CAKE DESIGN · ALL ABOUT PASTRY · PEOPLE · EVENTS

no· 8
CAKE by MABANUBY - Manuela Taddeo & Barbara Borghi Cake Desigers - Monsieur Ranèe

Editorial · Contests and collaborations

Interview · Manuela Taddeo &

Barbara Borghi

Tutorial: “Monsieur Ranée” cake by

Manuela Taddeo & Barbara Borghi

NEW product Pasta Bouquet

/ Flower paste

Contest: Spring

Contest: Harry Potter

January 2019
saracinodolci.com Contest: Italian cities and culture

Made in Italy
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 EDITORIAL THE INTERVIEW
Cake Designers
Contests and Manuela Taddeo
collaborations & Barbara Borghi
ell us about yourself. What did you do before
entering the fantastic world of cake design?
Why we used the English word “contest” We have been friends for many years and we have always
and not the Italian word “concorso” for shared a passion for cake making and good cooking, swapping recipes
the events organised by our company. and invitations to dinner, then one day everything changed... we had
The English term derives from the two busy and satisfying working careers behind us: I have
Latin word “con-testari” and it means a degree in Architecture, Barbara was doing market research for a big
to witness together. We like to think that, international company.
more than a competition with In 2011 a Cake Design book came into my hands and I fell in love.
a ranking and prizes, the “contest” So, after doing some research I found a course in Milan and I
is a moment of great creative convinced Barbara to come with me...our enthusiasm exploded quickly
involvement where sector enthusiasts confront each other and, one course after another, the passion for this new world of
and acquire experience, expressing the best of their decorative expressing our creativity grew! We started making cakes during
techniques and measuring themselves against confirmed the weekends for friends and relatives.
cake designers.
Each according to their own skills and technical levels,
but aware of transmitting, through the plastic elements of
cake design, their own artistic vein and applicative sensitivity.
This is the reason why all the participants received or can
receive technical judgement by a jury made up of
recognised sector masters from Italy and Europe.

It is a remarkable novelty, which led to a notable

organisation effort, but which rewards the participation
of those who love cake making in all its forms, including
decoration, in the “contest”.

In our opinion, the indications and suggestions from the

team of excellent cake designers, world ambassadors
of Saracino, are a useful stimulus for the improvement
or technical perfection of the participants.
We are certain that we will find our future collaborators
from among them.

When did you understand that you wanted to do it

professionally?
Paolo Zolla
Together with our decoration courses, we started studying cake
Saracino Marketing Manager
making, attending courses and Masters with the great experts.
For the first two years we worked at our project part-time, while
still working at our old jobs and trying to launch our new business.
Our career as a Competitor also started in that period - we took part
in various national and international competitions to test ourselves
and make our name and our small business known.

2
Which moment has given you the most What advice would you give to those who, like you, want
satisfaction so far? to become a cake designer?
I think there have been many different moments, from winning It takes a lot of work and perseverance because the results don’t
at Sigep in GIC 2016 to winning two different competitions come immediately! The study basics of cake making and training
contemporaneously at the 2018 FIPGC - Federazione Italiana Pasticceri courses for decoration are essential for starting, and you need a good
Gelatieri e Cioccolatieri Italian Championship; I won Cake Design understanding of all the techniques to be able to answer the requests
and Barbara cake making. We will both have the great honour of clients exhaustively. For this job, which combines art and pastry
of representing Italy at the FIPGC World Championship in October making, you need double training and lots and lots of practice!
2019 at Host Milano Fiera, and no other pastry shop has had two
What expectations do you have for the future?
champions at the same time.
Next year we will both be in training to prepare for the FIPGC World
What do you believe makes you different from your Cake Design and Pastry making Championship at Host Fiera Milano,
colleagues? What style characterises you? which will be held in October 2019. It’s an intense experience for
I think that at the roots of our success is the deep complicity that our personal and professional growth, and at which we will once again
binds us and our technical complementarity; each one followed do our best, exceeding all our limits.
their own inclinations, but we ended up learning all the decoration
techniques, and we can blend them in a cake design process that Manuela Taddeo & Barbara Borghi
involves all aspects, which has led us to create a unique
and recognisable Cake Design product. We start from the need
to work with top quality raw materials, processed using the most
modern techniques, and we always add the artisanship of handmade
decorations.

