Cake_Masters_-_October_2020

ISSUE 97 | OCTOBER 2020

Lydia, a wife and mum to two by her grandmother (her OG of
young boys, has been creating cookies!). This past year, her work
sugar cookies for the past four has been featured in magazines
including Cake Masters February
years and is completely self- 2020 issue. She also teaches her
taught. She has developed her style of decorating in demos and
skills through trial and error while
experimenting with various styles hands-on classes in her local
and techniques, most notably community. She currently resides in

textures and airbrushing. Montreal, Canada.
Her love of cookies is inspired

Equipment Required • Palette knife • Assorted fall moulds
• Spatula • Skull mould
• Fondant: brown, black, yellow, green, • Flexible scraper
red, orange, grey • Dresden tool Difficulty Rating
• Brushes
• Roxy & Rich Fondusts: Chocolate • Cornstarch
Brown, Lemon Yellow, Orange, Maple • Edible glue
Leaf Green, Super Black • Haunted house stencil
• Burlap texture roller
• Roxy & Rich Hybrid Petal Dusts: Dove • Royal icing
Grey, Chestnut • FMM Picket Fence Cutter
• Katy Sue Designs silicone moulds: The
• Ann Clark Cookie Cutters: Snowglobe,
Oval Plaque Bat, Little Tree Silhouette, Stone, Wood
Panel, Maple Leaves
• Sweet Sticks Green Edible Art
Decorative Paint

• AmeriColor Super Red AmeriMist
• Airbrush
• Rolling pin

Step 1a. 1a 1b
Roll out yellow fondant and texture with 1c 2a
the burlap roller. 2b 3

Step 1b.
Cut out with the snow globe cutter.

Step 1c.
Dab water on the cookie with a brush and
adhere the fondant. Fix/clean the edges if
needed with the dresden tool or back of
the palette knife. Set aside.

Step 2a.
Roll out grey fondant. Using the stone
mould, texture the surface.

Step 2b.
Cut out with the plaque cutter and repeat
Step 1c to place on the cookie.

Step 3.
Using the airbrush with red, lightly spray
the contour of the snow globe. You want
the colour to be darker around the edges,
however, the intensity is entirely up to
you. Allow a few minutes to dry.
TIP: If you do not have an airbrush, this
can be done using petal dusts.

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ISSUE 97 | OCTOBER 2020 4 5
7a
Step 4. 8a
While waiting to dry, prepare black royal 9a
icing in stencilling consistency. 10
11b
Step 5. 6
Position the haunted house stencil into
the desired location and secure with
magnets. With the spatula, applying
light pressure, cover the open area of
the stencil working from top to bottom
to avoid catching the stencil and getting
icing under it.

TIP: Work on a cookie tray while
airbrushing or stencilling. The magnets
adhere to the tray and ensure stability of
the stencil and cookie while keeping your
work area clean.

Step 6. 7b
With a flexible scraper, remove excess
icing until the image underneath appears.
Remove the stencil gently by lifting one
side first as if turning a page. Set aside
to dry.

Step 7a. 8b
Fill the tree mould with brown fondant
using the dresden tool to get into the
tiny openings. Once filled, pop into the
freezer for five minutes to allow for easier
unmoulding.

Step 7b.
Dust the branches with chestnut to give
more depth and stick onto the cookie
using edible glue.

Step 8a. 9b
Roll out black fondant and emboss with
the wood mould.

Step 8b.
Cut out the shape of the fence using the
cutter.

Steps 9a & b.
Using edible glue, adhere the fence to the
cookie and cut off the part that surpasses
the edge using the palette knife.

Step 10. 11a
Prepare yellow royal icing to stencilling
consistency.

Steps 11a & b.
Stencil the windows of the haunted
house. This can be done earlier as long
as the icing of the haunted house is
completely dry.

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Step 12. 12 ISSUE 97 | OCTOBER 2020
Add shading to the cobblestones using
grey dust. 13a
14
Steps 13a & b. 13b 15b
Add a drop of water to the leftover black 17a
icing to make it a touch more liquid and 17c
with the palette knife, spread onto the
bottom of the snow globe cookie. Affix to WWW.CAKEMASTERSMAGAZINE.COM 59
the base by applying light pressure.

Step 14.
Using the red, yellow, green and orange
fondant, start making the decorations
using the maple leaf and fall moulds.

Steps 15a & b. 15a
Add detailing by lightly dusting the leaves
with brown to darken and paint the tip of
the pumpkin using green edible paint.

Step 16.
Using white fondant, mould the skull.
Using black fondant, mould a bat.

Step 17a-c. 16
Using edible glue, add final touches to
the cookie by affixing decorations onto
the base.

