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ISSUE 4 OCTOBER 2012

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

Autumn Competition Winners

Letter Tappit Tutorial

Is your cake in our October Hall of Fame?

Niki Tomkinson the baker with a heart of gold

Cakes Around the World Feature

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B AKING ~ DECORATING ~ S H A R I N G Hello everyone, welcome to our October newsletter! It has been a really busy month with so much going on! Firstly, I am loving the front cover of this issue! I have decided that going forwards, I will be featuring your amazing cakes on the cover of our magazines, so please continue to share your creations on our Cake Masters facebook wall. We have a special feature telling you all about our competition winner Becky Brine from Bubba’s Bakery which was part of her overall prize. We have a a Halloween theme throughout this issue with some awesome tutorials; some great skull cakes, and a fantastic article from Posey Furnish telling us all about the celebration that is Halloween. One of the best bits of this issue has to be the “Cakes Around the World” feature. We had so much fun researching this, and looked high and low for the best of the best. I hope you like this feature as we very much enjoyed putting it together for you. As we have mentioned before, this magazine with act as a bit of a round up, incase you might has missed something on facebook. As always am in awe of all the caking and baking skill out there and I will do my best to “shout out” all the amazingly talented cakers by featuring you in my magazine. Looking forward to November already! Are you going to Cake International? We will be there, filming a short video - SO EXCITED! Please do let us know about your thoughts, we love to hear your feedback on what you liked, what could be better, and what else you would like to see! Enjoy!

Rosie x FRONT COVER: Becky Brine ~ Bubba’s Bakery - Cake Masters Competition Winner 2


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Autumn Competition Winners 35

CONTENTS

In this issue...

Welcome from Rosie ~ Page 2 Birthday Cake Competition Winner ~ Page 4 Skull Inspiration ~ Page 11 The Big Deal About Halloween ~ Page 16 Halloween Tutorials ~ Page 18 Vintage Competition Winners and our favourite entires ~ Page 21 Running Competitions on Facebook ~ Page 29 Tappit Tutorial from The Chocolate Strawberry ~ 30 Autumn Competition Winners ~ Page 35 The Baker with a Heart of Gold ~ Page 36 Border Moulds Feature ~ Page 38 Cakes Around the World Feature ~ Page 39 Cake International Memories from 2011 ~ Page 51 Most Desired ~ Page 52 Off Shopping ~ Page 54 Chocolate Cake Recipes ~ Page 55 Hall of Fame ~ Page 56

Tappit Tutorial

Cakes around the world

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Halloween Tutorials 19 3


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COMPETITION WINNER

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WINNER

Becky

from Bubba’s Bakery 5


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Talented BAKER & Cake Artist ... and ONLY 20 years old Congratulations Becky ~ Cake Masters Winner of the Birthday Cake inspired competition. There is nothing we love more, than finding out more about you- the talent behind the cakes. We caught up with Becky to find out more. Q:  Tell  us  a  bit  about  you  and  your  family  “I  grew  up  in  Yeovil  and  had  a  very  arty  childhood.  I  used   to  spend  every  weekend  with  my  Nan  and  Granddad   pain<ng,  drawing  and  baking  cakes.  We’ve  always  been  a   close  family,  and  I’ve  been  brought  up  to  appreciate   everything  I  have.  As  a  kid  I’d  always  prefer  to  play   football  in  the  park  with  my  dad  than  going  shopping  like   all  the  other  girls  were!”    

cupcakes  and  adding  more  and  more  cake  equipment  to   my  collec<on.  

As  a  joke  my  partner  said  I  should  set  up  a   Facebook  page  called  ‘Bubba’s  Bakery’   because  that’s  my  nickname  from  him  and   everyone  he  works  with  thought  I  worked   at  a  bakery  because  they  got  so  many   cupcakes!   I  set  up  my  page,  and  my  <ny  liTle  cake  page  soon  grew,   and  has  now  reached  over  1400  fans.”

