Cake

10 Using some tweezers, add some random 14 Repeat this process four times until your 17 Also add some flowers to the bottom of
pearl sprinkles and hearts to the cake. Just flower shape is complete. Put this baking the cake. Wet your finger on a clean, damp
press them gently into the buttercream. paper on a cake board and start again. Pipe cloth then press into some sprinkles. The
around 15 more flowers in various shades. sprinkles will stick to your finger making it
Put them in the freezer to set for 10 minutes. easy to press in the cake.

PIPE THE FLOWERS ATTACH THE PIPED FLOWERS FINISHING TOUCHES

11 Put a few tablespoons of buttercream in a 15 Pipe a line of buttercream around the top 18 Add some more sprinkles on the top and
piping bag with the 104 nozzle. Add a square of the drip. side. You can either leave it as it is now, or add
of baking paper onto a flower nail using a some dried flowers to the top.
little buttercream to stick it on.

12 Hold the wider part of the nozzle against 16 Once set, peel the flowers from the baking 19 To add dried flowers, seal them in a safety
the flower nail. Holding this still and turning paper and gently press onto the buttercream seal first then add them into the top of the
the flower nail slowly, gently pipe a quarter line. cake. These flowers were from Blooms and
of a circle. Bakes.

13 Stop squeezing and gently pull away.
Now you have a piped petal.

Top Tip

Ensure the flowers are fully set before trying to peel them off the baking paper or they
will be crushed!

May 2021 | 51

WILD
ROSE

Continuing her flower tutorials throughout 2021, Veronica Seta shows how
to make a wild rose using a selection of moulds.

cotton ring, then twist the wires together 4 Roll out white edible porcelain/gum paste
down the length to make them into one. Cut very thinly. Cut eight petals for the rose.
through the cotton loop to make the stamens Cut away a very small triangle at the top edge
then trim them approximately 1cm. of each petal.

Cake artist:

Veronica Seta

YOU WILL NEED

EDIBLES: 2 Make a small ball 5 Soften the petals’ edges
of light green edible with a ball tool to give
 100g edible porcelain or gum paste porcelain or gum them a gentle wave.
(Cake&Cake or Satin Ice) paste. Make a hook on Place the petals in plastic
a moistened 24 gauge spoons and curl back their
 100g light green edible porcelain or floral wire and insert into edges. Let them dry.
gum paste (Cake&Cake or Satin Ice) the ball.
6 Make a sausage shape with the edible
 Confectioner’s glaze 3 When the small ball is dry, dust it mixing porcelain or gum paste coloured pale green.
 Edible glue foliage green and autumn gold. Spread a very Roll over the paste with a small rolling pin
 Yellow, Cornish cream, foliage green, small bit of edible glue and dip into semolina and on a Celboard. Cut five rose leaves with
previously coloured autumn gold. Dip the the cutter. Insert a white 28 gauge floral
autumn gold, forest green, aubergine cotton stamens into edible glue and once wire. Put the leaves on a CelPad and roll their
dusting colours (SugarFlair) they have dried a little, use a stick to divide the edges with the ball tool. Put the leaves in the
 Semolina threads. Dip the end of the threads in a bit of veiner and press. 
edible glue and then into semolina previously
EQUIPMENT: coloured in a mix of autumn gold and brown
dusting colours. Insert the small ball through
 Cotton thread the cotton thread flower centre and tape with
 Rose petals and leaves cutters (Katy half width floral tape together to make a stem.

Sue Designs Flower Pro)
 Rose leaves veiner (Katy Sue Designs

Flower Pro)
 Ultimate petal veiner (Katy Sue Designs

Flower Pro)
 Rose calyx mould (Katy Sue Designs

Flower Pro)
 Paintbrushes
 Ball tool
 Cutter tool
 Dresden tool
 Rolling pin
 Non slip mat
 2 8, 26, 30, 20 and 24 gauge floral wires
 P ale green and white floral tape
 Tinfoil

1 Wind cotton thread around your index and 7 Let the leaves dry in tinfoil pieces.
middle fingers 20-30 times. Cut the thread
from the reel and remove it from your fingers.
Twist the thread once in the middle to make
an eight shape and fold one ring over the
other. Pass one end of a 30 gauge floral wire
through the ring of thread, fold wire in half
over the cotton and twist the wires together
twice to hold it in place. Wind the shorter
end of the wire twice around the base of the

52 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Flower tutorial

8 When petals and leaves are dry, dust the
bottom of the petals mixing yellow and
Cornish cream dusts. Dust the leaves by
mixing foliage green and autumn gold and
dust their edges aubergine. Add glaze only to
the leaves.

