Cake_Masters_-_September_2020

RenAsphraizwewhoartmhp£e1r0fr0!omWIN! STEP-BY-STEP CAKE PROJECTS EVERY MONTH

ISSUE 96
SEPTEMBER 2020 £4.20 / $8.99

Make this beautiful 10CAKE
floral cake
TUTORIALS
Create this gorgeous
boho stag cake Pipe the pattern and
add the flowers
Add these textured
drapes to your cake



My Top PicksISSUE 80 | MAY 2019

EDITOR'S LETTER Welcome to the September issue of Cake Masters Magazine!
This month, the theme is Textured Boho and we have some

truly creative and inspirational designs.

Our front cover star is Zoë Clark Cakes with this gorgeous Luxury Leafy Lace cake, a pink

beauty with lots of added detail. We also love the Floating Boho Cake tutorial by Crème

De La Cakes in association with The Cake Decorating Company. It’s such a bold design

and the floating tier is so eye-catching. Finally, don’t forget to check out the beautiful

Chic Floral Cake tutorial by Sophia Fox Cake Art Studio

which has a painted stag’s head for the centrepiece. 8

In this edition, we have some excellent features. 22
Including two fantastic and unique Cake Spotlights, 44
an Industry Insider interview with Roxy & Rich and a
really fun Baking Playlist feature, there’s something
for everyone to enjoy! You can also remind yourself
of the winners from the Sprinkle Cake Competition
in association with Cake Décor. We loved the final
pieces, there was such creativity shown across all our
shortlisted designs and especially the winners!

This month’s big competition prize is from Renshaw.
You could win a huge prize hamper with lots of
goodies included! Head to page 82 and complete the
wordsearch for your chance to win. Good luck!

Best wishes,

Rosie x

Rosie Mazumder, Editor
[email protected]

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ISSUE 96 | SEPTEMBER 2020

On the Cover Welcome to the September edition of the magazine!
Inside are lots of easy to follow tutorials and cakespiration.
82
Every Issue Features
44
6 Baking Wish List 20 Sprinkle Cake Competition
22
14 Check out this month's Results
products in our wish list! Check out the winners in
36 association with Cake Décor
30 Ask the Expert
Essential Information 32 Baking Playlists
Avalon Yarnes
Our tutorials are divided into simple Get inspiration for your baking
steps with an image to accompany 54 Social Snippets playlists!
part of the process. We have difficulty
ratings for the different levels of Amazing cakes we have 42 5 Minutes With...
project. One piping bag is the easiest spotted online
and four is the most advanced. Tracey Rothwell
56 Keeping it Real with Ruth
All templates for tutorials can be found 48 Cake Spotlight
on our website Rickey
www.cakemastersmagazine.com Read what Ruth has to say Have a look at this incredible
If you would like to be featured this month! anniversary cake
in Cake Masters Magazine, join
our contributors list to be sent 62 Product Review 64 Cake Spotlight
email updates of how you can get
involved. Sign up via our website, Stunning Sprinkles from Check out this gorgeous
under the ‘Contact Us’ tab. Cake Decor waterfall cake!

Keep in Touch 63 Book Reviews 74 Industry Insider

Like our Facebook page We review some of the This month, we interviewed Roxy
@CakeMasters latest books out right now & Rich
Follow us on Twitter @CakeMasters
Follow our boards on Pinterest 63 Found & Followed
@cakemasters
Follow us on Instagram @cakemasters See what wonderful cakers
Sign up to our email we're following online
newsletter via our website
www.cakemastersmagazine.com 81 Stockists

4 MAGAZINE Take a look at our list
of worldwide cake
decorating supplies
stockists

83 In our next issue

Get a sneak peek at our
October 2020 issue!

50

ISSUE 96 | SEPTEMBER 2020

Sprinkle Cake Competition winners! 20

62 Product Review

Stunning Sprinkles from Cake Décor 44

Tutorials Competition Our Magazine

8 Floating Boho Cake 82 Solve the Wordsearch! Cake Masters Magazine
Subscription sign up and queries
Crème De La Cakes in Win this prize hamper from +44(0) 1442 820580
association with The Cake Renshaw and Rainbow Dust! www.cakemastersmagazine.com
Decorating Company
Front Cover Star
14 Luxury Leafy Lace
Zoë Clark Cakes
Zoë Clark Cakes
Editor
22 Chic Floral Cake
Rosie Mazumder
Sophia Fox Cake Art Studio [email protected]

36 Boho Dreams Editorial Team

Tabi Lavigne Hannah Beeson
Laura Loukaides
44 Floral Dreams Rhona Lavis

Astashkina Cakes Advertisements

50 Modern Succulent Garden Hannah Beeson
[email protected]
Artistic Cake Designs Tel: 0208 432 6051 or 07939 562567
USA Representative - Louise Pass
57 Dalmatian Daydreamer [email protected]
Tel: 858-569-2469
Shannon Murphy Custom Cakes India Representative - Khushi Malani
[email protected]
66 Captivating Coral India Advertising - Farzana Gandhi
Tel: 00 91 98207 40639
Mimi’s Mocha Treats, LLC
Published by:
69 Striking Succulent Cake Masters Limited
Head Office: 0208 432 6051
SweetArt Cake Company © COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement may
76 Feathery Festival Cupcakes be copied or reproduced, nor stored in a retrieval
system by any means without prior specific written
Sophia Mya Cupcakes authorisation given by the publisher.

76 36

WWW.CAKEMASTERSMAGAZINE.COM 5

WISHISSUE 96 | SEPTEMBER 2020 Every month, we collect some of our favourite or
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Prices correct at point of printing

6 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Who says size doesn’t matter? Roxy & Rich’s Honeydew colour is a refreshing and
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Floating Boho Cake

- Karisha Pithwa, Crème De La Cakes -

In association with

ISSUE 96 | SEPTEMBER 2020

Crème De La Cakes are passionate designers within the UK. Her
about designing and creating beautiful handcrafted bespoke
luxury wedding cakes and cakes adorned with sugar flowers,
other celebratory confections
and creations. Renowned for jewels, edible lace and hand
her opulent and lavish designs, piped work have been featured in
Karisha has gained a reputation some of London’s most renowned

as one of the leading luxury cake venues such as The Ritz and
Grosvenor House.

Equipment Required

• Cakes: 4” round x 6” high, 6” round x • Board/plates Difficulty Rating
6” high, 8” round x 6” high • Non-stick rolling pin
• Microwave
• Prop Options cake separator with • Measuring spoons
central bar • Brushes
• Sponges
• 12” round acrylic board • 26 gauge floral wire
• 2.5kg Ivory THE SUGAR PASTE™ • Brown floral tape (if you do not have
• 30g THE FLOWER PASTE™
• Sugarflair Dark Brown Spectral Paste brown wire)
• Fractal Colours Ivory ShimAir • Pliers
• Roxy & Rich Chai Tea Hybrid Petal Dust • Polystyrene block
• Roxy & Rich Natural Pearl Hybrid Lustre • Makin’s Ultimate Clay Extruder Deluxe

Dust Set
• Claire Bowman Gold lustre dust • The Old Piping Bag Wood Plank – Long
• Lemon extract
• Dipping solution mould
• Shortening • Alphabet Moulds Barley Twist mould
• Sugarflair 24 Carat Gold Leaf Transfer
(optional)
(optional) • Wafer paper sheets
• 2 tbsp gelatine powder/granules • Safety Seal
• 5 tbsp cold water • Pheasant feathers
• Cornflour • Dried flowers
• Small mixing bowl

Step 1a. 1a 1b
Cover tiers in ivory paste with the 1c 2a
wrapping method. Cut off excess.

Step 1b.
To achieve a rustic torn textured edge,
begin tearing excess away being careful
not to tear too much. Leave 0.5-1cm.

Step 1c.
Continue all around the cake.

Step 2a.
Place the dusts onto a board/plate and
pour on dipping solution. The more
dipping solution you add, the more
translucent the colour will be, which is
what was achieved on this cake.

WWW.CAKEMASTERSMAGAZINE.COM 9

ISSUE 96 | SEPTEMBER 2020 2b 3a
3c
Step 2b. 3e
Using a brush or sponge, brush the paint 4b
in an angled direction. Begin with the 4d
lightest colour. Be gentle. If too dark, use 5a
white dust with dipping solution to brush
over and lighten the darker areas.