What do you like about Saracino? MABANUBY CAKE DESIGN sas

We collaborate closely with Saracino, and beyond the indisputable Via Filippo Palizzi 119/c, 20157 Milano
quality and reliability of their products, we like the direct relationship
we have managed to build with the company. www.mabanuby.it [email protected]
The first product we use is Pasta Model, which lets us make Mabanuby cake design
models and decorations for our cakes quickly and with excellent
results. Then we can’t do without the Royal Icing mix, which we
use a lot. We often introduce Le Supreme concentrated food
flavourings to our preparations because they are perfect for mixes.

3
 TUTORIAL 6· Repeat the operation with the second layer, then close the cake by
placing the third layer on top.

Monsieur Ranée Cake

7· Seal the cake using white chocolate ganache.

8 9
By Manuela Taddeo & Barbara Borghi

Cake base
1· Prepare the mixture for a pound cake; before pouring the mixture into
the mould add the Saracino Le Supreme coconut flavoured concentrated
food flavouring. Once baked, leave the cake to cool and cut it into 3 regu-
lar layers that are 1.5 cm thick. Make strips, 1.5 cm thick and 1 cm wide,
from the remainder of the cake to make the edges. 8· Using a spatula, even off the edge and polystyrene, then stucco the
1 upper part once wet. 9· Even off the whole cake well and allow it to cool
well in the fridge.

Marbled Stones
10· Prepare a namelaka with milk chocolate and Le Supreme hazelnut
flavoured concentrated food flavouring. Pour it into the moulds and leave
2· Place the bottom layer on a polystyrene base insulated with a paper it in the freezer until it freezes completely.
plate for tailor-made food. Use the white chocolate ganache to stick the 11· Take the stones out of their moulds and place them on a rack.
cake strips to the base so as to make a border. 12· Uniformly heat the Saracino white and dark chocolate glazing, and
2 3 mix a part of them to create a third light brown glazing. Pour them alter-
nately into a funnel with stand.

10 12

3· Once the whole border has been closed, wet the base with a vanil-
la-flavoured liquid, prepared using water, sugar and Saracino Le Supreme
vanilla flavoured concentrated food flavouring.
4 5 11

4· Fill the cake with hazelnut flavoured Chantilly cream, prepared with 13· Glaze the namelaka shapes, so as to recreate the typical veins of
pastry cream, semi-whipped cream and Saracino Le Supreme hazelnut stones. 14· Return to the freezer for a few minutes to let the glazing set.
flavoured concentrated food flavouring. 5· Add cubes of gelée, prepared
beforehand with Saracino Le Supreme banana flavoured concentrated
food flavouring that was left to cool in the freezer.
13 14
6 7

4
 Insert the wire, covered lightly with Saracino cake gel, into the central part
Leaf of the thicker part of the petal.
23· When the petal is dry, colour it with powder colours in tones ranging
15· Using flower wires, prepare a structure with 5 arms.
from magenta to cherry red and aubergine.
16· Colour some Saracino Flower Paste with green power colour. Spread
thinly, then cut out the shape of a lotus flower.
22 23
15 16

24· Continue assembling the flower, using flower tape or gutta percha.
17· Cover the structure with green Flower paste, after having spread the Complete the flower with at least 18 petals.
wires with Saracino cake gel. Stick the structure to the leaf using Saraci-
no cake gel.
24
18· With a ball tool, thin the edges on a suitable sponge. Place the leaf
on the corresponding silicon leaf veiner, to stamp the veins and give the
leaf a natural look.

17 19

Monsieur Ranée
18 25· Prepare a structure with wires and a polystyrene ball. Pass a wire
through the ball, to support one of the two legs on one end and the head
on the other.
25

19· Once left to dry well, use powder colours to obtain different tones of
green and brown.

Flower
20· Using Saracino Flower paste, create the centre of the flower, adding a
thin strip of paste with fringes to recreate the pistils. Apply with Saracino 26· Using white Saracino Model paste, prepare the shoes then position
cake gel. 21· Once dry, colour with powder colour in different tones of them around the wires. Make the legs from black Saracino Model paste,
yellow. shaping the calves around the wires.
20 21 27· With white Saracino Model paste, make the trousers. Use the leaf tool
or a silicon paintbrush to create realistic folds in the fabric.

