July 2015 Cake Masters Magazine

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ISSUE 34 | JULY 2015

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ISSUE 34 | JULY 2015

A Celebration of...

CAKE

SUGAR ART

CHOCOLATE

3-DAY GUEST PERFORMANCES BY:

MICH TURNER

BUDDY VALASTRO

Cake Maker to the Stars!

TV’s Favorite Cake Decorator!

RON BEN-ISRAEL The King Of Cakes!

ROLAND MESNIER

Pastry Chef to The White House!

Over 75 Hands-On Classes and Demonstrations!

Presented by 40 of the Greatest Cake Artists in the World!

Cake Competitions • Live Global Cake Challenge • Theater Presentations • Sugar Art Fashion Show Chocolate Zone • Wedding Zone • Kids Zone • Sugar Art Zone ...and so much more!

BUY

S T E K TIC

NOW E IS SPACITED LIM

September 18-20, 2015

Orange County Convention Center & Hyatt Regency Hotel • Orlando, Florida, USA

CakeFair.com 2

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Visit SatinIce.com for cake decorating tutorials, inspiration and helpful tools!

ISSUE 34 | JULY 2015

Published by: Cake Masters Limited Telephone: 0208 432 6051

Cupcake Edition Welcome to the July issue of Cake Masters Magazine.

Contributors: The Yellow Bee Cake Company mimicafe Union The Food Artist Group Sweet Success Sugarcraft Cutter and Squidge Sabz Cakes BunsInTheOven Cupcakery Beanie’s Bakery The Cupcake Oven Scrumptious Buns Tarttokig Wimbledon Baking Group Cake Eaters Anonymous Sweet Divas For the Love of Cake Jenny’s Haute Cakes The Handcrafted Cake Co. Jeanne Winslow Cake Design Rebekah Naomi Cake Design Butterfly Cakes and Bakes Very Unique Cakes by Veronique Cake Heaven by Marlene Zoe’s Fancy Cakes

Front Cover Star

Sachiko Windbiel, mimicafe Union

Editorial Team Emily Gussin Daisy Haque Rhona Lavis Laura Loukaides

Afternoon Tea Expert

Jennifer Rolfe - Jen’s Just Desserts

Advertisements

Emily Gussin E: emily@cakemasters.co.uk Tel: 07939 562567

Cake Masters Magazine Awards 2015 Sponsorship info@cakemasters.co.uk

Cupcakes are my guilty pleasure! I love the different creative things that can be done with cupcakes - so many possibilities in such a small package.

Packed with seven fabulous tutorials, we give you a cupcake education in how to create some simply incredible designs. With so much variety, we show you how to decorate your cupcakes with flat toppers, domed designs and with teeny tiny modelling. From animal faces, to sports balls, to the very cute strawberry girl cupcakes from mimicafe Union. We have a very extensive tutorial from Vicky, at The Yellow Bee Cake Company, giving us a masterclass in surprise inside cupcakes AND fabulous decorative toppers using the great range of Rainbow Dust products. It would be criminal not to have a mini food tutorial, so Sabrina, from Sabz Cakes, kicks off our Summer with her great BBQ tutorial. For the sake of cuteness, we have a lovely baby dummy topper tutorial in a range of great designs from Zoe, at Zoe’s Fancy Cakes.

We are very excited to have interviewed Sheryl Bito, from BunsInTheOven Cupcakery for this issue. She has graced the pages of our magazine many times and we are so intrigued by her cakey world and thoughts on all things cupcakes. Sheryl has also created a wonderful tutorial for us, showcasing a range of modelling techniques to make the creative “Chef Hugo” - one of my favourite tutorials in this issue!

We have some delicious cupcake recipes in this issue and have some brilliant books in the reviews section. Head to our website for your chance to win copies of the books that we review. Another chance to win can be found in our Spot the Difference competition in the Elevenses section - we have a fantastic hamper full of cupcake-y prizes from Design-A-Cake, so make sure you enter!

Check out where we have been this month in our Out & About section, with a class review instalment new to this issue! With SO many amazing cakey events around the world, remember to let us know about anything you get up to.

I hope you enjoy this packed issue, remember to share your creations with us on Facebook!

