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LETTER FROM THE EDITOR

Welcome... keep in touch

…to your May issue! This month we are seeing even more restrictions SHARE YOUR CAKES WITH US!
easing (fingers crossed!) so we have to keep our positive heads on…
and that is for weddings to be back on too in the not so distant future! FACEBOOK.COM/CAKEDECORATIONANDSUGARCRAFT
To make sure you are still getting up to date inspiration, we have some
wedding-themed ideas for you to enjoy, starting with Karen Keaney’s TAG US IN YOUR CREATIONS!
three tiered showstopper on page 14 – it’s a pink paradise! On page 26,
Jacqui Kelly creates wedding toppers that every one of our readers can INSTAGRAM.COM/CAKEDECORATIONMAGAZINE
enjoy, because she literally takes you from beginner to expert with three
different levels of models! FOLLOW US FOR THE LATEST!

As always, we like to show you the latest in cake trends, so you must TWITTER.COM/CAKEDECMAG
take a look at Lisa Elliot’s design on page 10, our cover star, which
includes so many looks we love, including geometric hearts, texture GET INSPIRED WITH US!
using buttercream and sugarpaste palm leaves! Plus, Emma Stewart
applies the Pantone Colours of the Year - Ultimate Grey and Illuminating PINTEREST.COM/CAKEDECMAGAZINE
Yellow – to make a stunning cake that can be adapted for any occasion –
it’s a beauty! SAY HELLO! GET EXCLUSIVE CONTENT,
COMPETITIONS & FREEBIES IN YOUR INBOX!
This issue is jam-packed with more step by step tutorials plus shopping,
the latest products, business advice and more! Get yourself your WWW.CAKEDECMAG.UK/SAYHELLO
favourite drink and snacks, then have some well-deserved ‘me time’
enjoying the pages to come. DECORATION & SUGARCRAFT

Happy caking! PS. SUBSCRIBERS OF THE MAGAZINE
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Joanne Garwell MAKE SURE YOU SIGN UP!

Editor READ OUR BLOG FOR EXCLUSIVE
TUTORIALS, RECIPES AND TRENDS!
wLwaws.tthmecoanktehhrmyomlyeeafmgaimifntiglytinoantn.hcdeo.Ipuomks,ottvhfeerdoohmnoluyaspferraoienbndldemr-ecwceaaiksveeh!daFavriwnogomntdoesrhfualrne.e..w
THISCAKELIFE.CO.UK

MEET THE TEAM!

This month I’m…
Joanne Garwell Lucie Dawson Anna Lewin Amanda Clare Sue Ward Amy Hodges Emily Warner

Enjoying catching up Enjoying Looking forward Glad to be able to Excited to get out Looking forward Celebrating my
with friends in each springtime to making the celebrate my son's in the garden to to a few days birthday!
most of the lighter 10th birthday with plant my veggies. away by the
other’s gardens! coast.
evenings! his friends
at an outdoor
party venue.

© Warners Group Publications, publishers of Cake Decoration & Sugarcraft Magazine.

May 2021 | 3

DECORATION & SUGARCRAFT 54

14

26 18 FEATURES

4 | May 2021 SUBSCRIBE TODAY! 6 THIS CAKE LIFE Catch up on all the
latest from the world of cake!
25 10 YEARS OF DIGITAL ARCHIVE CONTENT
With over 10 years of archive content and every new issue 8 SLICE OF SOCIAL Are you featured?!
going forward! This truly is too good an offer to miss!
32 SUBSCRIBE TODAY! 18 BACK IN TIME Heena uses our May
Remind yourself of all the amazing reasons to subscribe! 2019 issue as her inspiration.

DON’T MISS MORE GREAT CONTENT 20 THE CAKE PROFESSIONALS Business
advice from those in the know, Phil and
43 VISIT OUR BLOG! Christine Jensen.
For even more cakey content, head to our blog!
57 CHECK OUT OUR BOOK SHOP! 34 SHOPPING Characters galore!
For more wonderful reading material!
36 CAKE COLLABORATION See how
the cake community came together via
Facebook to celebrate... frogs!

63 NEXT MONTH take a sneak peek at
your June issue!

TUTORIALS

10 TOTALLY ON TREND If you love the
latest trends including geometric hearts
and texture – this one’s for you!

14 PRETTY IN PINK A showstopper
that can be adapted from weddings to
birthdays.

www.cakedecorationmagazine.co.uk

49 TECHNIQUE FOCUS These are your must-try
techniques for May…
10 14

22 COLOURS OF THE SEASON Take the Marbled geometric hearts Wafer paper ruffles
Pantone Colours of the Year and apply
them to your work! 22 44

26 FROM BEGINNER TO EXPERT Working with colour and texture Modelling facial features
A modelling masterclass no matter what
your skill level. 49 52

38 RECIPE Apple pancakes with
butterscotch sauce - yum!

40 CAKE AROUND THE WORLD The next
in the series, we follow Zoe Burmester on
her journey around the world, looking at
where some of the most celebrated cakes
and bakes are from and why we have
continued to eat them.

44 LOVELY LITTLE LADY Creating this
beauty will help hone your skills when
modelling people.

49 PIPING AND PEARLS A pretty delight
featuring piped buttercream flowers and
pearl sprinkles to finish.

52 FLOWER TUTORIAL Learn to make a
wild rose using moulds.

54 WOODLAND WEDDING For those who
adore foxes, these are a must-make!

58 FUNKY RETRO RAINBOW We had to
bring back this colour explosion from May
2016!

THANKS GO TO: Piping flowers with buttercream Making sugar flowers
Dani Brazier, Zoe Burmester, Lisa Elliott,
Phil & Christine Jensen, Karen Keaney,
Jacqui Kelly, Marie McGrath, Heena Mistry,
Veronica Seta, Sarah Lou Smith, Emma Stewart,
Vicky Teather

May 2021 | 5

This Cake Life
Cake inspiration, product reviews, news, views and more...

Sustainable tipple! as it is plastic! options when purchasing, without
When in Rome and Phillip compromising on quality. I worked
Sustainable wine company When very closely with When in Rome
in Rome and wine enthusiast and Schofield have been working and Garçon Wines to deliver this
TV presenter Phillip Schofield are together since the start of 2020, with concept to market and bring more
proudly launching the world’s first a shared vision to bring premium choice to consumers when they
celebrity endorsed wine in Garçon quality wine to consumers in shop. I’m really proud of how my
Wines flat bottles. These sustainable sustainable alternative formats that range is developing and how, with
bottles are made from 100% recycled provide greener, better value, and When in Rome, we can continue to
PET plastic and are the perfect wine more convenient options to single- champion sustainability within this
for planned picnics and garden use glass bottles. category and evolve and strengthen
parties with friends in the next alternative format packaging.”
coming months. As the bottle is flat Phillip Schofield said of the
it can easily be carried and put into collaboration: Phillip Schofield Nero di Troia flat
bags without any fear it might break bottle is available exclusively at
“My mission is to bring premium www.wheninromewine.com
wines to market that provide
wine lovers with more sustainable

Peggy Porschen: A Year in Cake

Find seasonal recipes and dreamy style secrets from cakes adorned with fruit, this new book containing
one of the prettiest bakeries in the world! The Peggy over 30 recipes takes you on a pursuit of prettiness
Porschen Parlour has become a destination for sweet- and shows you how to recreate the magic of Peggy
toothed Londoners and tourists from around the globe. Porschen’s bakes at home.
Peggy weaves her magic through her eponymous
bakery, changing both the Parlour’s aesthetic and the Peggy Porschen: A Year in Cake is published by
cake designs to match every season. Her new book, Quadrille, £22.00.
Peggy Porschen: A Year in Cake, takes us through
Peggy’s creative designs, punctuated by special Photography ©Paul Plew
occasions like Valentine’s Day, Easter and Christmas. Image of Peggy ©Victoria Metaxas
From cookies iced to perfection, to show-stopping

6 | May 2021 www.cakedecorationmagazine.co.uk

All bottled up!

