Digital Edition - April 2025

and much more...

12 Exclusive
TUTORIALS

CAKE BY WRENCAKEDESIGN

www.saracinodolci.de www.saracinodolci.co.uk www.saracinodolci.com

 created by petitepivoine_cakes

2
 Welcome to ‘We Love Pastry’ magazine CREATED BY MERICAKES
USING SARACINO PASTA TOP AND PASTA MODEL
EDITOR’S LETTER

Hello, cake lovers!

Welcome to the latest edition of Saracino

We Love Pastry! 🎂✨
We’re so excited to bring you another issue
packed with inspiration, creativity, and plenty
of cake magic. This time, we’re mixing things
up—there’s no set theme, just a whole lot of
incredible tutorials, expert tips, and behind-
the-scenes stories to help you take your skills
to the next level.

In this issue, we’re diving into 2025’s biggest

wedding cake trends (hello, gorgeous mocha
and cream tones! ☕🤎 ), exploring the beauty
of edible flowers, and sharing time-saving
tricks from industry pros. You’ll also get an
inside look at the journeys of some amazing
CREATED BY OSLOCUSTOMCAKES
cake artists, including Perfect Cakes Co. and
USING SARACINO NEW PASTA COVER
Cupcakes and Counting—trust us, their stories AND PASTA BOUQUET
will leave you inspired.

We’re also thrilled to continue our

collaboration with Prop Options, bringing you
innovative tools and accessories to make your
cake creations even more spectacular.
Whether it’s illusion stands, sidebars, or
decorative elements, they help take your
designs to the next level.

Whether you’re a seasoned cake artist or just

starting your sweet journey, we hope you find
something in these pages that sparks your
creativity and makes you excited to get
baking. And as always, we’d love to see what
you create, so don’t forget to tag us on social
media!

Happy caking! 💕 Sylwia xx

CREATED BY CBCAKEDESIGN
CREATED BY CORNELIABLANUTA
USING SARACINO NEW PASTA COVER AND
USING SARACINO FLOWER PASTE BY
PASTA BOUQUET
ARATI MIRJI
 Contents Get in touch
SARACINO ITALY
Prop Options OFFER 15% off the wedding collection [email protected]

Differences - between Flower Paste and Pasta Bouquet SARACINO UK

[email protected]
Wedding Cake Colour Trend for 2025:
Mocha and Cream
SARACINO USA
The Masterpiece Cake - Chatting with the talented cake
[email protected]
artist behind Perfect Cakes Co.
Meet the winner and Win a Saracino surprise box worth
SARACINO SPAIN
€100!
[email protected]
Cupcakes and Counting - An exclusive interview that
cannot be missed
SARACINO FRANCE
Cooler Box - Get ready for summer cake transporting [email protected]

You made it and we proudly share your creations! SARACINO GERMANY

[email protected]
Crafting the Perfect Wedding Cake - A guide to
building your cake business and gaining customers
SARACINO POLAND
Round Cake - Portion guide [email protected]

Pasta Cover vs Pasta Top - What are the differences? SARACINO GREECE
[email protected]
FREE - download previous wedding issues

Flourishing Flavours - How edible flowers are SARACINO HONG KONG

transforming wedding cakes Alicia Zheng
[email protected]
Big News: Our online UK shop is now open - check it out!

Time Management: A cake artist's secret ingredient by

Cristina Arévalo
Please bear in mind that we cannot be held
Cake and Bake Show - Saracino shines in Dortmund responsible for the accuracy of the results of
the tutorials provided. While we strive to
share helpful and reliable content, the outcome
Rome - the city of eternal beauty - an International
may vary depending on individual techniques,
Collaboration by Catia Guida ingredients, and equipment used.

Beachtime - an International Collaboration by

Tortenkünstler Deutschland e.V.

Where to buy Saracino products in your country

Our Amazing Contributors

PROP OPTIONS, EMMA STEWART, CHARLOTTE COPE, CUPCAKES AND COUNTING, ADEDOYIN ULE, KELLY
NATTRASS, CARINA LOADER, TANJA CAMPEN-HOWARTH, AIMÉE FORD, CAROL SMITH, NURTURED
NORFOLK, CRISTINA ARÉVALO, JOANNE POULTON, KATARZYNA SZTUKA CUKROWA
4
The exciting tutorials in this issue

‘Cosmo Garden’ by ‘Ethereal Watercolour’ by ‘A touch of Africa’ by ‘Springtime Pastel’ by

Emma Stewart Cake Desing Perfect Cakes Co. Dee-Vine Cakes and Pastries Wren Cake Design

‘Rustic Icelandic Poppy’ by ‘Fantasy Cake’ by ‘Burst of colour and depth’ by ‘Textured Leaves’ by
Cakes by Carina Cake Harmony by Tanja Katarzynka Sztuka Cukrowa Aimee Ford

‘Lace and Ruffles’ by How to make Dubai Chocolate ‘Spring Shower Stroll’ ‘Wafer Paper Flower Cake Roll’
Cakes by Carol by Saracino by Marisa Cake Art by My Caking Journey
6
BUY
NOW
 Cosmo Garden
In association with
Prop Options

8
 We Love Pastry Saracino Cake Decorating Magazine | April 2025

emma stewart
I’m Emma of Emma Stewart Cake Design. I'm originally from Maidstone in
Kent and now live in Northern Ireland. I am a mum of two teenage boys, an
international multi award winning cake artist. I never set out to be a caker,
I fell into it. I actually have a HND Biomedical Science and a BSc (HONS)Sports Therapy...so
cakes are about as far away from my education as you can get. When my eldest son Jamie
turned 1 back in September 2010 I decided I wanted to make his birthday cake...my first
ever cake. A friend of mine had just got engaged and asked me if I would make her
wedding cake. Lots of practicing followed over the next 18 months, in the process I got
asked by another friend to make her wedding cake and had our second son Ben. After
having Ben I never went back to my previous job as the cakes had taken over. I never
really chose cake artistry as my profession, it chose me...but I’m really happy it did.

Fast forward through over 13 years in business, I now only work on one wedding cake
commission per week so I can give each cake the full attention it deserves, working closely
with each couple to create their perfect cake.

Over the years my business has grown, as has my passion for flawlessly elegant wedding
cakes with delicate sugar florals, which I am internationally renowned for and sought after.
I have won multiple awards over the years in both the wedding and cake industries, most
recently achieving National Highly Commended at The Wedding Industry Awards 2025.

I have been teaching since 2016 and love being able to pass on my skills and knowledge.
In January 2020 I had stepped into the online world of teaching, gaining students across
the world. A year later I opened my online membership, the Luxury Cake Academy...a place
for improving cake skills,learning to work on your business not just in it and a community
there to support, lift and inspire each other.

Cosmo Garden - About the project

The inspiration for this design came from the Whimsical Rose embossing mat from Aimee Ford Ltd which gave me secret garden vibes. As
Cosmo flowers are one of my favourite flowers to make aside from roses and I feel cosmos can be overlooked, I thought I’d give them
their own spotlight in their own garden that is blooming from the embossed texture.

This Cosmo Garden wedding cake tutorial will take you through how to create the detailing, texture and Cosmo flowers for a design that
incorporates an illusion stand.

I wanted to show how you can add a stencilled effect without using a stencil, how to elevate a cake with edible gold and create a simple
but stunning sugar flower perfect for any wedding cake design. To add in more dimension to the design I have included a sidebar stand
that gives the illusion of a floating tier. I will show you how to attach the florals to this so it appears as if they are holding up the top tier.

The elements used with this tutorial can be easily used or adapted for other designs. For example the embossing mat could be used to
create partial wraps, panels or drapes of fabric.

If you are inspired by this design and use elements from this tutorial, I would love to see what you create. Please tag me in your social
media posts so I can share them. You’ll find me on Instagram, TikTok and Facebook.
 INGREDIENTS EQUIPMENT
White Pasta Cover Whimsical Rose embossing
Saracino flower paste - mat from Aimee Ford Ltd
Pasta Bouquet Sharp knife
Saracino Royal Icing Scissors
Powder Colour: pink, Large rolling pin
violet and dark red Small rolling pin
Edible Gold Leaf transfer Veining board
sheets Cosmo petal cutter
Water Cosmo petal veiner
Edible glue Petal formers, spoons or an
Cornflour apple tray
Edible pollen mix White cotton
Dipping solution or high 24g white wire
percentage clear alcohol 28g white wire
10” ganached cake with 20g white wire
top covered in a disc of Wire cutters
Pasta Cover White half width florist
8” and 6” cakes covered tape
with Pasta Cover Green half width florist
4” dummy tier covered tape
with Pasta Cover Paper towel
Trex or vegetable fat Small and medium brushes
Microwave
PropOptions sidebar 4”
top/6” base in the 4”
height
Selection of sugar foliage of
your choice
10.25” ganache disc or 10”
board

STEP 1 Take your Pasta Cover and knead STEP 2 Roll the Pasta Cover to slightly larger STEP 3 Dust your Pasta Cover lightly with
until pliable. If needed you can soften in the than the Whimsical Rose embossing mat. cornflour and then lay it over the embossing
microwave until really pliable. Be careful as mat. Use a large rolling pin in small rocking
the center will be hotter than the outside. motions to add pressure to push Pasta Cover
into the embossing mat. Do this along the
10
length and width of the mat.
STEP 4 Use a solid plastic smoother to apply STEP 5 Flip the mat over so that Pasta STEP 6 Remove the mat fully to reveal the
even pressure across the mat and to smooth Cover is on the worktop and you can start to pattern on the Pasta Cover.
out Pasta Cover. peel the mat off the paste.

STEP 7 Trim the excess Pasta Cover paste STEP 8 Carefully tear along the top edge of STEP 9 You should end up with one long
away from the embossed panel and leave to your embossed paste panel. torn edge.
sit for 10 minutes.

STEP 10 Repeat steps 1-9 to create a second STEP 11 To cover your board roll out Pasta STEP 12 Remove the board and take the circle
torn edged panel and then attach these to the Cover slightly larger than your base board, of sugarpaste out of the middle.
sides of your cake using a thin layer of Trex. place a 10.25” ganache disc or a 10” board
onto the middle of the sugarpaste and
carefully cut around the board.
STEP 13 Make a cut at the far side of the STEP 14 Moisten the cake board around STEP 15 Unfold the sugarpaste so it wraps
ring of sugarpaste and fold each side back your cake with a little water, lift your paste around the cake and trim off the excess Pasta
towards you. by the folded loops and position it on the Cover.
board up to the cake.

STEP 16 Use a plastic smoother to smooth STEP 17 Take the white cotton and wrap it STEP 18 Take the large cotton loops off your
around the cake making sure the paste is around 4 fingers to create approximately 30 fingers, twist and fold in half to create smaller
touching the cake, then use a sharp knife to loops. loops.
trim around the board to remove the excess.

STEP 19 Take a 24g white wire and feed it STEP 20 Use white florist tape to secure the STEP 21 Take a pair of scissors and cut
through the loops, bend it in half and twist wire to the cotton loops. Make sure that your between the two wires so you have two flower
both ends of the wire together. Repeat with an tape is 4-5mm above where the wire starts. centers.
opposite second wire so you have two wires Repeat to both wires.
attached to the loops.
12
STEP 22 Mix some violet and red powder STEP 23 Add some edible glue to the ends STEP 24 Use a small rolling pin to roll some
colours in a little pot with some rejuvenator of the cut cotton and dip them into some Pasta Bouquet over a veining board until you
or high percentage clear alcohol to create an edible pollen mix. can see the vein marking through.
edible paint and use this to paint the cotton
and over the taped join to the wires.

STEP 25 Peel the Pasta Bouquet off the STEP 26 Take a quarter length of 28g white STEP 27 Lay the wired petal vein side down
veining board and cut out a Cosmo petal wire, dip the end into some edible glue, onto the Cosmo veiner.
with the base of the petal cutter positioned at remove the excess and feed this into the vein
the widest part of the vein. of the petal carefully until about half way
down the petal.

STEP 28 Add the top of the veiner and apply STEP 29 Remove the petal from the veiner STEP 30 Lay the petal into a petal former or
gentle pressure and gently pinch the base of the petal. apple tray so that it will dry with a subtle
curve. Repeat steps 24-29 to create 8 petals per
Cosmo flower.
STEP 31 Mix a small amount of pink powder STEP 32 Hold the base of each petal then STEP 33 Use a half width green florist tape to
colour with some cornflour to dilute the tip the wires back to make it easier for tape the full length of the stamen wire.
intensity. Lightly dust the base of each petal taping the flower.
both on the front and the back.

STEP 34 Attach some half width green florist STEP 35 Repeat with three more petals to STEP 36 Repeat the taping process to add the
tape at the base of the stamen, then add in create your inner layer of four petals. outer layer of four petals, making sure to
your first petal and tape it on. stagger these to the gaps between the petals of
the inner layer.

STEP 37 Use a green florist tape to tape STEP 38 Take a narrow strip of kitchen STEP 39 Tape over the kitchen paper to secure
down the full length of the wires. paper approximately 10mm in width and it in place. You will need to do a second layer
wrap this around the stem all the way down of tape to give an even colour and cover.
the length to thicken it.

14
STEP 40 To create the arrangement for the STEP 41 You want the arrangement to have STEP 42 Take some half width green florist
stand, tape a selection of sugar foliage to one one single stem to make it easier to attach. tape and wind it around the upright of the
of the Cosmo flowers, this image shows some Prop Options sidebar stand, this will make it
rose leaves and two varieties of eucalyptus. easier to attach the floral arrangement.

STEP 43 Position your floral arrangement STEP 44 You can then adjust your floral STEP 45 Use royal icing to attach the 4” pre-
and use florist tape to attach, you will need arrangement. covered dummy tier onto the top plate of the
to feed this around the stand and stem sidebar stand.
pinching to make sure it is sticking.

STEP 46 Dampen a brush in some cooled STEP 47 Take a transfer sheet of edible gold STEP 48 Use the same technique from steps 46
boiled water and use it to dampen around the leaf and lightly touch it to the area that was and 47 to the torn edge of the bottom tier and
bottom edge of the 4” pre-covered dummy tier dampened all around the base of the 4” tier. the top edge of the 6” tier to give them a touch
and the edge of the plate it is attached to on of edible gold too. Add the bottom two tiers to
the sidebar stand. the stand.
16
 WHAT ARE THE
DIFFERENCES?
What are the differences between the two Saracino flower pastes -
Pasta Bouquet and Saracino Flower Paste by Arati Mirji ?

Perfect for achieving realistic and resilient flowers

Perfect for thin and hard flowers Contains more starches and gums and less sugar,
Contains more sugar and fewer gums which gives a smooth texture to the paste
Pure white White cream colour
Has a sugar-vanilla taste It has vanilla taste
Takes several hours to dry completely, and the Takes several hours to dry, and the petals will be
petals will be hard and more brittle steady but still remain flexible
More sensitive to humidity and high temperatures More resistant to humidity and high temperatures

created by Katarzynka Sztuka Cukrowa created by Arati Mirji

 Wedding
Cake Colour
Trend for
2025:

As we head into 2025, a beautiful new colour trend is

taking the wedding world by storm—mocha and cream.
This warm and inviting colour combination brings a
sophisticated yet natural elegance to wedding cakes.

Whether you're planning a wedding or designing a cake,

mocha and cream offer a timeless palette that’s both
modern and classic, with a touch of luxury.

Let’s take a closer look at why mocha and cream are the
perfect choice for your wedding cake in 2025.

Elegant
Warm
Timeless
18
WHY MOCHA
AND CREAM?
1. A PERFECT BLEND OF 3. VERSATILE DESIGN
ELEGANCE AND WARMTH POSSIBILITIES
Mocha, with its deep brown tones, gives off an One of the reasons why mocha and cream are
air of luxury and richness. Paired with cream— so popular for wedding cakes is their
a soft, light colour symbolising purity and versatility. This colour combination works
simplicity—it creates a beautiful, balanced beautifully across a variety of cake styles,
contrast. Together, these shades have a from minimalist to elaborate. Whether you
timeless, sophisticated feel, making them ideal want a simple, understated design or a more
for couples who want a wedding cake that ornate creation, mocha and cream can work in
feels both chic and approachable. both.

What makes this combination especially HERE ARE SOME IDEAS TO

appealing is its versatility. Mocha and cream INCORPORATE MOCHA AND
can suit any wedding style, from classic and CREAM INTO YOUR WEDDING
vintage to modern and minimalistic. The two CAKE DESIGN:
colours complement each other, with mocha Textured Fondant & Edible Lace: Cream
providing depth and cream keeping everything fondant can be used as the base for the cake,
light and fresh. and delicate mocha designs, such as piped lace
2. WARM, INVITING, AND or subtle patterns, can be added for an
TIMELESS elegant finish.

Mocha and cream are the perfect colours for Watercolour Effects: If you're looking for
couples who want to create a warm, inviting something more artistic, try using a
atmosphere on their wedding day. The rich, watercolour effect in mocha and cream for a
earthy tones of mocha exude comfort and dreamy, soft appearance that feels whimsical
elegance, while the creamy shades keep things yet refined.
fresh and light.
Floral Accents: Flowers are the perfect match
For fall and winter weddings, mocha adds a for any wedding cake, and with mocha and
cozy, autumnal vibe that works beautifully with cream, you can incorporate florals that
the season’s rich colours. Imagine the warmth complement the colour scheme. Think soft
of the mocha tones paired with gold or bronze sugar roses or mocha-toned dahlias for a
accents for an elegant, intimate feel. On the romantic, nature-inspired look.
other hand, spring or summer weddings can
still benefit from this palette. The soft cream Metallic Accents: Add a touch of glamour
tones bring a sense of airiness, while the with gold or bronze accents. A hint of metallic
mocha grounds the design and adds a hint of sheen can elevate the entire design, offering a
contrast, making it ideal for outdoor, garden- beautiful contrast against the matte tones of
style celebrations. mocha and cream.
 4. WEDDING CAKES & 5. PERSONALIZING YOUR
FLORALS: A PERFECT MATCH MOCHA AND CREAM CAKE

Florals and wedding cakes have always gone Personalizing your wedding cake is an
hand in hand, and mocha and cream are no important part of making it feel uniquely
exception. The combination of these colours yours. Mocha and cream offer plenty of
creates an ideal backdrop for a range of opportunities to add personal touches,
floral designs, allowing you to incorporate ensuring that your cake feels like a reflection
nature-inspired elements in ways that feel of you as a couple.
seamless and elegant.
Here are some ideas to make your cake feel
extra special:
For a Rustic or Boho Wedding: Mocha and
cream pair beautifully with florals like soft
Custom Monograms: Add your initials or
white roses, rustic burgundy dahlias, and
wedding date in a gold or mocha script to
delicate eucalyptus leaves. These flowers
one of the cake tiers. This simple touch can
add texture and depth to the cake, blending
make the cake feel more intimate and unique.
perfectly with the earthy, natural tones of
the palette.
Themed Designs: If you have a shared
interest or theme for your wedding,
For a Classic Wedding: Think delicate sugar
incorporating it into the cake design can
flowers such as ivory peonies, cream
make it even more personal. Whether it's a
orchids, or pale ranunculus. Adding a touch
favourite flower, a symbol that represents
of mocha to the petals or centres of these
your relationship, or a subtle nod to your
flowers can create a subtle contrast that
wedding venue, this gives your cake a
still feels soft and romantic.
meaningful touch.

Cascading Florals: If you want a show-

Texture and Detail: You can also add
stopping effect, why not try cascading
textural elements, like soft ruffles, intricate
florals? A beautiful arrangement of flowers
piping, or a brushed metallic finish, to create
flowing down the side of your wedding cake
a cake that feels unique and full of
can create a striking visual and add a touch
personality.
of nature's beauty to your celebration. You
could use a mix of fresh flowers like roses
and orchids or go with beautifully crafted
sugar flowers in shades of cream, soft
peach, and mocha.

20
6. HOW TO INCORPORATE
MOCHA AND CREAM INTO
YOUR WEDDING CAKE
Now that we've covered the why and the
what of mocha and cream wedding cakes,
let's talk about how you can bring these
colours to life The mocha and cream wedding cake trend
for 2025 offers a refined, warm, and
Neutral Base with Accents: Start with a versatile colour palette that will work
cream-coloured base for your cake, as it beautifully in any wedding setting. Whether
gives a soft, light foundation. Then, you're planning a rustic, vintage, or modern
incorporate mocha in accents like ribbon wedding, mocha and cream can be adapted
details, marbled fondant, or hand-painted to suit your style and create a cake that
touches. feels timeless and elegant.

