1ISSUE 3 AUGUST 2012WINTICKETS!THE BATTLE OF THEMIXERSBAKING ~ DECORATING ~ SHARINGInside: Stenciling Ma!erclass...SugarveilCheatTutorialEXCLUSIVEMeet Manisha -Great BritishBake OffGreat BritishBake OffSPECIAL!The story behind the HUGEgypsy wedding cake!ISSUE 3 AUGUST 2012
2BAKING ~ DECORATING ~ SHARINGCONTENTSIn this issue...CAKE MASTERS MAGAZINE ~ AUGUST 2012Welcome from Rosie ~ Page 3Great British Bake Off Obsession ~ Page 4WIN Cake and Bake Show Tickets ~ Page 9Interview with Manisha Parmar ~ Page 10Scroll moulds feature ~ Page 16Stenciling Master Class ~ Page 20Snake Cake Craze ~ Page 26Wish List ~ 28The Battle of the Mixers ~ Page 30You and your mixers ~ Page 32Pinboards ~ Page 55Wedding Cake Special35Sugarveil Cheat Tutorial12Vintage CupcakeCompetition15My BIG fat GypsyWed#ng17
3BAKING ~ DECORATING ~ SHARINGRosie xHello everyone, welcome to ourAugust newsletter!For those of you who don’t know, this is what I look like...and for some of you who do know - I hate having my picturetaken, so you won’t ﬁnd many of me on my page!Anyway, enough about me.Following on from the feedback we received from our lastnewsletter, we have decided to move away from the basic“school newsletter” format to a more glamourous magazinetype format.We have spent a lot of time on the design and presentationof this issue, and hope you like the more modern, fresh,updated look.Baking ~ Decorating ~ Sharing is the Cake Masters motto,and we aim to deliver on each of these elements ineverything we do through our Facebook page and magazine.The aim of our monthly magazines are to highlight all cakeynews over the last month; showcase your amazing cakes;include informative features and above all, sharing caking andbaking knowledge!CAKE MASTERS MAGAZINE ~ AUGUST 2012See this newsletter as a bit of a round up, incase you might have missed something on Facebook- let’s faceit, I am not sure Facebook works all the time anyway- I am still having problems seeing my own posts letalone other post from pages I follow- boo!I am in awe of all the caking and baking skill out there and I will do my best to “shout out” all the amazinglytalented cakers by featuring you in my magazine.Enjoy leaﬁng through the featured wedding cake pages in this issue as there are some beautifully designedpieces and I really enjoyed putting this part of the magazine together.Special thanks to all our contributors this month, especially Manisha Parmar from the Great British BakeOff, who gave us an exclusive interview for all Cake Masters fans.Let me know what you think of our new look, I would love to hear from you!
4TheGreat British Bake OffObsessionCAKE MASTERS MAGAZINE ~ AUGUST 2012Every Tuesday evening at 8pm the TV is mine for my GBBO ﬁx.There is nothing that gets in my way, and the most central spot on the sofa isreserved for me!I am sure I am not the only one that behaves like this on Tuesday evenings,and I am positive that when each episode is over, a small void appears in yourlife, that not even a slice of cake could ﬁll!I love watching the contestants baking under immense pressure, producingawesome ﬂavour combinations and gorgeous looking cakes.Not sure if it is something that I would do...not sure that I work so wellunder that much pressure, and piercing blue eyes!Over the next few pages we have gathered the details of the currentcontestants and have included their Twitter, Facebook and Blog links so thatthat you can stalk them online too :p
5Introducing the ContestantsStuartLast year he made his own three-tieredwedding cake, much to the surprise of hismother-in-law. He’s a fan of creating newflavour combinations. His wife admits hereads recipe books in bed at night.TwitterFacebookWebsiteManishaShe came back to live in in Leicester whenshe was 13. Her passion for baking passionbegan when her mum showed her how tomake a Victoria sponge. Her strengths areclassic English biscuits, cakes and pastry,but she also makes some Indian biscuitsand cakes too.TwitterFacebookBrendanTo date, the 63-year old has made 90 ofthem and is still going strong. He alwaysdreamt of pursuing a career in baking andnow, semi-retired, bakes as a hobby.TwitterCAKE MASTERS MAGAZINE ~ AUGUST 2012
