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ISSUE 13 OCTOBER 2013 ÂŁ3.00

BAKING ~ DECORATING ~ SHARING

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

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Halloween tutorials

THE

HALLOWEEN

Hand painted

EDITION

Exclusive Interview: Royal Wedding Cake Maker

Fiona Cairns Tutorial: How to paint on cakes

Afternoon tea, Painted Cake Collection, Win VIP Passes to Cake International, Painting Essentials, 100 Burtonesque Bakers, Interview with Nevie-Pie Cakes, National Baking Week, Cake Spotlight, Dexter Cake ,Carved Pumpkin Cake Tutorial, Recipes from Fiona Cairns and GBBO 1 Winner John Whaite + much more!


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Halloween tutorials

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Hand painted cake tutorial

EXCLUSIVE INTERVIEW

Fiona Cairns

Interview: Natasha Collins ~ Nevie-Pie Cakes

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ISSUE 13 OCTOBER 2013 FEATURE

Contents 14 17 22 23 36 43 48 54 65 79

 Welcome  to  our  double   themed  October  issue  of  Cake   Masters  Magazine  -­‐  wow  it   was  been  a  busy  month!  

Afternoon Tea  -­‐  Fairmont  Waterfront  Hotel Painted  Cake  Collection Autumn  Cake  Competition The  Cake  &  Bake  Show  -­‐  REVIEW Painting  Essentials  from  Cake  Craft  World Baketopia  -­‐  National  Baking  Week Cake  Spotlight  -­‐  Sugar  Pot  -­‐  Australia Baking  Wish  List  -­‐  Halloween  Edition Dexter  Cake Halloween  Cake  Collection

We have  a  real  seasonal  feel   throughout  the  magazine,   kicking  off  with  a  special   interview  -­‐  Fiona  Cairns  talks   to  us  about  the  Royal  Wedding   cake,  her  business  and  her  new   book  “Seasonal  Baking”.    We   also  get  a  delicious  and   exclusive  autumnal  recipe  from   this  exciting  new  collection.   We  have  three  fantastic   tutorials:  modelling  a  lovely  Halloween  witch,  how  to  paint  on   cakes  and  carving  /decorating  a  pumpkin  cake!  If  you  have  never   painted  on  cakes,  you  must  give  it  a  go,  Nina  from  Mon  Cottage   Cupcakes  really  goes  into  detail,  showing  how  easy  it  really  is! Following  on  from  our  hand  painted  cake  theme,  we  also  have  an   interview  with  the  one  and  only  Natasha  Collins  from  Nevie-­‐Pie   Cakes.

Tutorials 27 Hand Painted  Cupcake  Tutorial   26 Halloween  Pumpkin  Cake  Tutorial 68 Halloween  Witch  Tutorial Interviews

Cake Masters  was  lucky  enough  to  interview  Tracey  Rothwell   from  the  Little  Cherry  Cake  Company,  Creative  Director  behind   the  100  Burtonesque  Bakers  -­‐  of  which  Cake  Masters  was  proud   to  be  one.    

5 EXCLUSIVE INTERVIEW:  Fiona  Cairns 39 Nevie-­‐Pie  Cakes 50 100  Burtonesque  Bakers  -­‐  Tracey  Rothwell Recipes 12 44 46 64

New for  this  month  we  have  a  cake  spotlight  feature  where  we   home  in  on  one  particular  cake  and  [ind  out  the  story  behind  the   cake  -­‐  hope  you  like  the  one  we  have  selected  this  month!

Maple and  Pecan  Autumn  Leaves Peanut  Butter  and  Jelly  Cupcakes Gluten  Free  Pistachio  and  Chocolate  Torte   Vegan  Orange  and  Pumpkin  Seed  Cake

We also  exhibited  at  our  [irst  ever  trade  show  last  month  and   met  so  many  of  you!  Thanks  so  much  for  stopping  buy  our  stand;   we  had  a  phenomenal  response  to  the  magazine  -­‐  Thanks  to  Ceri,   Debbie  and  Gabriella  for  helping  out  over  the  weekend! As  always  we  love  to  feature  your  cakes  and,  with  two  themes  in   this  issue,  we  have  treated  you  to  two  features  -­‐  enjoy!

Recipes from John Whaite

Rosie x Editor editor@cakemasters.co.uk

Celebrating National Baking Week

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Front cover  cake: Cake  Masters  Magazine  Front  Cover   Competition  Winner  -­‐  Mrscake Review Ceri  Roberts www.creativetext.co.uk

© Nathan  Pask

Content editor@cakemasters.co.uk

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Advertisements magazine@cakemasters.co.uk Class directory magazine@cakemasters.co.uk


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© Fiona  Cairns

EXCLUSIVE INTERVIEW


Seasonal

inspirations...

Cake Masters  had  the  honour  of  interviewing  Fiona  Cairns  about   inspirations  behind  her  new  book,  “Seasonal  Baking”,  her   business  and  of  course  the  cake  made  for  the  Royal  Wedding. Fiona  Cairns  Ltd  began  on  Fiona's   kitchen  table  25  years  ago  when   Kishore  Patel  –  Fiona's  husband   and  now  MD  of  the  company  –   spotted  the  potential  of  his  wife's   beautifully  crafted  handmade   cakes.    Kishore  and  Fiona  have   built  the  company  up  to  be  an   established  premium  brand  and   now  supply  cakes  to  Waitrose,   Selfridges,  Harrods,  Fortnum  &   Mason  and  Bon  Marche  Paris.    In   2011,  they  had  the  honour  of   being  chosen  to  make  the  ofWicial   wedding  cake  for  Prince  William   and  Katherine  Middleton.  

make them.    I  thought  fondant  fancies  and   chocolate  éclairs  that  were  frozen  and   defrosted,  were  much  more  exciting  than  her   homemade  cakes.    Of  course,  we  now  sell  our   cakes  to  stores  such  as  Waitrose,  Harrods  and   Selfridges.    Each  one  is  handmade.    Our   signature  fruit  cake  is  baked  using  exactly  the   same  ingredients  you  would  use  at  home!

cookery course.    I  thought,  I  have  to  do  this!    It   was  the  time  of  Nouvelle  Cuisine,  the   beginning  of  the  80’s,  so  the  thing  that  I  was   best  at  on  that  course  was  being  very  precise   and  decorative.    Everything  was  very   decorative  in  those  days,  the  plates  were  all   decorated  and  the  desserts  were  decorated   with  all  sorts;  quite  complicated.  

Have you  always  liked  baking  or  did  the   passion  for  it  come  later  in  life? No,  the  passion  came  later.    Obviously,  there   was  something  always  there,  because  as  a   child  I  really  loved  it.    Then  as  I  grew  up,  I   went  to  art  college  and  wasn’t  in  the  slightest   bit  interested  in  cooking  or  baking.    I  didn’t   grow  up  and  know  baking  was  what  I  wanted   to  do.  In  fact,  it’s  happened  completely  by   accident,  I  didn’t  plan  it  at  all.

It’s what  I  loved  doing;  shapes,  colours  and   design.    I  loved  it  and  decided  I  wanted  to   work  in  a  kitchen.    I  started  working  at   Hambleton  Hall,  which  is  a  Michelin  star   restaurant.    That’s  where  I  got  into  cooking   and  then,  making  cakes.  

What’s your  earliest  baking  memory? It  was  a  disaster.    I  was  very  young,  and  I   remember  it  well,  I  was  probably  about  nine   or  ten  I  would  say.    I  had  a  Hamlyn  cookery   book  that  I  won  in  a  competition  at  school  for   a  Christmas  project,  which  I  have  still  actually   got.

You trained  as  a  graphic  designer  and  a   pastry  chef,  they  are  two  quite  different   Wields,  so  how  did  the  accident  happen? Yes  they  are  different,  but  I  think  there  are   quite  a  few  similarities  actually.    I  am  in  the   middle  of  doing  a  wedding  cake.    I’m  using   paint  brushes  and  colours,  and  I  am  making   things  that  are  all  very  tiny  and  precise.    You   know  there  are  similarities  to  drawing,   painting  or  designing;  it  might  not  appear  at   Uirst,  but  there  are.  

I decided  to  make  something  out  of  it  and  the   recipe  was  for  a  large  cake,  but  I  decided  to   make  it  as  little  cakes.    I  think  they  were  called   buns,  but  actually  they  would  have  been  fairy   cakes.    I  can  remember  being  really  upset  that   I  burned  them,  because  I  left  them  in  the  oven   for  the  same  time  that  you  would  leave  a  big   cake!    It  was  a  disaster  and  I  had  to  throw   them  away.    I  got  better  after  that  -­‐  you  learn   from  mistakes  don’t  you! Who  did  you  bake  with? I  used  to  bake  with  my  mother.    She  baked  all   the  time  and  I  used  to  get  a  bit  upset  because   she  would  never  buy  cakes,  she  would  always  

Thinking about  it  now,  without  either  the   graphics  or  the  art  training,  and  then  the   cooking  or  pastry  chef  training,  there  wouldn’t   be  a  cake  business.    It  is  a  combination  of  the   two.    I  have  come  into  baking  and  cakes  from  a   different  direction.