Two-Tone Tiers: Alternating mocha and If you're drawn to this gorgeous colour
cream in the tiers of your cake creates a combination, we hope this blog has inspired
beautiful contrast while maintaining the you to incorporate mocha and cream into
elegant, soft vibe. This design works well for your wedding cake design. After all, your
cakes with multiple tiers, allowing each layer wedding cake should not only taste amazing
to stand out. but also look stunning and reflect your unique
love story.
Incorporate Florals: As mentioned, florals
are a great way to tie everything together.
Whether you add edible sugar flowers, fresh
blooms, or even a mix of both, florals will
make the mocha and cream tones pop.
Consider placing flowers around the base of
the cake or cascading them down the tiers
for a stunning visual effect.

Add Finishing Touches: To add texture and

elegance, finish your cake with decorative
details like metallic elements, lace designs,
or a brushstroke effect. These small touches
can elevate your design, making it feel
sophisticated and polished.
 Ethereal Watercolour
In association with
Prop Options

22
We Love Pastry Saracino Cake Decorating Magazine | April 2025

charlotte cope
I’m Charlotte Cope, owner of Perfect Cakes Co, where I
specialise in creating modern, design-led wedding cakes
and intricate hand-painted masterpieces.
With 15 years of experience in the world of cakes and 7 years in the
wedding industry, I’ve built my business around both creating bespoke
cakes and sharing my passion through running classes and online
tutorials.

Balancing life with two young children, I work from my cake studio in
Worcestershire, and I’m always excited to travel across the UK to deliver
unique, highly bespoke creations that reflect each couple’s personal style.
Over the years, I’ve been fortunate enough to win multiple gold awards
at Cake International and have had my work featured in some of the
most prestigious wedding blogs and magazines. I’m constantly pushing
the boundaries of creativity, designing innovative showstoppers that
never fail to wow.

I’m also a co-owner of Cake Makers Collective, an online platform

dedicated to cake decorating and business demonstrations. Through this
platform, I aim to inspire and educate both new and established bakers
and cake designers, helping them learn exciting new techniques and
thrive in their craft.

Ethereal Watercolour - About the project

In this tutorial, you'll learn how to create a stunning cake that combines soft watercolour effects with elegant gold leaf
details.

Using Saracino Cake Paper, we’ll paint delicate blends of colour, fold the paper to add texture, and apply it to the cake for
a unique, layered look. The result is a cake with a beautiful balance of flowing colours and structured design.

To ensure stability and a professional finish, we’ll use a Prop Options Secure Sidebar Spacer. This spacer helps support the
floating top tier, keeping it perfectly level while allowing the delicate folds of the cake paper to remain intact. Proper use
of the spacer ensures that the cake maintains its structure, making it ideal for multi-tiered designs and professional
displays.

To enhance the elegance, we’ll also add decorative scrollwork made from edible modelling paste. These details bring a
classic touch to the modern watercolour style. Whether for weddings, special events, or display pieces, this cake is a true
statement piece.
 INGREDIENTS EQUIPMENT
Saracino white Pasta Cover Cake or dummy 7 inches
Saracino Cake Paper wide, 6 inches tall
Saracino white Pasta Model Cake or dummy 4 inches
Edible gold leaf wide, 7 inches tall
Gel colours - purple, Cake or dummy 4 inches
mauve, rose, hot pink wide, 5 inches tall
Prop Options Prop secure
sidebar spacer (4/6 inch
wide, 4 inch tall)
Prop Options baroque
spacer white
Clear alcohol
Painting pallet
Paint brush for water
colours
Scroll Mould - Re-Design
Piping Gel
Brush for piping gel
Edible glue
Guillotine

If the climate is very

cold and the sugarpaste
or modelling paste is
very firm, add small
pieces to the microwave
for 10 seconds at a
time to help soften it
faster.

STEP 1 First cut the pieces of cake paper to STEP 2 Use a guillotine or knife and ruler to STEP 3 To create the water colour paint, add
the correct height by marking (with an edible cleanly cut the strips of cake paper to the vodka, or any clear spirit to a palette or
pen) the height of the bottom 7 inch wide tier correct height. individual vessels for each colour (you could
(you will need 3 cut A4 pieces to cover this also use rejuvenator or lemon juice as
tier), and the top (shorter of the 2) 4 inch tier alternatives).
(you will need 2 cut A4 pieces for this). For
the 4 inch tier I add an overhang of 1 inch at
the bottom of the cake to cover the floating
tier plate.
24
STEP 4 Using either a gel colour or water STEP 5 Lay your Cake Paper strips on the STEP 6 Once you have filled the whole sheets,
based colours, select a range of colours to counter with the shiny side down and matte leave to dry for around 30 minutes. Ensure
create your colour palette, this cake used: hot side up. Start adding the colours to the paper, that all of the Cake Paper has been saturated
pink, rose, purple and mauve. Add 1 drop of you want the brush to be very soaked in the with the paint or clear alcohol alone so that the
colour to each well to create individual water solution so don’t tap off the excess. The more paper doesn't tear when folded or manipulated,
colour paints. Mix each colour well with a paint is on the brush, the lighter the tone will
brush to create a very diluted colour, also keep be when added to the paper and less brush
one well colour free with just clear alcohol. strokes you will get. Alternate between the
For darker shades add more drops of colour different colours to create the water colour
to the alcohol. You can also add some effect. You will need to repeat this for all 3
undiluted drops of each colour to the palette pieces for the bottom tier, and the 2 pieces for
which can be used to add darker tones once the top tier.
you start painting.

STEP 7 For the three pieces of Cake Paper STEP 8 Then flip to the bottom side and STEP 9 Continue to flip and fold until the
going on the bottom tier, once the paper has fold again to create the concertina fold in the entire length of the Cake Paper is folded.
had time to dry (it should still be flexible, but Cake Paper (if you want to be completely Gently open up the concertina to expose the
dry enough that it doesn’t stick to itself when accurate you could measure and mark the folds, repeat this two more times so that you
folded), fold the paper in 1.5cm fold. Cake Paper where each fold should be). have three pieces of folded Cake Paper.

STEP 10 Prepare the bottom (7 inch wide) STEP 11 Place one piece of the folded paper STEP 12 Use your fingers or a thin tool to
tier by adding Pasta Cover to either just a top to the side of the cake, ensuring the folds gently press down on the base of the folds to
(for white dummy cakes) or top and sides are an equal distance apart. ensure they are stuck to the cake. Check that
(for ganache cakes - as the sides will be all the folds are straight at this stage before it
visible from the top when you have added dries onto the cake. Repeat this attachment
the folded paper). Add piping gel to the process with the other two pieces of folded
sides of the cake - ensure it is fully covered. paper to cover the whole circumference.
STEP 13 Prepare the top 4 inch wide cake (5 STEP 14 Add the first piece of unfolded water STEP 15 Prepare the taller of the 4 inch tiers
inch tall dummy) by adding Pasta Cover to colour Cake Paper to the cake. Ensure the by fully covering in Pasta Cover.
the top. You can cover the sides of the cake if bottom of the paper is resting on the counter
you wish, however the cake paper will attach so that it sits flush with the top of the cake
to ganache so a fondant layer is not a (there will be an overhang at the top (which
necessity. Add piping gel to the sides of the 4 is actually the bottom). Use your hand or a
inch cake, ensure it is fully covered then flip smoother to ensure the paper is fully stuck.
the cake upside down onto a clean surface (so Repeat for the second piece of paper and cut
the fondant top is on the bottom). the excess that is overlapping so the cake is
fully covered.

STEP 16 Remove the base from the cake STEP 17 Place the spacer upside down on top STEP 18 Use the edible pen to draw a circle in
spacer so that it is hollow. of the taller white covered 4 inch tier (ensure it the center of the 4 inch tier (the spacer has a
is central) and find an edible pen. central dowel hole to be able to do this).

STEP 19 Add piping gel or royal icing to the STEP 20 Add the tall 4 inch tier to the STEP 21 Ensure it is central and well
centre of the bottom tier. centre of the bottom tier. attached. Add piping gel or royal icing to the
top of the 4 inch tier (be sure the drawn circle
is still visible).
26
STEP 22 Place the spacer over the 4 inch tier STEP 23 Attach the prop secure pins to the STEP 24 Add piping gel or royal icing to the
and line up the central dowel hole with the base plate and push the pins down into the top of the top plate.
drawn circle to centralize the spacer. cake, through the prop secure holes in the
spacer to ensure it is aligned in the center.

STEP 25 Place the top water colour tier onto STEP 26 Sprinkle cornflour into the moulds STEP 27 Knead the Pasta Model until it is soft
the top plate, the paper should come over the to make the modelling paste easier to and smooth (you may want to add it to the
sides of the plate (ensure the base of the cake remove. microwave for short bursts if it is very firm).
is fully attached to the plate).

STEP 28 Roll the paste into the rough shape STEP 29 Use a rolling pin to spread the STEP 30 Use a knife to carefully remove the
of the mould and push down. paste into all parts of the mould and create excess paste.
a flat base.
STEP 31 Flip the mould over and slowly press STEP 32 Leave the scrolls to firm up slightly STEP 33 Add edible glue or piping gel to the
out the shape, being careful on any thinner, (around 30 minutes) - but you still want a bit back of the large scroll.
more delicate areas. of movement. This design uses one of the
large scrolls to cover the side bar and
multiples of the two different small scrolls.

STEP 34 Attach the large scroll with the base STEP 35 Attach the small scrolls horizontally, STEP 36 Attach the small scrolls horizontally,
at the top and curve going in the same next to one another, around the top of the next to one another, around the base of the
direction as the bar. If the scroll has firmed spacer tier using edible glue or piping gel (if top tier.
up enough it will hold its form with just the you want to hide the top of the plate, you
base glued to the top tier. could add a disk of paste before you add the
scroll border).

STEP 37 Using a small brush, add edible STEP 38 Place the gold leaf transfer over the STEP 39 Ensure you use gold leaf transfer
glue to sections of the top tier by dabbing the areas of glue and press the back of the paper and not loose leaf gold leaf as this is more
brush (you don’t want a large block of gold with your finger to stick the leaf on. Repeat difficult to manage. Less is more when it
leaf, so you want the glue to be speckled to this in as many places as required on the comes to gold leaf.
avoid this). top and bottom water colour tiers.

28
 The Masterpiece Cake
by Perfect Cakes Co
Chatting with the talented cake artist behind Perfect Cakes Co. She’s known
for her stunning wedding cakes and intricate hand-painted designs.

What started as a hobby quickly became a thriving business, leading to some

incredible projects—like her biggest creation yet, a showstopping cake that
took 32 hours to decorate!

Join us as she shares her journey, inspirations, and expert tips on cake artistry.

30
Can you tell us a little about yourself If you weren't a cake artist, what do You used Saracino Pasta Cover for this
and how you got into the world of cake you think you'd be doing instead? creation—what makes it your preferred
artistry? I am a trained Business Psychologist and choice for fondant work?
I am a high end wedding cake designer, lectured in psychology for 8 years, human Pasta Cover sugarpaste seems to do
specialising in contemporary, unique behaviour really interests me and has everything!! It is perfect for creating sharp
designs and highly detailed hand painted hugely helped me when running a edges on cakes using the panelling
cakes. Having baked for 10 years, initially business, it is still a passion of mine and method, blending seamlessly, but is also
as a hobby, then as a small business, I would definitely be what I would still be beautifully versatile to roll and fold to
eventually took the leap to take my going if cakes were off the cards. create the draping, with no cracking or
business to the next level in 2018 when I taring. It also firms up nice and fast and
was on maternity with my first child. I
The ruffled details look almost like real needs little support when setting.
gave up full time work and decided to fabric. How did you achieve such a
realistic effect? The wafer paper flowers look so
jump head first into my business, which
quickly started developing from an
delicate! How does Saracino Wafer
I love creating fabric effect with edible
occasion cake business to a wedding cake mediums and my favourite is fondant.
Paper compare to other brands in terms
business. I now create beautiful wedding The Pasta Cover sugarpaste is ideal as it of flexibility and finish?
cakes, teach amazing budding bakers via allows you to roll the paste really thin but For the water paper orchids I decided to
online and in person classes and mix in a it so strong and elasticated to create the use a 0.6 Wafer Paper thickness. My
bit of parenting two boys. perfect folds. the secret with creating the usual go to is 0.3, but I wanted a thicker
fabric effect is to let the fondant decide material to capture the whicker, whiter
What inspired you to start Perfect
where it sits, every cake will be different petals of the beautiful flower. Saracino
Cakes Co?
and unique. This fabric effect was finished Wafer Paper conditioned beautifully to
Like most bakers, I very much fell into off with some edible pearl lustre spray to add movement and texture to the petals,
the industry by first baking for friends give a silk effect. without cracking or dissolving.
and family then it snowballed from there.
The name Perfect Cakes came from my Where do you find inspiration for your
lifelong toxic trait of perfectionism, and cake designs?
paying attention to the tiny details has Most of my inspiration comes from things
always been something i pride myself on other than cake; Fashion, architecture and
in my business. ceramics are the most inspirational for
me.
How would you describe your cake design
style in three words? What advice would you give to aspiring
cake artists who want to create grand,
elegant cakes like this?
Experiment with different mediums and
get to know what works for you. Decide
what styles you like to create and also to
look at. Consider where the focal point of
What has been the most rewarding your cake design will be and where the
moment in your career so far? eye will lead around the cake. This will
help you create a cohesive, sculptural
Building my cake studio back in 2023 How long did it take from concept to design.
was the decision that allowed me to grow completion?
my business to where it is now. Having a
This cake (although it was dummy's) was Finally, practise makes perfect, there are
dedicated, airy, bright space to showcase
a whole 32 hours of decorating. The still things I try that seem to work in
my work, have space to really create,
process always starts with a lot of theory, but when I attempt them on a
teach and bring my ideas to life has
pinterest scrolling then sketching to bring cake, they don’t always give the effect I
transformed my business.
the ideas together. was hoping for.
If you weren't a cake artist, what do Do you have any exciting projects or
you think you'd be doing instead? What was the most challenging part of
bringing this vision to life? collaborations coming up that we
I am a trained Business Psychologist and should look out for?
lectured in psychology for 8 years, human Transporting a cake of this size is always
a challenge, especially when it is so tall There may be some international teaching
behaviour really interests me and has
and slim. And the difficulty with this on the cards, and keep your eyes out for
hugely helped me when running a
design was creating the illusion of more showstopping creations as I
business, it is still a passion of mine and
continuous draping across the tiers, whilst introduce a new initiative to my business
would definitely be what I would still be
still being able to deconstruct the cake into in the coming months.
going if cakes were off the cards.
4 parts to transport it.
 Sabina
Krasimirova
Ruseva
ratulations to
Cong
the winner!

32
 To be in with a chance of winning a Saracino

Win a Saracino
surprise box worth €100.00
all you need to do is find the one word from the
list that is missing from the word search and

Surprise Box
email it to [email protected] including
your full name and the country you are from.

Worth
LUCKY WINNER will be introduced in our July
issue.

€ !
The competition ends on midnight the 10th of
June 2025 and it's open worldwide!

GROOM
WEDDING
MARRIAGE
BOUQUET
PISTACHIO
FLOWERS
CAKE
HONEYMOON
BRIDAL
PASTACOVER
PARTY
LOVE
CEREMONY
ALTAR
BESTMAN
 WE FOCUSED, DEVELOPED, AND IMPROVED OURSELVES UNTIL WE BECAME AN
AUTHORITY IN THIS DEPARTMENT.

CUPCAKES AND COUNTING

Can you tell us a bit about the journey of Cupcakes
and Counting? What inspired you to start your
business?
Cupcakes and Counting is a result of fundraising we
did to help my husband's local community in Tacloban
City, Philippines which was severely affected by the
super typhoon Haiyan back in November 2013. We did
a bake sale in December and managed to raise a
considerable sum of money that was sent straight to
family and neighbours who needed it most. A couple of
months passed, and we were still receiving orders. We
finally caved in after much incessant requests and
finally, after a few months of deliberation, we decided
to officially set up ‘Cupcakes and Counting’.

How did you come up with the name Cupcakes and

Counting? Does it have a special meaning?
Both working as full time nurses at the time, ‘Cupcakes
and Counting’ started off as a side hustle. We started
selling cupcakes from home for about a year, but we
knew that if we really wanted to pursue the business, it
wouldn’t be just cupcakes that we offered. We
envisioned ourselves to be catering for bigger events
such as birthdays, anniversaries, weddings, and
corporate events. So, it's like "Cupcakes and Counting
Birthdays", "Cupcakes and Counting Weddings",
Cupcakes and Counting Anniversaries", and so on.

34
Business Growth and Challenges
What were the biggest challenges you faced when starting What has been the most surprising or unexpected part of
the bakery, and how did you overcome them? running your own bakery and cake cafe?
Our biggest challenge at the time when we started the One of the most surprising aspects of running a bakery
business was figuring out how to stand out from an and cake café has been the level of community support
already overly saturated industry. There were so many and engagement. Initially, it was difficult to predict
talented home bakers that we felt very intimidated, yet how local customers would respond to our offerings,
we knew that we wanted to give the business a proper but we quickly discovered that people are eager to
chance to grow. It took us a while, but we eventually build connections with small businesses. Regular
found our niche and specialty -- wedding cakes and patrons often share their life events and milestones,
sugar flowers. We focused on developing and which adds a personal touch to our interactions and
improving our skills until we became recognised as enhances the overall experience. Additionally,
experts in this field. collaborating with other local artisans and participating
in community events has fostered a sense of
Ireland has a rich food culture—how do you think this has camaraderie that was unexpected but immensely
influenced your business and approach to baking? rewarding. This support not only helps sustain the
Ireland's rich food culture, steeped in tradition and a business but also reinforces the idea that a bakery can
strong sense of community, has profoundly influenced be a nurturing space within the community.
my business and approach to baking. The emphasis on
locally sourced ingredients and time-honoured recipes
encourages a commitment to quality and authenticity in
every cake we make. Incorporating traditional Irish
flavours, such as a hint of Guinness or a splash of
Bailey's, allows me to celebrate this heritage while
bringing a unique twist to contemporary baking.
Additionally, the communal spirit of sharing baked
goods, whether at family gatherings or local events,
inspires a welcoming atmosphere that fosters
connection and joy among customers. This cultural
appreciation for food as a means of bringing people
together shapes not only the flavours in my creations
but also the overall experience I aim to provide.
 Creative Process and Offerings Success and Recognition
Your cake designs are known for being both beautiful and You’ve gained quite a following, both locally and online.
creative. Where do you find inspiration for your unique How do you think social media has impacted the success
designs? of Cupcakes and Counting?
Inspiration for my unique cake designs comes from a Social media has played a pivotal role in the success of
variety of sources, each contributing to the overall our business, allowing us to connect with a broader
creativity of the final product. Nature frequently serves audience beyond our local community. Platforms like
as a muse, with its intricate patterns, vibrant colours, Instagram and TikTok have enabled us to showcase
and diverse textures. Consultations with our couples our products visually, capturing the attention of
also allows me to explore different avenues to pull potential customers who might not have discovered us
ideas from. Additionally, contemporary art and design through traditional marketing methods. The ability to
trends often spark innovative ideas, prompting me to share customer testimonials and user-generated content
experiment with modern shapes and bold colour has fostered a sense of community and trust,
palettes. By merging these influences, I strive to create encouraging engagement and repeat business.
cakes that are not only visually stunning but also Additionally, social media provides immediate feedback
resonate with a personal touch. and insights, helping us to refine our offerings and
reach new demographics effectively. Overall, the impact
How do you balance creativity and customer requests, of social media on our growth has been significant,
especially when it comes to bespoke orders? turning followers into loyal customers both locally and
online.
Balancing creativity and customer requests in bespoke
orders requires a thoughtful approach that honours
both the client's vision and the uniqueness of our
offerings. It starts with clear communication, where we
actively listen to the customer’s ideas and preferences
while sharing our expertise and artistic insights. By
understanding their needs, we can find innovative ways
to incorporate their requests into our designs, ensuring
that the final product reflects their desires while also
staying true to our creative style. This collaborative
process not only enhances customer satisfaction but also
inspires new ideas, allowing us to push the boundaries
of our creativity while fulfilling specific orders.

What is the process behind creating one of your signature

cupcakes or cakes, from idea to final product?
The process of creating a signature cupcake begins
with brainstorming flavour concepts that resonate with
our brand and customer preferences. Once an idea
solidifies, we conduct taste tests to refine the balance of
flavours and textures, ensuring each component
harmonises well. After finalising the recipe, we
You’ve catered for some high-profile events. Can you
meticulously prepare a small batch to evaluate the
share an experience that stands out in your mind from one
baking and presentation, adjusting ingredients as
necessary. Once satisfied with the flavour and
of these occasions?
appearance, we move on to design, selecting decorative We've made a number of wedding cakes for numerous
elements that enhance the visual appeal. Finally, after prominent clients e.g. international pop stars, A-list
thorough quality checks, the cupcake is produced in celebrities, football superstars, and even high-profile
larger quantities, ready for our customers to enjoy. politicians, however, the one that stood out the most
Each step is crucial to ensure a delightful experience was when we were asked to make a wedding cake for
from the first bite to the last. Middle Eastern royalty. It was definitely an experience
that will forever be marked in Cupcakes and Counting
history.

