Cake Masters Magazine - August 2013 by Cake Masters

ISSUE 11 AUGUST 2013 ÂŁ3.00

BAKING ~ DECORATING ~ SHARING

Edible Flower Fragrances

Fanta!ic

Sugar flowers that smell like flowers!

Florals

NEW

Cake Lace

Afternoon tea at Kensington Palace

Wedding Cake Project

Oriental Lily Tutorial

EXCLUSIVE INTERVIEW

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Interviews with Handi Mulyana and Rudy Martinez, Wired Sugar Lily Tutorial, Peony Tutorial,The Wedding Dress Cake, Brave Brides Who Made Their Own Cakes, Baking Wish List and lots more! 1

RON

BEN-ISRAEL

Tutorials Oriental Lily

Cake Lace Wedding Cake Project

EXCLUSIVE Interview Ron Ben-Israel

Brian Marcus Photography

ISSUE 11 AUGUST 2013 FEATURE

Contents 7 18 20 22 36 41 54

Summer’s here and the wedding season is in full swing…and Cake Masters Magazine has devoted this August issue to all things bright and beautiful! I’m so excited to have an international legend gracing the pages of our magazine -‐-‐-‐ the one and only Ron Ben-‐Israel. Ron’s inspirational cakes are so beautifully made; we have dedicated several pages to show off his fantastic talent and let you have a little insight into his world! In fact, our interviews this month are all about the boys! We have a special interview with Handi Malyana from Handi’s Cakes and also from Rudy Martinez from Man Bakes Cake; who is subject to many a Facebook crush! This issue is all about Wlower power! We have an extra special feature called The Floral Wedding Collection with over 25 pages of exquisite Wloral inspiration for you to feast your eyes on. Even our wonderfully detailed tutorials are continuing with the Wloral theme. In this issue we have a step-‐by-‐step wired oriental lily tutorial from Claire McDonald and a fantastic Cake Lace and Peony wedding cake project from Claire Bowman, both will help you achieve breathtaking results! Other features include a great article from Cakeolgy, where they tell us all about the awesome wedding cake dress they made at the Cake International’s PME Live Competitions last year. We also have a lovely feature on the brave and talented brides who made their own wedding cakes!? Not something I would want to be doing the day before walking down the aisle! I also really hope you enjoy our Wedding Cakes feature; there are some simply stunning designs that I know will feed your imagination!

Afternoon Tea -‐ Kensington Palace Floral Essentials Brave Brides Baking Wish List PME LIVE Competitions -‐ Wedding Cake Dress Recipe -‐ Strawberry, Balsamic Vinegar & Brie MufWins The Floral Wedding Cake Collection

Tutorials 10 Oriental Lily 42 Cake Lace and Peony Wedding Project Interviews 4 Rudy Martinez -‐ Man Bakes Cake 24 EXCLUSIVE: Ron Ben-‐Israel Cakes 50 Handi Malyana -‐ Handi’s Cakes

LIVE

As always, I would love to hear any feedback from you.

Competitions

Rosie x

Made in 3 HOURS

Editor

editor@cakemasters.co.uk Review: Ceri Roberts www.creativetext.co.uk

Content editor@cakemasters.co.uk Advertisements magazine@cakemasters.co.uk Product features: magazine@cakemasters.co.uk Class directory: magazine@cakemasters.co.uk Front cover: Featured Cake -‐ Ron Ben-‐Israel Cakes www.weddingcakes.com Cake Lace -‐ Claire Bowman Claire’s Chique Cakes Oriental Lily -‐ Claire McDonald, Claire’s Cakes and Bakes Ron Ben-‐Israel Interview -‐ Ron Ben-‐Israel Cakes, Brian Marcus Photography

ISSUE 11 AUGUST 2013 INTERVIEW

Meet Rudy From Man Bakes Cake

Tell us about you and your family Well, I'm a native Californian. Born and raised in Orange County. It was just my Mom, Dad, Sister and me in the immediate family. Almost all of my extended family still lives in California. I have some relatives in Texas and Nevada. I'm an Uncle to a Niece and Nephew, and a Godfather to two young boys. I had a relatively carefree upbringing. Sunny California in the 70's was a great place to grow up. I moved to NYC in the Fall of 1997. I had planned on staying a year, but fell in love with the city. I've been here 16 years. I'm very close to my family and we still talk on the phone a few times a week. What did you do before baking? I did many things before baking. I was in charge of a high school theatre department, worked for a magazine publisher, had about every single job you could have in the service industry and catered for some time...but, most people from my "previous life" know me from my singing and acting career. What is your earliest memory of baking? When I was very young, I remember trying to make a recipe that I saw in a children's section of the newspaper called "The Mini Page." It was for some kind of custard pie. It didn't turn out. The texture left quite a bit to be desired. I distinctly remember the look on my Mom's face when she tasted it. Well, come to Wind out...they made a retraction in the

