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ISSUE 8 MARCH 2013 - £3

B AKING ~ DECORATING ~ S H A R I N G

SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk

APRON SPECIAL:

Look beautiful while you bake SPECIAL: MY MACARON

Love Affair

SPECIAL FEATURE:

Inside the edible hotel

INTERVIEWS BAKING WISH LIST TUTORIALS COMPETITIONS CAKE INTERNATIONAL

SPECIAL

New Range of Sugars! 1


Introducing our rich Golden Syrup cane sugar. This beautifully distinctive, British inspired sugar has a luscious lingering sweetness. Splendid for moist cakes, fruity desserts or a super shimmering glaze.

ired, buttery nean inspan ra er it ed inspired M From own to Mayster light soft br ca en ld fine go

D R NEW WORL U O R E V O C DIS IPES ES AND REC

OF TAST ing /welovebak

105008 T&L Golden Syrup Sugar Master A4.indd 1

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.co.uk tasteandsmile

21/03/2013 13:32


From the Editor

ISSUE 8 MARCH 2013

B AKING ~ DECORATING ~ S H A R I N G

Cake Masters Magazine March Issue Welcome to the March issue of our magazine, where we have lots of exciting features and great articles. Firstly a massive thanks to Jen, from Jen’s Just Desserts for including a macaron recipe in the issue. Macarons have been a big fail for me until I started using Jen’s recipe. You must try it out and tell me what you think, it has to be the easiest macaron recipe around with no need for any hot sugar syrup bother. Secondly, thanks again to Jen for coming with me to the Tate & Lyle Tasting House in London and taking some awesome photos of the eight rooms we got eat our way through. This leads me quite nicely onto our special feature of the Tasting House. Tate and Lyle have come out with a new range of sugars which were launched at the Tasting House last week. Thanks to Emma (also known as) Miss Cakehead; Lorna Wing, Mischief PR and Tate and Lyle for the warm invitation and unique experience. Another key feature of this issue is the very special coverage of Cake International. We have Ceri Roberts a competitor at the show reviewing the day, Jessica Rabicano Sweet telling us about her VIP experience at the show - an experience that you too can by entering our Fairytale Competition. Top prizes for the competition are a pair of VIP passes to the London Cake International Show in April. The best thing that I like about the shows are the competition cakes. The level of detail on some of the cakes can be so easily missed when viewed which is why we have tried to feature focused shots of detail so that you can enjoy the cakes all over again. There is so much more packed in this issue that we had to leave out Mother’s Day featured cakes as well as the News section. Fear not though, we still have a great tutorial from Lou at Cake-ylicious and two fantastic interviews from Paul’s Creative Cakes and That Little Cake Boutique to mention a few! I really hope you enjoy our second officially printed edition; as always I would love to hear any feedback from you.

Rosie x

SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk

Front cover credit: Jen’s Just Desserts Themes to come in other issues later this year: Chocolate, Fashion, Man cakes, Kids Cakes, Cupcake editions, Wedding Cake edition, Cookies, Handbags and shoes, Flowers edition, Halloween, Christmas and much more! If you have content, or would like to get involved please email editor@cakemasters.co.uk 3


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ISSUE 8 MARCH 2013

Contents

B AKING ~ DECORATING ~ S H A R I N G 3 From the Editor 6 Discover a new range of sugars from Tate & Lyle 9 Sweet Dreams - Tasting House SPECIAL 18 Feature - The Alternative Afternoon Tea 20 My Macaron Love Affair 23 Recipe: Perfect Macarons 29 Profile: The Little Macaron Shop 33 Exclusive: The Apron Boutique 36 Interview: Paul’s Creative Cakes 40 Tutorial: Floating Beer Can 45 Shopping: Baking Wish List 49 Interview: That Little Cake Boutique 55 Review: Manchester Cake International - Ceri Roberts 57 Exclusive: The VIP Experience at Cake International 59 Competition: Win VIP Passes to London Cake International 60 Exclusive: Cake International Special

