1Letter TappitTutorialISSUE4OCTOBER2012BAKING ~ DECORATING ~ SHARINGCakes Aroundthe WorldFeatureIs your cake inour OctoberHall of Fame?NikiTomkinsonthe bakerwith a heartof goldAutumnCompetitionWinners
2ISSUE 4 OCTOBER 2012BAKING ~ DECORATING ~ SHARINGHello everyone, welcome to ourOctober newsletter!It has been a really busy month with so much going on!Firstly, I am loving the front cover of this issue! I havedecided that going forwards, I will be featuring your amazingcakes on the cover of our magazines, so please continue toshare your creations on our Cake Masters facebook wall.We have a special feature telling you all about ourcompetition winner Becky Brine from Bubba’s Bakery whichwas part of her overall prize.We have a a Halloween theme throughout this issue withsome awesome tutorials; some great skull cakes, and afantastic article from Posey Furnish telling us all about thecelebration that is Halloween.One of the best bits of this issue has to be the “CakesAround the World” feature. We had so much funresearching this, and looked high and low for the best of thebest. I hope you like this feature as we very much enjoyedputting it together for you.As we have mentioned before, this magazine with act as a bit of a round up, incase you might has missedsomething on facebook. As always am in awe of all the caking and baking skill out there and I will do mybest to “shout out” all the amazingly talented cakers by featuring you in my magazine.Looking forward to November already! Are you going to Cake International? We will be there, ﬁlming ashort video - SO EXCITED!Please do let us know about your thoughts, we love to hear your feedback on what you liked, what could bebetter, and what else you would like to see!Enjoy!Rosie xFRONT COVER: Becky Brine ~ Bubba’s Bakery - Cake Masters Competition Winner
3ISSUE 4 OCTOBER 2012Cakes aroundthe world39AutumnCompetitionWinners35CONTENTSWelcome from Rosie ~ Page 2Birthday Cake Competition Winner ~ Page 4Skull Inspiration ~ Page 11The Big Deal About Halloween ~ Page 16Halloween Tutorials ~ Page 18Vintage Competition Winners and our favourite entires ~ Page 21Running Competitions on Facebook ~ Page 29Tappit Tutorial from The Chocolate Strawberry ~ 30Autumn Competition Winners ~ Page 35The Baker with a Heart of Gold ~ Page 36Border Moulds Feature ~ Page 38Cakes Around the World Feature ~ Page 39Cake International Memories from 2011 ~ Page 51Most Desired ~ Page 52Off Shopping ~ Page 54Chocolate Cake Recipes ~ Page 55Hall of Fame ~ Page 56In this issue...HalloweenTutorials19TappitTutorial
5ISSUE 4 OCTOBER 2012WINNERBeckyfromBubba’s Bakery
6ISSUE 4 OCTOBER 2012TalentedBAKER & Cake Artist... and ONLY 20 years oldCongratulations Becky ~ CakeMasters Winner of the BirthdayCake inspired competition.There is nothing we love more, thanﬁnding out more about you- the talentbehind the cakes. We caught up withBecky to ﬁnd out more.Q: Tell us a bit about you and your family “I grew up in Yeovil and had a very arty childhood. I used to spend every weekend with my Nan and Granddad pain<ng, drawing and baking cakes. We’ve always been a close family, and I’ve been brought up to appreciate everything I have. As a kid I’d always prefer to play football in the park with my dad than going shopping like all the other girls were!” Q: What is your earliest memory of baking “My ﬁrst memory is making fairy cakes with my mum on a Friday, and then going to my Nan’s house the next day to do the same thing! I’d make sultana and cherry cakes with my mum, and cakes with icing and plenty of sweets with my Nan!Q: What is your baking story?“In my second year at college I met my partner, and at only 17 made a massive choice to move in with him... 200 miles away to Southend on Sea where he lives! I s<ll con<nued my college course but also found another hobby to occupy my <me… baking. I started making cute cupcakes for him to take to work, and then someone asked me to make them a cake... and my cake obsession began! I ended up passing my course by adding cake decora<ng into my ﬁnal major project. APer my course ended I started job hun<ng, but in the mean <me my days were ﬁlled with designing cakes and cupcakes and adding more and more cake equipment to my collec<on. As a joke my partner said I should set up a Facebook page called ‘Bubba’s Bakery’ because that’s my nickname from him and everyone he works with thought I worked at a bakery because they got so many cupcakes! I set up my page, and my <ny liTle cake page soon grew, and has now reached over 1400 fans.” Con<nued >>