6JamesHe started baking with his granny and iscurrently studying medicine in Scotland. ToJames, medicine is similar to baking as itinvolves marrying science and nurture.Aside from his studies, he’s reached gradeeight in classical double bass.TwitterWebsiteNatashaShe admits that she has a vast bakingportfolio because she gets bored of makingthe same things over again.VOTED OFF: Week 1TwitterBlogJohnHis love of baking re-started with avengeance three years ago, when he lefthome to study. His love of French patisserieis his main inspiration.TwitterFacebookWebsiteCAKE MASTERS MAGAZINE ~ AUGUST 2012
7PeterHis love of baking is well known at hischildren’s school and, with a reputation forexcellence, the requests flood in foreverything from school fetes to weddingcakes.VOTED OFF: Week 2RyanHe loves fusing Western baking with lesserknown Asian flavours and new techniqueshe’s garnered from his travels.TwitterWebsiteBlogSarah-JaneShe mainly makes cakes, biscuits anddesserts and so admits her family’swaistlines suffer for her hobby. Her husbandis a vicar, so his congregation also benefitfrom Sarah-Jane’s talents.TwitterBlogCAKE MASTERS MAGAZINE ~ AUGUST 2012
8DannyShe exercises several times a week to workthe baking excesses off. She says thatshe’s taking part in the Bake Off becauseshe really wants to test herself.TwitterBlogCathrynShe once promised a friend an 80thbirthday cake, but had forgotten that she’darranged a girl’s night out the night before.She arrived home at 1.30am, and wasbaking till 4am to get it done in time. She’salso a messy baker - her husband can tellwhen she’s been baking because of the trailof floury footprints to the kitchenTwitterBlogVictoriaAside from baking, she loves needlecraft,knitting and things you can share withothers. She’s a fan of different shapedbakes like square or rectangular tarts andloves a good excuse to buy a nice piece ofbaking equipment.VOTED OFF: Week 3CAKE MASTERS MAGAZINE ~ AUGUST 2012
9We loved the first episode of the Great British Bake Off and want see yourcakes with hidden designs for your chance to win a pair of tickets to the showin London.Please send your entries to firstname.lastname@example.org deadline is theSeptember 9th 2012.Below are some of your entries so far...Win tickets to theCake & Bake Show 2012The Cake & Bake Show 201222nd 23rd Septemberwhat to expect...CAKE MASTERS MAGAZINE ~ AUGUST 2012
10Manisha ParmarCAKE MASTERS MAGAZINE ~ AUGUST 2012Great British Bake OffSeries 3 ~ ContestantTell me a bit about your passion for baking“Baking is like ﬂoa7ng on clouds, I ﬁnd it so relaxing, even when working with the most complicated of recipes!Baking has become a passion for 8 or 9 years now. I remember when my mum showed me how to make my ﬁrst vanilla tray bake, and from then onwards I’ve been baking something every weekend, ranging from very small items like biscuits or something huge like a yummy chocolate tart.”Tell me a bit about yourself background and family“In my family there is my Dad, two brothers and my sister who is now married. My mum past away 4 years ago... so life has been diﬃcult and a bit lonely. This is where baking has turned my life around -‐ it just brings me so much happiness even if it doesn’t turn out absolutely perfect.”Other than baking what are your hobbies?“I love baking with children and I love going out with my friends and spending 7me with family. I am a lover of wine and all cake.” What made you apply for the great Bri7sh bake oﬀ TV show? “Umm I actually don’t know why I applied! Maybe because I had seen the programme before and thought I could do some of the bakes shown. At the 7me I felt quite conﬁdent and friends and family encouraged me so I was able to pluck up the courage to apply.”Did you ever think that you would make it through to the end stages? “Oh my cupcakes! Never in a million years did I think that I would be one of the 12 ﬁnalists out of 7000 people who applied.It was an amazing feeling that, YES, I am actually good at something.”What was the most exci7ng part about being part of the show?