Cake_Masters_-_September_2020

ISSUE 96 | SEPTEMBER 2020

Tammy from Cumming, GA is a takes us through her tutorial by
self-taught award-winning cake showing us how easy it is to make
artist with a BA in Fine Arts. She’s
a master at realistic sugar art with these realistic succulents and
a modern twist on cakes. Tammy textured details.

Equipment Required • Small rolling pin • Leaf cutters
• Scalpel • 1” circle cutter
• Cakes: 6” round x 5” high, 9” round x • Clear isomalt • Sunflower plunger cutter
5” high, 12” round x 5” high • Shortening • Dresden tool
• Blowtorch • Toothpick
• Satin Ice White Fondant • Silicone bowl • Plastic rose bud
• Satin Ice Gum Paste • Round bowls • Gold metal floral hoops: 6”, 8”
• White buttercream • Silicone mould • Wooden stick
• AmeriColor Soft Gel Pastes: Mint • Brushes • Ziploc bag
• Petal cutters • Sponge pad
Green, Moss, Lilac, Ivory
• Petal dusts: gold, tan, light green,

white, dark green, ivory, light grey
• Edible glaze

Difficulty Rating

Step 1. 1 2
Cover the stacked cake with buttercream 3 4
and refrigerate. Mix gold dust with vodka 5 6
to a semi-thick consistency. Paint onto
the cake making sure not to go over the WWW.CAKEMASTERSMAGAZINE.COM 51
painted areas until dry. If the gold looks
too thin, paint a second coat. Let it dry.

Succulents

Step 2.
To make sedum, mix 50/50 fondant
and gum paste then colour with a small
amount of mint green gel. Put a 0.5” thick
1” circle of paste at the bottom of a bowl.

Step 3.
To make the leaves, take fondant about
the size of a quarter and roll in your palm
until one end is a blunt point and the
other is thick and round. Place the thick
end down on the fondant circle in the
bowl. As you get closer to the middle, the
smaller the fondant leaves will be.

Step 4.
Dust with tan, light green and white.

Step 5.
To make aloe, mix 50/50 fondant and
gum paste then colour dark green. Take a
plastic rose bud and attach to a toothpick.

ISSUE 96 | SEPTEMBER 2020 7 8
9 10
Step 6. 11 12
Take a dime sized amount of paste per 13
leaf, roll in your palm until one end is a 15
sharp point and the other is thicker. Use 14
edible glue to stick each leaf to the bud.
Start in the centre and work down and
around making the leaves larger as you
get to the bottom.

Step 7.
Use dark green dust on the bottom of the
leaves. Use white dust on the top of the
leaves. Stipple white buttercream with a
fan brush on the bottom of the leaves.

Step 8.
To make echeveria, mix 50/50 fondant
and gum paste and use the gels to colour
three quarters moss green and a quarter
lilac.

Step 9.
Put a 0.5” thick 1” circle of paste at the
bottom of a bowl.

Step 10.
Use the rolling pin to flatten fondant to
about 0.5” thick. Use a large leaf cutter to
cut out leaves. Take each leaf and lightly
press the sides down leaving the middle
thick. Use the dresden tool to make the
middle vein.

Step 11.
Place leaves on the fondant circle. Make a
concentric circle then alternate the leaves
on the next level. Use dusts to colour
each leaf before continuing. As you get to
the middle, use smaller leaf cutters.

Step 12.
To make mini sedums, mix 50/50 fondant
and gum paste then colour light blueish
green. Roll to about 0.25” thick and cut
using the sunflower plunger.

Step 13.
Pinch cut outs together and place on the
sponge pad to dry. When dry, brush with
dust.

Gold Hoops

Step 14.
Lay the floral hoops flat. Attach the stick
to the rings, this will stick into the cake.
Glue the stick and rings with isomalt.

Crystals

Step 15.
Melt clear isomalt into a silicone bowl
and pour into a silicone mould. Once
dry, use the blowtorch to get rid of air
bubbles. Spray with edible glaze. Put in a
Ziploc bag and break into random pieces.

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Cake 16 ISSUE 96 | SEPTEMBER 2020

Step 16. 17
Lightly mix fondant with a very small
amount of ivory gel. Use the rolling pin to 19
roll to 0.25” thick. 21

Step 17.
Take various sized pieces of rolled
fondant and place on the cake. Brush
shortening on the back of the fondant so
it bonds with the painted buttercream.

Step 18. 18
Use the scalpel to randomly cut jagged 20
openings in the fondant so the gold
shows through.

Step 19.
Use the dresden tool to make random
grooves and cracks around the cake.

Step 20.
Place isomalt crystals and mini sedums
randomly on the cake.

Step 21.
Use a large brush with ivory dust and
randomly dust the fondant with some
areas darker and lighter than others. Use
light grey dust and a fine brush to get into
the cracks.

Step 22.
Dip a fan brush and into white
buttercream and stipple randomly. Place
succulents and gold rings on the cake.
Finish by lightly steaming the cake.

22

For more information about Tammy
and her work, visit:

www.artisticcakedesigns.com
Instagram @artisticcakedesigns1

Pinterest @tvarela2014

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ISSUE 96 | SEPTEMBER 2020

SOCIAL SNIPPETS

Whether it’s on Facebook, Twitter or Instagram, we see some amazing stuff online.
Here’s this month’s round up…

We're a social bunch! 968k+ 8k+ 493k+ 117k+
followers followers monthly viewers followers

How magnificent is this cascading We adore this model of Princess Jasmine This gold safari cake by De la Crème
purple floral design by Nevie-Pie? by VanilleCouture! Studio is truly eye-catching.

True tropical vibes by Sweet Heather Anne. We adore this classy Chanel This cake by Kakes by Me
creation by Sweet Lane Cakes. is pure elegance.

Check out the flower power We love these floral trainers We’re in awe of this dragon creation
by The Cake Lab UK! by Honey Blonde. by Maria Magrat.

54 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

How adorable is this cake Childhood throwback Winnie the Pooh Get transported to Paris with this
by Papeli Bakery?! cake by Susan Can Bake Custom Cakes! cake by Julia Kurmel.

Sometimes one spectacular cake just isn’t Look at the incredible textures on The detail on this bust by Inspired
enough! Cakes by Elizabeth’s Cake Emporium. this tiered cake by Funky Batter. Cakes - by Amy is unbelievable!