I did  graphic  design,  but  I  wanted  to  do   illustration.    With  the  course  that  I  was  on,  I   couldn’t  really  do  what  I  wanted,  so  I  didn’t   really  enjoy  it  very  much.    I  Uinished  the  4  year   degree  course,  and  then  I  did  a  bit  of   illustration  work;  but  my  heart  wasn’t  in  it   any  more,  which  was  very  sad  actually. After  that,  I  got  married  and  I  really  couldn’t   cook,  so  I  decided  to  go  on  a  cookery  course.    I   just  had  this  obsession  about  going  on  a   Seasonal  Baking  by  Fiona  Cairns,  published  in  hardback   by  Weidenfeld  &  Nicolson  £25,  eBook:  £12.99

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ISSUE 13 OCTOBER 2013 EXCLUSIVE INTERVIEW

Your husband  Kishore,  suggested  that  you   marketed  your  cakes  and  you  went  to  the   Conran  Shop.    So,  before  actually  becoming   part  of  your  company,  what  was  his   background? Kishore  has  been  a  part  of  the  company  from   the  very  beginning.  He  has  always  run  and   built  businesses.  Before  we  set  up  the   business  he  worked  in  knitwear  and  then  for   an  interior  architecture  practice.    We  founded   the  business  together  and  it  was  growing  fast,   but  I  was  struggling  trying  to  run  it  by  myself.     There  was  a  manager  at  that  stage  and  he   could  see  that  the  business  had  big  potential.     This  was  about  13  years  ago,  so  then  he  gave   up  his  other  business  and  joined  the  cake   business  full  time.

phone call  that  asked  us  to  make  the  Royal   Wedding  Cake,  but  we  had  actually  been  asked   about  a  week  or  two  weeks  before  that  if  we   would  like  to  be  considered  to  make  it.    I  can   remember  that,  I  usually  do  actually,   especially  when  it’s  something  as  important   and  as  big  as  that.    I  was  the  one  who  had     reservations  about  it,  because  it’s  such  a  huge   responsibility.  How  did  it  actually  feel  when   Kishore  received  that  phone  call?  I  can   remember  the  feeling  exactly  now,  it’s  not   something  that  I  will  ever  forget.    It  was  a  real   mixture  -­‐  I  remember  I  could  hardly  believe  it   and  it  was  very,  very,  exciting  and  a  huge,   huge,  privilege;  but  also  really  scary  all  at  the   same  time. What  worried  you  the  most  about  taking   on  this  massive  task? I  suppose  the  thing  that  worried  us  the  most,   or  worried  me  the  most,  was  if  it  would  be   good  enough  or  if  it  would  be  accepted  by   William  and  Kate.    It’s  so  symbolic  and  so   important  isn’t  it;  but  they  were  absolutely   thrilled  with  it,  so  I  need  not  have  worried.    I  

There wouldn’t  be  a  company  without  him  at   all.    I  am  a  creative  person,  and  very  often  (not   always  of  course)  but  very  often,  creative   people  aren’t  business  minded  or  aren’t   business  people.   He   said   to   me,   when   looking   at   what   I   was   doing   Uiddling   on   the   kitchen   table   making   sugar   Ulowers   or   baking,   “Oh   you   could   turn   this   into   a   business”,   and   I   can   remember   thinking   he   was   absolutely   mad.     I   had   no   idea   how   that   could   happen,   and   he   said   “Oh   no   you   could,   you   deUinitely   could”.     T h i s   w a s   i n   a b o u t   “ 1985/1986   when   there   was   no   real   competition.     It   wasn’t   fashionable;   people   were   not   making   cakes   then.     It’s   hard   to   believe   now,  I   know;  years  later  and  everyone   is  baking  mad,  but  not  in  those  days.  

T

What is  it  like  working  with  your  other   half? I  get  asked  that  a  lot  actually.    We  have  been   doing  it  for  so  long  it’s  just  sort  of  normal.    We   are  not  together  in  an  ofUice  day  in  and  day   out.    If  that  was  the  case  I  think  it  might  be  a   problem,  but  it’s  Uine  actually. We  do  talk  about  it  too  much  at  home,  I  have   to  say.    The  children  are  grown  now,  and  get   absolutely  fed  up  with  it.    We  are  not  very   good  at  turning  off  and  not  talking  about  it. Tell  us  about  your  most  ambitious  cake? Oh  well,  the  Royal  Wedding  cake.    That  is  the   most  ambitious. How  did  it  feel  when  you  were  asked  to   make  the  Royal  Wedding  cake?                                     Well  the  thing  is,  my  husband  received  the  

As a  cake  decorator  we  are  always  are   critical  of  our  own  work.    Was  there   anything  that  you  weren’t  totally  happy   with? Yes,  you  always  think  you  can  do  better,  and   of  course  everything  can  always  be  better,  but   I  don’t  think  we  would  design  it  any   differently  though.    I  loved  the  design  and  the   shape  of  it. It  was  beautiful,  it  was  absolutely   stunning! Oh  thank  you!    I  think  that  everything  can   always  be  better.    If  you  are  creative  you  are   never  100%  happy  are  you?   Tell  us  about  your  new  book;  the   inspirations  behind  it,  your  favourite   recipes  and  why? You  know,  I  have  been  asked  about  favourite   recipes  before.    I  don’t  have  one  favourite   recipe.    I’m  going  to  have  to  try,  but  that  is  so   hard  to  answer  that  one.    I  have  got  quite  a  lot   of  favourite  recipes.    I  have  probably  got  at   least  half  a  dozen.    It’s  quite  difUicult  to  say   which  one  is  my   favourite.

his is  the  book  that  I  always  wanted  to  write,  it   was  an  idea  I  had  all  those  years  ago.    Although   it’s  always  been  important  to  be  “seasonal”  in   cooking,  it  perhaps  wasn’t  as  important  as  it  is   now.”

did worry,  of  course  I  did.    Also,  the  other   thing  I  had  to  worry  about  was  that  it  was  a   secret  and  what  if  someone  leaked  it,  or  even   just  trying  to  get  it  to  Buckingham  Palace  in   one  piece!    There  were  so  many  things  to   worry  about,  but  we  also  had  to  enjoy  it  -­‐  it’s  a   once  in  a  lifetime  opportunity.    We  couldn’t   stop  pinching  ourselves! How  was  it  transported  and  did  you   actually  have  a  back-­‐up  plan  in  case  of  a   disaster?   There  was  a  team  of  us  making  the  cake,  it   wasn’t  just  me.    I  think  there  was  about  eight   or  nine  of  us  working  on  the  cake;  but  there   were  also  the  strategists.    My  husband  and   Pat,  our  Operations  Director,  organised  the   logistics.    It  was  organised  in  such  Uine  detail,   that  every  eventuality  was  covered.    We  had   made  of  lots  and  lots  of  spare  parts  and   Ulowers,  and  we  Uinished  it  in  Buckingham   Palace  for  two  and  a  half  days.    It  all  went  very   well.

This is  the  book  that  I   always  wanted  to   write,  it  was  an  idea  I   had  all  those  years   ago.    Although  it’s   always  been  important   to  be  “seasonal”  in   cooking,  it  perhaps   wasn’t  as  important  as   it  is  now.

