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Full text of "Christmas-Cakes"

classic & contemporary



CHRISTMAS CAKES





Nadene Hurst

with Julie Sprtngall



Uc



ontents



Introduction


6


Happy Christmas


32


Christmas cracker surprise


B


Madonna and child


36


Winter luce


12


Miniature cakes


40


Crown of holly


15


Patchwork present


46


England Christ mas


18


Festive marzipan wreath


49


Midnight snow/lakes


22


Nine square sparkle


52


Christmas roses


25


Three kings


56


Christmas angels


28


Mistletoe ring


60







Eastern star



63 Equipment



94



Star nf Bethlehem


66


Recipes


95


Yuletide dices


70


Royal king


98


Partridge in a pear tree


77


Sugatpasre


101


Festive drapes


82


Templates


102


I lolly Christmas tree


86


Index


108


Baubles


90


Suppliers & acknowledgements


110










li




introduction



Christmas is one of the most important festivals of the yean

For the cake decorator, it provides numerous ideas and
subjects to choose from, as well as the perfect opportunity

to experiment with colour, shape and materials.
These cakes cater for a broad spectrum of tastes, from the
traditional to the modern, and bring a fresh approach to
design, colour and medium. For many people, Christmas may
be the only occasion when they make a special cake for their
families. Some of the cakes shown here are simple and quick to
make, yet are effective through their use of colour and design -
this is important at such a busy time of year and ensures you can
produce an artistic creation to grace your festive table.



8 I Classic & Cvuh mporary Chritomis Qtkes



(jhristmas cracker surprise



. /his elegant, royal
iced cake is decorated
with piping and ribbons,
aval makes an attractive
base for the elaborate
Christmas cracker.

Cake and decoration

20cm (Bin) square fruit cake
Apricol jam (Jelly)



ikg (2lb/6 cups) marzipan
28cm (1 1 |n) square cake board
1kg (2lb/6Vi cups) royal icing
Liquid cream tood colouring |MF]
1 25g (4oz) pastillage (see page 97j
long fconleclioners') sugar, lor dusting
Edible glue

125g (•loz^'i cup) white
sugarpasle (rolled fondant)

125g (<lo2) while flower paste



Lemon gold dusting powder
(petal dusl) |EA]

Painting solution |EA] or clear alcohol

3 metres (J^yd) ISmm (Kin)
wide gold satin ribbon

1 metre [tSyd) 15mm (Xin)
wide gold organza ribbon

2 metres (2J'.yd) 23mm (Kin)
wide gold organza ribbon

Special equipment

5mm (/jn) spacers

Solid gins stick

No. 3 piping tube (tip!

4cm 1 1 /in) diameter cardboard tube

Ribbed rolling pin |PME]

9cm and 8cm (3/- and 3m)
round fluted cutters

Veinlng tool [HP|

Round piece of loam



1 Brush the lop of the cake with
apncot jam (Jelly). Pol oul half ihe
marzipan between the spacers. Race
the cake upside down on it. n the
edge of the cake is sloped and there
is a pap. till it in with a roll of
marzipan. Trim and smooth l ha edge
of the marzipan level with the cake.

2 Leaving the cake upside down,
cut four marzipan rectangles to fit the
sides, adding icm [/Art to the length
and 5mm {/-ml to the height. Brush ihe
sides of ihe cake with ins jam. Lilt the
marzipan pieces against the sides, with
the bottom edge Hal on the worktop
and a side edge level win a COcrier of
the cake, so that each comer has an
overlap. Trim Hie excess level with the
Side Of the cake to form sharp right
angles. Push the marzipan thai
overlaps the top on to the base of the
cake. Turn ths cake 1he nghl way up
on to the cake board and leave lo dry.

3 Colour the royal icing cream and
apply three coats lo the top and sides
of ihe cake. Coal the boaid with a soft
consistency icing, then leave to dry.

4 Score across Ihe lop ol Ihe cake in
both dSreclions dividing il into four
squares. Continue scoring down Ihe
sides and across the board to (he
edge. Measure along Ihe lines lo



Ofltulale the length ol ribbon required,
allowing an extra 2.5cm (linj. Cul two
lengths ol satin nbbon and Overlay with
aqua! lenglhs o( organza. Seal together
with dabs of glue sick. Attach to the
cake, over the scored lines, with a line
ot royal ding. Bend Ihe ends down on
to the side edge ol the board and glue.




Otvrlayinii tbr libbtui and attaching, il

5 Working on one comer, rtieasure
along the top and bottom edges ol
the cake between the corner and the
ribbons in the centre ol both sides,
and mark at 1cm (;<<h) intervals. Score
vertical lines down Ihe sides of the
cake pining ihe marks. (To maKe
Ihem clear, the scored lines are shown
in pencil in the pictures.)

6 Wilh a No. 3 tube (tip), pipe rows of
pearls to cover ihe lines and down the
corner edge. Repeal this process on
the diagonally opposite corner.




Storing Wt tines ttmns Ihr cake



MirhtitH lb? fL-rlica! linn nam tl\- rviiv



1 Classic & Contemporary Christmas Cakes





PipiiX over the tvrrical Iwei •mil Jawa the comer



7 To decorate the remaining two
corner sections, place a ruler from the
top corner point lo tne bottom edge
against Ihe ribbon and score a line.
Measure and score lines parallel to
1his. 1cm (/'.in) apart. Repeat this on
both Mies ol the corner. Pipe along
these Unas as belrxe.

8 Finish ofl the lop and bottom edges
Of the cake with another row ot pearls
using [he No. 3 luce.

9 Start the cracker by making a
paslillage tube. You will need a 4cm
(IKin) diameter tube [the one used
here was from Ihe inside of a kitchen
paper (towel) roHI. Roll out the
paslillage and cul an oblong piece

ri

Marking and piping the diagonal tinej




Making the fmstiltage lube



1 1cm (4Zin| wide and slightly longer
than the circumference. Dust the
pasllage with icing (confectioners')
sugar lo prevent it from slicking and
place il around the tube. Overlap at
the join and fasten with edfcle glue.
Leave to dry for about 24 hours, or
until Ihe paste is really hard. Slide the
pastillage tube olf the cardboard roll.

1 Mix together the sugarpaste
(rolled fondant) and flower paste, then
colour cream to match trie cake, Ron
out and texture by rolling with the
ribbed rolling pin. Cut oui an oblong,
13cm (5in) wide and long enough to
fit around the pastillage tube. Make
sure that the ribbed lines will run along
the length of Ihe cracker.




Stages vf eoverin/t the tube with paste

1 1 Place the pioce of paste around
Ihe tube of pastillage and secure
underneath with edible glue. Brush
Ihe overhanging paste at the ends
with glue and luck I hern around the
paslllage on to the inside of the lube.

12 Roll out the remaining paste and
cul out two 9cm (3Kln) fluted circles.
Fnll around Ihe edges using a veining
tool, which will also add lexture, to a
depth of at least 2.5cm (1 in). Soften
down some paste with edible glus
and spread it around: Ihe ends of the
lube lo attach the circular frills. Vou
will need this exita strong glue, as the
weigit of ihe hills can puB Hiem away
from the edge ol the lube. Push the
frills backwards on to [he tube while
you make two more similar ones.
Stick these inside the first ones and
place a round piece ol foam or a
cutter against each end. Draw the
■rills over to resl on them until dry.

1 3 Remove Ihe supports from the
(nils. Make two 8cm (3in) frills and
push these inside the dry ones. Pull
ihe frilled edges together to hide the




Tucking in the excess paste



Christmas cracker surprise




fang the /ml run frill L w'n .iiiJ Jr,in� urer .,■ iitpjuirt



centres. Leaw la dry complelely. then
pamt the edges of all the frills with
lemon gold dusting powder [petal
dust) mixed wilh painting solution or
dear alcohol.

1 4 To make the bow (or ihe centre of
the Christmas cracker, wind a length
of gold satin ribbon into two loops
i3cm j&n) long. Tie ihe loops
together around Ihe centra wilh



narrower ribbon, pull Ihe loops apart
and Iwei than inside out, Trm ihe
talis. Using Ihe wider gold organza
ribbon, wind six loops 1 3cm (Sin)
long. Tie thBm in the centre and pull
apart ihe loops, twisting each one to
keep them separated In the same way
as the satin bow. Turn three or (our of
the loops inside out to make them
stand up. Tie this bow on lo the top
ol the satin one.



)





Detail of the fbtisbtd bv-u-

15 Place a satin ribbon overlaid with
organza, the same as on Ihe cake,
around the centre of Ihe cracker.
Attach me cracker diagoftatty to Ihe
top of the cake, where the two
ribbons cross in the centre. Rnish by
Sticking 01 S;t):v -A'll'"! 'ov.^l ivirii:
and almching sath ribbon to the
edge of ihe board.




Helpful hint*



SftfjB of ittiikmn life boa- for the centre of the Cbrnlmns mcher



• Royal iced cakes can be stained by
moisture from the cake migrating
yndei tha maijipan. Pushing the
excess marzipan on to trie base
creates a seal wit h Ihe cake board and
prevents this from happening.

• Paddle the icing thoroughly before
placing il in Ihe piping bag to prevent
aii bubbles (rem spoiling Ihe
appearance of the piping.

• Before using a ribbed rolling pin.
sprinkle the surface ol the pasle with
extra icing (confectioners'f sugar and
rub il into the surface. This will help to
prevent ihe tolling pin Irom slicking.



./<*.*�<" & Contemporary Christmas Cakes



inter lace



.. / Slqcked two-tier
Christmas cake makes an
unusual and eye-catching
centrepiece. Pale blue
icing and laij while
Christmas trees combine
in elegant umfdicify.

Cake and decoration

2ucrri ($ln) and 13cm (Bin)
square fruit cakes

Apricot jam (jelly)

1 .Skg (3lb/9 cups) marzipan

28em (1 1 in| square cake board

13cm (Sin) square cake card

Clear alcohol

l ,5kg (3lb/9rf cups) baby blue
Sugarpaste (rolted fondant) |R]

i SOOg (llb/3 cups) royal icing

Gum tragacamh (optional)

Silver snow dusling powder (petal dust)

Painting solution [EA|

25g (1oz) white Hower pasle

t.5 metres (1*yd) 3mm (jun)
wide Silver ribbon

1 metre (1Xyd) 39mm (IXinJ
wida silver organza ribbon

Silver ribbon Tor the edge of ire board

Special equipment
Babble lool [HP]
Mo. 2 piping lube (tip)
Run-Out fi tm

Templates (see page 106)
Scriber

1 cm and 2cm (Air and fAn) star cutlers



1 Brush the cakes with apricot pm
(jelly} and cover with marzipan. Pul ihe
base cake on II k board and Ihe
smaller one on the cake card. Brush
with alcohol. Roll oul ihe sugarpaste
(rolled fondant) to 5mm (Kin) and
cover the cakes.

2 When Hie fcuysirpasle on both cakes
is dry, position ihe smal cake on top
o) The base lowards one corner, about
2,5em (1 in) from (he edges on two
sides. LeavR the cake card in posilion
under tha cake, as this will prevent Iho
moisiurB o the cake from sottening
the sugarpasle underneath, making it
easier to remove later. A small amount
of royal icing undBr the card will
prevent the cake from moving.

3 Rofl ou! Ihe remaning sugarpasta
and cut four strips to cover Ihe board.
Mitre ai Itie corners, rubbing over ihe
joins to blend the edges together.
Using a bobble tool, press into the
paste over a join, from the point on
the corner ql the board 10 Ihe corner
of tha cake, and rock sideways
slightly to impress with the bobbles.
Conlinue along the board in the same
manner, at intervals of 2.5cm ( I In),
keeping I ho impressions parallel 10 the
ore on the first corner of Ihe board.

Stop when you reach the second
cnrnei of the cake. Repeal tha




UtiMf the bohhtf tartan ibt sut/irpastt



process �*i the opposite direction,
starting with a line on the second
comer Finish all Ihe sides of Ihe
board in the same way. then fill In the
gaps on the corners wilh shorter
parallel lines as Shown. Leave tha
sugarpaste to dry

4 Sotten some of Ihe royal icing with
boiled water. Paddle il to a piping
consrstency and place in a piping bag
wilh a No. 2 tube (lip). Pipe a lino
around the base of both tiers to
attach the narrow silver ribbon.




Atittbmt a rihhuit jmuml ihe take trot



S Cover a flat board with thin run-out
film, securing it wilh masking I ape at
the comers. Trace Ihe pattern for the
side cake trees and place undernealh
tha run-out film (see overleaf). Tha
pattern can be cerefuftv moved along,
as required, to pipe the necessary
number of pieces. You will need 20 of
tliese Irees. but it Is useful to pipe a tew
extra ones, as lhey are very delicate,
and can break during handing.

Paddle some royal icing, adding a
pinch of gum tragacanth to strengthen
ihe piped pieces. Feed it into a piping
I bag with a Mo. 2 tube. Paddling Ihe
icing first helps lo prevent the lines
from breaking - this is because air
bubbles pop as they come out of
the tip of the tube and can make the
piping brittle.



Classic & Contemporary Christmas C.ai'rs



6 Commence piping the trees with
the top branches. Start at the curl 00
one side, pipe inwards and upwards
to the centre. Overlap slightly as you
Bring the lino down again and finish
with the curi on Ihe opposite side. By
oiping each set of branches with one
line. Ihe lints hed ptece will be much
neater. Continue down the Iree In the
same mannef. making sure that the
lines touch on the outsldes. where the
lines curi. and n Ihe centre. These
joins are very important, as Ihe whole
cake will collapse X they are rwl
strong enough




Piped section of <J tree



7 When the trees are dry. part Ihem
wrth saver dusting powder (petal dust)
mixed with painting solution or clear
alcohol. Do not lei the painting
solution become very wai or it will
woaken the icing.

8 To remove the trees from Ihe fim.
cut around each one wllh a scalpel,
leaving a margin ol film, turn over and
peel the film off Ihe back. You can do
th S 01 ll'n; pa 'i □! youi hand nr nil a

piece ol foam.




Peeling njf fslut fntm ike hack tifa iter




Markinn the pntitmn of the trees



9 Trace and cut out the side I Employs
Place them flat against the side ol the
cake, and mark tha position of the
centre of each tree with a scriber.
Remove ihe templates, pipe a hue of
icmg down the back ot each tree, and
attach them 10 ihe sides of ihe cakes.




Supporting tin' tree tectiom with ftjtiiH



1 Pipe the standing tree pieces in
Ihe same way - Ihere are three sees
and tor each one you will need a
double piece and two half sectiois.
Dry, peel off the film and paint on both
sides. Pipe a line down the centre ol
the double section and attach a halt
piece at a <ighl angle. Support with
foam until dry.




Ptniininitig the top dcconstion



1 1 Stand the tree up and attach Ihe
remainng half Ftoce seclkxi al a nght
angle, as before. Painl Over Ihe pins
when they are dry.

Thinly roll oul Hie tower paste and
Cut Out two small, and four larger,
slars. Paint wilh the silver solution.
Attach the stars to Ihe top ol each
tree, cn both skies, to cover the pins.




AttJchiHjt the final side 10 a MiiJin^ tree



1 2 Using silver organza nbbon. tie a
double bow m the centre of a metre
{VAytSi length. Attach this to the from
comer o( the top tier and altow the tails
to tail down to the edge of ihe base
cake board. Sick the tate ic the edge
ol the board and 1rlm. Caier the
�<!*; nr iwwl wrth a ',-ei ribbon
covering over Ihe end ol the sails.




Aitttbmt ribbon to the edge of the himrd



Carefully position the standing trees
on too of Ihe cake behind the bow.

Helpful hint

Attach the Iree; and bow with
softened blue sugarpaste so thai the
joins will be less noticeable.



LrtncH oj holly 1 5



Grown of holly



C)apt uring the very
essence of Christmas, ibis
realistic display of holly
leaves and bright red
berries crowns a smartly
panelled cake in shades
of lewou and lime

Cake and decoration

1 x 18cm (7in) round fruil cakes,
each 5em (2in) deep

Apricot jam deity)

75Dg (1 '/.-ItVS cups) marzipan

18cm (7 m) round Ihln cake board

1kg 'I'lo.-'E' ' cups) suoarpasle
(rolled fondant)

Lime green, lemon, Christmas groan,
tolly green [S] and red paste
food colourings

Clear alcohol



35cm (lOin) spare take board
Edible glue

300g (10oz) flowei paste

Vegetable flit, tor greasing

Cornflour (cornstarch), (or dusting

Icing (confectioners') sugar, lor dusting

Green and brown dusting
powder (petal dust)

26 and 28 gauge green covered wires

Edible varnish

Special equipment

Pizza or mini culling wheel 1PME)

Small stitch wheel [PME]

templates (see page 106)

Grooved non-slick board [C]

Finn foam pad

Veining tool [J]

Large ball tool [J|

Pimple foam

Airbrush (optional}



1 To make up the depth al the cake,
sandwich togelhBr Ihe two round
cakes. Brush ihe lop ol one cake
with apricot jam [ielly), place a disc ol
marzipan on top. brush again win iarn
and place the second cake on (op of
the marzpan. Treat the stacked cakes
as a Single one.

2 Place ihe cake on the thin cake
board. (This will remain under the
cake alter the decoration is linishc-d,
so lhat il can be presented without a
cake board showing.)

3 Marzipan the cake. Colour 750g
■1 cups) sugarpasle (rolled
fondant) lime green and roll oul to
5mm (/.in) thtek. Brush (he marzipan
with clear alcchol and cover with the
sugarpaste. This will hide Ihe board
underneath. Leave for ?4 hours 10 dry.

4 Place Ihe cake on the spare board.
Cut oul an ificm (7m) rouwj template,
lokJ Into eight and place cr> lop of
Ihe cake. Divide the edge into eight
with a scribor ai oach point ol the
template. Place a ruler down Ihe side
ol Ihe cake, In line wllh each point,
and scribe a line down to the board.




Scribing the tight lints down tit iidt

5 Measure the width and height ot
each panel, add 2.5cm (tin) lo Ihe
height and make a template.




Adding and tntHram^ a lemon pawl

Add some lemon colouring to half
of Ihe remaining green aigaKpasta.
Roll out thinly and Cut Out tour pieces,
using Ihe template Brush edible glue
down the sides and across the
bultoin. then slick on lo the side of
the cake over alternate pane's. Press
the ;op edge over on to the lop ot Ihe
cake. Trim in a semi-circle, using a
anting wheel.




Aiucbiug the while Mips

6 Measure arourvd Hie base of the
cake. Mix together 1 25g (4oz) white
sugarpaste and flower paste and roll
oul a length 33cm (13tn) long and
2.5mm (Kin) thick. Using a rule* and
Stitch wheal, mark two Straight lines
1cm (Xin) apart. Cut out the strip
leaving a small margin on the outside
ol fhese stitches. Brush the back with
edible glue and place around the
bottom edge ol the cake. Repeat lo
complete Ihe circle.



1 6 (.lassie & Contcmpnrary Christmas Cakes



7 Ros oui the while paste again, and
cut matching strips 13cm (5in) tang.
Attach these vertically to Ire side ol
the cake, covering the jrwns between
the panels, continuing them over the
top edge ol the case. Leave to dry,




Cu/iuijt mif the Ira/mm^ a template



8 Colour about 60g (2cm/* cup) llower
paste with Christmas green food
colouring and about 60g [2az� cup)
with holly green food colouring. Make
a template ot the holly leal shape,
unless you have a cutter ol (he same
size and a similar shape

Lightly smear ihe area of board
around Ihe groove wtth vegetable fai.
Roll oul a small amount ol newer
paste over |he groove and cut out the
leaf using the template.

9 Pick up Ihe leaf and insert a piece
of 26 gauge wire into the base,
pushing if hall way up the; length.

Turn tlte leal right side up on |o a
firm loam pad dusted with a mixture
of cornflour {cornstarch) and icing
[confectioners') sugar, and mark in
the veins with a veining tool.




HviiMK iind iba/img tbr hotly lama



1 Turn the leal over again and
rub atong the edges with a ball tool

10 stretch ihem and create a curled
effect. Drape Ihe leaf over pimple
foam to dry and avoid flattening our
You will need to make a minimum
Ol 50 holly leaves.

1 1 AotrJ highlighls to Ihe holly leaves
by brushing with dusltig powder [petal
dust) or aifDrushmg. Add some green
around the edges, and a little brown on
Ihe tips. Pass through a let olsieam.

1 2 Colour the remaining dower paste
red. Make Ihe bernes by rolling sma I
pteces into balls, Race one berry

on the palm ol you- hand and i risen a
26 gauge wire through ihe centre;
push until you can feet ihe wire touch
your hand. This wil make a tiny
realistic bump on the lop surface of
the berry. Leave to dry, Varnish and
leave to dry again,




Tii/tniji the heme* tittu hunches



1 3 Group at least seven berries
together in a bunch and fasten with
lape 2.5cm |1in) below Ihe berries.
Continue the taping along the length
of ihe wires, adding one leaf at a time,
until a circle of five leaves surrounds
Ihe berries, then wind the tape down
to the end of the wires. You will need
at least ten of these bunches.

1 4 Using a ball of the remaining lime
green sugarpaste. make a fial disc lor
the lop ol the cake, 2.5cm { 1 in) deep
and 5cm (2ln) in diameter. Brush one
side wiln edible glue and place in Ihe

i centre of Ihe top ol the cake.



1 5 Tnm Ihe stems on the back of Ihe
bundles ol holly and insert them into
the side of the disc of sugarpaste on
top ol the cake to form a continuous
rmg. Arrange them so that Ihe tips of
the holly leaves aie |ust overhanging
the edge of Ihe cake, Fill the hole m
Ihe centre by inserting mora bunches
into the lop of theotec. Check all
around the cake and rearrange the
leaves to cover an/ spaces. Ten
bunches should be enough, but if
there are any large gaps, you will
need to use more.




Snifriiiin ihe hotly kunebes mtti ike Jiie



16 Carefuiy remove (he cake from
the temporary cake board, bul keep
the cake card in place. Place it on a
cake stand to lake pride ol pface on
you' Chhstmas tea table.

Helpful hiith

• A small cutting wheel is easier and
quicker to use than a knife lev cutting
oul ihe holly leaves, and will not drag
the flower pasta.

• If the dusting mixture contains King
(confectioners') sugar, yoj will achieve
a belter shine on Ihe leaves when
steamed

• Smear a small amount of vegetable
fat on your hands before rolling the
berries and mserlin-j ihe wires to
prevent them from sticking.



1 8 Classic & Cimtcmpnrary Christmas Cakes



Jyew England Christmas



^7hc covering of this cake
is a kind of edible pain!
effect with its aged, crackle
glaze look. The garland
of dried oranges, cloves
and cinnamon sticks adds
to the traditional feel.



Cake and decoration

20cm (Sin) round fruit cake

Apricot jam (|elly)

1 kg (2lb/6 cups) marzipan

1 kg Q\blS/i cups) white
Sugarpaste (rolled fondant}

Cream, autumn leaf, chestnut, paprika,
dark brown, tangerine, Christmas
red, liquorice black, holly green and
claret paste food colourings f$]

28cm (llin) round cake board

"225g (7oz) modelling paste

45g (1 'toz\ Ikwer paste

Skin-tone, red, brown, black
and shadow grey dusting
powders (paial dusl) [S]

Piece Ol raffia

1 tablespoon royal icing

Superwhita powder

50cm (20in) red gingham nbbon

1.5 metres (2yd) while ribbon
for the edge ol trie board



Special equipment

Nos. 10 brislle and t and
4 sable pain! brushes

Pair or compasses

Star cutter, smallest from set ol 3 |FMM]

Nos, 0. 1 .5, 2, 3 piping lubes
(tips) [PMEJ

5-slar cone tool [J|

Vainer R3 [OPJ

Holly cutters HS and H3 [QP|

Dimple fuii' 1 1

Template (see page 1 04)

Veining tool

Size 1 bow cutter [J]

Glass-headed pin



1 Brush Iha cake top with apricot jam
I (jeHy), Roil out the marapan and cover

iha lop. then the sides of the cake.

2 Knead 900g (lib 13oZroK cups)
sugarpaste (rolled fondant) and nnx In
a little ol the cream food colouring.
Roil it out and cover the cake. Save
Iha trimmings, re-knead and roll out
into a long strip to cover the board.
Leave lo sel overnight.

3 Mix a little autumn leaf food
colour ing on a lile wilh water using
the No 10 brislle brush. Take oH
some of ihe excess colour Iron itie
brush on some kitchen paper (towel).




Hnnbsnx the 0MM minor urn ihe cake

4 Brush Iha colour on to Iha cake,
rolling the side ol the bristles back
and forth. Then brush the board. Paint
enss-cross lines with a No. 1 brush
and chestnut colouring and water.



5 With the compasses, draw a 1 3cm
(5m) circle on a piece of gieaseproot
(wax baking) paper. Leave a 4cm
(t an) gap all the way around and
cut out, Place on a spare cake board,
secured with masking tape. Colour
1209 l 4 o?) modelling paste with the
same cream food colouring as the
cake covering. Divide into two and
roll one half out into a sausage about
58cm |'23lnj long. Cover with cling
film (plastic wrap) and roll oui the
remaining hall into another sausage.
Brush a little waier down one side,
place the first sausage next to it and
twist I ham together along the length
to mahe a garland.



Twisting, the mmirtting path' xtrtiiuJ

6 Lay the twisted garland on Ihe
board, following ihe circle on the
paper. Trim off the excess paste at the
lop, making a neat join. Leave to dry
overnight before mowng.




Ptimtt/TR the crackle effect



heaving, the stfiriitftd ift dry tn \hape



20 Classic & Contemporary Christians Cakes




Calling out Mill pfttt&H thf ffnlm of ill kail five slur fatiitim



7 Cclour 10g (Ifoz) Ol flower paste
terracotta using paprika and oajk
Drown food colouring. Roll out and cul
oul live slars, plus a few spares, with
the star cutter. Cul two little holes
•mm the oeniie ol each star using Ihe
tip of Ihe Ho. 1.5 piping tuba (tip).
Leave to dry on a spare beard.

