
Deepali Markus, La Torta Perfetta, CUPCAKES & DREAMS, Sophia Fox Cake Art Studio
Art2Eat Cakes
73 MAGAZINE
Con Convention in Los Angeles, CA.
It’s amazing to have artists worldwide
and we hope to be able to display
more of our works at cake shows as
well as comic conventions.
What inspired you to do this
theme?
This year, we decided our theme to
be Comic Books. That’s where it all
started!
Tell us about a few of the pieces
that have been made
Every year, the submissions are
exceptional. The level of talent Cake
Con has is incredible!
Did anything go wrong?
Thank goodness, no! Although there
are things that can go wrong, we work
together as a team!
If you were to do it again, what
would you do differently?
We are working on something new for
2020 – stay tuned!
If you were to do collaboration, how
should others get involved?
We are always seeking new talent and
you can contact us via:
www.facebook.com/
cakeconinternational
 ISSUE 80 | MAY 2019

CO
LLA
B

Cake Designer, Floren Bastante / Dulces el Inflón, Gregoire Goel, Sweet Mi - Cake design by Milene Habib

Lovin' from the Oven, Maria Cristina Schiazza Illusion Cake, Candy Maniac, Golosamente by Linda

The Cookie Lab, Anarchy Cake Studio, Dolce Favola, Valentina's Sugarland

WWW.CAKEMASTERSMAGAZINE.COM 74
ISSUE 80 | MAY 2019

Nina's Cake, Emily Cakes, Le Delizie Di Kicca, Jenny's Haute Cakes

Mr Sugar Ciok, Sweet Mi - Cake design by Milene Habib, Cakes en Vogue, La Torta che Vuoi Tu

Esmeralda Trigo Cake Artist, Mary Sugar Art, I Love Cakes by Sheila, Sofia Salvador

For more information, visit...

WWEW . AL.
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‫דרזא לטיל‬, Luxury baker design, Francesca Speranza Sugar Artist

75 MAGAZINE
 ISSUE 80 | MAY 2019

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ISSUE 80 | MAY 2019

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products from Fractal Colors, including a full set of gels,
a full set of pens, 10 dusts, 10 lustre dusts and 2 sets of
exclusive brushes, worth well over £100!
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