Experience: I am from the North East of England. I started cake decoration just over thirty years ago. I became an Accredited Demonstrator for the British Sugarcraft Guild in 1990 and now travel all over the UK demonstrating various aspects of sugarcraft. In October 1994, I was approached by Merehurst Fairfax to write a book on Extension work. The book is in the Sugarcraft Skills Series and was published in April 1996. I have since written various sugarcraft articles for Sugarcraft magazines, www.ladycakes.com and www.bsguk.org. I was one of tutors at www.ladycakes.com Retreat (held in Bakersfield California) in 2004, 2005, and 2007. In 2006 I had the privilege of being invited to be one of the demonstrators at the ICES Annual Cake Convention in Grapevine Texas.
Learn how to create cake top decorations using freehand modeling (gum paste/fondant).
Supplies
Required
6 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton gumpaste.), 4 oz. Fondant, Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors (optional), artist pallet knife, sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), pale pink petal dust and small dusting brush (dust must be matt i.e. not a shimmer), PVC Rolling pin plus rolling out board, gumpaste modeling tools (Not Wilton brand), small ball tool, veining tool, Side scraper (straight plastic blade spatula), small pallet knife (4 inch blade), small parchment piping bags (no less than 5), small pair of scissors (suitable for cutting paper), seamless tips (not Wilton orAteco, suggest PME No. 0,1,2), tip cleaning brush, plastic drinking straw, toothpicks, couple of small ziptop bags, PME mini quilting wheel (optional), 8-inch round cake board already covered with fondant or royal icing (color of you choice, but suggest pastel shade), two 6- inch round cake boards already covered with fondant or royal icing (color of you choice, but suggest pastel shade), Box to carry items home in. Edible Glue Recipe - ¼ teaspoon of Tylose powder, 2 tablespoons of cold water. Place the water in a small jar, sprinkle the tylose powder on top of the water, screw the lid on the jar, shake the jar and let stand for 24 hours before using.
Line work, piped embroidery, piping an inscription, and broiderie anglaise with color insert.
Supplies
Required
Side scraper (straight plastic blade spatula), small pallet knife (4 inch blade), artist pallet knife, small Parchment piping bags (no less than 10), small pair of scissors (suitable for cutting paper), sable Paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), seamless piping tips (i.e. not Wilton orAteco suggest PME No. 0,1,2), tip cleaning brush, two 6-inch round cake boards already covered with fondant or royal icing, two 6-inch round cake boards covered with food grade covering paper (not tin foil, available at Michaels), 4 oz. of fondant, small container of powdered sugar (2oz.), rolling pin (no less than 8 inches in length), petal matte dust in yellow, blue, small paint brush No. 0, an 8-inch square piece of plexiglass 1/8th to 1/4 inch thick, piping bag holder or damp cloth, a couple of small ziptop bags, box to carry items home in.
You will make a pair of gum paste babies booties, plus a free hand modeled bear and gifts.
Supplies
Required
8 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton gumpaste), 8 oz Fondant (for the bear/parcels), Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors (optional), artist pallet knife, regular pallet knife (4 inch blade), side scraper (straight plastic spatula), sable Paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), pale pink petal dust and small dusting brush (dust must be matte i.e. not a shimmer), PVC Rolling pin plus rolling out board, modeling tools (Not Wilton brand) small ball tool, veining tool, toothpicks, cotton balls (no less than 4), a couple of small ziptop bags, PME mini quit wheel (optional), textured rolling pin/Patchwork cutter mini quilt/embossers (optional), Jem Baby bootie cutter (if you can t find the cutter I will supply a cardboard template, in which case bring a pair of scissors), 8-inch round cake board already covered with fondant (color of you choice, but suggest pastel shade), box to carry item home in.
Create a cake top decoration for your next Christening cake.
Supplies
Required
8 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton brand), 4 oz fondant, Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors (optional), artist pallet knife, regular pallet knife (4 inch blade), side scraper (straight plastic spatula), sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), pale pink petal dust and small dusting brush (dust must be matte i.e. not a shimmer), PVC Rolling pin plus rolling out board, modeling tools (Not Wilton brand) small ball tool, veining tool, tooth picks, a couple of small zip top bags, textured rolling pin (optional), 8-inch round cake board already covered with fondant or royal icing (color of you choice, but suggest pastel shade), box to carry item home in. Edible Glue - . 1/4 teaspoon of Tylose powder, 2 tablespoons of cold water. Place the water in a small jar, sprinkle the tylose powder on top of the water, screw the lid on the jar, shake the jar, and let stand for 24 hours before using.
Freehand model a cake top decoration of shopping and shoes.
Supplies
Required
6 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton brand), 4 oz Fondant, Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors, artist pallet knife, sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), petal dust and small dusting brushes (must include silver), small stars cutters ¼ inch to ½ inch, PVC Rolling pin plus rolling out board Modeling tools (Not Wilton brand) small ball tool, veining tool, toothpicks, a couple of small ziptop bags, 8-inch round or square cake board already covered with fondant or royal icing, box to carry item home in.
Side scraper (straight plastic spatula), small pallet knife (4 inch blade), small Parchment piping bags (no less than 10), small pair of scissors (suitable for cutting paper), sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), food colors, seamless piping tips (not Wilton or Ateco suggest PME two of each No. 0,1,2, tip cleaning brush, one 8-inch round cake board already covered with fondant or royal icing, piping bag holder or damp cloth, box to carry item home in.
Experience: I am from the North East of England. I started cake decoration just over thirty years ago. I became an Accredited Demonstrator for the British Sugarcraft Guild in 1990 and now travel all over the UK demonstrating various aspects of sugarcraft. In October 1994, I was approached by Merehurst Fairfax to write a book on Extension work. The book is in the Sugarcraft Skills Series and was published in April 1996. I have since written various sugarcraft articles for Sugarcraft magazines, www.ladycakes.com and www.bsguk.org. I was one of tutors at www.ladycakes.com Retreat (held in Bakersfield California) in 2004, 2005, and 2007. In 2006 I had the privilege of being invited to be one of the demonstrators at the ICES Annual Cake Convention in Grapevine Texas.