Best wishes

© COPYRIGHT Cake Masters Limited 2015 No part of this magazine nor any supplement may be copied or reproduced, nor stored in a retrieval system by any means without prior specific written authorisation given by the publisher.

Editor’s Top Picks!

Surprise Inside Cupcakes Page 9

Indian Afternoon Tea Page 36

Interview with Sheryl Bito Page 42

Sports Balls Tutorial Page 47

SUBSCRIBE NOW Page 60 p

Rosie Editor

editor@cakemasters.co.uk

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ISSUE 34 | JULY 2015

Surprise Inside Cupcakes Tutorial

Using Rainbow Dust Products

by The Yellow B ee Cake Company BBQ Food Tutorial

by Sabz Cakes

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9 54

Chef Hugo Tutorial

by BunsInTheOven Cupcakery

Win a hamper of Cake Prizes

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Sports Balls Cupcakes Tutorial

by B eanie’s Bakery

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Interview

Sheryl Bito

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Strawberry Girls Tutorial

Contents

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by mimicafe Union

6 15 16 26 28 36 50 60 62

Baking Wish List WIN: Rainbow Dust’s Double-Sided Food Pens SPECIAL FEATURE: The Americas Cake & Sugarcraft Fair, 18th-20th September 2015 Out & About Class Reviews Indian Afternoon Tea: Cinnamon Soho Elevenses - Ask the Expert, Competitions, Book Reviews, Bake Clubs + More!

Save Money - Never Miss an Issue - Subscribe to Cake Masters Magazine Gardens of the World Collaboration

9 19 38 47 54 65 73

Surprise Inside Cupcakes Tutorial, The Yellow Bee Cake Company Strawberry Girl Cupcakes Tutorial, mimicafe Union BBQ Food Tutorial, Sabz Cakes Sports Balls Cupcakes Tutorial, Beanie Bakery Chef Hugo Modelling Tutorial, BunsInTheOven Cupcakery Furry Friends Cupcakes Tutorial, For the Love of Cake Baby Dummy Topper Tutorial, Zoe’s Fancy Cakes

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Sharp Cheddar Cupcake + Honey Blue Cheese Frosting + Candied Pecan and Cheddar Crisp Toppings Orange Creamsicle Cupcakes Hot Fudge Sundae Cupcakes White Chocolate Coconut Cupcake + White Chocolate Lime Buttercream Strawberry Lemonade Cupcakes in a Jar Cinnamon Apple Cupcake + Cinnamon Apple Filling + Cinnamon Cream Cheese Frosting + Apple Fritter Famous Red Velvet Cupcakes Pumpkin Cupcakes with Bourbon Buttercream

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Interview with Sheryl Bito, BunsInTheOven Cupakery

