3. 3ISSUE 7 FEBRUARY 2013TutorialEiffel TowerCupcake21Cake & BakeShowOverview4CONTENTSFrom the Editor ~ Page 2Manchester Cake & Bake Show Overview ~ Page 4Tutorial: Heart in a Cupcake ~ Page 9Feature: Alternative Afternoon tea with Jen ~ Page 15Interview: The Chocolate Strawberry ~ Page 18Feature: Little Angel’s Cakes ~ Page 22Event: Hospice Bake Off for Young Women ~ Page 23Spotted: Ana Parzynch Cakes ~ Page 26Tutorial: Eiffel Tower Cupcake ~ Page 27Interview: Fat Cakes ~ Page 30Competition: Fairytale Cakes~ Page 36News ~ Page 37Guest Columnist:Hannah from Made with love by me ~ Page 38Competition: Floral Cupcakes ~ Page 39Feature: The Colour of Love ~ Page 40Interview: Mary Berry ~ Page 43Recipe: Mary Berry’s Mini Banoffee Pies ~ Page 44Winners: Valentines Competition ~ Page 46Feature: Valentines Special 48ValentinesShowcase48
4. 4ISSUE 7 FEBRUARY 2013Show FeatureCake & BakeShow heads toManchester!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 ﬁnd out all about what to expect at the Manchester show There’s so much going on during this three day cake extravaganza, we’ve 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 industry’s 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 Billington’s to family bake oﬀs 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 Griﬃths• Taste your way around the country’s top arRsan bakers and cake makers – from cakes and breads to brownies and pies• Source the latest tools of the trade from the countrys top suppliers – from leading sugarcraO suppliers to bakeware specialists including all the latest innova-ons from LakelandBUY TICKETS NOW:SPECIAL TICKET PRICE OFFER£10 + Entry into a prize drawn for an iPad MiniEXCLUSIVE to Cake Masters fans onlyCode Cakemasters10
5. 5ISSUE 7 FEBRUARY 2013Show FeatureKEY FEATURES AT THE SHOW✴ CELEBRITY BAKERS & SUGARCRAFT EXPERTS✴ SKILL CLASSES & INTERACTIVE EXHIBITS✴ ARTISAN PRODUCE & SUGARCRAFT SUPPLIES✴ LIVE BAKE OFFS & CAKE COMPETITIONSThe Sugarcra? AcademyA full programme of skills demonstraRons for serious sugarcraQers are available to pre-‐book in The Renshaw SugarcraQ Academy. Don’t miss the chance to aeend a session with the likes of Mich Turner, Frances McNaughton and Ceri Griﬃths. Pre-‐booking requiredThe Sainsbury’s Compe<<on TheatreWatch stars from your favourite TV baking programmes host their own bake oﬀs with audience members live on stage – from all the contestants of Series 3 of Great BriRsh Bake Oﬀ to the judges from ITV’s Britain’s Best Bakery Mich Turner & Peter Sidwell, plus Stacie Stewart, fresh from judging on ITV’s latest series -‐ Food.Glorious.Food with Simon Cowell.VIP seat Rckets are also available, which allows visitors the chance to guarantee a seat in the ﬁrst few rows of the main stage demonstraRons, as well as gebng them fast track entry into the show BUY TICKETS NOW:SPECIAL TICKET PRICE OFFER£10 + Entry into a prize drawnfor an iPad MiniEXCLUSIVE to Cake Masters fansonlyCodeCakemasters10
6. 6ISSUE 7 FEBRUARY 2013Show FeatureBaking with Paul Hollywood & Grainchain.com Join Paul Hollywood as he judges a programme of live bake oﬀs 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.BUY TICKETS NOW:SPECIAL TICKET PRICE OFFER£10 + Entry into a prize drawnfor an iPad MiniEXCLUSIVE to Cake Masters fansonlyCodeCakemasters10The Exhibi<onOﬀering a one stop shop for those wishing to source all the latest tools of the trade from the countrys top suppliers, with a host of fun, free interacRve features from leading brands in the industry including Neﬀ, Dr Oetker, Squires Kitchen.Lakeland Interview Stage & Feature standDont miss this chance to quiz your favourite baking stars on Lakeland’s feature stand, which will also feature live demonstraRons showcasing the latest product innovaRons for the baking and cake decoraRng market from the experts at Lakeland!MarketplaceTaste your way around the country’s top arRsan bakers and cake makers in The Cake & Bake Show Marketplace, where you will ﬁnd market stalls showcasing enough freshly baked produce to saRsfy even the most insaRable food lover.Wedding dress from Heavenly BridesThe Wedding ShowcaseA team of leading sugar craQ experts will be working throughout the show to create a stunning display of wedding themed sugar craQ.Book Signings with WHSmithMeet the star speakers and buy signed copies of all the latest baking books on the WHSmith stand.The ClassroomsThe Classrooms oﬀer the chance to learn direct from the experts in a more focused sebng, with 30 minute demonstraRons held in enclosed classrooms, covering a wide range of subjects from sugarcraQ skills to macaron masterclasses. Pre booking required!PLAN AHEAD – BOOK CLASSES & SUGARCRAFT SESSIONS NOW!
