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LEARN TO MAKE AND DECORATE AMAZING CAKES STEP-BY-STEP

ISSUE 56
MAY 2017
£4.20

LEARN TO
MAKE THIS
CAKE!

6
Buttercream
ISSUE
AMAZING
STEP-BY-STEP
WIN
INNOVATIVE
CAKE SUGAR WORKS
TOOLS
TUTORIALS
Buttercream
Bouquets
BUTTERCREAM
SUCCULENTS
Delicious Experts - Queen of Buttercream
Recipes Hearts Couture Cakes Jewels Tutorial
ISSUE 56 | MAY 2017

Rainbow Dust

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Crea Molobbins
Sign up for Rainbow Dust Unicorn Course R
Place: Renshaw Academy
Date: 19th June 2017
For information and to book
2
www.renshawacademy.com
MAGAZINE
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www.cakemastersmagazine.com Beautiful ISSUE 56 | MAY 2017

Contributors:
Fancy Flavours & Edible Art
Chic & Sweet Cakes
Katarzyna Sugar Art
Buttercream Petals
Queen of Hearts Couture Cakes
Buttercream Welcome to our
Make Fabulous Cakes
Sarah Sibley first ever, beautiful Editor’s
Ruth Rickey
Le Delizie di Kicca
buttercream May Top Picks!
Fashflower's Cakes issue!
Barbie Lo Schiaccianoci Painted Poppies
Il Mondo di Dorina I especially love our
La Torta Perfetta Page 36
colourful buttercream cake
Simone Lo Piccolo
Veena Azmanov from Chic & Sweet Cakes.
Sweetlin This statement cake tutorial
Cecile Beaud shows you how to pipe
Sweet Creations Cakes little buttercream flowers
Sweet Janis
Pauline Bakes The Cake! as well as paint colour
on your buttercream!
Front Cover Star Another gorgeous tutorial
Chic & Sweet Cakes is our Buttercream Mermaid Jewelled cake from Fancy Favours
& Edible Art, covering lots of different techniques and decorative
ideas. From the Painted Poppies by Katarzynka Sugar Art, to
Buttercream Petals Dress tutorial, this issue really explores the
Buttercream
Editor
Rosie Mazumder wonderfully different styles you can create with buttercream. I love Bouquets
editor@cakemastersmagazine.com how buttercream transforms cupcakes in Make Fabulous Cakes’ Page 73
Buttercream Bouquet and how the trendy Succulents Cake by
Editorial Team Queen of Hearts Couture Cakes is bang on the spring cacti trend. I
Amy Webb
Rhona Lavis have really enjoyed the finishes of the tutorials this month - I hope
Laura Loukaides you try some yourself.
Eve Lewis
The talented duo, Valeri and Christina of Queen of Hearts Couture
Cakes, are our experts this month and have shared some of their
Afternoon Tea & Trends Expert buttercream secrets on how to make your best buttercream ever.
Jennifer Rolfe - Jen’s Just Desserts Innovative Sugarworks have supplied a Sugar Smoother and a set
of their award-winning Sugar Shapers for our Elevenses prize this
SUBSCRIBE NOW!
month, so make sure you enter for your chance to win.
Advertisements Page 80
Amy Webb
amy@cakemastersmagazine.com I had a wonderful time showcasing the Cake Masters Magazine
Tel: 0208 432 6051 or 07939 562567 Book Collection at Cake International in London a few weeks ago
and have just arrived back from an amazing show at SoFlo Cake
& Candy Expo in Miami, Florida. I’m looking forward to the New
USA Representative - Patty Stovall
patty@cakemastersmagazine.com York Cake Show later this year. There is something about cake
shows that fills me with inspiration, the creativity in the room is
contagious and it really is great to see so many cake decorators
France Representative - Sarah Gough
sarah@cakemastersmagazine.com under one roof.

I hope this issue gets you experimenting with buttercream and as


India Representative - Khushi Malani
khushi@cakemastersmagazine.com always, please share your cake creations with me on Facebook.

As a last special note, I was honoured to attend the wedding of


Cake Masters Magazine Awards Royal Icing Master, Eddie Spence MBE to the lovely Tracy - huge
4th November 2017 congratulations from the Cake Masters Magazine team and the
awards@cakemastersmagazine.com
whole cake community!

Published by: Best wishes,


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
Rosie
Editor
retrieval system by any means without prior
specific written authorisation given by the Editor@cakemastersmagazine.com
publisher. WWW.CAKEMASTERSMAGAZINE.COM 3
Contents
ISSUE 56 | MAY 2017

On the Cover
This issue is filled with lots of buttercream projects,
expert advice and so much more!

29 17

29

25

73
11 17
24
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
part of the process. We have difficulty
ratings for the different levels of
project. One piping bag is the easiest
and four is the most advanced.

All templates for tutorials


Every Issue Features
can be found on our website
www.cakemastersmagazine.com 6 Baking Wish List 28 Wedding Congratulations!
Mr & Mrs Spence
If you would like to be featured in 14 Trending: Matcha Green Tea
Cake Masters Magazine, join our 40 Cake Collaboration
24 Elevenses – Ask the Expert, Italian Sugar Dream
contributors list to be sent email Competitions, Book and
updates of how you can get involved. Product Reviews + More! 46 Cake International
Sign up via our website, under the Interviews with winners
‘Contact Us’ tab. 34 Cake Events - Cake shows and
things we are looking forward 58 Buttercream 101
Keep in Touch to! Top Tips from Sarah Sibley

Like our Facebook page


80 SUBSCRIBE to Cake Masters 68 Cake Collaboration
Facebook.com/CakeMasters
Magazine! Stylized Fairy Tales

Follow us on Twitter @CakeMasters 82 Social Snippets - Amazing


cakes we have spotted online
Follow our boards on Pinterest
Pinterest.com/cakemasters
Follow us on Instagram @cakemasters
Sign up to our email
newsletter via our website 63
www.cakemastersmagazine.com

4 MAGAZINE
36 ISSUE 56 | MAY 2017

10

73 53

WIN!

25

Tutorials Competitions Recipes


17 Mermaid Jewels 25 Unscramble Anagrams 8 Peanut Waffles with Nutty
Fancy Favours & Edible Art WIN a Sugar Smoother and a set Caramel Ice Cream
of award-winning Sugar Shapers 9 Mazarin Cakes
29 Paint It! Buttercream Cake from Innovative Sugarworks
Chic & Sweet Cakes 10 Pistachio, Cardamom and
36 Painted Poppies White Chocolate Cake
Katarzynka Sugar Art 17 11 S’mores Waffles
53 Pipe Petals Dress 12 Rhubarb and Chocolate Layer
Buttercream Petals Cake
63 Succulents Cake
Queen of Hearts Couture Cakes
73 Buttercream Bouquet
Make Fabulous Cakes

24
59

WWW.CAKEMASTERSMAGAZINE.COM 5
Baking Wish List
ISSUE 56 | MAY 2017

Rainbow Dust Edible Silk, Ginger Glow and


Fire Cracker. Rainbow Dust Edible Silk is Pack of 2 ‘Spherical Miracle’ 6” & 8”
the simplest way to achieve a wonderfully contour combs from Evil Cake Genius
lustrous and glamorous finish to £21.95
icings and chocolate. www.cake-stuff.com
Available from all good sugarcraft shops. 
RRP from £2.35

Saracino Pasta Model


Pasta Model by Saracino is universally recognised
My Baking Bible Recipe Book as sugarpaste for modelling excellence and is
£10.00 available in 13 colours.
50 Summer Meadow Cake Cases
www.paperchase.co.uk Available from Vanilla Valley, Fabricake, Cake 
£1.95
www.dotcomgiftshop.com Decorating Company, Cake Stuff, Sugar and 
Crumbs and many more. 
1kg - £8.75
250g - £2.85

Mason Cash Romantic Hearts Pink


Mixing Bowl 4.3L
£17.99
www.lakeland.co.uk

Covering a cake or creating decorative pieces,


Satin Ice sugarpaste is preferred by the greatest
cake artists in the world for its premium quality, Personalised Magic Mixing Baking
workability and taste. Available in a wide range of Spoon by Bespoke & Oak
colours and sizes for your convenience. £9.50
White 2.5kg £17.99 www.notonthehighstreet.com
www.thecakedecoratingcompany.co.uk  

6 MAGAZINE
ISSUE 56 | MAY 2017

Doric Cake Crafts Clear Piping Bags


Ducks in a Row Apron
24” and 16.5” piping bags on a roll with a
£25.00
www.cathkidston.com perforated tear off. Great for piping with
buttercream and royal icing! Available from all good
cake decorating and sugarcraft stockists and
RRP £3.63
www.doriccakecrafts.co.uk 

Renshaw’s premium covering paste softens down easily, but


retains firmness and stretch making it ideal for covering larger
and deeper cakes.
RRP £17.99
www.renshawbaking.com  

Buttercream Yankee Candle


$24.99
www.yankeecandle.com

The Innovative Sugarworks Cake


Porter™ + Insulated Cover Commercial
Pack is an innovative, simple to use,
and inexpensive way to transport and
protect your wedding cakes, sculpted
cakes, and showpieces. Professional-
grade and made from recycled and
recyclable plastic, the Innovative
Sugarworks Cake Porter™ provides
outstanding strength and durability
while the soft sided Insulated Cover
Rolkem Lumo Edible Food Colouring, Set of 6
provides additional protection from
This glow in the dark colouring will give your creations a fluorescent, bright colour. Lumo
light, heat, odour, humidity and other
mixes well with fondant, modelling paste, pastillage, royal icing, buttercream icing and
elements.
cocoa butter. Mix with alcohol or Rolkem Quick Dry Essence to paint on sugarpaste,
RRP $164.99
chocolate etc. Dries in minutes. Find the full ROLKEM range online, exclusive to
www.sugarworks.com 
RRP 24.99  Our Price 14.99 
www.cakecraftcompany.com 
Prices correct at point of printing WWW.CAKEMASTERSMAGAZINE.COM 7
ISSUE 56 | MAY 2017

Peanut Waffles with Nutty Caramel Ice Cream

Makes 8 1. Begin by preparing the sauce. Place the 4. Preheat the waffle iron and grease with a
cream, Snickers bars and honey in a saucepan little butter. Ladle a small amount of the batter
FOR THE WAFFLES: or pot set over a medium heat and simmer into the preheated waffle iron and cook the
225g self-raising flour, sifted until the Snickers bars have melted and the waffles for 2–3 minutes until golden brown.
1 tsp baking powder sauce is glossy. Set aside to cool. Keep the waffles warm while you cook the
2 tbsp caster sugar remaining batter in the same way.
3 eggs, separated 2. For the ice cream, put the double cream Serve the waffles immediately with the ice
400ml milk and milk in a saucepan or pot set over a high cream and remaining sauce.
2 tsbp smooth peanut butter heat and bring to the boil. In a mixing bowl,
100g butter, melted whisk together the egg yolks and caster sugar Note: If you do not have an ice cream machine,
until very thick and pale yellow in colour. Pour place the mixture in a freezer-proof container
FOR THE ICE CREAM: the hot milk over the eggs in a thin stream, in the freezer and whisk every 20 minutes or
400ml double cream whisking all the time. Add the peanut butter so until frozen to break up the ice crystals. The
200ml milk and whisk again. Return the mixture to the ice cream can be stored for up to three months
5 egg yolks pan and cook for a few minutes longer, until in the freezer.
100g caster sugar it begins to thicken. Leave to cool completely.
2 tbsp peanut butter (crunchy or smooth) Then churn in an ice cream machine following
the manufacturer’s instructions. Once the ice
FOR THE SAUCE: cream is almost frozen, but still soft enough to
400ml double cream stir, stir through about a third of the chocolate
6 Snickers bars or other nut, caramel and peanut sauce so that it is rippled through
nougat chocolate bar, chopped the ice cream. Transfer to a freezer-proof
2 tsp clear honey container and store in the freezer until you are
ready to serve.
Electric or stove-top waffle iron
Ice cream machine (optional, see note) 3. To make the waffle batter, put the flour,
baking powder, caster sugar, salt, egg yolks,
milk, peanut butter and melted butter in a
large mixing bowl. Whisk until you have a
smooth batter. In a separate mixing bowl, Pancakes & Waffles
whisk the egg whites to stiff peaks and then With recipes by Hannah Miles
Publisher: Ryland, Peters & Small Ltd, £9.99
gently fold into the batter a third at a time.