8 To make the cinnamon slicks,
colour 20g (-y.oz) modelling paste a
cinnamon colour using autumn leal,
paprika and a touch ol dark brown
food colourings . Roll oul Into a sirip
and Irim to 3on (1 Kin) wide. Trim the
top. paml water across Ihe widlh and
iol over once. Ihen tnm across Ihe
bottom edge with a sharp knife.
Make five, plus snares, and leave to
dry. Dust with skin-tone dusting
powder (petal dusl), lhan tie a small
piece ol ratlia around each slick.




Rt/Mirijr mil tymz ihf atmamfw stick*



9 For the oranges, colour 30g (1oz)
modelling pasie with tangerine,
Christmas red and dark brown. Set
aade 7g f/oz). Divide the resi into sw
equal portions and roll into balls. Mark
about severt holes In ihe lop ol each
one with ihe 5-star cone tool, men
re* on the finest side of a grater.

Dusl with a little red and brown
dusting powder with a dry No. 4
brush. Mix some black food colouring




Iwstiiling the effect of orariftr pt'i L l



into a teaspoon of royal icing and fill a
bag lifted with a No. piping lube.
Pipe four small lines around each hole
lo look like cloves,

10 For the holly, colour fOg (/oz)
(lower paste a mid-green colour with
holly green and black, and another
TOg (^oz) a darker shade of green
with the same odours. Rol out Ihe




Drying thf hnlty (rarer nn Jimplrfoum



mid-green colour and press the vaner
all over Ihe surface. Place Ihg holly
cutter <H2) over one impression so il is
lined op centrally and press down
lirmty. Ball lightly around the edges
without distort rig the shape. Leave lo
dry on dimple loam. Make 10 x H2.
and 10 x H3 mid-green leaves and
1 2 x H2. and 8 x H3 dancer green
leaves. When lhay are dry. dust a few
ol them wilh a liny amount ol black
duslhg powder.

1 1 Rol oul 36g (1 Hoz) modelling
paste into a thin slrip long enough to
lit around the cake. Trim along one



long side and two short sides, Then
cul a wavy line on the remaining long




side SO the Strip Is roughly 15mm piin)
deep. Moisien the base ol the cake
and wrap around the strip, making a
neat |om. Hun the lip of your linger
along the wavy edge to soften the
line. Leave the snow border to Set.

1 2 Measure Ihe circumlerence ol the
cake with a tape measure. Divide into
six and mark off this point just above




Stifkhtg ht'iiha ttttt! ft-vt to the LnwiftoNitwg goon- on the xiJc uf the caktr



ihe snow with a panel dot. Trace trie
three geese from the template and Cut
mlo separata tracings, lurn over, then
trace on the back. Transfer two at
each goose outline to the sides ol the
cake above the penes dots. Roll out
reservad orarvye modelling paste
and transfer !he beaks and teat
(racings (two of each). To do This, lay
Ihe tracing on the paste (pencil side
down) and rub over It (just the area you




6S for tha feet and beaks, Cut around
the outlines and stick lo Ihe
corresponding (eel on the cake.
Smooth the edges wilh a finger. Mark
Ihe wings with a vaining tool. Repeat
with another throe geese and the
remaning pasle. Dust 1he wings wilh
a Mile shadow grey using a dry
No- 1 brush, (hen pain! in Ihe finer
details arid eyes wilh black food
colouring and a No. 1 brush.

1 4 For the bows around Hie necks ol
the geesa. colour lOg {Vat) (lower
paste a beige colour with a litre dark
brown food colouring. Roll out the
pasle thinly and cut oui six sets of
bows with Ihe size 1 bow cutter. Paint
a line ol water around the geese's
necks and attach the long ties,
tnmming neatly- Dot some water In the
middle of the bow and fold the two



Tmrn/rrriuf the IMRWg of it jjwut'



need) wilh a vglnino toot. Remove,
then cut out Ihe beaks and teet with a
sharp knife, Stick the beaks and feel
to the outlines on tha cake wilh water.
Mark a line across ther beaks and
between Itieir legs.

13 Roll out 10g {/<a) ol white
modelling paste and transfer all three
geese on to me surface of the paste




Cstftf*t oui the hows for Ibr lucks



ends inio the cenlre. Lay tha bow
over the small square of paste and
wrap around the middle so all the
reins are at the back. Stick to I ha
necks ol the geese on Ihe sides of the
caka and leave lo dry, Paint in the
lines to look like gingham using claret
and dark brown food colourings
mixed with superwhite and water,
Use a No. I sabte paintbrush.

15 Mix the remaining royal icing with
some cream food colouring to match
the covering and lis a bag fitted with
a No. 2 tube. Caretiily turn ovor the
garland twist and pipe a litlte icing on
Ihe back. Turn Ihe right way and stick
lo the top of I ha cake so that Ihe join
la at lha top. Press down gently and
remove any icing which may have
oozed out wilh a damp paintbrush.

1 6 Tie a large bow with the wide
gingham ribbon. Pipe a blob of icing
at the top of tha garland over the join,
stick lha bow over the icing and
insert a glass-headed pin lo hold il

in place. When dry, remove Ihe pin.

1 7 Buld up the arrangement
slariing with Ihe sprigs of holly.
Colour Ihe remaining (tower pasle
with clarai and dark brown and roll
liny baits (or the berries. Secure them
in Ihe centre of the sprigs of holly
with a htlle dot ol water. Make tiny
holes in the berries wilh a pin. Using
royal icing, attach the oranges,
cinnamon sticks and Star buttons,
filling in any gaps with more holly and
berries, Finally, secure a length ol
white ribbon around the board using
a glue stick.

Helpful hints

� II you do not have a grater, roll Ihe
oranges over the top of an upturned
metal sieve instead.
• You may find it helpful to use Hie lip
ol a Np. 3 piping tube (tip) to help cut
Ihe shape of the gaese's webbed feel.



J

22 Classic & Conte mp ora ry Cbristmts Cakes



^/fidnight snowflakes



&he infinite geometric
patterns of snowflakes are
(be inspiration for this
attractive cake. Set against
the dark blue sugarpaste,
they produce a really
spectacular effect.

Cake and decoration

23 X 13cm (9 x 7in) oval fruit cake

Apricol (am (jelly)

1 kg (2lb/6 cups) marzipan

3D x 25cm (12 x 10in) oval cake board

Clear alcohol

I kg (2lb/6;/ cups) dark blue
sugarpaste trolled fondant)

Icing (confectioners') sugar, for dusting

500g (1 \b/3'/ cups) royal icing

1 metres (2Hy) dark blue velvet
ribbon for the edge of mo board

Special equipment

Run-out film

Templates (see page 104)

Nos. D, 1 and 1 piping tubas (tips)

Scribe*



1 Brush the cake wilh apricot jam
deity) and cover with a layer ot
inarzipan. Place the cake oil ttve
board, brush with clear alcohol and
cover with dark blue sugarpaste
|ro*ed fondant]. Dark coloured pastes
are easily spoiled by patches ol mng
(confectioners') sugar. Use only a
small amount when rolling out. and
avoid using II on the top surface if
possible. II it is needed to prevent the
top surface from sticking, sprinkle it
over fhB paste and rub in with the
pa^m of your hand before rolling.
When the cake is covered, polish
the surface wilh your hand.



Ihe join, pinch the paste toyelher and
rub over it with your finger, than press
with a smoother. Trim around Ihe edge
wiih s sharp knife, Leave to dry.

3 Cover a flat board With njn-oul film.
Trace the snowflake templates. Place
Ihe patiern of Ihe largest snowflake
under ihe film. Outline the run- sugar
areas, with a No. pcmg tube itip). Fill
in wilh a thick consistency run-sugar,
starting wilh the cenlre. and place
under the heal of a dBsk lamp to dry.

Place Ihe patiern (or Ihe large
snowflake on one end of the top of
the cake, wilh one ol the straight




Outlining ouJ fiiliMn in il svowftuhc

2 Brush the exposed area ol the board
with water, Roil out the remaining paste
into two long lengths about 5cm (2in)
wide and cover the board, overlapping
the pin. Cut through both thicknesses
and remove the excess. To disguise




Pricking the pattern nil the tola



Piping, the mft piimtei hilhi

run-sugar lines running vertically. Prick
through the pattern with a pin to mark
the positions ol the series of bulbs,
then remove the patiern.

Pul Ihe (fried piece ot the large
snowflake in position on Ihe caka,
alternating il with the lines ol pricked
holes. Attach il with small bulbs of
royal icing.

4 Reduce some icing to a very soft
piping consistency and place in a
piping bag with a No. 1 tube, Pipe the
series ol graduated bulbs radiating
from the cenlre ot the partem,
applying less pressure as the bulbs
get smaller. Place under a desk lamp
to Skjn over and give Ihem a shine.



Classic Sr Contempamry Christmas Ctkts




Clme-np of format uiawfhikc to sboa: the added piping



5 Using a No. 1 piping tube, cover
the centre ol the large snawflake with
small bulbs.

Pipe □ line down the centre of each
of the six run-sugar spurs, then pipe
short lines racfiating away from these
- centre ones m the same manner as
veining on a leaf. Finally, overpipe the
long, centre lines to neaten.

6 Some of the remaining snowflakes
are based on a solid star shape ot
flower shape, each in different sizes
for the centres

Place these patterns under run-out
film on a flat board, soften some icing
to a thick njn-sugar consistency and
place in a piping bag without a tube.
Pressure pipe these shapes, without
an outline. For the stars, pipe a bulb



m the centre and pu� out the icing on
to the points, using a paintbrush. For
the Itawer shapes, pipe a butb in the
centre and one at the end of each
petal, and brush in the area between.
Dry under a tamp.

7 Use a large ftowBr shape, and one
laigB and one medium star shape
as the centres of the three remaining
snowflakes on tap of the cake.
Attach these to the cake and pipe

m the remaining decoration for each
snowllake, using a soft piping
consistency m Nos. 0, 1 and 2
piping tubes.

8 Want down the side of the cake
and pipe different sizes and patterns
ol snowflakes. starting with the larger




Rjin cuwr eenlret for the smaller fhkes I Close-tip oflbc lap three mmller flakes




txjmp/e\ n/ piped uimvflahe ptillerm

ones near the top edge. Use the run-
sugar centres lor them, and Mos.
and 1 tubes for the piping, A selection
ol various snouvflake patterns is
shown here, but you can experiment
and make up more versions of your
own, Ftemember thai aft snowflakes
are based cm six-aided figures.




(Jvseup if piping an fawn!



9 Close to the bottom of the cake,
pipe a few flakes without using any
run-sugar pieces. This win enable you
to pipe smaller ones which ana useful
to till in any gaps. Use Nos. and 1

| piping tubes.

1 With the soft piping consistency
again, almost cover |he board with
randomly piped bubs to represent a

| sprinkling at snow. Use the No. 2 tube
closest to the cake, working outwards
with ihB No, 1 tube and then using
the No, on the Outside. Do not pipe

| right up to the edge of the board all
the way around it.

i 1 1 Finish tha edge of the board with
' a length of dark blue velvet ribbon to
match the sugarpaste.



Christmas rases ■ 25



a



nstmas roses



t /he trefoil shape and
green colour scheme of
this cake make the perfect
backdrop for /he heatitijul
Christmas roses.



Cake and decoration
20cm (Bin) treloil-shaped cake
25cm (10m) round cake caul
Apricot jam (jelly)

1 kg (2lb'6 cups) marzipan

2 x 28cm (1 1 in) round cake boards
Clear alcohol

l kg (2lb/6^< cups) pal� green
sugarpaste (rolled fondant)

Cnnslmas green |S] and
yellow paste lood colourings

I25g (402/K cup) while sugarpasle

25ug (8oz) white flower pasta

28 gauge green covered wire

Light green, yellow and Iteshlone
dusting powders (petal dust) [S|

Pamting solution |EA|

Edible varnish [$K|

26 and 26 gauge white covered wires

White sawing cotton

Ligm green slemlex

Edible glue

Yel'ow Sugartex [SF]

1 metre (1 Kyd) 7mm (/.in)
wide green satin ribbon

1 metre (1 Xyd) 15mm (fin)
Wide green satin ribbon



Special equipment

3mm pun) spacers [SSS]
Petunia 435 and 599 cutters [TKT]
Glass -headed pins
Grooved rolling out board [C|
Large rose leal culler \SC]
Foam pad
Urge ball loci [J]



Rose petal and rose leal veiners
Chilslmas rose 284 cutter fTKTl
Soft sponge



1 Bake the cake in a Irnfoil lin (pan):
the amount of mixture will be about
Ihe same as for an 18cm frTn) round
cake. Draw around tha baking tin and
cut out the shape from the cake card,
then place Ihis under Ihe cake.

2 Brush the cake with apricot jam
(jety). Roll out the marzipan and use
to cover Ihe cake. Place Ihe cake on
a cake board, with the cake card still
underneath. Brush the marzipan wtlh
clear alcohol. Rofl oui ihe pale green
sugarpaste (rated fondant) and use to
cover the cake. Trim and reserve the
excess. Leave the cake to dry.

3 Set aside SOg (2oz/M cup) of the
remaining pale green sugarpaste,
Colour Ihe rest darker green Floll il
out between the spacers to ensure an
even thickness across the paste then
cover Ihe second caka board. Trim
around the nm of Iha board, than cut
out shapes around Ihe edge ai
random using the petunia cutters.




C-uftwg nttt ffawrr iAf/iri w (he hmrj

4 Roll out the wnrte sugarpasle
belween ihe spacers and cut out
flowers with ihe same, curlers.
Remove Ihe green I tower shapes from
Ihe board and replace with while
llowars. Rub the surface gently with a
smoother lo inwove Hft (cm between
Ihe iwo colours ol pasle. Pan! light



green stamens raclating from the
centre of Ihe flowers and add spots ol
yotav over the top of Iha green to
complete the effect.

Leave lo dry, men transfer (he
cake on to this board. sli leaving Ihe
cake card underneath it.




lib icbite flmvers



5 Attach Ihe narrower green ribbon
around tha base of the cake with
softened sugarpaste. Use glass-headed
pins to hold it unld dry, tnen remove.

6 Colour 90g (3oz) ot flower paste
pale green and roll into a small ball,
using the grooved board. Turn the
pasta over and cut out a leal with the
'nljr v.y �v ■ ■>',; Insert a 28 gauge
green wire In the ridge for ttia full
lenglh of the leaf. Place on a firm
loam pad and thin Ihq edges with a
ball tool. Position the leal on a veiner
and press sufficiently to lose the ridge



the flower paae itvues



26 I Classic & Contemporary Christmas Cakes



down l he centre. Bend the leaf,
including the inserted rare, and twisl
(he sides slightly lo create a natural
movement. Leave to dry,

7 When dry, brush the reaves with
dark green dusting powder (petal
dust) and tip the edges with fleshtpne
dusting powder. Pass them through a
jei of steam lo fix the colours, then
varnish. You will need 33 leaves lone
for each flower}, three stems ol three
leaves, and six stems of two leaves,
taped together.

8 To make ihe centres of the tiowers,
wrap a rength of white cotton around
iwa fingers 40 times. Slide it off your
Sngers, twist the coil in the centre
and fold the two loops together. Push
a 26 gauge white wire through the
loops and twist lightly undernealh.
Trim the wire to 10cm (4m| long.



KUkiiiz the centre, of tkeflmeen



9 Using one-third width light green
stemiex. bind the wire, starting at the
bottom and working up towards ihe
loops. Finish by wrapping the stemtex
lightly around the base ol the cotton
strands to hold them together.





Mttfej tbvthr Christmdi rose peuh

Cut through the top of the loops,
and tnm the stamens to 1cm (Xin).
Place on Wlchen paper (lowel) and
brush with [sght green cJuStng powder,
very genlly brush the lips ol the

stamens with ihe aide of a paintbrush,
dipped in edible glue. Touch the tips
on to yellow Sugartex to pick up the
powder on ihe ends. Leave to dry,

1 noil out a s*nan piece of tower
pasie for each petal on Ihe grooved
board. Turn it over, cut out the petal
and insert a 28 gauge white wire up
through the centre ridge. Place Ihe
petal on a veiner and press firmfy.
making sure I hat the ridge is flattened
and the edges are Ihinned. Place Ihe
petal on soft sponge and press in the
centre with a large bair tool to create
a cupped shape. Leave to dry, Brush
inside Ihe base or each with pale
green dusting powder, then pass
through a jet ol steam to fix the colour.

1 1 To assemble, use halt width
stemtex and bind around the base of
the Siemens, adding one petal at a
tme. When five are in place, continue



Planus, ikr thnv-trttf stem first

laping for 2,5cm din) down the wire,
then pull the ends of the petal wires
to tighten the fit around Ihe siamens.
Add a leal, and continue taping to
the end ol the wire. Make 12 stems.



I 1 2 Mould a dome of pale green
wigaipasle and vtach lo Ihe c€ a

| of the top of IhB cake. Insert Ihe
Ibwer and leal stems, starling wilh
rhree-teaf stems resting on the indents

' ol the cake. Follow with a nng of six
flowers, another ring of five inside this
and finish with one in the centre. Tnm
Iha length of the stems as ycu work
along so lhat the (lowers lorm a dome
shape. Use the remaining six sels of
two leaves to fill in any gaps.





uai



Arrti�iifiij> the foam ,W




Blading ttem, „W f mis l, !og slllmpn , | Assemi , iini /ic flau . rn



Helpful bint

To ansure lhal Ihe colour scheme
works wall, purchase the nobon before
starting the cake Then all Ihe rest of
the colours can be blended lo match.
This is because ii will be more difficult
to lind nbbon lhat exactly malthas the
lood colouring.




28 ( Ittssic & Co/itei/i/mntry Christmas Qiltes



Uhristmas angels



.The Christmas carol
'Hark! The Herald
Angels Sing' is the
inspiration for this cake.
Angels are a traditional
theme, hut using pale
turquoise, mauve, gold
and silver gives the cake
a contemporary took.



Cake and decoration

20cm (6m| hexagonal fruil cake

Apnco! jam (jelly)

1kg (?lh/6 cups) marzipan

9S0g (2lb/6^ cups) white sugarpaste
(rolled fondant!

Ice blue, grape violet, autumn leaf.
. chestnut, dark brown and black
paste food colourings [S]

28cm (1 1 in) hexagonal cake board

240g (7Ko2/1>! cups) royal icing
without glycerine

60g (2oi) modelling paste

Sjperwhite powder

Silver [SK]. cream ana rose [S]
dusting powders {petal dust)

Cornflour (comsiarch)

Dipping solution

Snouvdake glitter

1.5 melres (1v<yd) 3mm (Xln)
wide silver lame ribbon

1.75 melres (2yd) ribbon tor
the edge of the board



Special equipment
Templates (see page 103)
Small slar cutter



Nos. □. 1 and 4 painlbrushes

Nos. 0. 1 and 1,5 piping tubes- (tips)

Hun-oul film

Crank handled patetle knile
Foam sponge




CaltitlH ihrgiltJ l!,m lutlb the liar nittrr

1 Brush tlie cake top with apncol jam
(jelly). Roll out the marzipan and cover
the top, llwi the sides.

2 Colour 800g (11b 10M/5 cups)
sugarpaste (rolled fondant) mauve
wilh ice blue arid grape vtatet food
colourings and cover the cake. Colour
150g (5oz/1 cup) sugarpaste pals
gold with a tiny amount of autumn leal
lood colouring. Roll it out into a long
stnp and cover the board making a
neat loin at the back, Leave to harden.

3 Photocopy Ihe angels for the sloes
ul tl io cake to give four templates (lot
three run-outs and one spare) and the
large angel. Trace the wings, hales
and hair, then iransfer the small ones
to alternate sides of 1he cake and

lbs large one to IhB top (include the
scrolls). Make a tracing ol the angel's
harxJ Iwlding the inimpet. Secure
silver fame ribbon around the base
wrth a blob of royal Icing.



4 Colour 40g (i Moz) modeling paste
medium gold using aulumn leaf lood
cotou-ing. Roll out a Irtlle, reserving
Ihe remamdec for the wings, and cut
out aboul 15 stars wilh the small star
cutter, Stick the stars lo the rernain*ig
three sides of Ihe cake with a little
water. Paint smal dots on tr>e cake




Ptiiirtiitu small htu? trVi/r OH the fate



surface, avoiding the wings, hair and
stars, using ice blue food colouring
wilh a little superwhile powder and
water and a No. brush.



30 Ctiism- & Conicmpurury Cbrislnta\ Cakes




Twnfcmnii the minds' ia/w

5 Roll out lha gold modelling paste.
Rub over (he tracing for [he angels'
wings and transfer four lines. Cul
around lha penal fines with a share
kmle, moisten the sides and lop of the
cake with water and slick Hie wings in
position, lining up the edges wilh Ihe
marks. Fub over the Cul edges with a
finger to round them oil. Colour t5g
(Voz) modeling paste brown with
cheslnul Icod colouring and repeat
the process as a bo wo lor each angel's




6 Colour 40g |1 /.oz// cup) royal icmg
iiesh colour wnli chestnut, 75g
{T/.aU'r cup} gold wllh cheslnul end
aulumn leaf, and 100g iH'/.cz/t cup)
pak> turquoise with a Mile �x blue.
Add a tew drops of water to Ihe flesh
colour ready ior pressure piping and
fill a bag titled with a No, 1 piping
lube (tip). Tape a piece of run-out film
to a board with the images Ol the side
angers underneath. Pipe Ihelr necks.
Leave to skin over under a desk lamp.

Pressure pip* the heads. Oulline
ihe skirt with a No. tube in
turquoise. Let down Ihe rest of the
icing lo a run-out consistency and fill
in the skin using a No. 1 ,5 lube.
Leave to skin Over. Outline Ihe music



wilh a No. tube wilh while iong and
Till in with while run-out icing and a
No. 1. & lube. Pressure pipe the hands
and leave to skin over. Pipe lha body
and sleeve outlines m gold with a
No. tuba Thin the real of the icmg
and fill in usmg a No. 1.5 tube.

7 Tape a piece of run-oul film to a
board Willi the large angel Image
undarnealh. Pipe in the following
order, letting each colour dry. nrsck,
head (pressure pipe), Ihe empty nana,
feel, body ana skirt. On a separate
board, pipe the Irurnpel with while
icing, which needs lobe of pressure
piping consislency. Use a No. 1 lube
and begin wrth two lines piped trom
Ihe fiand lo the moulhpiece into a
poinl. Than, oultaie from the hand to
the end of the trumpet and squeeze in
icing to fat. Leave to dry. Pressure pipe
the thumb m Itesh colour Willi a No. 1




lube. When it has skinned over, pipe
the fingers. When it is dry, paint iho
trunpel with silver dusting powder
(petal dust) miked with a Mtle dipping
solution, usmg a No. O brush.



Pliimii >/>f trmgi unj hair iu fwilkm



hair, Leave to dry overnight. Shade
Ihe centre of each pair of wings and
hair with a frtlle dark brown food
cofounng. mixed wilh water, using a
No- 4 brush, and blend evenly.




Pipi'if, the angfti for lb* sides nf ihf cjIv Sug.fi <ij making ihe tmmpr!



Cmistnm ungeh 31




I'ipinp. rhf lar%f angt't, fflliHf. curb iititmr dry h?ft,re piping the next



a Make sire the run-ouls are dry
before finishing. To finish the large
angel, oust the waisl and hem of the
skirt and a tew areas on the body wilh
cream dusting powoer and a No. 4
brush. Dusi | wo small circles ol rose
and cream powder mixed wrth
cornflour (cornstarch) (or her choaks
using a No. I brush. Palm stripas on
her skirt and dots on her body with
Cream dusting powder mixed with
water using a No. 1 brush.

For the face, paint two small white
circles for eyes, I ben pato lurquoisc.
made with ice blue I nod colouring and
water. |USI above Ire eye. Paint a
nose wllh diluted dark brown and
eyelashes, eyebrows and RUpitS With
dark brown mixed with a Wile black.
Paint a small heart with rose dusting
powder and water for her mouth and
paint a line across the middle with
dark brown and black.



9 Frish I he smaller angels in the
same way. Shade the music with
cream duslng powder and paint 'JOY 1
with a No. brush and dark brown
and black colouring mixed with a Irtlte
water. Paini ovals lor the mouths wllh
dark brown and Wack and outline with
rose duslng powder and water.

1 Mix a few drops ol waler into a
teaspoon of royal icing and (ill a Dag
lifted with a No. tube. Pipe small
dots on lop ol Ihe turquoise dots
palnled earlier by touchng the cako
surface wilh lha tip of the tube - II will
leave behind Ihe liniest dot. Whon dry,
pant Iho piped dot wilh silver dusting
powder mixed wilh dipping solution.
Colour about a teaspoon of royal icing
with autumn leat lo match the angels'
wings, Pipe m Ihe scrolls on top of Ihe
cake wilh a No. 15 lube and the
halos with a Mo. 1 tube.



1 1 Use □ crank-handled palette knile
[metal spaijla) lo slide under ihe small
angel run-outs lo loosen Ihem from
the run-ou1 lilm, Rip them over on to
foam sponge, one al a time, ppe a
little icing on the back and gentry stick
to Ihe sides of Ihe caks over the
wings and hair. Repeal lor the large
anqet. piprnq larger bulbs ol icinq nn
the undornealh of the lower part ol
her skirt. Una her up with the wings
and hair and gently lower into place.

Loosen the trumpet and hand from
Ihe film. Rip ovBr on to loam sponge
and pipe a little icing al Ihe base of
(he hano and a litlle way along from
Ihe mouthpiece. Stick in position on
lop of ihe cake with Ihe mouthpiece
near the angel's lips and so Ihe hand
is at the top Ol Ihe Steele. To finish,
secure a length ol ribbon around live
board and sprinkle a liltle snowflake
glitter on Ihe board covering.




l'oii/rtmm% the trumpet



Helpful hint

To pressure pipe, squeeze bulbs of
Icing, letting il builo up. then wiggle
the tube in tho icing and any ripples
will disappear. Ease Ihe icing into any
awkward comers wilh Itie help of
u damp No, 1 paintbrush.



Cktstc & Contemporary Christmas Otkes



ffuzppy Christmas



^ ( traditional theme and
colours have been used
for this a/tractive roytil
iced cake, which offers
tin opportunity to display
your piping skills. All
the decoration is edible.



