Cake Decoration & Sugarcraft — New Trends 2018

15%

OFF ALL

Cake Craft

Stencils with code

CHEERS2018*

EX

CL

USIVE (^) O
FF
ER
80 | New Trends 2018 http://www.cakedecorationmagazine.co.uk
YOU WILL NEED
EDIBLES:

• 8in round 6in deep prepared
  cake on 10in drum


• 6in round 3in deep prepared
  cake on 6in cake board


• 1.5kg sugarpaste: white


• 100g sugarpaste: black


• airbrush colour: violet and
  black (Cassie Brown)


• airbrush colour: white
  (Kroma Colours)


• edible glue


• edible gold dust

EQUIPMENT:

• Cassie Brown airbrush


• tartan stencil


• cutting mat


• craft knife


• brush for glue


• printed deer template cut out


• scissors


• sterilised pins


• gold satin ribbon


• double sided tape


• small brooch mould


• blusher brush

Learn how to airbrush on cake with our

easy to follow steps

*15% discount is valid for Cake Craft

stencils only. Discount will be applied

at the checkout on orders processed

through Shesto.com and completed

before midnight 31st January 2018.

Discount valid for retail customers only.

1 Knead together 900g of the white

sugarpaste with the 100g of black to

create grey. Cover the large cake and

add dowels. Cover the smaller cake

with approximately 400g of white

sugarpaste and fi x on top with a small

amount of ganache or royal icing.

2 Roll out 100g of white sugarpaste

to a depth of approximately 3mm,

this should be around the same size

as your stencil. Lay the fi rst stencil on

the sugarpaste, and using the violet

colour in the airbrush, lightly spray

over the entire pattern. Allow the

colour to dry for a minute then repeat

with the second stencil. Empty any

remaining colour from the airbrush.

In a small pot mix six drops of white

airbrush colour with one drop of

black. Add to the airbrush and use

SPONSORED BY:

AIRBRUSH FOR BEGINNERS

Tantalising Tartan

the stencil to add the grey lines as

indicated, either side of the thin

line (yellow arrows) and through

the central thick lines (red arrows).

Repeat with the vertical stencil to

complete the pattern.

3 Lay the deer template onto the

tartan and secure with sterilised pins.

Use your craft knife to cut out the

deer head then using the template as

a guide, apply a little edible glue to

the cake. Carefully lift and place into

position on the cake, ensure the ears

and antlers are glued in place.

4 Roll out a second piece of

sugarpaste to 2mm thick and repeat

the tartan pattern. Once dry cut

out a 10x15cm section and ruffl e

the centre together. Turn over and

pinch together the edges to form a

complete circle. Turn it back the right

way and tuck under the edge of the

circle to give a pillow effect.

5 Use a little of the grey sugarpaste

Visit http://www.shesto.com for more

product information and ideas

to make the brooch and apply gold

dust with the blusher brush.

Attach the rosette to the cake with

edible glue, then attach the brooch.

6 Create a tartan ribbon with the

left over tartan sugarpaste and glue

to the base of the grey cake.

Add the gold ribbon to the drum

with the double-sided tape to fi nish.

7 We added some willow twigs and

berries for additional

decoration.

Please download templates from

http://www.cakedecmag.uk/tartan stencil

Top Tip

Use the airfl ow from

the airbrush to help

dry the colour in

between layers

p80_Shesto.indd 80 09/11/2017 17:06