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Cake BAKING ~ DECORATING ~ SHARING

Floral Delights!

ISSUE 16 JANUARY 2014 £3.50

Masters MAGAZINE

Plus Afternoon Tea at Four Seasons DELICIOUS RECIPES baking with fruit and much more!

AS VOTED FOR BY YOU

Winners Revealed!

3

Exclusive Interviews & Tutorials

Flower Power Tutorials

Easy to follow steps

Floral Appliqué Tutorial by Maggie Austin

Scabious Flower Tutorial by Zoe Clark

Clematis Purple Glory Tutorial by Tony Warren

Maggie Austin Zoe Clark Tony Warren


Clematis Purple G lory

Tutorial

20 Fondant AppliquĂŠ Tutorial

14 Cake Masters Awards 2013 The Winners!

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ISSUE 16 JANUARY 2014 FEATURE

Contents 4 17 34 35 38 41 44 45 50 53 56 58 61 75

Baking Wish  List Afternoon  Tea  ~  Four  Seasons  Hotel SPECIAL:  2013  Cake  Masters  Award  Winners Cupcake  Award  2013 Cookie  Award  2013 Wedding  Cake  Award  2013 Best  Magazine  Cover  2013 Best  Collaboration  2013 Novelty  Cake  Award  2013 Creative  Award  2013 Cake  Pop  Award  2013 Best  Retailer  2013 Personality  of  the  Year  2013 Cake  Spotlight  -­‐  Bliss  Pastry

Floral Tutorials   14 20 69 78

Floral Appliqué  Tutorial  by  Maggie  Austin  Cake Clematis  Purple  Glory  Tutorial  by  Tony  Warren,  KPME Scabious  Cake  Tutorial  by  Zoe  Clark,  The  Cake  Parlour Floral  Arrangements  by  Ange  Cliffe  ~  Authenticake

Interviews 6 EXCLUSIVE INTERVIEW:  Maggie  Austin 64 EXCLUSIVE  INTERVIEW:  Zoe  Clark Recipes 30 Pineapple  Upside-­‐Down  Cake  from  Waitrose 31 Sticky,  Honey,  Almond  and  Banana  Cake  from  Waitrose 32 Rose  Water  and  Strawberry  Jam  from  Nielsen-­‐Massey

Happy New  Year  and  welcome  to   your  new  look  2014  Cake  Masters   Magazine! I  hope  you  all  had  a  great  Christmas   with  lots  of  festive  baking  and   family  time.  Did  Santa  bring  you  any   new  expensive,  shiny  cake  goodies?     In  case  you  over  did  it  over   Christmas,  we  have  some  lovely   fruit  recipes    in  this  edition  -­‐  helping   to  cover  off  at  least  some  of  your   Kive  a  day!  We  have  a  great  twist  on   a  pineapple  upside  down  cake,   which  was  always  a  favourite  of   mine  when  I  baked  with  my  Mum! This  time  of  year  is  often  miserable   weather-­‐wise,  so  this  issue  is  all  about  bringing  beautiful  Klowers  back  to   colour  our  grey  days.  We  have  packed  it  full  of  exquisite  Kloral  ideas  for   you  to  be  inspired  by.  We  have  no  less  than  four  fantastic  projects  with   varying  levels  of  difKiculty  for  you  to  try  out  -­‐  from  fondant  blossoms,  to   wired  Klowers  and  a  great  tutorial  showing  you  how  to  place  your   beautiful  Klowers  on  cakes. I  am  so  excited  to  have  an  interview  and  tutorial  from  the  wonderful  Zoe   Clark  showcasing  her  delicate  and  feminine  style,  and  also  a  great  insight   into  the  world  of  Maggie  Austin.  I  was  worried  that  Maggie  was  not  going   to  make  it  in,  as  she  was  busy  setting  up  her  beautiful  Kloral  vases  at  THE   WHITE  HOUSE!    Maggie's  Floral  Appliqué  tutorial  covers  one  of  her   signature  fondant  techniques,  taking  a  very  simple  process  and  exploring   it  in  an  unconventional  way;  it  is  quite  simple  in  essence,  but  with  truly   stunning  results. I  am  also  really  pleased  to  have  my  sugar  Klower  hero  in  this  issue,  Mr   Tony  Warren,  who  taught  me  on  the  PME  Diploma  Course.  Tony  has   done  a  FANTASTIC  step-­‐by-­‐step  Clematis  Purple  Glory  tutorial  for  you  all   to  have  a  go  at  -­‐  it  is  just  stunning! Thank  you  to  everyone  who  nominated  and  voted  in  the  2013  Cake   Masters  Awards;  it  was  great  to  hear  what  you  all  thought!  The  top  three   voted  in  each  category  were  shortlisted  and  the  winners  decided  by  a   panel.  Congratulations  to  everyone  who  made  the  Kinal  shortlisting;   picking  the  winners  was  very  difKicult! I  hope  you  enjoy  this  issue  and  what  we  have  in  store  for  you  throughout   2014.  We  are  working  on  some  very  exiting  projects,  testing  the   boundaries  of  all  things  cake  and  showcasing  some  of  the  best  talents  in   the  world  of  cake.   Bring  on  a  cake  Killed  2014!!!

