THE CAKE PROFESSIONALS

Welcome...

…to your September issue! Summer is drawing to

This Cake Life

Cake inspiration, product reviews, news, views and more...

Spooky sprinkles

Scrumptious have an extensive range of Halloween sprinkle

WE'RE MERGING!

NEXT ISSUE We have something very exciting to

THE CONFIDENT CAKER…

How not to get your fingers burnt by 'Baker's burnout'

Cake Chat with Aimee Ford

Award-winning cake artist Aimee Ford invites you to

PALETTE KNIFE PAINTING

An on trend technique to create classic looking fl owers, this is one to master.

BAS RELIEF RED SQUIRREL

“I’ve always been fascinated by wildlife but have never had the privilege of living in an area where red squirrels can be spotted. I’d love to see one, but in the meantime, I’ve created this squirrel tutorial to satisfy my curiosity, using the bas relief method with lots of intricate detail” Lindy

MADE WITH LOVE

Whether a little girl needs a pastel cake with her favourite biscuits or you're modelling a mum or auntie for a birthday, this tutorial will teach you the skills you need.

TEXT BOOK CARVING

Learn how to make this fun school-themed cake using carving and covering techniques. Perfect for teachers and book worms!

SWEET TREATS AND GIFTS

Each month Zoe shares with you delicious sweet treats which would be perfect for gifting, favours or even as dessert table fillers - all linked to seasons and events in the year. We delve into homemade sticky sweets, chocolates, confections and more, always with an eye on how they can be turned into presentable gifts.

TEXTURING WITH CHOCOLATE

Apply tempered chocolate to your cakes for the most artistic textured fi nish. The aim of this technique is that it is quick, easy and so effective, and it doesn’t need to be precision perfect as it is intended to be rough and imperfect

WOODLAND CREATURES

Just in time for the new season ahead, learn how to model these little woodland creatures from sugarpaste.

MODELLED MEMORIES

Beginning of September sees social media feeds flooded with images of children on their first day at school or first day of the new school year posted by proud parents – why not capture this moment in time with a tribute in a cake topper!

FROSTED PISTACHIO CAKE

Founder of France’s hugely popular and influential lifestyle and cooking website, Miss Maggie’s Kitchen, Héloïse Brion releases her much-anticipated new book My Art of Entertaining: Recipes and Tips this October. Full of flavoursome recipes, both savoury and sweet, to enjoy throughout each season as well as tips and ideas for creating attractive seasonal table settings and party suggestions. There’s also a countdown to Christmas celebrations!

EASY BRIGHT PAINTED FLOWER CAKE

This striking design works beautifully on any size celebration cake. Add these pretty details to a tall single tier or add more tiers for a wedding, just enjoy this incredible colour combination from September 2018!

ROSE HIPS AND BLACKBERRIES

In this month’s sugar flower tutorial, Veronica Seta creates rose hips and blackberries using moulds and gum paste for an autumnal display.

AUTUMN LEAVES

Make sugar leaves painted with autumnal shades of red, orange and yellow to adorn a rustic wood effect cake.