Cake Decoration Heaven - Spring 2016
Cake Decoration Heaven - Spring 2016
Cake Decoration Heaven - Spring 2016
CREATE ROSES
THE EASY WAY
KIDS
CAKES
VALENTINES DAY
ROMANTIC BAKES
D E C O R AT I O N
H E AV E N
H E A V E N
SPRING 2016
Fairytale baking
Spring 2016
Bring your
favourite childhood
tales to life
BACK TO BASICS
BEGINNERS
GUIDES TO...
Filling & layering
Covering cakes
& boards
Assembling tiers
Meet Fancy
Nancy founder
Juliet Sear
PAUL JAGGER
9 781909 590670
Spring blossom
& birds cake, p30
ISBN 978-1-909590-67-0
Made
with love
SPRING 16
PRICE 4.99
NZ $14.00
21/12/2015 11:49
Introducing...
s
r
e
t
t
u
C
y
Push Eas
imple!
s
o
s
n
e
e
b
r
e
v
e
n
s
a
Lettering h
ney
Add glitz
and glamour
to your cakes
o
Great value for m
ation
nalis
Ideal for perso
se...
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and Numb
Exclusively
available at
For trade enquiries
please contact Culpitt Ltd.
www.culpitt.com
Find a local stockist using
the store locator on
www.culpitt.com
CDH14.ADS.IFC.IBC.OBC.FOR
PRINT.indd 1
Push
Easy 1
Cutters.indd 1
Untitled-2
08456010574
[email protected]
Available from all good
cake decorating retailers
15/12/2015
10/12/2015 11:36
16:42
15/12/2015
10:36
W E LCO M E
Welcome
H E AV E N
FAIRYTALE
BAKING
We take a trip down
memory lane with Ramla
Khan to discover her take
on three cakes inspired by
classic fairytales try them
yourself from page 36.
TECHNIQUE!
BEGINNER'S
BASICS
Find out everything you
need to know about getting
started from page 67.
Paul Jagger
Sally FitzGerald Senior Editor
Find us at www.facebook.
com/CakeDecorationHeaven
Go to www.twitter.com
and search for
@CakeDecHeaven
Cover design
Spring blossom & birds
cake Stockfood, The
Food Media Agency
Alternatively email
[email protected]
STAR
BUY
BUSINESS
FOCUS
Want to set up your own
cake decorating business?
Find out how to get started
on page 34.
Spring
Cake Decoration H E A V E N
I N
T H I S
I S S U E
S PR I N G
Contents
67
Seasonal p11
F E AT U R E S
Start a cake making business..................... 34
In the kitchen with: Ramla Khan............... 36
Rapunzel's tower, Snow White cake, Beauty
and the Beast rose cake
In the kitchen with: Christine Flinn.......... 66
Beginner's basics........................................... 67
Fillings, coverings, layering and more
In the kitchen with: Juliet Sear................... 97
Vintage floral patchwork, multi-chocolate rose
Easiest ever roses...................................... 113
In the kitchen with: Paul Jagger.............. 114
66
E V E RY
I S S U E
Recipe finder....................................................6
Fresh from the oven.......................................8
Subscribe to Food Heaven........................... 32
Templates.................................................... 112
34
Birthdays p43
97
36
Kids p103
8
114
Weddings p73
On the cover
p113
p103
p11
p67
p97
p34
Spring
p114
CakeDecoration H E A V E N
p54
p43
p73
I N D E X
H E AV E N
Recipe finder
Seasonal
Weddings
74 Romantic vintage
76 Love birds
78 And we called it bunny love...
80 Black and white wedding cake
82 Sugar peonies
84 World map cake
86 Passion pink macaroon tower
88 Groom's cake
90 White wedding mini cake
92 Vintage lace wedding cake
93 Stencil damask cake
Birthdays
44 Paint palette birthday cake
46 Movie reel cake
48 Ombr under the sea cake
50 Chocolate miniature cakes
52 Cascading chocolate truffle cake
54 Rubydoo cat topper
55 Cordelia cat topper
56 Spring owl cake
58 Fans and ruffles cake
59 Dog lover's birthday cake
60 Eastern infusion
62 Vintage cotton reels
64 Fifties dress
19
Kids
104 C
hoo-choo train
106 Round and round the garden
108 Surf's up
110 Wicked pirate cupcakes
111 Airplane cake
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N E W S
from
Fresh
the oven...
