VALENTINE’S COOKIE

VALENTINE’S COOKIE

Feb 12, 2019 | Cookies

Author: MAGDALENA SIKORSKA

FB: PLANETA CIAST

Skill level: ADVANCED

You will need:

  • Saracino Royal Icing
  • Sharp scissors
  • Water
  • Skewer
  • Thin precise brush
  • Small soft brush
  • Icing bags
  • Saracino gel colours: skin, red, brown, black
  • Saracino powder colours: white, skin, pink, light blue, blue, brown, black
  • Ready baked gingerbread

Step 1

Measure 250 grams of Saracino Royal icing, add 50 grams of water, mix intensively with a spoon or in a food mixer. The icing you are creating will be perfect for filling backgrounds on your gingerbread.

Step 2

Put a small amount of icing into a bowl and add Saracino blue powder coloring. Add smaller amount first and add gradually to achieve the perfect shade.

Step 3

Mix the icing until the coloring completly desolves. Well-mixed frosting with a dye should be smooth and without lumps. Advice: Put leftover icing in a sealed container or put a wet cloth on top of the bowl.

Step 4

Put one of your gingerbread on a board and fill a piping bag with the coloured royal icing.

Step 5

Cut out a small hole on the sharp end of the icing bag. Pipe a line around the edge of the gingerbread.

Step 6

Run out between the piped line with coloured royal icing.

Step 7

The background will need about 2h to dry. Alternatively you can put it in the oven on 50 degrees celcius for around 10 minutes. The icing on the top will dry out, but will still be soft under the surface. While moving the gingerbread, DON’T touch the icing!

Step 8

After the icing dries out you can put other layers. You can easily draw a shape using a skewer.

Step 9

Put some white royal icing into a bowl and add one or two drops of Saracino skin tone gel colour.

Step 10

Fill an icing bag, cut out a little hole in the sharp end of the bag.  Mark on the gingerbread face, hand and the leg of the character. Important: You can add other elements when the previous dries out.

Step 11

Mark the head of the second character and pipe the outline.

Step 12

Run out the head shape with icing after the first head has dried out slightly.

Step 13

Pipe the neck and an ear.

Step 14

Put some white royal icing in a bowl and add a drop of Saracino red gel coloring. Mix with a spoon. Put half of the prepared icing in an icing bag. Add another one or two drops of the red gel coloring into the bowl, mix it and put it in another icing bag. This way you will achieve two different shades of pink.

Step 15

Repeat steps from the 14th point, but with Saracino brown gel coloring.

Step 16

Repeat steps from the 14th point, but with Saracino black gel coloring. Add more drops to the icing as we want a strong black colour.

Step 17

Draw a shirt with the pink icing, a t-shirt with dark brown and the pants with light brown. Leave it to dry.

Step 18

Draw the first trouser leg with light pink icing, hands and legs with nude color icing.

Step 19

Draw the second trouser leg with light pink icing, hands and legs with the nude color icing.

Step 20

With the nude color icing, pipe the leg and the belly.

Step 21

Pipe the hair outline with the black icing.

Step 21

Run out the hair with black royal icing.

Step 22

Pipe the hairline of the second character.

Step 23

Run out the hair with black royal icing.

Step 24

Put the light blue icing into a bowl and add a little more Saracino blue powder to achieve stronger colour. Mix it, put into the icing bag and pipe the pillows. Advice: You can also use the gel colour to colour your icing.

Step 25

Put the remaining pink icing into a bowl and add more red gel colour to get a deep red. Mix it well and put it into an icing bag and pipe hearts.

Step 26

Measure 125g of Saracino Royal icing and add 18 g of water. Mix it well. You’ll get icing perfect to make edge bead. Put it into an icing bag and pipe the beads around the gingerbread.

Step 27

The gingerbread should look like this with the decorative bead around the edge.

Step 28

Take blue powder colour and dust the hands of the characters with a brush to achieve effect of cold hands and feet. Important: Don’t put the colour direct onto the icing without  dabbing it on a paper towel first.