We’re obsessed with The Bakers Loft These cookies by Yolanda Gampp We really enjoy this zip design
Co.’s delicate cupcakes! look super delicious! by Love Cake Create.

The oranges on the blue marble by This white on cream design by This one tier painted cake
Nutmeg Cake Design give a cool twist! Zoë Clark Cakes is just lovely. by The Rose On The Cake is beautiful.

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Cake Opinions

We asked your opinion on Instagram!
Get involved with our monthly opinion polls

Keeping it Real Did you bake banana bread
with Ruth Rickey during lockdown?

Ruth is an ICES Certified Master Sugar Artist YES NO
who has appeared on Wedding Cake Wars,
45% 55%
TLC’s Ultimate Cake Off as well as three
specials on Food Network. Which do you prefer?

Racism, it seems, has existed forever. BAKING DECORATING
I never thought much about it in the
cake world as I always thought of this 19% 81%
community as a beautiful melting pot
of diverse individuals. Have you made a
trendy drip cake?
When George Floyd was killed by the
police in Minneapolis, it was like a lot YES NO
of the world ‘woke up’. Anger rippled
throughout the US and overseas. I was 72% 28%
discovering that some cake artists were
racists and I was stunned. Like many Which do you prefer?
others, I removed these people from
my life. ONLINE CLASS FACE TO FACE

Then I read a post from one of our 22% 7C8LA%SS
community’s young teachers. He has
travelled around the world teaching. Have you sculpted with Rice
He has been competitive at every Krispies Treats?
major cake show in the US. He shared
that his mother worries every time he YES NO
travels, because he is black. He gave up
wearing hoodies so he wouldn’t appear 49% 51%
threatening. He stopped wearing his
favourite red ball cap, in case it was Have you travelled internationally
taken as a gang sign. He shared from for a cake show?
the heart how difficult it can be.
YES NO
When was the last time you thought
about travel from someone else’s 18% 82%
standpoint? Have you ever realised
how brave some people have to be
to do the same things you take for
granted?

I don’t have answers today. Just lots of
questions and lots to learn.

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

www.sugarzen.wordpress.com
Athlete blog:

www.relentlessruth.com

ISSUE 96 | SEPTEMBER 2020

Dalmatian Daydreamer

- Shannon Murphy, Shannon Murphy Custom Cakes -

WWW.CAKEMASTERSMAGAZINE.COM 57

ISSUE 96 | SEPTEMBER 2020

Dalmatian Daydreamer

Shannon Murphy is an award- How To Cake It, and is currently a
winning cake and cookie artist cake design instructor at Humber
College. You can find Shannon on
located in Toronto, Canada. TV, competing on Food Network
She has made cakes for various Canada's The Big Bake: Holiday.
celebrities including Hilary Duff, Follow her on Instagram for more
Matthew Koma and Aqua! She
has worked alongside Yolanda incredible tutorials.
Gampp on her YouTube channel,

Equipment Required • Water Difficulty Rating
• Styrofoam
• Cakes: 4”, 6, 8” • Floral tape
• Round boards: 6”, 8”, 10” • Smoothers
• 10” stand • Rolling pin
• White fondant • X-acto knife
• Gum paste: yellow, tan, ivory • Pins
• Gel food colours: yellow, green • Royal icing
• Black edible paint • Dowels
• Wafer paper • Fabric measuring tape
• Wire cutters • Ruler
• 22 gauge floral wire • Extruder
• Scissors • Medium multi-circle extruder disc
• Brushes
• Palette

Step 1. 1 2
Cut floral wire into four pieces 3-4” long 3 4
with wire cutters. 5 6

Step 2.
Cut wafer paper into 1” squares. Cut
wafer paper into leaf shapes two at a
time so they are identical.

Step 3.
Lightly wet one side of a leaf with water.
Be careful not to wet it too much or the
water will dissolve the wafer paper. Place
a floral wire in the centre of the wet leaf.
Sandwich the identical leaf onto the wet
leaf with the wire in the centre. Leave to
dry for 20-30 minutes.

Step 4.
Place a drop of yellow and a drop of
green gel into the palette. Slightly dilute
each drop with water.

Step 5.
Lightly paint both sides of each leaf. Leave
upside down to dry for 30-45 minutes.

Step 6.
Use undiluted colour to paint details on
the dry leaves.

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Step 7. 7 ISSUE 96 | SEPTEMBER 2020
Set in Styrofoam to dry. 9
8
Step 8. 10
Use wire cutters to curl a hook in the end
of floral wire. 13
14
Step 9. 16
Place a small ball of yellow gum paste on
the hooked end. WWW.CAKEMASTERSMAGAZINE.COM 59

Step 10.
Wrap all stems with floral tape. Wrap
bunches of leaves and buds together.

Step 11. 11
Cover cakes with white fondant.

Step 12. 12
Stack using dowels for support and royal
icing as a glue.

Step 13.
Use a medium sized brush with black
edible paint.

Step 14.
Paint a rustic dalmatian pattern.

Step 15. 15
Use the measuring tape to mark 2” all
around the base of the bottom tier.

Step 16.
Use the ruler and X-acto knife to mark
straight lines up the bottom tier along the
2” guides. Mark 1” spaces up each line.

ISSUE 96 | SEPTEMBER 2020 17 18
19 20
Steps 17 & 18. 21 22
Use the extruder and disc with tan gum 23
paste. Extrude strings of gum paste. 24 25
27
Step 19.
Cut to 2.5”.

Step 20.
Paint small dots of water on each 1” dot
along the marked lines. Place the strings
of gum paste on the water allowing
gravity to curve the string.

Step 21.
Flip the cake upside down. If using real
cake, do this tier before stacking the cake.

Step 22.
Paint water along the vertical lines on the
bottom tier. Place 13” strings of tan gum
paste along the vertical lines.

Step 23.
Allow gravity to hoop the string and bring
it along the other vertical line. Leave the
cake upside down to dry for at least an
hour.

Step 24.
Use the extruder and disc with ivory gum
paste. Extrude strings of gum paste.

Step 25.
Place on the top tier securing with water.
Rustically cut the strings in a V shape and
gather together on the top of the cake.

Step 26.
Gently braid strings together to make a
unique macramé pattern on top of the V.

Step 27.
Arrange the leaves and buds on the cake.