Rosie Editor editor@cakemasters.co.uk Editorial  Assistant Ceri  Roberts Sales  &  Advertisements magazine@cakemasters.co.uk

Front cover  cake:  Maggie  Austin  Cake   www.maggieaustincake.com

Design Team Danver  Palmiano  and  Elisha  Dorado


ISSUE 16 JANUARY 2014 BAKING WISH LIST

Baking Wish List

FMM Mul&  Flower Leaf  Veiner   Cake-­‐stuff.com  £4.95

Li@le Venice  Nozzle  Tip  and  Brush  Set   John  Lewis  £29.99

Vintage Cookie  Bags Bakerandmaker.com Floral  £5.95

Rose Garland  Silicone   Icing  Mould   Lakeland  £8.99

Joules Floral  Cake  Stand John  Lewis  £34.95

4 Piece  Stainless   Steel  Ball  Tools   Designer-­‐cakes.com  £14.99

Wilton Gum  Paste   Flowers  Drying  Rack  Hobbycra<  £6

Wilton Gum  Paste   Flowers  Set Amazon  £24.09

2 Floral  Stencils Lakeland  £5.99

Florist Tape  And  Ribbon   Cu@er  -­‐  Jem Surbitonart.co.uk  £7.60

Pink And  Blue  Floral   Washi  Tape Paperchase.co.uk  £3

White Chocolate  Roses   Box  Of  6 Chocolate  Trading  Co.  £11.95


ISSUE 16 JANUARY 2014 BAKING WISH LIST

Baking Wish List

PME Flower  Pics  Pack  of  12 Cakemakersupplies.co.uk  £2.71

Ateco Daisy  Cu@ers  Set   cra<company.co.uk  £14.35

Topsy Turvy  Cake  Pan Lakeland  £20.99

Flower Stamens Cra<ycookshop.co.uk  £2.56

Sugarflair Primrose  Blossom  Tint   Cake-­‐stuff.com  £1.69

Spring Flower  Set  PatchworkcuQers.com  £6.50  

ASDA 5kg  Cream   Retro  Kitchen  Scales Asda.com  £9

Autumn Green  Cake  Dust Rainbowsugarcra<.co.uk  £1.99

Textured Rolling  Pin Jackandgillcra<s.co.uk  £7

Squires Kitchen  Flowerpaste Cakemakersupplies.co.uk  £4.29

Grass Cupcake  Cases  by  Wilton Cra<company.com  £3.32

White Sugar  Flower  Paste Cra<company.com  £13.90


ISSUE 16 JANUARY 2014 INTERVIEW

E X C L U S I V E

I N T E R V I E W

CAKE MASTERS MAGAZINE

Gradient Purple  Blossoms-­‐  Maggie  Austin  Cake


ISSUE 16 JANUARY 2014 EXCLUSIVE INTERVIEW

Elegant,Delicate Floral  Haute  Couture

Maggie Austin by Cake  Masters  Magazine

Following her  career  as  a  classical   ballet  dancer,  Maggie  completed   the  prestigious  L’art  de  la   Pâtisserie  program  at  the  French   Pastry  School  with  honours.    She   brought  her  unique  artistic  vision   to  life  when  she  launched  Maggie   Austin  Cake  in  2010.  She  has  now   reached  a  worldwide  audience   through  extensive  media  coverage;   including  newspapers,  magazines,   blogs,  and  television.    Most   recently,  Maggie  was   commissioned  to  create  hand   made  sugar  Vlower  vases  for  the   White  House  during  Christmas   2013! We  had  the  absolute  pleasure  of   interviewing  Maggie  Austin  and   showcasing  her  beautiful  cake   couture  in  this  Cake  Masters   Magazine  exclusive.   Tell  us  about  your  career  in  ballet  and  how   that  evolved  into  a  career  in  the  world  of   cakes. The  career  of  a  dancer  is  quite  short,  so  I  began   a  professional  career  right  after  high  school.    