7ISSUE 4 OCTOBER 2012Q: What have you learned about yourself? “I’ve learnt that being your own worst cri<c can some<mes take its toll. I’ve had many sleepless nights worrying about what the customer will think, and some<mes mid cake I’ll break down worrying it won’t be good enough. I think it’s nice to know I care so much, and want the cake to be special but over <me I’ve started developing more conﬁdence and learning what my limits are. Of course there will always be an order that makes me want to give up cake decora<ng all together… but then I have a cup of tea, watch some goofy Youtube video and get back to work because it’s always worth it in the end.Q: Where do you get your baking inspira;ons? A lot of my inspira<on comes from online. It’s an amazing place ﬁlled with astounding cakes, tutorials, helpful forums etc. I also ﬁll up my sky box with cake programme aPer programme. Ace of Cakes has always been my favourite. I know they aren’t the neatest decorators and they cause a lot of controversy, but I love how they push boundaries and make things with cake that you just don’t think possible. Q: Who is your role model “Ahh this is a tough one… There are so many decorators out there I could only dream of being as good as. But I can narrow it down to two. Duﬀ Goldman and my Nan. Duﬀ, because he pushes cake to its limits and reminds me (aPer a stressful day) that cake decora<ng is fun! And my Nan, because I always want to make her proud. She was the sweetest person I’ve ever known, and I know she’d want me to be successful in this. So I push myself for her.”
8ISSUE 4 OCTOBER 2012Q: What has been your biggest challenge?Myself. I’ve never been someone with a lot of self conﬁdence and belief, so to work for myself has been a struggle. It doesn’t maTer how many people tell me how good a cake is, all I can see are the ﬂaws. It’s something I’m deﬁnitely trying to work on though, and aPer a year I’ve no<ced a massive diﬀerence. The more conﬁdence I have, the more willing I’ll be to try new things and the more I’ll grow as a cake decorator.Q: Tell us an interes;ng fact about yourself I once performed on stage at Disney land Paris. It was for my school choir, and despite not being able to sing and being absolutely petriﬁed I stood on stage, and sang my heart out to a load of French people that couldn’t understand a word we sang! Give us 3 top baking ;ps: • Glove up! For the ﬁrst year of baking I used to colour fondant with bare hands and it deﬁnitely showed aPerwards. Rubber gloves have saved me from any more ‘What happened to your hands?” conversa<ons!• If you want to add edible pearls to your cake but don’t want to pay for a certain colour that you don’t need many of then just buy white pearls and colour them yourself! Just get a liTle plas<c bag (a sandwich bag will do) and then add a liTle powdered colouring to the pearls and shake it un<l the colour has coated them equally.• Stock up! It seems obvious but if there’s a good oﬀer on fondant, icing sugar etc. then ﬁll up your trolly! It might seem expensive at the <me but prices are only going up and I’ve no<ced that baking items don’t seem
9ISSUE 4 OCTOBER 2012Becky in her dressingroomBecky in the localpressBecky posing with herentryQ: What has been your proudest moment? I think it’s safe to say taking part in an ‘amateur cake compe<<on’ ﬁlmed live on Channel 4’s Fern Show. I was scouted through Facebook and asked to submit a design based on the royal wedding. I was short listed and then ﬁnally chosen to take part. For the ﬁrst round I made my ﬁrst ever three <er cake, with a champagne boTle carved from rice crispy treats on the top. I made it to the ﬁnal and decided to make my biggest cake yet. It was 3P by 2P wide and took up the en<re back seat of the car! Unfortunately I didn’t win, but I got to meet some amazing people, three incredible cake decorators (we’ve all stayed in contact) and the cake legend herself… Jane Asher!