Cake and decoration

2Gcm (8m| square Iruil cake

Apricot f&m (jelly)

1kg (2lb/6 cjps| marzipan

20cm (8in) square thin liard cake board

1 .25kg (2-/:Jb/8rt cups) royal icing

Cream liquid food colouring [MF]

2 x 30cm (12rn) square cake boards

Red. lime green, laof green

and brown paste lood colourings

Lemon gold dusting powder
(petal dustj (EA|

Gjm tragacanth

Painting solution |EA) or clear alcohol

Gold ribonn tor the edge
01 the board

Special equipment

Low-lack masking film

Nos 0, T. 1.5. 3, 42, 43 and
4-3 piping tubes (lips)

Templates (sae page 1 04)

Run-out film

Crank-handled palelte knife
[malal spatula)



1 Brush the cake with apricot jam
(|Hlly). Roll oul Iha marzipan and coal
the lop and sides ol the cake
separately to form a sharp angle
around Iha top edge. Race Ino cake
on the thin cake Doard and leave to
dry tor 24 hours. The Ihin board will
remain underneath ihe cake [q protect
the fully coaled larger red board on
which il Is lo be pnosonied. Without
this, lis coated board would quickly
be stained by the moisture from the
cake and the underside ot the cake
would become unpleasanlly siicky.

2 Colour Ihe royal icing wilh cream
liquid food colouring. Place the cake
with the Ihin board underneath on to
a spare cake board, and apply three
layers of icing to Ihe top and sides of
Iha cake allowing each coat to dry
bolcvo applying Ihe nexl. This is a
temporary board and care should ba
taken lo clean up around Ihe base ot
the cake aftar each side coalng, or It
wil become diftioull lo remove the
cake horn the ooard later.

3 Colour 375Q 11 2oz/2V. cups) cl the
remaining royal icing red. Coat the
second cake board with three layo's
ot ting. Trim carefully around Ihe



edges with a stiarp knife or scalpel in
between each coat. This will leave a
lighter coloured mark on the Surface:
if you need to trim on the lirtal coat,
brush over any marks with a slightly
damp painibrush and Ihe area wilt
return to rts original colour.

4 Cut skips of low-tack masking rim
4cm (1 '/An) wide and attach lliein to
the sides ol the cake, level with Ihe
top edge, so that I hey are covering
Da top hall ol the sides. Overlap ihe
pieces as you go around Ihe cake,
which help lo keep them in place.




Culling tinti lltacUaf the miiikin^ film

5 Apply red icmg around Ihe base ot
the cake and smooth. Pull away Ire
film lo reveal a neat separation of
the two cotours, Leave to dry.




Stmmlhuig rt J icmg ag/itttit the film



34 Cltii sic & Con 1 1 r/tporary Christmas Cakes



6 Score around the base at Iho caks
with a scalpel. Carefully lift it ofl the
spare board, Keeping (he thm board
underneath, and place in the centre Of
iho red -coaled one, Pipe a border ot
small shells around lt>e base in red
using a Mo. 43 lube (lip). Then, pipe a
second border around the top of Ihe
red coating on the side ol the cake.




7 Traca the patterns for the piped
scrolls and place on a flat board,
under |hin run-out film. Pipe with
cream ong using a No. 3 tube You
win need eight ol cacti pattern, bul
spares a r e a good idea. When they
are dry, overpipe each one with a
No. 1 .5 tube down the centre ol the
Mo. 3 line. Painl ll>e thinner line gold
with gold dusting powder (petal dual)
and palnlJig solution or clear alcohol.



of tie etki




Stages of I'ipinn ihv amtrr icrot/i

8 Trace the lettering and Hie mam
stem line of the top decoration on to
a 20cm (Sin) square piece of tracing
paper, then transfer the design to tne
top ol the cake. Using a No. piping
lube, pipe m the stoma with lime
green royal Icing.



9 For l he ferns, start at the base ot
each one and pipe snort lines away
from tne centre stem, slanting up
towards the lip. Gradually decrease
Ihe length of the lines to form a leal
shape. In seme places, Ihe ferns will
overlap slightly, so you will need to
allow the ones underneath to dry first.
When you complete a piece ol fern,
overpipe down ihe centre stem to
neater the appearance





I'ipi'in t firn leaf



1 Make Ihe holly leaves separately
on run-out Nrn. OutSna each leaf wilh
leaf green ting using a No, t tube,
ano pipe a centre sie<n. f.ii In one
side with run-sugar and leave under
direct heat until crustad over, then till
in the remaining side. Leave to dry.



1 1 Make the cones separatety on
run-out film. Using the same green
icing as the holly leaves, outline the
oval snane iii id I'll in wnii Hie rvin-
sugar. Leave lo dry under direct heal,
then pipe liny brown shells around the
edge ol each one using a No. 42
tube. Finish by piping another series
of bulbs on the top, as shown, to
create a domed shape,

Helpful bun

Liquid colourings can be added with a
glass dropper. Count the number of
drops used to each 5O0g ttib-'S - cups)
icing, Ihen Ihe colour can be
reproduced accurately when required



/ (rf/V>y Chrislmdi



35




S/it^ei uf rrutitinz the bote

1 2 To make the bow. outline I he
shapes in red icing, using a Ha. t
tube. Fill in with run-sugar, working on
the two parts separately in Ihe
sequence shown above, leaving each
area lo skin over under dirnol heal,
such as a desk lamp. When
comptelety dry. assemble the two
peces and pipe wound I he centre
krx>!. adding Ires radatlng tram it,
as shown m the mam picture



14 Carefully remove tour of each
pattern ot piped scions from the run-
out IKm with a crank-handled palelte
krufe (meial spatula). Arrange two
scrolls on each cornet of the board
and attach Ihem with small bulbs ot
royal icing In their centres. Make sura
that (he iong touches both the scrolls
and the board, but handle Iho scrolls
with care, as they are quite fragile and
can break easily.



Awibbrrx ihe lop Jeaimlmn

1 3 To complete Ihe design on top of
the cake, first place tha bow In
position al the base of the line of
tarns. Attach ii wilh small butts of
royal icing. Then, add Ihe holly leaves
and. finally, the cones, attaching both
wilh dots b) royal icing.



IX'la/l 11/ the xmtlt "X tbr cake an.l hriarj

1 5 Remove the remaining scrolls.
Pipe shells around the lop of the cake
in cream -coloured icing, using a
No. 44 lube. While still wet. attach
two scrolls lo each comer. Check their
position before pushing Ihorn gently
lino ihe soli shells to secure.





ring the ItUpitof

1 6 Pipe the lettering In iho same
green colour as Ihe leaves, using a
No. 1 lube. Attach the ribbon lo the
edge or the ooard.

Helpful Huts



• When adding paste colour lo royal
icing, leave \: as long as you can lo
mature, preferably overnight. The
colour will darken, so take this ntto
consifl�iaiion when first adding Ihe
paste. In time, unmixed spots ot colour
wilt dissolve and be easily dispersed
by beating Ihe icing before use.

• Low tack masking film is used mainly
for airbrushlng. masking tape is a
substitute, but do not press ft on too
firmly or you may spoil tha surface,

• When painting a thin line of pip ng.
load the brush heavily with the painl
and Ihen touch me line with just the
side ol the brush.

• II you own an airbrush, Ihe edges of
tha holly can be sprayed in a darker
green, and ihe top of the cones Can be
touched up with black.

• Never push backwards wilh the tune
when piping stints. Only Ihe tip of the
previous shell should be covered,
leaving the complete outline of each
one showing



36 Classic & Contemporary Christmas Cakes



/ &donna and child



Virgin Mary and
baby Jesus appear in
ail manner of religious
imagery, such cts icons,
statues and fine art. This
is art apt image to choose
for a cake to remind us of
the meaning of Christmas.



Cake and decoration

20cm (Bin) square fruit cake

Apricol Jam (jelly)

15cm (6in) round and 28cm (1 1 in)
oval cake boards

Small amount of royal icing

tkg (2lh/6 cups) marzipan

75Ug (1 >. lb'7 cups) sugarpaste
{relied londanl)

CarameVwory. baby blue, ice blue,
chestnut, dark brown and
black paste food colourings

15g ( f.oz) pastillage (see page 97)

Lemon gold |EA| and rose and cream
|SFJ dusting powders {petal dusi)

290g (lOoz) modelling pasle (ratio ol
one Dower paste to two of sugarpasle

Dipping solution

Sugar glue

Cornflour (cornstarch)

Superwhite powder

1.5 metres (2yd) gold ribbon
tor the edges of the boards

Small amount of raffia



Special equipment

Senraled knife

Templates (see page 105)

No. prping tube (tip)

Nos 0, 1 and 4 sable and
No. 5 bristle paintbrushes

Veining tool



1 Shape the (null cake by first
measuring 11.5cm (J Kin) along the
top from the lop left corner, end then
1 1.5cm (4/jn) down Irom Ihe corner
a-cng the left-hand side. Make two
cuts right through the cake at these
points, creating an 1 1 .5cm (4 JSp)
square at cake, two equal rectangles
and one small rectangle. Cut a slice
?.5cm ( I in) wide oil one long side of
ihe small reclangle.




(.lining itv oi.fr rvf" \>h <x\ Hit ik^ping

2 Begsi to slack the cake, spreading
apricol jam (jelly) between Ihe layers,
Siart wilh the square, then stack the
two medium rectangles, one on lop
ol the other, the sroaB rectangle and,
finally, the s:rce laid flat.

3 Roughly trim the cake into a cone
shape using a sharp serrated knife,
Do not worry if it looks rather uneven
at this slage.





fttfy few flSRrtfei M Hfa mother's 4f�ts

4 Stick ihe caka to Ihe 15cm (Bin)
round board with a Mile apricot jam
and begin lo fill in any gaps in Ihe
shape wilh sausages ol marzipan.
Use Die round cake board as a guide
lo obtain a circular bass, rolling
sausages of marzipan to fil In. Spread
a thin layer ot apricot Jam over the
whole surface

Roll Oul Hie remaining marzipan into
a rectangular smp large enough lo go
around the cake and about 5mm
thick. Wrap the marzipan around the
cake, carefully smoothing out any air
bubbles, and make a neal join af the
back. Sick Ihe cake, using royal icing
to the centre of the 26cm (1 1 in) oval
cake board. Leave Ihe cake to harden
for a few days.

5 Colour line sugarpaste (rolled
londant) a creamy colour, using the
caramefwory lood colouring. Ftoll
out and use to cover Ihe cake as
described lor marzipan above. Leave
overnight

6 Trace Ihe halo designs from the
template. Make Ihe halos lor the
Madonna and child by colouring ihe
oasnllage wilh Ihe caramel/ivory food
colouring. Roll oul lo a Ihickness of
1-2mm (/V-Hirfl and use Ihe tracings
to cui oul one of each. Leave to dry.
turning once (see overleaf).



38 Ctaxxjc c- Ctuwwptmn ' ''m/au < itkci





StfgH m making ibf Mai

7 When Ihe halos aiB dry. pipe raws
of dots around the edges with royal
Icing coloured with caramel/ivory In a
No. tuba |lipl, Leave to dry. Paint
with lemon gold dusting powder (petal
(fust) mixed with clipping solution,



Cui/iiik the chilJ't /eel ami pnrn

9 Roll out 20g |/.02) white modeling
paste and cut out lha child's gown.
Cut out feet from a sttte flesh colour
modeling paste. Stick on 1lie teet and
then trie gown with sugar glue. Blend
the edges where the Madonna's arms
will overlap, Soften aD the edges '.vith
your lingers. Stick the child's halo In
place with royal icing and press lightly.





Tritnxf erring, ibe linn for lite child Pintiimnnn the hvt, gfitrn nitj halt,



Ttadtt the outline tfttt Muilmmn

& Trace the Madonna and child
design from the lemplale and transfer
the otilliw for the Madonna to Ihe
from of lha cake. Colour 220g (7oz)
modelling paste with a mix of baby
blue and Ice blue, and 30g ( 1 oz)
modelling paste with chestnut for a
flesh colour. Roll out lOOg (3>:o2) of
the blue paste to 4mm ( in) thick. Use
the tracing to cut qui ihe Madonna's
body and skirl, making sure lhal the



lines for Ihe child are also transferred.
Stick to Ihe marked area on Hie cake
wiih sugar gkw: soften the edges by
rubbing with your fingers. Blend them
Itat to Ihe surface and use your fingers
lo curve folds into her skirt



1 Roll out SOg |Xoz) flesh colour
mocellmg paste 1 -2mm (^i-^in) Ihick
and cut out Hie Madonna's hands
Stick Ihem In position w lh sugar glue,
Roll out the remaining blue modelling
paste lo 3-4mm (K-An) truck and cut




Poiinnniug the \UJutma'\ hojy



Cutting nut the buiidi and tmrtt



Madonna mid child



39




Stippling, ihfi dusting ibe background In echit.iv a tmitlleii cffctti



out Ihe Madonna's arms. Slick
tnem in position ova her body and
overlapping the bod/ o( Ihe chid,
matching tnem up with the tops ol
for tiands. Ganlty smooth Ihe edges
wrtn your fingertip.

Roll two small balls, each one about
7mm pin) across, of flash -colour
modelling paste for the child's hands.
Ratten one side. Cut small V-shapes
out ol the rial side to make four
fngers. Stick Ihe child's hands on
!op of Ihe Madonna's arms.

1 1 Stick the Madonna's halo in place
with a Mile cream royal icing Roll
Out the remaining flesh colour pasle
to 3mm Oh] thick and use Ida tracing
to cut out ihe Madonna's ted and
neck. Smooth the edges. Stick in
place with sugar glue over the halo
Transfer the tracing for Ihe childs
"lead and. before cutting out, flatten
the tec so the paste Is thinner there.
Cut out and stick over the halo wilh
sugar glue and soften Ihe edges.
Ro* 20g t/flz) white modelling paste
k a sausage to I fc-8&5cnl (20ki

Wong, fat in the middle and tapering
a: each end. Bend Ihe ends around,
<mo an ova shape. Slick around the
Madonna's face wilh sugar glue and
make a torn al Ihe top in the circle.




Cutting, nut the facet end hixtit



1 2 Dusl Ihe cheeks on both laces
with a nrx ol rose and cream dusting
powders and cornflour (cornstarch)
*tth a No. I brush. Begm to palnl In
:ne lealures using a Mo, brush,
Paint superwnile on the whites Df ihe
eyes and ice blue inses. Use a pale



walery brown for their noses and the
child's mouth and a mix o1 black and
dark brown tor ihe pupils, brows
and lashes. Paint Ihe Madonna's
moulh wilh rose and cream dusting
powders mixed wilh a Utile water.



1 3 StippJe the background of the
cake with Ihe caramel/ivory tood
colouring muted Wtttl water using




Scillt?ritl� raffle tti resemble siren



the Mo. 5 brrslle brush, so it is
darker around the Madonna, and
fading lo a paler colour around the
back When Ihe paint is lacky lo
Ihe touch, dip the damp bnstle
brush into the lemon dust and
stipple over the surface to achieve
a mottled effccl.

14 Attach a tenglh ol gold ribbon
around the 15cm KSin) board. Roll
out the remaining cream paste, Ief1
over from Ihe covenng. into a long
slnp and use to cover Ihe board,
making a neat join al Ihe back.

1 5 Cut raffia into shod lengths and
scalter around Ihe oval board. Trim
the board edge wilh Ihe remaining
gold ribbon,

Helpful bmt

The Ideal depth of fruit cake is about
6cm (2Znn| deep. II il is less than this.
Ihe stacked cake will not be tat
enough and Ihe template will be too
tug. Any deeper man |hi3, and the cake
will become loo tall. Either way the
template will need soma adjustment,



& Contemporary Christmas Cjil'rs



iniature cakes



wreath

Gake and decoration

SUg (2o2/5i cup) marzipan
Green paste rood colouring

Brown and gold d listing
powders (petaJ dust)
10cm (Jm) round cake covered m
marzipan and whits sugarpaste
(railed fondant)

15cm (6in) round, thin gold cake board
SOg {2ozt'A cup) red sugarpasle
Painting soJulion [EA)

Special equipment
Sugar shaper
6cm (2in> round cutter
Ribbed rolling pin |PME]
Large holly plunger cuttar [PME]



1 Colour Iwo- thirds ot the mowpan
green, soften vwh cool, boiled water
and extrude through a sugar shapor
with a trefoil-shaped filling Twisi the
length of nwipan and place around
a 6cm (2 / in) round culter to support
it. Leave to dry. Dust smalt areas ol
brown dusting powder (petal dustl at
random around Ihe circle and attach
to Ihe top ol the cake.



2 Roll out the natural and green
remaining marzipan. Press thH colours
together and roll oul agam. Cut out
three holly leaves, twal and attach to
tha wreath. Red ana add three berries.
Roll oul Ihe red Sugarpasle (rolled
fondant), impress with the ribbed
rolang pin. and cut a 2_5cm (tin)
ribbon for the uase. Paint the leaf lips
gold and brush along the wisath.




Stii& i uimthint, thr murvfkW utmlh Muting ihe Iwu-tonc fnlty lata



( Hindle glow



Cake and decoration

Small amount of royal icing

1 Ocm (-Jin) round cake covered in
marzipan and ivory sugajrpasle
(rolled lonoani)

1 5cm (6in) round, thin gold cake board

250g (Boz/lx. cups) red sugarpaste
(rolled fondant)

Small amount of green (tower paste
Small amount of yellow flower paste
Gold dusting powder (petal dust)
Painting solution |EA)
Edible varnish [SK]
5mm (S4n) green nobon



Special equipment

Smoother

Glass-headed pin

Large holly plunger cutter |PMEJ

Medium ivy plunger cutler |PME)

Small rose pelal cutter [TKT|



1 Pipe a line of roya 1 icing around tha
Case of Wis cake and attach the
ribbon. Shape Ihe red sugarpaste
(rolled fondant) Into a roll eboul I5mnn
(i'.in) in diameter. Roll ihe paste
backwards and forwards under a
smoother with light pressure. Cut
short lengths from the roll to Ihe depth
of the cake, men cut clown ihe length
oi each one lo make the half candles.
Leave lo dry.




Culling mil the hall �Jfn



2 Cut an 8 ocm (3/ in) circle of
greaseproof (wax baking) paper and
fold into eight to make a template.
Pfacc on top ol the cake Attach the
canolos lo the side of Ihe cake using
Ihe template as a guide. Cut out four
holly and ivy leaves from ihe green
Hower paste, twist and leave to dry for
an hour on crumpled kitchen foil.
Arrange these in a circle in Ihe centre
of tho cake, and cover ihe pin in the
middle wilh red holly berries.

3 Cut out elghl flames from ihe yellow
ilower paste wiin a smalt rose petal
cutler. Leave to d^y. Cut a smatl slit in
the top ot each candle with a scalpel.
Slot a Hame <nlo each candle, using a
small amount ol royal icing lo secure
it. Parnt the lips ol the flames with
gold dusting powder (petal dust) end
pant the holly leaves and the candles
with edibte varnish.




'If mter berry

Cake and decoration

10cm (Jin) round cake covered in
marzipan and red sugnrpaste
(railed fondant)

15cm (6in) round, thin gold cake board

BOg (Zoz) green (lower paste

Dark green dusting powder
{petal dust)

Edibto glue

Small amount of red flower paste

Edible varnish |SKf

1cm (Kin} wide gold paper ribbon

Special equipment

Template (see page 107)
Large holly plunger cultw [PMEJ



1 Cut out ttie template for the large
holy leaves. Adjust I He length to
match trie height ot Ihe, cake, plus
an extra 5mm (Kin). Attach the gotd
paper ribbon around the base ol the
cake (a paper ribbon will match the
board). Cut out a 7.5cm (3in) dianiclei
circle as a template. Fold into six
sections and place on top of the
cake. At the eno of each low, mark
Ihe surface ol the cake 10 indicate
Ihe position of the holly leaves.



2 Cul Out a* holly leaves Irom the
green flower paste. Mark the wining
with Ihe back ol a knife HuSI Ihe
edges dark green and atlach them to
Ihe sides of the cake vmth edible glua.
bending Ihe tips over the top. Cul out
six small holly leaves and dust the
back and edges dark green. Attach
them 10 Ihe, larger leaves, bending 1lie
tips outwards. Roil six berries and
place i hem gt ihe base ol ihe leaves.
Varnish ihe leaves and berries.



Slttgn of making /Ac huth kiii es




Artati'inn ihe leim In life euir



Minitture cakes



43



wee crowns



Cake and decoration

60g cup) red sugarpasle

(rolled fondant)

GOg <2oz/./, cup) blue sogarposte

60g (2oz/>i cup) yellow sugarpasle

I25g (40Z) white flower paste

10cm (4in| round cake covered In
marjipan and iwry sugarpaste

Edible glue

15cm (6m) round, thin gold cake board

Green, orange and purple paste
food colourings

Small amount of royal icing
(Optional)

Gold dusting powder (petal dust) |EA]
Painting solution [EAJ

Special equipment

Frill cutters [PME and OP]

5.5cm (2'<!m) and Bern |3Wn)
round cutters [CC5|

Small star, round and triangular
cutters |CK]

No. 1 piping tube (tip)



1 Mix each coloured sugarpasle
(rolled ton dams with 3Qg (laz) flower
pasts. Roll out the red and Cut out a
slrip with the large scalloped cutler.
Trim the base straight to 2,5cm (.1 In)
deep. Attach it to the base o! the
cake with edirjie ghje. Roll out the
blue paste and cut a strip, as shown,
to a depth of 2,5cm (1 in) Place Ihe
8cm (3i-',in) cutler on a flat board and
wrap the strip around it, Gently bend
out Ihe tips (o produce a curved
effect. Leave to dry for 24 hours.




Ytitl ciuirn and rbi' cut t/nf



2 Re* out the yellow pasie and cut a
strip, using the cuiter shown, lo a
depth at 6cm (2v m). Place the 5.5cm
(2/in) round cutter on a flat board.
Wrap lite slrip anxmrj it and gently
bend Ihe points so thai I hey curve
outwards. Leave to dry tor 24 hours

3 Colour the remaining (lower paste
and cut out some small shapes in
groan, orange, purpia and yellow. If
you dD not have ihe shapes used
here, use any small cutters. Stick
these around the crown at the base ol
Ihe cake and on the blue one. Place
Ihe yellow crown on top o� the cake.
Pipe pearls around the base using a
No, 1 piping tube (tip). Use royal icing
or softened sugarpaste. Slot Hie blue
crown ewer the yellow one and finish
oft around the base In Ihe same way.
When Ihe Icing is dry. paint the piping
around ihe blue crown with gold
dusting powder ipelal dust) and
panting solution





44 I Clank fl* Qmtpnporary CJm'amai Cakes



blanket of snow

Cake ami decoration

Z50g (Boz/vX cups)

white sugarpasle (rolled tondanl)

10cm [4cm) square cake
covered with marzipan and
pale turquoise sugarpaste

15cm (6in) thin, square
gold or silver cake board

Clear alcohol

30g (loz) white llower paste



Special equipment

Star cutter [CK|



Small and laige
Christmas tree culteis [TKT)



1 Boll out the sugarpaste (rded
fondant) lo 3mrn (/jn) Ihtckness. The
piece will need to be at least 20cm
(Bin} wide and 1 5cni (6in) deep, Cut
along Ihe top edge in a random wavy
ling. Brush one half ol the cake with
clear alcohol, dividing Hk cake from
comer to corner diagonally. Place the
piece Of write sugarpaste across
the cake tram comer (□ comer and
smooth down the sides Trim away
the excess from Ihe base and corners
with a sharp knife.



2 Make a narrow roll from the
remaining sugarpaste. Attach it to Ihe
base ol the cake around the two
uncovered sides and smooih the ends
into the paste on Ihe corners. Mix
toguther the llower paste with an
equal amount ol sugarpaste and roll
out Ihinly. Cut out a star, one large
tree and two small trees. Attach the
star to Ihe corner of ihe cake, as
shown, Place the trees along the edge
of he snow line and tnm away al
the bases lo tit against Hie curve.




Cutting ibrwbilf ^ugnrpntit mvriing



I fapA*j ;/>v m&irjwstr wit ihr uiite






' J par Ming stars



Cake and decoration

60g (2oz/>, cup) white
sugarpasto (rolled fondantl

60g (2oz) white flower paste

Cdib'e glue

Granulated sugar

10cm (4in) square cake cowed in
marzipan Anil light blue suga/pASIf?

15cm (Bin) thin, square gold
of silver cake board

Small amount of royal Icing



Special equipment
Templates (see page 10?)
2.5cm (1 in) triangular cutler (CCS]
N0.1 piping tube (tip)



1 Trace ana cut out templates lor the
slar shapes. Mix looether the while
sugarpasle (rolled fondant) and flower
pasle. Roll out Ihinly and cut out lha
star shapes, using the templates.
Leave them lo dry. From the same
pasle, cut out one small star and
12 triangles Leave 10 dry. Brush ihe
surface of ihe stars and triangles
wth edible glue and sprinkle liberally
wth granulated sugar. Shake off Ihe
excess and leave lo dry.



2 Attach two mangles at each comer
wilh a bulb ol icing, Place a triangle in
the cenlre ol each side and (ill in Ihe
gaps with piped bulbs. Roll out the
remaining paste lo 5mm (/.in) thiC*
end ail oul a 2-5cm (lin) circle.
Attach it to ihe centre of the top.
Place the lareesi star on top, lining
the poinls up wilh the cornets ol
the cake. Stick on ihe medium star,
alternating Ihe points with the lirst
one. Sland lha smallest star on lop.




Sprinkling the Mjrr with .wi�jr



PLnug ihe fin! slar nil lop nf ibt- tvktr



46 ( '.lassie & Contemporary Christ n/a t Cukes





present



. / colourful, fun
Christmas present cake
design, this is actually
quite a straightforward
cake for a begin tier
or intermediate cake
decorator to create.