I   worked  with  wonderful  companies,  where  I   was  fortunate  to  perform  both  the  standard   classical  repertory  (like  Nutcracker  and  Don   Quixote)  as  well  as  new  contemporary   choreography.    Ballet  appealed  to  my  love  of   the  process:  a  methodical  ritual  that  strives   toward  perfection.    For  me,  the  applause  was   not  the  goal.      In  general,  dancers  are  not   particularly  goal-­‐oriented  people! Continued Ombre  Petals    -­‐  Maggie  Austin  Cake 7


TUTORIAL

Floral AppliquĂŠ by Maggie Austin Cakes


Afternoon Tea Four Seasons Hotel ~ Hampshire


ISSUE 16 JANUARY 2014 AFTERNOON TEA

Travel ~ Taste ~ Try You know  I  love  me  some   afternoon  tea  in  London,  but  let's   be  real;  unless  you  actually  live  in   London  or  near-­‐ish  to  it,  it's   oftentimes  a  long  and  sometimes   expensive  journey  to  get  there,  let   alone  the  cost  of  some  of  the   afternoon  teas  there.    So  I'm   always  on  the  lookout  for  fabulous   afternoon  teas  outside  of  London   (&  nearer  to  home  for  me  here  in   Berkshire).    OK,  who  knew  there   was  a  Four  Seasons  Hotel  in   Hampshire,  literally  only  half  an   hour  from  me  by  car?!    A  few  kind   friends  had  mentioned  this  hotel   to  me  in  the  past,  but  once  I   discovered  they  served  afternoon   tea,  well,  you  know  I  had  to  check   it  out!   I'll  start  off  by  saying  that  despite  the   prestigious  Four  Seasons  'brand/name,'  this  is   a  reasonably  priced  afternoon  tea  at  £27  per   person  for  the  traditional  afternoon  tea.    This  

includes a  generous  selection  of  delicious   sandwiches  (my  fave  was  the  trufKled  duck   egg  and  watercress  on  granary  bread),  fresh   scones  served  with  Cornish  clotted  cream  and   homemade  strawberry  jam,  orange   marmalade  AND  lemon  curd,  and  gorgeous   looking  and  tasting  pastries.    All  of  this   scrumptiousness  was  served  in  beautiful   china  in  the  stunning  setting  of  the  hotel's   library,  which  was  originally  Sir  Henry   Mildmay's  Billiard  Room.  I  love  indulging  in  a   traditional  afternoon  tea  steeped  in  history! There  were  plenty  of  teas  to  choose  from,   from  English  Breakfast,  to  Hampshire  Blend,   to  organic  chamomile,  Lapsang  Souchong,  etc.;   but  the  one  that  really  caught  my  eye  was  the   Hampshire  Christmas  Nutcracker  Tea  (a  fab   blend  of  black  tea,  vanilla  and  hazelnut).   Although  it's  a  festive  season  Klavour,  I  do   hope  they  continue  to  serve  this  into  the  New   Year,  as  it  really  was  something  special!   I  don't  know  about  you,  but  I  usually  start   with  the  savoury  selection  Kirst;    but  once  I   devoured  the  yummy  Kinger  sandwiches  -­‐   which  are  "seasonally  Klavoured,"  as  one  of  the   other  sandwiches  served  was  roast  turkey   breast,  chestnut  stufKing,  cranberry  chutney  

