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ISSUE 11 AUGUST 2013 ÂŁ3.00

BAKING ~ DECORATING ~ SHARING

Edible Flower Fragrances

Fanta!ic

Sugar flowers that smell like flowers!

Florals

NEW

Cake Lace

Afternoon tea at Kensington Palace

Wedding Cake Project

Oriental Lily Tutorial

EXCLUSIVE INTERVIEW

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Interviews with Handi Mulyana and Rudy Martinez, Wired Sugar Lily Tutorial, Peony Tutorial,The Wedding Dress Cake, Brave Brides Who Made Their Own Cakes, Baking Wish List and lots more! 1

RON

BEN-ISRAEL


Tutorials Oriental Lily

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Cake Lace Wedding Cake Project

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24

EXCLUSIVE Interview Ron Ben-Israel

Brian Marcus  Photography  

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ISSUE 11 AUGUST 2013 FEATURE

Contents 7 18 20 22 36 41 54

   Summer’s  here  and  the  wedding   season  is  in  full  swing…and  Cake   Masters  Magazine  has  devoted  this   August  issue  to  all  things  bright  and   beautiful! I’m  so  excited  to  have  an   international  legend  gracing  the   pages  of  our  magazine  -­‐-­‐-­‐  the  one   and  only  Ron  Ben-­‐Israel.    Ron’s   inspirational  cakes  are  so   beautifully  made;  we  have   dedicated  several  pages  to  show  off   his  fantastic  talent  and  let  you  have   a  little  insight  into  his  world!   In  fact,  our  interviews  this  month   are  all  about  the  boys!    We  have  a  special  interview  with  Handi  Malyana   from  Handi’s  Cakes  and  also  from  Rudy  Martinez  from  Man  Bakes  Cake;   who  is  subject  to  many  a  Facebook  crush!   This  issue  is  all  about  Wlower  power!    We  have  an  extra  special  feature   called  The  Floral  Wedding  Collection  with  over  25  pages  of  exquisite   Wloral  inspiration  for  you  to  feast  your  eyes  on.   Even  our  wonderfully  detailed  tutorials  are  continuing  with  the  Wloral   theme.    In  this  issue  we  have  a  step-­‐by-­‐step  wired  oriental  lily  tutorial   from  Claire  McDonald  and  a  fantastic  Cake  Lace  and  Peony  wedding  cake   project  from  Claire  Bowman,  both  will  help  you  achieve  breathtaking   results!   Other  features  include  a  great  article  from  Cakeolgy,  where  they  tell  us   all  about  the  awesome  wedding  cake  dress  they  made  at  the  Cake   International’s  PME  Live  Competitions  last  year.    We  also  have  a  lovely   feature  on  the  brave  and  talented  brides  who  made  their  own  wedding   cakes!?    Not  something  I  would  want  to  be  doing  the  day  before  walking   down  the  aisle!     I  also  really  hope  you  enjoy  our  Wedding  Cakes  feature;  there  are  some   simply  stunning  designs  that  I  know  will  feed  your  imagination!

Afternoon Tea  -­‐  Kensington  Palace Floral  Essentials Brave  Brides Baking  Wish  List PME  LIVE  Competitions  -­‐  Wedding  Cake  Dress Recipe  -­‐  Strawberry,  Balsamic  Vinegar  &  Brie  MufWins The  Floral  Wedding  Cake  Collection

Tutorials 10 Oriental Lily 42 Cake  Lace  and  Peony  Wedding  Project Interviews 4 Rudy  Martinez  -­‐  Man  Bakes  Cake 24 EXCLUSIVE:  Ron  Ben-­‐Israel  Cakes 50 Handi  Malyana  -­‐  Handi’s  Cakes

LIVE

As always,  I  would  love  to  hear  any  feedback  from  you.