8 MAGAZINE
ISSUE 56 | MAY 2017
Makes 24
Mini Marazin Cakes
FOR THE CAKE:
250g marzipan, grated
250g caster (superfine) sugar
250g plus 2 tbsp soft butter, plus extra for
greasing
5 eggs
70g plain (all-purpose) flour
Blueberries, raspberries, redcurrants and
edible flowers, to decorate

FOR THE FROSTING:


1 vanilla pod (bean)
200ml full-fat crème fraîche
2 tbsp icing (confectioners’) sugar

1. Preheat the oven to 190°C/375°F/gas mark


5.

2. Beat the grated marzipan with the sugar in


a mixing bowl (you get the best result using
an electric mixer), then add the butter and
beat again until smooth. Add the eggs one at
a time, beating between additions, until the
mixture is even and smooth, then fold in the
flour. Transfer the mixture to a piping bag and
pipe into silicone mini-muffin moulds, about
3cm/1¼” in diameter (just use a spoon if you
don’t have a piping bag), filling the moulds to
just below the rim. Now bake in the oven for
10 minutes then remove and leave to cool in
the silicone moulds.

3. For the frosting, split the vanilla pod (bean)


in half lengthways and scrape out the seeds
using the tip of a knife. Put the crème fraîche
in a mixing bowl, add the vanilla seeds and
whisk until stiff, using an electric mixer or
stand mixer. Stir in the icing (confectioners’)
sugar and transfer to a clean piping bag (if
you have one, or you can use a spoon) and
refrigerate until ready to use.

4. When the mazarins have cooled, take


them out of the moulds, pipe a small dollop
of frosting onto each, then decorate with the
berries and edible flowers.

Scandinavian Comfort Food: Embracing the Art of


Hygge by Trine Hahnemann
Published by Quadrille, £25
Photography by Columbus Leth

WWW.CAKEMASTERSMAGAZINE.COM 9
ISSUE 56 | MAY 2017
Pistachio, Cardamom and White Chocolate Cake Serves 10–12

FOR THE CAKE:


225g (8oz) unsalted butter, softened
225g (8oz) caster sugar
4 large eggs
250g (9oz) self-raising flour
1 tsp baking powder
1 tsp cardamom seeds, crushed to a fine
powder
100ml (3½oz) milk
50g (1¾oz) pistachio nuts, roughly chopped
50g (1¾oz) white chocolate chips

FOR THE ICING AND DECORATION:


150g icing sugar, sifted
150g (5½oz) white chocolate
150g (5½oz) unsalted butter, softened
Few drops of vanilla extract
Handful of pistachio nuts, finely chopped

1. Preheat the oven to 180ºC (350ºF), Gas


Mark 4. Grease two 20cm (8”) round cake tins
and line them with non-stick baking paper.

2. To make the cake, cream the butter and


sugar together with an electric whisk or a
stand mixer fitted with a whisk attachment
until light and fluffy.

3. Add the eggs, one at a time, ensuring that


each addition is well incorporated before
adding the next.

4. Add the flour, baking powder, cardamom


and milk. Beat for a minute until the mixture is
light and creamy.

5. Fold in the pistachios and white chocolate


chips with a spatula.

6. Once mixed, fill the prepared tins equally


with the batter. Bake for 30 minutes until a
skewer inserted into the centre of the cakes
comes out clean. Leave the cakes to cool in
the tins.

7. Once the cakes are completely cool, make


the icing. Break the white chocolate into
a heatproof bowl and set it over a pan of
steaming water until melted, ensuring that
the base of the bowl doesn’t touch the water
beneath it. Leave it to cool slightly.

8. Cream the butter in a separate bowl and add


the melted chocolate and vanilla extract. Mix
well until light and creamy.

9. Spread half the icing on one cake, then align


the second layer on top. Spread the remaining
icing on top and sprinkle with the chopped
pistachios. This cake will keep in an airtight
container for up to four days.

The Cardamom Trail: Chetna Bakes with Flavours


of the East by Chetna Makan
Published by Mitchell Beazley, £20
10 MAGAZINE www.octopusbooks.co.uk
ISSUE 56 | MAY 2017
Makes 4 S’mores Waffles
260g self-raising flour, sifted
20g cocoa powder, sifted
60g caster sugar
Pinch of salt
3 eggs, separated
375ml milk
60g butter, melted
About 40 large marshmallows
200g plain chocolate, cut into chunks, plus
extra, melted, to serve

Electric or stove-top waffle iron


Chef’s blow torch

1. To make the waffle batter, put the flour,


cocoa powder, caster sugar, salt, egg yolks,
milk and melted butter in a large mixing bowl.
Whisk until you have a smooth batter. In a
separate mixing bowl, whisk the egg whites to
stiff peaks and then gently fold into the batter
a third at a time.

2. Preheat the waffle iron and grease with a


little butter. Ladle a small amount of the batter
into the preheated waffle iron and cook for
2–3 minutes until crisp. Cook a second waffle
in the same way.

3. Meanwhile cut ten marshmallows in half


and place them on top of the cooked waffle.
Using the blow torch, toast the tops of the
marshmallows until they are golden brown
and soft. If you do not have a chef’s blow
torch you can toast the marshmallows under
a grill. Place a quarter of the chocolate chunks
on top of the toasted marshmallows, then
place a second hot waffle on top and serve
immediately. You need the heat of the second
waffle to melt the chocolate so you need to
make and serve these as you go along.

4. Repeat with the remaining ingredients


until all the batter is used up. Serve with extra
melted chocolate drizzled over the top.

Pancakes & Waffles


With recipes by Hannah Miles
Publisher: Ryland, Peters & Small Ld, £9.99

WWW.CAKEMASTERSMAGAZINE.COM 11
ISSUE 56 | MAY 2017
Serves 8

FOR THE CAKE: Rhubarb and Chocolate Layer Cake


Butter, for greasing
4 large eggs
200g/generous 1 cup caster (granulated)
sugar
175g/1½ cups plain (all-purpose) flour
1 tsp baking powder

FOR THE RHUBARB CREAM:


1 vanilla pod (bean)
500g/1lb 2oz rhubarb, cut into 1cm/½”
pieces
150g/generous ¾ cup caster (granulated)
sugar
500ml/2 cups double (heavy) cream

FOR THE CHOCOLATE ICING:


200g/7oz dark chocolate (62% cocoa
solids)
50g/3½ tbsp butter
100ml/scant ½ cup single cream

1. Preheat the oven to 180°C/350°F/gas


mark 4. Butter a round 25cm/10” cake tin
and line the base with baking parchment.

2. Beat the eggs and sugar together


with an electric whisk until light and
fluffy; they should double or even triple
in volume, and turn pale. Sift over the
flour and baking powder and gently fold
them in. Pour into the prepared tin and
bake in the oven for 25 minutes, until a
skewer inserted into the middle emerges
clean. Leave in the tin to cool on a wire
rack, before removing from the tin. Leave
overnight.

3. The next day, for the rhubarb cream,


split the vanilla pod (bean) lengthways
and scrape out the seeds with the tip of a
knife. Put the rhubarb, sugar and vanilla
seeds into a small pan and stir until the
sugar has melted. Cook over a gentle heat
for 10 minutes, then set aside to cool.

4. Put the chocolate and butter in


a heatproof bowl set over a pan of
simmering water, making sure the base
of the bowl is not touching the water, and
heat until melted. Remove the bowl from
the pan and whisk in the cream until it is
a spreadable consistency. Cut the sponge
across in half and spread the chocolate
icing over the top of each half.

5. Whip the cream and fold it into the


rhubarb compote, saving some rhubarb
pieces for decoration. Take one chocolate
covered sponge and place on a round
serving dish and spread with half the
rhubarb cream. Place the second iced
sponge on top and spread the rest of the
rhubarb cream on top. Decorate with the
reserved rhubarb.

Scandinavian Comfort Food: Embracing


the Art of Hygge by Trine Hahnemann
Published by Quadrille, £25
Photography by Columbus Leth

12 MAGAZINE
An International Celebration of Cake! ISSUE 56 | MAY 2017

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WWW.CAKEMASTERSMAGAZINE.COM 13
ISSUE 56 | MAY 2017

Matcha
Green
Tea
Travel - Taste - Try
INSTA-WORTHY FOODIE TREND:
In case you haven’t noticed, matcha I’m super excited when I see all the
green tea everything is everywhere! options around. In Asia, Starbucks
In my travels across Asia, I’ve seen so offers matcha green tea iced lattes, as
many matcha food (and drink) options… well as matcha and red bean muffins. In
from Korean bingsu featuring matcha Singapore, Krispy Kreme offers matcha
flavoured shaved ice, to chains such glazed doughnuts and matcha mochas!
as Starbucks in Hong Kong and Krispy But this phenomenon is not limited to
Kreme in Singapore – you wouldn’t just Asia. I’ve indulged in the matcha
believe the matcha overload! I love it, and desserts across Europe even… one of the
I’m not alone. Have a look at the feeds of best being this matcha soufflé and black
the foodie hipsters out there and you’ll sesame gelato in Barcelona, Spain.
see many a post featuring this glorious
green tea. You’ll find matcha green tea options
popping up all over London too – and I
What is Matcha? was lucky enough to be treated to the
Matcha is finely ground powder of new Bubblewrap Waffle in Chinatown!
specially grown and processed green Here, if you can stomach the humongous
tea. The green tea plants for matcha queue, you can indulge in a matcha green
are shade-grown for about three weeks tea bubble waffle (and this is a foodie
before harvest, and the stems and veins trend in itself!) filled with gelato and
are removed in processing. During toppings of your choice. You can even
shaded growth, the plant, Camellia have match green tea ice cream as the
sinensis, produces more theanine and filling of your matcha bubble waffle!
caffeine. This combination of chemicals
is considered to account for the calm If you’ve not yet tried matcha green tea,
energy people might feel from drinking I encourage you to give it a try – it’s such
matcha. a unique taste: kind of earthy, aromatic,
and tempered nicely by sweetness. Once
A calming effect, you say? Hmm, ‘cause you try it, you might get as hooked as I
am!
Jen Rolfe from Jen’s Just Desserts
14 MAGAZINE
ISSUE 56 | MAY 2017

Photography: Jen’s Just Desserts


WWW.CAKEMASTERSMAGAZINE.COM 15
ISSUE 56 | MAY 2017

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Available in White & Ivory. Not to be used in conjunction with any other offer. Launch price until 30.06.17 RRP £18.99

16 MAGAZINE
ISSUE 56 | MAY 2017

Learn to cover 
your cake in 
Create 
buttercream
stunning
buttercream 
jewels

Use dusts
to create
beautiful 
detail

Buttercream
Mermaid Jewels
WWW.CAKEMASTERSMAGAZINE.COM 17
ISSUE 56 | MAY 2017

Buttercream
Mermaid
Jewels By Sawsen Ali,
Fancy Favours & Edible Art

Sawsen Ali is a cake decorator


from the West Midlands, UK. She
has been an avid baker for over a
decade, and a cake decorator since
May 2013. Sawsen has always had
a creative side with an interest in
photography and art, which she has
been able to express in new ways
through the medium of cake.

