Professional Documents
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B AKING ~ DECORATING ~ S H A R I N G
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yMini
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Recipe
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B AKING ~ DECORATING ~ S H A R I N G
Rosie x
editor@cakemasters.co.uk
CONTENTS
Valentines
Showcase
48
Tutorial
Eiffel Tower
Cupcake
21
4
3
Show Feature
Cake & Bake
Show heads to
Manchester!
Following
a
sell
out
launch
show
in
London
last
year,
the
cake
and
bake
show
is
back
this
year
for
an
extravagant
show.
We
caught
up
with
the
organisers
earlier
this
months
to
nd
out
all
about
what
to
expect
at
the
Manchester
show
Theres
so
much
going
on
during
this
three
day
cake
extravaganza,
weve
summarised
a
few
of
the
highlights
below:
WHAT
TO
EXPECT
AT
THE
SHOW
See
all
your
favourite
celebrity
bakers
and
cake
stars
live
on
stage
-
from
Paul
Hollywood
to
Mich
Turner
and
Eric
Lanlard
Nowhere
else
can
you
see
this
many
of
the
industrys
leading
stars
all
in
one
place!
Get
inspired
by
and
involved
in
one
of
the
feature
stands
including
Lakeland,
Squires
Kitchen,
Dr
Oetker
and
Bakingmad.com
Enjoy
family
fun
for
budding
bakers
from
gingerbread
decora-ng
with
Billingtons
to
family
bake
os
with
Paul
Hollywood
and
interac-ve
free
sessions
with
Grainchain.com
Learn
new
skills
from
the
experts
in
live
demo
classes
from
macaron
masterclasses
to
cake
pain-ng
demos
See
all
the
leading
sugarcraQ
arRsts
under
one
roof
and
book
a
session
in
the
SugarcraQ
Academy
learn
direct
from
the
likes
of
cake
queen
Mich
Turner
and
royal
icing
expert
Ceri
Griths
Taste
your
way
around
the
countrys
top
arRsan
bakers
and
cake
makers
from
cakes
and
breads
to
brownies
and
pies
Source
the
latest
tools
of
the
trade
from
the
country's
top
suppliers
from
leading
sugarcraO
suppliers
to
bakeware
specialists
including
all
the
latest
innova-ons
from
Lakeland
BUY TICKETS NOW:
SPECIAL TICKET PRICE OFFER
10 + Entry into a prize drawn for an iPad Mini
EXCLUSIVE to Cake Masters fans only
Code Cakemasters10
Show Feature
KEY
FEATURES
AT
THE
SHOW
The
S
a
Watc insbury
s
h
bakin
stars
fro Compe<<
m
yo
g
pro
on
Th
y
u
o
g
m
r
e
r
d
f
a
a
s
a
mme
with
vour eatre
a?
Ac
r
c
r
s
ite
TV
a
s
a
l
g
l
h
i
s
u
s
u
ost
t
tage
dienc
raQer
The
S
e
of
sk
c
r
m
a
h
g
m
e
e
u
a
s
r
f
ir
ow
mem
g
s
rom
o
u
r
o
i
3
p
r
l
l
e
o
s
u
f
n
bak
all
th
f
Gre
bers
A
ns
for
e
h
o
T
R
e
e
a
l
a
n
i
r
i
t
v
t
c
s
k
e
on
from
onte
BriRs
t
e-boo
r
demon
n
p
s
o
h
I
t
D
o
T
t
.
a
B
y
V
e
nts
o
m
ake
O
s
Bri
ilabl
Turn
f
t
Q
Acade ession
with
a
a
are
ava
r
e
c
i
r
n
t
r
a
o
g
&
Pe
s
Bes
s
the
j Series
u
S
a
d
w
S
a
n
t
e
h
t
ewar
t
e
e
u
Rens
t,
fre r
Sidwel
Bakery
M dges
nce
to
a r,
Frances
a
h
c
l
e
a
h
l
s
t
e
,
test
s
h
miss
ich
Turn riths.
eries
from
jud plus
Stac ich
M
f
o
S
s
e
i
ie
G
-
Foo
mon
ging
Ceri
the
lik
d
n
C
a
d
o
o
n
.
n
o
G
well.
