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ISSUE 7 FEBRUARY 2013

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

SPECIAL FEATURE:

!e Valentines Collection

Mary Berrys y’Mini Banoffee Pies Recipe

HEART IN A CUPCAKE TUTORIAL SELL OUT BAKING SHOW HEADS TO MANCHESTER 5-7 APRIL 2013

EXCLUSIVE OFFER FOR CAKE MASTERS READERS SHOW TICKETS FOR

£10

+ CHANCE TO WIN AN IPAD MINI!

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From the Editor

ISSUE 7 FEBRUARY 2013

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

Cake Masters February Issue Welcome to  the  February  issue  of  Cake  Masters  magazine   where  the  theme  is  LOVE! As  February  is  the  @me  of  the  month  where  love  seems  to   be  in  the  air,  we  have  a  very  special  feature  on  Valen@nes   cakes.  This  also  @es  in  nicely  with  the  announcement  of   our  Valen@nes  Professional  and  Hobby  Baker  compe@@on   winners.    It  was  very  difficult  to  decide  in  the  professional   category,  the  standard  was  just  so  high!  Thank  you  to   everyone  who  entered,  the  designs  this  year  were  superb! An  extra  special  highlight  of  this  edi@on  of  the  magazine  is   a  full  briefing  on  what  the  Cake  &  Bake  Show  in   Manchester  has  in  store  for  us  in  April.    We  caught  up  with   the  organisers  who  told  us  all  about  the  special  features  of   the  show  -­‐  there  really  are  some  great  ones! You  all  must  enter  the  Cake  Catwalk  Compe@@on  at  the  show,  where  your  cake  designs  will  go  on   an  actual  Catwalk!  The  other  exci@ng  feature  is  the  gingerbread  village  where  you  are  given  a  plot   to  design  your  own  gingerbread  house  which  will  make  up  part  of  a  huge  village.    The  guys  at  the   show  have  been  extra  nice  and  are  offering  £10  @ckets  to  the  show  in  Manchester  as  well  as   being  entered  into  a  draw  to  win  an  iPAD  mini  EXCLUSIVE  to  Cake  Masters  fans  and  readers  only. We  have  tutorials,  an  excellent  column  this  month,  the  Alterna@ve  AZernoon  Tea  with  Jen,  an   exclusive  recipe  from  Mary  Berry’s  new  book  and  much  more. I  really  hope  you  enjoy  this  edi@on  of  Cake  Masters  Magazine

Rosie x

editor@cakemasters.co.uk

Front cover credits- February 2013: Heart Boxes - ©Julia M.  Usher,  author  of  Cookie  Swap,  Ul-mate  Cookies,  and  the  16-­‐video  Ul-mate  Cookie  Decora-ng  Series Heart in a cupcake tutorial - Made with Love by me 2


CONTENTS

ISSUE 7 FEBRUARY 2013

From the Editor ~ Page 2 Manchester Cake & Bake Show Overview ~ Page 4 Tutorial: Heart in a Cupcake ~ Page 9 Feature: Alternative Afternoon tea with Jen ~ Page 15 Interview: The Chocolate Strawberry ~ Page 18 Feature: Little Angel’s Cakes ~ Page 22 Event: Hospice Bake Off for Young Women ~ Page 23 Spotted: Ana Parzynch Cakes ~ Page 26 Tutorial: Eiffel Tower Cupcake ~ Page 27 Interview: Fat Cakes ~ Page 30 Competition: Fairytale Cakes~ Page 36 News ~ Page 37 Guest Columnist:Hannah from Made with love by me ~ Page 38 Competition: Floral Cupcakes ~ Page 39 Feature: The Colour of Love ~ Page 40 Interview: Mary Berry ~ Page 43 Recipe: Mary Berry’s Mini Banoffee Pies ~ Page 44 Winners: Valentines Competition ~ Page 46 Feature: Valentines Special 48

Valentines Showcase

48

Tutorial Eiffel Tower Cupcake

21

Cake & Bake Show Overview

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ISSUE 7 FEBRUARY 2013

Show Feature Cake & Bake Show heads to Manchester! Following a  sell  out  launch  show  in  London  last  year,  the  cake   and  bake  show  is  back  this  year  for  an  extravagant  show.    We   caught  up  with  the  organisers  earlier  this  months  to  find  out   all  about  what  to  expect  at  the  Manchester  show   There’s  so  much  going  on  during  this  three  day  cake   extravaganza,  we’ve  summarised  a  few  of  the  highlights   below: WHAT  TO  EXPECT  AT  THE  SHOW • See  all  your  favourite  celebrity  bakers  and  cake  stars   live  on  stage    -­‐  from  Paul  Hollywood  to  Mich  Turner   and  Eric  Lanlard • Nowhere  else  can  you  see  this  many  of  the  industry’s   leading  stars  all  in  one  place! • Get  inspired  by  and  involved  in  one  of  the  feature   stands  –  including  Lakeland,  Squires  Kitchen,  Dr  Oetker   and  Bakingmad.com • Enjoy  family  fun  for  budding  bakers  –  from   gingerbread  decora-ng  with  Billington’s  to  family   bake  offs  with  Paul  Hollywood  and  interac-ve  free   sessions  with  Grainchain.com • Learn  new  skills  from  the  experts  in  live  demo  classes   –  from  macaron  masterclasses  to  cake  pain-ng  demos • See  all  the  leading  sugarcraQ  arRsts  under  one  roof   and  book  a  session  in  the  SugarcraQ  Academy  –  learn   direct  from  the  likes  of  cake  queen  Mich  Turner  and   royal  icing  expert  Ceri  Griffiths • Taste  your  way  around  the  country’s  top  arRsan   bakers  and  cake  makers  –  from  cakes  and  breads  to   brownies  and  pies • Source  the  latest  tools  of  the  trade  from  the  country's   top  suppliers  –  from  leading  sugarcraO  suppliers  to   bakeware  specialists  including  all  the  latest   innova-ons  from  Lakeland BUY TICKETS NOW: SPECIAL TICKET PRICE OFFER £10 + Entry into a prize drawn for an iPad Mini EXCLUSIVE to Cake Masters fans only

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ISSUE 7 FEBRUARY 2013

Show Feature KEY FEATURES  AT  THE  SHOW ✴ ✴ ✴ ✴

CELEBRITY BAKERS  &  SUGARCRAFT  EXPERTS SKILL  CLASSES  &  INTERACTIVE  EXHIBITS ARTISAN  PRODUCE  &  SUGARCRAFT  SUPPLIES LIVE  BAKE  OFFS  &  CAKE  COMPETITIONS

The S a Watc insbury’ s   h bakin  stars  fro Compe<< m  yo g  pro on  Th y u o g m r e ff r   d f a a s a mme  with vour eatre a?  Ac r c r   s ite  TV   a s a l   g   l h i s u s u ost  t tage   dienc raQer The  S e  of  sk c r m a h – g m e e u a   s r f   ir  ow    mem g s rom   o u r o i 3 p   r l l e   o s u   f n  bak all  th f  Gre bers   A   ns  for e   h o T R e   e   a l a n i r i   t   v t c s k   e  on   from onte BriRs ’t   e-­‐boo r demon n p s o     h I t D o T   t . a     B y V e nts  o m ake  O ’s  Bri ilabl Turn f   t Q  Acade ession  with   ff a a are  ava r e c i   r n t r a o   ’ g &  Pe s  Bes s  the  j Series   u   S a     d w S a n t e h t ewar t e e u Rens t,  fre r  Sidwel  Bakery  M dges   nce  to  a r,  Frances   a h c   l e a h l s t e ,   test  s h miss   ich  Turn riffiths.   eries  from  jud plus  Stac ich   M   f o   S s e i ie   G  -­‐  Foo mon ging    Ceri   the  lik d   n C a d o   o n . n o G well.  I lorio ght us.Fo TV’s   McNau VIP   s eat   R ckets   a re   d e r i u od  w king  req ith   also  available,  which  allows   o o b -­‐ e r P visitors  the  chance  to  guarantee   a  seat  in  the  first  few  rows  of  the   main  stage  demonstraRons,  as   well  as  gebng  them  fast  track   entry  into  the  show    

BUY TICKETS NOW: SPECIAL TICKET PRICE OFFER £10 + Entry into a prize drawn for an iPad Mini EXCLUSIVE to Cake Masters fans only