NEW
FEATURE
Time for a cuppa
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CakeDecoration
Heaven
Contemporary cake
inspiration
An enterprising start
Over the last 12 months, red velvet cake has seen a sharp rise in popularity
in the UK and is now a popular choice for people wanting a change from
the more traditional cake flavours like vanilla, chocolate and fruit. For those
that havent tried it yet, red velvet cake is a
chocolate flavour sponge with a
distinctive red colour and pairs
beautifully with both cream
cheese and vanilla flavoured
fillings. At Sweet Success theyve
been working hard on creating
the perfect red velvet
cake ideal for
carving, stacking
and serving up as
dessert; all their cakes
have a shelf life of at
least 4 weeks
(and freeze/
thaw well),
allowing you
plenty of time
to decorate.
All products are
available online,
find out more at
sweetsuccess.uk.com
Finishing
touches
Spring
Perfect pin
Cake decorating perfectionists will
adore this new rolling pin from Gefu,
which helps you achieve precise dough
thickness every time. The Gefu Exact
Rolling Pin rolls dough and sugarpaste
precisely to any desired thickness
between 2-8mm, quickly and cleanly,
without sticking. Simply select the desired
number of millimetres, then roll away!
Once the dial is consistently connecting
with the table top, the desired thickness
has been achieved, removing all guess
work. Priced at 32.95, its available from
quality cookshops and online at the
website www.inthehaus.co.uk
CakeDecoration H E A V E N
10% o
ff
yo
ur ne
x
Quo t order
t
CDH e:
www.craftcompany.co.uk
Push Easy
Cutters
Jen loves...
JAN1
6*
12.5
7.50
ting products.
Your one stop shop for cake decotra
1000s of products, grea prices.
Sam loves...
tin kit
cakes with this baking
Make 100s of shaped
ive to
Exclus
aft
The Cr ny
a
Comp
www.craftcompany.co.uk
Untitled-1 1
98%
Feefo
rating
17/12/2015 12:14
Seasonal
D ECO R ATI O N S
Spring
CakeDecoration H E A V E N
11
Seasonal D E C O R A T I O N S
12
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
13
Seasonal D E C O R A T I O N S
14
CakeDecoration H E A V E N Spring
palette knife
sidescraper/straight edge
wire cutters
Spring
CakeDecoration H E A V E N
15
Seasonal D E C O R A T I O N S
11 Add more blue to the mix and refill your
Go midway down the cake and
airbrush.
gently spray horizontally around the cake,
rotating the turntable as you go to create a
gradient effect. Do the same with a darker
blue at the base and onto the iced board.
12 Your cake will now be quite wet, so leave to
dry dont overkill the spray or the colour
may run.
16
CakeDecoration H E A V E N Spring
Step-by-step photos
for this and other great
Easter cake toppers
can be found in the
book Cute & Easy Cake
Toppers Easter by The
Cake & Bake Academy.
Available on Amazon
for 6.95.