9 Use half width floral tape to attach three Let the petals
petals evenly spaced around the base of the dry for at least
flower centre. eight hours to

avoid breaking
when assembling

or dusting.

10 Tape the remaining five petals evenly
spaced around the inner petals, then tape
down the wire.

11 Press a small ball of pale green edible 12 Brush a bit of edible glue in the centre of 13 Cover a 20 gauge floral wire with half
porcelain or gum paste in the calyx mould. the calyx and attach it at the base of the rose. width floral tape and assemble the leaves to
Flex the mould and remove it. Soften the Take a very small ball of light green edible the rose.
calyx edges with a ball tool and cut them porcelain or gum paste. Slide it up the wire
with scissors. Dust the calyx by mixing foliage attaching with a bit of edible glue and blend
green and autumn gold dusts.  into the calyx using a stick or a Dresden tool.
Let it dry and dust by mixing autumn gold
and foliage green.

May 2021 | 53

WOODLAND
WEDDING

Cake artist: Learn to model these popular creatures, then add accessories
to finish as you wish!
Marie McGrath
MAKE THE BODY gently on the work surface to make sure there
YOU WILL NEED is no join to be seen between the two pieces.
1 Knead some Tylo or CMC powder into the
EDIBLES: orange/brown shade of sugarpaste before
 White sugarpaste mixed in turn with you begin. This will help the paste harden
slightly as you work and help prevent any
black, blue, pink, yellow, green, and an sagging of the model. Roll a smooth ball of
orangey-brown the orange/brown paste and then shape it
 Edible glue into a rounded cone shape by rolling the
 CMC or Tylo powder shape back and forth in your hands whilst it is
 Small black pearl sprinkles/dragees sitting on the work surface.
(optional)
4 Stick the two front legs to the front of the
EQUIPMENT: body, either side of the white tummy piece.
 Dresden tool
 Small ball tool
 Paintbrush
 Rolling pin
 Cocktail sticks (optional)
 Blossom plunger cutter

ALTERNATIVE FINISHES

2 Shape a piece of white sugarpaste into a 5 For the back legs, roll a smooth ball of the
rounded cone shape, which is about ¾ as tall as orange/brown sugarpaste. Roll on one side of
the body shape, flatten it with your fingers or the ball to elongate a piece as shown in the
a rolling pin, and stick it to the front of the fox’s picture.
body. Smooth the edges so it blends into the
body and doesn’t stick out around the edges.

MAKE THE LEGS Top Tip

3 For the front legs, roll sausages of the Make smaller foxes for a family
orange/brown sugarpaste, tapering at one of fox toppers.
end, then roll small balls of black paste which
you need to form into a short cylinder shape.
The length of the leg plus the black piece
should be about as tall as the white shape
on the front of the body. Stick the two pieces
together with some edible glue and roll the leg

54 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Modelling

S it a fox on top of sugarpaste leaves for a woodla nd MAKE THE HEAD
themed baby s hower.
8 Roll a smooth ball of the orange/brown
6 Roll a black ball as for the front legs and shape MAKE THE FUR sugarpaste. Roll on each side of the ball to
it into a cylinder. Flatten the orange/brown elongate the paste, leaving the middle rounded.
piece slightly and glue the black piece onto the 7 For the fur under the fox’s chin, roll a
elongated part of the leg. Roll it gently on the rounded cone of white sugarpaste, about 2/3 9 Take a piece of white sugarpaste and roll
work surface and blend the edges as before. the length of the body. Flatten the cone and it so it is the length of the head. Roll either
Push either side of the body in where the legs using a Dresden tool, mark lines onto the paste end of the sausage to thin it out and with the
will go, to create an indent so the legs don’t to create the effect of fur. Stick it to the body, side of your little finger, roll in the middle of
stick out too much once they are stuck on. Use so the tapered end sits at the top of the neck the sausage to make this thinner too. Flatten
edible glue to stick the legs in place, making and it covers some of the white tummy piece. the shape to make the piece you need for the
sure they are tucked into the body. bottom of the face. ➜

