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ISSUE 20 MAY 2014 £3.50

ISSUE 20 | MAY 2014

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Masters

Learn to Make this

MAGAZINE

Teddy Cake! Board Covering

MASTERCLASS Exclusive Interviews

Afternoon Tea at Claridge’s

Cakes for Children

+ much more!

4 Board Covering Techniques by Lesley Wright

Cake Lace Vintage Bows Tutorial by Claire Bowman

Delicious cookie and cake recipes for you to try!

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Board Covering MASTERCLASS

Dannis’ Cakes INTERVIEW

Royal Bakery INTERVIEW

Lesley Wright

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Danni Smith

Teddy Bear Tutorial


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Contents 4 21 24 31 62 64 66 68 70 73

Baking Wish List Afternoon Tea ~ Claridge’s Cake Spaces - The Vagabond Baker Spotlight - Cuteology Cakes Cake & Bake Show Overview Cake & Bake Show Competition Winner The Big Cake Show Overview A Tier-rific Collaboration Sketch to Cake - Mark Lie Cakes for Children - Showcase

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Teddy Bear Cake Tutorial - Mia Tambini, Fatcakes Vintage Cake Lace Bows - Claire Bowman, Cake Lace Board Covering MASTERCLASS - Lesley Wright, The Royal Bakery

Tutorials

Interviews 7 53

EXCLUSIVE INTERVIEW: The Royal Bakery EXCLUSIVE INTERVIEW: Danni’s Cakes

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Conversion tables Blueberry Lavender Cake Chocolate Orange Tart Coconut Cloud Cupcakes Cherry Shortbread Hearts

Recipes

The world of cake is even more exciting and enthralling when you look at it through the eyes of a child – so put on your shades and enjoy our colourful, fun-packed kid’s cake issue for May. To kick off our bright and beautiful theme, we have an interview with the fantastic Danni’s Cakes – whose incredible attention to detail and colour infused pieces will have you mesmerised! We also have an AMAZING step-bystep sculpted bear tutorial from Mia at Fatcakes - right from carving the cake, to covering and decorating. Mia’s cakes are generally fantastic with beautiful composition of cake decoration and original ideas.

We all know that the perfect cake and setting is vital no matter what the theme; so we have a brilliant board covering masterclass by Lesley Wright from the Royal Bakery, for you to pick up some clever tips and tricks. We also have an exclusive interview with Lesley, who has really honed her skill in faultless cake covering and finishes, making some of the most stunningly perfect cakes with a real sense of fun. And it really has been a hectic month of shows for the cake world! We have two reviews of the Great Cake Show and Cake and Bake, which we hope gives those who couldn’t get there a real flavour of the event.

We were at Cake and Bake, Manchester and Cake International, London with our team – We had an absolute ball bringing out the Divas in our awesome cupcake dress. With that in mind, we have a little insight into the delicate lace that adorned the bodice with a beautiful Cake Lace tutorial for you have a go at yourself! Finally, there’s a little insight into the classic and tantalising world of the elite, with Afternoon Tea at Claridge’s – I was very lucky to go along with Jen and had a wonderful time!

Rosie Editor

editor@cakemasters.co.uk

Editorial Assistant Ceri Roberts

Afternoon Tea Contributor

Jennifer Rolfe - Jen’s Just Desserts

Sales & Advertisements

magazine@cakemasters.co.uk

Front cover Superstar! Mia Tambini, Fatcakes Learn how to make this cake on page 13

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Baking Wish List

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Choco-numbers silicone mould Lakeland £4.29