Cake and decoration

25 X 15cm (10 x 6in) fruit cake

Apricot jam (jelly)

flDOg (11b lOoz/Sf cups) marzipan

25 x 35cm (10 x 14m) cake board

ikg (Jlb/BK cups) white sugarpaste
(rolled fondant)

41Qg [i3oz) modelling paste
Claret, tangerine, ice blue,
gooseberry, melon and holly green
paste food colourings [SF|

While vegetable tal

2 leaspoons royal icing

Silver dusting powder (petal dust) |SKJ

Painling solution

1 50g (Soz) llower paste

Sugar gl ue

1.5 metres (2yd) of silver lame
ribbon tor the edge of the board

Special equipment

2 bamboo skawers

Small Christmas tree cutter [PME]

Nos. o and 2 piping tubes (lips)

No. paintbrush

Taffeta rolling pin [HP]




Detail slmieiii)!, //;*• tdipbwcol<nir<-J ffoUerpttlt haw



1 Brush Ihe cake with apnsot jam
(jelly). Roll out the marzipan and cover
the top and side ol Ilia cake. Place
the cake on the board. Cover the
cake with 800g (lb ICoz/S/S cups)
white sugarpaste [rolled fondant). Roll
out Ihe trimmings with lha remaining
sugar pasle into a fong strip and cover
the board. Leave overnight to harden.

2 Colour 1 0Og |3/.oz) of modelling
paste with each of the taitowmrj
colourings: claret to make a raspberry
colour, tangerine lo make orange and
a mixture ol ice bfue and gooseberry
to make turquoise. Colour lOg QiOZ)
ol paste with melon and holly to make
a mid-green colour.

3 Roll oui the modeling paste, one
colour at a time, using the bamboo
skewers as spacers lo obtam an even
depth of pasle. Cul ihe pasle into
geometric shapes, Roll out more
colours, including Ihe remaining
white modelling paste, and cut mto
geometric shapes as before.

4 To create the tree pattern on Ihe
turquoise colour, roll out the turquoise



pasle. using the spacers, and cover
w�h cling nim (plastic wrap) lo
prevent il from drying out, Bofl out ihe
green pasle quite thirty on a thin flm
of white fat, Cut out some Irees with
the Christmas iree cu:ter. brush the
tracks with a Nttle water and stick them
randomly over the turquoise paste.




Uniting mil ifri- irer-iltcuraieJ paste

5 RoS out the turquoise pasle agam,
using the spacers - the trees will blend
in. Cul the tree-decorated turquoise
paste mto geometrical shapes.

6 Gradually stick Ihe coloured shapes
randomly over Ihe surface of the cake
with water. Try net to gel tco many of
the same colour rex) to each olher.



48 CLtsw f- Gmtrinponiry ChriUmM Cdkn



To fill In the small gaps, press a piece
ol lolled pasle fiver the gap. press,
Ulan remove. Cul out around the
impression aid insert in Ihe gap,




7 fill a bag fitted with a No. tube
(lip) with royal icing. Pipe ove- the
loins wilh various 'stitches', such as
running stilch. hemngburw. iig-iag,
scallops and overslitching. Pipe small
Circles on ine white paste shapes.
Leave to dry.




Piping ibf '\Utebe\ tilting ihr joins

8 Paint the piling siher using a No.
brush, with a mixture of Silver dusting
powclei (petal dusll and painting
solulicr.





Ptimlmg the 'Hitching irfi



9 For the bow, coicnir the (lower
paste a shade ol raspberry with
the claret colouring lo match the
sugarpaste used on ihe cake. Roll
out a quarter ol the paste into 3 large
rectangle about 3mm thick on
a lightly greased surface. Ftoi over the
surface with the laffeia rolling pin and
trim io 1 5cm (6in) across and 17cm
(SXin) long. Turn Ihe pasta over, paint
a line ot water down the middle and
fold ihe long edges into the middle.
Paint water along ihe two short
edges, curve ihe paste over and slick
the short edges locfBther. If1e n sland II
on its sloe. Thts Wl be a ribbon loop;
repeat to make one more.

1 Q For thB ribbon lies, roll out hall
the iBmaining pasle into a rectangle
longer than belore and Ihan roll over
II wilh Ihe taffeta rolling pin, Trim Ihe
pasle rectangle to 9cm (3Kin) across
and 21 ,5cm (BKin| long. Flip Ihe
paste over, paint a line ot water down
the cenlra and low Ihe long edges
Into the middle.



1 1 To assemble ihe bow. cut a
V-shapeo�it ol one short edge. Ihen
immediately lilt and place on the
board, around the top of Ihe cake, so
thai 1hs |oin is at the tack, Secure in
place with sugar glue. Repeal lor

the olher lie. Pant sugor glue on the
undersides ol the nbbon loops and
lix to the board over ihe ends ol the
rbbon ties. For Ida kno;, ro> oul Ihe
remaining pasle, rrrfl over it wilh the
talfela rolling pin and Irim to 9cm
(3/m) across and 1 1cm (4^in) long,
Flip over, paint 3 line ol water down
Ihe middle and told the long edges to
Ihe mldoe. Turn to the nghl side and
stick on the place where the nbbon
loops pin in ihe middle, folding the
edges under

12 Pipe lines along Ihe edges ot the
ribbon ties and bow, and on each side
of Ihe knol, with a No. 2 piping tube
and white royal icing When dry. pant
River wilh silver dusting powder mixed
with painting soluhon. Glue a length ol
silver lame ribbon lo the board edge.



Festive marzipan wreath 49



Sr^stive marzipan wreath



< /his Christmas cake is
decorated completely with
marzipan and a wreath of
marzipan fruits

Cake and decoration

2 Den (Sin) round Injit cake

25em |tO,n) round gold caKe board

Apricot jam telly)

1 kg (ENtyT> cups) marzipan

Icing (confectioners') sugar

White vegetable fal or Tmslip (optional)

25�g (8oz/'1:/ cupaj modelling

maizipan [R]

Dark green, lime green. Drown, orange,
yello™ and red paste food colourings

Green and brown dusting powders
{petal dusi)

Edible verniyi [SK| (optional)

Small amount of royal icing

1.5 metres (T>yd) wired edge
organza ribbon (optional)

Special equipment

Closed curve crimper (PME)
Non-slick Small rolling pm and board
Large plunger holly cutter [PME]
Dimple loam
Airbrush (optional)
5-star cone tool
Plain cone tool |J|
Large ball tool [J])
Mini slar cutter [PME]
Glass-headed pins (optional)



1 Place live cake on the board and
brush with aprfcul jam (jellyl. ft o� out
the marzipan and use to cover the
cake. Make sure there are no creases
around Ihe base and polish the
surface with your hand.




('riwjrmii an>utiil the htisc of {he coke



2 Cnmp around the base of ihe cake
with a serrated, closed curve crimper.
If Ihe crimper sticks, smear on a tiny
amount o( vegetable fat or Tmslip.

3 Colour 60g (2oz/* cup) modeling
marzipan dark green and 309 1'oz)
lime green lor Ihe holly leaves Work
n extra icing (confectioners') sugar
until ihe marzipan is no lofger slicky
to ihe touch.

Roll Oul a small amount of each
colour, using a non-stick rolling pin.
Do not dust with iong sugar. Keep
picking up the marzipan as you are
rolling out. to prevent it from slicking.




(.tiffing tttif jnJ vhiipmz the hotly tcavci I



Cut out Ihe holly leaves and impress
Ihe veins, using a plunger cutler. Twist
Ihe leaves slightly and place or dimple
foam to prevent Ihem from flattening
out. Leave to dry,

4 When tne leaves are ary and firm,
colour them, using either an airhnish
or dusting powders (petal dust), Touch
the Edges of the darker green leaves
with brown. Add some green and
a tiny amount of Orown to 1hc lime

green eaves, and a Wle brown or
green to the natural coloured ones.

Airbrushing will add a sheen to the
surface, but dusting powders dull, so
you may wish to brush the leaves with
a little BditHe varnish, Allow It* leaves
to dry completely.




Diymg the tmtty )mt/r< on fuant



5 Each fnut requies about IQg (tot)
modelling marzipan. Colour a small
amount or marzipan brown for the
stalks of the Imits.

6 To make, (he oranges, cctour 30g
( t oz) marzipan orange ar<J divide it
into three equal portions.

Roa them into ball shapes and than
rd lightly over Ihe surface of a metal
sieve for the orange-peel effect. Press
a small, flattened piece of brown
marr-pan on the top, and indent using
i a star cone tool. II you are using an
I airbrush, ihe c^ang^ will be enhanced



50 LMsat a Kmttmpway Christmas Cakes




Starting llv OHHgt .mil trmnn ptv!



if they are sprayed with orange ootour
TVtere is no poini in dusting on extra
colour, but an application of edible
varnish wil provide a sheen.

7 For the lemons, colour 20g (^ozl
niarjpaii yellow and divids into two
equal portions.

Roll the two portions of marzipan
into balls and then into egg shapes,
Narrow them at eillier end and Insert
a cone tool in one end for a stalk
hole. Roll the icrrans lightly on Iho
surface of the metal sieve to texture
the peel in Ihe same way as the
oranges. Add a small amount ol
green colour on the tip opposite the
slaik, then varnish, if necessary.

8 Colour 20g (Xoz) marzipan light
green for Ihe green apples. Use Ihe
same amounl of natural marzipan
colour for the red apples. Divide each
colour info two equal portions.

Roll each Into a ball shape and
indent the top with a large ball loot.
Make a hole in the indent with a cone
lool and insert a marzipan stalk,

Spray or dust the green apples




with gieen colouring or dusting
powder and add a blush ol red on
one side. Colour the natural marzipan
with red colouring, dealing a lieavier
patch lo one side.

9 Use I0g (x/jz/1 tablespoon) natural
marzipan to make the peach. Roll
info a ball, Ihen roil and flatten slightly
between the palms ol your hands.
Indent a line across Ihe lop wllh a
bluni biao� and make a hole ai one
end of Ihis line. Colour very lightly
wilh pale yelow. then add a blush
ol red across the Icp.




Stiigti tif mating iht: pvan



1 For the two pears, colour 2Qg
fKoz) marzipan uery pale green and
then divide it into two eauai portions,

Roll them into ball shapes. Held
your hands upright and place one ball
I shape between the base ol your
palms. Rock backwards and forwards
to farm the shape of Ihe pear. Repeat
with the other ball of marzipan. Indent
a hole <n the neck ends and insert a
brown marzipan stalk n each.

Cut out fwo smafl stars from the
brown marzipan. Press them on la
the apposite ends and impress Ihe
centres win n st,n c.imc. tool. Colour
with a touch of green and a red blush
on one side.

1 1 Arrange a ling ol holly leaves
around the top of Ihe cake. Position
them so thai some pomi inwards and
others outwards, and alternate the
colours. Attach with a small amount
ol green royal icing,




Attaching thi* oittir rmf, fif hath



1 2 Arrange the marzipan fruits, in
small clusters of fwo or three, on top
of the hotly leaves. Secure n place
with a little royal icing.




rMUm (kitten of fmil



1 3 Add extra holly leaves at varying
angles in between the clusters oil fruit.
Roll some smal balls ol red marzipan
for berr�s and attach to the holly
where the colour is needed.




/l/j*r a rikfliw ftirfttrfkcr demrjlwri



1 4 To finish you can place a wide
organa ribbon around the side of the
caie and attach al the front with royal
icing. Secure with glass-headed pins
until the icing is dry. Then add a large
I bow to cover Ihe Join,



Classic & Contemporary Christmas Cakt-a



me square sparkle



. /his simple design
illustrates many of the
traditional objects we
associate with Christmas.
The crisp while, blue and
turquoise colour scheme
adds a contemporary feel.

Cake and decoration

20cm (Sin] square fruit cake

28cm (1 1 in> square board

Aprieol jam (jelly}

1kg (2lb/6 cops) marzipan

1kg (2lb/6� CUPSI while sugarpasle
(rolled fondant)

Clear alcoMol



60g (2oz) flower paste

Hub and green paste food colourings

Mother-of-pearf, disco green and silver
snow dusting powder (petal dust) [EA]

Small amounl ol royal icing

Silver dragees

Small amounl ol vegetable fal
Cornflour (cornstarch), lor dusting
Painlmg solulion |EA]
Edible glue

Silver nbbon tor (he edge ol the board

Special equipment
Stencil card
Scriber or pin
Ruler

2.5cm (lln) round cutter
Designer wheel [PME]
Bobble tool |HP]

Nos, 1 and 17 piping tubes (lips) [PME]
Small and large plunger holly cutters
Small bell, cracker and tree cutters
Templates (see page 107)




OttfOll nine equal u/uares teilh a ruin

1 Make a template for the top of the
cake with slenci card by cutlrg an
1Bcin (7Xin) square and drvtrtng it mlo
me 6cm (2.';in) squares. Cut a small V-
shape it the edge on eadi division.

2 Place Ihe cake on the cake board
and brush with apricot |am (jelly). Roll
oul the marzipan and use to cover Ihe
cake. Roll out the sugarpaste (rolled
londant) to e 5mm (Sin) thickness.
Brush Ihe marzipan with clear alcohol
and cover the cake with the
sugarpaste. Trim Hie excess from

Ihe base and reserve.

3 While the sugarpasle is still soil,
place Ihe template on top of Ihe cake.
Mark the dividing pewits of the



template around Ihe edges ol the
cake using a scriber or pin, Remove
Ihe template and use the ectye ol a
ruler to impress lines across ihe
sugarpaste. so thai Ihe marked points
loin. The final ellect should be nine
equal squares.




Marking dividing points on ihe cj)te



intituling itiltbfi teiih a JniffKT wheel

4 Use a designer wheel to indent
■stitches' along the ruler-marked lines.
Move stowly lo prevent the wheel from
slipping out ol the indented groove
and ruining the sugarpasle surface.
Leave lite coaling to dry

5 Colour two- thirds Of Ihe flower
paste pale blue. Atki green to half ihe
blue paste to make turquoise. Colour
the reserved sugarpaste turquoise.



[ /rtu� c- c outcmporary (JyHftmm Caka




trxrnrm% the tUqueitt bcmrJ airt-nn%



6 Rofl cut and cut stnps of the
turuvose sugarmste and use lo
cover the caks board. Mrtre (he
comers of ihe paste arid remove the
excess. Genlty push the paste
together at the Joins and smooth it
over wilh the tip ol your linger to
neaten.

7 Texture Ihe sugarpaste by rolling a
bobble tool backwards and forwards
In short lengths over Ihe surface.
Gently ease the tool around the
comers, keeping the pattern at ninety
degrees to I ha edge of the cake
beard. Trim (he Ooarrj. brush the
sugarpaste covering with mother-of-
pearl dusting powder {petal dusl).




Duslfiig thi- ftMtfiBIt fxunl im



8 fAit some royal icing m a bag tilted
with a Mo.l lube (lio) and use this to
atlach a silver dragee la each of the
poinls where the grooves cross (he
top of the oaka. Attach a dragee to
the end ol each of the lines wilh a
bulb ot royal icing.

Place a ruler against the side of Ihe
cake, resmg on Ihe board, and attach
anoiher line of silver dragees just








Aligning the rati- fi/ ilrjge'trs u-ilb n ruler



above it, so thai Ihey line up with the
dragees on the top edge of the cake.
Conlmua around the cake, adding (wo
more rows of silver dragees. Continue
□round the cake, adding two more
rows of silver dragees on each side,
one al Hie base and one near the
too eoge. alternating wrih the
previous rows.

9 Make (he flower paste decorations
'□r the top of the cake. Eilher trace
the lerhplaies for a> the designs or
use small cutlers for Ihe circles,
crackers, tree and bell. Coal the
board wilh a very Ihin film of white
vegetable fat and roll oul the flower
paste very thinly. Before Cutting out



Ihe shapes, turn the piece ol pasle
over on to a surface light!/ dusted
with cornflour (cornstarch*. Keep
unused llower paste covered
with cling Writ (plastic wrapl while
you are working to prevent II from
drying out.

1 Cut out the crown Irom blue
(lower pasle using the template. Add
a thin strip ol turquoise pasta at the
base and two tiny (rtangles between
Ihe points. Paint a silver line along the
edge ol the points with dusting
powder and painling solution.

1 1 For the bauble, cut out a circle
with a diameter ol about 2.5cm 1 1 in)
Irom ihe turquoise paste. Cul a
curved band in blue wilh the san-^s
colter and use Ihis I fx the striped
decoration. Add a bow al the (op
made from a narrow sirip of the
blue paste.

1 2 Cut oul and vein a large hotly
leaf from turquoise llower pasle
wilh a plunger cutter. Use a Knife lo
carefully cul out Ihree small circles
lor lolly berries from (he blue dower




Stagn m making, ihe erown. bauble and bntly lt,if with flower pas/?



Nine square sparkle 55




paste and. using a No. 1 7 piping
tube, add these to the leaf with a
small bulb of Icing .

1 3 To make the Christmas podding,
cut two 2.5cm (1 in) diameter rounds,
one in btue and one c white Trim I he
whrte one by cutting a wavy line
across rt about one-third from the top.

Position the white paste shape over
Hkj Line disc. Add two small hotly
leaves in lirquotse

1 4 To make the candles, cut two
5mm (/.in) strips, 2.5cm {1 in) long
rrom 1he turquoise flower paste. Trim
them diagonally so that the ends
slant, as shown. For the flames, use
two tear-drop shapes in. white ftO WOT



paste. Add two blue hotly leaves at
the baso ol iho candles,

1 5 Cut (Hit a bell from the blue flower
paste, using the template or a shaped
cutter. Ttien. using the curved edge ol
the same cutter or following the 5anie
line of Iha template, cut a turquoise
atrp to decorate it. Use a No. 17
piping tube to cut a circte from the
turquoise paste, HarvB the circle and
use this lor the bell dapper. Paint Iha
knob at ibe tap ol the bell with silver
snow dusting powder mixed with
painting sctutkxi or dear atcofiol.

1 8 Cut out one Christmas cracker
from me blue llower paste and
another one trom the turquoise, using



the template or a shaped cutter. Paint
a band ol sitver across the indents
wrth dusting powder and painting
sclulion or dear alcohol.

1 7 Cut the Christmas Ires out Of
turquoise paste, using the template or
a shaped cutler Paiit the irui* with
silver snow dusting powder and
painting solution.

18 Using the lernplale, cut out a
parcel shape from lurquoise pasle.
Use the back of a knlla to mark lines
dlvidng the parcel surfaces. Cut out
thin strips of blue paste to add as Ihe
ribbon and bow.

1 9 Brush all ol the cut-out pieces
with mother-of-pearl dusting powder.
Assemble ihe decorations on lop of
the cake, as shown, securing them in
place with edible glue.

20 Sprinkle or brush disco green
dusting powder over the top ol all the
decorations and akmg the turquoise
board covering. Finally, add some
silver ribbon to the edge of ihe board,
to complement Ihe silver dragees.

/ lr!pftti hulls

� Try to use the edible glue sparingly,
as it can squeeze out from under the
decorations and make Ihe edges
appear messy.

• If royal Icing is not available, soften
some sugarpasfe with cool, boiled
walar ancf use this for piping.



tC & Comempvrary C.hriit>n<l\ Cakes



f hree kings



../ bis jewel-like cake
shows the three kings, or
wise men, following the
star to Beth/chew.

Cake and decoration

2 x 15cm (6in) square frurt cakes

Apricot jam (jelly)

13cm (7in) and 20cm (Bin) square
cake boards

750g (1 I<lb/5 Cups) mariipan

50g (1!�oz/X cup) royal icing
without glycerine

92Sy |2lb/6v: cups) sugarpaste
Ice blue, grape violet, btack. holly
green, aulumn leaf, dark brown, mini
green, melon, yellow, tangerine, claret
papnka and baby blue (optional)
paste food colourings

Blueberry, lavender/mauve and black
magic airbrush colourings

380g (12Hoz) modelling paste

Antique gold and silver |SKJ, mother-
of-pearl [E/s,], clarel wine lustre, African
violet, jade and ice blue [SJ dusling
powders fpatal dusl)

Painting solution

Superwbile

White vegetable lal

Sugar glue

30g (to;) pastillage (see page 97)

20g (Hot) flower paste

0.75m (30in) 7mm (Kjn) navy ribbon

1m (ixyd) 1cm (Mn) wide gold -edged
burgundy ribbon for edge ot board

Special equipment

Airbrush loptionalf

Templates (see page 102)

Nos. and 7 paintbrushes

Nos. 0, 1.B end 2 pipmg lubes (Hps)

Nos. 1 and 3 star cutlers |FMM]

Frill cutter [OP]

GoW wires and 20 gauge wire
Classical Athens border beads [HH]
5cm (2in) Cel block ball |C]
Taffeta rolling pin |HP|
See pages 7 arte tog lhe olher
take side tfesigras




Cfi-rmg. the coke malty trtth .�wrp�<t<- \ 0>t�urm K the eahr with m



1 Stick one cako on top oi the other
with apricot iam (jelly, and slick lo the
smaUor cake board. HI In the gap
around the middle with a sausage of

I marzipan and turn. Brush the cake
lop with apricot jam,
Rojl out the marzipan lo 5mm pin)

I thick and use to cover the cake. Start
wilh a pwoe tor ihe top. then cover
each side In turn, making the corners

| as neat and square as possible. Slick
1ha cake in Una centre nf |he larger
board with royal Icing. Leave to
harden tor a lew days.

2 Colour 750g (1 /ib/4/4 cups)
sugarpaste (rolled tondanl) with ice
blue food colouring and rail out lo
5mm tytri) ihigk. Cover the cake with
the sugarpaste, starting wilh the top,
then lha back, tallowed by the two
sides and. InaDy, the front. Be careful
when trinnnirtg the corners not lo cul
inlo the previous piece. Covering the
cako in this order ensures there will be
no loins on Ihe front, Leave lo harden
lor a couple ol days

3 If using an airbrush, shade the
cake deep midnight blue. Start off
with Blueberry airbrush colouring,
then usa mauve/lavender and. finally,
black magic to give an attractive
cloudy effect, if you do not have an
atbrush. it is posafcfe lo achieve a



similar effect by stippling on food
| colourings mixed with a litlie waler
with a large stencil brush. Use baby
blue, yiape violel and btack.

4 Using 1 75g (6oz/1 % Cups)
sugarpaste, fill In ihe area between
(he cake boards to achieve a bevelled
edge. To do this, roll out the pasia
inlo a long sausage, wet lha boards
and squash the sausage m between.
Press down with a smoother and trim
away Ihe excess with a sttarp knife,




Sn/aothmx ihf ittfyrpeuc bareittd ft/gc

S Colour 1 10g o&jz) modelling
paste dark green wilh holly green and
black food colourings, phis a little ice
blue towards the end of mixing. Roll
out and trim into a 23cm (9m) square.
Cut into four song sinps, Stick them
lo the cake board and over on to the
bevelled edges. Mitre Ihe corners and
Inm the excess at the tower edge.



58 Classic & Contemporary Gnfotrrm Cakes



6 Trace Ihe design lor [he hill shapes
on ihe sides. Knead (he trimmings
togolher and roll oul qulle Ihlnly.
Transfer the hill design to the
suga/pasta four times. Cut around the
shapes with a sharp knife and suck
each one 10 the s-das of the cake.




Slicking ibe hill tJ\i/n'i r„ th c wit?



7 Trpce Ihe designs for the three
kings and their gilts. Mix Ihe colours
for the three kings arid the stable
scene. The quantities of modelling
paste required lor cacti colour are
quite small, so for ease ol hanrjing,
some of ttiem have oeen rounded

. to 7g (Hoz) Or 10g (,<oz>. The food
colourings required are grven in
brackets below.
75g (2:-*oz) - gold (autumn leal)
7g (Yioz) brown (dark brown)
7g (iioz) - green (mini and
dark brown)

20g (>Soz) - ivory (a liule aulumn leaf)
10g (/<M| - purple Igrape yiofeB
I0g (A>zl - line green (mint green
and melon)

7g (/oz) - yellow (yellow)

1 0g f/oz) - orange-yieSow (yellow

and tangerine)

100g (3Yoz) - claral [claret)

7g |/ioz) - Mock (black)

10g l/OZ] - Hash (paprika/dark browni

8 For Ihe Indian king, rctl oul a
portion ol the gold modelling paste
and Iransler the tracing ol his boots
to It Cut around the pencil line with
a sharp knrle. flip over, brush a little
water on the back and sfcok lo the
cake in Ihe midrJe of one hill. Mark
a lirte down the middle of his bools.



Continue building up Ihe figure, using
Ihe tracing In Ihe following order. Cul
Out the lower coal Irom clarel paste
[the iriangle shape) and stick straighi
an to the cake above the boots,
marking a line down the middle with a
knife, Cut out the upper body from




Transferring the Inilimi king's My



claret paste. Cut oul Hie collar and
cuffs from gold paste, slick to the
upper body and than stick the whole
upper body over the lower coal and
on to the side ol the cake.

Cot out the gill Irom gold pasle
and mark in lines. Roll out ftesh-colour
paste for hs head. Cut out and sick
in place. Roll out gold pasle lor his
turban. Cut Oul and stick over the
head, Mark lines with a veinmg togl.

Ftoll a small ball of flesh paste mto
a cone, Flatten, mark a line down tlie
cenlra and sick on Ihe coal lo make
his hands. Paint the collar, cuffs,
diamonds, boots, turban and gift
gaW with gold dusting powder (petal
dust) and painling solution. Paint n
his features using black for the
beard and dark brown and black
for the eyes.



9 For the Chinese king, build up Ihe
clothing m the same way: orange-
yellow leer and legs, lime coat with
an orange-yellow band al Ihe bottom,
lime upper body with an orange-
yetow collar, flesh-colour head, dare I
hal (crown first, ihen the brim) and
flattened cone for the hands. Use
whrte lor his gift and pipe handles with
a No. o tube (lip). Roll a claret ball lor
Ihe top and a sausage for Ihe lid trim

Paint circles of log blue and
superwhile with water on the king's
coal, wllh radiating lines in orange-
yellow, Painl ihe edge of Ihe brim gold
and lines of gold on Ihe orange band.
Pant the lealures in dark brown and
black with a Mo. brush.




Culling cut! the Chinese fein



1 For the Mangoton kmg, begm
with gold shoes and black trousers.
Use purple for the lower coat, with a
lime green trim and a band ol yellow
al his hips. Make the upper body wNh
purple pasle. marking crossed lines
with a knife lo look like quilling. Add

I yallow ami bands and black cuffs.