Spring
CakeDecoration H E A V E N
17
Seasonal D E C O R A T I O N S
18
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
19
Seasonal D E C O R A T I O N S
Project and photography taken from Bake Me I'm Yours Cupcake Fun by Carolyn White, published by David & Charles, 9.99
Little lambs
By Carolyn White
Makes 12
FOR THE CUPCAKES
12 cupcakes piped with a swirl
of frosting
TO DECORATE
sugarpaste with CMC 375g (13oz)
white, 100g (3oz) black
black royal icing in a piping bag with
no. 1.5 piping tip
sugar glue
SPECIAL EQUIPMENT
2cm (in) heart cutter
smile tool
rolling pin
icing spacers
no.7 circle cutter
toothpick
20
CakeDecoration H E A V E N Spring
www.karendaviescakes.co.uk
TELEPHONE
Seasonal D E C O R A T I O N S
22
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
23
Seasonal D E C O R A T I O N S
24
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
25
Seasonal D E C O R A T I O N S
26
CakeDecoration H E A V E N Spring
11
Project and photography taken from Chic & Unique Vintage Cakes by Zoe Clark, published by David & Charles, 19.99
Spring
CakeDecoration H E A V E N
27
Seasonal D E C O R A T I O N S
Projects and photography on pages 28-29 taken from Stitch, Craft, Create Quick Bakes published by David & Charles
Bunny biscuits
By Ruth Clemens
FOR THE BISCUITS
six circular biscuits
TO DECORATE
white sugarpaste
white flower paste
brown, green and blue gel
paste colours
royal icing
black icing pen
SPECIAL EQUIPMENT
disposable piping bags
no. 1, 2 and 3 piping nozzles
5.5cm (2in) diameter fluted
circle cutter
28
CakeDecoration H E A V E N Spring
rolling pin
Spring
CakeDecoration H E A V E N
29
Seasonal D E C O R A T I O N S
SPECIAL EQUIPMENT
20cm (8in) cake card
rolling pin
small flower plunger cutter
ball tool
flower foam pad
piping bags fitted with nozzles
template on page 112
purple ribbon
scriber
30
CakeDecoration H E A V E N Spring
It Must Be Love,
Love, Love
Cake Topper
Miss Cake 16.99
www.misscake.co.uk
Lakeland Cake
Airbrush Kit
Lakeland 79.99
www.lakeland.co.uk
Decorating
PRO D U C T S
Glitter Number
Birthday Candle
Clever Little Cake Kits
2.50
www.cleverlittle
cakekits.co.uk
Princess Mould
Cake Craft World 15.50
www.cakecraftworld.co.uk
ProGel colours
Lime Green,
Cream, Peach
Rainbow Dust Colours
Ltd RRP 2.39
www.rainbowdust.co.uk
Spring
CakeDecoration H E A V E N
31
JANP16
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A DV I C E
NEW
FEATURE
Business start up
checklist
Shelly Baker from Mrs Bakers Cakes knows everything there is to know about
setting up a cake business, and this issue she offers her advice on how to find a
speciality for your own baking business...
34
items ensures you have something to offer your clients for each occasion.
When youre deciding what your core range will be, you need to
consider a few things:
What takes you the least time to make but still looks impressive?
Where does your passion lay? What do you enjoy making the most?
What makes you the most money for the smallest costs?
Which products do your friends, family and previous recipients rave
about the most?
Once you have established these answers you will find it easy to
build your range.You are looking to make the most money with the
least input. The products that do require you to invest longer periods of
time will become your premium items, which you charge much more
for. As tempting as it is to try and give people a great deal, you need to
remember this is a business, you are taking time away from your family
and other things to do this, so you need it to pay you accordingly. Just
think, you wouldnt turn up to a job in an employed position and only
accept a token 5 at the end of a particularly long, stressful day, so dont
feel you have to when you run your own business either.
The reason I asked which products you were most passionate about
is because its hard to keep your enthusiasm for
a job when you dont enjoy it or have something that gives you a fire in
your belly. Ive watched so many fellow bakers fold their business as they
lost the passion for their work and it was down to a combination of two
things. Forever working on things that they dont feel excited about and
working on things they enjoy making, but that dont earn them a good
wage, then all those hours feel like they werent appreciated.
By ensuring you are only taking orders for products you enjoy working
on and that make you a decent profit, you will ensure your business
stands the test of time and you remain in love with baking.
Still not sure what this all means? Here is an example business
structure for you...
Business owner As passion lays in sculpted cakes for big special
occasions, to be enjoyed by many people at once.
So their three chosen products are large cake commissions for big
events, cupcakes for smaller occasions and then for seasonal events they
make special mid-range cakes themed for the season, which they take
pre-orders for.