Nielson Massey Vanilla Bean Paste Hobbycraft £7

10” hot pinkround thick cake drum Cake-stuff.com £1.35

Fun and Original Character Cakes HobbyCraft £14.99

Renshaw Ready To Roll Navy Blue 250g Icing Renshawbaking.com £1.70

Meri Meri Little Garden Cupcake Box Sam’s Cupcakes London £2.50

Squires Bluebell Sugar Florist Paste Cakecraft.co.uk £5.10

Cooksmart Princess Cookie Cutters (Set of 8) John Lewis £5.00

Metal Craft Tweezers (Pack of 4) WHSmiths £4.89

Edible Confetti Rainbowdust.co.uk £4.10

Cake bunting set Bakerandmaker.com £4.29

Claire Bowman 500g GOLD premixed edible cake lace Cake-stuff.com £22.45

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ISSUE 20 | MAY 2014

Baking Wish List

Snap ‘n Stack Ribbon Dispenser (2 layers) Amazon.co.uk £19.84

Kiko apron and pot holder gift set Lakeland £28.99

American Crafts Mayberry Premium Ribbon Pack (24 spools) Ebay.co.uk £13.99

Kitchen Craft Jumbo 3D cupcake non-stick cake tin Cake-stuff.com £12.95

Momiji Loveheart Cupcake Cases Shinyshack.com £5.99

Organizer Caddy Lakeland £14.99

Little Venice Cake Company 8.5 Inch Professional Revolving Turntable Onestopcraftshop.com £17.99

Purple ProGel Rainbowdust.co.uk £2.39

Katy Sue Designs Mat Bunting Alphabet Design-a-cake.net £9.99

Alphabet capitals Patchworkcutters.co.uk £4.50

Sugar & Spice Two Tier Melamine Cake Stand Bombayduck.com £12.95

Vintage Rose and Polka Dot A5 Recipe File WHSmiths £8.99

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TASTEANDSMILE.COM/BAKINGDREAMS

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Teddy Bear Tutorial By Mia Tambini from Fatcakes

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Afternoon Tea Claridge’s

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CAKE LACE VINTAGE BOWS TUTORIAL

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By Claire Bowman

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Cake Spaces

Cynthia Jordan Lorow - The Vagabond Baker LLC This month we travel to Florida USA to visit Cynthia’s cake space from The Vagabond Baker LLC.

“I started decorating cakes a little over two years ago, even though I have been baking since I was a little girl. I work full-time as an Operating Room Nurse and work on cake related activities every other waking moment. I even dream about cakes! About 18 months ago I decided to turn my new passion into a business. I chose my business name by combining my two favorite things, travel and baking; The Vagabond Baker was born!

I started with a little rolling cart to hold my supplies. It lived in the closet under the stairs and was rolled out for cake projects. I quickly out-grew it and added a speed rack to give me more surface area for drying items. I had cake supplies and projects in the kitchen, dining room and any other space I could find! It was time to reorganise!

I decided to turn my daughter’s old room into my cake room. It has 2 large windows for natural lighting and a large closet to store my speed rack. I painted it a pale aqua for a bright, fresh, modern ambiance that would be conducive to creativity. I found a Martha Stewart craft cabinet and a tall shallow drawer cabinet on clearance at www.homedecoratorscollection.com. All my flower cutters and veiners are in a single layer and I can finally see everything I have!

I found a scrapbook paper cabinet on clearance at Wayfair.com which is perfect for my basic cutters. I re-purposed some book shelves and desks to create my computer station with my PC, regular and edible ink printers, Monoprice tablet and my Silhouette machine. I have another work station for figure modelling and flower making. It has everything I need within reach, either in my art carousel that holds all my modelling tools or in the “Really Useful Boxes” that I bought at Micheal’s, which line the back of my work area. I call these my “Bits and Pieces” bins. They hold all my pearls, dragees and stamens, as well as extra little flowers, hearts, buttons and stars. I have a wire jewellery stand to hang my drying flowers. I covered a bulletin board in a natural leaf pattern to be my inspiration board and hung a chalkboard above it . I commandeered my husband’s little patio refrigerator to chill molded items, Tylose glue and my Diet Coke. Even a Smart TV to watch my favourite cake shows and YouTube videos! I finally have everything all in one place! Well almost… I still have a baking closet for all my pans and ingredients.