I
lorio
ght
us.Fo TVs
McNau
VIP
s
eat
R
ckets
a
re
d
e
r
i
u
od
w
king
req
ith
also
available,
which
allows
o
o
b
-
e
r
P
visitors
the
chance
to
guarantee
a
seat
in
the
rst
few
rows
of
the
main
stage
demonstraRons,
as
well
as
gebng
them
fast
track
entry
into
the
show
Code
Cakemasters10
Show Feature
Baking
with
Paul
Hollywood
&
Grainchain.com
Join
Paul
Hollywood
as
he
judges
a
programme
of
live
bake
os
for
families
and
schools
on
the
Friday
of
the
show!
Other
great
family-focused
free
sessions
will
be
hosted
by
Grainchain.com
on
Saturday
&
Sunday.
ature
e
F
&
ge
w
Sta
e
i
v
r
e
r
nd
Int
iz
you
u
Lakela
q
o
t
nce
nds
stand iss
this
cha s
on
Lakela ure
live
at
ar
m
Don't e
baking
st
will
also
fe test
h
la
rit
Marketplace
favou stand,
whic casing
the g
w
n
e
i
o
r
Taste
your
w
featu traRons
sh for
the
bak
ay
around
th
s
s
n
m
e
The
Exhibi<on
countrys
to
demo
innovaRon market
fro
p
arRsan
bak
t
g
c
ers
Oering
a
one
stop
and
cake
ma
produ e
decoraRn nd!
k
e
r
s
i
n
a
T
k
l
h
e
Cake
&
e
shop
for
those
wishing
and
ca
Bake
Show
M
at
Lak
s
t
a
r
r
k
e
e
tp
p
lace,
where
to
source
all
the
latest
you
will
nd
the
ex
m
a
r
k
e
BUY TICKETS NOW:
t
stalls
tools
of
the
trade
from
showcasing
enough
fres
hly
the
country's
top
suppliers,
with
SPECIAL TICKET PRICE OFFER baked
produ
ce
to
saRsfy
10 + Entry into a prize drawn
even
the
most
ins
a
host
of
fun,
free
interacRve
for an iPad Mini
aRable
food
lover.
EXCLUSIVE to Cake Masters fans
features
from
leading
brands
in
only
the
industry
including
Ne,
Dr
Code
Oetker,
Squires
Kitchen.
Cakemasters10
The
Classrooms
owcase
h
S
g
n
i
d
The
Wed ading
sugar
f
le
A
team
o s
will
be
ert
craQ
exp oughout
the
thr
nning
u
working
t
s
a
e
t
crea
show
to
edding
w
f
o
y
a
l
d i sp
ar
craQ.
g
u
s
d
e
them
COMPETITION
GIANT GINGERBREAD
VILLAGE
*WIN*
150
cash
PLUS
a
MASTERCLASS
Eric
Lanlard
(worth
195)
EED
IN
To
get
SPIRAT
you
all
red
u
ION?
fantasR
p
,
take
a
c
exam
l
o
p
o
le
k
Wicked
Goodie s
of
gingerbre at
these
ad
crea
s,
as
w
Shows
ell
as
th
Rons
fr
own
Pin
om
e
Cake
terest
&
Bake
board
for
the
compe
RRo n !
7
NEED
INSPIRATION?
take
a
look
at
some
of
the
catwalk
inspired
creaRons
by
Elizabeth
Solaru, or visit the
Cake
&
Bake
Shows
own
Pinterest
board
for
the
compeRRon
COMPETITION
DETAILS
To
enter,
simply
submit
your
plans
online
for
a
fashion
inspired
cake,
selecRng
either
non
professional
or
junior
(under
18).