The Bottled Baking Co. is making baking that little bit easier for kids – and
grown ups! Simply shake and empty the cake, cookie or brownie bottled mix
into a large bowl, follow the instructions and you are ready to bake! The
ingredients are palm oil free and the glass bottle is reusable! To view the
collection visit www.bottledbaking.co.uk

Black Milk Inspired by
Bake Off
Black Milk have always had the
goal of serving to people across Were you inspired by the Stand Up
Europe and beyond, but first had To Cancer Celebrity series of Great
to get the flavour profiles and British Bake Off? Now you can try
recipes right. Over the last five the signature cake for yourself!
and a half years, they served their
signature treats to hundreds Due to overwhelming popular
of thousands of people in their demand from Great British Bake
cafes and at events. On a sunny Off fans, the official Bake Off Box
September day in 2019, a regular team have released limited edition
guest said he'd had enough. He boxes of their Signature Chocolate
held out £10 and refused to leave Cake to buy as a one-off without a
the Café until they filled up a jar subscription. This also means you
with the Hazelnut Cream that they can try the box before committing to
made their Kinderella milkshakes a longer term subscription plan.
with. It was time to launch some
products… The box is priced at £24.99
(including delivery) and in your box
2020 was the year Black Milk you will receive:
went truly online, with their • A step-by-step, illustrated recipe
Manchester and London cafes in
hibernation it was time to take a card
massive step forward with their • All of the pre-measured dry
retail offering of dessert spreads,
sauces, chocolate bars and ingredients from carefully
truffles. selected suppliers
• A bespoke Bake Off cake stand in
To shop online and find out duck-egg blue
more about this fascinating brand, • A detailed checklist, so you can
visit www.blackmilkcereal.com prepare everything you need
• A collectible postcard, beautifully
And the name? Two things that illustrated by the show’s
combined are the opposite of what illustrator Tom Hovey
you might expect… Black Milk! Plus, 50p from every sale goes to
Stand Up To Cancer. Fantastic.
Macramé Mould To find out more visit
www.bakeoffbox.co.uk/products/
Macramé is making a comeback! february-box
You’ll not only find it in home
interiors but you can craft beautiful May 2021 | 7
decorations in sugar using this new
mould! Make macrame with up to
five cords, four strands of knots,
three tassels and three feathers.
Perfect for creating on trend cakes
and bakes this summer.

This mould is £20.99 from
www.karendaviessugarcraft.co.uk

Slice of SocialCome show off
and join the conversation and
your skills. Let’s talk cake!

Whether you are celebrating a Follow us
Queen Bee’s birthday, a gender
reveal (what will it‘bee’?!), a twitter.com/cakedecmag
Mummy to‘bee’, or a lover of the
furry creatures in general, these Find us
creations have got you covered!
From incorporating a bee theme pinterest.com/cakedecmagazine
with on trend ideas like marble
Tag us
and geometrics, to keeping things
simple with a semi-naked tier instagram.com/cakedecorationmagazine
and flowers, it is hard to choose a
favourite… but most importantly, Join us
don’t let anyone kill your‘buzz’!!
facebook.com/cakedecorationandsugarcraft
WSimanptlyyotuagr cuhsaonncesotocihalamveeydoiaursocawkee featured?
can discover

ywwowwuwrwc..ifrnaesactetaibogonroas!kmF.ci.ncoodmmu/c/scaaaktk:eeddeeccoorraattioionnmmaaggaazzininee @missbutteredibleart

@brittanymaycakes @mymamabakes_ @layersbylaura

@cherrycakeco @sugarstoneco @cakesbymickey
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8 | May 2021

SOCIAL MEDIA MAKES

@bakeaboo

@lulissweetsandtreats @cakesbylauranewhouse

@sugarandfrost.cupcakery

@sunflourandsprinkles @birdies.cupcakes

@cupcakesandconfetti1

@pieceofcakewales @bigcakemom

@cakesbybeccagreenville send us your inspo

We want to know what’s inspiring our readers! See something amazing on Insta?
Tag in our page so we can see! Think we should be featuring someone you know?
Help us discover them! Want us to create content around something you’ve seen
online? Email in your reader requests to [email protected]

May 2021 | 9

TOTALLY
ON TREND

Beautiful trends, all in one cake! A marbled cake tier, adorned with geometric hearts and
spheres all made simply with moulds. Finished with sugar sails and cut out hexagons to

complete the look that is sure to be featuring at many occasions later this year.

2 Mix with a cocktail stick while in the mould 5 On one of the hearts, apply the lustre dust.
to create a marble effect. I didn’t use it on all of them to create contrast.

Cake artist:

Lisa Elliott

YOU WILL NEED 3 Pop them in the fridge for ten minutes, COVER THE CAKE WITH A MARBLED EFFECT
then add more chocolate until they are full.
EDIBLES: Set in the fridge again and release after 6 Take the remaining ganache and whip with
 6in cake, crumb coated with ganache ten minutes. a hand mixer.

and set in the fridge
 White chocolate ganache
 250g white chocolate
 350g white flower paste (Saracino)
 Pink, rose, baby blue, lavender and

white food colouring (Colour Mill)
 Edible gold lustre and vodka

EQUIPMENT: 4 Using a flat fan brush, dust a few of your 7 Add a drop of each colour around the bowl,
 Hand mixer shapes with lustre dust. Heat your palette don’t mix it in yet. ➜
 Flat paintbrush knife and soften one side of a ball. Add
 Palette knife another to create a full sphere. I kept some as
 Geometric Hexagon cutters – different half and some whole.

sizes
 Geometric heart mould
 Half sphere moulds - different sizes
 Rolling pin
 Small skewers
 Scraper

MAKE THE GEOMETRIC HEARTS AND BALLS

1 Melt your white chocolate and split into three
different bowls. Colour one pink, one lavender
and one white. Spoon the different colour
chocolates into the sphere and heart moulds.

10 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Using moulds

Modelling
sugarpaste
Marbled effects

May 2021 | 11

8 Start to cover the cake with your palette MAKE THE SAILS 14 Repeat but with the triangle flipped over,
knife, scooping the colours each time to then glue the two edges together to form
create a marbled effect. It does not have to 10 Roll out the flower paste as thin as you like a fan shape (you can neaten the bottom if
be neat, in fact I’ve made mine a bit rough (the thinner it is, the more delicate it looks, needed but in this design it won’t be seen).
for texture. I’ve kept mine thicker for a more fabric look).
Cut into a triangle as shown.

11 Start by folding the short edge over and
then back on itself, concertina style.

9 Cover the cake with the different streaks of 15 Take a small circle of paste and insert a
colour and make sure it is even, if not smooth. skewer. Using edible glue, attach to the back
Do not smooth the edges, keep them uneven, of the sail and allow to dry. Make three in
leave to set. different colours. You can make them larger
by using larger triangles.

12 Keep going all the way to the end.

DECORATE THE TIER

16 Using the remaining flower paste rolled
out thinly, use your geometric cutter to cut
out hexagons. If you don’t have individual
cutters, to create the hole in the middle, use a
smaller one as a guide to cut around.

13 Unravel and cut triangles out of the
bottom of the pleats to reduce the thickness
when folded.

Top Tip

Don't overthink it, go crazy with a bowl
of white buttercream and some drops of
colour, swirling them onto the cake. Much
easier than mixing lots of different colours

up front!

12 | May 2021 www.cakedecorationmagazine.co.uk

17 Once they have dried, use your flat brush 20 Start to stick the hexagons on the front of FINISHING TOUCHES
to splatter paint over them. Drip a drop of the cake, using either edible glue or water.
paint onto the bristles and flick the paint over 21 Add a little gold to the edges of the
the shapes (do this on scrap paper, to avoid hexagons - not all of them, just randomly.
getting paint all over your work surface).

18 Keep flicking the paint until you are happy 22 Position the spheres and hearts on top of the cake with the fans behind for a little height.

with the coverage Also place one heart at the base facing the opposite way.

19 Use your angled palette knife (heated up)
to smooth the edges at the top of the cake -
not to get rid of them, just to smooth them
slightly. Paint the edges with edible gold
lustre.

May 2021 | 13

PRETTY IN
PINK

Take this pretty design one tier at a time if you are building your skills; applying printed
wafer paper smoothly around cake, working with wafer paper to make ruffles, and using
paste to make a statement bow. Take each feature and use separately on baby shower cakes,

anniversary cakes, or go for the showstopper all together for a wedding cake!

2 Attach the 8in cake to the board using royal 4 Carefully attach the wafer paper to the cake.
icing or white chocolate as glue. Paint the
sides of the cake with cooled, boiled water.