Q:  What  is  your  earliest  memory  of  baking   “My  first  memory  is  making  fairy  cakes  with  my  mum  on   a  Friday,  and  then  going  to  my  Nan’s  house  the  next  day   to  do  the  same  thing!  I’d  make  sultana  and  cherry  cakes   with  my  mum,  and  cakes  with  icing  and  plenty  of  sweets   with  my  Nan! Q:  What  is  your  baking  story? “In  my  second  year  at  college  I  met  my  partner,  and  at   only  17  made  a  massive  choice  to  move  in  with  him...  200   miles  away  to  Southend  on  Sea  where  he  lives!  I  s<ll   con<nued  my  college  course  but  also  found  another   hobby  to  occupy  my  <me…  baking.  I  started  making  cute   cupcakes  for  him  to  take  to  work,  and  then  someone   asked  me  to  make  them  a  cake...  and  my  cake  obsession   began!  I  ended  up  passing  my  course  by  adding  cake   decora<ng  into  my  final  major  project.   APer  my  course  ended  I  started  job  hun<ng,  but  in  the   mean  <me  my  days  were  filled  with  designing  cakes  and  

                                                                                         Con<nued  >> 6


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Q:  What  have  you  learned  about   yourself?   “I’ve  learnt  that  being  your  own  worst  cri<c   can  some<mes  take  its  toll.  I’ve  had  many   sleepless  nights  worrying  about  what  the   customer  will  think,  and  some<mes  mid   cake  I’ll  break  down  worrying  it  won’t  be   good  enough.  I  think  it’s  nice  to  know  I  care   so  much,  and  want  the  cake  to  be  special   but  over  <me  I’ve  started  developing  more   confidence  and  learning  what  my  limits  are.   Of  course  there  will  always  be  an  order  that   makes  me  want  to  give  up  cake  decora<ng   all  together…  but  then  I  have  a  cup  of  tea,   watch  some  goofy  Youtube  video  and  get   back  to  work  because  it’s  always  worth  it  in   the  end.

Q:  Where  do  you  get  your  baking   inspira;ons?  A  lot  of  my  inspira<on  comes  from  online.   It’s  an  amazing  place  filled  with  astounding   cakes,  tutorials,  helpful  forums  etc.  I  also  fill   up  my  sky  box  with  cake  programme  aPer   programme.  Ace  of  Cakes  has  always  been   my  favourite.  I  know  they  aren’t  the   neatest  decorators  and  they  cause  a  lot  of   controversy,  but  I  love  how  they  push   boundaries  and  make  things  with  cake  that   you  just  don’t  think  possible.  

Q:  Who  is  your  role  model   “Ahh  this  is  a  tough  one…  There  are  so   many  decorators  out  there  I  could  only   dream  of  being  as  good  as.  But  I  can  narrow   it  down  to  two.  Duff  Goldman  and  my  Nan.   Duff,  because  he  pushes  cake  to  its  limits   and  reminds  me  (aPer  a  stressful  day)  that   cake  decora<ng  is  fun!  And  my  Nan,   because  I  always  want  to  make  her  proud.   She  was  the  sweetest  person  I’ve  ever   known,  and  I  know  she’d  want  me  to  be   successful  in  this.  So  I  push  myself  for  her.”

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Q:  What  has  been  your  biggest   challenge? Myself.  I’ve  never  been  someone  with  a  lot   of  self  confidence  and  belief,  so  to  work  for   myself  has  been  a  struggle.  It  doesn’t   maTer  how  many  people  tell  me  how  good   a  cake  is,  all  I  can  see  are  the  flaws.  It’s   something  I’m  definitely  trying  to  work  on   though,  and  aPer  a  year  I’ve  no<ced  a   massive  difference.  The  more  confidence  I   have,  the  more  willing  I’ll  be  to  try  new   things  and  the  more  I’ll  grow  as  a  cake   decorator.

Q:  Tell  us  an  interes;ng  fact  about   yourself   I  once  performed  on  stage  at  Disney  land   Paris.  It  was  for  my  school  choir,  and   despite  not  being  able  to  sing  and  being   absolutely  petrified  I  stood  on  stage,  and   sang  my  heart  out  to  a  load  of  French   people  that  couldn’t  understand  a  word  we   sang!  

Give  us  3  top  baking  ;ps:   •

Glove  up!  For  the  first  year  of  baking  I   used  to  colour  fondant  with  bare  hands   and  it  definitely  showed  aPerwards.   Rubber  gloves  have  saved  me  from  any   more  ‘What  happened  to  your  hands?”   conversa<ons!

If  you  want  to  add  edible  pearls  to  your   cake  but  don’t  want  to  pay  for  a  certain   colour  that  you  don’t  need  many  of   then  just  buy  white  pearls  and  colour   them  yourself!  Just  get  a  liTle  plas<c   bag  (a  sandwich  bag  will  do)  and  then   add  a  liTle  powdered  colouring  to  the   pearls  and  shake  it  un<l  the  colour  has   coated  them  equally.