Step 3a. 3b
Mix 50/50 sugarpaste and flower
paste with 30g of each. Combine with
shortening. Create a sausage.

Step 3b.
Use the 19 hole extruder disc for tassels.
Feed paste into the extruder. Tear off
excess and place the lid with the 19
hole disc back on. Twist the bar on the
extruder to release the paste.

Step 3c. 3d
Allow for 15cm of tassel to come out.
Twist each end. Place at an angle. Create
another 6-8 and lay out. Make another
batch and lay diagonally across the first
layer. You should have 12-14 twists.

Steps 3d & e.
The twists should look as shown to
achieve the perfect boho net. Do not
worry about trimming anything yet.

Step 4a. 4a
Steam the cake so the area becomes tacky
enough for the net to stick.

Step 4b.
Place the twists onto the cake at an angle.

Step 4c. 4c
Continue with the next layer in the
opposite direction for a crisscross effect.

Step 4d.
Once the twists have been placed, trim
off loose fringes.

Step 4e.
Press the twists down flat on the cake.

Step 5a. 4e
Create the fringing to complete the net.
Make different lengths using the 19 hole
disc. The lowest point is the longest and
as you go up, the tassels get shorter.

Step 5b.
Once you have the tassel, before sticking
onto the cake, roll your fingers whilst
holding the tassel and create a ball. You
could also stick the tassel onto the cake
and create a ball to stick on after.

10 MAGAZINE

Step 5c. 5b ISSUE 96 | SEPTEMBER 2020
Continue to finish the tassels and keep
steaming the cake to stick on. 5c
6b
Step 6a. 6d
Take 50/50 sugarpaste and flower paste 6f
and mix. Add brown gel ensuring it is 7b
gradually coloured. Mix and combine. You 8b
do not need it to be combined fully.
WWW.CAKEMASTERSMAGAZINE.COM 11
Step 6b. 6a
Roll the paste into a sausage the same
length as the mould. Dust the mould with
cornflour. Flatten the paste into the mould.
With the rolling pin, roll into the mould
ensuring it is covered. Cut off excess.

Step 6c.
Turn upside down and peel away.

Step 6d. 6c
Stick onto the cake with water or glue.

Step 6e.
Steam to remove unwanted cornflour.

Step 6f.
Mix brown gel and dipping solution to
create a darker brown and paint onto
some of the bark to enhance detailing.

Steps 7a & b. 6e
On a plate, mix lemon extract and gold
dust. Paint the edges of the paste torn at
the beginning and between tassels.

Step 8a.
Mix gold dust and dipping solution
together to a slightly thick consistency.
Paint onto a sheet of wafer paper.

Step 8b. 7a
Flip over and paint the reverse.

Step 8c.
Allow to dry for 10-15 minutes. Do not
worry if it curls slightly. Once dry, fold.

Steps 8d-g. 8a
Fold to create a zig zag fan. Place two
sheets of folded wafer paper over each
other and three quarters up from the
bottom, cut rounded to the corner of the
opposite side. Place both sheets next to
each other with the long sides touching.
Put together to look like a spear palm.

Step 8h.
Neatly wrap wire around the bottom.
Using pliers, squeeze the wire to secure.
Paint the wire with gold to tidy up.

ISSUE 96 | SEPTEMBER 2020 8c 8d
8e 8f
Step 9. 8g 8h
Wrap the wire in brown tape. Do not do 9 10a
this if you have brown wire. Bend and 10c
cut the wire in half with the pliers. Create 11b
a loop the size of a 50p. Fold the end to
create a full loop. Use the pliers to press
and squeeze. Pinch the top to create a tip.

Step 10a.
Place the cold water and gelatine in the
bowl. Do not stir. Heat in the microwave
for 2-3 minutes until the mixture looks
clear. Add a touch of pearl dust.

Step 10b.
The gelatine should now look pearlised.
Place the wire loop into the mixture and
wait a few seconds before removing.
Remove slowly ensuring the gelatine has
filled the loop.

Step 10c.
It should look like this. Allow to dry for an
hour. It may seem springy but after a few
hours, it will tighten up. Take a fine brush
and brown gel and paint lines for detail.

Steps 11a & b.
It is important to seal anything sticking
into the cake where the sponge may
be exposed to it. Place the Safety Seal
pot without the lid into the microwave
until melted. Dip the feathers, dried
flowers and any wires in. Allow to set for
a few minutes and dip again. Arrange
all elements on the cake using the final
photo as a guide.

For more information about Karisha 10b
and her work, visit: 11a

www.cremedelacakes.co.uk
Facebook @cremedelacakesluton

Instagram @cremedelacakes

Photography by Rishan Pithwa
www.rishanpithwa.co.uk
Instagram @rishan.pithwa

In association with

www.thecakedecoratingcompany.co.uk
12 MAGAZINE

ISSUE 96 | SEPTEMBER 2020
WWW.CAKEMASTERSMAGAZINE.COM 13

ISSUE 96 | SEPTEMBER 2020

Luxury Leafy Lace

- Zoë Clark, Zoë Clark Cakes -

FRONT
COVER

14 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Zoë is an internationally renowned students around the world both
teacher, author and cake artist who through hands-on workshops
specialises in elegant and romantic
and online. Having spent over ten
style wedding cakes, mainly years in London where she owned
inspired by fashion and florals.
She has catered for celebrity, high The Cake Parlour, she now lives
society and royal celebrations in Queensland, Australia where
and has taught her techniques to she has a new cake studio and
continues to do what she loves.
Equipment Required
Difficulty Rating
• Cakes, covered in peach fondant: 5" • Airbrush
round x 5” high, 6” round x 6” high, 9” • AmeriColor Chocolate Brown
round x 5.5” high
AmeriMist
• 12” round board/fondant covered • Clear alcohol
drum • Cake lace
• Double thickness wafer paper sheets
• Polystyrene spacers, glued to thin card: • Dowels
4” round x 1.5” high, 6” round x 2” high • Smoother
• Parchment paper
• 300g extra peach fondant • Pins
• 100g gum/flower paste • Toothpicks
• 25g pale pink gum paste • Pencil
• 200g stiff peak royal icing • Sharp knife
• Sugarflair Spectral Pastes: Paprika, • Paper piping bags
• #1 piping tip
Pink, Ivory, Dark Brown • Medium fine brush
• Dusts: cream, pink, brown, pearl ivory, • Foam pad
• Dresden tool
champagne
• SugarVeil mats: Flower Net, Leaves
• Leaf cutters: 2cm, 3cm
• Leaf/vines hole punch
• Small blossom cutter

Steps 1a-d. 1a 1b
Cover the sides of the spacers by rolling 1c 2
out a strip of fondant. Place paper or card 1d
over the top and wet only the sides before
draping the fondant over the top.

Bring the icing down to the bottom, use
the smoother then carefully cut away the
top using the knife and horizontal slicing
action. Repeat for the 4” spacer.

Step 2.
Stick the 6” spacer to the base board with
royal icing. Dowel the bottom and middle
tiers and assemble on top so they are all
centred. Royal ice the 4” plinth on top of
the middle tier. Stick the top tier on after
transporting the cake to reduce the risk of
toppling in transit. Carefully rest it on top
while you decorate the cake.

TIP: If you are worried about the structure
and delivery, leave out the bottom or even
both spacers and stack the cakes directly
on top of each other adjusting decoration
as necessary.

WWW.CAKEMASTERSMAGAZINE.COM 15

ISSUE 96 | SEPTEMBER 2020 3a 3b
4 5
Steps 3a & b. 6
Make three pieces of cake lace using the 7a
Flower Net mat and two pieces using the 7b 7c
Leaves mat. Spread the mix onto each mat 7d 7e
removing any excess. The quickest way to
dry the lace is to place filled mats into a
60-degree oven for 15 minutes. Carefully
unmould once dry and repeat.

Step 4.
Mark out the diagonal sections on the
bottom tiers using parchment paper. Make
a collar to the correct circumference and
height for each tier. Fold the pieces in half.
Using the finished cake as a guide, draw
a line diagonally across one side of the
6” collar starting 1.5” from the bottom
of the open end to almost the top of the
folded end. Cut down the line and wrap
the largest piece around the middle tier
pinning in place.