I Make the head in flesh colour and H�e
headdress in gold, marking in lines




Culling, oul the bidtan hag 1 body Preparing the Mongolian lung



Three kinp



With a Knife, Roll black balls (or his
•win ills Cut out tils gift in white,
mark in IhE lid, pipe dots and cones
for handles and a knob. Paint il silver.
Paint red stripes on Itie band at tils
hips and MM dols and stripes on his
armbands. Paint gold on his feel,
headdress, coat edging and gold dots
on ttw quitting. Paint Itie features as
before, but with a bearo curling up.

1 1 Trace the slat*, trees and star.
Trace and cut oui a white stable from,
gold roof and dark brown tree irunks.
Make green stars for Ihe palm tree
tops using the No. 1 star cutter. Stick
to Ihe back ol the cake wilh the stable
m the middle and a uoe either side.
Paint watery dark brown lines on the
stable rocf !o look like straw. Paint
the windows, duor and tree Irunks a
darker shade of brown. Roll out the
ivory paste and cut Qui a scaBopod
orcle with the frill cutler. Stick above
the stable with water. Roll out log
\/oz) goW paste wiih a little white fai
on the surface and ihe rolling pin.
Dust wilh gold ousting powder.

Transler the large star image to the
paste and cut out with a sharp kn le
Leave to dry overnight, then fix m
place over ihe scalloped circte wilh a
titlle royal icing, (Leaving the star
Overr�ght makes il easier to handle,
as the gold smuoges very easily while
the paste Is sill soft.)




Cutting mil ibr liable tcrnr



1 2 Painl small dots and Slars m
the sky on each cake side with gold
ousting powder and oaming solution
using a No. brush. Stick navy b'ua



ribbon to Ihe top edge of the cake,
mitfffig the corners to noaten the
edges and hide the sugarpaste pins.

1 3 Colour 20g f/.oz) flower paste
autumn gold. Rub a little white lal into
Ihe surface ol a nylon roltng pin and
the work surface. Roll out the paste to
3mm l/inf ihick Ousf the surface with
a dry No, 7 biush and gold dusting
powder, then flip Ihe paste over and
repeat. Cut out 16-20 stars wilh Ihe
No. t star cutter. Dip Ihe ends of the
gold wires into a little sugar gluts and
insert into the stars, being careful not
to pierce the surface. Dp your lingers
in Ihe gold dusl and rub info the
surface of a length ol 20 gauge wire.

Colour 30g (10z| pastillago autumn
leaf and dusl each side with gold
dusting powder. Cut nut the large star
using the star from stable scene. Dip
the gold 20 gauge wire up m sugar
glue and insert inlo the star. Leave to
dry on greaseproof or siSoone paper.




Milking, the ffi/4 iiiin M tifiU u-im



1 4 Make Ihe jewel borders lor the
top and bottom ot Itie cake with 50g
(1 Xoz) autumn teal modeling paste
and Ihe border mould, Dust the mould
lightly wilh cornflour (oornslarch). roll
a small piece of paste into a sausage
and push into IhB mould. Tnm off Ihe
excess and gently ease out of the
mould. Stick lo file top etige ot the
cake wilh royal icing and mllre the
corners. Repeat to make conlinuous
borders on Ihe top and bottom ol the
cake, making all Ihe loins as nnal
as possible. Pamt m the ovals wilh
alternating coluurs of African violet,



combined Jade and ice blue, mixed
with mother-ol-pearl. and ciarel wine
lustre ousting powders mixed wilh
dipping solution. Point the back-
ground with gold dusting powder
,mn namftng soliilinn




Mtfftg wt ittin fur the AirACVJ



1 5 Pipe the outines of the corner stars
four times with <S0g [VAcifA cupj royal
uatg without glycerine on run-out %n or
waxed paper using a Mo. 2 lube. Leave
to dry, then painl gold. Reserve one
teaspoon ot the icing and mix daret
food colouring irno Ihe rest. Add water
to make a run-out consistency, Hood in
the star area. When dry, pipe a spiral
over tlie surface with a No. 1.5 tube
and remanng white icing. Leave the
stars lo dry aga�i, then paint gold.

1 6 Cut the eel ball m half and slick
one hall to the cake surface. Hat sele
down, using royal icing. Roll oul 1 DOg
(3 • Oiri ciaret modelling pasta into a
20cm (Sin) square. Dust ihe paste with
claret wine lustre dusting powder and a
dry No. 7 brush, Ihen texturo the
surface by rolling over wilh Ihe taffeta
rolling pin, Trim loan ifl.Scrfi (7^in)
square, flip over and brush a line of
water along each side. Pol

the edges over and stick down

Pipe a little royal icing on to the eel
bat, lilt the paste carefully and lay over
Ihe ball. Arrange Ihe paste Into
pleasing folds and secure n place wnh
dols of waier where needed
Immediately insert tlie stars on wires
ano gold curls irimmed lo approprate
lengths Secure a length of gold-edged
burgundy ribbon around itie board.



Classic St Contemporary Christmas Cakes



luistletoe



ring



^ (ssociated with
traditional Christmas
celebrations, the pretty
leaf and herry design
provides a simple
decoration for this
brightly coloured cake.

Cake and decoration

tB x 23cm (7 x 9in) oval (mil cake

?S x 30cm (10 x 12ln) oval cake board

Apricot jam Qglly>

1 kg (2fb/6 cups) marzipan

Clear alcohol



1 kg (2lb/61* cups] poppy red
sugarpaste (rolled fondam) |ft|

180g (6oz) nowar paste

Christmas green and brown paste
food colourings |S]

Moss green (S] and lemon gold |EA]
dusting powders (petal dust)

Cornflour {cornstarch)

125g Hozjy. cup) white sugarpsstfl

Edible glua

Painting solution |EA)

60g (2oi/>; cup) royal icing

Edible varnish |SK]

Gold ribbon for the edge of the board

Special equipment

lerm. 1.5cm and 2,5cm (Zin. ran and
fin) straight leal or petal cutters

Firm loam pad

Large ball loot [JJ

Rose leaf veiner [OPj

Soft sponge

Small bell mould [PME]

Nos. 1 5 and 3 piping lubes (lips)

Template Isee page 104)

Pin or sciiber



1 Race the cake on the board. Brush
with aprico! jam (jefly). Roll out the
marzipan and use to cover I he cake.

2 Brush Ihe surface with dear
alcohol. Ron out the red sugarpaste
{rated I aidant) and cover the cake.
Trim I he excess. Knead Ida trimmings,
rod out again and cut two slnps to
cover the cake braid) Lay the strips
around the cake, overlapping at Ihe
rOlns, which should be at Ihe Iwo
ends ol the cake. Cut Ihrough both
thicknesses 01 paste, remove Ihe
excess and pinch ihe edges together.
Smooth over the Join and trim away
Ihe excess pasle Irorn around Ihe
edge of Ihe board. Leave to dry

3 You will need about 20 small
leaves, 70 medium and 12 large.
Colour I25g (4oz) flower paste light
green and roll out, Cut out Ihe
mistletoe leaves, using a plain leaf or
petal cutter, and place on a Itnrn foam
pad. Stretch and Ihin the leaves with
the large ball tool until they are doubte
the original length and quite thin.
Press each one on to a leal veiner,
then transfer to a piece of soil
sponge, with Ihe veins uppermost.

4 Press on the roundoc end o1 the
leaves with me large ball tool to cup
and shape !hem. than Iwist slightly



before leaving them lo dry. Willi
practice, you will be able to cut and
shape several leaves al a time.




Using the largt Ml (t/ol tin w/t r/Mirgf

5 Mix some moss green dusting
powder ipetal dust) with comllour
(cornstarch) on a piece of kitchen
paper (lowet). Brush the leaves with
the colour and place on a Hat sieve.
Vary the amount of comllour lo make
several shades ol green. Pass Ihe
sieve briefly over a jet of sleam from
a kettle (teakettle) to fix ihe colour. If
you steam tor too long, Ihe leaves will
dissolve and slick to the sieve.





Cutting nrtttbfHt and PAferxj the km/a



Sh-H'iimx tht- te&Wt In fix the euta



6 fvtw together 60g QsyzJ'/. cup) white
sugarpasle and the remaning white
flower paste. To make a be*, rol a
small piece into a ball, then into a
cone, dust it with cornflour and place
inside the bell mould. The correct
amounl of paste should rust fin the



Classic & Coiittmpiirory Christmas Cmfrri



bottcm 01 the bell, before the shape
widens out. Pish Ihe large ball tool
inlo thecenlreol the paste, twisting
slightly at the same time to prevenl n
1ram slicking. WUh your lingers, press
ihe paste which has been forced into
Ihe wider part of the mould againsl
the sides, tensing rt up lo the rim.

Remove Irani the mould ami dust
wild cornflour once more to slop Ihe
paste from sicking. Relurn the paslo
bell to Hie mould and leave lor 10
rnmules. until firm, Remove Irom ihe
mould and leave lo dry. stending on
1he rtm. You will need six bells.



■iuifr* of making the Mtt

7 Cut 60g (2oztt cupl sugarpasle
into Small pieces. Mash with a little
edible glue to make a piping
consistency. Pipe a line inside each
bed from the centre to Hie rim. using a
■No. 3 lube (tip), and add a small ball
of paste lor a clapper. Leave to dry,
then painl Ibis and tho nm of Hie bell
with gold duslmg powder mixed wilh
paining solution or clear alcohol.

8 With ihe white paste led over Irom
Ihe beis, roll lots ot small balls for Ihe
berries. Drop these inlo a small dish
to slop Ihem rollng all over the work
surface t eave to dry.

9 Cut oul Iwo Iriangulsr templates
and place 1hem in the cenlre ol each
long side of Ihe cake. Colour ihe royal
icing green arid pface in a piping bag
wrth a No. 1 .5 tune. Ppe a random
wavy line from the lop ol the triangles
all around the base of the cake, then
remove the templates.





1 Arrange pairs ol leaves all ihe way
along this line al differing angles, with
some resting on the board and some
slicking up the side of the cake. Use
the royal Icing to attach the leaves
and to pipe a t>.id over Hie centre |0inl
ot each pair. Leave plenty of space
around the area where the bells will
be: more leaves can ba added witen
tne bulla are In place.

1 1 Attach clusters of two, three or
(our berries along ihe line between Ihe
leaves. When lha emg is dry. apply
lour liny dots to the top of each berry
by dipping a pin or scriber inlo brown
paste colouring and touching this on
Ine surface.



J



Attaching, thv ttvi



lil piping the hitii



1 2 Arrange Ihreo bolls al each side ol
Ihe cake, as shewn, atlaclung Ihem
with some sugarpaste softened lo a
ppng ooosislengy. As they are quite
heavy, you will need 1o support mem
wilh foam until Ihey are dry, If you
have difficulty making itiBm stay in
position, attach only one al a time,
allowing it [o dry completely belore
adding the next one.



1 3 Add □ tew more leaves around
and above Ihe bells, continuing just
on to Ihe top of the cake Paint soma
of :ho smallest leaves gc*d ana. when
dry. mix them in wilh 1he leaves
arcund the beds and at landom
around 1he base of the cake.




t cxtttt teitei inchtdtnn (*W (



14 Brush all the leaves, buds and
berries with edible varnish and leave
to dry. Attach a gold nbbon around
the edge of the cake board.

Helpful blnO

• If you do not have a fial sieve, use a
splatter guard- The large Hat surface
allows you to lay oul and sleam a lot
of leaves at ihe same trme.

� To avoid the paste sticking in the
mould, keep removing it and dust with
cornflour (cornstarch!. You can also
use equal parts cornflour and icing
(confectioners') sugar for a lighter
dueling mixture.

• Mixing sugarpaste wilh edihre glue
makes a stronger solution for attaching
heavy omamenls. such as the bells,



litisuvn Mr 63



astern star



. The star in the East
and the three wise men is
a popular Christmas story.
Here, it is translated into a
modern interpretation and
colour scheme, decorated
with simple cut outs.

Cake and decoration
20cm Iflin) square fruir cake
Apricot (am (jelly)



1kg Clr, � cups! marzipan
26cm {1 tin) square cake beard
Cleat alcohol

I kg (21W6X cups) violet sugarpaste
(rolled fondant)

125g (4oz/X cup) white Sugarpaste.
t25g (4oz) white (lower paste
Vegetable fat

Comllour (cornstarch), for dusting

Claret, violet or purple and navy paste
food colourings [S]

Lemon gold dusting powder (petal
dust) [EAJ

Painting solution (EA|

60g [Sat/7, cup) royal icing

Navy velvet ribbon for the edge of
the board

Special equipment

3cm. 1 .5cm and 1cm (1 V;m. ::in and
'■'. in) tnangular cutlers [CCS|

templates (see page 105)

Run-out film

Nos. 1 .5 and 3 piping lubes (tips)
Glue slick



1 Brush the cake with apricot jam
(jelly). Roll out Ihe marzipan and rise
to covet the lop and sides. Plata the
cake on the board and brush with
clear alcohol. Roll out the violal
sugarpaste (rolled fondant} and use to
cover the cake. Trim the excess.

2 Boll out the trimmings and ra.rl tour
strips to cover the board. Overlap
them at the corners and cul through
both thicknesses Irom the corner ol
ihe cake to the comer of the board.
Pinch the edges together, smoolh
over the join with your finger and finish
off with a smoother. Leave to dry.

3 M� together 30g (lOz/S cup) white
sugarpaste and 30g Hoz> llowet paste
and set to one side. Mix the remaining
Sugarpaste and llower paste and
Colour to a medium ctezet, adrjing a
tiny amount of purple, Reserve one-
third of Ihe medium claiel paste. Add
more purple food colouring to the
remainder Reserve halt Iha purple
paste. Add navy to Ihe remainder.

4 Roll out the purple paste on a lightly
greased board. Turn it on to a surface
dusted with cornflour (cornstarch) and
cut out 40 purple triangles with the
largest colter Cut out 40 triangles
from the navy paste with Ihe medium
cutler. Cut out 40 triangles from Ihe



claret paste with the smallest cutter
and 40 while ones When dry. paint
the wtute shapes wlin gotu dusting
powder and pomting solution.




Catting nut iiuj ptittiling the trianglr\

3 Trace Ihe patterns tor ihe slars on
lo IhJn card arxJ cul out to use as
templates. Ro* out each colour ol
paste thinly and place on a small
board covrarad with thick run-Out film.
Smooth down, pressmg il on lo the
film, then cut out each star wilh a
shatp knife using the templates: the
largest m ourple. medium in navy and
smallest in white, if you use a
separate board for each one, it will
bo easier to keep rotating the surface
so that you can cut from the centre
outwards, resulting In a neater
appearartce. Leave to dry. Remove
by Stirling a 1hin palette knife (metal
spatula) underneath. Painf lite white
star gold.




Mining flan I. purple juJ n,wy pti<tr Culling tint ,i targe slur u 'ilh ri tetnji!,iit



Clunic & Canlemjmrtity Christmas Cakes




Positmnmg the first mie uj pur/rli- an J rlaret trtangifs amutd the base



6 Soften Ihe remaining violet
sugarpasie (used lor the coating) wtlh
water lo a piping consistency and
place In a Mo. 3 lube. Use tor
attaching the cul-OulS, To decorate
the firsl side ol (he cake, siart by
attaching a purple triangle in Ihe
centre of Ihe bottom edge and one at
each corner, then arrange two more,
equally spaced In between.

Alternate those with tiny claret
cofaureo pieces as shown. Only work
on one side at a lime while the piped
sugarpasie remains wet. allowing you
to move (hem along, if necessary, so
that ihey fit correctly.



7 Add the maichmp. board pieces,
hnmg them up with the sides.



Adding tht nmy and gplJ pica



8 Allach the navy triangles, then the
gold triangles, over Ihe large purple
triangles on the cake and the board.
Using white royal icing m a Kto.1.5
lube, pipe a continuous line around
the pattern on the hoard, Whan tins is
dry, paint it gold,






Piping radiating lines from the uar



9 To decorale ihe top or the cake,
assemble Ihe three layers ol the star
and allach towards the right-hand
side. Pipe radiating lines between tha
points ol the star, as shown, and pamt
them gold when Uiay are dry.

1 Finish oft the edge of ihe cake
board with navy vsrvet ribbon. The
easiest way to attach this is wrth a
solid glue stick.



I Ictpjttl bints



• When milting violei lor a covering,
stad with pale blue paste and add
violet or purple to achieve the colour
required. Vrolet shades fade very
quickly but. if the base colour is pale
blue, it will fade to this.

• When yDU are not working on the
cake, keep it in a box with a close-
fitting lid. or In a dark cupboard, to
prevent lading.

• To make sure that several colours
blend together, always start with the
same base colour.

• Each time you use a cutler, wipe the
edge Willi a dry cloth to ensure a clean
cul every lime. Neat edges on trie cut-
out pieces will fit together belter.

• 11 you do no! have the appropriate
cutters, cut Ihe triangles Irom strips
3cm, 1.5cm and 1em |iy,in, Wn and
Kin) wide.

• When painting a line piped line, load
the brush liberally with the solution and
wipe along the top of the line with the
side of the bristles.



Lining up the btmrd fiuet



Piping amunJ the pattern on the hard



Clank & Contem p o r a r y Christmas Ciikcs



ftar of Bethlehem



f/lere is a contemporary

depiction of the story
of Christmas nativity,
with strong, rich colours
combining to create
a cake of distinction.

Cake and decoration

20cm [Bin) round fruit cake

Apricot jam (jelly)

lkg I2lb.'6 cups) marzipan

_2aem (11m) round cake board

750g (1/-lb/4!.* cups) while sugarpasle
(rolled fondant)

Yl-Iiij'.v, brown, orange, blue, purple,
green and black paste lood colourings

Clear alcohol

Btown. Drange. yellow, blue, while
and lemon gold [EA] dusting powders
(petal dust)

Cornflour (cornstarch)

250g (8oz/l <j cups) blackcurrant
sugarpasle [R|

60g (2oz) paslillage (see page 97)
long (confectioners') sugar, for dusting
Painting SQiUIIOn [EA]

Gold nbbon for the edge ol the board

Special equipment
5mm (/in) spacers [SSS]
Lags slar cutter [W]
Petal veining tool (HP]
Run-out film

2.5cm (tin) star cutler |K|

Template (see page 106)

Airorush (optional)

Nos. 0. 1 and 3 sable paint brushes

Sugarpasle gun with grass and
trefoil inserts



1 Brush the cake witn apnec-t jam
(jelly). Roll out Iha marzipan and cover

1 he cake. Place on the board and
leave it to dry for ai least 24 hours,

2 Colour the while sugarpasle (rolled
londant) to pale sand, using yellow,
brown and orange. Brush lha cake
with clBar alcohol, leaving a 7.6cm
(3in) area in the centre, Ro* oul Ihe
sugarpasle lo 5mm (/■In) thick and
cover Ihe cake. Cut through the pasle
in the centre with the largo star cutler.




■ htiir



Lf[ a poinl of Ihe slar with the lip of a
knife, then pull upwards and remove
the shape. Leave the coating lo dry.

3 Airbrush around the base of tha
cake with a mixture al brown, orange
and yellow, graduating to a lighter
shade halfway up the sides. Spray
around the odges of the slar,




Alternatively, mix the same colours
of dusting powder (petal dust) and add
an equal quantity of cornflour
(cornstarch]. Brush on Ihe cake, then
rub Ihe powder inlo Ihe surface with a
small piece ot kitchen paper (lowefj.
using a circular movement.

4 Mix blue load colounng into the
blackcurrant sugarpasle lo make a
rich purple colour. Roll out and cut
53h (2lnJ wide stnps to cover the
board, Moislen the board with water




Sprvydtg d& eohm pamd&t haw



Texturing the hoard covering



and place the stnps around the cake,
overlapping al the joins. Cut Ihrough
both thicknesses, press the two ends
together and smooth with your finger,
Partem the pasle by rolling a petal
velning tool backwards and forwards,
m short lengths, all araund the cake,
keeping it at a right angle lo the edge
ol the board. Trim the excess pasle
trom the edge.

3 Place ;i piece ol run-oul film on a
small, Flal board, and secure at the
corners, RoJ oul Ihe pastillage very
thinly on a surface dusted with icing
(confecikjners') sugar. Race ihe
pastillage over the board, and cul out
five small stars and one large star.
Remove Ihe excess pasle and leave
I Ihe stars on the board unlil dry. Try
I stalling the large one into the hole in



68 I Classic & Contemporary Clmstmas Cakes




n il!' rwioul film



Culling out the plaque on a hoard covered

the !op of itw cake to make sore thai
il fits, If it is a light fit, shave away a
little of the sugajpaste from inside I he
star cut oul on thocake.

6 Trace the pattern of the Christmas
scene and transfer to the plaque.

Airbrush the sky with dark blue,
getting lighter towards (he horizon, or
use blue dusting powder mixed iwith a
little cornflour: Brush on, then carefully
rub Into the surface with a anal piece
of kitchen pacer (towel},

Place the plaque upside down In a
wire sieve and pass bnelly through the
jet of steam from a kettle to fix the
colour. Leave to dry.




Straminn the pltitjtte Itifix the odour



7 Mix each colour lot painting the
plaque. Use clear alcohol and while
dusting powder to lighten where
required. The cukxjrs will dry ve*y
quickly, so add more alcohol as
necessary. Use the No. 3 brush for
painting the larger areas, the Mo. I
brush (or filing in smaller ones and the
No. bfush for outlining and details.

First, paint in the background
colours of the buildings, using shades
of brown m the foreground and blues
and purples in the background. Fill In
the outline of the stable with yellow,
brightening to white m the centre.
Painl the area where the trees are,
across the centre, in 'ight green.




Pawling us the hacki/ounJ colours



B Next, painl in the windows and
doors, and the nativity figures, in
black. To paint m the trees, use dark
green, and. with an almost dry
paintbrush, dab on the paint to create
a bushy effect. Finish them off with a
few dobs of black.

Outline all the buildings with a black
line. Use only the lip of the paintbrush,
in an upright position, to paint very
fine lines.

9 Paint the domes of the buildings
and the stars with gold dusting
powder mixed with painting solution
or clear alcohol, The alcohol win run
very slightly Into the background
colour and create a blue halo around
each star.

Using a scalpel, scratch the surface
ol the plaque to reveal whte highlights
on soma ol tho windows and roofs ol
the buildings.




Painting ihc windows, divn tivd figum



1 Paint the inside edge of the cut-
out Slar on lop Of the cake In gold,
and extend the painting swards
slightly on to the marzipan below. It
your plaque has shrunk at all. only the




PiHifbtd plaque



Star vf ihif.'i'ckcw 69




Pjrrrting ihr imiite ejff ttf the eul-rilit tin top tif the cake



1 3 Paint the lasseis and the nope
with gold dusting powder mixed wilh
painling solution. Paint Ihe fhm small
stare and fix over the ends of |he
tassels. Attach a gold ribbon to the
edge of the board.

Ih-lpfni hints



gold colour will show around the
pamted plaque. Place the plaque in
position. Someone may wish to keep
the plaque, so do not slick it down -
this also makes il easy to remove
before the cake is cut ,

1 1 To make the lassels, colour a
small amount of sugarpaste yeltow
and soften with cool, boiled water,
Shape into a ml and place In a
sugarpasle gun.

There are usually three sizes ol
grass inserts. Use the largest one for
thp tassels. Alternatively, you can use
a garlic press, bul the strands will be
thicker. Press out the strands ol paste



long enough to hang down Ine side or
IhB cake. Drape over the side In line
wilh the stents ol the star on lop. so
lliat trie lips ol tha tassel rest about
1cm (//in) above the board, Break the
pasle away from the gun, press the
tops of the strands together and
attach the tassel lent (/in) away from
the edge o! the star,

1 2 msel the largest trefoil shape into
Ihe sugarpasta gun and press Out two
long lengths. Twist the lengths ol
paste to make a rope effect and place
around the base of the cake, trimming
each end on a slant so that they lil
together without showing the join,




I Muting the rtifnr fur the hl\



� Use 5mm (/.in) spacers lo roll out
Ihe suqarpaste trolled fondant). This
ensures thai il will be an even
thickness throughout.

• Do not use dusting powders
(petal dust) directly on Ihe cake
surface without mixing with cornflour
(cornstarch). Otherwise, the surface
will become blotchy,

• When you require a deep colour of
Sugarpasle, it helps to begin wilh
paste that you have purchased ready-
coloured. This prevents Ihe pasta
becoming extremely soft and dilfk;ull
to handle.

• Cutting out a plaque on a prepared
board prevents unnecessary
transferring, which may distort

Ihe shape.

� Pastillage ones to a very hard ar.d
brittle texture, so keep the plaque on
a solid surface and do not apply loo
much pressure.

• Rub some vegetable lot on to yauf
hands before softening ihe paste for
trie rope; this prevents it Irom sticking.

• Ensure that Hie barrel of lha
sugarpasle gun Is lull before making
Ihe ropes: otherwise, there may not
be enough pasts lo make sufficiently
long ropes.



uletide slices









71



tars



Cake and decoration

Fruil cake
Apricot |am (jelly)
Marripan
Clear alcohol

Pale blue sugarpaste (rolled fondant)
(As a guide, 250g iBoz) will cover
three slices)



While Mower paste

Blue and lemon gold dusting
powders (petal dust) |EA]

Cornflour (Cornstarch)

Painting solution [EA|

Small amount of royal Icing



Special equipment

5mm {Hint spacers
Small star cutter |PME)
large star cutter [CK]
Paintbnjsh



1 BakB the fruit cake m a square
tin (pan). Cut it mto 2.5cm (I in] slabs.
Lay the cake down on ils side and.
if necessary, tnm the top and sides
straighi, Brush the slabs with apricot
iam (jelly), Roll gut the marapan
and use to cover the top and ends.
Brush with clear alcohol. Roll out the
sugarpaste (rolled lorefant) between
the spacers and use la cover again.
Leave for 24 hours to dry, lhan cut into
3cm (1 ^in) slices, ready for decoration,



2 Mix together a little blue dusting
powder (petal dust! ana cornflour
Icarnslarcn) to make a darker shade
of blue than the sugarpaste covering.
Brush on to the top ot the site.

