cake master

frBolamdAeCgabCkaaeykJSert.Lu1fe2f”v!eSlilenrgleWIN! MONTHLY CAKE DECORATING MAGAZINE

ISSUE 82
JULY 2019 £4.20 / $8.99

8CAKE ADDING DETAILS
Tutorials
EASY TO COVCEARKYEOUR
FOLLOW
STEP -BY-STEP * TOP TIPS
BBQ Cake * EXPERT ADVICE
* COMPETITIONS
Under the Sea
Summer Beach *CAKE TRENDS

Makethis
HippoHoliday

Cake!

ISSUE 82 | JULY 2019

The co lete c ke decor ti solutio

2 MAGAZINE

EDITOR'S LETTER My Top PicksISSUE 80 | MAY 2019
23

Welcome to the Summer Holiday edition of Cake Masters
Magazine! In this issue, we have a variety of sunny and
colourful designs and some great features.

Our front cover star this month is Laura Loukaides Cakes in association with Renshaw

Academy. We love the fun hippo design and the small details give a really summery

feel! Learn how to cover the cake, create the hippo and use Rainbow Dust products

for the bright colours. Other tutorials include the eye-catching Under the Sea cake by

Alice Kayley from Karen Davies Sugarcraft where you can learn to use Karen Davies

Sugarcraft moulds to produce a range of sea themed decorations. There is also the

gorgeous Summer Beach cake by Cotton Clouds where you can master palette knife

and fondant techniques. 12
This month, we’ve got a special product feature all about

the colour blue, which is really on-trend this year! With a

whole array of products from pastes and gels, cake stands 54

and cake toppers, paints, stamps and loads more, we’ve

got everything you’ll need to make a really stunning blue

themed design! Another feature we have is all about The

Royal Masters, Eddie Spence MBE and Michael Lewis-

Anderson, and how they recreated Queen Victoria's

wedding cake.

We’ve also got a really emotional and important feature
from Rosie Cake-Diva about her journey to Iraq with Khalsa
Aid. She learned about the heartbreaking things the Yazidi
community has gone through and tells us how we can help.

Finally, you could win in our big monthly competition!
We've got a truly awesome prize this month – an Agbay Jr.
12” Single Blade Cake Leveller worth £189.99 from Cake
Stuff! To find out, check it out on page 82.

Best wishes, Subscribe Today!
Save money and
Rosie x never miss an issue
WDOERLLIDVEWRIYDE
Rosie Mazumder, Editor Find out more at
[email protected]
www.cakemastersmagazine.com
We're a social bunch!

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ISSUE 82 | JULY 2019

On the Cover Welcome to the Summer Holiday edition of the magazine!
Inside are lots of easy to follow tutorials and cakespiration.
18
46 Every Issue Features

12 10 Baking Wish List 17 5 Minutes With...

23 Check out this month's Porsha Kimble
Essential Information products in our wish list!
22 Cake Classes 2019
Our tutorials are divided into simple 60 Ask the Expert
steps with an image to accompany Check out this variety of
part of the process. We have difficulty Viki Kane with Renshaw classes you can attend in 2019
ratings for the different levels of Americas
project. One piping bag is the easiest 28 Hands-on with... Renshaw
and four is the most advanced. 73 Product Review
Get some top tips for using
All templates for tutorials can be found We test out Rainbow Dust a range of products and
on our website Sugar Crystals techniques such as modelling!
www.cakemastersmagazine.com
If you would like to be featured 76 Social Snippets 37 Cakes & Khalsa
in Cake Masters Magazine, join
our contributors list to be sent Amazing cakes we have Rosie Cake-Diva went to Iraq
email updates of how you can get
involved. Sign up via our website, spotted online with Khalsa Aid – read about
under the ‘Contact Us’ tab.
77 Book Reviews the emotional trip
Keep in Touch
We review some of the latest 41 Blue Product Guide
Like our Facebook page Blue is so on-trend this year
Facebook.com/CakeMasters books out right now
Follow us on Twitter @CakeMasters so we've collected a range of
Follow our boards on Pinterest 77 Found & Followed products for you!
Pinterest.com/cakemasters
Follow us on Instagram @cakemasters Check out these wonderful
Sign up to our email cakers we're following online 45 Cake Masters Awards
newsletter via our website Sponsor Spotlight
www.cakemastersmagazine.com 81 Stockists Renshaw - Headline Sponsor

Take a look through our 56 Collaboration
list of worldwide cake Check out the Twisted Treats

decorating supplies stockists collaboration

83 In Our Next Issue 61 Cake Masters Awards
Sponsor Spotlight
Sneak peek at our August

issue! JSA - Cookie Award Sponsor

23 68 SoFlo 2019

Check out the awesome Live

Build from our SoFlo 2019

stand!

70 Collaboration

Take a look at the Italian Sugar
Dream collaboration

78 The Royal Masters

Eddie Spence MBE and
Michael Lewis-Anderson
recreated Queen Victoria's
wedding cake

80 Business Bites

*NEW* feature with lots of top
tips and business tricks!

4 MAGAZINE

WIN!41 82ACS£gaiC1nbk8agaew9klye.Leo9JerB9Srtv.lhteafu1rldof2lefem”!r OurISSMUEa8g2a| JzUiLnYe2019

BLUE PRODUCT GUIDE Cake Masters Magazine
Subscription sign up and queries
73 +44(0) 1442 820580
www.cakemastersmagazine.com

Front Cover Star

Laura Loukaides in association with
Renshaw Academy

Editor

Rosie Mazumder
[email protected]

Editorial Team

Hannah Beeson
Hanaa Foura
Laura Loukaides
Rhona Lavis

Advertisements

Hannah Beeson
[email protected]
Tel: 0208 432 6051 or 07939 562567
USA Representative - Louise Pass
[email protected]
Tel: 219-713-7118
India Representative - Khushi Malani
[email protected]
India Advertising - Farzana Gandhi
Tel: 00 91 98207 40639

Product Review Cake Masters Magazine Awards
2nd November 2019
Rainbow Dust Sugar Crystals For sponsorship queries, please email
[email protected]

Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement may
be copied or reproduced, nor stored in a retrieval
system by any means without prior specific written
authorisation given by the publisher.

Tutorials Recipes Competitions

12 Under the Sea 6 White Rabbit Cakes 82 Solve the Sudoku!
8 Nut Brittle Cake
Alice Kayley from Karen Win an Agbay Jr. 12” Single
Davies Sugarcraft 54 Blade Cake Leveller worth
£189.99 from Cake Stuff!
18 Hippo Holiday 30
63 46
Laura Loukaides Cakes in
association with Renshaw
Academy

23 Summer Beach

Cotton Cloud

30 Fun at the Beach Cupcakes

Sugar Daze

46 BBQ Cake

Master Tort

54 Palette Knife Buttercream

Flowers
Cakes 'n' Sprinkles in
association with Sweet
Stamp

63 Summer Garden

Emily Hankins Cakes

74 Stained Glass Summer

Cookie
Sonja's Sweet World

WWW.CAKEMASTERSMAGAZINE.COM 5

ISSUE 82 | JULY 2019

White Rabbit Cakes

Makes 24 Spoon the mixture into your cases, Leave to set while you create your
FOR THE CAKE: dividing it equally. Cut the dates in half rabbits’ tails.
50g pistachios, toasted lengthways and stuff each half with one
50g butter, softened of the reserved whole pistachios. Press a Pull off 12 pieces, about 4g each, from
50g light muscovado sugar stuffed date, cut side up, into the centre the remaining white coconut marzipan
1 egg, at room temperature of the mixture in each case (if some or and roll each into a hazelnut sized ball.
50g self-raising flour all of your dates are very long, you might Place on a plate and holding each ball at
1 tsp ground cinnamon need to cut them down to fit into the the sides, press down slightly to create a
Finely grated zest of ½ orange cakes). Use a teaspoon to cover the dates flat base. Lightly paint these rabbit tails
50g finely grated carrot (about ½ medium with cake mix. with egg white and sprinkle over some of
carrot) Bake for 10-12 minutes or until the the 50g of desiccated coconut to cover.
12 pitted soft-dried dates (50-100g) cakes have risen and a skewer pushed in Leave to set.
FOR THE MARZIPAN: (around the dates) comes out fairly clean. Next make the lemon cream cheese
100g desiccated coconut Leave to cool in the tin for 10 minutes buttercream. Using a hand-held electric
½ egg white, at room temperature (15- before transferring the cakes, still in whisk, beat the butter in a medium bowl
17g; reserve the rest of the white for their foil cases, to a wire rack to cool until soft and pale. Sift the icing sugar into
decoration) completely. the bowl in batches, working in the sugar
2 tsp lemon juice While the cakes are baking and cooling, with a spoon before adding the lemon
100g icing sugar make your coconut marzipan. Put the juice and extract. Beat at full speed until
½ tsp freeze-dried strawberry powder desiccated coconut in a food processor, the buttercream is really light and fluffy.
FOR THE DECORATION: or coffee or spice grinder, and grind Finally, beat in the cream cheese for
50g desiccated coconut to a really fine powder (in batches, if about a minute (not much more – if you
FOR THE BUTTERCREAM: necessary). Put the egg white into a overbeat at this stage, the cream cheese
50g butter, softened medium bowl with the lemon juice and could ‘split’ and loosen the buttercream;
100g icing sugar, sifted mix together. Sift in the icing sugar, then if this does happen, place it in the fridge
½ tbsp lemon juice add the ground coconut and stir to bring to firm up slightly).
½ tsp lemon extract together into a ball, using a spatula to Transfer the buttercream to the piping
75g full-fat cream cheese pick up all the mixture from around the bag fitted with the 1.5cm nozzle; if you
24 hole mini muffin tin side of the bowl. are using a disposable piping bag, you
24 gold foil mini muffin cases Remove a quarter of this coconut can just snip off a similar sized opening
Curved edge modelling tool, or wooden marzipan and place in a separate bowl. from the tip. Pipe the buttercream onto
latte stirrer Sift in the freeze-dried strawberry your cakes in a domed shape, covering
Medium paintbrush powder through a fine sieve (to remove the cake’s surface to ensure a fully
Large piping bag with optional 1.5cm any seeds). Knead into the marzipan to ‘white’ rabbit. Sprinkle with the rest of
round nozzle tint it a pale pink. Add an extra drop of the desiccated coconut for decoration,
Preheat the oven to 180°C/160°C fan/gas lemon juice or egg white to moisten, then chill for 15 minutes to firm up the
4. Line the muffin tin with the foil cases. if necessary. Keep the pink marzipan buttercream slightly. Place two coconut
After toasting the pistachios, set aside 24 wrapped in clingfilm until needed. To marzipan ears in the buttercream on 12
whole nuts and chop the rest. create the rabbit ears, pull 24 pieces from of the cakes and a tail on each of the
Using a hand-held electric whisk (it’s the remaining white coconut marzipan, others.
tricky to beat this small a quantity in a each weighing about 4g. Roll each piece
freestanding mixer), beat the butter and into a sausage 4cm long and narrower Recipe from Quinntessential Baking
sugar together for 5-10 minutes or until at one end than the other. Flatten each Frances Quinn
the mixture is very light and creamy and shape slightly with your fingertips and Bloomsbury
a pale café au lait shade. mould into a rabbit ear. Lay the ears on
a sheet of baking parchment or foil and Photography by Georgia Glynn-Smith
with the curved edge modelling tool or
latte stirrer, create a lengthways indent
within each rabbit ear.