7. 7ISSUE 7 FEBRUARY 2013COMPETITIONPHOTO: Gingerbread Willy Wonker creation from Wicked Goodies*WIN*£150 cash PLUS a MASTERCLASS with Master PaRssiere Eric Lanlard (worth £195)GIANT GINGERBREADVILLAGEA giant, whacky wonderland inspired Gingerbread Village has to be one of our favourite features planned for the Manchester Cake & Bake Show! As well as an impressive 7 foot high gingerbread house, commissioned especially for the event, there will be a display of biscuit buildings and village features created by gingerbread fanaRcs around the country who are being invited to display their designs as part of a compeRRon sponsored by Billington’s. But this won’t be the usual fesRve themed display of gingerbread houses, as entrants are being asked to take inspiraRon from childhood memories of the edible creaRons in Alice in Wonderland, Charlie and The Chocolate Factory and Hansel and Gretel to create unique candy clad construcRons!CompeRtors are invited to enter their plans for individual ‘plots’ in the village online, from which the organisers will select the most promising entrants to come to the show to create the ‘village’. Judges will be looking for creaRvity and design and so the only real limitaRons are the size of the plot – 12 x 12 inches, with entrants free to create any structure from gingerbread -‐ not just houses, with landscaping and gardens etc encouraged.Categories:• Adults• JuniorsClick here for full compeRRon guidelinesNEED INSPIRATION?To get you all ﬁred up, take a look at these fantasRc examples of gingerbread creaRons from Wicked Goodies, as well as the Cake & Bake Shows’ own Pinterest board for the compeRRon!
8. 8ISSUE 7 FEBRUARY 2013CAKE ON THE CATWALKcompetitionThere’s no denying cake is deﬁnitely ‘en vogue’ at the moment! So it seems ﬁbng that the Cake & Bake Show’s oﬃcial compeRRon for Manchester is themed ‘Cake on the Catwalk’ and will see compeRtor’s fashion themed creaRons given their own stage at the event in the form of a purpose built ‘cake catwalk’!Sponsored by Stork, the compeRRon is open to non professionals and juniors (under 18), while the professional category is themed ‘vintage couture’. Runway photo from Bravoe RunwayVintage couture from HeavenlyVintage Brides Cake sketches from Ana Parzych CakesCakes on the Catwalk Hey there, Cupcake!,The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia*PRIZES*Win up to £250 in cash and £100’s of Pyrex Bakeware, plus see your cake featured in delicious.magazine! COMPETITION DETAILSTo enter, simply submit your plans online for a fashion inspired cake, selecRng either non professional or junior (under 18). The Professional category (deﬁned 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 epitomises the principles behind vintage couture design. GUIDELINES Refreshingly there are very few guidelines, as the organisers say they do not want to restrict entrant’s creaRvity…as long as it’s edible, with no dummy cakes used (but internal supports are permieed), and ﬁts 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)JUDGESThe 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 Stork’s baking team. CLICK HERE FOR FULL COMPETITION GUIDELINESNEEDINSPIRATION?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
9. 9Tuto!alHeart in a CupcakeISSUE 7 FEBRUARY 2013Tuto!alBy Hannah fromMade with love by me
10. 10ISSUE 7 FEBRUARY 2013Heart in a CupcakeTutorialEasy Peasy Lemon Squeezy CakeIngredients 6oz Self Raising Flour4 oz Softened Butter1 tsp Baking Powder6oz Caster Sugar2 Large Eggs (Free Range)6 tbsp MilkFinely grated rind of a large unwaxed lemon + juice from one lemon (or to taste)Method:Preheat oven to 180 C/gas mark 4.Tip all cake ingredients into large mixing bowl and beat for 2-‐3 minutes; mixture will drop easily oﬀ 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.Bake for 30-‐40 minutes until golden & ﬁrm to the touch.Cool in tin & slice.Step 1Make 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!What you will need: Light coloured sponge Pink colouring Small bowl Small heart cutter Muﬃn Cases Baking trayStep 2Once you have made your batter, separate a 1/3 of it into a small bowl. Cling ﬁlm 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. I’ve chosen pink for my hearts.
11. 11ISSUE 7 FEBRUARY 2013Step 3Grease 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 ﬁt into your cupcake cases, whilst leaving room for the non dyed batter as well.Pop the baking tray into the oven at the temperature the recipe suggests. Take the cake out as soon as it is ﬁrm enough to handle being cut into. Try and avoid baking for the full suggested recipe time if you can. Keep testing it so that you can remove from the oven the second it is ﬁrm enough to cut.Once ﬁrmed take the cake out of the oven and leave to cool completely. Popping it into the fridge will speed the process up.Step 4Use 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.Step 5Place your cupcake cases into your muﬃn tin. Remove the clingﬁlm from your 2/3rd non dyed batter and spoon a dollop into the base of each case. Take each heart and stand it vertically (point to the base) into the dollop of batter. Then spoon a dollop of batter on either side of the heart. Make sure your batter reaches roughly the half way mark of the cupcake, high enough to support the heart, but remembering that the batter will rise!Remember you want the batter to rise OVER the top of your heart so add enough to achieve this. You can also add a dollop of batter over the top of the heart to help.
12. 12ISSUE 7 FEBRUARY 2013Tuto!alBy Hannah fromMade with love by meEt voilà!