36
Sustainability and Trends Personal and Future Vision
Sustainability has become a key focus in the food industry. What has been your personal favourite creation so far, and
Is this something Cupcakes and Counting is actively why?
working on, and how?
The one that stands out is the wedding cake we made
Sustainability has indeed become a crucial focus in the for the Middle Eastern royals. The size, design, and
food industry, and our business is actively working flavours really challenged us and pushed our creativity
towards this goal. We prioritise sourcing ingredients beyond our comfort zone.
from local suppliers and organic farms, which not only
supports the community but also reduces our carbon What advice would you give to aspiring bakers or
footprint. Additionally, we have implemented eco- entrepreneurs hoping to follow in your footsteps?
friendly packaging solutions that minimise waste and
promote recycling. Our commitment extends to For aspiring bakers or entrepreneurs, my foremost
reducing energy consumption in our operations and advice is to stay true to your passion and continuously
encouraging sustainable practices among our team hone your skills. Take the time to study various baking
members. By integrating these sustainable practices, we techniques and flavours; experimentation is key to
aim to contribute positively to the environment while developing your unique style. Establish a solid business
delivering high-quality products to our customers. plan that outlines your goals, target audience, and
marketing strategies. Embrace feedback and be
What baking trends do you see on the horizon, and how do adaptable; understanding your customers’ preferences
you plan to incorporate them into your offerings? can significantly influence your success. Additionally,
prioritise quality over quantity, ensuring that each
As we move into 2025, several baking trends are
product reflects your commitment to excellence. Finally,
emerging on the horizon. Plant-based and gluten-free
network with others in the industry, share experiences,
options are gaining popularity, prompting a shift
and learn from both successes and setbacks to foster a
towards inclusive recipes that cater to a wider audience.
supportive community that can help you grow.
Additionally, unique flavour pairings, such as savoury
herbs in sweet baked goods and globally inspired
flavours, are expected to rise in prominence. To Looking ahead, what are your goals for Cupcakes and
incorporate these trends into our offerings, we plan to Counting in the next few years? Any exciting new projects
expand our menu with more plant-based cupcakes and in the pipeline?
gluten-free alternatives while experimenting with Our goals for the business in the next few years focus
innovative flavour combinations that reflect diverse on expanding our product line and enhancing our
culinary influences. This approach will not only keep customer experience. We aim to introduce a range of
our offerings fresh and exciting but also ensure that we seasonal flavours and limited-edition products that
meet the evolving preferences of our customers. celebrate various holidays and local events. Another
key objective is to strengthen our community
engagement through workshops and baking classes that
not only teach skills but also foster connections among
baking enthusiasts. Additionally, we are excited to
explore sustainable packaging options to reduce our
environmental impact. These initiatives are designed to
not only grow our brand but also to create lasting
relationships with our customers.

For more of Jen’s designs,

follow:
 A touch of Africa
In association with
Prop Options

38
We Love Pastry Cake Decorating Magazine | April 2025

adedoyin Ule
People call me Doyin. I own Dee-Vine Cakes and Pastries, a
home-based business in Milton Keynes, UK.

I have been baking professionally for 11 years. I started a s a self-

taught cake maker but I’ve since grown my cake business through the
years by sheer passion, dedication, determination and support from my
family. In 2022, I won a Prestigious award through the former 'Dragons
Den' business tycoon, Theo Paphitis's "small business Sunday".

Winning this award, gave me the moral boost I needed to upscale my

business. In late 2022, I launched my brand of stencils and cake
transportation cooler boxes under the name 'Be-Love'.

In 2024, it was relaunched under a new name 'LUMI' with full

ownership and more products added. In addition to these, I am a cake
business mentor and tutor. I champion black bakers inclusiveness in
cake business matters and projects. I use my social media platforms and
'Cake Artist Unite' group, which I created in 2020, to build more
engagement and motivation in the black cake artists community.

In 2024, I received an influential role model & Mentors award from

Fate academy UK which I was super grateful for. I love life, family and
cake.

About the project

As a black African cake artist, Nigerian to be precise, I wanted to showcase a modern Nigerian fashion and culture with
my cake piece. The cake design was inspired by a contemporary wedding fashion style and the accessories that usually
complements these type of styles in a cultural setting.

In Nigeria, we have what we call "gele" a traditional headpiece worn to most weddings and major occasions. Also, we
have traditional coral bead neckles which are mostly worn by the bride and groom or the celebrant.

On this cake, the side red ruffles represented the 'Gele' and together with it is the sugar paste coral bead necklace. The
rest of the cake represented an elegant, modern fashion piece which is usually full of character, glitters and sparkles. I
thoroughly enjoyed making this cake project and exploring arts and culture through sugar.
 INGREDIENTS EQUIPMENT
Pasta Bouquet 1kg Prop Option cake compass
Pasta Cover: white 5kg Prop Option dark oak
Pasta Top: red and brown stand
500g Cake dummies: 6", 8" &
Saracino edible gold glitter 10"
Powder colours: Gold, red Turntable
and green Rolling pin or Pasta
Saracino Wafer paper 0.30 sheeter machine
Saracino Sugar Plus Cutting mat
Isomalt Sharp blade
Gel colours: holly green 20, 22 and 24 gauge
and leaf green green florist wire
Edible glue Green florist tape
Cornflour and icing sugar Silicone mat
Rejuvenator spirit or lemon 4 set rose petal cutters
extract 16 rose foam buds
Water (35mm, 25mm, 20mm)
Glycerin Metal ball tool
Clear alcohol Flower foam pad
Wire cutter
Wire rack
Spoons
Styrofoam dummy for
drying flowers
Pizza cutter
Confetti flower punch
Hob or microwave
Pot or heatproof bowl
Metal tool for isomalt
crystal
Paint brushes
Paint bowl
Toothpicks or dowels
Gloves
Needle
Red sewing thread

40
 STEP 2 Pour the two shades of green powder
STEP 1 Start by making the wafer paper on the wafer paper and use a wide thick head STEP 3 This will give you matte suede effect
flowers. Prepare all the tools you will need. I brush to brush the powder over the entire wafer paper sheets. Using this method takes
used Saracino wafer paper, green colour surface. Do this with gloves on, otherwise the about 20-30min to achieve. I used a total of 7
powder in two shades, craft confetti paper powder will stain your fingers. Repeat the coat sheets to cover the 10" bottom tier.
punch, 2-3 different brush sizes and a cutting multiple times until desired shade is achieved.
mat. Tip; With gloves on, use both palms to rub the
colour powder on the wafer paper. This will
avoid the powder dust blowing everywhere.

STEP 6 Use a brush to paint on the wafer

paper. Best to paint on the coarse side of the
wafer paper than the smooth side. Apply the
STEP 4 Alternatively, paint the colour on the STEP 5 Mix about 1 tsp of the colour paint all over the sheet. You can apply up to
wafer paper. For this, you will need water or powder with 2 tsp of water or alcohol and 1 two coats to get a deeper colour. Avoid getting
clear alcohol, glycerin, a paint brush and a tsp of glycerin. Mix all together until the sheet too saturated with paint as the paper
saucer or stain-proof container. smooth. It's safer to build the depth of the could start to melt. If this happens at the first
colour gradually until you achieve your coating, you may need to add a little bit more
desired colour depth. glycerin to the paint mixture.

STEP 7 Leave the wafer paper sheets to dry STEP 8 The wafer paper will become a little bit STEP 9 Set the petals aside once you finished
overnight or put it in a low heat fan-assisted softer and more flexible after it's been out of punching the wafer paper sheets. Again, I
oven at 30°c for about 20 mins. This will dry oven for a while, so it's important to start used 7 sheets in total to cover the 10" cake.
sheets enough for you to use the confetti punching the petals as soon as it is removed
punch easily. The advantages of this method from the oven or make the painting a day or
are; It may be an easier alternative to the days ahead. Cut the sheets into smaller
first method; The texture of the wafer paper squares or rectangles to make it easier to
is matte and dry, plus the colour will not punch.
transfer or stain as much.
STEP 10 Making the roses. Set out all tools STEP 11 Dust some icing sugar on the work STEP 12 Use size 20 gauge wire for the large
and ingredients. I used Saracino Pasta surface. Roll out the flower paste very thinly. foam buds, 22 for the medium buds and 24 for
Bouquet coloured in holly green and leaf small buds. Bend the wire to a slight hook as
green. shown.

STEP 13 Insert the wire into the foam bud. STEP 14 The wire should hook the foam inside STEP 15 Use the rose petal cutters to cut out
Push it through, twist and gently pull it making it secure. Alternatively, use hot glue to the first two sizes at least (sizes 1 and 2).
outward but not all the way out. secure the wire in. If you can't get a foam bud, Some cutters don't have size numbers, use the
you can mould some flower paste into a cone, smallest size or sizes you are comfortable
dip the wire gauge into edible glue and insert it starting with.
into the cone. Leave to dry for at least a day
before applying the rose petals.

STEP 16 Put the petals on the flower pad.

Use the metal ball tool to frill the petal edges
slightly including the middle. The petals
should curl up, especially the smallest size. STEP 17 Apply edible glue to the foam rose STEP 18 Close the end with edible glue. Place
For the next sets of petals, frill just the edges, bud. Attach the first 3 smallest petals by your thumb and index finger at the top of the
firmly moving the ball in an upward and interlocking each petals into the other. bud slightly and simultaneously twist the wire
downward motion. This will make the top to Tip: Apply edible glue lightly. If too wet, the gauge stem with the other hand. This will
mid edges thinner. Roll both side edges of petals will slide off easily and may take a help to close the tip of the petals. The white
the petals backward a bit and pinch the while to dry. foam bud should be invisible.
pointy middle slightly. Place the petals on
formers or spoons to dry and shape while
working on other steps.
STEP 19 Apply the next layer of petals STEP 20 Pick the petals and apply them one STEP 21 Keep going in that style until the last
(number 2) by slightly applying edible glue to after the other to the rose bud. Stick each petal meets the first. Now repeat the same
the white foam and the base on the first layer. petal onto the bud as shown. To add the next process for the 3rd petal layer.
You will need up to 5 petals for this. The petal, apply it under the end of the previous
petals should have dried slightly and take the petal.
shape of the former.

STEP 24 Turn the flower over to make any

adjustments. Repeat these steps to make the 14
- 16 roses. Note, you do not need to start from
STEP 22 Now, you may need to turn the bud STEP 23 Continue with the layers until the
the smallest size of petal cutter. However, It's
upside-down with the top facing down. The foam bud is fully covered. The bottom of the
important the next cutter is bigger than the
rose flower will become a little heavier, it's rose should look similar to the picture.
previous to help build beautiful realistic rose
best to attach the petals from this position.
petal layers. It is best to hang each flower to
dry upside down on a tall wire rack.

STEP 26 Cover the cake or dummy using STEP 27 Measure around the cake with a
Saracino Pasta Cover. Using the panelling measuring tape to get the circumference.
method, roll out the sugar paste to about 4mm Measure the cake height as well. Roll the paste
thickness. Cut out a circle slightly bigger than to the sizes measured with extra inches on
STEP 25 Once the flowers are dried, stand
the size of the top of the cake to cover. Apply both width and height. Same thickness as the
them on a Styrofoam and keep in a cool dry
cool boiled water, or piping gel to the top of the top. Roll the paste on a rolling pin or a
place.
cake. Apply the sugar paste and use a cake cylinder. Pick it up and apply it to the side of
smoother to smoothen the top. Use a new blade the cake. Remember to moisten the dummy or
to trim the edges off. cake before applying the paste. Roll the paste
and trim out the excess using a ruler and
blade.
STEP 28 Using the same clean blade, trim the STEP 29 Repeat the same process for the rest STEP 30 Paint all three tiers. I used Saracino
excess Pasta Cover paste from the top. Smooth of the cakes using Pasta Cover. I used sizes gold powder pearl dust. Mix 1 tbs of gold
the side and top. Use two cake smoothers to 6", 8" & 10" (8" height) cake dummies. powder pearl with 1 tbs rejuvenator spirit.
close up the top seam until it is less visible.

STEP 32 Use a wide-head brush to apply the

STEP 31 Stir until smooth and loose in paint. Dab the brush on the side of the bowl to STEP 33 The shine and colour brilliance is
consistency. Use lemon extract as an remove excess paint. After first coat, allow to very beautiful.
alternative to rejuvenator spirit which is 95% dry. Two to three coats will be needed to have
alcohol. The paint will need more time to dry good coverage. Tip: Instead of painting white
in this case. paste, colour the paste ivory or gold. This will
help to blend the gold more however, colour
intensity may not be the same.

STEP 35 For Isomalt crystal droplets. I used

STEP 34 About 4 pots of Saracino gold Saracino Sugar Plus Isomalt. Melt in a pot, on STEP 36 l used a new syringe with the hope
powder pearl is needed to get a good medium heat over a hob. It is important to of being able to fill it and control the liquid
coverage for the 3 tiers. melt it to a 'hard crack' temperature point flow. However, I soon realised that it wasn't
(150°c). To know if the syrup is ready, look out the brightest of ideas as the heat melted the
for when the bubbles pops much slower than plastic. So use any pointed metal tool, dip it
the start or use a thermometer. Add the colour into the Isomalt syrup to pick the liquid.
and stir by holding the pot and swirl. Do not
44 stir with spoon. Pour into heatproof bowl.
STEP 37 Drop the syrup on a silicone mat or STEP 38 Pick the droplets and set aside in a STEP 39 Roll out 10 to 12 long brown strands
parchment paper. While still hot, insert a 24 cool and dry place. If the droplets turn matte of Pasta Top sugar paste using fingers and
gauge florist wire. Make as many as 20 instead of glossy, it may mean that the palms. Two cake smoothers can also be used to
droplets. Let cool and harden. To achieve Isomalt did not cook to the right temperature. roll out the paste. Roll the ends thinner than
the heart shape, let the Isomalt droplet cool This could also be the case if it starts to melt the top and set aside.
for 10 seconds before inserting the wire. Push or that there is too much humidity in the
it through to the end to achieve the pointed room.
heart end. This is however not compulsory.

STEP 40 Brush the area to attach the brown STEP 41 Continue the process until satisfied STEP 42 This is the final look. The stem
stems with edible glue. Attach the stem one with the result. should run from the middle tier to the bottom
after the other with the thinner end on the tier as shown. Attach other shorter stems to
bottom tier as shown. the middle tier at different angles.

STEP 43 Using Saracino red Pasta Top paste, STEP 44 Use a rolling pin to roll out the STEP 45 It should look similar to the picture.
add Saracino red powder to the paste to get a sugar paste very thinly. Make a loose ruffle The bigger the rolled sugar paste the bigger
deeper red colour sugar paste. Kneed and and bring the two ends together. the ruffles. Adjust the ruffles and secure the
combine the two until the powder is well ends with edible glue.
incorporated.
STEP 46 Apply edible glue to the top tier STEP 47 Add Saracino edible glitter to the STEP 48 Apply edible glue to the stems. Use a
where the ruffles will be placed. Attach the stems. soft brush to pick the glitter and apply
ruffles to the cake. Use toothpicks to secure to the stems. Do this until the whole stems
the ruffles temporarily to avoid it sliding off are covered in glitter. Brush off any excess
the cake. Remove the toothpicks after about 30 back into the glitter pot.
minutes. Add more red sugar paste strips to
the side piece to create a fuller ruffle piece.

STEP 49 One pot of edible glitter is enough STEP 50 Cover some of the rose wires with STEP 51 Continue to apply the rest of the
to cover the whole stems. brown paste to create a branch effect, as if roses to form a bouquet like structure. In the
the stems grew out of the cake as shown. same manner, insert the Isomalt crystal
droplets.

STEP 52 Continue to apply the rest of the STEP 53 Next is to attach the wafer paper STEP 54 Due to heavy gold paint coating, the
roses to form a bouquet like structure. In the confetti flowers. Again, attach these using flowers may not glue easily. Use a sharp object
same manner, insert the isomalt crystal edible glue. to scrape off the area the flowers will be
droplets. attached before applying the glue and flower.

46
STEP 55 The wafer paper flowers will start to STEP 56 Roll out the same deep red Pasta STEP 57 Roll each paste piece into the palms
fill up the spaces as shown. Continue until all Top paste. Roll it to about 10" long and 6mm with fingers until well rounded and uniform.
the areas are covered. thickness. Use a sharp blade or scalpel to cut Also roll 4 pieces of sugar paste into 5mm
out 10-12 15mm paste beads. Roll more paste small balls.
a bit thicker that the first and cut out 4-8
sugar paste beads.

STEP 58 Arrange each piece in the shape of STEP 59 Insert the needle through the paste STEP 60 The necklace should look similar to
a necklace. Add as many pieces to achieve bead pieces. Start from the last bead to the the picture. This is just an idea. Nigerian
desired necklace length. This is about 6" in first, in that order until all the beads are ceremonial coral beads come in different
length. threaded. Tie the threads and cut off the shapes and colours, so don't be shy to explore
excess. other styles.

STEP 61 Paint the balls with Saracino gold STEP 62 Attach it to the top of the cake.
pearl as before. Use flower wire to pin it down.

STEP 63 Here is the finished cake in its full

beauty on the Prop Options oak stand.
 As a cake maker, summer time in the UK is not so fun
when you think about cake transportation. Transporting
cakes in 20°c+ can be very challenging and because
summer is a season that does not last long in the United
Kingdom, bakers are not used to modifying their cake
processes to accommodate the heat and humidity associated
with this climate.

COOLER
BOX

48
Stories of cake collapsing whilst in transit I'm sure is The cake cooler box has an inner height of 16" and
a familiar story for most cake makers all around the 26" in width, spacious enough for two tier cakes side
world. I've had a few share of mine as well. Some by side or two single tiers. Though the cooler was
cake makers are bold enough to share their cake invented with the hot climate in mind, it can be used
wreck horrors on social media and if you've ever through all seasons. Transporting your cakes in the
experienced this, it brings you some comfort that you cooler keeps it secure and safe from stuffs dropping
are not alone.
or sliding into it during transit.

While I agree that not all cake wreck stories are

This is one cake tool I can't do without even if I do
associated with hot weather, for example, some may
say so. I have had lots of reviews from other bakers
be from lack of proper internal structure or even the
and it a popular purchase from customers from the
wrong frosting.
United States.
For context, sugar and humidity just don't work
well. Therefore it's advised that cakes are decorated The cooler box is sold flat. It's very easy to set up
and transported in cool conditions. Frosting like and dismantle.
fondant will not set hard in hot and humid space or
climate without some sort of modification, therefore
prone to accidents while in transit. Also ganache and
buttercream will soften or even melt at certain degree
of heat.
Place the cooler box in the car boot first before loading it
Many of these challenges are what bakers have to with cakes (Lifting the cooler bag with cakes inside is not
navigate during hot season. Even if you reside in a recommend)
country that is mostly hot all year round, you will • Cakes can be placed inside the cooler with or without cake
still have to modify your cakes for transportation boxes.
and may not be able to offer varieties of cake • The base is wide enough for a 14" and 10" cake
frostings or fillings. boxes/board or other size varieties up to 26"
• The bag is made with wipeable materials for easy
The cake cooler transportation box was invented for maintenance.
these very reasons. It's a distinctive solution for • Inner side pockets for frozen ice packs.
transporting multiple cakes and pastries in a cool • Best to use flat reusable frozen ice packs for the side
container. I wanted something big and wide enough pockets (not included).
to fit most standard car boots. Also, in extreme heat, • Outside pocket to carry cakey tools.
something that offers extra cooling ability. • Padded handle to lift the cooler (without cakes)
• Foldable for easy flat storage. Sizes a n d Dimensions
• Inside measures: L 25" × H 16" x W 14" ( L 63.5cm x H
40.6cm x W 35.5cm)
• Outside measures: L 26.5" x H 18" x W 15.5" (L 68cm x H

SPECIAL DISCOUNT 46cm x W 40cm)

• Inside pocket size: 7" × 7" x 1.2" (19cm x 19cm x3cm)

The cake cooler box is very versatile

15% O F F for variety of needs.