3 Roll out the flower paste and cut
qui one targe and three small stars.
Paint ihe edges ol the stars with gold
dusting powder mixed with painting
solution. Allach them to Ihe lop ol
Ihe cake slice wi|h royal icing.




>ees

Cake and decoralion

White sugarpasle (rolled londant)
Wtiiie flower pasta

Slices ol fruit cake covered in pale blue
sugarpaste (lor method see Stars,
page 71)

Edible glue

Lemon gold duslmg powder

(petal dust) [EA]

Painting solution [EA]

Small amount of royal icing

Special equipment

Ribbed rolling pin IPME]
Small tree cutter [PMEJ
Paintbrush



1 Roll out a piece o! while sugarpasta
(rolled fondani) and texiwe with a
ribbed rolling pin. Cut out a right-
angler] Marge 8cm [3ini high and 3a n
(1 Kin) at the base. Tha longest edge
should align with the lines of the
noting. Place the triangle on top ol the
slice, attaching with a Mtle edible glue




2 Cut out Iwo Irees Iram the flower
paste and leavB to dry. Paint their
edges with gold dusting powder (petal
dust) mixed with painting solution.
Attach (hem to the sBce. as shown,
wilh large bulbs at royal Icirtg to lift
litem high enough to overlap the
edge ol the Inangle.




Classic & Gmtcmporary Christmas Gifas I 73



i/hbbon and bells

Cake and decoration

While (lower paste

Buttercup and old gold liquid food
colourings [S]

Lemon gold dusting powder
(petal dust] [EA|

Painiing solution [EA]

Red flower paste

Slices Of fruit cake covered in white

sugaipaste (rolled fondant)

(for method, see Stars, page 71 1

Edible glue

Small amount of royal icing
Edicte varnish [SK]

Special equipment
Small bell cutter [PME|
Medium paintbrush



1 Colour a small amount of white
tower paste with equal quantities Of
buttercup and old gold liquid (oorj
colooiing. Rod out thinly and Cut out
three belts. Place them on a flat
su*face and leave to dry.

2 When I he bells are dry. paint

the edges with gokJ dusting powder
(petal dusl) mixed with painting
sotuiion. using a medium-size
paintbrush. Leave to dry.




{jilting nut thf fluitvr pa\te belli



3 Roll out lha red (lower paste thinly
and cut a narrow strip about 13cm
(SinJ long. Drape the ribbon along the
lengln of the cak e slice, attaching it
with edible nlua.

4 Add the three belts and pipe on
Ihe clappers with white royal icing.
When dry, pain I |hem with gold
dusting powder fpetal dust) mixed
with painting sotuiion. Brush the
ribbon with edibfe varnish to finish.




Culling mil W tittjchinf, the rihhmi



74 Classic & Ccmtrmponiry Cbritimm Cukes




Cake and decoration

Red sugarpasie irolled loridanlj

Slices Of Iruit coke covered in while
sugarpaste (tor method sea Stars,
page 71)

Red copper salin |EA| and dark green
dusting powders (petal dust)

Edible glue

Green flower paste

Dark green liquid lood
colouring (optional!

Small amounl ot royal icing

Gold drawees

Special equipment

Taffeta rolling pin |HP]
Painlorush

Medium plunger holly cultsr [PME|
Airbrusn Optional)



1 RoJ out the red sugar-paste (rolled
fondant) and texture il using the
taMela rolling pin. Cut a neal strip

1 .5cm (/in) wide and Crush with the
red copper satin dusting powder
(petal dust).

2 Place II* sugarpaste slrip
along one side ol the soce of cake,
extending the two ends dawn to Ihe
base, and atlacn it with edible pjlue.
Trim the edges level with the c-asa
usmg a sharp kiiite.




Cutting SM liitft tti tfrip ,uttt chitting



3 Roll out the green flower paste and
cul out three holly leaves. Twist them
shcnity and then leave to dry.

4 Brush ihe edges ol the hotly leaves
with dark green dusting powder and
steam to seal the colour. Alternatively,
airbrush Ihe edges of the leaves with
dark green food cotaunng,



5 Attach the leaves to the lop oi the
sice with royal icing and add gold
dragees for the berrias.




T,ititi,i cftjp in pkei UHi lerfMfa at udt



< fruits

Cake and decoration

Biown sugarpaste (rolled londart)

Gold, green and red dusling powders
i pel a i bustl

Slices of fruit cake covered In cream-
coloured sugarpast9 (lor method, see
Sea�. page 71)

Pink, green and orange marzipan
Small amount of green flowar paste

Special equipment

Fine nt> rolling pin [HP)
Paintbrush
Large ball tool [J|
Fluted cons tool [J]
Wire sieve

Small plunger holly cutler jPME]
Miniature star cutter [PME|



1 Roll out 1Mb brown sugarpaste
(rolled fondantl Ihinly and toxtiira with
the rib rolling pin. Cut out a rectangle.
3.5 x lem (t /. x /.in), brush with gold
dusting powder (petal dust;- and place
across one end ol the cake slice.

2 Rol some pink marzipan into a
stnall ball and indent the lop with a
large ball tool. Cul the ball in hatf and
add a siaik at ihe top. Poll the green
marzipan into a pear shape and cut




MA-in/i tbi brtytnt nvttingfe



in hall. Cul oul a small brown star and
add half ol it to the base. Then brush
the surface of Ihe apple and pear
wtlh green and red dusting powders.

3 Roll a small bat of orange marzipan
and texture by rolling on to the
surface of a wire sieve. Cut in half,
then indent Ihe top wrth the llutcd
cone. Place Ihe three Iruits on lop of
the sice and add two small holly
leaves cut out of flower pasie,




J/iign of making the marzipan fruit)



Qutssic o CcmtentporaTy Cbristmai OJets



(j oris t mas rose

Cake and decoration

White and green Dower paste

Green dusting powder (petal dust)

Yellow paste coioyrmg

Yellow Sugartex (5|

Edifcle glue

Edible varnish (SK]

Slices of Inih cake covered in
turquoise sugarpaste [rolled fondant!
[for method, see Stars, page 71)

Special equipment

Small petunia cutter |TKT]

Firm foem pad

Soft foam pad

Large ball tool [J]

No, 16 piping tube (tip) [PMEJ

Small rose leaf (SC)

Rose leaf veiner



1 Rod on! the white flower paste
and cut out I he flower With the small
palunia cultsr. Thin the edges on
a firm foam pad. Place the flower
on a soft foam pad and press In I he
cenlre ol the flower ard the centre

01 the petals wilh the ball tod lo make
the cupped shape. Leawe lo dry.

2 When dry, dust in the middle ol (he
flower wilh green dusting powder
(petal dustj and pain I yellow stamens
radiating from the centre.




Staffs uj matins she Chris/was ram



3 Cul out a tiny circle ol white pasle
using a Mo. 16 rypmg tube (tip,. Brush
with euble glue, sprinkle with yellow
Sugartax and place in I he middle

of tha flower.

4 Cut two rose leaves Iran ihe green
flower paste. Press on to a veiner.
twist slightly and leave to dry, Duet
darker green around Ihe edges and
steam, before panting with edibie
varnish. Attach (ha leaves and flower
to the top ol the slice as shown.




Partridge in a pear tree 77



iSartridge in a pear tree



. (ccording to the
popular Christmas song,
my true love gave to
�ic, a partridge in a pear
tree'. It is not exactly
an attractive bird, so a
little artistic licence has
been used to brighten
tip this cake.

Cake and decoration

20cm (8rn| square fruil cake

Apricot jam belly)

1kg (2lb/6 cups) marzipan

?5 x 35cm (ID x 14in) cake board

?B0g (802) modelling paste

Mint green. gooseberry, dajk brown,
Christmas red. tangerine, holly green,
spruce green, grape violet, auljmn
leal, ice blue, navy, black and agg
yellow pasle food colourings

1 kg 2Sg ;2 •: t>-5- cups) sugarpaste
Hailed fondant)

Rose du sting powder (petal
dust| [EAJ

Superwtiite

Oipping solution



Small amount ol royal icing

Gold ribbon for the edge of the board

Special equipment
Templates (see page 107)
Smoother
V&ning tool

Nos. and 42 piping tubes (tips)
355 daisy culler [FCC)
Sugarcraft gun



Small blossom cutler [PME]
No. paintbrush
Jasmine leal cutter



1 Shape I he cake. Measure in from
one side and cut ofl a 5 x 20cm
|2 x 8in) rectangle, Spread a little
apricot jam (jelly) down one short side
of the large coke. Stick the rectangle
1o it. Trim off the piece lhat juts out.
so it is flush with the side of lha large
cake, Make a I em plate from card and
use it la cul I he curve of the top from
the rest ol the cake. Slick il in placa
with epncot jam. Borah I he cake top
with apncol jam. Roll Out the marzipan
and use to cover the top sdes. then
place on iris cake board and leave
to harden overnight



Christmas red. tangerine and a fitlle
dark brown. Rol exit Into a rectangle
large enmigh to cover the cako.
Moisten the top of the cake, lay aver
the paste and smooth the top. Trim
off the excess paste at the edges.
Immediately position the card
template over tha top and press down
with the smoother so the template
presses into tha paste and (eaves an
impression behind, Carefully remove
the template Roll out the pale green
modelling paste to the same thickness
as lha ca'd template. Lay the
template on Ihe top and cut around II,




Ctlinn jiiJ nicking If, sbe/n the cake Cutting mil tht moJrftmg paite trmjiii,




2 Make a card template tor ihe
wiridow. Colour 50g (Itfoz) modeling
paste with mint green, gooseberry
and dark brown lood colourings to
make a pale green. Colour 350g
(1 2oz/2:/* cupsl sugsrpaste (rolled
fondanlj a redden orange colour with



Paint a line of water on lop of Ihe
cake |usl made the Indented line. Ufl
and fewer the paste on to the cake
and press down wllh a smoother so
thai il fits inside tha red border realty
Try to make Euro thoro are no air
bubbles trapped underneath.



Smtmihing oiw the citnt tcmpUte




fretdag J'wti the pane with j imootbt*



Classic & Cuiitanpnniry Christmas Cttkcs




3 Colour 425g [14oz/2'/ cups)
sugarpaste pale green. Roll oul into a
long strip, turn one long edge find
stick to Ihe side of the cake, trrnrned
edge down. rvlake a pin at a corner.
Smooth ond trim lite tap edge against
the lop of Ihe cake. Leava to dry.




tramfemn^ tbr partriJ&r auj prur im-



4 (race Ihe psar tree and bird Irom
the template and [ransfar to the top ot
the cake. Position it centrally so that
the bushy pan of the tree overlaps by
the same amount each side.

5 Colour 35g |1 /.oz) modelling paste
Isght green with gooseberry and mini
green, a/xl B5g poz) da* green with
a mix of gooseberry, holly green and
spruce green. Take tOg (J4B) ol each
colour and reserve Ihe remainder
Roll nut bolh Ihe greens mlo long
rectanglBS. Cut the dark green into
thin slrlps about 1cm (�in) wide. Hip
over, moisten Ihe back and lay over
the light green pasie. Roll both
cokwrs together and irse immediately
10 cul out the leaves (or the top of Ihe
cake. Lay ihe tracing over Ihe paste,
pencil side down, lining up lha leaf so




CMttigf out the letBit fur the put



PfnrttiittfitR th<- /twfjr iirr/tttij thi< put

that the centra Una is over ihe pin ot
the colours and rub over one leaf at
a lime with Ihe veinlng tool. You may
need to curve Ihe paste to gel the
centre of ihe leaf tracing to match up.
Mosten the corresponding area o!
Ihe cake with water and stick in place
Soften Ihe edges with your fingers,
then mark m vems with a sharp knife.




Ptrets for the put unj lr,r trunk

6 Colour 20g (/oz) modeling paste
wilh grape violet, �K>n roll out lo 3mm
(Kin) thick. Use the tracing to cut the
ptanl pot and tree trunk. Stick lo
Ihe cake and round off Ihe edges by
smoothing over with your fingers. Roll
oul 7g (/oz) while modelling, paste
quite thinly, using the tracing, cut Out
the circles (or the top and the rim ot
the pot- Stick to Ihe corresponding
areas on the cake.




It-xlunnt At Wtfittt i>f the pear mv



7 Ron out 60g |2oz) dark green
modelling paste to 3mm {Kim thick.
Us.iiy the tracing, cut oul the cwal for
the tree. Sick lo tha cake, round

off the edges with your fingers and
texture lha surface by pushing n the
end of a No. 42 piping tube (lip).

8 Rod a tiny bal ot purple modelling
pasle lor the leg and another for the
loot mlo a sausage with a huge at
each end to make the foot Stick the
foot and leg to the cake at the top ol
the tree. Roll out lOg (/oz) ol white
paste to 3mm (*n) thick. Usog the
tracing, ail out Ihe partridge. Stick Ihe
bird just above Ihe leg and sett en the
edges with your fingers Re-roll the
paste and cut out a separate wing-
Slick the wing m position, so lhat the
lip rs just protruding beyond lis back.




Classic & Cotitvmporury Christmas (jikes




('-tilling ike parlrulg



9 Colour 35g (1 V.ozi rnodellir^ pasle
wilh autumn leaf and roll out sorer tails
about 1cm (7in) across using 10g (Kogrj
paste. Put a little gold dating powder
in the palm of your hand and roll a tall
in the gold. Use a paintbrush handle to
indent about tvra-tfwds up I he ball by
rolling backwards and forwards. Make a
bote with the veining tool at the top and
bottom. Repeat for Iho other six. Slick
to the tree with water.




Shaping, il



1 Rofr out a Kite dark green pasio
quite th.nly and cut out a raw daisy
shapes with the daisy cutler. Cut out
separate petals with a ooint at each
end to make leaves. You win need a
total ol M leaves, suck the leases
to the tops of the pears. PU a small
sausage of dark green paste In a
sugarcraft gun fitted with a line iresb.
Extrude small bunches to make
fotege. Trim oil at the gun wilh a knife
and stick slrarght on to the tree.

1 1 Colour 10g (Kqzj modelling paste
blue using a mixture of ice blue and
navy food cc4ourings. Roll out the
paste quiie Ihinty, Cu1 out some little




<Mlm K wU-jt; t j,iJ Unit;-



flowers using the smaR blossom
| cutter, and stick them on to (he tree.

Pipe snail dots in ihe centres ol the
. 'lowers, little dots on the tree and two

claws tor Ihe partridge.

1 2 Paint black stripes on the nm ol
| Iho pot and little stars made up of five

lines on the top of the background.
| Paint the partridge using a Btlte water

and superwhile for each colour. Use
| navy and ice blue colourings for the

beak and Chnstmas red Tor the neck.
I with a slight hint ot grape violet H

front. Paint the body with pale egg
I yellow lood colouring and add tight ,

fealhery pairs of fines in holly green



over the top. Paint the oirds back
tflfl grape violet cotouring. Paint black
spots on [he wing and a black streak
across the head, wilh a circle and a
dot for the eye. point a few clock lines
on the tail and legs.



Helpful him



The gold dusting powder should stick
| fl"' 18 easily to soft pasle If ,t does not,

rub a little white vegetable tat Into the
I Ba,TO ot your hands when forming (he

balls, clean your hands and then roll
I the baits ,n the pawner. This will help

the dust adhere to the paste.



Partridge in a pear tree 81




Mahiin the tLrk and h%hi green tava for the bate of tire edit*



13 Ron oui I Me remaining autumn
leaf colour modeSng paste mio a
rectangle about 30cm (12in) long and
3mm j^in) Ihick. Using a ruler, mark
the paste rsclangle into four stnps
aooul 6mm \;-„in) wide and cul them
Ou1 againsl trie edge of I He ruler.
Moisten the edges ol the cake with
water and lav the stnps ol pasle over
them so lhal they line up exactly with
the edge ol the cake. To mitre the
corners, overlap Ihe paste strips,
then, using a sharp knife. Cut Ihrough
both layers of paste, in one go. at
an angle of 45 degrees. Remove the
pieces thai were cut and smooth
over ihe |Olns with your linger.




Cmtmg the fitf>H strips iritb J ruler



t4 Roll out 250g [to) white
modelling paste into a rectangle aboul
33cm (14in) tang. Cul Into lour linn
strips, moisten the cake board and lay
the stnps of paste on the board. M fat
the corners by overlapping the ngsie,
ihen, using a sharp knlle. cul Ihrough
both layers of paste, in one go, at
an angiH ol 45 degrees. Remove ihe
pieces that wets cul, then smoolh the
|an with your fingers.




Mtmng. ihe tnrn,*\ tit the u 'hile paste



1 5 Press a knife inio the pasle to
create radiamg lines. Leave lo dry,
then paint m alternate stripes with
gold dusting powder and painting
solulion, Paint Ihe Irame on the top,




AfdXv'fljii radintm^ imei



1 6 Make the leaves for (he base or
Ihe cake in Ihe same way as those on
lop ol it using the remaining light and
dark green paste (see step 5|. Cut out
leaves using the jasmine leaf cutler.
Mark pairs of tines lo look like veins
using Ihe blade of a knlle. Shape Ihe
leaves with your hands Id give I hem a
realistic look and stick them around
the base ol the cake with a small
amount ot royal icing.

1 7 Pant in black stars, consisting of
five Mile lines, on the sides of ihe cake
using a No. brush Use a glue stick
lo glue a length ol gold ribbon to the

I edge ol the caka board.



Classic & Contemporary Christmas Cakes



S^e stive drapes



C > legan t drapes are
combined with holly
and fruits to create this
sophisticated Christmas
cake. The design is
easily adapted to any
size of round cake by
adding extra swags.



Cake and decoration

1 Bern (7in| round Irult cake
Apricot jam (felly)



1 kg (2lb/6 cups) marzipan
25cm (lOrnl round cake board
Clear alcohol

l Kg {2lb/6V cups) celebration
sugarpaste (rolled fondant) [A]



2S0g (Boz/V/j cups) poppy red
sugarpnsfc |R)

1 25g (doz) white flower pasle
Edible glue

Red copper satin, silver snow and
lemon gold dusting powders (petal
dust) |EA|

Painting solution |EA]

Malching ribbon for lha edge or
the board



Special equipment



Textured rolling pin [OP]
Scribe*

7.5cm (3irt) round cutter
Glass-headed pins



3 plastic cake dowels
Thin loam

I aroe and modlum plunger holly

cutlers [PME|



T Brush the cake with apricot jam
jetty). Pol out the marzipan and use to
cover the top and side ot the cake.
Trim the excess with a sharp knife and
reserve the remaining marzipan for
making the fruits.

Place the cake on the board and
brush win clear afcohcr, Rod out thn
celebration -coloured sugarpaste (relied
fondant] and use to cover the cake.
Trim away the excess el I he base.



3 Prepare a paper template the same
circunifemnce and depth as the cake.
Fold Ibis In iwo and mark the halfway
point down ine (old. Open up and
place a ruler between the. top right -
hand edge ol the template and ttie
hallway mark and draw a line. Open
and ajfliiiuc Ihc I no ctMWl 10 the
opposite left-hand corner, creating a
diagonal line for the lull lenglh ql the
lemplale. Cut along this line.




Ratting mt-r the fains fur a�i(mmt\



2 Brush the board with water. Roll Out
trie remaining sugarpaste to 2.5mm
(Kin) thick, then roll with the textured
rolling pin. Cut out two 30 x 5cm
(1 2 x 2in) strips, Use them to cover
the board, taking cars not to stretch
the paste. Overlap at the joins and cut
through both thicknesses, removing
the excess paste. Using the end ol
the textured rolling pm, roll Over the
loins. I Have to dry tor 24 hours.



Sliif.fi uj making the side tcmpltit?



4 Slarting al the top. divida the
sloped edge at 1 1cm (4/ : in) Intervals.
Place the template around the cake
and secure wrth glass- headed pins.
Mark the cake at each division of ihe
lemplale with a scriber, slarting on
Ihe lop edge and spiralling around it.
FdW an 18cm (7in) disc of greaseproof
(wax baking) paper into four, place on
lop of the cake and mark the centre.
Remove the templates




Tie man'txii fruit ivui holly leave*



M*UV ihe tup tif the cake



84 Classic & Contemporary Christmas Cakes




Attaching the first swag/mm ihe tup



taarg backwards, then pinch (irmly to
stick all the lotds together and press
down. This is to allow space for the
bow covering between Ihe swags. II
you need! to use glue, do so sparingly.

8 Hold the swag at the two ends and
slielch il slighlly. then irim the ends to
neaten, Moisten the back with edible
glue and attach it 10 the cake
between the scribed marks, allowing

Stages of cutting nut the swags anil turnii

5 For I ho swags and bows, mix
together 250g (8oz/iij cups) fed
sugarpaste and tho flower paste.

Make a square card template lor the
swag pattern 10 x 10cm (4 x An).
Boll out tha paste Ihinly and texture
with the special rolling pin, Cut a
square using Ihe template. Turn the
paste over, brush a small amount of
edible glue along two opposite edges
and turn Ihem in atom 5mm (/in).
Make sma the lextuned grain runs
lengthways along the swag. Do not
press tha folded edges down as Ihe
rounded edge creates a soft fabric
effect. Turn over and brush with red
copper satin dusting powder (petal
dust). Drag Ihe brush across Ihe
texturing so that the dusting powder
enhances tha pattern,

6 Place two plastic dowels on e piece
of thin loam, about 2.5cm (1 In) apart.
Drape Ihe piece ol paste over tha top.
then place three more dowels on top.
positioning them so lhat they alternate
wilh the two dowels under tha paste.
Press down genlly to shape mto folds



tin' edges

7 Side the dowels out and gather tha
paste together at the two ends, using
the created folds. Make sure that Ihe
top and botiom faded edges are




Conning the folds with piastre Juurh




Gathering and trimming the swags



a slighl hang. Commence at the top
edge and if the swag is too long. Irim
it accordingly. It may be necessary to
hold the swag in place with glass-
iieaued pns until the glue is
completely dry. as it is quile heavy




. ... ,- -

Attacking the rail arnund the base

9 Conimue in the same way around
tha cake, between Ihe marks, until the
last one e entirely resting on thB board
overlappog tha first swag at Ihe top of
the cake. This size cake will require srx.
To till the gap at Ihe base of tha cake,
make a thin noil of pasta and attach
from the end of Ihe last swag acour>d
to where another one first touches Ihe
board, Painl it wilh red copper satin
dusting powder and paining solution.



Festive drapes



85




Wd/Vffg thv Hd iijj for the top nj iht ake amunii it t im-r



1 Make one more swag, stretching
it slightly to form a semi-circle around
the edge of a tOcm (4ln) diameter
container. Use Ihe edge of a dish, a
round cutter or some other suitable
object. Leave lor a lew minutes until
it can felam the curved shape, yet strl
remain pliable, then altach Irom Hie
end of ihe first swag on the edge oi
the cake to the centre.




Stages afmatunn the bows

1 1 To make a bow. roll out the paste,
texture as batons and cut out a 7.5cm
(Sin) diameter disc. Press firmly
around ihe edge between your
tonelinger and Ihumb to create a
softer looking oullne. Fold and gather
across the centre, then squeeze and
flatten to make a space lor the knot
This will also make the bow wider.
Wrap a thin strip ol textured paste
around the centre as a knot. Atlach



one bow between the ends of each of
the swags, spread and drape to cover
the join, Leave Ihe |Oin between the
swag on the board and the roll.

To make the bow on top ol the
cake, cut out two circles, gather and
place togetner to make a double bow.
Arrange over the end of :he swag and
support with small pieces ol foam
until it Is completely dry,

1 2 Use Ihe remaining marzipan
to make the fruits, following Ihe
instructions given with the 'Fesliva
marzipan wreath" cake (see page 19)
to make three pears, two apples,
one lenwn and one orange.

1 3 Cut out and van 12 large hoJy
leaves, twst slightly and leave to dry
before painting with lemon gold
dusting powder and painting solution.
Cut Out and vein six medium-size holly
leaves, paint with the gold solution and
bend over the centres ol the bows.

14 Dust all the fruits with silver snaw
dusting powder. Leave for 24 hours,
then add trie leases and stalks and
paint them with gold dusting powder
mixed with painting solution or clear
alcohol. Altach a pear on the front ol
the board lo cover Ihe join between
the bottom swag and Ihe roll, and



arrange a lew large holly leaves around
it. Arrange some large hotly leaves in a
semi-circle on top of Ihe cake and
place the rest of Ihe fruits m ihe
centre, slotlng the remaining leaves
between them. Finish off ihe edge ol
(tie board with ribbon and glue,



i'w/riv'iiuii the fruit nn the /rami



Helpful hints



■ When cutting cut the ships for tfia
hoard, make sure the pattern b
running across them, so that the
impmssfld lines will be radiating out
Irom the cake.

• Place Ihe paste on a piece of kitchen
paper floweii while dusting to prevent
the powder Hying about,

* To make a stronger adhesive, mash
together gome sugarpaste with edible
glue to a paste consistency

� When using glass-headed pins, make
sure the holes lliey leave can be later
covered with decoration.



CJttSth- & Contemporary V.hrhlmM (j/A-t'i



^olly Christmas tree



c ( coating of traditional
royal icing and piping
on this square cake is
combined with edible
ribbons and a novel
Christmas tree to create
a very festive effect.

Cake and dec oral ion
20cm [Bin] squats fruit cake
28cm [1 1 in] square cake board
Apricot jam (jelly)



1 kg (2IW6 cups) marzipan
1.5kg (2/:lb/8/i cups) royal icing



Cream, green and red liquid food
Colourings

2Bcm (1 1 in) square red cake board

60g <2oz) red Uower paste

Lemon go'd dusting powder (polai
dust) |EA]

Raintmg solution [EA]



Special equipment
Template (see page 102)
Hun-out film

Nytan piping bag and adaptor (optional)

Nos. 1 , 2 and 44 piping tubes (lips}

No. 2 paintbrush

7mm (/.in) strip culter [J]

2.5cm (1 in} star cutler [TKT]



1 To avoid marking l he retl cake
board, which will be left on show
when the cake is finished, place the
cake Cm a spare cake board wh.le
the coaling is being applied.

