1. 1
ISSUE 3 AUGUST 2012
WIN
TICKETS!
THE BATTLE OF THE
MIXERS
BAKING ~ DECORATING ~ SHARING
Inside: Stenciling Ma!erclass...
Sugarveil
Cheat
Tutorial
EXCLUSIVE
Meet Manisha -
Great British
Bake Off
Great British
Bake Off
SPECIAL!
The story behind the HUGE
gypsy wedding cake!
ISSUE 3 AUGUST 2012
2. 2
BAKING ~ DECORATING ~ SHARING
CONTENTS
In this issue...
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Welcome from Rosie ~ Page 3
Great British Bake Off Obsession ~ Page 4
WIN Cake and Bake Show Tickets ~ Page 9
Interview with Manisha Parmar ~ Page 10
Scroll moulds feature ~ Page 16
Stenciling Master Class ~ Page 20
Snake Cake Craze ~ Page 26
Wish List ~ 28
The Battle of the Mixers ~ Page 30
You and your mixers ~ Page 32
Pinboards ~ Page 55
Wedding Cake Special
35
Sugarveil Cheat Tutorial
12
Vintage Cupcake
Competition
15
My BIG fat Gypsy
Wed#ng
17
3. 3
BAKING ~ DECORATING ~ SHARING
Rosie x
Hello everyone, welcome to our
August 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 picture
taken, so you won’t find many of me on my page!
Anyway, enough about me.
Following on from the feedback we received from our last
newsletter, we have decided to move away from the basic
“school newsletter” format to a more glamourous magazine
type format.
We have spent a lot of time on the design and presentation
of 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 in
everything we do through our Facebook page and magazine.
The aim of our monthly magazines are to highlight all cakey
news over the last month; showcase your amazing cakes;
include informative features and above all, sharing caking and
baking knowledge!
CAKE MASTERS MAGAZINE ~ AUGUST 2012
See this newsletter as a bit of a round up, incase you might have missed something on Facebook- let’s face
it, I am not sure Facebook works all the time anyway- I am still having problems seeing my own posts let
alone 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 amazingly
talented cakers by featuring you in my magazine.
Enjoy leafing through the featured wedding cake pages in this issue as there are some beautifully designed
pieces 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 Bake
Off, 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
The
Great British Bake Off
Obsession
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Every 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 is
reserved 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 your
life, that not even a slice of cake could fill!
I love watching the contestants baking under immense pressure, producing
awesome flavour combinations and gorgeous looking cakes.
Not sure if it is something that I would do...not sure that I work so well
under that much pressure, and piercing blue eyes!
Over the next few pages we have gathered the details of the current
contestants and have included their Twitter, Facebook and Blog links so that
that you can stalk them online too :p
5. 5
Introducing the Contestants
Stuart
Last year he made his own three-tiered
wedding cake, much to the surprise of his
mother-in-law. He’s a fan of creating new
flavour combinations. His wife admits he
reads recipe books in bed at night.
Twitter
Facebook
Website
Manisha
She came back to live in in Leicester when
she was 13. Her passion for baking passion
began when her mum showed her how to
make a Victoria sponge. Her strengths are
classic English biscuits, cakes and pastry,
but she also makes some Indian biscuits
and cakes too.
Twitter
Facebook
Brendan
To date, the 63-year old has made 90 of
them and is still going strong. He always
dreamt of pursuing a career in baking and
now, semi-retired, bakes as a hobby.
Twitter
CAKE MASTERS MAGAZINE ~ AUGUST 2012
6. 6
James
He started baking with his granny and is
currently studying medicine in Scotland. To
James, medicine is similar to baking as it
involves marrying science and nurture.
Aside from his studies, he’s reached grade
eight in classical double bass.
Twitter
Website
Natasha
She admits that she has a vast baking
portfolio because she gets bored of making
the same things over again.
VOTED OFF: Week 1
Twitter
Blog
John
His love of baking re-started with a
vengeance three years ago, when he left
home to study. His love of French patisserie
is his main inspiration.
Twitter
Facebook
Website
CAKE MASTERS MAGAZINE ~ AUGUST 2012
7. 7
Peter
His love of baking is well known at his
children’s school and, with a reputation for
excellence, the requests flood in for
everything from school fetes to wedding
cakes.