17b

For more information about Lydia
and her work, visit:

Facebook @toutesweetcookies
Instagram @toutesweetcookies

Photography by Tamara Akl, Kitchen
Jukebox

COLLABORATION ISSUE 97 | OCTOBER 2020

PDawOfeGctlC-yOlLiLAcBiOoRAuTIOsN

We spoke to Sharon Doberman at play. Alfonso Aguirre has loved furry friends. It would also allow
Siriwardena about this captured that fierce look on a Bulldog us to have more diversified pieces and
adorable collaboration. face in a very whimsical manner. explore more techniques.
Read on to find out more... Maria McCoid very skilfully recreated
the sweet and lovable muzzle of her If you were to do another
Tell us about your collaboration Labrador. collaboration, how should others get
A dog hands out pure love and asks Can you choose one piece in the involved?
absolutely nothing in return. When You are always welcome to join our
you walk through the door after a hard collaboration and talk to us about collaboration hub Facebook group,
day’s work, a dog doesn’t judge you. It The Cake Collective, no matter if you
is happy to see you and you are always the techniques used to make it? are a professional or a beginner. All
greeted with the same enthusiasm. my upcoming collaboration links are
This is why I wanted to centre this Silviya Jankowski’s mind-blowing dog posted there and you are more than
collaboration around ‘man’s best cookie showcases partially sculptured welcome to join.
friend’. Dogs are the most common pets surfaces using sugarpaste and is
across the world and are very loyal to beautifully hand painted with gel To view the full collaboration, visit:
their masters so I knew cake artists colours and cocoa butter to give depth Facebook @Pawfectly-Dog-
would be motivated by this theme. and highlights. On the display, she has licious-113176230406244
used isomalt for the water and wafer
What inspired you to do this theme? paper for the grass.
I have a true passion for these fur
babies. Growing up, I always had dogs If you were to do it again, what
as pets and always loved to see how
dedicated and affectionate they are would you do differently?
to us. Choosing this theme for my
collaboration just made perfect sense If I were to run this collaboration again,
and I knew I would give sugar artists I would open it to all kinds of pets
an opportunity to replicate their own so every sugar artist would have the
dogs in sugar and put a spotlight on opportunity to introduce us to their
them. The timing also seemed right;
in summer, a pet is abandoned every
single hour. I hope my collaboration
will raise awareness and make people
understand they are family, not objects.

Tell us about a few pieces that have Gingerbread4gift
been made
Monika Salkauskas’ Pomeranian
laying majestically on a red couch will
definitely steal the viewers’ hearts
with those beautiful eyes and puffy fur.
Elif Dogan has used a gravity-defying
technique to show the flight of a

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Alfonso Aguirre ISSUE 97 | OCTOBER 2020
Floksia Cake and Sugar Designer

Twisted Tortes Eve’s Zucker-Himmel
Home Bakery Sweet Dreams

Artistic Cake Designs Bicky Piccy

Torten und Co

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ISSUE 97 | OCTOBER 2020

Feel the Magic

- Daniel Casero Pérez, Daniel Casero Sugar Artist -

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ISSUE 97 | OCTOBER 2020

Daniel is a Spanish cake defying and moving cakes. Daniel
designer dedicated to teaching takes us through his tutorial to get
started in the magic of LEDs with
international workshops and
specialised in illuminated, gravity- this cake.

Equipment Required • Dresden tool Difficulty Rating
• Ball tool
• 5” round x 5” tall cake • Brushes 2
• 6” round cake drum • White LED balloon lights 4
• Fondant: 12oz sky blue, 5oz black, 5oz • Foam core board
• Cake board 5b
white • Wafer paper
• CMC • Double thickness wafer paper
• Floral wire: 18 gauge, 20 gauge • Ruler
• Bamboo skewers • Scissors
• Toothpicks • Pliers
• Black gel • Clear piping gel
• Powder colours: violet, gold, royal blue • Alcohol
• Rainbow Dust Lustre: Starlight Blue • Non-toxic glue

Moon
• Large fondant roller
• Smoother
• Precision knife

Step 1. 1
We are going to use a wireless LED to
light up the cake. They are known as LEDs
for balloons and are available in different
colours.

Step 2.
Print the template for the back and cut
out on the foam core board.

Step 3. 3
Cut two pieces the same size as before on
wafer paper. Cut the outline of the moon
on one.

Step 4.
Mark the centre of the moon on the foam
core for the centre of the lighting.

Steps 5a-c. 5a
Make a hole the size of the LED so it can
be fixed without any adhesive and can be
easily removed and lit.

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ISSUE 97 | OCTOBER 2020 5c 6a
7a
Steps 6a & b. 7c
Cut a 2” strip of cardboard to cover the 9
entire outline. Stick to the edge with non- 11
toxic glue.

Steps 7a-c. 6b
Line with fondant and place a skewer to
fix to the cake.

TIP: You can cover a dummy base on a
cake board to place all the elements on.
The illuminated part can be kept as a
souvenir and when removed, the cutting
of the cake is much easier.

7b

Step 8. 8
Place the wafer paper layer to light 10
without the LED being visible. Leave a 12
space between the LED and wafer paper
for a more homogeneous light. Roll a thin
fondant strip, cut a few 1” long pieces
and glue with piping gel on the side as
attachment points for the wafer paper.

Step 9.
Glue the thin wafer paper to the fondant
supports with piping gel to avoid
deforming.

Step 10.
Paint the moon piece with a thick brush
and violet and blue powders.

Step 11.
Place the painted wafer paper and
separate with a few small pieces of
fondant from the bottom wafer.