Cake artist:

Karen Keaney

YOU WILL NEED

EDIBLES: Top Tip "Always get more wafer paper
than you need, just in case of
 8in, 6in and 4in round cakes (all 6in tall) Only make the cake tacky - not wet. If
covered in white sugarpaste you apply too much, just dab it off with a mistakes or tears" Karen

 12in round cake board paper towel. MAKE FRILLED WAFER PAPER
 2-3 A4 sheets printed wafer paper
 8 A4 sheets white wafer paper ATTACH THE PRINTED WAFER PAPER 5 Use the decorative paper punch to make
 350g pink modelling paste patterns in the white wafer paper. You can
 350g white sugarpaste 3 Measure the height of your cake and use a make several strips out of one sheet.
 Edible glue ruler and sharp knife to trim the wafer paper
 Cooled boiled water to the correct size.
 Dark pink petal dust
 Royal icing/melted white chocolate

EQUIPMENT:

 Rolling pin
 Knife
 Ruler
 Paintbrushes
 Dresden tool
 Scissors
 Decorative paper punch

(Martha Stewart)
 Paper towel
 Ribbon

PREPARATION 6 Dampen one side of the wafer paper with
the cooled boiled water. ➜
1 Cover the board with white sugarpaste and
use the Dresden tool to score a wood pattern
into the sugarpaste as shown.

Top Tip

Measure twice, cut once!

14 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Using wafer paper

Modelling

Remember less
is more when it
comes to wafer
paper a nd wa ter,
over sa tura tion

will make it
u n wo r k a b l e .

May 2021 | 15

7 Gently pleat the paper, squeezing at the 11 Use your fingers to squeeze the centre, 16 Attach the ribbon ends to the top tier first
pleats to secure. creating the bow shape. using edible glue.

8 Stack the 6in cake onto the 8in cake and 12 Roll out another rectangle using the pink
start to attach the wafer paper strips using sugarpaste and fold in the centre as shown.
edible glue or water.

13 Wrap this piece around the centre, using Top Tip
a little glue to secure if necessary. Trim off
any excess. Add some movement to the bow by
creating some folds.

17 Attach the bow loops using edible glue.
Insert paper towel into the loops to help hold
their shape while drying.

Top Tip 14 Roll out two more rectangles of pink
sugarpaste and cut one end of each at an
Make sure your 8in and 6in cakes angle.
are dowelled.

9 Attach the top tier and fill in the gaps with
more wafer paper frills.

FINISHING TOUCHES

18 Use the pink edible dust to add some depth
to the board by dusting between the lines.

MAKE THE BOW 15 Pinch the straight edge together.

10 Roll out a rectangle piece of pink 19 Dust the edges of the bow using the pink
modelling paste and soften the edges dust. Attach a ribbon around the cake board.
with your fingers. Fold the ends together
as shown.

"Printed wafer paper comes in lots
of different designs and can be
printed using your own designs

too!" Karen

16 | May 2021 www.cakedecorationmagazine.co.uk

eptsoft Directory of Education, Tel; 0151 643 0055
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Unit 18, Appin road, Argyle Industrial Estate CH41 9HH
Over three-hundred
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www.eptsoft.com

Back in time

Self-taught cake creator Heena Mistry is working on recreating some
of our favourite archive CD&S tutorials, to test them and show you
how truly easy they are to make. This issue, Heena uses the step by
steps from the May 2019 issue to re-create Davina Russell's elegant

decorated cookies.

Head over to Heena’s Insta page to find out more about how she got on www.instagram.com/heenycakes/
Stay tuned for more next month, where Heena will be recreating another tutorial from the CD&S archive!

How beautiful are these wedding favour
cookies?! Davina Russell’s tutorial talks you
through everything you need to recreate
them, from ingredients to how to make piped
flowers.These cookies not only taste delicious
but they look stunning and make great favours
or gifts.

I struggled to make the flowers but that’s
because the consistency of my royal icing was
too runny.The tutorial gives you tips on the
consistency needed for each step. I am not very
good with lettering so I would suggest using
a projector if you are like me and struggle to
get the letters to look uniform. I changed the
colours slightly of the decorations so don’t
be afraid to do that. Overall, from baking the
cookies to decorating, I found it very easy to
follow and picked up a lot of tips. 

18 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Using your

archive issues

My Top Tips

● Try to get the consistency of the icing
correct as it does help

● Don’t be afraid to change the shape
of the cookies 

● Use different colours to match your
theme

● Use a projector if you struggle with
lettering 

● Just have fun!

From April 2020!

Next month Use this issue to make
Heena creates...… the cake above!

For more CD&S archive content, discover Exact Editions here, with every issue from 2009
available online! That’s over ten years of fantastic
projects, tips and techniques right at your
fingertips. Turn to page 25 for more information or

go to bit.ly/EXACTEDITIONSCAKE

May 2021 | 19

it's time to go online! Phil & Christine with
their boxes

We continue our monthly slice of honest and (hopefully!)
helpful cake business discussion. At The Cake Professionals,
we want to see cake businesses (and their owners!) flourishing.
It’s a challenging time, so take this time to brush up on any

elements you are unsure of... we’re in this together…

Starting an online cake business and sugar shards at the other end! There’s 2. Get the right packaging
also no win in choosing items that require
Like a troop of fabulously talented ballet strict temperature control – that means fresh Packaging is going to do two things. The
dancers, cake businesses across the cream products are an absolute no-go. first is the obvious one. It will protect the
world have had to swiftly pirouette to deliciousness inside from everything the
new business models for a world without Whatever we send needs to be able to postal system can throw at it. The packaging
gatherings and parties. Many of them survive ambient temperatures for prolonged is not just the outer layer of the goody-bag
(including our own!) turned to sending times plus, be handled roughly and the bakes come in, it’s the box or container,
baked treats in the post and have found it repeatedly by different drivers and sorting the wrapping itself, flavour and ingredient
a profitable venture in itself. It’s a business machines. The journey is not a kind one labels, message cards, information, any
model that can work well not only in and your products will not be shown the packing filler needed… there’s a surprising
pandemic conditions. So how do cake same love and care we show them in-house. number of bits and pieces required.
makers go about setting up an online We need to be happy that every item can
business? survive being shaken… a lot, occasionally For the products to be protected by the
dropped and often turned upside down. This packaging they need to be in harmony when it
Here you will find our top tips for the is where throwing cake at a wall (for research comes to size. That means, either the products
practical things we need to consider to purposes) is a good thing! are designed to fit a standard box, or we need
get our products from the kitchen into the to order custom boxes to fit our product.
hands of our customers. There’s lots of other Think about how to craft each product to Custom boxes are more expensive, but if
things about branding and marketing… ship well. Make sure the bakes fit well into bought in bulk they can be less so. Particularly
but that’s not for this article. your boxes and don’t have too much room as 2020 has given rise to a huge increase in
for them to roam around in. postal options in the packaging industry.
1. Decide on a postable product!
If there’s room to move in the box Custom packaging has some big
The first thing to consider is what product then there is room for it to get advantages. Each box can be designed to
will ship well. There’s no point in selling a exactly fit the product and therefore protect
four tier sugar flower covered cake by post - crushed and bashed! it securely. It can be printed with your logo
our customers will just get a box of crumbs and ordered in your colours, which is a great
opportunity to get your branding front
Fit your product to your box or fit your box to your product and centre.

Which brings us to the second thing good
packaging can do… It’s your chance to make
a great first impression.

Each year, as a result of The Cake
Professionals Baking Award category, we get
sent boxes of cake from cake makers across
the UK. Some of the boxes that come through
to us make an incredible impression – we can’t
wait to open them up. Others… well… let’s
just say they leave us less excited about what’s
inside. The packaging tells a story, it sets the
scene, long before a bite has been taken.