Take advantage of the exclusive

Saracino readers offer for a bargain.
SHOP NOW
Get 15% off all products.
 Springtime Pastel
In association with
Prop Options

50
We Love Pastry Cake Decorating Magazine | April 2025

KELLY Nattrass
I’m Kelly and I run Wren Cake Design, based in the
beautiful Lake District in the north of England.

I create luxury wedding cakes inspired by the nature around me.

After studying fine art and then detouring with a career in IT, I turned to
cake decorating as a hobby, which then became an obsession!

I’ve now been designing cakes full time for almost a decade, specialising
in sugar flowers and modern cake design techniques.

I’ve been lucky enough to see my cakes featured in some of the most
prestigious wedding magazines and blogs, and was recently awarded
one of the top international wedding cake designers by Loverly.

About the project - Springtime Pastel

Inspired by the fresh and vibrant colours of a country garden, this wedding cake brings the beauty of spring to life with a
modern twist. The design features soft pastel hues, elegant textures, and delicate sugar flowers, perfect for a wedding that
embodies romance and nature.

The cake is made up of several tiers, each with its own unique texture and finish, including hand-painted details that add
depth and sophistication. The smooth, painted tiers are complemented by a stunning fluted separator from Prop Options,
creating an elegant yet contemporary touch to this classic design.

Though the overall design is simple, the result is nothing short of breathtaking. The focus is on using simple techniques
and understated sugar flowers that still manage to create a striking impact. Whether it's the soft, layered texture of the
tiers or the subtle elegance of the pastel colour palette, every detail comes together beautifully to make this cake truly
special.

This cake is ideal for a spring or summer wedding, offering a balance of nature-inspired charm and modern elegance,
ensuring a wow-factor that will leave a lasting impression.
 INGREDIENTS EQUIPMENT
Saracino fondant Pasta Prop Options 8” by 6”
Cover white fluted separator
Saracino Pasta Bouquet Cake smoothers
Cakes or dummies Rolling pins – large for
Saracino gel colours: rose sugar paste and small for
beige, peach, brown, ivory, sugar flowers
blue and purple Food safe sponges for
Saracino metallic gold painting
power Ball tool
Dust colours: brown, Dresden tool
various shades of green Small paintbrush
Saracino Royal Icing Foam pad for thining
Saracino Wafer paper sugar flowers
Clear Alcohol Dimple foam mat for
Piping gel drying leaves
Edible glue - cake gel Apple tray or similar with
Cornflour for dusting a cupped shape for drying
petals
Sweet pea cutter and
veiner
Small and medium sized
rose petal cutter and
veiner
Hydrangea or blossom
cutter and veiner
Green florist tape
22 and 24 gauge white
flower wire
26 gauge green flower
wire
Dowels if using real cake

52
STEP 1 Prepare your real cakes or dummies STEP 2 Tear a sheet of wafer paper into STEP 3 Using your fingers or a small brush,
by covering using white Pasta Cover. I used 4” random strips and spritz lightly using a spray apply onto the iced tiers using a bit of piping
and 6” rounds with an 8” Prop Options bottle with water until slightly damp. gel (unlike edible glue piping gel will stop the
separator, and a shallow 7” dummy wafer paper melting completely, it will also
underneath. hold it in place once the wafer paper dries out).
Leave to dry for a for a few hours.

STEP 6 The flowers – first the butterfly

STEP 4 Create an edible paint using a very STEP 5 Mix a small amount of metallic gold ranunculus. To make the center colour a small
small amount of gel colour (I used rose beige powder with dipping solution or clear amount of Pasta Bouquet with brown gel
and peach) mixed with a clear alcohol. Paint alcohol and using a sponge dab onto the top colour and make a large pea sized ball. Glue
onto to the cake by dabbing with a water edges of the top tiers and the bottom edge of onto a hooked 22-gauge wire, tapering and
colour sponge, concentrating on the edges of the bottom tier. Stack the cake together smoothing the bottom of the ball onto the
the tiers. You may need to add more alcohol using royal icing and leave to set. wire. Using the sharp end of a cocktail stick
to your paint as it evaporates. create texture onto the ball.

STEP 7 Leave the centre to dry overnight. To STEP 8 Tape the wired stamens to the STEP 9 For the ranunculus petals, colour a
add the stamens, take a small bunch of center whilst moving the stamen into small amount of Pasta Bouquet, I used pink
double ended white stamens (depending on position. Once dry, dust the stamens and mixed with brown for some flowers, and ivory
how full you want it to look), fold in half center with brown dust. for others. Roll out thinly. Using a rose petal
and use a wire to secure. cutter set, cut out 3 small petals and 5 large
petals per flower.
STEP 10 Wire and then thin the edges with a STEP 11 To assemble, tape the 3 smaller STEP 12 For the sweet peas. Take 3 small
balling tool. Vein if you wish then use a petals around the centre, followed by the 5 amounts of Pasta Bouquet and colour with 3
Dresden tool to create movement and creases. larger ones. Tape the stem. different pastel colours, I used blue, purple and
Leave to dry for a couple of hours in an apple then a mix of both. To create the center of the
tray or similar. sweet pea, take a small amount of paste (I use
the same as the inner petal, and create a small
flat semi-circle shape. Glue onto to a hooked
24-gauge wire and smooth onto it. Using a ball
tool thin out and ruffle half of the semi-circle.
Leave to dry overnight.

STEP 13 Roll out your Pasta Bouquet thinly STEP 14 Attach onto the center from the STEP 15 Repeat for the outer petal. I like to
and cut out the inner petal, thin the edges back, leaving the ruffled part showing leave my outer petal more open or bent over
then vein. slightly if you wish. slightly.

STEP 16 Once the sweet pea is dry tape the STEP 17 The blossoms – colour your Pasta STEP 18 Using a foam pad with various sized
stem. Use a few small pieces of florist tape to Bouquet ivory. Cut a 28-gauge wire into holes, dust with cornflour and push a small
create the calyx. Colour if you wish with thirds and hook the end. ball of paste into one of the smaller holes, then
edible dusts. You can then wire together 2-3 use the end of a rolling pin to smooth out and
clusters of sweet peas. stretch the flower paste on top.
54
STEP 19 Remove from the foam pad and cut STEP 20 Vein the blossom and attach with STEP 21 Once dry, dust the bottom of the
around the “stem” that has been left. Return it edible glue to a 24-gauge wire. Smooth the flower with green dust, and dust in the centre.
to a larger hole in the foam pad (so it doesn’t stem onto the wire blend it. Leave to dry. Tape 3-4 blossoms onto a 22-gauge wire.
get stuck!) and thin out the petals.

STEP 22 Making the leaves – colour your STEP 23 Once dry dust with shades of STEP 24 Make your arrangements. Wire
sugar paste with green and a touch of brown green. Tape 3-4 leaves onto a piece of 22- together various combination, I like to add
gel. Roll out thinly and cut of various sized gauge wire. multiple flowers and leaves onto one
leaves, and wire onto 26-gauge wire then arrangement, to make as few holes and as
thin the edges and vein. Leave to dry on a little damage as possible to the cake! If you
dimple foam mat to add movement. are using a real cake, don’t forget to use posy
picks!

STEP 25 Butterfly ranunculus are one of the STEP 26 Place the cake on Prop Options
quickest and easiest wired flowers to make, white fluted separator.
my version isn’t botanically correct, but with
only 8 petals it makes a great impact for a
little effort!
STEP 27 Finished simple elegance.
56
 Make sure to tag @Saracinodolci on
social media and remember to mention
which Saracino product you used in
your post, so we can include the details
when showcasing your creation in the
magazine. by chiacakes_usa
using Saracino Pasta Model

by clairedoescake using by kellyscakes_using Saracino by elifs_patisserie using

Saracino NEW fondant - Pasta Cover Wafer Paper 0.30 Saracino NEW fondant - Pasta Cover

by mybeespokebakehouse using by sweetnes_tortendesign by sugaredbyshahana

Saracino Pasta Model and Wafer Paper using Pasta Top and Wafer Paper Saracino Cake Paper
 Crafting the Perfect
Wedding Cake

A Guide to Building Your Cake

Business and Gaining Customers
When it comes to wedding cakes, there's no greater reward than
creating something that symbolizes the joy, love, and memories
of a couple’s special day. But let’s be real—making wedding
cakes isn’t just about mixing flour and butter; it’s about
mastering the art of cake design, building a loyal customer base,
and learning how to stand out in a competitive market.

Whether you’re an aspiring cake artist or someone with a

growing business looking to level up, this guide will offer you
actionable tips, advertising strategies, and advice on how to
grow your wedding cake business, attract customers, and create
cakes that will have couples coming back for more.

Perfecting Your Craft: Quality is Key

Before diving into advertising and gaining customers, you first
need to perfect your craft. The wedding cake business is built
on reputation, and that reputation starts with your cakes. created by sweetnes_tortendesign

Tips for Crafting the Perfect Wedding Cake:

Understand Your Medium: Wedding cakes aren’t just desserts—they’re edible art. Learn how to work with various
mediums like Pasta Cover, flower paste, buttercream or even edible flowers. Each element brings something special to the
cake’s design.
Mastering Techniques: Mastering advanced techniques will set you apart from competitors. A smooth finish, precision in
decorations, and a perfectly baked cake are essential.
Consistency is Everything: Make sure every cake is a perfect replica of what you promise. Brides expect perfection, and
every detail counts—from the fondant to the sugar flowers to the overall presentation.

created by sarasweetlab created by mybeespokebakehouse created by mericakes created by onepartlovebakery

58
Know Your Market: Who’s Your Ideal Building a Strong Online Presence
Customer? Weddings are incredibly personal, and couples tend to
recommend vendors to friends and family. Word-of-mouth
Before you can start attracting customers, it’s essential to
advertising is one of the most powerful tools at your
understand who your ideal customers are. Are you catering
disposal.
to couples who love bold, modern designs, or do you
specialise in classic, vintage-style cakes? Knowing who you How to Get Referrals and Grow Through Word-
are selling to allows you to tailor your designs and of-Mouth:
marketing to meet their needs.
Deliver More Than Expected: The best way to earn
How to Identify Your Ideal Customer: referrals is to deliver exceptional service. Be
communicative, professional, and kind to your clients.
Focus on Niche Markets: Identify a niche that fits your
Always go the extra mile to make the cake extra special.
strengths. Are you known for creating rustic, nature-
Ask for Reviews: Don’t be afraid to ask happy
inspired cakes with flowers and greenery, or do you
customers for reviews. These reviews can be shared on
specialise in elegant, multi-tiered fondant designs with
your website and social media platforms. Positive
intricate detailing? Focus on one or two niches, and
testimonials, especially from brides and grooms, are
become known for that style.
powerful trust signals.
Consider Demographics: Think about your target
Create a Referral Program: Consider offering incentives
audience's age, budget, and preferences. A modern
for customers who refer others to your business. It
couple may prefer sleek, geometric cake designs, while a
could be a small discount on their next cake or a free
traditional couple may lean towards floral, classic styles.
cake topper. Make it easy for people to share your
Knowing your audience helps you create offerings that
name by offering small tokens of appreciation.
resonate with them.

By understanding who your ideal customer is, you can Get Involved in Wedding Fairs and
direct your marketing efforts more effectively and design
cakes that speak to their desires. Collaborations
Wedding fairs and events are excellent ways to showcase
Building a Strong Online Presence your talent and meet potential customers. You can also
In the world of wedding cakes, visibility is key. Couples partner with wedding planners, florists, photographers, and
often find their wedding cake artist by browsing online, other wedding vendors to gain exposure.
looking through social media, or visiting websites. Building
How to Get Involved in Wedding Events:
an online presence is essential to gaining new customers.
Attend Wedding Fairs: Wedding fairs allow you to
Tips for Building Your Online Presence: interact with brides directly, showcase your cakes, and
Create a Stunning Website: Your website should hand out business cards. Prepare a few mini cakes or
showcase your best work and provide easy ways for cake samples to let potential clients taste your creations.
potential customers to reach you. Include galleries of Collaborate with Wedding Vendors: Network with other
previous wedding cakes, client testimonials, a FAQ wedding vendors, such as florists, photographers, and
section, and an easy-to-find contact page. event planners. Cross-promoting with other vendors can
Showcase Your Work on Social Media: Platforms like expand your reach and expose you to a larger customer
Instagram and Pinterest are perfect for cake artists to base.
show off their work. Post beautiful photos of your Styled Shoots: Participate in styled wedding shoots with
cakes, behind-the-scenes shots, and videos that other vendors to showcase your cakes. These shoots
showcase your creative process. People love seeing how create beautiful imagery that can be used for your
cakes are made! portfolio, social media, and marketing materials.
Invest in Quality Photography: Invest in professional
photography to capture your cakes in the best light.
Beautiful images will help potential clients see the high-
quality work you offer. A well-lit, clean photo will go a
long way toward impressing potential clients.
 Advertising Strategies: How to Get Staying Inspired and Creative
Noticed The wedding cake industry is always evolving, and staying
inspired and creative is key to keeping your business fresh
While organic growth through referrals and word-of-mouth
and exciting.
is fantastic, a solid advertising strategy can help you
expand your reach quickly and effectively.
How to Stay Creative and Inspired:
Advertising Tips for Wedding Cake Businesses: Keep Learning: Attend workshops, watch tutorials, and
Wedding Websites: Many couples use wedding-specific stay updated with the latest cake design trends.
websites like The Knot or WeddingWire to find Expanding your knowledge and skills will keep your
vendors. Create a profile, show off your cakes, and designs fresh and exciting.
actively ask for reviews from past customers. Follow Cake Artists: Follow other cake artists on social
Email Marketing: Build an email list of potential media for inspiration. Don’t be afraid to learn from
customers and past clients. Send out newsletters others, but always add your personal touch.
featuring special promotions, behind-the-scenes content, Embrace Trends (but Stay True to Your Style): Trends
or new cake designs to keep your audience engaged. come and go, but staying true to your style will set you
apart. If there’s a trending wedding cake design you
Customer Service: Treat Every Client love, try incorporating it into your own style.

Like Royalty Final Thoughts: Build, Create, and

The wedding cake business isn’t just about creating
delicious cakes; it’s about creating positive, memorable
Grow Your Wedding Cake Business
experiences for your customers. The way you treat your Building a wedding cake business takes time, dedication,
clients will impact their overall perception of your brand. and passion, but with the right strategies in place, you can
Customer Service Tips: grow your brand, attract loyal customers, and create
stunning cakes that couples will cherish forever.
Be Responsive: Wedding planning can be stressful, so
be responsive to emails, calls, and messages. Make sure By focusing on perfecting your craft, understanding your
you’re easy to get in touch with and always customers, creating a strong online presence, and delivering
communicate clearly. exceptional service, you’ll position yourself as a go-to cake
Offer Tastings: Provide cake tastings to help couples artist for couples looking for the perfect wedding cake.
choose the perfect flavor for their wedding cake. A Remember, it’s all about creating a memorable experience
tasting isn’t just about the cake; it’s about building a and building a brand that people trust.
relationship with your clients and making them feel
confident in their decision.
Offer Customisation: Couples love feeling like their So, get started today—your next perfect wedding
wedding cake is unique to them. Offer custom designs cake and happy customer are waiting!
based on their themes, colours, or personal interests.
Bespoke cakes will help you stand out from the crowd.

60
OUR ONLINE STORE FOR
UK CUSTOMERS
IS NOW OPEN
 Rustic Icelandic Poppy

In association with
Prop Options

62
 We Love Pastry Cake Decorating Magazine | April 2025

Carina Loader
I’m Carina, I live in Kent with my husband and 3 children. I’m a self-
taught baker and wedding cake designer. I started Cakes by Carina
as a novelty cake maker back in October of 2015.

After having made my first decorated cake for my two daughters’ joint birthday
party, with the help of a family aunt, who showed me how to ice a cake with
fondant, it was since then, I fell in love with cake decorating and I haven’t looked
back!

I have a background in sewing and arts and crafts, and I’ve always been creative.
I now specialise in modern wedding cake designs and love incorporating textures
and sugar flowers into my creations and take a lot of inspiration from architecture
and nature.

I’ve been lucky enough to win awards in several competitions such as Cake
International, The Cake Professionals, and have qualified as a top 3 finalist in The
Baking Industry Awards in 2020 and a Top 10 Finalist in the UK Wedding
Awards. Most recently I achieved The Highly Commended award for Wedding
Cake Designer of the Year in the Kent Wedding Awards.

I love to teach and help others achieve their goals in cake decorating and so, in
2023 I created the Cakes by Carina Cake School to help others to achieve a
variety of skills and techniques through providing tutorials and teaching online
courses and in-person cake classes.

About the project

In this tutorial, I’ll guide you through creating a beautiful Modern Wedding Cake, using a variety of Saracino products to
achieve a stunning design. We’ll begin by applying rustic textures to the cake tiers, using Saracino’s fondant Pasta Cover
to create an elegant yet earthy effect. Then, I’ll demonstrate how to marble the cake with Saracino's coloured pastes,
achieving smooth, sophisticated swirls that add depth and beauty.

The highlight of the design is the Icelandic Poppy Sugar Florals, which I’ll show you how to craft using Saracino’s gum
paste. These delicate, lifelike flowers add a refined touch to the cake, complementing the rustic elements perfectly.

To finish, I’ll show you how to use Prop Options Clear Acrylic Spacers between the tiers, elevating the design with a
modern, elegant look while ensuring structural support.

By the end of this tutorial, you’ll have the skills to create a stunning, contemporary wedding cake that blends rustic charm
with modern elegance, using a variety of Saracino products to bring your vision to life.
 INGREDIENTS EQUIPMENT
2-2.5kg Pasta Cover 3 Dummy cakes or real
Saracino gel colour: brown, cake (ganached) in sizes
black, rose beige 10”, 8” and 6” diameter
Saracino powder colour: Prop Options Clear Acrylic
brown and black Disc Separators in size 6”
Saracino Cake Gel and 8”
Saracino Royal Icing Large and small rolling
Saracino Cake Paper pins
Saracino Pasta Bouquet Cake smoothers
(Flower Paste) Knife
Cornflour for dusting Paintbrushes (mixed sizes)
Mixer or electric whisk
Pallet knife or spatula
Cake scraper
Peony cutters and veiners
Small 2cm wide rose
cutter
22 gauge wires
28 gauge white wires
Wire cutters
Ball tool
Brown Florist Tape

64
STEP 1 Start with your 10” and 8” base cake STEP 2 To make the deep brown shade, first STEP 3 Half way through mixing add some
tiers and cover with Pasta Cover. colour some paste with brown gel colour and brown powder colour to deepen the brown
mix through. tone.

STEP 4 Then add a spot of black to dull STEP 5 Roll the paste out with the large STEP 6 With a smaller rolling pin roll the
down the shade so that it is not so bright in rolling pin and cut thin strips with a knife edges of the strips thinner.
colour. to about 2cm in width.

Adding a spot of black or dark brown to

TIP
colours will give a more vintage and
rustic shade if you don’t want a stark
bright colour the gels give on their own

STEP 7 Fold the strips in half to create layers STEP 8 Line the strips up one half way down STEP 9 Brush some piping gel or royal icing
from the next until you have a band onto your cake as a glue for the band to stick
approximately 5-7cm width. to.
STEP 10 Attach your band in an irregular
pattern (you can twist and turn it around the STEP 11 Repeat this process until you are STEP 12 Next take a couple of sheets of cake
cake, be creative) the effect is to make it look happy with the amount of layers you've paper and tear the paper into strips and then
like ripples or waves. Use your fingertips to applied. Keep a section of the right side of the smaller pieces. Scrunch the pieces up from the
manipulate into place. I tried to create a line cake free for the cake paper ruffle part of the bottom to create a ruffle.
starting from the top right and going down to design.
the left side.

STEP 13 Following the diagonal line you STEP 14 Keep going around the cake until you STEP 15 Your bottom tier is complete when
created with the paste, apply the ruffles to are happy with the amount for this section of all of the side has been covered.
the cake as shown. the cake.

STEP 16 Make some royal icing by following STEP 17 Mix in water to the royal icing STEP 18 Put a small amount of the icing in a
the packet instructions for quantities. powder. Mix on high for 10 mins. few separate bowls, keeping the majority of
the mix white.
Half or quarter the recipe to save some
TIP
for another day

66
STEP 19 Colour one small amount with the STEP 20 Repeat with a small drop of black STEP 21 Paint random pieces of the icing
rose beige gel colour. Mix until evenly gel colour to make a grey. around your 8” cake tier.
combined.

STEP 22 Then use a scraper to smear it STEP 23 With a pallet knife or spatula STEP 24 It should look something like this.
around the cake to create some interest and apply white royal icing over the top all (You can be as random as you like; you do
texture. around the cake in a larger quantity than not need to be neat as it adds to the rustic
the coloured icing. effect).