26 27

22· Roll out a thin layer of Saracino Flower paste, leaving it thicker in the
centre, then cut out the petal. Use the corresponding veiner to make it
more realistic.
5
 28· Cover the polystyrene ball with some light green Saracino Model 36
paste to create the waistcoat. Use brown Saracino Model paste to add
small details, for example buckles and pockets. Add other details using
grey paste, mixing white and black Saracino Model paste.
29· To make the head, prepare an elongated ball of flesh tone Saracino
Model paste, then cut the mouth and the eye hollows.

28 29

30· Use black Saracino Model paste to make the eye, which should be
inserted into the hollow, and orange Saracino Model paste for the iris. To
finish the eye, create some hints with Saracino food colourings applied
36· Finish the wings with white Saracino Model paste.
with a paintbrush. 31· Make the collar with white collar Saracino Model
paste, and a bow to go in front of the neck with blue Saracino Model
paste.

30 31 Cake Finishing
37· Using the brown, light brown or beige Saracino Top paste, cover the
cake with a melange effect. Place the character on the top using the
pertinent food straws to isolate the wire structure. Dissolve the Saracino
isomalt and drizzle it to create a small puddle at the character’s feet.

37
32· Position the head on top of the body, adding further details to the
face; use powder colours applied with the sfumato technique or an air-
brush. 33· Make the jacket using brown Saracino Model paste. Create
the sleeves and plenty of small finishing details, for example pockets and
the stitching on the fabric.

32 33

38· Place the namelaka stones around the puddle and the leaf beside the
34· For the wings, create a structure using wires, flower tape and brown character.
Saracino Model paste. 35· Place the wings on the back and finish with 39· Put the flower and other stones at the bottom of the cake. Finish off
small details to better fix the structure to the body. with some words, written using Saracino royal icing and a no. 2 nozzle.

34 35 38 39

6
 SUGGESTIONS - FAQ

Flower
Gluten free
Gluten free

Paste Senza grassi idrogenati

No hydrogenated fats

Flower Paste, also called gumpaste or Bouquet

Paste, is a sugar paste to which tragacanth or gum arabic
is usually added, elements that make the paste elastic and
resistant.
We paid a lot of attention to the thinness of the new
Saracino Flower Paste, and also to its final structure,
which is silky and easy to colour, without forgetting its
drying time.
Just like all our other products, it does not contain
hydrogenated fats, palm oil or gluten.

The Paste can be rolled out very thinly and is therefore the
ideal product for creating particularly light decorations,
such as flower petals or leaves, and for 3D objects that
have to remain very compact. Flower Paste dries in a
time period that is perfect for flowers, and can be worked
gradually, so you can make the individual components
of the piece and then assemble them; while working, the
remaining paste can be preserved in plastic wrap.

Working with Flower Paste needs technique, precision

and patience, but the results are exceptional and it is hard
to tell the difference between subjects made with it, in
particular flowers, and the real thing.
There are various moulds on the market that can help make

CAKE by ROSALINDA MANGIAPANE

realistic flowers, and veiners that can be used to faithfully
reproduce the most complex floral compositions.

Flower Paste adheres perfectly to moulds, giving a

perfect reproduction of the flower or leaf.
As a result, the petals can be coloured and assembled
perfectly, adding the correct level of care and attention
to obtain a perfect result and to prevent breaks, which
are always possible because of the relative fragility of the
product.

Flower Paste can be used to make other beautiful

decorations, for example light structures, details of
vegetable inspiration and many other creations that your
imagination or our very capable ambassadors suggest.

7
 EVENTS CAKE by PAOLA TEDOLDI CAKE by POMPEI CAMPOSEO
prize for originality_Spring Contest 1st place_Spring Contest

Spring
Contest
The idea of organising a Saracino contest came from the
desire to unite the artists that use our products, to create 1st place - Pompea Camposeo
a community where they can exchange views, and grow in 2nd place - Rosalinda Mangiapane
harmony and with reciprocal respect.
3rd place - Stefania Sanna
There were 80 entries in the Spring Contest, and the
themes were very varied: spring fairies, flowers, a child’s Daniele Cannarozzo and Paola Tedoldi won the
smile, meadows and excursions.
“Originality” prize, with their eclectic and original works.
Many now-famous artists wanted to take part in the
contest, as did many who were taking their first steps, their
Serena Marzollo
first experience of a competition, with the desire to grow
and experiment.
The international jury was made up of three very
well-known Saracino Ambassadors: Tina Scott
Parashar, one of the best Indian cake designers, CAKE by ROSALINDA MANGIAPANE
3nd place_Spring Contest
Rhianydd Webb, who represents the excellence of
British cake design, and Silvia Mancini, an Italian sugar
artist and winner of the award as best International Sugar
Artist 2016.

