cake master

Step 19. 19 ISSUE 82 | JULY 2019
Roll thin green sausages with your hands 20b
so they are thin on one side. Combine 22a 20a
together and cut off the excess with 21
the knife. Glue the ‘grass’ into the gaps 22b
between the tiles. 22d
24
Steps 20a & b. 25b
Make a black fondant wheel using the
silicone mould. Glue to the BBQ at the WWW.CAKEMASTERSMAGAZINE.COM 51
bottom.

Step 21.
Roll white fondant to 4-5mm thick, cut a
strip and apply a wooden effect with the
knife adding dimples using the tip. Leave
to dry.

Steps 22a-d.
Dye the dried strips with beige, yellow
and brown powder colours to add
shading. Glue to the cake.

22c

Step 23. 23
Make a ‘towel’ using fondant and apply
to the cake as shown.

Basket & Food

Step 24. 25a
Twist wire to form framework for a
basket.

Steps 25a-d.
Wrap the entire frame with tape so
when you place the fondant, it does not
slip as it should be well glued. Glue the
entire basket with a thin layer of fondant
making the rounded shape of each bar.
Roll up sausages and wrap the basket
frame by zigzagging around the sausage.
Start at the bottom and gradually

ISSUE 82 | JULY 2019 25c 25d
26b
move up the basket. If necessary, glue 27b
sausages with a second layer. Also 28a
wrap the sausage handle of the basket 29a
simply winding around the handle until 29c
completely finished.

Steps 26a & b. 26a
Form dark blue and green fondant into
an eggplant shape as shown. Add shading
using similar shades of powder colour
and add edible glaze.

Steps 27a-c. 27a
Roll an oval shape of pale yellow/beige 27c
fondant. Roll a 1mm thick piece of dark
blue fondant and put the pale yellow/
beige rounded piece on top. Wrap, cut
off the excess and roll with your palms
until solid without any imperfections. Put
in the freezer for a few minutes, cut with
the knife into 2mm pieces the same way
as a real eggplant is chopped for frying
on a BBQ.

Steps 28a & b.
Repeat with zucchini coloured pieces of
fondant and use a tool on the side to give
a slightly angular shape. Paint firstly with
a dry dye and then coat with edible glaze.
As with the eggplant, repeat to model
sliced zucchini.

Steps 29a-d. 28b
Roll balls of red fondant for modelling 29b
tomatoes in proportion to the other
vegetables. Roll so there are no
lumps with the dresden tool and form
indentations on the top. Take a wire,
twist a hook at one end, heat and stick in
the middle of the tomatoes. Leave to cool
and dry. Roll 1mm thick green fondant,
cut a sepal shape and attach with the
water to the tops of the tomatoes. Twist
several tomatoes together to form a
sprig. Cover the wire with a thin layer of
fondant. Paint the tomatoes and sprigs
with a dry dye then coat with edible glaze
to add shine and a more natural look.

52 MAGAZINE

Steps 30a-c. 29d ISSUE 82 | JULY 2019
Roll balls of red and yellow fondant for
modelling ball peppers in proportion to 30a
the size of other vegetables. Form the 30c
required shape with the feather tool. 32a
Give it a bell pepper shape. Model the 33a
sepal the same way as with the tomato. 34a
Dust in dry dyes and cover with edible 35
glaze.
WWW.CAKEMASTERSMAGAZINE.COM 53
Step 31. 30b
Roll balls of fondant to make the rounded
shape of onions. Separately, roll thin
green sausages so they become very
thin at one end. Combine 3-5 sausages
together and glue to the top of the onion.
Colour the onion with dry dyes and draw
onion markings with gel dyes.

Steps 32a & b. 31
Roll 1mm thick white fondant. Roll 1mm 32b
thick red fondant and cut strips with
the knife. Place the red strips on the
white layer and roll with the rolling pin
so the strips stick together. To give a
more natural look, put under the towel
(preferably with a distinct texture) and
roll with the rolling pin so the texture will
imprint on the fondant. Trim the edges
to form a neat, rectangular, flat layer
resembling a towel.

Steps 33a & b.
Put a small piece of fondant into the
basket to add volume to the vegetables
so it seems there are more of them and
they fill the basket completely. Cover the
towel on top and put the vegetables on
top of the whole structure.

Steps 34a & b. 33b
For the cutlets, roll balls of brown 34b
fondant and flatten completely. With
the sharp part of the dresden tool, make
points on the surface and shallow cuts.
Paint with dyes to create the effect of the
fried surface and cover with edible glaze
for a more natural look.
For the sausages, roll a fondant sausage,
thin the edges a little and make them
rounded. Make cuts on the top as shown.
Paint with dyes to create the effect of a
fried surface. Cover with edible glaze for
a more natural look.

Step 35.
Glue the prepared food on top of the cake.

ISSUE 82 | JULY 2019

Palette Knife Buttercream Flowers
tutorial
By Raj Bhandal, Cakes 'n' Sprinkles

Raj is a home baker and Equipment Required
mother of two gorgeous
girls. After playing around • 6” layered cake • Food colouring • Long smoother/scraper
with cake at home, she • Buttercream in • Fine brush • Sprinkles
found she has a natural • Food colouring • Flowers
talent and love for cake different colours • Large offset spatula • Floral tape
decorating. Very quickly, her • Sweet Stamp - • Small and medium • Scalpel/knife
style became recognisable
online with her unique Handwritten palette knives
• Sweet Sticks Edible Art
buttercream look with
beautiful piping and details. Decorative Paint

After her Instagram page Difficulty Rating
gained a big following,

she kindly started to
share instructions and
tutorial videos online to
share her techniques and
within a year, she gained
100k followers. From the
beginning, Raj has always
been a huge supporter of
Sweet Stamp, using it on
most of her cakes to create
custom messages. She
was the original caker to
discover using Sweet Stamp
on buttercream and not
just fondant. Check out this
great step-by-step to see

how easy it is!

In association with

54 MAGAZINE

Steps 1a-c. 1a ISSUE 82 | JULY 2019
Fill and crumb coat a layered cake and 1c
refrigerate for about 30 minutes. 2b 1b
3b 2a
Steps 2a & b. 4a 3a
Add food colouring to enough buttercream 3c
to cover the cake. Apply using the large 4b
offset spatula and smooth over using the 5
smoother/scraper to achieve a smooth
finish and sharp edge. Refrigerate for a WWW.CAKEMASTERSMAGAZINE.COM 55
further 30 minutes until firm.

Step 3a.
Take out each letter from the pack to
form the words required using the
scalpel, knife or a small ball of fondant.

Step 3b.
Push each letter with gentle pressure into
the cake just enough to emboss it. Pull
the letter away carefully and repeat with
the other letters.

