Cake Masters - October 2016

ISSUE 49 | OCTOBER 2016
MAGAZINE 1
TURQUOISE
TEDDY BEAR BROWN
FUCHSIA PINK
GREY
SKIN TONE
POWDER BLUE
NAVY BLUE
PASTEL YELLOW
PASTEL GREEN
PINK
READY TO ROLL 250G ICING
NOW IN NEW IMPROVED PACKAGING

see the full range of 29 colours at your usual Renshaw stockist
CELEBRATING CAKE FOR GENERATIONS
Join the conversation
www.renshawbaking.com
2
MAGAZINE
Autumnal Issue
Cake Masters Magazine
Subscription sign up and queries
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www.cakemastersmagazine.com
Autumn is here!
As we move into the new season, we have

some brilliant cake projects and inspiration
for you. Our cover star this month is Tracey
Rothwell, of Little Cherry Cake Company, with
her fabulous Steampunk Fairy House. Tracey
takes you through every step of this fun cake,
from carving the house shape to modelling
the fairies there are so many skills to learn
in this project and its really easy to follow.
Contributors:
Sugarwhizz
Mike McCarey
Ilusiona Cakes
Kerrie Brolan
CUPCAKES & DREAMS Portugal
Flappergasted Cakes
Daniel Diguez Cake Artist
Dragons & Daffodils Cakes
Tartas Imposibles
Lovin from the Oven
mimicafe Union
Callicious Cakes
Just Little Cakes
Cebes Cookies
CupN Cake
Ruth Rickey
Artisan Cake Company
Laura Loukaides Cakes
Crazy Sweet
Jennifer Kennedy
Make Pretty Cakes
Roses and Bows Cakery
Front Cover Star

Tracey Rothwell, Little Cherry Cake Company
Editor
Rosie Mazumder
Editorial Team
Emily Gussin
Rhona Lavis
Laura Loukaides
Erin Bateman
Afternoon Tea Expert
Another carved cake tutorial this month is

our Raccoon Tree Stump Cake by CupN Cake.
Learn to make the cute Rice Krispies Treats
raccoon as well as the tree stump and that
all important bark texture seen on so many
cakes at this time of year. Sticking with the
fall theme, we have some lovely decorated cookies from Cebes Cookies, which
feature leaves and pumpkins in royal icing.
To help you create some great cake toppers this month, we have two modelling
tutorials. First, we have the adorable Frankie the Dragon from Sugarwhizz, and
later, Berna, from Ilusiona Cakes, takes you through how to make a Scarecrow
Figure complete with a pumpkin head! We also have a great spread of readers
cakes that encapsulate autumn, with some spooky Halloween bakes in there too.
Weve got an exciting opportunity for our readers in the USA to get featured in
the magazine in our DECOgel Competition in association with Icing Images. We
want you to design a mini cake or cupcake that features DECOgel, then Icing
Images will send you a sample of the product so you can actually try it out and
send us an image of the final piece! Head to page 56 to find out more about
entering.
The legend that is Mike McCarey is gracing our Expert hot seat this month in
Elevenses. He answers your questions on sculpted cakes. We also show you some
tricks of the trade in this months Howd They Do That?! Kerrie, from The Cake
Decorating Company, breaks down the method for her Day of the Dead Cake into
simple steps, showing you how easy it is to recreate it at home using Cake Lace.
Plus, the Head Pastry Chef of The Berkeley, London shares his recipe for Burberry
Trench Coat inspired cookies!
Editors
Top Picks!
Farewell Summer
Afternoon Tea
Page 28
Autumnal
Inspiration
Page 49
The Caketastics
Collaboration
Page 65
Finally, we have a massive prize from Shesto in our competition this month! Solve
the anagrams in the Elevenses section and send in your answers for your chance
to win a Cassie Brown Cake Craft Airbrush & Compressor Kit and a Savannah
Stencil, worth 110.99!
Enjoy the issue!
Jennifer Rolfe - Jens Just Desserts
Rosie
Advertisements
editor@cakemastersmagazine.com
Editor
Emily Gussin
E: emily@cakemastersmagazine.com
SUBSCRIBE NOW!
Page 80
Tel: 0208 432 6051 or 07939 562567

USA Representative - Patty Stovall
E: patty@cakemastersmagazine.com
Cake Masters Magazine Awards

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.
Autumnal Cookies
Page 59
MAGAZINE 3
Autumn Cookies
Tutorial
by Cebes Cookies
71
MAGAZINE
59
Raccoon Tree Stump

Cake Tutorial
by CupN Cake
Steampunk
Fairy House
Cake Tutorial
by Little Cherry Cake Company
Page
17
Page
18
Page
22
Contents
6
25
26
28
30
40
49
52
54
56
65
68
80
82
Baking Wish List

Cake Masters Awards 2016 - Sponsor Spotlight - The Cake Decorating Company
The Tea Trench Biscuit - Prt--Portea
Farewell Summer Afternoon Tea
Out & About - Cake events and things we are looking forward to!
Elevenses Ask the Expert, Competitions, Book and Product Reviews + More!
Autumnal Inspiration Cakes Feature
Howd They Do That?! - Day of the Dead Cake
Cake Collaboration - Sugar Spooks v.4
DECOgel Competition
Cake Collaboration - The Caketastics
FEATURE: Cake International, 4th-6th November 2016
SUBSCRIBE to Cake Masters Magazine!
Social Snippets - Amazing cakes we have spotted online!
Tutorials
9
33
45
59
71
Steampunk Fairy House Tutorial, Little Cherry Cake Company

Frankie the Dragon Modelling Tutorial, Sugarwhizz
Scarecrow Figure Tutorial, Ilusiona Cakes
Autumn Cookies Tutorial, Cebes Cookies
Raccoon Tree Stump Cake Tutorial, CupN Cake
Recipes
16
17
18
20
22
23
Saffron Pistachio Tea Cake

Mexican Hot Chocolate Cake
Mjuk pepperkaka (Gingerbread Cake with Lingonberries)
Prinsesstrta (Princess Cake)
Toasted Marshmallow Espresso Cake
Cocoa Nib Meringue Tower
45
Scarecrow
Figure Tutorial
by Ilusiona Cakes
MAGAZINE 5
Baking Wish List
Safari Silhouette Set

Patchworkcutters.com
7
Create perfect painted cakes

with Cake Dcors Cake
Artist Paints. They come in
7 different colours and each
have a brush tip.
Available at Morrisons,
Sainsburys and Asda.
RRP 2.69
Couture is the new Great British luxury sugarpaste

everyone is talking about. Made exclusively for Cake
Stuff in the UK using ultra-fine icing sugar and the finest
gum tragacanth to create a flawless, satin smooth finish
for those special cakes. Available in white and ivory in
2kg and 5kg packs, Couture offers luxury quality at an
everyday price.
Cake-stuff.com/couture
Special introductory price of 12.50 for 5kg
MAGAZINE
Inspired by Autumn in the British Isles, this

set of four Dee Hardwicke measuring spoons
feature oak leaves and acorns.
Shop.nationaltrust.org.uk
10
Discover for yourself this

new professional sugarpaste,
already the choice of
champions the world over.
Magiculata has smooth
pliable texture, it rolls very
thin and has an incredible
non-stick formulation. Whats
more, its vegan friendly, has
reduced sugar and tastes
divine. Available in 13 colours,
including Colour Me Im
Natural which is unwhitened
so less colouring is needed.
Shesto.co.uk
1kg, 6.95
These cutters have been designed to make the

easiest and quickest sugar carnations ever! Six sizes
of carnations can be made from this set, from a
small 30mm all the way through to a large 70mm
carnation Great for beginners but also a real time
saving tool for professional cake decorators.
Fmmsugarcraft.com
RRP 10.50

Skull & Crossbones Berisfords
Patterned Ribbon, Orange &
White, 15mm
Design-a-cake.co.uk
70p per metre
This fabulous Halloween

cupcake kit includes a
haunted house treat
stand, 24 orange & purple
cupcake cases and 12
spooky ghost rings.
Cakecraftworld.co.uk
8.95
Add these Cake Angels Halloween

Sprinkles to your bakes for a spooky
topping.
Available in Hobbycraft, Co-op and
Morrisons
RRP 1.99
Boo! Chocolate Box

Hotelchocolat.com
8
Renshaw Black Ready to Roll

Fondant Icing.
Renshawbaking.com
RRP 1.89 for 250g
Cake Tins, Set of 3

Debenhams.com
24
Made from oven-fired clay, this Earthenware 12 Hole

Muffin Pan distributes and retails heat really evenly, giving
perfect results and making it a natural choice for healthier
baking. The unglazed finish draws moisture away for a
crisp finish and offers a naturally non-stick surface.
Lakeland.co.uk
39.99
Make edible silhouettes for your cake

with this Wedding and City Elements
Silho Cake Mould.
Thecakedecoratingcompany.co.uk
29.95
Paint It! colours are an easy to use opaque paint

for cake decorating. Apply straight from the
container using a suitable brush or a natural
sponge on sugarpaste, flowerpaste and other
modelling pastes just like traditional paints!
Rainbowdust.co.uk
RRP 2.59
Prices correct at point of printing
MAGAZINE 7
MAGAZINE
Steampunk Fairy House

Tutorial
By Tracey Rothwell,
Little Cherry Cake Company
Tracey is a gold award-winning cake

designer in the UK who specialises
in alternative wedding cakes, but
makes a little pretty stuff too! She
makes gamer, horror, gruesome,
gory, movie themed geeky cakes basically awesome nerd stuff that
will make your Grandmas Victoria
Sponge cake whimper.
Difficulty Rating
Equipment Required
12 round cake
8 square cake x 2
Ganache and filling for cakes
14 cake drum
Foamcore, cut into 4x4 and 4x6.5
1.2kg green sugarpaste (or white if
youre airbrushing it)
600g (x3) of 3 different brown
shades of sugarpaste
300g grey sugarpaste
Small amount of pale blue, flesh
and red sugarpaste
250g green sugarpaste
Green ribbon and glue
New/clean nailbrush
Black Cherry Cake Company
Steampunk Plunger Cutters and
Gear Mould
Katy Sue Designs Clock Mould
Kebab sticks x 3
Dowels x 4
Dresden tool
Shell tool
Craft knife
Rolling pin
Icing sugar
Knife, to carve
Tylo powder
Small sheet of wafer paper and
scissors
Gold, pink and bronze dusts
Lemon extract
Circle cutters
Paintbrush
Black gel paint
Cocktail sticks x 4
Airbrush and black and green
airbrush colours (optional)
MAGAZINE 9

Step 1.
Place the 12 cake on the cake drum. Cover it with
green if youre not airbrushing, or white if you are. Use
a clean unused nail brush to push into the sugarpaste,
twisting as you go to create texture.
Step 2.
Airbrush it green. I used Kroma Green here which you
can later tone down with black.
Step 3.
Using the two 8 square cakes, cut one into 4x4
pieces and stack them up with filling on top of the 4x4
foamcore board. Add the 6.5 board on top, with the
dowels to support it. Secure the 6.5 foamcore with
ganache and continue building up the pieces of cake
getting smaller towards the top.
Step 4.
Here you can see what the insides look like. Once you
have your shape, you can secure it by pushing a kebab
stick straight down through it all - it should go through
the middle foamcore with a little push.
Step 5.
Start carving. You want the roof to slope down, and
with any extra little cut offs, you can glue them
underneath the middle foamcore with some ganache.
Step 6.
Ganache the entire thing and leave it to set. You dont
need to be too neat as its all going to be covered with
stones! Once set, dowel the 12 cake where the house
will sit and ganache it into place.
Step 7.
Prepare those hands! Take the lumps of various browns
and begin rolling balls... LOTS of balls. Slightly dampen
the ganache and begin squashing the brown balls into
pebble shapes all over the front, back and lower sides.
Leave the sloping roof.
7
Step 8.
You can leave a little gap at the bottom as we will be
cutting a hole for the door.
10
MAGAZINE

Step 9.
With a craft knife, mark out the area where you would
like the pond to be. Remove the sugarpaste and fill with
pale blue.
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11
12
13
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15
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Step 10.
Add some wavy impressions with a dresden tool,
working your way from the building outwards.
Step 11.
The roof tiles are made with grey sugarpaste and are
roughly cut into 2x2.5cm pieces. They dont have to be
exact, you can make some smaller/bigger to create an
uneven old cottagey look. Start from the bottom leaving
a little overhang and work your way up.
Step 12.
Once done, add some lines in with a dresden tool.
Step 13.
Next, score in the line where you would like the door
and remove the excess.
Step 14.
With any brown you like, add in the door shape and
score lots of wood grain lines. Then you can tidy the
edges with a darker brown trim made from a sausage
of sugarpaste.
Step 15.
Add a fatter sausage at the base of the door and again
score with a dresden tool to create a step.
Step 16.
Use pale brown sugarpaste with tylo added to it to cut
out a circle approximately 3". Leave it on a piece of
foam to dry out and carefully paint on some numbers/
Roman numerals with black paint and a fine paintbrush.
I find it easiest to do the 12, 3, 6, and 9 first to keep
everything where it should be!
Step 17.
Using the steampunk gear plungers and gear mould,
make various sizes and shapes of gears. It doesnt
matter what colour these are as they will be painted.
I used light brown as I had the most leftover, and added
some tylo to create a stiff gum paste. Pop them all on
foam to dry. The plungers will make quick work of what
looks like a long job!
Step 18.
You will need at least three of the larger plunger cutters
for the water wheel, some of the medium sized and as
many as you like of the smaller ones.
Step 19.
Once they have hardened up, you can set to work
painting them. You can either spray them with PME
lustre spray, or paint them in high shine metallics. I
used Claire Bowmans Gold, and Dinky Doodles Bronze
mixed with lemon extract on greaseproof paper (as I
tend to make a mess)!
Step 20.
Dampen the back of the clock face with water and
attach to the stones, framing with a darker brown
sausage. Texture it with a dresden tool.
MAGAZINE 11

Step 21.
I added the largest gear from the mould here but you
can use whatever gears you like. The hands were made
using a Katy Sue mould, but you can always create
some simple arrows from mini sausage shapes.
21
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Step 22.
Using the same sized circle cutter you used for the
clock face (3), cut some of the gears so they fit snuggly
around the frame.
Step 23.
I used some from the plungers and some from the
moulds, filling in spaces around the face.
Step 24.
Using any spare brown you have with tylo added, roll a
long tapering sausage. Thread a kebab stick through it
and cut the bottom angle the same as the roof. Set this
aside on some foam to harden a little.
Step 25.
Once its firm enough, add it to the roof by threading
the kebab stick down into the cake. Annnnd... start
rolling those balls again!
25
Step 26.
At the top of the tower, I added a medium plunger gear
in gold and stuck it with a bit of water.
26
27
28
29
Step 27.
Add a cylinder shape on top of this for the small tower
building, and again cover it in stones.
Step 28.
Using the grey, make a cone shape and secure it to the
tower with water.
Step 29.
Add more tiles, smaller this time, working your way
to the top. Add a cocktail stick at the top with some
decorative balls/shapes. Gold lustre covers the wooden
cocktail stick really well.
Step 30.
Back down to the pond, add a thin sausage of green all
around the edge and flatten more in places to make it
uneven.
12
MAGAZINE
30