Tutorials

Recipes

30 31 32 32 33

Interviews

Baby Dummy Topper Tutorial

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by Zoe’s Fancy Cakes

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ISSUE 34 | JULY 2015

Baking Wish List

6

Truly Alice Teapot Cake Stands

Rainbow Dust Food Pen, Dark Gold

Lakeland 12 Hole Deep Bun Tin

Teacup Cake Moulds, Set of 4

Luckandluck.co.uk

Design-a-cake.co.uk

Lakeland.co.uk

Dunelm-mill.com

£4.94

£2.10

£12.99

£4.99

Tala Cupcake Candles, Pack of 5

Cupcake Measuring Cups

Traditional Ice Cream Scoop

JEM Cupcake Decorating Set

Johnlewis.com

Thegiftoasis.com

Lakeland.co.uk

Bakingessentials.co.uk

£3

£9.99

£5.99

£6.63

Cake & Bake Show Mug

Venetian Masks Push

Patchwork Cutters

Cupcakes Ribbon, Pink – 16mm

Thecakeandbakeshow.co.uk

Moulds by Makins

Assorted Mini Set

Design-a-cake.co.uk

£6

Thecakedecoratingcompany.co.uk

Patchworkcutters.co.uk

£0.45 per metre

£4.99

£9

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Baking Wish List

ISSUE 34 | JULY 2015

Natural Madagascan Bourbon

Baking Set: World Map

Kitchen Craft Three

Luxury Gold Butterfly Vine

Vanilla Paste 100ml by LittlePod

Bakerandmaker.com

Tier Cupcake Carrier

Cupcake Wrappers, Pack of 12

Thecakedecoratingcompany.co.uk

£5.95

Design-a-cake.co.uk

Cupcakewrappersuk.com

£22.99

£4.20

My Little Cupcake Cake

£9.99

Rainbow Dust Gold Stars Edible

Retro Treats Tea Pot

Hydrangea Cupcake Mould

Confetti Sprinkles

Creative-tops.co.uk

Karendaviescakes.co.uk

Pop Cupcake Mould

Cake-stuff.com

£19.99

£11.50

Thecakedecoratingcompany.co.uk

£3.65

£4

Life is Short Cushion

Pavoni Cupcakes Plunger

Hearts impressit Designer

Leaf Green Flower and

Tesco.com

Cutter, Set of 4

Rolling Pin

Modelling Paste, 250g

£12

Craftcompany.co.uk

Purplecupcakes.co.uk

Renshawbaking.com

£8.50

£20

£2.49

Prices correct at point of printing

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ISSUE 34 | JULY 2015

BA

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Cake Slicer

Sharing cake cutting guides with your clients is just a tap away!

Have you ever wished after putting hours of hard work in baking, decorating and delivering your cake, that it was sliced into promised number of servings? Now cutting cakes in the correct way is just a tap away.

Download Cake Slicer and start sharing cutting guides with your customers for their cake orders!

364 Total 364 cake cutting guides

Guides for 10 cake shapes

Cutting guides from 4” to 18” sizes

Straight & 1”x1”, 1”x2” Concentric 1.5”x2”,2”x2” portion sizes cutting guides

Save upto 25 Email guides favourite guides with cake orders

FIND OUT MORE AT

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APP AVAILABLE TO DOWNLOAD FROM 8

MAGAZINE

ISSUE 34 | JULY 2015

Surprise Inside Cupcakes Tutorial

by Vicky Turner, The Yellow Bee Cake Company Vicky Turner, from The Yellow Bee Cake Company in Basingstoke, is an award winning Cupcake Artist. After completing a degree in Video Game Design, Vicky discovered the world of cake and swapped computer graphics for sugar artistry.

In this tutorial, Vicky shows you how to create a selection of t-shirt themed cupcakes, with hidden designs baked into the sponge, using a selection of Rainbow Dust products.

PREVIEW Equipment Required

To decorate your cupcakes, you will need: • • • • • • • • • • • • • • • • • • • • • • • • •

White modelling paste Edible glue Royal icing in a piping bag Tylo powder Icing sugar Vodka Rainbow Dust Pro Gel - Orange, Pink, Red, Strawberry, Sky Blue and Yellow Rainbow Dust Edible Glitter - Ocean Blue, Orange, Pastel Pink, Red, Strawberry and Yellow Rainbow Dust Edible Silk - Metallic Golden Sands Rainbow Dust Plain and Simple - Black Magic, Dusky Pink and Lemon Twist Rainbow Dust Paint It - Black Rainbow Dust Metallic Food Paint Metallic Light Gold and Metallic Red Non-stick workboard Non-stick rolling pin PME dresden tools Selection of mini ball tools Craft knife Selection of paintbrushes Selection of dishes 48mm and 58mm round pastry cutter Set of circle cutters T-shirt cutter PME blossom cutter PME heart cutter PME star cutter

To bake the cupcakes, you will need:

Preparation:

• Vanilla cupcake mix • Vanilla buttercream • Rainbow Dust Pro Gel - Orange, Pink and Yellow • Rainbow Dust Colour Flo - Black • Small baking trays/tins • Cupcake tin • Cupcake cases • Spatula • Teaspoons • Ice cream scoop • Small bowls • Heart cutter • Star cutter • 1cm circle cutter • 5.5cm circle cutter • Cupcake piping nozzle • Piping bag

Modelling Paste Mix ½ tsp of Tylo powder to 250g of fondant. Knead the paste until the Tylo powder has been incorporated and leave in a Ziploc bag for a few hours to activate.

