Cake BAKING ~ DECORATING ~ SHARING
ISSUE 17 FEBRUARY 2014 £3.50
Masters
Vintage Romance
MAGAZINE
W
NEWI N Plus CAKE 3D LACE MATS Afternoon Tea
Parisian Inspired Cakes
in Barbados!
DELICIOUS RECIPES for Valentine’s Day!
TUTORIAL Valentine Cherub Over 40 images Easy to follow steps
Valentine Cherub Tutorial by Neli Josefsen
3D Textured Cookie Tutorial by Rose Warnick
and much more!
Exclusive Interviews
Peggy Porschen Tracy James Erin Gardner 1
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Couture Cookie “Smocking Effects” Tutorial
.’Food Devils Cupcakes!
Peggy Porschen
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INTERVIEW
8 Cherub Tutorial
23 © www.peggyporschen.com Photography Georgia Glynn Smith
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ISSUE 17 FEBRUARY 2014 FEATURE
Contents 4 16 19 31 59 74
Welcome to our February issue of Cake Masters Magazine. There may be clouds and showers everywhere, but love is most certainly in the air for us!
Baking Wish List Valentine’s Essentials Afternoon Tea ~ Sandy Lane Resort Cake Spotlight -‐ KupKake Tree Vintage & Parisian Cakes Showcase WIN! Cake Lace Mats
To kick it off, we have brought you some truly gorgeous cake couture in our enchanting Vintage Romance themed feature. Or maybe you prefer a little romantic rendez-‐vous in the “City of Love”? Our showcase of beautiful Parisian inspired cakes will deQinitely pull on those heart strings! So that you can bake your way into the hearts of loved ones, we also have a wonderful collection of recipes, including something a little hot and spicy!
Tutorials 23 Cherub Tutorial by Neli Josefsen 43 Smocking Effect 3D Cookie Tutorial by Rose Couture Cakes Interviews 8 EXCLUSIVE INTERVIEW: Peggy Porschen Cakes 38 EXCLUSIVE INTERVIEW: Wild Orchid Baking Company 53 EXCLUSIVE INTERVIEW: Cotton & Crumbs
As for personalities, well what can I say…here come the girls! I was so excited to Qinally get the chance to interview another one of my cake idols; the gorgeous and super talented Peggy Porschen! Her delicate Qloral work and her effortless Qinesse translate the feeling of romance and beauty into all of her cake creations. Sticking to the vintage romance theme, we have the fantastic Tracy James from Cotton and Crumbs, giving us an insight into her world of intricate roses and beautiful blooms. As if that wasn’t enough, we also have the fabulous Erin Gardner, from the Wild Orchid Baking Company and winner of the Food Network’s Sweet Genuis, who gives us a real insight into her elegant and modern style.
Recipes 34 34 Divine Chocolate and Raspberry TrufQle Cake 35 35 Rose Water Macarons with White Chocolate Ganache from Nielsen Massey 36 36 Devil’s Food Cupcake from Rudy Martinez, Man Bakes Cake
We can always rely on Jen to make our mouths water with her afternoon tea reviews, but in this issue she makes us amazingly jealous with her sun kissed, superstar style afternoon tea in Barbados no less! The issue rounds off with two brilliant tutorials; learn the art of frilling and how to get an incredible textured smocking effect in your fondant with Couture Cakes by Rose, in her 3D Valentine cookie tutorial. Our second tutorial is from Neli Josefsen, our 2013 Cake Masters Wedding Cake Award Winner! Her beautiful sugar people modelling is breath-‐taking and her detailed step-‐by-‐step tutorial, showing you how to make the cutest little Valentine Cherub, really shows you how a little shading and the slightest of indentations brings out the character in your models. So much to enjoy! I hope this issue gives you the love bug!