Step 29

Repeat step 28 with pink powder colour, dust the hoodie, the trousers and the cheeks of the characters.

Step 30

Use the brown powder colour to add shadows on the hoodie and the trousers. Important: If you have only one brush, wash it and dry it after every usage.

Step 31

Mix the brown powder colour with water or clear alcohol using a small brush. Draw around the hoodie and the trousers.

Step 32

Use the diluted brown colour to paint eyes, and use the nude color to draw around hands and the legs.

Step 33

Add one more pillow next to both sides of characters. Use the diluted white powder colour to draw lines around the characters as shown on the photograph.

Step 34

Dilute the black powder colour and draw symbols above the characters. Use the white thick icing (one you have used to pipe decorative beads around the edges of the gingerbread) to pipe a patern around the pillows.

Step 35

With pink diluted powder colour paint around the trousers, shirt and add stripes on the shirt.

Step 38

Put the rest of the white icing into a bowl and add a tiny bit of black icing, mix it and put into another bag. Pipe around the hair. Dust some shadows with blue powder colour.

Step 37

Da Da your gingerbread is ready to give to a loved one.

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VALENTINE’S CUPCAKE TOPPERS

VALENTINE’S CUPCAKE TOPPERS

Feb 9, 2019 | Cakes, Cupcakes, Modelling

Author: SARAH BRAY

FB: DAISY CAKES BY SARAH

Skill level: BEGINNERS

You will need:

  • Red sugarpaste treated with tylose powder
  • Saracino modelling paste white
  • Saracino modelling paste rose
  • Saracino modelling paste fuchsia
  • Small piece of brown modelling paste 
  • Small piece of black modelling paste 
  • Sugar glue
  • Work-board
  • 58mm round cutter
  • Foam drying mat
  • Rolling pin
  • Paintbrush
  • Edible glue
  • Small dotting tool or small ball tool
  • Sharp knife
  • Craft knife
  • Blade tool
  • Stitching tool
  • Large heart cutter (approx. 35mm in diameter)
  • 10mm diamond plunger cutter
  • 13mm diamond plunger cutter
  • Heart plunger cutters (small 6mm, medium 10mm and large 13mm)
  • RulerCling film
  • Fine tipped edible black pen
  • Pink edible dust and brush

Toppers

Roll out red sugarpaste (pretreated with tylose powder) and cut 4 x 58mm circles. Set aside to dry completely on foam mat.

Step 1 Hearts on a cloud

Roll out fuchsia pink paste to approx. 6mm in thickness and place a piece of cling film on top. Smooth over with fingers so there are no creases and push heart cutter down on top. Carefully remove cling film (making sure the cutter hasn’t left any on the top of the paste) and set aside to dry. Repeat with the rose paste.

Step 2

Use a stitching tool to add detail around the edge of the rose heart and leave to dry.

Step 3

To make the cloud roll out a number of white paste balls in the palm of your hand. Try to have a variety of different sizes.

Step 4

Stick the balls onto the topper with the larger balls in the centre and getting smaller towards the two sides.

Step 5

Using sugar glue, stick the rose pink heart onto the right hand side of the cloud at an angle.

Step 6

If necessary turn the topper around and support the back with another small ball of white paste.

Step 7

Glue the second fuchsia pink heart onto the left hand side of the cloud, also add a spot of glue to join the two hearts together in the middle. Push together gently onto the cloud. Again, if necessary, add a white paste ball to the back to support the heart.

Step 8

You may now want to add in a small white paste ball or two just to finish off the cloud. Leave to dry completely.

Step 1 Arrow through heart

Roll out a piece of fuchsia paste about 6mm in thickness. Cover with cling film and smooth the top. Cut out a heart shape as before.

Step 2

Use a small dotting tool to make two dents for eyes and set aside to dry.

Step 3

Roll out a piece of white paste approx. 3mm in thickness. Use a knife and ruler to cut a strip approx. 16mm long and 6mm wide. Cut this into two lengths, one 10mm and the other 6mm.

Step 4

Using a piece of paste of the same thickness cut out 2 small diamonds using your diamond plunger cutter (1cm) Cut another diamond with a 13mm diamond plunger cutter.