The
Professional
category
(dened
as
those
people
engaged
in
the
commercial
sale
of
bakery
products
or
a
baker/cake
decorator
employed
by
such
a
business)
is
themed
vintage
couture
and
the
judges
will
be
looking
for
designs
inspired
by
vintage
styles,
encompassing
the
romanRc
charm
which
*PRIZES*
Win
up
to
250
in
cash
and
100s
of
Pyrex
Bakeware,
plus
see
your
cake
featured
in
delicious.magazine!
epitomises
the
principles
behind
vintage
couture
design.
GUIDELINES
Refreshingly
there
are
very
few
guidelines,
as
the
organisers
say
they
do
not
want
to
restrict
entrants
creaRvityas
long
as
its
edible,
with
no
dummy
cakes
used
(but
internal
supports
are
permieed),
and
ts
within
a
base
area
of
16
x16
inches,
then
your
imaginaRon
is
the
only
limit!
CATEGORIES
Professional
Category
Non
Professional
Category
Junior
Category
(under
18)
JUDGES
The
judging
panel
will
include
Elizabeth
Solaru
of
Cake
Emporium,
whose
catwalk
inspired
cake
creaRons
are
regularly
featured
in
the
press;
Karen
Barnes,
editor
of
delicious.
magazine,
as
well
as
experts
from
Storks
baking
team.
CLICK
HERE
FOR
FULL
COMPETITION
GUIDELINES
Runway photo from Bravoe Runway Vintage couture from Heavenly Vintage Brides Cake sketches from Ana Parzych Cakes
Cakes on the Catwalk Hey there, Cupcake!, The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia
Heart in a Cupcake
Tuto!al
By Hannah from
Tuto!al
Made with love by me
Heart in a Cupcake
Tutorial What
you
will
need:
Method:
oured
l
o
c
t
h
g
i
L
sponge
uring
o
l
o
c
k
n
i
P
wl
Small
bo
cutter
art
Small
he
ases
Mun
C
ray
Baking
t
Step
1
Make
your
cupcake
batter
using
the
Easy
Peasy
Lemon
Squuezy
Cake
recipe.
You
can
use
any
light
coloured
sponge
recipe,
although
you
should
make
sure
it
is
a
moist
recipe
and
not
too
dry!
Tip
all
cake
ingredients
into
large
mixing
bowl
and
beat
for
2-3
minutes;
mixture
will
drop
easily
o
spoon.
Spoon
mixture
into
tin
and
smooth
with
back
of
spoon.
I
use
an
oblong
tin
which
measures
9
x
8,
lined
with
baking
parchment.
You
could
also
use
a
round
tin.
Step
2
Once
you
have
made
your
batter,
separate
a
1/3
of
it
into
a
small
bowl.
Cling
lm
the
remaining
batter
mix
and
leave
to
one
side.
Use
food
colouring
or
natural
alternatives
to
dye
the
1/3rd
you
have
just
separated
to
the
colour
of
your
choice.
Ive
chosen
pink
for
my
hearts.
10
Step
3
Grease
the
base/sides
of
a
square,
(any
shape
will
do,
i
just
preferred
square
for
doing
this)
deep
baking
tray
and
pour
in
the
coloured
mixture
to
a
depth
of
a
couple
of
centimeters.
Use
your
judgement
here,
you
are
looking
for
a
risen
depth
that
will
t
into
your
cupcake
cases,
whilst
leaving
room
for
the
non
dyed
batter
as
well.
Step
4
Use
a
small
heart
shaped
cutter
to
cut
out
shapes
from
the
coloured
cake.
Pop
in
the
fridge
to
cool,
or
even
freeze
for
30
minutes
to
help
prevent
overcooking
when
you
re-bake
them.
Et
voil!
Tuto!al
By Hannah from
Made with love by me
12
10$TICKETS$
+$CHANCE$TO$$
WIN$IPAD$MINI$$
QUOTE$
CAKEMASTERS10$
BEFORE$10TH$MARCH$
13
gina.indd 1
21/02/13 17.08
10 TICKET OFFER
CODE: Cakemasters10
EXCLUSIVE OFFER
FOR CAKE MASTERS
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10
+ CHANCE TO
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www.cakecrawl.com
14
THE ALTERNATIVE
15
16
by Jennifer DeGuzman-Rolfe
Jens
Just
Desserts
www.jensjustdesserts.co.uk
30
17
Interview
MEET
Sarah
from
The Chocolate
Strawberry
Sarah is one of those bakers
where you can instantly
recognise her cakes purely
through the hand cut nature and
designs of her decorations.
