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21 Articles

Readers’ Gallery

Simone Betts Hi, I am a self taught cake hobbyist! I made these two cakes recently for two separate men who were turning 40. The first one, the Massey Ferguson, was made to scale. His wife chose it for him as he is very partial to his Tractor and his dog Ally goes everywhere with him. The second one was chosen by his fiance. I hand painted the skull and wings and his harley I hand sculptured out of fondant. It too is made to scale. The little man is actually a cartoonish replica of the birthday boy! Thanks Simone Betts, Hunter Valley, NSW To the Creative Sugar Craft team, Just wanted to send you through a snap of the cake I made following your ruffle cake tutorial. The article was really fantastic and it made…

Readers’ Gallery

Three Tier Wedding Cake

INGREDIENTS • 3 round cakes in chosen sizes• Ganache• Fondant• Royal Icing• Airbrush colour in pearl or pearl lustre spray• Oriental lily• Moth Orchids• Diamante letters• Silver 4mm cachous• Sugar Glue EQUIPMENT • Cardboards to match the cake sizes• The Mat• 2 x Fondant Smoothers• Quilting Impression Mat• Tweezers• Airbrush• Stencil• Scrapers• Diamante chain• Wooden Dowel• Wrapping Kit CAKE PREPARATION Place each cake on a card board the same size as the cakes. Ganache each cake to create a smooth base for applying the fondant.Allow to set overnight. DECORATING THE CAKES STEP 1 Cover ganached cakes with fondant using The Mat. (Photo 1). STEP 2 Using two fondant smoothers, smooth and square the edges of the cakes. (Photo 2). Prepare each cake for stacked construction by adding wooden dowels for support. Allow tier 1 and 3 to set overnight. STEP 3 Use…

Three Tier Wedding Cake

Bride and Groom Cake Pops

INGREDIENTS • Baked cake of your choice (packet mix or homemade)• Dark and white chocolate melts• Copha if required• Pearl cachous, heart decorations and white sprinkles for decorating EQUIPMENT • Lollipop sticks• Deep microwaveable bowl• Spoon• Small cellophane bags• Decorative ribbon Step 1 Crumble your cold baked cake into fine crumbs. (Photo 1). Step 2 Squeeze your cake crumbs to form balls approximately 3-3.5cms in diameter. If your mixture is not moist enough to form smooth balls add a spoonful of complementary icing eg: cream cheese icing for red velvet cake crumbs, buttercream icing for chocolate or vanilla or canned store bought icing The more icing you add the more ‘fudgy’ your cake pops will be. (Photo 2). Step 3 Place your white chocolate in a bowl and microwave in short bursts until melted. If it appears too thick…

Bride and Groom Cake Pops

Chocolate Collars

INGREDIENTS • Round cake of your choice on a cake board at least 2-3 inches larger (the one used in this example is a 9inch round chocolate mud cake)• Chocolate ganache (See page 48 for recipe)• Dark Chocolate melts (approx 350gms for a 9inch cake) CHOCOLATE GANACHE GLAZE • • Half cup of cream• 200gms of dark chocolate melts. EQUIPMENT • Small crank handled spatula• Chocolate collar 4” wide for standard cakes• Masking Tape PREPARATION Centre the cake on a cake board and cover with a layer of ganache.At this stage it doesn’t matter if it is untidy as it will be covered with the decoration. (Photo 1) Tidy the bottom edge of the cake and wipe away any spilled ganache. TO MAKE THE COLLAR STEP 1 Measure the length of the collar needed by wrapping the collar around the…

Chocolate Collars

Celebration Lace Cake

INGREDIENTS • SugarVeil®Icing 141g bag• Royal icing EQUIPMENT • SugarVeil®Lace Mat (model SV500)• SugarVeil®Scraper STEP 1 Mix the SugarVeil®Icing according to the instructions on the packet. Beat well. STEP 2 Lay out your Lace Mat. Carefully place a generous amount of icing over the mat. Using the spreader push the icing to fill all the gaps on the mat. Let Set (Time taken to set depends on air temp and humidity). The more humid the longer it will take. (See Photos 1, 2 and 3). STEP 3 Slowly peel back the Lace Mat. (See Photo 4 and 5).You may need to make numerous laces, which can then be joined up to make it around the diameter of the cake. STEP 4. Using Sharp scissors you can cut up your lace to use part of the detail on the top tiers as…

