We are a small family business that design and manufacture high quality silicone moulds with the belief that cake decorating and sugarcraft should be accessible to anyone!
It’s such a rewarding feeling to create something and to step back and be able to say ‘wow, I did that’.
We want to be able to give that feeling to everyone no matter what their experience or skill set is.
With our moulds you can achieve perfect and professional outcomes quickly and easily with no stress, keeping cake decorating an enjoyable hobby.
We also sell our own brand of Sugarpaste which has been designed to work perfectly with the moulds – giving you the best possible outcome.
Meet the team
Our team is led by Karen Davies, a highly respected UK cake designer, author and qualified teacher who has a world-wide reputation for her distinctive style.
Karen has over 30 years of experience at the forefront of the UK sugarcraft industry and leads the way in innovative designs and simple and easy techniques. All of our moulds are hand made by Karen & and her daughter Alice – giving you unique and versatile designs for all your cake decorating needs.
Karen’s love for cake decorating began in her early 20s and soon took over her life after attending cake college. Royal icing, modelling, sugar flowers, you name it, Karen has mastered most sugarcraft skills.
Turning her hand to designing moulds, Karen is passionate about helping and inspiring others. Now a mould designer, business woman, author, cake decorator and most of all… Barry’s boss, Karen is forever coming up with new, innovative ideas.
After going to University to study Fine Art and soon realising it wasn’t for her, Alice then studied makeup and prosthetics before realising her true passion had been under her nose the whole time! She had a cake burning in the oven…
An enthusiastic baker turned mould maker, Alice is an avid perfectionist with an Artistic eye who can draw, paint and sculpt just about anything. She spends her days creating new designs, decorating cakes and managing her parents.
After a 30 year career as a Firefighter, Barry was looking forward to taking a step back, pottering with his much loved motorbikes and travelling. Karen of course had other plans…
Learning from scratch, Barry developed our manufacturing set up and oversees all of our production. Currently trying very hard to make himself redundant, he spends his day as chief design critic, and dealing with all of the jobs that no one else wants to do.
Ste is our newest member of staff. A fanatical Liverpool supporter and aficionado of horse racing, Steve looks after our work lottery.
He manages the day to day production run, stock levels and is complicit in Barry’s retirement plan.
Geoff has been in uniform for most of his working life. He served in the parachute regiment, before becoming a paramedic for over 30 years. So in addition to making our moulds, he is of course our First Aider.
We are seriously thinking of introducing a uniform policy here, as the sight of Geoff in his apron, shorts and Crocs is not pretty…
Debbie is our longest serving member of staff and has been with us for over 10 years.
With the job position of office manager, Debbie makes sure that everything is in its place and that we don’t run out of essentials. She also deals with your orders and telephone enquiries.
Sara is our feeder… fat Friday’s are her thing. She provides us with croissants and pastries and even bakes Ted homemade dog biscuits!
Putting together your orders and making sure that everything is shipshape, Sara is also the first voice you may hear if you call us!
Ted is our beloved office dog. He is half Golden Doodle, half Golden Retriever and is a crucial member of the team, providing stress relief and a warm place for our feet under our desks in the Winter.
This blog will give you easy access to hints, tips, tutorials, inspiration, recipes, interviews, sneak peeks of cake shows and an insight into some of our daily goings on!
If there is anything in particular that you would like to see a tutorial for or to know more about please email us at firstname.lastname@example.org and we will take it into consideration.
Karen Davies is a highly respected UK cake designer, author and qualified teacher who has a world-wide reputation for her distinctive style. Karen has over 30 years of experience at the forefront of the UK sugarcraft industry and leads the way in innovative designs and simple and easy techniques. Here we ask her how she started cake decorating? What are her must have tools? What are her favourite cakes? And her plans for the future.
When and how did you get into the cake decorating business?
The first time I ever thought about cake decorating was when I ordered a birthday cake for my Mum and it was awful! I have always been creative and so decided to make her cake myself – I really enjoyed it. I decided to attend classes to learn new skills and build my confidence. Apart from making cakes for my family, the first paid cake order I received was from my Dad’s friend. It was a royal iced anniversary cake, with sugar roses and piped lace pieces. I was quite nervous decorating it, but so satisfied when everyone liked it!
How would you describe your decorating style?