Cake Masters loves the cakes
that Sarah creates and presents
in a beautiful way - we are total
fans of the rather amazing
Chocolate Strawberry!
Q:
Tell
us
about
you
and
your
family
Im
42
(which
looks
quite
scary
when
its
wriaen
down)
married
with
ve
year
old
twins.
We
live
very
happily
in
a
sleepy
village
in
The
Forest
of
Dean,
Gloucestershire.
Ive
always
loved
food
and
food
presenta@on,
so
discovering
cake
decora@ng
has
opened
up
a
whole
new
world
to
me.
Growing
up,
cooking
and
family
meals
were
hugely
important.
Now
I
have
my
own
family,
we
also
live
in
the
kitchen
and
our
children
love
to
cook
and
now
decorate
cakes
too.
At
ve
years
old,
they
think
that
I
am
capable
of
making
any
structure
that
they
can
imagine
in
cake
and
request
more
and
more
complex
designs
on
a
daily
basis!
13
18
Interview
Q:
What
is
your
earliest
memory
of
baking?
My
earliest
memory
is
baking
with
my
Gran,
who
made
everything
by
hand
and
baked
on
an
almost
con@nual
basis.
Her
signature
dish
was
a
cake
that
we
called
Granny
Wests
Find
The
Jams,
but
I
think
are
really
called
Maids
of
Honour.
Shortcrust
pastry,
jam
in
the
boaom
and
sponge
on
top.
Intensive
training
for
me
on
this
dish
started
at
around
four
years
old.
If
any
of
my
family
ever
went
abroad
in
the
1970s,
they
were
packed
o
with
an
old
Quality
Street
@n
packed
with
Find
the
Jams,
so
that
they
had
something
to
eat
on
the
plane.
They
were
so
good
that
they
were
oZen
handed
out
through
cabin.
14
19
Interview
Q:
When
did
you
decide
to
start
the
Chocolate
Strawberry?
The
business
started
a
couple
of
months
aZer
I
nished
my
business
course
start
up
course.
I
had
to
take
my
food
hygiene
exam
rst
and
I
aaended
a
basic
book-keeping
course
(not
that
you'd
know
it).
I
actually
found
that
I
was
making
excuses
not
to
start
it
through
nerves.
Eventually
my
course
tutor
gave
me
a
talking
to
and
pointed
out
that
all
the
prepara@on
was
great,
but
eventually
I
did
actually
have
to
cook
something
for
somebody....I
then
started
almost
immediately
supplying
a
local
cafe
with
cakes
and
luckily
was
able
to
work
every
week
of
the
rst
year
of
business.
Why
is
your
business
called
The
Chocolate
Strawberry?
I
have
an
instantly
forgeaable
name
myself,
so
I
wanted
an
image
that
people
could
remember.
The
Chocolate
Strawberry
sounds
delicious
and
creates
an
instant
picture
in
your
mind.
Customers
don't
need
to
remember
that
my
name
is
Sarah
to
recommend
the
business.
I
get
a
lot
of
compliments
about
the
name,
so
I
think
I've
made
the
right
choice.
14
20
Interview
Q:
Is
there
anyone
you
would
like
to
say
thanks
to?
There
are
so
many
people
that
I
need
to
say
thank
you
to
for
suppor@ng
me
through
the
rst
two
years.
Firstly
my
husband
-
it's
a
massive
change
to
our
lifestyle
running
a
business
from
the
house.
At
@mes
it's
been
incredibly
trying,
messy
and
expensive,
but
we
have
now
sorted
out
some
sort
of
rou@ne
and
things
run
much
more
smoothly.
Our
parents
have
also
been
a
huge
help
oering
everything
they
can
from
child-care
to
emo@onal
support
on
the
days
that
you
nd
you
aren't
'living
the
dream'.
