Preview May 2015 cake masters magazine

ISSUE 32 MAY ISSUE 32 | MAY 2015 2015 £3.70

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SUGARCRAFT

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SUGAR FLOWER

AFTERNOON

INTERVIEW WITH ALAN

Recipes

TEA AT PAUL

ROYALTY

Competitions

DUNN LEARN TO

Inspiration

+MUCH

MORE

MAKE OVER

12FLOWERS! SUGAR

Painted Cake Tutorial

Teapot Cake Tutorial

Quilled Poppy MAGAZINE Tutorial

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ISSUE 32 | MAY 2015

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Published by: Cake Masters Limited Telephone: 0208 432 6051

Contributors: Penney Pang Designer Cakes Hazel Wong Cake Design Floral Cakes by Jessica MV Heavenlycakes 4 you Euthymia Cakes Très Élégante The Enchanting Merchant Company Amelie’s Kitchen The Mischief Maker Debs Makes Cakes Sweet Delights Cakery Natasha Collins Sugar Sugar Cake Studio Jenny at Miss Ingredient Cake Company Sugar & Spice Gourmandise Gifts Alan Dunn Sugarcraft Môn Cottage Cupcakes Daniel Diéguez Isabel Tamargo Arantxa Arteaga Patricia Bonillo Anna Bonilla Viviana Zerneri Paloma Sempere Georgia Suter Mayte Parrilla Yolanda García Sandra Amaral Couture Cake Design Couture Cakes by Rose Jeanne Winslow Cake Design Beau Petit Cupcakes OUT-OF-THE-BOX Cake Design Cup of Sugar Cakes Allways Julez Sugar Art Pink Little Cake Design Me a Cake Mery Cakes Chef Nicholas Lodge Cakes By Julie The Custom Cakery Bellaria Cakes Design Tea Party Cakes Shannon Bond Cake Design

Front Cover Star Debra Brennan Debs Makes Cakes

ISSUE 32 | MAY 2015

Fantastic Florals Welcome to the May issue of Cake Masters Magazine.

Spring has finally sprung and summer is on the horizon, so what better way to celebrate than with some beautiful floral cakes. I’m really excited to announce our Edible Images competition in association with Icing Images. We want to see something new and different that incorporates edible images as decorations for your cakes, cookies or cupcakes. The winner will be featured in the next issue with their winning cake. I can’t wait to see your entries!

Packed full of tutorials, in this issue we have a brilliant variety of floral cakes. In our special floral feature, we teach you how to make over ten wired sugar flowers. The feature displays ten stunning cakes that each focus on one central flower and includes a mini tutorial.

Sugar flower royalty, Alan Dunn, is our interviewee this issue, and if that wasn’t enough, we have a very special Indian lotus flower tutorial from the man himself.

We have an amazing poppy quilling tutorial from Nisha Fernando, of Sweet Delights Cakery.

Instead of placing quilled flowers on the side of the cake, Nisha takes us through her innovative technique for creating quilled wired poppies, leaves and filler flowers, which can be adapted to any flower you like. Next is a charming teapot cake from Mery Cobre, of Mery Cakes. From cake, to carving, to covering, Mery shows you every step for making a perfect teapot cake. We also have a beautiful tiered cake by Edna de la Cruz, of Design Me a Cake, that displays how to use edible imaging to create a show-stopping cake and pretty wafer paper daisies. Finally, we have painted roses as Natasha Collins, of Nevie-Pie Cakes, takes us through how to make a gorgeously simple painted rose cake.

Sticking with the floral theme, the main ingredient in this month’s great recipes is edible flowers. The Elevenses section is also filled with floral information, with a water coloured infographic on edible flowers, a simple guide to crystallising edible flowers as our Cake Hack, and Chef Nicholas Lodge is in our Ask the Expert chair answering your sugar floristry questions.

We’ve also got the most delicious afternoon tea review from Paul’s Bakery to share with you this month. At only £12.50 a person, it is so affordable and so delicious, we’ve already booked to go back!

I hope you enjoy this issue.

Rosie Editor

editor@cakemasters.co.uk

Editorial Team Laura Loukaides Rhona Lavis Emily Gussin

Afternoon Tea Expert

Jennifer Rolfe - Jen’s Just Desserts

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advertise@cakemasters.co.uk emily@cakemasters.co.uk

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

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

Cake by Floral Cakes by Jessica MV

MAGAZINE

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ISSUE 32 | MAY 2015

Teapot Cake Tutorial

by Mery Cakes

74

Quilled Poppies Tutorial

by Sweet Delights Cakery

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Indian Lotus Tutorial

by Alan Dunn Sugarcraft

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Page 11

Page 12

Page 10

Page 15

Contents

6 8 34 36 60 62 70

Baking Wish List Afternoon Tea at Paul Edible Images in association with Icing Images Competition!