Step 3c.
Paint with a fine brush.

Step 4a.
Divide the leftover buttercream into
quarters, colour each with a miniscule
amount of colouring and mix.

Step 4b.
With the medium palette knife, add a
little of the coloured buttercream and
apply onto the cake with gentle pressure.
Pull it down and around to create a petal.
Repeat until a flower shape is formed.

Step 4c.
Add another colour with the small palette
knife to create smaller petals in the middle
to give the effect of a 3D shape. Wipe the
spatula clean and go around the cake with
different colours adding more flowers. Add
a few sprinkles in the middle of each.

Step 5.
Use the flowers to finish the look. This is
for decoration only and is not edible. Cut
each stem of the flower down leaving
around 5cm, seal using floral tape and
insert into the cake.

4c

For more information about Raj
and her work, visit:

www.facebook.com/Cakes-n-
Sprinkles-111855022865994
Instagram @cakes.n.sprinkles

ISSUE 82 | JULY 2019

Emma-Lou Cakes

56 MAGAZINE

ISSUE 82 | JULY 2019 COLLABORATION

Twisted Treats

CAKE COLLABORATION

We spoke to Jean Schapowal artists recreated their piece exactly, showpiece. The entire piece was made
all about the Twisted Treats others put their own spin on things! with isomalt using a homemade mould
collaboration. Read on to find I know I coloured in my inspiration out of foam core and tape, a technique
out more and see some of the piece to give me a feel for it, and we had that allowed her to make large intricate
pieces created... all the pages scanned into the group moulds without breaking the bank.
page for everyone to work with. We Right before the sugar was completely
Tell us about your collaboration kept things secret amongst our artists cooled and while still in the mould, she
This collaboration was the with no sneak peeks, this way no one glued the pearls and used crimpers to
brainstorming of Reva Alexander- was influenced by a particular style or texture some of the tiers. The ruffles
Hawk and Colette Peters during The design! are pulled sugar ruffled with the
Ultimate Sugar Show. Colette was at a crimpers. The paintbrush was hand
booth selling her colouring book and Did anything go wrong with the modelled with isomalt, the bows are
explaining to all who came by the story process? pulled sugar cut to shape with scissors
behind it. The ladies got to talking and As with anything, life gets in the way and the buttons were made with
felt wouldn't it be great if they could and many of our artists travel, teach various moulds. Everything was hand
put together a collaboration bringing and compete so having plenty of time painted using edible colours and sealed
attention to the book and showcasing to contribute a good piece is always an with edible lacquer. This is one fun
each colouring page. I was approached issue. We did have people drop out but lollipop for the kid in every adult!
about doing all the grunt work and some gave us plenty of time so we were
putting this together. After getting all able to get other people to fill in! To find out more about the
our artists on board, Colette assigned collaboration, visit:
each artist a page for them to recreate! If you were to do it again, what www.facebook.com/
would you do differently?
What inspired you do to this theme? I think everything went smoothly and colettepeterstwistedtreats
Colette's colouring book is so unique we had a wonderful group of artists
and we felt not a lot of people were involved. If anything, I think I would Jeanne Winslow Cake
aware this was out there. We wanted to have a standby list in case of drop outs Design
bring some much needed attention to and post more deadlines as we went
the book and to showcase the artistry along. Cakes with Character
of Colette Peters! Plus the imagery is
perfect for recreating in sugar form! If you were to do another
collaboration, how should others get
How many members are in this involved?
collaboration and how did you I have always told people that I've
decide on this group of people? worked with others where I've seen
50 artists to recreate the 50 pages their work. I know social media is
in the colouring book. We looked at daunting at times but post your work.
people's work and if it would work I always check Instagram and online
well with Colette's style. We also chose cake groups to see what amazing work
people we have worked with before is out there. There are online cake
who we knew would come through groups that deal specifically in cake
with their pieces and others were collaborations so that's always a good
chosen by Colette as they have been resource as well!
long time friends with her.
Can you choose one piece in the
Tell us about a few of the pieces that collaboration and talk to us about
have been made. the techniques used to make it?
Colette's work is so whimsical and it 'Lollipop' by Chef Vanessa Greeley
has been a delight to see these images caught our eye as it was a small piece
come to life in sugar form! The artists and so different from all the others.
have used isomalt, fondant, modelling Chef Greeley said as soon as she saw
chocolate, wafer paper and cookies Colette’s cake drawing, she knew
to recreate the colouring pages. Some she wanted to turn it into a sugar

WWW.CAKEMASTERSMAGAZINE.COM 57

ISSUE 82 | JULY 2019 mimicafe Union
Anthony Wright

Delicious Desserts The Violet Cake Shop™ Lovin' from the Oven
Jenny's Haute Cakes

The Little Cake Boutique The Cake Craze Vanessa's Cake Designs - Chef Greeley

Susan Trianos Shiny Ball Cakes & Creations Sandra Smiley

58 MAGAZINE



ISSUE 82 | JULY 2019

Ask the Expert

Cake Conundrums and Decorating Dilemmas!

Viki Kane Hot Weather Colouring Cake Batter
Q: Do you have any top tips for Q: What is the best way to colour
Brand associate partners for dealing with buttercream cakes in cake batter?
Renshaw Americas, Viki Kane, from hot weather? A: Using highly concentrated,
Sugar Kane Cakes and Confections, A: Warm weather and cakes are quality gel colours such as Rainbow
always cause for concern. I try to Dust's ProGels will make colouring
is known for her creative and fun make sure the venue I'm delivering cake batter a breeze. One or two
designs. Here she answers you to is indoors in an air conditioned drops should be enough for an av-
room. If that is not possible, the erage sized cake. Always start with
essential questions! area the cake will be displayed the smallest amount of colour then
needs to be highly shaded and the add more as needed. You can always
Cookie Spreading cake cannot be placed until 30 add more colour but you can't take
Q: How do I stop cookies from minutes to an hour before cutting. it away!
spreading when they bake? It's mandatory that the venue has
A: Spreading can be minimised by adequate storage for the cake and Even Bakes
chilling cookies before placing in there is proper staff available to Q: How can I ensure an even bake
the oven and using a recipe with a place it. Otherwise, you will have to my cakes?
higher flour content and just a little to plan delivery accordingly. As far A: Checking your oven to make sure
leavener. Not enough flour or too as transporting the cake, I highly it is baking at the proper tempera-
much leavener can cause cookies to recommend devising your own ture is step one. 350° in one oven
rise and spread too much. insulated container or investing in can be 375° in another. Personally,
a pre-made transporter such as the I bake the majority of my cakes at
Grainy Buttercream ones from Innovative Sugarworks. around 335° with still heat not con-
Q: My buttercream is really grainy, Also, make sure to keep that car air vection. I find that gives me a nice
what am I doing wrong? conditioning cranked to MAX! golden colour on the outside while
A: If you are making an American allowing enough time for the inside
style buttercream, it is normal Lifetime Tools to bake thoroughly. If you tend to
to taste a slight graininess from Q: What are your top three tools? have hot spots in your oven, you
the sugar as this style has a large A: Top three tools... So hard to limit may need to rotate your cakes about
amount of powdered sugar and to just three! I have my favourite ¾ of the way through baking. Do not
there is no cooking involved to tools for baking and icing, then dif- open your oven too soon as you risk
dissolve it. If you are making a ferent favourite tools for sculpting allowing too much heat to escape
meringue based buttercream, and decorating. In general, my fa- before the cake has had enough time
graininess can be a result vourite tools are my bench scraper, to develop properly.
of crystallisation during the tiny scissors and Sugar Shapers from
cooking process or that the sugar Innovative Sugarworks. Having said For more information on Viki and
crystals have not fully dissolved. that though, it's amazing how non- her work, visit:
Unfortunately, the only way to cake items can become your new
correct this is to start over. favourite tool. Don't be afraid to look www.facebook.com/SugarKaneCakes
outside the cake aisle for uncommon
ways to make your decorating world For more information about
a little easier or more interesting! Renshaw Americas, visit:

www.renshawamericas.com

60 MAGAZINE

ISSUE 82 | JULY 2019

SPONSOR
SPOTLIGHT
Created in 2013, the Japan Salonaise ‘Salonaise’ is a Japanese word for with over 10,000 people registered
Association (JSA) is a unique as JSA’s certified instructors since the
sugarcraft organisation that supports a woman who teaches her skills, establishment six years ago. JSA is
undoubtedly a pioneer in royal iced
and encourages women to train as knowledge or passions from her cookie decoration in Asia and continues
home. JSA runs courses such as cookie to promote and popularise cookie
instructors in order to set up and run decoration with royal icing, Japanese decoration. JSA also acts as Squires
confectionery, flower cakes and baking Kitchen International School in Japan.
classes while they raise their children.
JSA provides technical and business bread. Their structured, high-quality To find out more, visit:
training courses as well as support www.salone-ze.com
classes attract people not only within
after completion of training so women Japan but from other parts of the
world too. JSA has offices in Japan,
can turn their passions into a job.
Taiwan, Hong Kong and Singapore

“ We believe JSA is a pioneer in cookie decoration with royal icing in “
Asian countries and it is our honour to sponsor the Cookie Award.
Cookie decoration has made a major comeback in recent years
with traditional royal icing techniques and keeps showing dynamic
evolutions. We are looking forward to seeing new innovative design
and techniques.

Mrs Yukako Kikyo, Chairperson of Japanese Salonaise Association

WWW.CAKEMASTERSMAGAZINE.COM 61

Everything for the cake decorator

• Competitive prices on our vast range of
products from major suppliers.

• Hire of tins and cake stands personal
shoppers only

• We also offer edible printing onto icing.
• Free and helpful advice for all our customers.

Take a look at our online Catalogue (guide only)
at www.diy-icing.co.uk

8A Edwards Road, Erdington, Birmingham, B24 9EP TEL: 0121 384 8236

R

Summer
Garden

tutorial

DRAW FLOWERS
MIX COLOURS
PAINT FLOWERS

ISSUE 82 | JULY 2019

Summer Garden
By Emily Hankins, Emily Hankins Cakes

Emily is a hand painted cake teaching classes all over the UK and
specialist and wedding cake beyond. In this tutorial, you will learn
designer from Cornwall, UK. She step-by-step how to paint a range of
has developed her signature style summer flowers using cocoa butter
of working with cocoa butter paint
over the past seven years and is paint to create a show-stopping
delighted to be able to share her tiered cake. The flowers can also be
skills in magazines, books and by
used in all sorts of other projects,
large and small.

Equipment Required

• Cakes, covered in Squires Kitchen Sugarpaste • Parchment paper
Bridal White Sugarpaste: • 10g Squires Kitchen Cocoa Butter callets • Flat and fine paintbrushes
4” diameter x 5” tall • Squires Kitchen Professional Food Colour • Turntable
5” diameter x 4” tall • Scribing tool
7” diameter x 8” tall Dusts: Cyclamen, Sunflower, Leaf Green, • Bowl and plate
9” diameter x 2.5” tall Chestnut, Vine, Wisteria, Bluegrass
10” diameter x 4” tall • Squires Kitchen Designer Pastel Dusts: Difficulty Rating
Pale Peach, Soft Yellow
• 13” cake drum board, covered • Squires Kitchen QFC Dusts: Extra
in Squires Kitchen Bridal White White, Pink, Orange, Black

Leave the sugarpaste to set overnight. 1 2
Before painting, stack the cake ensuring 3 4
each tier is doweled and secured with a 5 6
little royal icing between each layer.

Step 1.
Freehand flowers straight onto the cake or
use templates. Do larger flowers first and
smaller ones as fillers.

Step 2.
Fill the bowl with boiling water and sit
the plate on top. Add a few cocoa butter
callets and let melt.

Step 3.
When mixing dusts with cocoa butter,
make a thick paste similar in texture to
acrylic paint. Don’t use too much cocoa
butter as the dust will be thin and may not
set properly. Keep replacing the boiling
water as it cools to keep the paint fluid.
Ensure you use a clean brush between
each colour.

Roses

Steps 4 & 5.
Pour some white and pink on the plate.
Mix the white with enough melted cocoa
butter to make a smooth paste. Add pink
to make pale pink and shade the petals.

64 MAGAZINE

Step 6. 7 ISSUE 82 | JULY 2019
Mix pink with melted cocoa butter to 9
make a paste. Shade the base and edges of 11 8
the petals, making sure the rose centre is 13 10
the darkest. Add a little red to the pink and 15 12
shade the centre and petal bases. 17 14
16
Step 7. 18
Mix red with melted cocoa butter. Paint
small dots in the rose centre, the largest WWW.CAKEMASTERSMAGAZINE.COM 65
dots should be in the centre getting
smaller towards the top. Add darker
shading around the base if desired. Mix
white with cocoa butter, highlight the
edges and add dots in the centre.

Succulents

Step 8.
Mix white and blue and melted cocoa
butter. Create very pale teal and fill in the
leaves. Try to nestle flowers together.

Steps 9 & 10.
Add more blue to create a mid-teal and
add shading to the base and centres of
each leaf. Add darker blue to areas which
overlap. Add a touch of black to the
darker teal and shade further.