13. 13ISSUE 7 FEBRUARY 2013£10$TICKETS$+$CHANCE$TO$$WIN$IPAD$MINI$$QUOTE$CAKEMASTERS10$BEFORE$10TH$MARCH$
14. 14gina.indd 1 21/02/13 17.08ISSUE 7 FEBRUARY 2013£10 TICKET OFFERCODE: Cakemasters10EXCLUSIVE OFFERFOR CAKE MASTERSFANSSHOW TICKETS FOR£10+ CHANCE TOWIN AN IPAD MINI!LONDON CAKE CRAWL 2013Sign up for the 2013 LondonCake CrawlREGISTERINTERESTwww.cakecrawl.comFREE DESIGN WORK ON ADVERTS PLACED
15. 15ISSUE 7 FEBRUARY 2013Travel ~ Taste ~ TryFeatureby Jennifer DeGuzman-RolfeJen’s Just Dessertswww.jensjustdesserts.co.ukIm sat here wriRng this aQer having enjoyed the most gorgeous aQernoon tea (AT) in a land far, far away... So HELLLLOOOO from my ValenRnes sweetheart (my lovely husband Mark -‐ pictured on the right) and me. I really cant wait to write about my special ValenRnes Day AT, as I have so much to share with you about the fabulous "ALTERNATIVE AFTERNOON TEAS" I have recently indulged in London. Im dubbing them alternaRve ATs because these parRcular opRons are not your run-‐of-‐the-‐mill ﬁnger sandwiches, scones and cakes, which are obviously wonderful in their own right, but why don’t you judge for yourself.A"ernoon Tea wi# JenTHE ALTERNATIVESo, my cakey pal Allison, from Lets Eat Cupcakes, recently celebrated her big 4-‐0 and I thought that the Madhaeers Tea at the Sanderson Hotel in Soho would be the perfect giQ for her. From the moment we were shown to our table, we just knew it would be special. The whole experience was very "wonderland-‐y" -‐ from the menus provided in vintage books, to the way the tea choices were presented in preey glass jars. Ooh and the teapots, teacups and saucers were just so whimsical in keeping with the Madhaeer theme. The pièce de résistance was most deﬁnitely the presentaRon of the AT cake stand ﬁlled with gorgeous and magical-‐looking goodies. The savoury opRons were plenRful, including a selecRon of ham and cheese scones; mini-‐quiches and sweets were seriously UH-‐MAZ-‐ING! We loved the drink me poRon and the totally fun meringue mushrooms and carrots. The best thing was that everything really did taste as good as it looked!
16. 16ISSUE 7 FEBRUARY 2013Featureby Jennifer DeGuzman-RolfeJen’s Just Dessertswww.jensjustdesserts.co.ukJust when we thought we couldnt eat any more... you know how some other AT places give you the opRon of selecRng from a cake trolley? Well, this Madhaeer tea allowed for a selecRon from a JELLY CART! Of course, we had to sample these, so yes, we had a variety of diﬀerent ﬂavours including pineapple, banana and rhubarb -‐ again, just so diﬀerent to your usual AT!! My favourites from this alternaRve, and slightly mad AT were the green tea mousse and the mango/white chocolate cake. I was also pleasantly surprised by the yummy mini-‐quiches and the really light, refreshing rhubarb and custard tea. Im already looking forward to my return visit here, as its deﬁnitely somewhere Ill be coming back to again and again!If you really want an alternaRve AT in London -‐ perhaps something for the special fella in your life -‐ then look no further than the Sanctum Soho Hotel. I say its an AT for your fella just because what they have to oﬀer is called theGentlemans AQernoon Tea, – Im certainly no gentleman and I totally enjoyed it! Can you believe this special AT starts oﬀ with oysters!! So, how does this menu sound to you?Poached oyster with bloody mary relish / Seared steak with peppers and mushrooms on toasted sourdough / Mini smoked salmon, caviar and watercress bagel -‐ as the ﬁrst course. Lamb and potato hotpot / Mini Sanctum beef burger with mustard seed relish / Rabbit, panceea and leek pasty / Roast beef and horseradish stuﬀed Yorkshire pudding -‐ as the second course.And you do also get something sweet, as well: Twice baked chocolate fudge cake with Jack Daniels Ice Cream.Oh, did I menRon that you also get a lil tankard of Jack Daniels, as well as a mini-‐cigar!? See what I mean? This AT is all served in private booths in the very cool but casual hotel restaurant. You dont need to be a gent to enjoy this alternaRve AT, but just in case this doesnt ﬂoat your boat, you do have the opRon of ordering a tradiRonal aQernoon tea, (which was also delicious...!) but dont you get ever so slightly (or very) jealous when your dinner date orders the beeer meal! In this case, although the tradiRonal AT was enjoyable, the Gentlemans AT was just so much BETTER!! I would deﬁnitely recommend this to anyone looking to treat a special man -‐ or yourself! -‐ to a really unique AT experience. Gentleman’s Afternoon Tea ...Travel ~ Taste ~ Try
17. 17ISSUE 7 FEBRUARY 201330Travel ~ Taste ~ Tryby Jennifer DeGuzman-RolfeJen’s Just Dessertswww.jensjustdesserts.co.uk
18. 18ISSUE 7 FEBRUARY 2013MEETSarahfromThe ChocolateStrawberrySarah is one of those bakerswhere you can instantlyrecognise her cakes purelythrough the hand cut nature anddesigns of her decorations.Cake Masters loves the cakesthat Sarah creates and presentsin a beautiful way - we are totalfans of the rather amazingChocolate Strawberry!13InterviewQ: Tell us about you and your familyI’m 42 (which looks quite scary when it’s wriaen down) married with ﬁve year old twins. We live very happily in a sleepy village in The Forest of Dean, Gloucestershire. I’ve 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 ﬁve 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!