Stock  up!  It  seems  obvious  but  if   there’s  a  good  offer  on  fondant,  icing   sugar  etc.  then  fill  up  your  trolly!  It   might  seem  expensive  at  the  <me  but   prices  are  only  going  up  and  I’ve   no<ced  that  baking  items  don’t  seem  

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Becky in her dressing room

Becky in the local press

Q:  What  has  been  your  proudest   moment?  

Becky posing with her entry

I  think  it’s  safe  to  say  taking  part  in  an   ‘amateur  cake  compe<<on’  filmed  live  on   Channel  4’s  Fern  Show.  I  was  scouted   through  Facebook  and  asked  to  submit  a   design  based  on  the  royal  wedding.  I  was   short  listed  and  then  finally  chosen  to   take  part.  For  the  first  round  I  made  my   first  ever  three  <er  cake,  with  a   champagne  boTle  carved  from  rice  crispy   treats  on  the  top.  I  made  it  to  the  final   and  decided  to  make  my  biggest  cake  yet.   It  was  3P  by  2P  wide  and  took  up  the   en<re  back  seat  of  the  car!  Unfortunately   I  didn’t  win,  but  I  got  to  meet  some   amazing  people,  three  incredible  cake   decorators  (we’ve  all  stayed  in  contact)   and  the  cake  legend  herself…  Jane  Asher!

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Becky with the cakes she made for an event at Bulbarrow Farm which was the first big event she catered for >>>>

Below are some of Beckyâ&#x20AC;&#x2122;s other awesome cakes

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Are you ready for

HALLOWEEN...

Horse County Cakes

...feast your eyes on some awesome skulls! 11


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Rock Cakes 12


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Pauls Creative Cakes

Waterlooville Cake Company 13


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Candy Cakeroy

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Two Little Cats Bakery

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Posey from Cake Tails tells us why the Americans go all out during Halloween... "Cupcakeologist" Posey Furnish is American by birth but, as she says, "British by choice." Posey grew up in the States amidst her mother's bespoke wedding and party cake business which - quite literally - whetted her appetite about the importance of flavour. She moved to London in 1997 to follower her heart and pursue a lifelong dream of living in England, and in so doing embraced British culture, including the cuisine, before settled in Wimbledon Chase in London.  Over the years she has worked in range of fields in the UK including schools, libraries, event management and communications but never lost sight of her passion for making food - particularly baked goods - taste as good as they look. When the American cupcake craze hit London, Posey was initially delighted but gradually became more and more disappointed and disillusioned as the interpretation of how a cupcake should taste was cheapened and weakened. Posey's baking was always sought after by office colleagues and friends but it was only when she took the leap and began applying the principles of mixology and cocktail-making to her cupcakes that a business idea grew - CakeTails by Posey - in 2011. Her cakes were featured in a Daily Mail article in August and from there she's gained fans and praise for her baking from fans in Spain, Denmark, France and Australia. Something else Posey is passionate about is raising her young son with an awareness of American culture, and in particular, American holidays and traditions. She shares her view of Halloween with us, to show the "real" side of this holiday, because it's one of her favourites (it's also her birthday!).

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Recently  a  friend  and  I  were  in  a   shop  which  had  a  few  Halloween   items  on  display.  This  friend  is,  like   me,  a  fun-­‐loving  mum  who  enjoys   celebra<ons  of  any  kind,  par<es,   kitschy  things,  retro  sweets  and   baking.  But  unlike  me,  she  is  not   American.  So  in  response  to  my   obvious  delight  about  haunted   house  cake  stands  and  graveyard   napkins,  she  said, ��in  a  bemused  

“tell  me  again   why  Halloween  is   such  a  big  deal?  I   just  don’t  get  it.” way,  

