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ISSUE 15 DECEMBER 2013 ÂŁ3.00

MAGAZINE

Christmas Issue

Royal Icing PLUS

SPECIAL

Royal Iced Christmas Ornament Tutorial

Packed with Festive Recipes & Tutorials!

Birdhouse Tutorial Kelvin Chua Interview

Exclusive Interviews

David MacCarfrae Interview and much more!

Mich Turner MBE Eddie Spence MBE 1 CAKE INTERNATIONAL SPECIAL


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ISSUE 15 DECEMBER 2013 FEATURE

Contents 4 11 24 38 40 46 52 64 66 72 74 77

Merry Christmas  and  welcome   the  the  last  issue  of  2013.  This   issue  is  packed  with  Christmas   designs,  Cake  International   features  and  royal  icing  themes   for  you  to  enjoy.  

Baking Wish  List Cake  International:  Interviews  with  Award  Winners Cake  International:  Show  Review Christmas  Essentials  from  Biggers-­‐cookware.co.uk Christmas  Cookie  Tutorial  by  The  Cookie  Connoisseur   Cake  Spotlight  -­‐  Bellaria  Cakes  Design Royal  Icing  Showcase PME  Live  Competition  Winners  -­‐  Interviews Sugar  Spooks  Collaboration Bake  a  Christmas  Wish   Birdhouse  Cookie  Tutorial The  Christmas  Collection

Cake International  in  Birmingham   is  the  event  of  the  year  for  cakers   and  sugarcraft  addicts.  Everyone  in   the  cake  -­‐world  was  there,  with  a   record  number  of  exhibitors  and   cakes  being  entered  into  the   competitions.  We  always  have  a   great  time  at  Cake  International  and  this  time  I  had  the  honour  of  judging   the  PME  Live  Cupcake  Competition,  which  was  great  fun!  We  have   several  Cake  International  features  in  the  magazine,  including  a  fantastic   interview  with  Mich  Turner  MBE  and  a  great  feature  on  some  of  the   competitors.  We  always  love  to  see  the  people  behind  the  cake  and  have   included  over  20  interviews  with  award  winners.  

Interviews 6 32 48 60 68

EXCLUSIVE INTERVIEW:  Mich  Tuner  MBE EXCLUSIVE  INTERVIEW:  Eddie  Spence  MBE Kelvin  Chua  -­‐  Vinism  Sugart Sif  Jensen  -­‐  SifBeth  Icing  Academy David  MacCarfrae  -­‐  David  Cakes

We took  over  600  photos  at  the  show,  and  unfortunately  could  not   feature  everyone’s  cake  in  the  printed  magazine,  so  we  have  produced  a   FREE  downloadable  Cake  International  Cake  Masters  Magazine  Special,   featuring  many  other  cakes  and  close-­‐ups  of  some  of  the  fantastic  details.   I  can’t  tell  you  how  excited  I  am  to  have  ended  my  year  with  what  has  to   be  my  highlight  of  2013;  I  have  had  the  awesome  pleasure  of   interviewing  “The  Master  of  Royal  Icing”,  Eddie  Spence!  Such  a  lovely   man  and  it  was  great  hearing  about  his  fantastic  career  to  date,  including   all  the  cakes  he  has  made  for  the  Royal  Family.  Our  exclusive  interview   with  Eddie  really  is  fascinating  reading!

Recipes 26 27 28 30

Mini Christmas  Cakes  from  Whitworths Chocolate  TrufYles  from  Whitworths Mini  Christmas  Puddings  from  Billington’s Cranberry  and  Rose  Water  TriYle  from  Billington’s

We also  have  proYiles  on  inspirational  royal  icing  artists,  Kelvin  Chua,   David  MacCarfrae  and  Sif  Jensen.    Their  individual  take  on  the  role  of   royal  icing  in  modern  cake  design  is  truly  a  breath  of  fresh  air. Oh  and  don’t  forget  to  check  out  our  tutorials;  we  have  cute  birds  houses   and  beautiful  Christmas  ornaments,  as  well  as  a  bumper  bundle  of  festive   recipes.   So  nothing  left  but  for  me  to  wish  you  all  happy  holidays  and  best  wishes   for  the  New  Year,  which  will  start  with  our  exciting  2013  Cake  Masters   Awards  Winners  announcement!  Here’s  to  a  fantastic  2014!  

Rosie Editor editor@cakemasters.co.uk

Front cover  cake:  Antonella  Di  Maria  Torte  &  Design Cookie  Tutorial  page  40

Editorial Assistant Ceri  Roberts

Special thanks A  special  thanks  to  Zach  who  unfortunately  will  be  leaving  the  sales  team   to  pursue  other  career  avenues.  Zach  has  been  grafting  since  day  one  of  the   magazine,  helping  the  business  grow  to  where  we  are  now.  Your  energy   and  enthusiasm  will  truly  be  missed,  best  wishes  and  good  luck  for  the   future! Rosie  and  Cake  Masters  Team 3

Sales &  Advertisements Zach  Zakaria magazine@cakemasters.co.uk Design  Team Danver  Palmiano  and  Elisha  Dorado

PREVIEW ISSUE

Purchase the full version of Cake Masters Magazine on our website or find a stockist


ISSUE 15 DECEMBER 2013 BAKING WISH LIST

Baking Wish List

Green &  Co.  Cake  Soap John  Lewis  £8

Silicone Christmas  Mould Be.erware  £5.49

Wilton Candy  Making  Kit HobbycraD  £5

Bake Me  I’m  Yours   Christmas  eBook Waterstones.com  £11.12

Cake Professional  Gold  Leaf Waitrose  £4

KitchenAid Cranberry  Ar;san   Stand  Mixer Biggers-­‐cookware.co.uk  £429

Tradi;onal Ribbon  Collec;on Lakeland  £6.99

Cake Masters  Magazine   Subscrip;on  12  issues Cakemasters.co.uk  £30

Sugarflair Snowflake   Edible  Lustre   Cake-­‐stuff.com  £1.79

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Agbay Cake  Leveller ThecakedecoraGngcompany.co.uk   from  £155

Printer and  Scanner  Package Sugarshack.co.uk  £174.99

Cupcake “To-­‐do  list”  Note  Book John  Lewis  £5


ISSUE 15 DECEMBER 2013 BAKING WISH LIST

Baking Wish List

20 Mini  Gold  Sparklers     Amazon.co.uk  £3.99

Sugarflair Scarlet   Paste  Gel Cake-­‐stuff.com  £1.95

10 piece  Christmas  Cookie  CuUers Lakeland  £4.99

Nutcracker Theatre  Cake  Stand   Planetbake.co.uk  £9.45

Merry Christmas  Stencil CakecraDing.co.uk  £5

Set of  3  Christmas  PaneUone   Boxes  with  Tags   Baker  and  Maker  £4.75

Giant Gingerbread  Cookie  CuUer   Baker  and  Maker  £2.95

Mastrad Macaron  Making   GiW  Set John  Lewis  £40

Non S;ck  Large  Snowman  Pan Planetbake.co.uk  £4.27

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Woodland Wonder  Cake  Tins Set  of  2 John  Lewis  £15

Stars and  Snowflakes Patchworkcu.ers.co.uk  £5.50  

Cupcake Apron Harrods  £12.95


ISSUE 15 DECEMBER 2013 INTERVIEW

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ISSUE 15 DECEMBER 2013 INTERVIEW