STEP 25 Scrape your icing again with the STEP 26 For the top tier, roll Pasta Cover out STEP 27 Knead the paste together to create a
scraper to smooth out keeping it quite rustic and paint a small amount of black gel colour marble effect.
with your scrapes. with a fine paint brush (be careful to keep the
lines quite faint and not apply too much; we
want to keep it subtle).
STEP 28 Roll out the paste and the subtle STEP 29 Apply to the top of cake with some STEP 30 Tear the remaining paste into
marbling effect should be revealed. Roll to water and cut away any excess around the sections.
about 2-3mm thickness for covering the top edges.
tier. Cut around the 6” tier to create the top
piece.

STEP 31 Add the paste to the cake in these STEP 32 Cut away any excess at the top for a STEP 33 (Optional) dust a light dusting of
sections. This will create a rustic texture nice sharp crisp finish! black powder colour to add extra shading into
when applying to the cake. Smooth the sides the cracks between the sections of paste.
with a smoother tool to the cake.

STEP 34 Next take some Saracino Pasta STEP 35 First make the center by colouring a STEP 36 Carefully, with a tip of a knife or
Bouquet and knead a small amount for the small piece brown and roll a pea-sized amount craft knife score lines across the top into a
Icelandic poppies. into a ball. Insert a 22 gauge wire and pinch to criss cross as shown. Then score in between
the wire at the bottom to secure. the cross section to add four more diagonal
lines.

68
STEP 37 You should now have sectioned it STEP 38 To make the stamen, roll another STEP 39 With some small scissors, snip the top
into eight. piece of the paste into a ball, flatten it and lip of this piece all around the bud to create the
then thread it up the wire underneath to illusion of stamen.
create a bulb-like shape. The thinner you can get the snips the
TIP
more realistic it will look

STEP 40 Make the petals. You will need a STEP 41 Take two of the petals and brush STEP 42 Use a ball tool and on a foam pad
small and medium sized peony cutter and one with a damp brush to make it tacky. thin out the petal at the edges.
veiner. Roll Pasta Bouquet and use the small Attach a 28 gauge white wire in the centre
peony cutter to cut out six petals (dust some then place the second petal on top and
cornflour over the paste to prevent it from secure.
sticking).

STEP 43 Place the petal into the veiner and STEP 44 Take some brown florist tape and STEP 45 You now have your center petals.
press to create the veins in the petal. Ensure wrap three together.
the petal is secured to the bottom of the wire.
If you've not worked with this before, the tape
Curve the wire to shape and leave to dry. TIP
has a glue that it released by stretching it. Gently
Make the other two petals in the same way. hold the tape at the top of the wire with one hand
and then slowly pull the tape to release the glue
as you wrap and it will stick to the wire as you’re
wrapping
STEP 46 Using the medium sized peony STEP 47 Your Icelandic Poppy is now STEP 48 To make the leaves, colour two balls
cutter, cut eight petals (this will form four complete. of the Pasta Bouquet brown and mix with
more petals in the larger size. Repeat steps 40 some white for a paler brown colour (it looks
- 43 and make four medium sized petals. better when there is a contrast of shades to add
Wrap these around in the same way with the a little bit of extra dimension and movement to
florist tape. the final result). You will also need a rose leaf
veiner and a 2cm wide rose petal cutter.

STEP 49 Repeat the process for the leaves as STEP 50 Make around 10-15 of each colour STEP 51 Dust the petal with some brown
we did for the petals (pressing two together or however many you want. Then vein to powder colour for some shading.
with a wire in between). add realistic texture. Leave to dry. Then
tape some of the 22 gauge wires with brown
florist tape for branches.

STEP 52 Tape the leaves together in bunches STEP 53 Then tape to the branch wires. STEP 54 Add one of your flowers to create a
of 2’s and 3’s. spray of foliage and florals (be creative and
arrange the branches, leaves and flowers in a
way that you feel is aesthetically pleasing and
adds movement).
70
STEP 55 To insert the spray into the cake cut STEP 56 Half a skewer is enough as this is STEP 57 Tape the skewers to the wired stems
a wooden BBQ skewer to some smaller length long enough to insert and keep the spray of the spray.
(using a wire cutter might help with this). stable.

STEP 58 Arrange the sprays as you like. STEP 59 Add a spray to the top tier and STEP 60 Spread them out to be viewed at the
arrange. front and arrange them to your desire.

STEP 61 Stack your cake with the Prop STEP 62 Then tape to the branch wires.
Options acrylic separators in between the
tiers (you can attach these with a small
amount of royal icing to make them secure).

STEP 63 Your cake is complete!

72
 Fantasy Cake
In association with
Prop Options

84
74
We Love Pastry Cake Decorating Magazine | January 2025

Tanja Campen-Howarth
I'm Tanja, cake artist and owner of Cake Harmony est
2021. Originally born and bred in Germany where I trained
to become a confectioner.
After a few years travelling Europe and working in multiple award
winning 5star hotels as a pâtissier, I settled down in Cornwall, UK. For
many years I stepped away from cake making and was working as a
teaching assistant, in my spare time I was creating little “mini me” clay
cake toppers.

After Covid hit more and more cake enquiries came in and Cake
Harmony was established.

My work has since been published globally in varies magazines and of

course in Saracino 'we love pastry'.

Living close above sea level meaning a high humidity environment,

therefore I love incorporating Saracino wafer paper as it is flexible, very
versatile and you can be as creative as you wish with a cost friendly
medium.

I can proudly say that my first ever competition entry gained me a gold
and bronze award at the Cake International 2024.

About the project

The inspiration for this project came for my love in finding different compositions in fashion and art to transfer into a cake
design. This piece is inspired by the work of paper artist 'Lisa Lloyd' @lisalloyd.net

In this tutorial you will learn how to work with a variety of Saracino products.

I will show you how to explore the mixing of colours and how to create a masterpiece with simple steps.

You can either use the same colour palette and stencil or make it unique and put your own touch to it.

I like you to use my work as a guidance into your own creativity.

 INGREDIENTS EQUIPMENT
Saracino Cake Paper 5 Prop Options Square
sheets Metallic Cake Separator
Saracino Wafer Paper 0.30 Cake smoother
& 0.60 Rolling pin
Saracino Pasta Cover Silicone rolling mat
Saracino white Pasta Model Cutting mat
Gel colour: blue, black, Wave pattern stencil
violet, pink or light pink Brushes
Powder colour: blue, black, Tweezers
purple, pink, white, gold Scissors
pearl Paper hole punch
CMC Craft knife
Gold spray (optional) Teaspoon
Clear alcohol Water brush
7” cake or dummy Sponge
RKT Wooden skewers

76
STEP 1 Get all your materials ready and start STEP 2 Using a cake smoother, smooth your STEP 3 Lovely sharp corners achieved using
rolling your Pasta Cover big enough to cover a cake nice and even. Make sure you start from Pasta Cover.
7” cake or dummy. the middle, then the sides and finish off on
the corners so you that you won't get any air
bubbles trapped.

STEP 4 For the edible glue, mix ¼ teaspoon STEP 5 Your glue should look like a clear STEP 6 To achieve a navy blue colour you
of CMC with a bit of water. Stir and put to paste not too liquid. If your mix is too liquid will need to combine three colours.
the side until powder is dissolved. add a bit more CMC, if it's too firm add a - two parts blue
tiny bit more water. - one part black
- one part violet

STEP 7 Mix the colours with a cocktail stick. STEP 8 Add some clear alcohol to your STEP 9 Test your colour shade first on a piece
colour. of cake paper, then use your sponge and wash
wipe five pages of cake paper. Keep the left
over paint for later.
STEP 10 Make sure you keep some colour for STEP 11 Get your wave stencil ready and STEP 12 Cut each page to a 7” square.
the edges after cutting. place on your navy cake paper. Spray or paint
the pattern with gold onto four cake papers.

STEP 13 Close up. STEP 14 Attach the cake paper using a thin STEP 15 Four pieces for the sides and plain
layer of edible glue. You can also steam the navy for the top.
cake to apply the Cake Paper. The cake can
be ganached or covered with paste.

STEP 16 Lastly go over with a cake smoother STEP 17 The finished covered cake using STEP 18 Prepare a template of fish fins either
to make sure all surfaces are flat. Cake Paper. print from online or have a go yourself and
draw some random unique pattern.

78
STEP 19 Trace onto 0.30 & 0.60 wafer paper. STEP 20 Cut a pattern in some of them but STEP 21 For the fish scales use a hole punch
Cut using scissors or a craft knife. leave some plain too. and 0.6 wafer paper.

STEP 22 Mix powder colours to the desired STEP 23 Split the scales into two containers STEP 24 Brush half of your fish fins in pink
shade test on a paper napkin or kitchen and add some of the coloured powder and with the powder and the other half using the
paper. gently mix. alcohol paint mix as this will give the fins a
Pink: pink and white powder deeper shade.
Navy: 2 parts blue, 1 part black, 1 part
purple

STEP 25 Close up. STEP 26 Mix powder pearl gold with clear STEP 27 Paint one side with stripes and the
alcohol. Get two brushes ready. other side with dots.
STEP 28 Repeat but using navy blue paper for STEP 29 Make some RKT and form onto a STEP 30 Mix the pale pink now (you can
the other fish. skewer into a fish body shape each weighing choose which shade you like best. Here are
50g. some examples). I used the light pink.

STEP 31 To achieve the navy blue, first add STEP 32 Colour palette from each step. STEP 33 Cover your RKT with the Pasta
some blue and black to your white Pasta Model.
Model. The paste will start to look teal in
colour, then add a tiny bit of violet and see
your blue transform into a gorgeous navy
shade.

STEP 34 The covered fish bodies should look STEP 35 Start attaching the tail to your fish STEP 36 Carry on attaching the fins.
as shown. body using a water brush and scraps of
wafer paper.

80
STEP 37 Brush the fish's body with edible STEP 38 Carry on placing the scales STEP 39 place the side fins, and cut a piece of
glue and place the scales using tweezers. overlapping them slightly. Pasta Model into to crescent shape for the
mouth.

STEP 40 Roll a small piece of white and STEP 41 Your fish should be ready now. My STEP 42 The gorgeous navy blue fish close
black Pasta Model between your palms and pink one is shown close up. up.
glue together as eyes. Attach with some
water.

STEP 43 Place your fish onto the cake STEP 44 For this spectacular effect place the
diagonally, and enjoy your masterpiece. Have cake on the beautiful Prop Options gold
fun creating! Metallic Cake Separator. The navy against
the gold is spectacular.
STEP 45 Your cake is ready to impress.
82
 1x2" 2x2"
(finger portion) (dessert portion)

8 4
4"

14 7
5"
20 10 Please note that these
6" figures are a guide only
for a buttercream cake
and depend on how the
28 14 cake is cut.
7"

38 18
8"

52 30
9"

60 35
10"

75 48
11"

98 60
12"
 PASTA COVER
Sugar Paste for Perfect Cake Coverings

Discover the new PASTA COVER, the ideal solution for covering and decorating your cakes with ease,
professionalism, and an incredible taste and fragrance. PASTA COVER is designed to deliver excellent
performance and impeccable results.

Perfect Consistency at
Any Temperature:
Thanks to the use of hydrogenated palm kernel oil, PASTA COVER
maintains the same consistency from 18°C to 38°C. You won't have to
worry about temperature fluctuations; your sugar paste will always be
ready to use.

Ease of Use:

PASTA COVER does not require long manipulation. It is immediately

soft and flexible, perfect for rolling out and shaping effortlessly. It
doesn't dry out quickly, avoiding the elephant skin effect on your cake.
It will always remain soft and perfect when cutting the cake.

Pure White Colour and

Vanilla Fragrance:
Our PASTA COVER stands out for its pure white colour and delicate
vanilla aroma, ideal for creating elegant and refined-looking cakes.

Stability and Strength:

It maintains its shape and does not tear during application, ensuring a
smooth and even cover. It is flexible to perfectly adapt to your cakes
and does not suffer from thermal variations.

Economical and
Convenient:
With the rising costs of cocoa butter, PASTA COVER represents an
economical alternative without compromising on quality. It offers excellent
value for money, making it the perfect choice for both professional and
amateur pastry chefs.

Tropical Climate
Resistance:
by Cake is love by Jenny
PASTA COVER performs exceptionally well in high humidity and
temperature conditions, maintaining its integrity without ingredient leakage
issues. Ideal for hot and humid environments, it guarantees perfect results
anywhere.

94
84
9
WHAT ARE THE DIFFERENCES?
What are the differences between the two Saracino
sugar pastes - NEW Pasta Cover and Pasta Top ?

PASTA COVER PASTA TOP

Gluten FREE Gluten FREE

Thanks to the use of hydrogenated palm kernel oil, PASTA TOP is rigid at temperatures below 20 °C and
PASTA COVER maintains the same consistency from contains natural shea oil and sunflower oil. Perfect
18°C to 38°C. You won't have to worry about for use between 25 °C and 35 °C.
temperature fluctuations; your sugar paste will always PASTA TOP requires slightly longer manipulation
be ready to use. due to the hardness of the paste. It is perfect for
PASTA COVER does not require long manipulation. It rolling out and shaping effortlessly. It doesn't dry out
is immediately soft and flexible, perfect for rolling out quickly, avoiding the elephant skin effect on your
and shaping effortlessly. It doesn't dry out quickly, cake.
avoiding the elephant skin effect on your cake. It will PASTA TOP stays firmly on tall cakes without falling
always remain soft and perfect when cutting the cake. and hardens in the fridge to help preserve the cake
White colour and delicate vanilla aroma better.
It maintains its shape and does not tear during White colour and delicate vanilla aroma
application, ensuring a smooth and even cover. It is It maintains its shape and does not tear during
flexible to perfectly adapt to your cakes and does not application, ensuring a smooth and even cover. It is
suffer from thermal variations. flexible to perfectly adapt to your cakes and does not
With the rising costs of cocoa butter, PASTA COVER suffer from thermal variations.
represents an economical alternative without PASTA TOP is available in performs exceptionally
compromising on quality. It offers excellent value for well in temperature changes.
money, making it the perfect choice for both PASTA TOP doesn’t dry out and is extremely elastic.
professional and amateur pastry chefs. PASTA TOP is available in 19 colours in 5kg, 1kg
PASTA COVER performs exceptionally well in high and 250g.
humidity and temperature conditions, maintaining its
integrity without ingredient leakage issues. Ideal for hot
environments.

created by Katarzynka
Sztuka Cukrowa
 by Katarzynka Sztuka Cukrowa

Creating lifelike, vibrant paper flowers is an art that requires both

technique and creativity. In this tutorial, Katarzynka Sztuka Cukrowa
shares her expert tips on how to soften and colour paper petals using
simple yet effective methods. Whether you're a beginner or a seasoned
cake decorator, these easy-to-follow steps will help you achieve
stunning, professional-looking flowers that will elevate any project.
Let’s dive into the world of paper florals and discover how to bring
your creations to life with a burst of colour and depth!

Soften the Paper:

Mix a spoonful of water with 3 drops of glycerin and a small amount of
Burgundy gel food colouring.
Dip your paintbrush into the mixture and gently paint the petals. Be sure
to remove any excess liquid by brushing it off on a paper towel. Tip:
Don’t soak the paper to avoid warping.

Painting the Paper:

For thicker paper (0.60mm), paint both sides. For thinner paper
Water
(0.30mm), only paint the smooth side of the wafer paper.
Glycerin (3 drops)
Saracino Burgundy gel food
Shaping the Petals:
colour
Once the petals are damp, shape them by hand or press them into a
Paintbrush
silicone mould to achieve a desired form. Leave them to dry completely.
Paper towels
Saracino Wafer Paper (0.60mm
Optional Airbrush Technique:
or 0.30mm thickness)
In a small container, mix clear alcohol with Burgundy gel food colour.
Silicone mould (optional)
Close the container and shake well.
Airbrush (optional)
Using an airbrush, apply the colour evenly on the petals. This technique
Clear alcohol (for airbrush use)
also helps to enhance the colour and add depth, especially in the flower's
deepest areas.

86
 Textured Leaves
In association with
Prop Options

88
We Love Pastry Cake Decorating Magazine | January 2025

Aimée Ford
My name is Aimee and I’m an international, multi-award-
winning cake artist from the Isle of Man, known for my
ultra-modern designs.
I love experimenting with texture and have a playful approach to colour
and composition. Over the years, I’ve won multiple awards, become a
qualified Cake International judge, and had the privilege of teaching at CI
and worldwide.

I especially enjoy finding creative ways to use well-known mediums in

alternative ways.

Most recently, I’ve launched my own product lines, including embossing

mats and pre-cut wafer paper wraps.

Project Description
In this tutorial, I’ll show you how to create stunning textured leaves using some of my favourite techniques, and I’ll make
them super easy to recreate at home with Saracino products. Royal icing is used in an unconventional way, giving you a
unique texture that makes these leaves stand out in a truly remarkable way. Saracino’s high-quality products ensure that
you’ll get smooth, flawless results with every application, perfect for creating textures that really pop.

Beneath these beautiful leaves, there’s even more texture waiting to be discovered! I’ll demonstrate how to use an
embossing mat to add intricate detailing to the surface, creating layers of depth. Additionally, I’ll show you how to
achieve a stone effect using Saracino’s pastes and tools, giving the cake a rustic, yet sophisticated vibe.

The design is brought together with the clever use of Prop Options props, which add an extra dimension to the cake,
elevating the overall look. These acrylic spacers not only provide support but also contribute to the modern aesthetic,
ensuring the cake captures attention from every angle.

Finished off with a unique combination of textures, colours, and Saracino’s premium products, this cake will keep your
audience mesmerized, revealing more hidden details the closer they look. By the end of this tutorial, you'll have the
knowledge and skills to recreate this striking, attention-grabbing design using Saracino’s tools and products.
 INGREDIENTS EQUIPMENT
Cakes - 7 inch square x 12 Prop Options 5 inch
inch deep, 10 inch square x square 30mm acrylic
3 inch deep separator, 6 inch square
Saracino sugar paste Pasta fillable acrylic tier, 12 inch
Cover square acrylic plinth,
Saracino Royal Icing stickers
Powder Mix Measuring tape
Icing sugar Rolling pin
Edible glue - cake gel Smoother
Green gel colour Small dusting brush
Green and white powder Small brush
colour Skeleton Leaves Aimee
White chocolate Ford Ltd embossing mat
Freeze spray Sharp blade (scalpel or
Trex vegetable fat knife)
Palette knife
Pastry brush
Dresden tool
Rope mould

“As a cake artist, I rely on high-quality sugarpaste to achieve flawless results, and Pasta Cover has quickly become one of my
favourites. From its smooth texture to its exceptional workability, this sugarpaste makes covering cakes an absolute dream.
One of the standout qualities of Pasta Cover is its incredible elasticity. It stretches beautifully without tearing or cracking, allowing
me to cover even tall and sharp-edged cakes with ease. The consistency is medium—not as firm as Pasta Top—and it is nice and
pliable, making it perfect for both beginners and professionals who want a stress-free experience.

Another reason I love using Pasta Cover is its finish—silky smooth and flawless. It doesn’t dry out too quickly, giving me enough
time to adjust and perfect my covering without compromising quality. Plus, it takes embossing and texture impressively well,
making it a fantastic choice for intricate designs.

Taste is also an important factor, and Pasta Cover doesn’t disappoint. It has a pleasant, subtle flavour that complements cakes
beautifully without being overly sweet or artificial.

Whether I’m working on wedding cakes, sculpted designs, or detailed decorative elements, Pasta Cover consistently delivers reliable
and high-quality results. It’s a sugarpaste I can trust, and I highly recommend it to fellow cake decorators looking for a
professional finish with ease of use.”

Aimee x
90
STEP 1 If you have any left over pieces of STEP 2 Bring the dried out sugarpaste together STEP 3 Roll out to roughly 3mm thick.
white Pasta Cover that are slightly dried out and knead well to combine, the warmth from
then this is perfect to use them for. If not then your hands should bring it back together.
put some pieces in the oven on low for 15
minutes and allow to cool fully and they will
be slightly dried out.

STEP 4 Tear into smallish pieces. STEP 5 Prepare your top cake by lightly STEP 6 Use your smoother to smooth out the
coating your cake with a thin layer of Trex. joins so that they are all fairly even and well
Place the torn pieces on to your cake and adhered to your cake. The top and all four
ensure there are no gaps. sides should be fully covered.