Edible Paint Add dust food colouring to a small dish and mix in vodka until you get the consistency you need. Don’t worry if you’ve added too much vodka as it will evaporate.

Beat the margarine and caster sugar until light and fluffy. Add one egg and beat to combine. Add a spoonful of self raising flour to prevent curdling.

Add a second egg followed by a spoonful of flour and repeat until all the eggs are used. Fold the rest of the flour into the batter. Finally, add the vanilla extract.

For more in depth instructions, please check out the downloads section at www.yellowbeecakecompany.co.uk

Vanilla Cupcake Recipe: Makes 12, two of each design 175g margarine 175g caster sugar 175g self raising flour 3 large eggs 2 tsp vanilla extract

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Step 43 Pipe a swirl of buttercream onto the middle of each cupcake and gently place the toppers on top. Be careful, if the paint is still wet, it may smudge.

Your completed cakes should look something like this!

Surprise inside cupcakes can be used for many different occasions with a huge array of different topper designs.

Share your creative cakes and bakes with us online!

Created by The Yellow Bee Cake Company for Rainbow Dust

PREVIEW www.facebook.com/ YellowBeeCakeCompany www.twitter.com/Hello_Yellowbee

Rainbow Dust products are available in all good cake decorating stores www.rainbowdust.co.uk

**COMPETITION** FOOD PENS GIVE-AWAY Rainbow Dust’s double-sided food pens now contain a new recipe that has produced an ink with improved flow properties and generally increased vibrancy of colour. The end result is your cake decorating creations will be even more impressive, with cleaner, more accurate lines and patterns - the perfect way to add detailing to all your cake creations.

With 23 colours to choose from and two different sized nibs, one at either end of the pen, it’s an ideal solution for both thick line work and fine detail work!

Check out the Cake Masters Facebook page and website for your chance to win a collection of these pens!

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WIN

!

ISSUE 34 | JULY 2015

MAGAZINE 11

ISSUE 34 | JULY 2015

A Celebration of...

CAKE

SUGAR ART

CHOCOLATE

Prepare for a Cake Show Like No Other in the U.S. It’s a can’t-miss event for every cake artist, pastry chef, sugar sculptor, chocolatier and amateur baker.

Sept. 18, 19, and 20, all eyes will be on The Americas Cake and Sugarcraft Fair (TACSF), a dynamic new trade show in Orlando, Florida – open to the public – expected to attract more than 150 vendors and 30,000 attendees.

75+ Creative Hands-on Classes and Demonstrations Custom cake toppers, cross-stitch icing, spectacular extension stringwork: Learn revolutionary cake decorating techniques from the world’s top talent!

Hurry! Classes and demonstrations are selling quickly and can be booked online only!

Hands-on classes are $150 and run three hours; demonstrations are $20 and run one hour.

World’s Best Under One Roof Hosted by Satin Ice, a world-leading manufacturer of premium rolled fondant cake icing, TACSF will house exciting challenges and competitions, live theatre presentations, and a roster of celebrity guests: Buddy Valastro, star of TLC’s “Cake Boss;” Mich Turner, cake maker to the stars, including Madonna and Her Majesty the Queen; Ron Ben-Israel, renowned for his $10,000+ cakes; and Roland Mesnier, former White House Executive Pastry Chef of 25 years!

Catwalk to Cake Walk Cake Central’s Sugar Arts Fashion Show Cake meets couture. Cake Central’s Sugar Arts Fashion Show will showcase sinfully decadent designs made of entirely edible products.

World-class sugar, cake and chocolate craftsmen will take the catwalk to the next level with these epic edible ensembles strutted by real models!

Friday, Sept. 18 at 7 p.m. Tickets are $150 and include entry to the evening’s cocktail reception.

n Fashio Show

September 18-20, 2015 12

Orange County Convention Center & Hyatt Regency Hotel • Orlando, Florida, USA MAGAZINE

ISSUE 34 | JULY 2015

A Real-Time, International Cake Challenge Ten teams of cake artists from around the world will to go rolling pin-to-pin during Friday’s Live Global Cake Challenge, an exhilarating day-long event, where cake masters will put their skills to the test by creating a tiered or sculpted cake portraying the theme, “homeland.”

