Cake Craft & Decoration Magazine
Cake Craft & Decoration Magazine
Cake Craft & Decoration Magazine
50
Celebration
Cakes
Easy to follow
Step-by-Step projects:
PLUS!
Cake
Courses
Wild Flowers
Issue 178
www.cake-craft.com
Julie Askew
Editor
Publishers of Cake
Craft & Decoration
magazine, Cake Craft
Guides: Party Cakes,
Wedding Cakes &
Sugar Flowers.
Books: Easy Steps in
Cake Decoration,
Easy Steps in Sugar
Flowers.
Also, proud
supporters of Cake
International
NEC, Birmingham
8-10 November 2013.
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32
Ingredients
4
PROJECT
Tony Warren shows how to make a wild flower wedding cake and gives it a stylish contemporary feel
using blue periwinkles and wood anemones.
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Market Place
The latest information from the cake industry along with fabulous free product giveaways.
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50
COVER PROJECT
An edible modelled teacup, saucer and plate decorated with dainty brush embroidery flowers and
birdcage cookies on Janet Webbs classy birthday cake.
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PROJECT
Miniature foxgloves, hosta and wild roses are all part of Gill Colliers wild flower project this month.
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PROJECT
A fairytale folly in the woods was the inspiration for a romantic wedding cake from Lesley Bassett.
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PROJECT
September is the time of year when new sugarcraft/cake decorating classes begin and Jane Barraclough
has modelled a teacher ready to start a wedding cake class.
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Readers Gallery
Just a few of the many cake pictures sent to us from our talented readers. Each month a prize from
Knightsbridge PME will go to the winning picture chosen by the editor.
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50
PROJECT
Carol Deacon covers a recipe to make sugarpaste, how to work with it, the various names it is called,
and goes on to create a stacked pastel Birdcage Birthday cake.
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64
College Report
We feature the work of Bedford College students tutored by Tatiana Goubskaia.
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PROJECT
Talented Helen Scott Reese of The Netherlands, carves a gorgeous 3D baby accessory bag cake,
complete with a matching modelled furry teddy. A design that has many possibilities for other cakes.
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Rcommended Reads
Our choice of the latest books that are on the book shelves this month.
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64
PROJECT
Fours tiers of white chocolate decadence with Tracey Manns broderie anglaise wedding cake.
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Templates
Here are all the patterns that you will need for this months projects.
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Subscriptions
Subscribe now and receive a free gift.
Vintage
Trio
Janet Webb
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Birthday
13
Birthday
Note
Pastillage requires
drying time so it
is important to
start this project
well before it is
actually needed.
Place the lovebirds stencil on the side of the coated cake and
hold it firmly in position. Spread pink royal icing over the
stencil using a palette knife. Scrape away the excess and carefully
remove the stencil. Repeat 3 times around the side of the cake.
Preparation
Attach the cake to the prepared cake board with royal icing,
offsetting it towards the back to allow room for the cookies to
be placed at the front. Attach a 15mm (5/8in) blue ribbon
around the base of the cake.
Dust the inside the cup with cornflour. Fit the pastillage inside
the cup and trim any overlap. Glue the two sides together,
avoiding glue touching the china cup. Gently mould to shape.
Leave to dry for about 36 hours, remove from the cup once
firm to allow both sides to dry.
Tip
Wrap unused
pastillage well
and keep it in a
polythene bag.
Dust the top of the saucer with cornflour. Roll out pastillage
thinly and cut out a circle to fit your saucer. Place on the saucer
and mould carefully to shape. Trim the edge to neaten if
necessary then leave to dry removing when firm to allow the
underside to dry.
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Make the plate in the same way and allow to dry. When all the
pastillage pieces are thoroughly dry, smooth down any rough
edges or tidy with a craft knife/emery board.
Birthday
7
Tip
Cut out a 2.5cm (1in) pastillage circle and attach inside the
bottom of the cup smoothing the edges. Cut out a 3cm (1in)
circle as a base and attach the cup on top. (You may need to
adjust the size of the circles to fit your own cup).
Roll a thin sausage of pastillage for the handle of the cup and
using the template as a guide bend to shape. Trim the ends
straight with a sharp knife and glue to the side of the cup.
Support in position until dry.