For more information about Shannon 26
and her work, visit:

www.shannonmcakes.com
Facebook @ShannonMCakes
Instagram @shannonmcakes
Pinterest @shannonmcakes

Headshot Photography by
Jordy Clarke

60 MAGAZINE

Branch Meetings ● Online Demonstrations ● Workshops ● Skills School ● Members’ Magazine ● Exhibitions ● Training

Learn new skills and From Only £48.50
techniques with the
Buy online: bsguk.org/shop
video tutorials
in our members’ online

community group...

Get involved. Join in!

@sugarcraftBSG bsguk.org

Established in 1981 by sugarcrafters, for cake decorating enthusiasts everywhere

ISSUE 96 | SEPTEMBER 2020

Cake Décor Stunning Sprinkles

PRODUCT REVIEW In the Galaxy, Unicorn and Mermaid

mixes, we were especially impressed
with how well-defined and detailed
the larger shapes were. You could

see every point on the metallic stars,

every ridge on the unicorn horns and

even tiny scale on each mermaid tail!

This month, we had the chance to We melted white chocolate whilst We added a few shards to each
try a selection of sprinkle mixes waiting for the cakes to cool. You cupcake and set aside to make the
from Cake Décor! To test all four, we could use candy melts for this if additional decorations. A streamer
decided to make some very quick preferred. Taking a baking tray lined for the Party Sprinkles, a starfish for
and easy chocolate bark cupcakes. with parchment paper, we added the Mermaid Sprinkles, a star for the
four heaped spoons of the chocolate Galaxy Sprinkles and a small unicorn
Looking at the sprinkles, we noticed onto the tray and began adding horn for the Unicorn Sprinkles – or
how well matched the colours and the sprinkles. After each puddle of you could add more sprinkles to the
shapes were to their themes. The chocolate was ready, we placed the buttercream if preferred.
Galaxy Sprinkles contained dark tray into the fridge to allow to set.
blue, black and purple sugar strands Overall, we couldn’t be happier with
with silver and blue dragees and Once set, we kept in the fridge while the sprinkle mixes from Cake Décor.
metallic silver stars, perfect for any we quickly prepared buttercream. They were incredibly easy to work
space themed design! The Party We added a swirl to each cupcake with and created fantastic results.
Sprinkles contained the ultimate mix using a standard 1M piping tip They’re ideal for any of your sugar
of brightly coloured sugar strands, and set aside as we removed the creations including cakes, cupcakes,
pearls and confetti style shapes, chocolate from the fridge, carefully cookies, even chocolate lolly pops!
ideal for many generic party designs. breaking each piece into rough Highly recommended!
The Unicorn Sprinkles contained shards. We were really happy to see
a lovely mix of pearly blue, pink, that none of the colours from the Find out more:
silver and white unicorn horns, sprinkles had bled into the chocolate! Facebook @mycakedecor1
sugar pearls and very cute tiny Instagram @mycakedecor
sugar unicorns! And the Mermaid
Sprinkles contained a mix of pearly
sugar strands in blue, silver and dark
green, light metallic copper and dark
navy sugar beads, tiny sugar pearls in
blue and copper and mermaid tails in
two different shades of blue.

62 MAGAZINE

ISSUE 96 | SEPTEMBER 2020

Book & Tutorial Reviews

5

Milk Jar
Cookies

BAK E BOOK
:

Everyone Can Bake Cinnamon, Spice & Warm Milk Jar Cookies Bakebook The Chocolate Addict’s
Dominique Ansel Apple Pie Courtney Cowan Baking Book
Murdoch Books Ryland Peters & Small Rizzoli Sabine Veiner
Photography by Evan Sung Photography by Ashley Page Street Publishing
Maxwell
This book is absolutely Do you like chocolate? If
full of flavoursome recipes you’re going to buy this
Everyone Can Bake is the book, you better love it!
From bars, brownies,
perfect way to get delicious including crumbles, Get ready to up your cookie cupcakes, pies, cakes
and more, there are truly
creations. Beginning cobblers, pudding, pies, game! Focus is, of course, indulgent recipes! Every
single one is guaranteed
with essentials such as tarts and more! From on tons of recipes such as to make your mouth water
bases, fillings, finishings traditional flavours like Key Lime Pie Cookies, White and with enticing images
alongside, you’ll want to
and assembly, it moves blackberry to combinations Chocolate Raspberry, Milk make them all!

to scrumptious recipes. like pear and chocolate, & Cereal and more. With

With images so clear and there is something here that high-quality imagery and

beautiful they can’t help but everyone will enjoy. The easy to follow steps, try out

capture attention, there is an recipes are incredibly easy cakes, pies, no bake treats

abundance of recipes from to follow and feature ultra- and breakfast bakes in this

simple to decadent. clear and gorgeous imagery. varied book!

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!

BLOOMS BY JUNE BLOOMZ & BAKES
If you’re looking for bold colours, unusual
We just adore Blooms textures and eye-catching designs, follow
by June’s Instagram Bloomz & Bakes!
feed! It’s full of
gorgeous pastels and @bloomz_and_bakes
simple floral designs.

@bloomsbyjune

SARAH'S BISCUIT BAR
Head to Sarah’s Biscuit
Bar for fun and colour!
With cookies covering
all kinds of designs, we
love her creations.