I remember,  even  at   art  college,  some  of  my   work  was  about  the   seasons.    I  was  illustrating  the  spring,   summer,  autumn  and  the  winter  and  I  love  the   cycle  of  the  seasons.     The  seasons  and  cooking  seasonally,  has   always  been  very  important  to  me.    If  I  see   strawberries,  I  would  never  buy  them  in   November  or  December  for  example;  or   asparagus.    I  wait  for  the  British  asparagus  in   May,  and  I  get  very  excited  about  it.    I  also  look   forward  to  our  English  strawberries.    There’s   also  nothing  quite  like  the  peas  we  grow  in  the   garden!   I  just  think  sometimes  we  can  lose  sight  of  the   seasons,  as  everything  is  available  all  year   round.    So  not  only  do  you  pay  a  premium  for   whatever  you  are  baking  or  cooking,   sometimes  it’s  also  been  Ulown  half  way   around  the  world  and  you  always  compromise   on  taste.    It’s  much  more  special,  and  more   delicious,  if  it’s  more  locally  grown  and  fresh. Continued

PREVIEW VERSION

Buy the full 84 page magazine at www.cakemasters.co.uk 7


Maple and Pecan Autumn Leaves

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© Dan  Jones

From SEASONAL  BAKING  by  Fiona  Cairns


Afternoon Tea With

Bees & Wolves

Fairmont Waterfront Hotel Vancouver ~ Canada

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ISSUE 13 OCTOBER 2013 AFTERNOON TEA

Travel ~ Taste ~ Try If you  ever  Google  "Afternoon  Tea,"  you'll  get  a   deUinition  along  the  lines  of:   “Afternoon  Tea  is  a  light  meal  typically  eaten   between  4  pm  and  6  pm.  Observance  of  the   custom  originated  amongst  the  wealthy   classes  in  England  in  the  1840s.  Traditionally,   loose  tea  is  brewed  in  a  teapot  and  served   with  milk  and  sugar.  Afternoon  Tea  is  a  meal   composed  of  sandwiches  (usually  cut   delicately  into  'Uingers'),  scones  with  clotted   cream  and  jam,  sweet  pastries  and  cakes.   Interestingly,  scones  were  not  a  common   feature  of  early  Afternoon  Tea  and  were  only   introduced  in  the  twentieth  century.”   Well,  I  have  had  the  pleasure  of  NOT  enjoying   this  deUinition  of  Afternoon  Tea  recently,  in   Vancouver  and  San  Francisco....  and  with   bees  and  wolves.   Firstly,  I  would  like  to  personally  thank  the   lovely  Naomi  from  Tea  Party  Cakes  for   arranging  our  "HIVE  TEA"  at  the  Fairmont   Waterfront  Hotel  in  Vancouver,  BC  -­‐  in   Canada.  What  a  treat  (well  not  just  the  tea,  but   the  chance  to  hang  out  with  Naomi!)!!  The   highlight  was  really  the  house  honey,  which  is   produced  from  the  hives  on  the  hotel's  rooftop  

gardens. But,  the  rest  of  the  beautifully   presented  food  was  also  just  amazing:  locally   sourced  loose  leaf  teas  and  smoldering  local   artisinal  cheeses,  carefully  paired  with  a   mouthwatering  honey  infused   accompaniments.  Pastry  Chef,  Stephanie   Greenslade,  and  her  team  serve  handmade   signature  Honey  Almond  Cakes,  delectable   Garden  Thyme  Lemon  Lollipops,  and  Bannock   Bread  Scones  with  scrumptious   sweets,  prepared  in-­‐house.   On  my  return  to  San  Francisco,  my  dear  friend   Sherry  Page  of  Culinary  Getaways  had   recommended  the  Afternoon  Tea  at  Craftsman   &  Wolves  in  the  Mission  district.  I  was  like   "What?"  Afternoon  Tea  in  the  Mission?  So  I   just  had  to  check  it  out  with  my  Ecuadoran   Ulute-­‐playing  BFF,  Raquel.  You  know   what?  IT  WAS  JUST  SO  RUSTIC!!  I  was   awed  by  the  presentation,  seemingly   simple  at  Uirst  -­‐  with  the  savouries   and  sweets  presented  on  a  wooden   cake  stand,  against  the  brick-­‐ walled-­‐interior  of  the  bakery...   but  don't  let  the  simple   presentation  fool  you;the  menu                                       packs  a  punch!  Thai  mango           scone,  buckwheat  crumpet                                    with  

Jen with  Naomi  from  Tea  Party  Cakes

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By Jennifer  DeGuzman-­‐Rolfe Jen’s  Just  Desserts  

clotted cream  and  lime  curd,  ocean  trout   verrine,  peas,  preserved  lemon,  pancetta  duck   conUit,  onion  and  red  wine  jam,  mustard   butter,  brioche  savoury  ginger  scallion   madeleines,  seasonal  pâte  de  fruit,milk   chocolate  marshmallow  white  shoyu   caramels  ...and  all  for  $22  per  person  -­‐  you   can't  beat  that!   Whether  you  prefer  traditional  afternoon  tea,   or  something  a  bit  different,  what  I  have  really   enjoyed  about  all  of  my  AT  experiences  is  the   variety  on  offer,  at  home  or  abroad...


Painted Cake Collection Made by:  Three  Little  Blackbirds Photography:  Erin  Schaefgen  Photography 11


ISSUE 13 OCTOBER 2013 PAINTED CAKE COLLECTION

All cakes  made  by:  Three  Little  Blackbirds Photography:  Erin  Schaefgen  Photography 12


PAINTED CAKE COLLECTION

Made by:  My  Sweet  Cosette Photography:  Dayan  Neely

Made by:  My  Sweet  Cosette Photography:  Dayan  Neely

Made by:  Tatoo  Cakes

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ISSUE 13 OCTOBER 2013 PAINTED CAKE COLLECTION

Made by:  Eleganza  Designer  Cakes

Made by:  Pam  Bakes  Cakes

Made by:  Wonder-­‐Cakes

Made by:  Rock  Cakes 14


ISSUE 13 OCTOBER 2013 PAINTED CAKE COLLECTION

Made by:  Little  Black  Cat

Made by:  Joyliciouscakes  

Made by:  Scarlett  Loves  Cake

Made by:  Scarlett  Loves  Cake 15


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ISSUE 13 OCTOBER ISSUE 13 OCTOBER 2013 SHOW REVIEW

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The Cake  &  Bake  Show   in  partnership  with   Billington’s  was  back   at  Earl’s  Court  London   last  month.  Cake   Masters  ticket  winner   Eve  Miles  shares  her   review  and  account  of   the  day. After  spending  several  weeks  shouting  at  my   TV  whilst  watching  the  Great  British  Bake  off   last  year,  I  decided  to  apply.    I  spent  the   following  3  months  baking  continuously  and   growing  a  real  love  for  bread  baking  and  a   respect  for  pastry….  I  did  manage  to  get   through  to  the  third  auditions  and  the  Uinal  48   of  their  list,  but  not  quite  their  Uinal  13.    For   now  I  continue  to  be  a  mum  and  baking   enthusiast,  helping  friends  with  their  cakes   with  the  hope  one  day  soon  to  kick  off  my  own   business. So,  when  I  saw  Cake  Masters’  competition  to   win  tickets  to  this  year’s  ‘Cake  and  Bake’  show  

in return  for  a  review,  I  thought,  what  an   excellent  idea  and  it  motivated  me  to  put   myself  forward  for  the  challenge.    I  was   excited  about  the  idea  of  going  and  writing  a   review;  not  only  because  of  my  great  respect   for  what  I  think  is  one  of  the  most  relevant   cake  decorating  magazines  I  have  seen,  but   also  for  my  all  round  love  for  all  things  bake-­‐ able.   So  when  I  received  the  message  on  Facebook   from  the  team  at  Cake  Masters  that  said  ‘WE   PICKED  YOU’  I  couldn’t  quite  believe  it!!    What   luck!    I’ve  actually  been  picked. Having  not  been  to  the  show  before,  I  was   super  excited  to  see  what  they  have  to  offer.     My  only  pre  conceived  expectation,  following   reviews  I  had  read  from  last  year,  was  to   expect  enormous  crowds.    So  I  made  my  plan   to  arrive  at  the  show  early. My  sister  and  I  arrived  at  Earls  Court  at   10.30am.  (That  was  as  early  as  my  kids  let  me   manage),  but  we  were  pleased.    There  were  no   queues  for  us  on  arrival  and  as  we  made  our   way  up  the  stairs  we  were  serenaded  with   some  wonderful  songs  from  a  stylish  50’s   dressed  female  duo. We  grabbed  our  show  guides  (£5)  and   checked  out  what  and  who  there  was  to  see.     There  were  lists  of  all  of  the  shows  and  classes  

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available.  The  classes  looked  really  good;   Pastry,  Sourdough,  Perfect  piping….  They   were  an  extra  £8  each,  but  I  would  have  said   that  wasn’t  too  much  if  there  was  one  you   would  enjoy.    I  did  pass  by  one  of  the   classrooms  later  on  and  they  were  c  nicely   closed  off  from  the  hubbub  of  the  rest  of  the   exhibition. We  walked  round  to  Uind  the  Cake  Masters   team  and  my  Uirst  impressions  whilst  walking   were  good.    The  stands  were  spaced  out  nicely   and  I  could  see  lots  of  yummy  cakes  and   brownies  that  smelled  delicious.    There  were   ribbons,  moulds,  cutters  and  every  tool  under   the  sun  available..  Now  I  was  getting  excited.   My  purse  was  getting  itself  ready  for  some   spending!! We  met  the  lovely  Rosie  and  Ceri  at  the  Cake   Masters  stand.    Had  a  lovely  chat  about  the   day  and  about  life  being  a  cake  lover.    She   wished  me  luck  and  then  we  set  off  to  see  the   stands. My  Uirst  stop  was  at  NEFF,  I  wanted  to  check   out  those  amazing  looking  hide  and  slide   ovens  in  more  detail  because  a  baker’s  biggest   and  most  important  tool  is  their  oven,  and  I   like  to  dream  of  my  kitchen  being  the  same  as   the  GBBO  tent.    One  side  of  the  stand  was   Uilled  with  the  smell  of  freshly  baking  bread   and  two  ladies  demonstrating  the  ovens.  