Difficulty Rating

Equipment Required
• 4” round 3” high cake • Scissors
• 5” round 3” high cake • Scraper
• 2 x 6” round 3” high cake • Icing spatula
• 2.5kg of buttercream of your choice • Paintbrushes
• Cake cards • Sellotape
• Bubble straws or dowels • Cake Lace Snakeskin or Fishnet mat
• Covered cake board and several acrylic • Gold Cake Lace
or plastic work boards • Dipping solution or lemon extract
• Palette knife, if desired • Wilton: Sky Blue, Rose
• Cellophane or disposable piping bags, • Sugarflair: Eucalyptus
plus no.1 writing tip • Rainbow Dust: Metallic Golden Sands
• Seashell, jewel and brooch moulds (the • Mixing pot for lustre
more flexible the mould is, the better - I • Cornflour or cornstarch to dust moulds,
used First Impressions Pearl Drop Set, if desired
Marvelous Molds Diamond Swag and • Chocolate coins to decorate
generic jewel and seashell moulds)

18 MAGAZINE
ISSUE 56 | MAY 2017

Step 1.
Prepare a large section of Cake Lace by 1 2
applying the product to the mat and
working in carefully with the spatula or
scraper. Bake according to the instructions
on the tub or dry overnight.

Step 2.
Once the Cake Lace is fully dry, it should
begin to curl up at the edges or easily peel
away from the mat. If sticky, allow to dry
longer before removing.

Step 3.
Measure and cut two 6” squares of Cake
Lace. Split one diagonally to form two 3 4
triangles as shown. Set aside between
greaseproof paper until later.

Step 4.
Set aside enough buttercream to fill and
crumb coat the cakes. Split and colour the
remaining buttercream as shown. Colours
used (clockwise from bottom left): Sky
Blue, Eucalyptus plus Sky Blue, uncoloured
and Rose plus a hint of Sky Blue.

Step 5.
Take 4-5 tablespoons of plain buttercream 5 6
and heat carefully in the microwave in 5
second bursts on half power, until softened
to almost pourable consistency, and air
bubble free (but not liquid or separated).

Step 6.
Fill the piping bag fitted with the no.1 tip
with the softened buttercream.

Step 7.
Placing the tip within the deepest part of
the jewel cavity and apply even pressure to
force buttercream into the crevices of the
mould. 7 8
Step 8.
Swirl the tip around and work outwards,
applying constant pressure to spread the
buttercream across the mould. This circular
motion helps reduce air bubbles in the
finished piece.

Step 9.
Fill all moulds similarly, ensuring the
cone tip is deep within the centre of the
jewel cavity each time. Jewel moulds with
shallow weak connection points will either
require reinforcement by piping a mould
of buttercream behind them, or separation 9 10
into smaller pieces and reassembly on the
finished cake.

Step 10.
Freeze the moulds until completely solid
then flex the silicone back carefully and
flick out the jewels. The palette knife or
end of a paintbrush may be of use here.
Place the frozen jewels on the work board
and refreeze.

Step 11.
Rigid or complex moulds are harder to
work with but may still be used. In this 11 12
case, a dusting of cornflour and a longer
freezing time (such as several hours) can
help the shape release more easily.

Step 12.
Long and thin jewelled elements may be
prone to breakage, so take care when
removing from the mould. Gently release
the silicone away from the edges of the
shape first, then apply even pressure to the
back of the mould to help the shape pop
out. Make as many jewels as required.

WWW.CAKEMASTERSMAGAZINE.COM 19
ISSUE 56 | MAY 2017

Step 13. 13
Mix a thick paint using lustre dust and 14
dipping solution or extract. Paint onto the
chocolate coins and frozen buttercream
jewels. Set aside or freeze again until
needed.

Step 14.
Make more piping cones or bags with
no.1 tips filled with aqua, pink and white
buttercream. Set aside to decorate the
cake with later.

Step 15.
Fill and crumb coat the cakes as shown, 15 16
building the 6” rounds into a double barrel
tier with dowelling between if required.
Chill well.

Step 16.
Use the spatula to coat the lowest tier in
the blue and aqua coloured buttercreams
as shown. Vary the colours on the diagonal
to fit with the rest of the design of the
lowest tier.

Step 17.
Smooth the tier using the scraper, retaining
some texture or pattern to the buttercream 17 18
if you so wish. Chill until set.

Step 18.
Finish the top of the cake with
buttercream.

Step 19. 19 20
Pipe aqua and pink buttercream around
the second tier as shown. Blend the colours
together as much as required using the
scraper as you smooth. Chill then ice the
top of the tier too as previously described.

Step 20.
Ice the top tier in pink to cream ombré
shades. You can use piping bags filled with
various shades of pink, or a spatula as
shown.

Step 21. 21 22
Take care when icing the top tier as the
small size may cause the cake to slip. A
piece of non-stick matting or wet kitchen
roll beneath an acrylic work board may
help keep the cake steady.

Step 22.
Once chilled, finish the top using the
spatula. Chill all tiers until fully set and firm
to touch before proceeding to the next
step.

Step 23. 23 24
Begin to assemble the cake by stacking the
lowest tier onto the board of your choice,
adhered with a dab of buttercream. Dowel
using bubble straws or your method of
choice.

Step 24.
Place a thin layer of buttercream over the
centre of the cake before carefully stacking
on the next layer. Ensure the cakes are
level and the colour design is centred at
each stage.

20 MAGAZINE
ISSUE 56 | MAY 2017
Step 25.
Stack the final tier similarly, taking care 25 26
to ensure the cakes are central and level.
Step 26.
Prepare to apply the Cake Lace as
shown (the uncut square is for the right
side of the cake, beyond the triangle).
Carefully line up the pieces before you
use them, checking the fit and trimming
if necessary.

Step 27.
Adhere the Cake Lace to the buttercream
by using gentle pressure to smooth the 27 28
lace onto the cake. With a non-crusting
buttercream such as mine, the lace will
adhere without anything needed to stick
it.
Step 28.
Working fast, pipe a small amount of
buttercream on the largest diamond
swag (or the jewels of your choice) and
adhere to the cake. Keep all except the
few jewel pieces you're working with in
the freezer to prevent them softening.

Step 29.
Build up the design, breaking the jewel 29 30
sections if necessary to allow a better fit.
It is normal for some of the gold lustre to
come off at this point.
Step 30.
Build a second layer to the design using
smaller diamond swag elements. Take
care to line up the jewels with respect to
each other and maintain even spacing.

Step 31.
Once the design is completed, repaint 31 32
the jewels with more gold paint to
replace the lustre that wore away. Be
careful to avoid drips and smudges on
the rest of your cake.
Step 32.
Build up the design on the central tier
similarly using seashell moulds. Use a
fine paintbrush to wipe away any stray
buttercream used to adhere the pieces.

Step 33. 33 34
Apply jewel and brooch elements as
desired. Pipe cream, pink and aqua
coloured pearls to complete.
Step 34.
Begin to build up the drop jewel design
on the top tier section by section. Take
care not to hold the jewels too long or
they may begin to melt at your touch
and mar the finish, although the lustre
initially painted on does help to prevent
that somewhat.

WWW.CAKEMASTERSMAGAZINE.COM 21
ISSUE 56 | MAY 2017
Step 35.
Build up drops of varying length as 37
35 28b
36
shown, taking care to wipe away traces
of buttercream which squeeze out from
the sides of the jewels. Paint over again
with gold lustre to touch up the jewels
as required.
Step 36.
Pipe swags of pearls over the drops
to complete the design. Take care to
avoid peaks as you pipe by ensuring
your buttercream is smooth and soft
enough, or pushing them down gently 29
with a damp paintbrush after piping.
Step 37.
Stack some gold coins, brooches and
seashell shapes at the base to decorate
using buttercream to adhere the pieces. 37 38
Step 38.
Finish by piping pearls and décor onto
the treasure pile. You may now chill
the cake until required to set all the
elements together, or leave the cake
at room temperature if it is not to be
transported or moved. It should be
structurally stable enough (at ambient
room temperature and away from heat
and sunlight) until ready to serve.

If you would like to know more about 
Sawsen Ali and her cakes, visit: 
www.ffeabysawsen.com

22 MAGAZINE
ISSUE 56 | MAY 2017

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Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews

Ask the Expert


Cake Conundrums and Decorating Dilemmas!
Crumb Coating Air Bubbles
Q: Is it better to crumb coat in ganache or Q: How do you get rid of air bubbles in
buttercream? buttercream?
A: Both are really good and will have pros A: There will be air bubbles in your
Queen of Hearts Couture and cons. But at the end of the day, the better buttercream if you over beat it. In case this
Cakes choice of crumb coat will depend on your taste
preference, weather and the overall design
happens, chill the airy buttercream first for
about 30 minutes or until the buttercream
of your cake. A lot of people find it easier to is firm. Using your spatula, knock down all
achieve a sharp edge when you use a ganache, the bubbles by pressing it, then chill the
Queen of Hearts Couture Cakes is a while easier to achieve a round edge when
London based company founded by two buttercream again.
using buttercream. Ganache does not colour
best friends, Valeri and Christina, who or flavour as well as buttercream.
share the same passion. From that ‘sweet Chocolate Buttercream
accident’ when they discovered their Q: What is the best way to make a chocolatey
Hot Climates buttercream?
talents, the duo never stopped believing in Q: Do you have any tips for buttercream cakes
the power of buttercream since; they have A: You can use cocoa powder or melted
in warmer climates? chocolate. Obviously, if you use melted
persevered and continuously innovated. A: In warmer countries, we always suggest to
They are the proud authors of best-selling chocolate, it will have a stronger chocolate
add less than the normal amount of water in flavour. However, if you want a more stable
buttercream books, The Contemporary your buttercream. If it’s still hard at the end,
Buttercream Bible, 100 Buttercream buttercream, go with cocoa powder.
you can easily fix it by adding drops of water.
Flowers and Buttercream One Tier
Wonders. Shelf Life
Sweetness Q: How long can you store buttercream for?
Q: How do you offset the sweetness of A: If you don’t put milk in the buttercream,
Texture
buttercream? you can keep it inside the fridge for about
Q: My buttercream is grainy – what am I doing
A: You can substitute half a cup of cornflour 7-10 days.
wrong?
in replacement of half a cup of icing sugar to
A: Check the quality of the icing sugar you
offset the sweetness, complementing your
have used as different brands have different
cake and not overwhelming it with the flavour
textures. Your buttercream will be grainy if
of the buttercream. Make sure you blend and
you haven’t sifted the icing sugar or if you have
sift the cornflour and sugar thoroughly to
beaten it too much. The whole buttercream
ensure the right texture and taste.
process is very straight forward, no cooking
or dissolving involved, so it is normal that the
Sandwiching
buttercream might be slightly grainy.
Q: When I sandwich my cakes, my
buttercream comes oozing out – what am I
Colouring
doing wrong?
Q: How do I make white buttercream – what
A: When you sandwich your cakes, first
type of colouring works best?
you need to create a dam of ganache or hard
A: To make white buttercream, using
consistency buttercream so the filling won’t
whiteners will be the best option. Use gel
ooze out.
or paste form to achieve a very good result.
Adding a drop of violet colouring can
also offset the yellow colour to give white
buttercream.