Working like this, business owner A will be able to focus their skills on
these products and become an expert at them. This helps form a brand
and makes it easy for clients to remember them
for their products. They can become the go-to
person for those products. It also helps when
building business relationships with other bakers.
If you have a core range they know they can
refer customers to you if theyre too busy and
vice versa.
Making your choices for the core range is a
great way to get your business started on the
right track, but if you are already running your
business and would like to further things and
raise your profits, then this really is something
you should consider taking a look at.
If youve any questions or a business topic
you want me to tackle please get in touch
email [email protected]
Spring
CakeDecoration H E A V E N
35
NEW
FEATURE
I N TH E K ITCHEN
W ITH
Ramla Khan
When she already runs The Enchanting Cake Company, it
seems only natural that Ramlas latest venture is a book of
enchanted recipes called Fairy Tale Baking...
was the first cake you
QWhat
ever created?
36
FA I RY
TA L E
B A K I N G
Rapunzels tower
By Ramla Khan
edible glue
SPECIAL EQUIPMENT
TO DECORATE
serrated knife
sharp knife
smoothers
sugar gun
leaf cutter
Spring
CakeDecoration H E A V E N
37
38
FA I RY
TA L E
B A K I N G
Spring
CakeDecoration H E A V E N
39
40
FA I RY
Spring
TA L E
B A K I N G
CakeDecoration H E A V E N
41
ON SALE
NOW
4.99
AVAILABLE FROM
17/12/2015 14:56
Birthday
D ECO R ATI O N S
Spring
CakeDecoration H E A V E N
43
Birthday D E C O R A T I O N S
Paint palette birthday cake
By Sherry Hostler of The Cake House
(www.thecakehouse.biz)
FOR THE CAKE
20.5cm (8in) square sponge cake, filled
with buttercream and crumb coated
TO DECORATE
2kg (4lb 6oz) white sugarpaste
250g (8oz) pale brown sugarpaste
100g (3oz) red sugarpaste
50g (1oz) green sugarpaste
50g (1oz) yellow sugarpaste
50g (1oz) blue sugarpaste
50g (1oz) orange sugarpaste
500g (1lb 1oz) white modelling paste
edible silver paint
brown paste colouring
black edible pen
royal icing
edible glue
white vegetable fat
SPECIAL EQUIPMENT
20.5cm (8in) square cake card
25.5cm (10in) square cake board
non-stick rolling pin
dowel
smoother
small paintbrush
sharp knife
Dresden tool (leaf scraper)
alphabet cutters
4cm (1in) circle cutter
length of ribbon to go around the
board and the base of the cake
44
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
45
Birthday D E C O R A T I O N S
46
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
47
Birthday D E C O R A T I O N S
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
49
Birthday D E C O R A T I O N S
upholstery foam
paint palettes
50
CakeDecoration H E A V E N Spring
1-3
1-3
Spring
CakeDecoration H E A V E N
51
Birthday D E C O R A T I O N S
52
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
53
Birthday D E C O R A T I O N S
54
CakeDecoration H E A V E N Spring
The projects on
pages 54-55 are
taken from Sugar
Cats: 20 To Make by
Frances McNaughton,
published by Search
Press, RRP 4.99.
www.searchpress.com
Spring
CakeDecoration H E A V E N
55
Birthday D E C O R A T I O N S
56
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
57
Birthday D E C O R A T I O N S
Fans and ruffles cake
By Rainbow Dust Colours
(www.rainbowdust.co.uk)
FOR THE CAKE
7.5cm (3in), 12.5cm (5in) and 18cm
(7in) round sponge cakes
TO DECORATE
1.25kg (2lb 12oz) white sugarpaste
Rainbow Dust ProGel lemon
Rainbow Dust Edible Glue
Rainbow Dust Tylo Powder
jam
buttercream
royal icing (in a piping bag)
SPECIAL EQUIPMENT
25cm (10in) round cake drum
7.5cm (3in) and 12.5cm (5in)
round thin cake boards
rolling pin
smoother
edger
paintbrush
cutting wheel
palette knife
dowels
cel stick
58
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
59
Birthday D E C O R A T I O N S
Eastern infusion
By Lindy Smith
TO DECORATE
60
CakeDecoration H E A V E N Spring
sugar shaper
Project and photography taken from Creative Color For Cake Decorating by Lindy Smith, published by David & Charles, 19.99
ADDING SHINE
Spring
CakeDecoration H E A V E N
61
Birthday D E C O R A T I O N S
62
CakeDecoration H E A V E N Spring
Project and photography taken from Lindy Smith's Mini Cakes Academy by Lindy Smith, published by David & Charles, 19.99
13
16
19
Spring
CakeDecoration H E A V E N
63
Birthday D E C O R A T I O N S
Fifties dress
By Zoe Clark
1 Drill a 1cm ( 8in) hole in the centre of the
30cm (12in) round cake drum. Insert one
end of the threaded rod until it comes
through by 7mm (in) on the underside.