Pictures from the tasting house

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ISSUE 8 MARCH 2013

Feature DISCOVER A NEW RANGE OF SUGARS Tate  &  Lyle  Sugars  is  introducing  a  major  innova7on  in   the  world  of  sugar  with  the  new  ‘Taste  Experience’   range  -­‐  their  first  complete  range  of  golden  and  brown   sugar.  

dis7nct  and  lingering  sweetness  to  any  dessert  -­‐  to  the   large  amber  crystals  of  Guyanese-­‐inspired  Demerara,   which  add  crunch  and  texture,  each  new  sugar  has  a   unique  flavour  profile  and  texture  developed  to   enhance  the  flavour  of  your  baking.

Inspired  by  regions  from  around  the  world,  the  eight   new  and  dis7nctly  different  Fairtrade  sugars  showcase   the  diversity  of  flavour  and  texture  available  exclusively   from  cane  sugar.  Only  cane  sugar  can  produce  the   brown  and  golden  sugars  needed  to  enhance  the   flavour  of  your  baking.

Part  of  the  Taste  Experience  innova7on  includes   crea7ng  a  new  sugar  crystal  size  which  enables  more   flavour  to  be  carried  per  grain.  This  improves  baking   performance  by  crea7ng  more  air  bubbles  for  beRer   ‘creaming’  as  well  as  increasing  the  ability  to  hold   moisture,  preven7ng  baked  goods  from  drying  out   quickly.  

The  Taste  Experience  range  is  about  more  than  just   adding  the  sweetness  of  white  sugar;  it’s  about  flavour,   texture  and  appearance.  From  the  rich  and  bold  Bri7sh-­‐ inspired  Golden  Syrup  sugar  -­‐  perfect  for  adding  a  

“Sugar should not be just about adding sweetness to your culinary creations, but about adding subtle flavour differences; the tasting notes included on pack really help to highlight these. Whether you’re looking for a light, subtle sugary note or a fruity, sweet-spiced kick, the new range will help to bring out the flavour of all your kitchen creations.” Lorna  Wing Food  Consultant  and  Chef  

Available from Waitrose, Ocado and Tesco 6


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Event

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British Inspired Golden Syrup Medium Bodied Rich, Flavour Strength 3 The   Bri7sh  journey   is   inspired   by   Abram   Lyle,  who   in   1883   began   refining   on   the   banks  of   the   river  Thames.   The   unique  flavour  of  golden   syrup  has  been  enjoyed   around  the   world  ever  since,  and  remains  to  this  day  a  Bri7sh  treat.   The  Golden  Syrup  sugar  is  rich,  bold  and  beau7fully  dis7nc7ve  with  a  luscious,  lingering  sweetness.   Splendid   for:   adding   to   fruit   desserts,   marvellously   moist   cakes   and   to   make   a   shimmering   glazes   for   sweet   and   savoury  dishes. A   Bri7sh-­‐inspired  Golden  Syrup  sugar   room,  with   a  giant  two  metre  long   golden-­‐syrup   lion,   patrio7c  treacle  tarts  in   the  shape  of  the  Bri7sh  Isles  and  a  giant  tower  of  donuts.  

Cake  ar7sts  -­‐  Kate  Shirazi,  (Cakeadoodledo),  Rosalind  Miller,  All  Mine  Pa7sserie,  Eat  My  Flowers,  Sarah  King  and  Carina’s  Cupcakes

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Barbados Inspired Dark Muscovado Full Bodied Rich, Flavour Strength 5 The  Barbadian  journey  celebrates  the  s7cky  intense  dark  sugars  tradi7onally  know   as  ‘Barbados’  or  ‘Moist’  sugars  that   characterise  this  rich     territory’s  contribu7on   to  cane  sugar  in   the  sunshine.  Dark   Muscovado  sugar  has  an  intensively   rich  and  aroma7c  molasses  flavour  with  a  moist,  fudgy  texture.   Great  for:  adding  extra  depth  and  strong  treacle-­‐toffee  notes  to  savoury  barbecue  marinades  and  classic  fruit  cakes.     A   Barbados-­‐inspired   library,   with   edible   shells,   and   beau7ful   hand-­‐painted   cookies,   fruit   cakes   and   floren7nes   showcased  as  museum  features  inside  vintage  glass  jars,  all  made  from  Barbados  inspired  Dark  Muscovado  sugar.  