Step 5

Cut the larger diamond into two triangles.

Step 6

Using sugar glue attach the small rectangle to the heart approximately half way down on the right hand side.

Step 7

Glue one of the triangles to the end of this rectangle

Step 8

Attach the other larger rectangle to the left hand side of the heart opposite the previous piece.

Step 9

Use sugar glue to add the two small diamonds either side to complete the arrow. Set aside to dry completely

Step 10

Roll two small balls of black paste and glue into dents for eyes. Add small pieces of white paste for accents.

Step 11

Using a small amount of sugar glue attach the large heart (with arrow) to the middle of one of the toppers and support from behind whilst drying.

Step 12

Using a small heart plunger cutter, cut out one small rose pink heart. Cut two hearts using a medium plunger cutter (one rose pink and one white)

Step 13

Use sugar glue to attach these hearts to the front of the topper 

Step 1 Love letter

Roll out the white paste to approximately 3mm in thickness. Cut out a rectangle approximately 35mm by 28mm with a knife.

Step 2

Remove a triangle from one of the long sides of the rectangle with a knife.

Step 3

Roll out another piece of white paste thinner to approximately 2mm in thickness. Lay the cut shape on top and using a knife cut around the three straight sides.

Step 4

Now cut the top of the envelope to make it look open 

Step 5

You will have two shapes like this.

Step 6

Roll out the fuchsia paste and rose paste fairly thinly. Using the large and medium heart plunger cutters, cut out one large fuchsia heart and two medium rose pink hearts.

Step 7

Attach the larger fuchsia heart to the envelope just slightly above the middle checking that when the other piece is overlaid it is poking out. Apply glue at the bottom of the letter and fix to the cupcake topper

Step 8

Use sugar glue to attach the other piece of the envelope on top.

Step 9

Add the two medium sized rose pink hearts to the top of the envelope with sugar glue.

Step 1 Chocolate box

Roll out the rose pink paste to approximately 2mm in thickness and cut out a large heart.

Step 2

Roll a strip of rose pink paste and set aside for a minute to slightly harden (as this makes the next step easier) using a long bladed knife in a rocking motion cut a strip approximately 1cm in width.

Step 3

Brush a small amount of sugar glue around the side of the heart.

Step 4

From the middle of the left hand side, start to wrap the strip around the edge of the heart to create the side of the chocolate box

Step 5

Use the blade tool to push the paste into the shape of the heart.

Step 6

With a craft knife cut off the excess paste and use a small amount of sugar glue to stick the two ends together.

Step 7

Using small balls of brown paste make chocolates for the inside of the box. Mark the tops of the chocolates with a small dotting tool, shell tool etc. Secure inside the box with sugar glue. Don’t worry if there is a gap on the left hand side as the box lid will cover this.

Step 8

To make the lid roll a piece of rose pink paste approximately 4mm in thickness. Cover with cling film as before and cut out a heart.

Step 9

Take a small piece of fuchsia paste and use a small mould to make a bow. Glue this to the top left of the heart with sugar glue.

Step 10

Stick the chocolate box to the right hand side of the topper with sugar glue.

Step 11

Add the lid at an angle securing with sugar glue. Set this to dry.

When completely dry use an edible black pen to mark on the faces and eyes of the hearts, envelope and chocolate box. Be very careful here as they are still quite fragile. Use some soft pink edible dust to add pink cheeks to the pale pink heart on the cloud, the pale pink chocolate box lid, and the envelope.

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CREATING VARIOUS COLOURS with SUGARWHIZZ

CREATING VARIOUS COLOURS with SUGARWHIZZ

Feb 1, 2019 | Modelling, Painting

Author: Lynsey Wilton-Eddleston

FB: SUGARWHIZZ

Skill level: BEGINNERS

FROM LYNSEY:

Never underestimate the power of colour! It’s such an important factor in making your creations beautiful, bold and unique to you. With Saracino gel colours its incredibly easy to create a never-ending range of colours, tints and shades, guaranteed to make your masterpiece stand out from the crowd. There’s a strange phenomenon in cake land that leads you to believe you need to own hundreds of pots of colour in all, shapes, sizes and colours. When the truth is you don’t. You only really need a few basic colours and a little knowledge to set you on your way. 