Break the egg into a mug or jug and beat Pull off 24 little pieces from the pink
with a fork. Gradually add the egg to the marzipan – about 2g each. Roll each piece
butter and sugar mixture, beating well between your thumb and forefinger until
after each addition. Sift the flour and 3cm long, then press into the indent in
cinnamon into the mixture and fold in. a rabbit ear with your modelling tool or
Finally, stir through the orange zest, stirrer. You can use a little lemon juice or
carrot and chopped pistachios. egg white, applied with the paintbrush,
to help the marzipan stick, if necessary.

6 MAGAZINE

ISSUE 82 | JULY 2019
WWW.CAKEMASTERSMAGAZINE.COM 7

ISSUE 82 | JULY 2019
8 MAGAZINE

ISSUE 82 | JULY 2019

Nut Brittle Cake

Serves 12 of the bowl with the dry ingredients turn up the heat. Allow to boil until the
and beat until everything is mixed caramel reaches a dark amber colour
FOR THE VANILLA CAKE: together. When all the liquid has been before removing and pouring over the
120g unsalted butter, cubed, plus extra added, beat on high speed for 2 minutes nuts.
for greasing until really well combined and smooth.
125g caster sugar Alternatively, use an electric hand- Use a palette knife to spread the
250g soft light brown sugar held whisk. Divide the mixture evenly caramel and nuts into an even layer
300g plain flour between the tins and bake for 25-30 then leave to harden.
3 tsp baking powder minutes until golden brown.
½ tsp salt Use a palette knife to spread some of
300ml whole milk While the cake is baking, make the the buttercream onto each cake then
3 eggs almond syrup. Put the sugar into a stack the layers on top of each other.
1 tsp vanilla bean paste small saucepan with 50ml of water and
bring to the boil. Simmer for 2 minutes Thinly cover the whole cake with a
FOR THE ALMOND SYRUP: then remove from the heat. Stir in the small amount of buttercream. This is
70g caster sugar almond extract and liqueur (if using). called a crumb coat as it locks in the
½ tsp almond extract Pour into a jug and allow to cool. crumbs and stops them showing on
25ml almond liqueur (optional) the final cake. Put into the fridge for 30
Remove the cooked cakes from the minutes to harden.
FOR THE BUTTERCREAM: oven and leave to cool in their tins for
200g unsalted butter, softened 10 minutes. Use a skewer or toothpick Take half of the hard brittle and blitz
400g icing sugar to make small holes all over the top of in a food processor until dusty and in
2 tbsp milk the sponges then use a pastry brush to much smaller pieces. Alternatively, you
1 tsp vanilla bean paste liberally cover in syrup. This helps the could put the brittle into a sealable
½ tsp almond extract (optional) sponge to stay moist and injects nutty plastic bag and bash with a rolling pin
flavour throughout the whole cake. to get a similar consistency. Break the
FOR THE BRITTLE: Leave to cool completely. rest into shards.
200g roasted nuts of your choice,
roughly chopped (I use a mix of To make the buttercream, beat the Cover the whole chilled cake with the
almonds and salted peanuts) butter in a stand mixer fitted with the remaining buttercream using a ruler or
300g caster sugar paddle attachment, or with an electric large palette knife to achieve a smooth
hand-held whisk, for a few seconds to finish on the sides. Press the crumbled
Grease three 18cm tins and line soften further then add half the icing brittle around the bottom third of the
with baking parchment. Preheat the sugar. Beat on a low speed until all cake, arrange the shards on top and
oven to 180°C/160°C fan/gas 4. I use the sugar is combined then add the sprinkle over smaller pieces of brittle to
smaller tins to give extra height so the remaining sugar followed by the milk. finish off.
assembled cake looks more impressive. Turn the mixer up to high speed and
beat for at least 5 minutes, preferably Recipe from TWIST
To make the cake, put the sugars, flour, longer, to whip in plenty of air which Martha Collison
baking powder and salt into the bowl creates a lighter buttercream. Mix in the HarperCollins
of a stand mixer fitted with the paddle vanilla and almond extract (if using)
attachment. Use your fingers to break towards the end of the whipping. Photography by Tara Fisher
up any large lumps of brown sugar in
the mixture. Add the butter in cubes To make the brittle, line a baking tray
and then mix on low until it is rubbed with baking parchment. Spread the
into the dry mixture and has a sandy nuts evenly over the parchment. Put
texture. Alternatively, rub the butter the sugar into a medium saucepan with
into the dry ingredients by hand as if 100ml of water. Heat gently over a low
you were making pastry. heat until all the sugar has dissolved.
In a small jug, beat together the milk, When you can no longer see grains of
eggs and vanilla. Pour down the side sugar, stop stirring immediately and

WWW.CAKEMASTERSMAGAZINE.COM 9

ISSUE 82 | JULY 2019

The FunDustic dusts from The Cake Support Pin is
Fractal Colors are some of a revolutionary new cake
the finest colouring powders
currently available on the dowel that is not only
market. The 58 vivid shades easy to measure and cut
blend to your will due to the but fully recyclable too.
extremely small particle size. It’s made in the UK and
Whether you're trying to create endorsed by Dawn Butler
a very light and subtle colour of Dinkydoodle Designs.
gradient or a deep and rich
shade with flawless coverage, Pack of 8 £3.50
you'll find them to be the Pack of 15 £20
www.dinkydoodle.co.uk
ultimate option.
£2.50

Fractalcolors.co.uk
Sugarandcrumbs.co.uk

You can now create beautiful lettering
effortlessly with Sweet Stamp. Sweet
Stamp includes sets of individual letter
stamps that you emboss and paint.
There are loads of styles and sizes to

choose from.
Worldwide delivery

£24.52-£43.29
Amycakes.online

When you want your creations to look and taste amazing,
use Renshaw Belgian Chocolate Modelling paste. A
versatile paste containing 27% Belgium Chocolate, it

remains flexible for a longer period of time so you can
add fine detail. It sets firm and provides a great finish

and taste.
Available in handy 180g packs

RRP £2.25
Renshawbaking.com

Prices correct at point of printing

10 MAGAZINE

ISSUE 82 | JULY 2019

Create attractive seaside accessories quickly and Rainbow Dust’s range of stunning edible Powder Colours
easily with the Seaside Accessories Mould! Giving cover the whole colour spectrum. Powder Colour is incredibly
versatile, either use as a dry powder with a paintbrush to dust
you four different fish, five different shells, a edible flowers, make a food safe paint by mixing with alcohol
starfish and a sea horse, it’s perfect for creating
or create a beautiful oil paint consistency to paint on dark
nautical cakes, cupcakes and cookies! sugarpaste or chocolate by mixing with melted cocoa butter
£19.99 – an oil burner is ideal to use when mixing with cocoa butter.

Karendaviescakes.co.uk Available from all good sugarcraft retailers.
£2.15

Rainbowdust.co.uk

The King Pin is a weighted rolling pin. The stainless steel Enchant your guests with
handle stays static as the weighted barrel rotates to roll these adorable Truly
out your sugarpaste or dough. The whopping 3kg (6.6lb)
weight of the pin does the hard work for you, no more Alice Teapot Cake Stands
arm ache! Great if you have wrist, arm or back problems. which feature a whimsical
design inspired by Alice in
£89.99
Thecakedecoratingcompany.co.uk Wonderland. Each pack
includes six 8cm high cake

stands.
£6

Talkingtables.co.uk

Poly-Dowels are the cake artist’s choice for stacking These gorgeous 100% edible flakes are random shapes
cakes. The internal channel is designed for maximum and sizes to create an amazing light catching sequin
compression support and will provide all the support you effect and are very much on-trend for this year’s

need. They are easy to cut and conform to wedding cake designs. Available in 12 stunning colours,
what you need. they are quick and easy to use, producing breathtaking
Prices vary
Poly-dowels.com results in little time and at very little cost.

6g pot £3.95 (£4.99 RRP)
Cake-stuff.com

WWW.CAKEMASTERSMAGAZINE.COM 11

ISSUE 82 | JULY 2019

Under the Sea- By Alice Kayley, Karen Davies Sugtaurtcorarifatl-

Alice Kayley, from Karen Davies Sugarcraft, is a

British cake artist and Karen Davies’ daughter. Alice

was influenced as a child after watching her mum

and attending demonstrations and cake shows with

her across the country. Alice joined the company

four years ago and now designs her own moulds

and cakes, showcasing them at shows and through

magazine tutorials.