Rosie
at
Cake
Masters,
who
rang
me
at
home
to
discuss
my
work
within
a
few
months
of
me
star@ng
to
make
cakes
and
who
has
supported
me
throughout.
Hundreds
of
other
cake
makers
for
advice
and
friendship,
but
one
s@cks
out
more
than
any
other
for
believing
I
could
make
it
as
a
cake
designer
when
I
said
I
never
would,
is
Lou
at
Cake-y-licious.
Lastly,
i
would
like
to
thank
Miranda
Jenkins
and
The
Dean
Entrepreneurs
scheme,
without
which
there
would
be
no
business
at
all.
14
21
Feature
Little Angels Cakes
Little Angels cakes has been set up
using cake makers and bakers
across the UK to help make free
cakes for children with life
threatening conditions.
22
Event
Hospice Bake Off
for Young
Women
Those
of
us
who
love
baking
will
understand
the
joy
of
having
someme
time
and
the
sensory
pleasures
gained
from
creating
something
delicious.
It
is
these
things,
and
much
more,
for
5
young
women
who
visit
young
adults
hospice,
Douglas
House,
in
Oxford.
On
5
February,
with
some
assistance,
they
took
part
in
the
23
Event
Meet the Bakers
Fleur,
22,
is
a
vibrant
young
woman
who
lives
in
Swindon
with
her
parents.
She
has
been
visiRng
Douglas
House
for
over
2
years
and
has
a
condiRon
called
Spinal
Muscular
Atrophy
(Type
2).
She
has
a
passion
for
the
sciences
and
holds
5
A-levels
in
Maths,
Further
Maths,
Chemistry,
Physics
and
Ancient
Fleur Perry
Fleur
made
smiling
cupcakes,
with
a
homemade
jam
smile
inside
when
you
cut
it
open.
Lizzie
Waddington
Gemma
Orton
Gemma
made
Eton
Mess
Cupcakes
the
end
you
have
a
tasty
treat.
I
loved
seeing
all
the
various
bakes
and
creaRons,
and
most
importantly,
tasRng
them!
Gemma
made
her
Eton
Mess
cupcakes
for
the
Bake
O.
24
Charlie
Walter
Kerri
Hunter
Kerry
made
cupcakes
decorated
to
look
like
goldsh
<<Tracy Mann
with Kerri
25
ISSUE 76 FEBRUARY
JANUARY 2013
2013
Spotted
Ana Parzych Cakes
We love it when designers work to sketches and then create masterpieces out of sugar.
Ana Parzych is a master of just that, and creates absolutely stunning cakes.
Ana Parzych Cakes
26
Tuto!al
e
Eiffel Tow
Knife
te
Gumpas
g
d colorin
o
o
f
l
e
g
h a #1 tip
it
w
Brown
g
a
b
ing
ing in pip
c
I
l
a
y
o
R
ster dust
lu
e
z
n
o
r
B
Vodka
sh
Paint bru
decorate
o
t
s
e
k
a
Cupc
Step
1
Roll
out
gumpaste
and
cut
out
the
Eiel
Towers
using
the
template.
Let
it
dry
overnight
Step
2
Thin
out
brown
food
coloring
with
vodka
and
brush
onto
the
towers.
Let
it
dry
for
about
2
hours.
28
Step
3
Using
the
Royal
Icing
in
Step
4
Thin
out
the
bronze
luster
dust
with
vodka
Step
5
Thin
out
the
bronze
luster
dust
with
vodka
and
brush
onto
the
details.
Final
step
Place
your
decorated
towers
onto
your
cupcakes!
29
Interview
Mia is an awesome baker and
cake designer. Her cakes have
the impact which wow people
from across the globe and are
designed and executed to a very
high standard.
We interviewed Mia to find out
more about the person behind
the cake.
MEET
Mia
From
Fat Cakes
30
Interview
Q:
What
is
your
earliest
memory
of baking
ar@s@c.
cakes (I am a perfec@onist!) I
happy!
grow!
buaercream extravaganzas! It
Fat Cakes?
Cakes?
be!
31
Interview
32
Interview
Q:
What
cake
has
meant
the
most
to
you?