10ISSUE 4 OCTOBER 2012Becky with the cakesshe made for anevent at BulbarrowFarm which was thefirst big event shecatered for >>>>Below are some ofBecky’s otherawesome cakes
11ISSUE 4 OCTOBER 2012Are you ready forHALLOWEEN...Horse County Cakes...feast your eyes on someawesome skulls!
16ISSUE 4 OCTOBER 2012Posey from Cake Tails tellsus why the Americans go allout during Halloween..."Cupcakeologist" Posey Furnish is American by birth but, as she says, "British by choice."Posey grew up in the States amidst her mothers bespoke wedding and party cake businesswhich - quite literally - whetted her appetite about the importance of ﬂavour. She moved toLondon in 1997 to follower her heart and pursue a lifelong dream of living in England, and inso doing embraced British culture, including the cuisine, before settled in Wimbledon Chasein London. Over the years she has worked in range of fields in the UK including schools, libraries,event management and communications but never lost sight of her passion for making food- particularly baked goods - taste as good as they look. When the American cupcake crazehit London, Posey was initially delighted but gradually became more and more disappointedand disillusioned as the interpretation of how a cupcake should taste was cheapened andweakened.Poseys baking was always sought after by office colleagues and friends but it was onlywhen she took the leap and began applying the principles of mixology and cocktail-makingto her cupcakes that a business idea grew - CakeTails by Posey - in 2011. Her cakes werefeatured in a Daily Mail article in August and from there shes gained fans and praise for herbaking from fans in Spain, Denmark, France and Australia.Something else Posey is passionate about is raising her young son with an awareness ofAmerican culture, and in particular, American holidays and traditions. She shares her viewof Halloween with us, to show the "real" side of this holiday, because its one of herfavourites (its also her birthday!).
17ISSUE 4 OCTOBER 2012Recently a friend and I were in a shop which had a few Halloween items on display. This friend is, like me, a fun-‐loving mum who enjoys celebra<ons of any kind, par<es, kitschy things, retro sweets and baking. But unlike me, she is not American. So in response to my obvious delight about haunted house cake stands and graveyard napkins, she said, in a bemused way, “tell me again why Halloween is such a big deal? I just don’t get it.”She is not alone. Many – okay, most – of my friends simply do not “get” Halloween or why it is such an enjoyable – and important, holiday in the States. And sadly, as is the case with so many American customs and tradi<on, the elements that have been adopted by the UK in recent years are the most commercial and least important to making Halloween so much fun. Now, of course trick-‐or-‐trea<ng – one of the few elements that has taken oﬀ over here – is one part of celebra<ng Halloween. But most of the really enjoyable celebratory aspects are being missed out on by folks who choose to celebrate Halloween. Growing up in a small New England town, Halloween was one of the major community events for the en<re year. The party held in the centre of town – either in the church hall or community centre – was looked forward to by neighbours and residents of all ages. For me as a child, Halloween prep began in early October through heated playground discussions about what costume our mums would make (we weren’t limited to being a witch/devil/vampire/ghost like children are here in the UK – I personally was a ballerina, a nurse, Queen Guinevere, a cat and a “velvet witch”, to name a few). But it wasn’t just the kids who looked forward to Halloween or got dressed up. Our mums – and in some cases, dads – saw it as a chance to decorate our yards and houses, make amazing costumes for themselves as well as for children and best of all – to bake special treats. As one of my fellow ex-‐pats told me, “My mom was big into Halloween. Shed start making cookies and pumpkin bread weeks in advance.” And it’s true. Halloween is a crea<ve’s dream come true – and in par<cular – a baker & cake decorator’s dream come true! Obviously pumpkins feature heavily, both in ﬂavour and design ideas. But it doesn’t stop there. Into royal icing? Think elaborately iced cookies shaped like brooms<cks, witches hats and ghosts. Like miniature cakes? How about bat-‐shaped mini cakes drizzled with a black maple icing. More of a pie/tart baker? Try pumpkin & chocolate pies with a swirled paTern to look like spider webs. Or if you enjoy a challenge, do a search for “shortbread haunted houses” and you will see work to rival any winter<me gingerbread house fantasy. And of course, there are the cupcakes – quite literally, millions of them (my search for “Halloween cupcakes” returned 15.4m op<ons) to accommodate your personal preferences and styles.Halloween baking – in kind with autumnal baking in general – is also an opportunity to work with seasonal ingredients: fresh pumpkins, just-‐picked apples and root vegetables like carrots and beetroot all feature heavily in popular recipes. Or, as another ex-‐pat friend men<oned, “aPer Halloween, my mother a few days later would take the pumpkins from the stoop, carve them, and boil them down...Shed freeze the pies she made for Thanksgiving.” These types of vegetables make for the most incredibly moist and ﬂavourful cakes – something we Yanks are always striving to achieve.On the day itself, the aforemen<oned trick-‐or-‐trea<ng (which actually happens a lot less now than it did 20-‐30 years ago) is so much more entertaining than the UK’s approach of cheap rubber masks and capes bought has<ly as an aPerthought by many parents. Care and aTen<on is given to what you dress up as -‐ “the best part of Halloween was deciding what we wanted to be and the lengths and crea<vity my mom went to, to make our costumes” and it is truly anything goes because we don’t limit ourselves to just monsters and witches! In addi<on, many households par<cipate in the experience itself: “One year my dad put out a scarecrow-‐type man on the front porch in a chair at the beginning of the month, including a mask and hat. On Halloween he put a bowl (of candy) with a sign saying, "please only take one” and removed the dummy, put on the ousit himself and sat with the bowl in his lap. Whenever a greedy kid came up he would grab their hand and say, "Sign says TAKE ONE!" You can bet he gave a few teens a big fright!”
18ISSUE 4 OCTOBER 2012Reﬂec<ng back on the origins of Halloween, it is s<ll an opportunity to remind ourselves that death is the other side of life. Many churches in America – certainly all of them in my small hometown – embrace the holiday, choosing to see it not as a celebra<on of evil but a reminder that there are two sides of the proverbial “coin”. Poking fun at the modern iconography of devils, witches and ghosts can be aﬃrming and a way of presen<ng a deﬁnite non-‐western approach to death – not that it is to be feared, but that it is simply a part of life.But beyond all of the delicious and fun aspects, Halloween is a community event. As a mum myself now, I can see how it was an opportunity for all of the parents and families to come together and share their crea<vity and baking in a collec<ve way. Sure, there was and always will be a sense of wan<ng to slightly outdo each other, but in America we call that kind of compe<<on “healthy” and it always seemed to mo<vate the mothers (and a few dads) to want to make something delicious and lovely to look at (if eyeball cupcakes count as “lovely”) to share with our friends and neighbours. And for the non-‐professional baking community in the UK, shouldn’t that be worth something to us, in our streets and towns?This year – for the third year running – I am organising a Halloween party with some of the parents I’ve met through my son’s school. We will hire a hall, organise some spooky/silly games and there will be cakes, decorated by parents and kids alike. We won’t be winning any prizes but we will all be having fun together, and that is what Halloween in America really is all about.Okay, so maybe it’s a li>le bit about the candy, too...either way, Happy Halloween!...on the subject of halloween...WE LOVE THESE, and so easy to make!Tutorialfrom GloriousTreats >>