I feel that my style predominately shows in my figure modelling. I enjoy creating cute characters that are easy for anyone to achieve. I think my style is very simple, pretty and modern. I like soft colours and delicate styles. My favourite cakes to make are tiered wedding cakes.
Do you have a cake that you are you most proud of?
To date, I think both of my daughter’s wedding cakes. Amy’s had lots of sugar flowers and I created our beautiful Amy Lace mould for it. Alice’s was slightly more stressful as Alice can make stunning cakes herself and I wanted to surprise her which is quite difficult when we work together! I based the design on her wedding dress as it had lots of beading and detail on it. I also had to make lots of succulents and gypsophila which would of been made easier now that we have our Succulent and Wild Meadow moulds!
Do you still have the time to decorate cakes yourself? And do you still enjoy it?
Pretty much all of the cakes I make these days are to showcase our moulds and to take to shows. Sometimes I have a ‘dry spell’ where I really struggle to feel inspired and it shows! I’m constantly looking for inspiration and it doesn’t take too long until I feel excited about making something new again. It is lovely to be able to decorate a cake for family or friends but the only two people lucky enough to get one are usually my two grandsons!
When and why did you start teaching? What do you like about that?
Marion Frost from Patchwork Cutters encouraged me to teach. I was lucky enough to have lessons from her early on. My favourite classes to teach are the beginner classes. Students cannot believe what they can create and it is amazing seeing their reactions. Very satisfying!!
When and why did you start your own line of moulds, sugarpaste, etc.?
I started going to the cake decorating shows to sell my instruction books. I used to take the cakes with me to display and people used to ask me which moulds I had used. This made me think about having moulds made of my models and figures. I had not seen any on the market that looked handmade at that time. I thought cake decorators could then make the cakes from my books, with or without the moulds. I started designing moulds and making them with my husband Barry. We made sure they where food safe and tested to comply to European standards. Our sugarpaste came five years later as we were always having to firm other brands up with tylo powder. We had it engineered so that it works perfectly in the moulds straight from its packet. This makes the moulds even easier to use and it tastes great too! People are happy to have the perfect combination for easy use.
What do you think is important to pay attention to while decorating?
There are so many important factors that come together for a well decorated cake. Starting with good neat covering I think is very important. Keep things simple. A simple cake well decorated, neatly and tastefully is so much better than a very detailed cake decorated badly.
What advice do you have for people who want to learn how to decorate cakes?
Look for classes and sugarcraft groups in your area. Not only for learning cake decorating but also to meet people with a shared interest. Check out Youtube for tutorials and websites such as CakeFlix. Also as I just said, keep it simple when you are learning.
Where do you get your inspiration from?
I am always looking for inspiration around me. Look at everything, fashion, fabrics, wallpaper, jewelry, trends for weddings, flowers. It is suprising how many designs lend themselves to cake decorating! In fact, there is a fantastic warehouse 10 minutes away from us called ‘Inspirations’! You will often find myself or Alice wandering around there looking at what’s in trend for weddings and homes as it often transitions over to cakes!
What are your favourite tools and why?
Not mentioning my moulds!! I could not be without a cornflour pouch! We always recommend that you dust the moulds with cornflour before use. A PME cutting wheel – much better than using a knife. Jem veining / mouth tool – two in one, veining tool for flowers and frills, the mouth tool for modelling. Finally, a good selection of painting and dusting brushes.
Do you have any plans and dreams for the future?
We just hope every day that people’s passion for baking and cake decorating continues to grow. You never know when a new trend may start. If you compare cakes now to what they were like just 10 years ago the development is staggering. We also pray that big businesses like Amazon and Alibaba won’t damage the likes of us and other small businesses by selling copies of our products.We also hope to travel to more fantastic places around the world, teaching and to cake shows, meeting many more people who love this art form.
Has anyone ever made a cake for you and how did you feel about that?
I was very lucky to have my 50th birthday cake decorated by Marion Frost! I know she is a very busy lady and I could not believe what she had done for me and of course, what a fantastic cake it was. It was ‘New York’ themed with a Statue of Liberty on the top that looked like me! The New York skyline was around the side of the cake, with all the place names. This was before Marion had her New York skyline cutter so I know it took her a long time to decorate the cake. As a cake decorator you know the time and the effort involved in something like this, so I think we appreciate cakes made for us more than most people!