Competitions

Rosie x

Made in 3 HOURS

Editor

editor@cakemasters.co.uk Review: Ceri Roberts www.creativetext.co.uk

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Content editor@cakemasters.co.uk Advertisements magazine@cakemasters.co.uk Product features:   magazine@cakemasters.co.uk Class  directory:   magazine@cakemasters.co.uk Front  cover: Featured  Cake  -­‐  Ron  Ben-­‐Israel  Cakes  www.weddingcakes.com   Cake  Lace  -­‐  Claire  Bowman  Claire’s  Chique  Cakes Oriental  Lily  -­‐  Claire  McDonald,  Claire’s  Cakes  and  Bakes Ron  Ben-­‐Israel  Interview  -­‐  Ron  Ben-­‐Israel  Cakes,  Brian  Marcus  Photography  

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ISSUE 11 AUGUST 2013 INTERVIEW

Meet Rudy From Man Bakes Cake

Tell us  about  you  and  your  family Well,  I'm  a  native  Californian.    Born  and  raised   in  Orange  County.    It  was  just  my  Mom,  Dad,   Sister  and  me  in  the  immediate  family.    Almost   all  of  my  extended  family  still  lives  in  California.   I  have  some  relatives  in  Texas  and  Nevada.    I'm   an  Uncle  to  a  Niece  and  Nephew,  and  a   Godfather  to  two  young  boys.    I  had  a  relatively   carefree  upbringing.  Sunny  California  in  the   70's  was  a  great  place  to  grow  up.    I  moved  to   NYC  in  the  Fall  of  1997.    I  had  planned  on   staying  a  year,  but  fell  in  love  with  the  city.    I've   been  here  16  years.    I'm  very  close  to  my  family   and  we  still  talk  on  the  phone  a  few  times  a   week. What  did  you  do  before  baking?   I  did  many  things  before  baking.  I  was  in  charge   of  a  high  school  theatre  department,  worked   for  a  magazine  publisher,  had  about  every   single  job  you  could  have  in  the  service   industry  and  catered  for  some  time...but,  most   people  from  my  "previous  life"  know  me  from   my  singing  and  acting  career.   What  is  your  earliest  memory  of  baking? When  I  was  very  young,  I  remember  trying  to   make  a  recipe  that  I  saw  in  a  children's  section   of  the  newspaper  called  "The  Mini  Page."  It  was   for  some  kind  of  custard  pie.  It  didn't  turn  out.   The  texture  left  quite  a  bit  to  be  desired.  I   distinctly  remember  the  look  on  my  Mom's  face   when  she  tasted  it.  Well,  come  to  Wind  out...they   made  a  retraction  in  the

paper  because  they  had  printed  the  recipe   incorrectly.  I  felt  slightly  vindicated,  but  it   wasn't  until  years  later  in  college  that  I  tried   baking  anything  else.  That's  when  I  started   making  cheesecakes. You  were  selected  to  be  part  of  the  50   brightest  bakers  collaboration.  What  was  it   like?  Fast!    Very  fast.  I  was  only  asked  a  few   days  before  the  deadline.  I  replaced  another   baker  who  had  an  injury.  I  really  didn't  know   what  I  was  doing  and  just  jumped  in.  I  was   initially  nervous  because  I  didn't  have  a   concept  for  my  square,  but  once  I  sat  down,  I   just  tried  to  rely  on  a  child-­‐like  sense  of  fun.  I   just  started  doing.  Not  thinking...just  doing.  On   top  of  that  small  experience,  I  cannot  tell  you   how  remarkable  it  was  to  be  working  with   people  from  all  over  the  world  that  I  had  never   met.  Egos  were  left  aside  and  we  all  just   worked  towards  the  common  goal  of  Winishing.   It  was  a  dream  experience  and  something  I  am   so  fortunate  to  have.  I  have  made  my  best  cake   friends  from  that  experience. What  do  you  honestly  think  of  the  cake   world  and  the  negativity  that  goes  with  it? Since  I  am  new  to  baking,  I  honestly  didn't   know  there  even  was  a  "cake  world,"  until   recently.  It's  been  a  fun  and  interesting   introduction  to  me  and  I  am  just  getting  the   sense  of  how  big  AND  how  small  it  really  is.    As   far  as  the  negativity,  it  really  saddens  me  to   Continued >

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The Orangery Afternoon Tea Kensington Palace ~ London

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ISSUE 11 AUGUST 2013 AFTERNOON TEA