Step 5.
Repeat for the bottom tier. Wrap the
smallest piece around the top of the
cake. Use the main photo to help with
positioning. It should be going in the
opposite direction. Cut out a 10” disc from
parchment paper then a 6” circle in the
middle. Cut the collar in half then place
the two semi-circles around the ledge
between the two tiers to create a barrier.
Make another slightly larger collar for the
base board. Pin everything down well.

Step 6.
Fill the airbrush with brown and spray
fairly evenly over the exposed fondant.
Carefully remove the paper.

Steps 7a-f.
Lightly brush clear alcohol over the
uncoloured top section of the bottom
tier including the top ledge. You want the
fondant to be tacky, not wet.

Take one of the floral lace pieces and
attach to the cake making sure you lift
enough to drape over the top edge.
Remove as many pleats and folds as you
can then trim excess. Reserve offcuts.

Repeat with a second piece to cover the
rest of the tier. The pieces should join
together without being too noticeable.

Moisten the bottom of the middle tier
with clear alcohol. Trim the narrow border
off the third piece of floral lace and attach
to the cake trimming excess. Use an offcut
to fill the remaining section and any gaps.

16 MAGAZINE

Steps 8a-e. 7f ISSUE 96 | SEPTEMBER 2020
The top tier and top section of the middle 8b
tier are covered with the leafy lace. Cut 8a
the lace into strips and then in half so you 8c
still have two leaves attached. Instead of 8e
brushing the cake this time, very lightly 9b
brush clear alcohol onto the back of the 10
lace. Take care not to use too much or the 11b
lace will dissolve. Stick the strips around
the top tier trimming the bottom as you WWW.CAKEMASTERSMAGAZINE.COM 17
go. For the top of the cake, fold the top of
the leaves over and into the centre. Repeat
for the top of the middle tier trimming the
lace diagonally as you go.

TIP: Any moisture from the lace will bleed 8d
into the airbrush coloured fondant. Be
mindful not too moisten the lace too
much. This applies to royal icing too in the
next step.

Steps 9a-c.
Fill a piping bag with the #1 tip and royal
icing and pipe leaves over the lace. Pipe
a line to form the main stem. Pipe the
outline of a leaf then roughly fill in before
using a damp brush to brush down the
lines like brush embroidery. Add more
leaves down the stem. Repeat over the
leafy lace on the top and middle tiers.

Step 10. 9a
Lightly mark the design for the middle tier
and top section of the bottom tier with a
faint pencil line. Use a template as a guide.

Steps 11a-c. 9c
Colour two tablespoons of royal icing
with Paprika and Dark Brown. Pipe over
the design and fill in the leaves as before.
When dry, paint over with champagne
dust mixed with clear alcohol.

Steps 12a & b.
To make the blossom, roll out 25g of gum
paste and cut out the flowers using the
blossom cutter. Using a toothpick, roll over
the edge of the flowers working back and
forth and frilling each petal. You need 20.
Set aside to dry.

Steps 13a & b. 11a
To make the ribbon roses, roll out half
the pink gum paste to 10cm long and
7cm wide. Cut into four long strips. Use
the toothpick as before to frill one side of
each. Roll up to form a rose making a few
small pleats as you go. If the paste doesn’t
stick to itself, add a touch of water to the
base. Pinch at the base and set aside to
dry. You will need ten.

ISSUE 96 | SEPTEMBER 2020 11c 12a
13a
Steps 14a-c. 14a
When the flowers are dry, dust with pink 14c
and cream/champagne dust and the roses 16
with some brown. Attach to the cake with 18
royal icing and use pins to hold in place if
they need support. Pipe small white beads
down the stems.

Step 15. 12b
Thinly roll out 25g of gum paste and cut
out lots of 2cm leaves. Use the dresden
tool to score down the centre from one
end. Repeat until you have 140 for the
bottom tier and another 100 for the top
and middle tiers. Make slightly bigger
leaves the same way using the 3cm cutter.
You need about 100 of these.

Step 16. 13b
To create the vines that fall below
the bottom edge, pipe royal icing
onto parchment paper and assemble
the smaller leaves in an alternating,
overlapping formation. You need eight
vines with four leaves, eight with three
and eight with two. Set aside to dry.

Step 17. 14b
Carefully attach the dry vines to the
bottom of the cake with royal icing and
work up to the diagonal border adding
more leaves. Space the stems just over 1”
apart. Work around the cake reducing the
amount of leaves hanging below the cake
in line with the diagonal design further up.
Attach the leaves using royal icing around
the diagonal border on the middle tier and
the base of the top tier.

Step 18. 15
To finish, cut out wafer paper vines using
the punch. Attach a row around the
diagonal border on the bottom tier with
royal icing. Add a few amongst the leafy
lace on the top section and coming out
from the floral motifs around the middle.

17

For more information about Zoë
and her work, visit:

www.zoeclarkcakes.com
Facebook @zoeclarkcakes
Instagram @zoeclarkcakes

18 MAGAZINE

O5F%FSUEsPeTcCoMde5 ISSUE 96 | SEPTEMBER 2020

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Not to be used in conjunction with any other o er. Valid until 01/10/20

Emilia Hobbs Cake DesignISSUE 96 | SEPTEMBER 2020

Sprinkle Cake
Competition
Winners!

We absolutely loved seeing the final 20 shortlisted designs for our
Sprinkle Cake Competition in association with Cake Décor - and we’re
especially delighted to announce our top 3 designs below! Have a look
on the following page to see those shortlisted or head to our Facebook

page for a closer look at the album with all the designs!

Our Top 3!
Darrowby Cakes
Imperial Cake

20 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Check out our other entries! CakesByMinel

Cakes By Minel
B&N Cakes
A Cake on Life Sugar Sprinkle Cakery
Cakes By Minel
Michelle BeckerEDITOR’S
CHOICE

Irma Prieskienyte

Ivory Flour Cakes

Butterfly Cake Shop

Lush Cakes By Luxi Ayeisha’s Cakes Becky’s Cakes
Holly Ann Bespoke Cakery

Bal Cakery

Rachels Enchanting Cakes Blewburd Bakehouse

Delicious Cakes by Sarah

For more information, visit:

www.sprWinWWk.ClAeKEMsAaSTnERSdMAcGAoZIN.Ec.CoOM.2u1 k

ISSUE 96 | SEPTEMBER 2020

Chic Floral Cake

- Sophia Fox, Sophia Fox Cake Art Studio -

22 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Sophia is an architect, cake teacher magazines. Most recently, Sophia
and owner of Sophia Fox Cake won the 2019 Cake Masters
Art Studio, a space in Portugal
dedicated to training in various Magazine Award for Painted Cakes
styles of artistic decoration for and also Gold and 3rd Place at
cakes and pastries, as well as Cake International Birmingham
in 2019. In 2013, she left her
offering courses and masterclasses. architecture work and has been
She has successfully participated teaching classes in modelling,
in national and international
competitions and her work painting, textured cakes and wafer
has been published in cake art paper flowers both in Portugal and
other countries around the world.

Equipment Required

• Cakes: 16cm round x 20cm high, 12cm • SK Great Impressions Silicone Veiner • Grated coconut
round x 16cm high Rose - Tea • Cornstarch
• Paper towel
• Sugarpaste: white, red, coffee, yellow, • Vodka • New non-toxic nail file
black • Dipping solution
• Edible gold leaf Difficulty Rating
• Magic Colours Petal Dusts: Chocolate, • Floral tape: white, light green
Petal Rouge, Forest Green, Summer • White floral wires: 18 gauge, 20 gauge,
Yellow, Fuchsia, Coal Black, Snow
White, Riding Hood, Lemon Yellow, 28 gauge
Pumpkin, Indigo Blue, Aubergine • 24 gauge green floral wire
• Scissors
• Magic Colours Apple Green Lustre Dust • Cutter pliers
• Magic Colours Pros: Skin Tone, Black • Nose pliers
• Scalpel
Extra • Toothpicks
• Magic Colours Bling Bling Gold • Spiked sticks
• Rolling pin • Wafer paper sheets
• Tylo • Cerart tools: Blue Diamonds, 301,
• Piping gel
• Renshaw White Royal Icing K2220
• Spatula • Ball tools
• Metal scraper • Brushes
• Katy Sue Designs Flower Pro Ultimate • Ribbon cutter
• Plastic cups
Filler Flowers Silicone Mould • Bowls
• Cosmos flower veiner or similar
• Cosmos flower centre mould

Cakes 1 2
3 4
Step 1.
Cover cakes with white sugarpaste. WWW.CAKEMASTERSMAGAZINE.COM 23

Step 2.
Divide royal icing between two bowls with
more in one than the other. Beat well and
add a little black gel to the bowl with less
royal icing. Incorporate but don’t beat too
much for a grey marble/concrete effect.