For more information, visit:

12 MAGAZINE www.karendaviescakes.co.uk

ISSUE 82 | JULY 2019

Difficulty Rating Equipment Required

• Mermaid and fin • Dresden tool • Crystal Colors Salsa Beat
templates • Scalpel • Fractal Colors
• Drying sponge
• Karen Davies • No.4 piping nozzle Sparkling Rose
Sugarcraft Autumn • Paintbrushes • Rainbow Dust Edible
Leaf Mould • Ball tool
• Rolling pin Silks: Crushed Pine,
• Karen Davies • Cutting wheel Gold, Silver, Pearl
Sugarcraft Seaside • Saracino flower paste White
Accessories Mould • Karen Davies • Edible glue
• Royal icing
• Karen Davies Sugarcraft Sugarpaste • PME Edible Glaze
Sugarcraft Wild • Alcohol Spray
Meadow Mould • Black edible food pen • PME Edible Lustre
• Sugarflair Skintone gel Spray
• Karen Davies • Trex
Sugarcraft Royal Icing colour
Essentials Mould • Rainbow Dust ProGels: TOP TIP

• Karen Davies Turquoise, Grey Be sure to dust all
Sugarcraft Rustic • Powder colours: your moulds with
Driftwood Mould cornflour and tap
(optional) Orange, Purple, Pink,
Blue, Green, Red, out any excess
• Karen Davies Black, White, Brown before each use.
Sugarcraft Sugar Shells • Rolkem Pastel Blush
Mould (optional) Green

• Tracing paper
• Pencil

Step 1. 1 2
Carefully trace the mermaid template 3a 3b
onto tracing paper using a pencil or 3c 4
edible marker.

Step 2.
Colour flower paste skin colour. Rub a
thin layer of Trex onto a smooth work
surface and roll the paste thinly.

Step 3a.
Place the tracing paper on top of the paste,
pencil side down. Pin in place if you wish.

Step 3b.
Trace over the top with the dresden tool
or something with a sharp point. Not too
sharp and don’t press too hard or you will
tear the paper.

Step 3c.
Peel back to reveal the image, this will be
a reverse of the template.

Step 4.
Use the scalpel to carefully cut around
the outside of the image. Remove excess
paste and place the mermaid onto
sponge to dry.

WWW.CAKEMASTERSMAGAZINE.COM 13

ISSUE 82 | JULY 2019 5a 5b
5c 5d
Steps 5a & b. 5e 6a
Trace the tail fin templates. Colour flower 6b 6c
paste turquoise and repeat Steps 2 - 3c. 7a 7b
8a 8b
Step 5c.
Use the scalpel to cut around the outside
of the fins. Remove excess paste.

Step 5d.
Use the black edible food pen to carefully
draw over all the lines on the fins.

Step 5e.
Place the fins onto sponge to dry. Shape
the fins by placing more sponge or
kitchen paper underneath.

Step 6a.
Once the mermaid is dry, carefully draw
over the lines with the black food pen.

Step 6b.
Mix Sparkling Rose powder with alcohol
to turn into a paint. Make sure it isn’t too
runny otherwise it will bleed. Use a thin
paintbrush to fill in the lips. Fill in the top
with Crushed Pine and the centre in gold.

Step 6c.
Paint the hair with Salsa Beat powder.
Once dry, shade the hair with dry white
and brown powders. Shade the body in
areas that would have shadow and light.
Rub powder colours into kitchen paper
before brushing over.

Step 7a.
Colour Karen Davies Sugarpaste
turquoise. Roll a small piece of paste
slightly thicker than the depth of the
mermaid’s body. Use the cutting wheel
to cut out a piece as shown and attach
underneath the hips with edible glue. Roll
a tapered sausage of paste for the tail.

Step 7b.
Position the tail and check for size. Use
your fingers to stroke around the edges of
the tail to create the curve of the bottom
and make sure the tail meets the two hip
pieces. Bend the paste where the knees
would be. Use your fingers to gently
shape and create a slight knee shape.

Step 8a.
Use the thin end of the no. 4 piping
nozzle to create scales. Don’t press the
full circle into the paste, hold at an angle
so you only indent the paste with half the
circle. Also add scales to the hip pieces.

Step 8b.
Use Pearl White, Gold, Crushed Pine and
Pastel Blush Green powders to paint scales
on the tail. Just keep alternating colours.
Don’t attach the tail to the body yet.

14 MAGAZINE

Step 9a. 9a ISSUE 82 | JULY 2019
Colour Karen Davies Sugarpaste in grey. 9c
Roll a ball and use the palm of your hand 11 9b
to gently flatten. You want the back to be 12 10
as flat as possible. 13b
14b 13a
Step 9b. 14a
Use your fingers and the dresden tool to 14c
pinch and shape rock like features on the
front surface of the paste and around WWW.CAKEMASTERSMAGAZINE.COM 15
the edges.

Step 9c.
Colour the rock with black powder to
create shadow and white for highlights.
Spray with clear glaze.

Step 10.
Attach the rock in the centre of the base
of your second tier. Place the tail on top
of the rock. You may have to reshape the
rock in areas to accommodate the tail.
Once you’re happy, mark where to attach
the mermaid’s body. Take the tail away
and attach the body with royal icing.
Attach the tail.

Step 11.
Cover the cake board in Trex. Sprinkle
over brown sugar for a sand effect.

Step 12.
Colour 5-6 pieces of sugarpaste in
different bright colours ready to mould
coral and fish.

Steps 13a & b.
Roll a sausage of paste and mould the
branch from the Autumn Leaf Mould.
Start at one end and use your fingers to
work the paste up the branch. Keep the
back of the paste flat and you’ll feel the
raised areas where you need to stroke
away the paste to create gaps between
the branches. Peel the mould back to
release the branch. Mould 5-6 of these
in different colours. You can also make
different sizes by not filling the whole
branch with paste.

Steps 14a-c.
Mould the berries from the Autumn Leaf
Mould. You don’t need to mould the
branches on the large bunch, just the
berries. Make groups of berries all in one
colour. Once moulded, use the ball tool to
indent each berry to look like coral.

ISSUE 82 | JULY 2019 15 16a
16b 17a
Step 15. 17b 18a
Mould ferns and mimosa from the Wild 18b 19
Meadow Mould all in different colours. 20 21a
Shape by bending and allowing to dry. 21b 21c
Mould leaves in green.

Steps 16a & b.
Mould 6-8 fish from the Seaside
Accessories Mould. Paint the eyes with
black powder or the edible food pen.
Dust the fins and create patterns on the
body using powders.

Steps 17a & b.
Mould 15-20 shells from the Seaside
Accessories Mould, Driftwood Mould
and/or Sugar Shells Mould in white.
The large Sugar Shells Mould can mould
individual shells from within the design.
Dust shells using black, pink and Salsa
Beat powders. Spray with lustre to finish.

Steps 18a & b.
Once the coral is dry, attach around the
bottom tier with royal icing. Trial the
decorations before attaching. Carefully
attach coral around the mermaid’s rock
coming out from behind her and even to
the front of the rock.

Step 19.
Attach the fish swimming around the
bottom tier.

Step 20.
Attach larger shells around the cake
board. Smaller shells can be incorporated
in with the coral.

Step 21a.
Use turquoise paste to mould waves from
the Royal Icing Essentials Mould. The two
pieces shown are a mirror image of each
other. Group separately as you mould so
you don’t get confused.

Step 21b.
Paint over the top of the waves with
white powder.

Step 21c.
Attach the waves around the base of the
second tier starting from the mermaid’s
rock. Attach so the tapered end is coming
away from the rock and then attach the
next piece so it overlaps.

For more information, visit:
www.karendaviescakes.co.uk

16 MAGAZINE

ISSUE 82 | JULY 2019

5 MINUTES WITH...

Porsha Kimble

Early Beginnings Touring America
Q: When did your cake journey begin? Q: What have been some
A: My journey began when I got let of your best moments
go from my job. I had just began taking when touring America
Wilton classes. My then boss told me with your classes?
to try making cakes as a business while A: The best moments of
I was out of work. He told me that touring are connecting
social media was the new wave of free with people. To know
advertising. Looks like he was right! I the people have the
kept going and never stopped. same interests as me,
from all walks of life,
Brown Sugar Cake Retreat male and female, is a
Q: Tell us about the Brown Sugar Cake powerful and amazing
Retreat feeling. It is priceless and
A: The BSCR is about allowing people you cannot get that feeling anywhere else.
in the sweet industry that want to
possibly start teaching or showcase Favourite Tools
their talent. This platform is to give Q: What three tools can you not live without?
them a footing for that concept to see A: My hands, my ruler and Crisco.
what it is like as you connect with
followers and other cake/treat makers Life Mottos
in the industry from around the globe. Q: What motto/s or mantra/s do you live by?
Being accepted into larger shows can A: Your business can work if YOU work it!
be intimidating and you do not always
get a chance to teach or showcase your Cake Wars
talents. The retreat is for the those new Q: What were your best moments on
to the demonstration and teaching Cake Wars?
world. It gives them a platform to shine. A: My best moments experiencing Cake
Wars was the connections I made with the
A Cake for You other contestants. Not to mention knowing
Q: If you could have any cake artist how fast I can really work under pressure. I
make your birthday cake, who would never knew I was capable of that.
it be?
A: Shannon Bond. Her cakes are clean, Future Plans
overly beautiful and elegant. I love her Q: What plans do you have for 2019?
style and admire her work. A: My plans for the remainder of this year
and into 2020 are to have my Brown Sugar
Cake Heroes Cake Retreat grow. I also would like my new
Q: Who are your cake heroes? silicone mat to be in cake supplies stores.
A: Ron Ben-Israel, Bronwen Weber, Along with encouraging others to live their
Don’t Tell Charles, Tortik Annushka, best cake life!
Mandy Merriman

Find out more about Porsha and her work:
www.yourcakediva.com

www.brownsugarcakeretreat.com

Instagram @yourcakediva WWW.CAKEMASTERSMAGAZINE.COM 17
Twitter @Yourcakediva

www.facebook.com/yourcakediva

ISSUE 82 | JULY 2019

Hippo Holiday
tutorial

By Laura Loukaides, Laura Loukaides Cakes

Laura Loukaides is a self-taught, realistically sculpted cakes and
multi Gold award-winning cake tutorials have been featured in
many international newspapers,
artist from Hertfordshire, UK. magazines and blogs including
She made her first cake in 2012 Cake Masters Magazine, Cake
for her 19th birthday and hasn’t
Style and Daily Mail Online.
looked back since! Laura’s

18 MAGAZINE

ISSUE 82 | JULY 2019

Difficulty Rating Equipment Required

In association with • 6” round x 5” deep • Rainbow Dust Tylo • Fondant smoothers
cake Powder • Small and large rolling
www.renshawacademy.com
• 10” round cake drum • Rainbow Dust Edible pins
• 1kg Renshaw Extra Glue • Paintbrushes
• Small knife
Baby Blue • Rainbow Dust Edible • Aluminium foil
• 250g Renshaw White Glaze • 2” circle cutter
• Dresden tool
Ready to Roll Icing • Rainbow Dust Glaze • Cornflour
• 250g Renshaw Pastel Cleaner • Water

Yellow Ready to Roll • Rainbow Dust Pearl
Icing White Edible Silk
• 250g Renshaw Cool
Grey Ready to Roll • Rainbow Dust Food
Icing Art Pens: Black, Dark
Gold, Dusky Pink

For more information about Laura
and her work, visit:

www.lauraloukaidescakes.co.uk
Instagram @LauraLoukaides

Step 1. 1 2
On a cornflour dusted surface, roll 250g 3 4
of white icing to around 1.5mm thick. 5 6
Brush the 10” round cake drum with a
light layer of water and cover with the WWW.CAKEMASTERSMAGAZINE.COM 19
rolled icing. Trim away the excess icing
and keep in a sealed bag.