@sarahsbiscuitbar

WWW.CAKEMASTERSMAGAZINE.COM 63

ISSUE 96 | SEPTEMBER 2020 cake

SPOTLIGHT
Tell us a bit about you and your cake imagination starts to fill up the space has gone into this and it looks great.”
business around, the picture comes to life and After the competition, I posted the cake
My name is Irina, I am 34 years old, floats out of canvas frames. The trees pictures on Facebook and got so many
working as a marketing assistant in a are getting their volume and textures, likes and lovely comments. It looks like
big measuring sensor manufacturer stones fall out of frame and powerful people loved the cake.
company, happy wife and mum of two river streams from the height of the
wonderful boys. Cake making is not picture are falling down. This cake What are your favourite elements of
my business, it is just a hobby, but I mirrors the place where it is good to the cake?
hope one day I will do it as a proper get the head clear from all the routine, Well, I like it as the whole piece as if
business. I was trying different hobbies get a deep breath of fresh air, listen I look at the details separately, I can
but last year’s cake making became to magical sounds of rustling leaves, see only the ways how it could be
my obsession. I love making cakes murmur of water and put a hand into improved.
because it involves lots of different the refreshing stream of woodland river
skills and techniques. First of all, and get a splash from lively fish. How long did it take to make?
recipes. All recipes I use for baking are In total, I would say it took me 8-10
modified by me as I love experimenting Tell us about the reaction to your hours to make this cake and a few days
and searching for improvements, cake when you entered CI On Screen? for getting the idea onto the paper.
interesting combinations and textures. What feedback did you get?
In cake decorating, it is possible to use This cake was made two days before Tell us about a few of the techniques
all artistic skills (painting, modelling, the competition entry was closed and used to create the cake?
colour combination and composition to be honest, I wasn’t fully satisfied The picture itself is painted with edible
making) and some technical as well. with the result. I was thinking not to paints on fondant. The trees are made
To make a 3D cake, you need a proper send pictures to the competition but of fondant and topped with edible moss
think about its construction, how it thankfully, my husband (he is my most sponge. Part of the river is painted then
is going to be built, what materials to trusted critic and technical support) it comes out as an isomalt waterfall and
use. There is no limit for imagination pushed me to send pictures. I was then a mint flavoured jelly river with
when we talk about cakes and it is my surprised with the result. It was the fondant fishes in. This cake is edible.
favourite part of it. first time I have entered such a big Well, it was. As soon as pictures were
competition and won 3rd Place in the sent, we had a lovely cup of tea with a
What was this cake made for? What novelty cake category. Previously, I was piece of chocolate cake.
is the inspiration? entering just small local competitions
This cake was made for the CI On including The Great Bognor Bake Off Do you have any exciting pieces
Screen competition. Our family is very and The Great Selsey Bake Off. My planned for the future?
active and we love travelling around results were incredible in all of them; I hope there will come some interesting
the country. Because of the pandemic, I came 1st. Below is the feedback from projects as I am sure I won’t be able to
it was impossible to go somewhere so the CI judge: stop myself anymore. I have nothing
I think an idea came from the heart “Lovely design. Great use of painting planned at the moment but there is
– a desperate need for nature, peace on the background. I love what you another CI coming so probably I will
and the beauty of it, magical sounds have done with the isomalt, especially be there. There are lots of ideas in my
and scents. I love painting so decided with the fish in the water (they are my head, I just need to find the reason to
to paint a picture of this beautiful favourite part). A lot of detail has gone realise them.
forest scene and bring it to life with into this and the effect on the tops of
3D objects. My woodland and river the trees works well. I think the ground To find out more about Irina and her
scene cake idea is just a painting on looks like it could use a bit more texture work, visit:
a canvas. If you look long enough at a and detailing so that it’s in keeping
beautiful scene of nature, the human with the rest of the cake. So much work Facebook @IrinaKhandmade
Instagram @ikdeco

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ISSUE 96 | SEPTEMBER 2020

Captivating Coral

- Mimi Hood, Mimi's Mocha Treats, LLC -

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ISSUE 96 | SEPTEMBER 2020

Mimi is the owner and creative a love for baking, this seven-time
director of Mimi’s Mocha award-winning cake artist uses her

Treats, LLC which is a licensed, skills and knowledge to ensure
inspected and insured home each cake design is uniquely
based cake studio serving the
Greater Washington DC area. She structured, aesthetically appealing
happened to stumble upon the and delicious no matter the
cake industry 11 years ago and
hasn’t looked back since. With a occasion. Mimi loves incorporating
background in architecture and texture, colour and a little bit of
whimsy in each of her designs.

Equipment Required • 3-needle tip hair sculpting tool
• Sugar Shapers
• Cakes: 8” double barrel, 6” round, 4” • Small rolling pin
round • Pizza cutter
• Extruder
• Fondant • Medium 6-hole extruder disc
• Modelling paste • Micro pins
• Icing colours: royal blue, baby blue, • Cornstarch
• Parchment paper
cobalt, sapphire
• Powder colours Difficulty Rating
• Gold lustre
• Vodka/lemon extract
• Paring knife
• Mini ball tool
• Cutting wheel
• Brushes

Take 1lb of white fondant and quarter. 1 2
Colour shades of blue. Take 1lb of white 3 4
modelling paste and quarter. Take each 5 6
quarter of modelling paste and mix with
each quarter of blue fondant to create a
50/50 mixture of each colour. Wrap with
plastic wrap and set aside. Colour 2lbs of
fondant royal blue to cover the cakes.

Accent Pieces

Steps 1-3.
Using half of each quarter, roll pieces into
balls. Indent the top with the Bone Chisel
Sugar Shaper. Using the cutting wheel, cut
indentations from the top to the bottom.
Add vertical cuts around the entire ball.
Dust the tip of the tool and reinsert into
the indent to define. Continue making
balls and let dry. Use the hair sculpting
tool to create pores. Dust the tip of the
tool and reinsert into the top to define.

Steps 4-6.
From the remaining half of each quarter,
roll out snakes. Using the paring knife,
cut into varying lengths. Take each piece
and roll into balls. Shape into a slug shape
tapering each end. Indent the surface with
the cutting wheel. Don't cut through but
score vertical indentations. Once finished
in all four colours, let dry.

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ISSUE 96 | SEPTEMBER 2020 7 8
9 10
Step 7. 11 12
Create semi-spheres of each colour. 13 14
Create pores using the hair sculpting tool. 15 16
Once finished in all four colours, let dry. 18

Steps 8-10.
Run each colour mixture through the
extruder and disc. Separate each strand
into six pieces. Bend each strand to create
a loop. Make a group of six loops. Cut each
group into varying lengths and pinch an
end to adhere to the cake. Once finished
in all four colours, set aside to dry.

Step 11.
Using remaining mixes, roll into ⅛” thick
pieces. Cut vertical indents in the mixture
with the wheel. Do not cut through.
Flip over and repeat. Using the Pointed
Chisel Sugar Shaper, create a horizontal
indentation 0.25” from the top. Flip over
and repeat being careful not to tear. Using
the pizza cutter, cut the piece into a curve.

Step 12.
Create a wave to adorn the cake.

Steps 13 & 14.
Shape blue fondant into a small triangle.
Using a slightly damp brush, brush the
cake then apply the triangle. Brush the
triangle and mould the strip on.

Step 15.
With the Bone Chisel Sugar Shaper, blend
the seams of the wavy strip. If the waves
do not firm, use micro pins to hold.

Step 16.
Add the accent pieces to create a textured
coral reef pattern.

Steps 17.
Once all accent pieces are in place, take
⅛ of a teaspoon of your chosen colours
along with ½ a teaspoon of cornstarch and
place on parchment paper. Mix to create
your preferred shade. Create darker
colours for shadows and depth.