Orange Gazanias

Step 11.
Mix orange with melted cocoa butter. Add
a small amount of white to half the orange
and fill the petals starting at the top,
tapering to the centre.

Step 12.
With the dark orange, shade the petal
bases. Add some brown to the orange
paint and shade further.

Steps 13 & 14.
Mix pale yellow into a paste with melted
cocoa butter and paint a flower centre.
Add a ring of brown dots.

Ranunculus

Step 15.
Mix peach with melted cocoa butter to
form a paste and lighten half with white.
Paint all the petals with pale peach. With
darker peach, shade each petal base
where they overlap.

Steps 16 & 17.
Add red to the dark peach to make it
darker and shade each petal further.
Highlight central petals with white.

Leaves

Steps 18 & 19.
Mix leaf green and melted cocoa butter

ISSUE 82 | JULY 2019 19 20
21 22
to a paste. Lighten half with white. Use 24
pale green to paint the leaves, then use 26
darker green to shade the bases. 28

Leucospermum

Step 20.
Mix vine green and melted cocoa butter
to a paste and lighten with white. Paint
the centre.

Step 21.
Paint small orange petals in the centre
starting at the top and gently tapering off
where it joins in the centre.

Step 22.
Paint outer petals using red, the same as
the orange petals.

Cornflowers 23
25
Step 23. 27
Mix blue and melted cocoa butter to a
paste making three shades. Use white
to create light and mid-blue. Paint
cornflowers with the lightest.

Steps 24 & 25.
Add shading with mid and dark blue and
finish with white dots.

Gladioli

Step 26.
Mix pink with white and melted cocoa
butter. Paint buds and flowers. Mix
pink with melted cocoa butter and add
shading.

Step 27.
Add red to the pink and add shading.

Step 28.
Mix a pale green and add to stems,
calyxes and leaves to the gladioli flowers.
Use darker green to add shading.

For more information about Emily
and her work, visit:

www.emilyhankins.co.uk
www.facebook.com/emilyhankinscakes

Instagram @emilyhankinscakes

66 MAGAZINE

ISSUE 82 | JULY 2019
WWW.CAKEMASTERSMAGAZINE.COM 67

ISSUE 82 | JULY 2019

SoFlo 2019

Live Build INASSOCIATIONWITH

www.renshawamericas.com

Our inspiration for the Live Build at pulling the flamingo forward, but it all loves painting and her favourite edible
the Cake Masters booth at SoFlo Cake worked out! As Jessa got the structure paint is Rainbow Dust ProGels mixed
and Candy Expo was the iconic Miami finished up, Sara Weber, of Sara's with lemon extract, vodka or pure grain
Beach. We wanted to create something Sweets Austin, jumped in to work on alcohol. Sara said, "It was so important
playful and whimsical. We narrowed it the details. Sara reflected, "Creating to give Fred a proper Hawaiian shirt so
down to a fun flamingo or an adorable gravity-defying cakes is nerve-wracking this was the perfect opportunity to add
manatee but it was a toss-up! Being a until the final details come together some painting to the piece. I created a
structure guru, Jessa Coline, of Abstract and then you feel like a superhero. painted floral print on his shirt. I also
Edible Arts, pitched the idea of the Ha!" Every cake is an adventure and it used edible paint to shade the whole
flamingo surfing on the manatee! was so much easier knowing we had piece – no airbrush needed."
Genius! the wonderful Innovative Sugarworks
sculpting and decorating tools. We were so thrilled that Sidney, of
With a zany, gravity-defying design to Simi Cakes, had time to create a set of
tackle, Jessa jumped right in: "Once I Fred the Flamingo and Manny the isomalt sunglasses using her amazing
received the final design, I got to work! Manatee (of course we named them!) isomalt and glasses mould. She gave
The internal structure is my favourite were brought to life with Renshaw Fred his sparkly isomalt sunglasses for
thing about cake decorating. I love the fondant and Rainbow Dust colours. our final touch!
challenge figuring out what needs to go "Renshaw fondant works great for
where for cake and rice cereal... it's like sculpted cakes because it blends We're pretty sure that Manny and Fred
breathing for me!" together well and is super stretchy," had lots of fun at SoFlo too and enjoyed
said Sara. all the fun visitors stopping by the
Deciding what part of the sculpture booth while they were coming to life!
to make with cake and which part to Surprisingly, our most challenging
make with rice cereal was a no-brainer issue was the shorts! Who would have To find out more about Sara and
– people want to see you defy the odds! thought it was so hard to build shorts Jessa's work, visit:
Of course, the flamingo had to be cake! on those skinny flamingo legs? It took
We chose to make the manatee from some creative fondant engineering. We www.abstractediblearts.com
rice cereal. “We only had two days attached cardboard circles underneath www.facebook.com/
to pull this off so we had to keep it the body of the flamingo to give some abstractediblearts11
practical," said Jessa. girth to the legs and a place for the
fondant to rest as it hung down. Instagram @abstract_edible_arts
We used the Innovative Sugarworks
structure hardware and the possibilities We created the feathers for his wings www.facebook.com/SarasSweetsATX
are endless with the sets. Jessa said, out of Icing Images pre-coloured pink Instagram @sarasweetsatx
"This was my first time working with wafer paper. We cut out different sizes
the product and I was pleased that it of roughly shaped feathers by hand,
is durable, lightweight and would be textured with a dresden tool and then
fantastic for small and medium cake painted with Rainbow Dust colours
structures." We pushed the limits of the mixed with lemon extract. We attached
hardware and embraced the challenge them to the fondant covered wire
of creating a very large piece (3’ tall). armature wings with a little water.
We struggled a little with the armature
of the head and the weight of the cake Painted elements were a must! Sara

68 MAGAZINE

ISSUE 82 | JULY 2019

“ Sara said, "My favourite part of this Live Build “
adventure was the teamwork and the community “
love! When we had a challenge or needed
something to help us succeed, we'd ask for help
and someone would step up to support us. The
cake community is so amazing and so many
people stopped by to cheer us on, ask questions
and offer encouragement. Jessa was the best
partner to do our first Live Build together. We're
looking forward to the next one!"

“Jessa said, "This experience has changed
my life. What I loved the most was the team
I had. Sara was so amazing to work with,
the Cake Masters team cheered us on along
with my own team supporting me. It was an
unbelievable experience and I am eternally
grateful."