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ISSUE 7 FEBRUARY 2013

Show Feature Baking with  Paul  Hollywood  &   Grainchain.com   Join  Paul  Hollywood  as  he  judges  a   programme  of  live  bake  offs  for  families   and  schools  on  the  Friday  of  the   show!  Other  great  family-­‐focused  free   sessions  will  be  hosted  by   Grainchain.com  on  Saturday  &  Sunday.

ature e F   &   ge w  Sta e i v r e r   nd  Int iz  you   u Lakela q   o t nce   nd’s stand iss  this  cha s  on  Lakela ure  live   at ar  m Don't e  baking  st  will  also  fe test   h  la rit Marketplace favou stand,  whic casing  the g     w n e i o r Taste  your  w featu traRons  sh for  the  bak ay  around  th     s s n m e   The  Exhibi<on country’s  to demo  innovaRon market  fro p  arRsan  bak   t g c ers   Offering  a  one  stop   and  cake  ma produ e  decoraRn nd! k e r s   i n   a T k l h e  Cake  &   e shop  for  those  wishing   and  ca Bake  Show  M at  Lak   s t a r r k e e tp p lace,  where   to  source  all  the  latest   you  will  find the  ex   m a r k e BUY TICKETS NOW: t  stalls   tools  of  the  trade  from   showcasing   enough  fres hly   the  country's  top  suppliers,  with   SPECIAL TICKET PRICE OFFER baked  produ ce  to  saRsfy £10 + Entry into a prize drawn  even   the  most  ins a  host  of  fun,  free  interacRve   for an iPad Mini aRable  food  lover. EXCLUSIVE to Cake Masters fans features  from  leading  brands  in   only the  industry  including  Neff,  Dr   Code Oetker,  Squires  Kitchen. Cakemasters10 The  Classrooms

owcase h S g n i d The  Wed ading  sugar   f  le A  team  o s  will  be   ert craQ  exp oughout  the    thr nning   u working t s   a   e t  crea show  to edding   w   f o   y a l d i sp ar  craQ. g u s   d e them

Book Signings  with   WHSmith Meet  the  star   speakers  and  buy   signed  copies  of  all   the  latest  baking   books  on  the   WHSmith  stand.

The Classrooms  offer  the   chance  to  learn  direct  from  the   experts  in  a  more  focused   sebng,  with  30  minute   demonstraRons  held  in   enclosed  classrooms,  covering   a  wide  range  of  subjects  from   sugarcraQ  skills  to  macaron   masterclasses.  Pre  booking   required!

PLAN AHEAD  –  BOOK  CLASSES  &  SUGARCRAFT  SESSIONS  NOW! Wedding dress from Heavenly Brides

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ISSUE 7 FEBRUARY 2013

COMPETITION

GIANT GINGERBREAD VILLAGE *WIN* £150 cash  PLUS  a   MASTERCLASS  

with Master  PaRssiere  

Eric Lanlard   (worth  £195)

A giant,  whacky  wonderland  inspired  Gingerbread  Village  has  to  be  one  of  our   favourite  features  planned  for  the  Manchester  Cake  &  Bake  Show!   As  well  as  an  impressive  7  foot  high  gingerbread  house,  commissioned  especially   for  the  event,  there  will  be  a  display  of  biscuit  buildings  and  village  features   created  by  gingerbread  fanaRcs  around  the  country  who  are  being  invited  to   display  their  designs  as  part  of  a  compeRRon  sponsored  by  Billington’s.   But  this  won’t  be  the  usual  fesRve  themed  display  of  gingerbread  houses,  as   entrants  are  being  asked  to  take  inspiraRon  from  childhood  memories  of  the   edible  creaRons  in  Alice  in  Wonderland,  Charlie  and  The  Chocolate  Factory  and   Hansel  and  Gretel  to  create  unique  candy  clad  construcRons! CompeRtors  are  invited  to  enter  their  plans  for  individual  ‘plots’  in  the  village   online,  from  which  the  organisers  will  select  the  most  promising  entrants  to  come   to  the  show  to  create  the  ‘village’.  Judges  will  be  looking  for  creaRvity  and  design   and  so  the  only  real  limitaRons  are  the  size  of  the  plot  –  12  x  12  inches,  with   entrants  free  to  create  any  structure  from  gingerbread  -­‐  not  just  houses,  with   landscaping  and  gardens  etc  encouraged. Categories: • Adults • Juniors Click  here  for  full  compeRRon  guidelines PHOTO: Gingerbread Willy Wonker creation from Wicked Goodies

N

EED IN To  get   SPIRAT you  all  fired  u ION? fantasR p ,   take  a   c  exam l o p o le k Wicked    Goodie s  of  gingerbre at  these   ad  crea s,  as  w Shows’   ell  as  th Rons  fr own  Pin om   e  Cake terest    &  Bake board     for  the  compe RRo n ! 7


ISSUE 7 FEBRUARY 2013

CAKE ON THE CATWALK competition

There’s no  denying  cake  is  definitely   ‘en  vogue’  at  the  moment!  So  it  seems   fibng  that  the  Cake  &  Bake  Show’s   official  compeRRon  for  Manchester  is   themed  ‘Cake  on  the  Catwalk’  and  will   see  compeRtor’s  fashion  themed   creaRons  given  their  own  stage  at  the   event  in  the  form  of  a  purpose  built   ‘cake  catwalk’! Sponsored  by  Stork,  the  compeRRon  is   open  to  non  professionals  and  juniors   (under  18),  while  the  professional   category  is  themed  ‘vintage  couture’.  

NEED INSPIRATION? take a  look  at  some  of   the  catwalk  inspired   creaRons  by  Elizabeth   Solaru, or visit the  Cake  &   Bake  Shows’  own   Pinterest  board  for  the   compeRRon  

COMPETITION DETAILS To  enter,  simply  submit  your   plans  online  for  a  fashion   inspired  cake,  selecRng  either   non  professional  or  junior   (under  18).  The  Professional   category  (defined  as  those   people  engaged  in  the   commercial  sale  of  bakery   products  or  a  baker/cake   decorator  employed  by  such  a   business)  is  themed  ‘vintage   couture’  and  the  judges  will  be   looking  for  designs  inspired  by   vintage  styles,  encompassing   the  romanRc  charm  which  

*PRIZES* Win up  to  £250  in   cash  and  £100’s  of   Pyrex  Bakeware,  plus   see  your  cake  featured   in  delicious.magazine!   epitomises  the  principles   behind  vintage  couture  design.   GUIDELINES   Refreshingly  there  are  very  few   guidelines,  as  the  organisers  say   they  do  not  want  to  restrict   entrant’s  creaRvity…as  long  as   it’s  edible,  with  no  dummy   cakes  used  (but  internal   supports  are  permieed),  and   fits  within  a  base  area  of  16  x16   inches,  then  your  imaginaRon  is   the  only  limit!  

CATEGORIES • Professional Category • Non  Professional  Category • Junior  Category  (under  18) JUDGES The  judging  panel  will  include   Elizabeth  Solaru  of  Cake   Emporium,  whose  catwalk   inspired  cake  creaRons  are   regularly  featured  in  the  press;   Karen  Barnes,  editor  of   delicious.  magazine,  as  well  as   experts  from  Stork’s  baking   team.    CLICK  HERE  FOR  FULL   COMPETITION  GUIDELINES

Runway photo from Bravoe Runway Vintage couture from Heavenly Vintage Brides Cake sketches from Ana Parzych Cakes Cakes on the Catwalk Hey there, Cupcake!, The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia

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ISSUE 7 FEBRUARY 2013

Heart in a Cupcake Tuto!al

By Hannah from Tuto!al Made with love by me

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ISSUE 7 FEBRUARY 2013

Heart in a Cupcake Tutorial What you  will  need:

Easy Peasy  Lemon  Squeezy  Cake Ingredients  

6oz Self  Raising  Flour 4  oz  Softened  Butter 1  tsp  Baking  Powder 6oz  Caster  Sugar 2  Large  Eggs  (Free  Range) 6  tbsp    Milk Finely  grated  rind  of  a  large  unwaxed  lemon  +  juice  from  one   lemon  (or  to  taste)

Method:

Preheat oven  to  180  C/gas  mark  4.

oured l o c   t h g i  L sponge uring o l o c   k n i  P wl  Small  bo  cutter art  Small  he ases  Muffin  C ray  Baking  t

Step 1 Make  your  cupcake  batter  using  the  Easy   Peasy  Lemon  Squuezy  Cake  recipe.  You   can  use  any  light  coloured  sponge  recipe,   although  you  should  make  sure  it  is  a   moist  recipe  and  not  too  dry!