EXCLUSIVE CAKE  MASTERS  MAGAZINE INTERVIEW

MICH TURNER  MBE Cake  Masters  Magazine  had  the   honour  of  interviewing  Mich   Turner  MBE,  at  Cake  International   in  Birmingham.  Described  as  “the   Bentley  of  cake  makers”  by  Gordon   Ramsey,  Mich  has  always  had  a   keen  interest  in  food,  winning  a   Devon  School’s  Cookery   competition  at  the  age  of  15,  and   was  asked  to  decorate  her  A-­‐Level   teacher’s  wedding  cake  at  17.  After   graduating  as  a  Food  Scientist  and   Nutritionist  from  University  in   1992,  Mich  worked  as  a  Patisserie   Buyer  at  Harvey  Nichols  until  she   set  up  Little  Venice  Cake  Company   in  1999. What  do  you  enjoy  about  coming  to  Cake   International?   I  love  two  things.  I  love  meeting  the  people  who   are  the  real  keen  cakers,  makers,  bakers  and   decorators  who  get  the  passion.  It’s  all  about   cake  people  coming  together  in  one  room  and   being  literally  able  to  talk  to  anyone  about  cake.   I  love  meeting  people,  hearing  their  stories  and   hearing  the  successes  they  have  had  following   my  recipes. I  love  to  demonstrate  here.  I  know  how   experienced  many  of  these  cake  decorators  are,   so  when  I  come  to  demonstrate,  I  think  about   what  I  can  show  people  that  is  going  to  be   achievable,  exciting  and  inspirational  –   something  that  will  have  the  ‘wow  factor’  in  40   minutes.                                                                                                                                                            

A lot  of  what  I  do  is  precision  and  Yine  detail.  I   know  that  I  can  decorate  a  four  tier  Parisian   Pearl  in  4  hours,  but  for  the  audience  watching,   I  have  to  be  able  to  do  something  that  is  quite  a   “showcase”.  I  cannot  underestimate  or  dumb   down  how  brilliant  the  skills  of  the  people   that  are  coming  here  are.   When  I  can  showcase  something  like  the   Ombre  cake,  with  a  Swiss  meringue   buttercream  that  I  demonstrated  this   morning,  I  like  to  show  the  audience  a  new   technique,  a  new  cake  using  that  technique   and  new  recipe.  That  way  I  am  giving  them   two  core  skills  that  they  can  now  go  and   apply  with  a  different  base  inside  or   different  Ylavours.  My  intention  is  to  give   them  the  passion,  the  creativity  and   the  inspiration,  which  once  they   have  seen,  will  then  give  them   the  feeling  that  it’s  achievable.   Not  only  that,  but  they  start  to   feel  like  they  have  had  a   success  and  they  want  to  do   more,  so  it’s  fuelling  their   passion.  So  that’s  what  is   great;  I  like  being  able   to  fuel  the  passion. Continued

PREVIEW ISSUE

Read the full interview by purchasing the December issue of Cake Masters Magazine 7


ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Interviews with the winners! Name: Rose  MaceYield,  Rose-­‐Maries  Cakes  &  Sugarcraft Class  Entered:  E  -­‐  Sculpted  Novelty  Cake Award:  Gold:  1st  in  class  &  Best  in  Show I  have  been  entering  competitions  since  2009,  so  I  am  an  experienced   competitor.  However,  I  still  Yind  myself  extremely  nervous  when  the  big  day   is  here.  I  worry  about  the  journey  the  most,  especially  as  I  usually  create   large  exhibits  that  have  taken  hours  to  create,  and  I  panic  at  the  thought  of   them  getting  damaged  in  transit  (especially  as  its  actually  happened  to  me  a   couple  of  times  in  the  past).  I  always  stress  as  to  whether  the  cake  will  be   liked  by  people  or  whether  it  will  be  criticised  too  much. The  inspiration  for  this  cake  came  from  a  photograph  of  a  real  Yishing  basket   and  Yishing  rod.  I  was  looking  for  a  theme  to  cover  that  would  be  based  on  a   popular  hobby  and  would  allow  me  to  capture  a  realistic  look  to  it.   The  basket  is  made  up  of  Madeira  cakes  and  carved  to  the  correct  shape  and   size  of  the  basket.  The  rest  of  the  design  is  made  from  a  combination  of   sugarpaste,  modelling  paste  and  pastillage.  The  basket  weave  was  all  done   by  hand  and  the  Yish  was  modelled  on  a  real  Yish.  

BEST IN SHOW

The whole  cake  took  approximately  70  hours  to  make. I  won  2  Gold  awards  at  CI  Birmingham  with  1st  in  class  for  the  sculpted   novelty  cake  and  Best  in  Show!  I  am  thrilled  to  bits,  it’s  a  competitors  dream.  

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International! 11 8


ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Aggy Dadan,  Cotswolds  Finest  Cakes

Vicky Turner,   The  Yellow  Bee  Cake  Company

Karla Denisse  Chumpitaz  Butron Sweet  K  

Lara Clarke,  Tasty  Cakes

Deb Harwood,   Deb's  Unique  Cake  Boutique  

Ceri Roberts,   PR  Cake  Library

Holly Bicknell  -­‐  Hollywallydoodles

Constance Grindrod,   Connie's  Cakes

Heather Bicknell Cakes  by  Heather  Jane

Kirsty Low,   CakeyBake

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International! 9


ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Emma  Jayne  Cake  Design

Maria Genna,  MG  Sugarcake

Anna Oates,  Little  Bears  Cakes  and  Crafts

Rose Dummer,  Rosie  Cake-­‐Diva

Rhu Strand Pimp  my  Cake  and   French  Cake  Breaks

Vicky Smith,  Incredible  Edibles

Name: Wayne  Price,   Melys  Cake  Design

 Kristina  Rado

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International! 10


ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Emma Ball,RichardsCakes

Môn Cottage  Cupcakes

Helen Atkins Helen  Cakes  and   Cupcakes

PREVIEW ISSUE

Read all the interviews by purchasing the December issue of Cake Masters Magazine Callicious Cakes

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International! 11


ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL REVIEW

The No.1  “Cakesperience” by  Hannah  Wellington

Cake International  in  Birmingham   is  the  biggest  cake,  bake  and   sugarcraft  event  of  its  kind.  With   over  1000  competitors  entering   the  cake  competitions  this  year   and  the  exhibition  larger  than   ever,  my  ^irst  time  at  the  show  was   quite  an  experience!   Up  and  running  since  1994,  Cake  International   has  doubled  in  size  over  the  past  2  years   making  it  the  most  recognised  sugarcraft,  cake   decorating  and  baking  show  in  the  world.   Since  the  baking  hype  caused  by  The  Great   British  Bake  Off,  the  home  baking  market  has   risen  by  a  delicious  59%  in  the  last  5  years!  All   of  this  proving  our  serious  love  of  cake. As  an  amateur  cake  baker  myself,  I  enjoy   baking  cupcakes,  loaves  and  cakes  for  all   occasions  with  a  few  successes;  but  never  had   I  stepped  as  far  into  baking  heaven  before!

iced a  cake  one  handed,  whilst  chatting  to  the   audience  about  her  life-­‐story.  She  shared  tips   and  tricks  of  the  trade  making  her   demonstration  extremely  helpful  and  easy  to   follow.   I  also  had  the  chance  to  have  a  go  at  making   fondant  Ylowers.  The  exhibitor  Edable  Art  was   demonstrating  great  ways  to  create  the   perfect  petal  and  how  to  paint  them.  It  was   fantastic  to  have  quick  lessons  running   throughout  the  day,  as  well  as  being  a  fun   opportunity  to  learn  something  new! The  biggest  proportion  of  the  show  is  taken   up  by  the  competitions.  There  were  over  1000   cakes  displayed,  ready  for  cake  lovers  to   appreciate  and  judges  to  place.  From  a   Ylawless  Dandelion  to  huge  scenes  from  iconic   Yilms,  my  favourite  in  the  competition  had  to