Pop a washer on both sides of the drum,
followed by two nuts and tighten them.
Thread the third nut over the rod until it is
about 9.5cm (3in) from the base board,
then slip over the last washer.
3
64
CakeDecoration H E A V E N Spring
SPECIAL EQUIPMENT
30cm (12in) round cake drum
drill
TO DECORATE
sugarpaste 700g (1lb 9oz) very pale
grey, 500g (1lb 2oz) red
wooden skewer
Project and photography taken from Chic & Unique Vintage Cakes by Zoe Clark, published by David & Charles, 19.99
Spring
CakeDecoration H E A V E N
65
IN THE K I TCHEN
W ITH
Christine Flinn
The one surefire way to transform a cake is with piping
and Christine has spent years perfecting the techniques
that make her a renowned expert...
and why did you start
QWhen
decorating cakes?
decorate cakes?
Cake decoration is all about practice.You
never finish learning. If you are thinking
of starting a business, then you need to
be aware it takes a number of years to
become established with regular work.
are your top tips
QWhat
for getting the perfect
decorator?
In 1989 I decided that I wanted a career
change, as I had worked long hours in
an office. I still work long hours, but now
66
Discover Christines
expert piping advice
in her book Piping On
Cakes, published by
Search Press,
RRP 12.99.
NEW
FEATURE
BEGINNERS BASIC S
Preparing to decorate
Before you decorate a cake you need to fill it, cover it and assemble it.
Zoe Clark is your expert guide to getting the basics right...
Clockwise from
top left: making
buttercream p68,
securing ribbon
around cakes p71,
making ganache
p68, icing and
assembling your
cake p72 and
layering, filling and
preparing your
cake p69.
>
Spring
CakeDecoration H E A V E N
67
Basics F I L L I N G S
&
COV E R I N G S
SPECIAL EQUIPMENT
spatula
Ganache
Makes about 500g (1lb 2oz), enough for an
18-20cm (7-8in) round or square layered cake
or 20-24 cupcakes
FOR THE GANACHE
250g (9oz) plain (semisweet or
bittersweet) chocolate, chopped, or
callets (chocolate chips)
250g (9oz) double cream
SPECIAL EQUIPMENT
saucepan
mixing bowl
spatula
Sugar syrup
68
White chocolate
ganache
Another sumptuous filling, this makes an ideal
alternative to buttercream for using to fill
heavy sponge cakes that is, those that have
been made with extra flour. Simply follow the
ganache recipe, but use the same quantity
of white chocolate in place of the plain
(semisweet or bittersweet) chocolate and half
the amount of cream. If you are making a small
batch, melt the white chocolate before mixing
it with the hot cream.
Size
10cm
(4in)
13cm (5in)
Buttercream
175g
250g
or ganache
(6oz)
(9oz)
15cm (6in)
18cm (7in)
20cm (8in)
23cm (9in)
25cm (10in)
28cm (11in)
350g
500g
650g
800g
1.1kg
1.25kg
(12oz)
(1lb 2oz)
(1lb 7oz)
(1lb 12oz)
(2lb 7oz)
(2lb 12oz)
8-9 cupcakes
Spring
CakeDecoration H E A V E N
>
69
Basics F I L L I N G S
&
COV E R I N G S
4
Covering with
marzipan and
sugarpaste
round cakes
scissors
large non-stick rolling pin
large non-stick board with non-slip
mat (optional)
icing and marzipan spacers
needle scriber
icing smoother
small sharp knife
Square cakes
Icing a square cake is done in much the same
way as a round cake, but take extra care with
the corners to prevent the icing from tearing.