Step 3.
Cover the smaller cake with the grey royal
icing and smooth with the scraper.

Step 4.
Repeat on the bigger cake with white royal
icing. Let both cakes dry for 12-24 hours.

ISSUE 96 | SEPTEMBER 2020 5 6
8
Step 5. 10
Once dry, smooth all around the cakes and 12
on the edges with the nail file to give a 14
beautiful decoupage effect. Set aside while 16
we start doing the decoration.

Skull

Step 6. 7
For the skull, blend white sugarpaste well
and make a cone. Start to sculpt the horns
by gently pushing the sugarpaste.

Step 7.
With your fingers, fine tune the upper
parts on both sides.

Step 8. 9
Pull the sugar paste with your fingers to
define where the eyes will be.

Step 9.
With a large ball tool, make the holes for
the eyes.

Step 10.
Using the 301 tool, make the impressions
of the bones.

Step 11. 11
Fine tune the bottom part of the skull with
your hands.

Step 12.
Using the scalpel, cut holes in the bottom
of the skull. Cut between the holes to
define the two parts. Gently shape them.

Step 13.
With the 301 tool, sculpt the eye sockets.

Step 14. 13
Still using the 301 tool, draw lines between
the bones. Let dry.

Step 15.
Add tylo powder to coffee sugarpaste and
combine. Roll into a long cone. Place the
cone in the hole for the horns and shape.

Step 16. 15
For the smaller horn, roll a little coffee
sugarpaste as with the bigger horn. Cut
diagonally so it fits. Apply edible glue. Glue
to the big horn and blend with the 301
tool. Add as many horns as you like. Dry
with paper towels to keep the shape.

Step 17.
Once dry, use the Blue Diamond 500 tool
to add impressions to give texture. Let dry.

24 MAGAZINE

Step 18. 17 ISSUE 96 | SEPTEMBER 2020
Add a little vodka to the Bling Bling and
use a brush to paint the horn. Let dry. 18
20a
Step 19. 20c
Draw how you want to paint the skull. 20e
21
Steps 20a-f. 19 23
Start painting with a watercolour brush
and Lemon Yellow. Add dipping solution WWW.CAKEMASTERSMAGAZINE.COM 25
and paint the berries on the front. Mix
all the colours used for this section with
dipping solution.

Paint with Summer Yellow for the berry
shadows. With Pumpkin, add saturation.

Use Petal Rouge to paint the roses. With 20b
Fuchsia, paint the shadows. With Riding
Hood, add further saturation.

Paint the leaves with Apple Green. With
Petal Rouge, paint the little flowers.

With Pumpkin, paint the shadows of the
little flowers. With Chocolate, paint lines
in the leaves. With Forest Green, add
shadows to the leaves.

Paint with Bling Bling Gold mixed with 20d
a little vodka on the edge of the eyes to
define the bones and bottom of the skull.

Roses

Step 21. 20f
Add tylo to white sugarpaste and
incorporate. Make a ball and then a cone.
Bend the tip of an 18 gauge white wire.
Put edible glue on the wire and insert in
the cone. With your fingers, press the cone
to the wire and blend the sugarpaste.

Step 22.
Draw petals on wafer paper and cut into
rectangles. Cut all petals and the calyx. For
bigger rose petals, cut double so you can
put a wire between. Cut six of each size,
six bigger double petals and one calyx.

Step 23. 22
Cut six 28 gauge white wires 9cm long.
With a brush, add water on the plain part
of the petal, the textured part should be
outside. Put the wire on the petal.

ISSUE 96 | SEPTEMBER 2020 24 25
26b
Step 24 27b
Glue the other petal over and press well so 28b
the wire sticks to both petals. Let dry. 30
31b
Step 25.
Repeat for the other six petals.

Steps 26a & b. 26a
Put water on the smaller petal and glue to
the centre starting at the back going to the
bottom. Repeat for all petals overlapping
the previous until the centre is covered.

Steps 27a & b. 27a
Paint the top of the petal with Aubergine
mixed with vodka. Paint the bottom with
Riding Hood mixed with vodka. Put the
petal in the veiner and press. Let dry.

Steps 28a & b. 28a
Once dry, cut into the bottom part of the 29
petal up to the middle. Put water on one
side and glue the other side over. For the
rolled edges, use a brush handle. With
your fingers, gently shape.

Step 29.
Repeat for all petals.

Step 30.
Paint the centre with Aubergine mixed
with vodka on the back. Paint the bottom
with Riding Hood mixed with vodka.

Steps 31a-c. 31a
Put water on one edge of a smaller petal
and glue to the centre. Repeat for all
petals of this size around the centre.
Repeat for the next size. For these, roll the
edge. For the next size, put water just on
the bottom and glue on that point. Repeat
for all petals.

26 MAGAZINE

Steps 32-24. 31c ISSUE 96 | SEPTEMBER 2020
For the bigger petals, double the wire. Put
the petal on the flower and wrap green 32
tape around the centre. Repeat. Wrap the 34
tape to the end of the wire. 36
38
33 40
42
Step 35. 35
With a wet brush, brush over the centre 37 WWW.CAKEMASTERSMAGAZINE.COM 27
tip of the larger petals to form teardrops. 39
Let dry. Pass the calyx through the centre 41
wire and glue to the bottom of the flower.
Paint with Apple Green mixed with vodka.

Step 36.
Paint the edges of the petals with Snow
White and Coal Black in the shadows.

Cosmos

Step 37.
Mix yellow sugarpaste with tylo. Put a ball
of sugarpaste in the cosmos centre mould.
Remove and glue to 18 gauge white wire.
Take excess off. Paint the centre with
Pumpkin and the edges with Chocolate.

Step 38.
Brush the petals with vodka on both sides
and put in the veiner. Press gently and
leave to dry. Repeat to make eight petals.

Step 39.
Put water on the bottom of the petal and
glue in the centre. Do this for all petals
overlapping the next petal just a little over
the previous. You need four flowers.

White Flowers

Step 40.
Mix tylo with white paste and make a ball.
Put in the filler flowers mould. Put the
centre on 24 gauge green wire and glue.

Steps 41 & 42.
Cut flowers from wafer paper. Put water
on the sugarpaste ball and glue the petals.
Make 15 flowers for each arrangement.

ISSUE 96 | SEPTEMBER 2020 43 44a
44c
Eucalyptus Branches 46
48
Step 43. 50
Cut double the amount of leaves. Cut 28 51b
gauge white wires and glue each between
the leaves. Make three smaller leaves and
ten bigger leaves for each branch.

Steps 44a-c. 44b
Paint both sides of the leaves with Forest
Green mixed with vodka. Paint over the
green with Indigo Blue. Paint the petals
with Burgundy. Arrange with floral tape.

Berries

Step 45. 45
Use white paste mixed with tylo to make
a ball and add to a wire. With the K2220
tool, make a hole in the middle. Paint
the berries with Pumpkin on the top and
Apple Green on the bottom.

Step 46.
Arrange the branch with floral tape.

Fills

Step 47. 47
Use red paste with a little black paste, add
tylo and mix. Roll into a cone and insert a
20 gauge white wire. Brush with piping gel.

Step 48.
Add Burgundy and a little Coal Black
to grated coconut and mix. Put the fills
covered with piping gel in the mixture.

Macramé 49

Step 49.
Mix white paste with tylo. Make eight
50cm long rolls. Double at the middle, knot
and fix to a brush.

Step 50.
Repeat for each knot.

Steps 51a-c. 51a
Pick up the first line of sugarpaste, pass
over the second and third lines. With the
fourth line, pass back over the first and
behind the third and second then make a
knot as shown. Repeat for the others.