Step 2.
Before the icing dries, take a piece of
aluminium foil and lightly crumple into a
ball. Open the ball and lay flat pressing
slightly. Place the foil over the cake drum
and press into the icing using the fondant
smoother to create a light stone effect.

Step 3.
Using the dresden tool, mark straight
lines all over the board to form tiles.

Step 4.
Take 1kg of blue icing and knead. Cover
the cake smoothing the sides using a
fondant smoother. Transfer to the cake
drum. Keep excess in an airtight container.

Step 5.
Mix a golf ball sized piece of blue icing
and a small pinch of white. Cut 2” circles
with the cutter and place around the
cake smoothing the edges. Cut smaller
circles freehand using blue icing and
smaller white circles. Take an additional

ISSUE 82 | JULY 2019 7 8
9 10
golf ball sized piece of blue icing but add 11 12
a little more white than before to create 13
a slightly lighter blue. Apply edible glue 15
around the top edge of the cake, roll a 14
long rope and apply.

Steps 6 & 7.
Take 250g of grey icing and add a little
tylo powder to strengthen. Take a small
portion of grey icing, roll two long ropes
and apply with edible glue. Using more
of the grey icing, cut shorter lengths and
apply with edible glue.

Step 8.
For the pool float, take 250g of yellow
icing and halve. Keep one half in a sealed
bag. Shape into a rounded disc and use
your thumbs to form a doughnut shape.

Steps 9 & 10.
Mark a line around the centre and crease
lines using the dresden tool. Add to the
top of the cake with edible glue.

Step 11.
Taking more grey icing, form a rounded
pear shape adding a strip of thin white
icing around the body as shown. Add to
the centre of the pool float. Roll two thin
ropes and apply for the straps. Add two
tiny button marks using the dresden tool.
Take a small ball of grey icing and dent
just under the halfway mark using the
side of your little finger. Apply to the body
using edible glue.

Step 12.
Form a small flat bean shape for the nose
and apply to the front of the face. Mark
two nostrils using the dresden tool. Add
a tiny piece of grey icing under the nose
and dent with the end of a paintbrush to
form the mouth. Add two tiny pieces of
white icing for the teeth. Form two tiny
flat ovals for the ears and apply to the top
of the head using the dresden tool and
edible glue.

Steps 13 & 14.
Flatten two balls of white icing for the
sunglasses and apply to the face. Add
ropes of white icing for the arms and
bridge of the glasses with edible glue.
Using the pink food pen, mark stripes all
around the hippo’s swimsuit. Continue all
around the body and up the straps. Using
two small pieces of grey icing, form the
arms adding creases using the dresden
tool. Leave one arm facing up.

Step 15.
Take a tiny piece of yellow and grey icing
and mix together to form a dull yellow.
Form into a tiny cone and apply to the
hippo’s hand. Using the gold food pen,

20 MAGAZINE

draw waffle lines as shown. Take a tiny 16 ISSUE 82 | JULY 2019
piece of yellow and blue icing and mix 18
together to form a light green. Form into 17
an ice cream scoop shape and apply to 19
the cone with edible glue. Using the black 21 20
food pen, add dots over the ice cream for
dark chocolate chips. 23

Step 16. WWW.CAKEMASTERSMAGAZINE.COM 21
Colour in the sunglasses using the black
food pen as shown.

Step 17.
For the beach towel, roll a small rectangle
of yellow icing and roll up one end. Use
the dresden tool to mark a fringe.

Step 18.
For the sun cream bottle, make a light
green icing as before but slightly darker.
Form two rounded rectangles one larger
than the other and stick together adding
a flat white circle to the front for the
label. Once dried, lightly draw a tiny sun
using the fine end of the gold food pen.

Step 19.
Apply the bottle and towel to the cake
board using edible glue. Draw a design on
the towel with the pink food pen.

Step 20.
Add a few ‘splashes’ around the cake
board using tiny amounts of blue icing.

Step 21.
Brush the top of the cake, pool float,
splashes, rim of the pool, sunglasses and
ladder with the edible glaze. Add a few
ripple marks on the top of the cake using
thin ropes of blue icing and glaze again.

Step 22.
Clean the brush using the glaze cleaner.

Steps 23.
To finish, lightly highlight the sun cream,
rim of the pool, ladder and pool float
using the Edible Silk and a dry soft brush.

In association with

www.renshawacademy.com 22

For more information about Laura
and her work, visit:

www.lauraloukaidescakes.co.uk
Instagram @lauraloukaides

Cake Class Extravaganza

Up your cake decorating game and learn new skills in 2019!
Check out upcoming classes this year

Rainbow Boot Modelling Class by Emma Jayne
Renshaw Academy, Liverpool, UK
18th-19th July
£300 (includes all tuition, materials and refreshments throughout the two
days, and an apron to wear during class)

Renshaw Academy are excited to welcome back the super talented Emma
Jayne who's coming to the Academy to teach her famous Rainbow Boot
modelling class. During this class, you will learn so many new and very
transferable skills including how to model using Rice Krispies Treats, how to
successfully cover tricky shapes using Renshaw Extra, how to create the 3D
colour splashes, how to use the vibrant range of Rainbow Dust colours using
a Dinkydoodle Airbrush plus much more!
www.renshawacademy.com/courses/rainbow-boot-modelling-class

Abstract Concrete and Watercolour Fiesta
Dawn Welton Cake School, Bermondsey, London, UK
13th July
£450

This July, Dawn Welton welcomes back Thao from Don’t Tell Charles in Mel-
bourne, Australia. During these one day masterclasses, Thao will teach you
how to recreate her signature concrete and watercolour cake, with razor sharp
edges as well as her new abstract buttercream painting technique, and how
to create isomalt sails and chocolate Mexican fiesta themed decorations. Class
students will also be given 30% off Thao’s online courses.
[email protected]

Dragon Class from Dawn Butler, Dinkdoodle Designs
15th September: Patchwork Cutters, Upton, Wirral, UK
[email protected]
29th September: Angels Kitchen, Cheddar, Somerset, UK
[email protected]
www.dinkydoodle.co.uk
£195

Whilst Dawn Butler is known for pushing the boundaries of cake, going
further than one decorator dares with lights, movement and levitation, this
year sees Dawn take things back to basics. She is very passionate about
carving cake and teaching skills that will not only give you confidence to make
great novelty cakes but also ones that make you money. Dawn has a number
of commercial carving classes this year all over the globe and this one day
dragon class is a perfect example. With no structure and no RKT, it’s all cake.

Professional Master Diploma in Cake Baking & Decorating from Rosalind Miller
Cake School
Rosalind Miller Cake School, London, UK
New dates! Starting from 29th July, 30th September & 11th November
From £595 for individual modules & £5555 for full Master Diploma

Learn all the skills and industry know-how from our team, developed by Rosalind’s
experience of over 20 years in the design industry, on the Professional Master Diploma
in Cake Baking & Decorating. Take the full diploma made up of five modules or choose
individual modules to take separately.
www.rosalindmillercakes.com/product/masterclasses

ISSUE 82 | JULY 2019

Summer Beach

Mini Projects By Star Chan, Cotton Cloud

Instagram @cottonclouddessert

Shorter tutorials teaching you how

to create great decorations for your cakes!

Star Chan was an art teacher as a sugar artist and creative cake
when in 2012, she happened to designer. She lives in Shanghai,
see some really beautiful fondant China. In past years, she has won
cakes online which made her Gold at Cake International.
decide to do it. Now she is known

WWW.CAKEMASTERSMAGAZINE.COM 23

ISSUE 82 | JULY 2019

Step 1. Watercolour Effect
Prepare a 12cm square 15cm high cake
and a 14cm square 18cm high cake. Add 12
water to royal icing and stir until like the
consistency shown.

Step 2.
Divide the royal icing into quarters.
Keep the biggest part white and colour
the other portions in blues and purples.

Step 3. 3 4
Apply the lightest purple icing on the
cake with a palette knife. Keep the icing
a little thicker, irregular and a natural
texture.

Step 4.
Quickly apply the lighter blue icing the
same way. Let the colours blend.

Step 5. 5 6
Use white icing to cover the remaining
part of the cake.

Step 6.
Scratch darker blue icing between
different colours and blend in.

Step 7. 7 9
Prepare orange, yellow and white icing
to cover the upper cake.

Step 8.
Apply the orange icing on the bottom of
the cake, let dry a little and smear the
yellow icing on the upper.

Step 9. 8
Cover the top of the cake with white
icing and smear the transition place.
Stack the two cakes as shown.

24 MAGAZINE

ISSUE 82 | JULY 2019

Step 10. Fondant Waves
Prepare three sausage shapes of
sugarpaste in deep blue, light blue 10 11
and white.

Step 11.
Stack together and roll into one.
Stretch and fold three times to make a
mottled strip.

Step 12. 12 13
Take some of the mottled strip and roll
into a thin strip keeping the connect
line clear and straight. Glue and roll
together as a wave.

