Cake Decoration & Sugarcraft - June 2022

66 Pages·2022·29 MB·English

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DECORATION & SUGARCRAFT
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W e l c o m e . . . LETTER FROM THE EDITOR
keep in touch
…to your June 2022 issue! You’ll fi nd an abundance of ideas
this issue, covering all sorts of themes and techniques! June
sees the arrival of Father’s Day, and we make sure you are set
SHARE YOUR CAKES WITH US!
for the occasion. We have cakes that can be adapted to suit the
FACEBOOK.COM/CAKEDECORATIONANDSUGARCRAFT
men in your life, and ladies too! Starting with Lisa Elliott’s tea-
riffi c idea, a single tier that has been transformed into a mug
with a Kawaii-inspired face, complete with Kawaii characters
on biscuits and sugar cubes! We move on to Julie Rogerson’s TAG US IN YOUR CREATIONS!
INSTAGRAM.COM/CAKEDECORATIONMAGAZINE
modelling masterclass, a Dad sitting with his two children, to
help you hone your modelling skills for creating people – simply
change the hair and clothes to suit! Zoe Burmester shows how
to treat someone to their favourite meal, a full English, but FOLLOW US FOR THE LATEST!
it’s actually entirely made of cake – the ultimate illusion! TWITTER.COM/CAKEDECMAG
As wedding season is full upon us and many are enjoying
being able to plan and go ahead with their special day this
year, we have lots of inspiration for you! Karen Keaney has
GET INSPIRED WITH US!
created a beautiful beach themed cake displaying realistic PINTEREST.COM/CAKEDECMAGAZINE
sugar shells, Dani Brazier puts working with wafer paper to
the test by creating beautifully fanned decorations and Jacqui
KKeellllyy ccoonnttiinnuueess hheerr tthhrriiffttyy wweeddddiinngg iiddeeaass ffrroomm llaasstt iissssuuee bbyy
mmaakkiinngg aa ttaabbllee cceennttrree ppiieeccee aanndd ddeesssseerrtt sseerrvviinngg iinn oonnee!! SSAAYY HHEELLLLOO!! GGEETT EEXXCCLLUUSSIIVVEE CCOONNTTEENNTT,,
CCOOMMPPEETTIITTIIOONNSS && FFRREEEEBBIIEESS IINN YYOOUURR IINNBBOOXX!!
NNoott oonnllyy ddoo wwee hhaavvee aallll ooff tthhiiss,, bbuutt wwee lloovvee ttoo kkeeeepp
bit.ly/fhmsignup
oonn ttoopp ooff tthhee lleeaaddiinngg ttrreennddss,, aanndd tthhiiss iissssuuee wwee hhaavvee nnoott
oonnee bbuutt ttwwoo ccaakkeess sshhoowwiinngg hhooww ttoo mmaakkee aanndd ddiissppllaayy
ssttuunnnniinngg eeuuccaallyyppttuuss –– oonnee ooff wwhhiicchh iiss oouurr ccoovveerr ssttaarr!!
YYoouu’’llll ccoonnttiinnuuee ttoo fifi nndd tthhee llaatteesstt nneewwss,, tthhee bbeesstt aaddvviiccee DECORATION & SUGARCRAFT
ffrroomm ttoopp eexxppeerrttss aanndd ffaannttaassttiicc ttoopp ttiippss tthhrroouugghhoouutt tthhee PPSS.. SSUUBBSSCCRRIIBBEERRSS OOFF TTHHEE MMAAGGAAZZIINNEE
ttuuttoorriiaallss ttoo hheellpp yyoouu oonn yyoouurr ccaakkee ddeeccoorraattiinngg jjoouurrnneeyy!! GGEETT EEXXCCLLUUSSIIVVEE EE--NNEEWWSSLLEETTTTEERRSS!!
MMAAKKEE SSUURREE YYOOUU SSIIGGNN UUPP!!