Celebration Lace Cake

Quick Sugar Lace Designs

INGREDIENTS • Cake Art petal paste (hard drying for stand up design)• Cake Art icing (for side design)• Cake Art Decorators sugar. EQUIPMENT • FMM lace design• Rolling Pin• Sugar Glue STEP 1 ROLLING OUT ON CAKE ART DECORATORS SUGAR Using the icing for side design or petal paste for a stand up design, roll out the paste to approx 4-5mm thickness. Cake Art Decorators Sugar is specially blended sugar that stops the icing sticking to the bench and absorbs into and brushes off coloured icings. It gives a silky finish. (Photo 1). STEP 2 BUFFING THE PASTE FOR A PERFECT FINISH Before using the lace patterns, buff the icing to give a smooth finish and absorb any sugar. At this stage you can add any glitter or sparkle to the paste. Brush it on with a soft…

Quick Sugar Lace Designs

Fondant Frustrating Yet Fabulous

WHAT IS FONDANT? Fondant in its basic form is a concoction of sugar, water and glucose, which creates a creamy white substance used in some confectionary and for the purpose of cake decorating. It is the beautiful thick yet smooth icing, we have all seen on traditional wedding cakes and it has a very distinctive flavour. For most of us, it is the substance that we would all love to use well on our creative cake creations to give them that traditional touch of elegance. In a modern sense, fondant is used to give cakes that absolute wow factor in regard to decoration. Some of us have perfected the art of using fondant whilst many of us are committed to working out just how best to use it. Experts agree, fondant…

Fondant Frustrating Yet Fabulous

Cymbidium Orchid

INGREDIENTS • Flower paste- recipe www.sugarartcreations.com.au• Tylose glue• Barco powder colours• Rose spirit or Isopropyl alcohol EQUIPMENT • 24, 28 and 33 gauge white wire• Small pencil size cell stick and large cell stick or balling tool• Hard Rolling out board• Flat ended paint brushes• Scribe or pin• Light moss green stemtex flower tape.• Tea light candle and lighter or matches • Orchid throat veiner and large poppy veiner • Cymbidium orchid cutter available from www.sugarartcreatiosn.com.au METHOD An orchid is made up of the central column, labellum or throat and the head, legs and arms! It is easier to remember parts of an orchid like this and then no mistakes are made with what petals to put where! Central Column STEP 1 Cut a ¼ length 28 gauge white wire and hook the end tightly. STEP 2 Roll a half pea size…

Cymbidium Orchid

Snow Stencilling

INGREDIENTS • 1 flat surfaced cake, lemon tart or cheesecake works well! • Everlasting Snow Sugar EQUIPMENT • Stencil (we used a Chic Rose Top Stencil) • Fine Sieve PREPARATION Bake your cake and let it cool. Ensure you have a lovely flat surface to work with so you can keep the detail in the stencil. (Photo 1). STEP 1 Place the cake on a wire tray and place your stencil over the cake. (Photo 2). STEP 2 Place approximately 2 tablespoons of snow sugar in the sieve and keeping the stencil in place simply sieve over the top. (Photo 3). STEP 3 Carefully remove the stencil from the top, leaving your beautiful professional finish to your cake. (Photo 4). All products can be purchased online from Cakes Around Town www.cakesaroundtown.com.au Note:To achieve good snow stencilling, you need to make sure you purchase proper snow…

Snow Stencilling

Bejewelled Flowers

INGREDIENTS • Gum paste • Sugar glue • Cachous EQUIPMENT • Four petal cutter • Five petal cutter • Small circle cutter • Ball tool • Thin foam • Large foam cup BEJEWELLED FLOWERS STEP 1 Roll out gum paste to less than a 1.5mm (1/16 inch) thick Using a four or five petal cutter of your choice, cut two or more flowers. (Photos 1, 2 and 3). STEP 2 Move the first cut out to thin foam and run the ball tool around the edge to remove the “hard” edge look, but only softly.You can also press harder to obtain a frilled effect. Repeat with your second cut. STEP 3 Place your first flower in a large flower forming cup. In the centre apply a small amount of sugar glue STEP 4 Lay the second flower so that the petals sit between the first ones. (Photo 4). STEP 5 Add…

Bejewelled Flowers

Football Guernsey Cake

INGREDIENTS • Bakels Fondant in black and white EQUIPMENT • Wilton Teal and Sky Blue colour gels• Cutting wheel small• Pizza wheel cutter• Baking Paper• Pencil• Non-stick roller• Textured tool (for neck detail)• Scissors• Edible images• Printed template• Sugar Glue• Paint brush or water pen• Icing sugar for dusting• Sugar Craft Rose Essence PREPARING THE TEMPLATE STEP 1 Search the Internet for the image you would like to replicate.Adjust your printer settings to print the image at the required size for your project. (Photo 1) STEP 2 Cut out the main shape and check again that it is suitable for your cake size. (Photo 2) CUTTING OUT THE ICING STEP 1 Dust your work surface well with icing sugar. Roll out black fondant with a non stick rolling pin to around 3mm thick and cut out the main shape with a…