Step 13.
Repeat to make waves in different
sizes.

Step 14. 14 15
Use icing to stick the dry waves
on the cake.

Step 15.
Apply waves to the cake as shown.

Step 16. Palm Tree 17
Cut the trunk of the palm tree with
brown fondant and texture with a 16
modelling tool. Create the palm tree
leaves with wafer paper and colour
with green powder colour.

Step 17. 18
Spray a small amount of water on the
back of the leaves. When the water is
dry, the leaves will form a natural curl.

Step 18.
Fix with water.

WWW.CAKEMASTERSMAGAZINE.COM 25

ISSUE 82 | JULY 2019

Surfboards

Steps 19a & b. 19a

Cut out surfboard shapes from brown

and blue sugarpaste. Cut lines and

triangles to decorate as flags. Cut

lines, triangles and flowers to decorate

the other surfboard.

Step 20. 19b 20
Fix the surfboards to the cake
with icing.

Jellyfish

Step 21. 21 22
Prepare wafer paper about 8cm in 24
diameter and a 2cm sugarpaste ball.

Step 22.
Cover the sugarpaste with the wafer
paper and wet to fold. Cut wafer
paper as jellyfish tails and curl with
slightly damp fingers.

Step 23. 23
Stick the jellyfish tail on the body.

Step 24.
Use icing to stick the jellyfish on the
cake.

26 MAGAZINE

5% OFFISSUE 82 | JULY 2019

Use code JULYCM
Valid until 31/07/19

THE SUGAR PASTETM

White Sugarpaste
is sugarpaste is the perfect blend

of great value and amazing quality.
Its so texture makes it easy to
work with, allowing you to roll it
thin without cracking or breaking.

NEW

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SCRUNCH RUFFLE Rosette & Scrunch Ru e Simpress
Quickly and easily create intricate
sugarpaste ru e designs, without
hours or laborious work. 17 designs
of Simpress moulds available.
All 4" high panels that join
seamlessly around your cakes.

CAKE LACE

Decorative Metallics
Highly metallic, non-toxic
dusts in Gold, Silver and Bronze
for the decoration of non-edible
items. Can be mixed with lemon
extract or alcohol to create a
high shine paint.

WWW.CAKEMASTERSMAGAZINE.COM 27

Hands-on with...

We teamed up with Renshaw to demonstrate the versatility of their products - check out
the range of mini tutorials below! You can find out how to model with Belgian Modelling

Chocolate, use their Petal Paste, work with Ready to Roll Icing, pipe with Royal Icing or
cover a cake with Renshaw Extra!
www.renshawbaking.com

Renshaw Belgian Chocolate Modelling Paste is the ideal choice for finer modelling!

123

Step 1. Step 2. Step 3.
Divide a portion of Renshaw White Place the head on the body. Add two
Belgian Chocolate Modelling Paste into small circles of pink icing, or add Add the arms and legs to the body then
eight pieces. Make various shapes for Rainbow Dust Pink ProGel to colour the add two creases to define the hands.
the body and limbs of the cow. Belgian white chocolate, for the belly Model Renshaw Belgian Chocolate
and mouth. Add the ears, mark holes
for the eyes, nose and smile. Modelling Paste into cow print shapes.

Belgian Chocolate Modelling Paste For a great range of cake decorating
courses, check out renshawacademy.com
is a versatile modelling paste

containing luxury Belgian chocolate.
It sets nice and firm but is still
delicious when eaten and remains
flexible for a longer period of time
for adding fine detail. It’s also easy
to colour or airbrush.

Renshaw Petal Paste is perfect for creating beautiful flowers

123 Renshaw Petal Paste
is a fine, silky smooth
Step 1. Step 2. Step 3. petal paste suitable for
Colour 30g of Renshaw Wet a wire and poke into Pinch the petal edges making ultra-fine lifelike flowers,
Petal Paste with Rainbow the petal. Use a ball tool and twist. Fold some of leaves, bows and frills. It’s easy
Dust Peach and Ruby to sharpen the petal edge. the petals for the centre,
ProGels. Roll out and cut Use a peony petal veiner shape and set aside the to work with and doesn’t dry
different sized petals. others in plastic spoons.
to add texture. Start assembling the petals out too quickly so is ideal for

around a stamen. delicate sugarcraft work.

Petal Paste takes colour

well and can be dusted

with Rainbow Dust

Strawberry and Ruby

Petal Dusts to add

depth and realism
for the finishing
touches to your

work.

Renshaw Cassis Ready to Roll Icing is the Renshaw Colour of the Year for 2019!
12

Renshaw Ready to Roll Icing can Step 1. Step 2.
be rolled out, hand modelled or Take a 5.5” bowl cake, flip upside down Take a ball of Cassis icing and roll into
used with cutters and moulds. It and cover with 500g of Cassis icing. Flip a short rope flattening slightly. Form
is the ultimate versatile choice for the bowl back over and add a thin disc into the shape of a question mark for
covering and decorating cakes, of White icing on top. Apply a thick rope the handle of the teacup. Allow to
cupcakes and cookies. of Cassis icing around the top of the dry before applying to the cake with
cake. Apply a thread of Cool Grey icing edible glue. Cut out hearts with a small
all the way round. plunger cutter in Cool Grey icing.

Renshaw White Royal Icing is ideal for creating intricate shapes!

12 3 TOP TIP

If the icing falls outside

the lines, these can be

removed or pushed

into place using a

paintbrush.

Step 1. Step 2. Step 3. Renshaw White Royal Icing
Place the tracing over the cake. With a plain piping is ideal for covering, piping,
Create a sketch, such as With a pin tool, mark out the tube, begin to pipe detailed work and run outs
design. Remove the paper – you on both cakes and biscuits.
this bird design, so you out your design Fine writing and decorations
know it will fit on the should be able to see a faint keeping an even can be achieved by using a
cake. Trace the image onto design on the cake surface. pressure as you pipe.
number 1 or 2 nozzle.
greaseproof paper.

Check out how easy it is to cover a cake with Renshaw Extra Ready to Roll Icing!
123

Step 1. Step 2. Step 3.
Colour a large portion of Renshaw Extra Using two cake smoothers, apply light Once the icing is smooth,
using Rainbow Dust Ice Blue ProGel. Roll to medium pressure to smooth out any carefully trim away the
out until around 4mm thick. Drape over ridges or bumps in the icing. excess.
the cake. Smooth the top edge and sides.

Renshaw Extra is specially formulated to be extra elastic and extra firm. It’s extra firm for
applications requiring greater resistance in the product and extra elastic to enable the
product to stretch over large or sharp sided cakes without tearing. Plus, it tastes delicious!

Fun at the Beach Cupcakes- By Michelle Becker, Sugar Daze -tutorial

Michelle is a hobby decorator Michelle has won many awards
based in Bournemouth, UK. She and placed at both Cake
started cake decorating about
ten years ago after going to her International and Squires Kitchen
in a variety of categories over the
local college to do a short six past eight years. Her most recent
week course and meet some
new people. She got hooked and being Cake International 2018
ended up doing an ABC cake where she won seven Gold and a
course over four years taught by Silver and placed 1st, 2nd and 3rd
the amazing Dawn Pennington. in cupcakes, 1st and 3rd in cookies

and 3rd in celebration cake.

ISSUE 82 | JULY 2019

Equipment Required Difficulty Rating

• White modelling paste • Ruler
• 4 x buttercream covered cupcakes • Craft blade/X-acto knife
• Sugarflair paste colours: Christmas Red, • Smoothers
• Blade and shell tool
Tangerine, Egg Yellow, Aqua, Azure • Stitching tool
Blue, Baby Pink, Gooseberry, Christmas • Ball tool
Green, Dark Brown • Silicone modelling tool
• Squires Kitchen Paste Colours: Daffodil • Mini palette knife
• Rainbow Dust Lime Green ProGel • Paintbrushes
• Edible ink pens: black, blue • Cocktail stick
• Rainbow Dust White Edible Glitter • PME nozzles: no.17, no.2
• Gold lustre • 7.5cm blossom cutter
• Sugar glue • Round cutters: 1cm,
• Clear alcohol/vodka
• Small amount of royal icing 1.25cm, 2.5cm, 6.5cm
• Knife • 2cm square cutter
• Cornflower pouch • 3.5cm calyx cutter
• Rolling pin

For more information about Michelle
and her work, visit:

www.facebook.com/sugardaze12
Instagram @sugar_dazecakes

Step 1. 1 2
Roll out modelling paste about 2mm thick 3a 3b
and using the 6.5cm round cutter, cut 3c 4
four discs. Leave overnight to dry.
WWW.CAKEMASTERSMAGAZINE.COM 31
Priscila Pineapple

Step 2.
Roll a 20g ball of Daffodil modelling paste
and form into a cone. Place onto a work
surface and slightly flatten. Create a
diamond pattern with the blade tool.

Steps 3a-c.
For the towel, form five thin sausages
of equal diameter, three Tangerine and
two white. Lay parallel to each other
alternating so you have Tangerine on the
edges. Gently flatten with a smoother
so they merge and carefully, so as not to
distort the pattern, roll out thinly. With
the craft blade, cut a 7x4cm rectangle and
make fringe on either end with 2mm cuts.

Step 4.
Attach the towel and the body of the
pineapple to one of the discs with glue.

Steps 5a-c.
For Priscila’s features and details, you
will need:
Eyes – two small flattened balls of white
paste, two black pupils cut with the no.17

ISSUE 82 | JULY 2019 5a 5b
5c 6
tip, two smaller white circles cut with 7 8
the no.2 tip and super thinly rolled black 9a 9b
paste for the lashes. 10a 10b
Mouth – 1.25cm black circle divided in 10c 11a
half, small piece of pink for the tongue
and a section of a 1.25cm white circle.
Hair/leaves – ten pieces of both Lime
Green and Christmas Green paste, rolled
into elongated cones tapered to a fine
point. Arrange into a bunch to look like
the top of a pineapple using glue.
Arms/feet – two long cones for arms and
two freeform ovals for feet.
Blossoms – six pink blossoms.

Attach the arms, feet and hair to the body
with glue. Adhere the eyes and mouth
and place the blossoms around the top
using glue and the ball tool to make an
indentation in the centre of each.