For brush
embroidery you
can add tsp of
piping gel to a
cupful of royal
icing. This
extends the
working life of
the icing to give
you more time to
brush the
embroidery design.
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Add a small amount of piping gel to the royal icing for brush
embroidery. Pipe the branches with brown using a No.1 tube.
In green royal icing and a No.1 tube pipe the outline of the leaf
furthest away in the design. Draw the icing into the centre with
a damp paintbrush.
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Birthday
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Place white royal icing in a No.1 tube and pipe a line and dot
pattern in between the brush embroidery. When dry paint over
the top of the line work with edible gold paint and a fine paintbrush.
For the cookies colour sugarpaste two shades of pink using claret
paste colour. Roll out pink sugarpaste to about 3mm thick and
cut out the same arch shape as your cookie using the template.
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Spread piping gel over the top of the cookie and carefully lift
the cut sugarpaste onto the cookie with a palette knife. Repeat
for the other pink and white cookies.
Allow the sugarpaste to firm and then with white royal icing use
a No.1 tube to pipe the birdcage outline onto the top of the
pink cookies. Pipe in the scroll design. Repeat using gold
coloured icing on the white cookie.
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Roll out a small piece of pink flower paste and fold over the top
edge. Roll up loosely and then pinch the bottom to make a rose
style miniature flower. Trim off base. Repeat in blue flower paste.
Tip
Extra cookies can
be made to serve
to your guests.
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Birthday
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Tip
To transport the
cake keep the
plate separate
from the cake
and attach it at
the venue.
Attach the flowers to the top of the cookies using royal icing. I
have varied the design on each of the different cookies.
With soft peak yellow royal icing pipe in the centres. Add leaves
in green royal icing using a piping bag cut to a V shape.
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17
Market Place
'Market Place' is where you can find useful information from the trade or organisations
which we think will be of interest to readers. It's also the place where you can always find
an opportunity to pick up a free sample.
For a chance of winning one of Cakes Giveaways either:
Send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to
include your name and address) or
Visit www.cake-craft.com and enter online from 12th September. The final date for the giveaways will be 8th October 2013.
online competition
12 to giveaway - PRIZE B
Get Spooky in the Kitchen this Hallowwen
Transform your cakes and bakes into
terrifying creations this Halloween with
a little help from Renshaw. Using their
seasonal Halloween Modelling Kit, witches hats, spiders, ghosts,
frogs and pumpkins can be easily made and make the perfect cake
toppers to serve on All Hallows Eve.
The modelling kit 3.99 is available from www.renshawbaking.co.uk It contains five 100g sticks of Ready to Roll Icing in
purple, green, black, white and orange. Simply remove the icing from its packaging and knead for a few seconds or until soft.
Roll out or mould into your desired shapes then stick the spooky parts and freaky faces together using a small paintbrush and
cooled boiled water.
Use the inserted step-by-step modelling guide if you need inspiration or let your creative juices flow to build Draculas lair. A range of
Halloween recipes can be found on www.renshawbaking.co.uk
To apply for this giveaway see the top of this page and place Renshaw Halloween Modelling Kit on postal entries.
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Market Place
We have 3 x
sets of 5
colours to
giveaway to
our readers,
see the top of
page 10 for
details on how
to enter,
placing
Rainbow
Dust ClickTwist Brush
Set on postal
entries.
1 to giveaway - PRIZE E
Half Price
Ribbon Reader Offer
Fantastic Ribbons are offering every
reader an amazing collection of 25 rolls
of their colourful ribbons at half price.
They include
cake board
width satins,
bakers twine,
pretty
pearlised pink
raffia along
with a cute
herringbone
tape printed with the wording
Handmade, ideal for personalising
packaging and cake boxes. They also have
fun vibrant dotted grosgrains and wide
satins for wrapping around the cake.
This is a fantastic versatile bumper
collection of over 100 metres rrp 35.00.
They have an Exclusive Cake Craft Offer,
which is Half Price at just 17.50
To order visit www.FantasticRibbons.com
then click the promotions button and
quote discount code CakeCraft when
you place an order.