19. 19ISSUE 7 FEBRUARY 2013InterviewQ: 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 West’s 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 oﬀ 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. When she died, the whole family scaaered her ashes in Welsh waterfall and I (on my Dads sugges@on) produced a large @n of “Find The Jams” for the occasion, which would have made her laugh a lot I think. Q: What is your baking story, how did you get into baking? Having stopped work in 2007 to bring up our long awaited twins, I had started to lose myself a bit and the thought of returning to work almost ﬁve years later was frankly terrifying. Since we’ve had the children we have moved to an area which is incredible to live in, but work is thin on the ground. I thought I might be able to do something with my love of cooking and signed up for a course preparing people to start their own business. At the end of the 12 week course, I decided that I would set-‐up a small outside catering business. The fashion for cupcakes started me baking and the general catering disappeared. Within a year I had discovered all the extra decora@ng space you get with celebra@on cakes and now am a complete convert. Its been a huge learning curve with long hours spent studying tutorials, experimen@ng with recipes and decora@on techniques. Talking to other cake makers had been a massive help. I have found the industry to be generally very generous with advice and encouragement.14
20. 20ISSUE 7 FEBRUARY 2013InterviewQ: When did you decide to start the Chocolate Strawberry? The business started a couple of months aZer I ﬁnished my business course start up course. I had to take my food hygiene exam ﬁrst and I aaended a basic book-‐keeping course (not that youd 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 ﬁrst 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 dont need to remember that my name is Sarah to recommend the business. I get a lot of compliments about the name, so I think Ive made the right choice. Q: What has been the most diﬃcult cake you have made? I think the most diﬃcult cake to make was my Funny Liale Tortoise cake because it was unlike anything that I had done before, but I enjoyed every minute. It wasnt actually that technically diﬃcult, but I was so nervous that I might not be able to make it work. I really didnt want to create a cartoon type animal. Q: What cake has meant the most to you? The cake that meant the most was Our Story. I made a wedding cake based on the story of how my husband and I met and married. We chose the colours and the wording together and the whole process was really enjoyable. What has been your best achievement to date? The Our Story cake was featured by Conde Nasts Bride magazine straight away. I dont think Ive ever felt so proud of anything else Ive done professionally. Its s@ll featured by Brides on-‐line now and s@ll brings in enquiries from all over the country. I have also had lots of cake makers asking for permission to reproduce the design, which is incredibly ﬂaaering. 14Sarah with her husband >>
21. 21ISSUE 7 FEBRUARY 2013InterviewQ: 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 ﬁrst two years. Firstly my husband -‐ its a massive change to our lifestyle running a business from the house. At @mes its 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 oﬀering everything they can from child-‐care to emo@onal support on the days that you ﬁnd you arent 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
22. 22ISSUE 7 FEBRUARY 2013FeatureLittle Angels cakes has been set upusing cake makers and bakersacross the UK to help make freecakes for children with lifethreatening conditions.We caught up with Lucy Kelsall Founder of Little Angels’ Cakes to ﬁnd out more... Little Angels’ CakesQ: What inspired you to startLittle Angels’ CakesLittle Angels’ Cakes started from avery simple idea. After gaininginspiration from Icing Smiles in theUSA and searching for somethingsimilar in the UK.At first I didn’t think many peoplewould be interested and thought itwould take months to get peopleon board, but after a few messagesto other cakey people, it was clearthat people wanted to be involved.After the death of my brother inlaw, it hit me just how important alittle love and care can helpsomeone with a life threateningillness, although my brother in lawwasn’t a child, it was still heartbreaking when he finally passedaway after his battle with cancer.He loved it when I took him a boxof cupcakes or sweet treats andalways asked for more!After seeing several posts aboutchildren with life threateningillnesses and the effect a cake or agift could have on these children; Iwondered if I could be able to helpin some way. That’s when I read upabout Icing Smiles in the USA, Ithen knew I had to do this.I have some very close cakeyfriends who were willing to helpout - all had either wanted to do asimilar thing or had a loved onewith a life threatening illness.Q: How people can get involvedTo bake cakes for us you need tobe registered with EnvironmentalHealth at your local Council. Westill welcome hobby bakers to joinin with our fund raising events,donation of ingredients anddelivering of cakes. We also ask forall members of the public to helpsupport us and spread the word.Q: Where did your first cake go?Our first cake was donated on the2nd February 2013 for a little girlcalled Ava Scott. Ava Scott is abeautiful little girl who hasrecently been diagnosed as havinga Ewings Sarcoma, a canceroustumor in her leg.A cake was requested for her glitterball fund raising event and as Avaloved Katie Perry, the theme had tobe around that. The cake wasdonated by Wendy Pitts fromAngel Cakes of Warrington.A special thanks to Nina Rogers,Melanie Lauven, Zoe CaniesLeonard Kirstie Cracknell and allour sponsors for giving their timeand resources to make this happen.SIGN UP TO HELP OUTAbove:Ava receiving her cakeBelow:Ava with Gary Barlow