Step 6.
For the rubber ring, cut a 2.5cm circle
from Aqua paste and a 1cm circle from the
middle. Soften the edges with your fingers
and make creases with the blade tool.

Step 7.
Attach the rubber ring to the topper with
glue. Pipe a small dot in the centre of each
blossom and on each of the eyes. Sprinkle
edible glitter around the towel for sand.

Sasha Strawberry

Step 8.
Roll a 20g ball of Christmas Red modelling
paste into a cone. Flatten the top. With
the blade tool, create small marks all over
to give the appearance of seeds.

Steps 9a & b.
Roll Christmas green paste, cut two calyx
and roll another tiny piece to form the
stem. Glue the calyx on top of each other,
indent with the ball tool and attach to
the top of the body with glue. Gently curl
some calyx ends with your fingers and
attach the stem with glue.

Steps 10a-c.
For Sasha’s features and details, you
will need:
Eyes – two flattened balls of white paste,
two black pupils cut with the no.17 tip,
two smaller white circles cut with the
no.2 tip and super thinly rolled black
paste for the lashes.
Mouth – 1.25cm black circle divided in
half, small piece of pink for the tongue
and a section of 1.25cm white circle.
Arms/feet – two long cones for arms and
two freeform ovals for feet.
Blossoms – six pink blossoms cut from
thinly rolled white paste.

32 MAGAZINE

Attach the facial details, feet and 11b ISSUE 82 | JULY 2019
blossoms with glue, indenting the centres 11d
with the ball tool. Attach the arms last. 12b 11c
14 12a
Steps 11a-d. 15b 13
For the sandcastle, take 15g of Egg Yellow 15d 15a
paste, make a 1cm diameter long sausage 15c
and use a smoother to form into an even 15e
shape. Cut four 2cm high turrets and four
small flat bottomed cones for the tops. WWW.CAKEMASTERSMAGAZINE.COM 33
The main part consists of a 1x2cm cylinder
and a 1x1.5cm cylinder, 1.75cm disc, larger
flat bottomed cone and an arch shape.
Attach the pieces with glue to form the
middle structure. Use the blade tool to
mark the door and windows. Attach the
turrets around the sides with glue and
make the windows. Cover the sandcastle
with glue and edible glitter.

Steps 12a & b.
For the bucket, take a small piece of Azure
paste and make a cylinder. Flatten both
ends by working the piece between your
fingers and work surface. Make an end
slightly narrower. Roll a thin strip of blue
for the top of the bucket and a thin white
sausage for the handle. Glue onto the
bucket and place a small ball of Egg Yellow
paste on the top. Moisten the yellow paste
with glue and sprinkle edible glitter.

Step 13.
For the spade, make a small blue ball,
flatten with the ball tool and tweak to
get the shape. Trim off the flat side. Add
a handle made from small rolled out paste.

Step 14.
Glue the sandcastle and Sasha to a topper.
Pipe dots for eyes and the middles of the
blossoms. Glue the bucket and spade and
sprinkle edible glitter for sand.

Wally Watermelon

Steps 15a-e.
Roll a 20g ball of Christmas Red paste,
form into a cone and flatten. Using the
6.5cm round cutter, trim the bottom.
Take pieces of white and Christmas Green
paste and roll out together to about 2mm
so they are the same thickness. Glue the
white paste to the green and trim a side
using the knife to give a clean edge. Attach
to the red piece with glue. Trim off the
excess on both sides to create a triangle.

Steps 16a-c.
For Wally’s features, you will need:
Eyes – two small flattened balls of white
paste, two black pupils cut with the no.17
tip, two smaller white circles cut with
the no.2 tip and super thinly rolled black
paste for the outside of the eyes.
Mouth – 1.25cm black circle divided in

ISSUE 82 | JULY 2019 16a 16b
16c 17
half, small piece of pink for the tongue 18a 18b
and a section of 1.25cm white circle. 19 20
Arms/feet – two long red cones for arms 21a 21b
and two green freeform ovals for feet. 22 23a

Add the eyes and mouth with glue then
the feet followed by the arms.

Step 17.
Make tiny teardrops using black paste
with your fingers for the seeds and place
around the body with glue.

Steps 18a & b.
For the suitcases, form 10g of Tangerine
paste into a rectangle between two
smoothers. With the blade, make evenly
spaced marks on the front. Form 7g of
Azure paste into a rectangle and mark a
seam around the edge.

Steps 19 & 20.
For the luggage details on the orange case,
roll a piece of black paste thinly and cut a
strip about 3mm wide long enough to go
around the suitcase. Mark the length with
the stitching tool. Cut four wheels with the
no.17 tip and create a handle from a thin
sausage. Attach the black strip first then
the wheels then the handle with glue. For
the blue case, use the same method as for
the black strip. Cut and texture a slightly
thinner strip of white paste, two slightly
wider blue pieces and a white handle.
Glue the white zip around the case. Wrap
the blue pieces around each end so they
overlap. Cut a point on the ends of both
with the craft knife and mark in holes with
the ball tool tip. Add the handle.

Steps 21a & b.
For the passport and tickets, thinly roll
small pieces of white and red paste. Cut
two squares from the white and one from
the red. Trim a third off the red square.
Fold a white square in half and cut a third
off the non-folded edge. Place the white
folded piece onto the red and fold the red
flap. Using gold lustre mixed with vodka,
paint shapes and squiggles on the cover.
With the other white square, cut in half
and make an impression at the end with
the back of the craft knife. Draw details on
with blue and black edible pens.

Step 22.
Attach Wally, the suitcases, passport
and tickets with glue to a topper.

Angus Avocado

Steps 23a-d.
Roll 15g of Gooseberry paste into a
ball, make a fat cone and pinch in the
middle. Work around the edges close to
the surface so you have a flat side and a

34 MAGAZINE

rounded side. Roll a piece of Christmas 23b ISSUE 82 | JULY 2019
Green paste and attach to the rounded 23d
side with glue. Trim off the excess paste 24b 23c
with the craft knife and smooth the edges 24d 24a
with the silicone modelling tool. Make an 25b 24c
indentation with the ball tool for a pea 25a
sized brown paste stone and glue in. 26a
27
Steps 24a-d.
For Angus’ features, you will need: WWW.CAKEMASTERSMAGAZINE.COM 35
Eyes – two small flattened balls of white
paste, two black pupils cut with the no.17
tip, two smaller white circles cut with
the no.2 tip and super thinly rolled black
paste for the outside of the eyes.
Mouth – 1.25cm black circle divided in
half, small piece of pink for the tongue
and a section of 1.25cm white circle.
Arms/feet – two long red cones for arms
and two green freeform ovals for feet.

Attach the mouth and eyes then the feet
and arms with glue.

Steps 25a & b.
For the tent, form a 3D triangle with 30g
of Christmas Green paste 5cm long. Cut
out two brown triangles to fit either end
of the tent with a small cut in the middle
of one. Cut a thin rectangle to cover and a
thin black pole. Glue the two brown ends
folding back the entrance and attach the
black pole. Drape the rectangular piece
over and trim the overhang with the craft
knife. Create seams with the stitching tool.

Steps 26a & b.
For the backpack, form a flattened cone
with 4g of Azure paste. Cut a piece of
brown paste with the square cutter and
divide as shown. From black paste, make
two strips for the straps and buttons with
the no.2 tip. Attach the straps then the
largest brown piece to the top. Add the
pockets and buttons with glue.

Step 27.
Arrange and attach Angus, the tent and
backpack to a dried topper with glue.

26b

For more information about Michelle
and her work, visit:

www.facebook.com/sugardaze12
Instagram @sugar_dazecakes

ISSUE 82 | JULY 2019
36 MAGAZINE

Cakes & KhalsaISSUE82|JULY2019 SPECIAL FEATURE

Rose Dummer, otherwise known as Rosie Cake-Diva, went to Iraq with Khalsa Aid to find
out more about and help the Yazidi community. While she was there, she met a whole

range of people and listened to some truly emotional stories, with some sensitive topics.
Read about her journey and find out how you can support Khalsa Aid.

11 year old Fadiya, pictured standing next to Rose, had only been rescued four days previously.

Rosie Dummer It all began with a corporate cake and the girls and women abducted
(aka Rosie commission for a store opening. The and enslaved in their thousands. Isis
Cake-Diva) has brief? To make a cake they could declared the Yazidis as fair game! I
had a pretty present to a local charity. And that is remember seeing the reports of young
extraordinary how I met Ravi Singh, CEO and founder girls and even children being kept as
career. As of Khalsa Aid, an international charity Isis slaves and being repeatedly raped
a former he founded 20 years ago based on Sikh and tortured. I remember I was aware
helicopter pilot principles of serving others. The vegan of the situation but the news reports
in the British cake made for Ravi, a modern Sikh
Army, you would think she’d her Warrior riding to people’s aid, really hit Meeting Ravi Singh with his Sikh Warrior Cake.
fill of danger and excitement. But the spot and it was via this meeting that
this award-winning cake artist he invited me to go with them to see
and presenter has just returned the work that Khalsa Aid is doing with
from a charity mission with the the Yazidi community in Northern Iraq.
Yazidi people of Northern Iraq It’s probably worth pointing out that
which has eclipsed her military I’m not Sikh but something Ravi said
career. And it all started with a really stuck with me. There are no
cake! Sikhs in Northern Iraq. There are
human beings and when all is said and
I do tend to bang on about how cake done, this is very simple – it’s not about
brings people together and I’m pretty religion or race but about humanity,
sure I bore people with it all the time, and the Yazidi people have seen the
especially in response to that old darkest side of humanity.
phrase ‘it’s only cake!’. For me, it is
definitely not just cake. Making cake has What happened to them at the hands of
created friendships and connections I Isis in 2014 has been officially declared
would never have predicted but even I a genocide. From living normal lives,
didn’t expect it to take me to a warzone they suddenly found themselves
in Northern Iraq. Nor would I expect captured by Isis fighters, the Yazidi
it to create the most traumatic but men murdered in mass graves, their
memorable experience of my life. community completely decimated

WWW.CAKEMASTERSMAGAZINE.COM 37

ISSUE 82 | JULY 2019

dwindled and the headlines moved
on. The Yazidi people, still missing
thousands of women and children,
cannot move on so easily.