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Tools
cake drum 32.5cm (13in)
thin cake boards 15, 20cm
(6, 8in)
paintbrushes No.s 3, 6
(EdAble Art)
isopropyl alcohol (Sugarflair)
small pot of white shortening
(Trex)
embroidery set
(Patchwork Cutters)
extra large number 0
(Patchwork Cutters)
large Christmas rose set
(Patchwork Cutters)
greaseproof paper
Wedding
Marion Frost
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Wedding
1
Place the cake board onto a sheet of paper and use this as a guide
to draw a circle. Cut out the paper circle and fold into 16.
Place the end of the small flower embosser onto the icing so the
left side is just touching a pinhole. Press the embosser into the
icing. Remove the embosser and replace it onto the next
pinhole. This will create even spacing of the embossing around
the board.
Place the left side of the largest size embosser onto the pinhole
and keeping it level roll the embosser into the sugarpaste to
emboss the pattern. Repeat around the cake. This will create even
spacing of the pattern and will leave a gap between each section.
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Open the paper circle and place it onto a freshly iced board.
Use a pin to mark a small hole at the edge of the board through
the paper into the icing using the folds as a guide. Continue
around the board marking all 16 holes. Remove the paper circle.
Take the 6cm deep paper strip and cut it to the exact
circumference of the cake, fold it in half widthways and then
fold it into 6 lenthways. Undo the paper strip and place it
around the freshly covered cake securing with a small piece of
sticky tape. Use a pin and the centre fold line to accurately mark
a small hole halfway up each of the six upright foldlines.
Wedding
7
Tips
Write the cake
board size onto
the paper circle
and keep for
future use.
Place the cake onto the embossed board and attach the 3mm
ribbon around the base of the cake. Leave enough ribbon to
overlap, and secure with a small piece of double-sided sticky
tape.
When piping
with royal icing
use a damp
paintbrush to
push down any
points on the icing.
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Attach the ribbon around the side of the cake. Moisten the cutout embossed piece with water and attach onto the cake side.
Repeat around the cake leaving approximately 1cm space between.
Mix alcohol and dust colours and paint the design in the same
sequence as for the bottom and top tiers. Dowel the bottom
and middle tiers making certain that each piece of dowel is the
same length for each tier. Spread softened sugarpaste onto the
centre of both tiers and then stack all three tiers. Should the
ribbon on the middle tier slip, then re-position it.
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Wedding
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Roses: Roll a small ball of flower paste into a cone shape and
push onto a dampened cocktail stick making certain it is firmly
attached. Leave to dry overnight.
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Place the flower onto a sponge pad and, using a bone tool,
soften around the edge of each petal to create movement.
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Moisten all five petals with water, position the cocktail stick
into the centre of the flower and slide the flower up behind the
dried cone.
Wrap the first petal tightly around the cone. Wrap the opposite
petal around tightly. The petals will overlap and must be the
same height.
Tip
Use leftover pieces
of paste to make
cones. Leave to
dry and store for
future use.
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Wedding
19
20
Tips
Push a cup of foil
up the stick to
support the rose
until it is dry.
This can be held
in place with a
paper clip. Make
16 roses.
Follow with the third, fourth and fifth petals. These petals can
also overlap. Press around the base of the flower to create a
rounded shape.
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Cut out the third layer of petals and soften on the sponge pad.
Turn the flower over, moisten with water and slide up behind
the flower on the cocktail stick. Turn the flower upside down to
let the petals fall naturally and whilst holding the stick in one
hand curl the petals back. Allow to dry - see tip.
Use double-sided
sticky tape to
attach ribbon
around boards.
The top tier can
be a dummy cake
for the bride to
keep.
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When dry dust the centre of the flower with a darker shade of
pink and paint a calyx onto the back with a mixture of dark
green dust colour and alcohol. Place a ball of sugarpaste onto
the top tier add the bottom layer of roses by pushing the
cocktail stick of each rose into the sugarpaste ball. Add a second
row and a single rose for the top. Spaces can be filled with
pearls, bow loops or filler flowers.
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Readers Gallery
All PME products are available from your local sugarcraft shop, supplier
or for further information please contact www.cakedecoration.co.uk
STAR
PRIZE
Bernadette Drohan,
Dungarvan, Ireland.
Rachel, Shefford.
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www.cake-craft.com
Readers Gallery
G A L L E R Y
STAR
PRIZE
45
Over To You
Welcome to your page, where you share your cake trials and tribulations.