As the  queues  were  already  forming  when  we   arrived,  it  was  clear  that  this  event  was  bigger   than  I  imagined.  As  I  strolled  through  the   gates  the  smell  of  icing  was  the  Yirst  thing  to   hit  me!  Next  was  the  sheer  size.  Around  100   exhibitors  from  all  around  the  world  had  set   up  their  stalls  ready  to  entice,  advertise  and   sell  their  products  and  expertise.   A  great  part  of  the  show  is  the  workshops  and   demonstrations  that  they  put  on.  You  can   watch  and  learn  whilst  baking  stars,  such  as   Mary  Berry  and  Mich  Turner,  put  together   irresistible  recipes  and  tutorials  on  how  to   create  perfect  cakes  at  home.  I  was  lucky   enough  to  Yind  a  seat  for  Mich  Turner’s   demonstration  on  lace  patterns  using  royal   icing.  All  I  could  do  was  watch  in  awe  as  she  

be elephant  dressed  for  a  Hindu  celebration  as   an  entry  in  the  ‘Sculpted  Novelty  Cake’  class.  I   loved  the  detail  of  the  creases  in  the  skin  and   around  the  eyes.  The  fabric  has  perfect,   natural  looking  folds  with  a  beautiful  hand   painted  design.  Most  of  all,  it  looks  exciting   due  to  the  use  of  bright  colours  -­‐  not  to   mention  her  lovely  nail  varnish!     A  lot  of  attention  this  year  focused  on  ‘   Decorative  Exhibit’  class.  From  a  Ylying  pig  to  a   life-­‐size  peacock,  the  class  showed  a  variety  of   exciting  ideas.  One  entry  to  attract  vast  media   attention  was  the  5ft  replica  of  Captain  Jack   Sparrow.  Credit  should  be  given  for  ambition;   however,  my  favourites  are  the  ones  that  ooze   originality.  The  winner  of  this  class,  Karla   Denise  Champitaz  Burton,  made  a  hollowed   out  tree  trunk  that  housed  a  family  of  four   mice.  Done  in  the  style  of  Sylvainian  Famlies,   the  home  consisted  of  three  Yloors:  a  living   room,  kitchen  and  bedroom.  Natural  looking   ivy  and  dainty  Ylowers  travelled  up  the  side  of   the  trunk,  painted  to  perfection!  In  2nd  and   3rd  place,  the  fabulous  Emma  Ball  had  created   two  scenes  from  Ratatouille  and  Toy  Story  3;   both  of  the  huge  structures  included  most   characters  from  the  two  Yilms! The  ‘Cupcake’  class  showed  some  ingenious   ideas  in  preparing  and  presenting.  Some   designs  ranged  from  tea  parties  to  beach   parties,  but  my  favourite  in  this  category  were   the  Twinings  Cupcakes.  They  simply  looked   and  smelt  delicious!  Presented  in  an  original   Twinings  Tea  box,  the  cupcakes  came  with  a   small  menu  allowing  us  to  know  what  Ylavours   were  used.  

Cake made  by  Molly  Robbins

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‘Birthday Cake  Under  12  Years’  is  especially   impressive.  Whilst  looking  at  the  cakes  it  is   hard  to  believe  that  the  people  who  made   them  are  age  12  and  under!  One  cake  showed  


ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL REVIEW

a bee  hive  and  bumble  bees.  It  was  made   completely  evenly  with  smooth  shapes.  I  was   particularly  amazed  with  this  cake,  as  I  know   for  a  fact  that  I  would  not  be  able  to  produce   anything  that  come  close  to  it! Out  of  the  15  classes  that  are  available  to   enter,  the  ‘Wedding  Cake’  class  is  by  far  the   biggest  with  over  300  competitors  submitting   an  entry  this  year.  Incredibly,  some  cakes   reached  8  tiers  tall!  Many  of  the  cakes  on   display  showed  numerous  techniques,   however,  the  winner  was  not  the  biggest,  nor   the  most  colourful.   The  all-­‐white  cake  managed  to  slip  by  me  the   Yirst  time!  Counted  as  3  tiers,  the  cake  has  2   traditional  tiers  that  show  perfectly  equal   pleats,  Ylowing  ribbon  and  neat  scrolls.  The   icing  itself  has  been  imprinted  using  an   embossed  rolling  pin  and  then  Yinished  with  a   pearl  shimmer.  The  third  tier  consists  of  an   open  wardrobe,  revealing  a  necklace,  a   bouquet  and  a  pair  of  white  heels.  Hanging  off   of  the  wardrobe  is  a  classic  wedding  gown.   With  exquisite  detail,  the  dress  even  shows   the  patterned  underskirt.  Not  only  is  this   impressive,  but  a  small  cherub  sits  above  the   wardrobe.  With  Ylawless  features,  this  cake  

Cake made  by  Maureen  Timpson

shows knowledge  of  many  techniques;  all  of   which  are  executed  with  precision.  This  entry   was  well  deserving  of  1st  place!  

were also  engaging  and  I  am  staggered  that   people  can  work  under  the  pressure  of  the   timed  challenge  in  front  of  an  audience.

‘Best In  Show’  and  ‘Best  In  Show  International   Exhibit’  are  the  two  most  sought  after  prizes.   Congratulations  to  Rose  MaceYield  for  winning   Best  in  Show  with  her  immaculate  Yishing   basket!  The  basket  looked  so  realistic,  as  well   as  the  two  Yish.  Also  congratulations  to  Di   Edgcumbe  for  winning  Best  In  Show   International  Exhibit!  Representing  South   Africa.  Di’s  creation  was  a  watering  hole   surrounded  by  elephants.  A  variety  of   techniques,  including  the  use  of  what  looked   like  isomalt  to  create  the  water,  were  used  to   bring  her  exhibit  together

After a  long  weekend  for  the  competitors,   exhibitors  and  special  guests,  a  fantastic  show   was  achieved.  With  smiles  all  round,  the   children  enjoyed  the  tasters  whilst  the  bakers   enjoyed  the  discounts!  

Not only  does  Cake  International  play  host  to   the  cake  competition,  but  it  also  hosts  the   cupcake  competitions  for  National  Cupcake   Week!  There  are  six  different  classes,  three  for   home  bakers  and  three  for  professionals.  With   less  than  20  entries  for  each  class,  this  is  the   smallest  part  of  the  show.  For  me,  this  is  the   part  of  the  show  that  makes  my  mouth  water!   Blueberry  daiquiris,  fruit  punch  and  white   chocolate  are  just  a  few  of  the  Ylavours  shown   in  the  classes.    The  PME  live  competitions  

Cake made  by  Mary  Mantom

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Any budding  cake  enthusiast  can’t  help  but  be   inspired  by  the  people  you  meet  and  the   spectacular  sights  you  see!  My  Yirst  experience   of  ‘Cake  Heaven’  will  not  be  forgotten.  Having   loved  every  minute  of  it,  I  am  already  planning   my  trip  back  there  next  year.   I  strongly  recommend  CI  to  all  cake  lovers,  for   a  chance  to  see  the  very  latest  trends  and   ideas  from  the  sugarcraft,  cake  decorating  and   baking  world!   __________________ Get  stuck  in  and  book  your  tickets  for  next   year’s  cakesperience  at   www.cakeinternational.co.uk  

Cake made  by  Karla  Chumpitaz


For the  Nut  &  Fruit  Mix

Ingredients

200g Billington’s  UnreYined  Dark   Muscovado  Sugar Billington’s  UnreYined  Icing  Sugar,  for   decoration 200g  Billington’s  Natural  Glacé  Cherries,   halved 100g  mixed  nuts,  roughly  chopped 200g  raisins 100g  glacé  ginger 100g  ready-­‐to-­‐eat  stoned  dates,  roughly   chopped 100g  cut  mixed  peel  (orange  &  lemon) 150ml  apple  juice 175g  butter 2  tbsp  black  treacle

150g plain  Ylour 50g  self-­‐raising  Ylour 1  tsp  mixed  spice 1  tsp  ground  cinnamon 1/2  tsp  ginger 1/2  tsp  ground  cloves 1/2  tsp  freshly  grated  nutmeg 100g  ground  almonds 4  medium  eggs,  lightly  beaten