Collaboration: Spring Fable Cake Spotlight - Nina Williams, M么n Cottage Cupcakes Elevenses - Ask the Expert, Competitions, Book Reviews, Bake Clubs + More!

Collaboration: Elegant Indian Fashion

18 38 48 56 66 74

SPECIAL: 10 Flower Tutorials Quilled Poppy Tutorial - Nisha Fernando, Sweet Delights Cakery Painted Roses - Natasha Collins, Nevie-Pie Cakes Sacred Lotus Tutorial - Alan Dunn Sugarcraft Edible Images Tutorial with Icing Images - Edna De La Cruz, Design Me a Cake Teapot Cake Tutorial - Mery Cobre, Mery Cakes

10 11 12 12 13 13 14 14 15

Lemon and Lavender Cakes Elderflower, Orange and Passion Fruit Layer Cake Mini Elderflower and Lemon Loaf Cakes (gluten free) Speedy Steamed Sponge with Basil and Cherry Flower Garden Timbale Cakes Redcurrant and Rosemary Double Chocolate Brownies Honey Lavender Flapjack Rose and Poppy Seed Cake Honeysuckle and Blackberry Cheesecake

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Interview with Alan Dunn, Alan Dunn Sugarcraft

Tutorials

Recipes

Interviews

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Floral SPECIAL

Learn to make 10 amazing sugar flowers!

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ISSUE 32 | MAY 2015

Baking Wish List

Mini Roses Wafer Paper

Medium Hydrangea Petalear

Round Pearl Head Stamens, Small

Mini Fuschia Baking Cups

Thecupcakeco.co.uk

Marvelousmolds.com

(approx. 144)

Theshirebakery.co.uk

£2.00

$18.00

Design-a-cake.co.uk

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Patchwork Cutters Spring

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Wilton Gum Paste Flower Rack

Frankly Sweet Deluxe

Flowers Set

Rolling Pin

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Tiny Shoe Cutters Set

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Creative-tops.com

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Franklysweet.co.uk

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Mini Flowers Assorted Sugar

Icing Flower Nail Set 7 & 1 Handle

PME 8”/20cm Seamless

Multi Leaf Cutter and Mould Set

Pipings

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Petal Cake Tin

Blossomsugarart.com

Culpittcakeclub.com

£5.75

Cake-stuff.com

£9.95

£3.85

6

£17.00

£11.95

MAGAZINE

Baking Wish List

ISSUE 32 | MAY 2015

Bluebellgray Cake Stand, 30cm

Floral Meadow Cupcake Mould

Cake Boss 12 Cup Moulded

6 Flower Candles

Johnlewis.com

Katysuedesigns.co.uk

‘Groovy Girl’ Cookie Pan

Thecakedecoratingcompany.co.uk

£48

£6.98

Debenhams.com

£3.50

£12.00

Kitchen Craft Silicone Chocolate

Rainbow Dust Paint It!

V&A Flowers and Lace Cupcake Kit

Roses Mould

Food Paint, Yellow

Lakeland.co.uk

Peony Veiner and Cutter Set in Sunflower Sugar Art

£4.99

Design-a-cake.co.uk

£8.99

Thecakedecoratingcompany.co.uk

Craftcompany.co.uk

£2.54

12 PME Flower Pics, Medium

Floral Bloom A6 Stencil

Rose Pink Flower and

Flora & Fauna Tea Caddy

Design-a-cake.co.uk

Cakecrafting.co.uk

Modelling Paste, 250g

Oakroomshop.co.uk

£2.49

£5.00

Renshawbaking.com

£5.99

£19.00

£3.29

MAGAZINE

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ISSUE 32 | MAY 2015

Afternoon Tea at

PAUL

By Jennifer DeGuzman-Rolfe - Jen’s Just Desserts

Travel - Taste - Try Does an affordable... yet still fabulous... Afternoon Tea exist in London?!

Let’s face it, whether you are a local or a tourist, London is one of the most expensive cities in the world to visit.

I mean, it is one of my favourite cities everrrrr, but a day out here to see all of the wonderful sights and landmarks, soak in all of its glorious history and buzzing modernity, and to eat and drink – well, it ain’t cheap! BUT, we recently stumbled upon a hidden gem of an afternoon tea in the midst of the crazy crowds in Covent Garden – for £25 for two. Yes, £12.50 per person, and it was soooooooo good!

If you haven’t noticed, the afternoon tea scene has literally exploded in London (and in other places around the world!). It’s a lovely treat, a bit of peace and relaxation, a bit of pampering and indulgence in an otherwise hectic world. Some afternoon teas can even inspire you with new flavours, textures, and presentation ideas for you to try at home. Sometimes though, afternoon teas can be expensive, and sometimes even overpriced.