ISSUE 13 OCTOBER 2013 SHOW REVIEW

I, of  course,  went  straight  to  the  top  of  the   range  option  for  more  info.    I  was  quite   surprised  at  some  of  the  great  functions  of  the   ovens.    I  loved  the  ‘Aqua  assist’  option  (  a   small  drawer  hidden  at  the  top)  which   releases  vapour  into  the  oven  which  is  ideal   for  bread  baking  and  I  am  told  also  great  for   cake  baking  to  give  extra  moisture!    I’d  never   really  thought  of  adding  extra  moisture  to   cake  baking.

close at  other  people’s  work.    I’m  always  very   critical  of  my  own  work,  but  only  really  get  to   see  my  own.    I  focussed  on  the  sharp  edges,   the  Uine  detail  of  the  royal  icing,  the  use  of   moulds,  lace  and  gold  leaf.    I  consider  myself  a   low  level  intermediate  and  just  getting  to  cast   my  eyes  over  these  beautiful  cakes  was  a   really  helpful  learning  experience.    I  think   some  of  the  best  are  the  most  simple. Billington’s  Dessert  Table  Displays

The ovens  also  have  nice  little  baking   functions  such  as,  bread  baking  (Hot   temperature  with  vapour  release)  dough   proving  (low  gentle  temperature  with  fan   circulation)  and  others.    I  was  shown  how  the   lights  inside  the  oven  reUlect  off  of  small   mirrors  that  sit  inside  the  hide  and  slide  door   so  your  baking  sits  in  the  oven  on  full  display.     So  in  short,  a  dream  oven.    I  was  really   impressed.    That  one  will  be  added  to  the  ‘one   day’  list! There  were  a  few  major  set  ups  that  were   unmissable:  Lakeland,  Sainsbury’s,  NEFF,  Dr   Oteker,  Renshaw,  Billington’s…  and  then  there   were  the  smaller  stalls  that  sat  in-­‐between,   Uilled  with  goodies;  one  side  of  the  exhibition   was  more  bread  and  food  based  and  the   opposite  side  seemed  to  be  the  cake  related   side,  which  made  sense  and  made  it  easy  to   navigate  through.    There  were  show  spots   where  they  had  live  demonstrations  with   celebrities  then,  as  you  would  expect  in  a  big   Cake  and  Bake  show,  there  were  the  major   cake  displays,  which  were  all  quite  amazing.   The  Cake  Catwalk This  was  a  competition  display.    All  the  cakes   are  themed  ‘London  Fashion  through  the   Decades’.  It  was  very  stylish,  with  a  big   catwalk  and  all  of  the  cakes  displayed  on  it.     Sadly  I  wasn’t  around  to  see  who  won,  but  I   did  get  to  see  when  several  models  came  out   modelling  dresses  that  could  well  have  been   made  of  icing,  each  carrying  one  of  the  cakes   from  the  competition.  It  was  a  great  display  of   how  fashion  can  inspire  our  cake  creations.   Wedding  cake  of  the  future My  sister  and  I  loved  this  display.    So  many   beautiful  tiered  wedding  cakes,  all  so  different   and  inspirational,  lined  up  across  four  long   tables  that  people  circled  around.  Some   classic  vintage  styles,  some  urban  grafUiti  and   some  sculpted  novelty  styles  -­‐  inspiration  for   everyone.    I  heard  one  of  the  ladies  in  front  of   me  in  the  queue  say  “That’s  what  I  want  for   my  wedding”.    What  a  perfect  time  to  inspire   all  of  the  upcoming  brides  of  the  next  year.     Oh  to  have  a  cake  displayed  here?!!   It  was  nice  for  me,  as  a  cake  maker  who  has   made  several  wedding  cakes,  to  really  look  up  

This was  a  really  impressive  display  of  several   cakes  that  were  on  show  almost  immediately   as  you  walked  into  the  exhibition.    The   crowds  around  them  were  quite  large,  but  the   cakes  on  display  were  awesome.    There  was  a   full  sculpted  bust  of  the  Queen  and  her  Corgi   created  by  Michelle  Wibowo.  It  really  was   quite  unbelievable,  just  like  a  wax  work!    One   of  those  cakes  that  it’s  impossible  to  believe  is   cake,  but  Uills  you  with  joy  knowing  it  can  be   made! The  other  cake  that  caught  my  attention  was   the  ‘Alice  in  Wonderland’  display.    They  were   my  Uirst  experience  of  seeing  very  good  large   scale  sculpted  cakes  that  just  blow  you  away.     I  stood  staring  at  the  pieces  on  the  cake  for   ages,  just  trying  to  Uigure  out  how  each  piece   had  been  made,  but  very  soon  got  budged  out   of  the  way  as  the  size  of  the  crowd  increased. Heading  towards  the  bread  side  of  the   exhibition,  I  passed  something  that  caught  my   eye.    A  chocolatier  who  was  busy  creating  a   huge  wall  hanging  piece  like  a  3D  Batman   inside  a  frame.    He  explained  to  me  he  was   using  simple  milk  chocolate  that  he  would   knead  with  his  Uingers  until  soft  and  then   literally  squish  down  in  layers,  building  up  his   image  of  batman.    It  was  an  amazing  creation.     I  might  try  it  with  my  next  bar  of  galaxy....or   maybe  not Then  we  hit  the  savoury  area:  Artisan  bakers,   tasty  pies,  delicious  cheeses,  pastries  and   more.    We  stopped  and  had  a  sneaky  pie  for   our  lunch  from  “New  Zealand  Gourmet  Pie”…   It  was  sooo  good.    Next  stop  bread.  The  Uirst   bakers  we  walked  past  were  called  Olivers   and  the  guy  on  the  stall  said  “Bonjour”  to  me   …  I  try  to  reply  in  my  best  French  (which  was   very  embarrassing)  and  asked  him  “if  he  was   a  baker?”….He  said  “no,  lucky  for  you”...  Then   his  fellow  stall  holder  told  me  he  is  “Oliver”...   He  is  the  master  baker,  but  he  doesn’t  like  the   attention.    I  liked  his  modesty,  but  the  bread   piled  high  around  him  was  so  impressive.     Beautiful  loaves  of  so  many  different  kinds,   Foccacia’s,  rye  sourdough,  oat  and  seed   breads,  baguettes...  It  must  have  taken  some   sweat  and  tears  from  his  team  to  have  made  it   all.    I  chose  a  cob  shaped  loaf  that  was  part   sourdough  and  part  wholemeal  bread  with   walnuts  and  apricots.    It  was  the  nicest  bread,  

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such lovely  textures  and  Ulavours.    If  only  his   bakery  was  close  to  my  house! At  about  12.30  we  headed  back  over  to  the   cake  side,  but  by  now  it  was  busy.    Much   busier  than  the  bread  area  we  had  just  come   from.  We  had  to  carefully  wade  through  the   crowd  in  between  what  seemed  like  quite   wide  areas  before.    We  checked  out  some  of   the  cupcake,  brownie,  cookie  and  cake  pop   stands.    I  chose  a  chocolate  and  zucchini   cupcake  with  a  chocolate  ganache  on  top.  It   was  a  really  lovely  moist  cake  with  a  gingery   Ulavour  and  although  you  couldn’t  taste  the   zucchini  in  it,  it  added  to  the  texture  yum.   I  really  loved  all  of  the  retro  bits  for  sale  at  a   stall  called  ‘Baker  and  Maker’.    They  were  jam   packed  with  quirky  things  for  your  baking  and   kitchen:  paper  straws,  cake  stands,  cases,  wall   hangings,  badges  and  clocks.  All  sorts,  but  all   very  unique.  And  they  had  really  cool  denim   aprons  on  that  I  loved. A  crowd  started  forming  at  the  Sainsbury’s   Competition  Theatre  so  we  followed  to  Uind  a   live  bake  off  taking  place  between  John   Whaite  and  James  Morton.    They  were  making   some  biscuits  and  bought  up  two  members  of   the  audience  to  help.  Then  they  said  they  had   some  extra  helpers  for  James  Morton,  because   last  year  he  was  the  looser  and  half  of  this   year’s  GBBO  line  up  came  on  stage  to  help.     When  the  baking  had  Uinished  they  chose   three  children  from  the  audience  to  judge  and   choose  a  winner,  which  the  kids  loved. The  Billingtons  show  stage  was  very  good  too,   a  much  better  open  space  to  gather  around.     There  is  a  large  seated  are  speciUically  for  VIP   ticket  holders,  but  lots  of  people  gathered   around  the  outside  of  the  seats  and  got  a  good   view.    The  Sainsbury’s  theatre  is  a  lot  harder   to  gain  a  good  view  though,  so  grab  a  seat  as   early  as  you  can. After  the  shows  we  had  two  last  stops..  One  to   Lakeland….I  mean  you  can’t  not  right?    Then   lastly  to  Dinkydoodle  Designs.    I  had  seen   them  in  the  Cake  Masters  September  issue   with  her  amazing  Richard  Branson  cake  and   that  they  would  be  selling  airbrush  kits  during   the  exhibition.    I  had  to  go  and  investigate,   because  that  is  one  important  bit  of  kit  that  I   haven’t  yet  got.    I  wanted  to  know  how  they   worked,  because  they  seem  like  complicated   beast  to  me;  so  Dawn  Butler  guided  me   through  how  the  airbrushes  work,  techniques   and  ideas  of  how  to  use  it.    She  sprayed  and   glazed  an  apple  as  an  example  of  what  you   can  achieve  and  I  got  all  excited  thinking  of   taking  all  my  fruit  and  spraying  it  for  the   kids!! The  airbrush  kit  is  pink,  which  makes  it  that   bit  more  exciting  and,  although  you  can  use  it  