People often look at cakes and question ‘where did they get the idea from’? ‘where did they begin in making that’? and ‘I wonder how long that took them’?
We interviewed teacher, author and cake artist Christina Ludlam of ‘Cakey Bakey Art Sugarcraft School‘ to ask these probing questions and more! Christina often makes fantastic cakes for us incorporating our moulds and she often comes up with ideas we’d never ever think of ourselves.
Where did you find the inspiration to make this cake?
Believe it or not, the inspiration for this cake came from a new pair of pyjamas! The pyjamas are very pale blue with raspberry coloured branches and flowers which I thought would look perfect with the little hummingbird from the Karen Davies Sugarcraft Tropical Birds Mould and the apple blossom and leaves from the Buttercream Flowers Mould. I got a little carried away whilst painting and the end result looks nothing like the pyjamas but I love it just the same.
How did you colour the bottom tier?
I mixed Sugarflair Dusky Pink/Wine with Sugarflair Burgundy to achieve the raspberry colour I wanted.
How long did it take you to paint the second tier?
It took me a lot longer than I planned! I was quite nervous as I don’t think I’ve painted a cake since my college days but once I got started, I loved it and I ended up painting far more than I’d intended to paint. I spent almost a full day painting it but I enjoyed every minute!
What colours did you use to paint?
I used Sugarflair paste colours: Dark Brown, Kiwi, Egg Yellow, Spruce Green, Dusky Pink. I also used black and white powder colours.
What brushes did you use?
I painted most of it using a number ‘2’ (round) sable paintbrush with a very sharp point. I have some very fine ‘00000’ sable paintbrushes which I used for the finer detail.
Who do you imagine this cake would be for/what occasion?
I think this is quite a feminine cake so I imagine it would be ideal for a ladies birthday, Mother’s Day or even incorporated into a wedding cake design.
How long did the cake take you from start to finish?
I decorated this cake over two days, covering the cakes and drum, and making the moulded embellishments on day one. I also stacked the cakes, attached them to the drum and piped the royal icing detail. On day two, I painted the cake and added the moulded hummingbirds and buttercream flowers.
How did you create such sharp edges?
I love sharp edges! Holding two flexible plastic smoothers at right-angles on the top edges of the cake (one on the top edge and one on the upper side of the cake) whilst gently rubbing back and forth helps to create crisp, sharp edges.
We often make cookies using our moulds. They are perfect for Christmas tree decorations, gifts and wedding favours. They are also delicious! The secret to creating perfect moulded cookies is to use a dough that won’t spread..
- 75g caster sugar
- 3 tablespoons golden syrup
- 1 tablespoon water
- 95g unsalted butter
- 260g plain flour sifted, plus a little more (if needed)
- For vanilla cookies, add seeds from 1 vanilla pod
- For lemon cookies, add finely grated zest of 1 lemon
- For orange cookies, add finely grated zest of 1 orange
- For chocolate cookies, replace 50g of the plain flour with 50g cocoa powder
- Put the sugar, syrup, water, and any zest flavouring or vanilla seeds together in a large saucepan.
- Bring them to boiling point, stirring all the time. Remove the pan from the heat and stir in the butter until melted.
- Next, stir in the flour gradually until you have a smooth dough (remember to substitute 50g of flour for 50g of cocoa powder if making chocolate cookies) – add a little more flour if you think it needs it. Knead your dough and then leave it covered in a cool place to become firm (approximately 30 minutes).
- Pre-heat the oven to 180°C, gas mark 4.
- If you’re not immediately making cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.
How To Mould And Bake
You can make cookies using any of our moulds! Even our larger textured moulds such as Bark, Snowflakes, Basketweave etc. can be moulded in dough before using a cookie cutter to cut out your desired cookie shape. A fun idea to create a beautiful display is to mould your cookies on to lollipop sticks!
As a general rule of thumb, we suggest that you follow the moulding instructions that come with your mould. Otherwise, please follow the steps below..
- Dust your mould with Plain Flour or Cornflour and tap out any excess.
- Take some of your cookie dough and roll into a smooth ball. Press the smoothest side down into your mould. Use your fingers to push the dough into the mould until it is flat on the back and up to all of the edges. Use your thumb to tear away any excess. If using one of our larger moulds, you can roll your dough into the mould using a rolling pin.