“I thought the most exci7ng part of the show was the ﬁlming. I absolutely loved it!Even though the days were really long, I loved every minute!Standing side by side with Mary and Paul was such a delight, wai7ng in an7cipa7on for their replies a_er each bake was exci7ng but very nerve wracking.”Most people like to bake to relax, how did you ﬁnd it baking under pressure and interroga7on of the judges? “I love baking under pressure, however, some of the bakes were disastrous. The interroga7ons was quite nerve wracking. It is like your heart is in your mouth and you can’t swallow!However when they gave good comments it felt great, but when the bad comments came... you felt very sad...”Con7nued >>>Manisha’s Mum
11CAKE MASTERS MAGAZINE ~ AUGUST 2012What was the hardest part about being in the show? “The hardest part of the show was when things went wrong and not really being able to do anything about it.”What did you think of Mary and Paul? “Mary was lovely she really KNOWS her stuﬀ, very warm and loveable.Paul... well he was just adorable! He was very honest and knows what he is talking about.”Which contestants did you get on with the most? “I got on really well with all the contestants. John,Cathryn, Sarah-‐Jane and I, had a few nights together with the friendly help of Prosecco.I am very fond of Ryan, who is one amazing baker with a lovely funny personality.”What are your current plans for now and the future? “My current plans are to ﬁnish my childcare degree. Although I would like to work for a famous well known chef as a baker.I would also like to open up a Baking School for children, which would be great as baking can have a great inﬂuence on children.”Manisha and RyanTwitterFacebookFollow Manisha online:Manisha in the GBBO recipe bookNext Week EPISODE 4The bakers face three challenges all designed for asweet tooth.Starting off with a tempting array of decadently richtortes, the bakers then face the technical challenge.This time its a mainstay of French baking, the crèmecaramel, and for some theres more wobble thanexpected.Proceedings are rounded off with a mammoth six hourchallenge to produce a mighty show stopping layeredmeringue. But who will claim the accolade of StarBaker and who will hang up their apron for the lasttime?
12Tuto$alFrom Allison at Let’s Eat CupcakesCAKE MASTERS MAGAZINE ~ AUGUST 2012SugarveilCheatSpecial thanks to Allison from Let’s Eat Cupcakes for beingone of our contributors!
13Let’seatcupcakestutorialStep 1Roll out your fondant thicker thanusual and cut out a disc using acookie cutter.Step 2Place your fondant disc on a texturemat from Edible Creators then rollvery firmly. This will leave you animprint.What u need:* Rejuvenating spirit or vodka* Small art brush* Textures lace wraps fromEdible Creators Ltd* Sugar flair whitener* Rolling pin* Cookie cutter* CupcakeGorgeous laceimprint!Mats from Edible CreatorsCAKE MASTERS MAGAZINE ~ AUGUST 2012
14Let’seatcupcakestutorialStep 3Use your cutter to reshape theimprinted fondant and place directlyon to your cupcake gently shaping asyou do not want to stretch theimpression!Step 4Mix your whitener and rejuvenatingspirit(of vodka) together and lightlybrush over your fondant which willbring the lace imprint to life.Voila!This technique wasdeveloped by CarinasCupcakes using sugarveil mats. Allison fromLets Eat Cupcakesadopted it to usetexture mats fromEdible Creators as acheaper alternative.If you would like to include one of your tutorialsplease contact us at email@example.comCAKE MASTERS MAGAZINE ~ AUGUST 2012