23. 23ISSUE 7 FEBRUARY 2013EventHospice Bake Offfor YoungWomenThose of us who love baking will understand the joy of having some“me time” and the sensory pleasures gained from creating something delicious. It is these things, and much more, for 5 young women who visit young adult’s hospice, Douglas House, in Oxford.On 5 February, with some assistance, they took part in the ‘Douglas House Bake Oﬀ’ judged by professional cake maker and decorator, Tracey Mann and Alison Gomm from the event sponsors, Oxford based interna@onal economics consultancy Oxera. The event was the inspira@on of keen baker Fleur Perry, 23, from Wiltshire, who has Spinal Muscular Atrophy and visits Douglas House for respite care. Her condi@on means that it can be very diﬃcult geqng together with friends to share in such an ac@vity, but coming to Douglas House, a modern, hotel-‐style building built speciﬁcally to cater for the social, physical, emo@onal and medical needs of young adults with life-‐shortening condi@ons, gives her the opportunity to enjoy what a lot of us take for granted, whilst having her specialist medical needs looked aZer.Above: Douglas House, Oxford Above: Event inspiration by Fleur Perry with helper Jackie
24. 24ISSUE 7 FEBRUARY 2013EventFleur, 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 History, with AS levels in Spanish and Earth Science and GCSEs in Astronomy and LaRn -‐ and she hasn’t stopped there! She is working towards a degree in natural sciences with the Open University.Fleur PerryFleur made smiling cupcakes, with a homemade jam smile inside when you cut it open.Lizzie, 23 from Burnham, Slough, has been visiRng Douglas House since 2011. She loves baking and oQen baked with her Nanny. ‘As a liele girl I used to make cherry and coconut rock cakes with Nanny Joan. Sadly she died last September just 5 days before my grandpa so I am making them for the Bake Oﬀ in memory of her.’Gemma Orton, 27, is an arRst from Aeleborough in Norfolk. She has been visiRng Douglas House for about four years and has a condiRon called Spinal Muscular Atrophy.Gemma achieved a BA (Hons) in Design CraQs at LowestoQ, an MA in TexRle Culture at Norwich University College of the Arts and is a member of Aeleborough ‘CraQers’. Gemma is interested in art, fashion, theatre, craQs and baking. ‘Baking is an opportunity to be creaRve. Its great to start with a few ingredients, and at 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 Oﬀ’. GemmaOrtonGemma made Eton Mess CupcakesMeet the BakersLizzieWaddingtonLizzie made cherry and coconut rock cakes in memory of her Nanny
25. 25ISSUE 7 FEBRUARY 2013Charlie, 18 has Spinal Muscular Atrophy Type 2 and lives with her Mum, Dad and brother Adam in Northampton. She has been coming to Helen and Douglas House since she was 5 years old, recently making the transiRon to Douglas House for young adults.Charlie currently aeends college, studying acRng at level 2. She hopes to gain a merit at the end of the course so she can progress to study musical theatre, one of her passions, the other being baking.CharlieWalterCharlie made Tiramisu Kerri, 26, from Hungerford, in Berkshire, has been visiRng Douglas House for 4 years and has a condiRon causing mulRple brain and spinal tumours. She completed her GCSE’s in art and music and loves drawing and singing. With her art, she has specialised in making rugs and decoupage and is currently trying to start her own business selling her work.Kerri’s entry was quite quirky. Her recipe, “Fish Cakes”, was a rather surprising entry for the cupcake/muﬃn category. But they were actually sweet cakes decorated to look like goldﬁsh!KerriHunterKerry made cupcakes decorated to look like goldﬁshAll the girls were winners but a winner and runner up had to be chosen. Gemma won with her Eton Mess cupcakes and Kerri was runner up with her ‘ﬁsh cakes’. All the young women received a signed copy of Tracey’s latest book ‘Bake Me I’m Yours -‐ Chocolate’, vouchers from John Lewis and a giQ box of cosmeRcs donated by our wonderful supporters. Kate Barklie from the Douglas House Care Team and organiser of the event said; ‘I really enjoy organising events that paRents can take part in with staﬀ. The bake-‐oﬀ was a ﬁrst for us and we did it on a grand scale with special aprons made for the contestants, bunRng donated from the Oxford BunRng company, beauRful tea-‐sets loaned to us from our charity shops and 5 ovens sponsored by Oxera. As a team we love to make something happen that a guest has asked for and make it an amazing and special event for them.’AQer a tour of both Helen House for children and Douglas House for young adults, Tracey Mann said; ‘I didn’t know what it would be like, but it was amazing – it really is such a posiRve environment. The guests are made to feel so welcome and all their needs are taken into account and they are treated as independent individuals. I have had a wonderful day.’<<Tracy Mannwith Kerri
26. 26ISSUE 6 JANUARY 2013SpottedAna Parzych CakesWe 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 CakesISSUE 7 FEBRUARY 2013
27. 27ISSUE 7 FEBRUARY 2013Tuto!alFrom Bake HappyEiffel Tower Cupcake30
28. 28ISSUE 7 FEBRUARY 2013Step 1 Roll out gumpaste and cut out the Eiﬀel Towers using the template. Let it dry overnightStep 2Thin out brown food coloring with vodka and brush onto the towers. Let it dry for about 2 hours.What you will need:Eiffel Tower ImageKnifeGumpasteBrown gel food coloringRoyal Icing in piping bag with a #1 tipBronze luster dustVodkaPaint brushCupcakes to decorateEiffel Tower CupcakeTutorial
29. 29ISSUE 7 FEBRUARY 2013Step 4Thin out the bronze luster dust with vodka and brush onto the details.Step 3Using the Royal Icing in piping bag with a #1 tip, pipe the outline and details on the tower. Let it dry (... again) Step 5Thin out the bronze luster dust with vodka and brush onto the details.Final stepPlace your decorated towers onto your cupcakes!
