Rosie Cake Diva opening the 2018 Cake International show.
Colette Peters selling her new colouring book.
Rosie on the demo stage mixing her pastillage, rolling the sticky ball in powdered sugar. Also, everyone help track Rosie’s glasses so she doesn’t lose them.
Rosie’s pastillage methodology: weigh out 250g of icing sugar (aka powdered sugar, 10x, confectioner’s sugar) and mix in one egg white until it forms a paste. Mix in one teaspoon of CMC/Tylose. Turn the paste out onto a board or wide dish covered with more icing sugar and cover the sticky ball with the sugar. Knead until desired consistency/thickness. Cover the ball in Trex (Crisco or other white fat) and wrap in multiple layers of tight plastic until needed.
Claire Anderson begins her airbrushing demonstration by showing a template pinned to a white fondant covered cake.
Adding pink tones to the top of the sky.
Then she added blue on top to blend into a purple night sky.
Next she airbrushed straight lines around to start forming the waves on the water.
Claire then used a torn bit of paper as a partial mask to soften the horizon line.
She then lifted off the original mask, revealing still-white fondant underneath.
She then hand-painted the silhouette, followed by more airbrushing in yellow and pink to make the peach-tinted moon and reflection on the waves. Finally she dotted with thick white food paint to make stars.
Margherita Ferrara demonstrating at the Innovative Sugarworks booth.
Margherita’s “La Pieta” made with her Sugar Shapers:
Corinna shows off the face she’s modelling for her Cakeoff entry while working beside Jen Lofthouse and interviewed by Rosie Cake Diva.
Rosie being super helpful to the contestants.
Rosie and Corinna step-dancing as a penalty for the Irish team:
Eddie Spence MBE arrived to help Carlos Lischetti and Karen Portaleo judge the competition.
The final cake for the Irish team.
Side 1 of the final cake for the Pasta Models team.
Side 2 of the Pasta Models’ cake.
Below is Rosie’s Instagram selfie from the Cakeoff also featuring Karen Portaleo, Paul Bradford, Eddie Spence M.B.E., Carlos Lischetti, and if you look carefully I’m poking up between Karen and Paul in the audience. I totally get to pretend to be famous now!
Sandie Beltran’s parody video of Adele she mentioned in her clip is here:
Here’s the first cookie Sandie made during her demo:
Sandie cut the scallops out of edible cake lace and mounted them on a royal icing circle in the middle, then covered that join with an edible image mounted on fondant, and covered that edge with a beaded piped border, all finished off with a moulded bow.
Phil and Christine Jenson’s white ganache recipe starts with three parts white chocolate to one part whipping cream (35% fat), and then they warm the cream and get the chocolate just melted, then add the chocolate to the cream a third at a time. Then they pour it into a large, shallow pan (no more than 2″ deep) lined with cling film. They cover it with more cling film, removing any bubbles where a skin might form, and then leave it alone for a 24 day to mature. Then they blitz it with a hand blender and pipe it onto their cakes as needed.
Tina Scott Parashar shows the face she’s made comparing old and young features.
Tina covers part of the face to show only the elderly side.
Then she covered the other side to show the younger face.
Tina using lots of extra paste when she models faces so she doesn’t have to worry about it squishing down and eroding the neck. She can then cut off the flat bit but still have plenty of paste for a full head.
The following songs and sound clips were used in this episode of Eat the Evidence. I am extremely grateful to creators who provide this content.