VOTED OFF: Week 2
Ryan
He loves fusing Western baking with lesser
known Asian flavours and new techniques
he’s garnered from his travels.
Twitter
Website
Blog
Sarah-Jane
She mainly makes cakes, biscuits and
desserts and so admits her family’s
waistlines suffer for her hobby. Her husband
is a vicar, so his congregation also benefit
from Sarah-Jane’s talents.
Twitter
Blog
CAKE MASTERS MAGAZINE ~ AUGUST 2012
8. 8
Danny
She exercises several times a week to work
the baking excesses off. She says that
she’s taking part in the Bake Off because
she really wants to test herself.
Twitter
Blog
Cathryn
She once promised a friend an 80th
birthday cake, but had forgotten that she’d
arranged a girl’s night out the night before.
She arrived home at 1.30am, and was
baking till 4am to get it done in time. She’s
also a messy baker - her husband can tell
when she’s been baking because of the trail
of floury footprints to the kitchen
Twitter
Blog
Victoria
Aside from baking, she loves needlecraft,
knitting and things you can share with
others. She’s a fan of different shaped
bakes like square or rectangular tarts and
loves a good excuse to buy a nice piece of
baking equipment.
VOTED OFF: Week 3
CAKE MASTERS MAGAZINE ~ AUGUST 2012
9. 9
We loved the first episode of the Great British Bake Off and want see your
cakes with hidden designs for your chance to win a pair of tickets to the show
in London.
Please send your entries to bookings@cakemasters.co.uk deadline is the
September 9th 2012.
Below are some of your entries so far...
Win tickets to the
Cake & Bake Show 2012
The Cake & Bake Show 2012
22nd 23rd September
what to expect...
CAKE MASTERS MAGAZINE ~ AUGUST 2012
10. 10
Manisha Parmar
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Great British Bake Off
Series 3 ~ Contestant
Tell
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
CAKE MASTERS MAGAZINE ~ AUGUST 2012
What
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 Ryan
Twitter
Facebook
Follow Manisha online:
Manisha in the GBBO recipe book
Next Week EPISODE 4
The 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 it's a mainstay of French baking, the crèmecaramel, and for some there's 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
Tuto$al
From Allison at Let’s Eat Cupcakes
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Sugarveil
Cheat
Special thanks to Allison from Let’s Eat Cupcakes for being
one of our contributors!
13. 13
Let’seatcupcakestutorial
Step 1
Roll out your fondant thicker than
usual and cut out a disc using a
cookie cutter.
Step 2
Place your fondant disc on a texture
mat from Edible Creators then roll
very firmly. This will leave you an
imprint.
What u need:
* Rejuvenating spirit or vodka
* Small art brush* Textures lace wraps fromEdible Creators Ltd* Sugar flair whitener* Rolling pin
* Cookie cutter* Cupcake
Gorgeous lace
imprint!
Mats from Edible Creators
CAKE MASTERS MAGAZINE ~ AUGUST 2012
14. 14
Let’seatcupcakestutorial
Step 3
Use your cutter to reshape the
imprinted fondant and place directly
on to your cupcake gently shaping as
you do not want to stretch the
impression!
Step 4
Mix your whitener and rejuvenating
spirit(of vodka) together and lightly
brush over your fondant which will
bring the lace imprint to life.
Voila!
This technique was
developed by Carinas
Cupcakes using sugar
veil mats. Allison from
Lets Eat Cupcakes
adopted it to use
texture mats from
Edible Creators as a
cheaper alternative.
If you would like to include one of your tutorials
please contact us at bookings@cakemasters.co.uk
CAKE MASTERS MAGAZINE ~ AUGUST 2012
15. 15
COMPETITION TIME!
Win 2 sets of lace texture mats
In association with Edible Creators
Win 2 sets of lace texture mats
A massive 7 mats in total by emailing us your best
vintage cupcakes!
Please enter into one of the following two categories:
Bake for Fun
This category is for people who do not sell cakes at all.
Bake for Business
This category is for people who have their own cake Facebook pages and sell
cakes, even if it is not your main source of income.
