Magda is a self-taught cake artist based in North East England but originally from Poland. She discovered her love for cake decorating when she made her first cake in 2013 for her daughter’s first birthday. It turned into hobby and she started to spend more time teaching herself all about cake decorating, trying different recipes, challenging herself with more complicated cake designs and learning new techniques to improve her skills. Magda loves making colourful and cute cakes for children but also enjoys creating modern designs. With her love for DIY, she enjoys making more challenging, big showstoppers or gravity-defying cakes. She is proud and honoured to have her work published in Cake Masters Magazine. She was also awarded Silver and Bronze at Cake International.
To make twigs for the wreath, tape three 24 gauge wires together using white florist tape. Make six.
Start twisting twigs together.
Place each twig around 3cm lower than the top of the previous one.
Insert in a posy pick
Shape in a circle to around 6” diameter, twist the ends together and wrap with tape.
Knead modelling paste and insert into the extruder gun. Attach the disc with the circle shape and create nine thick strings.
Starting with three strings, wrap the first around the wreath and follow with the second and third leaving space between.
Glue together in places where they touch.
Using the remaining six strings, wrap the first around the wreath as shown and follow with the other strings again leaving space between.
Continue wrapping the strings.
Use edible glue to stick them together. Leave to dry.
To make the cyathium, take 4-5 stamens and bend in half creating a loop. Thread 28 gauge wire through and bend.
Cut off the stamens around two thirds from the top.
Roll a little ball out of modelling paste and insert the wire with the stamens through.
Push the ball to the bottom of the stamens and shape.
Attach little pieces of paste on top and make a little cut in the middle to create a nectar gland.
To add colour, brush yellow dust on the nectar gland.
Paint red on the stamens.
Brush green at the bottom of the cyathium.
Dip the top of stamens in edible glue and then in the yellow dust.
Make 6-7 cyathiums and tape together using white florist tape.
From a wafer paper sheet, cut out leaves freehand using the X-acto knife. You will need three small leaves around 3cm, three medium leaves around 5cm and six bigger leaves around 6-7cm. You can make a few more just in case.
Make a cut in each leaf around halfway up.
Put the leaf on the leaf veiner and brush with a little bit of water (make sure you don't have too much water on the brush, you can use kitchen towel to wipe off any excess).
Press the leaf between the veiner and then gently take the leaf out.
Apply edible glue on the leaf near the cut and attach the 28 gauge wire.
Press the other side of the cut on top of the wire to hold in place.
To add colour to the leaves, spray with pink airbrush colour.
To assemble the flower, start taping the three smallest leaves around the cyathia.
Add a second row of three medium leaves.
Add two more rows of the bigger leaves.
For the baubles, you'll need modelling paste in four colours: white, two shades of light pink and light grey.
From each colour, shape small balls of different sizes.
To add shine to the baubles, brush with white dust.
Cover all the cakes and the board with white sugarpaste.
Create a wooden effect on middle and top tier. Around each tier, mark vertical lines 5cm apart.
Deepen these lines using the dresden tool.
Using the knife tool, mark irregular lines freehand to create a wooden effect.
To add shading to the wood, mix white and black dust to create light grey.
Start brushing in the deepest places.
Add further tones.
Roll out sugarpaste to around 7” diameter and cut out to create an irregular shape similar to as shown.
Brush the top of the top tier with edible glue and attach the sugarpaste.
Smooth the edges with your fingertips.
To make edible snow, use around five A4 sheets of wafer paper and tear into small pieces.
Shred in a blender or coffee grinder. Mix in white dust to add sparkle.
Brush piping gel on top of the top tier and around the bottom tier. Stick the edible snow to the piping gel.
Stack the cake.
To attach the wreath, grab it gently, push the posy pick into the bottom tier and rest the wreath on the middle tier.
Use edible glue or royal icing to glue to the cake. You can secure it also using a cocktail stick.
Push the posy pick into the cake behind the left side of the wreath in the middle tier. Bend the wire of the flower and insert into the posy pick.
Your cake is finished