Afternoon Tea Four  Seasons  Hampshire By  Jennifer  DeGuzman-­‐Rolfe Jen’s  Just  Desserts  


ISSUE 16 JANUARY 2014 AFTERNOON TEA

on white  bread  -­‐  it  was  time  to  move  onto  the   cranberry  scone.  I  smothered  mine  in  the   clotted  cream  and  strawberry  jam  to  start   with,  but  had  to  try  it  with  the  lemon  curd  as   well.    I  hardly  Kind  scones  life-­‐changing,  but   the  quality  of  ingredients  both  in  the  scones   and  in  the  cream,  jam  and  curd  made  this   experience  all  the  more  YAY!     Last,  but  totally  not  least,  I  moved  onto  the   pastries:  beautifully  presented  sacher  torte,   nougat,  banoffee  cake,  and  coconut  dacquoise   with  raspberry  jelly.  I'll  share  with  you  exactly   what  I  told  some  friends  immediately  after  my  

tea experience  here;  "So  inspiring,  as  these   little  morsels  packed  so  much  Klavour!  Simple,   elegant  presentation  and  just  bite-­‐sized   perfection!"    It  was  one  of  those  moments  for   me,  when  I  wished  I  had  worn  stretch-­‐pants   or  pyjama-­‐jeans  so  I  could  have  EATEN  MORE!     So  here's  the  thing;  I  COULD  have  eaten  more   and  could  have  drunk  more  (did  I  mention   they  also  make  the  most  awesome  and  glittery   cocktails  there?!    The  "Galaxy"  cocktail  they   served  me  was  out  of  this  world!)    because  the   very  gracious  and  attentive  staff  offered  top-­‐ ups,  more  tea  and  really  provided  top-­‐notch   service.    

Just as  I  have  my  fave  afternoon  tea  spots  in   London,  The  Four  Seasons  Hotel  Hampshire's   afternoon  tea  rates  right  up  there  for  me,  and  I   have  already  recommended  this  lovely   afternoon  tea  option  to  a  number  of  friends  in   the  area.  It's  just  off  the  M3  and  well  worth  a   visit.  If  you  have  time,  enjoy  a  walk  around  the   stunning  grounds.    Oh,  and  did  I  mention  that   the  parking  is  free?


Clematis Purple Glory Tutorial

by Tony Warren Deputy Head of School Knightsbridge PME


ISSUE 16 JANUARY 2014 TUTORIAL BY TONY WARREN

Clematis Purple Glory by Tony  Warren Equipment   • JEM  tape  cutter • PME  white  and  light  green  5lorist  tape • Jem  Stamens  (stam  02BG-­‐Plain)   • 22,  24,  26,  28  gauge  white  wires   • PME  5lat  dusting  brushes • PME  veined  rolling  out  board • PME  small  rolling  pin • PME  veined  Lily  cutter,  (use  the  medium   wide  cutter  only) • PME  foam  pad • PME  ball  tool • PME  cutting  wheel • PME  cattleya  orchid  petal  cutter  (Wide) • PME  dusting  brushes • JEM  blossom/petal  former • PME  sugarcraft  knife • PME  edible  glaze  with  sprayer   • Paper  covered  wire   Edible  Items • White  and  pale  green  Gum/Flower  paste • Edible  glue • Purple,  violet,  pale  yellow,  pale  green,   and  mid  green  powder  colours