30. 30ISSUE 7 FEBRUARY 2013MEETMiaFromFat CakesMia is an awesome baker andcake designer. Her cakes havethe impact which wow peoplefrom across the globe and aredesigned and executed to a veryhigh standard.We interviewed Mia to find outmore about the person behindthe cake.InterviewQ: Tell us about you and your familyI am 35, I live in a small busy house in Sussex on the south coast with my three young children Harry (he hates cake), Marshall (he wants to work for me one day) and Emalyn (she eats all the oﬀcuts) my lazy cat and three chickens. They all drive me crazy, but they are my world! I have an allotment which is my escape place but havent had the chance to get over there much since I became Fat Cakes, I feel like Ive been permanently in the kitchen for the last 18 months!
31. 31ISSUE 7 FEBRUARY 2013InterviewQ: What is your earliest memory of bakingI loved baking rock cakes and scones as a child, but then didnt dabble with baking again un@l I had children of my own. Unhappy with the quality of supermarket cakes (I am a perfec@onist!) I started making my childrens birthday cakes 8 years ago. They had many experimental buaercream extravaganzas! It wasnt un@l my daughters ﬁrst birthday in 2010 that I tried covering a cake with sugarpaste for the ﬁrst @me and I have been hooked ever since.Q: What is your baking story, how did you get into baking?Baking for family soon turned into baking for friends and when friends of friends started to ask for cakes I thought that geqng some cards made might look beaer than scribbling my phone number on a scrap of paper, so I needed a name...this was the start of it all.I had some cards made, my Facebook page was born and I have just been trying to keep up with it all ever since! I have always been drawn to art and anything crea@ve and got a dis@nc@on in sculpture at art college. I then went on to do a degree in interior architecture where I loved thinking three dimensionally and enjoyed playing with colour. I then had various customer service jobs for years just to pay the bills as I didnt know how to make a living from anything ar@s@c. To be honest I s@ll dont make a living from it but at least I am happy!Q: When did you decide to start Fat Cakes?This was in August 2011 so just 18 months ago. It more sort of happened to me rather than me actually making any decisions! I had to leave my part @me job at Sainsbury’s due to a change in circumstances and have been making cakes full @me ever since. It’s as if it was meant to be. My sugarcraZ kit that started oﬀ just about ﬁlling a small toolbox has now spread into nearly every room of my house and con@nues to grow!Q: Why is your business called Fat Cakes?I spent a few days trying to think of names but found none that felt right -‐ none that really said what I wanted them to. I didnt want to limit myself to one style of cake so needed a name that would reﬂect this. Like when choosing a name for a new baby, I scanned TV credits, town names, street names, the dic@onary even cereal packets! I was about to give up when I ﬁnally asked my partner what he thought, “Fat Cakes” he said, “because they are fat and they are cakes” simple -‐ and so it came to be!
32. 32ISSUE 7 FEBRUARY 2013InterviewA selec@on of cakes made by Mia from Fat Cakes.
33. 33ISSUE 7 FEBRUARY 2013InterviewQ: What cake has meant the most to you? I think Emalyns ﬁrst 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 aﬀair with cake decora@ng. The batman cake is the cake that made my facebook page really take oﬀ, 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 diﬃcult cake you have made? All of my cakes are diﬃcult 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 diﬃcult for me was R2D2. It was my ﬁrst 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 andit didnt maaer too much if it didnt work out as only we would see it.<<< Harry, Marshall and Emalyn
34. 34ISSUE 7 FEBRUARY 2013InterviewQ: What has been your best achievement to date?Being asked to do this interview is probably my best achievement to date! I am happy that that the business has grown so well in such a short space of @me and that I have had to teach myself how to build a website, manage accounts, upload photos, keep up with admin (well try my best to) alongside managing family life. This is my biggest achievement and something I feel proud of.Q: Is there anyone you would like to say thanks to?I would really like to say thank you to all of my online friends in the cake world. Some I have met in real life, some I have yet to meet. All of whom have helped me in our virtual oﬃce to get through the long night shiZs; helped with problems and have been there to bounce ideas oﬀ of; along with chaqng about family life and the various emo@onal states that go with working crea@vely from home! I would not be where I am today without them, they have all become very important to me. Q: What are your future plans?I have a lot of exci@ng orders to look forward to this year that I cannot wait to get started on. I hope to also ﬁnd @me to enter one of the categories at Cake Interna@onal this year too and my all @me dream has been to have a go at a thread cakes entry. I am currently in the process of seqng up to start doing cake decora@ng classes alongside some other crea@ve friends from diﬀerent craZ areas so this is very exci@ng for me, I am really looking forward to the sociable side of this and a liale break from the kitchen! Other than that I am just going with the ﬂow and well see what happens...