May 2021 | 55

10 Stick the white shaped piece to the MAKE THE TAIL ADD ACCESSORIES
bottom of the head, smoothing the edges
to make it blend into the orange/brown 15 Roll a long, tapered sausage shape of the 19 To add a tie, roll a thin tapered sausage
head. Stick the head on top of the body. If orange/brown sugarpaste, plus a smaller of blue sugarpaste and flatten it, then roll a
the model is not going to be eaten, you can cone of white sugarpaste. small ball of blue and flatten this.
use a cocktail stick to help hold it in place, by
inserting the stick into the body and the head
on top of the stick.

16 Use the end of your paintbrush to make 20 Stick the tie under the fox’s chin.
a hole in the fat end of the cone of white,
add edible glue and stick the orange/brown
sugarpaste sausage into the hole. Use the
Dresden tool to make a textured white tail end.

11 For the ears, roll two balls of the orange/
brown sugarpaste and shape into cones,
flatten each one. Roll smaller balls in white
sugarpaste, form into cones as before and
flatten. Stick the white shape to the orange/
brown shape, and flatten again to make the
shapes blend more.

17 Pull the paste both away from the coloured 21 To make flowers for the fox’s head, roll
paste and towards it to blend it all together pink sugarpaste and cut blossoms out using
to look like it’s one tail and not two separate a plunger cutter. Stick a tiny ball of yellow
pieces. Stick the tail to the fox’s body, bringing sugarpaste in the middle of each flower. For
the tail around the side of the fox. the leaves, roll small tapered sausages of
green sugarpaste and use the Dresden tool to
mark a line in the centre of each one.

12 Cut off any rounded shape at the bottom.

MAKE THE SECOND FOX 22 Stick the leaves onto the head first, and
cover up the edges sticking the flowers in the
18 Repeat all the steps for a second fox, but middle of the leaves.
wrap the tail around the opposite side of this
13 Bend the ear slightly inwards and stick fox.
them to the top of the head using edible glue.

14 Use the small ball tool to create holes 23 You could also use the blossom for a
in the head where you would like the eyes button hole if you were making the toppers
to sit. If you have black pearl dragees, stick for a wedding cake.
one in each hole, or alternatively, you could
roll small balls of black sugarpaste and push Top Tip
these into the holes instead.
Make different coloured flowers and tie to
match wedding colours.

56 | May 2021 www.cakedecorationmagazine.co.uk

CAKE DECORATING

BOOKS TREAT
YOURSELF
10% off all cake decorating books & FREE P&P
OR A
FRIEND!

MAGICAL ANIMAL CAKES COMPENDIUM OF CAKE THE GILDED CAKE
£11.69 DECORATING TECHNIQUES £11.69 £17.99

FANTASY CAKES WAFER PAPER CAKES MODERN CAKE DECORATOR:
£15.29 £14.39 AIRBRUSHING ON CAKES £9.89

TWENTY TO MAKE: MINI TWENTY TO MAKE: SUGAR CAKE DECORATING FOR
SUGAR SHOES £4.49 ANIMALS £4.49 BEGINNERS £11.69

http://bit.ly/cakedecshop

FUNKY RETRO
RAINBOW

This cake combines the modern form of cubed tiers with 70’s inspired

retro decoration expressed in a rainbow of colours.

We simply had to bring back this colour explosion from May 2016!