Tip all  cake  ingredients  into  large  mixing  bowl  and  beat  for   2-­‐3  minutes;  mixture  will  drop  easily  off  spoon.

Spoon mixture  into  tin  and  smooth  with  back  of  spoon.  I  use   an  oblong  tin  which  measures  9″  x  8″,  lined  with  baking   parchment.  You  could  also  use  a  round  tin.

Bake for  30-­‐40  minutes  until  golden  &  firm  to  the  touch.

Cool in  tin  &  slice.

Step 2 Once  you  have  made  your  batter,  separate   a  1/3  of  it  into  a  small  bowl.  Cling  film  the   remaining  batter  mix  and  leave  to  one  side.   Use  food  colouring  or  natural  alternatives   to  dye  the  1/3rd  you  have  just  separated  to   the  colour  of  your  choice.  I’ve  chosen  pink   for  my  hearts.

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ISSUE 7 FEBRUARY 2013

Step 3 Grease  the  base/sides  of  a  square,  (any   shape  will  do,  i  just  preferred  square  for   doing  this)  deep  baking  tray  and  pour  in   the  coloured  mixture  to  a  depth  of  a   couple  of  centimeters.  Use  your   judgement  here,  you  are  looking  for   a  risen  depth  that  will  fit  into  your   cupcake  cases,  whilst  leaving  room  for   the  non  dyed  batter  as  well.

Step 4 Use  a  small  heart  shaped  cutter  to  cut  out   shapes  from  the  coloured  cake.  Pop  in  the   fridge  to  cool,  or  even  freeze  for  30   minutes  to  help  prevent  overcooking  when   you  re-­‐bake  them.

Pop the  baking  tray  into  the  oven  at  the   temperature  the  recipe  suggests.  Take  the   cake  out  as  soon  as  it  is  firm  enough  to   handle  being  cut  into.  Try  and  avoid   baking  for  the  full  suggested  recipe  time   if  you  can.  Keep  testing  it  so  that  you  can   remove  from  the  oven  the  second  it  is   firm  enough  to  cut. Once  firmed  take  the  cake  out  of  the   oven  and  leave  to  cool  completely.   Popping  it  into  the  fridge  will  speed  the   process  up. Step  5 Place  your  cupcake  cases  into  your  muffin   tin.  Remove  the  clingfilm  from  your  2/3rd   non  dyed  batter  and  spoon  a  dollop  into  the   base  of  each  case.   Take  each  heart  and  stand  it  vertically  (point   to  the  base)  into  the  dollop  of  batter.  Then   spoon  a  dollop  of  batter  on  either  side  of  the   heart.  Make  sure  your  batter  reaches  roughly   the  half  way  mark  of  the  cupcake,  high   enough  to  support  the  heart,  but   remembering  that  the  batter  will  rise! Remember  you  want  the  batter  to  rise  OVER   the  top  of  your  heart  so  add  enough  to   achieve  this.  You  can  also  add  a  dollop  of   batter  over  the  top  of  the  heart  to  help. 11


ISSUE 7 FEBRUARY 2013

Et voilĂ ! Tuto!al

By Hannah from Made with love by me

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ISSUE 7 FEBRUARY 2013

£10$TICKETS$ +$CHANCE$TO$$

WIN$IPAD$MINI$$ QUOTE$ CAKEMASTERS10$ BEFORE$10TH$MARCH$

13


ISSUE 7 FEBRUARY 2013 FREE DESIGN WORK ON ADVERTS PLACED

LONDON CAKE CRAWL 2013

gina.indd 1

21/02/13 17.08

£10 TICKET OFFER

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

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+ CHANCE TO WIN AN IPAD MINI!

Sign up for the 2013 London Cake Crawl REGISTER INTEREST

www.cakecrawl.com 14


ISSUE 7 FEBRUARY 2013

Feature Travel ~ Taste ~ Try by Jennifer DeGuzman-Rolfe Jen’s Just  Desserts www.jensjustdesserts.co.uk

THE ALTERNATIVE

A"ernoon Tea wi# Jen I'm sat  here  wriRng  this  aQer  having  enjoyed  the  most   gorgeous  aQernoon  tea  (AT)  in  a  land  far,  far  away...  So   HELLLLOOOO  from  my  ValenRne's  sweetheart  (my  lovely   husband  Mark  -­‐  pictured  on  the  right)  and  me.  I  really  can't   wait  to  write  about  my  special  ValenRne's  Day  AT,  as  I  have  so   much  to  share  with  you  about  the  fabulous   "ALTERNATIVE  AFTERNOON  TEAS"  I  have  recently  indulged  in   London.    I'm  dubbing  them  'alternaRve  ATs'    because  these   parRcular  opRons  are  not  your  run-­‐of-­‐the-­‐mill  finger   sandwiches,  scones  and  cakes,  which  are  obviously  wonderful   in  their  own  right,  but  why  don’t  you  judge  for  yourself. So,  my  cakey  pal  Allison,  from  Lets   Eat  Cupcakes,  recently  celebrated   her  big  4-­‐0  and  I  thought  that  the   Madhaeer's  Tea  at  the  Sanderson   Hotel  in  Soho  would  be  the   perfect  giQ  for  her.  From  the   moment  we  were  shown  to  our   table,  we  just  knew  it  would  be   special.  The  whole  experience  was   very  "wonderland-­‐y"  -­‐  from  the  

menus provided  in  vintage  books,   to  the  way  the  tea  choices  were   presented  in  preey  glass  jars.     Ooh  and  the  teapots,  teacups  and   saucers  were  just  so  whimsical  in   keeping  with  the  'Madhaeer'   theme.  The  pièce  de  résistance   was  most  definitely  the   presentaRon  of  the  AT  cake  stand   filled  with  gorgeous  and  magical-­‐

looking goodies.  The  savoury   opRons  were  plenRful,  including  a   selecRon  of  ham  and  cheese   scones;  mini-­‐quiches  and  sweets   were  seriously  UH-­‐MAZ-­‐ING!    We   loved  the  'drink  me'  poRon  and   the  totally  fun  meringue   mushrooms  and  carrots.    The  best   thing  was  that  everything  really   did  taste  as  good  as  it  looked!  

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ISSUE 7 FEBRUARY 2013

Feature Travel ~ Taste ~ Try by Jennifer DeGuzman-Rolfe Jen’s Just  Desserts www.jensjustdesserts.co.uk

Just when  we  thought  we  couldn't   eat  any  more...  you  know  how  some   other  AT  places  give  you  the  opRon   of  selecRng  from  a  cake  trolley?   Well,  this  'Madhaeer'  tea  allowed   for  a  selecRon  from  a  JELLY  CART!   Of  course,  we  had  to  sample  these,   so  yes,  we  had  a  variety  of  different   flavours  including  pineapple,   banana  and  rhubarb  -­‐  again,  just  so   different  to  your  usual  AT!!  My   favourites  from  this  alternaRve,  and   slightly  mad  AT  were  the  green  tea  

mousse and  the  mango/white   chocolate  cake.  I  was  also  pleasantly   surprised  by  the  yummy  mini-­‐ quiches  and  the  really  light,   refreshing  rhubarb  and  custard  tea.   I'm  already  looking  forward  to  my   return  visit  here,  as  it's  definitely   somewhere  I'll  be  coming  back  to   again  and  again!