24 MAGAZINE
ISSUE 56 | MAY 2017

Unscramble Anagrams!
creamerbutt Unscramble these words to win a set of
Sugar Shapers and a Sugar Smoother
from Innovative Sugarworks, worth
skiwh over $54!
Email your answers to
cigarusing content@cakemasters.co.uk
Closing Date: 31st May 2017

Mrsoothe WIN!
Bangpigpis
zonlez
Mrcocabut
Smugwinseries
REMIX
Flavouring
Buttercream
Different ideas to add flavour to your buttercream!
Fruit
Add sugar to your fruit so it Citrus
begins to release its juices. For a fresh twist,
Blot dry the fruit and chop use a couple of
into small pieces. Reduce teaspoons of citrus
the juice to a syrup and juice and chopped
add to the buttercream for zest to transform your
a fruity flavour. buttercream.

Nuts
For a crunchy buttercream,
Jam finely chop nuts and add to the
buttercream. Use a complementing
Add a small amount of flavour extract to bring out the
jam to create a subtle flavour.
undertone of flavour.

Salt
Perfect for balancing
Butter and accentuating
Choose a high-quality other flavours, salt is
Cream cheese butter to make a tasty a buttercream secret.
Adding a small amount of buttercream or even make Make sure you only
cream cheese is perfect for your own homemade use a pinch!
frosting a sweet cake. butter for a personal touch.

WWW.CAKEMASTERSMAGAZINE.COM 25
ISSUE 56 | MAY 2017

Book & Tutorial Reviews


LOLA’S: A Cake Gravity Cakes:
Journey Around the Create 45 Amazing
World, Cakes
with Lola’s Bakers & Jakki Friedman &
Julia Head Francesca Librae
£18.99 £18.95
Ryland Peters & Robert Rose
Small
If you’re eager
With Lola’s boutique to impress your
bakeries being the family and friends,
hugely popular place produce amazing
to go for amazing show-stopping
cakes of all varieties, cakes or just try
this recipe book Fiji and baked vanilla and something a little wow and inspire audiences,
boasts 70 delicious chocolate cheesecake from bit different, and at little cost.
recipes for cakes and the USA. This recent addition Gravity Cakes is
bakes from across the to the Lola’s recipe book the book you need The cakes in this book were
globe. From American, collection will teach you how in your kitchen. made in the author’s homes
Middle Eastern and to make your favourites found Providing step-by- for their family and loved ones
African delicacies, in homes across the globe, but step instructions, using tools and ingredients
you can explore Lola’s also puts a twist on classic both beginner and found in most major stores,
world of cakes such as desserts like the banoffee cake master bakers can including the unexpected key
the Dutch apple cake from the English banoffee pie create this year’s item of a balloon stick to create
from the Netherlands, to the tiramisu cake inspired growing trend of the gravity-defying effect they
coconut cake from from the Italian tiramisu. gravity cakes to create.

I Love India Maggie Austin Cake


Anjum Anand Maggie Austin
£20.00 $35
Quadrille Houghton Mifflin
Harcourt
Families, travels
and local dishes Due to a career
were the inspiration ending injury, ballet
for this fresh and dancer Maggie Austin
invigorating book has channelled all
by Anjum Anand. It of the grace, beauty
brings you a variety and attention to
of authentic and detail that she would
charismatic dishes put into her dance
from across India that into this wonderful
can be made in the kitchen staple for those who book of stunningly
comfort of your own want to make flavoursome elegant cake designs.
kitchen, bursting with cuisine at home, whether Maggie’s emphasis suggesting flavour pairings
incredible flavour and that’s a classic like tarka dal is on her cakes not such as Vanilla Cake with
most importantly, or something more off the just looking good Apricot Preserves. This
made with love. I beaten track like Sindhi–style but tasting great beautiful book includes
Love India, is an grilled fish. With fantastic as well, means she recipes that are suitable for
insight into Anjum’s photography capturing also provides a few all abilities, tips and tricks
culinary world and the vibrancy and exotic essential recipes to ensure the best possible
this vibrant recipe creativeness of Anjum’s dishes, for bakers to use as finish for your cakes as well
book will become a we just love this new book. a foundation, plus as a trend technique section.

Join us every Friday for #FreebieFriday for your chance to WIN books,
tutorials
26 lots of other goodies! Head to Facebook.com/cakemasters
andMAGAZINE
ISSUE 56 | MAY 2017

Cake Hack
Top tips when using buttercream
Shortcuts, tips and tricks to help
you in the kitchen!

Cover the cake in a thin layer of A turntable lets you spin the cake Run a spatula or bench scraper
buttercream to make a crumb coat whilst applying buttercream. Use an under hot water, dry it off and then
and pop it into the refrigerator for offset spatula to pick up any excess use it to smooth the buttercream
10-15 minutes to firm up before buttercream as you turn the cake on onto a cake that has just come out of
icing the final smooth layer of the turntable. the refrigerator. The warmth of the
buttercream. tools will ensure a smooth finish!

Product Review! Hippo & Giraffe Cutters by FMM Sugarcraft


it worked really well, resulting in a perfect
shape with a lovely clean edge. The results
were equally as impressive with sugarpaste
but were easier to handle when using the
modelling paste.

FMM have recently introduced two brand


new cutters, Mummy and Baby Giraffe, and
the Hippopotamus set. Animal themes are a
very popular choice for children’s cakes at the
moment and not only do these designs look
lovely on the side of a baby’s birthday cake, We decided to try making a 3D standing hippo
but are also suitable for 2D cupcake toppers for the top of our smallest mini cake. We
and cookie designs. Both boxes conveniently cut out the shapes and left them to dry on a
include two different sizes made from high dusted surface. As we used modelling paste,
quality food grade plastic with a sharp but the shapes began to dry quite quickly so we
smooth edge. We decided to try these cutters were able to begin adding details such as the
for two gift sized mini cakes. teeth, eyes etc using an edible marker pen and
dusting colours.
The first thing we noticed when using these
cutters was the simplicity of the shapes and
the convenience of having two different sizes
to use. They felt very comfortable to use and
have a nice high quality and strong feel to the
plastic. They in no way feel flimsy or easily
breakable.

After assembling the two shapes together


with water and allowing a few minutes for
them to stick, we applied small hidden pieces
of sugarpaste behind the feet and stood up the
hippo as directed on the box.

Overall, you couldn’t ask for a more ideal,


more convenient set of cutters which are
Both boxes include detailed instructions not only great for children’s cakes or baby
on how to get the best results when using showers, but they’re also a fantastic high
the cutters. They mention using modelling quality, reliable product which gives great Hippo & Giraffe Cutters available from
paste for the best results; we tried this and results every time. www.fmmsugarcraft.com

WWW.CAKEMASTERSMAGAZINE.COM 27
ISSUE 56 | MAY 2017

Congratulations
Mr and Mrs Eddie & Tracy Spence
~7.4.17~
Best wishes from Rosie & The Cake Masters Magazine Team
28 MAGAZINE
Paint it! Buttercream
ISSUE 56 | MAY 2017

Pipe pretty 
buttercream 
Cake
flowers

Learn to 
paint on 
buttercream

Create a 
pretty mosaic 
design

WWW.CAKEMASTERSMAGAZINE.COM 29
ISSUE 56 | MAY 2017

Paint it!
Buttercream
Cake By Mali Kotuwella,
Chic & Sweet Cakes

Mali Kotuwella, the owner of Chic


& Sweet Cakes, is a self-taught cake
designer from Australia. Mali infuses
modern abstract art and fashion into
Difficulty Rating
her award-winning cake creations.
Buttercream is one of her favourite
cake decorating mediums.

Equipment Required

• 7” round 8” tall double • Paintbrushes


barrel cake • Paint palette
• 10” round white cake • 1 sheet of edible gold leaf
board • Coloured edible icing
• 7 cups crusting sheet strips: pink, golden
buttercream yellow, burgundy, black
• Tall metal scraper • Piping gel
• Gel food colours: pink, • Piping tips: no.127,
sky blue, golden yellow, no.125, no.80, no.9, no.1
violet, burgundy, white, • No.7 flower nail
orange, dusty rose, navy • Piping bags
blue • Baking paper squares
• Rose spirit • Flat baking tray

30 MAGAZINE
ISSUE 56 | MAY 2017

Step 1. 1 2a
Apply a crumb coat with the crusting
buttercream on the 7” round double
barrel cake and refrigerate for 10
minutes or until the crumb coat
is dry to the touch. Make sure the
buttercream is smooth by giving a
thorough mix with an electric mixer
just before using on the cake. Scrape
the excess buttercream off with the
metal scraper. Clean the scraper
between each scrape to avoid pulling
the buttercream off. Once smoothly
covered, refrigerate the cake for 10
minutes or until the frosting is dry to
the touch. 2b 2c
Steps 2a-d.
Prepare the gel colours by mixing
them on a painting palette. Using flat
brushes, paint diagonal strokes using
a variety of lengths of strokes and
alternating between colours. To blend
the colours together seamlessly, mix
a small amount of rose spirit with
the gel food colours and brush over
the coloured brush strokes you have
already painted onto the cake. Paint
the top of the cake with burgundy and
violet and finish with a thin coat of 2d 3a
white.
Steps 3a-d.
Tear the coloured icing sheets into
collage sized pieces. Use a brush
to apply the pieces using piping gel
sparingly across the lower portion of
the cake to create a collage. You can
be as creative as you like with the icing
sheet pieces; the more colourful the
better!

3b 3c

3d 4a

Steps 4a & b.
Using a small flat brush, lightly press
small portions of the edible gold leaf
on the cake. To ensure a smooth
application, take your time.

4b 5a

Steps 5a-d.
Combine all the coloured food
gels with buttercream and put into
separate piping bags.

WWW.CAKEMASTERSMAGAZINE.COM 31
ISSUE 56 | MAY 2017

5b 5c

You will need to change the tips on


your piping bag as follows:
Golden yellow: 127, 125, 80
Sky blue: 127, 125 5d 6a
Dusty rose: 127, 125
Navy blue: 80, 1
Violet: 80
Pink: 9

Steps 6a-e.
Take the flower nail and pipe a small
dollop of buttercream on it. Place on 6b 6c
a baking paper square and press on
the piped buttercream to secure it in
place.

Using golden yellow buttercream with


tip no.127, pipe three petals for the
first row. Find two gaps between petals
of the first row and pipe another two
petals covering the gaps to create a
second row.

Using golden yellow buttercream with 6d 6e


tip no.125, pipe one small petal facing
the two big petals on the second row.
Using golden yellow buttercream with
tip no.80, pipe two petals facing the
small petal on the second row.

Lastly, finish the flower using tip


no.1 to pipe small dots of navy blue
buttercream in the middle of the
flower and on the two big petals on
the second row.

6f 6g

Steps 7a-e
Repeat the process with sky blue, 7a 7b
dusty rose and violet and set all
flowers aside on a baking tray.
TIP: While you are making your
buttercream flowers, pop your cake in
the fridge to firm up.

32 MAGAZINE
ISSUE 56 | MAY 2017

7c 7d

Once you have made 12 flowers, place


them on a baking tray in the freezer for
10 minutes to firm.

Steps 8a-c.
Once the cake is out of the freezer, 7e 8a
pipe some leftover buttercream on the
top (and side if you want an overflow
of flowers) of your cake to make a
foundation for your piped flowers.

Steps 9a & b.
Press the buttercream flowers into the
buttercream foundation quickly so it
doesn’t set without them! Fill any gaps 8b 8c
by piping beads with pink buttercream
using tip no.9 to finish your cake with
a flourish.