Travel ~ Taste ~ Try For the  past  few  months,  I've  been  sharing  my   experiences  at  some  of  London's  more  non-­‐ traditional  afternoon  tea  (AT)  locations.  Don't   get  me  wrong,  I  do  looooove  trying  out  new   things,  and  especially  new  AT  offerings.    Truth   be  told,  I  am  not  a  fan  of  cucumber   sandwiches  and  my  'usual  date'  (aka  my   husband,  Mark),  is  not  a  fan  of  wearing  fancy   clothes  to  AT,  so  the  alternative  AT  options   seem  to  be  a  little  better  for  casual  dining  (&   non-­‐cucumber  sandwiches  -­‐  LOL)!  Yup,  some   places  require  a  jacket  for  gents,  and  some  a   tie,  as  well. On  this  occasion,  I  am  pleased  to  share  the   photos  and  info  from  a  very,  quintessentially   British  AT,  which  I  had  the  pleasure  of   enjoying  with  my  whole  Rolfe  family,at  the   Kensington  Palace  Orangery.    My  lovely   mother-­‐in-­‐law  decided  to  treat  us  with  high   tea  after  we  toured  the  wonderful  and  historic   Kensington  Palace  and  gardens.  I  will,  Wirst  of   all,  recommend  booking  to  avoid   disappointment.    Luckily,  we  did  have  a   reservation,  but  those  without  had  to  wait  in  a   bonaWide  queue,  in  the  rain.    There  is  plenty  of   seating  in  the  Orangery,  but  you  can  imagine  

how many  people  take  the  stroll  from  the   palace  to  the  garden  and  to  the  Orangery  in   hopes  of  an  AT  treat.    The  wait-­‐times  being   quoted  to  those  in  the  queue  were  about   30-­‐45  minutes.    OK,  logistics  sorted,  now  onto   the  AT.   As  mentioned,  this  is  a  traditional  afternoon   tea.  Part  of  this  Wine  tradition  is  service  in  Wine   bone  china.  Goodness  me,  I  just  fell  in  love   with  the  gorgeous  china  that  was  set   stunningly  on  the  table.    The  tea  was  served  in   a  Wine  silver  service,  and  the  AT  was  served  on   a  three-­‐tier  cake  stand,  and  all  enjoyed  in  the   amazing  setting  of  the  Kensington  Palace   Orangery.    I  couldn't  stop  looking  around  at   the  height  of  the  ceilings,  the  fab  indoor   foliage,  and  the  huuuuge  windows   overlooking  the  palace  and  gardens.   The  atmosphere  might  be  a  bit  more  on  the   formal  side,  and  you  won't  Wind  any  raucous   parties  here,  (it  was  mostly  families  and   couples  when  we  visited),  but  it  is  still  a   lovely,  almost  serene  experience.  We  had   great  service,  and  all  thoroughly  enjoyed  the   sandwiches,  scones,  and  cakes/desserts  that  

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By Jennifer  DeGuzman-­‐Rolfe Jen’s  Just  Desserts

were offered.    The  accompanying  pink  bubbly   wasn't  bad,  either  :-­‐) My  favourite  part  of  this  AT  was  actually  the   delicious  scones,  served  warm,  with  clotted   cream  and  strawberry  jam.    I'm  pretty  sure  we   were  starting  to  Wight  over  the  jam,  until  we   were,  thankfully,  provided  with  more. For  those  of  you  visiting  London,  or  maybe  if   you  live  nearby  and  have  never  visited   Kensington  Palace,  I  would  recommend  the   palace  tour,  followed  by  tea  in  the  Orangery   for  an  enjoyable  day  out.    A  little  history,  a   little  afternoon  tea;  you  can't  go  wrong  with   that!  