19ISSUE 4 OCTOBER 2012Halloween TutorialsTutorialfrom Best Friendsof Frosting >>TutorialfromSweetAmbs >>
20ISSUE 4 OCTOBER 2012Halloween TutorialsTutorialfrom CalliciousCakesTutorialfromThe ChocolateStrawberry
21ISSUE 4 OCTOBER 2012Vinta! CompetitionWe ran a vintage cupcake competition a few months back.Here are the winners again and few of our favourite entires!Sweet’s Treats
22ISSUE 4 OCTOBER 2012Fleur Bites CupcakeryMay Bakes Cakes Hilary Rose Cupcakes
23ISSUE 4 OCTOBER 2012Gills Cupcake CornerCupcakes PlusSweet Dimples CakesCreations By Becky
24ISSUE 4 OCTOBER 2012Jemlewkas CupcakesCupcakes by AmandaNeets TreatsDarcys Cupcake Creations
28ISSUE 4 OCTOBER 2012Maria Meah Bishop FrancisMichelle HeadAnnette Clapham
29ISSUE 4 OCTOBER 2012RUNNING COMPETITIONSONStop wasting your time and money running randomgiveaways and make your fans promote yourbusiness!Try Top Tab - a voting competition platform forFacebook Pages. Take advantage of our FREEpreview mode and amazing customisation options!Fan Pages devoted to charity may use our platformcompletely free of charge.TOP TABYou commonly see Businesses running competitions that are against Facebook’s Guidelines:• Running competitions directly on their Facebook Page.You are required to use a competition application must not run a competition directly on your Wall.• Having users automatically enter by ‘Liking’ a Page.You may have them first ‘Like’ your Page but this must lead on to entering a properly set up competition.• Conditioning entry in the promotion upon a user providing content on Facebook, such as posting on aWall of a Page, uploading a photo, posting a status update (such as asking Friends to ‘Like’ the Page).Any interaction a user takes must be using the competition application and not directly on your Page.• Notifying winners on their Facebook Wall. Most people do not realise that Facebook requires that younotify the winner by email or other means, but not using Facebook in any way to do so.The above was taken from a reallyinteresting article where it goes on totalk about the Facebook page thatwas owned by a French retailer calledKiabi being deleted by Facebook forviolating promotion rules.Read the full article fromSearchEngineJournal here >>The safest way to run acompetition is byinstalling an applicationlike Top Tab>>
30ThechocolatestrawberryGetting perfect lettering is not always easy and there are lots of different toolsand bits of equipment you can buy, tappits being one of them.Most people ﬁnd tappits the hardest to use to we wanted to bring you a tutorial.Sarah from The Chocolate Strawberry has a unique signature style with hercakes, were she combines the use of words on her cakes and cupcakes. We atCake Masters are a fan of her designs and perfect ﬁnishes - it was only ﬁtting toask Sarah to put together a tutorial of us.Tuto"al >>
31ISSUE 4 OCTOBER 2012ThechocolatestrawberryTuto"alStep 1Roll out a little flower paste until itsso thin that you can see some of thecornflour through it. Use the cutterprovided with the tappits to cut a strip.Leave it to dry a little for a fewminutes.What you need:- Flower paste- Cornflour for dusting theboard- Non-stick acrylic rolling pin- Tappit cutters- Greaseproof/baking paper- Edible glue- Small paintbrushThe Chocolate Strawberry
32ISSUE 4 OCTOBER 2012ThechocolatestrawberryStep 2Press your cutter in to the icing andwiggle it back and forth GENTLYto get a clean cut.The cutters do get blunt after a whileand will need replacing if youuse them a lot.The Chocolate StrawberryStep 3Tap your letter out on to the paper todry completely.
33ISSUE 4 OCTOBER 2012ThechocolatestrawberryStep 4The upper case letters are easier to cutthan lower case if you are justbeginning.I find the letter r in this font is notvery good, so I cut an nwith a scalpel to create a better shape.The Chocolate StrawberryTIP:The flower paste can be coloured asusual with gels or bits ofcoloured fondant. You can also leavethem to dry completely and usemetallic sprays on them.As you get better, youll be able to cutthicker letters.