For more information on Mali and her 
cakes, visit her Facebook page: 
www.facebook.com/chicandsweetcakes 

9a

9b

WWW.CAKEMASTERSMAGAZINE.COM 33
ISSUE 56 | MAY 2017

5
2
3
6

Cake
events
1. International Cake Show 2. New York Cake Show 3. 42nd Annual International Cake
Australia Pier 36 – Basketball City, Lower Exploration Societé Convention &
Brisbane Showgrounds, Brisbane Manhattan Show
12th-14th May 2017 10th-11th June 2017 Spokane, Washington
August 3 – 6, 2017
The Australian Cake Artists & Lisa Mansour is an award-winning
Decorators Association’s (ACADA) expert in cake decoration, and is The annual convention is the
aim is to showcase the incredible co-founder and co-owner of NY Cake highlight of the year for many ICES
cake artists they have within & Baking Supply, located in New members, attracting sugar artists
their country, to provide world York City. Lisa created the event from all over the world, featuring
class learning opportunities and with the intention of developing learning opportunities and cake
encouragement to emerging cake an outlet to foster growth within and sugar showcases. Three teams
artists (all levels) and to host the cake industry. Lisa believes will compete at this year’s Live Cake
Australia's inaugural (annual) strongly that every cake competition Challenge. The convention will offer
international standard cake show, a decorator enters is a learning learning opportunities for cake and
International Cake Show Australia. experience for the competitor; giving sugar enthusiasts that will include
them the opportunity to learn new both demonstrations and hands-on
Europe, the UK and USA have techniques and push themselves to classes by experts and celebrities in
hosted similar shows for years and think differently. As a result, when the field.
have offered ACADA overwhelming developing her cake show, it was For more information, visit:
support. Their shows are exceptional. essential that competitors have the www.icesconvention.org
It's now Australia's turn to SHINE ability to not only receive scores for
and appear as a permanent fixture on their work, but speak with the judges
the international cake event calendar. and request feedback, so they can
For more information, visit: learn for future competitions. For
www.acada.com.au more information, visit:
www.thenycakeshow.com

34 MAGAZINE
ISSUE 56 | MAY 2017

4. Cakeology 5. Confetti Fest Cake Show 6. The Americas Cake Fair Hosted
Cake Fest & Beyond October 5 – 8, 2017 by Satin Ice
World Trade Center, Mumbai Hilton Seattle Airport & Orange County Convention Center,
8th-10th September 2017 Conference Center, Seattle, WA Orlando, Florida
13th-15th October 2017
"Change is the only thing that does Confetti Fest Cake Show is designed
not change” – this adage seems to be to bring together top industry The Americas Cake Fair was the
the rule in cake decorating trends instructors and eager students first show of its kind – bringing
in India today. In a world where together in a fun weekend of everyday foodies, baking hobbyists,
recipes, consumer trends and brands showcasing the art of Cake, Cookies retail bakers, cake artists and the
constantly come into existence and and Candy. With over 30 Instructors professional pastry chef together for
go out of vogue in no time, Cakeology offering over 60 professional classes a jam-packed weekend celebration
2017 will dig into what is most popular this is a show packed weekend for of cake, chocolate and sugar art.
currently in India. Spread over three all! For more information, visit: With industry celebrity headliners, a
days, Cakeology will bring everyday www.confettifestcakeshow.com Sugar Arts Fashion Show showcasing
cake artists, sugar artists, bakers,
one of a kind edible couture,
chocolatiers, retail bakers, professional
hundreds of gorgeous competition
pastry chefs and foodies to celebrate
cakes and over 75 hands-on
the world of baking and the art of cake
classes and demonstrations, this
decorating. Cakeology today singularly
exciting weekend has something
stands tall for its comprehensiveness,
for everyone. Hosted by Satin Ice,
internationality and vastness of the
The Americas Cake Fair celebrated
industry spectrum it addresses. From
its inaugural show in September
the first year itself, the show has
2015. Thanks to an impressive
garnered huge popularity and shows
turnout of exhibitors, attendees,
potential in growth for the coming
and competitors, the first year was
editions.
hugely successful and we are now
For more information, visit:
looking forward to 2017!
www.cakeology.in
For more information, visit:
www.cakefair.com

WWW.CAKEMASTERSMAGAZINE.COM 35
ISSUE 56 | MAY 2017

Buttercream
Painted Poppies
By Katarzyna Koczorowska,
Katarzynka Sugar Art

Difficulty Rating

Katarzyna has been a


hobbyist decorator for three
years. Her main inspiration Equipment Required
for her work comes from • Wilton spatula no.8
flowers. Her biggest passion • Mini palette knife
is creating sugar flowers • Cake scraper
• Wilton food colours: Sky
because of how beautiful Blue, Yellow, Light Green,
they are in reality and in Black, Dark Green, Red
sugar.
36 MAGAZINE
ISSUE 56 | MAY 2017

Step 1. 1 2
Separate the buttercream and
mix the portions with the food
colouring.
Step 2.
First, spread dark green
buttercream on the bottom of the
cake. Then put yellow and finally,
use blue for the top of the cake.

Step 3.
Smooth the coloured buttercream 3 4a
with a scraper.
Steps 4a & 4b.
Pipe a small dot of red buttercream
around the cake to decide the
placement of the flowers. Use the
tip of a palette knife to spread the
red buttercream out to create the
head of the flower as shown in the
photo.

4b

Step 5.
Use the tip of the palette knife 5
to spread the yellow and green
buttercream. Fill in the spaces
between the poppies and add
texture with the palette knife.

WWW.CAKEMASTERSMAGAZINE.COM 37
ISSUE 56 | MAY 2017

Step 6. 6 7
Use your palette knife to spread
the blue buttercream for the sky.
Step 7.
Use dark red buttercream to add
dimension to the poppy petals.

Step 8.
Pipe a small black dot for the 8 9a
centre of the poppy and spread
using the tip of the palette knife.

Steps 9a & b.
Use lighter and darker variations
of the buttercream to add
highlights and shadow to your
cake.

9b
Step 10.
After the cake has been
refrigerated, level the cake’s edge
with a knife.

If you would like to know more about 
Katarzyna and her cakes, please visit: 
www.facebook.com/katarzynkaSugArt

10

38 MAGAZINE
ISSUE 56 | MAY 2017

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ISSUE 56 | MAY 2017

40 MAGAZINE COLLABORATION
ISSUE 56 | MAY 2017

ItalIan
Sugar Dream
A group of sugar
artists who are
exclusively from
Italy have come
together to create
pieces that reflect
Italy and all that
it is known for.
The collaboration
founder, Azzurra
Cuomo, tells us
more…
Tell us about your
collaboration
Italian Sugar Dream is the first
collaboration ever made in Italy
and composed exclusively of
Italian sugar artists. Though
it might seem quite hard to
believe, with so many amazing
collaborations taking place all
around the globe, Italy has never
had a chance to express fully with
one of its own... until now!

I’ve had the incredible chance to


be hosting my first collaboration
along with the partnership of
Global Sugar Artists Network’s
team, whose constant support
has been invaluable during all the
steps of this project.

What inspired you to do this


theme?
I guess deciding the theme has
been the easiest part. As I said
before, nothing even close to a
collaboration had been done in
Contributors: Le Delizie di Kicca and
Fashflower's Cakes WWW.CAKEMASTERSMAGAZINE.COM 41
ISSUE 56 | MAY 2017

Italy so far, so we wanted it to


be a sort of inauguration, a first
stone and a boost to open the way
to other future collaborations in
our beautiful country. I thought
what better way than starting
with a theme celebrating the
Italian art, icons, symbols,
music and everything that could
possibly scream ‘Italy’ in the
viewer’s mind. The collaboration
started with a little assignment
for all of the members, they had
to search for inspirations in
their hometown in order to have
different areas of our ‘Bel Paese’
represented in the collaboration.

Tell us about a few of the pieces


that have been made
When the first contributions
had started to come in, I was
in complete awe! I knew I had
the greatest team but this is a
case of reality going far beyond
expectations. I would dare to say
some of the pieces are well worth
a place in a fine art gallery. We
run from modern designs with
a piece inspired by Burri’s work
who is an Italian contemporary
artist, to a cake with a perfect
lifelike replica of the living
legend, Sofia Loren. We have
pieces replicating work from
the Renaissance with a multi-
layer version of the Lady with an
Ermine, to historically relevant
events such as the eruption in
Pompeii with a touching piece
which catches the intensity
of that very moment. The
collaboration is an actual gallery
full of little wonders.

How many members were in


your collaboration?
We were a group of 27 members,
gathering together from all over
Italy.

How did you decide on this


group of people?
As we wanted to showcase the
Italian talent in sugar art, we
carefully selected the most highly
gifted artists we have here in
Italy. These artists are known all
over the world for their unique
skills. Each one of them has been
an irreplaceable piece of the
puzzle, giving life to our Italian
Sugar Dream. We are the Italian
cake artist Dream Team!
Did anything go wrong during
the process?
Working with the greatest cake
artists in Italy has been a huge

42 MAGAZINE
ISSUE 56 | MAY 2017

Contributors: Barbie Lo Schiaccianoci and Il Mondo di Dorina


WWW.CAKEMASTERSMAGAZINE.COM 43
ISSUE 56 | MAY 2017

honour to me, it has been an


incredible source of inspiration
and chance for both artistic and
personal growth. Of course, all
the members involved have really
strong personalities. As a host,
I couldn’t be prouder of how
they’ve worked as a true team to
give their contribution, being the
engine and soul of this one of a
kind collaboration.

If you were to do it again, what


would you do differently?
I would do exactly what I did,
I truly would. It surely has
been a lot of hard work but the
experience was worth every
second.

If you were to do another


collaboration, how should
others get involved?
I’m often asked, “how can I take
part to a collaboration?”, “how
do I get invited?” And the thing
is, as long as we’re not dealing
with an open one, the best way
to get into a cake collaboration is
to show off your works anytime,
on any social medium, so you can
be easily noticed and considered
as a possible member. There’s so
much talent out there just waiting
for the world to see and I would
love to host a new one to involve
new artists and explore new
themes! Who knows... maybe a
new collaboration is already on
the way!
Find out more about the Italian Sugar
Dream collaboration at
www.facebook.com/
italiansugardreamcollaboration

Contributors: La Torta Perfetta and


Simone Lo Piccolo

44 MAGAZINE
ISSUE 56 | MAY 2017

YO U R
CAKE
HERE

Tag a photo of your Satin Ice work Tag a photo of your


for a chance to be featured in an Satin Ice work for a chance
upcoming Cake Masters magazine ad! to be featured in an upcoming
CAKE MASTERS magazine ad!

#lovesatinice
For terms & conditions or to view the gallery visit:
www.satinice.com/showsomelove

WWW.CAKEMASTERSMAGAZINE.COM 45
ISSUE 56 | MAY 2017

INTERVIEWS WITH

WINNERS

Karen Keaney
Roses & Bows Cakery
BEST IN SHOW

Award: Gold & 1st in Class, Best in Show
Category: Small Decorative Exhibit

"This is the story of Egbert and Monty.


Allow me to introduce you to Mr. Egbert
Humpty Dumpty and Mr. Monterey Jack, also
known as Egbert and Monty.
They are both retired now. Egbert has had
a few too many bumps on the head and
the scars to prove it! Monty is just too old
for all that running up and down the clock.
Since retiring, Egbert and Monty have been
researching Egbert's ancestry and the age
old conundrum keeps popping up, which
came first, the chicken or egg? In this piece,
Egbert has a eureka moment when he thinks
he has finally come to a conclusion... You'll
have to ask him what it is, as he wont tell
me! However, Monty is easily bribed with his
favourite cheese - you guessed it, Monterey
Jack!"