She  is  not  alone.  Many  –  okay,   most  –  of  my  friends  simply  do  not   “get”  Halloween  or  why  it  is  such   an  enjoyable  –  and  important,   holiday  in  the  States.  And  sadly,  as   is  the  case  with  so  many  American   customs  and  tradi<on,  the   elements  that  have  been  adopted   by  the  UK  in  recent  years  are  the   most  commercial  and  least   important  to  making  Halloween  so   much  fun.  Now,  of  course  trick-­‐or-­‐ trea<ng  –  one  of  the  few  elements   that  has  taken  off  over  here  –  is   one  part  of  celebra<ng  Halloween.   But  most  of  the  really  enjoyable   celebratory  aspects  are  being   missed  out  on  by  folks  who  choose   to  celebrate  Halloween.   Growing  up  in  a  small  New   England  town,  Halloween  was  one   of  the  major  community  events   for  the  en<re  year.  The  party  held   in  the  centre  of  town  –  either  in   the  church  hall  or  community   centre  –  was  looked  forward  to  by   neighbours  and  residents  of  all   ages.  For  me  as  a  child,  Halloween   prep  began  in  early  October   through  heated  playground   discussions  about  what  costume  

our  mums  would  make  (we   weren’t  limited  to  being  a  witch/ devil/vampire/ghost  like  children   are  here  in  the  UK  –  I  personally   was  a  ballerina,  a  nurse,  Queen   Guinevere,  a  cat  and  a  “velvet   witch”,  to  name  a  few).  But  it   wasn’t  just  the  kids  who  looked   forward  to  Halloween  or  got   dressed  up.  Our  mums  –  and  in   some  cases,  dads  –  saw  it  as  a   chance  to  decorate  our  yards  and   houses,  make  amazing  costumes   for  themselves  as  well  as  for   children  and  best  of  all  –  to  bake   special  treats.     As  one  of  my  fellow  ex-­‐pats  told   me,  “My  mom  was  big  into   Halloween.  She'd  start  making   cookies  and  pumpkin  bread  weeks   in  advance.”  And  it’s  true.   Halloween  is  a  crea<ve’s  dream   come  true  –  and  in  par<cular  –  a   baker  &  cake  decorator’s  dream   come  true!  Obviously  pumpkins   feature  heavily,  both  in  flavour   and  design  ideas.  But  it  doesn’t   stop  there.  Into  royal  icing?  Think   elaborately  iced  cookies  shaped   like  brooms<cks,  witches  hats  and   ghosts.  Like  miniature  cakes?  How   about  bat-­‐shaped  mini  cakes   drizzled  with  a  black  maple  icing.   More  of  a  pie/tart  baker?  Try   pumpkin  &  chocolate  pies  with  a   swirled  paTern  to  look  like  spider   webs.  Or  if  you  enjoy  a  challenge,   do  a  search  for  “shortbread   haunted  houses”  and  you  will  see   work  to  rival  any  winter<me   gingerbread  house  fantasy.  And  of   course,  there  are  the  cupcakes  –   quite  literally,  millions  of  them   (my  search  for  “Halloween   cupcakes”  returned  15.4m   op<ons)  to  accommodate  your   personal  preferences  and  styles. Halloween  baking  –  in  kind  with   autumnal  baking  in  general  –  is  

also  an  opportunity  to  work  with   seasonal  ingredients:  fresh   pumpkins,  just-­‐picked  apples  and   root  vegetables  like  carrots  and   beetroot  all  feature  heavily  in   popular  recipes.  Or,  as  another  ex-­‐ pat  friend  men<oned,  “aPer   Halloween,  my  mother  a  few  days   later  would  take  the  pumpkins   from  the  stoop,  carve  them,  and   boil  them  down...She'd  freeze  the   pies  she  made  for  Thanksgiving.”   These  types  of  vegetables  make   for  the  most  incredibly  moist  and   flavourful  cakes  –  something  we   Yanks  are  always  striving  to   achieve. On  the  day  itself,  the   aforemen<oned  trick-­‐or-­‐trea<ng   (which  actually  happens  a  lot  less   now  than  it  did  20-­‐30  years  ago)  is   so  much  more  entertaining  than   the  UK’s  approach  of  cheap  rubber   masks  and  capes  bought  has<ly  as   an  aPerthought  by  many  parents.   Care  and  aTen<on  is  given  to   what  you  dress  up  as  -­‐  “the  best   part  of  Halloween  was  deciding   what  we  wanted  to  be  and  the   lengths  and  crea<vity  my  mom   went  to,  to  make  our  costumes”   and  it  is  truly  anything  goes   because  we  don’t  limit  ourselves   to  just  monsters  and  witches!  In   addi<on,  many  households   par<cipate  in  the  experience  itself:   “One  year  my  dad  put  out  a   scarecrow-­‐type  man  on  the  front   porch  in  a  chair  at  the  beginning  of   the  month,  including  a  mask  and   hat.  On  Halloween  he  put  a  bowl   (of  candy)  with  a  sign  saying,   "please  only  take  one”  and   removed  the  dummy,  put  on  the   ousit  himself  and  sat  with  the   bowl  in  his  lap.  Whenever  a   greedy  kid  came  up  he  would  grab   their  hand  and  say,  "Sign  says   TAKE  ONE'!"  You  can  bet  he  gave  a   few  teens  a  big  fright!”   17