Gently cup the icing in your hands around the
corners before you start working it down the
sides of the cake. Any tears in the icing can be
mended with clean soft icing, but do this as
soon as possible so that it blends in well.
Cake size
70
15cm
(6in)
18cm (7in)
20cm (8in)
23cm (9in)
(9cm/3in deep)
25cm
(10in)
25cm
(10in)
Marzipan/sugarpaste
650g
750g
850g
1kg
1.25kg
1.5kg
(rolled fondant)
(1lb 7oz)
(1lb 10oz)
(1lb 14oz)
(2lb 4oz)
(2lb 12oz
(3lb 5oz)
23cm
(9in)
25cm (10in)
28cm (11in)
30cm (12in)
33cm
(13in)
35.5cm
(14in)
Sugarpaste
600g
650g
850g
1kg
1.25kg
1.5kg
(rolled fondant)
(1lb 5oz)
(1lb 7oz)
(1lb 14oz)
(2lb 4oz)
(2lb 12oz
(3lb 5oz)
Spring
CakeDecoration H E A V E N
>
71
Basics F I L L I N G S
Assembling
tiered cakes
&
COV E R I N G S
Cake size
15cm
(6in)
No. of
dowels
3-4
3-4
4-5
3
72
Wedding &
Anniversary
D ECO R ATI O N S
Spring
CakeDecoration H E A V E N
73
cocktail stick
74
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
75
76
CakeDecoration H E A V E N Spring
Love birds
By Ramla Khan
FOR THE CAKE
two tiered cake of your choice,
plus cupcakes
TO DECORATE
for the birds modelling chocolate
coloured pale green, brown, pink,
white
for the birdhouse modelling
chocolate coloured green, pink
for the birdcage modelling chocolate
coloured grey, pink
for the bird's nest modelling
chocolate coloured brown, white
edible glue
black edible pen
ivory pearl drages
marshmallow crispy squares
black paste colour
white royal icing
rejuvenator spirit
SPECIAL EQUIPMENT
rolling pin
cutters 6cm (2in) circle, rose petal
in 4 sizes, small circle, small blossom
sharp kitchen knife
paintbrushes
cutting wheel
wood grain texture mat
smile tool
egg cup or half-sphere mould with a
3cm (1in) diameter
piping bag
fine piping nozzle
Spring
CakeDecoration H E A V E N
77
78
CakeDecoration H E A V E N Spring
artist's paintbrush
piping bags
small circle cutter
Spring
CakeDecoration H E A V E N
79
80
CakeDecoration H E A V E N Spring
2 Paint the centre with gold highlight threequarters down to the bottom. For the
fantasy flower, paint just the rim of each
petal. Add a small bead of royal icing to the
centre and attach the centre to the middle
of the flower.
3 Assemble your three tiers. Between the top
bas-relief tier and black tier, insert a small
poly dowel. Place the wired leaves in the
dowel. Using small needle-nose pliers, bend
one spray down and the other spray up.
4 With royal icing, place a medium bead
behind the flower and attach the fantasy
blossom over the poly dowel.