paper because they had printed the recipe incorrectly. I felt slightly vindicated, but it wasn't until years later in college that I tried baking anything else. That's when I started making cheesecakes. You were selected to be part of the 50 brightest bakers collaboration. What was it like? Fast! Very fast. I was only asked a few days before the deadline. I replaced another baker who had an injury. I really didn't know what I was doing and just jumped in. I was initially nervous because I didn't have a concept for my square, but once I sat down, I just tried to rely on a child-‐like sense of fun. I just started doing. Not thinking...just doing. On top of that small experience, I cannot tell you how remarkable it was to be working with people from all over the world that I had never met. Egos were left aside and we all just worked towards the common goal of Winishing. It was a dream experience and something I am so fortunate to have. I have made my best cake friends from that experience. What do you honestly think of the cake world and the negativity that goes with it? Since I am new to baking, I honestly didn't know there even was a "cake world," until recently. It's been a fun and interesting introduction to me and I am just getting the sense of how big AND how small it really is. As far as the negativity, it really saddens me to Continued >

The Orangery Afternoon Tea Kensington Palace ~ London

ISSUE 11 AUGUST 2013 AFTERNOON TEA

Travel ~ Taste ~ Try For the past few months, I've been sharing my experiences at some of London's more non-‐ traditional afternoon tea (AT) locations. Don't get me wrong, I do looooove trying out new things, and especially new AT offerings. Truth be told, I am not a fan of cucumber sandwiches and my 'usual date' (aka my husband, Mark), is not a fan of wearing fancy clothes to AT, so the alternative AT options seem to be a little better for casual dining (& non-‐cucumber sandwiches -‐ LOL)! Yup, some places require a jacket for gents, and some a tie, as well. On this occasion, I am pleased to share the photos and info from a very, quintessentially British AT, which I had the pleasure of enjoying with my whole Rolfe family,at the Kensington Palace Orangery. My lovely mother-‐in-‐law decided to treat us with high tea after we toured the wonderful and historic Kensington Palace and gardens. I will, Wirst of all, recommend booking to avoid disappointment. Luckily, we did have a reservation, but those without had to wait in a bonaWide queue, in the rain. There is plenty of seating in the Orangery, but you can imagine

how many people take the stroll from the palace to the garden and to the Orangery in hopes of an AT treat. The wait-‐times being quoted to those in the queue were about 30-‐45 minutes. OK, logistics sorted, now onto the AT. As mentioned, this is a traditional afternoon tea. Part of this Wine tradition is service in Wine bone china. Goodness me, I just fell in love with the gorgeous china that was set stunningly on the table. The tea was served in a Wine silver service, and the AT was served on a three-‐tier cake stand, and all enjoyed in the amazing setting of the Kensington Palace Orangery. I couldn't stop looking around at the height of the ceilings, the fab indoor foliage, and the huuuuge windows overlooking the palace and gardens. The atmosphere might be a bit more on the formal side, and you won't Wind any raucous parties here, (it was mostly families and couples when we visited), but it is still a lovely, almost serene experience. We had great service, and all thoroughly enjoyed the sandwiches, scones, and cakes/desserts that

By Jennifer DeGuzman-‐Rolfe Jen’s Just Desserts

were offered. The accompanying pink bubbly wasn't bad, either :-‐) My favourite part of this AT was actually the delicious scones, served warm, with clotted cream and strawberry jam. I'm pretty sure we were starting to Wight over the jam, until we were, thankfully, provided with more. For those of you visiting London, or maybe if you live nearby and have never visited Kensington Palace, I would recommend the palace tour, followed by tea in the Orangery for an enjoyable day out. A little history, a little afternoon tea; you can't go wrong with that!

ISSUE 11 AUGUST 2013 AFTERNOON TEA

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Oriental

Lily Tutorial By Claire McDonald from Claireâ&#x20AC;&#x2122;s Cakes and Bakes

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ISSUE 11 AUGUST 2013

FLORAL

FMM 5 petal rose cutter available in a range of sizes Windsor Cake Craft £1.94

ESSENTIALS

For all your flower making needs

Culpitt metal lily cutters The Craft Company £12.60

Floral tape to cover your wires available in a range of colours Piece of Cake Thame from £1.36 Floristry wire in a range of thicknesses and colours Jane Asher from £1.65

Small pearl stamens 72 in a bunch Windsor Cake Craft £2.59

ISSUE 11 AUGUST 2013

Folding Mlower stand, a must have for drying Mlowers Pretty Witty Cakes £16.00

PME rose petal cutter set Make Bake £4.99

PME double ended sugarcraft modelling tools Cake-‐stuff £18.95

Wilton Gumpaste The Sugar Shack £8.84 Culpitt rose leaf veiner Cake-‐stuff £18.95

You can never have too many shades of green! Windsor Cake Craft £1.60

ISSUE 11 AUGUST 2013 FEATURE

BRAVE

B"des

Taking the plunge...and baking their own wedding cakes!