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Cynthia Jordan Lorow The Vagabond Baker LLC


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Home Decorators Collection - Martha Stewart Craft cabinet with craft punch rack, tall Stanton 14 drawer cabinet Wayfair - Scrapbook paper cabinet Ikea - Task lamp, shelves for cake stand collection, Paris picture Amazon - Speed rack, monoprice Home goods - Wire ribbon rack, large lamp Michael’s - Bins - wire jewellery rack

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Cake Spotlight MAGAZINE


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CONVERSION CHARTS CUPS TO GRAMS

All these fab new recipes coming from outside the UK can be a challenge for even the most mathematically savvy baker – so we thought it would be good to give you a little help with our handy conversion chart. Flours All-purpose: 1 cup = 4.5 ounces = 127 grams Bread: 1 cup = 4 ounces = 127 grams Cake: 1 cup = 4.25 ounces = 120 grams Whole wheat: 1 cup = 4.6 ounces = 131 grams Sugars Granulated: 1 cup = 7 ounces = 200 grams Brown sugar: 1 cup = 9 ounces = 255 grams Confectioners’: 1 cup = 4 ounces = 125 grams Extra Fine/Caster/Icing: 1 cup = 8 ounces = 225 grams Butter: 1/2 cup (1 stick) = 4 ounces = 113 grams Cocoa Powder: 1 cup = 3.5 ounces = 100 grams Liquid Measures 1 teaspoon = 5 ml 1 tablespoon: 1/2 ounce = 15 ml 1 cup: 8 ounces = 250 ml 1 pint (2 cups): 16 ounces = 450 ml 1 quart (4 cups): 32 ounces = 1 L 1 gallon (4 quarts): 16 cups = 128 ounces = 4 L Temperatures 225F = 105C 250F = 120C 275F = 130C 300F = 150C 325F = 165C 350F = 180C 375F = 190C 400F = 200C 425F = 220C 450F = 230C 475F = 245C 500F = 260C MAGAZINE 15


ISSUE 20 | MAY 2014

Blueberry Lavender Cake From Tessa Huff - Style Sweet CA Ingredients Lavender Ganache 10g culinary lavender 295-415ml heavy cream 455g white chocolate, chopped 14g unsalted butter Blueberry Lavender Jam 30g culinary lavender 60ml boiling water 280g chopped blueberries 140g whole blueberries 600g granulated sugar 30g cornstarch

White Chocolate Cake 170g unsalted butter, softened 370g granulated sugar 6 egg yolks 10ml vanilla extract 285g plain flour 16.25g baking powder 3.75g salt 295ml milk 170g white chocolate Recipe from pastry artist/stylist Tessa Huff from Style Sweet CA

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Chocolate Orange Tart From Carte Noire Ingredients 300g dark chocolate 200g margarine (or butter) 4 eggs 100g sugar 200g plain flour 1 tsp baking powder 150ml orange juice Serves 16 Method Preheat the oven to 160°C

Melt the chocolate with the margarine (or butter). Lightly whisk the eggs with the sugar and then stir in melted chocolate/margarine.

Sift in the flour and baking powder and mix. Pour the batter into lined or greased tart or spring form pan (approx. 26 cm). Bake in the oven for 25-30 minutes.

Immediately after taking out of the oven, sprinkle with the orange juice. Serve with Carte Noire N°7 Aromtique.

To celebrate the launch of the new CARTE NOIRE Espresso capsules, CARTE NOIRE have created indulgent cake and dessert recipes to complement the flavours and notes of their new espressos. CARTE NOIRE Espresso capsules are available in most major supermarkets, RRP £2.79 for ten.