15COMPETITION TIME!Win 2 sets of lace texture matsIn association with Edible CreatorsWin 2 sets of lace texture matsA massive 7 mats in total by emailing us your bestvintage cupcakes!Please enter into one of the following two categories:Bake for FunThis category is for people who do not sell cakes at all.Bake for BusinessThis category is for people who have their own cake Facebook pages and sellcakes, even if it is not your main source of income.The reason why we have two categories, is so that we can give everyone withall abilities a chance to join in.-Please send only one photo of your entry-Please email your photo to firstname.lastname@example.org-Please ensure you give us your name and business name, and Facebook pagename so we can place these details next to the chosen entries in our nextmagazine!-All entires to be sent to Cake Masters by Sunday 16th September-ONLY ONE ENTRY is allowedGood Luck!CAKE MASTERS MAGAZINE ~ AUGUST 2012
16CAKE MASTERS MAGAZINE ~ AUGUST 2012Scroll moulds feature!So pleased with my sculpted scroll moulds from Marvelous Molds. Purchasing just a few of the ﬂourish moulds allow you to make fantas7c designs and are so quick and easy to use. Our video tutorial can be viewed here!Have a look at the huge collec7on at The Cake Decora7ng Company.Scroll Moulds Collec7on
17My big FATBy PETER ROBERTS of Centre A2rac5on Cakes 2 Remember of Liverpool and St Helens CAKE MASTERS MAGAZINE ~ AUGUST 2012GypsyWed#ng CakeThe cake design itself was threevery deep cakes with handmaderoses galore. The cake was ivoryin colour with pale green rosesand rose petals scattered hereand there with crystal pearls.“It was quite a challenge when I was asked to do a seven foot tall cake by a travelling family. The customer originally wanted the cake eight foot tall and four foot wide! My head started spinning and I said, “I don’t think that will ﬁt through our door”,when the customer simply replied, “Can’t you 7lt the cake upwards?”, I just looked at my mum in disbelief! You can imagine the visions going through my head at this point. I said that I was sorry, and that I cake that large would not work. Instead I suggested a seven foot cake(!), where I would do it in stages and set up and ﬁnish oﬀ at the venue. The customer was very happy with the proposed idea and were very excited!We agreed on a price and I then set to work. Fruit cake was for the base as sponge cakes around the base would be too so_ and would simply not hold the weight of cake above it. Sponge cakes were used for the top 7ers. Every one that knows me, knows how organised I am! I phoned all the relevant suppliers and ordered all the equipment, boards and icing, leaving nothing to go amiss -‐ everything was checked and double checked!
18Firstly I had to bake the fruit cakes. The problem was that I didn’t have a oven in the shop large enough to ﬁt the cakes! I asked a friend who I went to college with if I could use his oven in his bakery, he was only too happy to help. I then had to make all the roses. As this was such a big cake, the roses had to correspond with the size of all the cakes. I thought that ﬁve inch roses for the boiom 7er and four inch for the remaining 7ers would be the best. I found covering the cake to be a challenge as it was so deep which made it very awkward, but a_er a bit of delibera7ng, I knew the icing would not cover in one piece so I came up with the idea to cover it in stages, rolling out strips of icing and placing the icing on the cake and carefully smoothing it out. I am a terrible perfec7onist so it had to be right as I hate seeing joins. It took, would you believe 65 kilos of marzipan and ivory coloured icing, guess you can now say I am now oﬃcially a body builder! A_er three extremely wide and high cakes I needed a cup of tea! My arms were like jelly a_er all that rolling out. The boioms of each of 7er were polystyrene dummies with cakes placed on top, this helped keep the weight down; I also baked a lighter fruit cake which also helped with keeping the overall weight of the cake down.I had three specially made drum boards reinforced to take the weight of the cake. The customer also wanted a spacer on the boiom of the cake so that she could have ﬂowers around the board where the cake was simng.Luckily we have a large sugar cra_ shop and we have designed our own style of spacers, that have hard tops and so_ enough sides to place wires in them.