Which means we can each take full
advantage of packaging to set the scene,

20 | May 2021 www.cakedecorationmagazine.co.uk

BUSINESS ADVICE

Find a good courier Make sure you have a named
contact person for your account
so that when or if things go wrong,

there’s someone who knows the
business to answer the call.

to enhance the experience of the items 5. Get a payment solution make our products too expensive for most
being enjoyed. Think about the messages, customers. So, it’s finding that courier who
information, labels, the wrappings, the box, Great product, great packaging, great online sits somewhere in the middle. We spoke with
every detail of what each customer will shop, now the important part… we need to five different companies and negotiated a
experience. get paid! rate based on our frequency of use. It’s all
part of the process of working out the best
3. OK. Take a deep breath. This is another step where it’s about path forward.
Be brave. Start plumbing! taking a deep breath. It might sound
daunting but it is SOOOOO easy now to take 7. Optional extra - find a shipping
The next few tips might sound a little payments online. The first thing to do is to system to manage addresses
technical, or tricky. But we’re not going to check which payment options each website
let this frighten us… it’s way easier than platform is already set up to work with. The Most websites won’t let orders automatically
you think. most common are Stripe, PayPal and Apple whizz through to be set up with the courier.
Pay but there are others. Do check how So, to make the website talk directly to a
This is where we take a long look at much they charge. Typically, it’s between courier we need something in the middle
ourselves in the mirror and say “You’re totally 1.5% and 3.5% of each transaction. to help make that happen. This is called a
a grown up. It’s only a computer. You’ve got shipping system. We use a website called
this!” Then, start thinking of the next few Create a business account with the Shipstation but there are plenty of others
tasks like plumbing. We’re going to be using payment provider which links to your out there. It’s not compulsory though! If you
electronic pipes to connect everything business bank account. These companies have a few sales a week you can easily enter
we need for this business venture to make it super easy and they have lots of their addresses into your courier systems.
actually work. ‘how to’ information to keep us on the right As soon as you get to 20 or so orders a week
track. Simply give your business website an automatic solution saves time, energy
4. Sell through Instagram or those details and your ‘plumbing’ will be and spelling errors from happening.
Facebook or get an e-commerce complete.
website. Again, the important thing to check is
Magically, when people buy delicious what systems your website has already set
Say what now? e-commerce? e-what? It’s treats on your online page, money will up links with. If they are already set up, it
OK. We use them every day. It simply means appear in your bank account. It’s the best can literally just be a couple of clicks to get
electronic commerce. If you already have kind of magic. them talking.
a website, your provider might have an
e-commerce option that simply needs to be 6. Find a RELIABLE courier 8. Practice makes perfect
switched on. Alternatively, companies like
wix.com and squarespace.com have ready- Ok, we’re nearly there. Now all we need to Well done, we’re all set… Well not quite.
made template websites that do all the hard do is to get your delicious boxes of treats What we don’t want to do is to have
work for you. All you need are some great from A to B.
images of your products and some good the first time we try all these things out to
copy and you can quickly get a site up If we’re sending multiple boxes regularly, be our first real deliveries to real paying
and running. we don’t want to be standing outside the customers. The solution?
Post Office in the rain with 47 boxes to
To start selling solely through Facebook weigh and stamp. The folk behind won’t like Recruit some friends and family to place
or Instagram, follow their step-by-step it very much. The answer is couriers. They’ll orders on your website. Trial the whole
instructions to set up a Facebook or come to the door and scan in each item and process: from the ordering, making and
Instagram shop. They will take a percentage take it away to the depot for posting on. packaging, all the way to the sending and
of any money made on their platforms, There are lots of couriers out there. eating. We guarantee you’ll discover all kinds
but Facebook and Instagram can also be of things you had not thought of along the
effective ways to reach different types So how do we know which is the right route. This is a great way to learn without
of markets. company to use? Well, it’s true, we do get the pressure of having to be perfect first
what we pay for. The cheapest option will time. Your family and friends get to enjoy
likely cause us more headaches than we your ingenuity, your creativity, your fabulous
want. The most expensive will probably flavours and they’ll be able to encourage
you too.

All the very best in your new cake
adventures!
Phil and Christine Jensen

May 2021 | 21

COLOURS

OF THE SEASON

According to leading colour specialists Pantone, their Colours of the Year 2021 are Ultimate
Grey and Illuminating Yellow. Here, Emma Stewart shows how you can apply these colours

to your cake design, by texturing them together for a beautiful cake tier and adding
striking flowers to stand out.

“A marriage of colour conveying a message of strength and hopefulness that is both enduring and uplifting.”
Pantone

COLOUR THE BOTTOM TIER 3 Use a clean offset spatula to add white royal
icing to the sides of the cake.
1 Add one drop of castle grey gel to a dessert
spoon of royal icing, mix and use an offset
spatula to add randomly to the sides of the
6in cake.

Cake artist:

Emma Stewart

YOU WILL NEED

EDIBLES: 2 Add one drop of egg yellow gel to a dessert 4 Use a small scraper to smooth and blend
spoon of royal icing, mix and use a clean the royal icing colours slightly.
 4in round cake by 5in deep, pre- offset spatula to add randomly to the sides of
covered in white sugarpaste (Smartflex) the cake. 5 Add a little more castle grey gel to the grey
royal icing and use an offset spatula to apply
 6in round cake by 5in deep, pre- it to a few darker areas. ➜
covered in white sugarpaste (Smartflex)

 Apple green dust (Magic Colours)
 Castle grey and egg yellow gel colours

(Magic Colours)
 Lemon tart dust (Rainbow Dust)
 Royal icing (Renshaw ready-made)
 Edible glue
 White flower paste (Squires Kitchen)

EQUIPMENT:

 Small offset spatula
 Small scraper
 Brushes for dusting
 28g green wires
 Green florist tape
 Wire cutters
 Foam pad
 Cone tool
 Dresden tool
 Small straight scissors

Top Tip www.cakedecorationmagazine.co.uk

Wear gloves for this cake, especially when colouring the flower paste to
avoid staining your hands.

22 | May 2021

TECHNIQUES
Texturing

Sugar flowers

You could use
ganache or
bu ttercrea m
instead of a fully
iced cake and royal
icing to crea te a
similar effect.

May 2021 | 23

MAKE THE FLOWERS 12 Lay on a foam pad and use the scooped 17 Use a detailing brush add a touch of green
end of a Dresden tool to carefully elongate around the edge of the centre ball.
6 Mix a small amount of lemon tart dust into and soften the petals.
a ball of white flower paste to colour it a light
yellow.

7 Roll a small 3mm ball of yellow flower paste, 13 Feed the centre wire through the middle 18 Use green florist tape to create branches
dip the end of a 28g green wire in edible of the flower. of flowers, taping them on in opposing pairs.
glue and insert into the ball. Set aside to dry.
Repeat for approximately 20 flowers.

8 Roll a small ball of paste into a cone shape. 14 Twist the back of the flower to help secure FINISHING TOUCH
to the wire and set aside to dry, standing in a
9 Insert a cone tool into the wide part of the spare dummy or flower holder. 19 Stack the white 4in tier onto the 6in
cone. textured tier and add the Forsythia trailing
down the side.

15 Lightly dust the flowers with the lemon
tart dust.

10 Use small scissors to cut four petals.

16 Add a little apple green dust to the base of
the flower.

11 Pinch each petal to make it more pointed
in shape.

24 | May 2021 www.cakedecorationmagazine.co.uk

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FROM BEGINNER

TO EXPERT

Cake artist: As the CD&S reader ranges from beginner right through to
advanced decorator, Jacqui Kelly has created a tutorial to
Jacqui Kelly
take you on this journey! Three different modelling levels to
YOU WILL NEED help ALL our readers!

EDIBLES: 3 Roll two balls for the heads add a tiny Tic 6 With a little rejuvenator spirt or white
 W hite flower modelling paste and Tac shaped nose, then indent with the large alcohol, paint on a tie using a light grey dust
end of a ball tool where the eyes will sit. or gel colour. Sit him in the dimple of a paint
sugarpaste (Renshaw) Leave them to the side to firm up a little. palette to hold him steady.
 Gold, pearl and light silver metallic

paints (Rainbow Dust)
 Black, grey, strawberry, peach, brown

and chestnut, cream and leaf green
pro-gels (Rainbow Dust)
 B lush pink dust (Rainbow Dust)
 Water or sugar glue
 R ejuvenator spirt or white alcohol

EQUIPMENT: 4 To add the trousers, roll out a strip of light 7 Using black sugarpaste, roll a wide semi-
grey sugarpaste (by adding a small amount circle – check each side matches the other.
 Dresden tool of black pro gel to white paste) wide enough Dampen with water and wrap around his
 Ball tool to cover the bottom half of the body and body with the join at the centre front.
 Bone tool dampen with sugar glue or water.
 Stich wheel
 Small craft knife
 Small scissors
 Small paint palette
 Craft knife
 Skewers and cocktail sticks
 Polystyrene or ice-cream cone
 Paint and dusting brushes
 Small paint palette
 Tiny heart and flower moulds or cutters

STYLISED BRIDE AND GROOM (BEGINNER) 5 Wrap the grey paste around with the join 8 Check that the bottom edge is straight
at the back and gently fold the excess paste and pinch in and trim at the shoulders using
1 Knead the modelling paste well and roll two under the body. Neaten at the ‘waistband’ small scissors (I did not flatten the top of his
fat teardrops in white for the bodies. Twist a with a Dresden tool and indent the leg divide trousers to his body so I have an ugly ridge!).
cocktail stick half way in at each ‘neck’. front and back. Flatten/smooth out the top
join of the trousers at the waist.