Step 12.
Cut the castle silhouettes in double
thickness wafer paper and paint the
layers with powders.

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ISSUE 97 | OCTOBER 2020

Step 13. 13
The layers must overlap to provide a
sense of volume.

Step 14. 14 15a
Cut the letters and the edge in double 16
thickness wafer paper. You can print the 18
design directly on wafer or sugar paper to 19b
save work but you will get a greater effect
cutting in layers. WWW.CAKEMASTERSMAGAZINE.COM 65

Steps 15a & b. 15b
Paint the letters in gold powder and the
outline in black. The wafer is sensitive to
humidity so be careful to prevent from
deforming.

Step 16.
Let dry and assemble the sign by sticking
letters with piping gel. This prevents
deformations due to its density. Let dry.

Step 17. 17
Bend a 20 gauge floral wire following the
template. This is to hide the foam core
board edge so it must be adapted to its
contour.

Step 18.
Add an 18 gauge wire to serve as a hold
for one of the fairies.

Steps 19a & b. 19a
Moisten the wire and line with fondant
giving shape. Paint with a little alcohol
and food colouring.

ISSUE 97 | OCTOBER 2020 20 21
22b
Step 20. 24a
Make a fondant ball with some CMC, 25
extend into a cylinder and press a little 27
more on one end into a cone for the stem 28b
of the mushroom.

Step 21.
Shape by lightly pinching the fondant.

Steps 22a & b. 22a
Insert a skewer with water or piping gel
so it protrudes from both sides to hold
the hat. Make horizontal marks.

Step 23. 23
Starting from a sphere, flatten smoothly, 24b
sharpen the edges to shape the
mushroom hat and place on the stem.

Steps 24a & b.
Paint by dissolving powders in alcohol.

Step 25.
Repeat to shape other mushrooms in
different sizes.

Step 26. 26
Begin to model the bodies of the fairies. 28a
Starting from a teardrop, sharpen the
neck and shape the fairy trunk.

Step 27.
From a larger fondant ball, make a
teardrop to form the head.

Steps 28a & b.
Mark the mouth corners and the hollow
of the eyes with the ball tool.

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Step 29. 29 ISSUE 97 | OCTOBER 2020
Shape the mouth with the dresden tool.
30a
Steps 30a & b.
Fill the hollow of the eyes with black 31
fondant and make them shine with a little
white fondant. 33

Step 31. 30b 34b
Create the shape of the wings for the
upper part of the eyes with fondant then
glue in position.

Join the head and body with a toothpick. 32
Shape the arms and legs with small
fondant teardrops and glue to the body.
Paint with violet powder diluted in
alcohol.

Step 32.
Paint the wafer paper wing shape with
slightly moistened powder to avoid
deforming then glue to the figure. Model
the other fairy following the same steps.
Bear in mind we are going to attach the
head to the thin wire.

Step 33. 34a
Cover the cake in sky blue fondant and
the drum for the base in black.

Steps 34a-c.
Paint with powders diluted in alcohol.

Always start with the more intense part 34c
then blend outwards as the brush runs
out of paint.

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ISSUE 97 | OCTOBER 2020 35 36a
36b
Step 35. 36d
Mount the light holder on the back of the 38a
cake with enough space for the rest of 39
the items.

Steps 36a-d.
Extend thin fondant cylinders to the
width of the castle pieces.

Glue to the moon wafer paper and then
to the first layer of the castle.

Repeat with the other layers to generate 36c
a sense of volume.

Step 37. 37
Mount the bezel of the light stand and 38b
the fairy on it. Add a tongue to the fairy.

Steps 38a & b.
Secure the words and mushrooms.

Step 39.
Turn the LED on and insert through the
back.

For more information about Daniel
and his work, visit:

Instagram @danielcaseroperez
www.danielcasero.com

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ISSUE 97 | OCTOBER 2020

Ask the Expert

Cake Conundrums and Decorating Dilemmas!