“I did most of the decora5ng in the shop, using royal icing for a lot of the ﬁnishings, trying to keep it from looking tacky! The design itself was mostly my input... you don’t want to know what she originally wanted... I tell you, it was tacky galore!”There were ﬁve addi7onal sponge cakes to be placed round the base of the cake, Hazel , my sister and I worked together to get them covered with icing, I used a number 4 tube to pipe swags under each rose, I then over piped with a number 3 tube. Most of the other designs on the cake was using a number 2 piping tube in order to give a more delicate look.The part I enjoyed the most was the top. I loved doing the top vase as it was completely made out of sugar and the customer had le_ me to create it in my own way. I love it when the customer says this, and I can allow my imagina7on run wild. I was originally going to opt for just roses, but as I was half way through pumng the spray together, I wrapped some sugar paste around it and hey presto there it was, I can’t tell you how pleased I was with the end result.The day arrived for me to take the cake to the venue and it really was all hands on deck. As I was so busy, I got my mum Joan to dust the rest of the roses green, she looked like the jolly green giant when she had ﬁnished! Jayson and Josh from the shop helped me carefully load the cake in to my van, it was so heavy. I needed two vehicles to carry everything as we had a lot of equipment and all the cakes, including the ﬁve, 12” round sponge cakes; all the iced roses and petals, including the extra large reinforced drum boards.CAKE MASTERS MAGAZINE ~ AUGUST 2012
19See more of Roberts work at Wedding Cakes Liverpool or visit theironline shop at http://www.centreattraction.co.uk/n_shop.phpWhen we arrived, we set to work at once. First I set the largest drum board which had ﬂowers all they way around it. We then placed the ﬁrst 7er on top of this. Next we placed the second 7er -‐it was so heavy, I was lucky to have Jayson and Josh there to help. The top 7er was placed by myself. I really thought the cake might collapse with all the weight!All that was le_ to do was ﬁnish the cake with decora7ons. We had a good rou7ne going while I stood on the table as Mum and Jayson passed me the ﬁnished ﬂowers and the crystal pearls. Once ﬁnished, the customer agreed to view the cake at the venue. She was completely delighted with the cake and all the 7me and eﬀort I had put into crea7ng her cake. I got a hug and was told she wanted another cake in two years 7me if the price was same, I NEARLY FAINTED!“ CAKE MASTERS MAGAZINE ~ AUGUST 2012
20Stenciltutorial~DUSTSStep 1Soften some fondant and roll it outto about a pound coin thicknessWhat u need:* Fondant* Soft paint brush* Rolling pin* Trex* Sugar flair dusts* Stencil* Cookie cutterCAKE MASTERS MAGAZINE ~ AUGUST 2012Step 2Place the stencil on top of thefondant and roll over the stencilto secure it to the fondantIt is really easy to stencil oncakes to make fabulousdesigns. Follow our easytutorial to have a go yourself!
21Stenciltutorial~DUSTSStep 3Take a tiny amount of Trex andrub over the stencilStep 4Take some edible dust on a softbrush and lightly dust over thestencilCAKE MASTERS MAGAZINE ~ AUGUST 2012
22Stenciltutorial~DUSTSStep 5Gently peel away the stencilCAKE MASTERS MAGAZINE ~ AUGUST 2012Step 6Cut away excess fondant using acookie cutter and place onto acupcake ~ SIMPLES!
23Stenciltutorial~BUTTERCREAMStep 1Soften some fondant and roll it outto about a pound coin thickness.Place the stencil on top of thefondant and roll over it to securethe stencil to the fondant.CAKE MASTERS MAGAZINE ~ AUGUST 2012Step 2Take a small amount ofbuttercream and spread over thestencil.
24Stenciltutorial~BUTTERCREAMStep 3Apply only a very thin layer ofbuttercream to the stencil,scraping off any excessbuttercream that is not requiredCAKE MASTERS MAGAZINE ~ AUGUST 2012Step 4Taking one corner of thestencil, peel away from thefondantYAY!Step 5Finally cut away any excessfondant with a cookie cutterand place on top of acupcake!