2 Colour the white paste for the heads using
a combination of gel colours to achieve the
desired skin tone. I used a tiny splodge of peach
and an even tinier splodge of strawberry.

“The first tutorial has all the instructions written out, the second one
builds on the skills of the first. The third assumes some knowledge of
sugarcrafting and has more pictures than words as you will already be
familiar with the techniques. I have not listed any sizes or weights as that
will depend on the size of topper you wish to create, for example, smaller

for a 4in top tier and larger for a 6in tier” Jacqui

26 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Modelling
for all levels

To make any of the bride and groom toppers more personal, think about the elements
that will actually be in place for the wedding such as: what dress style, cravat or
tie, colour of suit, their hair colour and styles, their eye colours, which flowers did

they choose and replicate them in the figures.

9 Light silver or pearlescent metallic paint can 11 With the metallic paint, add some 13 Using brown dust or gel colour, paint in
then be used to paint in his lapels and collar, interesting dress detail like lace work or the eyes and use a caramel colour for the lips.
breast pocket and buttons and don’t forget beading. I just dotted with the paint for effect. Once dry you can dot on the little highlight in
the flap in his jacket at the back. the eyes with metallic paint.

10 Mix up a little skin tone colour to match 12 Don’t forget their back detailing, many 14 Using a spare cocktail stick, twist in a hole
with her head skin tone and paint on her couples will want to keep their wedding half way up the inside of each head, then
arms and shoulders in two simple curves, she topper so you can’t leave them with a half- paint on a little glue to the sticks on their
doesn’t need hands. Give her a strapless dress dressed couple! bodies. Add the heads to the bodies either
and don’t forget to paint in her back. straight or at an angle. ➜

May 2021 | 27

15 With a gel or dust mixed with rejuvenator SIMPLE STANDING BRIDE AND GROOM (INTERMEDIATE)
spirit, paint on the hair in very bold, block
strokes, you don’t need anything detailed. I 20 Roll a smooth ball of well-kneaded white 24 With a craft knife, cut away the grey paste
used black for him and a soft brown for her. modelling paste and then form a short carrot at his neckline and neaten with the spoon
with a flat base. end of the Dresden tool so that you can insert
his white shirt front into the gap.

16 Add on simple eyebrows, not to close to 21 Holding it lightly on its side, indent some
their eyes, and some hair detail on her shoulder fabric folds with the Dresden tool. Leave on
(body) and leave over night for the paint to dry its side but turn occasional so that it firms up
and the paste to firm up completely. but doesn’t flatten.

25 Cut out a small triangle of white
sugarpaste for his shirt and glue in place. Roll
a ball of white for his collar. Roll two small
teardrops from black flower modelling paste
for his shoes, the point is the heel.

17 Using any small heart mould/cutter, press 22 Colour a larger ball of modelling paste a
out a tiny heart from pink flower modelling pale grey colour and roll into a longer carrot
paste and then paint on some detail. Glue on shape. Flatten on your work mat at each end
for her to hold in place of a bridal bouquet so and lay on its back.
that means you don’t need to paint on hands.

18 With a small dusting brush and a little pale 26 Glue his shoes in place and gently twist a
pink dust, add blush to his and her cheeks skewer from his neck down through his shoes
very gently, you can always add more but you - you can also
can’t take it away! stick the skewer
into a dummy to
23 Mark on the bottom edge of the suit help stabilise him.
jacket and the indent between his legs front Roll a thin strip of
and back. Next draw in a ‘Y’ shape – the line grey paste for his
for the front of his jacket and lapels. collar and lapels
and cut a notch
19 Add final touches with the pearlescent on each side. For
metallic paint including dots for a corsage on his his arms roll two
lapel and dots in an arch on her hair for a tiara. carrot shapes.

27 Glue his arms on (the thicker ends are his
shoulders) and tuck the thinner ends behind
his back – that way there’s no need to make
hands. Lightly
attach his collar
and line up his
lapels. Paint on
the tie as in the
first tutorial.
Flatten slightly
with your finger
and cut a notch
in his collar, then
glue in place.

28 | May 2021 www.cakedecorationmagazine.co.uk

28 Mix up some skin tone coloured paste 32 Roll two smooth egg shapes. Make the 36 Add the heads to the bodies, straight on or
(make enough for the two heads at the same bride’s head slightly smaller than the grooms. with a tilt but don’t glue in place yet. I like to
time) and roll an oval for her bust, a sausage With the larger end at the top, indent with position their eyes, so they look at each other
for her neck and a long cigar shape for her your finger half way up where the eyes will and angle their bodies towards each other.
arms - they should reach to her thighs, again be placed.
don’t worry about hands.

29 Flatten the arms in the centre, then glue 33 Pinch out their chins, this also flattens the 37 Mix up some hair
each in place. Add mouth area. With the larger end of a bone colours in sugarpaste
a skewer down tool indent gently for the eye sockets, but not and flatten out to
from her neck to too deep! Push from the sides towards the rough circles that
the base, again centre as this will also build up the nose area. will wrap around
you can work on their heads, like
top of a dummy shower caps! Add
cake for stability. some texture with a
Use a Dresden Dresden tool. Think of
tool to blend her fringes and gaps for
shoulders. the ears.

38 Glue hair in place and add some more
texture and partings. If the bride has long hair
twist together some tiny long carrot shapes
to make a pony tail down one shoulder.

30 Roll three thin strips of white sugarpaste 34 Add a mouth with a smiley tool and press
and emboss drape lines or a lace pattern onto in dimples at the corner of each mouth with
them. Glue in place from her waist and over the smaller end of the bone or ball tool.
the shoulder to the back of her neck. The final Square off the groom’s chin and add a tiny
one wraps around her waist. Indent in, to give cleft in the centre.
her a waist.

39 With any tiny flower mould or cutters you
have, push in some pinks and greens to create
her bouquet, his corsage and her floral crown.

31 Check they are the correct height and glue 35 Roll balls for eyes with a tiny black ball for
her arms in place. Flatten the tips to indicate the pupil, you can use paste or paint them
hands but don’t worry they will be covered by on. Add two tiny Tic Tacs as per previous
her bridal bouquet. instructions, for their noses. Roll two small
balls for ears for both, if her hairstyle will reveal
them. Glue in place just below the eye line.

40 Arrange to cover
her hands and glue
in place, paint or dust
in some detailing to
the flowers and blush
both their cheeks
with a little light
pink dust. ➜

May 2021 | 29

DETAILED BRIDE AND GROOM (ADVANCED) 44 Pinch in at her waist and out the front of 48 Glue in place twisting and cutting off
her bodice sections until you have created some
41 Roll white sugarpaste and glue in place leaving a interesting detail. You can add dusts or paints
around a polystyrene cone or ice cream cone, hollow for her once dry to highlight these trimmings.
with a rise at the front and a train at the back. torso to be
Roll numerous long carrots shapes to form added. Pinch
the folds and drapes in her dress. and press an
interesting
bust line for
her strapless
gown. Check
she is standing
up straight.

42 Glue them in place, swirled around her 45 Mix up a skin tone colour modelling paste 49 Colour up modelling paste into suitable
body with the fatter ends at the bottom, up with enough colours for his
to the pointed ends towards the top. You will for both heads, outfit. Create two
need more than you think. arms and bust. legs and a bottom,
Roll a ball and a white shirt body
tease out a and half sleeves for
bust, shoulders his arms. Plus, two
and neck. Roll black teardrops
two thin arms, as in the previous
thinning at the tutorial.
elbow and wrist.

46 Pinch in at the elbows to define. Flatten
the hands and trim away each side to form a
slim delicate shape. Notch in the thumb, twist
to thin and refine. Remember one left and
one right arm and hand.

50 Let them firm for around 10 minutes, glue
together and twist a skewer down to help
support him. Blend the tops of his legs to his
bottom and indent in some creases. Pinch in
his waist and add a skin tone coloured neck.

