1ISSUE 3 AUGUST 2012WINTICKETS!THE BATTLE OF THEMIXERSBAKING ~ DECORATING ~ SHARINGInside: Stenciling Ma!erclass...Sugarve...
2BAKING ~ DECORATING ~ SHARINGCONTENTSIn this issue...CAKE MASTERS MAGAZINE ~ AUGUST 2012Welcome from Rosie ~ Page 3Great ...
3BAKING ~ DECORATING ~ SHARINGRosie xHello everyone, welcome to ourAugust newsletter!For those of you who don’t know, this...
4TheGreat British Bake OffObsessionCAKE MASTERS MAGAZINE ~ AUGUST 2012Every Tuesday evening at 8pm the TV is mine for my G...
5Introducing the ContestantsStuartLast year he made his own three-tieredwedding cake, much to the surprise of hismother-in...
6JamesHe started baking with his granny and iscurrently studying medicine in Scotland. ToJames, medicine is similar to bak...
7PeterHis love of baking is well known at hischildren’s school and, with a reputation forexcellence, the requests flood in...
8DannyShe exercises several times a week to workthe baking excesses off. She says thatshe’s taking part in the Bake Off be...
9We loved the first episode of the Great British Bake Off and want see yourcakes with hidden designs for your chance to wi...
10Manisha ParmarCAKE MASTERS MAGAZINE ~ AUGUST 2012Great British Bake OffSeries 3 ~ ContestantTell	  me	  a	  bit	  about	...
11CAKE MASTERS MAGAZINE ~ AUGUST 2012What	  was	  the	  hardest	  part	  about	  being	  in	  the	  show?	  “The	  hardest...
12Tuto$alFrom Allison at Let’s Eat CupcakesCAKE MASTERS MAGAZINE ~ AUGUST 2012SugarveilCheatSpecial thanks to Allison from...
13Let’seatcupcakestutorialStep 1Roll out your fondant thicker thanusual and cut out a disc using acookie cutter.Step 2Plac...
14Let’seatcupcakestutorialStep 3Use your cutter to reshape theimprinted fondant and place directlyon to your cupcake gentl...
15COMPETITION TIME!Win 2 sets of lace texture matsIn association with Edible CreatorsWin 2 sets of lace texture matsA mass...
16CAKE MASTERS MAGAZINE ~ AUGUST 2012Scroll moulds feature!So	  pleased	  with	  my	  sculpted	  scroll	  moulds	  from	  ...
17My big FATBy	  PETER	  ROBERTS	  of	  Centre	  A2rac5on	  Cakes	  2	  Remember	  of	  Liverpool	  and	  St	  Helens	  CA...
18Firstly	  I	  had	  to	  bake	  the	  fruit	  cakes.	  The	  problem	  was	  that	  I	  didn’t	  have	  a	  oven	  in	  ...
19See more of Roberts work at Wedding Cakes Liverpool or visit theironline shop at http://www.centreattraction.co.uk/n_sho...
20Stenciltutorial~DUSTSStep 1Soften some fondant and roll it outto about a pound coin thicknessWhat u need:* Fondant* Soft...
21Stenciltutorial~DUSTSStep 3Take a tiny amount of Trex andrub over the stencilStep 4Take some edible dust on a softbrush ...
22Stenciltutorial~DUSTSStep 5Gently peel away the stencilCAKE MASTERS MAGAZINE ~ AUGUST 2012Step 6Cut away excess fondant ...
23Stenciltutorial~BUTTERCREAMStep 1Soften some fondant and roll it outto about a pound coin thickness.Place the stencil on...
24Stenciltutorial~BUTTERCREAMStep 3Apply only a very thin layer ofbuttercream to the stencil,scraping off any excessbutter...
25Stencils ChandelierStencils set of 3£9.99Damask Stencils£12.99Scroll Stencilsset of 5£19.99CAKE MASTERS MAGAZINE ~ AUGUS...
26Snake Cake Craze!So you must have seen this awesome cake from North Star Cakes-incredibly realistic, superb attention to...
27Meet Francesca...Tell	  us	  a	  bit	  about	  yourself...“I	  trained	  as	  a	  fine	  ar7st	  with	  a	  specialism	  ...
28Blue Union Flag Apron £7.49With the Paralympics starting itit going to be Olympics fever allover again! We are so lookin...
29WISH LISTCAKE MASTERS MAGAZINE ~ AUGUST 201210 Gourmet Food Pens £18.99A set of 10 pens that can beused for finishing tou...
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 nev...
32Some of you and your mixers...CAKE MASTERS MAGAZINE ~ AUGUST 2012Jess Moss Kelly’s CakeAwayMy Cake AwayMamma Jamma Cakes...
33Some of your mixers...CAKE MASTERS MAGAZINE ~ AUGUST 2012Sweetie’s Cakery(Cake of Trowbridge,Wiltshire)Signature Style C...
34OURCLASSESCupcake decorating classesMôn CottageCupcakesLearn to decorate beautiful cupcakes inour classes suitable for a...
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 ph...
37Stunning simple design with boldpeacock colours cascadingdelicately down three deep tiers ofcake.The Little Cherry Cake ...
38Pretty in pink, with perfectlyperched beautiful bold roses.Wish Upon a CupcakeCAKE MASTERS MAGAZINE ~ AUGUST 2012**W(h u...
39Lovely beach related three tier wedding cake.Just the right number of shells dotted around, withdelicate royal iced pipe...
40&e Hazelnut BakeryCAKE MASTERS MAGAZINE ~ AUGUST 2012One of my all time favorite weddingcake designs. Love the use of de...
41Beautiful hand painted floral design,on top and bottom tiers of cake.So elegant and beautifullysophisticated.Bella TortaB...