Method Preheat the  oven  to  150ºC/130ºC  fan/gas  mark  2.  Grease  and  double  line  with   baking  parchment  an  8  inch  /  20cm  cake  tin.  For  the  nut  and  dried  fruit   mixture,  put  all  the  ingredients  into  a  large  pan  and  heat  gently,  stirring  until   the  Dark  Muscovado  Sugar  dissolves  and  butter  has  melted.  Bring  up  to  the   boil,  then  remove  from  the  heat  and  set  aside. Into  a  large  bowl,  add  the  plain  Ylour  and  self-­‐raising  Ylour,  spices  and  ground   almonds,  then  stir  in  the  eggs,  followed  by  the  nut  and  fruit  mixture.  Pour  into   the  prepared  tin  and  level  out  with  a  spoon. Bake  in  the  oven  for  2  hours,  or  until  the  top  is  golden  and  a  skewer  comes  out   clean  when  inserted  through  the  centre  (if  necessary,  cook  for  a  further  10-­‐15   minutes).  The  cake  must  be  springy  to  the  touch. Transfer  onto  a  wire  rack  and  allow  to  cool  completely  in  the  tin.  Once  cool,   remove  the  cake  from  the  tin  and  place  onto  a  large  plate  or  stand   (alternatively,  wrap  in  baking  paper,  followed  by  a  layer  of  foil  and  store  for  up   to  three  days  until  ready  to  serve). To  decorate,  use  a  star-­‐shaped  stencil  or  similar  placed  in  the  centre  of  the  top   of  the  cake,  and  dust  with  Golden  Icing  Sugar.  Alternatively,  cover  with  icing   and  marzipan  for  a  traditional  Yinish.

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PREVIEW ISSUE Check out our other festive recipes in the December issue of Cake Masters Magazine

Billington’s

Mini Christmas Puddings 15


Chocolate Truffles from Whitworths Ingredients 150g  plain  chocolate 150ml  thick  double  cream 25g  unsalted  butter 2  tablespoons  rum  or  brandy 1  tablespoon  Greek  Yoghurt Sweet  paper  or  petit  fours  cases 25g  of  any  of  the  following: Whitworths  Chopped  Almonds Whitworths  Chopped  Hazelnuts Whitworths  Toasted  Chopped  Mixed  Nuts Whitworths  Flaked  Almonds,  roughly   chopped Method Break  the  chocolate  into  small  pieces  and  grind   it  in  a  food  processor  or  grate  until  very  Yine.   In  a  pan  simmer  the  cream,  butter,  and  rum  or   brandy. Add  the  chocolate  and  mix  off  the  heat  until   smooth.  Add  the  yoghurt  and  stir  in. Transfer  the  mixture  into  a  bowl,  cover  with   cling  Yilm  and  cool.  Then  leave  in  the  fridge   overnight,  or  simply  place  in  the  freezer  for  1-­‐2   hours  until  thickened. Take  a  teaspoon  of  the  mixture  and  roll  between   your  hands  to  create  a  ball  shape. Roll  each  individual  ball  in  the  chosen  chopped   nuts  to  then  place  into  the  paper  cases. This  recipe  should  make  approximately  40   trufYles  that  can  be  put  into  boxes  and  given  as   Christmas  gifts.  They  should  be  kept  refrigerated   and  be  eaten  within  three  days.   TIP:  TrufYles  also  freeze  well.

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ADVERTISEMENTS

          

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

  

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

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

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ISSUE 14 NOVEMBER 2013

EXCLUSIVE INTERVIEW INTERVIEW

CAKE MASTERS  MAGAZINE

PREVIEW ISSUE

Read the FULL EXCLUSIVE INTERVIEW in the December issue of Cake Masters Magazine 18


ISSUE 15 DECEMBER 2013 INTERVIEW

Master of  Royal  Icing

EDDIE SPENCE  MBE by  Cake  Masters  Magazine

Eddie Spence  MBE  started  his   career  as  an  apprentice  baker  for  J   W  Mackie  in  Edinburgh.  He  then   went  on  to  study  confectionery  and   cake  design  and  eventually  began   teaching  himself,  using  the  skills  he   had  learnt  at  a  wealth  of   prestigious  colleges,  including   Napier  College  in  Edinburgh,   Kedleston  College  and  Wilmorton   College  in  Derby.  His  renowned   royal  icing  skills  have  earned  him   the  opportunity  to  decorate  many   cakes  for  the  Royal  Family,   including  Her  Majesty  the  Queen’s   Golden  Wedding  anniversary  cake   and  her  Diamond  Jubilee   celebration  cake. Editor  of  Cake  Masters  Magazine,   Rosie,  had  the  pleasure  and   absolute  honour  of  interviewing   her  royal  icing  hero,  touching  on  all   aspects  of  Eddie’s  career  to  date.     We  saw  you  busy  judging  at  Cake   International  last  month,  how  was  it? I  think  there  were  only  17  cakes  for  me  to   judge.  I  was  glad  they  didn’t  put  me  on  the   wedding  cakes  because  they  had  238  wedding   cakes  to  judge!  It’s  very,  very,  hard  to  judge  as   the  standard  this  year  was  even  better  than   ever  before  especially  at  the  Gold  level. How  do  you  judge,  especially  given  that   there  is  so  much  variation  in  style? Every  entry  does  have  it’s  own  style,  but  the   thing  we  go  by  in  the  Yirst  place  is  the  ‘wow’   factor,  and  then  every  cake  that  we  look  at  is  

100%, then  you  deduct  if  necessary  for  the   cutting,  the  balance,  etc.   Later  on,  of  course,  it  goes  to  the  other  judges.   If  there  are  any  problems,  if  it’s  judged  higher   or  lower,  the  Chairman  of  Judges  sorts  it  out.  I   don’t  mind  as  I  have  been  judging  for  many   years  now,  and  I  am  Chairman  of  Judges  at  The   Squires  Kitchen  Exhibition.   Did  you  get  a  chance  to  see  any  of  the  cakes   in  detail  at  Cake  International? There  were  some  beautiful  pieces  there;  I  was   amazed  at  how  many  cakes  were  there  all   covering  different  design,  styles,  mediums  and   skill  levels.  I  was  very  proud  of  the  KingYisher   cake  by  Kristina  Rado,  which  had  many  royal   icing  skills  including  stitch  embroidery,  brush   embroidery  and  stencilling  etc.  She  is  a  lovely   lady  and  I  have  had  the  pleasure  of  passing  on   my  various  skills  to  her;  she  is  now  so  good  at   her  royal  icing  that  she  is  also  teaching  at  her   workshop  in  Italy.  The  Yirst  cake  I  ever  entered   into  a  competition  at  the  age  of  16  was  a   KingYisher,  outlined,  Ylooded  in  and  painted,  to   see  that  Kristina’s  cake  and  for  her  to  dedicate   to  me,  was  very  touching.

When my  Dad  came  out  of  the  army,  he  drove  a   van  for  the  council  as  jobs  were  hard  to  Yind.   Then  of  course,  by  this  time  I  was  14,  and  my   parents  couldn’t  afford  for  me  to  carry  on  at   school.  So  I  left  school  at  13,  and  I  started  at   Mackie’s  on  my  14th  birthday,  and  that  year  I   also  went  to  Bakery  College.   Tell  us  your  memories  of  Mackies  Bakery?   It  was  always  called  Mackies  of  Princes  Street.   We  were  ‘by  appointment’,  which  was  quite  a   good  thing  really,  because  we  did  quite  a  lot   when  the  Queen  was  in  Edinburgh  and  the   bakers  did  the  petit  fours  and  gateaux  for  the   Royal  Family’s  garden  parties.   If  you  started  an  apprenticeship  in  Mackies,  you   could  get  a  job  anywhere.  In  those  days  we  did   in-­‐store  training.  I  was  very  lucky  because  my   Mum  worked  in  Mackies,  she  helped  in  the   confection  department  and  I  had  an  Aunt  who   was  a  Manageress  in  the  restaurant.  Mackies  

Lets go  right  back,  can  you  tell  us  about  life   before  you  started  your  apprenticeship  at   Mackies I  wasn’t  academic  at  school.  For  9  years   running  all  our  family,  and  all  my  cousins  all   won  scholarships  to  the  Castle  Primary  School;   they  call  it  a  ‘Dux  Prize’  in  Scotland.    Then  I   came  along,  and  I  broke  the  mould.  I  wasn’t   academic  at  all.  I  was  very,  very  introverted.   When  I  went  to  Secondary  School,  I  started   getting  technical  drawing  and  woodwork,  and  I   very  quickly  climbed  up  the  ladder.  I  wasn’t  a   dunce,  don’t  get  me  wrong,  these  days  I  would   be  mid-­‐stream.  I  loved  the  sciences  and  I  loved   technical  drawing.  I  was  top  of  the  class  then!

