36 | New Trends 2018 http://www.cakedecorationmagazine.co.ukSPONSORED BY:
YOU WILL NEEDEDIBLES:- 20cm (8in) round cake on 25cm
(10in) board, covered black - 3 tbsp gelatine granules
- 2 tbsp water
- airbrush colour: gold
(Magic Colours) - lustre dust: gold (Magic Colours)
- edible glue
- Trex (white vegetable fat)
- 100g sugarpaste: black
EQUIPMENT:- water bomb balloons
- small bowl
- polystyrene block/dummy
- masking tape
- cocktail sticks
- small brush for glue
- scissors
- small food bag
- 10cm (4in) cake card
- 8, 9 and 10cm circle cutters
- Cake Craft clock face stencil
- Cake Craft circles stencil
- gold ribbon
We have two trendy techniques you’ll love in this cake, glam
gelatine bubbles and airbrushed bokeh effects - genius!BOKEH
and Baubles
1 Blow up six balloons in a scale of
sizes and knot them as high up as
possible to leave a long tail and nice
round shaped balloon.
2 Wrap masking tape around the tail
of the balloon several times, then add
a cocktail stick and wrap some more.
3 The tape will help support the
balloon so ensure it is secure. Repeat
for all the balloons, then smear a tinyCAKE ARTIST:
Emma Burrows
bit of Trex over the surface of the
balloon, wiping away excess with
kitchen paper.
4 In a microwaveable bowl add the
three tbsp gelatine granules,
two tbsp of water, one tbsp of
airbrush gold colour and mix.
Allow the granules to absorb the
liquid. Credit goes to the lovely Lindy
Smith for this gelatine recipe.5 Microwave the mixture for ten seconds
then stir, you want the gelatine to be
nice and liquid but it is essential that it
does not boil. Repeat for five seconds at
a time until all lumps are gone.
6 Leave the gelatine to sit for a minute,
it will thicken slightly and give better
coverage on the balloon.
Dip the balloon into the gelatine and
roll it to cover all visible balloon.01 0203 0405 0607 08 09p36-38_Emma Burrows.indd 36 09/11/2017 17:16