35. 35ISSUE 7 FEBRUARY 2013Email: email@example.com or firstname.lastname@example.org
36. 36ISSUE 7 FEBRUARY 2013Cake Masters has teamed up with Cake International to run a fantastic FairytaleCompetition! The prizes for winners of the competition in both categories are asfollows:- 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 VIPLounge, including Marry Berry and Paul Hollywood!!- There will be two categories in which you can enter a cake, Hobby Baker andProfessional 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 notonly those people who bake and decorate regularly.- You can enter a cake of any size (including a maximum of 12 decorated cupcakes or12 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 email@example.com 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 designDEADLINE: 31st March 2013in association withCompetition
37. 37ISSUE 7 FEBRUARY 2013News!MOST SHARED CAKEON CAKE MASTERS!41,000I wanted to thank you all for helping mebreak through the 40,000 likes barrier.Facebook advertising helped us up to the20,000 likes mark, and then it justbecame too expensive. With changes totimeline and issues with reach, I decidedto stop advertising with Facebook. Tomy absolute delight, our numbers havebeen growing in a strong organic mannerand I want to thank you for not onlyhelping me through the 40,000 LIKESmilestone, but THANKYOU ALL forgetting me through the 41,000 LIKESmark.Claim to fame!As you know, Nina from Mon Cottage Cupcakescreated a cake that was featured in theYellowsection of last month’s magazine.Her cake was made for a charity that MerrillOsmond is associated to so was pictured holdingthe cake that Nina made.Well, my claim to fame is the Merrill Osmondshared my magazine on his own Facebook page!Thanks Nina for sharing your cake onYellowMonday all those weeks ago- seeing Merrill’spost really made my day!A cake that we posted last week has gone totallyviral, with over 2,318 shares and over 100,000people seeing the cake! Congratulations toBrownies Cakes Grimsby for creating such a greatcake that so many people could relate to!
38. 38ISSUE 7 FEBRUARY 2013Guest ColumnistThis is war! (Somebody put thekettle on...)It’s been dark for so long I’dswear the birds are trying tobring in the dawn, the radio isburbling away insoothing ‘mellow’ tones onlysuitable for night-time easylistening and midnight is somesort of fuzzy distant memory. Yeti am stood in the middle of abattle zone that 12 hours agowas my kitchen embroiled inwhat I can only describe as thefight for my life. Not with aintruder, a burglar, or a maskedstranger...but with a cake.Yes a cake! Who knew a cake -a seemingly harmless mix ofsimple (quality) ingredients, adouble coating of buttercreamand a dressing of ready to rollicing could be such a force ofevil?! Evil I tell you!The race is most definitely onwith this fondant fiend and yetlike some stubborn, belligerentteenager it is point-blankrefusing to behave. Worse thansimply misbehaving this spitefulsponge is kicking some seriousbutt!. It is beating me harderthan my mixer on full speed andI’m losing!!On paper this cake is going towork just fine. It makes sense, Ihad even checked out YouTubefor the tutorial (!) so what couldgo wrong. It is destined to work,it is going to be brilliant. It isgoing to be a GREAT cake!More than that, I’ve been lookingforward to making this cake formonths.So why is it at silly oclock thenight before the big family eventwhere I am due to unveil thisamazing, surprise creation, is ittrying to kill me? What exactlydid I do so wrong in this or apast life that the bake of doomwould hate me so much as tosystematically take me apart likethis?Everything that can go wrong isgoing wrong, the simple bitshave become some MENSAstyle intellectual challenge, thedifficult bits have becomeMission Impossible only I am notseeing Tom Cruise hanging frommy ceiling trying to help!I dig in and fight back. I amdamned if Im going to let CountCalorie win!Just as I think I have avoidedeverything this mixture ofmadness has pelted me with,side-stepped the cloggedairbrush, dodged the slippingtiers, battled back from the brinkof cracked fondant failure athousand times over, taken onthe cake of calamity and won, itgoes and throws one last, brutalthing at me.At 2am, in a final willful attemptof defiance, out of pure spite, itthrows it’s head at me. It cruellypitches forward, pulling its ownhead away from its body takingout the supporting board anddowels with it. I manage to catchthe head as it falls by getting myhand under the board in timeand set it down alongside it’snow decapitated body.Then I stare at it in disbelief andthe slow realisation ofresignation. I give in, this cakehas beaten me. Im done in, it’stoo late, I’m too tired. I simplycannot fix it from here.Or can I?A few hours later (after a shortsleep) I wake with a gritteddetermination, and decide that Iam in no way going to allow thisevil edible to take me down. I putthe kettle on and roll up mysleeves. I don my apron armourand tool up with cocktail sticks,scissors and a paintbrush. Thismulit-tiered tower of terror mayhave won the battle, I am goingto win the war though!I set to it, I re-design, re-build,re-crumbcoat, re-fondant, re-texture and hand-paint feverishlyfor the next 3 hours then deliveron-time, unveil and present acake that to everyone else isnothing more than the sweetestof sweet Christmas cats.I am the only one who knowsthat there is NOTHING sweet orinnocent about this sugarycharlatan!So a word of warning to myfellow cakers - not all cakes areas sweet as the ingredientswould suggest, some seemalmost human in their ability tobring us to our knees and yes,sometimes you have to walkaway from the battle.There is no need to give inthough. Just take a break, grab acup of tea, take a deep breathand come back swinging - readyto win the war!Share your news with firstname.lastname@example.orgThe headless beast >>By Hannah fromMade with Love by Me
39. 39ISSUE 7 FEBRUARY 2013Competition!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); contactnumber and address to email@example.comGOOD LUCK!
