Christmas Card Cake by Barbara from the Mouldshop!

Good day sweet crafters! My name is Barbara
Hoogendoorn. I’m from the Netherlands and I’m the owner of You might guess why I sell moulds? It’s because I LOVE moulds! And
Katy Sue Design moulds are absolutely fabulous to work with! I’m so very proud
and honoured to be part of the Design Team… Now then, I created this
Christmas cake not so very long ago and let me tell you how I did that:

The Cake


you will need:


EdAble Art
Iced Orange
Wide brush

you do it:


Cover your cake with white fondant just like
you’re used to. Let the fondant dry. Put some EdAble Art Iced Orange powder
colour in a small bowl, don’t be cheap with it. Now take your wide brush and make sure
it’s thoroughly filled with icy orange powder. 
Colour your cake with round movements. Just keep adding Iced Orange
until your cake is completely and evenly coloured.


on the side of the cake:


What you need:

Katy Sue
Designs Christmas Baubles
Katy Sue
Designs Christmas Small Bells
Katy Sue
Designs Holly Trio
White fondant
Wilton colouring
gel Ivory (and optional Wilton Golden Yellow)
Dust Cream Pearl
EdAble Art
Iced Pine
Wide brush
Several fine

How you do it:

Knead your fondant.  Add small amounts of Wilton Ivory until you
think the colour is right, not too light, but definitely not too dark. If you
like you can add a very small amount of Wilton Golden Yellow as well.
Top Tip: make enough for all your
decorations at once , even for the card and the letters that go on top. This
way you won’t end up with decorations that are different colours! That would be a
pity after all your hard work.
Now, dust your mould with some cornflower and
tap it upside down on your workspace to remove any excess cornflower. Make a
small ball of your fondant and roll it between the palms of your hand to prevent  any cracks. Push the ball into your mould and
Top Tip: If the
fondant is sticky use a small piece of food safe plastic to cover your finger. If
your fondant ball was too big, use a palette knife to cut away any excess fondant.
Always cut from the middle to the edge of your decoration. Otherwise you may
remove your decoration from the mould prematurely.
Turn your mould around and push lightly until
your decoration falls gently on your workspace. Repeat this process until you
have enough Baubles, Holly in 2 different sizes and Christmas Bells in 2
different sizes to cover the complete side of your cake.  To finish your decorations dust them with
Cream Pearl Colour Dust using a wide brush. Be careful, don’t overdo it. Now take
the smaller brush and dust the holly leaves with Iced pine and the berries with
Iced Orange. Use some edible glue to immediately stick the decorations to the
cake. If you leave them to dry first they won’t follow the curve in your cake
any more.




you need:

Katy Sue
Designs Manuscript Alphabet
Fondant , white,
Coloured with Wilton Ivory
dust Cream Pearl


you do it:


The letters are made the same as the other
decorations, only you strengthen the fondant with some Tylo powder and you
leave the letters to dry at least 24 hours before you glue them onto your cake
The edible card:

What you need:
·         Cornflower
·         Fondant , white, Coloured with Wilton Ivory
·         Tylo Powder
·         Colour dust Cream Pearl
·         Edible glue
·         Roling pin
·         Paletknife
·         Cardboard template 13×15 cm
·         EdAble Art Iced Orange
·         EdAble Art Iced Pine
·         Wide brush
·         Fine brush
·         Scissors
·         Edible glue
What you do:
Knead your fondant with some Tylo powder. Dust your mould
with some cornflower and tap any excess out. Roll out a piece of fondant and
put over your mould. Use your finger to push it in. Cut any excess fondant with
the palette knife. Even the back of your edible card by rolling over it with your
rolling pin. Make sure the edges are neat before you empty your mould. Leave to
dry completely for at least 24 hours.
Now, for the cardholder you need a
template that’s approximately 13×15 cm.  Roll
out another piece of fondant and cut out the template. Fold and leave to dry
(24 hours) on top of your template which is fold as well. If the fondant is to
heavy use some tape to prevent the template from falling flat on your working
space. Just tape the two ends together with 3 or 4 centimetres in between. 
course there is also a very nice video in which Katy Sue Designs shows you how
to work with the Edible Card mould. Check it out here: 
Now you need a nice picture to fit the frame! Print it on edible paper (or
normal paper if you’re not planning to eat the card) and cut it out. Use some
edible glue or piping gel to glue it in its place.