Rosie Editor editor@cakemasters.co.uk Editorial Assistant Ceri Roberts Sales & Advertisements magazine@cakemasters.co.uk Design Team Danver Palmiano and Elisha Dorado
Front cover cake: Gonzuela Bastarache from KupKake Tree. Read more about her cake on page 31 3
ISSUE 17 FEBRUARY 2014 BAKING WISH LIST
Baking Wish List
5 Heart Cookie Cu-ers Lakeland £4.29
Made with Love Measuring Spoons Lakeland £14.99
Love & Cake Single Oven MiBakerandmaker.com £12.50
Guzzini Love Kitchen Timer Furnish.co.uk £14.90
Wilton Heart Pops HobbycraC £10
KitchencraN Home Made CollecIon Heart Pie Pocket Mould HobbycraC £7
Rainbow Dust Metallic Food Paint -‐ Cerise Cakedecora3ngsupplies.co.uk £3.95
PeIt Four Cases: Heart Shaped Pack of 40 Bakerandmaker.com £3.75
Suck UK I Love You Cookie Stamper HobbycraC £8
Heart Design Porcelain Cake Stand Notonthehighstreet.com £32
Lovebirds Stencil by Jem -‐ 57mm CraCcompany.co.uk £2.40
Beau Products 100g Plain / Dark Belgian moulding chocolate Cake-‐stuff.com £3.95
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ISSUE 17 FEBRUARY 2014 BAKING WISH LIST
Baking Wish List
Rainbow Dust PINK HEARTS edible confe[ Cake-‐stuff.com £3.65
Mini Heart Cake Pan Set Alan Silverwood Lindyscakes.co.uk £37
Shimmer Pink Edible Lustre Cakemakersupplies.co.uk £1.94
Love Chocolate Transfer Sheet Cupcakestyle.co.uk £1.79
Kitchen CraN Sweetly Does It Cake DecoraIng Brush, Set of 5 Amazon.co.uk £3
Pink Muffin Wraps CakecraC.co.uk £2.15
East of India Hearts and Birds Ribbon, 3m Johnlewis £3.75
Patchwork Love Cu-er PatchworkcuRers.com £6
Strawberry Slicer Marksandspencer.com £4
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Beau Products Passion Fruit Flavouring CakecraC.co.uk £4.99
Cakes To Celebrate Love & Life WindsorcakecraC.co.uk £12.99
Beau Products 250g Champagne flavoured ivory sugarpaste Cake-‐stuff.com £2.99
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QU
OT E
C FO M10 R 2B £ *R 10* EFO RP T £1 IC RE 4.9 KE FE 9 TS B 2 8
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Prebooking required
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CAKE MASTERS MAGAZINE INTERVIEW
I N T E R V I E W
© www.peggyporschen.com Photography Georgia Glynn Smith
E X C L U S I VE
ISSUE 16 JANUARY 2014
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ISSUE 17 FEBRUARY 2014 EXCLUSIVE INTERVIEW
CONTEMPORARY EXQUISITE Cake Couture
Peggy Porschen by Cake Masters Magazine
Peggy Porschen is one of the most prominent names in classical and contemporary cake design. Known for her stunning Oloral and romantic cakes, Peggy has built a successful cake empire over the last decade, most notably through her award-‐winning books and her iconic pink cake parlour in London’s Belgravia. Cake Masters Magazine had the absolute honour of interviewing Peggy and showcasing her beautiful works of art in this exclusive feature.
proprietor of Konditor & Cook. I set up my business in 2003, from my home in Battersea, which I eventually had to move out of as the business grew and grew!
Tell us about how you started Peggy Porschen Cakes I was always given a fabulous cake every year on my birthday as a child, growing up in Germany, which is a nation that loves cake! The cake was always the highlight for me and, even then, I was incredibly passionate about both the taste and the look. When I was 14 years old, I decided to make my own and it really just started from there. I moved from my home in Germany to London in 1998, to study at the internationally renowned cookery school, Le Cordon Bleu. After successfully completing ‘The Grand Diploma of Cuisine & Patisserie’, I worked as a pastry chef at London's Lanesborough Hotel and celebrated caterer Rhubarb Food Design; followed by a position as cake decorator for German master-‐baker, Gerhard Jenne,
Continued
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ISSUE 17 FEBRUARY 2014
Personalise these beautiful hearts and use as decorations for your cakes and bakes FPC Sugarcraft Valentine Heart Mould -‐ £7.50
WIN ME!
Valentine themed edible images, perfect for quickly decorating cupcakes The Cake Decorating Company Sheet of 12 -‐ £5.99
Check out Cake Masters on Facebook during Feb 2014 to find out how!
For making lovely novelty chocolate pops The Cake Decorating Company Filigree Heart Valentines Chocolate Mould -‐ £3.99
Art Nouveau Hearts 3D Cake Lace Strip by Claire Bowman The Cake Decorating Company -‐ £17.99
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Valentines’ ESSENTIALS
Perfect for your cakes and bakes!