46 MAGAZINE
ISSUE 56 | MAY 2017

Cake International’s competition is internationally


recognised and regarded as the best cake
competition in the world! Here we showcase a
selection of the winners as they tell us about their
awards and inspiration behind their pieces.
For more information, visit:
www.cakeinternational.co.uk

WWW.CAKEMASTERSMAGAZINE.COM 47
ISSUE 56 | MAY 2017

Laura Dodimead - Life in Sugar Sylwia Anna Jozwiak 
Award: Gold Award: Silver
Category: Decorative Exhibit  Category: Wedding Cake 

"I wanted to create a decorative "This year was my first time


exhibit that was bold, bright and competing at Cake International.
varied with a range of techniques. My geometric cake was created
Wonder Woman was entirely made using mainly wafer paper and the
from modelling chocolate and stood technique used on the top tier is my
at almost 2ft' tall. The idea behind own invention. The idea of creating
my design was Wonder Woman a cake like this one came from my
zooming out of a comic to save the daughter who absolutely love maths
world. It's been 75 years of Wonder and geometric shapes."
Woman and was also International
Woman's Day so I wanted to
combine the two together to shout
out to all the hardworking strong
women everywhere."
Julie Rogerson 
Award: Gold
Category: Decorative Exhibit

"My piece is The White Walker King from


Game of Thrones. I decided to really push
myself, stepping out of my comfort zone,
as I normally make smaller models. The
rectangular blocks were all cut out by hand
and individually applied to the armour, taking
me two full days! I was so happy to receive
my first Gold and am already planning my
entry for November!"

Alyssa French 
Award: Silver, 3rd Place
Category: 10-12 Years 

"I love pancakes so I


decided to make a cake
that looked like a stack
of pancakes, complete
with fruit and syrup! I am
so happy with what the
judges thought of my entry
and I am planning my next
one already!"

48 MAGAZINE
ISSUE 56 | MAY 2017

Enrique Rojas - Have+Some+Cake
Award: Silver INTERVIEWS WITH

WINNERS
Category: Wedding Cake

"The piece is a contemporary take on wedding


cakes, mixing very modern elements: the elevated
geometric bottom tier with curvy handmade legs
sitting on a gold base, a more classical top tier with
hand piped royal icing flowers, and a bare mid tier
from which ivy leaves, sage and long leaves spring out
for a fresh and very current look."

Lilly Lofthouse 
Award: Gold, 1st Place
Category: 13-16 Birthday Cakes

"I am 13 years old, and this is


my peacock inspired shoe cake. I
decided to use this as my design as
I love peacocks and I love making
shoes. My mum makes a lot of
sugar shoes and I pick up a lot of
techniques from her."

Jennifer Lofthouse 
Award: Gold, 3rd Place
Category: Wedding Cake

"I entered the wedding cake


category for the first time and
fancied the challenge. I love to
make bags and shoes when cake
decorating, so I decided to do
them for my competition entry. I
took inspiration from the phrase,
"something old something new". I
was totally shocked and thrilled that
I received Gold and 3rd place!"

WWW.CAKEMASTERSMAGAZINE.COM 49
ISSUE 56 | MAY 2017

Ben Cullen - The Bake King Cakecrafts
Award: Gold
Category: Decorative Exhibit 

"'Sweet tooth' is a result of my


imagination. He is a tough looking
guy with a less than happy expression
and so he wouldn't generally fit
the stereotype of someone with
an interest in cake. However, as his
tattoos portray, he is very much a part
of the cake world!"

50 MAGAZINE
Karolina Andreasova
Award: Gold, 1st Place
Category: Pushing the Boundaries

"Enigma (Emotion) is a chocolate sculpture built on basic


structure and RKT, with fondant, rice paper and royal icing
accents. My intention was to depict female feeling of fire
inside of her. To emphasise this, I incorporated elements of
fire and earth and used lights fading in and out. The sculpture
is inspired by recent digital art by Jaime Ibarra based around
Oshun, African godess of love, which I used with the author and
Mireia Ferreres & Fran Fernández
model's permission. I entirely enjoyed the creative process and
Award: Gold
to receive an award at such a prestigious competition is a huge
Category: Pushing the Boundaries
honour, thank you Cake International!"
"The name of our competition piece is 'Work like a
captain, play like a pirate'. We travelled from Spain to
UK to enter the competition. The parrot and pirate's
face are made with white modelling chocolate. We
used sugarpaste for the body, the hat and the helm of
the ship."

For more information about


Cake International, visit:
www.cakeinternational.co.uk

Next Show:
2-5th November 2017
Birmingham NEC
ISSUE 56 | MAY 2017

52 MAGAZINE
Buttercream
ISSUE 56 | MAY 2017

Petals Dress
By Neetha Syam,
Buttercream Petals

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ISSUE 56 | MAY 2017

Buttercream
Petals Dress By Neetha Syam,
Buttercream Petals

Neetha Syam is a self-taught cake artist who specialises


in buttercream floral cakes. She is the founder of
Buttercream Petals, a cake decorating school based
in London and Midlands, where she hosts a variety of
classes on how to master the techniques of buttercream
art. Neetha loves to design cakes that reflect the endless
beauty of nature.

Difficulty Rating

Equipment Required
• Piping bags
• Cocktail stick (Tooth pick)
• Scissors
• Palette painting knives
• Wilton Nozzles (352, 103, 224) and PME
Nozzles (32R)
• Flower nail
• Cake scraper
• Wilton gel colours in Black, Light Pink Rosa,
Ivory Marfil, Brown Marron, Leaf Green,
• Buttercream
• Palette Knife
• Greaseproof paper

54 MAGAZINE
ISSUE 56 | MAY 2017
Steps 1a & b.
Crumb coat the cake using the palette knife 1a 1b
and let it rest for a minimum of an hour. Cover
the cake with an even layer of buttercream and
smooth using the cake scraper.

Steps 2a & b.
Trace your chosen image onto a sheet of
greaseproof paper and cut it out. 2a 2b
Place the cut out design on the cake and using a
cocktail stick, trace this onto the cake.

Step 3.
Using buttercream in piping bags with a hole 3 4a
cut at the tip, pipe a border along the traced
design - black for hair, half ivory and half white
for the backside of the lady, dark pink for the
dress. Use a painter’s palette knife to smooth
the buttercream.

Steps 4a & b.
Using light pink buttercream in a piping bag with
Wilton nozzle no.224, pipe some drop flowers
on the skirt.

Step 5. 4b 5
Using ivory and dark brown buttercream in
piping bags with a small hole cut at the end, pipe
wavy lines overlapping each other to resemble
branches or twigs.

Steps 6a-c. 6a 6b
Take the flower nail and stick a piece of square
greaseproof paper on top of it with some
buttercream. Using two tone buttercream
created by filling a piping bag with half pink and
half white buttercream and a Wilton no.103
nozzle in it, pipe some simple flowers.

Position the nozzle at a 30-degree angle, the


wider end touching the middle of the flower nail
and the narrow end facing upwards. Apply even
pressure to release a fan shaped petal. Continue
and pipe more petals, keeping the wider end at
the same middle point and rotating the flower
nail.

Arrange the piped blooms on a tray and using 6c 7


the piping bag with white buttercream, pipe
small dots in the middle of the blooms to create
the centre of the flower. Put this in the freezer
for 10 minutes to set. You will need a total of
20-25 flowers for this project.
Step 7.
Using black buttercream in a piping bag with a
small hole cut at the end, pipe strands of hair to
cover the whole of the head.

WWW.CAKEMASTERSMAGAZINE.COM 55
ISSUE 56 | MAY 2017
Step 8.
Using green buttercream with a Wilton no.352 8 9
nozzle, pipe small leaves on the branches.
Place the nozzle at a 30-degree angle and apply
firm pressure to release a good amount of
buttercream, forming the base of the leaf. Gently
pull away decreasing the pressure to create a
neat tapered end.

Step 9.
Using a pair of scissors, transfer the frozen
blooms onto the skirt and the branches on top
of the piped leaves.

Steps 10a & b.


Pipe more drop flowers using light pink
buttercream with Wilton no.224 nozzle to
fill any gaps. Pipe small dots using dark pink 10a 10b
buttercream to create the details of the dress.

Steps 11a & b.


To pipe the chair, place the piping bag with light
brown buttercream and PME no.32R nozzle at
a 90-degree angle and pipe 2mm long strips
overlapping each other.
Step 12.
Finish off by piping some petals as if falling
from the branches, some additional leaves/
drop flowers in any gaps and a border around
the bottom of the cake. Here we have used the
drop flower (light pink buttercream with Wilton
no.224 nozzle).
11a 11b

TOP TIP
You can use a
cocktail stick to
remove any piping
mishaps and also for
shaping any petals/
leaves.
12

If you would like to know more about


Neetha and her creations, visit:
www.facebook.com/buttercreampetals
www.buttercreampetals.com
Photographer Credit: Anand Ramachandran

56 MAGAZINE
Manuela Taddeo
Taddeo
ISSUE 56 | MAY 2017

by Monia
CAKE by
CAKE Cuomo ·· Barbara
Monia Cuomo Borghi ·· Serena
Barbara Borghi Marzollo ·· Manuela
Serena Marzollo
Why
Why all
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Cake Designers
Designers love
love Saracino
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ItItquickly
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WWW.CAKEMASTERSMAGAZINE.COM 57
Made
MadeininItaly
Italy
Butter
ISSUE 56 | MAY 2017

58 MAGAZINE
cream
ISSUE 56 | MAY 2017

101
There are many types of buttercream;
they all look, taste and behave
differently. Not all buttercreams are
created equal and some are harder to
make than others! Here is a buttercream
break down of the most commonly used: SARAH SIBLEY

Simple buttercream or
American buttercream
This is probably the most commonly used type of buttercream and is
by far the easiest to make as it is made simply by mixing 2:1 of icing
sugar: butter and adding a splash of milk or liquid if needed. This type
of buttercream is very sweet and can easily be flavoured, coloured and
piped, developing a slight crust which makes it perfect for crumb coating
and cupcake swirls. However, as it has such a high butter content, it is
very hard to get this type of buttercream white in colour. There are a
couple of ways that you can achieve virtually white simple buttercream
though. The first is by using a light coloured butter and beating it for
an extra long time before adding the sugar. Most cake makers swear by
Lurpak and believe that it produces the palest buttercream, but I have
also managed to achieve similar results with other brands by beating Sarah taught herself how to bake
it for ages as well. The second way to achieve white buttercream is by and decorate cakes towards the
adding a tiny amount of purple colouring. Now when I say tiny amount, I
do mean a tiny amount. The purple neutralises the yellow and it will get
end of 2012 as she was looking
to a virtually white shade before it starts to go purple. But it is a fine line for a way to make money working
so it’s important to add it a dot at a time and mix it thoroughly between. from home when her kids were
I find that a mixture of these methods usually works for me. Some younger. She set up a small home
people suggest using Trex/shortening instead of butter to reduce the cake making business called
yellow, but trust me, that is not something you want to do as it leaves a
horrible greasy aftertaste in your mouth and is likely to ruin your cake!
Fantasy Fondant. Within a few
months of making cakes, she had
started entering competitions
French Buttercream and has won numerous awards
including two Gold awards and a
French buttercream is shiny, light and fluffy and like IMBC, it is made third place at Cake International.
by heating sugar syrup until it reaches soft ball stage, but rather than
Sarah writes a baking column
using egg whites, it is instead whipped into beaten egg yolks and soft
butter. So it’s tricky to make and although it does have a delicious, in her local newspaper,
creamy, rich flavour which makes it great for use as a filling, it doesn’t demonstrates at cake shows and
pipe very well or work well under fondant or in warm conditions, is also working on her first book.
therefore probably the least versatile.