Step 31.
Take the two large plunger gears that you made and
place one up against the house wall, making sure you
trim the bottoms a little flat.
31
32
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34
35
36
37
38
Step 32.
Secure it in with three cocktail sticks and leave some
protruding. Cover them in more brown sugarpaste.
As my cakes seem to travel a lot, I like to make sure
everything is secure! But you could always use royal
icing for this instead.
Step 33.
Add some more brown in the centre and at various
points around the wheel.
Step 34.
Secure the other gear part onto these with a little
water.
Step 35.
Use any leftover brown to create some stone steps by
flattening balls and securing with water.
Step 36.
To create clumps of grass, roll three tapered sausages,
hold them together and cut the bottom flat. As the
green can tend to be sticky, you dont generally need
any water! Add these all around the pond and in front
of the house.
Step 37.
Add thin green sausages all over the front of the house
to fill in any gaps, up the tower and a bit on the roof.
Step 38.
For the vine leaves, make a flattened teardrop shape
and score it down the centre with the dresden tool.
Add these to the vines with water.
39
Step 39.
Optional lily pads! Its just a circle with a little triangle
cut out... like a Pacman!
Step 40.
We see a lot of octopuses/octopi in steampunk, so to
create these little squid fairies, you will need to roll a
tapered sausage, cut the end in half and then in half
again to create little tentacles.
40
Step 41.
Roll the centre of the sausages between your fingers to
create a waist and cut the top flat.
41
42
Step 42.
Add the squid bodies around the cake wherever you
like! Here one is secured to the roof with a cocktail
stick, protruding for her head to sit on. With a small
amount of flesh colour, push it down the stick to create
a chest and neck.
MAGAZINE 13

Step 43.
Make the wings from wafer paper. Fold a piece in half
and cut out a wing shape round or pointy, its up
to you! Make sure the folded part is uncut though so
when you open them up, you have the centre part to
secure it with.
43
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45
46
Step 44.
With very small amounts of dark brown, create a
sausage and drag downwards with the shell tool to
create messy hair. Cut the edge off straight.
Step 45.
Add a small ball of flesh for the head and add the
messy hair as a fringe. Draw on a simple face with
the black gel and simple pink dust for the cheeks. Add
wings, the ponytail and arms with water. Each fairy has
a different messy hairstyle from bun, ponytail and pixie
cut, so have fun with it. You can of course make more
detailed fairies if you like, but for me, this was all about
the house!
Step 46.
Add in some red blossoms cut with any small flower
cutter you have and paint the centres with a dot of
gold. To carry on the theme, down on the bottom
tier, I added green simple strips of grass and larger
red flowers. Lastly, if you like, give the whole thing
an airbrush job with black! It tones down the green
and gives depth to shadowed areas, such as the roof
overhang and around the door and clock!
For more information about Tracey and her cakes,

visit: www.littlecherrycakecompany.co.uk
14
MAGAZINE
Reuse-A-Mold 10oz by Evil Cake Genius
SweetCut Self Healing Mat
Create multiple moulds with just one product.
Non toxic mat with detailed cutting guide.
19*
16.70*
Day of the Dead Mat by Cake Lace
White Gumpaste by Satin Ice
Featuring an intricate sugar skull design.
Non-stick and pliable with a smooth finish.
31.34*
10.44*
online orders using code: OCTOBERCM

WORLDWIDE
DELIVERY FROM
FREE UK DELIVERY
ON ORDERS OVER
2
25
ORDER BEFORE 4PM
WE WILL DISPATCH
SAME DAY
www.thecakedecoratingcompany.co.uk
info@thecakedecoratingcompany.co.uk - 0115 969 9800 - Private Road No. 8, Colwick Industrial Estate, Nottingham, NG4 2JX
15
MAGAZINE
*price shown includes 5% discount & correct at time of going to print **not to be used in conjunction with any other offers, exclusions apply. Valid
until 31.10.16
Saffron Pistachio Tea Cake
Serves 10
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour, 30 minutes
FOR THE TEA CAKE:

85g ( cup) unsalted roasted pistachio pieces
70g ( cup) plain (all-purpose flour)
155g (1 cups) natural almond flour
(blanched is a fine substitute)
tsp kosher salt
tsp baking powder
1 tsp ground cardamom
225g (1 cup) granulated sugar
1 tsp finely grated lemon zest
14 tbsp (7oz) unsalted butter, at room
temperature
4 large eggs, at room temperature
FOR THE SAFFRON GLAZE:
2 tbsp whole milk
tsp saffron threads
245g (1 cups) confectioners sugar, sifted
1 tsp freshly squeezed lemon juice
1 tbsp finely chopped unsalted roasted
pistachio nuts, for garnish
1. Make the Tea Cake: Preheat the oven to

175C (350F). Grease a 95 loaf pan and line
16
MAGAZINE
the bottom with parchment paper.
2. In a coffee grinder or food processor,

pulse the unsalted pistachio pieces with 1
tablespoon of the plain (all-purpose) flour
to make a fine meal. Be careful not to over
process the nuts or they will become oily.
3. In a medium bowl, whisk together the

pistachio meal, almond flour, the remaining
plain (all-purpose) flour, and the salt, baking
powder, and cardamom. In a small bowl,
combine the granulated sugar and lemon zest
and rub the mixture between your fingers
to release the lemon oils. In the bowl of a
stand mixer fitted with a paddle attachment,
beat the butter and lemon-sugar mixture on
medium speed until light and fluffy, about 4
minutes. Add the eggs one at a time, beating
well after each addition. Add the pistachio
mixture all at once and beat on low speed to
combine, pausing to scrape down the sides of
the bowl as needed.
4. Spoon the batter into the prepared pan and

smooth the top with an offset spatula or the
back of a spoon. Bake for about 45 minutes,
until a wooden toothpick inserted into the
centre of the cake comes out clean. Allow the

cake to cool in the pan for 20 minutes, then
run a knife around the sides, turn out the loaf,
and transfer to a cooling rack, right side up.
5. While the cake cools, make the glaze.

Combine the milk and saffron threads in
a microwave-safe bowl and warm in the
microwave for 30 seconds. Cover and allow to
steep for 5 minutes. The milk will be tinted a
rich yellow. In a medium bowl, whisk together
the confectioners sugar, lemon juice, and
saffron-infused milk. To glaze the cake, place a
plate under the cooling rack to catch any drips,
then spoon the glaze over the cake, spreading
it evenly so the glaze covers the top and flows
down the sides. To garnish, sprinkle a row of
chopped, roasted pistachios lengthwise down
the centre of the cake.
STORE: Store the cake in an airtight container
at room temperature for up to 3 days.
From Sweet Sugar, Sultry Spice by Malika
Ameen, 2016. Reprinted by arrangement
with Roost Books, an imprint of Shambhala
Publications, Inc. Boulder, CO.
Mexican Hot Chocolate Cake
Serves 12
ACTIVE TIME: 45 minutes
TOTAL TIME: 3 hours, 30 minutes
FOR THE DEVILS FOOD CAKE:

245g (1 cups) plain (all-purpose) flour
450g (2 cups) granulated sugar
95g ( cup) Dutch-process cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 tsp freshly ground Ceylon cinnamon
1 tsp ground cayenne
225ml (1 cup) buttermilk
115ml ( cup) grapeseed oil
2 large eggs, at room temperature
1 tsp vanilla extract
225ml (1 cup) hot water
1 tbsp espresso powder, or 225ml (1 cup)
strong brewed coffee
FOR THE CINNAMON GANACHE:

480ml (2 cups) heavy cream
7 Ceylon cinnamon stick, broken into pieces
2 tsp espresso powder
455g (1lb) bittersweet chocolate, roughly
chopped
1 tbsp light corn syrup
2 tbsp (1oz) unsalted butter, at room
temperature
Scant tsp kosher salt
FOR THE MARSHMALLOW FROSTING:
Whites from 2 large eggs
cup granulated sugar
Pinch of cream of tartar
1 tbsp water
75ml ( cup) light corn syrup
1 tsp vanilla extract
Pinch of kosher salt
Blowtorch (optional)
1. For the Devils Food Cake: Preheat the oven

to 350F. Grease two 8 round pans, then line
each with a circle of parchment paper cut to fit
into the bottom.
2. Sift together the flour, sugar, cocoa powder,
baking soda, baking powder, salt, cinnamon,
and cayenne into the bowl of a stand mixer
fitted with a paddle attachment. In a medium
bowl, whisk together the buttermilk, oil, eggs,
and vanilla. With the mixer on low speed,
slowly add the buttermilk mixture to the
flour mixture, beating until just combined.
In a small bowl, stir together the hot water
and espresso powder. With the mixer on low
speed, slowly add the espresso mixture to the
batter. The finished batter will be very thin.
3. Divide the batter evenly between the
prepared pans. Bake for 30-35 minutes, until
a wooden toothpick inserted into the centre
comes out clean. Let the cakes cool in their
pans for 20 minutes, then run a knife around
the edges of the pans to loosen the cakes and
invert them onto a cooling rack.
4. For the Cinnamon Ganache: While the cakes

are baking, prepare the cinnamon ganache.
In a small saucepan over medium-high heat,
combine the cream and cinnamon. Bring to
a boil, then immediately remove from the
heat, cover, and let steep for 1 hour. Strain the
spiced cream through a fine-mesh sieve over a
medium bowl. Discard the cinnamon. Return

the spiced cream to the saucepan, stir in the
espresso powder, and bring to a simmer over
medium-high heat.
5. Put the chocolate, corn syrup, butter, and

salt into a medium bowl. Pour the simmering
cream over the mixture and let stand for 2
minutes, allowing the heat from the cream
to melt the chocolate. Whisk until smooth.
Cover the ganache with plastic wrap pressed
to its surface and let stand until cool and thick,
about 2 hours.
6. To assemble the layers: Place a cooled cake

layer in the center of a plate. Measure cup of
the cooled ganache into a small bowl and set
aside. Spread the remaining ganache evenly
over the first cake layer. (The ganache layer
will be about thick.) Place the second cake
layer on top of the filling, then spread the
reserved cup of ganache evenly over the top
of the cake. Refrigerate the cake for about 20
minutes, or until the ganache has hardened.
(Use this time to make the marshmallow
frosting.)
7. For the Marshmallow Frosting: Fill a large
saucepan with water a quarter to a third full,

and bring to a boil over high heat. Reduce the
heat to maintain a gentle simmer. Combine the
egg whites, sugar, cream of tartar, water, and
corn syrup in the bowl of a stand mixer. Rest
the mixer bowl over the saucepan of gently
simmering water and whisk frequently until
the sugar has dissolved and the syrup is warm
to the touch. Fit the stand mixer with a whisk
attachment and whip the syrup on medium
speed until billowy marshmallow fluff forms,
3-4 minutes. Add the vanilla and salt and whip
for a few seconds until incorporated. Use
immediately.
8. Put it all together. Frosting the cake: After
the ganache has hardened, remove the cake
from the refrigerator and use a rubber spatula
to spread the marshmallow frosting over the
top. Use the tip of the spatula to create lots
of swoops and swooshes. Using a blowtorch,
toast the marshmallow frosting until the
peaks are golden brown.
From Sweet Sugar, Sultry Spice by Malika
Ameen, 2016. Reprinted by arrangement
with Roost Books, an imprint of Shambhala
Publications, Inc. Boulder, CO.
MAGAZINE 17
Mjuk pepperkaka (Gingerbread Cake with Lingonberries)
Serves 812
FOR THE CAKE:

175g butter
3 eggs
150g caster sugar
100g light brown soft sugar
300g plain flour or cake flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
tsp vanilla extract
tsp ground cardamom
Pinch of salt
220ml whole milk
ICING:
175g butter, softened
180g cream cheese
400g icing sugar
50g lingonberries, defrosted (plus extra for
decorating)
Freshly squeezed juice of lime
3 x 18cm round cake pans, greased and lined

with baking parchment
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1. Preheat the oven to 180C (350F) Gas 4.
2. Melt the butter and set aside to cool a little.

3. Using a balloon whisk or a hand-held
electric whisk, beat the egg with the caster
and light brown soft sugar until light and
fluffy.
4. Combine the dry ingredients in a separate

bowl, then sift into the egg mixture and fold
in gently. Add the melted, cooled butter and
whole milk and fold again until incorporated.
to the icing.
7. To assemble the cake, place a sponge layer

on your serving dish and spread over a layer
of icing. Repeat the process with the second
and third layers, reserving a generous layer
of icing for the final layer. Scatter with more
lingonberries to decorate.
Tip: If you dont have three equal sized pans

you can bake this as one cake and then cut into
three layers. Adjust the baking time to suit.
5. Divide the mixture between the three

prepared cake pans and bake in the preheated
oven for around 15 minutes or until well risen,
golden brown and springy to the touch. A
skewer inserted into the middle should come
out clean. Turn the cakes out onto a wire rack
to cool.
6. To make the icing, combine the butter,
cream cheese and icing sugar and beat on
high speed using a stand mixer or a handheld electric whisk until smooth. Drain the
excess juice from the defrosted lingonberries,
reserving a little, then add to the mixture. Beat
again until light and fluffy. Add a few drops of
the juice at the end to give a pale pink colour
SkandiKitchen: Fika & Hygge by Bronte Aurell

(Ryland Peters & Small).
Photography: Peter Cassidy
MAGAZINE 19
Prinsesstrta (Princess Cake)

One of the most famous cakes to
come out of Sweden, this traditional
celebration cake first appeared in
1948 in The Princesses Cookbook,
authored by Jenny kerstrm, a
teacher of Princesses Margaretha,
Mrtha and Astrid, daughters of
Prince Carl. Originally called Green
Cake, the name evolved due to the
Princesses apparent fondness for it.
Serves 810
FOR THE LAYER CAKE BASE:

25g butter, melted and set aside to cool
4 eggs
120g caster sugar
120g plain flour
Pinch of salt
1 tsp vanilla extract OR use the seeds of 1
vanilla pod
FOR THE PASTRY CREAM:
500ml whole milk
1 vanilla pod, seeds scraped
1 whole egg plus 1 egg yolk
100g caster sugar
30g cornflour
tsp salt
25g butter
TO FINISH:
600ml whipping cream
2 tbsp icing sugar
150g good quality raspberry jam
200g green marzipan (store bought or
homemade with a drop of green food
colouring paste)
Pink and green royal icing or marzipan, for the
roses and leaves
Icing sugar, for dusting
EQUIPMENT:
3 baking sheets, greased and lined with baking
parchment
Piping bag fitted with a star nozzle
1. First make the layer cake bases. Preheat the
oven to 180C (350F) Gas 4.
2. Beat together the eggs and sugar on high
speed in a stand mixer or using a hand-held
electric whisk. Beat until the mixture reaches
ribbon stage you will be able to see the
traces of the mixture when you move the
whisk.
3. Use a 20cm diameter plate to draw three

circles on baking parchment. Cut these out
and place one parchment circle on each of the
three baking sheets. Set aside.
4. Combine the flour, salt and vanilla in a

separate bowl. Sift into the egg mixture, bit
by bit, carefully folding using a figure of eight
movement until incorporated. Pour the cooled
20
MAGAZINE
melted butter down the side of the bowl and

fold carefully again, trying not to knock out air.
5. Divide the mixture evenly between the

parchment circles on the baking sheets
spreading right to the edges of each circle with
the back of a spoon. If they go over a bit, dont
worry, you can cut these bits off afterwards.
6. Bake in the preheated oven for about 57
minutes or until light golden brown.
7. Remove from the oven and allow to cool

completely before removing the baking
parchment. If the parchment sticks, slightly
dampen the paper side with cold water and
the paper will come off easily. Trim any untidy
edges using a sharp knife.
8. Prepare the pastry cream next. In a
saucepan, heat the milk with the scraped out
seeds from the vanilla pod.
9. In a separate bowl, whisk together the eggs

and sugar and add the cornflour.
10. When the milk has just reached boiling

point, take off the heat and pour one third into
the egg mixture while whisking continuously.
11. Once whisked through, pour the egg
mixture back into the remaining hot milk.
Return to the stove and bring to the boil,
carefully. Whisk continuously as the mixture
thickens, for just under a minute, then remove
from the heat and stir in the salt and butter.
prefer to shape the cream into a dome; I quite

like more of a level top on my princess cake,
but it is up to you.
17. Next, roll out the green marzipan on a
surface lightly dusted with icing sugar or
over the top of baking parchment (to prevent
sticking). Roll out into a large, even circle, big
enough to cover the top and sides of the cake
(around 35cm diameter).
18. Carefully drape the marzipan on top of the

cake and peel back the baking parchment, if
using. Pull gently around the edges to bring
the marzipan down to cover the cake, taking
care not to overstretch. Once the marzipan is
smoothed over and touching the base all the
way around, trim away the excess. Press the
edges gently in at the base.
19. To make the rose decorations, mould the

pink royal icing or marzipan into 2cm tall
teardrop shapes for the inside buds. Then roll
out small round petal shaped pieces of icing
around 2x2cm and wrap each one around the
bud in layers. Cut the base off and fix the roses
on top of the cake. Lastly, roll out the green
royal icing or marzipan and cut out leaf shapes
to fix by the sides of the rose. Dust with icing
sugar before serving.
12. Pour into a cold bowl and place a sheet of

baking parchment on top to prevent the cream
from forming a crust as it cools. The mixture
will keep well in the refrigerator for a few
days.
13. Finish the cake by bringing all of the
elements together. Whip the cream with the
icing sugar until stiff. Spoon two thirds into a
separate bowl. Mix the remaining one third of
the whipped cream with the prepared pastry
cream.
14. Make sure your layer cake bases are

completely even in size. If not, trim to fit.
Place the bottom layer on your chosen serving
plate; you wont be able to move the cake once
assembled.
15. Spread the raspberry jam evenly onto the
base layer of the cake, then add half of the
pastry cream mixture. Top with the second
cake layer. Repeat with the remaining jam and
second helping of the pastry cream mixture.
Add the top cake layer.
16. Using a cake spatula, spread three quarters

of the remaining stiffly whipped cream in a
thick layer on the top and the sides of the cake.
Make sure the cake is covered evenly all over
to prevent jam from seeping out. Some people
SkandiKitchen: Fika & Hygge by Bronte Aurell

(Ryland Peters & Small).
Photography: Peter Cassidy
MAGAZINE 21
Toasted Marshmallow Espresso Cake
Serves 10
FOR THE CAKES:

280g caster sugar
5 large eggs
280g self-raising flour
1 tsp baking powder
1 tsp instant coffee granules
180g natural yogurt
FOR THE GANACHE:

240g coffee flavoured chocolate
120g icing sugar, sifted
3 large egg yolks
200ml double cream
50ml espresso coffee
FOR THE MERINGUE:
150g caster sugar
60ml liquid glucose
125ml espresso coffee
Whites from 3 large eggs
3 x 20cm round cake pans, greased and lined

Piping bag fitted with a large round nozzle
Chefs blow torch
1. Preheat the oven to 180C (350F) Gas 4.
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2. For the cakes, in a large mixing bowl whisk

together the caster sugar and butter until
light and creamy. Add the eggs, one at a time,
whisking after each one is added. Sift the flour
and baking powder into the mixture and fold
in gently. Dissolve the coffee in a tablespoon of
hot water and fold into the mixture with the
yogurt.
3. Divide the cake batter between the three
cake pans and bake in the oven for 2530
minutes until the cakes are firm and spring
back to your touch, and a knife comes out
clean when inserted into the centre of one
of the cakes. Turn the cakes out onto a wire
rack to cool completely and remove the lining
paper.
4. For the ganache, melt the chocolate by

breaking it into pieces and placing in a
heatproof bowl resting over a saucepan of
simmering water. In a mixing bowl, whisk
together the butter and half of the icing sugar
until light and creamy. In a separate bowl,
whisk together the egg yolks and the rest of
the icing sugar. Fold the egg mixture into the
butter mixture with the melted chocolate and
beat until smooth. Place the double cream and
espresso coffee in another mixing bowl and
whisk to stiff peaks. Gently fold the cream into
the chocolate mixture.
5. Spoon the ganache into the piping bag and

pipe circles of ganache on top of one of the
cakes. Top with a second cake and again pipe
circles of ganache on top of the cake. Top with
the final cake and place on a cake stand or
serving plate.
6. For the meringue coating, simmer the sugar

and liquid glucose together with the coffee
until the sugar has dissolved, then bring to
the boil. Using a sugar thermometer, heat the
syrup to 119C (soft-ball stage). In a clean
dry bowl, whisk the egg whites to stiff peaks,
then add the hot sugar syrup in a small drizzle
while whisking continuously. This is best done
with a stand mixer, or if using a hand mixer,
have someone else pour in the hot sugar
syrup. Whisk for about 1015 minutes until
the meringue starts to cool.
7. Spread the meringue over the top and sides

of the cake. Toast the meringue with a blow
torch and serve straight away. This cake is best
eaten on the day it is made.
Layered Desserts by Hannah Miles (Ryland
Peters & Small). Photography: Steve Painter
Cocoa Nib Meringue Tower
Serves 8 10
FOR THE MERINGUES:

5 large egg whites
300g caster sugar
100g plain chocolate, finely grated
1 tsp vanilla bean powder
Cocoa nibs, to grind
Unsweetened cocoa powder, for dusting
FOR THE FILLING:
150g plain chocolate
600ml double cream
2 large baking sheets, lined with silicone mats

or baking parchment
1. Preheat the oven to 130C, (250F) Gas 1/2.

2. For the meringues, in a clean mixing bowl,
whisk the egg whites to stiff peaks. Add the
caster sugar a spoonful at a time until you
have a smooth glossy meringue. Add the
grated chocolate and vanilla and gently fold
into the meringue with a spatula, folding only
as much as is necessary just to incorporate
the chocolate, taking care not to remove too
much air.
3. On the lined baking sheets, divide the
mixture into four and make four rounds of

meringue but with each one being slightly
smaller than the previous one. The last and
smallest meringue should be made into a
higher peak as this will form the top of your
meringue stack. Grind cocoa nibs over the top
of each meringue and dust with a little cocoa
powder.
4. Bake the meringues for about 11 hours
until they are crisp. If you are baking all the
meringues at the same time on two shelves,
the one lower in the oven may take longer to
cook. When the meringues are crisp, remove
from the oven and leave to cool completely.
cream and then top with the smallest

meringue with the highest peak to make a
pretty stack. Drizzle the whole meringue stack
with the remaining chocolate.
7. Serve straight away, or if you wish to store

the meringue, keep it in the refrigerator as it
contains fresh cream. The dessert will keep for
up to 2 days if stored in the refrigerator.
5. For the filling, break the chocolate into

pieces and place in a heatproof bowl resting
over a pan of simmering water and heat until
melted. Leave the chocolate until it is cool but
still runny.
6. Place two-thirds of the cooled chocolate

into a mixing bowl with the double cream and
whisk to stiff peaks. Starting with the largest
meringue, place it on a serving plate and
spread over one-third of the cream. Cover with
the next largest meringue and again cover
with one-third of the cream. Repeat with the
next meringue, covering with the remaining
Layered Desserts by Hannah Miles (Ryland

Peters & Small). Photography: Steve Painter
MAGAZINE 23
ice
Pr
online orders using code: OCTOBERCM
info@thecakedecoratingcompany.co.uk +44 (0)115 969 9800
Private Road No. 8, Colwick Industrial Estate, Nottingham, NG4 2JX
**not to be used in conjunction with any other offers, exclusions apply. Offer valid until 31.10.16
24
MAGAZINE
SPONSOR SPOTLIGHT
The Modelling Excellence Award is
all about the talent needed to create
superb decorations to top celebration
cakes, be they figure models or
miniature modelling. Here is some
more information about The Cake
Decorating Company and why they
have sponsored this award
Formed in 2009, The Cake Decorating
Company has quickly grown into one of
the leading suppliers of cake decorating
products in the UK and internationally.
Their reputation is one of high quality
products, a huge variety of items in stock
and the latest in innovative products all
in one place. They stake their reputation
on stocking what their customers need,
when they need it, and always staying
ahead of the market.
Highly regarded for their professionalism

and attention to detail, they have built an
enviable reputation for offering the best
customer service to their clients both in
the UK and abroad.

Offering one of the largest ranges
of products in the market, they sell
thousands of items, available for
shipment from their online store and
for sale in their Preston retail shop.
What makes them unique is their special
ability to be a one-stop-shop for cake
decorators, both home bakers and those
in a professional capacity.
They are immensely proud of their
customers and the results they achieve
with products they purchase from them.
Some of their customers are among the
worlds top cake designers and theyre
happy to call all of them their friends.
Find out more about The Cake

Decorating Company and their
products at
Debbie White, Owner, The Cake Decorating Company
Im really pleased to be sponsoring an award again this year to show

our appreciation to the industry and to support all the talented cake
decorators, in this category and all of the others! We often hear from
our customers that models are the area of decorating that they find the
most challenging. Sponsoring the Modelling Excellence Award and
sharing all of the amazing work in this category is inspiring for our
customers and a delight for us as we ooh and aahh over the finalists'
work!
MAGAZINE 25
The Tea Trench Biscuit
26
MAGAZINE
To celebrate a decade of the legendary fashion Afternoon Tea at The Berkeley,

London, a collection of over twenty recipes from the hotel is featured in
Prt--Portea: High Fashion Bakes and Biscuits all created by The Berkeleys Head
Pastry Chef, Mourad Khiat.
Guests staying at The Berkeley will find a
Burberry trench in their room but even
if you arent lucky enough to be staying at
the hotel, you can wear an apron and ice
a trench with this delicious biscuit that
mixes tradition with trend.
Makes 1012
FOR THE BISCUIT DOUGH:
70g unsalted butter, softened
70g caster sugar
1 large egg
160g plain flour, sifted, plus extra for dusting
35g poppy seeds
TO DECORATE:
Outline and filling icing in trench tones of
your choice
Black or dark brown icing for detailing
EQUIPMENT:
Stand mixer or hand-held electric beaters
Cling film
Rolling pin
2 baking sheets
Baking parchment
Wire rack
Paper
Piping bags
Template available on Cake Masters website
1. Beat the butter and sugar until pale and

fluffy. Add the egg and your chosen flavouring
at this stage, then beat for another minute.
Quickly mix in the flour, but stop beating as
soon as it has combined, to avoid over-mixing
it.
2. Wrap the dough in cling film and put it in
the fridge to rest for 1 hours. Meanwhile,
prepare your designer coat template by
tracing the shape onto a plastic lid and
cutting it out.
3. Once the dough has rested, take it out of

the fridge and knead it gently. Dust your work
surface and rolling pin with flour, and roll the
dough out to a thickness of 5mm.
TIP: If you find the dough a bit sticky, try
sandwiching it between two sheets of baking
parchment and rolling that instead.
4. Transfer the rolled-out dough carefully to

a baking sheet (your rolling pin should help
here) and return it to the fridge for another
30 minutes.
5. Preheat the oven to 180C/160C fan/Gas

4. Line a baking sheet with baking parchment.
Take the chilled dough out of the fridge and
place the template you have made on top.
Carefully cut around it with a small, sharp
knife to create your collection of mini pieces.
6. Place the cut biscuit shapes on the
prepared baking sheet and bake for just 8
minutes, until pale brown around the edges.
Remove from the oven and leave to cool on a
wire rack for 20 minutes.
7. Once out of the oven and cooled, your
regiment of trenches are ready to ice. First
pipe the outline of the trench, following the
photographs, then flood with the main coat
colour icing.
8. Leave to dry, then add the outlines of

collar and lapels, trying to keep all your work
uniform. Finally, add the contrasting details
such as the belt tie and cuffs, allow to set and
youre ready to serve.
The Outline Icing
220g icing sugar
1 large egg white
5 drops liquid food colouring
Whisk the egg white into the icing sugar

a little at a time to create a smooth paste
the consistency of lip gloss. Add food
colouring to get the shade you want.
The Filling Icing
220g icing sugar
2 large egg whites
5 drops liquid food colouring
Whisk the egg whites into the icing sugar

a little at a time to create a runny liquid.
Filling icing needs to be a little runnier
than outline icing think nail varnish
hence the extra egg white. Add food
colouring again to get the shade you want.
Extract from Prt--Portea from The Berkeley (Lawrence King Publishing). Recipe by Mourad Khiat.
Photography by John Carey. Burberry coat image Burberry.
MAGAZINE 27
FAREWELL
SUMMER,
BUT THANKS FOR THE SWEET

MEMORIES
Afternoon Tea
Travel - Taste - Try
Its been a summer filled with amazing
holidays and travel for me starting
off in Italy and indulging in every kind
of tiramisu and gelato we encountered
around the Puglia region. I did pop
back home to London for a bit, and left
just at the height of summer... but not
before visiting the highly Insta-worthy
Milk Train Cafe in Covent Garden. They
serve great soft serve ice cream cones
(I opted for the matcha green tea),
topped with a cloud of fluffy cotton
candy/candy floss! If you can stand the
queues, its definitely worth a visit.
Hopping across the pond to head

back home to the San Francisco Bay
Area, I knew my lovely girlfriend,
Raquel, had lined up visits to some
of San Franciscos best bakeries. I
know, right? looove her! Lots of new
bakeries and ptisseries have either
opened up, or gained in popularity,
since I visited last summer and it was a
real treat trying out new places - cause
you know I would have just popped
into my favourite Tout Sweet @ Macys,
Union Square.
So glad my homie took me to go
check out the macaron hotspots of
Ketsourine in Daly City and Chantal
Guillon in the city. Talk about BAKERY/
28
MAGAZINE
PTISSERIE GOALS! Both of these

shops are beautifully decorated with
their macs well presented in pretty
packaging. Chantal Guillon was all
French chic, complete with an Eiffel
Tower that matched their colour
scheme. Ketsourine is pink and white
striped, pink peony heaven! Their
Press for Macarons doorbell was
totally fab and a very popular selfie
spot. When I finally made it home
to the Napa Valley, no visit is ever
complete without a stop at Bouchon
Bakery in Yountville where the
macarons are ginormous and full
of flavour! I shared salted caramel,
peanut butter and jelly, and mint-chip
macarons with my sisters. Smiles all
round!
I was also treated to a lush chocolate

tasting experience at Dandelion
Chocolate in the Mission district of
the city. The details of the chocolates
used for each perfectly sized portion
was expertly detailed. I loved that they
used lots of dark chocolate, accented
with chillies and different spices,
befitting of that area of San Francisco.
On our bakery tour, I was told we
HAD to visit Arsicault Bakery, which
was just named the best bakery in
the United States by the renowned