19

Eddie demonstrating  at  Squires  Exhibition Continued


ISSUE 14 NOVEMBER 2013

12 Easy Bake Christmas confectionary bags 4 designs £4.25

Kitchen Craft Christmas silicone moulds £10.00 each Easy Bake Christmas tree cake moulds Small tree, pack of 5 £2.75 Large tree, pack of 2 £2.75

Culpitt Edible Gems £3.75 per pack

4 Food gift boxes £2.75 per pack

Kitchen Craft Christmas Fayre silicone cake and jelly moulds £4.00 each

Culpitt Claydough Nativity Scene £19.00

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Christmas ESSENTIALS

Get ready for Christmas Baking! Culpitt cake boards £1.50

Easybake Tulip Wrap pack of 50 £4

Culpitt Christmas motto cake picks 45p each

Culpitt Piped Christmas Sugar Decorations 12 per pack £2.30 per pack

Tala Chocolate Mould £4.50

www.biggers-cookware.co.uk 21


ISSUE 15 DECEMBER 2013 TUTORIAL

PREVIEW ISSUE

Read the FULL TUTORIAL in the December issue of Cake Masters Magazine

Christmas Cookie Tutorial by The  Cookie  Connoisseur

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ISSUE 13 OCTOBER 2013 SPOTLIGHT

CAKE SPOTLIGHT

Masters Magazine,  Aut/mn  Competition  Cake  

Winner ~  Bellaria  Cakes  Desig:

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ISSUE 14 NOVEMBER 2013 INTERVIEW

A rising  star  in  the   delicate  world  of  royal  icing...

“Shanghai Splendour”

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ISSUE 15 DECEMBER 2013 INTERVIEW

“Most people  think  royal  icing  a  dying   art,  because  they  do  not  know  how  to   merge  royal  icing  techniques   with  modern  trends.” Kelvin  Chua by  Cake  Masters  Magazine

Cake Masters  Magazine  had  the   fantastic  opportunity  of   interviewing  award  winning  royal   icing  artist  Kelvin  Chua  from   Vinism  Sugar  Art. Tell  us  about  your  background I  went  to  art  college  after  my  high  school,   completed  1  year  in  foundation  art  and  2  years   graphic  design.  Then  after  college,  I  found  a  job   in  a  shopping  mall  near  where  I  was  staying,   working  as  a  visual  merchandising  artist  for  2   years.   In  early  2002,  I  went  to  London  as  a  working   tourist,  hoping  to  see  the  world  and  experience   life.  I  was  hoping  to  get  a  job  related  to  what  I   had  been  doing  i.e.  graphic  design,  visual   merchandising  or  art;  however,  no  one  seemed   to  be  interested  in  my  capability.  Some  even   asked  me  why  they  would  need  to  employ  me,   since  there  are  so  many  fresh  graduates  from   Art  Colleges  out  there. In  late  2002,  after  many  attempts  of  job   applying,  I  decided  to  give  up  and  had  a  few   jobs  working  as  a  luggage  porter,  a  store   keeper  in  Camden  Market,  an  artist  in   Bayswater  Road,  a  warehouse  assistant  in  a   shop.  In  spring  2003,  I  started  to  work  in  a   Chinese  wholesale  market  in  North  London  and   I  met  my  girlfriend,  who  has  changed  my  life   ever  since.  It  is  her  interest  in  baking  and  sugar   craft  which  led  to  my  career  in  Sugar  Art. I’m  not  a  baker  or  cake  decorator.  I  like  to  call   myself  a  Sugar  Artist  because  I  only  design  and   run  workshops.   Describe  your  cake  style  in  3  words Pipe,  Paint,  Art

When did  you  start  your  career  in  cakes  and   cake  decorating? My  girlfriend  had  great  interest  in  baking  and   sugar  craft,  especially  in  sugar  Ylowers.  She   loved  attending  classes,  but  sometimes  due  to   her  working  schedule,  she  had  to  miss  some   courses  taught  by  her  favourite  artists,  like.   Alan  Dunn.  In  2008,  she  was  very  upset   because  she  couldn’t  attend  one  of  the  cake   decorating  courses.  I  was  hoping  maybe  I  could   help  her  a  bit,  so  I  told  her  I  would  go  on  her   behalf,  and  then  would  teach  her  when  I  come   home.  I  fell  in  love  with  sugar  craft   straightaway,  as  I  Yinally  found  something  that  I   could  apply  my  art  knowledge  on!  So  that  was   how  I  started.  My  career  started  properly  in   2010,  after  I  moved  back  to  Kuala  Lumpur,   Malaysia  from  London What  is  your  earliest  baking  memory? I  tried  to  bake  in  2009,  after  completing  my   cake  decorating  courses,  but  I  was  just  not   good  at  it.  Finally,  I  decided  to  just  to  eat   cake,  because  it  is  a  lot  easier. When  did  you  start  working  with  royal   icing? I  started  working  with  royal  icing  in  2009.  I   love  royal  icing,  because  you  can  do  a  lot  of   fragile  work  which  couldn’t  be  replaced  by   any  other  medium. What  were  your  ^irst  experiences  of  using   royal  icing?   When  I  just  started,  I  followed  the  recipe   exactly  in  the  books  and  on  packaging  just  like   most  beginners  would;  but  then  realised   working  with  different  brand  of  icing  sugar,   meringue  powder,  albumen  powder,  different   chicken  eggs  will  give  you  different  results…not   Continued

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Royal Icing Showcase

PREVIEW ISSUE

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Olga  Danilova www.supertorte.ee 26


ISSUE 15 DECEMBER 2013 ROYAL ICING FEATURE

Meet Sif Jensen SifBeth Icing Academy

Sif’s  royal  icing  creations  are   classically  elegant  and  perfectly   piped.  Cake  Masters  Magazine   interviewed  Sif,  from  SifBeth  in   Denmark,  to  ^ind  out  more  about   her  background  and  to  learn  more   about  the  technique  of  “over-­‐   piping”  with  royal  icing. Tell  us  about  your  background I  never  had  any  plans  to  become  a  cake   decorator.  A  baker  maybe,  and  once  I  dreamed   about  opening  an  ice  cream  shop. I  have  always  loved  baking.  Cakes,  pastries,   breads,  pies,  you  name  it…I  baked  it.  Cake   decoration,  however,  was  never  on  my  radar.  In   Denmark,  the  British  and  American  style  of   cake  decorating  was  never  big.  So  I  just  wanted   to  be  a  pastry  chef,  or  an  author,  or  an  artist.   But  then  the  Internet  arrived,  and  suddenly  I   found  myself  looking  at  elaborate  wedding   cakes,  novelty  cakes  and  gumpaste  Ylowers.  I   had  no  idea  what  gumpaste  even  was,  but  I   wanted  to  learn.   I  used  Google  and  found  an  entire  world  of  cake   decorators  and  sugar  crafters  I  had  no  idea   even  existed.  It  was  awesome.  This  was  in   2006,  and  I  decided  I  needed  to  learn  that  right   away.  I  have  always  been  very  creative,  and  this   just  seemed  like  a  tasty  extension  of  my   creativity.  DeYinitely  more  tasty  than  pencils! When  did  you  start  working  with  royal   icing? I  started  working  with  royal  icing  in  2007.