Cake  ar'sts  -­‐  Sarah  Hardy  Cakes  and  Nevie  Pie  Cakes

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ISSUE 8 MARCH 2013

Feature

Travel ~ Taste ~ Try

by Jennifer DeGuzman-Rolfe Jen’s  Just  Desserts www.jensjustdesserts.co.uk

THE ALTERNATIVE

A"ernoon Tea wi# Jen

Sometimes I really do have to pinch myself! Actually, it happens quite often...like the first time I went for afternoon tea at the Ritz in London, and like the last time (last month) I went for afternoon tea at the Ritz in Muscat. Growing up in the San Francisco Bay Area, I just never thought in my wildest dreams that I would ever be in the Middle East, let alone indulging in afternoon tea, celebrating Valentine’s Day in Muscat, Oman away from the freezing cold and snow of England. But that’s exactly what happened…

Oh-­‐emm-­‐gee!!!    Just  have  a  gander  at  the  stunning  and   opulent  lobby,  where  our  semi-­‐formal  aaernoon  tea  (AT)   was  served.  Although  we  had  visited  the  Al  Bustan  Palace  a   few  years  ago,  it  s7ll  never  fails  to  wow  me.  So  yeah,  I   couldn’t  stop  looking  around  (and  couldn’t  stop  snapping   pictures)  of  the  gorgeousness  surrounding  us.   So  there  we  were,  in  and  amongst  the  bling,  a  flowing   fountain,  cool  marble…  when  to  my  surprise  a  very   tradi7onal  English-­‐style  AT  arrived  (delivered  by  very   aRen7ve  staff,  I  must  add):  complete  silver-­‐service  poured   breakfast  tea,  with  finger  sandwiches,  scones  with  cloRed   cream  and  jam,  mini-­‐cakes  and  tartlets.  Everything  was   beau7fully  presented  and  tasted  scrump7ous,  especially   the  warm  scones,  which  were  like  a  liRle  taste  of  Britain,  in   the  middle  of  the  Middle  East!     Any  7me  I  am  fortunate  enough  to  travel,  to  do/see/ experience  new  things,  I  am  reminded  of  one  of  my   favourite  travel  quotes  ever: “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” – Mark Twain …  and  then  I  pinch  myself! 10


ISSUE 8 MARCH 2013

SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk

My  Macaron

Love Affair Courtesy  of  Ladurée   OK,  so  I  blame  my  Mum  and  Dad-­‐in-­‐Law  for  my  macaron   madness!  It  really  is  all  their  fault,  because  ever  since  they   brought  me  back  a  box  of  Ladurée  macarons  from  the   Côte  d'Azur  about  a  decade  ago,  I  have  been  obsessed.    I   mean  C’MON!  they  really  are  bite-­‐sized  bits  of  sweet/ crunchy/chewy  heaven,  available  in  almost  every  colour/ flavour  combina7on  you  desire.   What’s  not  to  love?  

my  friends  who  was  also  in  town  at  the  same  7me   men7oned  she  couldn’t  get  in  due  to  the  excessive   queue!)    But  I  visited  at  just  the  right  7me  for  a  spot  of   tea.   You  will  be  wowed  by  the  selec7on  of  macarons  and   pa7sserie  op7ons;  perhaps  you  will  have  some  7me  to   dine  in  the  lovely  silver  parlour.  Hopefully  it’s  not  too   busy/crowded  so  you  can  spend  some  7me  ogling  their   gold-­‐gilded  macaron  display  towers,  rows  and  rows  of   colourful  and  beau7ful  macs,  tartlets,  religieuse  and  many   other  baked  goods  .  Whether  you  stay  for  a  lovely  and   rela7vely  inexpensive  tea  and  cake  break,  or  you  just  pop   in  for  some  ‘macarons  to  go,’  it  is  a  worthwhile  experience   and  one  you  won’t  soon  forget…  it  may  even  turn  you  into   a  macaron-­‐stalker!