Emma Jayne Morris how it reacts with temperatures, how Mixed Modelling Chocolate
to mix colour into it and adding a little Q: What tips do you have for working
Emma Jayne Morris, from Emma surface water to blend drying cracks. with modelling chocolate mixed with
Jayne Cake Design, is well-known Try different tools to see which you sugarpaste?
prefer and which gives best results. A: For certain sculptures, I mix
for her incredible life-sized Practising with paste beforehand modelling chocolate with sugarpaste.
sculpted creations and realistic will give you a better understanding I find using this on hair gives great
on how it works and it is a magical results as you have the qualities of
bust cakes. medium to use. sugarpaste with the blend ability of
modelling chocolate. I have also mixed
Bust Cakes Proportions modelling chocolate with modelling
Q: How do you get such lifelike Q: How do you ensure your paste for a more firm finish. You just
expression on your bust cakes? proportions are accurate? have to work out the type of medium
A: I always refer to pictures of the A: Make sure you have plenty of needed for the specific part you’re
subject to make sure I am reproducing reference pictures of the subject matter working on.
that lifelike expression. I make sure all from as many angles as possible blown
components of the face are portraying up to the exact size you’re working Highlights
the shapes needed to give life and on. Scale, grid and measure to make Q: What is the best way to add shine
expression. The shape of the eyes and sure you’re putting facial features in and highlights as a finishing touch?
position of the brows, cheeks and exactly the right position and measure A: I use confectioners’ glaze to add
mouth tell the story of what that face the width/length of the nose, eyes, high-shine or highlight for desired
is saying. mouth, etc. to get a true likeness. And finishes. Lips look great with a little
mostly, enjoy this new medium and its glaze and a few coats of glaze on eyes
Top Tools capabilities. are a must for that lifelike shine.
Q: What are your top three tools for
modelling faces? Hair Textures Shading
A: My hands! Dresden tool and sharp Q: How can I get realistic textured Q: How do you apply shade and add
small knife. hair? definition to your sculpted pieces?
A: Study the type of hair you’re A: By using dry edible dust colour.
Beginner reproducing. If it’s straight silky hair, Choose the colour to suit the area
Q: What are your top tips for a add strand lines with a dresden tool. you’re working on. For example, I
beginner sculpting with modelling If it’s curly, do individual rolled out would use Rainbow Dust Plum Truffle
chocolate? strands on top of a base layer and so dust inside the mouth and nostrils and
A: Practise on a board how to make on. There are many hair types, colours a neutral brown for shading skin areas
eyes, nose, mouth, ears, etc. before and styles which makes this so striking or clothing.
starting your face build. Practise using on your work. Short or shaved hair
modelling chocolate and get to know just needs dusting on the shaved area To find out more about Emma and
how it works with blending qualities, using a scrubbing brush to texture the her work, visit:
surface before applying dust colour.
Giving a thin coat of confectioners’ Facebook @Emma-Jayne-Cake-De-
glaze on silky, smooth hair in areas sign-212660038767761
gives that glossy finish.
Instagram @emmajaynecakedesign

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ISSUE 97 | OCTOBER 2020

Potions Master
- Mitchie Curran, Mitchies Munchies -

Photo by Matthew Schenk, M Place Productions

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ISSUE 97 | OCTOBER 2020

Michelle ‘Mitchie’ Curran is an clients, Chef Mitchie teaches the
award-winning cake and sugar art of cake decorating virtually and
artist based in Las Vegas, NV,
USA. Her career has led her to across the USA. Overall, Mitchie
compete locally/nationally and on is one of the happiest cake chicks
Food Network. When not creating you’ll ever meet. She loves to learn,
jaw-dropping cake art for her share and make ‘artistic treats you

Equipment Required • Battery operated lights can eat’.
• Pencil sharpener
• 6” round x 4” tall stacked cake • 0.25" dowel • Metal spoon
• 5” round x 1” tall cake layer/Styrofoam • 14 gauge armature wire • Clear isomalt
• Wire cutter • Dusting pouch
separator • Plastic straw • Shortening
• 6 or 8” Styrofoam dummy • Brushes • Fluffy/pastry brush
• 10” round cake drum • Precision cutting knife • Heatproof containers
• 4” Styrofoam ball • Pizza wheel/rotary cutter
• Fondant: black, white/ivory, various • Rolling pin Difficulty Rating
• Modelling chocolate: 3oz black, 8oz • Ball tool
• Dotting tool 1b
white/ivory • Modelling tools
• Edible glitter • Icing sheets 2b
• Food gels: black, white, red, orange, • Wafer paper
• Silpat/heatproof workspace 2d
yellow • Punch
• Brown petal dust • Small cookie cutters
• Gold lustre dust • Heatproof bottle moulds
• Edible markers: black, brown
• Piping gel
• Clear drinking alcohol
• Smoother
• Empty jar

Drum 1a
2a
Steps 1a & b.
I have an edible paper embosser I still
use for this method but if you do not own
one, your planks will still look amazing.
Emboss paper with a wood plank texture
and trim to size. I’ve cut mine into 1”
pieces to make boardwalk planks. Roll out
white or ivory fondant about 0.25” thick,
attach the embossed sheets with piping
gel and trim excess.

Steps 2a-e. 2c
Drag the ball tool with medium/heavy
pressure from the top of the plank to
the bottom to create splits in the wood.
Continue making as many splits as you
like for each. You may need to use a
rolling pin to flatten the plank before
attaching to the drum with piping gel.
Lay planks in alternating rows or straight
across. Trim excess from the drum and
use the smoother to ensure seams are
together.

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ISSUE 97 | OCTOBER 2020 2e 3a
3b 4
Steps 3a & b. 6a
Mix ¼ teaspoon of brown gel and two 7a
tablespoons of clear alcohol to make 7c
a watercolour paint. Mix a few more 8b
colours in the same way to paint the
book tier later. As the paint dries, some
splits may begin to curl. Leave them for
authenticity or apply edible glue to tamp
spots into place. Set aside to dry.
TIP: Add black watercolour to seams for
a moody feel. Edible watercolour paints
keep for a long time so mix extra. Store
inside brown dropper bottles to keep
colours from fading.