For this tutorial we’re going to concentrate on Saracino gel colours, however the same principles apply to the dust colours too. I’m going to show you a few basic steps and introduce you to a few colours to start you on your way. 

 

You will need:

  • Saracino Gel Colours:
  • White
  • Yellow
  • Pink
  • Red
  • Violet
  • Orange
  • Green
  • Blue
  • Brown
  • Black
  • Skin Tone

Take the amount of paste you need, knead and soften the paste until it is smooth. Using a clean cocktail stick, apply a small amount of gel colour to the centre of the paste. Fold the paste over so the colour is contained and begin to knead the paste gently. Keep kneading until the colour is unified and streak free. Add more gel colour a little at a time and repeat the kneading process until you reach your desired colour. The more gel colour you add the darker the shade will be.  If the paste becomes too warm during colouring it will appear soft and sticky. Don’t worry this isn’t permanent and can be solved easily by placing the paste in a clean food bag and leaving to cool down for a while. Once cool the paste will firm up again and will be easy to handle. For dark shades it is often best to colour your paste 12 – 24 hours before and leave to settle, the colour will develop more and the paste will be easier to work. For lighter shades you can colour and use immediately.

First up this may seem obvious but the simplest way to gain a variety of tints and shades is by adding different quantities of gel colour to white paste.

It’s impossible to give you the exact quantities needed to achieve each shade as it depends on how much paste you want to colour. Therefore, the easiest way is to experiment, start with a small amount of gel colour to create the lightest shade, increase the amount of gel colour a little at a time to create darker shades until you reach the colour you desire. The more practise you have colouring paste the quicker you learn to judge how much gel colour you need. 

I’ve given you examples of five different shades for each colour obviously there are many more shades depending on the quantity of gel colour you add.

Hard to believe but this cake was made and coloured using only Saracino Gels and dusts.

 

Saracino Gel Colour – RED

Saracino Gel Colour – Yellow

Saracino Gel Colour – Orange

Saracino Gel Colour – Blue

Saracino Gel Colour – Green

Saracino Gel Colour – Pink

Saracino Gel Colour – Violet

Saracino Gel Colour – Flesh

Saracino Gel Colour – Brown

Saracino Gel Colour – Black

For the tutorial I only needed small amounts to demonstrate so used around 2g for A however A can be any quantity, it doesn’t matter how much you have of A the scale is still the same.

B is roughly ½ the quantity of A. 

C is roughly ¼ the quantity of A.

D is roughly 1/8 the quantity of A.

For example, if A was 100g, B would be 50g, C would be 25g and D would be 12.5g .We’ve used these amounts as examples in the mixing guide that follows.

This should help you in scaling up and down for colouring whatever quantity of paste you need.

TOP TIP – When creating a new shade or colour, start small. Mix the colour you need with just a few grams of paste, keep a note of your combination and quantities. Then when you have the colour you desire, scale up the amounts. This way you wont waste huge amounts of paste if you create the wrong colour. 

Let the mixing begin…

Left to right, top to bottom.

  1. Grey 100g + Blue 25g 
  2. Blue 100g + Black 12.5g 
  3. Blue 100g + Black 12.5g + Violet 12.5g
  4. Blue 100g + Black 50g + Violet 50g

Left to right, top to bottom.

  1. Blue 100g + Green 50g 
  2. Green 100g + Black 50g 
  3. Green 100g + Yellow 12.5g + Violet 12.5g
  4. Flesh 100g + Green 50g + Black 12.5g

Left to right, top to bottom.

  1. Yellow 100g + Blue 12.5g 
  2. Yellow 100g + Blue 50g
  3. Yellow 100g + Green 12.5g + Violet 12.5g
  4. Grey 100g + Green 25g 

Left to right, top to bottom.

