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Modelling issue out now!

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Welcome to the September issue!

In this edition, we have a great variety of projects involving modelling decorations and toppers for your celebration cakes. From basics skills to projects that add more detail, let’s start with our gorgeous cover cake from The Yellow Bee Cake Company. With little modelled teddies, fun bunting and bows, this tutorial uses the new and improved Food Art Pens from Rainbow Dust Colours, which are a great way to add detailing to your sugar models and cake creations.

Another tutorial featuring lots of models is from Dollybird Bakes, who has made a Farmyard Cake using Renshaw icing. She covers lots of cute animal toppers with really easy to follow steps; they would be great on a variety of different cakes and would look amazing on cupcakes too!

We have both a Geisha, from Le Delizie di Kicca, and a Mermaid modelling tutorial, from Nemashim Cake Adventures. Both of these ladies are easier tutorials that teach you how to make freehand sugar toppers in simple steps. Moving on to more a skilled level, Cake International Best in Show winner, Rhu Strand, shows us how to make a fabulous Flapper Girl. I’m sure many of you question how to make your model stand up, and this tutorial shows a great method.

As a contrast to modelling, we have a comprehensive guide to using edible papers and printing in our Edible Printing Masterclass from Chef Mike Terry. It is full of so much guidance that will help you use this technology to create some impressive cakes. Following the masterclass is a showcase of five modern cakes that have used Icing Images’ products to take their cakes to the next level. I particularly love the hot pink cake, from Sugar Sugar Cake Studio.

I am delighted to welcome Ruth Rickey, from Sugar Gypsy, as our new columnist in Social Snippets. Ruth is a lovely lady and has been in the industry for over 30 years. With her wealth of knowledge in sugarcraft and her straight talking wise words, we look forward to hearing from Ruth on a monthly basis.

I was really moved by a competition piece made by Benny, from City Cakes, a few months back for the NY Cake Show. The cake competition theme was New York and Benny’s piece is of a firefighter in the 9/11 tragedy. We find out more about Benny’s cake and have featured a collection of cakes dedicated to peace in the wake of the many atrocities that have happened around the world in recent times.

In Elevenses this month, we have Carlos Lischetti as our Expert. His iconic, animated modelling style is known worldwide so he is the perfect person to answer questions on this technique. Karen Davies Sugarcraft have donated a brilliant prize of £100 worth of their animal and character moulds for this month’s Spot the Difference.

I know it is ONLY September, be we are getting really excited about Cake International this November at the Birmingham NEC and, OF COURSE, our fabulous Awards ceremony. Check out page 58 for a preview of the amazing subscription gift bags, from Doric Cake Crafts, that will be FREE for subscribers at the show.

I don’t usually mention specific recipes, but I LOVE the emoji cakes from the new Cakemoji recipe book – especially the little poop cakes! You need to turn to page 20 to know what I am talking about (NO I AM NOT MAD!).

Lastly, I’m really looking forward to seeing all of your entries to our Royal Icing Competition, in association with Renshaw. Send in your best cake, cupcakes or cookies decorated with royal icing and we will share them in our special competition album on Facebook. The winners will be featured in our November issue – good luck!

Rosie

Editor
editor@cakemastersmagazine.com

Cake Masters Magazine - Setpeber 2016