25Stencils ChandelierStencils set of 3￡9.99Damask Stencils￡12.99Scroll Stencilsset of 5￡19.99CAKE MASTERS MAGAZINE ~ AUGUST 2012
26Snake Cake Craze!So you must have seen this awesome cake from North Star Cakes-incredibly realistic, superb attention to detail and even a tweet fromthe Ace of Cakes man himself!Is there anyone out there who hasn’t seen this cake!? Photos of thiscake have been shared right across the globe and we caught up withFrancesca Pitcher, the creator to ﬁnd out more.CAKE MASTERS MAGAZINE ~ AUGUST 2012
27Meet Francesca...Tell us a bit about yourself...“I trained as a ﬁne ar7st with a specialism in pain7ng and sculpture. A_er leaving university I worked for a private art collector before moving into ﬁne art auc7oneers. I feel privileged to have worked for a couple of the top ﬁne art auc7oneers in the world based in London. I le_ the art world behind when I had my ﬁrst child, a daughter Claudia who is now six, and I have since had a son Dylan, three. During those late night baby feeds I used to watch Ace of Cakes, a fabulous TV cake show based in the US and wished I could have that job. Id always made birthday cakes but it wasnt un7l last year that I started to take my cake making more seriously and tried to make as many cakes as I could to prac7ce my skills, in fact my daughters Rapunzel birthday cake last July was my ﬁrst proper cake. My company North Star Cakes began trading in October 2011.Tell us about North Star Cakes...North Star Cakes is a bespoke baking business, my clients tend come to me if they are looking for something unique and personal to them. Im very par7cular about the ingredients I use as I ﬁrmly believe that great ingredients produce a great tas7ng cake. The cakes not only have to look beau7ful but the ﬂavour is equally important and should meet with expecta7ons. I also cater for food intolerances and some of my clients come to me speciﬁcally for that reason. Im very lucky to have a loyal clientele of repeat and referral business.Tell us more about the cake and who it was for... The snake cake was made for my daughter Claudia, her birthday was on 29th July and she wanted to have a Halloween themed party and she wanted a cake to match the theme. I was racking my brain as to what I could make, then on a recent visit to the zoo I suggested a snake. She loved the idea, and when we got home we looked at images online and decided on a yellow snake -‐ the Burmese that everyone now knows. The interest in the snake cake really took me by surprise-‐ there was so much discussion about it and so many shares, Ive no idea how many blogs, posts and newspapers its been in all over the world, Im s7ll trying to ﬁnd them all. The buzz about the cake was overwhelming and the comments have been brilliant but the real high point for me was when Duﬀ Goldman of Charm City Cakes -‐ the owner of the bakery in the Ace of Cakes TV show tweeted out a picture of my cake on 7th August to his 40,000 followers with the word AMAZING!!! -‐ I joined twiier just to see it for myself!Photo credit:Kerry Ann Duffy PhotographyCAKE MASTERS MAGAZINE ~ AUGUST 2012
28Blue Union Flag Apron £7.49With the Paralympics starting itit going to be Olympics fever allover again! We are so lookingforward to it and even haveclosing ceremony tickets- soexciting!Set of three dove cutters £8.50Buy a set of three PME dovecutters, perfect for vintage andwedding cakes!100 disposable savoy 21” pipingbags £3.50These are the piping bags that Iuse for piping buttercream onmy cupcakes. Good qualityand100 on a roll which lasts youages- cheapest we could ﬁnd areon good old ebay!WISH LISTOven thermometer £5.79Most ovens are not really everat the temperature that they aredisplaying- they tend to beseveral degrees out. Thisproblem can be easily ﬁxed witha cheap and cheerful oventhermometer which can be hungon your oven shelf.CAKE MASTERS MAGAZINE ~ AUGUST 2012
29WISH LISTCAKE MASTERS MAGAZINE ~ AUGUST 201210 Gourmet Food Pens £18.99A set of 10 pens that can beused for ﬁnishing touches tosugar decorations. Best used ondried fondant.Clear Isomalt sticks £10.99Easy melt isomalt which can bepoured into moulds creatingclear sugar decorations.Awesome stuff!Pink Cupcake Courier £24.99Pale pink cupcake courier whichofﬁcially holds 3x12 cupcakesbut I manage to squeeze in anextra 18 cupcakes in betweenthe spaces!