Accuracy is a key element in this 3 Cover the cake board and trim with ribbon.
tutorial. Time spent achieving smooth, Fix the bottom tier with royal icing. Dowel the
even surfaces to decorate along with bottom two tiers using hollow dowels for extra
crisp, straight edges will help ensure support.
perfect results when applying the
Cake artist: transfers. Likewise, time spent accurately
measuring and drawing the templates
Sandra Monger will be rewarded with a wonderful
decorative effect.
YOU WILL NEED
1 Bake firm sponge cakes and layer to 4 Draw a square equal to the size of one side
EDIBLES: form three cubes. Crumb coat each with of the bottom tier. Ensure it is surrounded by a
ganache. Use a ruler, set square and spirit 10cm border. Divide the length of one edge by
 3 cube cakes 10, 15, 20cm (4, 6, 8in) level to ensure the edges and corners are seven and mark seven divisions on each edge.
 Round cake board, 35cm (14in) crisp and sides are equal and level. Place in a Draw diagonal lines to form stripes with ends
 3 thin square boards 10, 15, 20cm (4, 6, 8in) refrigerator until firm. Roll out the sugarpaste extending into the margin. Label alternate
 5.5kg white sugarpaste (Renshaw) and cover the cakes. stripes with your colours. Write A on top left of
 250g each of lincoln green, lilac, baby blue, paper. Rotate 90 degrees and write B.

orange, yellow, amethyst and fuchsia pink 2 Form sharp corners and edges with two 5 Cut a square of wax paper a little larger
sugarpastes (Renshaw) smoothers. Ensure the sides, top, edges and than the drawn square. Ensure the bottom
 CMC powder corners are straight and equal using a ruler edge is straight. Place template in position A
 White royal icing and set square. Remove excess paste at the and lay wax paper over the drawn square and
bottom of the cube with a sharp knife, neaten align the bottom edge with the bottom of
EQUIPMENT: and straighten bottom edge. the square. Attach with masking tape. Trace
lines on wax paper over vertical edges of the
 2 straight edged cake smoothers drawn square, these will help when aligning
 22 gauge wires and fixing the transfer. ➜
 Plastic ruler
 Plastic set square
 Plastic spirit level
 Pastry brush
 Paintbrush
 Pizza wheel cutter
 Scalpel
 Pencil
 Rubber
 Calculator
 Scissors
 Scalloped edge cutter
 Circle cutter
 Round cookie cutter
 15mm ribbon
 Hollow plastic cake dowels
 Drawing paper
 Waxed paper
 Masking tape
 Large flower pick

Top Tip

Stand the tier on a smaller cake tin or
dummy to help trim a neat bottom edge.

58 | May 2021 www.cakedecorationmagazine.co.uk

TECHNIQUES
Wax paper
transfers
Cube tiers

May 2021 | 59

6 Smear the wax paper with vegetable 9 Remove masking tape. Lift waxed 12 Draw a square equal to one side of the
shortening. Roll out strengthened coloured paper and position transfer by lining up middle tier with a border as before. Measure
pastes to same thickness. Cut first straight marked vertical lines with edges of cake the top edge and divide by 7. Draw vertical
edge and lay onto corresponding stripe. and ensure the bottom edge is flush with lines extending into border and label them Y.
Cut second straight edge with pizza wheel bottom of cake. Place transfer on the side Draw a second series of lines 5mm to the left
and ruler, using line border extensions to line of the cake and fix by gently rubbing wax of each line and label them X. Write the colour
up ruler. Trim the ends, leaving a 1cm excess paper backing. Peel off wax paper to reveal sequence in the wide stripes. Write A on the top
in the border. decoration. Repeat with template in position of the paper, rotate 180 degrees and write B.
A for the opposite side.

Top Tip 13 Place template in position A. Align and
attach wax paper, trace vertical guides and
Roll coloured pastes to a uniform thickness 10 Rotate template to B position and repeat smear with vegetable shortening as before.
by using two icing rules as spacers. for the remaining sides. Ensure diagonal lines Roll out the first colour and place on the wax
meet accurately at corners when applying. paper leaving an excess in the left vertical
7 Repeat until all coloured stripes are in Trim ends of stripe by placing smoother border. Align scallop cutter with the adjacent
position. Trim sugarpaste stripes overlapping behind overhang and cut away from the cake line X and cut. Roll out next colour and cut
bottom of square in line with drawn edge. with a scalpel. straight edge. Align on wax paper with adjacent
line Y. Align cutter with adjacent line X and cut.

8 Brush each stripe with cooled boiled water. 14 Repeat until template is full. Trim along
bottom edge. Brush each stripe with cooled
11 Complete and trim all sides to form boiled water. Brush with water and fix to cake
continuous chevron pattern around all sides as before.
of bottom tier.