If you  really  want  an  alternaRve   AT  in  London  -­‐  perhaps  something   for  the  special  fella  in  your  life  -­‐   then  look  no  further  than  the   Sanctum  Soho  Hotel.  I  say  it's  an   AT  for  'your  fella'  just  because   what  they  have  to  offer  is  called   the'Gentleman's  AQernoon  Tea,'  –   I'm  certainly  no  gentleman  and  I   totally  enjoyed  it!  Can  you  believe   this  special  AT  starts  off  with   oysters!!  So,  how  does  this  menu   sound  to  you? Poached  oyster  with  bloody  mary   relish  /  Seared  steak  with  peppers   and  mushrooms  on  toasted   sourdough  /  Mini  smoked  salmon,   caviar  and  watercress  bagel  -­‐  as  

the first  course.   Lamb  and  potato  hotpot  /  Mini   Sanctum  beef  burger  with   mustard  seed  relish  /  Rabbit,   panceea  and  leek  pasty    /  Roast   beef  and  horseradish  stuffed   Yorkshire  pudding  -­‐  as  the  second   course. And  you  do  also  get  something   sweet,  as  well:  Twice  baked   chocolate  fudge  cake  with  Jack   Daniels  Ice  Cream. Oh,  did  I  menRon  that  you  also  get   a  lil'  tankard  of  Jack  Daniels,  as   well  as  a  mini-­‐cigar!?  See  what  I   mean?    This  AT  is  all  served  in   private  booths  in  the  very  cool  but   casual  hotel  restaurant.  You  don't  

Gentleman’s Afternoon Tea ... need to  be  a  gent  to  enjoy  this   alternaRve  AT,  but  just  in  case  this   doesn't  float  your  boat,  you  do   have  the  opRon  of  ordering  a   'tradiRonal  aQernoon  tea,'  (which   was  also  delicious...!)  but  don't   you  get  ever  so  slightly  (or  very)   jealous  when  your  dinner  date   orders'  the  beeer  meal'!    In  this   case,  although  the  tradiRonal  AT   was  enjoyable,  the  Gentleman's   AT  was  just  so  much  BETTER!!  I   would  definitely  recommend  this   to  anyone  looking  to  treat  a   special  man  -­‐  or  yourself!  -­‐  to  a   really  unique  AT  experience.  

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ISSUE 7 FEBRUARY 2013

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

Travel ~ Taste ~ Try

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ISSUE 7 FEBRUARY 2013

Interview

MEET

Sarah from The Chocolate Strawberry Sarah is one of those bakers where you can instantly recognise her cakes purely through the hand cut nature and designs of her decorations. Cake Masters loves the cakes that Sarah creates and presents in a beautiful way - we are total fans of the rather amazing Chocolate Strawberry! Q: Tell  us  about  you  and  your  family I’m  42  (which  looks  quite  scary  when  it’s  wriaen  down)   married  with  five  year  old  twins.   We  live  very  happily  in  a  sleepy  village  in  The  Forest  of   Dean,  Gloucestershire.  I’ve  always  loved  food  and  food   presenta@on,  so  discovering  cake  decora@ng  has   opened  up  a  whole  new  world  to  me.   Growing  up,  cooking  and  family  meals  were  hugely   important.    Now  I  have  my  own  family,  we  also  live  in   the  kitchen  and  our  children  love  to  cook  and  now   decorate  cakes  too.  At  five  years  old,  they  think  that  I   am  capable  of  making  any  structure  that  they  can   imagine  in  cake  and  request  more  and  more  complex   designs  on  a  daily  basis!

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ISSUE 7 FEBRUARY 2013

Interview Q: What  is  your  earliest  memory   of  baking? My  earliest  memory  is  baking  with   my  Gran,  who  made  everything  by   hand  and  baked  on  an  almost   con@nual  basis.   Her  ‘signature  dish’  was  a  cake  that   we  called  ‘Granny  West’s  Find   The  Jams’,  but  I  think  are  really   called  ‘Maids  of  Honour’.   Shortcrust  pastry,  jam  in  the   boaom  and  sponge  on  top.   Intensive  training  for  me  on  this   dish  started  at  around  four  years   old.   If  any  of  my  family  ever  went   abroad  in  the  1970s,  they  were   packed  off  with  an  old  Quality   Street  @n  packed  with  “Find  the   Jams”,  so  that  they  had  something   to  eat  on  the  plane.  They  were  so   good  that  they  were  oZen   handed  out  through  cabin.  

When she  died,  the  whole  family   scaaered  her  ashes  in  Welsh   waterfall  and  I  (on  my  Dad's   sugges@on)  produced  a  large  @n  of   “Find  The  Jams”  for  the   occasion,  which  would  have  made   her  laugh  a  lot  I  think.   Q:  What  is  your  baking  story,  how   did  you  get  into  baking?   Having  stopped  work  in  2007  to   bring  up  our  long  awaited  twins,  I   had  started  to  lose  myself  a  bit  and   the  thought  of  returning  to  work   almost  five  years  later  was  frankly   terrifying.   Since  we’ve  had  the  children  we   have  moved  to  an  area  which   is  incredible  to  live  in,  but  work  is   thin  on  the  ground.  I  thought  I   might  be  able  to  do  something  with  

my love  of  cooking  and  signed  up   for  a  course  preparing  people  to   start  their  own  business.   At  the  end  of  the  12  week  course,  I   decided  that  I  would  set-­‐up  a   small  outside  catering  business.   The  fashion  for  cupcakes  started   me  baking  and  the  general  catering   disappeared.  Within  a  year  I  had   discovered  all  the  extra  decora@ng   space  you  get  with  celebra@on   cakes  and  now  am  a  complete   convert.   It's  been  a  huge  learning  curve  with   long  hours  spent  studying  tutorials,   experimen@ng  with  recipes  and   decora@on  techniques.  Talking  to   other  cake  makers  had  been  a   massive  help.  I  have  found  the   industry  to  be  generally  very   generous  with  advice  and   encouragement.

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Interview Q: When  did  you  decide  to  start  the  Chocolate   Strawberry?     The  business  started  a  couple  of  months  aZer  I  finished   my  business  course  start  up  course.  I  had  to  take  my  food   hygiene  exam  first  and  I  aaended  a  basic  book-­‐keeping   course  (not  that  you'd  know  it).  I  actually  found  that  I  was   making  excuses  not  to  start  it  through  nerves.  Eventually   my  course  tutor  gave  me  a  talking  to  and  pointed  out  that   all  the  prepara@on  was  great,  but  eventually  I  did  actually   have  to  cook  something  for  somebody....I  then  started   almost  immediately  supplying  a  local  cafe  with  cakes  and   luckily  was  able  to  work  every  week  of  the  first  year  of   business.   Why  is  your  business  called  The  Chocolate  Strawberry?   I  have  an  instantly  forgeaable  name  myself,  so  I  wanted   an  image  that  people  could  remember.   The  Chocolate  Strawberry  sounds  delicious  and  creates   an  instant  picture  in  your  mind.  Customers  don't  need  to   remember  that  my  name  is  Sarah  to  recommend  the   business.   I  get  a  lot  of  compliments  about  the  name,  so  I  think  I've   made  the  right  choice.  

Q: What  has  been  the  most  difficult   cake  you  have  made?   I  think  the  most  difficult  cake  to  make   was  my  'Funny  Liale  Tortoise'  cake   because  it  was  unlike  anything  that  I  had   done  before,  but  I  enjoyed  every  minute.   It  wasn't  actually  that  technically  difficult,  but  I  was  so   nervous  that  I  might  not  be  able  to  make  it  work.  I  really   didn't  want  to  create  a  'cartoon'  type  animal.     Q:  What  cake  has  meant  the  most  to  you?   The  cake  that  meant  the  most  was  'Our  Story'.    I  made  a   wedding  cake  based  on  the  story  of  how  my  husband  and   I  met  and  married.  We  chose  the  colours  and  the  wording   together  and  the  whole  process  was  really  enjoyable.   What  has  been  your  best  achievement  to  date?   The  'Our  Story'  cake  was  featured  by  Conde  Nast's  Bride   magazine  straight  away.  I  don't  think  I've  ever  felt  so   proud  of  anything  else  I've  done  professionally.  It's  s@ll   featured  by  Brides  on-­‐line  now  and  s@ll  brings  in   enquiries  from  all  over  the  country.   I  have  also  had  lots  of  cake  makers  asking  for  permission   to  reproduce  the  design,  which  is  incredibly  flaaering.  