43 Press in between with your Dresden tool 47 Using any decorative mould or cutter you
to add depth and additional folds into the have, press in some modelling paste to create
full skirted dress and layer tiny carrot shapes detailing on her dress around the waist and
on top. This will also create an illusion of bodice edge.
movement.

51 Using a cone tool, hollow out the bottom
of his sleeves,
then glue them
in place with the
rounder end of the
carrot shape at the
top to widen his
shoulders, then add
a tie. Roll and cut a
thin collar.

30 | May 2021 www.cakedecorationmagazine.co.uk

52 For his waistcoat, thinly roll the paste to 56 Push in the eye hollows from the outside 60 Trim away the excess paste at the back
a rectangle then cut away the bottom edge towards the centre and push upwards to form with a craft knife, always cut from the top
dipping down at the nose. Use the spoon end of your Dresden backwards, sweeping away the paste and
each corner. Dust tool to define their features. Pinch out chins as refining the shape with each cut.
with corn flour and per previous instructions and push in nostrils.
lay him in place,
that way it’s easier
to trim at an angle
for the lapels,
adding a notch to
each side. Glue in
place.

53 Add some waistcoat detailing with a stich 57 Push in firmly to create the eye sockets 61 Add hair caps to them both as per
wheel. Create his and roll tiny balls of white modelling paste for previous tutorial and add facial hair and a
lower arms and eyeballs. Then using metallic paints, paint in more complex updo for the bride. Dust or
hands as per the the iris and the pupils. Add eye liner to define paint on her makeup.
bride instructions. her eyes and feathered eyebrows.
Glue in place and
add two thin strips
for cuffs to cover
the join.

54 I cut off his left fingers so he could have 62 Add the heads to the bodies and once you
his hand in his pocket and arranged his right are happy with the angle and positioning
so that he would be holding hands with his in relationship to each other, glue in place.
bride. Leave them to firm up as you work on Add any additional bridal hair extensions
the heads. and painted detailing on the dress plus his
waistcoat and tie.
58 Shape their mouths gently with the spine
of a Dresden tool, scoring from the centre
of one eye to the centre of the other with a
slight curve.

55 Roll two balls of paste larger than the 59 Using the spoon end, push upwards for a 63 Using tiny cutters or moulds, create
heads and flatten down onto your work smile and to add dimples and then upwards flowers in various shades for the bride and
surface. It is easier to add detail if you are from the chin to under the bottom lip to define build up around a small lump of paste glued
not holding the head or chasing it around the lips. Give her the full cupids bow lips. to her dress between her hands and in her
the table. hair. Dust and paint as appropriate.

May 2021 | 31

5 REASONS TO NEVER

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Thomas the Tank Engine cake figure, £5.50,
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34 | May 2021 Disney’s Frozen Elsa cake figure, £6.70,
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Cake
collaboration

Cake artist Maria Magrat took her love of frogs to a new level
– by bringing the cake community together via Facebook to

celebrate these little creatures through cake!

"This Fancy Frog Collaboration is of course, all about frogs! An international collaboration
showing frogs in dresses, costumes, fancy outfits, in bizarre poses and fantasy looks!
After the reveal day on 20th March 2021, World Frog Day, we saw over 50 amazing edible
artworks from cake artists from 22 different countries! The level of detail was inspiring"
Maria
View the whole collaboration on the Facebook page,
www.facebook.com/FancyFrogCollaboration

Ralitsa Kamburova Claudia Kapers

Ablena Petrova

Karen Portaleo Lucie Charvátová of Crazy Cakes Glavgnom
www.cakedecorationmagazine.co.uk
36 | May 2021

SOCIAL MEDIA COMMUNITY

Maria Magrat (host)

Anna Shamanina Oksana Logacheva

Urszula Maczka

Novel-T Cakes Liz Joy

Iveta Kosikova

Galia Garova-Mihaylova Anastasiya Gubaydullina

Corinna Maguire Elena Wilkinson Belinda Lucidi

OctoMbaeyr 20210 | 37

PINK LADY APPLE
PANCAKES WITH

BUTTERSCOTCH

SAUCE

Lush is the word for these amazing South African Pink
Lady apple pancakes!

YOU WILL NEED 2 For the pancakes, beat together the flour,
salt, egg and milk with a wire whisk or stick
BUTTERSCOTCH SAUCE: blender to make a smooth batter.
 50g butter
 50g soft brown sugar 3 Heat a large non-stick frying pan and add a
 2tbsp golden syrup few drops of oil. Pour in a quarter of the batter,
 2tbsp single or double cream tilting the pan so that the batter flows over
the surface. Cook over a medium heat for 1-2
PANCAKES: minutes until set on the surface, then flip over
 120g plain flour to cook the other side. Make four pancakes in
 Pinch of salt total, keeping them in a warm place.
 1 large egg
 300ml milk 4 Heat the butter in the frying pan and cook
 2-3tsp vegetable oil the apples for 3-4 minutes, turning often.
 20g butter Add the sugar and cook until lightly browned.
 2 South African Pink Lady apples, Serve with the pancakes, drizzled with
cored and thinly sliced butterscotch sauce.
 1tbsp caster sugar  

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

METHOD Top Tip

1 For the butterscotch sauce, put the butter, Feeling hungry? Make two pancakes each
brown sugar and syrup into a heavy-based by doubling the batter quantity to 240g
saucepan and heat very gently until melted plain flour, a large pinch of salt, 2 large
and smooth, though do not boil. Stir in the
cream and set aside. eggs and 600ml milk.

South African fruit is counter-seasonal; therefore, it is available when European produce isn’t.
South African apples and pears are available in all major UK retailers from April until October.

Apples are a delicious source of dietary fibre, which helps to aid digestion, making them the
perfect nutritional-rich snack this summer. Due to antioxidants and flavonoids present in
apples, eating them could improve lung function and reduce the risk of respiratory diseases.
A diet rich in apples could also help to lower cholesterol levels in the blood.

38 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Recipe

May 2021 | 39

CAKE AROUND
THE WORLD

Throughout 2021 we are looking at cakes and bakes that have shaped our cultural
and culinary landscape. The traditions of why we eat what we do, when we do and the
cultural, historical and sometimes religious factors that have elevated our sweet treats to
national and global mainstays. Cake artist Zoe Burmester will be ‘virtually’ globetrotting
around the world looking at cake culture from Europe to Asia, the Caribbean and Middle
East and sharing some of the world’s best loved cakes and bakes. Each feature will be
accompanied by a recipe and a video on the CD&S website so you can have a go at making

them at home too!

This issue, Russia

Cake artist:

Zoe Burmester

MEDOVIK TORTE (HONEY CAKE): RUSSIA

WHAT IS MEDOVIK TORTE? delicious treat she’d ever eaten and hey
presto a Russian icon was born.
This towering multi-layered cake is one of
Russia’s most popular desserts and is found From my research, it is apparent that
in many variations (and heights!) all over babushkas (grandmothers) all over Russia
Russia. The cake is characterised by layers have their own method for making this
of thin caramelised cake ‘biscuit’ layers famous dessert. Some create doughs and roll
flavoured deep with honey and sandwiched out large cookies for baking. Some griddle
together with a burnt honey and dulce de the cake layers. Some use sour cream, some
leche whipped cream filling. Piled high and use double cream, some cook the honey,
decorated simply with crushed biscuit, its others don’t. Having scoured the different
flavour is a delightful marriage of caramel, recipes and methods my version takes all
honey, Lotus biscuits and cream which is the elements of flavour and texture that
simply out of this world. appeal to me most about this cake. Whilst
not necessarily difficult it is a time consuming
INSPIRATION AND ORIGIN cake to put together and one reserved
probably for special occasions. So let’s break
The story of Medovik Torte (‘medovik’ is it down…
Russian for honey) starts like all good stories
should. In a palace with an Empress. An CAKE OR COOKIES?
Empress who very much disliked the taste
of honey. All the servants at the Imperial The bake. In fact, the bake seems to be a
Palace of Emperor Alexander I knew how hybrid of the two. Very thin discs of soft
the Empress Elizabeth hated honey so, but dough but generous with butter to yield a
failed to tell a young new patisserie chef who soft bite. The version here requires a thin
came to work at the palace one day. And spreading of the cake dough, baked for a few
guess what he made our fussy Empress? A minutes at a time. Layers can range up to 15
layered cake made from honey biscuits and tall with the average being 8 - 10 layers high.
sandwiched with sour cream. Surprisingly
unaware that the dish contained honey (or The honey. The all-important ingredient!
just being fickle) she declared it the most Whilst I found recipes that called for exotic
and floral honeys with great depth of