WWW.CAKEMASTERSMAGAZINE.COM 59
ISSUE 56 | MAY 2017

Italian Meringue Buttercream Swiss Meringue Buttercream


Italian meringue buttercream is very similar to SMBC Swiss meringue buttercream is very smooth, glossy and
in looks and taste, but it is slightly more stable in warm light in colour, but is a bit more complex to make than
conditions and is even trickier to make. It is made by simple buttercream. It is made by heating egg whites
making a boiling sugar syrup and then when it reaches and sugar together over boiling water. The mixture is
soft-ball stage, pouring it over beaten egg whites to then whipped to stiff peaks before adding chilled butter
create a meringue before adding butter. If a recipe a cube at a time and beating until combined. It is often
refers to ‘soft ball stage’, it means that when a drop of used for wedding cakes and cupcakes due to its light
the sugar syrup is dropped into cold water, it forms a colour and decedent creamy texture. However, SMBC
soft ball which when taken out of the water, will flatten doesn’t fare particularly well in warm conditions, so it
in your hand after a few seconds. can be tricky to work with in the middle of the summer.

If you would like to know more about Sarah and her cakes, please visit:
www.facebook.com/bakewithsarah1 or www.bakewithsarah.com
“It’s important to maintain "If like me, you hate
a constant and even pressure
on the piping bag to ensure Sarah crumbcoating, invest in a cake
scraper to help you achieve a
your swirls have a nice even
thickness and flow to them.” Sibleys perfect, smooth, even finish.
There are a number of them
on the market now including
“When piping petals BUTTERCREAM the Pro Froster, one by Evil

Top
and delicate shapes with but- Cake Genius and one by Zee
tercream, ensure your but- Chik Designs. I have the Zee
tercream is a slightly stiffer Chik one and it’s brilliant! It’s

Tips!
consistency than you would saved me loads of time and
normally use for things such hassle. Simply place your rough
as swirls so that the petals hold iced cake on a turntable, set
their shape and stay in place the height of the scraper so
better.” that it fits snugly to the cake,
then with one hand on the
“I always use fondant icing
scraper, gently start turning the
sugar in my simple buttercream
turntable and the scraper will
rather than regular icing sugar
do all of the work for you!"
for a number of reasons. It’s not
as sweet as regular icing sugar, “Always hold the tip
it sets slightly harder which slightly above the cake so
means it works brilliantly as that you are dropping the
a crumb coat, especially on buttercream down onto it
carved cakes, it fares better in rather than dragging your tip
heat and it doesn’t create a huge through it."
dust cloud like regular icing
sugar either!” “Always remove any large
air bubbles before piping or
“To make filling your when the air bubble reaches
piping bag easier, stand the bag the tip it will ‘fart’ all over
in a pint glass and then roll the your cake and ruin your
top of the bag down over the nice smooth flow. You can
sides of the glass. This will keep remove air bubbles by gently
the bag fully open and help manipulating the buttercream
prevent air bubbles and in the piping bag with your
a sticky mess.” fingers.”

60 MAGAZINE
ISSUE 56 | MAY 2017

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ISSUE 56 | MAY 2017

62 MAGAZINE
ISSUE 56 | MAY 2017

Succulents Cake By Valeri & Christina,


Queen of Hearts Couture Cakes

Queen of Hearts Couture Cakes is a


London based company founded by
two best friends, Valeri and Christina,
who share the same passion. From that
‘sweet accident’ when they discovered
their talents, the duo never stopped
believing in the power of buttercream
since; they have persevered and
continuously innovated. They are
the proud authors of best-selling
buttercream books, The Contemporary
Buttercream Bible, 100 Buttercream
Flowers and Buttercream One Tier
Wonders.

Difficulty Rating

Equipment Required
• 6x4”cake Buttercream:
• Parchment paper 800g of light grey tinted buttercream
• Scissors using Sugarflair Black
• Cake scraper 300g of dark grey tinted buttercream
• Angled palette knife using Sugarflair Black
• Piping bags 250g of yellow tinted buttercream
• Flower nail lifter and holder using Sugarflair Autumn Leaf
(optional) 500g of dark green using Sugarflair
• Cake board Spruce Green
• Queen of Hearts Cake Cloth 100g of pink buttercream using
• Scissors Sugarflair Claret
• Digestive or shortbread biscuits 300g of light green tinted buttercream
• Wilton Piping Nozzles: no.102, using Sugarflair Gooseberry
no.103, no.150, star nozzle no.21, 100g of dark pink tinted buttercream
round nozzle no.8, optional writing using Sugarflair Dusky Pink
nozzle no.2 or no.3 WWW.CAKEMASTERSMAGAZINE.COM 63
ISSUE 56 | MAY 2017

To Cover and Smooth the Cake 1a 1b


Steps 1a-d.
Stack the cake and apply the crumb
coat.

Using the light grey tinted


buttercream, cover the cake with the
final layer and spread evenly with the
angled palette knife. Use the cake
scraper to even out the thickness of
the buttercream and to be able to 1c 1d
remove any excess.

Air dry the cake at room temperature


to allow it to crust for 5-10 minutes.
Place the Queen of Hearts Cake Cloth
on the surface of the cake and rub
gently using your fingers to flatten the
textures and smoothen the surface.

Use the cake scraper on top of the


cloth to make it perfectly smooth. 2a 2b

To Create Stripe Detail

Steps 2a-i.
Cut some parchment paper with the
same circumference of the covered
cake but slightly more than the height
of the cake. Keep on folding it in halves
until you get the desired even size. Cut
the stripes nice and even. Stick one 2c 2d
piece on the side of the cake. Using
another piece, measure the distance
between panels. Repeat the same
process until you get to the end of
the cake. Using the dark grey tinted
buttercream, cover the parts that
don’t have parchment paper. Spread
the dark grey buttercream evenly
using the palette knife. Let the dark
grey buttercream crust and smooth
the surface of the cake using a small 2e 2f
piece of Queen of Hearts Cake Cloth.
Gently peel off the parchment paper
throughout the cake to reveal the
stripes. Apply the top border using
Wilton no.21 star nozzle and a zigzag
motion. Pipe a bead border on the
bottom of the cake using a plain piping
bag by squeezing to create a bead
then pulling away as you release the
pressure.
2g 2h

64 MAGAZINE
ISSUE 56 | MAY 2017

To Make a Cactus 2i 3a
Steps 3a-l.
Pipe a small amount of buttercream
on the flower nail. Stick the parchment
paper square on to the flower nail.
Pipe a mound of buttercream for the
base.

Fill the piping bag with the dark green


tinted buttercream and Wilton no.102 3b 3c
nozzle.

Position the wide end of the nozzle at


the bottom and wide end touching the
mound.
Continuously squeeze the piping bag
with even pressure towards the top.

Repeat the same process until the


whole mound is covered. Make sure
that there will be no spaces. 3d 3e
Use scissors to trim the top of the
mound to create a flat surface for the
small flower. Fill a thin piping bag with
a regular buttercream and cut a tiny
hole.

Use this to pipe tiny dots on the sides


of the cactus. Using the pink tinted
buttercream and Wilton no.103 nozzle,
position the wide end of the nozzle 3f 3g
to the top centre and give it a good
squeeze until the buttercream creates
a fan shaped petal.

Repeat the same process to create


a small five petal flower. Pipe small
dots for the centre using yellow tinted
buttercream. Use a flower lifter (or
normal scissors) to transfer the flower
to a board.
3h 3i

3j 3k

WWW.CAKEMASTERSMAGAZINE.COM 65
ISSUE 56 | MAY 2017

To Make the Belly Buttons 3i 4a


Steps 4a-c.
Pipe a mound of buttercream. Fill
the thin piping bag with the yellow
tinted buttercream and cut a tiny hole.
Pipe small dots all around the mound
starting from the bottom. Repeat the
same process until you fill the whole
mound.

4b 4c

To Make the Succulents 5a 5b

Steps 5a-i.
Put the green and dark pink tinted
buttercream in separate piping bags
and Wilton no.150 nozzle on a plain
piping bag ready. Cut the tip of the
piping bag and pipe dark pink on one
side of the piping bag to create a
stripe. Pipe and fill the bag with the
green tinted buttercream. Squeeze 5c 5d
the piping bag and adjust the nozzle
by turning if necessary to determine
thickness of the stripe. Pipe a mound
of buttercream for the base. Using
a Wilton no.150 nozzle, hold your
bag vertically with the pink stripe
positioned on top. With the nozzle
slightly tilted in, give it a good squeeze
while you are turning the flower nail
counter clockwise to create the centre.
With the nozzle slightly tilted inwards, 5e 5f
position it vertically then continuously
squeeze as you move your hand
around the bud, making a small arched
petal. Repeat the same process to pipe
the next petals. Make sure to push
each petal towards the other so that
it won’t drop or create space between
petals. As the petals progress, hold
the nozzle upright and create longer
petals. For the last few petals, tilt the
nozzle slightly outwards to change the 5g 5h
angle of the petals.

66 MAGAZINE
ISSUE 56 | MAY 2017

To Decorate the Cake 5i 6a


Steps 6a-i.
Freeze the floral elements for 10-15
mins or until hard. Place digestive or
shortbread biscuits in a piping bag.
Crush and pulverise with a tenderiser,
rolling pin or anything solid. Start
positioning the elements and make
sure to pipe a blob of buttercream to
stick them to the cake. When placing
the succulent, use toothpicks and poke 6b 6c
both sides to press and position rather
than holding so it will not melt. Place
the rest of the elements throughout
the cake and even on the cake stand/
board.

Pipe some spiky succulents to fill the


gaps between the other elements
using Wilton no.8 round nozzle by
continuously squeezing the piping bag
as you slowly pull it away - don’t forget 6d 6e
to stop squeezing when you reach the
length you desire.

Cut the tip of the piping bag with the


crushed biscuits and apply to some
spaces to create the sand effect.

If you would like to know more about


Valeria and Christina and their cakes, visit:
www.queenofheartscouturecakes.com

6f 6g

6h 6i

WWW.CAKEMASTERSMAGAZINE.COM 67
68
STYLIZED FAIRY TALES COLLABORATION
ISSUE 56 | MAY 2017

MAGAZINE
Stylized
ISSUE 56 | MAY 2017

F
airy
Tales
COLLABORATION

Stylized Fairy Tales is


an international cake
collaboration of 20 cake
artists who create cakes
inspired by fairy tales with
their own unique, personal
twist. From steampunk to
classic, the cake artists have
taken well-known fairy
tales and combined them
with a range of personal
influences to create exciting
new pieces. The organiser,
Linasari, talks to us about
the collaboration.

Tell us about your collaboration


Our collaboration was
created because we wanted to
celebrate 'Tell a Fairy Tale Day'. We
wanted to put our own style onto
well-known stories using the sugar
medium.

What inspired you to do this


theme?
I was inspired by the theme of
fairy tales because we always
hear about so many famous fairy
tales. We love them when we are
children, so I thought it was a great
idea to express our own styles and
imaginations through cake.
Contributors: Veena Azmanov and Sweetlin WWW.CAKEMASTERSMAGAZINE.COM 69
ISSUE 56 | MAY 2017

Tell us about a few of the pieces that


have been made
There are so many beautiful pieces
that were made by our cake artists.
Influences include steampunk, gothic,
punk and even classic style to express
the fairy tale story based on their
imagination. It wasn’t an easy task but
they really have created amazing and
unique pieces.

How many members were in your


collaboration?
There are 20 members in the
collaboration and they are from all over
the world.

How did you decide on this group of


people?
I reached out to artists that I liked the
work of and invited them to join the
collaboration.

Did anything go wrong during the


process?
Nothing went wrong during the
process; everybody could finish their
pieces beautifully.

If you were to do it again, what would


you do differently?
If I do it again, probably I will
invite more members to join the
collaboration, so there will be more
stories to create and experience.

For more information and to view


pictures on the Stylized Fairy Tales
Collaboration, visit
www.facebook.com/stylizedfairytales

Contributors: Cecile Beaud, Sweet Creations Cakes, Sweet


Janis and Pauline Bakes The Cake!