Here  comes  a  liRle  confession  from  me:  Ladurée   macarons  are  actually  not  my  favourite  macarons  in  the   whole  wide  world.    Once  I  started  tas7ng  different  macs   here,  there  and  everywhere,  and  also  once  I  started   making  them  myself,  I  realised  that  there  are  beRer   versions  out  there.    But  that  aside…when  I  visited  Paris   last  month,  a  trip  to  the  Ladurée  mothership  on  the   Champs-­‐Élysées  was  a  must-­‐do  (and  a  challenge,  as  one  of  

Travel ~ Taste ~ Try 11


ISSUE 8 MARCH 2013

Recipe Step 10

SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk

Once piped, tap your baking sheet on your workspace a few times to get the air bubbles out, then allow to rest at room temperature for about 30 minutes, or until the tops of your macarons are dry to the touch. After the macarons have dried, reduce your oven temperature to 165 degrees Celsius, and put your baking sheet in for the first 5 minutes.  You should see the “feet” of the macarons formed after these first five minutes.  Then, turn the baking sheets a half turn to ensure even baking for a further five minutes.

Step 8 Use any batter leftover on your spatula to paste down the corners of your parchment paper onto your baking trays.

Step 11 After the full 10 minutes of baking time, remove from the oven and let the macarons cool on the tray with parchment paper for about 10 minutes. Then gently peel the macs off the parchment paper and allow to cool further and dry out on a cooling rack for at least 30 minutes before filling. You can fill with ganache, or any other fillings of your choice, but here’s an easy one that I often use because you can add any flavours/ colourings you wish! 12


ISSUE 8 MARCH 2013

Serve and enjoy! Note: If you are not serving immediately, be sure you store them in a solid container in the fridge, but allow your macs to come back to room temperature before eating.

Travel ~ Taste ~ Try 13


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Profile Cake Masters was excited to catch up with Stephen Maddock who has a real passion for macarons.

“  My  name  is  Stephen  

Maddock  and  I  am  a  41   year  old  chef.  AGer  leaving   school  I  trained  as  a   professional  baker  for  2   years,  but  then  moved   away  from  cooking  soon   aGer. I’ve  always  had  a  crea've   nature  and  struggled  to   s'ck  to  any  one  thing.   More  than  20  years  later   and  aGer  the  birth  of  our   beau'ful  daughter,  once   again,  I  found  myself   working  with  food.   I’d  made  the  decision  to   start  my  own  business   some  'me  ago,  but  the   details  of  what  exactly   hadn’t  come  together  yet.  I   visited  a  few  countries   (Spain,  Holland,  Russia,   Czech  Republic)  to  get   inspira'on  and  made  the  

decision  to  create  an  ‘eat  in   bakery’.   I’d  visited  a  couple  on  my   travels,  but  had  never  seen   one  in  Liverpool.  All  I   needed  was  a  signature   item. I  enrolled  onto  a  course  at   Liverpool  community   college  and  qualified  at   NVQ  level  3  in  professional   cookery.  It  was  during  this   training  that  I  made  my   first  ever  macaron. My  lecturer  had  just  won   ‘Masterchef  the   Professionals’  and  had   returned  to  give  a  special   dinner  to  a  group  of  select   guests.  I  was  assigned  to   the  pastry  sec'on  and   macarons  were  on  the   menu. Continued >>

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The Apron Boutique HELPING YOU Stay stylish while you bake Beautifully made vintage style aprons in a range of different designs from Anthropologie

SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk 15


ISSUE 8 MARCH 2013

Aprons handmade from Mrs Madden

Glamorous aprons from Apron Couture

WIN These  gorgeous  aprons  are  handmade  by  Apron   Couture.  These  lovely  aprons  come  in  black,  blue,  red   and  purple.  To  win  one  of  these  lovely  aprons  all  you   have  to  do  is  decide  what  colour  apron  you  would   like  to  win,  and  post  a  black,  blue,  purple  or  red   coloured  cake  on  Apron  Couture’s  facebook  wall.     If  you  fancy  winning  the  purple  apron  shown,  all  you   have  to  do  is  post  a  purple  coloured  cake  on  their   wall!  Simple  as  that. Winners  will  be  judged  by  Cake  Masters  and  Apron   Couture  and  will  be  announced  on  Saturday  6th  April   2013. Good  Luck!