Football Guernsey Cake

INGREDIENTS • Chocolate• Cream EQUIPMENT • Jug or mixing bowl with a lip MAKING GANACHE There are many ways to make ganache but probably the most common (and easiest) is to melt chocolate and cream together by placing both ingredients in a bowl or jug and microwaving it in 30-60 second bursts until the chocolate is fully melted and you have a smooth, runny jug of chocolatey goodness! (Photos 1, 2 and 3) A general rule of thumb for making ganache is as follows: Dark Chocolate Ganache – use two parts chocolate to one part cream (e.g. 1200gms of chocolate to 600ml cream) White and Milk Chocolate Ganache – use three parts chocolate to one part cream (e.g. 900gms of chocolate to 300mls of cream) If you live in a warm and/or humid climate it may be useful…

Stencilled Mother’s Day Cake

INGREDIENTS • 8 inch (20cm) round cake• Fondant Icing coloured pale pink• 10 inch (25cm) round wooden cake board• 2 x large ready made sugar peonies or flower of your choice EQUIPMENT • Rolling Pin• Fondant Smoother• Crankhandle palette knife• PME gold lustre spray• Stencil of your choice• FMM Funky Alphabet Cutters• Pure Gold Luster Dust mixed with rose spirit (Decorator’s Alcohol)• Paint Brush• Ribbon• Sugar Glue• Small Spatula• Glass Head Pins or Masking Tape STEP 1 Ice board with soft pink fondant and trim off the excess. Put Board aside. (Photo 1). STEP 2 On a separate board, using soft pink fondant, ice 8 inch round cake. (Photo 2). STEP 3 Using a cake smoother, smooth out fondant. (Photo 3). STEP 4 Place stencil on side of cake, secure in place with pins or masking tape, spray with PME gold…

Stencilled Mother’s Day Cake

Born and bred in South Africa, Helen did not come from a family of bakers, but of medical professionals and accountants. However, when she was growing up, Helen’s late mother Jean would revel in creating home baked delights for all the family to enjoy. It was the sweet aromas of Jean’s cakes baking in the oven as well as her mother’s eye for perfection, which first influenced Helen. “I remember the bir thday cakes she made were always scrumptious,” Helen says.“ I still use some of her recipes today. Thanks Mum!” Helen started cake decorating 20 years ago after she attempted to ice the family Christmas cake.“Being a perfectionist too I became frustrated at not being able to achieve the perfect result,” Helen remembers. “So my husband gave me a years…

Cupcake Cut outs

INGREDIENTS • Cupcakes• Cake Art Fondant Icing• Pure icing sugar• Food colouring• Rolling pin• Cutter shapes• Dusting colour• Glitter STEP 1 Cut small pieces of icing and knead until pliable (approximately 2 minutes). STEP 2 Sprinkle the bench with icing sugar and roll out to 4mm thickness. Cut a circle to cover the cupcake and cut a circle to cover the top of the cupcake. STEP 3 Using a coloured fondant or using Cake Art Soft Gel colours you can colour the fondant and roll out to cut a decorative shape. STEP 4 Apply to the top of the iced cupcake and dust to highlight the shapes. Cake Ornament Co Email: sales@cakeornament.com.au Web: www.cakeornament.com.auPh: 07 3376 5788 Cupcakes can be trimmed to have the dome cut, or to have a flat surface to decorate. Cake Art Fondant can also be rolled to…

Cupcake Cut outs

Fancy Red Flowers

INGREDIENTS • Red modeling paste or fondant with Tylopour added• Black fondant EQUIPMENT • FMM 65mm Five Petal Rose Cutter• FMM 50mm Five Petal Rose Cutter• Small rolling pin• Soft Petal Mat• Ball tool• Sugar Glue• Black Stamens (Black Medium Pearl Stamens were used in this project)• Scissors STEP 1 Roll out some red modeling paste and cut a flower using the Five Petal Rose Cutter. (Photo 1). STEP 2 Place the flower on a soft petal mat and using the ball tool, run gently around the edge of the petals to soften them and so that they ruffle slightly. (Photo 2). STEP 3 Place the flowers in a compartment of a shallow mini quiche tray (or similar) to allow to dry in a slightly cupped shape. STEP 4 Roll a ball of black fondant and push it flat using your…