The reason why we have two categories, is so that we can give everyone with
all 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 page
name so we can place these details next to the chosen entries in our next
magazine!
-All entires to be sent to Cake Masters by Sunday 16th September
-ONLY ONE ENTRY is allowed
Good Luck!
CAKE MASTERS MAGAZINE ~ AUGUST 2012
16. 16
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Scroll 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
My big FAT
By
PETER
ROBERTS
of
Centre
A2rac5on
Cakes
2
Remember
of
Liverpool
and
St
Helens
CAKE MASTERS MAGAZINE ~ AUGUST 2012
GypsyWed#ng Cake
The cake design itself was three
very deep cakes with handmade
roses galore. The cake was ivory
in colour with pale green roses
and rose petals scattered here
and 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
Firstly
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
See more of Roberts work at Wedding Cakes Liverpool or visit their
online shop at http://www.centreattraction.co.uk/n_shop.php
When
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
Stenciltutorial~DUSTS
Step 1
Soften some fondant and roll it out
to about a pound coin thickness
What u need:
* Fondant
* Soft paint brush* Rolling pin
* Trex
* Sugar flair dusts* Stencil
* Cookie cutter
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 2
Place the stencil on top of the
fondant and roll over the stencil
to secure it to the fondant
It is really easy to stencil on
cakes to make fabulous
designs. Follow our easy
tutorial to have a go yourself!
21. 21
Stenciltutorial~DUSTS
Step 3
Take a tiny amount of Trex and
rub over the stencil
Step 4
Take some edible dust on a soft
brush and lightly dust over the
stencil
CAKE MASTERS MAGAZINE ~ AUGUST 2012
22. 22
Stenciltutorial~DUSTS
Step 5
Gently peel away the stencil
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 6
Cut away excess fondant using a
cookie cutter and place onto a
cupcake ~ SIMPLES!
23. 23
Stenciltutorial~BUTTERCREAM
Step 1
Soften some fondant and roll it out
to about a pound coin thickness.
Place the stencil on top of the
fondant and roll over it to secure
the stencil to the fondant.
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 2
Take a small amount of
buttercream and spread over the
stencil.
24. 24
Stenciltutorial~BUTTERCREAM
Step 3
Apply only a very thin layer of
buttercream to the stencil,
scraping off any excess
buttercream that is not required
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 4
Taking one corner of the
stencil, peel away from the
fondant
YAY!
Step 5
Finally cut away any excess
fondant with a cookie cutter
and place on top of a
cupcake!
26. 26
Snake Cake Craze!
So you must have seen this awesome cake from North Star Cakes-
incredibly realistic, superb attention to detail and even a tweet from
the Ace of Cakes man himself!
Is there anyone out there who hasn’t seen this cake!? Photos of this
cake have been shared right across the globe and we caught up with
Francesca Pitcher, the creator to find out more.
CAKE MASTERS MAGAZINE ~ AUGUST 2012
27. 27
Meet 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.
I'd
always
made
birthday
cakes
but
it
wasn't
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
daughter's
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
client's
tend
come
to
me
if
they
are
looking
for
something
unique
and
personal
to
them.
I'm
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.
I'm
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,
I've
no
idea
how
many
blogs,
posts
and
newspapers
its
been
in
all
over
the
world,
I'm
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 Photography
CAKE MASTERS MAGAZINE ~ AUGUST 2012
28. 28
Blue Union Flag Apron £7.49
With the Paralympics starting it
it going to be Olympics fever all
over again! We are so looking
forward to it and even have
closing ceremony tickets- so
exciting!
Set of three dove cutters £8.50
Buy a set of three PME dove
cutters, perfect for vintage and
wedding cakes!
100 disposable savoy 21” piping
bags £3.50
These are the piping bags that I
use for piping buttercream on
my cupcakes. Good quality
and100 on a roll which lasts you
ages- cheapest we could find are
on good old ebay!
WISH LIST
Oven thermometer £5.79
Most ovens are not really ever
at the temperature that they are
displaying- they tend to be
several degrees out. This
problem can be easily fixed with
a cheap and cheerful oven
thermometer which can be hung
on your oven shelf.