Happy caking!
JJooaannnnee GGaarrwweellll
Editor II rreecceennttllyy wweenntt ttoo PPaarriiss wwiitthh mmyy mmuumm aanndd ddaauugghhtteerr
aanndd wwaass ooff ccoouurrssee ssuurrrroouunnddeedd bbyy iinnccrreeddiibbllee TTRRUUEETTAAOODDRR IIOOAALLUUSSRR,, RRBBEELLOOCCGGIIPP EEFFSSOO AARRNN EEDDXX CCTTLLRRUUEESSNNIIDDVVEESS !!
ppaattiisssseerriieess,, bbuutt oouurr ffaavvoouurriittee?? MMaaccaarroonnss!! bbiitt..llyy//tthhiissccaakkeelliiffee
MEET THE TEAM!
This month I’m…
Joanne Garwell EEmmmmaalleeee HHiiggggiinnss Anna Lewin AAmmaannddaa CCllaarree SSuuee WWaarrdd EEmmiillyy WWaarrnneerr
Celebrating the Jubilee LLooookkiinngg ffoorrwwaarrdd EExxcciitteedd ttoo hhaavvee GGooiinngg ttoo bbee bbuussyy iinn LLooookkiinngg ffoorrwwaarrdd EEnnjjooyyiinngg tthhee lloovveellyy
weekend with lots of ttoo lloottss ooff bbiirrtthhddaayy BBBBQQss aanndd ssiitt oouutt iinn mmyy ggaarrddeenn ppaaiinnttiinngg ttoo aa ffeeww wweeeekkeennddss ssuummmmeerr wweeaatthheerr
BBQs – fi ngers crossed cceelleebbrraattiioonnss,, tthhee ggaarrddeenn!! mmyy ffeenncceess.. aawwaayy iinn tthhee iinn tthhee ggaarrddeenn --
for sunshine! including my friend campervan. hopefully!
Lucy’s 30th Birthday
Belly Dance Hafl a!
© Warners Group Publications, publishers of CakeDecoration & Sugarcraft Magazine.
www.foodheavenmag.com | 3
20 FEATURES
13 THIS CAKE LIFE Catch up on all the
latest from the world of cake!
18 THE CAKE PROFESSIONALS
Business advice from those in the know,
Phil and Christine Jensen.
30 THE CONFIDENT CAKER Each issue
join Bell The Sugarcraft Contessa as she
puts ‘Mind over batter’ with practical
techniques to master your mindset,
manage your emotions and take you
where you want to go in cake business.
52 CAKE CHAT WITH AIMEE FORD
Award-winning cake artist Aimee
Ford invites you to join her for a good
ol’ chinwag, talking all things cake!
Each issue you can see what she has
discovered in the world of cake, whether
it’s a product she’s loving, cake artist or a
stunning trend!
06 27
63 NEXT MONTH Take a sneak peek at
your sensational July issue!
36
48
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THANKS GO TO:
For more great off ers!
Bell The Sugarcraft Contessa, Dani Brazier,
Zoe Burmester, Lisa Elliott, Aimee Ford, Karen
Keaney, Jacqui Kelly, Marie McGrath, Phil and
Christine Jensen, Julie Rogerson, Veronica
Seta, Emma Stewart, Vicky Teather
4 | www.foodheavenmag.com
TUTORIALS
TECHNIQUE FOCUS
6 BEACH BOHO For the bohemian bride These are your must-try
techniques for June...
who dreams of getting married by the sea,
this one’s for you. Sugar shells highlighted
with gold lustre, simply dreamy! 09 16
10 TEA-RIFFIC IDEA! A Kawaii-inspired
character adorning a mug complete with
biscuits and sugar cubes.
14 STATEMENT EUCALYPTUS Don’t miss
out on the latest must-have in interior
design accessory - eucalyptus – but in
edible form on cake!