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Afternoon tea expert, Jen, and Editor, Rosie, enjoying Afternoon Tea at Paul, Covent Garden, London

ISSUE 32 | MAY 2015

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ISSUE 32 | MAY 2015

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MAGAZINE 17

ISSUE 32 | MAY 2015

F

lorals

Ten beautiful cakes, by ten brilliant cake artists, each dedicated to one beautiful flower. This feature is a floral delight, with cakes displaying the beauty of nature and skillful sugar work. From orchids to wisteria, and peonies to magnolias. Each cake includes a tutorial on how to make the featured flower as well an introduction to each cake artist.

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ISSUE 32 | MAY 2015

SPECIAL FEATURE

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FLOWER TUTORIALS MAGAZINE 19

ISSUE 32 | MAY 2015

Competition IN ASSOCIATION WITH

Cakes for inspiration: Left to right: Sugar Sugar Cake Studio, , Jenny at Miss Ingredient Cake Company - BH13 Photography and Sugar & Spice Gourmandise Gifts

Do you use edible images to decorate cakes, cupcakes or cookies?

Would you like your cake and bakes to be featured in Cake Masters Magazine?

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Enter our competition to find the best cakes decorated with edible images and win the chance to be featured in the next issue of Cake Masters Magazine!

We’re looking for cakes, cupcakes and cookies decorated with edible images.

Entrants’ bakes will be shared in an album on Cake Masters Magazine’s Facebook page for all to see. The Cake Masters team and Debbie Coughlin, owner of Icing Images, will judge the entries of cakes, cupcakes and cookies decorated with edible images. The top four cakes will be chosen, and will win the opportunity to have their cake featured in the June 2015 issue of Cake Masters Magazine!

To enter the competition, send a high resolution picture of your cake, cookies or cupcakes where you have used edible images as part of your decoration, with your name, to content@cakemasters.co.uk by 10th May 2015.

Terms and Conditions: Entrants can only submit their own work. The entrant must have the right to give permission for the image of their cake, cookie or cupcake to be posted on Facebook and published in Cake Masters Magazine. Credits for professional photography must be clearly specified in the email entry. Photos to be be printed in the magazine need to be high resolution.

MAGAZINE

ISSUE 32 | MAY 2015

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ISSUE 32 | MAY 2015

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ISSUE 32 | MAY 2015

INTERVIEW

Alan Dunn

Alan Dunn Sugarcraft

Alan is a sugar flower modelling extraordinaire and has written over 17 books on the art of flower making and cake decorating, as well a co-authoring another three books with Tombi Peck and Tony Warren.

Alan has been published in several publications and magazines and really is royalty in the sugar flowers arena.

Alan teaches extensively throughout the world and his work can often be seen on display on the Table of Honour at sugarcraft exhibitions. It is an honour to have Alan interview with us this month – one of our best interviews yet!

Tell us about how you got started in the world of sugarcraft My grandfather was a baker by trade. He had actually started working part time in the bakery from the age of seven and by the time he was 12, he was working full time (how

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times have changed). He eventually ended up owning the business he was working for.

By the time I came along and had started to take an interest in baking, he had actually retired. So I guess it must be in the genes. At the age of about 13/14, I started teaching myself cake decorating techniques from books from both the school and public libraries. My parents and grandparents were amazed when I started to create decorated cakes for them.

The first cake was a Mothering Sunday cake and the second one was for my grandparents’ diamond wedding anniversary. Word spread throughout my family, and also at school, that I was making celebration cakes – in fact, I created cakes for a few of my school teachers while I was still at school! When I left school, aged 16, I studied at the Newcastle bakery school for two years full time (City and Guilds 120 and 121 Bread and Flour Confectionery and Cake Decorating). While I was at bakery school, I also started to teach and demonstrate to branches of The British Sugarcraft Guild.

By the time the two year course was over, I was already on the Sugarcraft Circuit. It was

the days before the internet and Facebook, so news of my work and teaching was spread by word of mouth.

If you weren’t a master in the art of flowers, what do you think you would be doing instead?

As a child, my parents thought I would grow up to be either an artist, hairdresser or street cleaner! I was apparently obsessed by brushes of any description. So I guess they were correct – I became a sugar artist. My love of flowers started at an early age too. I used to pick flowers from the garden… And then my little sister used to pluck their petals or heads off! I sometimes work with fresh flowers too so I could have quite easily become a florist.

My mum and dad are both retired now. My dad was a joiner and my mum a hairdresser and also a trained florist, so I guess that I was always going to be working with my hands in some artistic and creative form. They both have a great eye for colour and texture and have been so supportive of my craft and work over the years.