What were  your  ^irst  experiences  of  using   royal  icing?  Was  it  dif^icult? I  became  interested  in  royal  icing  when  I  read   on  a  cake  forum  about  this  thing  called  “The   Lambeth  Method”,  which  was  supposed  to  be   really  difYicult  and  prestigious  to  master.  So  of   course  I  had  to  learn  that.   I  found  the  original  Lambeth  book  from  1936   and  ordered  it.  I  was  still  very  much  a  newbie,   but  as  I  thumbed  through  the  book,  my  jaw  just   dropped,  and  I  knew  I  had  to  learn  that.  I  have   always  loved  history,  architecture,  art  and   books  from  the  Middle  Ages  and  up  to  the   beginning  of  the  20th  century,  so  there  was  no   going  back  from  there.  Victorian  cake   decorating,  it  was  made  for  me. But  of  course  it  was  difYicult.  The  Lambeth  book   was  written  for  professionals,  giving  no  real   instructions.  I  spent  a  lot  of  time  Yiguring   everything  out,  scouring  the  web  for  helpful   snippets  and  a  lot  of  learning  by  doing.  It  took  a   lot  of  time  (and  tears)  but  it  was  so  worth  it.  

popularity it  used  to  have.  The  cake  world  is   way  too  diverse  now.  But  I  don't  think  it's  a   dying  art  at  all.  In  fact,  it  seems  to  be  on  the  rise   right  now.  When  I  started  decorating  cakes,  it   was  difYicult  to  Yind  anything  but  dated  pictures   of  overpiped  cakes  and  80's  wedding  cakes   with  buttercream.  Now  I  seem  to  constantly   discover  another  cake  decorator  using  the   methods  of  Auld  Lang  Syne.  Not  just  straight   copies  of  Lambeth  cakes  either.  I  really  think   the  book  “Royal  Icing”  by  Sir  Eddie  Spence,   published  in  2010,   Continued

What do  you  love  about  decorating  with   royal  icing? Decorating  with  royal  icing  is  like  the  perfect   combination  of  drawing  (something  I  have   been  doing  all  my  life)  and  sculpting,  a  craft  I   have  admired  forever.  It's  like  drawing  in  3D   with  sugar.  I  also  love  the  fact  that  you  can  go   very  far  with  just  a  handful  of  piping  tubes,  a   bag  and  some  icing.  It's  not  exactly  expensive   materials  we're  talking  about  here.  If  you  have   the  adequate  skills  you  can  make  50p  worth  of   ingredients  look  like  a  million.   Do  you  think  royal  icing  is  popular?                                       I  don't  think  royal  icing  will  reach  the  

Sif Jensen  ~  SifBeth  Icing  Academy 27


ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

LIVE COMPETITION WINNERS Congratulations to  the  PME  Live   Competition  winners  at   Birmingham’s  Cake  International   2013.  Winners  scooped  medals  and   cash  prizes  up  to  the  value  of  £500!   Cake  Masters  Magazine   interviewed  the  winners  in  the   Cupcake  Team  Challenge,  Student   Team  Challenge  and  Cake   Decorator  of  the  Year. Cupcake  Team  Challenge  Winners: Haley  Dawood  -­‐  Jasmine  Bakery Laura  Nolan  -­‐  The  Nuthouse  Bakery How  did  you  feel  about  working  under   timing  conditions? Laura:  Timing  conditions  were  TIGHT.  We  had   had  a  run  through  a  week  prior  to  the  event,   our  one  and  only.    I  had  said  to  Hayley  at  the   time,  we  need  to  be  able  to  do  this  here  in  less   than  2.5  hours,  as  on  the  day  we  will  need  the   additional  time.  There  is  no  way  of  trying  to   explain  to  someone  how  intense  the  pressure   is.  How  difYicult  it  is  to  smile  at  the  audience   and  keep  focused,  to  acknowledge  the   audience,  wave  hello  to  fans,  family  and   students,  talk  to  the  judges,  and  stay  on  track.  

Discussions with  the  judges  are  not  your   average  conversations;  they  want  to  discuss   design  choice,  give  you  future  ideas  and  let’s   not  forget  they  take  your  cupcakes  away  to   show  the  audience!   Did  everything  go  according  to  plan?   Hayley:  According  to  plan.  Yes  it  did.  We  did  a   practice  run  the  week  before.  Therefore,  we   both  knew  what  each  one  of  us  was  doing  for   the  actual  competition.  Laura  compiled  a  typed   up  list  of  each  cupcake  design,  what  tools  were   required  etc.;  we  utilised  every  possible  second   of  the  allocated  3  hours.

stylish at  the  same  time;  we  wanted  to  avoid   anything  kitsch  or  tacky.  Prior  to  the   competition,  we  played  around  with  numerous   designs;  but  the  twenty  we  settled  on  included   rufYles,  corsets,  stilettos,  hats,  Yilm  reels  and  a   Marilyn  Monroe  inspired  design  using  a   handmade  stencil.  We  sat  down  and   brainstormed  ideas  and  concepts  that  we  could   relate  to  that  era,  and  narrowed  that  down  to   twenty  designs  which  would  not  only  look   stunning  individually,  but  that  also  worked  well   as  a  collection.  Of  course,  we  also  had  to  be   conYident  we  could  complete  all  twenty  designs   within  the  three  hour  window!

What went  well? Laura:  Hayley  and  I.  Not  only  are  we  friends,   but  we  really  work  well  together.  We complement  each  other.  We  are  opposites  and   they  attract  as  they  say.  I  think  the  fact  that  we had  planned  everything  down  to  the  last  detail;   we  ran  it  almost  like  a  project.  

How do  you  feel  about  winning? Hayley:  It  was  the  pinnacle  of  my  new  career  so   far.  I  had  a  fantastic  day.  All  the  PME  staff  and   the  judges  made  me  feel  at  ease  and  were  very   welcoming.  It  gave  me  the  massive  conYidence   boost  needed  to  make  myself  and  business   more  successful.  

Tell us  about  your  inspirations  behind  your   winning  designs Laura:  We  had  three  hours  to  complete  twelve   cupcakes.  Our  chosen  theme  was  based  around   a  combination  of  black  and  white  designs,  with   a  50's  Hollywood  feel.  We  both  felt  that  the   black  and  white  combination  was  striking,  but  

Will you  enter  again  next  year? Laura:  We  certainly  want  to,  just  need  to  work   on  a  fabulous  theme,  and  hopefully,  once   submitted  it  will  be  good  enough  to  get  us   through!

                 Judges,  Gary  Chapman,  Adele  King  and  Rosie  Mazumder  with  winners  of  the  Cupcake  Challenge  Laura  Nolan  and  Hayley  Dawood

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Continued


The

Sugar Spooks Collaboration by Cake  Masters  Magazine

PREVIEW ISSUE

Cake Masters  is  a  fan  of  all  the  cake   collaborative  projects  being  put  together   with  Bakers  from  all  over  the  world.  We   interviewed  Creative  Director,  Avalon   Yarnes,  to  ^ind  out  more  about  the  Sugar   Spooks  collaboration,  one  of  the  ^irst   collaborations  to  push  cakes  to  the  next   level,  incorporating  moving  cakes  and   exploding  cakes! Tell  us  about  your  background I’ve  been  on  this  earth  for  27  years  and  live  in   a  cabin  in  the  Rocky  Mountains  next  to  a   glacier  with  my  boyfriend  and  co-­‐organizer  of   the  collaboration,  Zach  Waters.  I  own  Avalon   Cakes  in  Colorado.  It  is  actually  my  2nd  job;   during  the  week  I  work  full  time  as  a  bakery,   candy,  merchandise  and  gift  basket  director   for  a  chain  of  gourmet  local  markets.  No  lack   of  sugar  in  my  life,  or  spare  time  for  that   matter.  But  I  live,  breathe  and  eat  art...  I  just   love  it  too  much!  When  I’m  not  creating  cakes,   I  am  most  likely  painting  or  conjuring  up  some   project  to  take  on.  I  didn’t  truly  discover  my   love  for  art  until  my  early  twenty’s.  Once  you   get  that  natural  high  from  creating,  you  latch   on  and  never  let  go.  Enjoy  every  second  of  it   all. Tell  us  about  the  collaboration Sugar  Spooks  is  a  video  collaboration  of  over   40  sugar  artists  from  around  the  globe.  Main   objective:  celebrate  Halloween  to  the  fullest.   Each  cake  has  an  “extreme”  element,  which   range  from  sounds  to  moving  parts.  The   collaboration  started  as  talk  between  a  few   good  cake  friends.  It  was  originally  supposed   to  be  25  participants,  but  as  time  went  on  it   grew  to  about  55.  I’m  sure  we  could  have   easily  reached  100,  but  it  was  important  to   keep  it  fairly  small  so  that  we  wouldn’t  have  