I
think
Emalyn's
rst
birthday
cake
and
my
Batman
cake
mean
the
most
to
me.
The
elephant
made
for
my
daughter
was
from
one
of
Debbie
Browns
books,
I
am
a
big
fan
of
her
work,
and
this
was
the
start
of
my
love
aair
with
cake
decora@ng.
The
batman
cake
is
the
cake
that
made
my
facebook
page
really
take
o,
and
put
me
in
touch
with
a
lot
of
cake
ar@sts.
I
made
many
online
friends
as
my
name
started
to
get
recognised
by
more
people.
Regarding
my
Batman
cake,
I
am
a
big
fan
of
the
movies
so
really
enjoyed
making
this
cake-
I
had
looked
forward
to
it
for
about
6
months
so
am
so
pleased
that
this
has
been
my
most
shared
cake
to
date.
Q:
Which
has
been
the
most
dicult
cake
you
have
made?
All
of
my
cakes
are
dicult
in
their
own
way
as
I
always
push
myself
out
of
my
comfort
zone,
trying
something
new
with
each
and
every
one.
probably
the
most
technically
dicult
for
me
was
R2D2.
It
was
my
rst
cake
with
internal
structure,
I
had
to
buy
a
new
drill
bit
for
my
sugarcraZ
kit
:)
As
the
cake
was
for
my
son
I
felt
I
could
experiment
a
bit
more
and
it
didn't
maaer
too
much
if
it
didn't
work
out
as
only
we
would
see
it.
33
Interview
Q:
What
has
been
your
best
achievement
to
date?
I
have
a
lot
of
exci@ng
orders
to
Being
asked
to
do
this
interview
is
happens...
34
Competition
in association with
Cake Masters has teamed up with Cake International to run a fantastic Fairytale
Competition! The prizes for winners of the competition in both categories are as
follows:
- Two VIP passes for the winner and a friend to Cake International LONDON
Saturday 13th April 2013
- Fast Track Entry so you will be first through the door and avoid the queues
- Free Show Guide
- Chance to get a front row seat at the Bakery Theatre
- VIP Lounge Access which includes light refreshments
- The opportunity to mingle with the celebrities of the cake world in the VIP
Lounge, including Marry Berry and Paul Hollywood!!
- There will be two categories in which you can enter a cake, Hobby Baker and
Professional Baker.
- A hobby baker is defined as someone who has never sold a cake for money.
The reason why we have this category is to ensure we include all abilities and not
only those people who bake and decorate regularly.
- You can enter a cake of any size (including a maximum of 12 decorated cupcakes or
12 cake pops) or 12 iced biscuits.
- There is only one entry per person and judging will be done by a panel of judges.
The cake must have a fairytale theme.
To enter please email us a good quality photo to bookings@cakemasters.co.uk with:
- Your full name
- Your category Hobby or Professional
- Your facebook page name and website
- Contact number
- Optional Tell us a bit about your entry and the inspiration behind the design
News!
MOST SHARED CAKE
ON CAKE MASTERS!
A cake that we posted last week has gone totally
viral, with over 2,318 shares and over 100,000
people seeing the cake! Congratulations to
Brownies Cakes Grimsby for creating such a great
cake that so many people could relate to!
41,000
Claim to fame!
As you know, Nina from Mon Cottage Cupcakes
created a cake that was featured in the Yellow
section of last months magazine.
Her cake was made for a charity that Merrill
Osmond is associated to so was pictured holding
the cake that Nina made.
Well, my claim to fame is the Merrill Osmond
shared my magazine on his own Facebook page!
Thanks Nina for sharing your cake on Yellow
Monday all those weeks ago- seeing Merrills
post really made my day!
37
Guest Columnist
This is war! (Somebody put the
kettle on...)
Its been dark for so long Id
swear the birds are trying to
bring in the dawn, the radio is
burbling away in
soothing mellow tones only
suitable for night-time easy
listening and midnight is some
sort of fuzzy distant memory. Yet
i am stood in the middle of a
battle zone that 12 hours ago
was my kitchen embroiled in
what I can only describe as the
fight for my life. Not with a
intruder, a burglar, or a masked
stranger...but with a cake.