Step 18.
Mix ⅛ of a teaspoon of gold lustre to
vodka or lemon extract. Dip a brush into
the mixture and speckle the entire cake.

17

For more information about Mimi
and her work, visit:

www.mimismochatreats.com
Facebook @MimisMochaTreats
Instagram @mimismochatreats

Twitter @MimisMochaTreat

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ISSUE 96 | SEPTEMBER 2020

Striking Succulent

- Shannon Mayes, SweetArt Cake Company -

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ISSUE 96 | SEPTEMBER 2020

Striking Succulent

Shannon is an award-winning cake magazines including on the cover
artist and instructor. She has been of Cake Masters. She is a regular
creating edible art for nine years instructor and contributor to the
and is best-known for her realistic online cake decorating school,
cakes and details. She has been
Sugar Geek Show.
featured in several blogs and • Brushes
• Scissors
Equipment Required • 1.5” foam ball • Ziploc bag
• Ball tools
• Cakes, covered in white fondant: 9” • Dresden tool Difficulty Rating
square, 8” round, 6” round • Foam pad
• Foam dummy 2
• White fondant • Extruder
• Gum paste: white, pale green, pale • Extruder discs: four hole, seven hole, 4

yellow tri-hole 6
• Sweet Sticks Edible Art Decorative • Needle nose pliers
• Hot glue gun
Paints: White, Red, Black • 12” ruler
• AmeriColor Soft Gel Pastes: Electric • X-acto knife
• Steamer
Purple, Copper • 5-petal cutters
• Rolkem Rainbow Spectrum dusts: Irish • Daisy cutter
• Wilton cutters: Narrow Lily, Orchid
Moss, Sunshine Yellow • Small circle cutters
• Wafer paper • Cooling rack
• Icing Images Paper Potion • Wilton #352 piping tip
• Gum glue
• Green floral wire: 18 gauge, 22 gauge
• 22 gauge white floral wire
• 26 gauge green paper covered binding

wire
• Small flower stamens

Step 1. 1
Hot glue a 4” 18 gauge green wire into the
foam ball. Add a 0.25” disc of light green
gum paste with gum glue. Flatten the top
slightly. Use the piping tip to create points
all over the centre pushing down until V
shaped and pulling up slightly.

Step 2. 3
Create pea sized points of gum paste to
add to the centre. Make five for the centre
and ten for the outer part. Attach with
gum glue. Set aside in foam.

Step 3.
Use small and medium flower cutters
to cut petals of fairly thick light green
gum paste. Make three small and three
medium. Use small circle cutters to cut the
centre for individual petals. Place medium
petals in a Ziploc to keep from drying.

Step 4. 5
Use a medium ball tool to slightly thin the
edges and centre of small petals.

Step 5.
Using gum glue at the base, add the first
row of small petals to the centre in a spiral.

Step 6.
Add the second row and pinch to accent.
Set aside in foam.

70 MAGAZINE

Steps 7a & b. 7a ISSUE 96 | SEPTEMBER 2020
Using a large ball tool, thin the edges and 8
centre of medium petals. Pinch and accent 10 7b
points. Using gum glue, add the first then 12 9
second row of medium petals. 14 11
16 13
Step 8. 15
Allow to dry upside down. 17

Step 9. WWW.CAKEMASTERSMAGAZINE.COM 71
Use the orchid cutter to cut 12 petals from
green gum paste. Use the large ball tool to
thin the edges and centre dragging down
to elongate. Leave the bottom third thick.

Steps 10 & 11.
Dip a 4” piece of 22 gauge green wire into
gum glue and wipe off excess. Insert into
petals a third up without poking through.
Pinch the bottom to secure. Allow to dry
upright in foam for several hours. Make
sure they are slightly cupped and points
are pinched. When mostly dry, use pliers
to bend the wire at the base of the petals.

Step 12.
Arrange the first layer of large petals on
the succulent. Use floral tape to secure
wires to the centre wire. Add the second
layer securing again. Set in glass to shape.

Steps 13 & 14.
Dust the petals from the base to the
middle with green. Paint edges a deep
red by mixing white, red, a small amount
of black and some purple. Make extra for
later. Use a dry brush to fade edges. Add
a darker hue to tips. Steam to seal colour
and add a slight shine.

Step 15.
Use a small daisy cutter to cut out pale
yellow gum paste 0.25” thick. Rub the
back to ensure a clean even cut. Remove
four small petals, soften edges and point.
Combine in a cluster with gum glue.
Squeeze at the base. Set aside.

Steps 16 & 17.
Use a medium daisy cutter and remove
five petals. Soften edges and point as
before adding a slight bend. Insert 4”
lengths of 22 gauge wire with gum glue.

Step 18.
Use a large daisy cutter to cut out the
final piece of yellow gum paste. Remove
seven petals making sure the gum paste is
around 0.25” thick.

Step 19.
Soften petals, adding a bend and wires.
Using pliers, add a slight bend in the wire
at the base. Cluster petals and secure with
floral tape.

Step 20.
Add gum glue to the centre of the cluster
and insert in the middle, ensuring they

ISSUE 96 | SEPTEMBER 2020 18 19
20 21
sit below the outer medium petals. With 22 23
pliers, add a bend in the wire at the base. 24 25
Arrange larger petals around the medium 26 27
and secure with floral tape. Allow to dry. 28 29

Step 21.
Add yellow dust to the base and centre.
Mix white and copper, and paint outer
edges orange. Add a darker hue to tips and
fade edges with a dry brush. Steam to seal
in colour and add a slight shine. Make two.

Step 22.
Use six petal cutters from extra small to
large to make a slight indention in wafer
paper for a rough outline to cut out. Cut
one of each size and use the largest cutter
as a guide to make two more pieces.

Step 23.
Add a little water to the edges and centre
of the petals of the largest flower. Curl and
bend especially at edges. Repeat for all cut
outs (except the smallest) using water to
add to the centre of the previous.

Step 24.
Attach gum paste with water to the centre
of the smallest cut out. Add water to the
petals and curl around the gum paste. Add
to the centre of the flower with water.

Step 25.
Twist a 6” length of 22 gauge wire around
the centre of 10 stamens. Use any colour
as you will paint the centres later. Add
water to the gum paste centre and put the
wire through until stamens are in.

Step 26.
Using the lily cutter, make four impressions
on wafer paper. Cut out and use water to
glue together with 22 gauge white wire in
the centre. Use scissors to cut along the
top and edge. Let some pieces fall off, gaps
are realistic. Run in front of the steamer to
give movement. Paint the top and edge.