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Reflec<ng  back  on  the  origins  of   Halloween,  it  is  s<ll  an  opportunity   to  remind  ourselves  that  death  is   the  other  side  of  life.  Many   churches  in  America  –  certainly  all   of  them  in  my  small  hometown  –   embrace  the  holiday,  choosing  to   see  it  not  as  a  celebra<on  of  evil   but  a  reminder  that  there  are  two   sides  of  the  proverbial  “coin”.   Poking  fun  at  the  modern   iconography  of  devils,  witches  and   ghosts  can  be  affirming  and  a  way   of  presen<ng  a  definite  non-­‐ western  approach  to  death  –  not   that  it  is  to  be  feared,  but  that  it  is   simply  a  part  of  life.

But  beyond  all  of  the  delicious   and  fun  aspects,  Halloween  is  a   community  event.  

As  a  mum  myself  now,  I  can  see   how  it  was  an  opportunity  for  all   of  the  parents  and  families  to   come  together  and  share  their   crea<vity  and  baking  in  a   collec<ve  way.  Sure,  there  was   and  always  will  be  a  sense  of   wan<ng  to  slightly  outdo  each   other,  but  in  America  we  call  that   kind  of  compe<<on  “healthy”  and   it  always  seemed  to  mo<vate  the   mothers  (and  a  few  dads)  to  want   to  make  something  delicious  and   lovely  to  look  at  (if  eyeball   cupcakes  count  as  “lovely”)  to   share  with  our  friends  and   neighbours.  And  for  the  non-­‐ professional  baking  community  in   the  UK,  shouldn’t  that  be  worth   something  to  us,  in  our  streets  and   towns?

This  year  –  for  the  third  year   running  –  I  am  organising  a   Halloween  party  with  some  of  the   parents  I’ve  met  through  my  son’s   school.  We  will  hire  a  hall,   organise  some  spooky/silly  games   and  there  will  be  cakes,  decorated   by  parents  and  kids  alike.  We   won’t  be  winning  any  prizes  but   we  will  all  be  having  fun  together,   and  that  is  what  Halloween  in   America  really  is  all  about.

Okay,  so  maybe  it’s  a   li>le  bit  about  the   candy,  too...either  way,   Happy  Halloween!

...on the subject of halloween

Tutorial from Glorious Treats >>

...WE LOVE THESE, and so easy to make! 18


ISSUE 4 OCTOBER 2012

Halloween Tutorials

Tutorial from Best Friends of Frosting >>

Tutorial from SweetAmbs >>

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Halloween Tutorials

Tutorial from Callicious Cakes

Tutorial from The Chocolate Strawberry

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Vinta! Competition We ran a vintage cupcake competition a few months back. Here are the winners again and few of our favourite entires!

Sweetâ&#x20AC;&#x2122;s Treats

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Fleur Bites Cupcakery

May Bakes Cakes

Hilary Rose Cupcakes

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Cupcakes Plus

Creations By Becky Gills Cupcake Corner

Sweet Dimples Cakes 23


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Cupcakes by Amanda Jemlewka's Cupcakes

Neet's Treats

Darcy's Cupcake Creations

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The Cake Cuppery Ireland

Vicki's Cuppa Cupcakes

Mon Cottage Cupcakes

Cake Follies

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Vinta! Competition

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Maria Meah Bishop Francis

Annette Clapham

Michelle Head

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RUNNING COMPETITIONS ON You commonly see Businesses running competitions that are against Facebook’s Guidelines:

Running competitions directly on their Facebook Page. You are required to use a competition application must not run a competition directly on your Wall.

Having users automatically enter by ‘Liking’ a Page. You may have them first ‘Like’ your Page but this must lead on to entering a properly set up competition.

Conditioning entry in the promotion upon a user providing content on Facebook, such as posting on a Wall of a Page, uploading a photo, posting a status update (such as asking Friends to ‘Like’ the Page). Any interaction a user takes must be using the competition application and not directly on your Page.