34ISSUE 4 OCTOBER 2012ThechocolatestrawberryThe Chocolate StrawberryStep 5Place the dried letters on to the fondantto space, then push them in slightly tomark their position.Apply a few dots of edible glue to ensurethey are stuck down. Using a tinypaintbrush really helps you get a cleanfinish.If you use too much glue the letter willbecome transparent.SIMPLES!
35WinnersAutumn CompetitionISSUE 4 OCTOBER 2012Cake-y-licious Sarah PierceRosy LaiViolet BeetonZoe Moss
36ISSUE 4 OCTOBER 2012Dozens of brides had theirwedding dreams shattered afterthe “Brides of Portsmouth” shop inElm Grove Southsea suddenlyclosed up shop earlier this year.The company said that they wereunfairly implicated in a show onChannel 5,“Cowboy Traders” inrelation to a previous owner of theshop.Niki Tomkinson from SweetCreations went out of her way tomake the cakes for the brides whohad been let down and has beenleft out of pocket. We wanted tofind out more about this lovely ladywho saved the day for so manybrides.Q: Tell us a bit about you andyour family“ My names Niki & I am 33years old. I live with myhusband Stuart and we havebeen married for 10 years, wehave 2 sons , Jack 9 years oldand Alfie 5 years old.”Tell us a bit about yourbackground:I started cake making 4 years agofrom my kitchen, just making theodd cake for family and friends.Word got around and I was askedto make more… so my businessnaturally grew. It simply grew toobig for my kitchen so I took thenext step and got a littleworkshop.”Tell us a bit about yourbusiness:“We opened our doors on the 7thAugust 2011, just carrying onmaking cakes and cupcakes. Wewere approached in March 2012by the bridal shop “Brides ofPortsmouth” to take on weddingcake orders, and in May 2012 weagreed to help with their weddingpackages.”What happened with thecompany going bust?“I was notified by my friend whowent to get her wedding dress andthe shop was closed. I thencontacted my contact in thecompany of which whom I thoughtwas the manager who informed methey hadn’t been paid for monthsand had left their jobs. Asubsequent note was left on therewebsite saying they would resumebusiness on the following Tuesday.However, on when Tuesday came,a note was placed on the shopwindow saying that the shop hadgone in to liquidation andcustomers should contact theliquidators. I then phoned SharonKeates who worked for thecompany and asked what washappening. She told me that dueto the Channel 5 program “CowboyTraders”, they had suffered loss ofbusiness and could no longertrade.”What was thereaction ofbrides to theawful news?“Panic,devastation,sense of worryand disbelief.”saved by a lady with aheart of gold...Wed#ng Dreams
37ISSUE 4 OCTOBER 2012Why did you take itupon yourself to help?“I had been in touchwith some of the bridesvia the social medianetwork and I wasmade aware that someof them had alreadypaid substantialamounts of money.I didn’t want to be thereason they didn’t havea cake on therewedding day.”How much out ofpocket are you?“Roughly a fewthousand pounds.”How much time did ittake?“I’ve cleared the bulk ofthe orders now but stillhave a few remaining.”What was thefeedback from thebrides when theyheard you were goingto do the cake?“Very Happy that theydidn’t have to spend outany more money thenthey already had.”What is the feedbackfrom the brides whenthey picked up theircakes?“We delivered the cakesto the venues, and allthe brides have beenhappy with what theyhad received.”How do you feel aboutwhat you did?Im just glad I could helpthem out , andappreciate all thethanks I have beengiven .Thanks for sharingyour story with us!Niki,That’s us back from honeymoon andwanted to leave you some feedback foryour website as promised. We would liketo say thanks very much for helping uswith advice on the cake and what you areable to provide, and for the actual cakewhen it was made. The cake lookedfantastic and was exactly what we had inmind, we would have no hesitationrecommending you to anyone else.Thanks again,Gaz & Lorna Glenister
38ISSUE 4 OCTOBER 2012Border moulds feature!I tried border moulds from Marvelous Molds this month. The unity and preTy in pleats moulds are my favourites!Our video tutorial can be viewed here!Have a look at the collec<on at The Cake Decora<ng Company.Border Moulds CollecEon
39ISSUE 4 OCTOBER 2012CAKESar$nd %WORLDAs the temperature drops and the coats come outthe cupboard, summer holidays are a very distantmemory!I went to Marrakech for a long weekend and it wasjust lovely! I wanted to dedicate the next couple ofpages to cake based on certain countries aroundthe globe!First up, is this lovely suitcase cake and fancy globefrom Amy Scott CakesLove the land on the globe, just fantastic!EnjoyRosie x
40ISSUE 4 OCTOBER 2012FRANCEBeautiful Parisian cookies fromIcing BlissStunning black royal icing Eiffel Tower fromblogger “Me and Mine”.GO TO TUTORIAL >>>Do you fancy having a go atmaking your own royal icingEiffel Tower?Check out this awesometutorial from Sugar Duchess!