20 MODELLING MEMORIES Not only
can you learn to improve your modelled
people in the form of a Dad sitting with
his two children, you can create a carved
cake armchair to complete the scene.
Make realistic shells On trend sugar foliage
27 WONDERFUL WAFER PAPER A chic
pastel design adorned with the prettiest
28 29
wafer paper decorations.
33 SWEET TREATS AND GIFTS Join Zoe
Burmester as she demonstrates sweet
ideas perfect for gifting, party favours or
dessert tables. This month, fudge!
36 AFTERNOON TEA TOPPERS Enjoy a
slice of quintessentially British afternoon
tea by making these sweet little toppers
to decorate your cupcakes.
40 FLOWER TUTORIAL This issue,
Veronica Seta looks at foliage to adorn
wedding cakes.
Create pretty wafer paper Stencilling on cake
42 THREE MAKES IN ONE! Following on
decorations
from last issue where Jacqui Kelly showed
how you can combine name place cards
48 49
and wedding favours, this issue she
shows how you can make your wedding
cake that is also the dessert serving and
table centre piece!
46 RECIPE A delicious strawberry chiffon
cake – yum!
48 FULL ENGLISH! The ultimate illusion
cake; a full cooked breakfast made
entirely from cake!
54 TOOL TIME Use your modelling tools
to make sugar tools and a tool box.
58 ASCOT BUTTERFLY SHOE So beautiful,
Make a wood effect Faux food creations
so stylish, we had to bring this must-make
for fashionistas from June 2016!
www.foodheavenmag.com | 5
6 | www.foodheavenmag.com
TECHNIQUES
Modelling
Painting on cake
BEACH BOHO
For the bohemian bride getting married by the sea, this cake is for you.
The gold highlights on the realistic sugar shells make it gleam and you
can, of course, adapt the bottom tier to suit your colour scheme.
ADD TEXTURE TO CAKES AND BOARD 4 Use your thumb to drag one side of the ball
into the fl attened teardrop shape of the oyster.
1 Use scrunched up parchment paper to
create texture over your covered cakes.
Cake artist:
Karen Keaney
YOU WILL NEED 5 Flip the sugarpaste over and score ridges
into the sugarpaste as shown.
EDIBLES:
 1x 6in and 4in round cake covered in
pearl shimmer sugarpaste (Satin Ice)
 500g pearl shimmer sugarpaste
(Satin Ice)
 Green lustre, blue lustre, almond lustre
and green sparkle dust (Roxy & Rich)
 Ivory and brown dust
2 Cover the cake board in the pearl shimmer
 Confectioner’s glaze
 Alcohol sugarpaste and draw lines to create the wood
 Gold cake lace highlighter eff ect pattern. Leave the cakes and board to dry.
 Edible glue
 Gold leaf
 Silver pearls (various sizes)
Top Tip
EQUIPMENT:
 Rolling pin When trying to create realism, it’s
 Knife
important to not be too neat, as most
 Parchment paper
 Pearl mould things in real life are not perfect.
 Seashell mould
 Dresden tool
 Paintbrush
 Paint palette 6 Use the parchment to create the texture on
 10in round cake board the shell. ➜
 15mm ivory ribbon
MAKE THE OYSTER SHELLS
3 Roll a ball of the shimmer sugarpaste
Top Tip
If you are using a soft sugarpaste you can
add a pinch of CMC powder to help the
sugarpaste hold the shape.
www.foodheavenmag.com | 7
7 Flip the shell back over and add some little 11 Move to the green and the sparkle dust. 15 Make a string of pearls using the pearl
ripples by gently pinching between your Use a large brush to add patches randomly. shimmer sugarpaste in the pearl mould.
fi ngers. Make three shells.
Top Tip
12 Use a paper towel to remove some colour, 16 Assemble the cakes onto the board
Vary the pattern of the shells slightly and for a more blended look. You can add some and add the pearls to the top tier using
this will add to the realism. alcohol to the paper towel if the paint is dry. edible glue.