TopTip: check out our website for some free downloadable
examples, the image on this cake is among them:
When your card is completely dry dust it with Cream Pearl
Colour dust. Concentrate on the higher portions of the card like the bells, so
don’t dust excessively on the lower bits. Again, use the Iced Pine to dust the
holly leaves lightly and the Iced Orange for dusting the berries.
Mix some fondant with some water, use royal icing or piping
gel to glue your card to its holder and put on top of your cake. Now you’re
done! Enjoy all the OHHHHHH’s and AHHHHHH’s at your Christmas dinner ;)! 

What’s been happening at Katy Sue …Sugar and Spice and all things Nice

The Best of British

We are really proud that we make all our moulds, tools and colouring books here in the UK. The Katy Sue factory may be small but it is certainly busy and our production boys are wearing out machinery at a rate of knots just now….Not the best timing to have two machines break just before the NEC but thankfully our guy’s never give in and all orders were completed 🙂

Any way it seems our dedication to design, quality and UK made is appreciated by the many retailers who stock our products and of course their customers too. This week we were thrilled to be told we have been nominated by our retailers for the following Craft Business Awards 2016:

  • Best of British
  • Most Innovative Product/Range
  • Most Innovative Manufacturer
  • Best Support & Service

This really is a great honour and if you would like to know more about the awards and to vote for us to win then please follow this link:
The International Craft awards
Just while we are talking awards, the International Craft Awards voting is closing on Dec 13th.  We were nominated by the amazing crafting public for two other awards! 
  • Best Craft Book – Sugar Buttons Character Mould project Book
  • Best Baking range for Crafts – Katy Sue Designs Moulds

If you haven’t voted yet there is still time and you could win an awesome prize from Crafts Beautiful Magazine as a thank you! 
What’s new Pussy Cat?
There is always something new at Katy Sue that is what makes it such a brilliant place for creative people to work in 🙂
Watch this space for two new moulds launching in December, plus a blast from the past with a very special 10th year Anniversary show for one of our most loved brands on Create and Craft.
Noreen is still going crazy with her colouring! so I’ll leave you with a time lapse video of her latest creation from Art Colouring Books – Le Shoe

What been happening at Katy Sue – NEC Adventures!

It’s Friday what a week or two it’s been!
Last week was a busy week for us, as a lot of the team travelled to Birmingham for the Hobbycrafts show and Cake International. Both shows are held at the NEC at the same time and so it is a whirlwind of  boxes and a logistics nightmare!
The cake van which was the biggest when it was half full 🙂
Hard to believe you can make two amazing stand out of nothing but we did 🙂
The craft show opened first and Noreen was soon inundated with customers. Top of their lists were the New Art Colouring Books and the Sugar Buttons Moulds.
Cake opened on Friday and as always was MEGA busy!
Saturday was so exciting as we are one of the sponsors of the Cake Masters Awards
What a night all the best cake decorating artists from around the world were either on stage or in the audience. So much talent and inspiration LOVED IT!
Here is our team who were at the NEC , feel sorry for everyone left at Katy Sue HQ but we have those order to fill :)….
Managing Director Sue Balfour and Cake Artist Lindy Smith presenting an award.
Monday started the process of unloading and getting stocks back into the system, then it’s straight into preparation for the Hong Kong Bakery Expo in a few weeks time.
Here is a sneaky peak at last year at that show.

So busy we had to rope off the stand and make customer queue …….Now that was a first !

Been a busy time but we wouldn’t have it any other way. Looking forward to this Sunday at 5pm to put our feet up and watching some fab Christmas Cake demonstrations on Cake Academy this week from the lovely Karen Davies, find out more here: )

New Baby mould – Behind the Scenes and Step by Step Guide

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We have something a bit different for you today! A lot of work goes into creating these moulds and we thought we would give you a behind the scenes look at our new Baby moulds!

Doreen and Graeme are our ideas people, they put so much time (and love) into every mould and even though sometimes it takes a few tests  to get it right, the end product is definitely worth the time!
Quite often in our Craft Room we will have multiple designs where we have tested a prototype and then made minute changes to the design.
Doreen has taken these photos to demonstrate how they test the moulds, but it also works as a Step by Step Guide for how to use them!
Here’s the Baby Boy mould:

And the Baby Girl mould:

When the moulds are perfect we then have to make sample cakes with them to photograph and share! This involves painting and making sure the design is as good as it can possibly look!
And that’s how we end up with this beautiful image of a beautiful baby girl!

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