Top Tip www.cakedecorationmagazine.co.uk

Strengthen the sugarpaste by
adding 1 teaspoon of CMC powder

to 225g of sugarpaste.

60 | May 2021

15 Repeat with template in position B and fix to 19 Align and attach wax paper, trace vertical 22 Cut out a circle of strengthened white
adjacent side of the cake. guides and smear with vegetable shortening. sugarpaste and cut hole from centre to form
Roll out colours, cut circles and place on wax a ring.
paper to fit in the appropriate template squares.

20 Brush with water and fix to cake as before.

16 Trim vertical overhang and join as before
using a long bladed knife.

17 Repeat to decorate remaining sides of 23 Stack the cake, fixing each tier and
cake, rotating template as before to produce neatening the tier joins with royal icing. Insert
alternating decorative pattern at corners. a flower pick filled with white sugarpaste into
centre of top tier. Fix the white sugarpaste ring
around the flower pick.

21 Form small cherry size balls in each of the
colours. Form a curve in lengths of 22g wire by
shaping around a cake tin. Moisten the wire and
thread the balls on to it. Allow the balls to dry
hard. Make extra balls for a scatter decoration.

24 Arrange the spray of sugar balls. Fix assorted size balls randomly around the tier ledges and
base board.

18 Draw a square equal to one side of the top
tier. Measure the diameter of the circle cutter
(B) and multiply by four. Subtract the result
from the length of one edge of the square and
divide the difference by five (A). Draw vertical
and horizontal lines separated according to
numbers A and B to form grid. The circles cut
by the cutter should fit exactly inside the large
squares.

May 2021 | 61

DECORATION & SUGARCRAFT Email Amy Hodges - [email protected] to discover
how to get your brand in front of over 500,000 cake decorators

Cambridgeshire Essex CALL AMY TO ADVERTISE
ON 07341 484 062
Unit 7 Falcon Way, Specialists in cakes,
Eagle Business Park, Yaxley, silk flowers, equipment, or email: [email protected]
Peterborough PE7 3GR.
lessons, favours
Tel: 01733 245451
67-69 VICTORIA ROAD
GET 10% DISCOUNT ROMFORD • ESSEX RM1 2LT
if you quote code CSS21
Come along and see what great products and cake TEL: 01708 761727
making ideas we have in store for you!
See website for details on our PME Diploma courses
www.cambridgeshiresugarcraftsupplies.co.uk

See pages 32 and 33
for our latest
subs offer.

Deliciously

professional

ingredients for

serious foodies

High Strength Natural Flavouring

www.foodieflavours.com

See full range and buy online

Suitable for vegetarians & vegans.
Gluten-free, Egg-free, Dairy-free, no added sugar and made in the UK.

THE
SUGARCRAFT
SPECIALISTS

Sole suppliers of SWANCRAFT satin ribbons and HAMILWORTH stem tape
WE STOCK AN ENORMOUS SELECTION OF BEAUTIFUL FLOWER AND

LILY STAMENS AT PRICES YOU WILL LIKE!
TRY US FOR OUR SUPERIOR GRADE PLAIN AND METALLIC PAPER
COVERED WIRES AVAILABLE IN A WIDE RANGE OF GAUGES AND
COLOURS. WE ALSO STOCK THE BEST QUALITY JAPANESE WIRES

WHICH ARE PERSONALLY SELECTED AND HAND-SORTED BY
OURSELVES TO MAINTAIN THE HIGHEST PROFESSIONAL
Hamilworth stemtapes are designed especially for sugarcraft with
extra stretch and tackiness in a range of colours suitable for

any natural floral design. Swancraft satin, organza and metallic ribbons are
of the highest quality, also available in a variety of widths and matching

colours. Our range of ferns, dry and silk flowers are also in complimentary
colour ranges in a wide variety of styles and types at very competitive prices

FOR WEDDINGS AND THAT SPECIAL EVENT, WE
MANUFACTURE OUR OWN UNIQUELY DESIGNED RANGE OF
SUGAR FLOWERS, SPRAYS AND FIGURINES CRAFTED TO THE

HIGHEST STANDARDS TO SUIT ALL OCCASIONS

Many more accessories – cake pillars, dowels, flower holders, rolling pins etc.
for Weddings and Sugarcraft available. Please contact:

CAMPBELLS MILL • ST GEORGES ROAD • NEW MILLS
STOCKPORT SK22 4JZ

TEL: 01663 747363 • FAX: 01663 747287
E-MAIL: [email protected]

TRADE ONLY ~ ENQUIRIES WELCOME

DON'T MISS WE’VE GOT YOU COVSOCIAL MEDIAEMRAKEEDS !
OUR NEXT

DECORATION & SUGARCRAFT ISSUE!