ISSUE 13 OCTOBER 2013 SHOW REVIEW

such lovely  textures  and  Ulavours.    If  only  his   bakery  was  close  to  my  house! At  about  12.30  we  headed  back  over  to  the   cake  side,  but  by  now  it  was  busy.    Much   busier  than  the  bread  area  we  had  just  come   from.  We  had  to  carefully  wade  through  the   crowd  in  between  what  seemed  like  quite   wide  areas  before.    We  checked  out  some  of   the  cupcake,  brownie,  cookie  and  cake  pop   stands.    I  chose  a  chocolate  and  zucchini   cupcake  with  a  chocolate  ganache  on  top.  It   was  a  really  lovely  moist  cake  with  a  gingery   Ulavour  and  although  you  couldn’t  taste  the   zucchini  in  it,  it  added  to  the  texture  yum.   I  really  loved  all  of  the  retro  bits  for  sale  at  a   stall  called  ‘Baker  and  Maker’.    They  were  jam   packed  with  quirky  things  for  your  baking  and   kitchen:  paper  straws,  cake  stands,  cases,  wall   hangings,  badges  and  clocks.  All  sorts,  but  all   very  unique.  And  they  had  really  cool  denim   aprons  on  that  I  loved. A  crowd  started  forming  at  the  Sainsbury’s   Competition  Theatre  so  we  followed  to  Uind  a   live  bake  off  taking  place  between  John   Whaite  and  James  Morton.    They  were  making   some  biscuits  and  bought  up  two  members  of   the  audience  to  help.  Then  they  said  they  had   some  extra  helpers  for  James  Morton,  because   last  year  he  was  the  looser  and  half  of  this   year’s  GBBO  line  up  came  on  stage  to  help.     When  the  baking  had  Uinished  they  chose   three  children  from  the  audience  to  judge  and   choose  a  winner,  which  the  kids  loved.

The Billington’s  show  stage  was  very  good   too,  a  much  better  open  space  to  gather   around.    There  is  a  large  seated  are   speciUically  for  VIP  ticket  holders,  but  lots  of   people  gathered  around  the  outside  of  the   seats  and  got  a  good  view.    The  Sainsbury’s   theatre  is  a  lot  harder  to  gain  a  good  view   though,  so  grab  a  seat  as  early  as  you  can. After  the  shows  we  had  two  last  stops..  One  to   Lakeland….I  mean  you  can’t  not  right?    Then   lastly  to  Dinkydoodle  Designs.    I  had  seen   them  in  the  Cake  Masters  September  issue   with  her  amazing  Richard  Branson  cake  and   that  they  would  be  selling  airbrush  kits  during   the  exhibition.    I  had  to  go  and  investigate,   because  that  is  one  important  bit  of  kit  that  I   haven’t  yet  got.    I  wanted  to  know  how  they   worked,  because  they  seem  like  complicated   beast  to  me;  so  Dawn  Butler  guided  me   through  how  the  airbrushes  work,  techniques   and  ideas  of  how  to  use  it.    She  sprayed  and   glazed  an  apple  as  an  example  of  what  you   can  achieve  and  I  got  all  excited  thinking  of   taking  all  my  fruit  and  spraying  it  for  the   kids!! The  airbrush  kit  is  pink,  which  makes  it  that   bit  more  exciting  and,  although  you  can  use  it   with  all  types  of  edible  paint,  she  explained   how  her  paints  speciUically  use  a  mix  of   ethanol  and  colour  powder  so  basically  rather   than  spraying  water  onto  your  icing  the   ethanol  evaporates  and  just  leaves  the  colour,   hence  no  extra  wet  on  your  icing.    Clever!    So  I   got  myself  a  big  full  kit  of  the  colours  and  

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airbrush and  I  am  really  looking  forward  to   learning  to  use  it.    Before  I  left,  I  got  to  have  a   go  at  winning  a  prize  in  their  human  air   blowing  rafUle  box.    It  was  impossibly  hard  to   grab  the  tickets  and  I  felt  like  I  was  in  the   Crystal  Maze,  but  it  was  lots  of  fun!  Oh  and  I   won  a  stencil  too! One  thing  I  had  noticed  about  the  exhibition   was  the  type  of  crowd  they  had  attracted.    I   assumed  on  our  way  in  that  it  would  be  one   enormous  swarm  of  women,  but  it  really   wasn’t.  I  saw  lots  of  small  babies  and  children   of  all  ages,  men  in  groups  and  families.    There   were  activities  for  the  children  to  do,  which  is   an  excellent  idea.  There  was  a  cookie   decorating  area  and  a  cupcake  one  too.  The   cupcake  decorating  was  £1.50  a  cake.    Lots  of   kids  were  getting  involved  and  enjoying  using   sprinkles  and  icing  to  make  a  few  big  messes.   I  walked  away  feeling  like  I’d  had  a  really   enjoyable  day.    I’d  met  some  lovely  people,   seen  some  really  amazing  and  inspirational   cakes,  purchased  some  goodies,  eaten  some   great  food  and  learnt  a  few  new  things  along   the  way.    There  were  a  good  couple  of  hours   where  the  crowd  size  got  a  little  intimidating   and  frustrating,  so  an  early  start  is  probably  a   very  wise  choice,  but  overall  it  really  was  a  lot   of  fun.  Thank  you  Cake  Masters  for  our  great   day  out! Dates  for  next  show:  Cake  &  Bake  Show   4-­‐6  April    2014  Manchester  Central   Photography  Kristy  Court  &  Evie  Miles


PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Hand Painted

by Nina Evans

Cupcake Tutorial 20


ADVERTISEMENTS

              

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

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

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

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ISSUE 13 OCTOBER 2013

SugarWlair Edible  Lustre  Dust   From  £2.15

Set of  5  PME  Craft  Brushes  £5.25

Silver Jet  Airbrush  Kit  £199.00

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Paint Pallet   £2.99

Superwhite £2.25

Rejuvenator Spirit   £1.98

Painting ESSENTIALS

All you need to paint on cakes!

SugarWlair Paste  colours   From  £2.30 23


ADVERTISEMENTS

24


ISSUE 13 OCTOBER 2013

Interview with Natasha Collins SPOTLIGHT

Nevie-Pie Cakes

CAKE SPOTLIGHT

“Nat%re of  Love”  ~  Sugar  Pot,  Aust6alia PREVIEW VERSION

Stunning hand painted works of art...

Buy the full 84 page magazine at www.cakemasters.co.uk 25


ISSUE 13 OCTOBER 2013 INTERVIEW

Natasha Collins  is  known  in  the  cake  circuit   as  one  of  the  best  hand  painted  cake   decorators.  Cake  Masters  interviewed   Natasha  to  Wind  out  about  her  business  and   passion  for  painting  on  cakes. Tell  us  a  bit  about  yourself?   I  am  an  artist  and  baker,  who  specialises  in   hand-­‐painted  and  illustrated  cakes  and  biscuits.   My  parents  are  both  artists,  so  it  was  inevitable   I  would  work  in  a  creative  industry.    They  are   both  also  keen  home  bakers,  and  I  have   followed  them  in  this  area  of   their  lives  too.    Encouraged  by  my  creative  parents,  I trained  as  an  illustrator,  and   worked  for  over  a  decade  in   the  fashion  and  textiles   industry;  Uinally  becoming  the   Assistant  Art  Director  for  the   London  ofUice  of  a  major  US  fashion   textiles  house. I  had  to  give  up  my  design  career  when   my  children  arrived  on  the  scene,   leaving  me  for  four  years  with  no  real  

outlet for  my  creativity,  which  I  found  very   tough.  But  as  the  children  grew  bigger,  along   came  the  inevitable  children's  parties...and  with   parties,  came  cakes,  which  I  painted  and   sculpted.    Each  subsequent  cake  became  more   elaborate  with  every  birthday;  until  friends   began  asking  if  I  could  make  cakes  for  them   too...and  ultimately  the  Nevie-­‐Pie  Cakes              specialist  bakery  was  formed.                      Tell  us  about  your  business                                        There  are  three  main  areas  of  my                                    business.    I  make  celebration  cakes,                                              mostly  for  weddings,  but  I  still                                                  create  a  few  special  birthday                                                        cakes.  I  also  work  with  a                                                                      freelance  creative  consultant,                                                                                                  Miss  Cakehead,  and                                                                                                through  her  I  have                                                                                                    been  involved  in                                                                                                  some  really  fabulous                                                                          events.    I  teach  painting  on                                                                  fondant  skills,  both  in  the  UK                                                        and  overseas.