too long  a  video.  It  ended  up  being  such  a   great  mix  of  people  creating  a  diverse   spectrum  of  ideas.  Friendships  were  created   and  fun  times  were  had!  I  could  have  never   have  had  a  successful  video  without  the  help   of  Zach.  He  spent  countless  late  nights   bringing  it  all  together  in  the  end. How  was  this  collaboration  different? Sugar  Spooks  is  different  for  a  few  reasons:   First,  the  theme  was  simply  “Halloween”,  left   open  for  interpretation.  We  did  have  everyone   try  to  describe  their  pieces,  so  that  there   weren’t  any  repeats.  I  think  that  aspect  really   allowed  for  creativity,  although  it  made  it   much  more  difYicult  to  pick  a  design  and  stick   with  it.  Second,  each  cake  needed  to  have  an   “extreme”  element.  Moving  parts,  sounds,   glow  in  the  dark  and  even  exploding  cakes   were  some  of  the  great  extreme  elements   people  came  up  with!  Third,  there  was  a   Yinished  video  of  all  the  cakes.  We  wanted   to  make  sure  the  viewer  was  able  to   experience  the  artistry  and  extreme  element   to  the  fullest.

Purchase the full version of do whatever   you  want,   which  really  brings   Cake Masters Magazine you  back  to  the  art.  The  collaboration  is  a  way   onfor  our us  to  vwebsite ent  in  cake  for orm  your and  make   something   i ncredibly   c razy  for  no  one  but  us   local stockist and  everyone  to  see.”

How long  did  it  take  you  to  plan? The  Yirst  conversation  about  the  collaboration   started  Sept  4th,.  From  that  point  on,  I  started   bringing  people  in.  I  laid  out  the  ground  rules   on  Sept  15th  and  gave  them  a  due  date  of  Oct. Continued

What inspired  you  to  do  this? Well  of  course  the  fabulous  “Cakenweenie”   project!  I  was  so  honoured  to  have  been  a  part   of  such  a  great  collaboration.  When  it  came  to   completion,  I  was  left  hungry  for  more  and  my   head  was  racing  with  ideas.  It  is  so  very  rare   that  cake  artists  get  to  create  whatever   they  want;  their  creativity  is  usually   bogged  down  by  speciYic  customer   requests.  This  was  an  opportunity  for   them  to  go  wild.  Sarah  Myers  from  High   Five  Cakes  put  it  best,  “Cake  artists  are   always  doing  what  we  are  paid  to  do,  which   is  what  everyone  wants.  Sugar  Spooks  is  a           for  everyone  to  channel  their  inner  child  and  

Continued

Top image:  Piece  of  Cake  -­‐  Custom  Cakes  by  Mark 66 29

Avalon Yarnes  of  Avalon  Cakes


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ISSUE 15 DECEMBER 2013 INTERVIEW

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ISSUE 15 DECEMBER 2013 INTERVIEW

“Many of  the  younger  generation  of  students  look  at   royal  icing  as  new  medium  to  cake  decorating,   although  it  dates  back  hundreds  of  years.    I  feel  the   fact  the  I  have  been  invited  to  teach  royal  icing   around  the  world,  suggests  that  it  is  in  great  demand   and  that  people  are  wanting  to  embrace  the  art  of   royal  icing.” David  MacCarfrae by  Cake  Masters  Magazine

TV judge,  musician  and  royal  icing   virtuoso,  David  MacCarfrae  is   usually  seen  creating  royal  icing   masterpieces  for  royalty  and     famous  clients  at  his  shop,  David   Cakes  of  Distinction.  Cake  Masters   delved  into  the  depths  of    David’s   world  to  ^ind  out  more! Tell  us  about  your  earliest  baking  memory Okay,  I  must  have  been  about  5  and  every   Saturday  my  brother  and  Dad  used  to  go  to  the   footie,  it  wasn’t  really  my  calling  to  be  honest,   so  I  stayed  with  my  Mum,  who  used  to  do  a  big   Saturday  bake.  I  used  to  watch  Mum  in  the   kitchen  and  help  her,  and  it  was  just  something   that  fascinated  me.  She  used  to  do  cupcakes,   well  we  called  them  fairy  cakes  then,  and   chocolate  fudge  cakes,  lemon  meringue  pies   and  I  used  to  help  her.  That’s  when  I  Yirst   began.  When  I  was  3  apparently,  my  Nan   bought  me  a  cash  register  and  I  used  to  play   pretend  shop,  collecting  empty  cardboard   boxes,  tea  boxes,  tins  and  whatever,  I  went  on   then  to  add  30  years  in  the  retail  business.  18   months  ago  due  to  International  teaching   commitments  I  decide  to  close  down  the  retail   side  of  David  Cakes  to  concentrate  on  the   teaching  aspect,  although  I  do  still  offer   bespoke  commissions,  travelling  to  the  UK  or   International  location  of  the  wedding  to  create   the  cake  for  the  client.     What  do  you  enjoy  most  about  decorating? The  freedom  with  freehand  is  what  I  enjoy   most.  I  just  love  that  everything  we  create  is   different  ,  it  never  gets  boring.

How were  you  introduced  to  royal  icing? The  options  in  my  school  were  History,   Geography  and  Art.  We  used  to  choose  at  that   point  what  we  wanted  to  do  at  about  13.  I   wanted  to  do  domestic  science  obviously,   because  of  the  inYluence  of  my  Mum,  so  we   went  up  to  the  school  and  spoke  to  the  Head   Master,  and  he  said  “Well  I  haven’t  got  any   objections,  but  Dave  is  going  to  be  the  only   boy!”  I  was  the  Yirst  lad  in  our  school  ever  to  do   cookery. I  took  a  bit  of  stick  and  I  remember  one   occasion  when  my  Mum  packed  a  basket  of   ingredients  for  class,  I  said  “Oh,  Mum  I  can’t  go   with  that.  I  will  have  to  put  it  in  my  Adidas   bag”.   When  you  ^irst  started  working  with  royal   icing,  did  you  ^ind  it  quite  dif^icult? When  I  left  school  and  went  to  college,  my   mentor  was  an  German  gentleman  called   Helmut  Proff.  He  basically  handed  down  his   knowledge  of  cake  decorating  from  when  he   was  taught  by  his  mentor.  That’s  when  I  really   got  into  royal  icing  in  a  big,  big  way.  If  I  am   honest,  I  remember  at  Yirst  it  was  very   challenging.  I  left  school  with  2  ‘O’  levels  in  Art   and  Cookery,  and  failed  everything  else!  I  didn’t   care,  because  that’s  all  I  wanted  to  do.   If  you  could  describe  your  cake  style,  what  3   words  would  you  use? Original,  Ylamboyant  and  unrestricted. A  lot  of  people  are  really  into  fondant   covered  cakes  and  fondant  or  modelling   chocolate  decorations.    Do  you  think  royal   icing  is  a  dying  art?                                                                                       Many  of  the  younger  generation  of  students  

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look at  royal  icing  as  new  medium  to  cake   decorating,  although  it  dates  back  hundreds  of   years.    I  feel  the  fact  the  I  have  been  invited  to   teach  royal  icing  around  the  world,  suggests   that  it  is  in  great  demand  and  that  people  are   wanting  to  embrace  the  art  of  royal  icing. When  David  Cakes  set  up  in  1981,  royal  iced   wedding  and  celebration  cakes  were  the  norm   and  all  wedding  cakes  were  produced  in  rich   fruit  mix.       In  the  mid-­‐90s  when  fondant  covered  sponge   wedding  cakes  arrived,  most  people  followed   the  trend  to  fondant.  From  a  business  point  of   view  we  embraced  the  new  medium,  offering  it   alongside  the  traditional  royal  icing  decorated   cakes.  I  look  at  what  I  am  doing  as  handing   down  something  that  I  was  taught  all  those   years  ago  and  I  am  very  proud  to  be  carrying   on  the  tradition.   Where  do  you  get  your  design  inspirations   from? Everything  and  everywhere.  I  love  and  am  very   much  into  old  Hollywood  movies  from  the  30s.   I  have  got  a  silent  movie  collection.  Those   Busby  Berkerly  stage  sets  were  lavish.     Obviously  architecture  and  travelling  the  world   we  are  seeing  a  lot  more  as  well  as  in  our   beautiful  country.  Then  nature  itself;    walking   outside.  Even  when  I  am  up  in  an  aeroplane  and   I  am  looking  out  of  a  window,  I  am  looking  at   cloud  formations  gaining  design  inspiration. When  I  get  the  time,  going  to  the  likes  of   Snowdonia  with  a  tent  and  just  sleeping  under   the  stars.  I  Yind  those  sort  of  moments  are  very   inspiration  as  well.  


