Sketch to Cake
With so many deliberately crafted details on her cake, we had to ask Kathy Zyduck about creating her beautiful cake for the May issue of Cake Central Magazine. Her carefully decorated cake is covered in hand-piped royal icing motifs, and the more we study the cake, the more we notice. Here’s what Kathy had to say about her cake.
Immense amounts of detail went into the Bollywood-inspired cakes in the May issue of Cake Central Magazine, and for many cakemakers, that means planning ahead is of the essence. Joyce Marx, one of the many talented decorators who contributed to our photo spread, shared with us her sketch and told us about her planning process.
While choosing photos for the spread in the April issue of Cake Central Magazine, we almost didn’t notice that Anshalica Miles included a sketch of her ombre cake along with her pictures. It blended in so well that we knew we had to share it with you! Here’s what she said about creating her sketch and making her cake.
“The first thing that I noticed [after] receiving the inspiration photo was the contrast of color combinations between the model’s dress and the model’s hair. When looking at the model’s dress I felt that the light pink flowers and baby’s breath incorporated with the texture of the fabric created a spring, country garden mood, but the model’s hair felt bright and edgy with the deeper greens and bright pink. When putting together a sketch I start[ed] with a blank outline of the cake. After drawing the sketch, it [was] then scanned to add color, flowers, wording or texture. I try to get the final sketch as close to what I am envisioning to see how the colors and design would translate on the cake.
“With this cake, I incorporated the Ombre effect through the tiers by hand painting them to start with a light cream changing over to a deepening yellow and ending with a dark green. I wanted to try and recreate the texture of the fabric from the inspiration photo for the bows and ribbon around the tiers. I was able to achieve this design by using a woven pattern embosser and hand painting yellow to mimic the fabric. I continued the color contrast within the gum paste stargazer lilies, leaves and baby’s breath. The flowers for the top of the cake were painted with light pinks and greens, while the side flowers were painted with deeper greens and yellows. Finishing off the cake was the final pop of color from the hot pink stargazer lily.” – Anshalica Miles
Gonzuela Bastarache made not one but two cakes for Issue 4 of Volume 4 of Cake Central Magazine, and she shared with us her beautiful sketches for both. Here’s what she said about all of the work that went into the cakes.
“I created two different cakes for this set. The first was a more traditional style with five tiers, which were airbrushed with red and blue edible food color and adorned with handmade gumpaste flowers. The tiers were trimmed with hand cut fondant lace to really make the airbrush colour stand out. The second cake was a 3-D cake that was sculpted to look like a formal ball gown. The bottom was airbrushed with blue edible food colouring that I shaded into a gradient. I put a few small flowers and dragees to add details to the dress. I wrapped floral wire around dowels to create the wire detailing on the rice cereal bodice. The fondant was draped and folded to look like fabric. The inside of the cake was also in sync with the ombre theme! I baked six different cakes from dark blue to light and from red to pink and stacked them to mimic the outside gradient feel. I then carved the cakes into the skirt shape.” – Gonzuela Bastarache
It’s no secret that a lot of hard work goes into the cakes in Cake Central Magazine. It can be challenging turning inspiration into a stunning piece of sugar art. Jennifer Bratko (FromScratchSF), the creator of our gorgeous cover cake, shared with us her process designing her cake for Issue 3 of Volume 4 of the magazine.
You can find Jennifer at Beyond Buttercream in San Francisco, CA, US.
Photography by Michael James Photography.Read More