  1. Pink 100g + Blue 25g 
  2. Violet 100g + Blue 50g 
  3. Pink 100g + Violet 25g
  4. Violet 100g + Red 50g

Left to right, top to bottom.

  1. Red 100g + Pink 100g 
  2. Red 100g + Violet 12.5g 
  3. Red 100g + Brown 50g 
  4. Red 100g + Black 12.5g 

Left to right, top to bottom.

  1. Orange 100g + Brown 12.5g 
  2. Orange 100g + Blue 50g 
  3. Brown 100g + Red 25g 
  4. Brown 100g + Black 50g 

Left to right, top to bottom.

  1. Grey 100g + Orange 50g
  2. Grey 100g + Brown 25g 
  3. Flesh 100g + Red 12.5g + Black 12.5g
  4. Grey 100g + Brown 50g + Green 12.5g + Red 12.5g + Black 12.5g

Left to right, top to bottom.

  1. Yellow 100g + Orange 12.5g 
  2. Flesh 100g + Yellow 50g + Red 12.5g 
  3. Orange 100g + Red 25g 
  4. Orange 100g + Red 100g

Left to right, top to bottom.

  1. Grey 100g + Violet 25g 
  2. Grey 100g + Red 25g 
  3. Grey 100g + Pink 25g 
  4. Grey 100g + Yellow 50g 

Left to right, top to bottom.

  1. Yellow. 100g + Flesh 12.5g 
  2. Flesh 100g + Yellow 12.5g 
  3. Flesh 100g + Pink 12.5g 
  4. Flesh 100g + Blue 12.5g + Brown 12.5g

Now you’ve got a whole palette of colours to play with it’s a good time to point out that just like the original gels these new colours can by multiplied into many different, tints, shades and tones.

Tint – A tint is created by adding more white paste to your colour making it lighter.

Shade – A shade is created by adding more black paste to your colour making it darker

Tone – A tone is created by adding grey, or both black and white to your colour.

Last but not least is this little beauty… Saracino White gel colour. Which can be used for lightening colours. However, I usually just use white paste and I save this for magical things, like mixing it with a small amount of clear alcohol (or cool boiled water) and painting details such as the whites of eyes, highlighting and shading my creations, or simply painting patterns onto sugar work! The only limit on this one is your imagination.

Of course, this also applies to the full range of Saracino gel and dust colours. You can mix them individually with a small amount of clear alcohol or water or combine the gel and dust colours together to create endless new colours. All of which can then be used to paint and shade your creations, here are some of my favourite examples…

The most important thing to remember is to be brave, experiment and have fun! 

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CHRISTMAS CACTUS CUPCAKE TOPPERS

CHRISTMAS CACTUS CUPCAKE TOPPERS

Dec 16, 2018 | Cakes, Cupcakes, Modelling

Author: SARAH BRAY

FB: DAISY CAKES BY SARAH

Skill level: BEGINNERS

You will need:

  • Red sugarpaste treated with tylose powder
  • Saracino modelling paste white
  • Saracino modelling paste green
  • Saracino modelling paste light green
  • Saracino modelling paste red
  • Saracino modelling paste black
  • Small piece of yellow modelling paste (I coloured saracino white with melon yellow food colouring)
  • Small piece of blue modelling paste (I coloured saracino white with baby blue food colouring)
  • Sugar glue
  • Non edibles
  • Workboard
  • 58mm round cutter
  • Foam drying mat
  • Rolling pin
  • Paintbrush
  • Small ball tool/Large ball tool
  • Smoother
  • Sharp knife
  • Craft knife
  • PME blade tool
  • 29mm circle cutter
  • 10mm diamond plunger cutter
  • 6mm circle cutter
  • 11mm star plunger cutter
  • Fine tipped edible black pen

Step 1

Roll out the red sugarpaste and cut out four 58mm circles. Leave to dry on a foam mat

Step 2

Take a piece of white paste about the size of a large cherry tomato. Holding a smoother at an angle, roll back and forth to create a large teardrop shape.

Step 3

Using a sharp knife, cut the excess off at either end to make the pot. Repeat this three times to make four pots and set aside.