WWW.CAKEMASTERSMAGAZINE.COM 69

COLLABORATION ISSUE 82 | JULY 2019

Italian Sugar Dream
Tell us about your collaboration airbrushing, modelling, painting, with humility and talent.
Born two years ago, Italian Sugar flowers, etc. They have tried to pay
Dream is hosted by Azzurra Cuomo in tribute to great international artists like Did anything go wrong during the
partnership with Global Sugar Artists Magritte, Miró, Dalì and current artists process?
Network. This year, I was so honoured like Michael Cheval, Camilla d'Errico, Believe me, nothing.
to continue Azzurra’s amazing work Alberto Pancorbo, Daria Petrilli, Boris
and we thought to create a group Shapiro. If you were to do it again, what would
where we could be ourselves through you do differently?
an important art movement like Can you choose one piece in the I’m so happy now with this one that I
surrealism. The Global Sugar Artists collaboration and talk to us about wouldn’t do anything more differently.
Network team supported me and their the techniques used to make it? But maybe the members would change
help has been invaluable as always. So difficult to answer! I think all the because life changes, so I would like to
artists have gone beyond what they are. involve other artists with big hearts and
What inspired you to do this theme? Personally, I loved them all from the talented like them.
When we talked about this beginning but what impressed me was
collaboration, they proposed two that some of them tried new materials If you were to do another
themes. Thinking of all the cake artists and new techniques. Different pastes, collaboration, how should others get
we have in Italy, I decided to tackle the flexible gelatine, airbrushing, royal involved?
theme of surrealism to give them the icing, wafer paper, powder colour, gel I choose the people, like with this
chance to work with all the techniques. colours, isomalt… group, depending on where the people
live. Sometimes to be great artists is not
Tell us about a few of the pieces that How many members are in your enough, you have to donate as yourself
have been made collaboration and how did you as your heart.
It is so difficult to talk about some decide on this group of people?
works because every artist has tried 21 members. I let my heart speak To see the full collaboration, visit:
to make it their own while respecting and it led me to choose these great www.facebook.com/
the original. There’s royal icing, professionals, great artists, great people
italiansugardreamcollaboration

Adelina Baicu Cake Artist Angela Penta Cakes Tortova

70 MAGAZINE

ISSUE 82 | JULY 2019

Cecilia Campana Cake Art Cake Tentation- Enrica Altieri

Dorina Xhaxho - Il Mondo di Dorina il mondo di ielle Elena Serena Michelizzi - Cake Designer

i dolcetti di Kerù La Torta Perfetta

Evelindecora

WWW.CAKEMASTERSMAGAZINE.COM 71

ISSUE 82 | JULY 2019
Gina Assini

Fashflower's Cake Marzia Caruso cake design
Sugar Factory - di Cesare Corsini Lucia Simeone - DolceLulù

La Torta che Vuoi Tu Sweet Airbrush Artistic Cake Cristina Pontarolo
La Dolce Vita - Sugar creations

Lucia Ricci

72 MAGAZINE

Product Review

Rainbow Dust Sugar Crystals

This month, we had the chance to To ensure the crystals would stick, we animals we could make! Perhaps
try the fantastic Sugar Crystals by brushed all blue areas of the alpaca Pearlescent White for a sheep, Black
Rainbow Dust. with clear piping gel, making sure not for a panda, Pearlescent Green for the
to go over the face or feet. texture of a lizard or even an alpaca
with rainbow fur!

Sugar Crystals are a 100% edible We really liked how the Sugar Crystal We absolutely love how versatile
sprinkle. Although amazing for pots have two easy open cap options Sugar Crystals are. They can be used
coating cakes and decorating – one side for sprinkling, ideal for to cover cakes to generate a beautiful
cupcakes and cookies, we decided to cupcakes, and the other side for light jewelled finish, as regular sprinkles
try something slightly different. We pouring, ideal for cookies and full for cupcakes and cookies, as a coating
used them to create texture for a blue edible decorations. To create the for cake pops or as an alternative
alpaca cake topper! texture for our alpaca, we carefully way to add texture to cake toppers.
poured Baby Blue Sugar Crystals all You can even mix colours together to
To begin, we took a portion of baby over the head and body, using a dry create a completely different look for
blue modelling paste and shaped into flat brush to gently press a bit further your designs!
a rounded L shape to form the body into the piping gel to secure.
and neck, adding four smaller pieces Overall, we were really impressed
of blue for each leg. Next, using white To complete the cake topper, we with Sugar Crystals by Rainbow Dust,
paste, we added a bean shape for the added two ears using more blue they’re a great way to add additional
eye area and a rounded piece for the paste, lightly shaded the face using detail for a professional finish! The
mouth, finishing with a few detail blue powder colour and added two range of colours available produces
lines and two black dragees for eyes. tiny eyebrows using a Rainbow Dust endless possibilities for all of your
Black Food Art Pen. We were so happy creations, they’re super easy to
To make sure we wouldn’t waste with how this turned out, we couldn’t use and 100% edible! Very highly
any of the Sugar Crystals, we made a stop thinking about how many other recommended!
shallow dish using aluminium foil and
placed our cake topper in the centre. Find out more:
www.rainbowdust.co.uk

www.facebook.com/
RainbowDustColours

ISSUE 82 | JULY 2019

Stained Glass Summer Cookie
tutorial
By Sonja Tomić, Sonja’s Sweet World
Photography by Foto GRUJA Kruševac

Sonja Tomić is the owner • Gel colours
of Sonja’s Sweet World, • Gold pearl dust
located in Kruševac, Serbia. • Paper towel
She is a talented hobby • Cookie cutters
baker and self-taught cookie • Sharp knife
artist. She enjoys sharing • ¼lb unflavoured powdered gelatine
her passion for all forms of • 1 tsp corn syrup
cookie decorating. Her work
has been featured in various
national and international

magazines.

Difficulty Rating

Equipment Required

• Royal icing
• Piping bags
• Decorating tips: no.1, no.2, no.3
• Scribe tool
• Edible marker
• Paintbrushes
• Alcohol or flavoured extract
• Paint palette or small cup

For more information about Sonja
and her work, visit:

www.facebook.com/Sonjin-slatki-svet-
Sonjas-sweet-world

Instagram @sonja_s_sweet_world

74 MAGAZINE

Step 1. 1 ISSUE 82 | JULY 2019
Using a basic sugar cookie recipe, roll the 3
dough. Cut out using the cookie cutters or 5 2
make a pattern on very cold dough and cut 7a 4
around the template with the sharp knife. 8 6
7b
Step 2. 9
Bake according to recipe instructions.
Cool completely before decorating. WWW.CAKEMASTERSMAGAZINE.COM 75

Step 3.
Meanwhile, prepare white flood
consistency royal icing. Transfer to a
piping bag fitted with a no.1 tip and
outline the cookie. Fill the cookie and use
the scribe tool to evenly distribute the
icing. Let the base layer of icing dry for 8
hours or overnight. It is essential that the
icing be rock solid.

