Cake Decoration & Sugarcraft — New Trends 2018

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

WEDDING AND OCCASION

YOU WILL NEED

EDIBLES:

• 1 x filled red velvet cake 30 x
  7.5cm (12 x 3in)


• 500g buttercream


• 2kg white sugarpaste


• royal icing


• icing sugar for sugar lace


• gel colour: leaf (Colour Splash)


• airbrush colour: black
  (Cassie Brown)


• dusting colours: lemon yellow
  (Sugarflair)


• dusting colours: golden holly,
  blackcurrant and pink
  (EdAble Art)


• black painting colour
  (Rainbow Dust)


• 500g modelling paste


• 200g gumpaste/modelling paste:
  porcelain
  (Cake&Cake, Vito Boccia)


• glaze


• edible glue

EQUIPMENT:

• 1 x round board 30 x 0.5cm
  (12 x 0.19in)


• 1 x round board 35 x 2.5cm
  (13.7 x 1in)


• 1 x round dummy 20 x 10cm
  (7.8 x 4in)


• 1 x round dummy 15 x 10cm
  (6 x 4in)


• CelPad


• airbrush


• Daffodil leaf cutter (Fine Cut)


• Echinacea set veiner
  (Aldaval Veiners)


• Cymbidium set veiner (Roberta
  Serafini Sugar Flowers)


• bamboo mould (Karen Davies)


• embossed rolling pin


• paint brushes


• Dresden tool


• ball tool


• cutter tool


• rolling pin


• pastry cutter


• friller tool


• non-slip mat


• 26 gauge floral wires (Culpitt)


• pale green floral tape
  (Hamilworth)


• tinfoil


• lace mats (Cake Lace)


• posy picks

My trend prediction for 2018 is mixing monochrome and

pastels inspired by traditional Oriental dress patterns

and flowers.

ORIENTAL

Black and White

1 Roll out white sugarpaste and

cover the 35cm board. Airbrush it

black. When dry, spray some glaze

to fix the colour.

2 Roll out a small amount of white

modelling paste very thinly and

with a round pastry cutter, cut out a

circle. Thin edges with a ball tool on

a CelPad.

3 Fold the circle twice. Open it as a

rose and cut away excess paste at

the bottom. Prepare several ruches

and take them apart.

4 Position the filled cake on the

round 30cm board and cover with

rolled out white sugarpaste.

Glue on the ruches around the tier

with edible glue.

CAKE ARTIST:

Veronica Seta

5 Roll out white sugarpaste thickly

and impress with a bamboo mould.

Repeat four times. Stick the bamboo

strips, with a bit of edible glue,

all around the 20cm dummy.

6 Mix 100g sugar for lace with 80g of

water. Spread with a confectioners'

spreader lengthwise, crosswise and

diagonally. Remove excess. Dry for at

least ten hours. Peel gently to avoid

breaking. Prepare four lace fans.

Once dry, airbrush them black. ➜

p32-35_Veronica Seta.indd 32 09/11/2017 17:16