Bon Apptit magazine. Yup, there
was a huge queue, even when the
store just opened up on a random
weekday. They also have very rigid
quantity restrictions (only one of each
pastry allowed per patron, up to four
maximum, or something like that), and
they sure did enforce that rule. But
yes, I could totally tell/taste why they
were named the nations best bakery
their fresh croissants and buns were
certainly the best Ive had in the world!
Another worthy mention is Josey
Baker Bread in the city. When Raquel
said she was taking me to this bread
joint that served toast, I was like meh.
I was pleasantly surprised by their
artisanal breads and fabulous bakes
and toppings. Of course, I had to try
their maple bacon doughnut and I
snagged a bite of Raquels cinnamon
toast. So simple, but so good!
Im sad to wave farewell to the

summer, but Ill cherish some
wonderfully delicious memories. As
I prepare for my autumn and winter
schedules of travel across Europe, Asia
and the Middle East (both work and
play), I will continue snapping away
and sharing my sweet adventures.
Photography: Jens Just Desserts
MAGAZINE 29
Out &
ABOUT
This feature tells you about our travels out and about, events around the world
and upcoming events!
This month we have
enjoyed the Bakewell Baking Festival
been watching The Great British Bake Off
Organisers of this years Bakewell Festival are hailing it a huge

success after thousands turned up for a taste of baking fun. All eyes
were on the star-studded line-up of celebrity bakers which included
the 2015 Bake Off winner, Nadiya Hussain, who attracted a crowd
of hundreds keen to see her in action in two demos at the weekend.
Nadiya said she was delighted to have been asked to appear at the
Bakewell Baking Festival. "It was my first ever visit to Bakewell and
I enjoyed sharing some of my recipes from my new book, Nadiyas
Kitchen, and of course sampling the legendary Bakewell pudding."
Also appearing was the first ever The Great British Bake Off winner,
Edd Kimber, Masterchefs Stacie Stewart, Fabulous Baker Brother,
Henry Herbert, Bake Off and gluten free baker, Howard Middleton,
Nigel Brown, Amy-Beth Ellice and more.
Despite Paul Hollywoods admission in the first episode of The Great

British Bake Off 2016, that this years challenges have been taken
down a difficulty notch, the well-known pressure of the Bake Off
tent began to crack the 12 new contestants before they even stepped
inside. Weve seen an impressive amount of panicking so far in this
series! Theres been raw dough, collapsing biscuit structures, unrisen batter and many more baking disasters. But at the other end of
the spectrum, weve been seriously impressed by many of the bakes
in the series. Candices gingerbread pub has been a highlight, as has
Andrews plaited bread basket turned bread warrior helmet! We
have loved watching Selasis cool confidence, the amount of times Val
has had to say oh dear and the weekly change of Candices lipstick.
A slice of innuendo, Mel and Sues ever entertaining gags and the
knowing looks of Mary and Paul have brought the show back in the
same vein that we all know and love. We cant wait to see who will be
crowned this years Bake Off champion!
For the third year of the festival, there was fun for everyone,
including lots more activities aimed at families such as bake-alongs,
vintage games and gingerbread decorating. There were two theatre
marquees, stalls filled with vintage and delicious food, great bars, live
music, and fun and games for all the family - including the eccentric
Madame Bonbon with sidekick Nobby and the wonderfully madcap
Mr Darcy Custard Pie Fight.
Read our weekly reviews of the Bake Off episodes, interviews with
previous winners and contestants' recipes on our website:
The next Bakewell Baking Festival will be held once again at the
Bakewell Showground, 12th-13th August 2017. For further details,
visit: www.bakewellbakingfestival.co.uk
30
MAGAZINE
Images: BBC/Love Productions/Mark Bourdillon

seen some amazing work at Pastry Live
Pastry Live returned to Atlanta in August to
showcase the best in the ptisserie and cake
industry. Over three days, the show saw classes,
competitions and live seminars by some of the
USAs top pastry chefs. A true highlight of the Pastry
Live Weekend, ten chocolatiers from across the
country submitted two of their finest chocolates
for review. One chocolate is to be their best
available in-store and the other, a specialty enrobed
chocolate. This years winner was Molly Cook,
of Norman Love Confections. For the Signature
Plated Desserts competition, some of the regions
best restaurant pastry chefs create eight plates of
one dessert that best represents their signature
culinary style live in front of the judges and
audience. Not only were the skills of these talented
chefs featured, but also the restaurants they
represent. First place went to Benjamin Kallenbach,
from The Ballantyne Hotel & Lodge.

Taking the top award in the Ice Cream Cup category
was Ray Blanchard, from The Everglades Club, and
the Student Chocolate Challenge showpiece winner
was Aashrit Abhinav Sundar, who is currently
training at Kendall College. For the Showpiece
Championship, Team Tanka/Kawamura won first
place. In the two Art of Cake categories, there was
some amazing showpieces entered. The Tiered
Cake winner was Jan Lewandowski, from Pulaski
Tech. For the Sculpted competition, first place went
to Hannah McBride, from The Everglades Club,
who created a stunning dressmaker inspired cake
complete with a Singer sewing machine, fabric rolls
and a mannequin. Second place went to Johanna
Wyss, from Paasche Airbrush Company. So much
talent at this show!
Photography: Alison Hill
We are looking forward to

BBC Good Food Show London
Cake International
Bake it Better
The ultimate foodie day out, the Good Food

Show, is coming to London Olympia from
11th-13th November. Live demonstrations
and interviews with favourite chefs will grace
the Supertheatre and the BBC Good Food
Stage. Plus, visitors can learn from the experts
in special tasting sessions. With plenty of
opportunity to browse, sample and shop from
local producer markets and international food
pavilions, the shopping area will also feature a
large Bake and Cakes section. At the show will
be the first The Great British Bake Off winner,
Edd Kimber, and the most recent, Nadiya
Hussain, as well as judge, Paul Hollywood.
Joining the chefs and celebs will be Michel
Roux Jr., Tom Kerridge and Gizzi Erskine!
Cake International will be bursting with

fantastic features this November at the NEC,
4th-6th November. With more than 125
top cake exhibitors and a host of exciting
competition pieces and fabulous features,
cake connoisseurs and beginner bakers will
be swept off their feet this autumn. Visitors
can enjoy amazing creations from cake artist
Emma Jayne, showcasing a life-sized ballerina
and a swan in flight inspired by Swan Lake.
Rose Macefield will be returning with her
latest adaptation, Fantastic Beasts, and
Twisted Sugar Group will be introducing their
wonderful version of Alice in Wonderland in
cake form. As well as these intriguing features,
international guest, Mike McCarey, will be
making an appearance at the show!
Great Ormond Street Hospital Childrens

Charity is calling on the nation to get baking
and help raise vital dough. Bake it Better Week
kicks off on October 17th, when budding
bakers are once again being championed to
create tempting treats to sell at home, in the
office or at school, in a bid to raise money
for the charity. Every bake sale will make a
huge difference to help Great Ormond Street
Hospital to provide world-class care for young
patients and their families. Now in its sixth
year, Great Ormond Street Hospital Childrens
Charity has put together a super fundraising
kit, jam-packed full of bunting, cake toppers,
posters, celebrity and patient recipes, baking
themed games, stickers and top tips to ensure
every bake sale is a sweet success.
To find out more, head to:

www.bbcgoodfoodshowlondon.com
For more information or to book tickets, please

visit: www.ichfevents.co.uk
For more information and to request a

fundraising kit, visit www.bakeitbetter.org
MAGAZINE 31
Create s
ome
Magic
SweetRevolutions
by Domy
Premium non stick sugarpaste

for a awles nish and avour.
32
MAGAZINE
Professional high concentration

soft gel in 24 colours.
Create your own stunning cake designs

with the CD30 Airbrush & Compressor Kit.
Frankie the Dragon

Modelling Tutorial
By Lynsey Wilton-Eddleston,
Sugarwhizz
Lynsey started baking in 2007 purely as a

hobby, whilst staying home to look after her
kids. She actually has a degree in Forensic
and Biomolecular Science, but chose cakes
instead! Lynsey specialises in modelling, in
particular, characters and fantasy creatures.
Shes inspired by fairy tales and childrens
stories. Lynsey is based in St Helens, UK.
She has been awarded seven Gold awards,
1st in the Novelty Cake category, and 3rd
in the Decorative Exhibit category at Cake
International.
Difficulty Rating
Equipment Required
Modelling paste: 235g pale
purple, 15g eucalyptus, 7g dark
purple, 5g navy blue, pea sized
amount black, pea sized amount
white
Sharp knife
Cool boiled water or edible glue
Rolling pin
Paper lollipop stick
Dresden tool
Ball tool
Small ball tool
Angled paintbrush
Soft bristled paintbrush
Size 0 paintbrush
Size 2 paintbrush
Cocktail stick
Piping nozzle
Sugarflair Paste Colour: Navy,
Grape Violet, Eucalyptus,
Liquorice
Sugarflair Blossom Tint:
Aubergine, Forest Green
MAGAZINE 33

Make the body:
Step 1.
Take 150g of the pale purple modelling paste and in the
palms of your hands, roll into a ball to form the body.
Roll into a teardrop shape to form the neck.
10
11
12
Step 2.
Using your index finger and thumb, pinch out the start
of the tail at the base of the body.
Step 3.
Carry on pinching out the tail to narrow it further,
smoothing any prominent marks as you go.
Step 4.
Carefully holding the body in the palm of one hand, use
your other palm to roll out the tail to a tapered point.
Step 5.
Sit the body down on the work surface and bend the
tail into position.
Step 6.
Use your index finger to make a slight indent to create
the chest area.
Step 7.
Using the veining end of the dresden tool, start at the
top of the neck on the right hand side and score gently
down and around, finishing near the centre of the base.
Repeat for the left hand side ensuring that the two
score lines meet in the middle.
Step 8.
Take 10g of eucalyptus modelling paste and roll into a
teardrop shape.
Step 9.
Roll out to around 3mm thick, keeping the teardrop
shape.
Step 10.
Check that the shape is roughly the same size as the
area you marked on the dragons body.
Step 11.
Place the rolled out paste flat on the work surface and
using the larger end of the ball tool, texture the paste
all over.
Step 12.
Repeat the texturing process with the small end of the
ball tool.
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MAGAZINE

Steps 13a & b.
Using the tiniest amount of water, evenly moisten the
area on the dragons body. Using the score lines as a
guide, stick the paste into place. Use your fingertip to
gently smooth the edge of the paste so that the score
lines are no longer visible.
Step 14.
Use the large end of the ball tool first to define the
texture on the chest and stomach. Repeat with the
small end of the ball tool.
13a
13b
14
15
16
17
Make the back legs:

Step 15.
Take 20g of pale purple modelling paste and split
equally into two. Working on one leg at a time, roll it
into a short fat sausage.
Step 16.
Start to form the foot by rolling the paste between your
thumb and index finger to narrow the ankle and create
a ball at one end as shown.
Step 17.
Bend the ball upwards. Use your index finger to push
out the heel.
Step 18.
Again, roll the ankle area between your thumb and
forefinger to narrow further and lengthen the leg.
Repeat the process to form the other leg.
18
19
20
21
22
23
Step 19.
Slightly pinch around the inside of each thigh area to
flatten the inside of each leg.
Step 20.
Slightly dampen the flattened area of each thigh and
stick the legs into place.
Step 21.
Use the smoothing end of the dresden tool to gently
smooth the seams together.
Step 22.
Take a slightly damp paintbrush and using long broad
strokes, go backwards and forwards across the join until
the seam is no longer visible.
Step 23.
Using the large end of the small ball tool, push in and
lift up to mark three claw holes on each foot.
MAGAZINE 35

Make the arms:
Step 24.
Take 5g of pale purple modelling paste and divide
equally into two. Working on one arm at a time, roll
into a small fat sausage.
24
25
26
27
28a
28b
29
31
Step 25.
Start to form the hand by rolling the paste between
your thumb and index finger to narrow the wrist and
create a ball at one end as shown. Working down
from the hand, continue to roll the paste to thin and
lengthen the arm.
Step 26.
Gently flatten the ball with your fingertip. Bend the arm
in the middle and pinch out the elbow at the back.
Step 27.
Using a sharp knife, cut two lines to create three
fingers.
Step 28a.
Pinch the tip of the middle finger to match the other
two. Repeat the process to make the opposite arm.
Step 28b.
Slightly dampen down the length of each arm and the
palm of each hand and stick into place as shown.
Make the shoulder wings:

Step 29.
Take 5g of dark purple modelling paste and roll into two
teardrops. Gently flatten each one with your finger tip.
Step 30.
Use your forefinger and thumb to pinch a point on
each side of the teardrop. Pinch out the middle point
as shown.
30
Step 31.
Use the veining end of the dresden tool to score two
lines on each shoulder wing as shown.
Step 32.
Use the piping tip to cut off the end of each shoulder
wing as shown.
32
33
34
35
Step 33.
Slightly dampen the back of each shoulder wing and
stick carefully into place on the top of each arm. Take
the paper lollipop stick and carefully push down into
the body through the centre of the neck so that roughly
an inch protrudes from the top of the neck.
Make the head:

Step 34.
Take 40g of pale purple modelling paste and roll into
a ball.
Step 35.
Roll the top of the ball between your forefinger and
thumb to narrow in as shown.
36
MAGAZINE

Step 36.
Push in gently with your finger across the front of the
face to start to form the eye area.
36
37
38
39
40
41
42
43
44
45
46
47
Step 37.
Use the large end of the ball tool to gently stroke up
and down to shape each eye area.
Step 38.
Take the veining end of the dresden tool and gently
score the mouth.
Step 39.
Take the smoothing end of the dresden tool and push
inwards and upwards at each corner to shape the
mouth.
Step 40.
Use the small end of the large ball tool to mark each
eye socket.
Step 41.
Use the large end of the small ball tool to stroke
upwards and around the top of each eye area to create
the eyebrows as shown.
Step 42.
Take two tiny balls of pale purple modelling paste.
Step 43.
Use the large end of the small ball tool to pick up each
ball and stick into place with a tiny amount of water. As
you stick them on, push inwards with the ball tool to
create each nostril.
Step 44.
Roll two tiny balls of black modelling paste and stick
into each eye socket as shown.
Step 45.
Slightly dampen the top of the neck and stick the head
gently into place, tilting it slightly to the right as you
push down.
Step 46.
For the ears, take 4g of navy blue modelling paste and
roll it into two teardrops. Flatten each slightly with your
finger and use the smoothing end of the dresden tool
to mark an indent on each ear as shown.
Step 47.
Gently pinch the tip of each ear together.
MAGAZINE 37

Step 48.
Slightly dampen the edge of each ear and stick into
place on the head as shown.
48
49
50
51
52
53
54
55
56
57
58
59
Step 49.
For the eyelashes, take a tiny amount of dark purple
modelling paste and divide equally into two. Roll each
piece into a thin sausage that is tapered at each end.
Step 50.
Very slightly dampen the top of each eye and carefully
stick each eyelash into place. Curl the tip of each
eyelash up as shown.
Make the scales:
Step 51.
Take 5g of eucalyptus modelling paste and roll into a
long thin sausage that is tapered at each end. Measure
the paste against the body, it should reach from the tip
of the tail to the top of the neck.
Step 52.
Lie the sausage down flat on the work surface and use
the rolling pin to roll it out and thin one edge.
Step 53.
Using a sharp knife, start in the centre and cut triangles
which decrease in size as you work towards each tip.
Step 54.
Using a sharp knife, trim the bottom edge of the scales
to from a flat edge. Dampen the edge slightly using a
paintbrush.
Step 55.
Gently lift the scales and starting at the tip of the tail
and working your way up to the top of the neck, stick
the scales into place. Take care to ensure that the scales
are positioned in the centre of the back.
Make the claws:

Step 56.
Take 1g of navy blue modelling paste and divide into six
equal pieces. Roll each piece into a tiny teardrop.
Step 57.
Slightly dampen the inside of each claw hole you
marked earlier. Stick each claw into place by placing the
largest end of the teardrop into the hole and bending
the tip of the claw slightly over as shown.
Make the spots:
Step 58.
Take 1g of dark purple modelling paste. Roll into many
tiny balls of various sizes. Use the size 0 paintbrush
to slightly dampen spots all over the body and stick
the balls on in random places, pressing down gently
to flatten each ball. Decorate the top of each leg, the
dragons back and the back of the head.
Shading:
Step 59.
Take a little of the Forest Green edible tint and using
the angled paintbrush, dip in and tap off the excess.
Dust lightly around the edge of the stomach and chest
area and down the spines on the back of the dragon
as shown.
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MAGAZINE