We may just ‘make
cake’ but we have a
big community, an

audience.

Whilst I was having second thoughts Rosie's daughter Lillie comforts Gaure, who has lost 24 members of her family.
about whether or not to accept Ravi’s
invitation, something he said really It was in this way that in 2014, Ravi girls who have been brutally raped over
struck a chord with me. He said that Singh turned up in Dohuk, a Kurdish that time would be hard to stomach
politically and economically, these area of Iraq, immediately after the for anyone, let alone a young woman.
people have nothing to offer the world genocide. What he saw were thousands But this is what many people from
and as a result, are probably the people of Yazidi refugees taking shelter in the Kurdish community have simply
who are most in need of help. Without every empty building, under every become accustomed to whilst helping
that help, they are being forgotten. So I bridge and seeking shade under every their Yazidi neighbours. With Suzan
found myself thinking ‘what if?’. tree. The community suddenly had to and our Yazidi driver, Samir, we visited
help 70,000 displaced people who were local government offices to collect
What if these missing girls were in shock, had nothing to their names information on the girls most recently
European? Would they have slipped off and were grieving for the incalculable recovered from Isis hands. With
the news reports so easily? What if they loss of loved ones. information on these girls, the charity
were American? Would we be leaving can place aid where it is best needed.
them to their own devices? What if When Lillie and I arrived in Dohuk with We visited Besse and her family, taking
these were my relatives murdered or Ravi five years later, we could see the shelter in a basic structure from which
my daughters still held in captivity people who had been helped then by they would have to move imminently.
being raped on a daily basis? Khalsa Aid and importantly, we could Besse’s daughter, Fadia, was 11 and
see the people who are in need of help had been recovered from Isis just four
I started to understand why Ravi had now. days previously. Taken when she was
asked me. We may just ‘make cake’ but six years old, Hadia now only spoke
we have a big community, an audience.
I have the ability to raise awareness of Despite reports Isis
the situation and yes, I can also make a has been defeated in
little cake. Syria, they still have
a presence and hold
My 21 year old medical student over 1000 Yazidi girls
daughter, Lillie, was also touched
by Khalsa Aid’s mission and was as slaves. The job
determined to join me; a frightening of saving them very
decision for any mother to accept but
one I am immensely proud of her for. much continues.
Ultimately, it would prove to be an
education she could not have gleaned
from any textbook or lecture. She
would see seriously ill children living in
tents with little or no access to medical
aid. She would see the hub of an aid
organisation working on the front line
and she would see what happens when
people step up and act.

Travelling with Ravi was an inspiration. Our days were spent with the
Within the Sikh community, he is
extremely well-known. Khalsa Aid is impressive local aid coordinator, Suzan,
all over the world supporting causes
including Indonesian tsunami relief a 24 year old Kurdish woman who
and Syrian refugee aid. They were was not only fluent in many languages,
on the scene supporting the Grenfell
Tower survivors in London and will but also showed a competence well
consistently turn up to unexpected
disaster areas to offer help where they beyond her years. Forging relationships
are able.
with a decimated and broken

Yazidi community must take its toll.

Interfacing with children who have Lillie helps deliver essential supplies.
been recovered after five years and

38 MAGAZINE

ISSUE 82 | JULY 2019 SPECIAL FEATURE

Some basic modelling therapy gives the Yazidi We met Gaure who has lost 24 18 year old Monalisiya proudly shows off her
girls a break from the refugee camps. members of her family including her unicorn cake. It was great to see her smile.
husband and three sons slaughtered in
Arabic and had forgotten her native the initial genocide. She is indicative of some piping and modelling and truly
language. And who knows what she so many Yazidi women who no longer enjoyed themselves. To know of these
has endured? Some children were have any men to take care of them, so girls’ stories was to understand what
treated as slaves, some were raped Khalsa Aid does. And of course, these a difference a couple of hours of cake
and some married off to fighters. Just women have no choice but to live with decorating made to their outlook. They
last month, it was reported a ten year the overwhelming grief of the loved lost themselves in their creativity.
old Yazidi girl who is still in Isis hands ones they have lost and the many THEY SMILED! All of them smiled and
is pregnant. But how do you ask an girls still missing. Years on, some of
11 year old like Fadia what she has these girls are being rescued. As Isis
experienced. Her return to her family has suffered defeats in Syria, they are
must be bittersweet. How clear is it recovering girls and children gradually
in photos that we are the only ones and Khalsa Aid is supporting them.
smiling?
It seems a bit crass to talk about
something as trivial as cake when
people have suffered such catastrophic
upheaval, however, there was sense

We delivered basic provisions of course
but Khalsa Aid is also about helping
families to move forward. Building
more permanent shelters was on the
agenda for this trip. Sourcing materials
to build platforms that would prevent
tents from flooding. Contracting
building work to Yazidi people thereby
injecting money into their own
community. Liaising with authorities to
provide water and other essentials.

When we went to see the site within With hardly any tools and limited ingredients, the girls still managed to get creative.
one of the many refugee camps,
the surprise to me was what I to Ravi’s thinking. 16 year old girls
initially assumed was temporary who have just given birth after being
accommodation was actually the more raped, 18 year old girls who have had
permanent living accommodation to leave babies behind with Isis – these
for these people. A tent with access were the sort of girls being cared for
to water and a toilet is a real by Khalsa Aid. But if their life is being
improvement. Imagine that! That is defined by their trauma and the basics
of living, their mental health is a real
In the face of the issue. They have little to hope for so for
worst of humanity, a small part of our trip, Ravi put me to
we saw the best of use to take them out of the camps and
humanity. We saw do something fun and creative.
what happens when
people stand up and

support others.

the level at which they are aspiring to We would spend the days organising They loved The Sunday Girl Company aprons!
live at the moment and we watched as the essential provisions and shelter and
every aspect was organised by Khalsa a few hours in the evening playing with
Aid. This was a very hands-on approach cake and it felt far from trivial. It felt
and we could literally see where all the wonderful. Hosted by a local bakery,
money was being put to use. we only had leftover ingredients and
limited tools but the girls learned

WWW.CAKEMASTERSMAGAZINE.COM 39

ISSUE 82 | JULY 2019

The girls Rosie worked with were the ones 18 year old Hadiya supports her family as a they identified them) and how they
most recently recovered from Isis hands. seamstress, having been set up by Khalsa Aid. eventually recovered his sister from
We visited a school near Mosul, still a the clutches of an Isis fighter. This was
they said they wished we could go on hotspot for Isis sympathisers. It was one story amongst thousands. We were
all week. Frankly, so did I. We piped closed to house refugees after the worried we might be opening wounds
flowers, modelled unicorns and the massacre but is now being rebuilt by too far. We asked if he minded sharing
girls got to immerse themselves in their Khalsa Aid. We were seeing children his story but his answer was clear, he
own creativity. It wasn’t ‘just cake’. It learning again and true to form, Ravi wants the world to know. They all do.
was light relief. It was therapy. It forged and Suzan were assessing and deciding It’s important the world knows. So
friendships, spirit and hope. I watched my daughter sob and we
Near Mosul, the children have a school again listened through the tears.
The girls were encouraged to get creative. thanks to Khalsa Aid.
on the issues that still needed resolving. I have always said
Despite reports Isis has been defeated in No red tape. No delay. Just a decision that behind every
Syria, they still have a presence and hold and action. We heard personal stories cake is someone’s
over 1000 Yazidi girls as slaves. The job that moved us to tears, sobbing as story. My Sikh warrior
of saving them very much continues Samir told us the details of how he cake turned out to be
even as the world assumes its help is no had lost his father and three brothers. my story, and Ravi
longer needed. That is simply not the How they had found bodies in mass Singh’s story, and the
case, help is desperately needed. graves (we saw pictures of how Yazidi community’s
story. I would love it
We were also seeing the direct results The families permanently live in refugee camps. if you become part of
of the donations people have made.
The basics of course but also the our story too.
sensible investment to help the Yazidis
become self-sufficient again. From the Much as Lillie and I went out to help
lady given a sewing machine so she where we could, we both returned
can support her family to Hadia, the feeling we had gained so much. We
18 year old given the same support are better people for what we had
years ago when her father died, who experienced. In the face of the worst of
now supports her family with her little humanity, we saw the best of humanity.
clothing business. She no longer needs We saw what happens when people
the same level of support that she did stand up and support others.
thanks to the help she has received.
My hope is that you might do what I did
and ask yourselves ‘what if?’. What if
you had lost everything? What if your
daughters were missing? What if it
was your ten year old daughter who
was pregnant and in captivity. Most
importantly, what if you donated just
£5 or £10 or any amount that not only
helps these people directly but also
sends the message that they are not
forgotten.

I have always said that behind every
cake is someone’s story. My Sikh
warrior cake turned out to be my story,
and Ravi Singh’s story, and the Yazidi
community’s story. I would love it if
you become part of our story too.

You can donate to
help directly at: www.
justgiving.com/fundraising/
rosiecakedivafortheyazidi

You can watch The Selfless
Sikh, a BBC documentary about
Khalsa Aid and the Yazidis, on

YouTube.