70 MAGAZINE
ISSUE 56 | MAY 2017

WWW.CAKEMASTERSMAGAZINE.COM 71
ISSUE 56 | MAY 2017

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72 MAGAZINE
Buttercream
ISSUE 56 | MAY 2017

Bouquet
By Darlene Abarquez,
Make Fabulous Cakes

Darlene is a self-taught cake decorator


who discovered the world of cake
decorating in 1997. In 2008, she created
her blog, Make Fabulous Cakes, where
she shares her cake adventures creating
tutorials, sharing recipes and more. She
likes to dabble in different mediums
of cake decorating and loves making
buttercream flowers. She also has an
online cake decorating school. She is
currently based in Montreal, Quebec,
Canada.
Difficulty Rating

Equipment Required
• Italian meringue buttercream • Pastry tip no.7 for buds
• Pastry bags • Pastry tip no.12 for stems
• Couplers • Pastry tip no.234 for flower centre
• Flower nail • Wilton gel colours: Golden Yellow,
• Pastry tip no.104 for roses, blossoms Moss Green
and ribbon roses • AmeriColor: Dusty Rose, Teal
• Pastry tip no.79 for chrysanthemums • Styrofoam
• Pastry tip no.2 for flower centres • Cake board
• Pastry tip no.352 for leaves • Wax paper squares about 2x2“

WWW.CAKEMASTERSMAGAZINE.COM 73
ISSUE 56 | MAY 2017
For the Rose:
Steps 1a & b. 1a 1b
Attach a square of wax paper on the flower
nail with a dab of buttercream. Using tip
no.104 and pink buttercream, start by
piping the base of the rose. Hold the pastry
tip parallel to the flower nail and pipe a
cone shaped mound of buttercream in the
centre of the nail. Build up the base by
using heavy pressure at first, then gradually
raise the tip and release the pressure at the
same time. Stop when it is about ½-¾” high
and lift away.

Steps 2a & b.
Next, make the rose’s centre wrap. Start 2a 2b
behind the mound and place the tip with
the narrow end pointed up and slightly
higher than the mound, the wide end on
the bottom should be touching the mound.
Apply some pressure on the bag and rotate
the nail at the same time. Pipe a ribbon
of icing all around the tip of the mound.
When it reaches the starting point, bring
the tip down, release the pressure and lift
away.

Steps 3a-c.
Pipe two petals around the centre wrap, 3a 3b
the petals are like little overlapping
rainbows. Start on the end of the centre
wrap, overlapping slightly. Use a slight up
and down motion while slowly rotating the
nail at the same time, creating an inverted
U shape for each petal.

3c 4a
Steps 4a & b.
For the next row of petals, pipe three
overlapping petals using the same process.

Step 5.
Pipe the next row of five petals as previous 4b 5
process.

Step 6. 6 7a
Carefully transfer the rose onto a cake
board by pulling a corner of the wax paper
and sliding it onto the board. Make five
to six more roses. Place the roses in the
freezer until well chilled and hard.

74 MAGAZINE
ISSUE 56 | MAY 2017
Steps 7a-e.
Once the roses are well chilled, place them 7b 7c
on the cupcake. Starting in the centre
of the cupcake, pipe a small mound of
buttercream. Take a rose, peel off the wax
paper and place it on top of the mound
you just piped. Alternatively, you can also
pipe the buttercream under the rose and
place it directly on the cupcake. Fill the
cupcake with the roses. One cupcake will
take about six or seven roses.

7d 7e

Step 8.
Using tip no.352, pipe leaves in the spaces
between the roses. To pipe the leaves, use 8 9a
heavy pressure to build up the base, then
pull the tip up and release the pressure.
Stop squeezing and lift away.

For the Blossoms:


Steps 9a-d.
Attach a square of wax paper on the flower
nail with a bit of buttercream. Using tip
no.104, place the tip almost flat with the
wide end touching the centre of the nail 9b 9c
and the narrow end slightly raised. Pipe a
petal starting from the centre. Fan it out,
bring it back to the centre, then release the
pressure. Repeat four more times, tucking
each petal slightly underneath the previous
petal.

Step 10. 9d 10
Finish with three dots in the centre of the
flower using tip no.2. Carefully take the
flower off the nail by pulling the wax paper
and sliding it on the board or tray. Place
the flowers in the freezer until hard to the
touch.

Steps 11a-d. 11a 11b


To assemble the cupcake, starting on one
side of the cupcake, pipe a small mound of
buttercream and place a chilled blossom on
top of it. Repeat all around the outer side
of the cupcake, then on the inside. Slightly
overlap the flowers to make it look fuller.

WWW.CAKEMASTERSMAGAZINE.COM 75
ISSUE 56 | MAY 2017

11c 11d

For the Chrysanthemums: 12a 12b


Steps 12a-c.
For the chrysanthemum flower, use tip
no.79 and the teal buttercream. Attach
a square of wax paper on the flower nail
with a bit of buttercream. Hold the bag at
a 90-degree angle and pipe the base in the
centre of the flower nail about ½” high.
Still holding the bag on the same angle,
with the tip touching the nail, pipe the first
row of petals to cover the base.

Step 13.
You can change up the colour of the flower 12c 13
by transferring the tip to another pastry
bag, in this case, to white buttercream.
This way, the petals will progressively
change to the second colour as you pipe
along. This creates a more natural look to
the flower.

Steps 14a & b.


Continue piping the petals, making sure
that the petals are attached and supported
by the petals in front of it. With every row,
let the flower open up a bit at a time by
changing the angle of the tip, pulling it 14a 14b
more towards the outside of the flower.
Pipe about four rows of petals or until you
reach the desired size. Place the finished
flower on a board. Make two more
chrysanthemums. Place in the freezer to
chill.

Steps 15a-c.
To assemble the cupcake, take the chilled
chrysanthemum and place it on one side
of the cupcake. Tilt the flower to about
45 degrees and pipe some buttercream
underneath to hold the flower in
place. Do the same with the other two 15a 15b
chrysanthemums.

Step 16.
Finish the cupcake by piping leaves on the
spaces between the flowers using leaf tip
no.352.
15c 16

76 MAGAZINE
ISSUE 56 | MAY 2017
For the Ribbon Rose
17 18a
Step 17.
Pipe the centre of the ribbon rose using
tip no.234 placed at a 90 degree angle on
the flower nail. Start pressing with heavy
pressure while lifting the bag up, then
release the pressure and lift away. You
can also use a small round tip like no.7 to
individually pipe the stamens into a small
cluster in the middle of the flower nail. The
centre should be about ½” high.
Steps 18a-c.
Using tip no.104, cover the centre with a
ribbon of buttercream. As opposed to the
classic rose where the tip is moving up and
down, the wide end of the tip is always 18b 18c
touching the nail, the tip is always set
straight and not angling out as the flower
get bigger. Pipe until the flower is about 1”
in diameter.
Carefully slide the ribbon rose on the board
and make five to six more ribbon roses.
Chill the flowers.

Steps 19a & b. 19a 19b


To assemble the cupcake, attach the flower
to the cupcake with some buttercream.
Start from the centre and move on to the
sides.

Step 20.
Pipe leaves using tip no.352 in the spaces 20 21
between the flowers.
For the Zinnia:
Step 21.
For the zinnia flower, pipe directly on
the cupcake. Using tip no.104 and yellow
buttercream, pipe a circle along the outside
edge of the cupcake; this will help elevate
the petals for a fuller look. The narrow
part of the tip is always facing outside the
cupcake.

Steps 22a & b. 22a 22b


With tip no.104 pretty much flat on the
cupcake, pipe an inverted U on top of the
circle. Repeat all around the circle.

Steps 23a & b.


Pipe another circle on the inner side of the 23a 23b
previous row. Pipe another row of petals
on top of the circle, this time making the
petals a bit tighter.

WWW.CAKEMASTERSMAGAZINE.COM 77
ISSUE 56 | MAY 2017

Steps 24a & b. 24a 24b


Change the buttercream to white and the
angle of the tip to about 45 degrees. Pipe
another row of petals slightly overlapping
the previous row. Pipe another row of
petals inside the previous one.

Steps 25a & b. 25a 25b


Pipe a large dot in the centre of the flower
using tip no.2. Pipe smaller dots along the
outside of the bigger dot.

Assembling the Cupcake Bouquet 26 27


Step 26.
Now that the individual flower cupcakes
are done, assemble the bouquet. Place the
cupcakes on the cake board or any desired
surface, like a long platter or pan.
Place the cupcakes as close together as
possible; it is ok if they touch each other.
Step 27.
Cover up the spaces between the cupcakes
by piping leaves using tip no.352.
Steps 28a & b.
Using tip no.7, pipe little flower buds using
heavy pressure and letting the buttercream 28a
build up. Pipe them in clusters near the 28b
bases of the leaves or even on the flowers.
Using tip no.2 and one of the colours used
for the flowers, place the tip slightly inside
the bud. Squeeze the bag until you start
seeing the other colour.
Step 29.
To make the stem of the flowers, use
tip no.12 and pipe a straight line of
buttercream from the centre of the
bouquet down to the desired length of the
stem. Repeat a few more times.
Step 30
Create a ribbon that ties the stem together 29
using tip no.104.

If you would like to know more about


Darlene and her cakes, visit:
www.make-fabulous-cakes.com or
www.facebook.com/makefabulouscakes

30

78 MAGAZINE
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competitions + much more!

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ISSUE 56 | MAY 2017

Social Snippets
Join the conversation!
Ruth Rickey
Ruth is an ICES Certified Master
Sugar Artist who has appeared on
Wedding Cake Wars, TLC’s Ultimate Whether it’s on Facebook, Twitter or Instagram, we see some
Cake Off as well as three specials amazing stuff online. Here’s this month’s round up…
on Food Network.

I had a nine year old girl in my


class last weekend. She also took
classes with Sidney Galpern and
Food Network Champ, Bronwen
Weber. When the teachers gathered
for a drink later, we all talked about
this pint-sized sugar artist.

We each thought she was amazing. We love how Elisabete Caseiro’s smart watch
While she did have a natural talent cake is constructed and how it is perfectly
for sugar art, what drew each of us poised on the base.
to her was her uninhibited sense of
adventure for each class. She didn’t
walk in thinking she wasn’t as good
as the others in the room. She
didn’t walk in trying to prove that
she was better than anyone else.
She didn’t tell herself that her work
wasn’t up to par.
We love this antique clock wedding cake
On the contrary, she came into
made by Amy from Amy’s Heavenly
each class with an open mind Cakes, the wood detail is so realistic
and the belief that sugar is fun. and is the perfect design for a 1920s
And she created some of our wedding.
favourite pieces that day. Were
they technically as good as the
adults? Maybe not always, but
she put her whole heart into every
piece. She didn’t second guess her We love how lifelike the coral is on Sylwia’s
under the sea wedding cake. Beach wedding
choices.
anyone? She won Best in Show in the Irish
Sugarcraft Show and we can see why!
When was the last time you
looked at sugar as if it was still
new to you? Would you try more
things? Would you be more
brave? Shouldn’t we all try to find
that child inside of us that first fell in
love with cake decorating? I know
that after my weekend with this
sweet girl, I’m going to embrace my
inner child and play a little more. I
hope you will too!
Louise’s 3D book cake for her niece
For more information, visit:
has really brought the story to life.
www.ruthrickey.com We love the model of her niece
www.sugargypsy.com surrounded by the books she loves.
Alyssa shared this tiger cake for her son’s
safari themed birthday party on Facebook. We
think the sculpting and the finish is amazing!

82 MAGAZINE
Join the conversation…
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www.facebook.com/cakemasters - Follow us on Instagram @cakemasters
AUGUST 3 – 6, 2017
ISSUE 56 | MAY 2017

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