Spring
CakeDecoration H E A V E N
81
82
CakeDecoration H E A V E N Spring
10
Spring
CakeDecoration H E A V E N
83
84
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
85
86
CakeDecoration H E A V E N Spring
By Zoe Clark
FOR THE CAKE
Spring
CakeDecoration H E A V E N
87
88
CakeDecoration H E A V E N Spring
Grooms cake
By Zoe Clark
FOR THE CAKE
one 13cm (5in) round cake, 13cm (5in)
deep, tapered at the bottom to 10cm
(4in), covered in grey sugarpaste
one 15cm (6in) square cake, 13cm
(5in) deep, prepared and iced with
white sugarpaste
one 20cm (8in) square cake, 7.5cm
(3in) deep and one 25cm (10in) square
cake, 14cm (5in) deep, both layered,
coated and refrigerated
TO DECORATE
SPECIAL EQUIPMENT
plastic spacer
ruler
11 hollow pieces of dowel, cut to size
rose embosser
15mm (5/8in) black, double-faced
satin ribbon
double-sided tape
6mm (in) black, grosgrain or doublefaced satin ribbon
plain paper
Spring
CakeDecoration H E A V E N
89
buttercream
sugar glue
90
CakeDecoration H E A V E N Spring
Project and photography taken from Lindy Smith's Mini Cakes Academy by Lindy Smith, published by David & Charles, 19.99
27
Spring
CakeDecoration H E A V E N
91
layer of buttercream
TO DECORATE
FOR THE CAKE
92
CakeDecoration H E A V E N Spring
Project and photography taken from Chic & Unique Wedding Cakes by Zoe Clark, published by David & Charles, 18.99
double-sided tape
Spring
CakeDecoration H E A V E N
93
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NEW
FEATURE
IN TH E
K ITCHE N WIT H
Juliet Sear
When Juliet Sear started her small cake decorating business
at home 15 years ago she had no idea what shed achieve
with Fancy Nancy. We find out how she did it...
started your interest
QWhat
in cake decorating?
professionally?
It just happened as I was very fortunate
that lots of friends asked me to do cakes
for them. I decided it made sense to
set up a business from home, as I had
small children. I really enjoyed it. The
opportunity to make money as well was
an added bonus.
was the inspiration
QWhat
behind your most recent
book Cakeology?
The idea for Cakeology was to make
a lovely book that would appeal to
everyone. I find many cake decorating
books can be a bit samey or twee and
nearly always very girly. So I wanted to
make a more modern and cool cake
Cake smoothers.
of creating?
Ooooh thats a tough one! Id say my
multi-chocolate rose or my vintage floral
patchwork cakes.
advice would you give
QWhat
to anyone wanting to hand-
Spring
CakeDecoration H E A V E N
97
Cakeology
FOR THE CAKE
10cm (4in), 18cm (7in) and 25cm (10in)
square cakes, made of two sponges,
sandwiched with vanilla buttercream
and strawberry jam, 8-10cm (3-4in) deep
once split, filled and covered
TO DECORATE
a little just-boiled apricot jam
icing sugar, for dusting
3kg (6lb 10oz) marzipan (or sugarpaste)
1kg (2lb 3oz) white sugarpaste
edible icing sheets (buy or create your
own pattern and print it on edible paper)
for my 3cm (1in) tile size, I used 7
sheets of print, 48 tiles from each sheet
vodka or cooled boiled water
2kg (4lb 6oz) stiff-peak royal icing
15cm (6in), 20cm (8in) and double-height
35cm (14in) square cake drums, iced with
ivory sugarpaste
SPECIAL EQUIPMENT
10cm (4in), 18cm (7in) and two 25cm
(10in) cake drums
side scraper with measuring
guide (or use the ruler)
pastry brush
rolling pin
small, sharp knife
cake smoothers
royal icing rulers
guide sticks
palette knife or lifting tool
piece of card
pizza wheel cutter
turntable (ideally a tilting one)
piping bags with no.2 and
no.3 nozzles
spare bowl
good-quality thick kitchen paper
cake dowels
98
Spring
CakeDecoration H E A V E N
99
Cakeology
Multi-chocolate rose cake
prevents pieces sticking to hands or the
work surface). Make 4-5 rows of four pieces
across, leaving space between each one.
100
Spring
CakeDecoration H E A V E N
101
ON SALE
N E X4
T FEB
I S S U E
Next issue
Easter fun!