Step 27.
Twist together two 15” lengths of 26 gauge
paper covered wire folding and twisting at
the centre to make a base.

Steps 28 & 29.
Use paper covered wire to make petal
shapes and twist around the centre wire.
Repeat along the length of the wire.

Step 30.
Mark the front centre of the square cake
1.5” from the bottom. Fill the extruder
with white fondant. Use the four hole disc.

Steps 31-33.
Twist and bunch strands together. Starting
at the top left, add with gum glue. Cut
off at the mark. Repeat on the other side
meeting in the middle. Extrude and add
strands across the triangle 1” apart. Using

72 MAGAZINE

small sections of strands, add between in 30 ISSUE 96 | SEPTEMBER 2020
the opposite direction. Keep distances the 32
same creating the same amount of lines. 34 31
Cut out every other section along the 36 33
bottom border. Bunch two sets of strands 38 35
together in 2” lengths. Using gum glue, add 40 37
to every other point on the bottom border. 39
Use small sections of strands to wrap 41
around where fondant connects. Use the
dresden tool to tuck behind. WWW.CAKEMASTERSMAGAZINE.COM 73

Step 34.
Fill the extruder with white fondant. Use
the seven hole disc. Separate strands
into three groups of two. Lightly squish
together. Braid and add gum glue to stick
to the top of the 8” cake. If the braid
doesn’t reach all the way, cut a clean line
and join another one. Cover the entire tier.

Step 35.
Fill the extruder with white fondant
and use the tri-hole disc. Twist ends in
opposite directions to create a rope.

Step 36.
Add gum glue and adhere diagonally to
the front of the 6” cake leaving a 0.25”
gap at the top. Add another crossing the
first in the opposite direction. Add a piece
of rope on the other side of the first at
the bottom to cross 1” from the bottom.
Add two more outside the first ensuring
they match the angle and are at an equal
distance of 2” from the centre ropes.
Keeping equal distance and matching the
angle, add two more in opposite directions
crossing outer ropes 1” from the bottom
and centre ropes at the top. Add ropes
to the other sides of the inner and outer
ropes to create the look of pieces crossing.
Use small pieces to cover intersections.

Step 37.
Add a rope border along the top. Stack
tiers placing the middle all the way to the
back of the bottom.

Steps 38-40.
Use red paint on the tassels. Fade lighter
as you go up for an ombré look. Paint two
braids below the top two. Create darker
and lighter areas. Paint centre V ropes on
the top tier and top border rope.

Step 41.
Arrange succulents, flowers, feathers and
leaf spray where the tiers intersect. Paint
tips of the stamens with red.

For more information about Shannon
and her work, visit:

www.sweetartcakecompany.com
Facebook @SweetArtCakeCompany
Instagram @sweetartcakecompany

ISSUE 96 | SEPTEMBER 2020

INDUSTRY INSIDER
In this feature, we interview for chocolate and we wanted to share Q: Tell us about your team
some of your favourite cake A: At Roxy & Rich, it’s all about passion
retailers and suppliers! This our love for beautiful, colourful and and we’re lucky to have an amazing
month, we spoke to Roxane delicious bite-sized pleasures! The first team of dedicated people by our
Caciuc and Richard Dufour, year was devoted to developing and side, and for whom it is important to
Founders of Roxy & Rich! constantly learn and grow as a team and
creating special coloured chocolate. as individuals. Our team is all about the
Roxy & Rich is an innovative and people and is always devoted to high-
passionate food colouring company. We wanted to use the most pigmented quality customer service. We do all we
They offer high-quality, effective and can to bring you the best day after day.
edible products for decorating cakes colours without having to neglect the
and cookies, making chocolate or baking Q: What was the first product you
your favourite pastries. After all, what quality of the ingredients. A year later, created?
you're really creating are memories and A: It was the Coloured Cocoa Butter.
moments of pure pleasure! we marketed the cocoa butter used in We started with the Artist Collection,
perfecting our 30 colours over the
Q: Tell us about how the business our work. We launched our Coloured years along with developing three other
started and where it’s at now? collections of cocoa butter: Gemstone,
A: Roxy & Rich shared a mutual passion Cocoa Butter through a local distributor, Pearl Gemstone and Natural. All are
securing our very first sale of food 100% edible, nut-free, gluten-free, dairy-
colouring products! We then focused free, vegan and Kosher certified.

our entire operation on food colours and
we are now proud to have 15 product
lines as well as more than 500 colours
available! We’re also constantly working

to create new innovative and high-

quality food products for professionals

and home bakers alike.

Q: How do you come up with the
colour names?

A: When we create a new line of
products, we have team meetings to
brainstorm on names that reflect our
values. We love colour names that
inspire and thus nourish the imagination
of creative artists (e.g. Peach Blush,
Tender Rose Gold, etc.). Sometimes we
like to name our colours with something
easy to picture (e.g. Baby Blue, Leaf
Green, etc.) or something to the point
(e.g. Natural Yellow, Natural Blue, etc.).
The collaboration of the whole team
is very important to ensure a good
dynamic and growth of our brand.