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Beautifully hand painted and custom made by Callicious Cakes

A range of gorgeous aprons from Iced Gems Shop

Bold print designs from Cherry Pie Couture

A range of designs from Albeys that come with matching kitchen accessories

A range of stylish but fashionable aprons from John Lewis

Very cool aprons from Captain Leisure Tees that are available with a range of awesome designs!

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Interview Paul is a talented baker and artist. His cakes have a style and design which are instantly recognisable, and are finished to an extremely high standard. Q:  Tell  us  about  you  and  your  family I`m  40  years  old  (just)  and  I  live  on  my  own  on   the  outskirts  of  Colchester,  Essex.  I  have  an   older  sister  who  lives  on  the  other  side  of   Colchester  and  my  Mum  and  Dad  live  in  the   town  centre.  We  have  all  lived  in  the   Colchester  area  for  all  of  our  lives.   I  know  a  lot  of  people  moan  about  where  they   live,  but  I  love  Colchester,  mainly  because  of   its  history  and  I  can`t  see  myself  moving   any7me  soon.   I  lea  school  at  16  and  became  a  Y.T.S  chef  and   I  worked  5-­‐6  days  a  week  in  a  restaurant   kitchen  and  then  one  day  a  week  at  collage   gesng  qualified.  I  worked  my  way  up  the   kitchen  business  in  restaurants  and  bistros  in   the  Colchester  and  Ipswich  area  for  the  next   22  years.   The  final  4-­‐5  years  of  my  “chef  life”  was  as  a   pastry  chef  at  a  bistro  in  Ipswich  which  was   where  work  colleagues  and  friends  started   asking  me  to  make  birthday  cakes.  When  cake   requests  started  to  increase,  I  decided  to  start   making  cakes  full  7me,  which  was  just  over  2   ½  years  ago.

MEET

Paul from Paul’s Creative Cakes Cake Masters is a total fan of Paul’ Pauls work and has stalked the galleries on Pauls facebook page ever Paul’ since locking eyes on his awesome ice-cream sundae cake!

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Floating Beer Can

Tuto$al

SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk

By Lou at Cake-y-licious 19


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Step 7 The  mouth  of  the  can  is  really  important. Don’t  fill  the  whole  thing  with  a  huge  blob of  sugarpaste  but  make  sure  the  dowel     can’t  be  seen.  Try  to  create  some  movement   and  clear  some  space  in  the  mouth  of  the   can. This  can  be  a  bit  tricky  around  the  sharp  can   opening  so  use  the  end  of  a  teaspoon  or  a   sugarcraa  tool  to  help  you  shape  the   sugarpaste  in  this  area.

Step 8

Tutorial from Louise Chamberlain at Cake-y-licious

Insert    your  suspended  can  into  your  beer   mug  cake  and  spend  the  next    hour  gazing  at   your  crea7on  in  amazement    -­‐  it  doesn’t   maRer  how  many  7mes  I  make  this  I  s7ll   stare  at  it  when  it’s  finished  ;o)  

If you would like to submit a tutorial for the magazine, please email editor@cakemasters.co.uk

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Baking

Wish List

Decorated  with  a  delighwul   pink  toile  paRern  with  a   delicate  black  scallop  edge,   finished  with  a  sa7n  bow Sugarcra=  Bou>que  £1.49

Unique  cupcake  gia  box  to  hold   1  cupcake  in  a  preRy  bird   house  design Li4le  Cupcake  Boxes  £1.75