ISSUE 11 AUGUST 2013 AFTERNOON TEA

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PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Oriental

Lily Tutorial By Claire McDonald from Claire’s Cakes and Bakes

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ADVERTISEMENTS

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ISSUE 11 AUGUST 2013

FLORAL

FMM 5  petal  rose  cutter  available  in   a  range  of  sizes   Windsor  Cake  Craft  £1.94

ESSENTIALS

For all your flower making needs

Culpitt metal  lily  cutters The  Craft  Company  £12.60

Floral tape  to  cover  your  wires  available  in  a  range  of  colours   Piece  of  Cake  Thame  from  £1.36 Floristry  wire  in  a  range  of   thicknesses  and  colours Jane  Asher  from  £1.65  

Small pearl  stamens  72  in  a  bunch Windsor  Cake  Craft  £2.59

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ISSUE 11 AUGUST 2013

Folding Mlower  stand,  a  must  have  for  drying  Mlowers Pretty  Witty  Cakes  £16.00

PME rose  petal  cutter  set Make  Bake  £4.99

PME double  ended  sugarcraft   modelling  tools Cake-­‐stuff  £18.95

Wilton Gumpaste The  Sugar  Shack  £8.84 Culpitt  rose  leaf  veiner Cake-­‐stuff  £18.95

You can  never  have  too  many  shades  of  green! Windsor  Cake  Craft  £1.60

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ISSUE 11 AUGUST 2013 FEATURE

BRAVE

B"des

Taking the plunge...and baking their own wedding cakes!

Adrian  and  Cassie Cake  Details:  There  were  4  Wlavours-­‐ lemon,  lemon  &  raspberry,  chocolate   and  vanilla  &  raspberry How  long  it  took:    It  took  me  a  week  on   and  off,  as  I  marzipanned  and  iced Why  did  you  decide  to  make  your   own  cake?  I  was  a  bride  on  a  budget,  as   we  invited  150  guests!    So  decided  I  was   going  to  do  my  own  venue  decor,  cake,   evening  dress  and  bouquets!    So  a  few   months  before  -­‐  (I'd  never  made  a   decorated  cake)  I  bought  Peggy   Porschen's  “Cake  Chic”,  as  there  was  a   special  offer  in  a  wedding  magazine.   Once  I'd  Winished  decorating  my  venue   with  Wlowers  and  candles  at  midnight   the  night  before  my  wedding,  I  still  had   to  return  home  to  decorate  my  cake  -­‐  so   with  the  help  of  my  two  sisters  we   added  Wlowers  to  my  cake  before  I   admitted  defeat  at  1am  and  called  it  a   night!    So  it  was  very  crudely  Winished-­‐ check  out  the  unWilled  gaps!  But  I  had  to   accept  that  I'd  run  out  of  time-­‐  as  long   as  it  tasted  delicious-­‐and  not  a  bad   effort  for  my  Wirst  ever  wedding  cake.     I'm  so  glad  I  did  it  as  I  never  would  have   got  into  the  fabulous  world  of  cake!     Would  you  do  it  again?  Yes  -­‐  but  only   my  cake!    A  bride  should  be  pampering   herself  the  night  before!  :)

McAvoy Photographers

Ania and  Mark  

Alice and  Chris Cake  Details:  All  fruit  so  I  could  make  it  in   advance  and  have  it  decorated  the  week  before  so   I  wasn't  rushing  about.  I  also  made  cake  pops  and   all  of  our  cookie  wedding  favours  that  were   personalised  with  each  guests  name  so  they  knew   where  they  were  sitting.  I  had  a  cake  table,  with   cupcakes  and  other  sponge  cakes,  which  a  good   cake  making  friend  of  mine  made  (A  Little  Slice  of   Heaven  in  Beverley) How  long  it  took:    There  was  a  full  week  of  work   in  the  decorating  as  I  made  all  of  the  Wlowers  as   well  and  then  had  to  get  them  all  positioned  in  the   right  place.  I  also  then  had  to  travel  with  it  for100   miles  to  my  venue. Why  did  you  decide  to  make  your  own  cake:  As   making  cakes  is  my  job,  as  soon  as  people  knew  I   was  engaged,  the  Wirst  thing  they  asked  me  was   'are  you  making  your  own  cake?';  so  I  had  to   really! Would  you  do  it  again?  Of  course!