Cauldron

Step 4. 5
To keep the project light and sturdy, use a
Styrofoam ball. With modelling chocolate,
there is no need to prep Styrofoam with
any other edible medium. Make nubs for
the cauldron’s feet by rolling a 3” long
sausage and cutting into thirds. Roll each
until one side is narrow.

Step 5. 6b
Make a 5-6” long sausage and connect 7b
the ends to form a circle for the 8a
cauldron’s rim. Make a thin 2” long rope
and trim in half. Shape into Us. Set all
components to the side to firm up.

Steps 6a & b.
Prepare the dowel support for the ball.
Pierce the rod halfway through. Measure
exposed rod to 6” and cut excess. Use the
pencil sharpener to sharpen the trimmed
end, this will help when adding to the
cake later. Use a dummy to poke the ball
into and anchor as you decorate.

Steps 7a-c.
Place the rim on the ball. Roll out black
modelling chocolate into a 7” circle. Place
over the ball trying not to disturb the rim.
Use light pressure to adhere chocolate
into and under the rim then smooth all
the way to the bottom. Once chocolate
is wrapped around, use the smoother to
level the rim then carefully invert to pinch
off excess at the base. Smooth sides
slightly, potion cauldrons are meant to
look worn and seasoned.
TIP: If the rim slides out of place, use
a little edible glue to secure before
wrapping with modelling chocolate.

Steps 8a-c.
While the cauldron is inverted, attach
the feet. Modelling chocolate will stick

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to itself. Use a modelling tool to blend 8c ISSUE 97 | OCTOBER 2020
seams. Return the cauldron to the
dummy and attach handles. 9a
TIP: Alternatively, to make completely
edible, use RKT packed into a ball then 10b
covered with ganache. Allow to set before 11b
covering with modelling chocolate. 11d
11f
Gravity-Defying Element
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Steps 9a & b. 9b
Measure a piece of 14 gauge wire to
about 10”. Give a slight arch with your
hands. Insert into the top centre of
the covered cauldron at least 2” deep.
Remove and set aside for later.

Book Tier

Steps 10a & b. 10a
Use the panelling method to cover the 6”
cake with 8oz of white or ivory modelling
chocolate. Have at least 1.5” of excess at
the top to fold over to create the spine
of the books. Blend seams together and
smooth any air bubbles.

Steps 11a-g. 11a
Use the ruler and modelling tools to
create different widths of books. Add
details by hand with modelling tools and
punch cutters to make slight impressions
into the spines.

Steps 12a-c.
Add a thick rope of modelling chocolate
to the top of the cake flush against the
spines. Use a modelling tool to create the
illusion the books have a cover and back
cover. Make slight indentations for pages.

Steps 13a & b. 11c
Use various watercolours to ‘wash’ the
spines. Use a fine detail brush to paint
the covers. Give a worn look by adding
light strokes of watercolour used for the
board. Add a light sweep of brown petal
dust with a dry brush to the pages.

Steps 14a-c. 11e
Cover the cake layer/separator with
black fondant. Place the book tier atop
the drum off centre. Insert straws or
dowels to support the separator before
attaching to the cake. After attaching,
remove the dowel from the cauldron and
pierce through the separator and book
tier all the way to the drum until you hear
it snap the drum’s surface. Mix edible
gold lustre and clear alcohol to make
a thick paint. With a fine detail brush,

ISSUE 97 | OCTOBER 2020 11g 12a
12c
add whimsical notions around the sides 13b
of the separator. This is a great place to 14b
personalise the cake for a recipient. Paint 15a
or colour the dowel black so it’s well 15c
hidden later.

Potion Bottle

Steps 15a-e. 12b
Pour isomalt into the bottle moulds, wait 13a
a minute, empty and wait 2 minutes. 14a
Repeat three times to make hollow. After
the last pour, wait at least 10 minutes
before unmoulding. While the bottles
are warm, they can be manipulated into
different lengths and shapes. Pull and
twist the necks or squish downward. To
create the bulbous bottle, after the last
pour, invert the mould after 5 minutes
allowing some of the isomalt to pull to
the bottom. Once unmoulded, insert a
plastic straw through the bottom and
blow a small puff of air, the air expands
warm sugar. Place in front of a fan until
cool enough to stand on its own to
completely set. Add the 14 gauge wire
arch to a bottle by heating one end and
inserting through the cap of the bottle.
Work quickly as isomalt will cool. Insert
until it won’t move any further. Quickly
and carefully remove, reheat and repeat
until at least 1.5-2” of element is inside
the bottle. Allow to completely set before
attaching to the cauldron.
TIP: Isomalt is extremely hot and can
cause serious injuries. Always wear gloves
and protect your arms when handling. Let
bottles sit overnight to set and then use
gel colours to paint inside the bottles.

Flames 14c
15b
Steps 16a & b.
Melt clear isomalt and separate into
three heatproof containers, add 1-3 drops
of watercolour to each in red, orange
and very pale yellow. Pour small amounts
of each colour into a puddle on the
heatproof workspace then drag the back
of the spoon through to make a flame.
Allow to set until it can lift off easily
but is still pliable. Ideally, flames should
curve like the shape of a rocking chair.
This will make it look like they are alive
when added under the cauldron. You
can also pour hot isomalt onto a silicone
leaf veiner, press until set slightly then
manipulate.