CAKE MASTERS MAGAZINE ~ AUGUST 2012
29. 29
WISH LIST
CAKE MASTERS MAGAZINE ~ AUGUST 2012
10 Gourmet Food Pens £18.99
A set of 10 pens that can be
used for finishing touches to
sugar decorations. Best used on
dried fondant.
Clear Isomalt sticks £10.99
Easy melt isomalt which can be
poured into moulds creating
clear sugar decorations.
Awesome stuff!
Pink Cupcake Courier £24.99
Pale pink cupcake courier which
officially holds 3x12 cupcakes
but I manage to squeeze in an
extra 18 cupcakes in between
the spaces!
30. 30
The Battle of the
MIXERS
KitchenAid
vs.
Kenwood
CAKE MASTERS MAGAZINE ~ AUGUST 2012
31. 31
Our opinion....
CAKE MASTERS MAGAZINE ~ AUGUST 2012
I 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 I
want. Before carrying out the research for this article, I felt that if I bought the Kenwood over the
KitchenAid 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 about
purchasing something...but then wont buy it- come home and be so annoyed at myself for not
getting 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 what
seemed 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 on
top each time. I was on a mission to find out some of the differences and here is a summary of
things that might help you choose which one you will go for, andYES ,I will be letting you know my
final 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 be
bought separately
- Used in pretty much all cooking
shows on TV- just good product
placement marketing though?
-There are said to be complaints about
after sales service with KitchenAid
- Power cable sticks out of the machine
- Expensive
- Mainly silver although the KMix is
available in approximately 11 colours
-Sleek modern design
- Mixer bowl has no handle
- Blender attachment comes included
- Better customer services and easier to
find parts for machines, even the ancient
ones!
- Power cable runs through the machine
- Cheaper
So 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 with
forever.
However, the thing that pushed me more towards one machine over the other were the MANY
reviews regarding people using Kenwood machines dating back to the 70s and 80s - even the 50s and
were 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 in
the 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 over
the retro look.Also that face that so many ancient machines are mixing away gives me some comfort of
reliability.
Overall, I feel a sense of relief that I have made up my mind that it is
KENWOOD all the way.
32. 32
Some of you and your mixers...
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Jess Moss Kelly’s CakeAway
My Cake Away
Mamma Jamma Cakes
Emma’spongecake
Constant
Mon Cottage Cupcakes
Suhaav
33. 33
Some of your mixers...
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Sweetie’s Cakery
(Cake of Trowbridge,Wiltshire)
Signature Style Cakes
Lynda’s Celebration Cakes
Thanks for letting us
share some of your
mixer pictures!!!
34. 34
OUR
CLASSES
Cupcake decorating classes
Môn Cottage
Cupcakes
Learn to decorate beautiful cupcakes in
our classes suitable for all skill levels.
We run lots of different themed classes
and would make the perfect gift for
someone.
*Kids parties and groups catered for too*
07811783901
enquiries@moncottagecupcakes.co.uk
www.moncottagecupcakes.co.uk
ON ANGLESEY
Recent student cakes from Rochelle!
CAKE MASTERS MAGAZINE ~ AUGUST 2012
36. 36
Cakes by Minel
I have been following the stunning
bespoke wedding cakes from Cakes
by Minel for some time, a worthy
cover photo for our feature.
These cakes have been clearly made
with careful thought, combining detail
from wedding dresses to make
beautifully bespoke cakes.
Cakes by Minel
CAKE MASTERS MAGAZINE ~ AUGUST 2012
37. 37
Stunning simple design with bold
peacock colours cascading
delicately down three deep tiers of
cake.
The Little Cherry Cake Company
&e li'le Cherry
Cake Company
CAKE MASTERS MAGAZINE ~ AUGUST 2012
38. 38
Pretty in pink, with perfectly
perched beautiful bold roses.
Wish Upon a Cupcake
CAKE MASTERS MAGAZINE ~ AUGUST 2012
**W(h upon a cupcake**
39. 39
Lovely beach related three tier wedding cake.
Just the right number of shells dotted around, with
delicate royal iced piped nets cascading all three
tiers. Beautiful work!