Describe your  cake  style  in  a  few  words I  specialise  in  painted  cakes  and  I  can  really   paint  any  style  that  I  like,  (mostly  due  to  a   career  as  a  textile  designer),  but  I  suppose  I  am   best  known  for  romantic  Ulorals  and  vintage   rose  designs. What  is  your  earliest  baking  memory? I  can  remember  making  a  loaf  cake  with  my   best  friend;  we  must  have  been  about  seven.    I   can  still  see  it  very  clearly  in  my  mind.    The  top   was  very  cracked  and  we  covered  it  in  green   water  icing!    I  can't  remember  how  it  tasted,   but  if    it  was  anything  like  it  looked,  it  was   probably  inedible.  I    have  deUinitely  improved   since  then. How  did  you  get  into  painting  on  cakes?   I  started  by  making  sugar  models  and  Ulowers   made  with  cutters.    I  don't  have  the  patience  for   the  big  modelled  roses,  but  one  of  the  Uirst   cakes  I  was  asked  to  make  after  starting  Nevie-­‐ Pie  Cakes,  was  a  70th  birthday  cake  and  they Continued

                               

Natasha Collins  from  Nevie-­‐Pie  Cakes 26


Baketopia Miss Cakehead  and  Friends  Open  Doors  to  a  Baker’s  Paradise  on  October  11th To  celebrate  National  Baking  Week  14th  –   20thOctober,  the  infamous  Miss  Cakehead   is  curating  a  team  of  the  UK’s  Winest  food   artists  to  create  a  100%  edible  pop-­‐up— in  the  form  of  a  magical  meadow—in   London’s  Kingly  Court,  just  off  Carnaby   Street.   The  pop-­‐up,  entitled  ‘Baketopia’,  will  be   open  to  the  sweet-­‐toothed  public  on  Friday   11th  and  Saturday  the  12th  of  October.  The   Wonka-­‐esque  landscape  will  feature  over   3000  portions  of  baked  goods  for  guests  to   devour  over  two  days—everything  is  edible   and  everything  must  go. The  Tattooed  Bakers,  Nevie  Pie  Cakes,   Caking  It  and  Conjurer’s  Kitchen  are  just   some  of  the  contributors  to  the  project,   which  is  also  supported  by  John  Whaite,   National  Baking  Week’s  ambassador  and  the   winner  of  the  2012  Great  British  Bake  Off.   John  has  created  [ive  exclusive  recipes  for   National  Baking  Week,  some  of  which  will  be  

baked into  the  pop-­‐up  for  visitors  to  harvest   for  themselves  and  take  away.   Inside  Baketopia  —  which  is  being  created   with  the  help  of  National  Baking  Week’s   supporters,  Pyrex,  Stork,  JUS-­‐ROL,  Nielsen-­‐ Massey,  JUST  MILK,  Billington’s  and   Kenwood  –  guests  will  also  be  able  to  dip   frog-­‐shaped  cookies  into  a  milk  fountain;   harvest  meringue  mushrooms;  break   honeycomb  pieces  from  a  bee  hive;  catch   pastry  butter[lies  and  even  pull  hyper   realistic  looking  carrot  cakes  from  chocolate   cookie  earth. The  centrepiece  of  the  tasty  tableau  will  be  a   giant  unicorn,  created  by  the  Tattooed   Bakers,  made  from  rainbow  cake  and   complete  with  edible  gold  leaf  embossed   hooves  and  horn.   To  show  their  appreciation,  guests  will  be   encouraged  to  make  a  £2  donation  to  Great   Ormond  Street  Hospital  Children’s  Charity,   National  Baking  Week’s  charity  partner.  All   donations  will  go  towards  a  ward  kitchen  for   the  hospitals  brand  new  respiratory  unit.

Miss Cakehead  comments:  “It’s  a  dream   come  true  for  our  collective  to  get  creative   for  National  Baking  Week.  It  felt  only  right   for  us  to  make  a  utopian  landscape,  good   enough  to  eat,  which  would  inspire  others  to   bake.” Alexandra  Blyth,  Marketing  Manager  at   Pyrex,  founder  and  lead  supporter  of   National  Baking  Week  says:  “Baketopia  is   the  ultimate  celebration  of  baking.    This   magical  installation  will  kick-­‐off  a  fantastic   week  of  activities  to  excite  experienced   bakers  and  novices  alike  to  rise  up  and  join   the  baking  revolution.”

Baketopia will  be  open  from  12pm  –  7pm   on  October  11th  and  12that  unit  1.16,  next   to  Sutra  Cookery  School  in  Kingly  Court.   Guests  can  book  priority  entry  at  hKp:// baketopia.eventbrite.com/  or  simply  turn   up  on  the  day  to  enter  the  edible   wonderland.  

Photography ©  Nathan  Pask

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ISSUE 13 OCTOBER 2013 SPOTLIGHT

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

CAKE SPOTLIGHT

“Nat%re of  Love”  ~  Sugar  Pot,  Aust6alia

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ISSUE 13 OCTOBER 2013 CAKE SPOTLIGHT

As a  new  feature  to  Cake  Masters   Magazine,  we  will  be  selecting   particular  cakes  and  delving  deeper   into  the  story  and  inspirations   behind  them.  Our  Wirst  CAKE   SPOTLIGHT  is  this  stunningly  bold,   hand  painted  cake  from  Priya   Maclure  at  Sugar  Pot,  Australia. Tell  us  a  bit  about  you:   A  proud  mother  of  two,  I’m  passionate  about   baking  all  things  sweet.  Born  and  raised  in   India,  I  came  to  Australia  to  further  my   education  and  14  years  on,  I  now  call  Sydney   home.   I  would  describe  myself  as  mainly  self-­‐taught.   Over  the  years  I’ve  attended  a  few  cake   decorating  classes  with  international  cake   decorators  to  try  and  learn  new  techniques  and   perfect  some  old  ones. I  believe  in  the  warmth  and  comfort  of  my   family  and  in  the  beauty  of  nature  that  GOD  has   created.  It  is  this  sentiment  with  which  each   and  every  cake/cupcake  of  mine  is  made.   Tell  us  about  your  business: In  life,  we  often  need  a  gentle  nudge  to  move  us   in  the  right  direction.  My  sign  came  in  the  form   of  the  Cancer  Council  Bake-­‐Off  organised  in  my   previous  corporate  life.  Judged  as  the  best  cake   in  the  competition  by  one  of  Australia’s  Uinest   chefs-­‐  Matt  Moran,  I  took  the  crucial  step   forward  and  created  Sugar  Pot.   Since  its  birth  in  2008,  Sugar  Pot  has  provided   couture  cakes,  cupcakes  and  mini  desserts  for   all  occasions.  All  Sugar  Pot  products  are  baked   from  scratch  using  all  natural  and  fresh   ingredients.   Tell  us  about  your  cake  and  what  it  was  for   I  created  this  cake  as  my  entry  for  a  cake   competition.  As  this  was  my  Uirst  time  entering   a  competition,  I  knew  I  wanted  this  cake  to  be   different.  I  ruled  out  “what  not  to  do”.  I  knew  I   wanted  to  challenge  myself  by  incorporating   different  techniques  and  mediums  on  this  cake,   and  so  turned  to  fabric  patterns  and  designs   online  for  inspiration.  

