50 | December 2017 http://www.cakedecorationmagazine.co.ukWINTER CELEBRATION
YOU WILL NEED
EDIBLES:- 1 x 25cm (10in) square cake
board precovered on white
sugarpaste (Satin Ice) - cakes: 10 x 10 x 10cm (4 x 4 x
4in) square covered in white
sugarpaste - 12.7 x 12.7 x 12.7cm (5 x 5 x
5in) square covered in white
sugarpaste - 15 x 15 x 15cm (6 x 6 x 6in)
square covered in white
sugarpaste - 100g red sugarpaste (Satin Ice)
- 150g dark modelling chocolate
(Vera Miklas) - royal icing: red
(Squires Kitchen) - gel colour: red extra
(Magic Colours) - edible glue
- petal dusts: brown and white
(Magic Colours) - alcohol
EQUIPMENT:- scandiflowers stencil
(The Crafters Workshop) - small angled palette knife
- flexi smoother
- reindeer cutters (FMM)
- dusting brush
- paint brush
- red 15mm gingham or check
ribbon - floral tape: olive green or
brown - posy pick
- 22 gauge florist wire
- wire cutter
- scissors
I love the clean, yet rustic look of Nordic decorations, beautiful in
their simplicity and that's where the inspiration came for this cake.
Simple and elegant and definitely Instagram worthy!RED AND WHITE
Christmas
1 Make up the royal icing as per
the package instructions and add a
drop of red extra gel colour to make
a really vibrant red. The royal icing
should be a stiff mixture. Position the
stencil against the 15cm tier.2 Holding the stencil with one hand
(or pin it) and using the palette
knife, spread the royal icing over the
surface of the stencil.4 Repeat for all four sides
ensuring you wash and dry the
stencil in between.CAKE ARTIST:
Karen Keaney
ROSES & BOWS CAKERY3 Use the flexi smoother to gently
scrape off the excess royal icing.5 Add a pinch of Tylose powder to
the red sugarpaste and knead well.
Roll out the red sugarpaste and cut
out three small reindeers. ➜Karen’s
Top Tips
Use thick royal icing for
stenciling. If your royal
icing is too runny your
stencil may bleed.Using a posy pick protects
your cake from touching
the wires.p50-53_Karen Keaney.indd 50 06/10/2017 11:00