Sweetcheeks Bakehouse
Sweetcheeks Bakeh)se
CAKE MASTERS MAGAZINE ~ AUGUST 2012
40. 40
&e Hazelnut Bakery
CAKE MASTERS MAGAZINE ~ AUGUST 2012
One of my all time favorite wedding
cake designs. Love the use of deep
purple for the flowers and clothing
detail for the groom.
The Hazelnut Bakery
41. 41
Beautiful hand painted floral design,
on top and bottom tiers of cake.
So elegant and beautifully
sophisticated.
Bella Torta
Bella To+a
CAKE MASTERS MAGAZINE ~ AUGUST 2012
42. 42
One of my all time favorite weddings
cakes.Love the use of deep purple for
the flowers flowers clothing detail for
the groom.
Cakes by Nina Camberley
Iced Dreams DOWNHAM
I love different designed weddings
cakes, especially this one. Focal
teapot with hand crafted teacup
cakes. Beautiful work!
Cakes by Nina Camberley
Elegant and sophisticated three
tiered cake with beautiful pink
blossoms decorating the tops of
each tier.
Iced Dreams Downham
CAKE MASTERS MAGAZINE ~ AUGUST 2012
44. 44
Ka,ryns Cakes
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Beautiful and elegant three tiered
cake, decorated with a fantastic
spray of sugar flowers. Lovely!
Kathryns Cakes
45. 45
Roxy Rara
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Chocolate wrapped cake, adorned
with beautiful fresh berries.
Gold detailed chocolate rose finishes
off this fantastic cake!
RoxyRara
46. 46
Rosebud Cakes
My favourite indian inspired wedding
cake. A beautifully decorated saree
cascading down three tiers of cake.
Love the gold detailing around the
cake and saree too - Stunning!
Rosebud Cakes
CAKE MASTERS MAGAZINE ~ AUGUST 2012
47. 47
Fancy Cakes by Linda
Action packed and fun James Bond
themed wedding cake. Love the
crashed plane in the side of the
cake.Another favorite of mine, just
fantastic!
Fancy Cakes by Linda
CAKE MASTERS MAGAZINE ~ AUGUST 2012
48. 48
Another cake by Linda, superb design-
bride and groom combined cake.
Clever and beautifully created, I just
love the way the board has been
decorated and incorporated into the
design of the bottom cake- fantastic
work!
Fancy Cakes by Linda
Fancy Cakes by Linda
CAKE MASTERS MAGAZINE ~ AUGUST 2012
49. 49
Chocolate and fresh fruit combination
with transfers used for detailing the
corners. Lovely alternative to the
usual chocolate wraps!
Coco Blossom Chocolates and Cakes
CocoBlossomChocolatesandCakes
CAKE MASTERS MAGAZINE ~ AUGUST 2012
50. 50
Beautiful shades of blue pastels
with gorgeous vintage sugar pieces
and beautiful ruffles cascading
down four tiers of deep sponge.
Gorgeous!
Cupcakes by Louise
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Cupcakes by L)(e
51. 51
Love the colour combination on this
cake. Beautiful green hand painted
leaves with deep garnet coloured
painted flowers and sugar roses - just
a stunning cake.
PetiteSweet - Cake Boutique
PetiteSweet~CakeB)tique
CAKE MASTERS MAGAZINE ~ AUGUST 2012
52. 52
Three tiers of white chocolate
cigerellos finished with chocolate fans
and roses.
Uniform colour creates a beautiful
finished cake!
GemCakes
GemCakes
CAKE MASTERS MAGAZINE ~ AUGUST 2012
53. 53
Something different but refreshingly simple-
NAKED sponge decorated with fresh fruit
and flowers, finished with a dusting of icing
sugar. I love this!
Doro’s d. (cup) cakes
Doro’s d (cup cakes)
CAKE MASTERS MAGAZINE ~ AUGUST 2012
54. 54
Last and by no means least, one of my
favourite wedding cake designs with
beautiful words adorning the sides of
a three tier wedding cake.
Love all the work from this business-
Excellent!
The Chocolate Strawberry
&e Chocolate Strawberry
CAKE MASTERS MAGAZINE ~ AUGUST 2012
55. 55
are you following our boards?
Cake Masters Boards
CAKE MASTERS MAGAZINE ~ AUGUST 2012