The elite panel of judges are Laurent Branlard, executive pastry chef for the Walt Disney World Swan and Dolphin Resort; Norman Love of Norman Love Confections; George Berger M.O.F., of Chocolate Fashion; Sylvain Leroy of Paris Gourmet; and show headliner Roland Mesnier.

Cake Competitions for All! The Americas Cake and Sugarcraft Fair promises out-of-this-world cakes. But which

is Best in Show? The expo’s Cake Competition is inviting artists of varying skill levels — professional, open, beginner, and student — to compete for top honors. Judges, who are made up of the cake world’s crème de la crème, will assess cakes across four categories: wedding, special occasion/novelty, floral and shoe display, and youth.

Other features: Wedding Zone • Kids Zone Chocolate Zone • Sugar Arts Zone Special pricing! Limited time only!

To register for the show, or for more information about exhibitor opportunities and customisable sponsorship packages, visit www.cakefair.com. For exclusive contests and news, follow TACSF on Twitter, Facebook, and Instagram (@cakefair).

CakeFair.com MAGAZINE 13

ISSUE 34 | JULY 2015

Strawberry Girl Cupcakes Tutorial

by Sachiko Windbiel, mimicafe Union

Sachiko Windbiel is the owner of mimicafe Union in New York City, a cupcake and cake topper startup that creates fun and intriguing fondant toppers for customers from around the world.

Sachiko finds her work very rewarding, enjoying the times when people share their kind words and smiles with her when taking in her toppers. Sachiko also enjoys offering workshops on her techniques as it gives her a chance to share her craft and to get to know all kinds of people.

Her awards include 1st in the Pastry Section category at the “That Takes the Cake!” Sugar Arts Show in Austin, Texas (2013), Best of Anniversary Theme Cake at the National Capital Area Cake Show in Fairfax, Virginia (2013), Grand Prize in the Wedding Cake Category - also at the National Capital Area Cake Show (2014), Best Cupcakes Award from Cake Masters Magazine (2014) and 1st in the Special Occasion Category of The NY Cake Show (May 2015).

PREVIEW Equipment Required Tools: • Toothpick • Pin • Flat modelling tool • Modelling tool • Tweezers • X-acto knife • Edible markers – black, blue • Sharp paintbrush • Melon baller • Small brush for coloured dust • Pink dust • Skewer • Mini shear • Styrofoam • Water • Brush

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Fondant Colours: • White • Skin tone (add orange gel to white fondant) • Brown

Food: • Cupcakes • Strawberries • White chocolate Eyeballs: Made from gum paste and rolled into a ball (please prepare these in advance and allow to dry overnight)

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ISSUE 34 | JULY 2015 w

e ric e ic seuine p Pr omaniy gen Pillrmatch

e W

10% OFF* online orders quote:

CM07

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Cake Boxes: from 61p* in sizes 6” - 20” extenders & cupcake boxes also available

Massa Ticino sugarpaste: from £2.21* no artificial colours, gluten free, rolls thin so you use less

Cake Drums: from 63p* in sizes 4” - 20” boards and cards also available

CakeFrame Standing Cake - £17.99*

PME Brush N Fine Pens: from £3.15*

standing CakeFrame kit includes FREE PDF tutorial

100% edible ink, two tip sizes, refillable for extended use

www.thecakedecoratingcompany.co.uk worldwide delivery from £2.00 - FREE UK delivery on all orders over £25 - same day dispatch before 4pm MAGAZINE 15

info@thecakedecoratingcompany.co.uk - 0115 969 9800 - 2b Triumph Road, Nottingham, NG7 2GA, UK *not to be used in conjunction with any other offers, exclusions apply. Valid until 31.08.15 * prices shown include 10% discount already applied.

ISSUE 34 | JULY 2015

Royal Garden NEW

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Cake By: Sugar Realm

www.MarvelousMolds.com We s h i p o u r p r o d u c t s wo r l d w i d e For our customers in the U.K. check out www.thecakedecoratingcompany.co.uk 16

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ISSUE 34 | JULY 2015

BBQ Food Tutorial

by Sabrina Jiffry, Sabz Cakes Sabrina Jiffry is the face behind Sabz Cakes. Based in Singapore, she is a self taught artist with an immense love for arts and craft.