Assembly

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Steps 17a-c. 15d ISSUE 97 | OCTOBER 2020
Wrap battery operated lights around a 16a
dowel hiding behind the cake. If yours 17a 15e
don't have waterproof tubing around the 17c 16b
tail of the wire, use plastic wrap to create 18b 17b
a barrier between the wire and the cake. 18a
Use piping gel to attach the flames then 18c
add the cauldron onto the dowel. 19
TIP: Test lights before and after wrapping!
If using RKT for the cauldron, add melted WWW.CAKEMASTERSMAGAZINE.COM 75
chocolate to the dowel before attaching.

Steps 18a-d.
Attach the bottle with the arch. If too
heavy, the wire may swivel. Add hot glue
to the hole then reinsert and hold until
set. Slightly mix the ‘potion’ by adding
white gel and edible glitter to coloured
piping gel. Do not fully mix, the potion
should look swirled. Apply to the arch and
use a brush to add to the bottle opening.
Let excess pour into the cauldron and
let set for several minutes before adding
another layer. Use the dotting tool or
back end of a brush to add bubbles of
potion to side of the cauldron.
TIPS: If using RKT, use melted chocolate in
place of hot glue. Make custom coloured
piping gel starting with clear. To make the
pour look thicker, add aluminium tape to
the arch before adding piping gel.

Step 19.
Tear wafer paper into pieces to create
labels and attach with piping gel. Make
corks and ‘suede’ bottle covers with
various colours of fondant. For bottle
ties, roll fondant into thin ropes then
twist to create a braided look. Use brown
petal dust to make covers and labels look
aged. Use edible markers to write on
bottle labels and some quick scribbles on
a piece of wafer paper. Finally, design a
wand of brown fondant.

18d

For more information about Mitchie
and her work, visit:

www.mitchiesmunchies.com
Facebook @MitchiesMunchies
Instagram @mitchiesmunchies

ISSUE 97 | OCTOBER 2020

INDUSTRY INSIDER
In this feature, we interview Emma Jayne, Jacqui Kelly, Nicholas treats. Rainbow Dust products help cake
some of your favourite cake Lodge, Molly Robbins and more. artists shine, from our Metallic Paints
retailers and suppliers! We’ve now taken our cake decorating and Lustres to our sparkling Glitters
This month, we spoke to the education online, sharing tips, and Confetti. We also produce a range of
team at Renshaw Academy! techniques and inspiration for using Cake Craft Essentials, staples for every
Renshaw and Rainbow Dust products cake decorators kit like Edible Glue,
The Renshaw Academy aims to with cake decorators and hobbyists. Our Tylo Powder and our range of highly
inspire and educate cake decorating Renshaw Academy Ambassadors teach concentrated ProGels in 35 shades.
enthusiasts around the world and share their sugarcraft techniques and styles
cake decorating ideas that help artists in classes around the world, where Q: Tell us about your team
achieve the latest trends and techniques. pupils can get hands-on experience A: We have a fantastic team of
They work with their Renshaw Academy using Renshaw and Rainbow Dust Ambassadors selected for their
Ambassadors to share new ideas and products to learn a new skill, create a specialist skills, eye for detail, individual
tips for using Renshaw and Rainbow cake for family and friends or keep an styles and excellent teaching abilities.
Dust products in tutorials and classes. amazing piece for display. Renshaw was They’re looking forward to returning to
established in 1898, first producing teaching classes in person but for now,
Q: Tell us about how the business marzipan which is still a well-loved they’ve been keeping us all inspired
started and where it’s at now? product today. We’re proud to be through online workshops, Facebook
A: Renshaw Academy began as classes Grantee of a Royal Warrant from The Live demonstrations and more. Our
in our Liverpool teaching facility, joined Queen for our almond products. Our Ambassadors all bring something
by a talented range of cake artists like sugarpastes and ingredients add that different to the team so you’ll always
impressive finishing look and flavour be inspired by their styles. Our list
to any celebration cakes or bite-sized of ambassadors can be found on our
website. We also have our in-house
Applications team. Emma Chamberlain
is our Lead Applications Executive who
focuses on Sugarpastes and Marzipan.
Emma has been with the business for
five years and has worked in the food
industry for over 15. She offers a wealth
of knowledge and expertise into the
world of sugarcraft. Francezka Bell is
the Applications Executive for Colours
and Decoration, namely all that sparkles,
shimmers and shines! Francezka joined
in 2016 and became a valued member
of the Applications team having been
with the Academy since the launch.
She has a keen eye for detail and is an

UPNRDOEMDRUORCSATTTED

76 MAGAZINE

ISSUE 97 | OCTOBER 2020

PERSOSDENUTCITAL

unrivalled trend spotter. They both help
deliver customer presentations, assist
with development of new products and
creation of inspirational tutorials. Our
Communications Manager, Kayleigh
McDonough, works closely with the
Ambassadors to bring new tutorials to
cake decorating enthusiasts, and with
our Digital and Applications teams to
develop our Renshaw Academy online
hub with all the latest tips, techniques
and trends.