Sarah with her husband >>

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Interview Q: Is  there  anyone  you  would  like  to  say  thanks  to?   There  are  so  many  people  that  I  need  to  say   thank  you  to  for  suppor@ng  me  through  the   first  two  years.   Firstly  my  husband  -­‐  it's  a  massive  change  to   our  lifestyle  running  a  business  from  the  house.  At  @mes   it's  been  incredibly  trying,  messy  and  expensive, but  we  have  now  sorted  out  some  sort  of  rou@ne   and  things  run  much  more  smoothly.   Our  parents  have  also  been  a  huge  help  offering   everything  they  can  from  child-­‐care  to  emo@onal  support   on  the  days  that  you  find  you  aren't  'living  the  dream'.   Rosie  at  Cake  Masters,  who  rang  me  at  home  to  discuss   my  work  within  a  few  months  of  me  star@ng  to  make   cakes  and  who  has  supported  me  throughout.   Hundreds  of  other  cake  makers  for  advice  and  friendship,   but  one  s@cks  out  more  than  any  other  for  believing  I   could  make  it  as  a  cake  designer  when  I  said  I  never   would,  is  Lou  at  Cake-­‐y-­‐licious.   Lastly,  i  would  like  to  thank  Miranda  Jenkins  and  The   Dean  Entrepreneurs  scheme,  without  which  there  would   be  no  business  at  all.  

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Feature Little Angels’ Cakes Little Angels cakes has been set up using cake makers and bakers across the UK to help make free cakes for children with life threatening conditions.

SIGN UP TO HELP OUT

We caught  up  with  Lucy  Kelsall   Founder  of  Little  Angels’  Cakes  to  find   out  more...   Q: What inspired you to start Little Angels’ Cakes Little Angels’ Cakes started from a very simple idea. After gaining inspiration from Icing Smiles in the USA and searching for something similar in the UK. At first I didn’t think many people would be interested and thought it would take months to get people on board, but after a few messages to other cakey people, it was clear that people wanted to be involved. After the death of my brother in law, it hit me just how important a little love and care can help someone with a life threatening illness, although my brother in law wasn’t a child, it was still heart breaking when he finally passed away after his battle with cancer. He loved it when I took him a box of cupcakes or sweet treats and always asked for more! After seeing several posts about children with life threatening illnesses and the effect a cake or a gift could have on these children; I wondered if I could be able to help in some way. That’s when I read up

about Icing Smiles in the USA, I then knew I had to do this.

donated by Wendy Pitts from Angel Cakes of Warrington.

I have some very close cakey friends who were willing to help out - all had either wanted to do a similar thing or had a loved one with a life threatening illness. Q: How people can get involved To bake cakes for us you need to be registered with Environmental Health at your local Council. We still welcome hobby bakers to join in with our fund raising events, donation of ingredients and delivering of cakes. We also ask for all members of the public to help support us and spread the word. Q: Where did your first cake go? Our first cake was donated on the 2nd February 2013 for a little girl called Ava Scott. Ava Scott is a beautiful little girl who has recently been diagnosed as having a Ewing's Sarcoma, a cancerous tumor in her leg. A cake was requested for her glitter ball fund raising event and as Ava loved Katie Perry, the theme had to be around that. The cake was

Above: Ava receiving her cake Below: Ava with Gary Barlow

A special thanks to Nina Rogers, Melanie Lauven, Zoe Canies Leonard Kirstie Cracknell and all our sponsors for giving their time and resources to make this happen.

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Event Hospice Bake Off for Young Women Those of  us  who  love   baking  will  understand  the   joy  of  having  some“me   time”  and  the  sensory   pleasures  gained  from   creating  something   delicious.  It  is  these   things,  and  much  more,   for  5  young  women  who   visit  young  adult’s  hospice,   Douglas  House,  in  Oxford. On  5  February,  with  some   assistance,  they  took  part  in  the  

Above: Douglas House, Oxford

‘Douglas House  Bake  Off’  judged  by   professional  cake  maker  and   decorator,  Tracey  Mann  and  Alison   Gomm  from  the  event  sponsors,   Oxford  based  interna@onal   economics  consultancy  Oxera.     The  event  was  the  inspira@on  of   keen  baker  Fleur  Perry,  23,  from   Wiltshire,  who  has  Spinal  Muscular   Atrophy  and  visits  Douglas  House   for  respite  care.    Her  condi@on   means  that  it  can  be  very  difficult   geqng  together  with  friends  to   share  in  such  an  ac@vity,  but  coming   to  Douglas  House,  a  modern,  hotel-­‐ style  building  built  specifically  to  

cater for  the  social,  physical,   emo@onal  and  medical  needs  of   young  adults  with  life-­‐shortening   condi@ons,  gives  her  the   opportunity  to  enjoy  what  a  lot  of   us  take  for  granted,  whilst  having   her  specialist  medical  needs  looked   aZer.

Above: Event inspiration by Fleur Perry with helper Jackie

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Event Meet the Bakers Fleur, 22,  is  a  vibrant  young  woman  who  lives  in  Swindon   with  her  parents.  She  has  been  visiRng  Douglas  House  for   over  2  years  and  has  a  condiRon  called  Spinal  Muscular   Atrophy  (Type  2).   She  has  a  passion  for  the  sciences  and  holds  5  A-­‐levels  in   Maths,  Further  Maths,  Chemistry,  Physics  and  Ancient  

Fleur Perry Fleur made  smiling  cupcakes,   with  a  homemade  jam  smile   inside  when  you  cut  it  open.

History, with  AS  levels  in  Spanish  and  Earth  Science  and   GCSEs  in  Astronomy  and  LaRn  -­‐  and  she  hasn’t  stopped   there!  She  is  working  towards  a  degree  in  natural  sciences   with  the  Open  University.

Lizzie, 23  from  Burnham,  Slough,  has  been  visiRng   Douglas  House  since  2011.   She  loves  baking  and  oQen  baked  with  her  Nanny.  ‘As  a   liele  girl  I  used  to  make  cherry  and  coconut  rock  cakes   with  Nanny  Joan.  Sadly  she  died  last  September  just  5  

Lizzie Waddington

days before  my  grandpa  so  I  am  making  them  for  the   Bake  Off  in  memory  of  her.’ Gemma  Orton,  27,  is  an  arRst  from  Aeleborough  in  

Lizzie made  cherry  and  coconut   Norfolk.  She  has  been  visiRng  Douglas  House  for  about   rock  cakes  in  memory  of  her   four  years  and  has  a  condiRon  called  Spinal  Muscular   Nanny Atrophy. Gemma  achieved  a  BA  (Hons)  in  Design  CraQs  at   LowestoQ,  an  MA  in  TexRle  Culture  at  Norwich  University   College  of  the  Arts  and  is  a  member  of  Aeleborough   ‘CraQers’.  Gemma  is  interested  in  art,  fashion,  theatre,   craQs  and  baking.    ‘Baking  is  an  opportunity  to  be   creaRve.  It's  great  to  start  with  a  few  ingredients,  and  at  

Gemma Orton Gemma made  Eton  Mess   Cupcakes

the end  you  have  a  tasty  treat.  I  loved  seeing  all  the   various  bakes  and  creaRons,  and  most  importantly,   tasRng  them!’    Gemma  made  her  Eton  Mess  cupcakes  for   the  ‘Bake  Off’.  

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ISSUE 7 FEBRUARY 2013

Charlie, 18  has  Spinal  Muscular  Atrophy  Type  2  and  lives   with  her  Mum,  Dad  and  brother  Adam  in  Northampton.   She  has  been  coming  to  Helen  and  Douglas  House  since   she  was  5  years  old,  recently  making  the  transiRon  to   Douglas  House  for  young  adults.

Charlie currently  aeends  college,  studying  acRng  at  level  

Charlie Walter

2. She  hopes  to  gain  a  merit  at  the  end  of  the  course  so   she  can  progress  to  study  musical  theatre,  one  of  her  

Charlie made  Tiramisu  

passions, the  other  being  baking.

Kerri, 26,  from  Hungerford,  in  Berkshire,  has  been  visiRng   Douglas  House  for  4  years  and  has  a  condiRon  causing   mulRple  brain  and  spinal  tumours.   She  completed  her  GCSE’s  in  art  and  music  and  loves   drawing  and  singing.  With  her  art,  she  has  specialised  in   making  rugs  and  decoupage  and  is  currently  trying  to  start   her  own  business  selling  her  work.