28 MAGAZINE

Step 52. 51c ISSUE 96 | SEPTEMBER 2020
Put those lines aside and repeat but
starting at the third line. Each knot is 52
always done with the fourth line. 53b
55a
Steps 53a & b. 53a 56a
Repeat until at the end of the sequence 57
leaving the two final lines free. 59

Step 54. WWW.CAKEMASTERSMAGAZINE.COM 29
Repeat again but starting in the first line
not used previous.

Steps 55a & b. 54
Repeat until the end.

Step 56a & b.
Create one more sequence the line after.
Make six like this and one for the topper.

Feathers

Step 57. 55b
Glue wafer paper feathers to 28 gauge
wires and paint with Chocolate, Coal Black
and Snow White mixed with vodka.

Assembling

Step 58.
Stack the cakes. Fix the skull with icing
and toothpicks. Attach the horns. Glue the
macramé decorations around the bottom.

Step 59. 56b
Pipe royal icing on the top tier. Let dry
slightly and glue edible gold leaf. Add the
rest of the decorations as you wish.

58

For more information about Sophia
and her work, visit:

Facebook @Sophia.Fox.Cake.Designer
Facebook @Sophia-Fox-Cake-Art-
Studio-475971325886516
Instagram @fox_sophia

ISSUE 96 | SEPTEMBER 2020

Ask the Expert

Cake Conundrums and Decorating Dilemmas!

Avalon Yarnes Top Tools equipment, etc. We have a calculator to
Q: What are your top three tools for help in the Avalon Cakes membership.
Avalon Yarnes is known for modelling faces?
her incredible bust cakes and A: Vinyl gloves which give my most Planning
modelling, as well as her fantastic important tool, my hands, the ability Q: I want to improve how I plan and
product range which includes the to smooth modelling chocolate and sketch cakes. What’s your advice?
award-winning Cake Sketching protect the chocolate from their A: Have an inspiration board to
full heat. Callipers. Cerart silicone pull ideas from, whether one you’ve
Templates. modelling tools! gathered yourself or one your client
supplies. I have many Pinterest boards
Bust Cakes Ages just for inspiration full of art, colour
Q: What three pieces of advice can Q: How can I give the effect of a range palettes, fashion and patterns. I try to
you give to a beginner making a bust of ages when creating people? write out and outline the main focal
cake for the first time? A: Younger faces are usually smooth points of the cake, the mood and colour
A: First, always use a blueprint and the skin is tighter around the palettes before sketching and use those
if doing a portrait. It should be a muscle structure. To create a more as my guide. I also suggest using our
front-facing photo to use to pull all aged look, you want that skin to be a Cake Sketching Templates and stamps
measurements. If you can get an equal little more ‘loose’ looking with more as they can help quickly sketch cakes
height profile photo (side shot), use texture. Look for bags around the eyes, while keeping everything true to size!
as a second guide for measurement. brow above the lids, jaw line, sag in
The rest of the photos should be the cheeks, etc. For texture, add fine Sketching
to reference from different angles. and heavier wrinkles. I like using a Q: What software do you use for
Second, use modelling chocolate. It sharp silicone tool as it doesn’t dig too sketching cakes?
provides the rigidity needed to hold deep and keeps skin still looking soft. A: I use an iPad and an app called
up shapes like noses while still giving However, don’t overdo it. That can be a Procreate. It’s a ton of fun and very
the ability to work seams together mistake hard to come back from. intuitive for drawing. It’s not natively
for a smooth finish. Third, hone in on created for sketching cakes, it’s an all
details. Faces are hard so be gracious Pricing in one art app that’s really powerful.
with yourself. Those differences Q: What’s your advice on how to price However, with digital stamps and
come from the subtle differences in my cakes? brushes from Cake and Cookie Planner,
shape, depth, angles… It can all be a A: Cost out all your recipes to get a you can make gorgeous sketch
bit overwhelming to our eyes, often solid baseline. Don’t forget inedible cakes quickly. Presenting a sketch to
our brain just comes back with ‘it’s stuff like boards, supports, etc. potential clients can be such a strong
a face, with two eyes, a nose and a Realistically estimate labour and advantage for your brand, highlighting
mouth’. Try to hone in on those small pay yourself a fair wage! You are an professionalism, dedication and
differences and really take them for artist, your art and time is valuable. mastery of your art.
what they are – shapes. Labour will be the biggest and most
important expense. Do not forget to To find out more, visit:
count the time you put into shopping, Facebook @AvalonCakes
prepping, cleaning, driving, etc. Instagram @avaloncakes
Have a percentage of profit for your
company that goes back in to purchase

30 MAGAZINE

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BakingISSUE96|SEPTEMBER2020

PLAYLISTS

Check out this feature, full of playlist ideas and
inspiration sent in from our readers to get you in the
mood for baking and creating. From fantasy, to pop, to
heavy metal, our readers have an eclectic taste in music!

Top 5 Tracks: Spencer Trygve,
Spencer Trygve Cakes
1. First Train
Home – Imogen Heap “I create unique and modern
2. Beautiful Life – The Sound of wedding cakes inspired by nature
Arrows and art. My approach to cake design
3. Feral Hearts – Kerli is a bit different as I strive to break
4. Myth – Beach House conventional ‘rules’ and create things
5. Only Time – Enya that bring forth emotion, beauty and
inspiration to others. I’ve spent 12
32 MAGAZINE years in the culinary industry and the
art of cake design is what I am most
passionate about. Music is one of my
biggest inspirations for my work so I
created a playlist I called ‘Fantasy Pop’
that I put on whenever I’m decorating
a new cake. I curated it to feel like a
soundtrack to a fantasy movie so I can
draw elements of whimsy and magic
that I can put into my work. It always

helps me feel inspired.”

ISSUE 96 | SEPTEMBER 2020

Kimberly Hall, Lydia Kasparian,
Signature Sweets Toute Sweet Cookies

“I’ve been baking for ten years, creating “Music is the soundtrack to your life!
edible works of art, and I specialise It’s present all over our house and it’s
in shaped 3D cakes. Music is a mood no surprise that it plays an important
booster. It doesn’t matter what song
you listen to, music has the capability role in my creative process. Having
said that, I’m usually concentrated or
to change your mood. I listen to music in the zone while decorating; cue the
because it gets me going and depending Spanish/Latin romantic ballad playlists
or throw it back to the 80s! Any track
on the tempo, it activates me. I’m from Gloria Estefan, Pablo Alborán,
singing, dancing and caking along with Romeo Santos or some classic Madonna
the beat! It makes my day go so much usually does the trick. Once my project
faster! Beyoncé is one of my favourite is completed, that’s when I crank it up!”
artists – Before I Let Go gets the party
started every baking session. It’s a fast
tempo and hype music, making you feel
like you can do anything. Blessed by Jill
Scott reminds me that I am blessed to
do something I love and I’m passionate
about, which is baking and decorating.”

Lauren Marie,
Lauren Marie Cake Design

“I’ve been decorating for ten years, Top 5 Tracks:
recently rebranding from Cupcakes by
Lolli to Lauren Marie Cake Design. I’m 1. House Arrest – Gorgon
City & Sofi Tukker
a self-taught artist and painting and 2. Canopée – Polo & Pan
sculpting are my favourite techniques 3. Your Love Picks Me Up – Nicole
when it comes to cake decorating. Music is Moudaber
also a big part of my life. I travel the world 4. Best Part – H.E.R. (feat. Daniel Caesar)
with a show team working on some of the 5. Finally – Kings of Tomorrow
biggest festivals in the world so I’m forever
discovering and downloading music for

my playlists.”

WWW.CAKEMASTERSMAGAZINE.COM 33

ISSUE 96 | SEPTEMBER 2020 Top 3 Tracks: Sonya Cravin,
Cravin Cakes
Jules Moule, 1. Shut Up And
Wakey Cakey Kitchen Dance – Walk the Moon “Cravin Cakes is a home based business
2. Never Gonna Let You Down – located in Texas where we turn your
“I’ve been developing my cake business Colbie Caillait vision into a delicious reality for all
since 2012. What started off as the odd 3. It’s Five O’Clock Somewhere – occasions. Some of my favourite songs
birthday cake and selling cupcakes at Alan Jackson & Jimmy Buffett on my ‘Cake Life’ playlist have an
upbeat tune or simply an incredible
the local markets is now a full time band arrangement.”
job creating beautiful wedding cakes
and wonderful works of art. I always
listen to upbeat happy songs when I’m
baking. My favourite baking playlist is
called ‘Be Awesome!’ and it’s filled with
all my favourites, mostly Irish/country

with a few extras added on.”