Use these gorgeous vintage keyholes to decorate cakes for the loved one that holds the key to your heart! FPC Sugarcraft Keyholes Mould -‐ £9.00
Stunning edible butterQlies on wafer paper, no cutting required, simple but very effective! The Cake Decorating Company Pack of 12 -‐ £2.49
Beautiful bespoke cupcake wrappers perfect for Valentines Adam the Pastryguy on Facebook Pack of 12 wrappers -‐ £4.50 11
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A f t e rin nParadise oon Tea
Photographs © Jen’s Just Desserts 2014
Sandy Lane Resort ~ Barbados
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Cherub Tutorial
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by Neli Josefsen 2013 Cake Masters Wedding Cake Award Winner
ISSUE 17 FEBRUARY 2014 TUTORIAL
Cherub Tutorial by Neli Josefsen
Equipment • • •
• • • •
• • • •
Fondant (with tylo added) or modelling paste Gel colours: Qlesh, yellow and red Dusting powders: peach, brown, pink and Qlesh tones for the skin and hair Edible paints/pens: black, blue and brown Polystyrene block Cocktail sticks Modelling tools: dresden, ball tool, vein/quilting tool and curved tip tool. Fine scissors Craft knife Fine paint brushes Edible glue
Making the body and legs
1.
2.
1. Take a piece of fondant and form a rough arrowhead shape as shown in the picture. 2. Gently squeeze out the lower two pointed ends to form the rough shape of feet. 3. Form and Qlatten the feet using your Qingers, and deQine the toes using a small knife edge/modelling tool.
3.
16 24
ISSUE 13 OCTOBER 2013 SPOTLIGHT
CAKE SPOTLIGHT KupKake Tree
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Renshaw Colour Melts are perfect for coating cake pops, moulding into sweet treats, flooding cupcakes and traybakes, dipping biscuits... also perfect for the microwave.
200g pots renshawbaking
@renshawbaking
www.renshawbaking.com
CELEBRATING CAKE18 FOR GENERATIONS
© Wild Orchid Baking Company Photography Mark Davidson
ISSUE 16 JANUARY 2014
INTERVIEW
I N T E R V I E W CAKE MASTERS MAGAZINE
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FROSTING Renshaw Frosting is perfect for filling cakes, topping tray bakes, large cakes and piping cupcakes. Available in chocolate and vanilla with plain too so that you can add your own colour and flavour.
400g pots renshawbaking
@renshawbaking
www.renshawbaking.com
CELEBRATING CAKE20 FOR GENERATIONS
TUTORIAL
3D Valentine
Smocking Effect Fondant Cookies
Couture Cakes by Rose 21
ISSUE 17 FEBRUARY 2014 TUTORIAL
Step 9
Step 9
Take the Qluted heart fondant cut out. Using the bulbous tool, frill the Qluted edges as you did in the frilled fondant Qlower. Set aside.
Step 10
Step 10
Apply a thin amount of clear piping gel on the surface of the Qluted round cookie, apply the 98 mm frilled fondant disc on top of the cookie. Repeat this until the 58 mm frilled fondant disc has been applied as shown on this photo. Set this aside to air-‐dry overnight.
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ISSUE 16 JANUARY 2014
© www.peggyporschen.com Photography Georgia Glynn Smith
INTERVIEW
I N T E R V I E W CAKE MASTERS MAGAZINE
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- exquisitely detailed silicone moulds -
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www.fpcsugarcraft.co.uk
Designed and made in the UK
We will be exhibiting at the following shows this spring where we will be pleased to offer practical advice on the use of our moulds: - Manchester Event City ICHF 7/8/9 March - Dublin Sugarcraft Guild Citywest Hotel and Conference Centre 22/23 March - London ExCel Docklands ICHF 10/11/12 April (Thursday – Saturday to avoid London Marathon Sunday)
Tel: 0117 9853249
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The world's most popular sugarcraft and cake decorating show!
Fri 7 - Sun 9 March 2014 EventCity, Manchester 10am - 5pm
STAR GUESTS ‘A Taste of Sugar’ Workshops :: The Cake International Theatre International Guests :: Demonstration Theatres The Authors’ Kitchen :: Live Competitions Sugarcraft, Cake Decorating & Baking Supplies
Over 100 100 Over exhibitors! exhibitors!
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The world’s most coveted cake competitions!
Buy tickets online
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The largest display of competition pieces in the North West!
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each Adult and Se nior ticket ordered by 5pm Mon 3 Mar 2014
Tickets: Adults £10 in advance, £12 on the door Seniors £9 in advance, £11 on the door 25
Vintage
PARISIAN ROMANCE
Cake Lace by Claire Bowman Art Nouveau 3D Lace Mat 26
27
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