STEP 7 Prepare your bottom cake with a thin STEP 8 Roll out the Pasta Cover to roughly STEP 9 Place the Pasta Cover sugarpaste on
coating of Trex then colour 1kg of Saracino the size of the embossing mat. top of the mat and roll firmly ensuring the
Pasta Cover using the green gel colour and paste is pressed well into the mat.
panel the top of your cake. Take some of the
remaining sugarpaste and roll into a sausage.
STEP 10 Flip the sugarpaste and mat back over STEP 11 Trim the edges down using a sharp STEP 12 Roll some remaining Pasta Cover
and carefully peel the mat back to reveal the blade/scalpel tool. Use your measuring tape to green sugarpaste into a thin sausage shape.
texture. measure to ensure you have just larger than
the size of the side of the cake then stick onto
the side of the cake and trim to fit. Repeat on
the other 3 sides.

STEP 13 Press firmly into the rope mould. STEP 14 Apply some edible glue onto the STEP 15 Stick the rope onto the cake from the
Trim off excess. corners of the cake using a small brush. bottom and press firmly to ensure it is stuck
well.

STEP 16 Trim off any excess at the top. STEP 17 Roll out some additional white STEP 18 Lightly use a Dresden tool to mark
Pasta Cover sugarpaste or Saracino Pasta leaf shapes into the paste, as many and the
Model - modelling paste would work well size and shape that you prefer.
here also.

92
STEP 19 Make the Saracino Royal Icing STEP 20 Add some green gel colour and mix STEP 21 Using a palette knife, apply some
according to the instructions on the packet. lightly so the colour is swirled throughout. royal icing to the sugarpaste Pasta Cover within
your pre marked leaf. Fill the whole shape.

STEP 22 Using the pastry brush, add texture STEP 23 Again using the dresden tool, STEP 24 Using a very sharp blade, cut around
by brushing the royal icing from the outer make any additional markings on the leaves the sides of the leaf shapes.
edge inwards, you want the edges to be for deeper veining. Either set aside to allow
rough looking. to dry for a few hours, or pop in a low oven
for 15 minutes then allow to cool fully.

STEP 25 Mix together the green and white STEP 26 Decide on your leaf placements. STEP 27 Layer the leaves in a design of your
dusts to your preferred shade. Using a small Use melted white chocolate to stick the choice and stack your cakes and the acrylics
fluffy brush, dust the edges of the leaves to leaves to the cake and use the freeze spray on top.
give them some depth to the detailing and to set the chocolate quickly. Stunning modern cake is ready.
bring them to life.
94
Previous Wedding Issues

DOWNLOAD DOWNLOAD

DOWNLOAD DOWNLOAD
 Lace and Ruffles
In association with
Prop Options

96
We Love Pastry Cake Decorating Magazine | January 2025

Carol Smith
I’m Carol – an award-winning cake designer with a passion for
creating breathtaking wedding and celebration cakes. As the
founder and partner of Cakes By Carol,

I’ve turned my love for sugar artistry into a thriving business, and I’m
proud to have won multiple industry awards—including Cake Masters
Magazine’s Best Product Award for my cake smoother, which is now
sold worldwide!

My cakes have been featured on international news platforms and in

renowned cake magazines like Saracino Online Magazine, Cake Masters
Magazine, Wedding Cakes Magazine, and American Cake Decorating
Magazine. I’ve also had the privilege of demonstrating for Cake
International, Saracino, The British Sugarcraft Guild, and Pretty Witty. Plus,
I write the popular Sweet Pastry Chat column for Saracino Magazine!

But beyond designing cakes, I absolutely love teaching. I run online cake
memberships and classes, as well as hands-on lessons from my home
studio, helping cake makers of all levels grow their skills. I’m also
regularly invited to teach at cake schools around the UK.
When I’m not creating cakes or teaching, you’ll find me enjoying village
life in Stilton, Cambridgeshire, with my husband, Shane, and our lovely
dog, Bailey.

Project Description
In this tutorial, I’m excited to share a brand-new wedding cake design that I absolutely love! This elegant and modern
creation is perfect for couples looking for something unique yet timeless.

I’ll guide you step by step through crafting a stunning three-tier cake featuring a delicate torn ruffle design, beautifully
showcasing Mocha, the Pantone Colour of the Year. You’ll also learn how to work with Cake Paper to create an intricate
lace effect, adding softness, texture, and depth to the overall look.

To elevate the design even further, we’ll create delicate fantasy flowers and berries, bringing a touch of romance and
whimsy. Finally, we’ll finish the cake with a statement silk bow—the perfect flourish for a stylish and sophisticated wedding
cake.

And, of course, the entire cake will be elegantly displayed on a Prop Options Separator and Plinth, adding that extra touch
of luxury and refinement.

I can’t wait for you to try this design—let’s get started!

 INGREDIENTS EQUIPMENT
Saracino white sugar paste Prop Options - 6” round
Pasta Cover metallic cake separator &
Saracino Pasta Model - 14” cake plinth
modelling paste 5, 8 & 10” x 5” deep
Saracino Pasta Bouquet- dummy cakes
flower paste 12” ivory covered cake
Saracino Cake Paper drum
Cake Gel Large cosmos cutter
Saracino gold powder Lily or peony stamens
colour Small circle cutter 9-10mm
Gel colours: black, ivory White 28 gauge florist
and brown wire
Edible glue Green 28 & 26 gauge
Trex (or Crisco) florist wire
Cornflour for dusting Dark Brown florist tape
Cool boiled water Leaf/petal veining board
Rolling pin
Cosmos double veiner
Foam pad
Large and smaller ball
tools
Small & tiny palette knife
Apple tray
Paint palette trays
Scissors
Knife
Glue brush
Marzipan or scriber knife
Stitch wheel tool
Dummy cake for berries
and flowers
Large board, tray or
cutting craft board
Clingfilm
Lace mat
Kitchen blender or food
chopper machine
Long nose pliers
Small bowl and spoon
Pearl lustre spray
Cake/posy picks
Silk ribbon

98
STEP 1 To make the mocha sugarpaste, colour STEP 2 Once you have made the colour of STEP 3 With the other half, mix with white
Pasta Cover with dark brown and a touch of Pasta Cover, cut a piece off which is just over Pasta Cover sugarpaste and do this process till
black gel colours. a 3rd and place this in a bag. Mix the you have four colours.
remaining dark colour with some white Pasta
Cover, then split this in half. Put one half in a
bag for later.

STEP 4 Use ivory gel colour with white Pasta STEP 5 Cover a 5 & 8” in the mocha colour STEP 6 Using either lily or peony stamens
Cover sugarpaste to make ivory sugarpaste. and a 10” with the ivory. The larger tier with 28 gauge florist wire, holding the
only needs a thin covering of paste as this stamens wrap the florist wire round them.
will be covered with ruffles later. Making sure the wire is in the middle.

STEP 7 Holding the wire beneath the STEP 8 Stretch the tape to release the glue, STEP 9 Wipe the veining board with a little
stamens, twist it tight. Then fold the stamens start taping the stamens making sure you Trex before placing the Pasta Bouquet flower
over and hold the base of the fold and place hold them tight while taping so they don’t paste on. Warm the flower paste up in your
the tape here. move out of place. Tape the stamens to hands, cut into small pieces and place over the
around half way. grooves. Using the rolling pin to roll out the
paste.
STEP 10 Using a tiny palette knife gently lift
the paste from the board and place the flat
STEP 11 Using a white 28 gauge wire, dip the STEP 12 Place the petal onto the veiner with
side onto the board. With the cosmos petal
end into some glue. Holding the petal in one the groove facing down, place the other veiner
cutter, place onto the paste making sure that
hand with the groove facing up. Make sure on top and gently press. When you come to
the line from the groove is in the middle.
you hold the petal gently between your remove the petal, hold the bottom and the wire
Place onto the foam pad, you will need four
fingers and gently insert the wire into the to gently peel it from the veiner and put onto
petals for each flower.
petal till it's in about a third or half way. Do the foam pad.
With using Saracino flower paste Pasta this with the other petals and place onto the
TIP Bouquet you can cut out quite a few as it pad with the groove facing up.
doesn’t dry as quickly as other flower
pastes

STEP 13 With the smallest ball tool, place it ¼ STEP 14 Place the petal into an apple tray STEP 15 Let the petals dry for 5 mins then
from the top and gently roll the ball to the top holding the wire and your finger on the place into a paint palette, again holding the
edge, so this all the way round the top edge. petal to gently shape. Once you have shaped wire to gently shape the top first then the rest.
Be careful not to press too hard or you’ll rip it, move it over to the side so that it's sitting Leave to dry for at least 24 hrs.
the paste. on the side.

STEP 16 When they are dry you need to STEP 17 Do this to all of the petals. STEP 18 For the small berries, you will need
bend the wire ready for taping. Holding the Pasta Bouquet, 28 gauge wires, edible glue, a
wire at the base of the petal and with your small round cutter ideally 8-10mm no bigger
other hand holding the petal and gently bend and something to stick them in to dry (a
down. polystyrene dummy cake is fine).
100
STEP 19 Roll the Pasta Bouquet to around STEP 20 Roll the flower paste in the palm of STEP 21 Dip the end of the wire into some
3mm and using the tiny round cutter cut lots your hand into a small round ball, making glue and gently push into the bottom of the
of circles out sure that there are no dry bits or cracks as berry. You may need to re-shape a little.
these show up more once the paste is dry.

STEP 22 Place into the foam/dummy cake STEP 23 Using a paint palette pour some STEP 24 Give it a good paint including in the
and leave to dry for at least 24 hrs. rejuvenator spirit and Saracino gold powder middle too so that they are completely
colour, mix in and start to paint the covered. Give them a tap on a piece of kitchen
stamens. paper towel to remove any excess (or this will
end up on your petals when you come to tape
them).

STEP 25 Holding the stamens, place the first STEP 26 Once you have got to the top you STEP 27 You can now move the petals to
petal on so it is tucked right beneath the can add another petal placing this opposite position them, then place into a dummy cake
stamens. With the tape, start from about 1cm the first one, again making sure you wrap and leave to the side, ready to tape with the
from the base of the stamens, at the same the tape round tightly. Add another in berries.
time your hand holding the stamens, pinch between these two then the remaining one
the wire tight so that the petal stays in place. opposite. Once you’ve added the last petal,
Wrap the tape round going up pulling it so use your fingernails to push the tape right
that it is tight. up underneath so that the petals are nice
and secure.
STEP 28 For the cake lace, you will need STEP 29 Squeeze out most of the water. STEP 30 Pop it into a food blender (or
some Saracino Cake Paper and any cake lace chopper).
mat. Fold the paper into half then half again
(it's much easier to soak it this way) then
place into some cool boiled water, give it a
good soak!

STEP 31 Add 2 teaspoons of Saracino Cake STEP 32 Give it a good blend, you may see STEP 33 Once you are done, place the mixture
Gel and this is where you will also add any some tiny white flecks so add half a into a bowl and use a spoon to finish it off. It
colour (Gel colours are better). teaspoon of water to this (you may need is now ready to use.
more) this isn’t a problem it's just where the
paper may have had some dry patches.

STEP 34 Use a palette knife to spread the STEP 35 Once you have covered the mat, STEP 36 Place onto the top of your oven for
mixture onto the lace mat, making sure you go use the edge of the palette knife to remove some gentle heat (not in the oven as it will dry
back and forwards so that the mixture has any excess. out too quickly and become brittle). Leave to
completely covered the mat. It may feel a bit dry for around an hour, this will depend on
stiff, if so, mix in a touch of water so it will how warm it is in your room. You will be able
spread easier. to tell when it's ready as the mat will start to
102 curl.
STEP 37 You can also let it dry in the room STEP 38 Gently lift the lace at the corner and STEP 39 If you have any scrappy bits, use a
temperature but it will take longer to dry. if it comes off easily, flip the mat over and blade to trim, again place your hand on the
peel the mat away from the lace. Do this lace so it doesn’t tear. The lace may feel a little
slowly and place your hand on the lace near stiff but don't worry it will soften.
where the mat is peeling, this will prevent the
lace from tearing.

STEP 40 If you aren’t going to use the lace STEP 41 You will need to trim the side bits STEP 42 Place the first piece of lace onto the
straight away you can wrap it in clingfilm using either scissors or a knife, this means that front of the cake, use some edible glue to stick
and use it within a couple days. you’ll have a tidy join. in on, being careful not to put too much glue
on, get the main bit stuck on first then you
can gently hold the lace to apply more glue if
needed.

STEP 43 Add the second piece and slowly STEP 44 Use your hand to gently press the STEP 45 If there is a gap where the lace
place it as close as possible to the first one so lace to the cake. Once you get round to the doesn’t meet, cut a little piece from the left
that there isn’t a gap. other join you may need to trim it. Using overs and stick in the gap.
scissors to trim, if you cut over the gap to
begin with then you can go back and cut
more if necessary.
STEP 46 To tape the berries, you will need 26 STEP 47 Do the same to a couple more STEP 48 Cut some of the 26 gauge wire in half
gauge wire and brown tape. Place the tape berries then you can start taping these and leave some of them long so you can tape
about 1cm from the berry, keeping your finger together. It doesn’t matter too much about the smaller branches to these.
on the tape and wire, stretch the tape and following the exact positions as berries are all
wrap around the wire working your way up over the place on the tiny branches. You will
under the berry. Use your fingernails to tuck it need to make a few of these.
nice and neat.

STEP 49 Start taping the end of the wires STEP 50 Tape a few on the longer wires till the STEP 51 Start taping some of the smaller
and go down the wire till you have covered tape has covered some 9-10cm and some branches, again pinching the wires together
around 9-10cm. Add a berry by wrapping slightly longer, put these to the side. Tape some and pulling the tape tight so they are secure.
the tape a little lower as it's quite tight to of the shorter ones doing the same thing, you Make them look different with the berries you
wrap the tape under the berry. Once you can now add one of the shorter ones to the made earlier, then you can gently shape the
have wrapped the tape round once, you can longer covered wires, making sure you pinch branches. Don’t worry too much about this as
then pull the berry wire at the bottom and it the wires together and wrap the wire tight. once you’ve made longer branches later you
will then fit tight to the wire. can adjust these then.

STEP 52 Now to start on the torn ruffles. You STEP 53 Cling film either a flat tray, board STEP 54 You will find that using a kitchen
may need to warm the coloured paste if it was or cutting mat as I have used here. pasta roller much easier to get the paste quite
made a day or so beforehand. thin (also doing it this way means that all
your ruffles will be the same and not chunky).

104
STEP 55 If you are using Saracino Pasta STEP 56 Repeat this with all the coloured STEP 57 Starting with the ivory, cut the
Model you are able to prepare all the colours paste including the ivory, roll it out, place it modelling paste into strips.
before you start applying the ruffles to the onto the clingfilm and cover. Because you are
cake. Once you have got them to the correct covering each sheet of paste, it will prevent it
thickness (around 2mm) place onto the from drying out. This way also means you
clingfilm, then cover with more clingfilm. work better with not having to stop and start
with rolling out the paste.

STEP 58 It’s also better if they are wavey. STEP 59 Using the ‘stitch’ part on the wheeler STEP 60 Place the strip onto a foam pad and
Then cut these into smaller pieces. tool, holding the paste with your spare hand using the larger ball tool, roll the ball over the
gently tear the paste. Do this along the whole torn side. You may need to flip the paste over
length of the strip. and do the same to the other side.

STEP 61 The reason I do this is to soften the STEP 62 Repeat this with the other pieces of STEP 63 Brush the cake with some edible
edge and to remove what looks like teeth Pasta Model. glue, being careful not to put too much on.
marks. Place the first ruffle on the top edge so that it
is above the top of the cake (don’t place it so
it is flush with the cake). Repeat with the glue
and place the ruffle strips randomly around
the top edge.
STEP 64 In the gaps place a ruffle at an angle. STEP 65 With the tip of your finger gently STEP 66 Remember to keep applying a little
When you come to add more, you need to curl parts of the ruffle over a little. glue each time. Place the next ruffle behind the
tuck the top of the angled ones behind the one last one you added and use the marzipan knife
that is stuck on the cake. (or scriber knife) to tuck the ruffle in by gently
pushing the ruffle to the cake.

STEP 67 Repeat all the way around the cake. STEP 68 Again using the tips of your fingers to STEP 69 You can now start adding the next
gently curl the ruffles here and there. Try not layer of ruffles. You will see the gaps where
to curl them too much! you need to add the ruffle, use your fingers to
hold them in place whilst you tuck them in
and make sure that just the bottom half of the
ruffle is secured to the cake.

STEP 70 You will find it much easier now to STEP 71 Once you have what looks like 2 STEP 72 Use the tool to gently peel back the
place the ruffles at an angle, placing them layers (it may be 3 in some areas) you can ruffle, remember to apply some glue then you
behind at first then securing them, Repeat this now start adding the next colour, tucking the can place the next one in.
all the way round. It isn’t going to look all neat coloured one behind the ivory one.
and tidy till you finish at the bottom with the
ruffles placed at an angle.
106
STEP 73 Using your finger to gently push the STEP 74 Repeat this going around the cake STEP 75 Once you have done that you can
paste so it's stuck on. twice. You may have some gaps so add now add the darker colour.
another ruffle in if required.

STEP 76 Repeat this process for the next two STEP 77 As you get further down the cake you STEP 78 Keep placing the ruffles at an angle
colours, remembering to secure the ruffle at will need to either raise the cake or lower your and as you get nearer to the bottom you will
the bottom and gently curling it over before chair as your view will now be different. Your find it gets a bit tight and the ruffles will end
the ruffle dries. When I do this type of ruffle eyes need to be level with what you are up being parallel.
I try to place different shaped ruffles so that working on and not looking down as you will
the pattern looks different. not place the ruffles as well as you would
looking directly at what you are working on.

STEP 79 As you place the ruffles near to the STEP 80 On the last layer you can also place STEP 81 Now the ruffles are on, leave this to
board make sure that the bottom part of the some of the ruffles over the one next to it as the side whilst you work on the next stage.
ruffle is straight, as this will meet the board this also gives a nice finish.
and will make it much neater. Use the tool to
gently tuck and smooth the ruffle and curl the
ruffle ends.
STEP 82 Start taping some of the branches STEP 83 Stick the top tier onto the separator STEP 84 Put the first part of the flower and
together, you can now add your first flower. using a tiny amount of royal icing. You will berries close to the cake so it gives you an idea
Make sure that you pull the tape tight so that need to add the ribbon to the cake before you where you can place the next flower and berry
the branch pieces stay in position. attach the flower and berry spray. branch. If you lay the spray on the table you
can place the next flower so you can see if it
looks right. Don’t worry about the position of
the branches as these can be bent into position
once you have made up the whole spray.

STEP 85 Once you have these taped together STEP 86 Have a play to see where you’d like STEP 87 Tape the rest of the flowers together,
you can now bend the main stem as this is the next flower and berry branches to go, tape you can add any spare berry branches to it
what will be going into the cake. Use some together nice and tight so there’s no movement. after or they can be placed into the posy pick
long nose pliers (much easier than trying to You will now add some bits behind the flowers once you get the main one on.
get your fingers under those pesky branches) for the top part.
You can also mark on the cake where you
need to place the posy pick.

STEP 88 Keep the spare berry branches to fill

any gaps. Before you place the spray into the STEP 89 turn the cake round so you can
cake, put the posy pick into the hole (if you are push the stem in, it’s much easier to do it
using a dummy cake, there is no need for the this way than using your non-dominant
pick). Place the spray into the pick, use the hand. Step back away from the cake so you
long nose pliers to help push it in. Tip: do this can see where you may need to place the
behind the spray and not at the front, if you spare branches. Once you have these in you
press too much you could end up touching the can then shape some of the straighter
front part with the pliers and have to recover branches. You can now place this onto the
the cake. main cake.
STEP 90 Your cake is ready!
108
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110
 Dubai is renowned for its luxurious desserts, and this handcrafted Dubai Chocolate
recipe is no exception. A rich blend of creamy milk chocolate, aromatic pistachio, and
crispy kataifi pastry creates an indulgent treat that embodies Middle Eastern
opulence. Follow this simple yet exquisite recipe to create your own gourmet
chocolates at home.
Why You'll Love This Recipe
Rich and Creamy: The milk chocolate provides a velvety smooth texture.
Nutty and Aromatic: The Saracino Pure Pistachio food flavouring enhances the depth of flavour and adds a
delightful crunch.
Crispy and Buttery: The fried kataifi pastry adds a delightful crunch.
Perfect for Gifting: These chocolates make a luxurious homemade gift.
Ingredients
500g milk chocolate
200g Saracino Pure Pistachio 100% food flavouring
200g chopped dry kataifi pastry
1 tablespoon butter
A handful of chopped pistachio nuts (optional)

Step 1: Melt the Milk Chocolate

Chop the milk chocolate into small pieces for even melting. Use a double boiler or microwave in 30-second intervals,
stirring in between, until the chocolate is fully melted and smooth. Pour a thin layer of melted chocolate into the bottom
of each mould to create a base. Set aside to slightly firm up.