Step 4.
With the edible marker, draw a basic
outline to use as a guide while you pipe.

Step 5.
With medium consistency royal icing and
the no.1 tip, outline the cookies.

Step 6.
Mix a few drops of alcohol with gold
pearl dust and apply to the outline with
a soft brush.

Step 7a.
Place a small amount of the gel colours
onto the palette. Add a few drops of
alcohol or flavoured extract. Add various
amounts of alcohol to the colours to
create many shades. You can test the
colour on a white sheet of paper.

Tip: Food colouring is very concentrated
and you only need a small amount to
achieve the perfect colour.

Step 7b.
Use a fine brush with rounded bristles to
apply a very light shade for the details.
Blend concentrated colour with a small
amount of alcohol to create a thick, dark
paint for shading around the details.
Allow to dry for several hours.

Step 8.
Soften the gelatine in 2 cups of cold liquid
and heat to melt. The initial softening
helps the gelatine melt and dissolve
smoothly. Turn off the heat and add a
teaspoon of corn syrup.

Step 9.
Pour into each design. Let set for a few
hours until the surface is no longer sticky.

Social Snippets
We're a social bunch!

974k+ 88k+ 8k+ 108k+
followers followers followers monthly visitors

Ruth Rickey Whether it’s on Facebook, Twitter or Instagram, we see some
amazing stuff online. Here’s this month’s round up…
Ruth is an ICES Certified Master
Sugar Artist who has appeared Cakes Made With
on Wedding Cake Wars, TLC’s Passion based
Ultimate Cake Off as well as three this design on a

specials on Food Network. Viktor&Rolf dress
and we think it's
A friend asked the cake community amazing! The bold
if we were over collaborations. Most red flowers are
people replied that they love them still. just right with the
I’ve noticed there seems to be a new black and gold
collaboration almost every week. When contrast. They've
they were first a thing, there was one
every month or two. The build up to the got the gold
release was exciting and everyone shared details just right
their favourite pieces. It was invigorating.
and the white
Now, with so many coming out all and black border
the time, I’m sure the impact on our at the bottom is
community has lessened. Sometimes there absolutely perfect.
are two in a week now. I know I miss out
on seeing some of the pieces. Does this Wow! We’re in love with this This Ariel themed cake ideal for
mean collaborations are a waste of time? elegant and eye-catching cake summer is so intricate with various
from Vanilla Bean Cakery with
I feel like this is the difference between detailed gold décor and pastel shells and pearls decorating it
eating and being nourished. Whatever throughout. Simply stunning!
do I mean? We can eat lots of things pink background.
but not everything actually provides the
nourishment our bodies need. I think
cake is the same. We can make cakes
or cookies every day but few pieces
nourish our artistic souls. They feed our
creativity. They push us to new heights.
Ordinary orders usually cannot do this.
Collaborations allow artists to explore the
techniques, visions and creative challenges
that run through their brains and hearts.
We need them.

Does one collaboration lessen the value
of another? Not at all. Does an album by
Beyoncé mean that an album by Blake
Shelton is irrelevant or unnecessary? Just
as different musicians and types of music
appeal to different people, so does our art.
Some collaborations are sweet and full of
light, happy pieces. Others explore horror
shows or difficult subjects. There is room
for all of them. I, for one, am grateful to
these artists and love to see creativity
thrive!

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

www.sugarzen.wordpress.com
Athlete blog:

www.relentlessruth.com

Join us every Friday for #FridayFreebie for your chance to WIN books, tutorials
and lots of other goodies! Head to Facebook.com/cakemasters

ISSUE 82 | JULY 2019

Book & Tutorial Reviews

Magnolia Kitchen Naked Cakes National Trust Teatime The Homemade Wedding
Bernadette Gee Lyndel Miller Baking Book Cake
Murdoch Books Murdoch Books Jane Pettigrew Natasha Collins
£20 £20 National Trust Books Murdoch Books
Photography by Lottie Photography by Mindi £18.99 £20
Hedley Cooke Photography by Tara

A staple to any cake Bring on summer and with Fisher If you are looking to create
decorator’s kitchen, that comes naked cakes! a DIY wedding cake, look
Magnolia Kitchen teaches If you fancy jumping in Never miss a satisfying no further. Homemade
how to create mouth- on the trend, this book teatime with this treat of Wedding Cake has all
watering treats from the features a plethora of a book. National Trust’s you need to know about
Brioche Doughnuts to the beautiful handmade naked Teatime Baking Book logistics behind DIY-ing
Signature Chocolate Cake. cake creations including features recipes from all your own! The book takes
It even teaches how to a variety of recipes such over the UK such as tasty you through all the steps
make your own delicious as the light Layered Crêpe cakes, tarts and loaves from how to bake your
buttercreams and ganache Cake and the gorgeously to enjoy with a cup of wedding cake to a range
as well as step-by-step delicious Lemon and tea. Also included are of stunning designs and
guides on beautiful cake Rosemary Cake. tea recommendations recipes to inspire you. All
designs to inspire you to alongside recipes to ensure alongside step-by-step
make amazing sweet treats! you have the perfect images and guides!
teatime!

Found & Followed

There is an abundance of beautiful cakes around the world and we want some inspiration too! We
scoured the web to the find these amazing cake designers that we just had to follow!

COOKIELICIOUS SPRINKLE AND ME
We love these retro
swimsuit cookies with Over at Sprinkle and Me,
accompanying glasses! there are some beautiful
Ideal for a summer summer creations featuring
holiday themed cookie. flowers, bold colours, drips
and palette knife designs!
@cookielicious_nz

@sprinkleandme

MY SWEET DEAR
My Sweet Dear created
this perfect summer
themed cake, complete
with cute Kawaii ice
creams!

@mysweetdear

WWW.CAKEMASTERSMAGAZINE.COM 77

SPECIAL FEATURE ISSUE 82 | JULY 2019

The Royal Masters

Cake Masters Magazine are delighted to bring you this very special feature from Michael Lewis-
Anderson and, taking a quick break from his retirement, the Master of Royal Icing, Eddie Spence

MBE. They recreated the gorgeous wedding cake of Queen Victoria, so read all about it here.

