Tutorial: Shopaholic Cake


Award winning cake artist, Laura Dodimead brings us a wonderful step-by-step tutorial for a very fashionable cake. Learn to create this adorable ‘shopaholic’ cake complete with a show-stopping topper, and wafer-paper shopping bags. This versatile tutorial offers endless inspiration and would make a fantastic cake for mother’s day!

Components:

  • 2kg Squires Kitchen white Sugarpaste
  • 350g Squires Kitchen dove grey sugarpaste
  • 250
  • g Squires Kitchen black flower paste
  • 100
  • g Squires Kitchen brown flower paste
  • 80g Squires Kitchen modelling paste blue
  • 25g Squires Kitchen modelling paste skin colour
  • Squires Kitchen edible food colour dust black
  • Wafer paper various colours
  • Vodka
  • 5g Squires Kitchen flower pastes candy peach
  • Squires Kitchen modelling chocolate milk chocolate
  • Squires Kitchen modelling chocolate white
  • Squires Kitchen edible food paste nasturtium
  • Squires Kitchen Professional food colour dust black
  • Squires Kitchen sugar paste dark green
  • Squires Kitchen sugar paste mocha brown
  • Squires Kitchen edible paint raspberry
  • Squires Kitchen food dust rose
  • Rolling pin
  • 2 x 12” dowels
  • White paper x 2
  • Pencil
  • Airbrush
  • Squires Kitchen airbrush colour blue
  • Squires Kitchen airbrush colour black
  • Skewer
  • Cake scraper
  • Pizza cutter
  • 15 mm black ribbon, 1m
  • Cocktail stick
  • Bellisimo cake smoothers
  • No 1 paintbrush
  • No 2 paintbrush
  • Tweezers
  • Paint pallet
  • 10” round drum
  • 4” round cake card
  • 6” round cake card
  • Pin
  • Square cutters
  • Oblong cutter
  • Circle cutter
  • Flower tape white
  • Scissors
  • Dresdon tool
  • Ball tool
  • Craft knife
  • Sugar shapers

Step 1

Take a large ball of brown flower paste and roll in to a long cone tapering one end
for the knee high boot.

Step 2

Squeeze the very end of the paste to create a pointy foot. Pinch the top edge of the boot with your thumb and finger to create a flat top. Insert a glued skewer in to the center of the boot and then inset into a polystyrene dummy. Repeat with the other boot but this time insert a cocktail stick half way into the boot and set aside.

Step 3

Take a large ball of blue modelling paste and roll in to a thick cone. Take a knife and
cut down the centre of the paste leaving a small part at the top.

Step 4

Smooth each section to make the legs and fold one over the other and glue in place.

Step 5

Take a Dresden tool and make a few dents at the top of the jeans to create a waist and texture.

Step 6

Insert the skewer from the boot into the front crossed leg, brush on a little glue and allow to dry.

Step 7

Take the second boot and insert the cocktail stick into the leg at the back gluing In
place.

Step 8

Create texture to the legs and give the jeans pockets using the Dresden tool to indent into the paste.

Step 9

Take a small ball of black flower paste and using your finger roll over the middle to create a slight waist.

Step 10

Pinch the top sides of the paste to create shoulders and flatten the top to create a
bust line.

Step 11

Flair out the paste at the bottom with your thumb and finger to create an over
exaggerated hip line. Glue the base and push on to the skewer to sit on top of the
jeans.
Roll a small ball of flesh colored paste in to a tube and push on to the exposed
skewer and fix with glue to make the neck and allow to dry.

Step 12

Roll a small ball of flesh colored paste in to a tube and push on to the exposed
skewer and fix with glue to make the neck and allow to dry.

Step 13

Roll the paste on a surface until it covers the stick. Shape and taper the end to create
a hand and cut the other end at an angle with a craft knife.

Step 14

Using another cocktail stick, push in to the shoulder of the black top with the
exposed stick pointing upward. Glue the stick and slide the arm on and hold for a
few seconds.

Step 15

Repeat the same process with the other arm.

Step 16

Mix a tiny amount of nasturtium paste in to the white modelling chocolate Roll into a
ball and make an indentation over half way up with the side of
your little finger. Take a tiny piece of modelling chocolate and roll it on the palm of
your hand to make a tapered triangle. Lay it in the center of the face and blend the sides so there are no visible joins with a sugar shaper.

Step 17

Use the big end of the ball tool to create eye sockets by gently pressing into the
paste.

Step 18

Roll a small ball of chocolate and cut it in half, place each half on to the face where
the cheeks should be then blend in with a sugar shaper.

Step 19

Take a sharp tool and create a mouth by inserting it in to the face below the nose
and pull it downwards to open the mouth and create a smile.

Step 20

Repeat step 3 again with a smaller piece of chocolate divided in two and placed
where the eyebrows should be. Blend them all in to hide any joins.

Step 21

Fill the mouth with a tiny piece of white sugar paste and smooth with a sugar shaper.

Step 22

Make the eyebrows with two thin pieces of milk chocolate modelling chocolate.

Step 23

Roll 2 tiny pieces of black flower paste in to a tapered shape, bend slightly and glue
to the eyelids. Sit the head on to the neck and tilt slightly.

Step 24

Cut two strips of black flower paste and stick around the top of both arms for the
sleeves.

Step 25

Roll out a longer strip of peach flower paste and gather it together and lay it around
the neck gluing the back together to make a cute scarf.

Step 26

Take some milk chocolate modelling chocolate and roll in to long sausage shapes
between the palms of your hands and attach the strands to the head starting from
the back with edible glue, and make your way around the front positioning the hair
around the face to frame it.

Step 27

Take a small oblong piece of black flower paste. Cut a triangle out of the middle to
make sunglasses. Round of the edges with your fingers. Roll two thin strips of black
flower paste to make the sunglasses arms. Position on to the top of the hair and
glue. Attach the model to the top of the cake.

Step 28

Cut a strip of wafer paper and fold it over to create a hollow box.

Step 29

Dampen the paper where they meet and trim off any excess.

Step 30

Take a white strip of florist tape and twist to create a sturdy rope.

Step 31

Wet the ends of the rope and insert in to the top of the bag and press the bag
together until stuck. Make 12 more bags in different shapes and sizes and colors
using the same techniques.

Step 32

Paint the lips with edible raspberry food paint and a No 1
paint brush.

Load up the arms with the bags you created earlier.

Laura Dodimead is an award winning sugar artist from the UK and owner of Life in Sugar.

With a creative past of interior design, upholstery and window dressing I was always looking for my next creative challenge. My hobby of baking fast became my full focus and a way of out laying my artistic flair alongside being a full time mother of two daughters. I challenge myself daily with new
and unusual cake designs using unique and exciting techniques for make magazines and books. My passion for modelling, airbrushing and painting continues to grow and
now I am a tutor for both Squires Kitchen and The Cake Makery I get to share my skills with others. I was extremely chuffed to
be crowned Kirsty Allsop’s cake champion on channel 4 recently.
To learn more about Laura and the classes she offers internationally,
visit http://www.lifeinsugar.co.uk/
Photography by Christine Jordan Photography
instagram @thebrownrabbit