Kerri Hunter Kerry made  cupcakes   decorated  to  look  like  goldfish

Kerri’s entry  was  quite  quirky.  Her  recipe,  “Fish  Cakes”,   was  a  rather  surprising  entry  for  the  cupcake/muffin   category.  But  they  were  actually  sweet  cakes  decorated   to  look  like  goldfish!

All the  girls  were  winners  but  a  winner  and   runner  up  had  to  be  chosen.  Gemma  won   with  her  Eton  Mess  cupcakes  and  Kerri  was   runner  up  with  her  ‘fish  cakes’.  All  the   young  women  received  a  signed  copy  of   Tracey’s  latest  book  ‘Bake  Me  I’m  Yours  -­‐   Chocolate’,  vouchers  from  John  Lewis  and  a   giQ  box  of  cosmeRcs  donated  by  our   wonderful  supporters.   Kate  Barklie  from  the  Douglas  House  Care   Team  and  organiser  of  the  event  said;  ‘I   really  enjoy  organising  events  that  paRents   can  take  part  in  with  staff.    The  bake-­‐off  was   a  first  for  us  and  we  did  it  on  a  grand  scale   with  special  aprons  made  for  the   contestants,  bunRng  donated  from  the  

Oxford BunRng  company,  beauRful  tea-­‐sets   loaned  to  us  from  our  charity  shops  and  5   ovens  sponsored  by  Oxera.  As  a  team  we   love  to  make  something  happen  that  a   guest  has  asked  for  and  make  it  an  amazing   and  special  event  for  them.’ AQer  a  tour  of  both  Helen  House  for   children  and  Douglas  House  for  young   adults,  Tracey  Mann  said;     ‘I  didn’t  know  what  it  would  be  like,  but  it   was  amazing  –  it  really  is  such  a  posiRve   environment.  The  guests  are  made  to  feel   so  welcome  and  all  their  needs  are  taken   into  account  and  they  are  treated  as   independent  individuals.  I  have  had  a   wonderful  day.’

<<Tracy Mann with Kerri

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ISSUE 76 FEBRUARY JANUARY 2013 2013

Spotted Ana Parzych Cakes We love it when designers work to sketches and then create masterpieces out of sugar. Ana Parzych is a master of just that, and creates absolutely stunning cakes. Ana Parzych Cakes

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ISSUE 7 FEBRUARY 2013

Eiffel Tower Cupcake

Tuto!al

From Bake Happy 30 27


ISSUE 7 FEBRUARY 2013

Eiffel Tower Cupcake Tutorial eed: n l l i w   u What  yor Image

e Eiffel Tow Knife te Gumpas g d colorin o o f l e g h a #1 tip it w Brown g a b ing ing in pip c I l a y o R ster dust lu e z n o r B Vodka sh Paint bru decorate o t s e k a Cupc

Step 1  Roll  out  gumpaste  and  cut  out  the  Eiffel   Towers  using  the  template.   Let  it  dry  overnight

Step 2 Thin  out  brown  food  coloring  with  vodka   and  brush  onto  the  towers.  Let  it  dry  for   about  2  hours.

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ISSUE 7 FEBRUARY 2013

Step 3 Using  the  Royal  Icing  in  

Step 4 Thin  out  the  bronze  luster  dust  with  vodka  

piping bag  with  a  #1  tip,  pipe  

and brush  onto  the  details.

the outline  and  details  on  the   tower.  Let  it  dry  (...  again)  

Step 5 Thin  out  the  bronze  luster  dust  with  vodka   and  brush  onto  the  details. Final  step Place  your  decorated   towers  onto  your   cupcakes!

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ISSUE 7 FEBRUARY 2013

Interview Mia is an awesome baker and cake designer. Her cakes have the impact which wow people from across the globe and are designed and executed to a very high standard. We interviewed Mia to find out more about the person behind the cake.

MEET Mia

From Fat Cakes

Q: Tell  us  about  you  and  your  family I  am  35,  I  live  in  a  small  busy  house  in  Sussex  on  the   south  coast  with  my  three  young  children  Harry  (he   hates  cake),  Marshall  (he  wants  to  work  for  me  one  day)   and  Emalyn  (she  eats  all  the  offcuts)  my  lazy  cat  and   three  chickens.  They  all  drive  me  crazy,  but  they  are  my   world!  I  have  an  allotment  which  is  my  escape  place  but   haven't  had  the  chance  to  get  over  there  much  since  I   became  Fat  Cakes,  I  feel  like  I've  been  permanently  in   the  kitchen  for  the  last  18  months!  

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ISSUE 7 FEBRUARY 2013

Interview Q: What  is  your  earliest  memory  

where I  loved  thinking  three  

I had  to  leave  my  part  @me  job  at  

of baking

dimensionally and  enjoyed  playing  

Sainsbury’s due  to  a  change  in  

with colour.  I  then  had  various  

circumstances and  have  been  

I loved  baking  rock  cakes  and  

customer service  jobs  for  years  just  

making cakes  full  @me  ever  since.  

scones as  a  child,  but  then  didn't  

to pay  the  bills  as  I  didn't  know  

It’s as  if  it  was  meant  to  be.  My  

dabble with  baking  again  un@l  I  

how to  make  a  living  from  anything  

sugarcraZ kit  that  started  off  just  

had children  of  my  own.  Unhappy  

ar@s@c.

about filling  a  small  toolbox  has  

with the  quality  of  supermarket  

To be  honest  I  s@ll  don't  make  a  

now spread  into  nearly  every  room  

cakes (I  am  a  perfec@onist!)  I  

living from  it  but  at  least  I  am  

of my  house  and  con@nues  to  

started making  my  children's  

happy!

grow!

had many  experimental  

Q: When  did  you  decide  to  start  

Q: Why  is  your  business  called  Fat  

buaercream extravaganzas!  It  

Fat Cakes?

Cakes?

birthday in  2010  that  I  tried  

This was  in  August  2011  so  just  18  

I spent  a  few  days  trying  to  think  of  

covering a  cake  with  sugarpaste  

months ago.  It  more  sort  of  

names but  found  none  that  felt  

for the  first  @me  and  I  have  been  

happened to  me  rather  than  me  

right -­‐  none  that  really  said  what  I  

hooked ever  since.

actually making  any  decisions!  

wanted them  to.  I  didn't  want  to  

birthday cakes  8  years  ago.  They  

wasn't un@l  my  daughter's  first  

limit myself  to  one  style  of  cake  so   Q:  What  is  your  baking  story,  how  

needed a  name  that  would  reflect  

did you  get  into  baking?

this. Like  when  choosing  a  name   for  a  new  baby,  I  scanned  TV  

Baking for  family  soon  turned  into  

credits, town  names,  street  names,  

baking for  friends  and  when  

the dic@onary  even  cereal  packets!  

friends of  friends  started  to  ask  for  

I was  about  to  give  up  when  I  

cakes I  thought  that  geqng  some  

finally asked  my  partner  what  he  

cards made  might  look  beaer  than  

thought, “Fat  Cakes”  he  said,  

scribbling my  phone  number  on  a  

“because they  are  fat  and  they  are  

scrap of  paper,  so  I  needed  a  

cakes” simple  -­‐  and  so  it  came  to  

name...this was  the  start  of  it  all.

be!

I had  some  cards  made,  my   Facebook  page  was  born  and  I   have  just  been  trying  to  keep  up   with  it  all  ever  since!   I  have  always  been  drawn  to  art   and  anything  crea@ve  and  got  a   dis@nc@on  in  sculpture  at  art   college.    I  then  went  on  to  do  a   degree  in  interior  architecture  

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ISSUE 7 FEBRUARY 2013

Interview

A selec@on  of  cakes  made   by  Mia  from  Fat  Cakes.