Pack  of  three  gorgeous  vintage  doily  boxes The  Cupcake  Co  £3.95

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A  stylish  cupcake  box  for  4   cupcakes  with  bright  flower   decora7ons  and  a  gingham   roof  with  deckle  edge   Carina’s  Cupcakes  £2.70


ISSUE 8 MARCH 2013

Must  have  oven  thermometer,   perfect  for  measuring  actual   temperature  while  baking Lakeland  £3.99

Beau7fully  designers  upper   cake  mould  leRers  designed  by   Martha  Stewart Cakey  Bake  £9.95

16  piece  decora7ng  piece  set   for  all  your  piping  needs The  Cake  Decora>ng  Company   £11.99

PRODUCT PICK

Set  of  three  beau7ful  blossom   plungers.  Largest  size  5cm,   smallest  size  3cm.  Use  to  make   beau7ful  veined  blossoms  in   different  sizes. Le  Beau  Cake  £8.99

Springerle  house  on  the  hill   bouquet  ribbon  border  mould Babycakes  &  Roses  Cakecra=  £35

Gorgeous  jewel  mould  from  First   Impressional.  This  mould  will  make   any  cake  the  centre  of  aRrac7on. The  Cake  Decora>ng  Company   £16.99

30  duo  piping  bags  perfect  for   two  tone  buRercream  swirls Lakeland  £3.99

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Delicious  blue  shimmer  edible   pearls  made  from  pure  belgian   white  chocolate  with  a  crispy   centre The  Cupcake  Co  £2.35

Set  of  4  stainless  steel  ball  tool   set  perfect  for  shaping,  frilling   petals  and  leaves Carina’s  Cupcakes  £10


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FEATURED PRODUCT: ORNATE FRAME MOULD A  great  mould  for  crea'ng  a  elegant  picture   frames  on  your  cupcakes  and  cakes.    Three   different  designs  in  one  mould  -­‐  use  alone  to   create  quirky  cupcakes  or  with  edible  prints   for  that  perfect  personalised  look. Cakey  Bake  £9.25

Love Laura Lane

Gills Cupcake Corner

GET INSPIRED: The following cakes have been decorated with frame moulds

Mon Cottage Cupcakes

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Ar7san  Stand  Cake  Mixer  -­‐  Pink  4.8L  By   Kitchen  Aid The  Cake  Decora>ng  Company  £429.99

A  beau7ful  white  birdcage  style   cake  stand   Party  Parade  £9.99

Vintage  Style  Glass  Cake  Stand John  Lewis  £20

Hope  and  Greenwood  Cupcake   Cases  -­‐  Pack  of  90 John  Lewis  £6

Baking

Wish List 24


ISSUE 8 MARCH 2013

Interview Jerri's passion for cake decorating began in 2005 when she designed and decorated her daughter's christening cake. We have seen her business grow from strength to strength and Jerri is one of the most hardworking and determined people we know! Cake Masters caught up with her to find out more.

MEET

Jerri from That Little Cake Boutique

Q:  Tell  us  about  you  and  your  family I  live  with  my  two  children  Teagan  (aged  8)   and  Taylor-­‐James  (TJ)  (aged  2).  I  have  just   recently  started  da7ng  someone  new,  so  am   lucky  to  be  in  the  new  and  exci7ng  stage  of  a   rela7onship! I  only  have  a  small  house  which   we  rent  from  my  father.  Aside  from  being   busy  with  the  business  I  also  aRend  a  lot  of   appointments  every  week  because  of  my   children. Teagan  has  ADHD/ODD  and  was  diagnosed   nearly  two  years  ago.  We  have  family  history   of  the  condi7on,  but  unfortunately  it  does  not   make  it  any  easier  to  deal  with! I  find  it  very  difficult  as  people  are  very  quick   to  judge  and  label  her  as  a  ‘naughty  child’  and   that  I  must  be  a  bad  parent.  What  they  do  not   realise  is  that  the  condi7on  affects  the  brain   and  she  cannot  help  it.