What were  the  key  elements  of  the  cake? From  the  Uirst  time  I  saw  the  print  on  the  fabric,   I  knew  in  my  mind  how  I  wanted  the  design  to   come  to  life  on  my  cake,  and  thus  chose  to  hand   paint  the  pattern  on  to  the  cake  rather  than   convert  it  to  an  edible  image.    This  would  give  it   the  rustic  feel  I  was  after.  The  birds  on  the   fabric  were  what  drew  me  to  the  design  and  so   I  wanted  to  incorporate  them  into  the  design  of   this  cake.  I  wanted  them  to  be  the  focal  point  of   this  cake,  hence  the  decision  to  make  them  in   2D,  instead  of  hand  painting  them.  My  process   for  making  them  was  to  roll  out  fondant,  let  it   dry  for  10  minutes  and  then  I  drew  the  outline   of  birds  on  them.  The  bird  outlines  were  then   cut  out  and  left  to  dry  overnight.  Once   completely  dry,  the  next  day  they   were  painted  with  gel  colours  in   contrasting  shades.  Lighter  shades   were  Uirst  painted  and  let  to  semi-­‐ dry  and  then  darker  shades  were   overlapped  and  dragged  out  to  give   the  “raised  “texture  effect  to  the   fondant  surface.     From  the  start,  my  aim  was  to   steer  away  from  a  traditional   white  wedding  cake  and  so   chose  to  incorporate  black   into  the  colour  palette,  in  a   way  where  it  complements   the  painted  tiers  and  at  the   same  time  adds  a  textural/ fabric  like  feel  to  the  entire   cake.  I  wanted  to  create  the   illusion  of  depth  and   movement  and  hence   choose  to  cover  the  black  tiers  in  diagonal  pleats.   My  process  for  making them  was  to  cut  strips of  black  fondant  and   attached  it  to  the  tier   diagonally,  gluing   only  

What was  your  inspiration  for  the  design? I  have  always  been  inspired  by  nature  and   textile  design,  and  so  most  of  my  cakes   incorporate  these  two  elements  in  some  way  or   the  other.    I  was  captivated  by  the  print  on  the   fabric  from  the  very  Uirst  moment  I  saw  it   online.  I  knew  I  wanted  to  capture  the  raw  and   uncomplicated  earthy  feel  of  nature  being   portrayed  on  the  fabric  and  transfer  it  on  to  my   cake.  My  concept  for  the  cake  mainly  stemmed   from  the  design  on  the  fabric.  

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half of  each  strip  to  the  cake.  The  outer  half   was  gently  pushed  away  from  the  cake,   creating  the  depth. For  me,  this  was  the  most  time  consuming  part   of  creating  this  cake.  It  took  me  over  4  hours   for  the  bottom  tier  alone!  I  wanted  to  capture   the  basic  human  nature  of  wanting  to  “gently   touch  Ulowers”  and  so  decided  to  add  a  few   gumpaste  wild  blossoms,  buds,  berries  and   leaves  between  the  tiers  of  the  cake.  

For more  creations  visit   www.sugarpot.com.au


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Burtonesque Bakers 32


ISSUE 13 OCTOBER 2013 INTERVIEW

Meet Tracey Creative Director ~ Tim Burton Collaboration We are  fascinated  by  groups  of  bakers   collaborating  from  all  over  the  globe  on   different  and  inspirational  projects.  Cake   Masters  interviewed  Tracey  Rothwell  from   The  Little  Cherry  Cake  Company,  to  Wind  out   more  about  the  awesome  collaboration  that   we  had  the  honour  of  being  a  part  of  too!   Tell  us  about  you I'm  a  26  year  old  ball  of  excitement  who  hasn't   grown  up  at  all.  Mum  of  2,  wife  and  geek. When  I'm  not  cake  decorating  (which  is  rare!)   I'm  watching  horror  Uilms,  eating  pizza,  gaming   and  being  a  general  gooUball.  Random  fact   about  me:  Freddy  Krueger  touched  my   butt....yes  really!     Tell  us  about  the  collaboration The  collaboration  has  been  an  experience  I  will   never  forget.  It's  been  so  much  more  than  a  few   bakers  making  a  collage;  we  have  strengthened   existing  friendships,  made  new  ones,  and  been   through  a  lot  in  our  6  months  planning.  They   really  are  special  things. From  what  started  out  as  a  way  to  honour  an   amazing  man  on  his  birthday  and  have  a  chance   to  work  together  on  a  bigger  scale,  ended  up  as   something  much,  much  bigger. What  inspired  you  to  do  this? The  inspiration  came  from  a   previous  collaboration  I  was   involved  in,  The  Starry   Night  Van  Gogh  collage,  

which was  run  by  Alyssa  Hall.   It  was  so  fun,  that  there  were  ideas  circulating   about  doing  another  one.    I  noticed  it  was  Tim   Burton's  birthday  in  August  (which  was  6   months  away  at  the  time)  and  it  was  something   I  would  LOVE  to  celebrate.    I  threw  the  idea  out   there  and  people  were  climbing  on  board;  he   has  so  many  fans  throughout  the  creative   industries.    After  previously  only  working  with   50  bakers,  I  wanted  to  make  a  bigger  collage,   like  a  montage  of  mini  pictures  to  make  up  one   big  picture.  We  were  going  to  need  more   bakers! How  did  you  organise  it?: With  double  the  amount  of  decorators  (which  I   hadn't  entirely  thought  through!)  we  needed  to   be  REALLY  organised.    I  had  colour  coded  lists   all  over  my  computer.    Luckily  two   collaborators,  Lesley  (Royal  Bakery)  and  Sheryl   (BunsintheOven  Cupcakery),  stepped  up  to   take  the  role  of  admin  in  our  Facebook  group,   where  we  worked  for  6  months  handing  out   characters  and  making  sure  things  were   running  smoothly. Tell  us  a  bit  about  the  members: They  were  a  total  DREAM!  It  wasn't  hard  to                  Uind  100  at  all.    The  members  added  friends,                          family,  and  even  friends  of  friends.    Each                                        person  knew  someone  else,  and  in                                                the  end  we  had  a  waiting  list!  The         _____                                      guys  worked  so  hard  and  

seriously they  were  the  nicest  bunch,  everyone   just  got  along  so  well,  encouraged  each  other   and  supported  throughout  tougher  times. What  was  hardest  about  organising  it?: To  be  honest  we  didn't  have  many  problems!     That  was  down  to  having  such  a  nice  group  of   people.    The  hardest  part  was  probably  the   website,  which  took  up  A  LOT  of  man  hours  and   brain  power.    We  had  3  members  working  on  it,   as  well  as  my  web  designer,  Pip.    Once  it  went   live,  it  got  hit  so  hard,  it  kept  crashing!  We   experienced  400  hits  per  second,  and  it  now   stands  at  over  half  a  million  hits. Tell  us  about  your  piece:   I  had  Skeleton  Boy  from  the  Corpse  Bride   (decided  by  a  draw  from  the  hat!).    I  never   really  get  the  chance  to  do  3D  cakes,  but  always   want  to  have  a  go,  so  it  was  a  perfect   opportunity.    I  pulled  out  my  power  tools  and   set  to  work  making  an  MDF  support.    He  stood   on  wooden  dowel  legs,  and  his  body  was   chocolate  cake  with  chocolate  buttercream   Uilling,  covered  in  ganache  and  then  fondant   'clothes'.    As  I  was  airbrushing  in  some   shadows,  I  was  amazed  that  he  was  still   standing;  I  actually  made  a  3D  cake  and  it   worked!  Ha,ha! Which  piece  was  your  favourite?: That’s  like  asking  which  one  of  my  children  is   my  favourite    ;-­‐)  Ha,  ha! Continued

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Tracey with  her  piece,  Skeleton  Boy

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ISSUE 13 OCTOBER 2013 BAKING WISH LIST

Baking Wish List

Egyp2an Orange  Sugarflair  gel   Partyanimalonline.co.uk £2.10

Black Extra  Sugarflair  gel   Cake-­‐stuff.com  £3.89

Peppermint Sugarflair  gel  The   WindosrcakecraV.co.uk  £1.95

10” Milk  glass  stand CakecraVworld.co.uk  £6.99

Non s2ck  skull  pan WindsorcakecraV  £3.99

Black candy  melts HobbycraV  £3.00

Coffin mould WindosrcakecraV.co.uk  £6.99

Orange Renshaw  sugarpaste Renshawbaking.com  £1.50

Brain mould WindosrcakecraV.co.uk  £9.99

Tradi2onal paper  bags Bakerandmaker.com   From  £1.50

Lavender Sugarflair  gel   Cake-­‐stuff.com  £1.75

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LiAle Venice  Cake  Company  Boxes John  Lewis  £6


ISSUE 13 OCTOBER 2013 BAKING WISH LIST

Baking Wish List

Halloween pumpkin  sprinkles Edible-­‐gliKer.co.uk  £1.50

Eyeball mould WindosrcakecraV.co.uk  £9.99

Orange sprinkles Ebay:  rainford]ger  £.170

Happy Halloween  cookie  cuAers Party  Parade  £6.99

Jet black  Renshaw  sugarpaste Renshawbaking.com  £1.50

Cake stand:  Koziol  Stacking   Babell-­‐  Orange Bakeandmaker.com  £18.95

Foil cupcake  cases Edible-­‐gliKer.co.uk  £2.25

Vampire cupcake  cases Planet  Bake  £2.50

Spider cupcake  cases Lakeland  £2.99

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Gold edible  lustre  spray HobbycraV  £7.49

Playing cards  patchwork  cuAers PatchworkcuKers.co.uk  £8.00  

Halloween skull  cases Bakeandmaker.com  £1.50


ADVERTISEMENTS

36


Halloween Pumpkin Cake Tutorial

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

37

by Dawn Butler


ISSUE 13 OCTOBER 2013

Vegan Orange & Pumpkin Seed Cake From Elizabeth  Dunsby,  vegan  food  blogger  www.veggieeatsandothertreats.com   Ingredients  

Method

280g self-­‐raising  Ulour 170ml  almond  milk 1tsp  baking  powder 100ml  vegetable  oil 200g  caster  sugar Zest  and  juice  of  half  an  orange ¼  cup(measuring  cup)  of  pumpkin  seeds

Pre-­‐heat your  oven  to  gas  mark  4/180  degrees  and  grease  and  line  a  round  cake  tin.