* Contents subject to change
102
CATWALK INSPIRATION
Transform this seasons hottest
fashion looks into cupcakes and
mini cakes to impress
Mug crumbles
Gluten-free bakes & much more
CakeDecoration H E A V E N Spring
Kids
D ECO R ATI O N S
Spring
CakeDecoration H E A V E N
103
Kids D E C O R A T I O N S
Choo-choo train
separately, each one being 1.5cm (5/8in)
higher than the sides of the cake. Mark lines
along the sides of the paste to resemble
wooden planks by running the back of the
knife horizontally over the surface.
By Debbie Brown
FOR THE CAKE
104
CakeDecoration H E A V E N Spring
Spring
CakeDecoration H E A V E N
105
Kids D E C O R A T I O N S
106
CakeDecoration H E A V E N Spring
Projects and photography on pages 106-109 taken from Simply Perfect Party Cakes For Kids by Zoe Clark, published by David & Charles, 15.99
10
13
Spring
CakeDecoration H E A V E N
107
Kids D E C O R A T I O N S
108
CakeDecoration H E A V E N Spring
Surfs up
By Zoe Clark
FOR THE CAKE
two 28cm (11in) square, about 4cm
(1in) deep sponge or chocolate cakes
TO DECORATE
500g (1lb 2oz) buttercream or ganache
jam (optional)
syrup (optional)
1.2kg (2lb 10oz) white sugarpaste
edible food colour sprays red, yellow
and orange
flower paste 10g (oz) white, 35g
(1oz) grey, 20g (oz) dark grey
one packet of crushed, light-coloured
biscuits (such as Rich Tea)
SPECIAL EQUIPMENT
surfboard template (download from
ideas.stitchcraftcreate.co.uk/patterns
or draw and cut out your own)
two sheets A4 paper taped together
hibiscus stencil (The Creative Cookie
Company, creativecookiecompany.com)
two 50x35.5cm (20x14in) cake boards,
stuck together with royal icing
circle cutters 6mm (in), 1.2cm (in)
3.5m (3yd) of 1.5cm (5/8in) wide light
gold ribbon
10
Spring
CakeDecoration H E A V E N
109
Project and photography taken from Bake Me I'm Yours Cupcake Fun by Carolyn White, published by David & Charles, 9.99
Kids D E C O R A T I O N S
110
CakeDecoration H E A V E N Spring
Airplane cake
By The Cake & Bake Academy
FOR THE CAKE
your choice of cake, iced with light blue
sugarpaste
TO DECORATE
modelling pastes red, yellow, black,
brown, flesh and white
petal dust pink
edible glue
SPECIAL EQUIPMENT
craft knife/scalpel
veining tool
flower cutter
circle cutters
fine paintbrush
toothpicks
Step-by-step photos
for this and other great
boys cake toppers
can be found in the
book Cute & Easy Cake
Toppers Boys! by The
Cake & Bake Academy.
Available on Amazon
for 6.95.
Spring
CakeDecoration H E A V E N
111
TE M P L ATE S
Template
Here is the template that you will need for this
months cover project. Trace over it at this size to
use in your cake decorating project, then scale to
your desired size.
112
CakeDecoration H E A V E N Spring
Sugar roses
You wont believe how quick and easy it is to make
beautiful roses using this cutter. Every rose bud and rose
on this cake was made using one cutter. You can use
sugarpaste, marzipan or flower paste, but Sattina Perfect
Paste is perfect for creating both ruffles and unwired
roses. Its a 50/50 mix of sugarpaste and modelling paste,
so it stays soft a little longer than modelling paste, giving
you more time to shape roses, but still sets firm enough
to handle the next day.
YOU WILL NEED
SPECIAL OFFER
10
Spring
Cake Decoration H E A V E N
113
I N TH E K ITCHEN
W ITH
Paul Jagger
No one who saw it will forget Pauls lion head bread
on The Great British Bake Off, but the current prison
governors true passion is for sugarcraft...
did you first become
interested in baking?
QWhen
114
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#WeAreColour
Rainbow Dust Colours Ltd . Units 1 - 7 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk Rainbow Dust Colours Ltd 2016
CDH14.ADS.IFC.IBC.OBC.FOR PRINT.indd 3
15/12/2015 11:41