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Cake Details:  4  tier  dark  choc  mud  wedding   cake  with  vanilla  buttercream  Willing How  long  it  took:    Took  25hrs  to  make Why  did  you  decide  to  make  your  own   cake?  I  decided  to  make  my  own  wedding  cake   because  I  love  cake  decorating  and  I  knew   exactly  what  I  wanted  and  how  I  wanted  it.     Would  you  do  it  again?  I  would  deWinitely  do   it  again.    I  have  learned  so  much  from  working   on  this  cake.    Never  will  I  make  the  same   mistakes  again  -­‐  and  I  haven’t  since.   I’m  just  happy  that  it  was  my  own  cake  this   happened  to  and  not  one  of  my  customers.    I   had  a  lot  going  against  me  on  the  day;40+   degree  heat  and  98%  humidity  just  did  not  do   well  for  my  buttercream  and  fondant.   Since  making  this  cake,  I  have  put  in  a  lot  of   time  researching  icings  and  am  now  using  only   humidity  friendly  fondants  and  I  have  switched   to  crumb  coating  with  ganache.


ISSUE 11 AUGUST 2013 FEATURE

Rika Singh  Photography

Sasha and  Keegan

Mererid and  Daniel

Cake Details:  The  cake  was  traditional  fruit  cake   that  I  baked  on  17th  October  (exactly  a  month   before)  and  left  to  mature,  while  I  fed  them  every   week  thereafter!

Cake Details:  My  wedding  cake  was  5  tiered;  the  bottom   tier  was  sponge  and  one  above  it  was  a  rich  fruit  cake,   the  three  top  tiers  were  dummy  cakes.    

How long  it  took:    I  only  started  decorating  the   cake  on  the  Monday  of  the  week  of  the  wedding   and  drew  a  total  blank,  looking  at  hundreds  of   sketches  and  ideas  that  I  had  all  the  months   before.    I  couldn’t  settle  on  any  of  them.    Until  I   started  thinking  about  all  my  favourite  things-­‐   peacocks,  pearls  and  paisley  -­‐  the  design  was  a   done  deal Had  to  stop  working  on  the  cake  for  a  few  hours   to  go  and  have  my  Mendhi  done,.  The  cake  was   completed  by  Thursday  morning  with  matching   Mendhi  hands   Why  did  you  decide  to  make  your  own  cake?   There  were  2  things  that  I  was  certain  of  even   before  I  knew  I  was  getting  married;  there  had  to   be  a  candy  station  Willed  to  the  brim  with  my   favourite  sweets  and  that  I  had  to  make  my  own   wedding  cake.  I  couldn’t  bear  the  thought  of   someone  else  stealing  my  thunder  on  our  special   day;  so  I  had  to  bake,  decorate  and  be  in  total   control  of  everything  that  had  to  do  with  the   cake,  including  the  table  that  it  was  going  to  be   on. Would  you  do  it  again?  I  would  deWinitely  make   my  own  wedding  cake  again,  and  planning  to   make  a  fancy  cake  for  the  rest  of  our   anniversaries  to  come.

How long  it  took?    It  took  me  about  3  weeks  to   complete  and  I  did  it  in  stages,  changing  my  mind  about   the  design  as  I  went  along!  The  cake  took  about  a  week   to  design,  cook,  and  decorate  before  the  wedding  day.     We  delivered  the  cake  to  the  hotel  the  night  before  to   make  sure  everything  was  in  place.    But  on  the  morning   of  the  wedding,  me  and  my  mother  and  my  two   bridesmaids  at  6  o’clock  in  the  morning  were  Winishing   the  cupcakes  and  putting  them  in  the  boxes  before  we   went  to  get  our  hair  and  makeup  done!   Why  did  you  decide  to  make  your  own  cake?  I   decided  to  create  my  own  wedding  cake  because  I'm   deWinitely  a  perfectionist,  and  I  would  possibly  pick  out   any  faults  on  the  cake  if  someone  else  made  it!    Also,  I   saved  a  lot  of  money  that  way,  as  I  never  count  my  own   time  into  cakes;  I  would  rather  they  were  perfect,  than   done  too  quickly.    I  was  also  very  lucky  that  my  mother-­‐ in-­‐law  is  a  Wlorist,  Delyth  Price  of  'Del's  Flowers';  so  as  a   gift,  she  made  all  the  Wlowers  for  us...and  there  were  a  lot   of  beautiful  Wlowers  too  :) Would  you  do  it  again?  DeWinitely!  I  was  so  proud  of   what  I  had  done  and  achieved.    It  may  have  been   stressful  and  crazy  at  times,  but  it  was  so  worth  it.    We   had  the  most  amazing  day  and  night  Willed  with  so  much   happiness,  love  and  a  lot  of  dancing...I  would  do  it  all   over  again  in  a  heartbeat!  Just  wish  we  could  do  it  every   year!  