Step 2: Prepare the Kataifi Filling

Chop the dry kataifi pastry into smaller pieces. Heat a pan over medium heat and melt the butter. Add the kataifi pastry
and fry until golden brown, stirring continuously to avoid burning. Once golden and crisp, remove from heat and mix
in the Saracino Pure Pistachio food flavouring and chopped pistachio nuts until evenly coated. The Saracino flavouring
not only enhances the taste but also provides an extra layer of crunch to the filling.

Step 3: Assemble the Chocolates

Spoon the pistachio-kataifi mixture into each chocolate mould, filling it about ¾ full. Cover the filling with the remaining
melted chocolate, ensuring a smooth and even finish. Gently tap the mould on a flat surface to remove air bubbles. Place
the mould in the refrigerator for at least 1 hour or until fully set.

Step 4: Unmould and Serve

Once the chocolates are firm, carefully pop them out of the mould. Serve immediately or store in an airtight container in
a cool, dry place.

Pro Tips for the Best Dubai Chocolate

Enhance the Flavour: Add a pinch of sea salt to the melted chocolate for a balanced sweetness.

Experiment with Shapes: Use decorative moulds to make visually stunning chocolates.

Perfect Storage: Keep chocolates refrigerated in warm climates to prevent melting.

 Flourishing
Flavours:
by Nurtured Norfolk

How Edible Flowers Are

Transforming Wedding Cakes

When it comes to cake decoration, there’s

always a search for that extra special touch
to make creations stand out. One trend
that’s really blossomed in recent years is
decorating cakes with edible flowers.
These delicate blooms don’t just add a
touch of natural beauty; they also bring
subtle, delicious flavours, turning cakes
into both a visual and culinary delight.

At Nurtured in Norfolk, we grow the

freshest, most vibrant edible flowers to
help transform wedding cakes into
botanical masterpieces. Whether you’re a
professional baker, a cake enthusiast, or a
couple planning your big day, here’s why
edible flowers should be on your radar.

112 butter_and_sugar_cakes
Why Use Edible Flowers on
Wedding Cakes?

Edible flowers are the perfect way to give

wedding cakes that extra ‘wow’ factor.
They’re ideal for everything from rustic
countryside weddings to chic, modern
celebrations. Here’s why they’re such a hit:

They look stunning

Whether you go for delicate pressed petals

or dramatic floral cascades, they make a
statement. latimer_bakes centrestagecakes cakesbyvictoriamarie

They add a unique twist

How to Use Edible Flowers on Wedding Cakes
Some flowers bring hints of citrus, spice, or
floral sweetness to complement the cake’s When it comes to decorating with edible flowers, less is often
flavour. more. Here are a few ways that they can be incorporated:

They’re eco-friendly
Scattered petals
Unlike artificial decorations, fresh edible A simple yet stylish way to add colour and texture.
flowers are a natural and sustainable
choice. Pressed flowers

They allow for creative freedom Gently pressing flowers into buttercream creates a delicate, vintage-
inspired look.
Bakers can experiment with different
arrangements, colours, and textures to craft Floral cascades
truly unique cake designs.
Arranging flowers around the tiers of the cake creates a show-
stopping effect.

Candied flowers

Coating flowers in sugar gives them a sparkling, elegant touch while

adding a sweet crunch.

Infused flavours

Some flowers, like lavender or rose, can be infused into syrups or

buttercreams for a subtle floral taste.

thepalmsbakery

elizabethandcake
 Tips for Using Edible Flowers Safely

When it comes to decorating with edible flowers, less is often

more. Here are a few ways that they can be incorporated:

Only use flowers that are 100% safe to eat - never pick
them from a florist, as they may be treated with
chemicals.

Keep them fresh by storing them in the fridge and using

them as soon as possible.

Consider flavour - while most edible flowers have a mild

taste, some can be slightly bitter or strong, so pair them
carefully with your cake’s flavour profile.

Why Choose Nurtured in Norfolk?

flourandfold

At Nurtured in Norfolk, we’re passionate about growing top-quality

edible flowers that look stunning and taste incredible. Our flowers are
handpicked to ensure only the freshest blooms make it onto your
wedding cake. Whether you’re a baker looking to add something unique
to your creations or a couple wanting an unforgettable centrepiece, we’ve
got the perfect selection to bring your cake vision to life.

flourandfold
114
 TIME MANAGEMENT: A CAKE ARTIST'S
SECRET INGREDIENT
by Cristina Arévalo

Hello, my sweet friends! As cake artists, we thrive on creativity, but let’s be real: Running
a successful cake business isn’t just about decorating stunning cakes. It’s about balancing
creativity, business tasks, and personal life without feeling the stress.

After feeling overwhelmed for years, drowning in admin tasks, cake decorating, client
consultations, and trying to keep a healthy work-life balance, which, let´s be honest, felt
like a circus act, I realised that the only thing I could control was the management of the
time I was spending on each task. However, time management is not only about that, so
let´s see what else is involved in effectively managing everything you need to do as a
creative cake artist.

Time management is the secret ingredient that allows you to do what you love without
burnout. If you’ve ever felt like there aren’t enough hours in the day, you’re not alone!
Let me invite you to dive into practical strategies to help you take control of your time
and make 2025 your most productive year yet.

116
Before you can manage your time effectively, it’s essential to figure out where your time is going.

Identifying time wasters and staying focused is key. Some common distractions can include endless social
media scrolling (yes, even if it’s cake-related!), checking emails or messages too frequently, overbooking
yourself without a structured schedule, and multitasking instead of focusing on one task at a time, and
believe me, I know because I was there not long ago.

However, there are practical ways to avoid or fix these habits,

like setting specific times to check social media and emails to
prevent constant interruptions throughout the day. Another idea
is using a timer for tasks—such as the Pomodoro technique—
which helps you work in focused sprints while maintaining
productivity. Additionally, planning your daily to-do list the
night before allows you to start each day with clarity and
purpose, ensuring you stay on track with your goals.

THE POWER OF TIME BLOCKING

FOR CAKE ORDERS AND ADMIN
WORK
Time-blocking is a game-changer. Believe me, I am a huge
fan of it and it allows me to take care of all my endeavours
without feeling overwhelmed.

Instead of tackling everything at once, dedicate specific blocks

of time for different aspects of your business.

For example:
theartcakecoach
Time Block Task
cakefriednsstaycreative 9:00 AM – 11:00 AM Baking & prep work
11:30 AM – 2:00 PM Decorating & finishing cakes
The Art Cake Coach
2:30 PM – 4:00 PM Social media & marketing
The Art Cake Coach 4:30 PM – 6:00 PM Admin work (emails, invoicing)

By structuring your day, you create a rhythm that helps you

work more efficiently and avoid last-minute stress.
 IT IS ALL ABOUT PRIORITISING!
It’s easy to focus only on making cakes, but marketing is just as important for growing your business. I
know it can be a lot, but trust me when I say that it is key for the success of your cake business. It is
only about finding balance.

Ask yourself the following question:

What moves the needle in my business?

What is that thing that will bring me one step closer to my goals?
Is everything that I do relevant to my final goal?

REMEMBER
you don’t have to do everything alone! Free up time by delegating and automating
tasks. But I know, if you are anything like me (a control freak) you will feel that
things are getting out of your control; however, by delegating, you are taking the
control back for what really matters.
What to Delegate? You can hire (if you can) a part-time assistant for admin tasks or deliveries, use a
virtual assistant to manage social media engagement, or Partner with a photographer for professional cake
photos.
However, I know that for home-based cake artists just starting out, delegating tasks might seem
impossible when hiring assistance isn’t in the budget.

There are still plenty of ways to lighten the workload without bringing on extra help. The key is to work
smarter by automating, streamlining, and getting creative with your resources.

One of the easiest ways to free up time is through automation. Scheduling tools like Meta Business Suite
or Later can take care of social media posts, allowing you to maintain an online presence without
constant effort. Autoreplies for emails and messaging apps can handle common customer questions, while
templates for invoices, contracts, and order confirmations reduce the time spent on administrative work.

Another essential strategy is streamlining your workflow. Batching similar tasks—such as baking all your
cakes on one day and decorating the next—can improve efficiency. Creating checklists for repeated
processes helps minimize mistakes and speeds up production. Prepping commonly used decorations,
fillings, or ingredients in advance can also save time when orders start piling up.

118
Don’t overlook the possibility of enlisting help from family and friends. Simple tasks like packaging, cleaning,
or even delivering orders can be shared with loved ones. If you have kids, turning small organisational tasks
into a fun activity can make them feel involved while reducing your to-do list. You can also consider skill-
swapping with a friend—perhaps they manage your social media in exchange for a cake for their next
celebration.

While hiring full-time help may not be feasible, outsourcing a few small but time-consuming tasks can still
make a difference. Using a laundry service for aprons and towels, purchasing pre-made decorations for bulk
orders, or hiring a virtual assistant for just an hour or two a week to handle emails and bookkeeping can free
up valuable time for your creative work.

Finally, make use of technology to stay organised and work more efficiently. Order management apps like
Trello, Notion, or Google Sheets can help you track your workload. Voice-to-text features make jotting down
ideas or client notes quicker, and online grocery delivery services can save time on shopping. Even small
adjustments in your routine can add up, giving you more time to focus on what you love—creating beautiful
cakes.

By taking advantage of these strategies, you can optimise your workflow, reduce stress, and grow your
business without feeling overwhelmed. Remember, you don’t have to do everything alone—sometimes, small
shifts in how you manage tasks can make all the difference.
Time Management Equals

TIME MANAGEMENT EQUALS

CREATIVE FREEDOM

Managing your time effectively isn’t about working harder

—it’s about working smarter. When you have a plan, you
gain more control, reduce stress, and create space for
your creativity to flourish.

So, my sweet friend, I challenge you to take one small

step today toward better time management. Whether it’s
time-blocking your day, identifying your top priorities, or
delegating a small task, each step brings you closer to a
more balanced and successful business.

And remember, The Art Cake Coach is here to support

you with tips, tools, and inspiration! Let’s make 2025 the
year you master your schedule and thrive in your cake
business.

Cristina xx
 Spring Shower Stroll

100
120
We Love Pastry Cake Decorating Magazine | January 2025

Marisa miltenovic
lazarevic
I'm Marisa Cake Art, a passionate cake topper artist with
over 15 years of experience crafting edible art. It all began
by chance on my son's seventh birthday.
Ordering a cake wasn't an option that year, so I decided to create one
myself. With no idea where to start, I leaned on my amazing group of
friends—the "LePetitPies" —who became my biggest supporters and
cheerleaders.

That first cake ignited a spark. Fifteen years later, creating cake toppers
remains my retreat, my happy place. Life has changed in many ways, but
my passion for bringing joy to life's most precious moments through
edible art has only grown stronger.

Today, I'm on a mission to empower passionate cake decorators looking

to stand out with intricate, personalised designs. It's a privilege to
contribute to the joy that cakes bring, and I'm grateful for every
opportunity to connect with others through this delightful art form.

Project Description
I've always been drawn to the gentle hush of raindrops, and this figurine captures that peaceful magic perfectly. She's out
for a quiet stroll in a soft spring shower, clearly savouring every drop around her.

The umbrella shields her just enough to take in the sounds and scents of the evening, letting calmness and contentment
guide each step.

Through her, I wanted to capture that special moment when time seems to slow down – when the patter of rain creates
its own melody and the world feels beautifully serene.

The beauty of sugar art? It turns the moments we love into pieces that inspire others.
 INGREDIENTS EQUIPMENT
Saracino Pasta Model - Florist wire (18 & 20-
white, rose beige, yellow, gauge)
brown Rolling pin
Gel colours - yellow, red, Sculpting tools (ball tool,
brown, orange fine detail tools)
Powder colours - light Brushes (fine detail brush,
brown, pink/peach, dark soft larger brushes)
brown, white Cutters (circle cutters,
Edible glue petal cutters)
Cake gel Styrofoam ball (3cm)
Saracino Liquid Shiny - Small scissors
Confectioners glaze Paper towel
Cornflour

122
STEP 1 Colour your paste - for this project,
you will need:
Mustard Yellow / Golden for the coat
Tan / Caramel for the skirt
Beige for the umbrella STEP 2 Prepare the armature wire - twist two STEP 3 Shape the legs - Roll two elongated
Colour Mixing: pieces of 20 gauge florist wire to create the pieces of rose beige paste (each about 9cm).
Mustard Yellow: Mix yellow with a touch of support structure for the figurine. Use these Make the top slightly thicker (for the thighs),
red and a very small amount of brown. measurements: 9cm legs, 4cm body, 1cm neck, define the knee area and taper toward the
Tan / Caramel: Mix brown with a bit of orange plus a little extra (1.5 - 2cm) for the head. ankles.
and white.
Beige: Mix white with a tiny amount of yellow
and brown.

STEP 4 Attach & refine the legs - Slide each STEP 5 Form the torso - Roll a thicker STEP 6 Attach the torso - Slide the torso piece
leg onto the wires. Use a sculpting tool to cylinder of rose beige paste (about 4cm tall) onto the wire, positioning it so the bottom
define the knees. for the torso. Shape it so the top (near the meets the top of the legs. Blend the seam
neck) is slightly narrower, leaving more between the torso and legs and define the
volume at the hips. neck and shoulders.

STEP 7 Refine waist & hips - Gently shape STEP 8 Create the socks - Roll light caramel STEP 9 For extra effect, add texture that
the natural waist curve and hip area. Allow paste thinly. It should be tall enough to imitates a knit/fabric look. Use any tool you
the figure to firm up slightly to hold its form. cover the lower leg (just below the knee). have that can create this pattern.
Trim any excess, and smooth the seams.
STEP 10 Form the shoe base - Make a small STEP 11 Attach & detail the shoes - Attach a STEP 12 Create the pleated skirt - Roll out tan
teardrop shaped piece of darker brown paste small round piece and blend it in to form the / caramel paste to about 2mm thickness. Cut
for each shoe. The larger end becomes the toe shoe tongue. Then add and blend a 1cm wide rectangles (long enough for mid-
area; the narrower end meets the ankle. rectangular piece for the ankle. Incorporate thigh). Overlap these rectangles halfway onto
any decorative stitching or straps you’d like. each other to achieve a pleated look.

STEP 13 Wrap the skirt - Add a thin STEP 14 Refine the skirt - Carefully wrap the STEP 15 Cut out the blouse - Roll white paste
waistband using a small strip at the top edge pleated strip around the lower torso right thinly. Use a petal cutter to make a V-shaped
of the skirt. under the waistband. Overlap the ends at the opening that fits around the neck area.
back and secure them with edible glue.

STEP 16 Attach the blouse - Drape the STEP 17 Add a scarf - Roll a small strip of STEP 18 Refine the blouse - Cut a long, thin
blouse onto the torso. Align the neckline and caramel colour paste. Cut two narrow rectangle for the collar. Wrap it around the
smooth it down. triangles and position them at the blouse’s neckline of the blouse so that it ends next to
neckline so they drape down the center. the tie knot on both sides.
Sculpt a knot and place it at the top. Secure
124
it with edible glue.
STEP 19 Plan & cut the coat - Roll out STEP 20 Drape the coat - Place the coat piece STEP 21 Adjust coat fit - Smooth the coat
mustard-yellow paste about 2–3mm thick. Use around the torso. Align the shoulders first. edges, especially around the neck area where
a paper towel to create a pattern for the coat Press lightly and use edible glue to secure. Let the collar will be placed. Then adjust the coat
shape. Transfer and cut the shape onto the the front edges hang open. to match the look shown in the picture.
paste.

STEP 22 Add coat pockets & final shape - STEP 23 Shape the arm sleeves - Roll two STEP 24 Attach & secure the sleeves - Slide
Roll small rectangles of mustard paste for cylinders of mustard-yellow paste for the the wired sleeve into the shoulder area and
pockets, placing them at hip-level. Blend or sleeves. Insert a short piece of wire for secure it with glue.
leave the top slightly open for realism. support. Bend the left arm at the elbow.

STEP 25 Refine sleeves & coat - Blend the STEP 26 Position the arms - Position the STEP 27 Cut & shape the collar - Roll out
sleeve tops into the coat for a seamless right arm so it rests almost straight down at another piece of mustard paste; cut a
transition. the side of the body. donut/ring shape that fits around the neck
opening. Press it onto the coat’s neckline to
form a collar shape.
 STEP 30 Shaping the face - Start with a 3cm
styrofoam ball wrapped in rose beige paste.
Create the basic head shape: rounded top,
STEP 28 Blend & finalize the collar - Secure STEP 29 Roll out smaller rectangles and slightly pointed chin. Make indentations for the
the collar edges with a little glue. Pinch or attach them underneath the main collar to eye sockets then gently press around the center
curve the edges for a stylish lapel or popped create a double-collar effect. This is an of the face (between the eye sockets) to form a
collar look. optional decorative element you can include if subtle ridge for the nose bridge. Gradually
you wish. build up the shape by pressing and smoothing
the surrounding paste until the nose appears
defined. Use a fine tool to cut a curved line for
the mouth.

STEP 31 Add a small piece of white paste STEP 32 Add definition to the mouth - Shape STEP 33 Smoothing & refining facial features
inside the mouth to resemble teeth. the lips by gently pressing around the line and - Focus on creating soft, natural transitions
smoothing the surrounding area. between cheeks, chin, and other facial areas.

STEP 34 Shape the nose - Use a sculpting STEP 35 Create eye sockets - Use a small STEP 36 Add eyeballs - Roll two tiny white
tool to refine the nose into a small, delicate ball tool to create indentations where the paste balls and press them gently into the
shape, ensuring natural transitions. eyeballs will be placed. sockets. Smooth around the edges to ensure a
snug fit.
126
STEP 37 Attach & shape ears - Shape two STEP 38 Add a small piece of paste above the STEP 39 Paint or dust the eyes - Once the
small teardrop pieces of paste for the ears. eyeballs to form the eyelid. eyeballs firm up, use light brown powder
Aligning the bottom with the base of the nose colour diluted in alcohol to draw the iris.
(as a guideline). Press onto the sides of the
head and use a ball tool to detail the inner
ear.

STEP 40 Add pupils & further detail - Dab a STEP 41 Paint eyebrows - Use a very fine STEP 42 Highlight & depth - A tiny white dot
black pupil in each iris. Add a second, lighter brush to sketch light eyebrows. Feather on each eye “sparkles” them. Subtle shading
ring of colour and let the paint dry. them for a soft look. around the iris edge provides a more lifelike
effect.

STEP 43 Attach the head - Slide the head STEP 44 Cut the umbrella canopy - Roll out STEP 45 Segment the umbrella panels - Using
down onto the neck wire. Adjust the tilt and beige modelling paste (2–3 mm thick). Using a piece of wire or a sculpting tool, lightly mark
orientation to match your figurine’s posture. a circle cutter, cut a circle slightly larger than lines from the center (like slicing a pizza). Aim
the desired umbrella size. Tip: Choose a for 8 equal segments, but don’t cut fully
cutter proportionate to your figurine so it through - just indent the surface.
doesn’t look too large or small.
STEP 46 Refine each panel - Take the same STEP 47 Shape the canopy in a bowl - Place STEP 48 Prepare the umbrella shaft - Take an
circle cutter (or a slightly smaller one). Line it the paste into a bowl dusted with cornflour. 18 gauge florist wire. Roll a thin layer of paste
up between two “pizza slice” lines. Press down Gently press the edges so the canopy slopes around it - brown or any “metal” colour you
lightly to remove a thin arc of paste, creating a inward, forming a dome. Let it firm up. prefer.
subtle indent curve between segments.

STEP 49 Assemble the umbrella - Roll a STEP 50 Shape individual hair strands - STEP 51 Attach strands in rows - Begin
small cone of beige paste for the top point. Roll a small piece of modelling paste into a placing strands at the nape of the neck,
Glue the cone at the center of the canopy. thin, tapered cylinder. Flatten each strand securing each one with edible glue. Work your
Insert the wire shaft through the middle of gently and add creases using a sculpting way upwards, placing strands side by side and
the cone/canopy. Let it dry thoroughly so it tool. Lightly curve the strand by bending it slightly overlapping each row to create a
stays upright. subtly in alternating directions while it’s still layered effect. Thin out the ends of the strands
soft. Allow the strand to rest briefly so it near the scalp if needed to ensure a seamless
firms enough to maintain the wave shape. and natural transition.