MAKE THE PEARLS
8 Roll some balls of pearl shimmer
sugarpaste.
MAKE THE SEASHELLS
13 While the paint is still wet you can add 17 Use the pearl shimmer sugarpaste to make
the gold leaf. A paintbrush is perfect for some shells using the shell moulds.
PAINT THE BOARD AND CAKES
applying this.
9 Once the board is dry, use the dry brown
and ivory dust to add some shading.
18 Dust the shells using the dry ivory
petal dust.
ADD THE DECORATIONS
10 Mix the lustre dusts with some alcohol
to create a paint. Begin with the blue paint 14 Use edible glue to attach the silver pearls.
- no need to be neat, just roughly coat the
bottom tier.
“This cake would also be beautiful
in pink and peach tones!"
8 | www.foodheavenmag.com
19 Attach the shells as shown using edible glue. 21 Use the almond lustre to dust the smooth 23 Attach the oysters and pearls to the cake
part of the shell. using edible glue.
FINISHING TOUCHES 24 Finally, use the remaining gold paint to
add some gold highlights to the pearl chain
20 Use the blue and green lustres mixed with 22 To paint the pearls, mix the gold and shells.
alcohol to paint the textured part of the shells. highlighter with some confectioner’s glaze,
put the pearls into it and swish them around.
DISCOVER
WHAT ELSE YOU CAN DO
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TEA-RIFFIC
I D E A !
“For Father’s Day this year I’ve chosen to create a cute cup
of tea as my own dad was a lover of a good cuppa! You could
add writing to this too, such as “Have a Tea-riffi c day” or “To
Cake artist: a Tea-riffi c dad.” The Kawaii-inspired design allows you to
Lisa Elliott
add personality to the mug, sugar cubes and biscuits!
YOU WILL NEED 2 Bend the handle to the shape you like (I 5 Add two thin eyebrows and a mouth,
went curved to begin with but later changed indenting the cake fi rst slightly and adding
EDIBLES:
for a squarer handle) and leave to set. the black into it in a crescent shape. Add a
 4in cake or dummy covered with 300g
small dot of bright pink for a tongue.
white pasta top sugarpaste (Saracino)
 300g white modelling paste (Saracino)
50g black modelling paste (Saracino)
 20g dark modelling chocolate
(Saracino)
Pink edible dust (Magic Colours)
Silver edible dust (Faye Cahill)
 Y ellow and pink gel colours (Magic
Colours)
Rust food colouring (Colour Mill)
Alcohol (vodka or rejuvenator spirit)
Tylose powder
Black edible pen (or paint)
White edible pen (or paint) 3 Using a small ball tool, push a rim around 6 Using the rust colour from Colour Mill and
the top of the cake to create a lip, so the tea a tiny drop of Magic Colours yellow, mix with
EQUIPMENT:
doesn’t sit fl ush with the top). white modelling paste until you get a ‘tea’
Small thin tipped paintbrush
shade. Roll out thinly and place on top of the
Larger soft brush
cake. Cut around the rim where indented.
Rolling pin
Piping tip (or circle cutter size of a 10p)
Cake smoother
Floral wire gauge 20
Craft knife and mat
Kitchen foil
Small ball tool
Dresden tool
4 Roll out two small balls of black modelling 7 Using a Dresden tool, create a swirl in the
MAKE THE MUG AND FACE paste and fl atten them out to be the size of a tea. Roll out a very thin sausage of white
2p. Add a large white dot top left and a smaller modelling paste and add it to the swirl
1 Using white modelling paste (with a little white dot diagonal right for the refl ection. Add indent, it doesn’t have to be uniform. ➜
Tylose powder added), roll out a sausage for to the cake, a third of the way up.
the cup handle, then gently thread the fl oral
wire all the way through.
10 | www.foodheavenmag.com