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Laura and  Shaun   Cake  Details:  Fruit  cake  bottom  tier,   middle  tier  coconut  and  lemon  sponge,   3rd  tier  was  pistachio  and  chocolate. How  long  it  took:    Started  fruit  cake  6   months  ago,  to  feed  regularly  with   brandy.  The  making  of  the  cake  took   around  24  hours  in  total,  with  2  hours   assembly  and  touch-­‐ups. Why  did  you  decide  to  make  your  own   cake?  12  months  ago,  when  I  saw  a   similar  design  from  an  American  cake   maker  being  sold  at  $6000!  There  was   also  nothing  on  the  market  which  was  as   unusual  as  this.  So  glad  I  did  now;  it  made   it  all  that  extra  bit  more  special. Would  you  do  it  again?  DeWinitely


ISSUE 11 AUGUST 2013 BAKING WISH LIST

Baking Wish List

Sugar flowers  for  Cake   Decora1ng Amazon  £12.59

Measuring spoons   Cake  Cookies  &  Cra5 £4.92

Cake Lace The  Cake  Decora?ng  Company   £8.99

Kenwood kMix  Mixer Tesco  Direct  £299.00

Floral frilly  apron Belle  La  Vie  £20

Silicone wheel  mould Windsor  Cake  Cra5   from  £6.25

Chic &  Unique  Celebra1on  Cakes  by   Zoe  Clark   babycakesandrosescakecra5.co.uk   £18.99

Edible metallic  food thecupcakeco.co.uk  £4.00

Edible flower  fragrances The  Cake  Decora?ng  Company   £11.95

Edible glue The  Hobby  Warehouse   £3.75

Peony cu>ers Le  Beau  Cake  £19.99

6 silicone  flowerpot  muffin  cases Lakeland  £5.99

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ISSUE 11 AUGUST 2013 BAKING WISH LIST

KPME set  of  3  carna1on  cu>ers thebakershop.co.uk  £3.89

Mini measure  cup Cake,  Cookies  &  Cra5s  £1.50

Digital spoon  scales bakerybits.co.uk  £10.44

Squires Kitchen  modeling   cocoform Squires  Kitchen  £5.55

Owl cu>er Sam’s  Cupcakes  £10.25

Vintage cut  glass  cake  stand Bake  &  Maker  £18.95

OXO good  grips  flour  siNer John  Lewis  £12.50

Covapaste sugarpaste  5kg The  Great  Cake  Warehouse   £13.50

Egg separator Lakeland  £5.99

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Modern rolling  pin Doves  Farm  £7.99

Set of  3  bow  patchwork  cu>ers Patchwork  CuZers  £3.75  

Meri Meri  pink  stripe  cupcake  box Sam’s  cupcakes  London  £1.75


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© Kate  Whitaker Photograph  Brian  Dorsey  ~  New  York

Cake Master and creator of the world’s most exquisite cakes


ISSUE 11 AUGUST 2013 EXCLUSIVE INTERVIEW

“Ron BenIsrael does amazing sugar work… formed flowers – so perfect!