About Tony Tony  Warren  is  a  highly  talented,  all-­‐round   cake  decorator,  but  is  probably  best  known   for  his  Sugar  Flowers.  He  has  co-­‐authored  a   number  of  books  with  Tombi  Peck  and  Alan   Dunn,  and  is  the  author  of  ''Garden  Flowers   in  Sugar''.  Tony  is  a  teacher  and   demonstrator  whose  skills  are  very  much  in   demand  around  the  world.    Tony  teaches   our  PME  Professional  Diploma  Classes  and   one  day  workshops  here  at  our  school,  and   is  our  Deputy  Head  of  School  and  Creative   Publications  Manager.


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and the winners are...


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ISSUE 16 JANUARY 2014 EXCLUSIVE INTERVIEW


ISSUE 16 JANUARY 2014 EXCLUSIVE INTERVIEW

E X C L U SI V E

I N T E R V I E W

Zoe Clark The Cake Parlour by  Cake  Masters  Magazine

Zoe began  her  career  as  a  pastry   chef  and  has  over  5  years   experience  working  in  some  highly   prestigious  restaurants,  both  in   Australia  and  the  UK.  Zoe  has   always  had  a  passion  for  baking   and  decorating  cakes  and  after   being  inspired  by  making  her  own   wedding  cake  in  2005,  she  decided   to  turn  passion  into  profession. Zoe  moved  to  London  in  2006,   where  she  had  the  opportunity  to   work  with  some  of  the  UK’s   leading  cake  designers,  before   setting  up  her  business  creating   her  own  wedding  and  celebration   cake  designs. Cake  Masters  Magazine   interviewed  Zoe  to  Vind  out  more   about  her  business  and  cakes! Tell  us  about  your  earliest  baking  memory?   I  have  a  couple!  Decorating  our  family   Christmas  cake  with  'peaky'  royal  icing,   sticking  in  some  dodgy  shop  bought   decorations  and  wrapping  a  funny,  foiled,  frilly   ribbon  around  it.  Also  a  fairy  castle  birthday   cake  with  classic  ice  cream  turrets. Where  did  you  learn  cake  decorating?   I  was  lucky  enough  to  Kind  amazing  job  in  a   shop  (Cakes  4  Fun)  with  some  lovely  people   who  taught  me  all  the  basics  and  more.  I  then   went  to  work  for  6  months  or  so  with  Peggy   Porschen,  where  I  managed  to  practice  lots  of   piping  and  making  'thumb  roses'!  I  have  also   done  a  few  day  and  short  courses  here  and   there  to  help  me  improve.  

Continued


For Cake  Masters  Magazine,  an  extract  from  the  book,  Chic  &  Unique  Wedding  Cakes,  Zoe  Clark,  F&W  Media  International  LTD,  www.stitchcraftcreate.co.uk

Scabious Cake Tutorial by Zoe Clark


For Cake  Masters  Magazine,  an  extract  from  the  book,  Chic  &  Unique  Wedding  Cakes,  Zoe  Clark,  F&W  Media  International  LTD,  www.stitchcraftcreate.co.uk


ISSUE 13 OCTOBER 2013 SPOTLIGHT

CAKE SPOTLIGHT Bliss Past)*


ADVERTISEMENTS

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


Floral Arrangements Tutorial by Ange CliďŹ&#x20AC;e - Authenticake

Learning how to cascade, bunch and perfectly position your flowers like a pro!


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

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01844 213428 www.sugaricing.com

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


Profile for Cake Masters

Cake Masters Magazine - January 2014  

Happy New Year and welcome to your new look 2014 Cake Masters Magazine, filled will beautiful floral ideas

Cake Masters Magazine - January 2014  

Happy New Year and welcome to your new look 2014 Cake Masters Magazine, filled will beautiful floral ideas

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