40. 40ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013The Colour OfLoveRed is naturally the colour of love...did you notice how wemissed the colour red in our of the 50 shades of cake issue inJanuary? I would like to say that we reserved red cakes for themonth of February...but no we didn’t! It is quite ﬁtting that wewill share red cakes in the month where love is in the air!Sugar Pocket
41. 41ISSUE 6 JANUARY 2013Sugar Pie Gourmet CakesLoveZee Cakes Prettypetal CupcakesAlison Lawson CakesCakes by No More Tiers(York)Fancy Cakes by LindaDakota’s CustomConfectionsThe Crafty Kitchen(Sarah Garland)Robert FirthISSUE 7 FEBRUARY 2013
42. 42ISSUE 6 JANUARY 2013Baked In Caked OutEmma HallDeluxe Luton CakesCouture Cakes by Rose Melys Cake DesignSweetArt Cakes BedfordWedding Cakes LiverpoolTina Scott Parashar’s CakeDesignPetiteSweet - Cake BoutiqueISSUE 7 FEBRUARY 2013
43. 43ISSUE 7 FEBRUARY 2013InterviewShe has sold over ﬁve million cookbooks, hasnearly 60 years baking experience and isknown for being the queen of all thingsbaking. Whether you are a seasonedprofessional or just starting out in theexciting world of home baking, Mary Berry isa name that you’ll be familiar with.From the signature Lemon Drizzle Cake tothe challenging Fraisier Cake, there is nodoubt that Mary’s recipes are some of thebest loved. Having learnt the art of bakingfrom her mother, Mary quickly establishedherself as a leading cookery writer andbroadcaster, specialising in Aga cookery, cakesand 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 classQ: What is your current signature dish?Lemon Drizzle cakeQ: If you weren’t a chef what would you be?A gardenerQ: Sweet tooth or savoury?SavouryQ: What do you most enjoy about baking? I enjoy sharing the ﬁnished bake with family and friendsWhat are your top <ps for any aspiring baker? Follow a good recipe and weigh accurately. Use digital scales and weigh exactly as in the recipe. Use the correct sized @n and oven temperature, all these changes can aﬀect the cake.Cake baking and decora<ng has exploded in popularity recently -‐ whats your opinion on why this could be?The Great Bri@sh Bake Oﬀ has inspired a new genera@on of bakers Mary’s new book, At Home is available now to buy!Visit Mary Berry at Cake InternationalEvent City Manchester 8-10 March
44. 44ISSUE 7 FEBRUARY 2013RecipeRecipe taken from Mary Berry At HomeMini Banoffee Pies10
45. 45ISSUE 7 FEBRUARY 2013RecipeRecipe taken from Mary Berry At HomeEveryone’s favourite dessert – these individual pies are Lucy’s 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 ﬂavour.SERVES 8For the base40g (1½oz) buaer, melted75g (3oz) diges@ve biscuits, crushedFor the topping50g (2oz) buaer50g (2oz) light muscovado sugar1 × 397g @n caramel4 small bananas200ml (7ﬂ oz) double cream, lightly whipped25g (1oz) square of dark chocolate1. You will need eight 7cm (2½-‐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 toﬀee has just set. Slice the banana and arrange on top, then spoon or pipe over the cream. Slide a ﬁsh slice under each ring and move to serving plates. Remove the rings and ﬁnely grate chocolate on top of each pie to garnish.4. Serve chilled.
46. 46ISSUE 7 FEBRUARY 2013FeatureCongratulations!PRIZE• Two VIP passes for the winner and a friend to Cake InternationalMANCHESTER – Saturday 9th March 2013• Fast Track Entry so you will be first through the door and avoid thequeues• 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 theVIP Lounge, including Marry Berry!!In association withValentines CompetitionPROFESSIONAL WINNERJessica RabicanoMrs Sweet Treats
47. 47ISSUE 7 FEBRUARY 2013FeatureCongratulations!PRIZE• Two VIP passes for the winner and a friend to Cake InternationalMANCHESTER – Saturday 9th March 2013• Fast Track Entry so you will be first through the door and avoid thequeues• 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 theVIP Lounge, including Marry Berry!!in association withValentinesHOBBY BAKER WINNERBrandon FullerCompetition