A word from Eddie keeping royal icing alive is as strong create a stunning masterpiece when
Although recently retired from royal as mine has always been. For this, I you take time to learn the craft, and
icing due to failing health, I was thrilled sincerely enjoyed my time working with Michael is a master. This precious time
to be asked by Michael Lewis-Anderson Michael and picking up a piping bag with him has been my honour.
to collaborate with him on the recre- again. It is nice to know the younger
ation of Queen Victoria and Albert’s generation will continue to learn the Yours,
wedding cake. Michael is an extremely proper skill from a great artist. As you
talented young man. His passion for can see by our beautiful work, you can Eddie Spence MBE

In 1840, Queen Victoria and Prince provided a handsome replica for the
Albert were married. Their beautiful public to enjoy as they share in the joy
all-white wedding cake creation was of Queen Victoria and Prince Albert’s
trendsetting for the time and set the wedding day.
standard for wedding cakes created
with royal icing that we know today. Why did you choose to do a tribute
My dream has been to produce an to this particular cake?
exact replica from photographs that
exist as a tribute to this auspicious The royal wedding cake I made for Talk about some of the details of the
occasion. It was a true honour that King Philippe and Queen Mathilde of cake design?
Eddie Spence MBE accepted my Belgium in 1999 was actually inspired
request to collaborate on this historical by the design of Victoria and Albert’s Since I could only go from an image of
recreation of the royal iced cake. Our 1840 wedding cake. As I’ve always been an engraving and written details of the
combined knowledge, understanding passionate about the history of cake cake, I needed valued advice before
and passion for the art of royal icing design and royalty, it was appropriate starting. I called Eddie Spence MBE for
and wedding cake design made this to create a cake that gave tribute to the his opinion as well as Christine Flynn
a perfect partnership. Through this family connections between the UK, as they both specialised in the fine art
joint effort, we have contributed to Germany and Belgium. King Leopold of royal icing. We knew it was covered
keeping the art of royal icing alive for of Belgium was a favourite uncle of in pure white sugar (later to be called
future generations of cake artists and Victoria and Albert. royal icing) but other than that, we

78 MAGAZINE

ISSUE 82 | JULY 2019

could only go off what was written in Trends change and it’s great to learn to use. I feel I can express myself with
documents. new techniques and develop for the the paste and give the desired texture.
future. I myself still learn in this art There are other mediums such as
What was it like working with Eddie although I find it is important to still modelling paste which would have
at his home? learn the basics. I love a royal iced cake; worked just as well. We also royal iced
it’s actually not as sweet as soft icing some of the extra detail. Eddie used
Working with Eddie at his home was and a delight to eat with a thin layer of a traditional recipe for his royal icing
a true honour, especially as he chose marzipan. There are new icings readily and I used More Than Cake’s A Royal
to come out of retirement to help. available which have flavours and give Mix, an egg white mix with added gum
There are not enough words to express another dimension especially with the so it dries extremely hard. On the top
my appreciation. I actually felt very fashion for royal iced cookies. surface of the cake were fresh bouquets
shy being with Eddie, even with my of orange blossom and myrtle. For
experience and everything I knew How long did it take and what was this, I chose to do all white and made
put aside. I couldn’t believe this was the size? over 300 orange blossom flowers from
happening! Eddie and Tracy put me at flower paste. Similar sprigs were placed
ease immediately with their kindness. The cake took three months to make loose as presents to the guests at the
I was so impressed to see him dressed from planning and pulling it all together wedding breakfast. Part of the design
in his jacket proudly embroidered with although the idea was on my mind over of the cake wasn’t visible so we chose
The British Sugarcraft Guild emblem, five years ago. It is correct in size and to do around 35 Greek pressure piped
pale blue tie, matching pullover and proportion to the original, 35cm high figures dancing.
glasses. He had style and class to the and 90cm in diameter. The original
finest detail and as I’m from England, cake was made from a traditional fruit How did you travel with it to
it was like coming home to my parents. cake weighing in at over 150kg. The Germany, tell us about the royal
I was told in all his teaching career, I base is made from flower paste and reveal?
am the second person whom Tracy and painted gold with Roxy & Rich to give
Eddie have opened their home to since the most authentic look to the original. Royal icing is very strong and travels
originally, he had his school and this Even the clawed feet looked authentic well so it wasn’t a difficult task to travel
was kept separate. It was wonderful as I folded these from an antique clock. to Germany. It was set on a round table
because when we were working, with a simple black cloth and looked
Eddie would tell me about his career Tell us about the actual models and truly royal. It was the talking piece of
adventures and strangely, our paths are figures – is every decoration made the event. Germany was appropriate as
very similar having both made cakes from royal icing? it was the birth place of Prince Albert.
for royalty. The cake was also revealed at the
British Embassy in June before Belgian
Royal icing is an art that royalty and distinguished guests to
must be kept alive and celebrate Queen Elizabeth II’s birthday.
thanks to Eddie giving A rich fruit cake was served and this
his life and dedication was the 9th cake I’ve made celebrating
Her Majesty’s birthday.
to teaching it, it has
allowed it to be where it Is the cake going to be displayed
anywhere else this year?
is today.

How do you feel about the longevity The wedding cake top featured the On the 20th July, the cake will be
of royal icing and royal iced cakes? figure of Britannia in the act of blessing proudly on show and displayed in
the bride and bridegroom who were Windsor during an afternoon tea party
Royal icing is actually an art that must with Mark Tilling to celebrate Queen
be kept alive and thanks to Eddie giving dressed in Ancient Greece costume. At Victoria’s birthday. Eddie and Tracy
his life and dedication to teaching it, it will be present and all profits will go to
has allowed it to be where it is today. the feet of HRH Prince Albert was the charity. It’s the first time Eddie will see
My passion is equally as strong and effigy of a dog, said to denote fidelity, the finished cake. It will also be a huge
he and myself will do everything to and at the feet of Queen Victoria was pleasure to display the cake at Cake
continue this fine art. My teachings International in November, this being
are asked for around the globe with a pair of turtle doves, denoting the the largest cake show in the world.
Argentina, Brazil, Canada, Dubai and It’s a huge platform for learning and
India in my plans for the coming year. felicities of the marriage state. A cupid inspiration for all cake designers and
We are now lucky to be in an age of royal icers worldwide.
social media which shows an enormous sat writing in a book open on his knees
amount of talented people. Before,
we only had books to learn from but noting the date of the marriage with
we now also have cake magazines
that help keep this craft alive. I do feel various other cupids bearing emblems
strongly that it’s important to have
one to one teaching. Expression is very of the UK. Eddie and I came to the
important and royal icing is a medium
so many things can be created with. conclusion the wedding cake top could
have been made originally from fine
bone china. It was the fashion at the

time to use these ornaments on cakes.

Since this wasn’t our option, we chose

to model it freehand from Renshaw
flower paste. I remember Eddie joked
with me wishing me luck as it wasn’t an

easy task. It was identical in proportion

to the original and is a medium I like

WWW.CAKEMASTERSMAGAZINE.COM 79

ISSUE 82 | JULY 2019

BUSINESS BITES
Welcome to Business Bites, our new monthly feature where we give you all the best
tips and tricks for your business. From using Instagram effectively, designing a logo,
to the essential T&Cs you need for a business!