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ISSUE 7 FEBRUARY 2013

Interview Q: What  cake  has  meant  the  most  to  you?   I  think  Emalyn's  first  birthday  cake  and  my  Batman   cake  mean  the  most  to  me.  The  elephant  made  for   my  daughter  was  from  one  of  Debbie  Browns’   books,  I  am  a  big  fan  of  her  work,  and  this  was  the   start  of  my  love  affair  with  cake  decora@ng.  The   batman  cake  is  the  cake  that  made  my  facebook   page  really  take  off,  and  put  me  in  touch  with  a  lot   of  cake  ar@sts.  I  made  many  online  friends  as  my   name  started  to  get  recognised  by  more  people.   Regarding  my  Batman  cake,  I  am  a  big  fan  of  the   movies  so  really  enjoyed  making  this  cake-­‐  I  had   looked  forward  to  it  for  about  6  months  so  am  so   pleased  that  this  has  been  my  most  shared  cake  to   date. Q:  Which  has  been  the  most  difficult  cake  you  have   made?   All  of  my  cakes  are  difficult  in  their  own  way  as  I   always  push  myself  out  of  my  comfort  zone,  trying   something  new  with  each  and  every  one.  probably   the  most  technically  difficult  for  me  was  R2D2.  It   was  my  first  cake  with  internal  structure,  I  had  to   buy  a  new  drill  bit  for  my  sugarcraZ  kit  :)  As  the  cake   was  for  my  son  I  felt  I  could  experiment  a  bit  more   and it  didn't  maaer  too  much  if  it  didn't  work  out  as  only   we  would  see  it.

<<< Harry,  Marshall  and  Emalyn  

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ISSUE 7 FEBRUARY 2013

Interview Q: What  has  been  your  best  

Q: What  are  your  future  plans?

achievement to  date? I  have  a  lot  of  exci@ng  orders  to   Being  asked  to  do  this  interview  is  

look forward  to  this  year  that  I  

probably my  best  achievement  to  

cannot wait  to  get  started  on.  

date! I  am  happy  that  that  the  

I hope  to  also  find  @me  to  enter  

business has  grown  so  well  in  such  

one of  the  categories  at  Cake  

a short  space  of  @me  and  that  I  

Interna@onal this  year  too  and  my  

have had  to  teach  myself  how  to  

all @me  dream  has  been  to  have  a  

build a  website,  manage  accounts,  

go at  a  thread  cakes  entry.  

upload photos,  keep  up  with   admin  (well  try  my  best  to)  

I am  currently  in  the  process  of  

alongside managing  family  life.  

seqng up  to  start  doing  cake  

This is  my  biggest  achievement  and  

decora@ng classes  alongside  some  

something I  feel  proud  of.

other crea@ve  friends  from   different  craZ  areas  so  this  is  very  

Q: Is  there  anyone  you  would  like  

exci@ng for  me,  I  am  really  looking  

to say  thanks  to?

forward to  the  sociable  side  of  this   and  a  liale  break  from  the  kitchen!  

I would  really  like  to  say  thank  you   to  all  of  my  online  friends  in  the  

Other than  that  I  am  just  going  

cake world.  Some  I  have  met  in  

with the  flow  and  we'll  see  what  

real life,  some  I  have  yet  to  meet.  

happens...

All of  whom  have  helped  me  in  our   virtual  office  to  get  through  the   long  night  shiZs;  helped  with   problems  and  have  been  there  to   bounce  ideas  off  of;  along  with   chaqng  about  family  life  and  the   various  emo@onal  states  that  go   with  working  crea@vely  from   home!  I  would  not  be  where  I  am   today  without  them,  they  have  all   become  very  important  to  me.  

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ISSUE 7 FEBRUARY 2013

Email: littleangelscakes@yahoo.co.uk or info@littleangelscakes.co.uk 35


ISSUE 7 FEBRUARY 2013

Competition

in association with

Cake Masters has teamed up with Cake International to run a fantastic Fairytale Competition! The prizes for winners of the competition in both categories are as follows: - Two VIP passes for the winner and a friend to Cake International LONDON â&#x20AC;&#x201C; Saturday 13th April 2013 - Fast Track Entry so you will be first through the door and avoid the queues - Free Show Guide - Chance to get 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. - A hobby baker is defined as someone who has never sold a cake for money. The reason why we have this category is to ensure we include all abilities and not only those people who bake and decorate regularly. - 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. The cake must have a fairytale theme. To enter please email us a good quality photo to bookings@cakemasters.co.uk with: - Your full name - Your category Hobby or Professional - Your facebook page name and website - Contact number - Optional â&#x20AC;&#x201C; Tell us a bit about your entry and the inspiration behind the design

DEADLINE: 31st March 2013 36


ISSUE 7 FEBRUARY 2013

News! MOST SHARED CAKE ON CAKE MASTERS! A cake that we posted last week has gone totally viral, with over 2,318 shares and over 100,000 people seeing the cake! Congratulations to Brownies Cakes Grimsby for creating such a great cake that so many people could relate to!

41,000

I wanted to thank you all for helping me break through the 40,000 likes barrier. Facebook advertising helped us up to the 20,000 likes mark, and then it just became too expensive. With changes to timeline and issues with reach, I decided to stop advertising with Facebook. To my absolute delight, our numbers have been growing in a strong organic manner and I want to thank you for not only helping me through the 40,000 LIKES milestone, but THANK YOU ALL for getting me through the 41,000 LIKES mark.

Claim to fame! As you know, Nina from Mon Cottage Cupcakes created a cake that was featured in the Yellow section of last monthâ&#x20AC;&#x2122;s magazine. Her cake was made for a charity that Merrill Osmond is associated to so was pictured holding the cake that Nina made. Well, my claim to fame is the Merrill Osmond shared my magazine on his own Facebook page! Thanks Nina for sharing your cake on Yellow Monday all those weeks ago- seeing Merrillâ&#x20AC;&#x2122;s post really made my day! 37


ISSUE 7 FEBRUARY 2013

Guest Columnist This is war! (Somebody put the kettle on...) It’s been dark for so long I’d swear the birds are trying to bring in the dawn, the radio is burbling away in soothing ‘mellow’ tones only suitable for night-time easy listening and midnight is some sort of fuzzy distant memory. Yet i am stood in the middle of a battle zone that 12 hours ago was my kitchen embroiled in what I can only describe as the fight for my life. Not with a intruder, a burglar, or a masked stranger...but with a cake. Yes a cake! Who knew a cake a seemingly harmless mix of simple (quality) ingredients, a double coating of buttercream and a dressing of ready to roll icing could be such a force of evil?! Evil I tell you! The race is most definitely on with this 'fondant fiend' and yet like some stubborn, belligerent teenager it is point-blank refusing to behave. Worse than simply misbehaving this 'spiteful sponge' is kicking some serious butt!. It is beating me harder than my mixer on full speed and I’m losing!! On paper this cake is going to work just fine. It makes sense, I had even checked out YouTube for the tutorial (!) so what could go wrong. It is destined to work, it is going to be brilliant. It is going to be a GREAT cake! More than that, I’ve been looking forward to making this cake for months.

So why is it at silly o'clock the night before the big family event where I am due to unveil this amazing, surprise creation, is it trying to kill me? What exactly did I do so wrong in this or a past life that the 'bake of doom' would hate me so much as to systematically take me apart like this? Everything that can go wrong is going wrong, the simple bits have become some MENSA style intellectual challenge, the difficult bits have become Mission Impossible only I am not seeing Tom Cruise hanging from my ceiling trying to help! I dig in and fight back. I am damned if I'm going to let Count Calorie win! Just as I think I have avoided everything this 'mixture of madness' has pelted me with, side-stepped the clogged airbrush, dodged the slipping tiers, battled back from the brink of cracked fondant failure a thousand times over, taken on the cake of calamity and won, it goes and throws one last, brutal thing at me. At 2am, in a final willful attempt of defiance, out of pure spite, it throws it’s head at me. It cruelly pitches forward, pulling its own head away from its body taking out the supporting board and dowels with it. I manage to catch the head as it falls by getting my hand under the board in time and set it down alongside it’s now decapitated body. Then I stare at it in disbelief and the slow realisation of

By Hannah from Made with Love by Me

resignation. I give in, this cake has beaten me. I'm done in, it’s too late, I’m too tired. I simply cannot fix it from here.

Or can I? A few hours later (after a short sleep) I wake with a gritted determination, and decide that I am in no way going to allow this evil edible to take me down. I put the kettle on and roll up my sleeves. I don my apron armour and tool up with cocktail sticks, scissors and a paintbrush. This mulit-tiered tower of terror may have won the battle, I am going to win the war though! I set to it, I re-design, re-build, re-crumbcoat, re-fondant, retexture and hand-paint feverishly for the next 3 hours then deliver on-time, unveil and present a cake that to everyone else is nothing more than the sweetest of sweet Christmas cats. I am the only one who knows that there is NOTHING sweet or innocent about this sugary charlatan! So a word of warning to my fellow cakers - not all cakes are as sweet as the ingredients would suggest, some seem almost human in their ability to bring us to our knees and yes, sometimes you have to walk away from the battle. There is no need to give in though. Just take a break, grab a cup of tea, take a deep breath and come back swinging - ready to win the war!