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Review Manchester Cake International 8-10 March 2013 EventCity My  name  is  Ceri  Roberts  and  I  am  a   working  mother  of  two  with  a   chao7c  schedule.  I  took  up  cake   decora7ng  as  a  hobby  3  years  ago,   making  themed  cakes  for   enthusias7c  4  year  olds  and  my   family  for  my  own  pleasure.  I  am  a   natural  learner  and  have  been  able   to  develop  some  moderate  skills  on   my  own;  enough  to  consider   entering  Cake  Interna7onal  2012  at   the  NEC  last  year  in  the  sculpted   novelty  cake  category.    I  came  away   with  a  cherished  bronze  medal,  lots   of  new  and  exci7ng  cakey  friends   and  a  strong  sense  of   purpose….suffice  to  say  from  that   point  on  I  had  the  bug. So  I  decided  to  enter  at  the  new   Manchester  show,  this  7me  in  the   decora7ve  exhibit  category.  I  wasn’t   disappointed.    Although  the  show  

Ceri Roberts

(in  its  first  year)  is  clearly  not  the   throbbing  mass  that  Birmingham   has  become;  the  atmosphere  was   decidedly  more  open  and  friendly.     Instead  of  using  your  elbows  to  get   near  the  stalls,  there  was  a  far  more   leisurely  pace  to  everything.    It  was   busy,  but  just  less  of  “survival  of  the   fiRest”  experience  that  the  other   shows  can  be. Having  learned  a  big  lesson  from   transpor7ng  our  entries  to   Birmingham  at  ridiculous  o’clock,   my  friend  (and  fellow  compe7tor)   Debbie  PoRs  and  I  decided  to  stay   in  the  Trafford  Centre,  near  the   venue.    That  couldn’t  have  been   easier  to  do;  Event  City  is  ideally   located  for  access  from  the   motorways  and  there  are  more   than  a  few  decent  budget  hotels   virtually  on  the  doorstep.  

Frankly  this  was  the  best  decision   we  made  all  weekend….as  when   the  alarm  failed  to  go  off  and  we   woke  up  screaming  at  7.30am,  it   only  took  us  30mins  to  get  up,  out   and  into  the  venue  to  unload   (apologies  to  anyone  who  had  to   witness  my  haggard  and  dishevelled   appearance  that  morning!).   The  way  they  managed  the   compe7tors  in  and  out  was  very   orderly  and  calm,  lesng  us  drive   into  the  back  of  the  venue  and   travel  hardly  any  distance  with  our   precious  entries.    I  am  sure  as  the   show  grows  year  on  year  this  will   have  to  change;  but  for  us,  the  ease   of  the  process  was  a  welcome  start. I  “set  up”  next  to  the  lovely  Gaynor   Hart  with  her ��gorgeous  vintage   Continued >>

Debbie Potts 26


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Exclusive

TheVIP Experience at Cake International By Jessica Rabicano Sweet

Jessica Rabicano Sweet was our Professional Valentines Competition winner who won VIP passes to Machester Cake International. You could also win a pair of VIP passes for Cake International – The Sugarcraft, Cake Decorating & Baking Show at the ExCeL, London by entering our fairytale competition. Jessica tells us about her amazing VIP day which she shared with her mum. From  the  moment  we  stepped  inside  the  Event  Centre  we   were  made  to  feel  special,  we  then  collected  our  free   show  guide  and  were  directed  to  an  entrance  without  a   queue.  Once  inside  we  were  welcomed  by  the  usual  hustle   bustle  of  a  cake  show  but  this  7me  for  me  it  felt   completely  different… My  mum  and  I  found  our  way  to  the  VIP  sec7on  to  check   out  what  it  was  like  and  arrived  at  a  cordoned  off  area  to   the  lea  of  the  bakery  theatre.  We  were  greeted  by  a  lovely   warm  smile  and  in  we  went  -­‐  I  recall  having  buRerflies  in   my  tummy  at  this  point.  We  both  sat  down  at  a  table  and   ordered  two  coffees,  they  were  brought  promptly  to  us  by   a  smartly  dressed  young  man.  Just  as  we  were  chasng   and  looking  at  the  order  of  when  Mary  Berry  would  be   around,  another  smartly  dressed  member  of  staff  walked   past  us  carrying  a  tray  of  hot  freshly  baked  pastries,  the   smell  was  just  so  invi7ng! 27