Step 60.
Take a little of the Aubergine edible tint and using the
soft bristled paintbrush, very lightly dip in and tap off
the excess before dusting each cheek as shown.
60
61
62
63
To finish:
Step 61.
Take a tiny amount of the remaining dark purple paste
and roll into three tiny balls which decrease in size. Set
the remaining paste to one side to use for hair later.
Step 62.
Start with the tiniest ball and stick above the eyebrow
in the centre. Stick the remaining two balls in place so
that they increase in size as the follow the shape of the
eyebrow as shown.
Step 63.
Use the leftover dark purple modelling paste to roll six
long thin tapered sausages. Group five together and
trim the bottom to create a flat area, making it easier
to stick them down. Twist the remaining strand into a
spiral shape and stick into place on the top of the head.
Step 64.
Take a small amount of the white modelling paste and
roll two tiny balls.
64
65
Step 65.
Using the slightly damp, almost dry, tip of the size 0
paintbrush, pick up each tiny white ball and stick into
place on each eye as shown.
For more information about Lynsey and her cakes,

visit: www.facebook.com/Sugarwhizz
MAGAZINE 39
Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews
Ask the Expert

Cake Conundrums and Decorating Dilemmas!
Mike McCarey
Mike McCarey worked as a pastry chef at
various hotels, caterers, restaurants and
bakeries, but then decided to release his
inner sculptor and focus on cake exclusively.
In 1995, he started Mikes Amazing Cakes
and has been shaping and smoothing butter,
batter and chocolate ever since. His cake art
is guided by several principals: the concept
being presented should be as accurate and
true to life or as animated as possible and
should have as unique a perspective as
can be conjured up. Since 2007, Mike has
travelled across the US and internationally,
sharing his experience, teaching classes and
judging various cake competitions.
Balance
Q: When youre creating a structure, how do
you weigh the board so it stays balanced?
A: Ah, the great cake puzzle! All successful
structures start with a proper cake board.
The two things to decide are the board size
and placement of your cake on that board. Its
hard to give you a simple formula. Where the
cakes mass lies in any composition determines
everything. A martini glass with all its mass at
the top would require a bigger board then the
Eiffel Tower that has all its mass at the bottom.
A leaping tigers mass and centre of gravity is
way out past where it would make contact with
its cake board.
That being said, heres a rule of thumb that will
serve you well for 85% of what you might deal
with. Your cake board should be a minimum
total of 6 (15cm) longer than the outermost
dimensions of your cake subject, left to right
and then again for front to back. As long as
you centre your subject within that space,
no matter its centre of gravity or where it
connects with the board, you will have a
stable place to start any cake.
Carving Sponge
Q: Whats your favourite cake to carve
with?
A: We really depend on our buttermilk
cake for anything carved. Its an all butter
based recipe that has a medium density
that holds up to whatever we throw at it.
It can also be flavoured a million different
ways which is another big plus. Our
shop rule is if you want a sculpture, it
has to be our buttermilk cake. As much
as the customer might love their Aunty
Marys fluffy as a pillow angel food cake,
40
MAGAZINE
they are more interested in it being a proper

Real vs Animated
sculpture - and nine times out of ten, they will Q: I struggle to make my cakes look real,
give into the sculptors requirements.
theyre cartoony - do you have any tips?
A: Achieving a certain level of realism in
Shading Tips
cake or edible figure work is all about having
Q: Whats the best way to add shading to a
excellent resource material and committing
cake and do you have any tips for this method? time to accurately recreate the subject.
A: I am an airbrush guy. Its my favourite way
to add shading. Occasionally, I will break out
Everything youll ever make is a certain size
the coloured dust if its a smaller scale figure
and shape. It will always help to create a plan
or Im doing flower work. Airbrushing does
or blueprint of your subject. There is nothing
require a certain amount of practice to control better to help keep you in line with the shape
and to understand how the air will carry and and size of your creation. Refer back to it
deposit the colour of your subject. There
as often as possible. Google image search is
are applications where you need to mask off
where we go for what we need to create plans
areas for protection and rolled out modelling and blueprints for just about anything.
chocolate works great for that, especially over
uneven surfaces.To anyone starting off in
Everything youll ever make also has a certain
airbrushing, begin with a lower air pressure
texture and colour. There is an amount of
airbrush. Youll feel more comfortable starting experimentation on what you need to use
off with a brush where you are coaxing the air to create a specific texture. A plastic kitchen
out as opposed to trying to hold the air back
scrubbing pad is still one of my favourite
from a stronger brush. You can move up as
texture tools. Try to add separate layers of
your comfort level grows.
colour to arrive at a finished look. There is
much more depth and life in the end with this
Portion Proportions
approach.
Q: How do you work out portions for carved
cakes?
Carving Knife
A: Portioning out a sculpted cake is yet
Q: What sort of knife should I used for carving
another cake puzzle. First, you need to decide
cakes?
on a standard portion size. For us, its 3
A: The best knife for carving cake will always
(7.5cm) by 2 (5cm) by 1 (2.5 cm). I then
be a serrated blade. A good bread knife is a
visualise the cake Im making and divide it
good cake knife.
horizontally into 3 sections. I then take each
one of those sections and determine how
many 2x1 pieces it will yield. I add up the
yield from each section for a final total and
adjust accordingly if I need to scale the project
up or down.
Anagrams Competition!
VASEEL
TECHNUTS
WIN!
MUAUNT
WHOLELANE
VATHERS
VANSTHINKGIG
INKPUMP
COTROBE
CAIRNTOA
CARON
Work out these seasonal themed anagrams for your

chance to win a Cassie Brown Cake Craft Airbrush &
Compressor Kit and Savannah Stencil from Shesto,
worth 110.99!
Email your answers to content@cakemasters.co.uk
Closing Date: 31st October
Sugar Substitutes
Natural ways to reduce the sugar in your baking!
Stevia
This herb native to South America is 300

times sweeter than sugar, but contains
no calories and no glycaemic impact! It
doesnt impact blood sugar levels or cause
tooth decay. It can be bought as granules,
tablets or in liquid form, but its not a
straight swap for sugar so youll need an
adapted recipe.
Date Sugar
Made from dried dates that

have been dehydrated and then
ground, this alternative sugar
has a rich, sweet flavour that
is a great substitute for brown
sugar. However, it wont melt
and therefore cant be used in all
recipes.
Honey and Agave
Offering an alternative to syrup,

honey and agave are sweeter so
you use less of them. Plus, they
are packed with vitamins. Honey
also has antimicrobial properties,
but buy local, organic honey to
get the full benefits. However,
this is not a sugar free option, just
an alternative.
Coconut Sugar
For this sugar, sap from the

coconut palm is heated to
evaporate its water content
and to reduce it to useable
granules. Similar to brown sugar,
but slightly richer, it is an easy
substitute. Although it has a
lower glycaemic index, this is
still sugar, so using it wont make
your bake sugar free.
Fruit Puree
Xylitol
Offering a straight swap for sugar,

xylitol is extracted from hardwood
trees and the fibres of some fruits
and vegetables. It looks and tastes
like sugar, but has fewer calories
and a low glycaemic index
however, it is more expensive than
refined sugar.
Whilst mashed bananas may be

an obvious ingredient, bakers
often dont think of using fruit
purees as a sugar substitute.
You may need to adjust the
recipe because of the extra
liquid. Apple, apricot and prune
purees can add sweetness
alongside fibre and nutrients
such as iron and potassium.
MAGAZINE 41
Book & Tutorial Reviews

Prt--Portea
The Berkeley
12.99
Laurence King Publishing
The Complete Gluten-free Baker

Hannah Miles
16.99
Ryland Peters & Small
Les Petits Sweets

Kathryn Gordon and Anne E. McBride
11.99
Running Press
Celebrating a decade of The Berkeleys

legendary high fashion afternoon tea, this
book showcases over twenty recipes from
their greatest hits. The hotels Head Pastry
Chef, Mourad Khiat, shares his secrets with
projects inspired by leading fashion designers.
From cakes inspired by handbags to designer
shoe biscuits, every recipe in this book looks
amazing with all the steps and templates for
making them yourselves included. We love the
addition of glossy images of the inspiration
and the finished bake stunning.
With over 80 recipes that include cookies,

cakes, muffins, pies, savoury baked dishes,
party bites and breads, this book really is a
complete guide to gluten free baking. It uses
clever substitutes and ingenious methods for a
collection of delicious recipes that are perfect
for those with gluten sensitivity or bakers who
regularly cook for someone gluten intolerant.
Theres recipes for classics, including scones,
cupcakes and cheese straws, as well as some
more exciting bakes, such as the Sundried
Tomato & Feta Cheesecake and Apple &
Orange Gingerbread.
Miniature morsels that can be eaten in two

bites fill this lovely recipe book. Information
about each French ptisserie treat starts each
of the chapters, and is followed by several
recipes for different flavour combinations.
Theres Madeleines, Calissons, Macarons,
Eclairs, Sables, Nougats and much more! Each
recipe has detailed instructions and expert
advice from the two authors. Its the perfect
book for those looking to create an afternoon
tea experience at home, or if you just fancy
making a sweet treat for yourself!
Little Witch Cake Topper Tutorial

Tea Party Cakes
$5
Facebook.com/
TeaPartyCakesbyNaomi
Great for a Halloween cake, this
Little Witch Topper is really cute
for the season. Naomis PDF tutorial
takes you through how to make
the topper in detail with step-bystep images and teaches a variety
of techniques that could be used
to create other modelled cake
toppers. She goes through every
element: the textured base, making
and dusting the pumpkin, as well
as modelling the little witch. It is
ideal for beginner or intermediate
cakers and only uses basic tools that
most decorators are likely to have
already.
Entremet Wedding Cakes Course

MRobin Cake Design
3.84
Courses.mrobincakes.com
Marcella shares her trademark cake decorating technique for entremet
cakes in this brilliant online course. The course is broken up into 15
videos and is supported by six student materials documents. It is
extremely detailed as Marcella takes you through all of the processes
in real time. The video is clear and includes different angles to make
sure you have the best view of every step. Marcella shows you all of the
recipes she uses to make these cakes, as well as the technique for the
patterned designs. She fills the videos with advice and tips so you really
feel like youve had a personal lesson and you can watch it as many times
as you like.
MRobin cake design

Entremet Wedding Cakes
with Marcella Robin
Join us every Friday for #FreebieFriday for your chance to WIN books,
42
MAGAZINE
tutorials
and
lots of other goodies! Head to Facebook.com/cakemasters
Cake Hack
Shortcuts, tips and tricks to help

you in the kitchen!
Dont waste your home-baked cake by cutting the top off,
use this clever trick to flatten it instead.
2. Cover it with a clean, damp towel
1. Remove cake from the oven
4. Uncover and youll have a flat cake!
3. Place a flat object on top and

press down for 30 seconds
Product Review!
Cake Lace Kit from Cake Dcor
Available in Sainsburys and Morissons,

Cake Dcors Cake Lace Kit makes creating
glittering edible lace decorations for your
cupcakes and cakes easy.
Just as effective was taking it a step further

and creating sugarpaste discs for the lace to
go on as cupcake toppers.
In a preheated oven, the lace took 14 minutes.

Once cool (around 5 minutes), we could easily
peel away the finished Cake Lace. If you try
to peel it away and it is still a little sticky, not
coming away from the mat easily, you can
just put it back in the oven for a few minutes.
Inside the kit is a 150g pot of the lace mixture
and a mat. You simply need to follow the
instructions on the box to make some lovely
lace decorations. The mat features eight
unique shapes: three circular flower lace
pieces (in the perfect size for cupcakes), two
smaller flowers, a cute little heart, a butterfly
and two bows.
We tried the kit to decorate some cupcakes

and found it really easy to use. Having a
premade mixture to create the lace saves time
and guarantees your mixture will work every
time. Plus, theres no extra washing up! We
simply used a palette knife to spread some of
the mixture onto the mat, ensuring all of the
indentations were filled, and then scraped off
the excess.
There is also the option to leave the filled

Cake Lace mat to air dry at room temperature
for 8-12 hours, but the oven method is very
quick and only uses a low temperature. With
the short cooking time, it would not be much
effort to repeat the process several times to
create a larger amount of lace for a bigger
batch of cupcakes or a large cake.
The gold mix is a lovely colour and has great

shine that would look good with a variety
of styles. Cake Lace could be used to add
decorations to iced biscuits, or could be
combined with some sugar dragees or small
fondant decorations on cupcakes.
Another great aspect of Cake Lace is the taste.

Similar to wafer paper, the lace doesnt detract
from the taste of the cake. The decoration can
happily be eaten with the cake it is on, rather
than being picked off and wasted.
Cake Dcors Cake Lace Kit is a great
little product, perfect for beginner and
intermediate cake decorators to add some
extra decorations to their bakes. Being
available in supermarkets makes it even more
accessible!
For more information, visit:
www.mycakedecor.co.uk
We loved the versatility of these simple

decorations. We used a few to add decoration
to some basic piped buttercream cupcakes,
which create a really professional finish.
MAGAZINE 43
Advertise in Cake Masters Magazine

Promote your products to a huge cake
decorating audience. Advertise your
business across multiple platforms and
to our HUGE Facebook page with over
950,000 followers.
Contact Emily on +44 (0)7939 562 567
emily@cakemastersmagazine.com
1-3/12/2016
44
MAGAZINE
Scarecrow
Figure
Tutorial
By Berna Garca,
Ilusiona Cakes
Difficulty Rating
Berna was born in Venezuela, her

parents from the Canaries. Shes
been a graphic designer and cake
designer since 2008. Her beginnings
in this sweet world were as a
hobbyist, making cakes for friends
and family. She now lives in Madrid,
Spain. Berna has won several
cake competitions in Spain. She
currently teaches her techniques
at different schools in Spain, and
internationally in Mexico and the
USA. She is a Sugar Artist Instructor
and an international Ambassador of
Renshaw and Rainbow Dust.
Equipment Required
8 cake dummy
250g Renshaw White Ready to Roll Icing
100g Renshaw Flower and Modelling Paste
3 wooden skewers
Rainbow Dust ProGel Colours: Caramel, Yellow, Brown,
Red, Gooseberry, Pink, Baby Blue
Rainbow Dust Plain and Simple Dust: Black Magic
Wire cutters
Craft knife (X-acto knife)
Modelling tools
Cutting mat
Round tipped paintbrush
Edible glue
Small rolling pin
MAGAZINE 45

Steps 1a-e.
Mix the 250g of sugarpaste with the 100g of modelling
paste. Colour a portion grey for the trousers. Create
a cylinder with a tapered end and use a rolling pin to
flatten it slightly.
1a
1b
1c
1d
1e
3a
3b
4a
4b
5a
5b
Cut either side to create flat edges as shown. Use a

dresden tool to create a seam between the two legs
and to add wrinkles to the trousers. Push the legs onto
a wooden skewer and into the cake dummy. Colour
some of the paste mixture brown. Roll out a thin piece
and cut fringes for the scarecrows feet and hands.
Wrap an additional piece of frilled grey paste around
the bottom of the legs to hide the join, attaching it just
below the top with a little edible glue.
Step 2.
Create a squashed egg shape for the chest with some
of the mixed paste left white. Cut the bottom so it is flat
and mark the line of the shirt, the buttons and some
creases with a dresden tool. Slide the body onto the top
of the legs with the skewer running through it. Add a
frilled piece of grey paste to the top of the trousers, the
same as the bottom, to cover the join.
Steps 3a & b.
Make a ball with some of the paste coloured orange.
Mark lines around the ball to create equal segments.
Cut triangles for eyes, an upside down triangle for the
nose and a smile as shown in the picture. Dust the
pumpkin head with black dust to define the creases
and face.
Steps 4a & b.
Create some aqua coloured paste by mixing Baby Blue
with a tiny amount of Yellow ProGel colours. Make a
long flattened sausage with tapered ends to create a
scarf as shown in the photo. Use the dresden tool to
mark lines. Wrap the scarf around the top of the chest
and attach with edible glue.
Steps 5a-c.
To make the hat, create a bucket shape with some
brown paste. Use the other end of the craft knife to
press in the top. Roll a piece of paste in the same colour
and cut a circle for the base of the hat. Glue together
and wrap a rough edged strip of aqua paste around the
hat to cover the join.
46
MAGAZINE
5c
6a
6b
6c
7a
7b
8a
8b
Steps 6a-c.
For the coat, roll a piece of brown paste out and use
a craft knife to cut the shape as shown. Cut some
additional pieces to attach as pockets and roll some
little black balls of paste for buttons. Attach the coat to
the shoulders and back of the body with a little edible
glue. Stick on the pockets and buttons and use the end
of a paintbrush to indent button holes.
Steps 7a & b.
Tie the remaining two wooden skewers together in a
cross shape using wire to secure. Cover the cross with
white paste, leaving only a little of exposed skewer
at the bottom to go into the cake. Create texture on
the cross with a dresden tool then paint with Caramel
ProGel colour. Leave it to dry. Once dry, place it behind
the scarecrow on the cake dummy.
Steps 8a-c.
For the arms, make two equal cylinders. Stretch at one
end of each arm and indent to create the edge of the
sleeve. Attach the flat end of the arms to the body with
a little edible glue, then rest the sleeve end of the arm
over the cross. Move the scarecrow and the cross onto
your cake together when ready. Why not add extra
detail, like a rope belt or even a little bird!
For more information about Berna and her cakes, visit:
ilusionacakes.com
8c
MAGAZINE 47
Us.
Find w Us!
o
ll
o
F
Progel; Great for....