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Coconut Cloud Cupcakes From Bakingmad.com

Ingredients Cupcakes 90g unsalted butter, softened ½tsp Nielsen-massey vanilla extract 110g Billington’s golden caster sugar 2 medium eggs 150g Allinson self raising flour 2 tbsp coconut milk

Buttercream 220g Silver Spoon caster sugar 80ml water 2 egg whites 2 tbsp desiccated coconut, to decorate Makes 12 Recipe from Bakingmad.com

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Preheat the oven to 180°C/Gas 4 and line a cupcake tin with 12 cupcake cases.

In a large bowl beat together the butter, vanilla, sugar, eggs, flour and milk until the ingredients are combined. Start on a low speed then increase to a high speed until the batter is smooth and evenly mixed.

Divide the batter evenly between the cupcake cases then place in the oven for 15-20 minutes until a skewer comes out clean. Leave to cool completely.

To make the frosting place the sugar and water in a small saucepan and gently heat, stirring until the sugar has dissolved. Bring to the boil and simmer for about 5 minutes or until the syrup reached 160°C on a sugar thermometer. Remove from the heat and allow the bubbles to subside. Next using an electric mixer whisk the egg whites until soft peaks form, then whilst still whisking carefully pour in the sugar syrup and continue beating on high speed for about 10 minutes until the

frosting is thick and cool.

Spoon the frosting onto the cooled cupcakes using the back of a spoon to swirl the frosting and cover the top of the cake. Decorate with a sprinkling of desiccated coconut.


Cherry Shortbread Hearts From Juliesfamilykitchen.com

Photography: Julie McPherson

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ISSUE 20 | MAY 2014

CookieCon. Salt Lake City by Amelia from CakeFu.com

What comes to mind when you think about cookies? Most will think about a chocolate chip cookie or other chewy, gooey little round treat. But the cookies that can be found at CookieCon are much more than that. They are works of art. CookieCon is a fairly new event created by husband and wife team Mike and Karen Summers out of a desire to bring the cookie world together. The first CookieCon was held in 2012 in Salt Lake City, Utah and was such a big hit that it doubled in size for this year’s event. When asked how they came up with the great idea to name the show ‘CookieCon’, Mike said: “There are a few conventions out there that use the con abbreviation and the alliteration with cookie… CookieCon. I just thought it had a good ring to it.” It took Karen some time to come around to the idea, but it grew on her: “I had been to a very small gathering of cookie decorators at one point.” said Karen, when asked why she decided to put CookieCon together. “I thought that it was so much fun and I just thought that it should be available to more people. So I kind of started brainstorming about how we could make that happen. “ The cookie world is so connected throughout the internet, but they haven’t really met in person. I wanted to create a place where they could come and meet in person, learn from each other and have it available to a lot of people.”

The highlight of CookieCon is the Sugar Show; a room filled with cookies of every shape and technique. It really is an amazing thing to see what can be done with a cookie. The Sugar Show doesn’t hold towering cakes like cake decorating competitors are used to seeing. Instead, there are stands of cookies lined up to show their smaller, more dainty and intricate details.

There were five themes that participants could enter this year at CookieCon. The themes were: Spring, Once Upon a Time, Home Sweet Home, Anything Goes and Mystery Shape. The competitors were allowed to bring one entry per category, but that entry could consist of up

Images from top: Once Upon A Time Category 1st Place: Janette Durham & Laurie Thompson; SugarBlissCookies;

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ISSUE 20 | MAY 2014

Patchwork Cutters making cake decorating easy...

ble a l i a v Now A

Subscribe to our free newsletter on our website for Have you all the latest news, information and projects! seen our free tutor ials Unit 12 Arrowe Commercial Park, on our Arrowebrook Road, Upton, Wirral channel? Tel: (0151) 678 5053

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Board Covering Masterclass By Lesley Wright ~ The Royal Bakery

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From Sketch to 28

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Mark Lie Piece of Cake - Custom Cakes by Mark

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by .co.uk

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Available From All Good Cake Decorating Shops Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk Š Rainbow Dust Colours Ltd 2014


Cakes for

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Krumblies

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Check our website for current classes!

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Cake Masters Magazine - May 2014