42One of my all time favorite weddingscakes.Love the use of deep purple forthe flowers flowers clothing detail forthe groom....
43Scrumpti)s CakesBeautiful chocolate wrappedlayered cake decorated with freshberries and flowers.Scrumptious CakesCAKE MAS...
44Ka,ryns CakesCAKE MASTERS MAGAZINE ~ AUGUST 2012Beautiful and elegant three tieredcake, decorated with a fantasticspray ...
45Roxy RaraCAKE MASTERS MAGAZINE ~ AUGUST 2012Chocolate wrapped cake, adornedwith beautiful fresh berries.Gold detailed ch...
46Rosebud CakesMy favourite indian inspired weddingcake. A beautifully decorated sareecascading down three tiers of cake.L...
47Fancy Cakes by LindaAction packed and fun James Bondthemed wedding cake. Love thecrashed plane in the side of thecake.An...
48Another cake by Linda, superb design-bride and groom combined cake.Clever and beautifully created, I justlove the way th...
49Chocolate and fresh fruit combinationwith transfers used for detailing thecorners. Lovely alternative to theusual chocol...
50Beautiful shades of blue pastelswith gorgeous vintage sugar piecesand beautiful ruffles cascadingdown four tiers of deep ...
51Love the colour combination on thiscake. Beautiful green hand paintedleaves with deep garnet colouredpainted flowers and ...
52Three tiers of white chocolatecigerellos finished with chocolate fansand roses.Uniform colour creates a beautifulfinished ...
53Something different but refreshingly simple-NAKED sponge decorated with fresh fruitand flowers, finished with a dusting of...
54Last and by no means least, one of myfavourite wedding cake designs withbeautiful words adorning the sides ofa three tie...
55are you following our boards?Cake Masters BoardsCAKE MASTERS MAGAZINE ~ AUGUST 2012
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  1. 1. 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
  2. 2. 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
  3. 3. 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!
  4. 4. 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
  5. 5. 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
  6. 6. 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
  7. 7. 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
  8. 8. 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
  9. 9. 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 bookings@cakemasters.co.uk 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
  10. 10. 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
  11. 11. 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?
  12. 12. 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!
  13. 13. 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
  14. 14. 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 bookings@cakemasters.co.ukCAKE MASTERS MAGAZINE ~ AUGUST 2012
  15. 15. 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 bookings@cakemasters.co.uk-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
  16. 16. 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
  17. 17. 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!
  18. 18. 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
  19. 19. 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
  20. 20. 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!
  21. 21. 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
  22. 22. 22Stenciltutorial~DUSTSStep 5Gently peel away the stencilCAKE MASTERS MAGAZINE ~ AUGUST 2012Step 6Cut away excess fondant using acookie cutter and place onto acupcake ~ SIMPLES!
  23. 23. 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.
  24. 24. 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!
  25. 25. 25Stencils ChandelierStencils set of 3£9.99Damask Stencils£12.99Scroll Stencilsset of 5£19.99CAKE MASTERS MAGAZINE ~ AUGUST 2012
  26. 26. 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
  27. 27. 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
  28. 28. 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
  29. 29. 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!
  30. 30. 30The Battle of theMIXERSKitchenAidvs.KenwoodCAKE MASTERS MAGAZINE ~ AUGUST 2012
  31. 31. 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.
  32. 32. 32Some of you and your mixers...CAKE MASTERS MAGAZINE ~ AUGUST 2012Jess Moss Kelly’s CakeAwayMy Cake AwayMamma Jamma CakesEmma’spongecakeConstantMon Cottage CupcakesSuhaav
  33. 33. 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!!!
  34. 34. 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 too*07811783901enquiries@moncottagecupcakes.co.ukwww.moncottagecupcakes.co.ukON ANGLESEYRecent student cakes from Rochelle!CAKE MASTERS MAGAZINE ~ AUGUST 2012
  35. 35. 35Wed#ng Cake SpecialFEATURING YOUR BEAUTIFUL CAKESCAKE MASTERS MAGAZINE ~ AUGUST 2012
  36. 36. 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
  37. 37. 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
  38. 38. 38Pretty in pink, with perfectlyperched beautiful bold roses.Wish Upon a CupcakeCAKE MASTERS MAGAZINE ~ AUGUST 2012**W(h upon a cupcake**
  39. 39. 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. 40. 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
  41. 41. 41Beautiful hand painted floral design,on top and bottom tiers of cake.So elegant and beautifullysophisticated.Bella TortaBella To+aCAKE MASTERS MAGAZINE ~ AUGUST 2012
  42. 42. 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
  43. 43. 43Scrumpti)s CakesBeautiful chocolate wrappedlayered cake decorated with freshberries and flowers.Scrumptious CakesCAKE MASTERS MAGAZINE ~ AUGUST 2012
  44. 44. 44Ka,ryns CakesCAKE MASTERS MAGAZINE ~ AUGUST 2012Beautiful and elegant three tieredcake, decorated with a fantasticspray of sugar flowers. Lovely!Kathryns Cakes
  45. 45. 45Roxy RaraCAKE MASTERS MAGAZINE ~ AUGUST 2012Chocolate wrapped cake, adornedwith beautiful fresh berries.Gold detailed chocolate rose finishesoff this fantastic cake!RoxyRara
  46. 46. 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
  47. 47. 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
  48. 48. 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
  49. 49. 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
  50. 50. 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
  51. 51. 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
  52. 52. 52Three tiers of white chocolatecigerellos finished with chocolate fansand roses.Uniform colour creates a beautifulfinished cake!GemCakesGemCakesCAKE MASTERS MAGAZINE ~ AUGUST 2012
  53. 53. 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
  54. 54. 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
  55. 55. 55are you following our boards?Cake Masters BoardsCAKE MASTERS MAGAZINE ~ AUGUST 2012

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