74 MAGAZINE

MOST ISSUE 96 | SEPTEMBER 2020
POPULAR
PRODUCT FIRST
EVER
PRODUCT

MOST
UNDERRATED

PRODUCT

Q: Tell us about some of your latest Fat Dispersible dust or Intense Water- a very versatile product to have in your
products or colours Soluble dust and up to two years for arsenal whether a professional baker,
A: We recently launched a collection of specialised products such as Fondust. home baker or even a first-time baker!
Cake Drip; the reception of the product We always make sure what we create is
has been amazing! Cake Drips are made always up to our standards of quality. Q: What are your future plans?
with white chocolate and a little bit of A: We’re currently expanding and
real maple sugar to give it a unique and Q: What product do you feel is working on developing a lot of new
sweet taste. There is also Milk Chocolate underrated and more people should products in the upcoming months.
Cake Drip and Dark Chocolate Cake know about? Keep an eye on our Facebook and
Drip available to suit all tastes. The 15 A: A product I think may be easily Instagram where we’ll post teasers for
colours of the collection are all nut-free, overlooked is definitely our Hybrid Petal our new addition that will come out in
gluten-free and vegetarian and they do Dust. This colour dust contains a very September! Our team is also growing to
not contain any palm oil or by-products. unique technology that allows it to be allow us to give an amazing customer
Ready in 30 seconds, they are easy to one of the most opaque dusts available service and be even more effective
use and give great results every time. It’s on the market. Micro beads of liquid are towards our clientele. Roxy & Rich will
easy to see why people love it so much! mixed in the dust so when you dry brush continue to take your passion to the
it on a sugar flower, royal icing, fondant next level by unleashing your creativity,
Q: What is your most popular or macarons, the friction of the brush offering a magical world of high-quality
product? breaks down the beads and allows the colours to create your masterpieces.
A: Our most popular product is colour pigment to exponentially develop
definitely Fondust®! With its unique which, in turn, make an incredibly matte To find out more about Roxy & Rich,
formula, it is the most pigmented dust and opaque finish. Pro tip: use a hard visit:
currently on the market. The rule of brush for an intense colour effect or a
thumb with this collection is a little soft brush for a subtle colour that can be www.roxyandrich.com
goes a long way! With only 3-4g of built up. You can also mix with alcohol, Facebook @RoxyAndRich
powder, you can colour white fondant a water, lemon extract or lemon juice to Instagram @roxyandrich
vibrant red or deep black in a matter of create a paint. The Hybrid Petal Dust
minutes! People love it for its incredible can be mixed in icings, batters, etc. It is
versatility. Because it was designed to
activate with the smallest amount of
moisture in food, you can use directly in
fondant, meringue, buttercream, batter,
etc. Everything except pure chocolate,
for that, use the Fat Dispersible dust
instead for amazing results!

Q: How long does it take to create a
new product and take it to market?
A: It really depends on different factors
such as the technology to develop,
research of high-quality ingredients
to create it, colours of the collection,
label creation, etc. It can take from six
months for simple products like the

WWW.CAKEMASTERSMAGAZINE.COM 75

ISSUE 96 | SEPTEMBER 2020

Feathery Festival Cupcakes

- Nina Michael, Sophia Mya Cupcakes -

Nina from Sophia Mya Cupcakes #monogramcupcakes trend in 2015
is a multi-award-winning and and loves creating unique, colourful

trendsetting cupcake artist originally and glam creations. Nina takes us
from Chicago and residing in through her tutorial showing us
Melbourne since her sweet how easy it is to make wow factor
journey started. She started the
cupcakes with minimal effort.

Equipment Required

• Cupcakes • 68mm circle cutter • Rose spirit or vodka
• Buttercream • Foam balls • Palette
• Fondant • Dresden tool • Cornflour
• Sweet Sticks Edible Art Decorative • Scalpel
• Brushes Difficulty Rating
Paints: Teal, Metallic Glamorous Gold, • Offset spatula
Orange, Bright Melon Green, White, • 2B pencil
Pink • #1M piping tip
• Sweet Sticks Glamorous Gold Metallic • Piping bag
Lustre • Scissors
• Wood pattern embossing mat • Bowl of water
• Recollections feather embossing folder • Paper towels
• Craft Smart Premium Push Molds: • Cocoa powder
Leaves, Floral • Gold dragees
• Feather stencil • Edible glue
• A5 wafer paper • Piping gel
• 17” work mat • Shortening
• Non-stick rolling pin

76 MAGAZINE

Step 1. 1 ISSUE 96 | SEPTEMBER 2020
Dust the mat with cornflour to avoid
sticking and roll out 30g of fondant. 2
4
Steps 2 & 3. 6
Dust the embossing mat with cornflour 8
and place on the fondant. Starting at the 10
bottom, roll the rolling pin away from you 12
applying even pressure.
WWW.CAKEMASTERSMAGAZINE.COM 77
Step 4. 3
Remove the mat to reveal the wood finish.

Step 5. 5
In the palette, mix the following colours:
- 1 drop teal and 1 tbsp rose spirit
- 1 drop teal, 6 white and 1 tbsp rose spirit
- 1 drop orange, 4 white and 1 tbsp of rose
spirit
- 1 drop orange, 4 white, 1 pink and 1 tbsp
of rose spirit

Choose a 68mm area of fondant to paint.
Starting with light teal, dab the paint on.
The paint should be fluid, it will flow into
the creases. Continue with darker teal
and the other colours until happy.

Step 6. 7
Leave to set for 10 minutes. Once slightly
set, cut an area with the circle cutter.

Step 7.
Place the fondant on top of a foam ball.

Step 8.
Gently shape the fondant onto the ball
applying light pressure all around.

Step 9. 9
The fondant should be sitting evenly.
Manipulate the edges with your fingers
very lightly if needed. Leave to set.

Step 10.
Using a cow skull template for reference
and 15g of fondant, mould the topper. Roll
fondant into a sausage. Shape the length
and width of the top with your hands.

Step 11. 11
For the horns, pinch fondant on each
corner to shape.

Step 12.
Once the horns are done, add indentations
with the dresden tool. The top has three
small ones in the middle and one either
side of the horns. Using the small side of
the dresden tool, indent the top areas and
the middle of the bottom.

ISSUE 96 | SEPTEMBER 2020 13 14
15 16
Step 13. 17 18
Stick the thin end of the dresden tool into 19 20
the fondant for the eye sockets. Place the 21 22
bigger end inside the socket and move 23 24
left to right. Do the same for the bottom
of the topper near the mouth and score
the skull with lines using the small end.

Step 14.
Dust with a clean brush and cocoa powder
inside the indentations. Leave to firm.

Step 15.
Dust the mould with cornflour and place
fondant in. Turn over to pop out.
TIP: If the fondant is distorting because
it’s too soft, place into the mould, shape
and put in the freezer for a minute!

Step 16.
Paint the flower light orange and let dry.
Clean the brush by dipping into the water
and dry with a paper towel.
TIP: If the paint dries, add more rose spirit.

Step 17.
To make wafer paper feathers, use the
scalpel to cut feather shapes. Using the
paints, paint thin streaks onto the feather
at an angle. You only need a little paint. If
you oversaturate the paper, it will melt.
You need at least five small feathers.

Steps 18 & 19.
Once all feathers are cut and painted,
apply edible glue to where you want
the feather. Once happy, apply glue at
the back of the flower and place in the
middle. Add a gold dragee in the centre.

Step 20.
Apply a small amount of glue on the back
of the skull and place on the centre of the
fondant dome created earlier. Let dry.

Step 21.
Roll out white, cut a circle and form on
a foam ball. With a round brush, dip
into light teal and dab on top of the
dome. Alternate between light and dark
teal until three quarters of the dome
is covered. Top up the paint with a
teaspoon of rose spirit and give it a good
mix if it has dried as it needs to be fluid.