Fancy Red Flowers

Sugar Bow Basic

INGREDIENTS • Gum paste• Sugar syrup EQUIPMENT • Rolling pin• Polyfill or hobby fill STEP 1 Roll a log of gum paste around 10cm (4”) long. As wide as a 50c piece. (Photo 1). STEP 2 With Rolling pin, roll gum paste into a long strip.Trim edges to form a rectangle approximately 20cm long. STEP 3 Cut in half and glue, with sugar syrup, the inner edges. (Photo 2). Fold edges to centre. Gently press to secure. STEP 4 Trim edges into point.Then cut the point to make an edge that you will be able to nest together. Using polyfill or hobby fill and pack the inside of the bows to help prop the bows up whilst drying.Allow the loops to dry overnight. (Photo 3) STEP 5 Place both loops so that the short edges face inwards. Cut a strip of gum paste…

Sugar Bow Basic

Champagne Bottle Cake Pops

INGREDIENTS • Cake Balls• Edible Gold Paint• Small amount of Red, Black & White Fondant• Green & Black Candy Melts (or white chocolate with green & black oil based powder) EQUIPMENT • 6” Lollipop sticks• Small rolling pin• Rectangular cutter• Small Flower Shaped Ejector Cutter• Craft Knife• Paint Brush• Black edible food pen• Cocktail sticks STEP 1 Shape your cake balls into a bottle shape, making sure they have a long neck. Place into refrigerator for 15 mins to firm up and to ensure they keep their shape. (Photo 1). STEP 2 In a microwave or a double boiler melt your chocolate, which can be either green candy melts with a few black melts to create a dark bottle green colour or add green oil based powder to white buttons and a pinch of black powder. (Photo…

Champagne Bottle Cake Pops

Initial Biscuits

INGREDIENTS • Batch of plain biscuits cut to desired shape• White fondant• Royal icing• Sprinkles,cachous etc for decoration• Glucose syrup / sugar glue EQUIPMENT • Cookie cutter• Pastry brush• Paint brush• Palette knife• Alphabet stamps (found at scrapbooking shops or online)• Rolling pin STEP 1 Take your un-iced biscuits and brush away any crumbs. Brush each biscuit lightly with glucose. (Photo 1). STEP 2 Roll out your fondant to approximately 2mm thick and cut out the same shape you used for the biscuits. (Photo 2). STEP 3 Using a palette knife lift your fondant cut outs on to each glazed biscuit. (Photo 3). STEP 4 If you’re not a natural artist use a small cutter of any shape you like to imprint an outline to guide you for later decorating. Then, using alphabet stamps print your choice of initials or create…

Initial Biscuits

Cinnamon Coffee Crumble Cake

INGREDIENTS • 1 Cup Sour Cream• 1/2 Cup plain yoghurt• 1 1/2 teaspoon bicarbonate of soda• 3 cups plain flour• 2 teaspoons baking powder• 1 1/2 teaspoons salt• 3 large eggs• 1 1/4 cups castor sugar• 250g butter• 1 tablespoon strong coffee cooled.• 2 teaspoons vanilla essence• Cinnamon Crumble• 1/2 cup brown sugar• 1/2 cup walnuts - chopped fine• 1 tablespoon cocoa powder• 3 teaspoons ground cinnamon• 2 teaspoons instant coffee granules• 1/2 cup currants (optional) METHOD STEP 1 In a large bowl, combine sour cream, yoghurt and bicarb and let stand for 20 minutes. STEP 2 During this time, make the cinnamon crumble mix by simply mixing all the dry ingredients together and place to the side. STEP 3 Cream the butter sugar and eggs together and place to the side. STEP 4 Stir the coffee and vanilla into…

Cinnamon Coffee Crumble Cake

Basic Tools And Equipment

1.WOODEN CAKE BOARDS & CARD BOARDS These come in a variety of thicknesses and shapes.Thicker cake boards are light weight but still sturdy enough to hold the weight of a heavy, multi tiered cake while the thinner cardboard variety are used between tiers on stacked cakes or for presenting small cakes on. 2. DOUBLE SIDED TAPE When putting ribbon around the bottom of a cake, use this between the two ends to hold it in place. Do not use it directly onto the cake. It is also useful for attaching ribbon around the edge of the cake board for decoration. 3. LARGE ROLLING PIN For rolling out large amounts of fondant icing when covering cakes. 4. ROYAL ICING DRY MIX Instant royal icing mix is quick and easy to prepare by simply adding water until the desired…

Basic Tools And Equipment

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