Stories on Instagram are a quick, Let’s go through other options creative. Beats and Paparazzi are super
engaging format perfectly suited for available, as seen at the fun, you must try it out.
mobile experiences. Not only are bottom of the screen:
Instagram Stories fun and creative, FOCUS - to focus on the subject’s
but they’re great for growing your face while blurring the rest of the
engagement, building brand awareness, background, giving a professional look
adding a personal side and driving to the picture.
traffic to your business. Instagram
Stories play a big part of the Cake REWIND - to play any video you take in
Masters marketing strategy and we reverse. You can drop a ball and watch
thought we would do some 101 briefs it fly up into your hand. You can throw
in the magazine to introduce you. your cap into the air and watch it fall
back on your head. There are plenty of
GETTING STARTED WITH STORIES things you can do.

A - Stories HANDS-FREE - to capture a
appear at the video without having to hold the
top of your camera button down. So if you’re
screen when demonstrating something using your
you open hands or doing a tutorial, all you have
Instagram to do is tap the camera button once to
start capturing and then go Hands-Free!
B - To get
started, select TYPE - to type a message on a colourful FILTERS
the camera background Although not obvious, you can add
icon in the filters at this stage, just swipe across to
top left the left. Below are some of the filters

you can apply.

MUSIC -  to take a video with an
awesome range of filters while selecting
pretty much any song you fancy!

LIVE - to go LIVE, similar to the Live You can see
function on Facebook. I like the LIVE
function on Instagram as it allows you the names of
to wave back to people joining your the filters in
feed and also invite a viewer to join you the middle
on a split screen.
of the screen

NORMAL - take a standard photo or

C - Press the video – you don’t want to be boring
white button though!

to take a photo BOOMERANG -  to take a burst
or hold down of photos, speed them up and play
to take a video. forward and backward to create a
Alternatively, looping Boomerang video. This is super
Instagram also popular with action motions when cake
allows you to decorating, especially boomeranging
select a photo rolling out sugarpaste, painting and
from your piping buttercream, etc.
camera roll.

SUPERZOOM - This one’s hilarious
and my favourite. It gives a further

ten options for easy ways of getting

80 MAGAZINE

Stockists

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

United Kingdom

The Cake Decorating Company Cake Stuff Doric Cake Crafts

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

Cake Craft Company The Vanilla Valley Windsor Cake Craft Craft Company

[email protected] [email protected] [email protected] [email protected]
+44 (0)2036 374 715 +44 (0)2920 813 817 +44 (0)1925 444 590 +44 (0)345 565 1700

www.cakecraftcompany.com www.thevanillavalley.co.uk www.windsorcakecraft.co.uk www.craftcompany.co.uk

Squires Kitchen Almond Art Cake Craft World Fabricake

[email protected] [email protected] [email protected] [email protected]
+44 (0)330 223 4466 +44 (0)1255 223 322 +44 (0)1732 463 573 +44 (0)1702 462 222
www.squires-shop.com www.almondart.com www.fabricake.co.uk
www.cakecraftworld.co.uk

Europe

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

North America

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

Sweet Life BakersBodega Express BakersBodega Escondido Never Forgotten Designs
12394 SW 127th Ave, 4299 Maine Ave 638 N Escondido Blvd, 5159 Lemay Ferry Rd.
Escondido, CA 92025 St. Louis, MO 63129
Miami, FL 33186 Baldwin Park, CA 91706 760-294-2941 314-399-9932
305-382-1089 562-777-2251 www.bbescondido.com
www.sweetlifecakesupply.com www.neverforgottendesigns.com
www.bakersbodegaexpress.com

Shore Cake Supply LLC The Kilted Cake Pilar's Pantry Sweet House
28061 Jefferson Ave, 1670 Hamner Ave #6, 7450 W Cheyenne #112
3209 Sunset Ave, Ocean Town- Temecula, CA 92590
Norco, CA 92860 Las Vegas, NV 89129
ship, Monmouth County, 951-695-0665 951-371-3957 702-868-0803
NJ 07712 www.pilaspantrycakeandsup-
www.thekiltedcake.com www.sweethouselv.com
732-455-3031 ply.com

www.shorecakesupply.com

Australia

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

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

COMPETITION ISSUE 82 | JULY 2019

Sudoku

Welcome to our July competition!
Solve the sudoku to win an Agbay Jr. 12” Single Blade Cake Leveller

worth £189.99 (RRP) from Cake Stuff!

The superbly made Agbay Jr. 12” Single Blade Cake Leveller is the most accurate
and precise cake levelling tool available – designed for the baking professional who

demands accuracy as well as ease of use.
Simply work out where the missing numbers go – there can only be one of each number

(1-9) in every box, row and column!
OPEN WORLDWIDE ~ Email completed grids, name and postal address to
Sudoku Sent [email protected] ~ Closing Date: 31st July 2019

135 8 9

2913 84

4 7 691 2

3 12 5

8417 6293

5 89 4

2 467 3 8

37 4162

6 2 749

82 MAGAZINE

August IssueISSUE82|JULY2019

Cakes for all occasions!

SNAIL PARTY CORAL REEF CAKE JEWELLERY BOX
TUTORIAL STEP-BY-STEP STEP-BY-STEP

Subscribe Today!
Save money and
never miss an issue
WDOERLLIDVEWRIYDE
Find out more at

www.cakemastersmagazine.com

1st AOunguSsatl2e019

WWW.CAKEMASTERSMAGAZINE.COM 83

ISSUE 82 | JULY 2019

It’s the ace up
your sleeve!

Since its launch a couple of crack, is ideal for taller
years ago, Couture has very cakes, doesn’t form
quickly become one of the elephant skin, can be used
top selling and most sought for modelling and most
after sugarpastes available. importantly, tastes absolutely
Made in the UK using ultra- delicious!
fine icing sugar and the Couture is available in white,
finest gum tragacanth, ivory, red and black in 2½kg
Couture has been packs and 5kg boxes.
developed specifically for Thousands of busy cake
use on top quality cakes, makers have already
where quality of finish is switched to Couture as their
everything. preferred brand and we
Couture has amazing think you will too, so why
covering qualities – it rolls not give it a try?
out thinly, forms the smoothest
finish, won’t easily tear or

Couture sugarpaste is made aivnNaBRoilleaawdcbkl&e
exclusively for Cake Stuff

Over 9,500 top baking,
cake decorating and
sugarcraft products at
fantastic prices, ready
to be delivered straight
to your door

cake-stuff.com

facebook.com/CakeStuffLtd
@CakeStuffLtd

84 MAGAZINE