Top 3 Tracks: Vera Craft,
Vera Craft Studio
1. Sunset Lover –
Petit Biscuit “I’ve been studying and working as
2. Lost at Sea – CIN (feat. Jasmine a culinary chef for over ten years
Clarke) from Malaysia, Singapore, to London
3. 6am – J Balvin (feat. Farruko) and lastly, Lake Tahoe, America.
I’ve expanded my passion towards
34 MAGAZINE cake decorating by conducting cake
decorating workshops. I focus on
buttercream flowers, cake painting
and other edible crafts. I like some
of my favourite songs because they
can be relaxing and calming or have a
tempo that keeps up my movement. I
love Disney songs so all Disney movie
soundtracks or any instrumental
covers of them will definitely be on
my ‘Favourite Songs’ playlist. Musical
soundtracks are also on my favourite
playlist, for example, The Phantom of
the Opera and The Greatest Showman.”

INTRODUCING OUR Grey Tiger Orange Yellow Pastel Green Everything for the cake decorator
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Take a look at our online Catalogue (guide only)
Not to be used in conjunction with any other o er. Valid until 01/10/20 at www.diy-icing.co.uk

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

ISSUE 96 | SEPTEMBER 2020

Boho Dreams

- Tabi Lavigne -

36 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Tabi Lavigne is an international and shelved the idea of an artistic
award-winning cake artist from future. Jump ahead ten years, add
Ontario, Canada. Her passion a birthday party and some spare
for edible design was created
by mistake. Tabi attended an time and you have the moment
she realised she could express her
intergraded arts high school creative side with fondant. Mixing
majoring in visual arts. During her her past love for visual arts with her
first year, she found shaky hands a
downfall for drawing and painting current experience using edible
so she moved her major to theatre mediums, she creates large gravity-

defying sculpted cakes.

Equipment Required • 6” floral ring • Tricot Decor Slim Baroc impression mat
• Rolling pin • Wilton Damask mould
• Cakes, covered in white fondant: 4” • Ruler • Small flower moulds
round x 6” high, 6” round x 8” high • Ball tool • Blossom Sugar Art Cherry Blossom
• Bench scraper
• 10” round board • Small offset spatula Cutter & Mould Set
• Satin Ice Gum Paste • Scissors • Blossom Sugar Art Hydrangea Cutter &
• Fondant: white, brown • Foam
• White FabuLace • Thin tip sculpting tool Mould Set
• Rainbow Dust ProGels: Turquoise, • Brush • Rose petal cutters: 4cm, 5cm, 6cm
• Toothpicks • Petal veiner
Peach • Skewer • Foam mat
• Sweet Sticks Metallic Burnt Bronze • Foil • Spoons
• Cling film
Edible Art Decorative Paint • Pavoni SMD102 silicone stripe Difficulty Rating
• Tylose
• Wafer paper impression mat
• Edible glue
• Long blade/craft knife
• Extruder
• Flat rope extruder disc

Dreamcatcher 1 2a
2b 3a
Step 1. 3b 3c
Knead white gum paste until flexible then
fill the extruder halfway. With the flat rope
disc, extrude a long strip. Cut strips if you
do not have an extruder. Dab edible glue
along a small portion of the floral ring and
wrap the rope around keeping seams tight
and applying more glue as you go.
TIP: If the rope is not long enough, piece
together on the back to avoid seams
showing.

Steps 2a & b.
Preheat your oven and prepare lace
mix as per instructions. Spread onto the
lace mat and use the scraper to remove
excess. Bake or air dry as per instructions.

Steps 3a-c.
Trim lace to fit the floral ring. Keep
excess to the side for later. Attach lace
to the ring then the ring to the cake with
leftover unbaked lace mix, edible glue or
royal icing.

WWW.CAKEMASTERSMAGAZINE.COM 37

ISSUE 96 | SEPTEMBER 2020 4 5a
6
Horn & Ears 8
9b
Step 4. 10
Roll a rope with brown fondant mixed with 12
a pinch of tylose. Taper the edges on each
side. Twist until horn shaped and insert
the skewer with edible glue. Let firm.

Steps 5a & b. 5b
Take white fondant and knead in a pinch
of tylose. Roll 0.5cm thick and cut out
with the largest petal cutter. Trim two
petals and clean the edges. Indent the ear
with the ball tool. Curve the ears around.
Pinch the bottom together and secure
with a dab of edible glue. Leave to firm.

Step 6. 7
Once firm, paint the horn and centre of
the ears bronze. Let dry.

Step 7.
Attach the horn to the top of the cake. Add
edible glue to help secure. Place the ears
at a slight angle to give more movement.

Ribbons

Step 8. 9a
Mix a little turquoise ProGel with white
fondant until the darkest colour. Take
a piece and mix with white to lighten.
Repeat with peach. For blue/grey, mix dark
turquoise and dark peach together.

Steps 9a-c. 9c
Roll a 9" piece of dark peach fondant. Lay
the fondant on the floral mat and press to
imprint. Cut into long strips with different
widths. Cut slices in the ends to give a
frayed look. Cut remaining edible lace
into strips and set aside.

Step 10.
With edible glue, attach lace to the bottom
tier. Let some drape onto the board.

Step 11. 11
Add ribbons with edible glue draping
from the dreamcatcher. You want a wavy
effect leaving some pieces off the cake
to add movement. Tuck the edge of the
fondant behind the ring.

Step 12.
To make ropes, take light peach,
turquoise and blue/grey fondant and roll
or extrude into long, thin snakes. Attach
the same way as the ribbons. Once on the
cake, trim excess and slice to fray in the
bottom portions as with the ribbons.

38 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Step 13a & b. 13a 13b
Using the darker peach fondant, roll a 12”
snake the thickness of your little finger.
Fold in half and twist until it thins out a
bit and stretches longer. Fray the ends
and attach one on each side of the other
ribbons. Repeat with the darker turquoise
and attach on the outside.

Step 14. 14 15
Use moulds to add texture. Ideas could
be chains, beads or thinner/thicker ropes.

Step 15.
To clean up the bottom of the ring, roll
small snakes in each colour. Fold over to
make U shapes and trim flush. Make 15 in
varying sizes and attach with edible glue.

Feathers 16 17a

Step 16.
Freehand cut wafer paper into long leaf
shapes 2-3.5” long. Using scissors, make
small cuts as close together as you can
going up the feather. For a more organic
look, trim some of the corners of the cuts
to make V shaped indents along the edges.

Steps 17a & b. 17b 18a
To add movement, wet a paper towel and
wring out until almost dry. Flatten on your
table and place the cut feather on one
side. Fold over the other side and gently
press. Do this fairly quickly to prevent the
water from melting the feather. Peel the
feather off and hold in the air for a few
seconds. Lightly touch the cuts to ensure
they are not stuck together.

Steps 18a & b. 18b 19
Once the feather is no longer sticky, let
dry. They should curl up. Once dry, lightly
brush bronze colour on the tips.

Step 19.
Attach feathers among the ribbons and
ropes with edible glue.

Flowers

Step 20. 20
Mix a golf ball sized amount of gum paste
with peach ProGel until it matches the
darker shade of peach fondant. Repeat
with turquoise. Set aside wrapped in cling
film. For the centre of the mini roses, roll
a small ball of gum paste. Shape into a
teardrop and place on a toothpick with a
dab of edible glue. Set aside to firm.

WWW.CAKEMASTERSMAGAZINE.COM 39

ISSUE 96 | SEPTEMBER 2020 21a 21b
22b
Steps 21 & b. 24a
Roll gum paste 1-2mm thick. Cut out paste 25
starting with the smallest cutter. Thin the 27a
edges of the petals with the ball tool.

Steps 22a & b. 22a
Add edible glue on the centre of the
flower and push the toothpick through the
middle. Brush edible glue on two opposite
petals. Take the petals and lift so they face
each other. Curve outer edges to make an
S shape. Brush the remaining petals with
edible glue and lift to hug the rose bud.