STEP 52 Build up to the crown - Continue STEP 53 Finish with bangs - Once the back STEP 54 Shape the hand - Roll a small
adding strands row by row, checking the and sides are filled, form and attach shorter cylinder of rose beige paste and taper it at one
overall shape. Vary strand thickness / length strands at the hairline. Blend them into the end.
for a natural style. top row and let everything set.

128
STEP 55 Use a sculpting tool or the rounded
handle of a brush, press gently into the palm STEP 56 Refine the shape so it’s distinct from STEP 57 Use small scissors to carefully cut
area. This indentation should mark where the the palm, smoothing any rough edges. along the sides of the index finger to separate it
thumb will separate from the rest of the hand. from the rest of the hand.
With small scissors, carefully cut the thumb
away from the rest of the hand.

STEP 60 Position the umbrella shaft - Guide

the umbrella shaft through the figure’s hair,
STEP 58 Attach the hand - Moisten the wrist STEP 59 Dust the canopy - Use a soft brush over the collar so it rests on the left arm, to
end with edible glue, then press the hand and brown powder colour to gently shade where the arm wire emerges. Determine how
onto the arm. Adjust the wrist angle for a the umbrella’s segments. Focus on the panel much of the umbrella shaft is needed, leaving
natural pose. edges for subtle depth and dimension. about 1.5cm beyond the arm wire. Carefully
remove any paste covering that 2cm portion of
the shaft to expose the metal wire.

STEP 61 Bend the exposed wire into a circle

or loop, wrapping it once around the arm’s
wire. Hook the loop onto the arm wire to STEP 62 Cover the remaining exposed wire STEP 63 Add subtle hair shading - Use a soft
secure the umbrella in place. Stabilize if (now that it’s hooked) with brown paste to brush with powder colour to deepen the
needed if the umbrella is unstable and doesn't create the umbrella handle. Sculpt a hand the hairline near the umbrella. Work in gentle
stay in place. Take an 18 gauge florist wire, same way you did for the right hand earlier. strokes to create natural shadows.
pierce through the top of the umbrella canopy Place it over the handle, positioning the
and guide the wire down to the figure’s head, fingers so it appears the girl is gripping the
connecting the umbrella to the head for extra umbrella naturally.
support. This will keep the umbrella steady
and in your desired position.
STEP 64 Enhance coat & skirt depth - Lightly STEP 65 Dust a slightly darker brown shade STEP 66 Use a small, soft, rounded or
dust around skirt pleats and the edges of the along the collar seams and folds to enhance angled brush to lightly dust a darker brown
coat for extra dimension. Build colour definition and depth. shade above the eyes, enhancing the depth and
gradually rather than applying too much at definition around the brow area. Gently apply
once. a soft pink or peach colour to the cheeks,
giving a natural blush effect. Focus on creating
a delicate balance - this gentle "makeup" brings
warmth and life to the figure's face, enhancing
her expression without overpowering the
features.

STEP 67 Lighten hair strands - Use a fine STEP 68 Apply cake gel to the eyes - STEP 69 With all the delicate shading, vibrant
brush to apply white powder colour diluted Carefully lay the figurine on its back so the highlights, and intricate details now complete,
with clear alcohol onto the raised sections of eyes face up. Place a small drop of cake gel your figurine has truly come to life. She’s
the curls. Focus on subtle strokes to create onto each iris, creating a glossy, lifelike effect. got that dreamy 'dancing in the rain' vibe -
highlights that pop without looking harsh. Let it set briefly before standing the figurine calm, confident, and perfectly in her element.
This will add contrast and dimension to the upright again. Take a moment to soak it all in and enjoy
hair, enhancing its natural, wavy appearance. your creation!😊

130
NEW ARRIVALS

Saracino Pasta Model

Grey and Light Brown
 Wafer Paper Flower Cake Roll

132
We Love Pastry Cake Decorating Magazine | January 2025

Joanne Poulton
I'm Jo from My Caking Journey. I'm a multimedia Cake Artist
from the UK. I live in the Sussex countryside with my
husband, our four children and two cats.
Having worked as a Solicitor specialising in Employment Law in the city,
we made a move to the countryside to raise our children.

I've always loved art and enjoyed baking but only really started to bring
the two together when making birthday cakes for my kids. This sparked a
passion for cake design in me!

In the past few years, I've been hosting and participating in baking
collaborations with other bakers over on Instagram. I've really enjoyed
pushing my creative limits by experimenting with different mediums and
trying new techniques. Wafer Paper has become one of my favourite
mediums to create magic with!

Project Description
In this tutorial, I’ll show you how to make simple stylised wafer paper flowers and vines. With their soft ombre of colours,
they’re the stuff of fairy tales!

To keep things simple, I've chosen to “dry colour” the wafer paper. The use of a craft punch makes flower making simple,
you can substitute a different flower punch if you wish. If you wanted to further elevate the flowers and leaves you
could choose to use veiners.

I’ve chosen to present these flowers and vines cascading across a delicious mango and strawberry cake roll but they
would also work well with a traditional layered cake. The cake roll incorporates Saracino’s new Mango flavoured Supreme
flavour - it’s been a big hit in our house. I hope you’ll give both the florals and the cake roll a go.

If you do find yourself inspired by any part of this tutorial please do tag me on Instagram - I’d love to see how you got
on. Happy Caking!
 INGREDIENTS EQUIPMENT
Cake roll sponge Hydrangea craft punch,
Saracino Mango Supreme mixed sizes
food flavouring White nonpareils
Whipped cream Paintbrush, large and
Fresh strawberry and several small
mango, chopped Floral wire, 20 gauge,
Saracino Powder Colours: green
pink, yellow, emerald Wire cutters
green, pearl blue & silver Ball tool
Saracino Wafer Paper Cling film
0.3mm thickness Piping bag
Edible glue / cake gel Kitchen towel
Tweezers
Scissors
Mixing plate
Knife

134
STEP 1 Start with metallic silver, blue pearl STEP 2 Blend the silver and pink to make two STEP 3 Take your A4 wafer paper sheet and
powder and pink powder dusts ready to blend. shades of pale metallic pink. Blend pinks and place textured side up on kitchen towel to catch
blue to make three shades from a pinky the excess dust. Begin dry painting horizontally
lavender, purple to a blue purple. starting with silver light to pinks (lightest first)
to purples and ending with blue purple at the
top. Blend each colour with the previous colour
to create an ombre effect.

STEP 4 Begin punching out your wafer flowers STEP 5 Cut your wafer paper to allow you STEP 6 You should have a selection of flowers
along the long edge of the wafer paper. to punch along the length of the middle and like this in varying sizes and colours. Be
so on. careful to keep them dry!

STEP 7 Take each flower in the palm of your STEP 8 Pair each flower with the next size STEP 9 Your flower should now have some
hand and use a ball tool to create depth. down, attach with a small drop of water and depth when you look at it from the side, like
Being careful not to apply too much pressure a paintbrush. You should end up with three this.
(which could tear the wafer paper). sizes of flower but you can adapt as you
wish.
If you don't have a ball tool, you could use
TIP the rounded handle end of a paintbrush
instead.
STEP 10 Apply a blob of edible glue or piping STEP 11 Place your flowers on a bumpy foam STEP 12 Prepare your materials for the leaves.
gel to the center of the flower. Using tweezers flower mat or semi sphere mould to dry. Leave Start by making your vine stems. I've used
or your hands apply some nonpareils to form them for a few hours or overnight. green 20 gauge floral wires. Shape the wires to
the flower center. create movement as above.
If you don't have either you could
TIP improvise with scrunched up parchment
paper. The idea is to support the flower's
shape whilst drying.

STEP 13 Cut out your wafer paper leaves with STEP 14 Take each leaf individually and STEP 15 Colour your leaves with your powder
a slight point at one end. From tip to end, the make a careful fold along the centre from tip green. I've used green, lightened up with a
leaf should be approximately the same length to end. Take care not to fold too hard to little silver and yellow. Rub or paint over the
as the largest size of flower diameter. They do avoid breaking the wafer paper. front and back of each leaf.
not need to be perfect or identical.
If you have sharp scissors you can cut 3-
TIP 5 sheets of wafer paper together for
efficiency and consistency.

STEP 16 Use the darker green along the STEP 17 You should end up with a little STEP 18 Using the lighter green, rub onto the
centre and edges to create depth. A small colour variation. Each leaf will be slightly wires to colour them so as blend in with the
paintbrush is best here. different. leaves.
136
STEP 19 Attach the end of the leaf to the STEP 20 Attach three or four leaves to the STEP 21 Whilst your flowers and leaves are
paper covered wire with a little water on a end of each vine. Leave to dry. drying, make your cake roll sponge using your
paintbrush. Be careful as too much water will preferred recipe. I've used Saracino Mango
cause your wafer paper to dissolve. Lightly Supreme flavouring in mine, it also gave this
press to adhere. beautiful yellow colour.

Once rolled and cooled, unroll and fill with

fresh whipped cream. You could also use
buttercream if you prefer.

STEP 22 Smooth the cream out to create an STEP 23 Scatter finely chopped fresh mango STEP 24 Fill a piping bag with mango
even layer. and strawberry over the cream. You could Supreme and lightly drizzle over the fruit.
use different fruits if you prefer.

STEP 25 Carefully roll your cake with even, STEP 26 Take your chilled cake roll and STEP 27 Begin attaching your flowers to the
light pressure so as not to squeeze the filling slice off each end to give nice clean cuts at cake starting by positioning the largest flowers
out. Carefully wrap your cake roll in cling both ends. Begin by arranging your vines on in ombre order. Then attach some smaller
film with the join at the bottom of the roll. top of your cake roll. You can secure them flowers to the vines. A little water on a
Wrap inside a tea towel and chill on a flat using posy picks, buttercream or with some paintbrush will help them to adhere. Fill in
surface in the fridge until firm. This will help wires made food safe inserted into the cake the gaps with the remaining flowers.
the cake roll to maintain it's shape. roll. You can do this by coating the wire Attach the flowers using mango puree or
ends in white chocolate or by wrapping in TIP some buttercream. Don't be tempted to use
cling film and inserting into a straw in the whipped cream, it can melt the wafer
cake. paper!
 Saracino Shines at Cake&
Bake Show inDortmund 2025
One of the biggest highlights of the event
was the Cake Factory. Over 280 participants But the fun didn’t stop
jumped at the chance to get hands-on and
create their own beautiful cakes from start to there!
finish. This year, the Cake Factory was
designed as a station-to-station experience,
where participants learned three different At the show, visitors were also treated to a
techniques as they moved from one table to variety of hands-on workshops at Saracino
the next. They began by covering their cakes Academy and live demonstrations at the
with Saracino's famous Pasta Cover, giving main stage. Over the course of two days, 16
them the smooth, flawless base needed for workshops were held, each one selling out
all kinds of cake decorating adventures. From even before the show began! These
there, they went on to model a beautiful workshops featured talented artists from
rabbit or a funny chicken, before finally Germany, Austria, Italy, Portugal, the
adding pre-printed edible sheets and Netherlands, and the UK, who worked with
delicate sugar flowers to complete their cake royal icing, sugar pastes, flower paste, wafer
masterpieces. It was amazing to see how paper, colors, cake paper, airbrush
everyone, no matter their skill level, was able techniques, chocolate, and more. Whether it
to create something truly special! Each was learning how to sculpt adorable figures,
participant left with their very own beautifully creating delicate sugar flowers, or trying out
The 2025 Cake & Bake Dortmund show has Saracino’s world-renowned modelling
decorated cake—a perfect piece of edible art
just wrapped up, and what an incredible pastes, there was something for everyone to
to take home and be proud of.
experience it was! This year’s event was a enjoy. The room was filled with smiles,
true celebration of the magic of cake artistry, laughter, and a lot of “wow” moments as
bringing together talented bakers, industry people discovered new techniques and
professionals, and passionate cake lovers shared their love for cake artistry. It was clear
from all over. And right at the heart of it all? to see that everyone was here to have fun,
Saracino’s lively stand, where creativity, fun, learn, and connect with others who shared
and community came together like never their passion for baking and cake design.
before!

138
Beyond the workshops and Cake Factory,
the Saracino stand was truly buzzing with
energy! The area was filled with stunning
edible creations on display, each one a work
of art. Visitors had the chance to meet fellow
baking enthusiasts, swap tips, share
inspiration, and make new friends who were
just as excited about cake decorating as they
were. It was a wonderful opportunity to
reconnect with old friends, make new
connections, and be part of a community that
truly cares about the art of cake making.

pictures by www.evjfotografie.nl

Thank you again to an

amazing team:
@aimeefordltd
@labelleaurore.it
@sweetnes_tortendesign
@mariannedaubner
@micakery57
@my.yummy.event
@sugarcraftvonoksana
@tortenzwerg
@carla_rodrigues_edibleart
@claudia_kapers
A huge thank you goes out to all the @keyforcakes
participants, volunteers, and organisers who @inesziems
helped make Cake & Bake Dortmund 2025 @queen_rossellaciopablu
such a memorable event. Your enthusiasm @netti_schroeder
and dedication made this event so special, @lababy_72
and we are incredibly grateful for the @bb.sugarflowers
amazing memories we’ve all created @claudia_rosa_stenger
together. @dortethie
@Tricolorepartyservice
@maludesign_jenny_kristen
Looking back on all the beautiful cakes, the
@manuelataddeo
incredible artistry, and the fun we shared, one
@mariannedaubner
thing is for sure: next year’s event will be @nico.dasgrossebacken
even bigger and better! We can’t wait to see @deichqueen
you all again in 2026. Until then, keep baking, @bakefly3
keep creating, and keep inspiring the world @sugarcraftvonoksana
with your delicious and artistic cakes. @tortenzwerg
@steffi_dasgrossebacken2022
See you soon! 🍰✨ @susis_suesskram
@suzdekor
Saracino Team @ichwillsuesses.at
 created by micakery57 created by magic_hands_by_elena created by
ivarohacova

created by
created by holenkovairyna
jessbells_backzauber

Thank you so much for choosing Saracino products for your winning pieces.
140
Products used:
Saracino Modelling Chocolate
Saracino Flower Paste
Saracino Pasta Scultura
Saracino Wafer Paper

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 "Rome - the city
of eternal beauty"
an international sugar art collaboration.
Hosted by Catia Guida

The collaboration is dedicated, on the occasion of Organizer and manager of the International
the Jubilee year, to the eternal beauties that are Competition for Sugar Art professionals "Music in Art"
found and have been created in Rome. I wanted to at the Puglia Cake Festival 2023 and the International
dive into the ancient art of the capital of Italy through Competition for Sugar Art professionals "The Theatre
the art of sugar art. International artists participated - La Commedia dell’Arte" at the Puglia Cake Festival
in the collaboration and accepted my invitation to 2024.
join with great enthusiasm and passion for the world
of sugar. Each artist was inspired by a Roman work Collaborator and judge of the international Cake
of art and reproduced it using their favourite Design competitions at the Puglia Cake Festival
technique, giving space to their own artistic 2023. Technical manager and judge of international
interpretation. The purpose of the collaboration was competitions at the Puglia Cake Festival 2024.
to celebrate and showcase some of the many Candidate Judge at Cake International 2024. Judge
artistic beauties of Rome through the creations of of various online and in-person competitions.
sugar artists. I was enthusiastic about the works
presented, and I am proud of the work and I have participated in various international
commitment that each of them dedicated to this collaborations with notable works and have
beautiful collaboration. organised highly successful international
collaborations (hosted):
Link: HERE
"Raffaello Contest on Air" 2020
Cake Artist: Catia Guida – Rome – ITALY "Dante International Contest" on Air 2021
Biography: The international collaboration "Homage
Painting to Elizabeth Taylor" 2021
Catia Guida, artist (painter and sculptor), twenty-year The international collaboration "CANOVA –
pastry chef, professional cake designer, and sugar L'eternal Beauty" 2022 (finalist in the
artist for 10 years. Teacher and organizer of events, Collaborations category at the Cake Masters
competitions, and international collaborations for 5 Magazine Awards 2022)
years. Cerart Ambassador, Saracino Collaborator. International collaboration in presence at the
Puglia Cake Festival 2022 “Le Bellezze della
Winner of various national and international Puglia”
competitions, including the latest ones: Gold medal The international collaboration “Odyssey – The
at Cake International 2021, Medal of Merit 2022, Search for Ulysses” 2023
and Silver medal 2023. The International collaboration “The Magic
World of Absurdism – Art Tribute to Michael
Finalist in the "Edible Painter of the Year" category at Cheval” 2024 (Winner of CCM Awards USA
the D'licious Magazine Awards 2022. 2024)

Finalist in the “Edible Painter of the Year” and “Sugar Administrator of the international group "Sugar Art
Auteur of the Year” categories at the D'licious Decor".
Magazine Awards 2023 and 2024.
142
created by Samaneh Karimiyan created by Elisaveta Nikova created by Graeme Venus

created by Annarita Zambelli created by Cristina Sbuelz created by Irina Romenskaya

created by Shashi Fonseka

created by Sandra Monni Zuncheddu created by Mio Shih

created by Iveta Košíková created by Catia Guida

created by Hermana Loca created by Debora Ugolini created by Dari Karafizieva

created by La Belle Aurore created by Marta Torres created by Barbara Borghi

created by Natalia Gordeeva created by Arianna Sperandio created by Romina Novellino

created by Mary Presicci created by Eleonora Nestorova created by Silviya Jankowski

 by Tortenkünstler Deutschland e.V.

The German Cake Artist Association (Tortenkünstler Deutschland e.V.) presented an impressive live collaboration under the
motto "Beachtime" during Cake & Bake in Dortmund from March 22nd to 23rd. A total of 35 talented sugar artists from
Germany, France, Austria, and the Netherlands participated and delighted the audience with their diverse creations. Whether
realistic depictions, imaginative animal figures, or humorous comic creations – each work of art radiated creativity and
instantly put the audience in a summer holiday mood. The harmonious interplay of the different works was received with great
enthusiasm by the trade fair audience, making the event a complete success.

I would like to highlight six works of art in particular.

The first is by Diana Adler, who created an enchanting piece. Her realistic lighthouse perfectly captures the light and
atmosphere, while the beautiful, detailed beach chair is almost magically captivating – you just want to sit in it and enjoy the
sea breeze. The precision and dedication with which she sculpted this work are breathtaking.
Another outstanding piece is the work of Jasmin Hubert. She crafted a 1950s-style suitcase and painted it with a fascinatingly
realistic turtle. The artistic depiction is simply incredible – her talent for attention to detail and expressiveness is
impressively demonstrated here.

Finally, I would like to highlight the work of Michael Wehrmann, who indulged his creative side in a humorous way. He hung a
slightly tipsy zebra wearing a bikini from a palm tree. This creative work of art is guaranteed to warm any heart and bring a
smile to the viewer's face.

We were all amazed by Claudia Kapers' 1.10-meter-tall flamingo. With its delicate feathers, perfectly crafted proportions, and
vibrant colours, it is a true masterpiece of sugar art – perfection in its sweetest form.

Our youngest sugar artist is Maxi Reese, just 5 years old. With great attention to detail, he sculpted a small beach with water,
shells, crabs, and toys. We are incredibly proud of him!

15-year-old Milena Adler is our junior sugar artist. Inspired by Taylor Swift, she combines music and art in a unique way. Her
special talent is evident in her hand-painted sugar sandals.

These six works impressively demonstrate the versatility and talent of the artists – each in their own unique, fascinating way.

Anyone who feels at home in the world of sugar art could participate in the live collaboration – from beginners to professionals,
from passionate cookie bakers to 3D modelling artists. Everyone who would like to present their work live at the fair is
welcome!

The good news: The collaboration will continue! We are already planning the next edition for 2026, during the
next Cake & Bake. But this time, we want to go even further – our collaboration will travel around the world!

The theme: Beaches of the world. From Copacabana to the Great Barrier Reef, the
paradisiacal beaches of Thailand, the coasts of Africa – whether Zanzibar, Kenya,
Florida, or Hawaii – each region has its own fascinating beaches and stories.

Our goal is to take viewers on a sweet journey, put them in the holiday spirit with
impressive works of art, and introduce them to the diversity of coastal landscapes.

Doreen Zilske

created by Antje Nothdurft

146
 created by Ponprapa Saenglert created by Michael Wehrmann created by Claudia Kapers

created by Marianne Daubner

146
created by Natalia Paul-Mayer created by Jennifer Kristen
146

created by Jessica Kufner

created by Susanne Reese created by Heiko Kristen created by Doreen Zilske created by Olga Fixel
148
 created by Olga Wolf

created
created byby Milena
Heiko Adler - 15 years old
Kristen created by Diana Adler

created by Maxi Reese who is only 5

created by Susanne Zöchling
years old!

created by Carla Rodrigues created by Lisa Vaupe created by Jane Fehlau

online UK shop