30The Battle of theMIXERSKitchenAidvs.KenwoodCAKE MASTERS MAGAZINE ~ AUGUST 2012
31Our opinion....CAKE MASTERS MAGAZINE ~ AUGUST 2012I am still deciding which mixer to buy.Can you believe it...I have never owned a stand mixer because I simply don’t know which one Iwant. Before carrying out the research for this article, I felt that if I bought the Kenwood over theKitchenAid I would be disappointed when I got home...and vice versa!Yes, I drive myself insane when going shopping! I am one of those people that will think aboutpurchasing something...but then wont buy it- come home and be so annoyed at myself for notgetting it! So enough about my weird shopping habits and back to mixers.I scoured the internet for hours looking through many different reviews and reading through whatseemed like thousands of testimonies on Amazon regarding personal customer experiences.Having gone through so much content, it appeared to me that one mixer did come out slightly ontop each time. I was on a mission to ﬁnd out some of the differences and here is a summary ofthings that might help you choose which one you will go for, andYES ,I will be letting you know myﬁnal decision on the Kenwood vs KitchenAid debate.KitchenAid Kenwood- Available in 28 colours- Retro look- Mixer bowl comes with a handle- Blender attachment needs to bebought separately- Used in pretty much all cookingshows on TV- just good productplacement marketing though?-There are said to be complaints aboutafter sales service with KitchenAid- Power cable sticks out of the machine- Expensive- Mainly silver although the KMix isavailable in approximately 11 colours-Sleek modern design- Mixer bowl has no handle- Blender attachment comes included- Better customer services and easier toﬁnd parts for machines, even the ancientones!- Power cable runs through the machine- CheaperSo from the above, there isn’t really much in it.There isn’t really anything there that makes one machine stand head and shoulders above the other.A lot of the reviews said that the ﬁrst machine you start with, tends to be the machine you stay withforever.However, the thing that pushed me more towards one machine over the other were the MANYreviews regarding people using Kenwood machines dating back to the 70s and 80s - even the 50s andwere still going strong making the odd replacement for parts which are amazingly still readily available.I think design is a big thing as the machines look so different. There was a lot of love hate going on inthe reviews that I read and it is just down to personal preference.I personally feel you get more value for your money with Kenwood, and I like the modern design overthe retro look.Also that face that so many ancient machines are mixing away gives me some comfort ofreliability.Overall, I feel a sense of relief that I have made up my mind that it isKENWOOD all the way.
32Some of you and your mixers...CAKE MASTERS MAGAZINE ~ AUGUST 2012Jess Moss Kelly’s CakeAwayMy Cake AwayMamma Jamma CakesEmma’spongecakeConstantMon Cottage CupcakesSuhaav
33Some of your mixers...CAKE MASTERS MAGAZINE ~ AUGUST 2012Sweetie’s Cakery(Cake of Trowbridge,Wiltshire)Signature Style CakesLynda’s Celebration CakesThanks for letting usshare some of yourmixer pictures!!!
34OURCLASSESCupcake decorating classesMôn CottageCupcakesLearn to decorate beautiful cupcakes inour classes suitable for all skill levels.We run lots of different themed classesand would make the perfect gift forsomeone.*Kids parties and groups catered for email@example.comON ANGLESEYRecent student cakes from Rochelle!CAKE MASTERS MAGAZINE ~ AUGUST 2012
35Wed#ng Cake SpecialFEATURING YOUR BEAUTIFUL CAKESCAKE MASTERS MAGAZINE ~ AUGUST 2012
36Cakes by MinelI have been following the stunningbespoke wedding cakes from Cakesby Minel for some time, a worthycover photo for our feature.These cakes have been clearly madewith careful thought, combining detailfrom wedding dresses to makebeautifully bespoke cakes.Cakes by MinelCAKE MASTERS MAGAZINE ~ AUGUST 2012