BIRDHOUSE COOKIE T U TO R I A L by Jen’s Just Desserts

PREVIEW ISSUE

Read the FULL TUTORIAL in the December issue of Cake Masters Magazine

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ISSUE 15 DECEMBER 2013 CHARITY

by Creative  Co-­‐Director  of  Bake  a   Christmas  Wish,  Samantha Emmerson

Make a  young  person’s   Christmas  wishes  come  true   by  purchasing  a  fantastic   Bake  A  Christmas  Wish   Booklet,  containing  tutorials,   recipes  and  tips  from  some   fantastic  and  award-­‐wining   bakers  and  cake  artists!   The  “Bake  A  Christmas  Wish”  collaboration  was   formed  in  August  2013  by  myself  and  Liszi   McLean.  I  had  seen  the  previous  collaboration   of  50  Bright  Bakers  and  thought  it  would  be  fun   to  be  involved  in  a  collaboration,  to  make   friends  and  learn  new  skills  all  for  a  common   cause.  But  as  all  good  ideas  seem  to  do,  it   disappeared  into  the  back  of  my  mind  as  'life'   got  in  the  way.

Then came  Cakenweenie!  The  Cakenweenie   collaboration  was  amazing;  so  many  talented   bakers  involved,  who  created  fabulous  jaw   dropping  pieces.  It  brought  the  idea  of  a   collaboration  back  to  the  forefront  of  my  mind.   After  lots  of  late  night  conversations  with  Liszi,   we  decided  to  start  to  get  together  some  like-­‐ minded  bakers  for  a  collaboration  of  our  own,   but  with  a  unique  element;  we  wanted  it  to   have  a  charity  element  and  raise  some  money   for  a  good  cause. Christmas  was  chosen  as  an  event  everyone   could  relate  to  and  fairly  soon  we  decided  to   theme  it  around  favourite  Christmas  Movies.   Originally  we  had  hoped  to  engage  with  20   bakers  to  create  a  showpiece  –  sugar  sculpture,   painted  scene,  cookies,  cake  or  cupcakes  -­‐   based  on  their  personal  favourite  Christmas   movie  /  short  Yilm.    Alongside  the  showpiece   the  bakers  on  board  would  contribute  a  recipe,   tutorial  or  some  baking  tips  which  would  be  

Continued The Bake  a  Christmas  Wish  booklet  includes  this  fantastic   tutorial  contribution  from  Richard’s  Cakes 34

collated into  a  booklet  and  be  sold  to  raise   money  for  a  charity. We  were  overwhelmed  by  the  generosity  and   enthusiasm  of  our  fellow  bakers.  At  the  end  of   our  Yirst  week  we  had  reached  our  target  of  20   bakers,  by  our  third  week  we  had  over  100   bakers  on  board,  from  all  corners  of  the  globe,   all  willing  to  share  their  expertise  and  their   time  for  a  good  cause.  We  chose  our  charity  as  a   group;  the  Make-­‐A-­‐Wish  Foundation.  Christmas   embraces  childhood  magic,  wonder  and  dreams   coming  true,  and  the  thought  that  we  could   raise  money  to  enable  the  children’s  wishes   come  true  touched  us  all.   Make-­‐A-­‐Wish  is  now  the  largest  wish  granting   organisation  in  the  world  and  it  helps  serve   children  in  48  countries,  on  Yive  continents,   through  its  37  afYiliate  ofYices.  The  mission  of   Make-­‐A-­‐Wish  International  is  to  grant  the  


ISSUE 15 DECEMBER 2013 CHARITY

The booklet  includes  contributions  from  Cakeolgy

wishes of  children  with  life  threatening  medical   conditions,  to  enrich  the  human  experience   with  hope,  strength  and  joy.

with your  friends  and  fellow  bakers.  The   proceeds  from  the  sale  of  the  booklet,  minus   PayPal  costs,  will  go  straight  to  Make-­‐A-­‐Wish.

“We at  Make-­‐A-­‐Wish  Foundation  UK  think  it's   great  that  Samantha  and  her  fellow  bakers  have   chosen  to  support  us  this  year  through  their   fantastic  culinary  creations.   I  think  it's  a  great  and  fun  way  to  raise  both   funds  and  awareness  for  the  work  of  Make-­‐A-­‐   Wish,  and  I  wish  them  every  success  with  their   fundraising”  -­‐  Natalie  Hill,  Volunteer  and   Community  Fundraising  Manager,  Make-­‐A-­‐ Wish.

Each of  our  Wish  Bakers  are  worth  their  weight   in  gold.  We  would  like  to  take  this  opportunity   to  thank  every  Wish  Baker  who  contributed   their  time  and  creative  energy  for  such  a   worthy  cause.  We  would  also  like  to  thank   Pippa  from  Open  Door  Media  for  creating  our   website  and  Simon  from  SC  Design  Studio  for   creating  our  logo.   Thank  you  for  making  a  young  person’s  wish   come  true  this  Christmas.

Please support  us  by  visiting   www.bakeachristmaswish.co.uk  or   www.bakeachristmaswish.com  and  purchase   our  Bake  A  Christmas  Wish  Booklet,  which   contains  tutorials,  recipes  and  baking  tips  from   our  wonderful  bakers.  Please  share  our  website  

Cookie contributions   fromTracy  from  at   The  Cookie  Connoisseur

PURCHASE

YOUR BOOKLET NOW AT www.bakeachristmaswish.com

Contributions from  Dina  from  Miettes 35


ISSUE 15 DECEMBER 2013 TUTORIAL

Front cover  cake  by  Antonella  Di  Maria  Torte  &  Design 36

The Christmas Collection


ISSUE 15 DECEMBER 2013 CHRISTMAS COLLECTION

Fleur Bites  Cupcakery

Truly Madly  Sweetly  Cupcakes

Flutterby Fancies 37


ISSUE 15 DECEMBER 2013 TUTORIAL

Antonella Di  Maria  Torte  &  Design

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ISSUE 15 DECEMBER 2013 TUTORIAL

Sugar High  Inc

Sugar High  Inc

Barbie e  i  suoi  Pasticci Photography:  Claudia  Calà

Barbie e  i  suoi  Pasticci Photography:  Claudia  Calà 39


ISSUE 15 DECEMBER 2013 TUTORIAL

Romeo &  Juliet  Cakes

Couture Cakes  by  Rose

Peter Roberts  -­‐  Wedding  Cakes  Liverpool Kerry’s  Cakes Photography  Jason  Pilipenko 40


ISSUE 15 DECEMBER 2013 TUTORIAL

Tea Party  Cakes

Sugar Rush  Custom  Cookies

Sugar Rush  Custom  Cookies

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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

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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 Masters Magazine - December 2013  

This month covers some fantastic cakes from Cake International and has some amazing Christmas and Royal Iced cakes! - EXCLUSIVE INTERVIEW –...

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