Cake_Masters_-_October_2019

36
MAGAZINE

Equipment Required

• Cake tiers: 5x4”, 6x6”, 8x4”


• Wilton candy melts


• Shortening


• Pure lemon extract


• Clear edible glaze spray


• Marvelous Molds Rib & Cable Knit
  Simpress


• FMM Press-Ice Polka 1


• Fondant smoother


• Toothpick


• Wooden skewers


• 26 gauge wire


• Textured packing foam


• Sweet Elite Chevron Pattern Texture
  Sheet


• Extruder


• Fondant: brown, white, black


• Gum paste: black, white, red
  
  
  • Global Sugar Art Bright Copper Lustre
    Dust
  
  
  • Crystal Colors Petal Dust: Chocolate,
    Brick Red, Pumpkin, Mustard Yellow
  
  
  • Roxy & Rich Midnight Black Hybrid
    Petal Dust
  
  
  • NY Cake Dove Grey Petal Dust
  
  
  • Paring knife
  
  
  • Scribe
  
  
  • PME flower and leaf tool
  
  
  • PME blade and shell tool
  
  
  • Cutting wheel
  
  
  • Stitch wheel
  
  
  • Hard bristle brush
  
  
  • Fan brush
  
  
  • Paintbrushes
  
  
  • CelPin
  
  
  • Rolling pin
    
    
    • Round cutters: 0.5”, 1.5”, 2”, 3”
    
    
    • Square cutters: 1.5”, 2”
    
    
    • Knife
    
    
    • Bumpy foam drying mat
    
    
    • Piping gel
    
    
    • AmeriColor Super Black Amerimist
    
    
    • AmeriColor Soft Gel Pastes: Orange,
      Royal Blue, Super Red
    
    
    • Cream ProGel
    
    
    • Cooking spray
    
    
    • Cornstarch
    
    
    • Cashews
    
    
    • RKT
    
    
    
    
  
  
  
  

Tanya is a cake designer based in

Winnipeg, Manitoba, Canada and

owner of Cake Heart. She often turns to

fashion, nature and textile for sources

of inspiration and challenges herself

to try something different with each

new design. Cake Heart’s tutorials

and designs have been featured in

numerous international publications

and various online blogs. Autumn

is Tanya’s favourite of all seasons

not only for its beautiful last burst of

colour and crisp berry scented air;

it’s the memories we make in the fall

while enjoying bonfires and s’mores,

dressing in cosy flannel and sweaters,

running through corn mazes and

painting pumpkins weeks before

carving... And of course, sharing the

delicious fall flavoured sweet treats

of gooey caramel apples and spicy

aromatic pumpkin pies!

Difficulty Rating

Corn Stalk Leaves

Step 1a.
Add a small amount of brown fondant to
white fondant to create tan. Add a touch
of cream gel to create the corn stalk
leaf colour. Prepare your surface with
cornstarch. Roll out a thin layer of the
paste and cut elongated leaves of various
sizes with the cutting wheel.

Step 1b.
Twist a small amount of paste onto a wire
and roll in your palms. Press into a leaf.

Step 1c.
Vein both sides of the leaf with the
shell tool.

Step 1d.
Place onto the bumpy foam to dry.
Position the leaves so they are folded.

1a

1c 1d

1b

• By Tanya Halas, Cake Heart -

Knitted Autumn