Sabrina’s cake journey began when she started making cakes for her kids a few years back. As a full time mum, she does her cakes whenever she gets a spare moment.

Her work has been featured in previous issues of Cake Masters Magazine and other publications.

She has a creative hand for miniature detailing and shares with you some of her techniques.

PREVIEW Equipment Required • White fondant • Black fondant • Red fondant • Tylose powder • Colours, for the toppers: • Wilton Lemon Yellow • Wilton Brown • Wilton Red • Wilton Black • Sugarflair Bitter Lemon • Sugarflair Paprika • Sugarflair Claret • Sugarflair Superwhite • Sugarflair Brown

Sugarcraft tools:

• Oval cutter • Small and big round cutter • A small lid (slightly smaller than the big round cutter) • Nozzle with round tip • Toothpicks • Blade tool • Bulbulous cone tool • Scriber needle • Pizza cutter • Fondant extruder • Craft knife • Small rolling pin • Edible glue • Piping gel • 2 small paintbrushes • Round cutter measuring 58 mm to fit your cupcake • Brown, black, yellow, white and red food colouring, for painting • Plastic mat • Cornflour to dust your work surface

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INTERVIEW

Sheryl Bito BunsInTheOven Cupcakery

Cake Masters Magazine has featured Sheryl’s work many times, as her creativity and attention to fabulous detail is really the best we have seen. We are very excited to interview the artist behind BunsInTheOven Cupcakery as we enter into her miniature cupcake world!

PREVIEW Tell us about you and your family I grew up in a quaint little town called Melaka and I lived there until my mid twenties with my parents, grandmother, sister and brother.

I have fond memories of my childhood as I lived in a village where our backyard was the beach. Those were great times!

What is your background - have you always done cakes full time?

I started my working life when I finished high school. I was an architectural model maker (I make miniature model houses for an architectural firm, I guess making tiny stuff was unknowingly introduced to me way back!), a sales coordinator, a flight attendant and a traffic news presenter on radio before I went into caking full time. I’ve always thought that cake found me, as I never had a lot of interest when it comes to cooking or baking. It wasn’t until I moved to KL to live on my own that I dabbled a little bit with cooking (a girl’s got to eat! Haha) and then I got a little more curious around the kitchen and baked my first ever cake… from a box mix!

When did you start your caking career?

I was juggling a day job in the radio industry with part time baking for a good four years before I finally took the plunge in 2012. I actually submitted my resignation twice; the first time around I wasn’t really sure about it. It was more of an impulse decision although I had been thinking about leaving for a while. It was a good thing I didn’t go through with it because I wasn’t truly ready especially in terms of financial back up. A couple of years down the line

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ISSUE 34 | JULY 2015

Sports Balls Cupcakes Tutorial

by Nina Green, Beanie’s Bakery

PREVIEW MAGAZINE 19

ISSUE 34 | JULY 2015

Elevenses Advice ~ Competitions ~ Bake Clubs ~ Reviews

Ask the Expert Cake Conundrums and Decorating Dilemmas!

Sarah Thomas International award winning sugar artist and baker and owner of The Cupcake Oven, Sarah Thomas has taught sugar artistry and baking skills to students from around the world for many years.

Peeling Cases Q: How do I stop my cases from peeling?

A:Many things can cause cases to peel, the most common one being the case itself! Some cases are worse than others. Slightly under baking your cupcakes can also cause peeling, so an extra minute or two will help. Make sure that all your ingredients are room temperature before you start.

the mixture. To check your cupcakes are baked, lightly press your finger on top of the cake, the top should spring back up if ready; or try inserting a cocktail stick to check there are no crumbs.

Dome Perfection Q: How do I cover cupcakes with fondant to create perfect domes?

A: There are many ways to achieve this. My two favourites are to put a blob of buttercream in the centre of the cupcake, then drape a disc of ready to roll fondant straight over the top and smooth down; or, cut a circle of icing and shape over a foam half sphere, leave to dry and place on the cupcake later.

Cupcake Combos

Competition Tips Q: I am thinking about entering the cupcake category at Cake International - what are your tips?