Step 23. 23
Take the next sized cutter, cut the paste
and thin the petal edges. Add edible glue,
poke the toothpick with the bud through
the middle and wrap the petals around
the bud. Add tiny brushes of glue to keep
the petals in place. After the first bud, use
the veiner to add texture to the petals.

Steps 24a & b.
The outer petals of the fuller roses are
added individually. After cutting, thinning
and veining, place the petal on a spoon
with the edges over the sides. Leave to
firm and add to the rose with edible glue.

Step 25. 24b
Make a variety of roses at different stages.
Larger and smaller roses, and buds. Let
firm but don’t have them fully dry when
adding to the cake so you can adjust them
to sit close together without breaking.

Step 26. 26
Add roses on the cake around the horn 27b
and dreamcatcher, larger ones in the
middle. You can remove the toothpicks
and attach with royal icing instead.

Steps 27a & b.
To fill spaces, use moulds and small
flower cutters with impression veiners.
To add movement, set on a piece of
crumpled foil until needed. Attach the
small filler flowers with edible glue along
the rim of the dreamcatcher and in any
spots needing more colour or bulk.

For more information about Tabi
and her work, visit:
Facebook @

FondantCustomCakesByTabiLavigne
Instagram @TabiLavigne

40 MAGAZINE

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TRACmEYinROsTwHWitEhLL...EarlyBeginningsISSUE 96 | SEPTEMBER 2020

Q: When did your cake journey begin? of a carpet, wallpaper, a gift card and Lifetime Tools
A: Mine started in high school during giftbag in the supermarket because Q: What three tools can you not live
food technology classes! We had a 'free I thought it might make a cool cake! without?
Mainly though, I'm inspired by retro
week' where we could choose what movies and TV. Something nostalgic is A: I've always included my husband,
always up my street which is why in Adam, in my top three tools! He is a
we wanted to make. Some made pizza, my last rebrand, I went with a more
saint when it comes to washing up my
5some cottage pies, I chose a decorated
mixer bowls and helping clear away

birthday cake as my nan used to be the 80s/90s aesthetic to fit the type of my mess because I am an EXTREMELY

cake maker in the family. The teacher at clients that always seek me out! messy cake maker. Next would probably

the time told me to keep it up so I put be my dresden tool; I use it all the time.

my inherited old baking tins and piping Favourite Creation And third, possibly the pasta machine

nozzles to good use. Things really Q: What is your favourite creation to as it rolls out paste with ease and it's all

started to snowball once I made my date? nice and uniformed!

brother a novelty birthday cake based A: This is always the hardest question

on SpongeBob. Family and friends to answer. I'm critical about the Mottos/Mantras

started to request designs and it turned majority of my cakes and what I could Q: What are your mottos/mantras?

itself into a business once I had my son have done better. But one that sticks out A: 'Wing it' is one I'm known to say a
for me was the pirate ship figurehead. lot! There are times when things will
as it meant I could work from home.

It was something I had previously shied just NOT go right so it's time to grab

Inspiration away from... Could I pull it off? Will it what you can and try to make it work.

Q: What is your inspiration for your travel ok? Luckily, I had no trouble with I think lately there's been so much

cakes? it whatsoever and was actually proud pressure to make everything edible. But

A: Literally everything. I have photos of it when I stood back. But I've not why? Back in the day, people had plastic

on my phone that make no sense to a attempted anything like it again just in bride and grooms, cake ribbons and all

lot of people, I just snapped a picture case lol. sorts of decorations to remove before

42 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

eating. All these edible versions are also quite as precise and thorough as him. and gears are NOT easy to hand cut!
packed full of supports, cocktail sticks All his cakes turn out utterly perfect. Truth be told, I don't have the 'business'
and lustres that say 'edible' but taste I'd totally have him make it out of clay knowledge on the product side so
yucky so you're still going to remove though so I could just keep it in a case merch in the form of stationery and
them anyway? Take the pressure off on display! enamel pins was something I could
yourself and use whatever works for achieve by myself. Plus, I'm a stationery
you and your client’s budget. There are Theme Song nerd who collects enamel pins so it was
times where you can show your skill Q: If you could have a theme song to a no-brainer!
and there are also times where you your life, what would it be and why?
have to use pre-made things for your A: That would have to be Hakuna Future Plans
own sanity! Matata! I have it tattooed on my foot. Q: What are your future plans?
I'm a bit of a Disney fan and I'd love to A: I'm not entirely sure. I know I'd
Work-Life Balance believe 'it means no worries, for the like to take a back seat on the actual
Q: How do you achieve a work-life rest of your days'. Plus, it’s sung by a cake orders for a while, not giving
balance? warthog and a meerkat, who can argue them up completely but just doing less.
A: If you find the answer to this, please with that? My husband has always described my
let me know! For the last 14 years, I've entire business as me at a constant
been working non-stop but the current Online Classes run but almost falling over, which is
situation (forcing us to stop!) has made Q: Tell us about your online classes true. Always the high-stress levels of
me re-evaluate things. I don't think I can A: I started my YouTube tutorials so many orders! So I'd like to cut down
go back to that again so I'm limiting my in a hope I could take my foot off the on those and have YouTube as the
orders and sticking to it the best I can accelerator a bit with the cake orders! I missing income. Then during lockdown,
will hopefully even things out a lot more. hope one day to do part time YouTube I launched my Rad Slabs which are
and part time cake orders, though 80s/90s themed chocolate slabs which
Cake Heroes it does take a while to build up so I can be posted. They've been keeping
Q: Who are your cake heroes? currently feel like I'm doing full time me busy whilst the weddings have been
A: Mike McCarey for his dedication both haha! I don't have a favourite class postponed. Whatever the future holds
to precision, Zoe's Fancy Cakes for her but people seem to really like the Rose I'm sure there will still be cake!
perfect adorable figures and tutorials Gold and Marble Cake and the Winnie
and anyone who I follow on Instagram the Pooh present box tutorials. Find out more about Tracey and
for their stream of beautiful art. her work:
Product Launch
Birthday Cake Q: Tell us about your products www.littlecherrycakecompany.com
Q: If you could get any cake artist to A: It was fabulous to finally get my Facebook @littlecherrycakecompany
make your birthday cake, who would it ideas out of my head and into a real
be and why? product with the Steampunk Cutters! Instagram @cherrycakeco
A: Oh it's always got to be Mike Anything to make our decorating lives
McCarey! I've never known anyone a bit quicker and easier was my mantra

WWW.CAKEMASTERSMAGAZINE.COM 43

ISSUE 96 | SEPTEMBER 2020

Floral Dreams

- Anna Astashkina, Astashkina Cakes -

44 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Anna Astashkina is the owner and worked as a mechanical engineer.
creative mind behind Astashkina But after moving to the United
Cakes, based in Chicago, Illinois. States, she discovered the art of
cake decorating and turned her
She is an award-winning cake baking hobby into a successful
designer and sugar artist known for business. Today, Anna dedicates

her elegant and modern painted most of her time teaching online
cakes featuring nature inspired classes and group workshops and
floral arrangements created in sharing her passion for this delicate
wafer paper and sugarpaste. Anna
was born and raised in Russia and edible art.

Equipment Required • 5-petal rose cutters Difficulty Rating
• Cornstarch
• Cakes, covered in white fondant: 5” • Piping gel 2a
round x 6” high, 6” round x 6” high • Brushes
• Textured craft sponge 3a
• Premium 0.35mm wafer paper • 30 gauge white floral wire
• Royal icing • 26 gauge green floral wire 4
• AmeriColor AmeriMist airbrush • Pearl white sixlets
• Sugar pearls
colours: Super Black, Pearl Sheen • Palettes
• Gel colours: green, red, white • Petal former
• Rolkem Aubergine Duster Colour • Brown food marker
• Rolkem Spectrums: Iris, Peony Pink • Safety Seal
• Rolkem Crystal Diamond • Cocktail straws
• Petal dusts: cream, gold
• Vodka or lemon extract
• Edible glitter flakes
• Fine mist spray bottle
• Sharp small scissors

Step 1. 1
Using a combination of black airbrush
colour and white gel, mix three different
shades of grey. Mix the darkest colour
first then add more white to lighten.