41ISSUE 4 OCTOBER 2012Italy...Awesome work fromThe Cake Diosa.This cake took over60 hours of labourand was sold for $120(only!?) and achieve a$10 tip! WOW is all Iam going to say!!!pisa
42ISSUE 4 OCTOBER 2012Santo"niLove these cupcakes representing Santorini.Lovely ﬁnish from Sweet Dimple Cakes
43ISSUE 4 OCTOBER 2012EgyptThe best Tutankhamum cakeon the planet!Fantastic work fromExtreme Bakeover
44ISSUE 4 OCTOBER 2012MoroccoThis Moroccan lantern cake fromHeather Barranco DREAM CAKESis absolutely stunning!The attention to detail is superb with every mosaic piece perfectly ﬁnished.I went to Marrakech earlier this year and is was just so beautiful ~ below are some of my holiday snaps!
45ISSUE 4 OCTOBER 2012ChinaBeautiful hand painted kimonocookies from Sugar Envy.Visit their page to see absolutelystunning works of art!Mini dragon cookies fromWalking Down the Cookie Road.Really easy to make, visit their blogto see step by step instructions onhow to make these cute littledragon cookies.
46ISSUE 4 OCTOBER 2012In#aI am such a fan of Michelle Sugar Art.Her cakes are amazing and she is way up there when it comes to cake talent.Michelle has some great videos where she shows how she makes cakes form start to ﬁnish - checkthe following videos out!PLAY PLAY
47ISSUE 4 OCTOBER 2012USA ~New YorkStunning work of art fromFor the Love of Cake Custom Creationsin Toronto.The sugar pieces around this particularwedding cake are simply beautiful!VISIT THEIR PAGE FOR MORE STUNNING WORKS OFCAKE ART!
48ISSUE 4 OCTOBER 2012The cake above depicts the AfricanSafari experience perfectly, fromthe textured patterns around thebottom of the cake to theperfectly perched hat. Awesomework from Key Art Studio CakesAf"caWe searched high and low for a cake that had the perfectAfrican sunset with animal silhouettes. I love the gorgeouscolouring and hand painted artwork. The giraffe on top isextra special!Fantastic work fromFrosted Memories by Emma
49ISSUE 4 OCTOBER 2012UAE ~ DubaiThe iconic Burj Al Arab cake fromYeners Cakes.This cake has been engineered to sheer perfection
50ISSUE 4 OCTOBER 2012Au&raliaExcellent Sydney Opera HousefromYves Cakes
51ISSUE 4 OCTOBER 2012BAKING ~ DECORATING ~ SHARINGCake InternationalMemories from 2011Are you going to Cake International at theBirmingham NEC this year? The show lastyear was simply brilliant, and a must go foranyone who sleeps, eats and bakes cake.We will be going up onthe Friday and will becreating a short video allabout the show! If yousee us ﬁlming say hello, aswe will want to takefootage of your opinionstoo!If you are a stall holderor someone entering acompetition and will bethere on Friday whowants to be part of thevideo please registerinterest by emailing us!DEMOtickets only£5 each!...hurry they ﬁll up quickly!PHOTOS FROM LONDON CAKEINTERNATIONAL 2012PHOTOS FROM BIRMINGHAM CAKEINTERNATIONAL 2011