Step 22.
Pour 3-4 drops of gold paint into the
palette. Add a teaspoon of rose spirit, mix
and touch the fondant with gold. Leave to
set. Clean the brush by dipping into the
bowl of water between colours.

78 MAGAZINE

Step 23. 25 ISSUE 96 | SEPTEMBER 2020
Shape the horns. Roll 3g of fondant into 27
a smooth ball. Roll into a sausage, curve 29 26
then taper. The ends can be flattened. 31 28
33 30
Step 24. 35 32
Use cocoa powder and a brush to add 34
dimension. Use gold on the tips. Let dry. 36

Step 25. WWW.CAKEMASTERSMAGAZINE.COM 79
To prepare the wafer flowers, make three
small circles and two 68mm circles. Using
the cutter, trace circles. For the small
circles, trace around the piping tip. Cut
all the shapes inside the pencil marking
and paint the wafer in long single strokes.
Do not saturate the brush with paint. I
used orange and pinkish orange for the
flowers. Let dry for 5 minutes.

Step 26.
Once dry, cut a slit in the small circles
about halfway up to create petals. For the
larger circles, create spirals using scissors.

Steps 27-29.
Apply piping gel or glue to the left of the
slit and place the right side over to cup.
Hold for a few seconds. Glue the petals
onto each other with the seams facing in.

Steps 30 & 31.
Apply a thin layer of piping gel along the
spiral painted side down. Using the end,
roll between your finger and thumb. If it’s
not sticking, add more thin layers of piping
gel. Repeat for the second spiral circle.

Step 32.
Using gold paint, brush the tops of the
flowers. Leave to dry.

Steps 33 & 34.
Apply a small amount of glue underneath
the horns and glue to the fondant dome.
Glue the wafer flower in front of the right
horn. Arrange the other spiral roses to
the left of the large flower.

Steps 35 & 36.
Mould a fondant leaf and cut slits with
the scalpel. Mix two drops of green and
a drop of gold for a metallic green and
paint. Place one leaf in the front between
the large flower and spiral flower and one
at the back. Leave to dry.

Step 37.
Roll fondant and brush the top with a thin
layer of shortening.

ISSUE 96 | SEPTEMBER 2020 37 38
39 40
Step 38. 41 42
Place the stencil over the fondant. Using 43 44
the rolling pin, start from the bottom and 45 46
with even pressure, roll it away from you. 48
You will see fondant poking through the
stencilled areas ready to be dusted. This
ensures no dust will get under the stencil.

Step 39.
Place gold dust into a small bowl and dry
dust all areas. Brush teal paint onto the
stencil in random areas.

Step 40.
Peel off the stencil to reveal the pattern!

Step 41.
Cut a circle and shape on a foam ball.

Step 42.
For the next design, prepare the
embosser by dusting with cornflour on
both sides. Roll out 30g of fondant and
place onto the inset side so the feathers
will look raised. Roll with firm, even
pressure away from you.

Steps 43-45.
Flip the folder over and voila! Using a fine
brush, paint the feathers gold. I used teal
for the middle of the feather. Leave the
toppers to set for a couple of days before
placing on top of buttercream cupcakes.

Steps 46-48.
Once set, bake cupcakes and frost with
buttercream using the 1M tip. Start in
the centre of the cupcake and squeeze to
pipe the centre. Move the tip in a counter
clockwise tight spiral around the centre
all the way around, release pressure on
the piping bag then pull the tip away.
Place the toppers directly on top of the
buttercream.

47

For more information about Nina
and her work, visit:

www.sophiamyacupcakes.com.au
Facebook @SophiaMyaCupcakes
Instagram @sophiamyacupcakes

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.doriccakecrafts.co.uk
www.thecakedecoratingcompany.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.thevanillavalley.co.uk
www.cakecraftcompany.com 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.allestorte.at
www.planete-gateau.com www.cakesupplieseurope.com www. deleukstetaartenshop.com

North America

The Sweet Chalet Shoppe Sheer Celebrations Standlee's Inc Make It Sweet!
209 Bellagio Circle, 284 Third Ave,
Sanford, FL 32771 8425 Bandera Rd, Ste 104, Chula Vista, CA 91913 9070 Research Blvd, Ste 203,
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
5159 Lemay Ferry Rd.
12394 SW 127th Ave, 4299 Maine Ave 638 N Escondido Blvd, St. Louis, MO 63129
Escondido, CA 92025
Miami, FL 33186 Baldwin Park, CA 91706 314-399-9932
305-382-1089 562-777-2251 760-294-2941
www.sweetlifecakesupply.com www.neverforgottendesigns.com
www.bakersbodegaexpress.com www.bbescondido.com

Shore Cake Supply LLC The Kilted Cake Pilar's Pantry Kitchen Jukebox
1670 Hamner Ave #6, 352 Curé-Labelle #208,
3209 Sunset Ave, Ocean Town- 28061 Jefferson Ave,
Temecula, CA 92590 Norco, CA 92860 Fabreville, Laval, H7P 2P1
ship, Monmouth County, 951-371-3957
951-695-0665 www.pilaspantrycakeandsup- Québec, Canada
NJ 07712 +1-514-961-2696
732-455-3031 www.thekiltedcake.com ply.com
www.shorecakesupply.com www.kitchenjukebox.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.lollipopcakesupplies.com.au
www.cakerswarehouse.com.au

Cake Masters Magazine is stocked here!

ISSUE 96 | SEPTEMBER 2020 IN ASSOCIATION WITH

MONTHLY

Competition

Find all the pattern and
texture themed words in the

wordsearch below to win
this hamper of Renshaw and
Rainbow Dust products worth

£100! Including Renshaw
Colour of the Year, Sapphire
Blue, and the new Rose Gold
Lustre from Rainbow Dust.

Email the completed wordsearch
and your postal address to:

[email protected]
UK only

Competition closes 30th September

SHINY
SILKY
KNITTED
TARTAN
PAISLEY
GINGHAM
METALLIC
TILED
MOSAIC
SOFT
FURRY
EMBOSSED
TWEED
FLUFFY
SPOTTY
STRIPY
WOOLLY

82 MAGAZINE

SoMracgiec &ryIn our next issue...ISSUE 96 | SEPTEMBER 2020

Sculpt this skull cake!

Create this 3D cookie
Make this spooky witch

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