40 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
A global journey

in cake

Video

flavour, I opted to try out ‘burnt honey’. This the boiled condensed milk reduces to a thick your own dulce de leche this needs to be
is not burning the honey at all, but in fact toffee-like spread… pure magic. I came across done in advance too. Most importantly the
caramelising it over heat to draw out the rich recipes that used cream cheese in the frosting cake needs overnight in the fridge in order
flavour. The result is golden, thick and with but I'm glad I went with the condensed milk for the creamy caramel filling to absorb into
notes of caramel that is used to flavour both because it added a complexity to the cloud-like those cookie cake layers. That bit is non-
the cakes and the filling. cream filling which married so well with those negotiable! So yes, it’s not a speedy cake,
honey layers. but boy, the result is a delight. ➜
The filling. Traditionally the Medovik Torte is
layered with sour cream and/or dulce de leche Time. This whole cake took me the best
whipped cream frosting. Dulce de leche is a part of an afternoon, and if you are making
caramel made by boiling sweetened condensed
milk in a can. Strange but true. One of the first Top Tip
culinary things I ever did as a child was to make
my own‘toffee’by boiling condensed milk... I When baking, caramelising the honey adds some slightly bitter notes and draws
felt like a wizard. Whilst I cheated and used a out the caramel flavour of the honey. You could skip this stage but you would
shop bought version for my recipe here, making take a hit on the flavour in my view.
your own is no more complicated than boiling
the closed tin in water for four hours. Over time

May 2021 | 41

RECIPE amber colour. Take off the heat and carefully 13 Place the remaining cream in a large bowl
add the water, stir and leave to one side. and use an electric whisk to whip to medium soft
YOU WILL NEED: peaks. Now add in the dulce de leche mixture and
EDIBLES: 4 For the cake layers, place the butter, sugar, whip to stiff peaks.
FOR THE BURNT HONEY: 75g burnt honey and the 225g regular honey
 225g honey into a heatproof bowl. Set the bowl over a 14 To assemble the cake, place your first cake
 60g water pan of simmering water and heat gently until disc onto a 10in cake card. Use an offset spatula
all melted and combined. to spread a layer of filling, making sure it is up to
FOR THE CAKE LAYERS: the edge of the cake. Place another cake layer on
 225g honey 5 Combine the salt, baking soda and top and repeat with the filling. Repeat this whole
 75g burnt honey (from above recipe) cinnamon in a small bowl and set to one side. process until you have layered up the whole cake
 225g golden caster sugar finishing with a layer of cream on the top layer. Use
 200g unsalted butter cubed 6 Next add the six cracked eggs and whisk any leftover cream to smooth out the sides of the
 6 large eggs together in the warm honey mixture. After a cake and fill in any gaps.
 21/2 tsp baking soda minute of whisking, add in the cinnamon mixture
 ¾ tsp fine salt and continue whisking for a further 30 seconds. 15 Use your hands to press the sides of the cake
 1 tsp ground cinnamon with the crushed, toasted cake crumbs.
 450g plain flour 7 Remove the bowl from the heat and sieve in
the flour in three batches, folding as you go. It 16 Chill the cake in the fridge overnight to give the
FOR THE FILLING: should be thick, smooth but spreadable. filling time to mingle with the layers. Slice in thin
 150g burnt honey (from recipe above) wedges and serve cold or at room temperature.
 380g dulce de leche (shop bought or 8 Spoon a ladle of batter onto the prepared
circle sheet and use an offset spatula to evenly
homemade from one large tin of sweetened spread the batter to the edges of your traced
condensed milk) circle. Repeat with as many sheets and baking
 1/2 tsp fine salt trays that you have prepared and can bake in
 1.2 litres double cream one go.

EQUIPMENT: 9 Bake your cake layers for 5-7 minutes until
 Bowl the cake turns a deep caramel colour. Do
 Saucepan not over bake them so you will need to stay
 Wooden spoon close to the oven! Repeat this process until
 Sieve you have all layers made, you should make
 2-4 baking sheets between 10 and 11 cake layers.
 Non-stick reusable liners
 9in round template 10 Cool the cake layers on racks. Once cool
 Electric whisk enough to handle use your 9in template
 Pastry brush to trim around any of the cakes that have
 Greaseproof paper spread, keeping all the trimmings.
 Palette knife
 10in cake card 11 Reduce the oven temperature to
120C/250F and return all your trimmings plus
1 Preheat the oven to 180C/375F. the least attractive of your cake layers onto a
baking sheet and place in the oven to toast
2 Prepare your baking sheets by lining them and dry out for about 15 minutes. Allow it to
with baking paper and drawing a 9in round cool and use a food processor to grind into
circle on them as your size guide. Repeat 11 fine crumbs. Cover and set aside.
times on 11 pieces of paper and have them
ready (I baked two at a time and just slid new 12 To make the filling, place 150g burned
circled marked paper onto the warm sheets honey, the dulce de leche, 1/2 tsp salt and
when the previous lot were baked). 200g cream in a bowl and whisk until well
combined and smooth. Place in the fridge for
3 To make the burnt honey, place 225g of 30 minutes to further chill.
honey in a saucepan and place on a medium
heat. Cook the honey until it turns a dark

Top Tip You will find a fantastic video from Zoe, showing exactly
how to make this Medovik Torte in more detail, over on our
The cake layers can be made in advance, individually wrapped when cool website www.cakedecorationmagazine.co.uk
and frozen. Dulce de leche can also be made up to one month in advance You can also find the video on Zoe’s YouTube channel
www.youtube.com/sugarstreetstudios
if you are unable to find some ready-made.

42 | May 2021 www.cakedecorationmagazine.co.uk

Find even more amazing caking
content over on the blog, including:

• Inspiration • Tips & tricks • Recipes
• Techniques • Projects • Interviews

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LOVELY
LITTLE LADY

This is one for those who want to keep perfecting their modelling of people – looking at
positioning of arms and legs, hairstyle and facial features. We love how her headband
coordinates with her dress, but remember you can change her outfit and her hair to suit

your recipient and also for a boy!

MAKE THE LEGS 4 Use a little glue to attach the legs together.
The thighs should both be touching your
1 Roll 20g of skin tone modelling paste into workboard and the top leg should be resting
an 8cm long sausage. Place your hand 1cm with the foot in front of the bottom leg.
from one end and roll back and forth to
extend the sausage to 10cm in length and to
thin out the ankle of the model.

Cake artist:

Vicky Teather

YOU WILL NEED

EDIBLES: 2 Use your fingers to pinch, stretch and 5 Press the scriber needle into the paste four
shape the 1cm of paste into a foot shape. times to create the toes. The marks created
 1g black modelling paste (Saracino) Repeat step 1 and 2 to create a second leg. should get closer together and shorter as
 25g brown modelling paste (Saracino) you work your way from the big toe to the
 47g light green modelling paste little toe.

(Saracino) MAKE THE DRESS
 76g skin tone modelling paste
6 Combine 47g of light green modelling
(Saracino) paste with the same quantity of white. Weigh
 48g white modelling paste (Saracino) out 65g of the lighter green modelling paste
 Edible glue (Squires Kitchen) and shape into an 8cm long bell. Use your
 Apple green, chocolate, petal rouge fingers to gently pinch around the wider end
to thin the paste and create a hollow. ➜
and snow white dust colours (Magic
Colours)
 Soft beige dust colour (Squires Kitchen)
 Black and cream dust colours
(SugarFlair)
 Clear alcohol (gin or vodka)
 Cornflour or icing sugar

EQUIPMENT: 3 Bend each leg halfway along the length.
Use your fingers to pinch and shape the
 K2220 Cerart tool kneecap of the legs.
 Scriber needle (PME)
 Dresden tool
 Small and medium ball tools
 Craft knife
 Rolling pin
 Wooden skewer
 Pliers
 Glue brush
 Dusting brushes
 Size 0 paintbrush
 Ruler

44 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Modelling
masterclass

Dust colours and
pain t crea ted with
dusts will smudge ,
so be careful when
handling your model.