ProGel. The perfect partner for adding a whole range of colour and
tone to your designs. Using the easy dispensing tubes, just add the
smallest amount to your sugarpaste, buttercream etc and watch it
transform into your chosen colour. Simply add more ProGel to
achieve darker shades, its that simple!
Add
Mix
Buttercream
Sugarpaste
Use
Cake Batter
Macaroons
and much much more!

48
Rainbow Dust Colours Ltd . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR . T: +44 (0)1772 322335 . F: +44 (0)1772 322345 . www.RainbowDust.co.uk . Rainbow Dust Colours Ltd 2016
MAGAZINE
Spooky
Autumnal
Inspiration
vs
My inspiration for this project was Halloween

and autumn. I made a wooden barrel with a
hand-carved pumpkin, maple leaves and a spooky
haunted house crowning the cake. - Mildred
Guerrero, The Cake by Mildred
Seasonal
Autumn is such a beautiful season with gorgeous

colours. I tried depicting the same through my
cake. Autumn is a second spring when every leaf
is a flower - Albert Camus - Prachi Dhabal Deb,
Cake Dcor India
MAGAZINE 49
A cute, and not at all scary,

Frankenstein character cake
made following a tutorial by Paul
Bradford. - Hayley Lankston,
Dollybird Bakes
This is a collection of cupcakes I made using some

tiny leaves from a couple of new leaf moulds from
Katy Sue Designs. They include toadstools, the
hedgehog, some terracotta pots, some conkers,
acorns and some pine cones - the type of nature
found in the garden in autumn. Everything is edible
and made from fondant. - Sarah Harris,
The Cupcake Range
For a Halloween wedding theme, this cake is

not too scary but simply a dark mood with mixed
media texture effects, using different edible
mediums such as wafer paper, royal icing, and a
modelling chocolate tree of life. It never loses its
romance with my favourite final touches: sugar
flowers. - Jessica MV, Floral Cakes by Jessica MV
I made this cake as a show cake

for a modelling class. The theme is
Rainy Day in Autumn. - Valentina
Terzieva, Valentinas Sugarland
50
MAGAZINE

Fall is in the air is a hand painted
fondant cake in a style that looks hand
drawn. The design shows two mice being
blown in the air with gum
paste autumn leaves. - April Koteh, A
Keen Impression Cake Studio
This cake is inspired by the Halloween
Witch but uses an anime-manga style
for the figurine. I also included a lot
of candies as Halloween is always
related with treats! - Linasari Sunyoto,
Sweetlin
This cake design plays with proportions

to create contrast. Oversized modelling
chocolate teeth and tiny wings make this
monster more comically cute than scary.
Who wouldnt want to find this monster
under their bed? - April Julian, Queen
City Bakeshop
I made this cake just for fun, as I wanted to make a
Halloween design but this holiday is not very popular in
Switzerland, so I rarely get any orders on that theme. I
found a picture of the flying witch on the Internet and
I found her really cute. She inspired me for my cake,
flying to the moon on her broom on Halloween night.
- Camille F, Les Tentations de Camille
This cake was designed and made for

a couple married on Halloween who
celebrated in a beautiful barn setting
with purples and pumpkins as their colour
scheme. - Lou Cross, Sugar & Spice
Gourmandise Gifts
MAGAZINE 51
Howd They Do That?!

Amazing cakes, demystified!
Day of the Dead Cake

By Dawn Butler, Dinkydoodle Designs
For The Cake Decorating Company
Day of the Dead Cake Lace
1. To make the Day of the Dead black Cake Lace,

you will need the Day of the Dead Cake Lace
mat, a 200g pot of Black Cake Lace and a
spreading knife.
2. Begin by making up the black Cake Lace.

Measure out 42g of the Part A powder. Add
50ml of cooled boiled water to the powder
and gently mix through. Continue to mix for 2
minutes using your mixer on a medium speed.
Add 2.5ml (approx. tsp) of Part B to the
mixture and mix again on high for 4-6 minutes,
until the Cake Lace looks smooth.
3. Spread some of the Cake Lace onto the Day
of the Dead mat using a Cake Lace spreading
knife. Work the mixture in all directions to
ensure there is an even coverage. Remove any
excess with the spreading knife.
4. Place into your preheated oven for 15-20
minutes to dry.
5. Remove from the oven and set aside for 5

minutes for the Cake Lace to cool.
6. Check the Cake Lace is ready by peeling the

edge of the Cake Lace from the mat. It should
release easily. If it does not, it is not dry yet, so
place it back in the oven for another 4 minutes,
and then test again.
7. Place the dried Cake Lace face down onto
a clean surface and using the Cake Lace
spreading knife, release it from the mat. Cake
Lace can be air dried; this will take 6-8 hours.
8. Ruffle the long strips of black Cake Lace to
create frills and layer on top of each other to
achieve a frilled lace effect on the front of the
cake.
52
MAGAZINE
Creating a Chocolate Skull

1. Making custom moulds has never been so easy and
affordable to create with Evil Cake Genius Reuse-A-Mould!
To make your very own skull mould, you will need a skull
ornament, Evil Cake Genius Reuse-A-Mould, Safe-D-Clay
Make Your Own Moulds By Silicone Plastique, a heatproof
plastic pot and dark chocolate.
2. Using the Safe-D-Clay Make Your Own Moulds, break off a
small amount and knead it until it is soft and pliable. Stick
it to the bottom of the skull and place it into the heatproof
plastic pot with the clay securing it to the bottom of the
pot.
3. Melt the Evil Cake Genius Reuse-A-Mould in the
microwave in 30 second bursts until it has melted
completely. Pour the melted liquid over the skull slowly,
so not to create any air pockets, until it has completely
submerged the skull. Allow the mould to set for a few
hours before removing the skull.
4. Once the mould has set and the skull has been removed,
fill the cavity with melted chocolate. Place it in the freezer
to set the chocolate skull. To remove it from the mould,
simply pull the edges of the cavity away and push from the
bottom to release it from the mould. Allow the chocolate
skull to come to room temperature before colouring it.
5. To colour the skull, airbrush with a coat of Dinkydoodle
Black Airbrush Paint. Using your finger and Dinkydoodle
Bright Gold Pearl Edible Lustre Dust, rub it over certain
areas to create a distressed effect. This will be the same
technique you will use to distress the other detailed
moulds and pearls on the finished cake.
Lace Decorated Swags
1. To achieve the stunning deep wine colour, you will need Rainbow Dust Claret ProGel, white Massa Ticino and a
small ball of black Massa Ticino. Knead a decent amount of Claret ProGel into the white sugarpaste until an even and
desired colour is achieved. To get a slightly darker tone to the paste, knead a small amount of black sugarpaste into it
until the colour is even throughout.
2. To create the lace swags, you will need the Gathering Made Easy Silicone Mould By NY Cake and a few plastic dowels.
Lay a long strip of paste over the Gathering Made Easy Mould and randomly place some of the smaller elements of
the Cake Lace mat on top, securing with a small amount of edible glue. Using the plastic dowels, gently push them
down into the dipped areas of the Gathering Made Easy Mould to create a swag effect. Gather the two ends and press
together to secure the ends of the swag. Attach to the cake using a small amount of edible glue.
For more information about The Cake Decorating Company and all of the products they sell, visit:
MAGAZINE 53
Sugar Spooks v.4
COLLABORATION
From the creepily cute to full on gore,

Sugar Spooks is a collaboration that every
year shares spectacular cakes and always
surprises us with its Halloween theme. In
its fourth year now, the collaboration has
70 members and is organised by Avalon
Yarnes, of Avalon Cakes we spoke to her
to find out more.
Tell us about your collaboration
Sugar Spooks is an annual Halloween collaboration
and its our fourth year running! We are a group of
artists from around the world celebrating Halloween
in all its gory glory. We are happy to have become a
tradition in the cake community.
What inspired you to do this theme?
Honestly? I was really inspired by my friends
collaboration, Cakeweenie. It was so well done!
Then I thought of my love for Halloween and it
sparked the idea.
Tell us about a few of the pieces that have been made
One of the neatest things about our collaboration
is that the pieces fall anywhere within the spectrum
of cute to terrifying! We actually rate our pieces
from G to R (like movie ratings) so that people can
see what they want to see. We have two adorable
lifelike dogs, Odie and Luna, from Laura Loukaides,
dressed up for trick or treating and raiding the
treat bag. Then there is the Bride Spirit by Daniel
Diguez that recreates the ghost of a haunted
love story that ends in murder. So we truly have
something everyone!
How did you decide on this group of people?
A lot of the Spooks are members that have been
with us since the beginning, three years ago. Its a
tradition for them. I always seek out a few new faces
every year, I look for people who have a flare for
unique cake art and that I think would fit in well with
the group.

How should others get involved with the collaboration next
year?
They can send a few of their photos to our Sugar
Spooks Facebook page, with some information
about them and why they want to be a Sugar Spook.
We can only add about ten new people a year.
For more information and to see all of the cakes in the
collaboration,
visit: www.sugarspooks.com
Contributors: Artisan Cake Company and Laura Loukaides Cakes
54
MAGAZINE
Contributors: Crazy Sweet, Jennifer Kennedy, Make Pretty Cakes and Roses and Bows Cakery
MAGAZINE 55
Competition is open to readers in the contiguous United States.

IN ASSOCIATION WITH
Do you like trying new products and

coming up with new cake designs?
Would you like your creations to be
featured in Cake Masters Magazine?
Enter our competition to find the best

cupcakes and mini cakes decorated
with DECOgel!
In this exciting competition, shortlisted

entrants will be sent a sample of DECOgel
with which to create a cupcake or mini cake.
Were looking for exciting designs on this
miniature format and are giving you the
opportunity to try out this great product
from Icing Images.
To find out more about DECOgel and to see
the colours available, visit:
www.icingimages.com. Entrants can also
request a sheet of Icing Images Premium
Wafer Paper or Premium Icing Sheets
printed with their chosen iDesign from
the catalogue at www.icingimages.com/
idesigns-pattern-catalogue.
Shortlisted entrants bakes will be shared
in an album on Cake Masters Magazines
Facebook page for all to see. Cake Masters
Magazine and Icing Images will judge the
entries and the Top Four cupcakes or mini
cakes will be decided. A selection of all the
entries and the winners will be featured
in the January 2017 issue of Cake Masters
Magazine!
Terms and Conditions:

Competition is open to readers in the contiguous United States. Entrants can only submit their own work. Entrants may only submit ONE sketch; emails
with more than one sketch will not be accepted. Entries will not be accepted unless all five items in the entry list are specified in the email. The entrant must
have the right to give permission for the image of their cupcake or mini cake and their sketch to be posted on Facebook and published in Cake Masters
Magazine. Credits for professional photography must be clearly specified in the email entry with the final cupcake or mini cake. Cake Masters Magazine
and Icing Images reserve the right to use the images of the entrants creations; all images will be credited. Cake Masters Magazine and Icing Images are not
responsible for any missed deadlines due to postal errors or any lost mail. It is the entrants responsibility to contact Icing Images if their product sample
does not arrive. Final images of the cupcake or mini cake must be high resolution or they will not be considered for the final competition. Please note:
entrants will be offered a sample of DECOgel, not a whole pot.
56
MAGAZINE
USA
DECOgel Competition
To enter the competition, send the following to

content@cakemasters.co.uk by 26th October 2016:
1. A sketch of the cupcake or mini cake that you will create
using DECOgel
2. Your name and business name
3. The address for the samples to be sent IF you are shortlisted
4. The colour of DECOgel you would like to use in your design
5. Your choice of Wafer Paper or Icing Sheet, and the iDesign
pattern number it should be printed with (if you would like to
use this in your design too)
Shortlisted entrants will be notified and sent the product
by 12th November.
Try s
ome
DECO free
enter gel &
comp our
etitio
n!
The deadline for high resolution images of the cupcake or

mini cake is 2nd December.
MAGAZINE 57
58
MAGAZINE
Autumn Cookies Tutorial
By Amber Ebbrecht, Cebes Cookies
Equipment Required
Cookie dough
Frame cookie cutter
(approximately 5x3)
Leaf cookie cutter
(approximately 4x5)
Royal icing
Piping tips size 1 and 3
4 couplers with rings
4 piping bags
4 twist rings
Toothpicks
Small paintbrush (rounded with
fine tip)
Paper towels
Americolor gel colors: Chocolate
Brown, Maroon, Forest Green,
Ivory, Super Red, Orange,
Terracotta, Regal Purple
Small cup for water
Paint palette
Difficulty Rating
Amber is an internationally published self-taught cookie

artist based in Fayetteville, Arkansas, USA. She began in
2013 under the name of Cebes Cookies. The namesake
behind the company is based on the initials of her two
sons, Collin, five, and Benjamin, three. Amber is inspired by
the world around her, including the interplay of life events
as well as trends, key colour schemes, and fellow painters
and sculptors. Her background is based in painting and
ceramics. She received her Bachelor of Fine Arts degree
in Art Education at the University of Arkansas. When not
designing cookies, she is a full time junior high art teacher.
MAGAZINE 59

For the Autumn Leaf Cookies:
Step 1.
Roll some cookie dough to thickness, cut with the
frame cookie cutter, bake and cool completely.
Step 2.
Colour some royal icing with a mixture of the Orange
and Terracotta gel colours. Using a piping bag fitted
with a coupler, place a number 3 piping tip onto the
bag. Thin the stiff royal icing to 20 second royal icing
using small amounts of water at a time. Next, pour
the thinned icing into the piping bag and tie. Pipe an
outline around the cookie and flood to fill completely.
If needed, use a toothpick or scribe to help move icing
until it reaches all areas of the cookie. Leave to dry for
at least an hour and up to overnight before moving on
to Step 3.
10
11
12
Step 3.
Colour a small amount of royal icing with the Chocolate
Brown gel colour. Also add a little Regal Purple gel
colour to neutralise the colour. Using a piping bag fitted
with a coupler, place a number 3 piping tip onto the
bag. Add a few drops of water so that the royal icing is
piping consistency. Pipe a Y shaped tree until it fills the
cookie. Some lines may be slightly curved.
Step 4.
Colour a small amount of royal icing light brown with
gel colour. Using a piping bag fitted with a coupler,
place a number 1 piping tip onto the bag. Thin the stiff
royal icing to 20 second royal icing using small amounts
of water at a time. Fill in around the dark brown lines.
Additional branches may be drawn from the main tree.
Leave to dry for at least 30 minutes before moving onto
Step 5.
Step 5.
Using 20 second orange royal icing, pipe clumps of
leaves onto various parts of the tree. Be sure that some
of the tree branches are still visible through the leaves.
Leave to dry for at least 30 minutes.
Step 6.
Repeat Step 5. At this point, you may pipe over some
dried areas of icing to create depth and/or pipe in new
areas to create a fuller tree. Let dry overnight.
Step 7.
Using a mix of Chocolate Brown and Ivory gel colour,
paint the tree using a small paintbrush with a fine tip.
Follow the existing pattern of the wood grain. The
brown may be added to the receded areas of the icing
to create depth and shadow. Painted wood grain may
be added to the raised areas of the trees as well.
Step 8.
Using a mix of Maroon and Super Red gel colours,
paint the background while focusing the deepest parts
around the base of the cookie. Also, place the colour
adjacent to the orange leaves to create contrast and
depth.
Step 9.
Using a combination of Orange and Terracotta gel
colours, paint the top of a few of the leaves. In the
deeper crevasses, add the Terracotta gel colour to
create contrast and depth.