Notifying winners on their Facebook Wall. Most people do not realise that Facebook requires that you notify the winner by email or other means, but not using Facebook in any way to do so.

The above was taken from a really interesting article where it goes on to talk about the Facebook page that was owned by a French retailer called Kiabi being deleted by Facebook for violating promotion rules.

TOP TAB

Read the full article from SearchEngineJournal here >>

The safest way to run a competition is by installing an application like Top Tab>>

Stop wasting your time and money running random giveaways and make your fans promote your business! Try Top Tab - a voting competition platform for Facebook Pages. Take advantage of our FREE preview mode and amazing customisation options! Fan Pages devoted to charity may use our platform completely free of charge. 29


The chocolate strawberry

Getting perfect lettering is not always easy and there are lots of different tools and bits of equipment you can buy, tappits being one of them. Most people find tappits the hardest to use to we wanted to bring you a tutorial. Sarah from The Chocolate Strawberry has a unique signature style with her cakes, were she combines the use of words on her cakes and cupcakes. We at Cake Masters are a fan of her designs and perfect finishes - it was only fitting to ask Sarah to put together a tutorial of us.

Tuto"al >>

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The chocolate strawberry

Tuto"al The Chocolate Strawberry

What yo u need:

Step 1 Roll out a little flower paste until it's so thin that you can see some of the cornflour through it. Use the cutter provided with the tappits to cut a strip. Leave it to dry a little for a few minutes.

- Flower paste - Cornflo ur for du sting the board - Non-sti ck acryli c rolling - Tappit pin cutters - Grease proof/ba king pap - Edible er glue - Small p aintbrus h

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The chocolate strawberry

Step 2 Press your cutter in to the icing and wiggle it back and forth GENTLY to get a clean cut. The cutters do get blunt after a while and will need replacing if you use them a lot.

The Chocolate Strawberry

Step 3 Tap your letter out on to the paper to dry completely.

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The chocolate strawberry

Step 4 The upper case letters are easier to cut than lower case if you are just beginning. I find the letter 'r' in this font is not very good, so I cut an 'n' with a scalpel to create a better shape.

The Chocolate Strawberry

TIP: The flower paste can be coloured as usual with gels or bits of coloured fondant. You can also leave them to dry completely and use metallic sprays on them. As you get better, you'll be able to cut thicker letters.

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The chocolate strawberry

Step 5 Place the dried letters on to the fondant to space, then push them in slightly to mark their position. Apply a few dots of edible glue to ensure they are stuck down. Using a tiny paintbrush really helps you get a clean finish. If you use too much glue the letter will become transparent.

SIMPLES!

The Chocolate Strawberry 34


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Autumn Competition

Winners Violet Beeton

Cake-y-licious

Rosy Lai

Sarah Pierce

Zoe Moss

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Wed#ng Dreams

saved by a lady with a heart of gold... Dozens of brides had their wedding dreams shattered after the “Brides of Portsmouth” shop in Elm Grove Southsea suddenly closed up shop earlier this year. The company said that they were unfairly implicated in a show on Channel 5, “Cowboy Traders” in relation to a previous owner of the shop. Niki Tomkinson from Sweet Creations went out of her way to make the cakes for the brides who had been let down and has been left out of pocket. We wanted to find out more about this lovely lady who saved the day for so many brides. Q: Tell us a bit about you and your family “ My names Niki & I am 33 years old. I live with my husband Stuart and we have been married for 10 years, we have 2 sons , Jack 9 years old and Alfie 5 years old.”

Tell us a bit about your background: I started cake making 4 years ago from my kitchen, just making the odd cake for family and friends. Word got around and I was asked to make more… so my business naturally grew. It simply grew too big for my kitchen so I took the next step and got a little workshop.” Tell us a bit about your business: “We opened our doors on the 7th August 2011, just carrying on making cakes and cupcakes. We were approached in March 2012 by the bridal shop “Brides of Portsmouth” to take on wedding cake orders, and in May 2012 we agreed to help with their wedding packages.”

What happened with the company going bust? “I was notified by my friend who went to get her wedding dress and the shop was closed. I then contacted my contact in the company of which whom I thought was the manager who informed me they hadn’t been paid for months and had left their jobs. A subsequent note was left on there website saying they would resume business on the following Tuesday. However, on when Tuesday came, a note was placed on the shop window saying that the shop had gone in to liquidation and customers should contact the liquidators. I then phoned Sharon Keates who worked for the company and asked what was happening. She told me that due to the Channel 5 program “Cowboy Traders”, they had suffered loss of business and could no longer trade.”