The categories being judged were:

• Technique
Techniques used and their level of use
• Dexterity
Quality and definition of the modelling
and/or execution of the technique used
• Detail accuracy
Attention to and definition of details
• Overall effect of the work
CAKE by STEFANIA SANNA
3rd place_Spring Contest

8
Harry Potter
Contest CAKE by DANIELE CANNAROZZO
1st place_Harry Potter contest
The contest on the Harry Potter saga came about from
the collaboration with Daniela Zanini, the cofounder
of DdiDonna, a female blog. It was a month of magic, between
inspiration posts with images of the saga and then
the first photos of the participants, 32 in all.
The subjects of the works varied greatly: Harry Potter,
the Phoenix, Buckbeak, up to the spells, all made with different
representative styles. Each participant’s desire to take part,
to experiment and compare themselves with other artists,
and receive advice from more expert “colleagues”, was
beautiful.
The jury included Saracino Ambassadors, sugar
artists of international fame, such as Federica
Cipolla and Massimiliano Colla, and a “popular”
jury, with the votes of the DdiDonna blog
founder Daniela Zanini, and Francesca
Orsini. CAKE by PAOLA TEDOLDI
2nd place_Harry Potter contest

The categories being evaluated were the same

as those of the “Spring” Contest

1st place - Daniele Cannarozzo

2nd place - Paola Tedoldi
3rd place - Romina Novellino

Giada Maggiolini and Jonny Russo

received the “Originality” prize.

Serena Marzollo CAKE by JONNY RUSSO

CAKE by GIADA MAGGIOLINI
originality prize_Harry Potter contest
CAKE by ROMINA NOVELLINO
3rd place_Harry Potter contest
9
 EVENTS

CAKE by MARIANNA TAFUNI CAKE by PAOLA TEDOLDI e OMAR LORUSSO

1st place Italian Cities and Culture contest - Semi-Pros 2nd place Italian Cities and Culture contest - Semi-Pros

Italian cities
and culture
Contest
The theme of the November contest was “Italian cities
CAKE by LAURA NOVIELLO and culture”: the historical cities of art, the famous love
3rd place Italian Cities and Culture contest - Semi-Pros
stories, the spectacular culinary tradition, Italian creativity,
films, the history of our land...
CAKE by CATIA GUIDA
4th place Italian Cities and Culture contest - Semi-Pros As a result of the different levels of those taking part in
the previous contests, we decided to have two categories:
Amateurs, reserved for less expert cake designers;
Semi-Pros, for artists who have consolidated their style
and are familiar with the various sugar art techniques.
These are the winners:

1st place - Marianna Tafuni

2nd place - Paola Tedoldi and Omar Lorusso
3rd place - Laura Noviello
4th place - Catia Guida

Semi - Pros:
1st place - Stefano Russomanno
Shared 2nd place:
Barbara Gaspari and Veronica Gentile
3rdplace - Gianfranco Manuguerra

10
 CAKE by BARBARA GASPARI
2nd place Italian Cities and Culture contest - Amateurs

CAKE by STEFANO RUSSOMANNO

1st place Italian Cities and Culture contest - Amateurs

The number of participants, less than those of the Spring

Contest, can be attributed to the quite demanding theme
and the almost overlapping Harry Potter contest.

Assessing the nine months of life of the “Saracino

Italian Contest” group, I can say that it is a wonderful
reality, appreciated by the Web community, without any
controversies or quarrels. Indeed, it can be said that it is
relaxed, collaborative and has a great desire to grow.

It is a reality that is destined to grow,

also because of the new products and initiatives
CAKE by VERONICA GENTILE
that will be proposed by Saracino for 2019. Shared 2nd place Italian Cities and Culture contest - Amateurs

I remind you that the new Flower Paste - Nuggets

made of milk, dark and white chocolate
- Gold and silver leaves
- Gold and Silver in extremely thin fragments
- The new alcohol-based food colourings for
airbrushes
- A new type of Modelling Chocolate for sculptures
will soon be available.
The work done by the judges was excellent; they evaluated
both the amateur and the Semi-pro categories with great
attention and professionalism.

Serena Marzollo
CAKE by GIANFRANCO MANUGUERRA
3rd place Italian Cities and Culture contest - Amateurs 11
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