Cake Decoration & Sugarcraft — New Trends 2018

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

ALTERNATIVE CAKES

YOU WILL NEED

EDIBLES:

• 15cm (6in) cake and a 10cm (4in)
  cake or dummy, prepared for
  covering


• 25cm (10in) board


• 1200g sugarpaste: coloured
  caramel (1kg for bottom tier,
  200g for top tier)


• 350g sugarpaste: coloured
  chestnut for the board


• 200g flower paste


• 50g modelling paste: flesh
  (Saracino)


• 200g modelling paste


• 100g royal icing


• paste colours: turquoise,
  liquorice, dark brown, paprika,
  caramel, chestnut (Sugarflair)


• edible colour dusts: chocolate,
  raw amber, brown, flesh, rose
  gold and rustic (Rolkem)


• edible colour: gold
  (Claire Bowman)


• petal dust: white

EQUIPMENT:

• 4 dowels


• spare 10cm (4in) dummy


• wooden skewers


• large and small cog cutter
  (Black Cherry Cake Company)


• sugarshapers
  (Innovative Sugarworks)


• large and small butterfly mould
  (Katy Sue Designs)


• leather texture mat


• goosebump texture mat


• wood grain texture mat


• steampunk mould
  (Old Piping Bag)


• cog mould, frame mould, keyhole
  mould (FPC)


• 6cm circle cutter


• rejuvenator spirit


• edible glue


• paintbrushes


• dressmaker’s pins


• craft knife


• quilting tool


• Dresden tool


• rolling pin

A sub genre of sci-fi, steampunk is a style that is here to

stay. You can adapt no end of designs for a fabulous metallic

Victorian/industrial finish and this character is a great start for

developing your confidence in pretty steampunk!

STEAMPUNK

Sally

1 Using a little cooled boiled water

applied to the board, cover with

chestnut coloured sugarpaste.

Press your wood grain impression

mat firmly onto the paste, line up

and repeat.

2 Once firm, paint with a mix of

chestnut food colour and rejuvenator

spirit, making sure to paint in the

same direction as the wood grain.

Set aside to dry.

3 Cover your base tier with 1kg of

caramel coloured sugarpaste.

Press the goosebump mat against

the paste firmly all over.

4 Use the moulds to create an

assortment of cogs using 6g of flower

paste coloured a light caramel.

5 Cut out a circle using a 6cm cutter

from 10g of chestnut coloured

flower paste.

6 Glue the chestnut circle to the

CAKE ARTIST:

Zoe Smith

BLUEBIRD CAKES

centre front of your cake and leave

to firm. Glue the cogs onto the

circle, arranging them so that they

all fit inside the circle.

7 Roll out 20g of chestnut flower

paste and cut out a cog with the

large cutter. Set aside to firm for a

few minutes but do not let it

dry completely.

8 Brush the back of the cog with a

little glue and attach to the circle of

cogs - use dressmaker's pins to hold

in place whilst drying.

9 Mix rejuvenator spirit with gold

dust and with a fine paintbrush,

paint the gold cogs.

10 Paint the large cog with

rejuvenator spirit and rose gold.

11 Separate 3g of white flower

paste into two balls. Using the large

butterfly mould, fill one of the large

wings with a ball of paste. ➜

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p60-65_Zoe Smith_New.indd 60 09/11/2017 17:10