For the Framed Pumpkin Cookies:
Step 10.
Step 11.
Colour a small amount of royal icing with the Ivory gel
colour. Using a piping bag fitted with a coupler, place
a number 3 piping tip onto the bag. Thin the stiff royal
icing to 20 second royal icing using small amounts
of water at a time. Pipe a rectangle approximately
3x2 and then flood it with the icing. If needed, use
a toothpick or scribe tool to help move icing until it
reaches all areas of the rectangle. Leave to dry for at
least 30 minutes and up to overnight before moving on.
Step 12.
of water at a time. Pipe then flood a border around the
ivory rectangle that echoes the overall shape of the
cookie cutter. Leave to dry for 30 minutes or more.
60
MAGAZINE

Step 13.
Colour a small amount of royal icing with the Chocolate
Brown gel colour and add a little Regal Purple to
neutralise the colour. Using a piping bag fitted with a
coupler, place a number 3 piping tip onto the bag. Add
a few drops of water so that the royal icing is piping
consistency. Pipe wood grain type lines randomly
around the light brown border. Using the piping bag
with light brown 20 second royal icing, fill in spaces
around dark brown lines. Be sure to follow a pattern of
wood grain. Leave to dry for 30 minutes or more.
Step 14.
To create depth, pipe additional lines of the same
colours on top of the dried icing. Next, create a
frame around the ivory rectangle. Layer your piped
rectangular lines three to five times to build up the icing
to create depth. Leave to dry for 30 minutes or more.
13
14
15
16
17
18
19
20
21
22
23
24
Step 15.
Colour a small amount of royal icing using Orange and
Terracotta gel colours. Using a piping bag fitted with a
coupler, place a number 3 piping tip onto the bag. Thin
the stiff royal icing to 20 second royal icing using small
amounts of water at a time. Pipe a flower shape with
five petals in the bottom right corner. Next, pipe two
petal shapes on the top, leaving room for the middle
pumpkin. Using the ivory 20 second royal icing, repeat
the process of piping a flower shape with five petals.
Leave to dry for 30 minutes or more.
Step 16.
Using the orange and ivory 20 second royal icing fitted
with a number 3 tip, fill in the remainder of the petals.
Start with the piping bag where the stem will go and
work your way to the bottom. Remember that you are
creating pumpkins, therefore your piped shapes should
be in somewhat curved lines. Leave to dry for at least
30 minutes before moving onto the next step.
Step 17.
Add a number 1 tip to the bag of 20 second brown
icing. Pipe the stems onto each pumpkin. Pumpkin
stems are usually twisted so overlap your icing lines in a
circular fashion. To create additional depth, you can add
a few layers so that the stems are sticking up away from
the pumpkin. Leave the icing to dry overnight before
painting. Next, paint with Chocolate Brown and Ivory
gel colour thinned with water. Using a small paintbrush
with a fine tip, lightly add the brown into the recessed
areas of the wood frame. If areas become too dark, dip
the paintbrush in a small amount of water and blend
with the darkened area of colour. You can blend out
some of the colour to create light, medium and dark
shades. You can also paint wood grain in brown and/or
ivory to the raised areas of the frame. Leave some areas
of the original icing colour showing through.
Step 18.
Continue painting the frame with a combination of
Chocolate Brown and Ivory gel colour. Remember to
vary the dark, medium and light.
Step 19.
Paint the pumpkin stems with the same colours.
Remember to have a variety of dark and light shades.
This technique will create a 3D effect. Continue
painting the frame until complete. Using the tip of the
paintbrush, create small swirls to show a wood grain
look.
Step 20.
Using Orange and a small amount of Terracotta gel
colour, add shading to the orange pumpkins. Focus the
colour by the stem, in the crevasses and at the bottom
of the pumpkins.
Step 21.
Next, create contrast by just using Terracotta gel colour
in the same areas with a focus on the receded parts
of the pumpkin. Adding this darker colour will create
dimension within the pumpkin.
Step 22.
Repeat the technique stated in Step 20 on the ivory
pumpkin with the Ivory gel colour.
Step 23.
Add a small amount of Chocolate Brown gel colour to
the Ivory and repeat Step 21.
Step 24.
Using Ivory gel colour, create a mountain landscape in
two areas of the background. Hold the paintbrush flat
on its side to cover more area.
MAGAZINE 61

Step 25.
Using a combination of Ivory, Chocolate Brown, and
Forest Green gel colour, fill in the background landscape
in three sections. Create darker areas by adding less
water to the gel colour.
25
26
27
28
29
30
31
32
33
34
35
36
Step 26.
Using Ivory gel colour and the flat side of the brush,
move the brush in a horizontal motion to create the
background above the mountains. Add deeper areas of
colour to the edges of the frame.
For the Framed Branches Cookies:
Step 27.
Step 28.
Colour a small amount of royal icing with Ivory gel
colour. Using a piping bag fitted with a coupler, place
a number 3 piping tip onto the bag. Thin the stiff royal
icing to 20 second royal icing using small amounts of
water at a time. Pour the thinned icing into the piping
bag and tie. Pipe a rectangle approximately 2x1
then flood with ivory icing. If needed, use a toothpick
or scribe tool to help move icing until it reaches all
areas of the rectangle. Leave to dry for at least 30
minutes and up to overnight before moving on to the
next step.
Step 29.
of water at a time. Pour the thinned icing into the
piping bag and tie. Pipe then flood a border around
the ivory rectangle that echoes the overall shape of
the cookie cutter. Leave to dry for 30 minutes or more
before moving onto the next step.
Step 30.
Colour a small amount of royal icing with Chocolate
Brown gel colour and add a little Regal Purple gel colour
to neutralise the colour. Using a piping bag fitted with a
coupler, place a number 3 piping tip onto the bag. Add
a few drops of water so that the royal icing is piping
consistency. Scoop the icing into a piping bag and tie.
Pipe wood grain type lines randomly around the light
brown border.
Step 31.
Using the piping bag with light brown 20 second royal
icing, fill in spaces around the dark brown lines. Be sure
to follow a pattern of wood grain. Leave to dry for 30
minutes or more. To create depth, additional lines may
be piped on top of dried icing. Be sure to follow the
existing pattern created. Next, create a frame around
the ivory rectangle. Layer your piped rectangular lines
three to five times to build up the icing to create depth.
Step 32.
Fit the dark brown icing bag with a number 1 tip.
Starting from the right side of the rectangle, create a Y
shaped branch. Fill in the remaining parts of the branch
with the light brown 20 second royal icing. Remember
to work in a wood grain pattern. Leave to dry for at
least 30 minutes. To create depth, pipe lines of the
same colours on top of the dried icing. Be sure to follow
the existing pattern created.
Step 33.
Fit the orange piping bag with a number 1 tip. Create
dots loosely spaced around the branches. Using a
toothpick, pull an edge of the dot to create a teardrop
(leaf) shape. Leave to dry for at least 30 minutes.
Step 34.
To create depth, repeat Step 33. Let all the icing dry
overnight before painting. Next, begin to fill in recessed
areas of the wooden frame with Chocolate Brown
gel colour. Lighter areas can be painted with Ivory gel
colour. Remember to leave some of the original icing
colour showing.
Step 35.
Continue painting the wooden frame. Begin to add
deeper shades of the Chocolate Brown gel colour in
the recessed areas to show depth. Using the tip of the
small paintbrush, paint wood grain type patterns on the
raised areas.
Step 36.
Continue painting the wooden frame until it is
62
MAGAZINE

complete. As with all artwork, look at your cookie from
a distance to make sure the dark, medium and light
shades are present.
37
38
39
40
Step 37.
Using Chocolate Brown and Ivory gel colour, paint the
tree branch in the same technique as the wooden
frame.
Step 38.
Alternate Orange and Terracotta gel colour on the
largest parts of the leaves (where it touches the
branch).
Step 39.
Using a mixing of Super Red and Maroon gel colour,
paint the sides and a few areas between the piped
leaves. Paint some additional leaves on the ivory
background.
Step 40.
With the Ivory gel colour, paint a horizon line in the
background. Hold the paintbrush flat and on its side
to cover more area. The lowest hanging tree branch
should fall in front of part of the mountain landscape.
Step 41.
Using Chocolate Brown gel colour, add areas of contrast
to the mountain landscape. Wet the paintbrush and
work in a horizontal motion about the mountain to
create the sky. Add a few touches of red leaves to
create the colours for the sky.
Using the piping bag of ivory icing, fitted with a number
1 tip, pipe around a few of the leaves. This will give the
illusion of the background showing through. If you need
to brighten any area of the background, you can use
touches of this icing.
41
For more information about Amber and her cookies,

visit: www.facebook.com/cebescookies
MAGAZINE 63
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A group of heroic cake artists have come together

to form The Caketastics to fight aliens attacking our
planet. With monsters everywhere, this collaboration is
a lot of fun. We spoke to organiser, Daniel Diguez, aka
Chococaketastic, about these sugar creations.
Tell us about your collaboration
A few years ago, I decided to travel to Mexico to put into practice
an ancient ritual that allowed me to contact the Mayan God of
Chocolate, Ek Chuah. Delighted by my devotion to chocolate, he
granted me part of his power with the commitment that I must use it
against any worldwide threats. Thus, Chococaketastic was born.
With my power, I found Cakepictorial and Isomaltic, who had also
been blessed. Together we began the Caketastics. We detected an
alien spy who revealed information about his aim to attack Barcelona
on September 26th 2015. We threw a sign of alert to receive help
from powerful confectioners and to attack the aliens in BCN. It was
a hard battle but also a great victory! We defeated the invaders and
protected the land.
In 2016, as revenge for their defeat in Barcelona, the surviving
ringleaders of the alien army decided to orchestrate a simultaneous
worldwide attack. But, as they do not have enough power, they are
transforming all living beings into monsters to continue their path of
worldwide domination and destruction.
I have once again activated the sign of the Caketastic maximum alert
to call super powerful worldwide confectioners to help us conquer
evil, and so the Caketastics collaboration was born. All over the
world, monsters appear and the most powerful superconfectioners
fight to defeat them. Enjoy watching this epic battle!
Contributors: CUPCAKES & DREAMS Portugal; Flappergasted

MAGAZINE 65
Cakes and Daniel Diguez Cake Artist
Tell us about a few of the pieces that have been made

Every piece is an alien monster with his own story attacking
somewhere on earth.
Did anything go wrong during the process?
It has been quite hard to defeat all those aliens!
For more information and to see all of

the cakes in the collaboration, visit: www.
facebook.com/LosTartasticosTheCaketastics
66
MAGAZINE
Contributors: Dragons & Daffodils Cakes; Tartas Imposibles; Lovin from the
Oven; mimicafe Union; Callicious Cakes and Just Little Cakes

Almond
Apricot
Apple
Banana
Blackcurrant
Blueberry
Bubble gum
Butterscotch
Candy floss
Caramel
Cherry
Chocolate
Coconut
Cola
Cranberry
Cream soda
Creamy buttery
caramel
Custard
Dulce de Leche
Fruits of the
forest...
The best way to
of all that's sweet!
Made with love
Natural flavouring for all you make and bake

High strength, natural flavouring for the food
professional and serious foodie.
Suitable for Vegetarians & Vegans Gluten-free

Egg-free Dairy-free Made in the UK
... and more at
www.foodieflavours.com
#BakeItForBabies
Raise some dough this October to
support The Lullaby Trusts vital work!
Sign up for your FREE fundraising pack
www.lullabytrust.org.uk/bake-it-for-babies
The Lullaby Trust funds research into Sudden Infant
Death Syndrome (SIDS), promotes safer sleep for
babies and supports bereaved families.
Registered charity number: 262191
Company registration number: 01000824
Media Partner: Cake Masters Magazine
MAGAZINE 67
Cake believe?
Do you believe in
Cake International...
The worlds most exciting
cake decorating, sugarcraft
and baking show!
Over 30,000 visitors are expected to attend the
22nd Cake International this November at the
NEC, Birmingham. Theyll be treated to over
125 top cake exhibitors, a ginormous display of
stunning competition pieces and some simply
fabulous features. Cake International really is a
calendar highlight for cake connoisseurs and
beginner bakers alike!
The much-loved event is spreading its wings even further
this year, packing two of the NECs vast halls with dramatic
features and education areas. This year there will be four
theatre spaces running tutorial sessions ranging from
air-brushing to face modelling, plus technical and artistic
features including a moving Swan Lake ballerina and a
life sized Alice in Wonderland tea party. To create these
pieces Cake International has gathered some of the worlds
most admired cake artists and not only gives the public the
opportunity to see their work up close, but also to meet and
learn from their heroes,
Rose Macefield, famous most recently for her life sized

