Cake Decoration & Sugarcraft — New Trends 2018

54 | New Trends 2018 http://www.cakedecorationmagazine.co.uk

RUSTIC AND REALISTIC TREND

YOU WILL NEED

EDIBLES:

• 18 x 15cm (7 x 6in) tall round
  cake, filled and ganached
  (stack and support 2 x 8cm (3in)
  cakes on top of each other with
  bubble straws to create the
  double barrell height


• 15 x 8cm tall (6 x 3in) round cake,
  filled and ganached


• 2.2kg sugarpaste: ivory
  (THE SUGARPASTE™)


• 10g flower paste: red
  (Squires Kitchen)


• 20g flower paste: pastel green
  (Squires Kitchen)


• 20g modelling paste: white
  (THE MODELLING PASTE ™)


• gel colours: castle grey, chestnut
  brown and yellow (Magic Colours)


• petal dusts: aubergine, red,
  garden green, forest green,
  lemon yellow, snow white and
  chocolate (Magic Colours)


• 100g cake lace mix: white
  (Claire Bowman)


• cornflour


• edible glue


• piping gel


• vegetable fat (Trex)


• confectioners glaze


• rejuvenator spirit or alcohol
  EQUIPMENT OVERLEAF

Scandinavian style is epitomised in this elegant festive cake,

with its Nordic patterns, natural fabrics, garden rosemary

and winter berries. Set against a minimalist grey and white

combination, this pared down design reflects a growing

trend in natural and holistic approach to winter celebrations.

HESSIAN

and Herb

PREPARE THE CAKES

1 Take 500g of ivory sugarpaste, roll out and cover the 25cm cake board.

Wrap and secure your chosen ribbon. Set aside to dry. Take approximately

400g ivory paste and roll out and cover the top tier, using cake smoothers

to create smooth edges. Colour 800g of ivory sugarpaste with a little

grey gel to create a pastel grey. Roll out and cover the tall 18cm (7in) tier,

working quickly on the top edge to prevent the paste from tearing.

Finally take 200g of leftover sugarpaste and colour to a dark grey.

Secure the separator onto a cake card, rub it with Trex, then cover and

smooth. Leave tiers to dry and firm for a couple of hours.

MAKING HESSIAN AND HOW

TO APPLY

2 Make up 100g of cake lace as per

the packet instructions. Add a few

drops of yellow and brown edible

colour to achieve a natural hessian

colour. Pour the cake lace mix onto

the mat, using a plastic knife to

spread the mix evenly over the mat.

CAKE ARTIST:

Zoe Burmester

DARCEY OLIVER CAKE COUTURE

WINNER

3 Use the knife to scrape away

excess lace mix to reveal the hessian

pattern. Place in the oven to dry out

as per the mix instructions. Once

dry, carefully peel back the silicone

mat to reveal the edible hessian.

4 Measure how high you want the

hessian to be and carefully cut it. You

will need to join two lengths to go

around the cake. Take the top ivory

tier and lightly brush with a little

piping gel. Place hessian onto cake

and wrap around the tier, using tiny

dabs of piping gel to secure. Line up

second piece of hessian and continue

around the cake until complete.

Try not to overlap the two pieces too

much to avoid an obvious seam. ➜

p54-59_Zoe Burmester.indd 54 09/11/2017 17:11