We were extremely proud to be asked to enter the Ideal Home Show Cake Competition and of the stunning cake that we produced.  Below are a few techniques that we used on this magical cake.

 

  

Fabric Effect Sugarpaste

 

The main question asked at the exhibition was 'is that real material or is it icing? The answer of course is icing but the effect was so realistic that it had people guessing.

 

To make the drapes, take a mixture of half sugarpaste and half Mexican paste and knead together. Roll out with a plain rolling pin until approximately 3 - 4mm thick. then to create the material 'pattern'  roll  over once firmly with the Varipin.  Apply edible glue to the areas on the cake where you want the drape to fall and cut the drape to size. The length depends on the design and size of your cake but it is important to taper both ends creating a leaf shape. Whilst the drape is flat, create a couple of pleats then carefully gather up and quickly place onto the cake. Be sure to handle the drape very gently so as not to disturb the fine textured pattern.

 

***LOUISE'S TOP TIP***

Apply the glue to the surface of the cake where the icing material is going to be draped and leave for a couple of minutes. The icing on the covered cake will then become tacky rather than wet and the drape will stick much more effectively.

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To achieve the silky sheen effect of the icing, when completely dry, we lightly dusted it with metallic light silver silk lustre rainbow dust and then lightly sprayed the whole of the drape with pearl edible lustre spray.  You may be wondering how we did all the dusting and spraying without getting any on the rest of the cake?  The answer is simple, we wrapped every single tiny area of the cake that wasn't the drape in cling film to protect it; time consuming but very worth it!

 

Handmade Sugar Roses

We were going to use our own handmade sugar roses that we sell online but they seemed so tiny next to our immense cake so we decided to make our own giant roses.  We started with the 28mm polystyrene celbuds to make the whole rose less weighty and then mixed pale pink, pale lilac, white and a tiny piece of black (all florist paste) to create the dusky pink colour of the roses.  They were made using florist paste,  a 9" non-stick rolling pin  and the Orchard five petal flower cutter.  We used the 110mm cutter which produced huge roses but you can use a smaller cutter.  When these had dried we lined them up and sprayed them all at once with a mixture of pink, pearl and silver lustre sprays.  The effect was stunning and by using this technique it ensures that no two sides of the roses look the same.

 

  

 Royal Run-Outs

 

Our beautiful royal run-outs were created with royal icing using the traditional run-out method but life has been made much easier since we started to stock the non-stick icing sheet.  It is a reuseable transparent sheet that is ideal for run-outs, icing collars and delicate piped lace pieces.  It doesn't ripple during the drying out process and once dry, icing simply glides off, reducing breakages.  Wipe the sheet down and it can be reused over and over again.  An absolutely brilliant product and I urge you to buy it if you do run-outs.

Every cake decorator needs a design that can be used for a number of celebrations and this one does just that.  Wedding, birthday, christening, communion..... this cake could be used for any of these.  You can decorate this cake however you choose but I have used the following equipment to create this particular design.

 

 

  

Bottom Tier - The bows were created from the Celshapes swags mould which is so simple to use and very effective.  The blossoms were made using the set of 3 metal blossom/forget-me-not plunger cutters, currently on SPECIAL OFFER.

 

Middle Tier - The rose arrangement on this tier was created with the Karen Davies three rose mould.  To achieve the two-toned effect using the mould, I mixed equal parts of pink sugarpaste with white Mexican paste in the rose section of the mould and lincoln green sugarpaste with white Mexican paste in the leaf section of the mould. 

 

Top Tier - The top tier is simply stripes of pink Mexican paste with a heart in between using the large metal heart shaped plunger cutter, currently on SPECIAL OFFER.

 

For a wedding cake, I have added a rose bouquet made from our range of handmade sugar roses in pink.  I used the small ones but you can use whatever size would match the Bride's bouquet.

 

 

For a Christening cake, I have added some really cute claydough black babies (also available in white).  The pink and blue mix of this cake makes it perfect for a twin celebration.

 

 

For a Communion cake, I have added a lovely 

kneeling resin communion girl holding grapes and a chalice 

 to the top.  For the full range of communion toppers, click here.

 

I don't know if you have noticed but there has been a strong revival of iconic designs in cakes recently.  We have seen many vintage style cakes in the press, along with some retro inspired designs, so I thought I would try and revive the unforgettable Wedgewood design that is still seen so much is Britain today.

 

Bottom Tier - I have used the Karen Davies three rosebud mould on this cake too but have also introduced the new dove plunger cutters.  These are great cutters, simple to use but you must read the instructions carefully beforehand. To achieve the twisted ribbon effect - cut out narrow strips of sugarpaste or Mexican paste, twist and attach one end behind the rose and one end to the top edge of the cake with edible glue. 

 

Middle Tier - I used the Celshapes swags mould again for this cake but chose the rosettes instead of the bows this time.  I finished off the design with flowers using the set of 3 metal blossom/forget-me-not plunger cutters. 

 

Top Tier - I used the cherub medium mould to achieve these little delights.  All of the cakes and boards are dressed with our latest satin antique blue ribbon.  The flower arrangement on the top of the cake is made by attaching our handmade sugar roses in ivory/cream to a ball of Mexican paste with royal icing. 

  

  

The Celshapes swag mould & Karen Davies three rosebuds mould used in both of my featured cakes can be bought for an astonishing price of £12.95.  If you purchased these mould separately it would cost you £16.37, giving a £3.42 saving.

  

As Summer is just around the corner, let's celebrate the new season with a pretty garden cake that is literally buzzing with action.  The centrepiece of the cake is the amazing handmade sugar water lily spray that we stock.  It is floating on a layer of water made from clear piping jelly with a tiny drop of ice blue colour paste added.  I also used the handmade sugar sprays of baby's breath to add dimension to the cake.  The rocks were made by kneading white and black sugarpaste together to create a streaky effect then left to dry before piling them up around the edge of the pond and cake.  The fern was made using the fern cutter and the holly/ivy green florist paste.  I dusted the ends of the leaves with brown blossom tint dusting powder to add authenticity.  The flying bugs were created from the large bugs mould and I just made up the wings!  Butterflies made with the medium butterfly plunger cutter also feature on the cake and the grass has been piped on with green royal icing (half mint green, half holly green) through a Wilton tube 233.  The cake was finished off with a selection of ready made small icing flowers, click here to view the full range.

  

Why not treat your Dad to a football shirt cupcake using the icing football shirts?  You can write any message you like on it using the edible colouring pens.  To finish off the special gift, present it in our fabulous white single cupcake box with a length of special football ribbon.  He will love it!

  

 

Set of blossom/forget-me-not plunger cutters. Use to cut out small flowers that can be wired up into sprigs of blossoms or Lily of the Valley. Here we have simply cut the blossoms out of sugarpaste and pressed them straight onto the cupcake. Next month we will feature Lily of the Valley cupcakes  using these cutters. 

 

WAS - £9.14

NOW - £7.31

  

Click here to buy 

 

  

  

 

 

Set of 3 heart shaped plunger cutters that can also be used to make miniature butterflies, roses, shamrock and ferns.

  

WAS - £9.14 

NOW - £7.31

 

Click here to buy 

 

 

   

Set of 3 dove plunger cutters - follow the simple instructions to create 3D doves in icing for engagement, wedding & anniversary cakes and cup cakes. Use a modelling icing like Mexican or flower paste so that the wings hold their shape.

 

WAS - £9.78

NOW - £7.82

 

Click here to buy