Brush tne cake with apnea jam
(jelly). Roll out Ihe marzipan and use
to cover the lop and sides ol Ihe
cake. Leave lo dry tor 24 hours.

2 Coiojr I kg t,?Jb/&/, coos) royal icrtg
cream. Coat the top and sides ol the
cake, applying a total ol three coats.
Carefully smooth the edges with a
sharp knife between coats.

3 When dry, carefully score around
ths base ol the cake using a scalpel.
Uft ii off Ihe spare board and place on
lo the red cake, board.

4 Trace Hie pattern for the tree and
Ihe tub. Lay ihe tracing on a Dal
board, cover with run-out film and
fasten down at the corners with
masking tape.




r'tltittg j'ir tht Jr�v vuititw with ntit-myir

5 Paddle a small amount ol the
crearn-cctaured icing to smooth out
mosl of Hie air bubbles, then place il
m a paper piping bog wilh a No. 1
lube (tp). Outline the triangle for ihe
tree and the tub shape, then till m with
nun-sugar, making sure lhat all the
outlines are covered.



6 Place the run-ou;s under a source
Of direct heat, such as a desk tamp,
lor at least 30 minutes. Then remove
and finish the dryrig pic-cess in a
warm place. If you do not need 10 use
Ihe lamp lor another purpose, Ihe run-
outs car be left under it until they are
completely dry.

7 Attach another piece of run-oul dm
to a small board to make the separate
holly leaves. Colour some royal cing
green, paddte. then place in a paper
piping bag with a No. 2 tube.
Applying extra pressure ;o the bag.
pipe a short, fat line, about 5mm (/<in)
long. With a slightly damp, No, 2
paintbrush, pull cut three pants at
each side of Ihe Ine. dragging |usl Ihe
lop surface of the icing. Wroe the
painlbruSh frequently an a clean damp
cloth to remove any icing left on the
tip, as ihis would present Ihe next
poinl of icing Irem puling out cleanly.

Next, starting In me centre, drag Ihe
paintbrush lenglhways along the top.
in both directions, lo pull out pants al
each end. You need lo make at least
70 hoily leaves in this way. Once you
have mastered 1he technique, you can
pipe more than one at a time, but do
nol be loo ambitious, as the lines of
icrng soon dry and make rf impossible
to drag out Ihe paints. Leave in a
warm place to dry.




5lmpMt the nJinJao! Mly tmefi



tie & Contemporary Christmas Gtkt-s



8 Using a ruler and scrber, score a
line across the base of I he run-sugar
tree. 5mm (/.in) from the bottom.
Mark another lour lines above lh>s al
2.3cm {1 in) intervals,




Scaring the tint s an the tree using ■> ruler

9 Pipe garlands of holly leaves along
the marked lines In the same way and

10 the aame size as those on the run-
out film. Use a paintbrush to pun them
into shape ana teavB a lew small gaps
where you can add extra leaves later
Fill the mangle at the lop ot the tree
with leaves,




\



Amebian the twisted ribbam in tin- tree




Aiding the garlands i/f holly

1 Roll oul the flower paste very
Ihinry. and Cut oul lour ribbons wir.h




Cutting, out and twisting the ribbons



Ihe strip cutler. Twist each ribbon.
Place them across the tree between
the lines ol hotly- Trim, then altach
with a bulb ol royal icing al lha ends.

1 1 Remove the hoity leaves from the
run-oul dim with a thin, crank-handled
peietle knife (metal spatula) and
atlacn along tne garlands on the tree
with a small bulb ol green icing.
Position ttiem to stand up al various
angles, flesarva 12 leaves lor the
sides of the cake. Add seme piped
red berries, with a No. 2 lube,



1 2 Paint the Christmas Iree tub gold
using a mixiura ol gold dusting
powder (petal dust) and painting
solution or crear alcohol.

1 3 Mark the cenlre ol each top edge
of the cake. Cut out eigM more strips
of ribbon Irom red flower paste with
the slnp culter. Twist Ihe ribbons and
attach two lo each side ol the cake
with royat icing, sfanlng from each
corner ol the base IP 1he cenlre at the
top. Trim nist below Ihe top edge lo
allow room lor ppng the border.




Attaching the ribbons to the side



Holly Christmas, tree




Piping '.V icmtls amuitJ the haic nm! Jmrii /he atruen



14 Pipe small 'S' scrolls arqunrj ine
base ol the cake and dawn the lour
comas using a No. -44 lube. The icing
needs to be at full peak consiaiency
to achieve a good definition.

1 5 Trace and cut out Iwo templates
tor the lop of the coke. Position them
5mm f/Jn) from the edge ol the cake
and scon? two straight lines down the
centre edges, to form an Inverted
V-shape, Pipe over these lines win
small 't> scrolls. Pipe a border of scrolls
around the top edga of the cake



1 6 Race the finished tree and tub
made the V-stiapo. aftachng it with a
few bulbs ol royal icing underneath,
Rcll qui a small amount ol tower
paste and cut Oul a Star. Leave to dry,
(hen paint gold lo match the tub.
Attach io the lop of the cake, above
the tree and between lhg Ines of

pip ng, by pipng a tall bulb of icing to
raise ii io the level of ihe border.

1 7 Using a No. 2 lube, pipe straight
red lines on top ol the cake, about
5mnn (7<in( inside the borders to form




Attaching 1



I h"lly m the bme



Iwo triangles. Leave a gap Ol 2 Scm
(1 in) at each side of ihe slar. Pipe
graduated red lines radiating from the
star In the space on each side.

18 Roll out the remainder of the fed
flower paste and cul out five strips.
Maka bows for the base ol the cake
by folding the two ends ol the strips
mto loops. Secure them in the centre.
Attach one bow (o each comer with a
small bub ol royal icing. Add itvee
holly leaves and seme red berries Io
the centre of each one.

Make a smaller bow with Ihe
remaining strip of red flower paste and
place it on top Of Ihe tree tub. Paint
the lips ol some of the holly leaves on
the tree and on the sides of the cake
with gold dusting powder.



f lelpfid tout)




Piping ihe V-ihape an tap nf the eake Piping r,iiiia!ini lines /ran; the ttjr



• To help you roll out the paste for the
bows very thinly, smear !te board
sparingly with vegetable fat. Before
cutting out. turn Ihe paste over on lo
a surface lightly dusted with cornflour
(cornstarch).

• Keep Ife ribbons covered with plastic
while working, as Itiey dry oul very
quickly and will crack when Iwisled

• If you have difficulty lifting the holly
leaves, try a damp paintbrush.

■ Piiinling solution and alcohol
evaporate very quickly, so mi* only
a small amount of paint at a time.



Classic & Contemporary Christmas Qdui




/ f mvrapping decorations
for the Christmas tree is
a great pleasure each year,
and is the beginning of
the festivities in most
households. This unusual
cake offers plenty of
opportunity for your
own innovation.

Cake and decoration

EOcm (Bin) round font cake

20cm (Bin) thin hard cake hoard

Apricot j.-im (jPlly)

1 kg (2lb/6 cups) marzipan

1 ,25kg (zyilb/aa cups) royal icing

Cream liquid food colouring |MF]

25cm (IQinl cake board

Blue and yellow caste lood colourings

Lemon gold, silver snow and mother-
of-pearl dusting powders (petal dust)
[EA]

Painting solution [EA]

250g (8oz/1 /. cups) white sugarpaste
(rolled londanl)

25Dg (Boz) while (lower paste

Cornflour (cornstarch). Irx dusting

icing (confectioners') sugar, for duslmg

Edibla glue

Disco coloured dusting powders (EA)
Gold and silver dragee^ (oplionalj

Special equipment

Run-oul film

Nylon piping bag and adapior (optional)

Nos. 1.5, 7 and 13 piping tubes (tips)

Extra large half ball mould [PME1

Large ball tool |J|

6cm (2/in) plain round cutter

Any small Christmas cullers
e.g. siar. bell and holly



1 Place Ihe caka on I he rhin 20cm
(an) hard cake board and brush wilh
apricot jam ijelly). Roll out the
marzipan and use to coyer I be cake,
covering the top and sides separately
to form a sharp angle around the top
edge. Make sure that the marzipan
covers the edge ol the thm cake
board as this will remain hidden
underneath. Leave the cake to dry
for 24 hours.

2 Colour 750g (1 VMS cups) of the
royal icing crBam with bquid lood
colouring. Place the cake, with

the thin board underneath, on a
temporary cake board and appty three
coals ol idng lo the lop and sides of
the cake.

3 Measure Ihe depth of the caka and
draw two lines on paper Ihe same
distance apart. At right angles lo
these and between them, draw a
series of Snes 2,5cm (1in) apart. This
is the lemplale lry the piped pieces
on the side ol Iho cake. Place il on a
Hat board and cover with nun-out lilm.

Beat the remaining Icing to full peak
and colour 125g iAoz/'A cup) blue with
the lood paste colouring. Place in a
piping bag with a No. 7 star tube (tip).
Pipe straight lines, using ihe template
as a guide, but exiendng the length
ol 1he icing slightly.




Piping, blue tiites mvr the template




Trimming the t-�Jt of the piped piece*



4 Leave Ihe piped pieces in a warm
place for a few minutes until ihey
have slarled lo cmsl over. Using the
lemplale as a guide and a sharp knife,
trim thE ends. TWs ensures that the
ends are complslely flat.

5 Repeat Ihe process wi|h cream-
coloured icing, using a Mo. 1 3 lube.
When Ihe lines are dry, pipe a random
wavy line along ihe top of each one
using a No. 1.5 lube, Paint Ihe wavy
lines gold with dusting powder (petal
dust) and painling solution. You *il
need 32 pieces ol each colour, but it
is worth making a few extra osws.

6 Score around Ihe base of the cake
with a scalpel until you can Sft it from
Ihe temporary board, keeping Ihe thin
board underneath. Clean and dry Ihe
board and replace Ihe cake, leaving it
tnx> lo move. Place on a turntable.




Stages of piping the want line pieces



Classic & CtmMnpurary Christmas Cakes




Alud'mg the hliif /;>/r'l I; tl<e<,tt:c

FoW a 20cm (gin) circle o( greaseproof
(waxed baking) paper into 32
sections. To make them easy to
follow, mark each one wilh a pencil.
Place this on top of the cake.
Following the marks, attach the blue
piped pieces to the sde ol the cake
with lines of icing, making sure thai
each one touches the board, so that
when the cake is removed, they will
be levet wilh the bottom Bdge.

7 Attach a cream line to the side of
I no cake between every pair ol b!ue
lines. Mix together the sugarpaste
{rotted fondant) and flcwer paste and
colour halt of it deep blue. Set the
paste aside in a plastic bag,



8 For the baubles, reserve some ol
the remaining paste and colour small
amounts yellow, turquoise and blue.
Fbil out a piece of trie paste and cut
out a 6cm [2>!in) circle. Dust with
cornflour (cornstarch! and icing
(confectioners') sugar and gently press
into the hall ball mould. Smooth with a
large ball tool against the mould, and
press out any creases around the
Bdge with your finger. Check that the
paste is moving tredy in I he mould: il it
sticks, remove and dust again II you
have a lot ol lolds that are impossible
to lose, roll out the paale more thickly
Trim around the top and leave to dry.
Place ihem upskte-dowrt on mn-out
film to finish drying.





Fixing tun half ha!U together

9 To make a complete bauble, hold
two halves together between your
lingers and pipe a line oi royal icing
around the join Smooth over with a
paintbrush or the Ip ot your linger.
Leave to dry.

It is not necessary to make all thD
halt balls into complete spheres,
hakes can be decorated and placed
Hat on lop ol the cake so that they
appear to be emerging from a box.
You wJl need approximately five
con-piete and six hatf baubles.




Adding i/m warn li'tei believer, lb,- blue Muh>:z the h,il/ hill



Det<�!oi the bmiblet tut tup of tb



1 You can use your Own imagination
to decorate the baubles, but the
complete spheres will probably need
something to cover the join around
the centre. A few ideas that have
been used here are as follows:

Paint the surface of a turquoise
half ban with edible glue and sprinkle
llberaHy with green drsco dust,

Sprinkle a blue surface with violet
or hologram disco dust,

Cut out liny hoBy leaves and berries
and attach them all over the surface
of I he bauble and cover the joh with
a strip of gmen paste.



Beuhtcs 93



I'iHHfinK ibc edge nj ike blue antennn




Attach holly leaves in lines, dividing
the bauble Into sections, and then
paint them gotd.

Place blue stars on a white bauble.
Place white stars on a yellow bauble
and then palnl [hem wilh silver snow
ousting powder (petal dust).

Geld and Silver dragess can be
attached wilh a dot of royal iong.

Two hair balls of different colours
can be joined, ttien decorated with
gold dragees and cut out bells.

Attach the small bell cut outs to the
ball surface before painting them gold
or ailvef.



1 1 To complete ttie decoration on
:op of me cake, roll out the reserved




Arniiix/nn ibc blue ciA'crmg. tin the cake



dark blue paste very thinly on a
surface dusted with a little icing sugar
and cut out a 25cm (10m) circle.
Place ihis loosely over the top ol the
cake to resemble (issue paper, lifting
it around the edge at intervals to
create folds and creases.

1 2 Cut the rest of the rolled out dark
blue paste into smaller pieces,
Arrange these and the baubles,
randomly and alternately on lop of the
cake to look like a storage container.
Create folds in the paste to disguise
the bottom of the halt balls, and to
merge between the shapes. You may
need to use a small amount of edible
glue to slick some pieces down.




Arrjttgmx tl'e hitiMci ,i'id extra cmvrmg



1 3 Paint the edge of the paste with
gold and brush on a small amount of
mother-of-peari dusting powder
randomly over the blue paste

on (op of the cake.

14 When all the decoration a
completely dry. the cake can be
removed to a cake sland or placed
on a gold cake board.

Help ful hints

■ A nylort piping bag and adaptor are
preferable to a paper bag for heavier
piping. They hold mjcfi more icing and
withstand the pressure needed wilh lull
peak icing.

• When you are piping wilfi lull peak
icing using large lubes (tips); air
bubbles can create holBs, which spoil
the appearance. Leave the holes until
the icing is completely dry, I ill a No. 1
tube with (he same colour ieing. ihen
(ill in the boles and smooth over with a
damp paintbrush.

� To slop the ball mould rolling around
while you are working on it. place it
inside the top of a round cultar or
suitable small container.

• When yoj are sprinkling wilh disco
dust, place the bauble in the centre ol
a piece o( greaseproof (wasea baking!
paper The excess can then be
returned to the original container

• Do not attempt to stick llie circle of
dark blue paste down. II is not
necessary, and wilt make it easier to
remove the whole ol the top
decwation belcre you cut Ihe cake.



Clank & CoHlemfuftary Christmas Cakes



quipment



Airbrush tor spraying food coloring

Baking parchment ior lining
cake tins (pans)

Cake boards available as single and
double thickness card, thin hartiboard
and 15mm | -in) Ihickness drums

Cake scrapers to smooth icyal
icing on the sides of a cake

Cake stands sii.iprs and sizes are
available to suit all cakes

Cake tins (pans) ii is useful la have
a vanely ol sizes and shapes

Clear alcohol for thinning colours
and slicking sugarpasle (rolled
fondant) to a marzipan covering

Cling film (plastic wrap) '■ i

wrapping paste while il is not In use
to prevenl il from drying out

Cornflour {cornstarch! use to dust
surfaces when modelling items

Crimpers for making patterns in
sugarpasle and marzipan

Cutters available In many shapes
avoiding the need lex lomplates

Cutting wheels use as a knila
alternative for cutting paste

Desk lamp fdt drying painted work
or nm-rnit work

Dowels tor supporting stacked cakes

□ragees liny sugar balls covered
ti edible metallic gola and silver

Dusting powders 10r brushing
colour on to tf>e surface of pastes

Edible glue made from watar nnd
powdorod gum. used lo slick sugar
pieces together

Edible vamish tor adding a sheer
to decorative pieces



Fine mesh sieve useful for sifting
icing (confectioners' I sugar before use

Firm roam sponge for thinning
and shaping llower paste pieces

Foam sponge tor supporting
decoraiive pieces while flrymg

Food colours available as paste,
liquid, jelly and powder

Greaseproof (wax baking) paper

lor baking and ternplales

Grooved non-stick board tor railing
out paste lo make llower petals and
leaves where winng is required

Glycerine added to royal icing
for easy cutting

Gum tragacanth a firming agent to
make paste set hard very qmckty

Icing (confectioners') sugar for

royal icing and duslng work surfaces
(counters) when rolling out marzipan
and other pastes

Liquid glucose adds elasticity
lo royal King

Mod oiling tools available in many
shapes for a variety ol tasks

Moulds for shaping decorations

Nylon piping bag and adaptor

holds piping lubes and icrng (or
heavy piping

Painting solution nikes w.th dusting
powder lor painting

Palette knife (metal spatula) lor

sp-eading royal Icing: use a crank-
handled palette knife (metal spatula)
lor tiling run-oul work

Piping bags usa with a variety of
lubes (tips) for piping royal icing

Plunger cutters cul oul a shape
and impress a design

Rolling pins large and smalt; white
polypropylene pins are recommended

Run-out film for creating run-oul
and piped off pieces



Spacers roll oul sugarpasle
and marzipan between them for
an even thickness

Sharp knife essential for making
clean, accurate and straight cuts

Smoothers to smooth and shape
marzipan and sugarpasle

Spans cake boards for decorating
cakes on before Iranslerring to the
decorated board

Straight edge lor smoothing
the top of royal iced cakes

Sugar shaper lor extruding
pastas in different shapes

Superwhite powder makes
lood colourings opaque

Textured rolling pins fur

decorating sugarpasle surfaces

Tilting turntable makes working
on the sides of a rake much easier

Veiners for impressing veins
on petals and leaves

White tile lor mixing colours



lools and cullers



MaxrfacrurOrfi or reoomfnendetl
tods ara Ssted below. The W'.l

l,tt~S !-||'<;l nr. �■■' I f'ML

Suoaman or Batsnel.

C = Cat PiQduds
CA - CukoArl

CCS = CeJeoretOT Ce*e Serves

CX = Co*cralt

EA ■ EaatfeAn

FOH = Fhe Cut Cuitoix

hh = Hawthorn r#

HP = H-jtf Products

HS = House of Sugar

J = Jem PrtxJucis

K � KidMn

MF = Mary ForcJ

OP = Ocfwa PtMijcib

PC • Patchwork Cutlers

PWE = PME Sugwcratl

n = Rortshaws

RG = FtegEHnioiz

SF = SugaflU

SC a Sugar Co*t�aton5

SK � Sojures Kitchen

SSS • SpurkJinn SugKraft Suppfes

TKT � TlnhartBeri Tools

W = WMon



cipes



< /be following pages offer
two different recipes for
fruit cake, as many people
prefer a lighter alternative
to the traditional mixture.
This section also includes
recipes, hints and advice
for making, and working
with, coatings and icings.



Light fruil cake

This recipe offers a lighler allernativo
lo the traditional rich, dark fruit cake,
which is not To everybody's taste. (See
the chart bolciw lor the mgredionis,
quantities and cooking times.)

1 Line Ihe tin (pan), using a double
thickness of baking parchment.

2 Was'i Uib glace cherries and
quarter them. Cut the aoncots and
pineapple to lha size of a hall cherry
and the ginger a Irtire smaflsr,

3 Weigh Ihe egg, add Ihe vanilla
extract and sherry and beat togelher.
Cream together lha butler and sugar,
beat rn the egg mixture.

4 Sieve together the Hours and
baking powder, fold into the mixture
wilh the ground almonds.



5 Fold in the iruils. mixed peel
and walhuls. it should be a
dropping consistency,

6 Bake unlil golden brown and Mh
In the centre. Cover tho larger sizes
with fort if they begin to brown loo
much batons the baking Is completed.
Leave In the tin for a fow rTiinulor>
before femcwing to cooing rack.
Wrap in a double layer of lotl and
store in a cool place

Rich fruit cake

Most people have their own favourite
recipe when it comes lo rich frurt
cake. My 'secret' ingredient is Grand
MamiBr liqueur but you can substitute
il lor brandy, rum or sherry.

1 Place oil ihe dned fruil, including
the peel and the cherries, m an airtight
container and add the liqueur. LeavB



Light i-rnil <.,ikf

Tin {pan) size; Aft sizes am iatuftf in a deep tirt



Reund




20em (an)


25cm iirjml


30cm It2ln)


Sqii rw


liem tsin]


ISctn [7inl


� 23cm .a n ■


2Bom |tllr>)


Ingredients:










Butter/margarine


150b(5oz'-v>cud)


275g|10oz/lV-.cupE)


450g (16qz / 2 cups)


WOSl(30oz/3V.cups)


Caster Isuperfine) sugar


ISOg (5oz / 'h cup)


275c [lOoz 1 .•.oupal


450q [160Z ,' ? cups)


850g |3002 I aW Cups)


EW


lWgCozl


275fl (IQOT)


.150g |16oz)


85 Oq (3fJoz)


Sell-ralsing flour


B5o l3oz/ '/.cups)


U5o (901/ I'^-cups)


250a (9c: / 2'/- cups)


475c, (1707/ 4'/. Cups)


Slrong plan (all-


S5g|30l)


175g (6oz / tV/eupst


ICCo ''>■■■■' 1 2>< cups)


4750,(1701/4/. cups)


ULirpuHt) Itaur










Baking powder


1 .?Sml (M tsp.l


25ml (!■: Isp |


4ml m tsp.l


7ml (i rounsad tspj


Ground almonds


?.5q (lo: ' V, cup)


SDg C2M / V- tup)


1 10g (4oz 1 1 cup)


?25g (Boz / 2 Ctrps)


Sherry


t5-30ml(l-2tosp.)


45ml (3 1bsp.)


75ml (5 ibsp.l


90ml [13 Ibsp.l


Glaco chemes


50c (2oi / S4 cup]


f TOg (40Z / 1 CUpj


32S4 (8oi / 2 cups)


275gM0az'2'/<eup�)


Qlact? pirf-aixil^


50g (2oz / 'A cup)


110o(HrM / leup)


1758 ' 1-cups)


Msg (Sol / 2 cups)


Ready to eat










dried aoncois


50g <2oi 1 '1, Cue)


nog |4oi n cup}


175g(6oz/ tVjcups)


22&B (Adz 7 2cups)


Mixed pwl


?5gi1oi/ 'Acuul


50g (2nz / "A cup)


75g 007 ' V. Cup)


1l0g(4oi/ leup)


■ ; .-. ,- ,.


25g (loir/* cup)


SOg B� / 'A cup)


75g(3oz/V.cup>


110fl (4oZMguB)


Chopped walnuts


P5g (tW/M cup)


50g (2rjZ / cup)


i ion (4oi 1 1 cup)


175g |6oz/1'*eup*)


Vanilla extract


tew drops


Sml {1 up.)


7.5ml (IK tup.)


10ml (2 Isp.)


Bake (appro*)


1 Yi tirs




2^-2* hrs


3 Ns (apprax)



Oven Temp. 1 7Q�C / 3a5�F / Gas mark 3

■Uquid egg is sftoivn as wtlgM. which uraas tfw necessity of pwr/iasing eggs o' a pirttufcr sire. ^ s s migti guide, a sue J offg wr�
�*(>ft( apprcurimatef,' J-?' 07 [fiO- 7jrjJ Nora: C/ysfateea pr�af*)to and rjjnger can fia irsetf ircjrsatf ot J*�C* t)WS-



Classic & Conte mp o r a ry Christum Cakes



for at least live days, turning Ihe
container over daily to allow Ihe Iruit
to soak up all Iris liqueur Prepare the
tin by lining ft with parchment.

2 Beat together Ihe butter and
sugar, beet in the egg. Mix logetner
the Hour, mixed spice and ground
almonds, Ihen beat lightly into Ihe
mixture. Mix in Ihe dried fruit, place
the mixture m the tin and smooth.

3 Tie a double layer al brown paper
around the outside ot Ihe tin. and
cover Ihe lop with a loose layer of foil.
Position in the centre ol ihe oven.

When baked, place the Hi on a
cooling rack, with lite loil slill on top.
When cold, unwrap and brush wilh
more Grand Marnier. Wrap m a Qout>'e
layer ot foil and store m a cool place,

Note: Whan making different sizes
and shapes, use multiples of the
recipes- Measure the amount required
by comparing (he volume ol water il
holds with a round or squa-e tin.



Sugarpaste (rolled fondant)

(makes 625g |1 ",(lb/3)4 cups], see pi 01)

t egg while, made up from
albumen powder

30ml (2 tablespoons) liquet glucose

625g (1.ilb.'5 cups) icing
(eonleclioners'i sugar

wtiile vegetable (at (optional)

1 Pul Ihe egg while and liquid
glucose in a bowl. Use a warm spoon
lor Ihe liquid glucose.



2 Sifl Ihe icing (confectioners'] sugar
into the bowl, adding a small amount
litlte at a lime, Stir until ihe mixture
thickens.

3 Turn thoroughly on 10 a work
surface (counter) dusted with icing
icon'eciionef s') sugar and knead the
paste until soft and pliable, If Ihe
paste is dry and cracked, knead m a
iititc vegetable fait.

4 Wrap ihB mixture m a plastic bag or
ding fim (piaslic wrap) and store in an
airtight container until required.



Flower paste (gum paste)

(makes 5D0g [1 lb/3 cups|)

40ml (8 teaspoons) warm water

1 0ml (2 teaspoons) powdered
gelatine (gelatin)

50Dg (1lb/4 cups) icing
(confectioners") sugar

20ml (4 teaspoons) gum tragacanlh

1 0ml (2 teaspoons) liquid glucose

1 5g (yci/1 tablespoon) vegetable tat

2 tablespoons plus 1 teaspoon egg
white (fresh or albumen powder)



1 Measure the water into a small dish
and sprinkle over the gelatine (gelatin).
Leave so soak for 1 hour,

2 Sift the Icing (conlectinrvers'J sugar
and gum iragacanlh into the bowl of
an eleelnc mixer and warm gently.

3 Dissolve the gelatine mixture over
a pan ol ho! water, add the liquid
glucose and vegetable (at, and stir
until dissolved.