52ISSUE 4 OCTOBER 2012MOST DESIREDTHE HOME MATSized for the HOME decorator. 22" X 22" Works perfect for HOME based cake artistwith more limited work-space - cover up to a 12" cake.THE ONLY FOOD SAFE VINYL FONDANT MAT AVAILABLE - This patent pending 2-mat system is a revolutionary way to roll out and cover cakes with fondant. Use thisFood Safe tool and our method to make a Fondant cake and get professional resultsinstantly!£27.99
53ISSUE 4 OCTOBER 2012MOST DESIREDHalf Sphere MouldsSo the contestants on the GBBO really struggled withmaking tea cakes, but actually...I am not sure it is that hard (she says...!!)This mould is only £5.99 from Baked by Me and alsoincludes links to a really handy step by step tutorial,showing you how EASY making tea cakes are!£5.99
54ISSUE 4 OCTOBER 2012OFF SHOPPING...Halloween spooky house toppersThese topper come in a range ofsizes and look brilliant on any cake.Sizes include 1.5 inch, 2inch, 7.5inchand 9.8inches.£4.5016 Piece Decorating Tip SetPetal Decorating Tips 61 and 97Writing Tips 3, 5, 6, 7, 8 and 10Basket weave Tips 45 and 48Closed Star Tips 24 and 54Leaf Decorating Tips 74 and 69Open Star Tips 20 and 21.£11.99Double sided cutter setPlain on one side, ﬂuted on the other and all keptneatly together in their own container.48 to 98mm Diameter. (1 7/8" up to 3 7/8"),Set of 6£3.49
55ISSUE 4 OCTOBER 2012AMAZING CHOCOLATECAKE RECIPEIngredients• 50 gram(s) cocoa powder(sifted)• 100 gram(s) dark muscovadosugar• 250 ml water (boiling)• 125 gram(s) unsalted butter(soft - (plus some forgreasing))• 150 gram(s) caster sugar• 225 gram(s) plain flour• ½ teaspoon(s) baking powder• ½ teaspoon(s) bicarbonate ofsoda• 2 teaspoon(s) vanilla extract• 2 medium eggsWe asked you to share your bestchocolate cupcake recipes with us andwe tried the Devils Food Cake fromNigella. It worked an absolute treatfor the cupcakes we made so thanksfor letting us know about this recipe!See the full recipe here!Other recipes you told us about thatwe will try soon!Old fashioned chocolate cake from NigellaChocolate mud cake from TWIS WeddingsPrimrose Bakery chocolate cupcakesChocolate Cupcakes from GoodtoKnowChocolate Oreo cupcakes from AmyWritingBrown eyed baker dark chocolate cupcakes
56ISSUE 4 OCTOBER 2012BAKING ~ DECORATING ~ SHARINGHall of FameFEATURING THE BEST CAKES POSTED ONOUR WALL IN THE LAST MONTH
57ISSUE 4 OCTOBER 2012Gruesome awesomeness from Gillian Bell fromDeadBright Design
58ISSUE 4 OCTOBER 2012These comic book cupcakes are the BEST I have seen.Favourite has to be the superman logo, but love thecall out cupcakes too, had to include a close up of thecakes too!Sweetcheeks Cupcakes
59ISSUE 4 OCTOBER 2012Awesome cake from Het bonte taartje - theattention to detail is amazing!Beautiful hidden design cakes from the amazingCakes and Cookies Cupcake Wrappers
60ISSUE 4 OCTOBER 2012This cake deserved its own page as it is soawesome! Wicked Goodies
61ISSUE 4 OCTOBER 2012Gorgeous cupcakes with different textures andlots of different techniques used ~ BEAUTIFUL!Vicki’s Cuppa Cakes
62ISSUE 4 OCTOBER 2012are you following our boards?Cake Masters Boards