Q: What is your most underrated possibilities for design from superhero Q: What are your future plans?
product that more people should to sea themes, Art Deco celebration A: We’ve just launched our new
know about? cakes and modern wedding trends. campaign, The Perfect Match, which
A: We launched Marshmallow flavour Rainbow Dust’s Rose Gold Lustre is the pairs Renshaw and Rainbow Dust
Renshaw Extra at Cake International latest edition to our range of over 30 products and demonstrates how well
2019. We literally could not cut up our Lustre colours but is already proving they work together. We have plenty
tasting samples quick enough. It has a to be a big hit. Lustres can be dusted or of new video tutorials and product
delicious warm and creamy flavour that painted onto creations for a stunning tips on the Renshaw Academy online
offers outstanding flavour on the cake. shimmering effect. Pair with a similar hub including Francezka’s cute peach
colour icing for an extra vibrant finish. cookies and exciting new tutorials by
Q: What would you say are your top Chef Nicholas Lodge, Jacqui Kelly, Rob
three essential products? Q: Tell us about the Renshaw Baker-Gall, Alegra-Isabel Raising and
A: Some essential items in our Rainbow Academy online hub more. We’ll be sharing brand new videos
Dust range are our Black Cake Craft A: The Renshaw Academy online hub and tips soon so keep your eye on our
Pen, which has a superfine nib for is a great place to find cake decorating social media pages for updates. We’ve
detailed work and a broader nib for bold inspiration, product tips and innovative got exciting new products being released
patterns, and our Edible Glue which is ideas for your next project. You in the next few months. We can’t say
a must for your kit. Renshaw Extra is can find video tutorials by Emma much more but watch this space for fun
perfect for covering deep cakes with Chamberlain, Francezka Bell and our and exciting products and tutorials!
ease or achieving perfect sharp edges. team of Ambassadors as well as handy
It’s an extra stretchy paste that can be techniques for using Renshaw and To find out more about Renshaw
rolled extra thin so it goes a long way Rainbow Dust products suitable for Academy, visit:
and gives your cakes a smooth finish. every skill level. Emma and Francezka
look at how we can push boundaries www.renshawacademy.com
Q: What is your most popular with our products to share new and Facebook @renshawacademy
product? interesting sugarcraft techniques like Instagram @renshawacademy
A: Renshaw Sapphire Blue Ready to Roll creating gold flakes from Metallic Paint.
Icing was voted by the public as our Our Ambassadors break down trending
Colour of the Year 2020 so we’ve been styles like jelly covered cakes in easy to
creating great new tutorials to inspire follow tutorials.
people’s own Sapphire Blue cakes. It’s
a lovely jewel-like colour with endless

WWW.CAKEMASTERSMAGAZINE.COM 77

ISSUE 97 | OCTOBER 2020

SOCIAL SNIPPETS

Whether it’s on Facebook, Twitter or Instagram, we see some amazing stuff online.
Here’s this month’s round up…

We're a social bunch! 966k+ 8k+ 524k+ 118k+
followers followers monthly viewers followers

We love this modern white on white What a bee-autiful cake by We enjoy this colour scheme by
design by Blooms by June! Cupcakes and Confetti! Tastefully Yours Cake Art.

This is such a cute first birthday cake by This gorgeous cake by Bellaria Cake We adore this pastel gradient by
Very Unique Cakes! Design has a delicate vibe. Pandora Cake Shop.

Such a stunning stencilled creation We’re obsessed with the perfect buttons on What a simple but effective Batman
by Sassy Sprinkles Cakery! this design by De la Crème Creative Studio. cake by Lori’s Custom Cakes!

78 MAGAZINE

ISSUE 97 | OCTOBER 2020

We’re in awe of this black and gold Such a beautiful creation by Ribiselchen to We love the textures and colours
by Cakes by Cliff.
design by Elizabeth’s Cake Emporium. celebrate Mother’s Day.

We’re smitten with this Frog Prince A truly adorable birthday cake by This cake by Cake Studio Rouge has
by Emma Jayne Cake Design! Sweet Endings by Lulu! really lovely details.

How cute is this cake by We love this textured creation by This bold green pattern by
Dollybird Bakes? Finespun Cakes HAVE+SOME+CAKE is fantastic.

A series of simply stunning cakes by Highly impressive realistic Such a chic cookie by Toute Sweet Cookies.
Sweet Delights Cakery. flowers by Sweet Symphony! WWW.CAKEMASTERSMAGAZINE.COM 79

Cake Opinions

We asked your opinion on Instagram!
Get involved with our monthly opinion polls

Keeping it Real Which type of magazine format
with Ruth Rickey do you prefer?