Yes a cake! Who knew a cake a seemingly harmless mix of
simple (quality) ingredients, a
double coating of buttercream
and a dressing of ready to roll
icing could be such a force of
evil?! Evil I tell you!
The race is most definitely on
with this 'fondant fiend' and yet
like some stubborn, belligerent
teenager it is point-blank
refusing to behave. Worse than
simply misbehaving this 'spiteful
sponge' is kicking some serious
butt!. It is beating me harder
than my mixer on full speed and
Im losing!!
On paper this cake is going to
work just fine. It makes sense, I
had even checked out YouTube
for the tutorial (!) so what could
go wrong. It is destined to work,
it is going to be brilliant. It is
going to be a GREAT cake!
More than that, Ive been looking
forward to making this cake for
months.
By Hannah from
Made with Love by Me
Or can I?
A few hours later (after a short
sleep) I wake with a gritted
determination, and decide that I
am in no way going to allow this
evil edible to take me down. I put
the kettle on and roll up my
sleeves. I don my apron armour
and tool up with cocktail sticks,
scissors and a paintbrush. This
mulit-tiered tower of terror may
have won the battle, I am going
to win the war though!
I set to it, I re-design, re-build,
re-crumbcoat, re-fondant, retexture and hand-paint feverishly
for the next 3 hours then deliver
on-time, unveil and present a
cake that to everyone else is
nothing more than the sweetest
of sweet Christmas cats.
I am the only one who knows
that there is NOTHING sweet or
innocent about this sugary
charlatan!
So a word of warning to my
fellow cakers - not all cakes are
as sweet as the ingredients
would suggest, some seem
almost human in their ability to
bring us to our knees and yes,
sometimes you have to walk
away from the battle.
There is no need to give in
though. Just take a break, grab a
cup of tea, take a deep breath
and come back swinging - ready
to win the war!
38
Competition!
The lovely people at the award winning Katy Sue Designs are giving away a set of 3
Victorian Garden Cupcake topper moulds as a prize for the winner of this competition.
All you need to do is send us a picture of your best floral cupcakes. One entry per person.
Please send only one photo, with your full name, business name (if you have one); contact
number and address to bookings@cakemasters.co.uk
GOOD LUCK!
39
ISSUE 76 FEBRUARY
JANUARY 2013
2013
The Colour Of
Love
Red is naturally the colour of love...did you notice how we
missed the colour red in our of the 50 shades of cake issue in
January? I would like to say that we reserved red cakes for the
month of February...but no we didnt! It is quite fitting that we
will share red cakes in the month where love is in the air!
Sugar Pocket
40
ISSUE 76 FEBRUARY
JANUARY 2013
2013
Prettypetal Cupcakes
Robert Firth
The Crafty Kitchen
(Sarah Garland)
41
ISSUE 76 FEBRUARY
JANUARY 2013
2013
42
Interview
She has sold over five million cookbooks, has
nearly 60 years baking experience and is
known for being the queen of all things
baking. Whether you are a seasoned
professional or just starting out in the
exciting world of home baking, Mary Berry is
a name that youll be familiar with.
From the signature Lemon Drizzle Cake to
the challenging Fraisier Cake, there is no
doubt that Marys recipes are some of the
best loved. Having learnt the art of baking
from her mother, Mary quickly established
herself as a leading cookery writer and
broadcaster, specialising in Aga cookery, cakes
and desserts.
Q:
What
or
who
got
you
interested
in
baking?
A
wonderful
home
economics
teacher
called
Miss
Date,
she
was
lovely
and
encouraged
me
in
class
Q:
What
is
your
current
signature
dish?
Lemon
Drizzle
cake
Q:
If
you
werent
a
chef
what
would
you
be?
A
gardener
Q:
Sweet
tooth
or
savoury?
Savoury
Q:
What
do
you
most
enjoy
about
baking?