Step 4

Roll a cherry tomato sized piece of light green paste into a ball in the palms of your hands.

Step 5

Using a blade tool mark four deep creases into the cactus.

Step 6

Using some sugar glue attach the cactus to one of the pots.

Step 7

In one of the spaces use a small ball tool to make dents for the eyes.

Step 8

Cut out a 29mm circle of thin white paste and leave it to harden for a minute. Use a craft knife to cut a wiggly line all the way round to make the cream for the top of the cactus Christmas pudding.

Step 9

With your fingers, press this onto the top of the pudding using a spot of edible glue if necessary.

Step 10

To make the holly cut out two diamonds using the 1cm plunger diamond cutter and use a straw to remove the corners off two of the opposite sides

Step 11

Roll three tiny balls of red paste and attach the leaves and berries to the top of the pudding with sugar glue.

Step 12

For the eyes roll two small balls of black paste and secure with sugar glue. Add tiny white balls of paste as highlights. Roll a piece of black paste thinly and cut out a 6mm circle. Cut in half with a craft knife and attach one half for the mouth. Attach this pot to one of the red toppers with sugar glue.

Step 13

Roll a cherry tomato sized piece of light green paste into a ball and angle your hands to roll into a teardrop shape.

Step 14

Roll a cherry tomato sized piece of light green paste into a ball and angle your hands to roll into a teardrop shape.

Step 15

Mark 5 lines on the cactus with a blade tool as before and attach the cactus to the pot with sugar glue. Mark in two dents for the eyes with a small ball tool as before.

Step 16

To make the Santa hat roll a large marble sized piece of red paste into a ball. Angle your hands and roll into a teardrop shape

Step 17

Cut off the rounded end with a sharp knife to make the hat and stick onto the cactus’ head using sugar glue if needed. Bend the tip over slightly

Step 18

Roll a long sausage of white paste (about 3mm thick) and flatten slightly. Wrap around the base of the hat and trim off excess at the back with craft knife. Use a spot of sugar glue to secure if needed. Roll a small pea sized piece of white paste into a ball and attach to the top of the hat with sugar glue

Step 19

To finish off add two small balls of black paste for the eyes and add white accents as before. For his mouth roll a piece of black paste thinly and cut out a 6mm circle. Cut in half and attach one half. Glue the cactus pot to a red topper.

Step 20

Roll a cherry tomato sized piece of green paste into a ball. Angle you hands and roll into a tear drop shape. Cut off the pointed end with a sharp knife.

Step 21

Place on board and in a rocking motion from bottom to top mark on three lines using a blade tool. These will be the back of the cactus

Step 22

For the front mark only a quarter of the way up from the bottom and repeat. Do this from the top a quarter of the way down and repeat. This will then leave a space for his face to drawn on later. Use sugar glue to attach the cactus to the pot.

Step 23

Use a small ball tool to mark a dent half way down on either side (this is where his arms will attach into)

Step 24

Roll 2 pea-sized pieces of green paste into balls. Roll into teardrops with the side of your finger.

Step 25

Bend slightly and use sugar glue to stick these into the dent on either side. You may need to support these for a few seconds whilst they are drying. Set aside.

Step 26

To make the decorations cut out a star (10mm star plunger cutter) from yellow paste. Attach to the top of the cactus. Roll a small petit pois sized piece of blue and red paste for the baubles. Attach one bauble to each arm using a spot of sugar glue if necessary. Set aside to dry.

Step 27

Take a large marble sized piece of green paste and roll into a ball. Use your fingers and thumbs to flatten into a thick circle.

Step 28

Attach to one of the pots with sugar glue.

Step 29

Roll another piece of green paste into a pea sized ball and flatten in the same way. Attach to the top right hand side of the circle. Roll two more petit pois sized balls of green paste, flatten and stick one on the previous circle and the other on the left hand side

Step 30

For the mistletoe make two tiny balls of light green paste and roll into teardrops using the side of your finger.

Step 31

Roll out from the rounded end first using a rolling pin to make two small leaves. Attach these two the left hand side of the cactus.