Content team: next JUNE 2021
Editor: Joanne Garwell
Tel: 01778 391168 month! SUBSCRIPTION & DIGITAL
Email: [email protected]
Managing Editor: Sally Stirling THURSDAY 27TH MAY
Email: [email protected]
IN SHOPS
Cake Decoration & Sugarcraft
Warners Group Publications Plc, THURSDAY
West Street, Bourne, Lincolnshire PE10 9PH 3RD JUNE
Tel: 01778 392427
Email: [email protected] All the latest
trends and techniques!
Designer: Amanda Clare
FATHER’S DAY IDEAS…
Commercial Manager: Neil Miller
Advertising Manager: Jayne Notley THAT FOOTBALL FANS WILL LOVE!
Email: [email protected]
BOHEMIAN DREAM
Senior Advertising Sales Executive : Amy Hodges
Tel: 07341 484062 TRENDS YOU CAN ACHIEVE!
Email: [email protected]
BRIGHT BLOOMS
Advertisement Copy: Sue Ward
Tel: 01778 392405 GO BOLD!
Email: [email protected]
CAKE AROUND THE WORLD SUGAR SAIL AND PRETTY PIPING
FOR ALL SUBSCRIPTION ENQUIRIES
Tel: UK +44 (0)1778 395162 NEXT STOP: MOROCCAN M’HANNCHA! SO STYLISH!!
http://bit.ly/subscribecake
Email: [email protected]

Newsagent and Distribution Enquiries: Nikki Munton
Warners Group Publications Plc,
West Street, Bourne, Lincolnshire, PE10 9PH
Tel: 01778 391171
Email: [email protected]

UK Sugarcraft Shop Sales: Nikki Munton
Warners Group Publications Plc,
West Street, Bourne, Lincolnshire, PE10 9PH
Tel: 01778 391171
Email: [email protected]

Cake Decoration & Sugarcraft is published by Warners
Group Publications Plc Registered Office:
The Maltings, West Street, Bourne,
Linconshire, PE10 9PH

Publisher and marketing: Lucie Dawson
[email protected]

Printed by: Warners Midlands plc
Martin Harris 01778 391000
The views expressed by contributors are not necessarily
those of the editor or publisher. Every care is taken
to ensure that the content of the magazine is
accurate; however the editor nor publisher assumes
no responsibility for omissions or errors. The editor
reserves the right to edit copy.
All the material published remains the copyright of the
publisher. No part of this magazine may be published,
reproduced, copied or stored in a retrieval system
without the prior permission in writing of the publisher.
No commercial exploitation is permitted. Tutorials and
projects are for the reader’s use only.
While reasonable care is taken when accepting
advertisements, the publisher cannot accept
responsibility for any resulting unsatisfactory
transactions. No warranty is implied in respect of
any product mentioned herewith. The Advertising
Standards Authority exists to regulate the content of
advertisements. Tel: 020 7429 2222.
Prizes, gifts or give aways offered in competitions
might be substituted with ones of similar value. Unless
otherwise stated, all competitions, free samplings,
discounts and offers are only available to readers in the
United Kingdom.
Cake Decoration & Sugarcraft is published
12 times a year on the last Thursday of
each month.
Magazine established August 1994
ISSN 1473-0383
© Warners Group Publications plc 2021

@sugarcraftBSG

bsguk.org/join

 UK and International Membership
 Exclusive Low-cost Cake-makers’ Insurance
 Members’ Magazine
 Online Demonstrations and Tutorials
 Local Branches around the UK
 Workshops
 Summer Skills School
 Exhibitions and Competitions
 Judge and Demonstrator Training

Cakes by: Zoe Critchley, Melissa Leach, and Pat Smith

The British Sugarcraft Guild  Sharing our love of sugarcraft since 1981