Sinking Centres Q: What causes cupcakes to sink in the middle? A: Remember that this category is often the only tasted class, so taste and texture is just A: Several things can cause this: The as important as appearance. Be adventurous temperature in the oven was too low, the door with your flavours. Try to make your entry may have been opened too soon, the cupcakes memorable in every way – it has to stand out! were removed from the oven before they were baked, or there was too much baking powder in Take care with every single detail. Also, read the

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schedule and rules carefully, and follow them to the letter. Listen to any feedback you receive from the judges carefully and use it to make your next entry even better!

Freezer Friendly Q: Do you recommend freezing cupcakes?

A: I always make fresh cupcakes to order…

However, I have successfully frozen extra cupcakes on many occasions and can’t tell the difference when I sneak one out to nibble!

Cupcake Eruptions Q: My cupcakes look like volcanoes, help!

A: The temperature in your oven is too high.

Try lowering the temperature next time you bake. This should result in nice perfectly flat cupcakes. Remember, the oven may be hotter inside than the oven is telling you on the dial. If in doubt, use an oven thermometer.

Light Sponge Q: How can I make my cupcake sponge nice and light?

A: Use the best ingredients; a good sponge flour can make a lot of difference. Take your time and follow your recipe carefully.

ISSUE 34 | JULY 2015

Spot the difference Samantha, from Scrumptious Buns, has made these beautiful cupcakes. For your chance to win this amazing collection of prizes, can you find 10 differences?

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Blog Spotlight

Win a fabulous selection of prizes courtesy of Design-A-Cake worth ÂŁ75.

Email the differences to: content@cakemasters.co.uk - Good Luck!

Placing the spotlight on a blog that has caught our eye!

Blog :T Blog arttokig ger: Sara Profi Fall le Swed : 20 year o en, w ith a p ld law stud photo e a g mania raphy. Tar ssion for b nt from St ockho ttokig aking c. lm, Start a is the ed Swed nd Frequ : May 20 is h w 1 ord fo e 3 Cont ncy: Mon r cake ent: B th aking ly First Post: r Gerb ecipes an Favo er d ur with h ite Post: a daisy su sugar art t Recip gar fl utoria omem ow e ls Most f Popu ade Nutell or Swedis er tutoria l h cho la witho a colate ut wir r Post:: T utoria es Desc balls ri l for a peon recip bed in thr es, tu y e m e ade word torials www.t s: Foo a d pho Faceb rttokig.wo togra r o phy, Instag ok: Tartto dpress.co m kig ram : sara

fall94

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ISSUE 34 | JULY 2015

Chef Hugo 3D Figurine Tutorial

by Sheryl Bito, BunsInTheOven Cupcakery

Sheryl Bito is the award winning cake artist behind BunsInTheOven Cupcakery, based in Kuala Lumpur, Malaysia. Her style is often described as cute and colourful with lots of attention to detail. Here, Sheryl shows you how easy it is to create a whimsical 3D figurine with a side of miniature fun.

PREVIEW Equipment Required

To decorate your cupcakes, you will need: • Fondant – white, fleshtone, black, blue, dark brown, peach and pink • Petal dust – fleshtone and dark brown • Firm and soft foam pad • Styrofoam dummy • Cornflour • Edible glue • Black sugar beads • Paintbrush • Waterbrush • Small rolling pin • Satay stick • Toothpicks • Armature wire • Wire cutter • Grooming scissors • Paring knife • Craft knife • Tweezers • Veining tool • Dresden tool • Shell tool • Small circle cutters • Flower cutter *Note – fondant should be already mixed with some CMC/tylose powder for firmer texture

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Co

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ur

To Life!

Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk © Rainbow Dust Colours Ltd 2015

ISSUE 34 | JULY 2015

To Choose From!

g

23 Colours

Two pens are better than one With two different sized nibs, one at either end of the pen, it’s an ideal solution for both thick line work and fine detail work!

NEW &

The NEW

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VIDEO & PHOTO TUTORIALS ARTIST INTERVIEWS SEASONAL CAKE COLLECTIONS ARTIST GALLERIES COLOUR MIX GUIDES TIPS, CHARTS & FAQs

n gi n IMPROVED RECIPE i Br Our Food Pens now contain a new recipe that has produced an ink with improved flow properties and has generally increased the vibrancy of the colour.