Ruth is an ICES Certified Master Sugar Artist PRINT DIGITAL
who has appeared on Wedding Cake Wars,
71% 29%
TLC’s Ultimate Cake Off as well as three
specials on Food Network. Which social media platform
do you prefer?
Some friends and I were discussing the
impact of COVID-19 on everything we FACEBOOK INSTAGRAM
know and love. My friend said, “TINA”.
We all looked at her wondering what 12% 88%

she meant. Which do you use more
for inspiration?
There Is No Alternative. TINA. That
hit me like a ton of bricks. It’s exactly INSTAGRAM PINTEREST
right. We might hate restrictions on
weddings. We might not think masks 51% 49%
are necessary. We might think we know
better than our government officials. Do you buy all your cake
supplies from one place?
In the end, we don’t have an
alternative in this crazy time. We MUST 19YE%S 8N1O%

comply with certain restrictions on Do you use Twitter for your
ourselves and our businesses. So if this cake business?
is just the way it is right now, how do
YES NO
we get by?
11% 89%
The biggest key to me is to accept we
have to make changes. Once change Have you ever created an
is inevitable, we can start to focus on Instagram Story?
what realistic changes we can make.
85YE%S NO
I know it’s hard. I know you hate
the way things are right now. So tell 15%
yourself TINA and find a way to change

to fit these circumstances if you
possibly can. If you were starting out
your business right now, what would

that look like? When you can look
with fresh eyes, you might find some
innovations you’ll keep even after the

pandemic leaves us.

For more information, visit:
Cake tools and sweets:
www.sugargypsy.com
Cake blog:

www.sugarzen.wordpress.com
Athlete blog:

www.relentlessruth.com

Stockists

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

United Kingdom

The Cake Decorating Company Cake Stuff Doric Cake Crafts
[email protected] [email protected] [email protected]
+44 (0)1555 890 111
+44 (0)1159 699 800 www.cake-stuff.com +44 (0)1282 420 133
www.thecakedecoratingcompany.co.uk www.doriccakecrafts.co.uk

Cake Craft Company The Vanilla Valley Windsor Cake Craft Craft Company
[email protected] [email protected] [email protected] [email protected]

+44 (0)2036 374 715 +44 (0)2920 813 817 +44 (0)1925 444 590 +44 (0)345 565 1700
www.cakecraftcompany.com www.thevanillavalley.co.uk www.windsorcakecraft.co.uk www.craftcompany.co.uk

Squires Kitchen Almond Art Cake Craft World Fabricake
[email protected] [email protected] [email protected] [email protected]
+44 (0)1255 223 322
+44 (0)330 223 4466 www.almondart.com +44 (0)1732 463 573 +44 (0)1702 462 222
www.squires-shop.com www.cakecraftworld.co.uk www.fabricake.co.uk

Europe

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

North America

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

Sweet Life BakersBodega Express BakersBodega Escondido Never Forgotten Designs
12394 SW 127th Ave, 4299 Maine Ave 638 N Escondido Blvd, 5159 Lemay Ferry Rd.
Escondido, CA 92025 St. Louis, MO 63129
Miami, FL 33186 Baldwin Park, CA 91706 760-294-2941 314-399-9932
305-382-1089 562-777-2251 www.bbescondido.com
www.sweetlifecakesupply.com www.neverforgottendesigns.com
www.bakersbodegaexpress.com
Shore Cake Supply LLC Kitchen Jukebox
3209 Sunset Ave, Ocean Town- The Kilted Cake Pilar's Pantry 352 Curé-Labelle #208,
28061 Jefferson Ave, 1670 Hamner Ave #6, Fabreville, Laval, H7P 2P1
ship, Monmouth County, Temecula, CA 92590
NJ 07712 Norco, CA 92860 Québec, Canada
951-695-0665 951-371-3957 +1-514-961-2696
732-455-3031 www.thekiltedcake.com www.pilaspantrycakeandsup- www.kitchenjukebox.com
www.shorecakesupply.com
ply.com

Australia

Bake Boss Cakes Around Town Cakers Warehouse Lollipop Cake Supplies
[email protected] [email protected] [email protected] [email protected]

02 9828 0700 07 3160 8728 02 4256 9285 07 3102 1246
www.bakeboss.com.au www.cakesaroundtown.com.au www.cakerswarehouse.com.au www.lollipopcakesupplies.com.au

Cake Masters Magazine is stocked here!

ISSUE 97 | OCTOBER 2020 IN ASSOCIATION WITH

MONTHLY

Competition

Solve the crossword to win
this fabulous Spectrum Flow
Portable Airbrush Kit worth

£84.99! With the battery-
powered Spectrum Flow spray
pen, you can add a whole new

dimension of colour to your
cakes without the restriction

of the attached airbrush
machine!

Email the completed crossword and
your postal address to

[email protected]
UK only

Closing date: 31st October 2020

ACROSS
2. Witch’s companion (5, 3)
5. This is often carved
6. Farmers collect their
crops during the ______
9. The tenth month
10. ______ or treat!
11. Often found riding a
broom
12. A spooky celebration in
October

DOWN
1. The current season
3. They fall from the trees
during autumn
4. American for autumn
7. Another word for scary
8. Marshmallows are
toasted around these

82 MAGAZINE

N O V E M B E R 2 0 2 0ISSUE 97 | OCTOBER 2020

Christmas Issue!

1st NovOenmSbaelre2020

Sculpt this Christmas cat!

Make this tiered cake!

Model these cute figures!

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