*Top Tip* If you would like to bake your cookies onto lollipop sticks, now is the time to attach them! With your dough still in the mould – place the top of your stick about half way up the back of the moulded item. Take a small piece of spare cookie dough and press over the back of the stick so you can no longer see it. This will secure your stick into your dough. *Please note* Lollipop sticks can only be added to items that are complete once turned out of the mould. If you plan on cutting your moulded item with a shaped cutter afterwards, you will distort the shape.
3. Turn your mould over and slowly peel the mould back until you see the dough start to fall out. Keep pulling back slowly so as not to tear any thinner details.
4. Place on a baking tray lined with baking paper (you may have to bake in batches).
5. Each design will vary in cooking time due to their various thicknesses. Smaller items take approx. 8 minutes. Larger items take 10 – 15 minutes. Keep an eye on your oven to prevent anything from burning.
6. Once baked leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
7. Cookies can then be decorated with edible powder colours, edible paints, edible glitter and/or royal icing!
Our Top 5 Favourite Moulds For Making Cookies
Other Equipment You May Need
Ready, set, bake!
Trick or Treat? Make ghoulish gingerbread houses this Halloween with our Winter Village Mould!
For a plain biscuit recipe please see our ‘How to mould and bake perfect cookies’ post.
Perfect Gingerbread Recipe
We often make cookies using our moulds. They are perfect for Christmas tree decorations, gifts and wedding favours. They are also delicious. So why not treat yourself this Halloween? The secret to creating perfect gingerbread houses is to use a dough that won’t spread..
75g light brown soft sugar
2 tablespoons golden syrup
1 tablespoon black treacle (this can be substituted for a tbsp. of golden syrup to make your gingerbread lighter)
1 tablespoon water
1 teaspoon ground cinnamon
1 rounded teaspoon ground ginger
A pinch of cloves
95g unsalted butter
250g plain flour sifted, plus a little more (if needed).
Put the sugar, syrup, (treacle), water, and spices together in a large saucepan.
Bring them to boiling point, stirring all the time. Remove the pan from the heat and stir in the butter until melted.
Next, stir in the flour gradually until you have a smooth dough – add a little more flour if you think it needs it. Knead your dough and then leave it covered in a cool place to become firm (approximately 30 minutes).
Pre-heat the oven to 180°C, gas mark 4.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.
Now you are ready to mould and decorate!
Karen Davies Sugarcraft Winter Village Mould
Plain Flour or Corn Flour for dusting
White Royal icing
Black Royal Icing
No. 1.5 piping nozzle
Royal Icing in flooding consistency – purple, orange, yellow, dark brown, grey and any other Halloween colours you would like!
Small dish of water
Small flat paintbrush
Dust your Winter Village Mould with Plain Flour or Corn Flour and tap out any excess.
Take some of your cookie dough and roll into a smooth ball. Press the smoothest side down into one of the buildings. Use your fingers to push the dough into the mould until it is flat on the back and up to all of the buildings edges. Use your thumb to tear away any excess.
Turn your mould over and slowly peel the mould back until you can see the building start to fall out. Keep pulling back slowly so as not to tear any windows until your building has dropped out.
Mould as many buildings as your dough will make. Place on a baking tray lined with baking paper (you may have to bake in batches). Bake for approx. 10 – 15 minutes.
Once baked leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
Once your cookies have cooled you can pipe over their details using a no. 1.5 piping nozzle and Black or White Royal Icing. Pipe lines along their rooves, doors, window frames and any other detail. Allow to dry.
Once dry, use small amounts of food colouring to colour different shades of royal icing. Typical Halloween colours are purple, orange, green, grey, yellow and black. You can make as many different ones as you like! Turn your royal icing to a flooding consistency by gradually adding small amount of water and mixing.
Put each icing colour into piping bags and cut a small opening at the end. Flood each building in a main colour. Use a cocktail stick or small slightly damp brush to help guide your icing all the way up to the edges of the windows, doors and edges.
Flood the rooves in a different colour. Any other leftover details such as door frames can be flooded in various colours to make them stand out. Allow all of your buildings to dry.
Once your buildings have dried, use normal consistency royal icing to pipe ghosts, bats and pumpkins on your buildings.