Step 32

Roll three tiny balls of white paste and secure these next to the leaves with sugar glue. Attach cactus pot to a red topper and leave to dry

Step 33

When toppers are completely dry draw faces on to both dark green cacti using the fine end of an edible black pen. Stick on last cactus pot to remaining red topper.

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Sugar Pirates

Sugar Pirates

Nov 15, 2018 | Collaboration

SUGAR PIRATES 

by Vicky Teather

In 2017 a group of sugarcrafters came together under the leadership of Captain Vicky Teather of the Yellow Bee Cake Co to form the Sugar Pirates. Vicky is one of the UK ambassadors for Saracino.

We have created a display of cakes, cookies and cupcakes using Saracino products. We’re super proud to announce that we won the best group table at Cake International.
Many of the artists chose to use Saracino for their pieces, so I’ve put together a gallery of some of the favourites from the show to share.
One of the most popular was Nicola Gerrans take on Captain Jack Sparrow and Anna Taylor Dillon’s skeleton pirate
Vicky created the Sugar team to include all skill levels, so if you would like to take part in next years theme please contact our facebook page, SUGAR COLLABORATION  and check out our marvellous booty of fine work.

Enjoy <3

 

Hi, I’m Anna Taylor Dillon, based in Glasgow, Scotland. I own and run a full time catering business and also operate a part time cake business called Dillons Cakes,

I am self taught cake decorator/artist and baker and this was my third year at Cake International. I used a mixture of Saracino paste and modelling chocolate for the outer details and modeling paste for the main body to create Soulless Black Bob.

I’m Charlotte, an Ambassador for Saracino and I dropped my first piece!???????
I whipped this one up using Saracino modelling paste and covering paste.

My name is Debbie and I used Saracino modelling paste for my mermaid who is drowning the poor pirate, my waves and the seaweed.

Hi, I’m Donna from Valentinoscakery I started my cake decorating business in 2014 in Bournemouth, Dorset. I love using chocolate as an art medium and
I created my pirate using Saracino modelling paste.

I am Eva Cockrell and I have been decorating cakes for nearly 6 years, my business Euthymia Cakes is based in Hanslope, Milton Keynes.

I am a self-taught home baker turned pastry chef and I mainly create wedding cakes and sugar flowers. I used Saracino modelling paste except for feathers made of rice paper.

Hi I’m Fee Kakes from SCrumbtious Kakes in South London.

I’ve been competing at CI for 4 years now obtaining 3 Merits, 4 Bronze and 2 Silver Awards. Hoping that Gold is on the horizon.

Jen Lofthouse of Darrowby Cakes based on Thirsk North Yorkshire . Like so many of us I am self taught and have ran my home based business for nearly 6 years.

I have been competing at cake international for 4 years and have racked up plenty of awards including 5 golds and a 3 rd place of which I am extremely proud.

I’m Julie Rogerson from Julie”s Cake In A Box and I am based in Beverley, East Yorkshire.

I started decorating cakes around 6 years ago as a hobby, and now run a full time business. I have won Bronze, Silver and Gold awards at Cake International and have had tutorials published in various cake decorating magazines.
I used Saracino modelling paste and Saracino modelling chocolate for my pirate mermaid.

I’m Kate Jordin and I run The Bake Well Tart in Hinckley, Leicestershire. I have come a long way since the first cakes I made my family 10 years ago…

I started The Bake Well Tart two years ago and my passion is for creating unique and exciting cakes. I love working with other cake artists in collaborations
like this, because they are an opportunity to challenge myself whilst having some fun!

Hi, I’m Lesley Marshall, based in Taunton, Somerset. I operate a part time cake business called Lesley Marshall – cake art.

I am self taught cake decorator/artist and baker and this was my third year at Cake International. For “Jasmin” I used a mainly Saracino paste and a little flower paste.

Here’s my HMS Unsinkable pirate, struggling to stay afloat away from monsters lurking below! My piece is made with both Saracino modelling chocolate and modelling paste.

