WWW.CAKEMASTERSMAGAZINE.COM 473c
4b
4a
4c
4d
5b
5d
5a
5c
6a
Steps 4a-d.
Add zip detail to the centre using
modelling chocolate and the mould.
Cover the handbag in sections one side at
a time in modelling chocolate. Add a thin
layer of light grey sugarpaste and trim
just underneath the line of the chocolate.
For a more material look, steam the cake
and press the tea towel into the surface
to create an impression.
Steps 5a-d.
Now the fun begins. Making tartan is
actually really easy, it just takes a bit of
thought on what colours you’re going
to use (because they will change as
you layer them up). Use the masking
tape to mask off the stripes; as it is the
lowest form of tack, it won’t leave any
residue behind. If you prefer, you can
mask off areas with clingfilm to ensure
you don’t get unwanted spray in other
places. Put vertical stripes of yellow first
then horizontal, each time moving the
masking tape to mark a new stripe. Add
blue (which changes to green when the
colours cross over) and then pink (which
gives the blue a darker tone in places).
Finally, add very thin stripes of brown
both vertically and horizontally.
Tip: People often ask me how long to
wait for airbrushing to dry. The truth
is, if your cake is wet after airbrushing,
you’ve used too much colour. Take things
steady, go gently on the trigger and try
and keep your work dry. This will prevent
bleeding colour under the masking tape
and will allow you to add one colour
straight after the next, moving the
masking tape as you go.
Steps 6a-c.
For the pocket, add another thin
rectangle of grey sugarpaste and airbrush
more tartan stripes matching the colours
of the main bag.
Edge the pocket with chocolate paste
‘leather’ straps and piping. Add details
such as stitch work and an edible label.
To give the brown elements a real leather
feel, airbrush the chocolate paste with
brown too.
6b 6c