What was the reaction of brides to the awful news? “Panic, devastation, sense of worry and disbelief.”

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Why did you take it How much time did it upon yourself to help? take? “I had been in touch with some of the brides via the social media network and I was made aware that some of them had already paid substantial amounts of money. I didn’t want to be the reason they didn’t have a cake on there wedding day.” How much out of pocket are you? “Roughly a few thousand pounds.”

“I’ve cleared the bulk of the orders now but still have a few remaining.” What was the feedback from the brides when they heard you were going to do the cake? “Very Happy that they didn’t have to spend out any more money then they already had.”

What is the feedback from the brides when they picked up their cakes? “We delivered the cakes to the venues, and all the brides have been happy with what they had received.” How do you feel about what you did? Im just glad I could help them out , and appreciate all the thanks I have been given .

Thanks for sharing your story with us!

Niki, That’ s want us back ed to from your webs leave you honeymo on an to sa ite as som y with a thanks v promisede feedbac d e able dvice on ry much . We wou k for to pro the c f when ake a or helpingld like vide, n i a t fanta was ma nd for th d what y us s mind tic and w de. The c e actual c ou are , we ake l ake wo as exa recom oo mend uld have ctly what ked w n ing y ou to o hesitat e had in Than i a n yone on ks ag ain, else. Gaz & Lor na G lenist er

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Border moulds feature! I  tried  border  moulds  from  Marvelous  Molds  this  month.   The  unity  and  preTy  in  pleats  moulds  are  my  favourites! Our  video  tutorial  can  be  viewed  here! Have  a  look  at  the  collec<on  at  The  Cake  Decora<ng  Company.

Border  Moulds  CollecEon

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CAKES

ISSUE 4 OCTOBER 2012

ar$nd % WORLD

As the temperature drops and the coats come out the cupboard, summer holidays are a very distant memory! I went to Marrakech for a long weekend and it was just lovely! I wanted to dedicate the next couple of pages to cake based on certain countries around the globe! First up, is this lovely suitcase cake and fancy globe from Amy Scott Cakes Love the land on the globe, just fantastic! Enjoy Rosie x

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FRANCE

Beautiful Parisian cookies from Icing Bliss

Stunning black royal icing Eiffel Tower from blogger “Me and Mine”.

Do you fancy having a go at making your own royal icing Eiffel Tower? Check out this awesome tutorial from Sugar Duchess!

GO TO TUTORIAL >>> 40


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Italy...

Awesome work from The Cake Diosa. This cake took over 60 hours of labour and was sold for $120 (only!?) and achieve a $10 tip! WOW is all I am going to say!!!pisa

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Santo"ni

Love these cupcakes representing Santorini. Lovely finish from Sweet Dimple Cakes

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Egypt The best Tutankhamum cake on the planet! Fantastic work from Extreme Bakeover

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Morocco

This Moroccan lantern cake from Heather Barranco DREAM CAKES is absolutely stunning! The attention to detail is superb with every mosaic piece perfectly finished. I went to Marrakech earlier this year and is was just so beautiful ~ below are some of my holiday snaps!

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China

Mini dragon cookies from Walking Down the Cookie Road. Really easy to make, visit their blog to see step by step instructions on how to make these cute little dragon cookies.

Beautiful hand painted kimono cookies from Sugar Envy. Visit their page to see absolutely stunning works of art!

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In#a

ISSUE 4 OCTOBER 2012

I am such a fan of Michelle Sugar Art. Her cakes are amazing and she is way up there when it comes to cake talent. Michelle has some great videos where she shows how she makes cakes form start to finish - check the following videos out!

PLAY

PLAY

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USA ~New York

Stunning work of art from For the Love of Cake Custom Creations in Toronto. The sugar pieces around this particular wedding cake are simply beautiful! VISIT THEIR PAGE FOR MORE STUNNING WORKS OF CAKE ART!