Competition

WIN VIP PASSES to Cake International - The Sugarcraft, Cake Decorating & Baking Show

Prizes: Two VIP passes for the winner and a friend to Cake International London – Saturday 13th April 2013 - Fast Track Entry so you will be first through the door and avoid the queues - Free Show Guide - The chance of a front row seat at The Bakery Theatre - VIP Lounge Access which includes light refreshments - The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry and Paul Hollywood!! There will be two categories in which you can enter a cake Hobby Baker and Professional Baker. You can enter a cake of any size including a maximum of 12 decorated cupcakes or 12 cake pops or 12 iced biscuits. - There is only one entry per person and judging will be done by a panel of judges. To enter please email us a good quality photo to bookings@cakemasters.co.uk with: - Your full name and business name - Your category Hobby or Professional - Your facebook page name and website - Contact number

Closing date: 6th April ~ Please visit our blog for more information

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Pictures displayed have been into the professional category by Brennies Cake House (top), Sheeks Cakes, Heavens Cakes, Creative Cakes by Stacey, Grace’s party Cakes (left to right)

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Event Cake International

SPECIAL

We had a fantastic time at Manchester Cake International and have dedicated the next few pages to some of the cakes exhibited at the show. When viewing cakes it is so easy to miss the intricate levels of detail, so we have included some focused shots too.

Michelle O’Brien - Silver

Jayne Stallood - Bronze

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From Tracey’s Cakes Tracey Mann

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BEST IN SHOW

Vicki Smith - Gold and Best in Show 31


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Congratulations to Vicki Smith for winning Gold and Best in Show for the amazing Bella the turtle cake. Below are behind the scenes shots that show the making of the cake.

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Amanda Mumbray - Bronze 33


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Rose Dummer - Gold 34


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Robert Daine - Silver

Rachel Trenchard - Silver 35


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Gaynor Hart - Bronze 36


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SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk Christna Bray - Certificate of Merit 37


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Dawn Kinder - Gold

Lynee Salisbury - Silver

Molly Robbins - Gold

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Lisa Wheatcroft - Gold

Rose Macefield - Gold

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Hazel Jenkins - Silver 40


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Janet Dobie - Gold 41


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Amanda Mumbray - Bronze 42


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Geraldine Chiu - Silver 43


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Hannah Rostern - Silver 44


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Tracey Louise Rothwell - Gold

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Leanne Bayes - Gold

Claire Jackson - Gold

Nicola Tomlinson - Gold

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Michelle O’Brien - Silver 47


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Rosalind Daine - Gold 48


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Anna Oats - Silver 49


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Emma Ball- Gold 50


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Emma Ball - Gold 51


ISSUE 7 FEBRUARY 2013 FREE DESIGN WORK ON ADVERTS PLACED

£10 TICKET OFFER

CODE: Cakemasters10 EXCLUSIVE OFFER FOR CAKE MASTERS FANS SHOW TICKETS FOR

£10

+ CHANCE TO WIN AN IPAD MINI!

LONDON CAKE CRAWL 2013

Sign up for the 2013 London Cake Crawl REGISTER INTEREST

WIN VIP TICKETS TO CAKE INTERNATIONAL Visit our blog for more details

www.cakecrawl.com 52


Introducing our new fully flavoured Light Soft Brown cane sugar. Inspired by the Mediterranean, it brings a delicious, sweet and buttery caramel flavour to your creations, whatever you’re baking.

105008 T&L Light Brown Soft Master A4.indd 1

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ired, Pacific inspted to la From South u n a gr lden emerara mellow gosp ired, fruity d Guyanese in

NEW WORLD R U O R E V O DISC RECIPESuk o. TASTES AND

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21/03/2013 13:32


Cake Masters Magazine March 2013