FOR THE  GLAZE  TOPPING Zest  and  juice  of  half  an  orange 100g  icing  sugar Tablespoon  of  pumpkin  seeds

Whilst in  the  oven,  make  the  glaze  by  combining  the  orange  juice  and  zest  from  the  other  half  of   the  orange  with  the  icing  sugar  and  mix  well.

In a  mixing  bowl  combine  the  Ulour,  caster  sugar,  baking  powder  and  orange  zest.  Mix  the   almond  milk  and  oil  together  with  the  orange  juice  and  slowly  add  to  the  dry  mix  whilst  stirring.   Pour  the  mixture  into  the  greased  and  lined  cake  tin  and  bake  for  1hour  and  10  minutes-­‐  1hour   and  20  minutes,  until  golden  brown  and  a  knife  comes  out  clean.

Once the  cake  is  cooked,  leave  in  the  tin  and  pour  on  the  glaze-­‐  this  should  soak  into  the  top  and   sides  of  the  cake.  Sprinkle  with  pumpkin  seeds  and  a  little  more  orange  zest  to  serve.

© Elizabeth  Dunsby

38


PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Annabel de Vetten’s

Dexter Cake 39


ISSUE 13 OCTOBER 2013 FEATURE

To celebrate the final series of Dexter starting on FOX,

the channel commissioned a full sized Dexter cake, created by food artist

Annabel de Vetten from the Conjurer’s Kitchen. Cake

Masters spoke exclusively to Annabel to find out

about her background and her sponge version of Dexter!

“I fell  in  to  cake  decorating  by  accident.  I  had   always  enjoyed  baking  cakes,  so  I  decided  to   make  our  own  wedding  cake  in  2010.  We  were   on  a  budget  and  I  thought  it  would  be  cool  to   make  it  myself.  It  had  to  magic  themed,  to   match  our  whole  wedding.  My  husband  is  a   professional  magician  and  I  am  a  hobbyist.  We   met  through  magic,  at  my  local  magic  society,   so  the  whole  day  was  all  about  that.   I  had  never  decorated  a  cake  before,  so  I  bought  

a book  (Planet  Cake)  and  taught  myself  a  few   basic  things  over  a  period  of  a  couple  of   months.  I  made  a  few  practice  cakes,  learning   from  trial  and  error.  I  really  enjoyed  it,  carried   on  buying  books  and  learning,  and  that's  what   got  me  started.  The  cake  came  out  really  well   considering,  and  soon  the  orders  (from  friends   at  Uirst)  began  Ulooding  in.  Although  that  Uirst   cake  isn’t  spectacular,  looking  at  it  now,  it  is  the   most  important.  I’ve  now  quit  painting  because   the  cake  work  has  completely  taken  over.   I’ve  always  been  an  artist,  from  the  age  when  I   Uirst  could  put  pen  to  paper.  I’ve  studied  art  for   many  years  and  have  a  degree  in  Fine  Art   Sculpture.  In  a  way  I  see  cake  as  another  artist’s   medium,  like  clay  or  paint.  It’s  another  way  to   express  yourself,  adding  a  bit  of  your  own   personality  to  each  cake.    I  know  I  am  terribly   lucky  to  be  able  to  switch  from  one  cool  job  to   another!  I  am  also  very  lucky  that  I  can  make  all   of  these  unusual  cakes  and  chocolates  for  a   living,  because  I  have  clients  who  want  them.  I   love  being  the  ‘go  to’  person  for  weird  cakes.  I   often  get  calls  that  start  with  “This  may  sound   weird,  but  can  you  make  a  …..  (insert   strangeness)  …”  They  make  me  happy…   The  Dexter  cake  was  a  PR  job  for  Fox  TV,  to   celebrate  the  beginning  of  the  8th,  and  last,   season  of  Dexter  here  in  the  UK.  They  asked   Emma/  Miss  Cakehead  to  have  one  of  her  team   of  bakers  to  make  the  realistic  looking,  life-­‐size   Dexter  cake  and  she  chose  me  for  the  job.  It  

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

40

was pretty  daunting,  but  as  a  huge  Dexter  fan  I   was  very  excited  too! The  entire  cake  took  a  painstaking  100  hours  to   make,  and  weighed  in  excess  of  105  kilograms.   Flavoured  with  20  blood  oranges,  this  5ft  10”   edible  masterpiece  used  a  massive  240  eggs,  25   kg  Ulour,  16  kg  buttercream,  18  kg  sugar,  20  kg   of  sugar  paste  and  marzipan,  and  15  kg  of   buttercream.   I  knew  the  head  and  face  would  be  the  most   important,  most  recognizable,  so  I  had  to   mainly  focus  on  that.  I  wanted  to  capture  his   dark,  amused  look,  rather  than  him  looking   frightened  or  angry.  At  this  point,  even  I  don’t   know  how  the  series  ends;  if  he  lives  or  dies.  So   I  Uigured  making  him  look  terriUied  would   suggest  something  that  might  not  be  correct!  Of   course,  I  had  to  include  the  trademark  cut  on   the  cheek,  the  thing  that  Dexter  did  to  collect  a   drop  of  his  victim’s  blood  to  place  in  his   collection  of  slides.  His  stubble  had  to  be  just   right  too.  I  don’t  think  he’s  clean-­‐shaven  in  a   single  episode!   I  bought  a  stainless  steel  butcher’s  table  that   was,  according  to  the  description,  “able  to  hold   a  whole  carcass”.  I  thought  that  would  do   nicely.  I  bought  cling  Uilm…..a  lot  of  cling  Uilm.   Fox  wanted  him  dressed;  not  in  his  typical  ‘kill   outUit’,  but  in  a  grey  T-­‐shirt,  like  in  the   Continued


Halloween Witch Tutorial

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

by Yili Brown 41


ISSUE 13 OCTOBER 2013

Halloween HALLOWEEN CAKE COLLECTION

42

W AR G o O

Made by  Avalon  Cakes

ve RY rn C ex A t f KE ew A pa LER ge T s!

N IN G

Cake Collection


ISSUE 13 OCTOBER 2013

Made by:  Arsenico  e  Vecchi  Merletti

Made by:  Kupkaketree

Made by:  Miss  Piggy’s  Cakes

Made by:  Yellow  Bee  Cake  Company

Made by:  Horse  Country  Cakes

Made by:  De[initely  Cake 43


ISSUE 13 OCTOBER 2013 HALLOWEEN CAKE COLLECTION

Made by  Mi  Tulip  ~  Lou  Lou  P’s  Delights

44


ISSUE 13 OCTOBER 2013 HALLOWEEN CAKE COLLECTION

Made by:  Cecilia’s  Sugar  Art

Made by:  Callicious  Cake

Made by:  The  Conjurer’s  Kitchen Made  by:  All  Mine  Patisserie

Both made  by:  Cake  Artist  Sarah  Jones Linginfelter  Photography

Made by:  MNHAMMY  by  So[ia  Salvador 45


CAKE CLASS DIRECTORY

Cake Decorating Classes Classes in Thame, Oxon with expert teachers including the world renowned cake artist Alan Dunn and Royal Icing expert Ceri Griffiths

Call now

01844 213428 www.sugaricing.com

Cake Decorating Classes Learn how to make cakes, bakes and sugarcraft at one of our world renowned classes located near London All classes with an award winning patient teacher

Tel 01245 281356 / 07917 126 630

info@thecupcakeoven.co.uk www.thecupcakeoven.co.uk

Cake Decorating Classes from the Cake Decorating Company Based at our flagship store in Nottingham we are offering a range of courses from SugarVeil to Buttercream, we aim to cover almost every technique in cake decorating. www.thecakedecoratingcompany.co.uk

46

Cake Decorating Classes in Anglesey www.moncottagecupcakes.co.uk

07811783901 Learn to decorate cupcakes and tiered wedding cakes


47

October Cake Masters Magazine  

Halloween Hand Painted Issue Exclusive Interviews: - Fiona Cairns - Nevie-Pie Cakes - Painted cake tutorial - Carved pumpkin Cake Tutorial...

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