May 2021 | 45

7 Continue to pinch and stretch the paste MAKE THE HANDS MAKE THE SLEEVES/ARMS
around the base of the bell until you have a
deep hollow and the edges of the paste are 10 Take 1.5g of skin tone modelling paste and 14 Roll 10g of lighter green modelling paste
around 1mm in thickness. roll into a ball. Place your finger and thumb into a 7cm long sausage, with one end
over half of the ball and roll back and forth thinner than the other. Push the large end
to extrude a sausage. Pinch and flatten the of the small ball tool into the wide end to
rounded area of the ball into an oval shape. create a 5mm deep hole. Repeat to create a
second arm.

8 Paint a little glue on the top of the legs, 11 From the oval side of the hand, cut away a 15 Paint a little glue inside the hole. Trim the
then place the bell shape on top. Manipulate ‘v’ shape from one side. Remove the cut away wrist of the model so that it fits neatly into
the thinned edges to cover the legs and to paste. Roll the thumb between your thumb the hole. Insert the wrist and gently pinch the
create the skirt. and forefinger to round the paste. Use your arm to assist in the bonding of the two pieces
fingers to pat and neaten the cut edge of of paste. Repeat for the second arm.
the oval.

9 Place the model onto the cake and press 12 Cut the oval shape in half, then cut each 16 Trim away the back edge (the side that will
the wooden skewer down through the half in half again to create the four fingers. sit against the body) at an angle, at the top of
body into the cake. Use the wide end of the Roll the fingers between your thumb and each arm.
Dresden tool to mark creases around the forefinger to round and shape.
waist of the model and across the skirt as it
drapes over the legs.

13 Bend the sausage of paste up at a right- 17 Paint a little glue on the cut edge of each
angle and shape the palm of the hand into a arm. Lightly bend the right arm and glue the
sharp angle. Repeat to create a second hand, hand to the knee. The left hand should be
with the ‘v’ shape cut on the opposite side of glued to the cake.
the oval to create a left and right hand.

Top Tip

If you are working without a cake, create
the model on a dummy cake covered in
cling film. Once the model is set, remove
and cut the skewer with pliers. Attach to

the cake with a little royal icing.

46 | May 2021 www.cakedecorationmagazine.co.uk

MAKE THE NECK 21 Use the Cerart tool to draw a smiling 25 Press the Dresden tool into the ear and
mouth half way between the nose and the pull towards the head to add the inner ear
18 Roll 2.5g of skin tone modelling paste into chin. Press the tip of the tool into the ends of and to firmly attach the ear to the head.
a cylinder. Thread over the wooden skewer the smile to add the dimples.
and attach to the top of the body. Roll 3g of
lighter green modelling paste into a sausage
that is long enough to wrap around the neck.
Attach to the neck and use the scriber tool to
add vertical lines around the neck.

22 Press the wide end of the Dresden tool 26 Roll two very fine taper-ended sausages
into the eye sockets, with the flat edge of in the palm of your hand. Paint a thin layer
the tool facing down towards the chin of the of glue around the upper and outer sides of
model. The bottom edge of the eyes should each eye. Use the paintbrush to lift and place
sit a few millimetres above the top of the the paste in position. Roll two long cones
nose. Wiggle the tool from side to side and from tiny balls of brown modelling paste and
upwards to open up the holes for the eyes. attach above the eyes for her eyebrows.

MAKE THE FACE 23 Roll two small balls from white modelling 27 Mix a little clear alcohol with the black
paste. Roll each into a cone and fit the narrow and snow white dust colours. Combine the
19 Roll 30g of skin tone modelling paste into end into the eye holes. Adjust the size of the colours to create a grey shade. Paint a semi-
a ball. Place the side of your little finger just cone depending on how big the holes for the circle in each eye with the grey paint and the
under half way up the ball and roll back and eyes are. Use your fingers to fit the paste into size 0 paintbrush. Paint the top third of the iris
forth to create a shallow groove. Use your the eye socket. The paste should sit flush with with the black paint. Add a little white to the
fingers to remove the top edge of the groove. the rest of the face. grey paint and paint the bottom third with
Place your thumbs into the groove and lightly the lighter grey paint. Use the black paint to
press down to create the eye sockets. paint the pupil. Add two white highlights to
the left side of each eye. ➜

20 Use your fingers to smooth the outer 24 Roll two small cones from the skin tone
edges of your thumb prints to create a paste and attach to the sides of the face. The
smooth transition to the rest of the face. top of the ear should line up with the eyes.
Shape a small ball of skin tone paste into a
capsule shape and glue in place.

"Models can be made in advance. Store them in a cake box away from light, heat and damp" Vicky

May 2021 | 47

MAKE THE HAIR 32 Glue the paste to the right side of 36 Dust around the sides of her face and
her head. around the bridge of her nose and under her
28 Trim the wooden skewer and attach the eyebrows with a mix of soft beige and cream
head. Cut the neck to the correct height dust colours. Use this dust to dust along the
before gluing the head to the neck (The neck bottom edge of each leg, around the base of
on my model was cut just above the collar of her skirt and along her fingers and toes.
her dress). Roll out 13g of brown modelling
paste into a 5x8cm rectangle. Use the
Dresden tool to draw lines along the length
of the paste.

33 Press the Dresden tool into the paste to 37 Dust around the creases and sides of her
create a groove running across the top of her dress and along her headband with the apple
head. Fill the groove with a small sausage of green dust colour.
lighter green modelling paste as a headband.

29 Paint a little glue on the back of the
model’s head. Attach the paste to the back of
the head, with the top edge sitting where her
crown would be.

30 Roll 6.5g of brown modelling paste into 34 Roll two 0.5g balls of lighter green 38 Mix together the black and chocolate
a 2.5x7cm long strip. One end should be modelling paste into teardrops. Flatten each dust to create a dark brown. Dust along the
narrower than the other. Add lines down the between your fingers and use the Dresden roots of her hair and anywhere there would
length of the paste. Glue over the left side of tool to add creases. Glue to one side of the be shade.
her head. headband. Add a small piece of paste over
the join between the two teardrops and use
the Dresden tool to mark vertical lines to
make it look like a knot.

FINISHING TOUCHES 39 Create a paint using the clear alcohol and
the snow white dust colour. Paint dots on her
35 Use a fluffy and dense paintbrush to dust dress and headband.
the cheeks and nose with the petal rouge
31 Roll 5g of brown modelling paste into dust colour. Also add a small amount of
a 2x6.5cm strip. Cut away the paste in colour to her knees.
the centre to leave a hole for the ear. Add
hairlines down the length of the paste.

48 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Using buttercream

PIPING AND
PEARLS

A beauty of cake, filled with little details that all contribute to its on trend finish;
textured buttercream, gold drip, metallic and pearl sprinkles, piped flowers
and don’t forget dried flowers to finish! ➜

May 2021 | 49

3 Smooth from the edge into the middle to 7 Colour a little buttercream a slightly darker
neaten the top of the cake. Chill in the fridge shade of nude and add small splodges
for 30-40 minutes. randomly over the cake.

Cake artist:

Dani Brazier for
Blue Door Bakery

YOU WILL NEED COVER THE CAKE 8 Smooth out this buttercream. Make sure
you keep your scraper clean after every
EDIBLES: 4 Colour some buttercream using Colour Mill scrape.
 6in round cake nude and add a thicker layer all over the cake.
 Nude food colouring (Colour Mill) Ensure there are no gaps and all the cake
 Confectioners gold drip (Dinky Doodle) is covered.
 Sprinkles (Super Streusel)

EQUIPMENT:
 8in cake board
 Flower nail
 Baking paper
 104 piping nozzle
 Piping bag
 Cake scraper
 Palette knife
 Dried flowers
 Safety seal

PREPARE THE CAKE 5 Start by smoothing over the top of the cake
using your palette knife.
1 Start by splitting and stacking your cake
using buttercream between each layer.

ADD DECORATION

9 Melt the gold drip according to the
instructions and add some drips down the
side of the cake. Cover around half of the cake
with drips. Try not to squeeze out too much,
around a pea-size will do.

2 Add a layer of buttercream all over the cake 6 Smooth around the sides. This will create a
and smooth using a cake scraper. Make sure rustic edge to the top of the cake.
all the gaps and joins are filled.

50 | May 2021 “Stir your buttercream to rid of
air bubbles before piping, for a
smoother edge to your petal"

www.cakedecorationmagazine.co.uk