Steps 2a & b. 2b
Start with mid grey and paint on the
cake with wide strokes. Using darker
and lighter shades, add highlights and
lowlights. Be artistic. Use a dry brush with
less colour to create see through strokes.
Let dry.

Steps 3a & b. 3b
Add pearl airbrush colour to stiff royal
icing to make flooding consistency. If
you do not have pearl, water down royal
icing and add pearl dust for shine. Dip a
piece of textured sponge into royal icing
mixture to create a speckled effect. Keep
the sponge dry with a small amount of
royal icing on and test on a paper towel
before applying to the cake. Lightly
sponge royal icing onto the cake to create
visual interest and texture. Apply texture
as a focal point to the middle of the cake.

Step 4.
To create sparkly clusters, dip a thin brush

WWW.CAKEMASTERSMAGAZINE.COM 45

ISSUE 96 | SEPTEMBER 2020 5 6
8a
in piping gel and then in the edible glitter. 9a
Swipe the brush onto the cake to stick the 10
glitter to the cake.

Step 5.
Using the rose cutter as a template, cut
out wafer paper flowers. You can use craft
punches or a cutting machine to make a
variety.

Step 6. 7
Mix vodka with a tiny amount of red gel
in the spray bottle. Test on a paper towel
and adjust intensity. Spray on the wafer
paper flowers. It should become damp
but not wet. For light application, use
only one spritz.

Step 7. 8b
Using a dry, fluffy brush, add enough
cornstarch to prevent the wafer paper
from melting, curling up and sticking to
itself.

Steps 8a & b.
While the wafer paper flower is still soft
and pliable, shape and manipulate petals.
Form the flower and let dry in a cupped
petal former.

Steps 9a & b. 9b
Using different sized rose cutters as
templates, make a variety of flowers.
Assemble a few layers together with
piping gel or a touch of water.

Step 10. 11
To add visual interest, add dots and marks
to the flower using the brown marker.
Look for scrapbooking flowers to find
inspiration.

Step 11.
Apply a small amount of piping gel in the
middle of the flower and attach a large
sixlet or a few smaller sugar pearls.

46 MAGAZINE

Step 12. 12 ISSUE 96 | SEPTEMBER 2020
Paint a thin layer of green gel on a piece
of wafer paper. Let dry and repeat on 13a
the other side. After the wafer paper is 13c
completely dry, cut small leaves using the 15
scissors. 17a
18a
Steps 13a-c. 13b 18c
Apply a small amount of piping gel to
one side of the leaf and glue to the green WWW.CAKEMASTERSMAGAZINE.COM 47
wire. Arrange in a random order for a
more realistic look.

Step 14.
Print out or draw a butterfly on a piece of
white paper. Place wafer paper on top.

Step 15. 14
Rub different shades of dry dusts onto
the wafer paper following the template.
Consider the symmetry of the butterfly
and dust accordingly. Using a small,
detailed brush, outline the butterfly with
black airbrush colour. You can use a fine
black food marker.

Step 16.
Once dry, cut out a wafer paper butterfly
with the scissors. Make several butterflies
in different sizes and colours.

Steps 17a & b. 16
Add a tiny amount of piping gel to the
back of the wafer paper butterfly and
stick on a hooked white wire. Cut a small
piece of wafer paper and sandwich the
wire between two layers. Let dry.

Steps 18a-c. 17b
Assemble the floral arrangement on the
cake. Attach wafer paper flowers with
stiff royal icing or piping gel. Make sure
to create a safety barrier for wires before
inserting into the cake. I use Safety Seal
and cocktail straws. Create the main
shape using flowers. Add leaves and
branches to cover empty spots. When
adding the wafer paper butterflies, make
sure they fly in the same direction to
create a sense of movement.

18b

For more information about Anna
and her work, visit:

www.astashkinacakes.com
Facebook @astashkinacakes
Instagram @astashkinacakes
www.youtube.com/astashkinacakes

cakeISSUE 96 | SEPTEMBER 2020 flashed into my mind occasionally
was how everyone would react to this
SPOTLIGHT piece, as well as whether they would
Tell us a bit about you and your cake about Thai Airways is the integration understand or like what had been
business of national art and culture into all transformed from my imagination into
I am Opal Lippakorn from Thailand. I their services. I tried to capture all the a tangible work of art. It was stressful as
have been a cake designer since 2012. elements and present them through I couldn’t stop thinking about this and
Prior to that, I had been a makeup artist this showpiece. I also wanted this it was in my mind until my work was
in the fashion and beauty industry, so I showpiece to look radiant as if it was displayed. When the video presentation
am very passionate about colours and shone with a beam of light. The makeup for this piece went on social media, it
designs. I feel that pieces should not technique I used played a key role. I started getting attention. I saw some
only be viewed as just tasty cakes. They created highlights and shadows by Thai Airways staff sharing it and talking
also convey the underlying message. using multiple shades for each colour. positively about the unity among the
Usually my customers order cakes for For the gold elements, I applied four personnel in their organisation. Since
their beloved ones. They want the cake shades of light gold, Inca gold, sparkling their 60th anniversary took place during
to be the symbol of their gratitude or gold and sand gold in the areas where the COVID-19 crisis, it was important
goodwill. I feel my job is complete when light reflects. This technique is used this showpiece demonstrated how
everything, including the design and with other colours as well. The scene strong they were over the period of their
message, makes this cake memorable. inside each tier is filled with distinctive services and I wanted to bolster their
landmarks that represent the countries morale during this time. This is not just
What was this cake made for? Thai Airways has travelled to in the a positive response to beauty but also
This cake was made for the video course of their services. The frame how the work formed an emotional
presentation of Thai Airways itself resembles the plane window bond with those in the organisation.
International’s 60th anniversary. It frame to represent the sight of those
is used mainly for PR purposes on landmarks during flight. What are your future plans?
social media. The inspiration came I don’t have any plans in the long run
from the long history of Thai Airways How long did it take to make? but I have already been assigned to
as the national flag carrier airline of When the agency contacted me, do some work at the moment. I was
Thailand. The story started with their they wanted something similar to provided with the opportunity to
first international flight to Hong Kong The Queens, my showpiece for Cake do the demonstration video for the
in 1960. They have now expanded their International 2019. But they gave me latest Cake International Summer
service route to almost every continent. only a month to finish. At first, I thought On Screen. Besides cake decoration,
about declining but I changed my mind I’m also passionate about filming,
Tell us your favourite bit of this cake? and welcomed the opportunity. This graphic design and music. I put them
Since this cake refers to several is because I have a positive perception all together to present my cake work
destinations in the world to which this of Thai Airways. They are fastidious in another creative way. I try to be
carrier has travelled, it is composed about choosing the right ingredients myself and pay close attention to every
of different architectural designs of especially with what they want to detail of my future work to make sure
those countries. But the most enjoyable present to their passengers or clients. I have used all my experience to create
part was to make the Thai elements I feel honoured they chose me to a unique piece for people to enjoy. I
outstanding while surrounded by the do this. During the 60 years of their am an openminded person and try to
combination of international landmarks. journey, they had a lot to tell us in the take up any offer that allows me to do
presentation and decided to tell their my best. I am certain you will see more
Tell us about a few of the individual journey through cake decoration. The exciting cake pieces from me very soon.
elements and details on the cake whole cake industry in Thailand should
The cake mainly comprises elements be proud those in other fields have To find out more about Opal and his
pertaining to Thai Airways. For placed value on our work of art. I took work, visit:
example, different models of aircraft, the job and finished this 150cm tall
their Royal First seat, their signature showpiece in time. I had great support Facebook @lippakorncakegallery
Madame Pompadour orchid, their from my team. They work well with me
inflight Sawasdee magazine, the so I successfully completed the task.
symbolic violet colour, the 60th
anniversary symbol. Thai Airways keep What was the reaction to the cake?
up with the latest aviation technology During the process of my work, for
to provide customers with utmost the whole month, I spent the whole
comfort. What is truly fascinating day working with all the details. What

48 MAGAZINE

ISSUE 96 | SEPTEMBER 2020
WWW.CAKEMASTERSMAGAZINE.COM 49

ISSUE 96 | SEPTEMBER 2020

Modern Succulent Garden

- Tammy Varela, Artistic Cake Designs -

50 MAGAZINE