The headless beast >>

Share your news with us! magazine@cakemasters.co.uk

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ISSUE 7 FEBRUARY 2013

Competition!

The lovely people at the award winning Katy Sue Designs are giving away a set of 3 â&#x20AC;&#x153;Victorian Gardenâ&#x20AC;? Cupcake topper moulds as a prize for the winner of this competition. All you need to do is send us a picture of your best floral cupcakes. One entry per person. Please send only one photo, with your full name, business name (if you have one); contact number and address to bookings@cakemasters.co.uk GOOD LUCK!

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ISSUE 76 FEBRUARY JANUARY 2013 2013

The Colour Of

Love Red is naturally the colour of love...did you notice how we missed the colour red in our of the 50 shades of cake issue in January? I would like to say that we reserved red cakes for the month of February...but no we didnâ&#x20AC;&#x2122;t! It is quite fitting that we will share red cakes in the month where love is in the air!

Sugar Pocket

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ISSUE 76 FEBRUARY JANUARY 2013 2013

Alison Lawson Cakes LoveZee Cakes

Cakes by No More Tiers (York)

Sugar Pie Gourmet Cakes

Prettypetal Cupcakes

Fancy Cakes by Linda Dakotaâ&#x20AC;&#x2122;s Custom Confections

Robert Firth The Crafty Kitchen (Sarah Garland)

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ISSUE 76 FEBRUARY JANUARY 2013 2013

Deluxe Luton Cakes

Tina Scott Parasharâ&#x20AC;&#x2122;s Cake Design

Wedding Cakes Liverpool

PetiteSweet - Cake Boutique SweetArt Cakes Bedford

Baked In Caked Out

Couture Cakes by Rose

Melys Cake Design Emma Hall

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ISSUE 7 FEBRUARY 2013

Interview She has sold over five million cookbooks, has nearly 60 years baking experience and is known for being the queen of all things baking. Whether you are a seasoned professional or just starting out in the exciting world of home baking, Mary Berry is a name that you’ll be familiar with. From the signature Lemon Drizzle Cake to the challenging Fraisier Cake, there is no doubt that Mary’s recipes are some of the best loved. Having learnt the art of baking from her mother, Mary quickly established herself as a leading cookery writer and broadcaster, specialising in Aga cookery, cakes and desserts. Q: What  or  who  got  you   interested  in  baking? A  wonderful  home  economics   teacher  called  Miss  Date,  she   was  lovely  and  encouraged  me   in  class Q:  What  is  your  current   signature  dish? Lemon  Drizzle  cake Q:  If  you  weren’t  a  chef  what   would  you  be? A  gardener Q:  Sweet  tooth  or  savoury? Savoury Q:  What  do  you  most  enjoy   about  baking?   I  enjoy  sharing  the  finished   bake  with  family  and  friends

What are  your  top  <ps  for  any   aspiring  baker?   Mary’s  new  book,  At  Home  is  available   Follow  a  good  recipe  and  weigh   now  to  buy! accurately.  Use  digital  scales   and  weigh  exactly  as  in  the   recipe.  Use  the  correct  sized  @n   and  oven  temperature,  all   these  changes  can  affect  the   cake. Cake  baking  and  decora<ng   has  exploded  in  popularity   recently  -­‐  what's  your  opinion   on  why  this  could  be? The  Great  Bri@sh  Bake  Off  has   inspired  a  new  genera@on  of   bakers  

Visit Mary Berry at Cake International Event City Manchester 8-10 March 43


ISSUE 7 FEBRUARY 2013

Recipe

Mini Banoffee Pies

Recipe taken  from  Mary  Berry  At  Home 10 44


ISSUE 7 FEBRUARY 2013

Recipe 1. You will  need  eight  7cm  (2½-­‐in)  cooking  rings,  arranged  on   a  baking  sheet.  To  make  the  bases,  mix  the  melted  buaer   with  the  crushed  biscuits  and  s@r  un@l  combined.  Spoon   evenly  between  the  rings  and  press  down  with  the  back  of   a  spoon.  Chill  while  you  make  the  topping. 2. Melt  the  buaer  in  a  saucepan  then  add  the  sugar  and  s@r   un@l  dissolved.  Add  the  caramel  and  s@r  un@l  combined.   Simmer  for  1  minute  then  set  aside  to  cool  for  a  few   minutes. 3. Pour  the  sauce  into  the  rings  on  top  of  the  biscuit  base  and   chill  for  about  1  hour  or  un@l  the  toffee  has  just  set.  Slice   the  banana  and  arrange  on  top,  then  spoon  or  pipe  over   the  cream.  Slide  a  fish  slice  under  each  ring  and  move  to   serving  plates.  Remove  the  rings  and  finely  grate  chocolate   on  top  of  each  pie  to  garnish.

SERVES 8 For  the  base 40g  (1½oz)  buaer,  melted 75g  (3oz)  diges@ve  biscuits,  crushed For  the  topping 50g  (2oz)  buaer 50g  (2oz)  light  muscovado  sugar 1  ×  397g  @n  caramel 4  small  bananas 200ml  (7fl  oz)  double  cream,  lightly  whipped 25g  (1oz)  square  of  dark  chocolate

4. Serve chilled.

Everyone’s favourite  dessert  –  these  individual  pies  are  Lucy’s  recipe  and  are  divine.  Tins  of  ready-­‐made  caramel   can  be  bought  in  any  supermarket  and  save  having  to  boil  a  can  of  condensed  milk  like  we  used  to,  to  give  it  a   caramel  flavour.

Recipe taken  from  Mary  Berry  At  Home 45


ISSUE 7 FEBRUARY 2013

Feature Valentines Competition PROFESSIONAL WINNER Jessica Rabicano Mrs Sweet Treats

Congratulations! PRIZE • Two VIP passes for the winner and a friend to Cake International MANCHESTER – Saturday 9th March 2013 • Fast Track Entry so you will be first through the door and avoid the queues • Free Show Guide • The chance to get a front row seat at the Bakery Theatre

In association with

• 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!! 46


ISSUE 7 FEBRUARY 2013

Feature Valentines

Competition HOBBY BAKER WINNER Brandon Fuller Congratulations! PRIZE • Two VIP passes for the winner and a friend to Cake International MANCHESTER – Saturday 9th March 2013 • Fast Track Entry so you will be first through the door and avoid the queues • Free Show Guide • The chance to get 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!!

in association with

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ISSUE 76 FEBRUARY JANUARY 2013 2013

The Valentines Special

©Julia M.  Usher,  author  of  Cookie  Swap,  Ul-mate  Cookies,  and  the  16-­‐video   Ul-mate  Cookie  Decora-ng  Series

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ISSUE 76 FEBRUARY JANUARY 2013 2013

The Craft Kitchen (Sarah Garland)

Mon Cottage Cupcakes

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ISSUE 76 FEBRUARY JANUARY 2013 2013

CakeRox 50


ISSUE 76 FEBRUARY JANUARY 2013 2013

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ISSUE 76 FEBRUARY JANUARY 2013 2013

KatyBakey

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ISSUE 76 FEBRUARY JANUARY 2013 2013

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ISSUE 76 FEBRUARY JANUARY 2013 2013

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ISSUE 76 FEBRUARY JANUARY 2013 2013

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ISSUE 76 FEBRUARY JANUARY 2013 2013

G Sweets

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ISSUE 76 FEBRUARY JANUARY 2013 2013

The Sugar Mice

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£10$TICKETS$ +$CHANCE$TO$$

WIN$IPAD$MINI$$ QUOTE$ CAKEMASTERS10$ BEFORE$10TH$MARCH$

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ISSUE 6 JANUARY 2013

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Cake Masters Boards 59

Cake Masters Magazine February 2013  

*Baking - Decorating - Sharing*Cake Masters Magazine with cake features, top tips, interviews, reviews, competitions and a showcase of the b...