37Stunning simple design with boldpeacock colours cascadingdelicately down three deep tiers ofcake.The Little Cherry Cake Company&e lile CherryCake CompanyCAKE MASTERS MAGAZINE ~ AUGUST 2012
38Pretty in pink, with perfectlyperched beautiful bold roses.Wish Upon a CupcakeCAKE MASTERS MAGAZINE ~ AUGUST 2012**W(h upon a cupcake**
39Lovely beach related three tier wedding cake.Just the right number of shells dotted around, withdelicate royal iced piped nets cascading all threetiers. Beautiful work!Sweetcheeks BakehouseSweetcheeks Bakeh)seCAKE MASTERS MAGAZINE ~ AUGUST 2012
40&e Hazelnut BakeryCAKE MASTERS MAGAZINE ~ AUGUST 2012One of my all time favorite weddingcake designs. Love the use of deeppurple for the ﬂowers and clothingdetail for the groom.The Hazelnut Bakery
41Beautiful hand painted ﬂoral design,on top and bottom tiers of cake.So elegant and beautifullysophisticated.Bella TortaBella To+aCAKE MASTERS MAGAZINE ~ AUGUST 2012
42One of my all time favorite weddingscakes.Love the use of deep purple forthe ﬂowers ﬂowers clothing detail forthe groom.Cakes by Nina CamberleyIced Dreams DOWNHAMI love different designed weddingscakes, especially this one. Focalteapot with hand crafted teacupcakes. Beautiful work!Cakes by Nina CamberleyElegant and sophisticated threetiered cake with beautiful pinkblossoms decorating the tops ofeach tier.Iced Dreams DownhamCAKE MASTERS MAGAZINE ~ AUGUST 2012
43Scrumpti)s CakesBeautiful chocolate wrappedlayered cake decorated with freshberries and ﬂowers.Scrumptious CakesCAKE MASTERS MAGAZINE ~ AUGUST 2012
44Ka,ryns CakesCAKE MASTERS MAGAZINE ~ AUGUST 2012Beautiful and elegant three tieredcake, decorated with a fantasticspray of sugar ﬂowers. Lovely!Kathryns Cakes
45Roxy RaraCAKE MASTERS MAGAZINE ~ AUGUST 2012Chocolate wrapped cake, adornedwith beautiful fresh berries.Gold detailed chocolate rose ﬁnishesoff this fantastic cake!RoxyRara
46Rosebud CakesMy favourite indian inspired weddingcake. A beautifully decorated sareecascading down three tiers of cake.Love the gold detailing around thecake and saree too - Stunning!Rosebud CakesCAKE MASTERS MAGAZINE ~ AUGUST 2012
47Fancy Cakes by LindaAction packed and fun James Bondthemed wedding cake. Love thecrashed plane in the side of thecake.Another favorite of mine, justfantastic!Fancy Cakes by LindaCAKE MASTERS MAGAZINE ~ AUGUST 2012
48Another cake by Linda, superb design-bride and groom combined cake.Clever and beautifully created, I justlove the way the board has beendecorated and incorporated into thedesign of the bottom cake- fantasticwork!Fancy Cakes by LindaFancy Cakes by LindaCAKE MASTERS MAGAZINE ~ AUGUST 2012
49Chocolate and fresh fruit combinationwith transfers used for detailing thecorners. Lovely alternative to theusual chocolate wraps!Coco Blossom Chocolates and CakesCocoBlossomChocolatesandCakesCAKE MASTERS MAGAZINE ~ AUGUST 2012
50Beautiful shades of blue pastelswith gorgeous vintage sugar piecesand beautiful rufﬂes cascadingdown four tiers of deep sponge.Gorgeous!Cupcakes by LouiseCAKE MASTERS MAGAZINE ~ AUGUST 2012Cupcakes by L)(e
51Love the colour combination on thiscake. Beautiful green hand paintedleaves with deep garnet colouredpainted ﬂowers and sugar roses - justa stunning cake.PetiteSweet - Cake BoutiquePetiteSweet~CakeB)tiqueCAKE MASTERS MAGAZINE ~ AUGUST 2012
52Three tiers of white chocolatecigerellos ﬁnished with chocolate fansand roses.Uniform colour creates a beautifulﬁnished cake!GemCakesGemCakesCAKE MASTERS MAGAZINE ~ AUGUST 2012
53Something different but refreshingly simple-NAKED sponge decorated with fresh fruitand ﬂowers, ﬁnished with a dusting of icingsugar. I love this!Doro’s d. (cup) cakesDoro’s d (cup cakes)CAKE MASTERS MAGAZINE ~ AUGUST 2012
54Last and by no means least, one of myfavourite wedding cake designs withbeautiful words adorning the sides ofa three tier wedding cake.Love all the work from this business-Excellent!The Chocolate Strawberry&e Chocolate StrawberryCAKE MASTERS MAGAZINE ~ AUGUST 2012
55are you following our boards?Cake Masters BoardsCAKE MASTERS MAGAZINE ~ AUGUST 2012