40 MAGAZINE

BLUETRENDING - SHADES OF
Get theplrooodkuwctitghuoiduer

ISSUE 82 | JULY 2019

1

2

The gorgeous and vibrant Light Blue is just one of This cake used a whole range of Cake Craft USA products
many super clear, bright colours in the Simi Isomalt including isomalt nibs, buttercream, coloring gel and gum
pre-cooked and ready to use line up. They use only the paste, all of which are easy to use and will help create this
very highest grade isomalt with no additives. Created by
Sidney Galpern and tested around the world, her recipe gorgeous blue design!
allows for maximum workability time with longer Prices vary
intervals to work on projects before the isomalt cools
www.cakecraftusa.com
for ease of use. Just heat, pour and go!
$8.99 4

www.simicakes.com

3

The Spectrum Flow ethanol airbrush paints Oh So Glitter offer a cake topper
differ from many other paints available on the
for every occasion! Customised to
market as they can be used on chocolate as
well as sugarpaste. This is great as you don’t your desired wording with over

have to colour chocolate in advance and it 300 designs and 20 super sparkly
means you can get shading just right, you don’t
just have to make do with block colours if you colours to choose from. 48 hour
dispatch and FREE first class UK
don’t want to.
£7.50 delivery!

www.thecakedecoratingcompany.co.uk £5

www.ohsoglitter.com

5 6

This premium SmartFlex Velvet Satin Ice fondant and gum paste is
Sugarpaste is perfect for covering used by the greatest cake artists in
awkward and unique shapes as the world for its premium quality,
workability and taste. Their Ice Blue,
it is firm yet flexible, giving a
smooth finish without cracking or Navy and Turquoise shades can
'elephant skin'. It has a distinctive be combined to create some truly

velvety smooth texture with a stunning cakes.
firmer recipe that's great for Prices vary

warm hands. www.cake-stuff.com
£2.49

www.vanillavalley.co.uk

42 MAGAZINE

7 ISSUE 82 | JULY 2019

Sugarprism Edible Acrylic Paint is extremely Renshaw Ready to Roll Icing comes in a range

versatile and can be used with any painting tools 8 of stunning blue colours, including Powder
Blue, Baby Blue, Duck Egg Blue, Sapphire
including paintbrushes and airbrushes. It has a
nice vanilla flavour and is very opaque. Blue, Turquoise Blue, Atlantic Blue and Navy

Because it performs like acrylic paint, it can be Blue. Renshaw icing can be rolled out, hand

overlapped, without the bleed through including modelled or used with cutters and moulds and
will provide the perfect finish to your cake.
light over dark colours, and adheres to any surface Available in 250g packs.

including chocolate. Sugarprism is now launching Prices vary

a new line of fat based paint as well. Visit www.renshawbaking.com for stockists.

Pack $9.75 (discounts on Pro 12 & Complete 22
Packs)

www.sugarprism.com

9 Edible Art Decorative Paint by Sweet Sticks 10
is a range of revolutionary paints made in
Australia. With a unique blend of 100% SWEET STAMP by Amy Cakes allows
edible ingredients, they can paint, dry you to easily emboss your message or
and be rub free on many surfaces making name and then paint! The Stylish Set
cake decorating quicker, easier and more provides you with gorgeous lettering,
effective. These paints take away the need, for cakes like this baby shower one!
cost and mess of mixing lustre and alcohol With loads of other letter styles, you
together. Simply shake, pour and paint. can get really creative with these sets.
$8.80
www.sweetsticks.com.au £42.47
www.amycakes.online

11 Deco Melts from FunCakes offer lots of
decoration opportunities! You can use them

for making a drip on a cake or a drizzle
over lollipops and chocolates. They are also
perfect for dipping cookies, fruit, cakepops

and much more. With a delicious creamy
white chocolate flavour, you can easily melt
them in the microwave or a bain-marie for

the ideal consistency!
£3.62

Available from all good cake decorating and
sugarcraft stockists. Trade Customers can

sign up for an account at
www.doriccakecrafts.co.uk

WWW.CAKEMASTERSMAGAZINE.COM 43

ISSUE 82 | JULY 2019

Chocolate Drip has been developed with

top cake decorators to create the highest

quality drip frosting effect – designed for 13
wedding and other important celebration

cakes.

£8.95 (£11.95 RRP) for a 250g bottle

www.cake-stuff.com Fractal Colors Royal Blue
FullFill Gel is a deep, rich
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Transform plain cakes flexibility: feel free to ex-
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14 into bright, eye-catching of Snow White or Black to
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Edible Paint food colouring

gel by Colour Splash! This for your creation. This

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effects in sugarpaste or ombré www.sugarandcrumbs.

effects in buttercream. co.uk

£1.75

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15 16

Roxy & Rich FONDUST® in Navy Blue is perfect Mosser Bonnie Blue cake stands are some of the
for every style and palette. With its deep and rich finest milk glass cake stands you are likely to find,
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or a dusting of Roxy & Rich Gold Highlighter Dust years’ experience in the field. With a burnished
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to infuse instant glamour and boldness. If you your cakes and cupcakes to the best effect. With
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17

Craft your own realistic sugar flowers and
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pack, it can be rolled paper thin and gives a
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44 MAGAZINE trend blue flowers for your cake.

£4.60

www.squires-shop.com

ISSUE 82 | JULY 2019

SPONSOR
SPOTLIGHT

Renshaw is the leading British Renshaw have been manufacturing one thing that does not change is the
manufacturer of sugarpaste, marzipan, cake decorating ingredients since great passion Renshaw users have
frostings, caramels and mallows. They 1898 and have held a Royal Warrant for creating inspirational works of
supply retailers, specialist sugarcraft since 1950. With their long history art using the wide range of quality
shops, bakeries, wholesalers and of manufacturing quality cake Renshaw products.
manufacturers. In addition, their ingredients, they have seen many
products are exported worldwide. changing trends and techniques in For more information, visit:
cakes over the decades. However, Renshawbaking.com

“ Renshaw are once again delighted to be the headline sponsor of the “
Cake Masters Awards. The Awards are a great way to recognise and
celebrate the amazing creativity and innovation within the cake
world. The standard of artistry never fails to amaze.
David Ferguson, Renshaw Brand Manager

WWW.CAKEMASTERSMAGAZINE.COM 45

ISSUE 82 | JULY 2019

BBQ Cake
tutorial

PAINT DETAILS
CREATE STRUCTURES

MODELLING STEPS

46 MAGAZINE

ISSUE 82 | JULY 2019

BBQ CAKE
By Vladimir Daragan, Master Tort

Difficulty Rating

Vladimir Daragan is from Equipment Required
Saint Petersburg, Russia.
He has been making cakes • Powder colours: beige, • Brush • 6mm plywood
for ten years, teaching yellow, brown, dark • Hammer • Wire
confectionery and also blue, green • Fondant: black, white, • Tape
making cakes to order. What • Wooden stand
he likes especially is making • Rolling pin green, dark blue, pale • Cardboard
3D cakes and wedding • Edible paint/dyes: yellow/beige, red, • Screws
cakes. Vladimir likes being brown • Screwdriver
involved in complex and silver, black, brown • Chocolate • Silicone wheel mould
• Gas burner/blowtorch • Scissors • Dresden tool
unusual projects that • Knife • Metal cutting saw/ • Feather tool
challenge and force him to • Ruler jigsaw • Wooden skewers
step up to a new level. In • Spatula/palette knife • 15mm Aluminium • Rolling pin
2011, he founded his own • Edible glaze square pipe
company which offers full • Clear alcohol
time training for pastry chefs
and is dedicated to making For more information about
Vladimir and his work, visit:
cakes, distance learning, Russian Instagram @master.tort
organisation and holding
English Instagram
of conferences and the @pastry.world.bakery
production of confectionery
equipment and food dyes.

Moreover, he leads a
YouTube channel where he
shares different techniques
and secrets of the work of
the pastry chef. Vladimir has
participated in competitions

winning many awards.

Supporting Structure 1a 1b
1d
Steps 1a-e.
Saw the aluminium square pipe with
the metal saw. Mark where to fasten
the corners, drill holes and screw the
corners. Cut the main cake stand out of
the plywood using the saw or jigsaw then
sandpaper and wash well.

1c

WWW.CAKEMASTERSMAGAZINE.COM 47

ISSUE 82 | JULY 2019 1e 2
3b
Step 2. 4b
Secure the whole structure as shown 6
using the screws. 8a
8c
Steps 3a & b. 3a
On the upper part where the two highest
aluminium pipes should be (the back of
the BBQ), make a cut and bend down as
shown. Add a semicircle made of plywood
and secure with a screw.

Steps 4a & b. 4a
To finish the BBQ cover, take cardboard
and cut the desired shape to fit the BBQ
cover. Secure in the round part. Now our
supporting structure is ready!

Cake 5
7
Step 5.
Before you put the cake on the structure,
make sure all metal parts are isolated from
contact with the cake. Melt chocolate and
spread a thin layer with a brush.*

Step 6.
Install the prepared cake.

Step 7.
Smooth the cake with white chocolate
buttercream.

Steps 8a-c.
Roll black fondant to 3-4mm thick, cut
layers of the right size, glue to the cake, legs
and cover and cut off the excess fondant.

8b

*Cake Masters Magazine is a global magazine with
content distributed all over the world, please make
sure your structures used in cakes are food safe and in
accordance with your country’s food safety standards.
48 MAGAZINE

Step 9. 9 ISSUE 82 | JULY 2019
Mould coals from black fondant. 10b
11b 10a
Steps 10a & b. 11a
Make beams on the lower part of the 12a
BBQ with the frame inside. Roll black 13
fondant to 8mm thick. Put a wooden 14b
skewer on top, roll with the rolling pin 15b
on top until the skewer plunges into
the fondant and is almost visible. Using WWW.CAKEMASTERSMAGAZINE.COM 49
the ruler and knife, cut a long beam
and repeat for a second beam. Put on
parchment paper and leave to dry.

Steps 11a & b.
Roll black fondant to 5-6mm thick and
cut two bars that will fit to the top of the
BBQ on the sides.

Steps 12a & b.
Cut wooden skewers so they fit to the
edges. Paint silver and leave to dry.

Step 13. 12b
Wipe the entire cake with clear alcohol
to get rid of the starch on the surface. In
Russia, most confectioners use starch for
rolling up because fine powdered sugar
is not sold.

Step 14a & b. 14a
Pour the prepared coals on top of the
BBQ and glue on the dried silver skewers.

Steps 15a & b. 15a
Prepare squares of fondant and glue on
the bottom of the BBQ legs. Glue the
beams on top.

ISSUE 82 | JULY 2019 16a 16b
16d
Steps 16a-h. 16f
Model different elements of the BBQ and 16h
paint silver. 17b
18b
16c

16e

16g

Steps 17a & b. 17a
Mix white fondant with black – do not
overmix, leave the effect of a semi-mixed
colour. Roll to 1-2mm thick and cover
parts of the stand. Model stripes to
create a tile effect. Create a roughness
effect, deepen some tile joints and create
the effect of an old tile.

Steps 18a & b. 18a
After modelling the tiles, tint with black
and brown diluted with starch to achieve
smooth transitions.

50 MAGAZINE