I
enjoy
sharing
the
nished
bake
with
family
and
friends
Recipe
Recipe
1. You
will
need
eight
7cm
(2-in)
cooking
rings,
arranged
on
a
baking
sheet.
To
make
the
bases,
mix
the
melted
buaer
with
the
crushed
biscuits
and
s@r
un@l
combined.
Spoon
evenly
between
the
rings
and
press
down
with
the
back
of
a
spoon.
Chill
while
you
make
the
topping.
2. Melt
the
buaer
in
a
saucepan
then
add
the
sugar
and
s@r
un@l
dissolved.
Add
the
caramel
and
s@r
un@l
combined.
Simmer
for
1
minute
then
set
aside
to
cool
for
a
few
minutes.
3. Pour
the
sauce
into
the
rings
on
top
of
the
biscuit
base
and
chill
for
about
1
hour
or
un@l
the
toee
has
just
set.
Slice
the
banana
and
arrange
on
top,
then
spoon
or
pipe
over
the
cream.
Slide
a
sh
slice
under
each
ring
and
move
to
serving
plates.
Remove
the
rings
and
nely
grate
chocolate
on
top
of
each
pie
to
garnish.
SERVES
8
For
the
base
40g
(1oz)
buaer,
melted
75g
(3oz)
diges@ve
biscuits,
crushed
For
the
topping
50g
(2oz)
buaer
50g
(2oz)
light
muscovado
sugar
1
397g
@n
caramel
4
small
bananas
200ml
(7
oz)
double
cream,
lightly
whipped
25g
(1oz)
square
of
dark
chocolate
4. Serve chilled.
Everyones
favourite
dessert
these
individual
pies
are
Lucys
recipe
and
are
divine.
Tins
of
ready-made
caramel
can
be
bought
in
any
supermarket
and
save
having
to
boil
a
can
of
condensed
milk
like
we
used
to,
to
give
it
a
caramel
avour.
Feature
Valentines Competition
PROFESSIONAL WINNER
Jessica Rabicano
Mrs Sweet Treats
Congratulations!
PRIZE
Two VIP passes for the winner and a friend to Cake International
MANCHESTER Saturday 9th March 2013
Fast Track Entry so you will be first through the door and avoid the
queues
Free Show Guide
The chance to get a front row seat at the Bakery Theatre
In association with
Feature
Valentines
Competition
HOBBY BAKER WINNER
Brandon Fuller
Congratulations!
PRIZE
Two VIP passes for the winner and a friend to Cake International
MANCHESTER Saturday 9th March 2013
Fast Track Entry so you will be first through the door and avoid the
queues
Free Show Guide
The chance to get a front row seat at the Bakery Theatre
VIP Lounge Access which includes light refreshments
The opportunity to mingle with the celebrities of the cake world in the
VIP Lounge, including Marry Berry!!
in association with
47
ISSUE 76 FEBRUARY
JANUARY 2013
2013
The
Valentines
Special
Julia
M.
Usher,
author
of
Cookie
Swap,
Ul-mate
Cookies,
and
the
16-video
Ul-mate
Cookie
Decora-ng
Series
48
ISSUE 76 FEBRUARY
JANUARY 2013
2013
Neets Treats
ISSUE 76 FEBRUARY
JANUARY 2013
2013
CakeRox
50
ISSUE 76 FEBRUARY
JANUARY 2013
2013
Carinas Cupcakes
51
ISSUE 76 FEBRUARY
JANUARY 2013
2013
KatyBakey
52
ISSUE 76 FEBRUARY
JANUARY 2013
2013
Starry Delights
53
ISSUE 76 FEBRUARY
JANUARY 2013
2013
L'Arbre Gteaux
54
ISSUE 76 FEBRUARY
JANUARY 2013
2013
GQ Cakes
55
ISSUE 76 FEBRUARY
JANUARY 2013
2013
G Sweets
Sweetly Baked
56
ISSUE 76 FEBRUARY
JANUARY 2013
2013
10$TICKETS$
+$CHANCE$TO$$
WIN$IPAD$MINI$$
QUOTE$
CAKEMASTERS10$
BEFORE$10TH$MARCH$
58