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ISSUE 32 | MAY 2015

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ISSUE 32 | MAY 2015

Sacred Lotus - By Alan Dunn

There are several forms of lotus (nelumbo), with the flower varying in size and form. The colour is always in varying shades of pink or white – or in the case of the American lotus, yellow. The lotus is the national flower of India where it is linked with mythology and prayer. The dried seed heads of the flower are used as decorations and in flower arranging. The dried stamens are used in China to make a fragrant herbal tea and food is often served on the leaves. Even the seeds are edible, eaten raw, dried and cooked like popcorn, or boiled and turned into a paste with sugar to use in pastries, such as mooncakes, or as a flavouring for rice pudding. The roots are also sliced and pickled or can be cooked into crisp decorative chips.

POD/OVARY

1

I find it easier to make this section of the flower with cold porcelain so that I can use non-toxic glue to bond the stamens around the pod. Bend a large hook in the end of an 18 gauge white wire using fine nose pliers. Roll a ball of pale green cold porcelain and form it into a cone shape. Moisten the hooked wire with water and insert it into the fine end of the cone.

2

MATERIALS 26, 24, 22, 20 and 18 gauge white wires Pale green cold porcelain Vine, Foliage, Aubergine, Sunflower, Edelweiss, Plum, African Violet and Forest petal dusts White seed head stamens Non-toxic craft glue White and mid-green flower paste Fresh egg white Green floristry tape Edible spray varnish EQUIPMENT Fine nose pliers Fine plain edged angled tweezers Smooth ceramic tool Needle tool or strong wire Dusting brushes Large scissors Non-stick rolling pin Large cymbidium orchid cutter Plain edge cutting wheel Foam pad Large metal ball tool Wide amaryllis petal veiner Kitchen paper ring former Sage leaf cutters Wide diamond jubilee rose petal cutters 56 MAGAZINE Very large nasturtium leaf veiner

Work the cold porcelain down onto the wire to elongate the cone slightly. Next, flatten the top of the shape and pinch around the sides to create a sharper edge.

3

Use fine plain edged angled tweezers to pinch a slight ridge around the circumference of the shape. Next, use the pointed end of the smooth ceramic tool to create several indents in the upper surface of the pod.

4

Roll lots of tiny balls of pale green cold porcelain and drop one into each of the holes on the pod. Use the needle tool or a strong wire to indent the centre of each of the balls.

5

Dust the pod as desired. The colour varies between varieties – it can be creamy, yellow, bright green or a darker, almost blue-green colour with aubergine tinges too. Here I have used Vine and Foliage Green and then tinged gently with Aubergine petal dust.

ISSUE 32 | MAY 2015

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ISSUE 32 | MAY 2015

Elegant Indian FASHION CAKE COLLABORATION

Inspired by rich, beautifully embroidered silk fabrics, this collaboration really takes your breath away. Another beautiful, eastern inspired collaboration from Candace Chand, we bring you some highlights in this very special feature!

Tell us more about yourself I am the face, cake designer and owner of Beau Petit Cupcakes. Born and raised on the beautiful Islands of Fiji, I moved to Vancouver, BC, Canada in 2001 and pursued my studies in Business Administration and Marketing.

Though always having worked in the corporate world, my love of baking and crafting started in my early teens. Through the love and support of my better half and two sons, I took my cake decorating hobby to the next level. The vision I portray with my cakes is natural and simple, yet sophisticated. My collection of cakes are luxe, ethereal and an interesting blend of modern and embellished designs. I believe in effortless designs that are not lazy.

Tell us about your collaboration A year ago, I was contacted by an Indian bride who wanted her wedding reception cake to match her and the groom’s outfits. But she had to go against her wishes and stick to a cake matching her dÊcor. The reason for this was her sisters and mum did not think a cake based on the multiple colours of her outfit could be elegant and not busy looking, as opposed to a cake design based on a white dress.

Where did the inspiration for this idea come from?

I got the idea then and thought it would be fun to show how us cake artists can use any outfit to create our elegant signature looks on cakes.

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ISSUE 32 | MAY 2015

Teapot Cake Tutorial

By Mery Cobre, Mery Cakes

Mery Cobre, from Mery Cakes, is a cake artist from Spain. She has recently opened a bakery, along with two other great bakers, called Suculenta. In this tutorial, she shows us how to build a teapot cake decorated with wafer paper flowers.

Equipment Required:

• Rolling pin • Ruler • Turn table • Cake drums • Mini cake board • Toothpicks • Fondant smoothers • Ball tools • Modelling tools • Scissors • Round cutters • Rose petal flower cutter • Styrofoam balls • Floral wire • Wafer paper

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• Brushes • X-ACTO knife • White fondant • Piping gel • Golden lustre dust • Alcohol rejuvenator or another high graduation alcohol • Fondant • Gum paste • Dust colours • Flower cutters • Foam pad • Floral tape • Edible glue

ISSUE 32 | MAY 2015

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ISSUE 32 | MAY 2015

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ISSUE 32 | MAY 2015

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