4 Place the bowl containing the icing
sugar and gum tragacantti on the



Rich i : ntit Cake



Tin (pan) Size: AH cakes are batted in a deep Itn

Round iSomiBint

Square 12efn|Sjnl

Ingredients:

Butler-'Marganfte 1 40g (Soz f Vi cup!

Muscovaao sugar 1 40g (Sen / 'A cup)

Plain jail -purpose) flour 1 -lOg (Sot 1 1 !4 cups)

Egg (Beaten) l-iugisoz)

Ground almonds dOg (1 VsOz I 'A Cup)

Currants 230g ( 1 0oz / 2 cups)

Sultanas tgoklon raiansl 210g <7 on 1 1 'h cups]

Glace crtamas 40g (1 '/ioz / \ cup)

Mued ptn 30g [102 / V. cup)

Mixed spice 2.5ml ['fy lift.)

Grand Mwrsef LKluOur 45ml (VA HOD
W>t�: Extra Grand Marnier shouta be available lo



20cm (Bin]
IBCm |7in|



6a ke (appro*)



230g (Soz ; 1 cup]
:-.iig i- u n: 17) cups)
23Dg tsoz / 2 cupst
230g (8oz(
iig Sot I 'ii cupl
■tSOg (lSoz/ 3CUBSI
3409I12OI/2WC1JPS1
Bug (2'/rOZ i H cupl
■lug (iVwb / V>cup)
5ml |t tsp)
90ml (3 t �.
bniib over the caf es iviien [ney

6-7 hr*



aScm(lOin)
23cm (Sin]

370a (13oz' flt cups)
a70g(13oz/2V, cups)
370g(1302 I 3'A cups)
370g(13oz)
115g(40ZM Cup)
740g (2Boz I 5 cups)
&4ug (190Z I 3V. Cups)
115g(402/ 1 cup]
85g (3oz 1 K cup)
7.5ml (l'*isp.)
140ml{4rtfl.M)

I.C (l, IB I'll

8-6 his



30cm (12m|
2Scm[11in|



570g I? On i- / 2 K cups)
S70g pOoz / 3V. cups)

S70g {2002 1 5 cupc)
570g (20oz)

i7Sg (Goz/ i/ieupsj
1.Hkg{40oz ; Bcups)

850g (300)1 / 5 cups)

17Sg (6oz / 1 ft cupsl

1150 (402/1 CUP)
ICml (2 t&p.|
las ml (5 11.02)

lO-H h�



For lh� ftst 2 hours on IM'C / 30CTF I Gas mark 2 Ihen

turn down (o l-WC / 275 F I Gal rnarti I lor the mtnamder ol the baking time.

Tesr mtn a sdcwef irr the cml/e to onswc (tie eako is baked through.




\mmikmg ttifrirprlilr (railed fotuLml)



skrctric mixer. Add Ihe gslaline mixture
and (he egg white and beat for about
5 minutes, unli white and stringy.

5 Store the tower paste In a plastic .
bag inside an airtight container in Ihe
refrigerator for 24 hours before use.
When removed, the pasta will be
hard. Knead it m with Kghlty greased
hands until Ins paste is soft and
stretchy. This type of paste can be
cut Into small pieces and frozen.

Pastil lage

7.5ml (1 V: teaspoons) powdered
gelatine (gelatin)

60ml (4 tablespoons) water

2 5ml ( '.- teaspoon) gum tragacanth

500g i.?ltv� cups) icing
[conleclioners'J sugar

1 Sprinkle the gelatine (gelatin) on
the water and leave to soften. Sift
the gun tragacanth and sugar into
a mixing bowl and warm gently.

2 Dissolve the gelatine over a pan
of hoi water. Add Ihe gelatine to Ihe
sugar mixture and beat on a slow
speed With an electric mixer for
about 3 rnmules. Store in an airtight
container In the refrigerate*.

Modelling paste

Modelling paste is a hafl-and-half mix
ol flower paste and sugarpaste (tolled

Helpful I Mm

Ideally, cakes should be left for up to
1 -2 days after covering with marzipan
in order to make sure Ihey have a really

firm covering.



fondant) that is useful tor making
paste models.

Marzipan

Most royal-iced cakes require a crisp,
right-angled edge between the top
and the sides. This can be created
with a marzipan covering. When
rolling out marzipan, use icing
(confectioners') sugar to prevent the
marzipan from slicking ro the surface.
Knead lhe marzipan to make it
pliable and easier lo roll. Use a neutral
flavoured and coloured jam (jelly) lo
stick marzipan lo ihe cake, such as
apricot jam. (It should be boiled,
and sieved before use.)

Covering round
cakes with marzipan

1 Brush the cake top with boiled
and sieved apncoi jam (jelly).

2 Rol oul a portion or marzipan
between 5mm (Y,in) spacers and place
ll on a spare cake board. Bnish ihe
lop of ihe cake with (am and turn
upside down on to Ihe marzipan. If
there is a space between the edge of
the cake and ihe marzipan, caused by
the shape of ihe cake, till it m with a
narrow roll of marzipan. Trim away all
the excess and smooth round.

3 Measure ihe cfecumiaronoe or the
cake and add on a small amount
lor an overlap. Knead Ihe remaining
marzipan together. Roll out between
spacers and cul a slrip to the
measured lengih, adding 5mm (An)
to Ihe depth. II the cake is large.

it is easier lo cul two strips.

4 Brush the side of Ihe cake with
jam and press on the marzipan slripfs)
wiih the cut edge fial on the board
underneath. Overlap at the join and
cut through both thicknesses. Pinch
together the edges and smooth

lo a neal finish

5 Push ihe excess marzipan that is
slicking up over the base edge of the



cake, Place the final cake board on
top and invert the two boards, Finish
by smoothing round once mere.

Covering square
cakes with marzipan

1 Use Ihe same method as for
round cakes to cover Ihe top of a,
square cake with marzipan.

2 For the Sides, roll out the marzipan,
between ihe spacers, into a rectangle
just larger than the width ol the cake
Side and four times Ihe depth, plus
5mm (Km). Brush the sides ol the

j cake with jam and press on the stnps,
with cul edges flat on the board. Line
up each piece with a corner and allow
II lo overlap at the other end. Trim
away the excess marzipan, level with
the thickness of the nex! sde.

3 Push ihe excess paste at the top cm
to the base of the cake. Place the final
cake board on top and invert the two
boards. Noalen win srnoorhsrt;

Covering shaped cakes
with marzipan

Cover the tops ol shaped cakes,
such as petal-shaped and hexagonal
cakes, using the method lor round
cakes. Deal with corners using the
square cake method.

Covering a cake with marzipan
for sugarpaste (rolled fondant)
A cake that rs going la be covered
with sugarpaste (rolled fondant) needs
rounded edges and corners. Apply
the marzipan in two operations as
described above, but attach ihe sides
in a single strip, Round off Ihe edges
with a smoother or vow hand.



Marzipan ifiiantiiici


30cm (12in)


2ka W


?5om (lOln)


1.5kg (31b)


20cm (FJiri]


1kg (21b)


16cm (6in)


5Q0g (11b)


10cm (4ln)


350g(12oz)



Classic & Contemporary Chrhlmnf Cakes




sOyal icing



ffioyal icing is extremely
versatile - it can he spread
to give a flawlessly smooth
lop coating to fruit cakes,
piped into bulbs, loops and
scrolls, or thinned down
into run -icing.



Making royal icing with a mixer

45g (IKoz) albuniLMi powder

31 5ml (1 0fl,oz/1 7. cups) water

l.rsko [aXlb/14 cups) icing
(confectioner') sugar, sifted

Using an electric mixer is quick and
enables you to make large quantities.



1 Dissolve the albumen powder m
the water, strain and measure oul
3T5ml(10n.oz/l>s cups).

2 Race the liquid in a clean,
mixer howl together with the icing
(confectioners') sugar, and stir.

3 Using an electric rmxsr sat to tho
Slowest speed, beat the mixture until
the required consistency is reached.



Making royal icing by hand

30g (!�) albumen powder

BrJml (4 tablespoons) water

SODg (1 lb/4 cups) icing
(confectioners')
sugar, sifted

(Do not attempt to make more than
500g (1b/3X cups at one lime.)

1 Dissolve (he albumen powoer
in the water, then strain.

2 Place the albumen mixture
in a large, clean bowl.

3 Next, gradually add the icing
(confectioners'] sugar, one
tablespoon at a lime, and beat lha
two together. It will take a&Out

20 minutes lor the long to reach
soft peak consistency.

Albumen (egg white) powder
Powdered egg white is
recommended for making royal icing,
as it complies with food safety
standards and gives consistent
results, which can be difficult with
fresh egg whites. Being able to
measure I he ingredients accurately
inakes royal icing simple.
Albumen powders are available



either as pure albumen or as an
albumen aihsirtuLe. Albumen
substitutes are cheaper and can be
used lor most tasks, particularly
coating, as they produce a slightly
crumbly Icing, which Is easier to cul.
Pure albumen powder ts stronger.
Use it for delicate designs.

Pure albumen is a deeper oolour
ihan the substitute. When mwed with
water, the substitute will dissolve, but
pure albumen forms a sticky mass
and needs to be soaked for at least
one hour to dissolve. Sibvb both
solutions betore use.

Icing (confectioners') sugar

There are different grades of loiftg
(confectioners') sugar available. The
most suitable is known as "bade cake'
icing sugar, which is extra frne and
therefore does not require sifting.

if possible, avoid usmg icing sugars
which have had cornflour (cornstarch!




Piping lirllh tuyili ir/rig



Ia>if> contidrnry

□ Soft peak is the
first consistency
rcacned during
beating end is
used for costing
the cafce and piping wilh writing
tubes (lips). When lifted fiom the
bowl with a spatula, sort peak
icing should retein a peak that
will how its shape, but not ba
s:iff and over-firm.

□ Full peak is a
sorter, firmer
consistency. When
lifted from the bowl
with a spatula, it
teavas a definite peak, wrtieh will
not fall when shaken. Use full peak
icing lor piping decorative borders
that need to retain inoir shape
as soon as they are p<ped.



Royai icing B9




T'ti itfiv ii hiih nuit'J auJ tleaimlci! u'ilh rtiyiii ttm%



added lo lliern Differing quantities
are presenl, depending on the brand,
and Ihese icing sugars alien require
extra moisture la oblain the caned
consistency, icing made wilh this
type ol icing sugar also loses aeration
qucfcly. vtfiich means thai you will
need lo re-beat II more frequently

Additional ingredients

Glycerine is otlen added la royal icing
to prevent it Iran drying loo hard,
thus making it easier to cut. Add one
teaspoon of glycerine to every 50Og
fllb/3,' cups) o' royal king |usl before
use. Never add glycerine to run-icing,
as rt prevails me run-cots from dryng.

Electric mixer

Although it is nol an essential
p�ece of equipment, an electric
mixer will save time - and effort -
when you are making royal icing.
Beating times vary according to
the speed of tho individual mixer,
but you will need to beat for about
five minutes to create soft peak
■cmg and for a further two minutes
lo create lull peak icing.



Gum Iragacanth can be added
to icing for piping,. This is uselul when
makng separate pieces to be added
to the cake al a later singe

Covering a cake
with royal icing

Threa coats of royal icing should be
applied to a rnarapan-covered cake.
Leave lhe long lo dry lor apoul eight
hours between each layer. Use soft-
peak Icing for the firs! coat, then add
water to soliert lhe ting slightly lor
lhe second coat, then soiled agair
to apply lhe trial coal.

Top coating

Spread a Wile royal icing over lhe lop
of lhe cake (round or square) with a
paleHe knife (metal spatula). Hold lhe
knile horizontally and work il
backwards and (awards, whie
turning the cake, to eliminate any air
bubbles in Itiw inivg Spread lhe King
evenly lo the edges of lhe cake.
Remove Big cake from lhe lurniabfe,
and place it on the work surface. USe
a damp ctijh or nomsllp rnal
underneath to prevent it Irom slipping.
Draw a clean, straight edge or long-



tHaded knife over the top ol lhe cake
in one continuous movemenl to
create a smooth finish. Leave to dry
before coating the sides of Hie cake.

Side coating a round cake

Place the cake on a turnlabJe and
start applying lhe royal icing to the
side will i a ualeiw knilu (inelal
spatula). Hold the knlle verticaly and
position your linger dewn the back ol
Hie blade to apply pressure to the
King and disperse air bubbles. Rotate
lhe cake and paddle the icing as you
work lo form an evm thickness

Ensure that the King covers lite
cake from top to bottom and that no
marzipan can be seen, Tnm excess
Irom lhe top euge. Use a plam cake
scraper, pulling it around lhe cake in
one even movement, while rotating
lhe turntable. When lhe scraper has
been pulled around the whole cake,
pull II off lowards yourseil lo finish.
Tins will leave a 'takeotr mark, which •
will be removed later.

Side coating a square cake

Coal lhe first side ol a square cake m
the same way as a round cake. Move
lhe scraper along the side and. al
lhe end of lhe side, pull it off towards
yourseil. Sian lhe second side by
bringing lhe 'take oft' mark from the
previous side around and on to the
second side. Repeat irns process until
al lour sides ol the cake are coaled.
Always ensure lhal all the edges
ere neat before leaving lo dry and
applying a second or third coat.



Cover royal icing with n damp
cloth while you are working to
prevent a crust Irom forming
Siore In an airtight container, with
cling film (plastic wrap| on the
surface. It is not necessary to
keep lhe icing refrigerated.
Hfi-heat the icing lo itsongmal
consistency, preferably in a mixer,
al least every two days.



1 00 Classic & Contemporary Christmas Cakes





Atltaettvr ibape\ pipnl rut run mil film make an effective ntlJ delicate deearMmn



Smooth any rough edges or surfaces
wilh a sharp knife or scalpel.

Coating a cake board
with royal icing

Coating cake beads can be done in
I wo ways. The easier method s to
leave the board until you nave finished
coatng the final side ot the cake. Then,
whie the long is still wsi, coal the
board with a soft consistency of Icing,
resembihg thick run-icing. Smooth the
top with a palette knife (metal spatula},
wilhoul removing any ol the icing. Tnm
any excess tang from the edge of the
board, then allow it to seme and dry.

Alternatively, tor a better finish, coat
Ihc board separately from Ihe cake.
Smaller sues of boards can be coaled
with ting all the way across. Larger
boards shoUd be coated wilh an 8cm
[3ln) band of icing around the edge,

Coat the cake on a temporary
ooard. also placing a thin cake



card, the same size and shape as
Ihe cake, underneath. This thin
cake card should bo kepi under
Ihe cake when it is transferred lo
the final board - Ihe card wi prevsnl
colour on ihe cake from staining the
surrounding icing,

The cake can be removed from
the temporary cake board by scoring
around ihe base with a scalpel before
gently lifting it off.




Piping with 4 iwutt tithe flip)



Piping royal icing

Piping is tha extrusion of royal icing
from tubes [tips) lo form straight
arid curved tines and is used In Ihe
desqns ol most royal-Iced cakes
Tubes may be plain or made
in a variety of shapes, lor piping shells
and oilier decorative edgings. First,
select the size ol tube that you wish
to use. When piping, take care net to
overfill Ihe piping bag Wilh icing, ft is
more comfortable and easier to pipe
using a bag I hat is only about rwo-
tfiinds full ol icing.

Bolh iriework piping and piping
borders require accurate control of
pressure against speed. However, the
bag is held differently. When piping
borders, you will be using a greater
volume of icing with lubes (lips) ol a
wider aperture. Grip the bag firmly In
one hand to lorce the icing through
me tube. When piping fine linework
using small lubes, hcW the bag n one
hand in the same way as a pan but
support it with the other; which will
prevent your hand from shaking and
improve accuracy.

Food colourings for royal icing
A variety of Icod colourings is suitable
for use with royal icing. The most
suitable, however, is liquid colouring,
which mixes in easfy. The main
advantage of I quid colouring is that
it can bo measured into the Icing with
a dropper. Count the number ol drops
of liquid colounng added to each
500g (IfctiN cups) royal icing to
achieve Ihe desired shade. This way
a colour can be repualod accurately
for other batches of icmg, rt they are
required later. Paste food Colourings
are not recommended (or use with
royal icing, except for very stroll
quantilies where an accurate match
of ths colour is not requlned.

Liquid food colourings can be
mixed together to produce a wide
range of shades. However, blend and
experiment with different colours,
with some spare icing, belrye siartrng
to decorate the final cake



J:i/,urpatir IUI



ugarpaste



(xtmmercially produced
sugarpaste (rolled
fondant) is high (futility
arid available in a large
variety of colours. This
saves time and usually
resists colour fading better
than homemade paste.

Colouring

Paste colours are the most suitable
for sugarpaste. but if delicate colours
are required, it is posstite lo use
i>QuiCJ Break off a small piece of Ihe
sugarpasie and add colour to this,
kneading It in completely, then add
small pieces ol th� paste to the
remaning amount until the required
shade is achieved.

If you add any colour directly lo
the bulk of paste do so sparingly,
dotting n in all over the surface before
kneading n the paste.

When left, the colours malure and
usually deepen. Someiimes. even
though the pasle has been well
Kneaded, spots of cotour appear h
lie paste, spoiling the appearance.
For this reason it is beneficial lo
leave Ihe paste for a lew hours,
or overnight. Then knead it again
before use.

Storage

Commercially bought paste comes in
special packaging in which it keeps
very well. Once opened, it soon forms
a crust on the outside, and a lot can
be wasted by haying lo cut this away.
Wrap any left over paste in cling dim
(plastic wrap), place In a polythene
tag and store m an airtight eoniaiier.



Covering a cake

Knead the sugarpaste po a clean
work surlaca. sprinkled with icing,
[confectioners'} sugar, unlil it is soil
and pliable.

Form into a ball, flatten and roll oui
between spacers. Thesa are long, flat
pieces ol perspex or wood, available
in different thicknesses, but lor
sugarpaste covering the most suitable
is 5mm f/.mt. Place on either side of
the paste and roll unM the rolling pin is
resting on the spacers, ensuring ah
even thickness.

Move Ihe pastB frequently to
prevent il sticking to the surface, and
it necessary sprinkle underneath with
more icing sugar. If you need to
sprinkle Ihe top *ith icing sugar, rub
it into the surface before rolling again.
This prevents pockets of icing sugar
from spoiling the appearance.

Brush the surface ol Ihe marzipan
with clear alcohol, then lift Ihe
sugarpaste on lo (he cake. Stroke
"he top of ihe cake whh a sugarpaste
smoother in the same direction as
you are laying down the paste, to expeJ
any air that may become trapped
under Ihe top covering. Alow the paste
to fall down the sides of the cake,
open up any folds and ease it back on
to the side of the cake for a
smooth surface.

If Ihe cake is square, cup your hand
around Ihe comer and stroke the
paste upwards lo prevent cracking
on Ihe corners.

Tnm away Ihe excess paste from
around ihe base and finish with
smoothers, Only use one smoother on
a round cake - two will form llatlened
surfaces at intervals around the cake,
Lastly, rub the fleshy part of your hand
around ihe top edge. Check the
surface for any imperfections and
gently rub over any cracks,



Covering the board

There are two ways lo cover
the boaid-

1 Roll out the sugarpaste between
2.5mm (Kin) spacers. For a round
caka. Out a strip to fit around lha
board. Brush the board wilh water,
position the strip with the cut edge
againsl Ihe cake. I hen trim the outer
edge. II it is a large cake use two
strips. Overlap any joins, cut through
Ihe two thicknesses and remove Ihe
excess paste. Then pinch the two
edges of paste together and smooth
over the surface.

For a square cake, cut lour lengths
Ihe same measurement as the cake
board, overlap al llw corners, and cut
through Irom the comer point of the
board to Ihe comer of lha cake, |hen
proceed as before.

2 Cover aH ihe way across the surface
with a sheet of sugarpaste. smooth
and trim around Ihe edges. II you use
this method you wsii need lo place a
ihin cake board, the same size and
shape as the cake, underneath
the cake to prevent the base from
becoming sticky. This is a more
expensive rnelhod as it requires a tal
more sugarpaste than the previous
one, but it Is useful (or unusual shapes
where Ihe margin ol board around the
cake is uneven.




Dui!in% ihe Uigur/taste bmrd covering



Clank- & Caiileniptmiy Cbriilmm (. '.tikes




i>f[*ipcT. ihtn fiiturjp by 12i%



106 Classic & Contemporary Christmas Cakes




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r- the Tfttum'J template* rm it, „ pine nj paper, then ctftt'ne *v ( JS"'..



110 Classic & CoiuviHpt/risn Christmas Cakes



rj Uppli



ters



United Kingdom
CgI Products

SfHingfHjld House
Gale Hefmsley
Ynr*

YCM 1NF

Tel: .4.1 1759 371447

Holly Products

Ho�y Cottage
Hussall Green
Siindbach
Cheshire
CW1 1 4YA

Tet +4d 1270 761403

Squires Kitchen

Squires HoLrae
3 Wavertey Lane
Farnham
Surrey
GU9 8BB

Tel; +44 12G2 711749

Celebration Cake Service

94 High Slree!

Cliapmanslade

Wostbury

Wiftshre

BA13 4AN

Tel: +44 1373 &32640

Cornish Cakeboards

Garth an doys

Hose Hill

Goonhavern

Truro

Cornwall

TFM9JT

Tel: +44 1872 572548



Culprit Cake Ad
Culpitt Lid

Jubilee industrial Esiale
Ashinglon
Northumberland,
NE03BUO

Tel: +44 1670 814 545

Edable An

1 Sianhope Close
The Granga
Spenrtymcor
Co. Durham
1X16 612

Tel: +44 1388 816309

Gjy, Paul and Co. Ltd

Ural BA, Foundry Way
l Mil' • I ii' I Road
Eaton Socoti
Cjiiibs.
PE19 3JH

Imaginative Icing

22 Falsgrave Road
North Yorkshire
YO1 1 SAT

Tel: +44 t 723 37Blt6

Imaginative Icing

21 LenrJaJ

York. North Yorkshire
Y01 SAO

Tel: +44 1004 654636
Kilbox

1 Fernlea Gardens

Bmforrin-Oortttrto

4voli

BS20 0JF

lei: +44 1275 374557



Orchard Products
51 Hallyburton road
Hove

East Sussex
BN3 7GP

Tel: +44 1273 419418

P.M.E. Stigarcrafi

FJr&Tiber Road
South Harrow
Middlesex
HA2 8UN

Tel: +44 20 8864 0888

Ftensnaw Scott Ltd

Crown Street

Liverpool

L8RF

Tel: +44 151 706 B2O0

Sparkling Sugarcratt

361 Bury Old Ftaad

FYeslwich

M25 1 PY

Tel: +44 161 773 3033

Sugar Celebrations

37 Famngdun Road

Swindon

SN1 5AR

Tel: +44 1793 513 549

Sugarilair Colours Lid

Brunei Ftoad

Manor Trading Estate

Benftset

Essex

SS7 4PS

Tel: +44 1268 752891

Ireland

Cakes & Co.

25 Rock Hill

Biaekrock Village
Co. Dublin

Tel: +353 1 283 6544



Suppiien iitiJ admowledgotmmt 111



Australia

Cake and Icing Centre

65 1 Samford Road
Mitcheltan
Queensland 4053
Tel: +61 7 3355 3443

Cake Decorators' Supplies
Shop 1 , 770 George Street
Sydney 2001
Tel: +61 2 9212 4050

Finishing Touches Cake

Decora ling C en Ire

268 Centre Road

Hem lei gh

Vclorra 3204

Tel: +61 3 S223 1H9



Petersen's Cake Decorations

Rear 69S Beaufort SI root

Mt Lawley

Wbsi Australia 6050

Tel: +61 9 9271 1692

The Cake Decorating Centre

1 Adelaide Arcade
Adelaide

South Australia 5000
Tel: +61 8 8223 1719

New Zealand

Hitchon International Ltd
220 Anhqua Street
Chrtslchurcd
Tel: (03) 365 3843



Starline Distributors Ltd

28 Jessie Streot
Wesngton

Tal: (04} 383 7424

USA

Beryl's Cake Decorating
S Pastry Supplies

P.O Box 1584
N Spnnglield
VA22151-0584
Tel: +1 800 483 274Q



(ckn o wledgemen ts



Nadene Hurst: My grateful ihanks to
Ihe following people -

Valerie Hedgethcme for kindly providing Ihe
recipe for the Ught Christmas Caxe

Sev and Dave at Sparkling Sugarcraft for their help
with supplies, nothing is ever too much trouble

My friends Dare, Margery and Joyce Costelio lor
their help, lislening ears and understanding

Cornish Cakeboards for sending cake boards

P.M.E. Sugarcrafl Supplies lor providing equipment

Renshaw Scott Ltd for supplying the sugarpasie

Colleagues at Merehtrst Ltd for all Iheir
efforts to produce this book

And last, but most important, my wonderful husband,
Bruce, without whom Uns book would have
been an impossible task.



Jute Springal: I wood like to thank my husband Mikey for
all lis work on the templates, his help, advice, driving and
support. My daughter Chloe, and Ihe rest of the Springall
family, I would also Ike to thank Imaginative Icing for help
with sugarcrafl supplies and us triendty service
(il really is an excellent shop you knowl).

Christmas cracker surprise by Nadene Hurst
Winter lace by Nactene Hurst
Crown of holly by Nactene Hurst
New England Christmas by Jute Springall
Mi ■ njlil snowflakes by Nadene Hurst
Christinas roses by Nadene Hurst
Cnrtslmas angels by Jute Springal!
Happy Christmas by Nadene Hurst
Meoonno ana child by Juta Springall

Miniature cakes by Nadene Hurst
Patchwork pfesert by Juk Springall
Festive marzipan wreath by PJadarm Hurst
Nine SQuare Sparkle by Naderm Hurst
Throe kings by Jute Springs!!
Mistletoe ring by Nadene Hurst
Eastern star by Nadene Hurst
Star ol SelhlehetT' by Watfene Hirer
Vuletide slices by Nadene Hurst
Partrdge in a pear tree by Julie SpnngaH
Festive dispes by Undone Hum
Hculy Christmas tree by Nadem t hirst
BauWes by Nadane Hurst



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