If you have any cake problems, or just want to tell us all about any special cakes you
have made, we will do our best to find space for your message here.
SkyLanders Cake
Ive always loved baking and studied food
technology at secondary school but that was
nearly 20 years ago now. I work as a store
manager at
Hobbycraft, and
being surrounded
by such wonderful
products inspired
me to start making
cakes beginning
with a few
cupcakes. My first
big project was
our wedding cake
last October. I
embarked on three
tiers of 6 inch deep
cakes, not an easy
project at all but
was delighted with
the end result.
The Tree-Rex SkyLanders cake was probably the
most challenging cake that Ive done, I am still
learning modelling and it was not liking all the
weight of the icing on top of its legs! So much
detail on this one too with the shading to try and
make him look like a tree trunk!
Craig Woodward-Dack, email.
Sense Of Achievement
Im new to cake decorating, more of a home baker really and a keen crafter. The main
reason I do these hobbies is because of mental illness, which Ive suffered with from a
young age, Im now in my forties and currently suffering with anorexia which is a living
nightmare - but to try and escape I turn to
baking, crafting and now cake decorating.
These are two of my cakes, one was for my
nephew and the other a friends engagement, both were first
attempts at shaping a cake and tiering a cake.
I just want to send a little hope to anyone else who is
suffering with any type of illness, to have a go if
possible. Even if it just gives you a small and brief
feeling of relief and escape, its worth it.
Stephanie Short, email.
Congratulations Stephanie, you are our winner of
message of the month.
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Courtesy of Doric
Cake Crafts we will
deliver a mystery
parcel to the
sender of the
message of
the month.
Runouts
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Carol Deacon
plastic food bag. If you prefer to use a nozzle,
use a No. 2 or 3 nozzle.
Pressure Piping
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Brush Embroidery
Collars
Collars are an impressive way to extend the
edges of your cakes and create the illusion of
gravity defying cake decorations. They are also
extremely fragile!
The easiest way to make a collar is in sections so
that if you break a bit you havent got to remake
the entire collar. Here is a simple design to get
you started.
52
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Vintage
Ivory
Chocolate
Wedding
Cake
Tracey Mann
Tracey's Cakes Ltd
www.traceyscakes.co.uk
Chocolate Cravings
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Tools
endless frill cutter (Orchard Products from
A Piece of Cake)
nozzle No. 3
veining tool
large rolling pin
icing sugar
small rolling pin
sugar glue
5 petal cutter (Traceys Cakes)
Gently start to
frill the edge of
the strip with a
small rolling
pin. Roll across
the paste edge
with the rolling
pin half on and
half off the strip.
Preparation
Place the three
smaller cakes on
to the same size
cake board and
the 10in cake on
the 14in cake
drum in the
centre.
Roll out ivory chocolate paste and use the daisy cutters to cut
out tiny blossoms and attach these to the finished cake with a
little sugar glue.
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Claire Bowman
Guest Of The Month
Victoriana
Wedding
Cake
This stunning Victorian inspired wedding
cake with its gold and white striped bows,
dusted dahlias and roses, jewel coloured
blossoms and gilded trinkets will grace the
most elaborate reception.
You will need
Edible Items
sugarpaste white 3kg (6lb 10oz)
Chocopan 1.5kg (3lb 5oz)
gold paint (Americolor)
pearl paint (Americolor)
royal icing
cornflour
gumpaste /flower paste
dusting colours/chalks of choice
Tools
cake drum 35cm (14in)
cake boards 15, 20cm (6, 8in)
mould Marina Sousa's - bling squared jewel
(Silicone Plastique) *
mould Marina Sousa's - jewelled glimmer brooch
(Silicone Plastique) *
mould Earlene's Enhanced Lace Mould - Betty
(Silicone Plastique) *
5 petal cutter large (PME)
daisy plunger cutter set (PME)
dahlia cutter and veiner set (Petal Craft)
petunia cutter and veiner set (Blossom Cutters)
paintbrush No. 2
piping nozzle No. 1
small piping bag
cocktail sticks
edible glue
ribbon cutter (Wilton)
ball tool
foam pad
1 packet polydowels *
1m white satin ribbon
*The Cake Decorating Company
www.cake-craft.com
Wedding
Wedding
Preparation
Attach the strips at the bottom leaving half inch between each
of the strips, using a damp paintbrush. Cut the stripes neatly
with a craft knife at the top of the cake.