I’ve been doing cakes now for 6.5 years and its my passion. I write for magazines and share my tutorials as my main time focus and take part in colabs along side.I absolutely love making models that wow people

Hi, my name is Lorraine Mcgarry and I’ve been in business for about 5 years making predominantly wedding cake so I love when I get to push my boundaries with different
styles of cake, since discovering Saracino products my modelling has improved no end as itís such a forgiving product to use.

I used both Saracino modelling chocolate and modelling paste.

Hi, I’m Nicola Gerrans Sugar Art from Cornwall.

Sculpted cake designer and self-confessed sugar collaboration/competition addict. Jack Sparrow sculpted with Saracino.

Rob is the face behind Mr Bakerís Cakes – an award-winning hobby and passion project that keeps him sane alongside a very demanding full-time career as a primary school teacher.

Rob also runs the hugely successful Mr Bakerís Blog – one of the UKís top-rated baking and caking blogs and the home of his weekly online magazine, Something Sweet. His blend of topical articles and posts, recipes, tutorials and interviews with some of the most recognisable faces in cake have made Robís blog an essential resource for any caker and he is passionate about sharing and celebrating the incredible talents out there in the world of cake.

I am Sarah, I own Sarahís Cakes based in Horley, Surrey.
I have been making cakes for 5 years and really enjoy making animal characters.

My parrot was built around a frame with rice Krispy treats and I used Saracino model paste for his finer detailing as i find it gives a beautiful finish.

I’m Sarah Lou and I’m a Saracino Ambassador. I run my cake business and cake school Sensational Sugar Art In Cheddleton In Staffordshire.

My piece is made using Saracino top paste and modelling paste.

Saracino all the way for me 🙂 Suzanne from Cakin’ Faerie – Cake Design and Decoration based on the Bucks’Berks border in the village of Burnham.

My business was born in 2011 after I started to get more and more requests for cakes outside of my Family & Friends circle. I competed at Cake International for the first time
in 2014 and was delighted to receive a Gold Award. I love collaborations as they allow me to push my comfort zone and this was certainly the case with my piece
for Sugar Pirates.

I’m Vicky Teather form The Yellow Bee Cake Company. This piece was created with using Saracino products.

I’m Helenmarie Looker and I own Helenmarie’s Cake Boutique, based in Cottenham, Cambridge. I started out making cakes in 2011 for friends and family, but it soon grew
into the sucessful business it is today. I have been very fortunate to win Bronze and Silver awards at Cake International in the Decorative Exhibit category and hope
to add to them in the future.

I am expanding my skills and my business by becoming a trainee demonstrator for the the British Sugarcraft Guild and hosting sugarcraft classes in the surrounding villages where I live.

Hi, I’m Lesley Marshall, based in Taunton, Somerset. I operate a part time cake business called Lesley Marshall – cake art. I am self taught cake decorator/artist and baker and this was my third year at Cake International.

For “Jasmin” I used a mainly Saracino paste and a little flower paste.

Hi! I’m Jojo from Jojo’s Cupcake Madness, i started making cakes as a hobby in 2012 turning it into a small business in 2013.

Since then I’ve entered several competitions which resulted in winning Gold, Silver and Bronze awards. I am continuing to grow my skills each year and looking into teaching beginners sugarcraft

Hi, my name is Sarah and I own Daisy Cakes in Wokingham, Berks. I specialise in cupcakes and in particular miniatures, and have been teaching for the last two years.
I used Saracino modelling paste for my piece.

Hi I’m Nik from Sweet Creation LTD.  I’m a multi award winning artist based in Portsmouth.

I was really excited to create my piece, so ended up finishing the skull months in advance. I used Saracino  products, as they really help me to create great cakes.

I’m Susan Angell-Salter and the Owner of Vintage Couture Cakes based in the Vale of Evesham. I am fairly new to collaborations and modelling figures as I mainly do wedding cakes and sugar flowers.

I have given myself a challenge to create more complex models during the next twelve months.

Congratulations On Your Amazing Creations!

Take Your Time And Watch This Amazing Cake And Creations In Full Bloom.

To Watch Click HERE

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