EXCLUSIVE

With no introduction required, Cake Masters is truly honored to interview and showcase what only can be described as the breathtaking works of art from Ron Ben-Israel Cakes! As Chef-­‐Owner  of  one  of  the  country’s  Winest  couture  cake  studios,  Ron  Ben-­‐ Israel  started  his  confectionery  adventures  after  a  Wifteen-­‐year  career  as  a   professional  modern  dancer.    Upon  retiring  from  performing  with  companies   spanning  three  continents,  he  converted  his  art  background  and  ballet   training  into  the  discipline  of  pastry  arts.   After  apprenticeships  and  engagements  in  Toronto,  Canada  and  Lyon,  France   he  was  led  to  New  York  City.    In  1996  his  cakes  were  discovered  while  on   display  in  the  windows  of  Mikimoto  on  Fifth  Avenue.  Commissions  quickly   followed  from  Villeroy  &  Boch,  Baccarat,  DeBeer’s,  Bloomingdales  and   Bergdorf-­‐Goodman. In  1999  Ron  established  his  Wlagship  design  studio  and  bakery  in  Manhattan’s   fashionable  SoHo  neighborhood.    In  addition  to  wonderful  private  clients,   many  of  New  York’s  premier  hotels  such  as  The  Pierre,  The  St.  Regis,  The  NY   Palace,  The  Ritz-­‐Carlton,  The  Waldorf-­‐Astoria,  The  Four  Seasons  and  the   Mandarin  Oriental  are  devotees.    Aside  from  serving  the  northeast,  his  cakes   are  frequently  delivered  to  destinations  throughout  the  continental  U.S  and   abroad. Ron’s  creations  have  been  featured  in  countless  publications,  many  times   adorning  their  covers.    Some  publications  include:  The  New  York  Times,   People  Magazine,  Martha  Stewart  Living,  In  Style,  Glamour,  Cosmopolitan,   TimeOut  and  Vogue.    In  2004,  Vogue  named  Ron  the  number  one  best  baker   and  Martha  Stewart’s  favorite  baker.   In  2011,  Ron  became  host  and  judge  of  the  hit  show  Sweet  Genius,  which   recently  aired  for  a  third  season  on  the  Food  Network  USA  and  abroad.

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His cakes taste as good as they look!” -­‐ Martha  Stewart   presenting  Ron  Ben-­‐ Israel’s  cakes  on  the   Oprah  Winfrey  show.


PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

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PREVIEW VERSION ISSUE 11 AUGUST 2013 FEATURE Buy the full 84 page magazine at www.cakemasters.co.uk

LIVE Competitions @Cake International 50kg of icing, 200 flowers, 30 layers of ruffles, 24 slabs of cake...ONLY 3 HOURS Cake Masters  caught  up   exclusively  with  reigning   winners  Laura,  Fiona  and   Emma  to  Sind  out  how  they   did  it!  

team and  complete  an  eye  catching  show   stopper  of  a  piece  in  front  of  a  live  audience  at   Cake  International  at  the  EXCEL.    The   competition  lasts  for  3  hours,  and  was  based  on   a  ‘Seasons’  theme.  There  were  9  Winalist  teams   and  the  comp  was  spread  out  across  3  days.     We  were  on  the  last  day  (Sunday).

Please tell  us  a  little  about  your  team  on  day There  was  myself,  Laura  George,  owner  of   Cakeology,  Fiona  Pearce  from  Icing  Bliss  and   Emma  Williams  who  used  to  run  the  shop  at   Cakeology.   Tell  us  about  your  company Cakeology  was  founded  by  myself  in  2011,  and   opened  an  ofWicial  shop  in  Raynes  Park   (Southwest  London)  in  April  2011.    We   specialise  in  custom  made  cakes  for  all   occasions,  as  well  as  teaching  cake-­‐decorating   courses  and  we  have  an  onsite  shop  where  you   can  buy  all  the  cake  decorating  equipment  that   you  need.    We’ll  be  launching  our  online  shop  in   the  next  few  months.    We’ve  grown  from  a  two   person  company  to  now  having  5  employees  in   two  years,  and  things  are  deWinitely  on  the  up,   with  our  cakes  being  a  massive  hit  with  the   local  community.    Tell  us  about  the   competition We  heard  about  the  PME  Team  Challenge   Extravaganza  having  won  the  PME  Cake   Decorator  of  the  Year  in  the  November  before.     It’s  a  competition  where  you  get  to  enter  as  a  