Batman vs Superman cakes, will be returning to the show
with her latest cake adaptation, Fantastic Beasts.
Rose is looking forward to the show saying: I cant wait to
show visitors my next creation! I really enjoy making these
special features and love to see the faces of show-goers
as they pass by. I chose to focus on Fantastic Beasts this
year as I am a huge fan of the wizarding world and I feel
extremely inspired by the magical creatures in the Harry
Potter films and the upcoming Fantastic Beasts film. This
feature will take me about 200 hours to make. I really hope
visitors enjoy my creation this autumn and cant wait to see
all the other features!
Great event as always... Had a fab day,

walking, buying and admiring such cake
talent. As a hobby baker I admire the
work or art displayed. Thank you for the
show, hope to see you next year.
Lou Evans
68
MAGAZINE
Cake International at Alexandra Palace, London earlier this year.
As well as all the intriguing and

amazing features at this years
event, the show is proud to
welcome this years International
Guest - Mike McCarey. Mike
began his baking career at school
in Denver, Colorado USA, before
starting his company Mikes
Amazing Cakes. He draws his
inspiration from a diverse range
of illustrators such as Norman
Rockwell and James Christensen.
Make sure you leave plenty of time
to peruse the Cake Competition
display area, where you can see
the hundreds of cakes entered into
categories that vary from wedding
cakes to oral displays, with one
lucky artist taking away the coveted
Best in Show trophy. To see the
cakes together in the display area
is a wonderful sight (and smell!) and
one that thrills even non bakers.
Theres all this plus

visitors can do
some hands-on
learning with daily
programmes of
workshops, talks and
demonstrations.
This is the sort of event where we
recommend making sure your
cameras are fully charged
some of what youll encounter
definitely has to be seen to be
believed! Cake International is a
great fun day that will inspire and
delight bakers and cake-lovers of all
ages - out with plenty to see,
do and of course taste!
MAGAZINE 69
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MAGAZIN
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Available at Cake International

Birmingham NEC, 4th-6th November
MAGAZINE
Raccoon Tree Stump Cake Tutorial
By Danielle Lechuga, CupN Cake
Difficulty Rating
Equipment Required
Danielle Lechuga is owner of a licensed

home bakery in El Mirage, Arizona
named CupN Cake. Danielle started
baking at 14 and has since loved adding
unique touches to recipes and cake
designs. Having only played a little with
fondant and artistic touches for cakes,
it wasnt until 2012 that she decided
to give cake decorating a go. In 2013,
she started her business, CupN Cake.
Danielle specialises in sculpting fondant
and gum paste figures and enjoys
surprising customers with the cake of
their dreams! Her cakes have been
featured in several magazines and she
was also recently selected to compete
on Cake Wars, a Food Network television
show.
4 x 7 round layers of cake

12 cake drum covered with ribbon
trim
7 cake board
6 cake board
Glue gun
Glue stick
Dowel cutters
4 tooth picks
Clear vanilla extract
Fondant smoother
Rice Krispies Treats
Fondant
Print of writing in font of choice
Print of desired leaf shape
Wax paper
Rolkem Super Gold edible lustre dust
00 paintbrush
Larger paintbrush
2 skewer sticks
1 cake pop stick
Floral wire
Floral tape
Paint
CMC (tylose powder)
Petal dust: chocolate brown, yellow,
orange, red and black
Fondant shaping foam
3 round cutter
2 boba straws
Scissors
Ruler
Veiner
Foil
X-acto knife
Flower/leaf modelling tool
Ball tool
Blade/shell tool
Mini Tip Sugar Shapers pointed tip
tool
Small and large fondant rolling pins
MAGAZINE 71

Steps 1a-d.
Using a glue gun, attach the 7 cake board to the cake
drum by pressing firmly for about 30 seconds. Place
wax paper on top to protect the drum from the cake
shavings. Cut around the attached cake board with an
X-acto knife so that there wont be wax paper under
the cake.
Steps 2a & b.
Stack and fill three of the cakes on the card. Using the
6 cake board as a guide, trim the top of the cake.
Steps 3a-f.
Cut the remaining 7 cake layer in half, then cut three
triangular pieces out of one half. You will use these to
create the tree stump shape. Frost the stacked layers
of cake. Attach the cake pieces to the sides and back
of the frosted cake, then carve to achieve the rough
shape. Frost over these added pieces. Add a little extra
buttercream to create the tree stump shape.
72
MAGAZINE
1a
1b
1c
1d
2a
2b
3a
3b
3c
3d
3e
3f

Steps 4a & b.
Measure the height of the cake. Roll out a long strip of
brown fondant to wrap around the cake (about 21)
and cut it to about taller than the cake.
4a
Steps 5a-d.
Mix a little bit of brown fondant into beige fondant to
get a marble effect. Flatten out the fondant, pushing
it in a circular motion. Roll out circle for the top of the
cake and use the 6 cake board to cut it to size. Place on
the top of the cake.
5a
Step 6.
Using a modelling tool, trace around the top of the tree
stump in half circle lines.
7a
7b
7c
8a
8b
8c
8d
Steps 7a-c.
Roll the brown fondant for the sides of the cake onto
a large rolling pin, using a bit of cornstarch to prevent
sticking. Starting at the back, attach the fondant around
the cake by unrolling it slowly. Trim the top and bottom
if needed.
Steps 8a-d.
Fold some heavy duty foil as shown. Press the foil
against cake to add texture. Use a veining tool to
enhance certain areas and an X-acto knife to cut ridges
into the top of the tree stump.
4b
5b
5c
5d
MAGAZINE 73

Steps 9a & b.
For the raccoons head, shape Rice Krispies Treats into
an oval shape about 8 wide and 4 tall, pressing the
sides into a slight cone shape on each side. Use Rice
Krispies Treats to shape the top part of the raccoons
body too. It should be about 5 wide and 1 tall. Cut
the bottom so it will sit flat on the cake later.
9a
10a
9b
Steps 10a-e.
Add CMC powder to some grey fondant. Roll out the
fondant into an oval shape about thick. Cut the
fondant to approximately 11x9 and use to cover the
racoons head. Use a smoother to smooth out any
lumps in the front and seams underneath.
Step 11.
Roll out more grey fondant for the body, this time
about thick and 8 in diameter. Cover the body
with the fondant.
10b
10c
10d
10e
11
12a
12b
Steps 12a-d.
Roll out some white fondant and place the raccoons
head on top to use as a guide for size. Cut the fondant
around the head to achieve the same shape. Trim off
about 1 off the top portion of white fondant and
cut a gap in the centre. Attach the white portion to the
head with a little water if needed.
Steps 13a-d.
Roll some black fondant and cut to the same shape as
the white portion, but about 1 shorter all the way
around. Attach it to the white, lining up the bottom
pieces. Trim off any excess as needed and smooth out
using a fondant smoother.
74
MAGAZINE
12c
12d
13a
13b
13c
13d
14a
14c
Steps 14a-c.
Roll out a small white oval of fondant about 2
wide. Attach to the bottom part of black and white
gap, brushing first with a little water if needed. Use a
modelling tool to mark a line in the centre.
14b
Step 15.
Roll a small oval shape about 1 for the mouth. Attach
using a little water if needed.
15
16b
17a
17c
17b
17d
18a
18c
18b
18d
19a
19b
Step 16.
Roll a small amount of black fondant into an oval about
1 wide for the nose and attach it as shown.
Steps 17a-d.
Use a pointed Mini Tip Sugar Shaper tool to push in eye
sockets about wide and just over tall. Roll balls of
white fondant to place into the eye sockets. Roll a tiny
piece of brown fondant for each eye and attach to the
centre. Roll a smaller piece of black fondant for each
eye and attach it.
Steps 18a-d.
Roll out grey fondant about thick for the ears. Cut
a triangle shape with a rounded top about 2 wide
and 2 tall. For the second ear, place the previously
cut ear on top of grey fondant to use as a guide for the
same size.
Steps 19a & b.

Use a little cornstarch added to black petal dust to
colour the insides of the ears.
MAGAZINE 75

Steps 20a-c.
Use a modelling tool to score the top of the head to
place the ears into. Brush in a little water to help attach
them and use toothpicks to attach the ears so they
curve forwards.
20a
20b
20c
Step 21.
Add a small white dot into the top right corner of each
eye.
21
22a
22b
22c
22d
23a
23b
23c
24a
24b
Steps 22a-d.
Cut two boba straws to sit flush with the top of the
cake once inserted. Push them into the cake for support
where the body will be placed at the front of the cake.
Add a little bit of buttercream. Measure the height of
the cake, cut two bamboo skewers about 3 taller than
the cake and insert where the topper is to be placed.
Steps 23a-c.
Place the body of the raccoon onto the skewers,
pushing so the skewers go through the body. Brush the
top of the body with a little water and attach the head.
Steps 24a-c.
Roll a grey piece of fondant into a log shape about 6
long and 1 wide and taper it slightly at the ends. Cut it
in half. Cut the wider part of each piece at the back to
make it thinner, then attach to the top of body.
76
MAGAZINE
24c
25a
25b
25c
26a
27a
Steps 25a-c.
Use a pointed tool to make three holes at the end of
each arm for the nails. Roll six black nails, tapering the
tips, and insert into the holes using a little water.
Steps 26a & b.

Add CMC to some white fondant and roll it out to about
thick. Cut with a 3 round cutter and roll lightly
into an oval shape.
26b
Steps 27a-c.
On wax paper, use a veining tool to trace over the
printed text, pressing firmly to imprint the text on the
wax paper. Place the wax paper onto the white oval and
trace over it to emboss the fondant.
Step 28.
Add a little clear vanilla extract to some gold dust to
make a thick paste. Use a 00 paintbrush to paint over
the embossed fondant.
Steps 29a-c.
Place the oval piece of fondant over where you want to
attach it to the cake and cut around it, into the brown
fondant. Remove the cut out piece and replace with the
white oval.
27b
27c
28
29a
29b
29c
MAGAZINE 77

Steps 30a-c.
Roll some brown fondant onto a cake pop stick and
create a branch like shape. Use a shell tool to add
texture. Insert into the side of the cake and smooth the
fondant into the cake so it has a seamless join.
30a
30b
30c
31a
31b
32a
Steps 31a-c.
Place wax paper over your chosen printed leaf shape
and trace over it using a veining tool. Add some CMC
to yellow fondant and roll it out very thin. Place the
wax paper over the yellow fondant and roll over it to
emboss the leaf shape. Cut out the embossed shape
with an X-acto knife.
31c
Steps 32a-c.
Place the leaf onto foam and use a ball tool to thin
out the edges. Place on the veiner and roll onto the
grooved part to make a central vein. Insert some wire
into the central vein.
Steps 33a-e.
Dust the central vein of the leaf with brown, red and
orange petal dusts. Place it on a leaf veiner and roll to
emboss it, then add more detail with the veining tool.
Dust the edges of the leaf with the same colours. Attach
floral tape to the wire and set aside to dry for at least
three hours.
78
MAGAZINE
32b
3d
32c
33a
33b
33c
33d
Steps 34a-c.
Roll out a piece of white fondant into a log about 3
and bend in half. Attach to a toothpick inserted into
the cake drum. Roll two small red fondant balls and
use a ball tool to press in the centre where they will be
attached to the white stems. Add a little water to the
stems and attach the red mushroom tops. Using white
food colouring, paint dots with a ball tool on top of the
mushrooms.
Step 35.
Once dry, attach the leaf into the branch.
33e
34a
34b
34c
35
36
Step 36.
Roll out some green fondant and cut freehand grass
shapes to add to the bottom of the tree trunk.
For more information about Danielle and her cakes,

visit: www.cupncakedesigns.com
Photography: Sanitha Hinojosa

www.SMH-Photography.com
MAGAZINE 79
NEVER MISS AN ISSUE

Easy to follow step-by-step projects

Recipes, competitions, expert advice
The latest cake trends and techniques
Each issue packed with cakespiration
Interviews, cake shows and
competitions + much more!
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MAGAZINE 81
Social Snippets
Join the conversation!
Ruth Rickey
Whether its on Facebook, Twitter or Instagram, we see some

amazing stuff online. Heres this months round up
INVESTMENT CHALLENGE
One of my favourite cycling memes
says How do you get better on
the bike? Of course, the answer it
gives is Practice. Lots of Practice..

As children, we dont hesitate to
practice something over and over
until we master it, but as adults,
we often give the big things one
attempt and then quit if we arent
successful. This is made more
odd by the fact that in our heads,
we will rehearse our order for the
fast food place, but dont give that
commitment to our hobbies and
careers.
This month, I want to challenge
each of you to choose a skill or
technique that you would like to
improve, and fail at it until you
succeed. By that, I mean that you
should allow things to go wrong if
they do... but do NOT give up. With
each practice and every failure, you
will learn something that will make
you a stronger and better decorator.
We absolutely loved seeing this

adorable doughnut love cake by
Sugar Canvas Cakes online!
Melanie from A Bite of

Delight shared this lovely
half bride and half groom
wedding cake with us. It
was made for bride, Kate,
and her Royal Marine
groom, Jordan.
Tattooed Bakers
shared this video
of their bulldog
cake. Such a lifelike
representation,
we thought it was
going to leap up
into action!
Im going to take on freehand

modelled faces. Ive only done
them twice, so it is time to invest
in myself with some practice. That
is truly what this time will be - an
investment in yourself. If you take
on my challenge, please share how
you improved over the month with
Cake Masters Magazine!
Happy Decorating!
For more information, visit:
www.ruthrickey.com
www.sugargypsy.com
We really enjoy sharing your cakes on

social media! This pretty mermaid cake was
created by Shanis Sweet Creations and sent
in as part of our Modelling Share. Make sure
you send us your creations in a visitors post
on our Facebook page!
From London
to Philadelphia
isnt this
a brilliant
wedding cake
from Whipped
Bakeshop?!
Join the conversation
82
MAGAZINE
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www.facebook.com/cakemasters - Follow us on Instagram @cakemasters
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MAGAZINE
Couture is the new

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Available in white and ivory in 2kg and

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ISSUE 49 | OCTOBER 2016

ISSUE 49 | OCTOBER 2016

TEDDY BEAR BROWN

READY TO ROLL 250G ICING

NOW IN NEW IMPROVED PACKAGING

As we move into the new season, we have

Front Cover Star

Afternoon Tea Expert

Another carved cake tutorial this month is

ISSUE 49 | OCTOBER 2016

Jennifer Rolfe - Jens Just Desserts

Tel: 0208 432 6051 or 07939 562567

Cake Masters Magazine Awards

ISSUE 49 | OCTOBER 2016

Raccoon Tree Stump

ISSUE 49 | OCTOBER 2016

Baking Wish List

Steampunk Fairy House Tutorial, Little Cherry Cake Company

Saffron Pistachio Tea Cake

Baking Wish List

ISSUE 49 | OCTOBER 2016

Safari Silhouette Set

Create perfect painted cakes

Couture is the new Great British luxury sugarpaste

Inspired by Autumn in the British Isles, this

Discover for yourself this

These cutters have been designed to make the

ISSUE 49 | OCTOBER 2016

This fabulous Halloween

Add these Cake Angels Halloween

Boo! Chocolate Box

Renshaw Black Ready to Roll

Cake Tins, Set of 3

Made from oven-fired clay, this Earthenware 12 Hole

Make edible silhouettes for your cake

Paint It! colours are an easy to use opaque paint

ISSUE 49 | OCTOBER 2016

ISSUE 49 | OCTOBER 2016

Steampunk Fairy House

Tracey is a gold award-winning cake

ISSUE 49 | OCTOBER 2016

ISSUE 49 | OCTOBER 2016

ISSUE 49 | OCTOBER 2016

ISSUE 49 | OCTOBER 2016

ISSUE 49 | OCTOBER 2016

For more information about Tracey and her cakes,

ISSUE 49 | OCTOBER 2016

Reuse-A-Mold 10oz by Evil Cake Genius

SweetCut Self Healing Mat

Create multiple moulds with just one product.

Non toxic mat with detailed cutting guide.

Day of the Dead Mat by Cake Lace

White Gumpaste by Satin Ice

Featuring an intricate sugar skull design.

Non-stick and pliable with a smooth finish.

online orders using code: OCTOBERCM

ORDER BEFORE 4PM

ISSUE 49 | OCTOBER 2016

Saffron Pistachio Tea Cake

FOR THE TEA CAKE:

1. Make the Tea Cake: Preheat the oven to

the bottom with parchment paper.

2. In a coffee grinder or food processor,

3. In a medium bowl, whisk together the