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Af"ca

The cake above depicts the African Safari experience perfectly, from the textured patterns around the bottom of the cake to the perfectly perched hat. Awesome work from Key Art Studio Cakes

We searched high and low for a cake that had the perfect African sunset with animal silhouettes. I love the gorgeous colouring and hand painted artwork. The giraffe on top is extra special! Fantastic work from Frosted Memories by Emma 48


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UAE ~ Dubai

The iconic Burj Al Arab cake from Yeners Cakes. This cake has been engineered to sheer perfection

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Au&ralia

Excellent Sydney Opera House from Yves Cakes

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

Cake International Memories from 2011 Are you going to Cake International at the Birmingham NEC this year? The show last year was simply brilliant, and a must go for anyone who sleeps, eats and bakes cake.

We will be going up on the Friday and will be creating a short video all about the show! If you see us filming say hello, as we will want to take footage of your opinions too! If you are a stall holder or someone entering a competition and will be there on Friday who wants to be part of the video please register interest by emailing us!

DEMO tickets only ÂŁ5 each! PHOTOS FROM LONDON CAKE INTERNATIONAL 2012

PHOTOS FROM BIRMINGHAM CAKE INTERNATIONAL 2011

...hurry they fill up quickly!

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MOST DESIRED

THE HOME MAT Sized for the HOME decorator. 22" X 22" Works perfect for HOME based cake artist with more limited work-space - cover up to a 12" cake. THE ONLY FOOD SAFE VINYL FONDANT MAT AVAILABLE - This patent pending 2mat system is a revolutionary way to roll out and cover cakes with fondant. Use this Food Safe tool and our method to make a Fondant cake and get professional results instantly!

ÂŁ27.99

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MOST DESIRED

Half Sphere Moulds So the contestants on the GBBO really struggled with making tea cakes, but actually... I am not sure it is that hard (she says...!!) This mould is only ÂŁ5.99 from Baked by Me and also includes links to a really handy step by step tutorial, showing you how EASY making tea cakes are!

ÂŁ5.99

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OFF SHOPPING...

Halloween spooky house toppers These topper come in a range of sizes and look brilliant on any cake. Sizes include 1.5 inch, 2inch, 7.5inch and 9.8inches.

16 Piece Decorating Tip Set Petal Decorating Tips 61 and 97 Writing Tips 3, 5, 6, 7, 8 and 10 Basket weave Tips 45 and 48 Closed Star Tips 24 and 54 Leaf Decorating Tips 74 and 69 Open Star Tips 20 and 21.

£4.50

£11.99

Double sided cutter set Plain on one side, fluted on the other and all kept neatly together in their own container. 48 to 98mm Diameter. (1 7/8" up to 3 7/8"), Set of 6 £3.49

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AM A Z IN G CHO C OLAT E C AKE RECIPE We asked you to share your best chocolate cupcake recipes with us and we tried the Devils Food Cake from Nigella. It worked an absolute treat for the cupcakes we made so thanks for letting us know about this recipe!

Ingredients • • • •

See the full recipe here! • • • • • •

50 gram(s) cocoa powder (sifted) 100 gram(s) dark muscovado sugar 250 ml water (boiling) 125 gram(s) unsalted butter (soft - (plus some for greasing)) 150 gram(s) caster sugar 225 gram(s) plain flour ½ teaspoon(s) baking powder ½ teaspoon(s) bicarbonate of soda 2 teaspoon(s) vanilla extract 2 medium eggs

Other recipes you told us about that we will try soon! Old fashioned chocolate cake from Nigella Chocolate mud cake from TWIS Weddings Primrose Bakery chocolate cupcakes Chocolate Cupcakes from GoodtoKnow Chocolate Oreo cupcakes from AmyWriting Brown eyed baker dark chocolate cupcakes

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

Hall of Fame FEATURING THE BEST CAKES POSTED ON OUR WALL IN THE LAST MONTH

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Gruesome awesomeness from Gillian Bell from DeadBright Design

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These comic book cupcakes are the BEST I have seen. Favourite has to be the superman logo, but love the call out cupcakes too, had to include a close up of the cakes too! Sweetcheeks Cupcakes

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Awesome cake from Het bonte taartje - the attention to detail is amazing!

Beautiful hidden design cakes from the amazing Cakes and Cookies Cupcake Wrappers

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This cake deserved its own page as it is so awesome! Wicked Goodies

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Gorgeous cupcakes with different textures and lots of different techniques used ~ BEAUTIFUL! Vickiâ&#x20AC;&#x2122;s Cuppa Cakes

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are you following our boards?

Cake Masters Boards 62


Cake Masters Magazine - October