The end result is your cake decorating creations will be even more impressive, with cleaner, more accurate lines and patterns.

The best just got better!

Perfect for Cakes, Cookies, Sugar Flowers & More VIBRANT IMPROVED QUICK DRYING COLOURS FLOW INK

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ISSUE 34 | JULY 2015

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Each issue packed with beautiful cakes Easy to follow step-by-step projects Recipes, competitions, expert advice The latest cake trends Interviews, events, cake shows and competitions + much more!

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ISSUE 34 | JULY 2015

Furry Friends Cupcakes Tutorial

by Laylah Moore, For the Love of Cake

PREVIEW

Laylah, from For the Love of Cake in Worthing, is a self taught cake artist from the UK who started baking in 2013. Laylah has always been interested in art and creating things and only became interested in sugarart after making some cupcakes for her children one day. Most of her inspiration comes from other kinds of art like paintings, drawings and textiles.

Equipment Required

To decorate your cupcakes, you will need: • • • • • • • • • • • • • •

Grey fondant White fondant Black fondant Pink fondant Orange fondant Dark brown fondant Round cutters, sizes 5cm, 6cm and 7cm Ball tool Scribe tool Small rolling pin 2 large black sugar pearls Small rolling pin Paint brush Pink lustre dust

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Sheep Dog

Ferret Fox

Shih Tzu

ISSUE 34 | JULY 2015

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g

Co

lo

ur

To Life!

ISSUE 34 | JULY 2015

n gi n i Br

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Over 40 beautiful lustre powders to make everything twinkle, sparkle and look simply stunning!

Simple to use; dust onto any surface as a dry powder to instantly transform your cakes, cookies and more.....

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Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk Š Rainbow Dust Colours Ltd 2015

ISSUE 34 | JULY 2015

Baby Dummy Topper Tutorial

by Zoe Hopkinson, Zoe’s Fancy Cakes

PREVIEW Zoe, from Zoe’s Fancy Cakes, is a gold award winning cake designer based in Leeds. Zoe started decorating cakes in 2013 as a hobby and 2014 saw her leave her full time career to pursue Zoe’s Fancy Cakes full time. Zoe specialises in figure modelling, running classes from her home as well as operating a free YouTube channel aimed at helping budding cake makers. Zoe shows us the easy steps to making simple but effective baby dummy cupcake toppers in a range of designs, ideal for christenings and baby showers.

Equipment Required

• Large rolling pin • Small rolling pin • Large circle biscuit cutter • Heart shaped biscuit cutter • Small heart plunger cutter • No 4 round piping nozzle • Water (or edible glue) • White sugar pearls • Cocktail stick • Ball tool • Small paintbrush • Small sharp knife • Dresden tool • Assortment of pastel colour fondant (I have used lilac, orange, pink, blue, grey, white and a small amount of black)

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ISSUE 34 | JULY 2015

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ISSUE 34 | JULY 2015

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Have you ever wished after putting hours of hard work in baking, decorating and delivering your cake, that it was sliced into promised number of servings? Now cutting cakes in the correct way is just a tap away. Download Cake Slicer and start sharing cutting guides with your customers for their cake orders!

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Your advert here FROM AS LITTLE AS £10!*

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Email: emily@cakemasters.co.uk Tel: 07939 562567

* Prices dependent on size, get in touch for all our offers!

CakeFrame Starter Kit - £36.00*

Eternity Cake Lace Mat - £26.99* 3D silicone mats make realistic edible lace

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The World’s FIRST food grade cake armature. Completely reusable!

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www.thecakedecoratingcompany.co.uk info@thecakedecoratingcompany.co.uk +44 (0)115 969 9800 **not to be used in conjunction with any other offers, exclusions apply. Valid until 31.07.15 *10% discount already applied to these prices

Stocked in Tesco, Sainsbury’s, WHSmith, Marks & Spencer, Newsagents, Easons, Barnes & Noble, Books - A - Million, Jo-Ann Craft Stores, CNA (South Africa) and delivered to 44 countries worldwide!

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Get up to 50% off any cake class!

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