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Roll out white sugarpaste and cut strips with the ribbon cutter.
Place these under plastic until you are ready to use them.
Glue the petals around the buds. Make six roses, two large, two
medium and two small roses.
Wedding
7
Dahlias: To make the dahlia flower cut out three sizes of daisy
petals in gumpaste using the daisy cutters.
10
Cut out individual petals with the dahlia cutter and vein. Frill
with the ball tool to thin the edges of the petals. Glue and fold
the petals to make a fluted shape.
Cut out more petals with the individual dahlia petal cutters.
Shape the edges of these petals as shown.
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Attach the petals round the centre of the dahlia to the required
size. You will need to make three dahlia flowers.
Use the petunia cutter and veiner set to cut out a flower. Place
the cut out piece of paste between the double sided veiner and
squash to imprint the veins. Repeat using other blossom cutters
to make a selection of small flowers with the petunia veiner.
Show
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Teddies!
Simply Modelling
Jane Barraclough
Cakes
sugarpaste (small amounts)
white
pale blue
pink
green
yellow
blue
red
heart cutters
wonky star cutters
blossom cutters
letter or number cutters
daisy centre moulds
stitch tool
craft knife
smile tool
celpin
dogbone tool
dresden tool
cutting wheel
scissors
strip cutter or ruler
dust pearl white
lustre dust or spray
alcohol
food colour pen
cooled boiled water or sugar glue
sugar sticks, sugar glue or spaghetti
33
Home Baking
Valerie
Hedgethorne
Plant Pot
Cakes
Ingredients To make 6
Cake mixture
110g (4oz) soft margarine
110g (4oz) caster sugar
2 eggs
110g (4oz) self-raising flour
teaspoon baking powder
1 dessertspoon cocoa powder
Topping
110g (4oz) icing sugar
green food colouring
110g (4oz) sugarpaste
Food colourings of you choice
Method
Heat the oven to Gas 4/180C/350F.
Grease the moulds and place them on
a baking tray.
In a bowl beat together all the cake
ingredients. Divide between the
moulds, stand them on a baking tray
and bake for approximately 20
minutes or until firm on the top.
Leave them in the moulds. Trim the
tops if necessary.
Divide the sugarpaste in three and
colour each with your chosen
colours. Roll out each thinly and cut
out with the blossom cutter, shape on
a piece of sponge and put a small ball
of white in the centre.
Mix the icing sugar with only enough
water to make a coating consistency
and colour it green. Spread some on
the cakes and stick he blossoms on top.
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2
3
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A Summer Selection
Home Baking
Ingredients
Base
110g (4oz) ginger biscuits
50g (2oz) butter
25g (1oz) demerara sugar
Cheesecake
450g (1lb) blackberries
225g (8oz) cooking apples
75g (3oz) granulated sugar
15g (1 sachet) powdered gelatine
225g (8oz) cream cheese
150ml (5fl oz) double cream
1 egg white
Frozen blackberries can be used when
fresh are unavailable.
Method
With Bake-O-Glide or baking parchment paper
line the base of the tin and put a strip around
the inside sides. (This prevents discolouration).
Base: Crush the biscuits finely, mix in the sugar.
In a pan melt the butter and stir in the biscuit
mixture.
Press into the base of the tin and put into the
refrigerator.
Cheesecake: Wash the blackberries if necessary,
reserve 8 for decoration. Peel, core and chop the
apples, cook with the blackberries over a gentle
heat with 25g (1oz) of the sugar until soft.
Strain off the liquid and reserve it. Rub the fruit
through a sieve to remove the seeds. Taste and
add more sugar if required. Make up to 300ml
(10fl oz) with the reserved blackberry juice.
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Christmas
Cake ideas
Get seasonal
inspiration for this
years Christmas cake
PLUS
your regular
favourites
Market Place
Gallery
Over To You
The November issue is on sale from
10th October 2013 in WHSmith,
selected Tesco, Sainsburys, Morrisons and Asda stores,
leading newsagents & sugarcraft supplies shops.
79
ON SALE NOW
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