Tell us  about  how  you  picked  your  team Our  team  was  formed  very  easily.     Fiona  came  to  us  wanting  to  form  a  team,  and   Emma  and  I  excitedly  stepped  up  to  form  the   other  two  members  of  the  Cakeology  Team.     We  all  have  very  different  skills  and  this  was   why  we  worked  so  well.    Fiona  is  fantastic   at  pretty  delicate  details,  Emma  is  great  at   organisation  and  Wlower  making,  and  I  love  to   carve  cake  and  push  it  to  the  extremes.   What  roles  or  responsibilities  did  each  team   member  have As  we  only  had  3  hours  for  the  challenge  and   only  basic  prep,  like  kneeding  icing,  was   allowed  prior  to  start  time,  we  had   to  work  very  efWiciently  to  get   it  all  done  in  time.    We  had   50kgs  of  icing  to  kneed,   200  Wlowers  to  make  and  24   slabs  of  sponge  to  carve.    Fiona   had  30  layers  of  rufWles  to  make,   Emma  had  to  crack  on  with  small   Wlowers  to  cover  the  dress  and  I   had  to  start  splitting,  Willing  and  

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WINNERS 2012


ADVERTISEMENTS

              

        

     

 

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PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

CAKE LACE AND Peony WEDDING CAKE   PROJECT By  Claire  Bowman  from   Claire’s  Chique  Cakes 23


ISSUE 10 JULY 2013

LONDON BOUND

EXCLUSIVE INTERVIEW

Handi Mulyana He has baked for Oprah, Rihanna and

appeared on Australian and Indonesian Master Chef...

Cake Masters Interview 24


ISSUE 11 AUGUST 2013

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

The Floral Wedding Cake Collection

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk Elizabeth’s Cake  Emporium Claire  Graham  Photography 26


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Emma Jayne  Cake  Design 27


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Melissa Woodland Cakes Flowers by Tarnia Williams Flowers for Weddings - Photography - Hannah McClune 28


ISSUE 11 AUGUST 2013 WEDDING FLORALS

The Designer  Cake  Company 29


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Elizabeth’s Cake Emporium Photography - Cristina Rossi

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Emma Jayne  Cake  Design 31


ISSUE 11 AUGUST 2013 WEDDING FLORALS

The Chocolate  Strawberry Photography  -­‐  Vicy  Brace,  Brace  Portraits 32


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Let’s Eat Cake 33


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Elizabeth’s Cake  Emporium FO  Photography

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Arty Cakes 36


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Arty Cakes 37


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Kay Gajra  at  Kaykes 38


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Emma Jayne  Cake  Design

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

McGreevy Cakes 40


ISSUE 11 AUGUST 2013 WEDDING FLORALS

CoCo's Cupcakes

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Sugar RufWles  Wedding  Cakes Powder  and  Paint  Photography

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Elizabeth’s Cake  Emporium Photography  -­‐  Cristina  Rossi

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Hilary Rose  Cupcakes

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

The Designer  Cake  Company

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Patisserie 42

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Bliss Pastry 47


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Yellow Bee  Cake  Company

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Elizabeth’s Cake  Emporium Photography  -­‐  Cristina  Rossi 49


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Intricate Icings Elevate  Photography Nylah's

50


ISSUE 11 AUGUST 2013 WEDDING FLORALS

Nylah's

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ISSUE 11 AUGUST 2013 WEDDING FLORALS

Hilary Rose  Cupcakes

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ADVERTISEMENTS

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CAKE CLASS DIRECTORY

Cake Decorating Classes Classes in Thame, Oxon with expert teachers including the world renowned cake artist Alan Dunn and Royal Icing expert Ceri Griffiths

Call now

01844 213428 www.sugaricing.com

Cake Decorating Classes Learn how to make cakes, bakes and sugarcraft at one of our world renowned classes located near London All classes with an award winning patient teacher

Tel 01245 281356 / 07917 126 630

info@thecupcakeoven.co.uk www.thecupcakeoven.co.uk

Cake Decorating Classes from the Cake Decorating Company Based at our flagship store in Nottingham we are offering a range of courses from SugarVeil to Buttercream, we aim to cover almost every technique in cake decorating. www.thecakedecoratingcompany.co.uk

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Cake Decorating Classes in Anglesey www.moncottagecupcakes.co.uk

07811783901 Learn to decorate cupcakes and tiered wedding cakes


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Cake Masters Magazine - August 2013  

- Exclusive Ron Ben-Israel Interview - Oriental Lily Tutorial - Cake Lace Wedding Cake Project - Wedding Dress Cake - Brave Brides making th...