Adrian and Cassie Cake Details: There were 4 Wlavours-‐ lemon, lemon & raspberry, chocolate and vanilla & raspberry How long it took: It took me a week on and off, as I marzipanned and iced Why did you decide to make your own cake? I was a bride on a budget, as we invited 150 guests! So decided I was going to do my own venue decor, cake, evening dress and bouquets! So a few months before -‐ (I'd never made a decorated cake) I bought Peggy Porschen's “Cake Chic”, as there was a special offer in a wedding magazine. Once I'd Winished decorating my venue with Wlowers and candles at midnight the night before my wedding, I still had to return home to decorate my cake -‐ so with the help of my two sisters we added Wlowers to my cake before I admitted defeat at 1am and called it a night! So it was very crudely Winished-‐ check out the unWilled gaps! But I had to accept that I'd run out of time-‐ as long as it tasted delicious-‐and not a bad effort for my Wirst ever wedding cake. I'm so glad I did it as I never would have got into the fabulous world of cake! Would you do it again? Yes -‐ but only my cake! A bride should be pampering herself the night before! :)

McAvoy Photographers

Ania and Mark

Alice and Chris Cake Details: All fruit so I could make it in advance and have it decorated the week before so I wasn't rushing about. I also made cake pops and all of our cookie wedding favours that were personalised with each guests name so they knew where they were sitting. I had a cake table, with cupcakes and other sponge cakes, which a good cake making friend of mine made (A Little Slice of Heaven in Beverley) How long it took: There was a full week of work in the decorating as I made all of the Wlowers as well and then had to get them all positioned in the right place. I also then had to travel with it for100 miles to my venue. Why did you decide to make your own cake: As making cakes is my job, as soon as people knew I was engaged, the Wirst thing they asked me was 'are you making your own cake?'; so I had to really! Would you do it again? Of course!

Cake Details: 4 tier dark choc mud wedding cake with vanilla buttercream Willing How long it took: Took 25hrs to make Why did you decide to make your own cake? I decided to make my own wedding cake because I love cake decorating and I knew exactly what I wanted and how I wanted it. Would you do it again? I would deWinitely do it again. I have learned so much from working on this cake. Never will I make the same mistakes again -‐ and I haven’t since. I’m just happy that it was my own cake this happened to and not one of my customers. I had a lot going against me on the day;40+ degree heat and 98% humidity just did not do well for my buttercream and fondant. Since making this cake, I have put in a lot of time researching icings and am now using only humidity friendly fondants and I have switched to crumb coating with ganache.

ISSUE 11 AUGUST 2013 FEATURE

Rika Singh Photography

Sasha and Keegan

Mererid and Daniel

Cake Details: The cake was traditional fruit cake that I baked on 17th October (exactly a month before) and left to mature, while I fed them every week thereafter!

Cake Details: My wedding cake was 5 tiered; the bottom tier was sponge and one above it was a rich fruit cake, the three top tiers were dummy cakes.

How long it took: I only started decorating the cake on the Monday of the week of the wedding and drew a total blank, looking at hundreds of sketches and ideas that I had all the months before. I couldn’t settle on any of them. Until I started thinking about all my favourite things-‐ peacocks, pearls and paisley -‐ the design was a done deal Had to stop working on the cake for a few hours to go and have my Mendhi done,. The cake was completed by Thursday morning with matching Mendhi hands Why did you decide to make your own cake? There were 2 things that I was certain of even before I knew I was getting married; there had to be a candy station Willed to the brim with my favourite sweets and that I had to make my own wedding cake. I couldn’t bear the thought of someone else stealing my thunder on our special day; so I had to bake, decorate and be in total control of everything that had to do with the cake, including the table that it was going to be on. Would you do it again? I would deWinitely make my own wedding cake again, and planning to make a fancy cake for the rest of our anniversaries to come.

How long it took? It took me about 3 weeks to complete and I did it in stages, changing my mind about the design as I went along! The cake took about a week to design, cook, and decorate before the wedding day. We delivered the cake to the hotel the night before to make sure everything was in place. But on the morning of the wedding, me and my mother and my two bridesmaids at 6 o’clock in the morning were Winishing the cupcakes and putting them in the boxes before we went to get our hair and makeup done! Why did you decide to make your own cake? I decided to create my own wedding cake because I'm deWinitely a perfectionist, and I would possibly pick out any faults on the cake if someone else made it! Also, I saved a lot of money that way, as I never count my own time into cakes; I would rather they were perfect, than done too quickly. I was also very lucky that my mother-‐ in-‐law is a Wlorist, Delyth Price of 'Del's Flowers'; so as a gift, she made all the Wlowers for us...and there were a lot of beautiful Wlowers too :) Would you do it again? DeWinitely! I was so proud of what I had done and achieved. It may have been stressful and crazy at times, but it was so worth it. We had the most amazing day and night Willed with so much happiness, love and a lot of dancing...I would do it all over again in a heartbeat! Just wish we could do it every year!

Laura and Shaun Cake Details: Fruit cake bottom tier, middle tier coconut and lemon sponge, 3rd tier was pistachio and chocolate. How long it took: Started fruit cake 6 months ago, to feed regularly with brandy. The making of the cake took around 24 hours in total, with 2 hours assembly and touch-‐ups. Why did you decide to make your own cake? 12 months ago, when I saw a similar design from an American cake maker being sold at $6000! There was also nothing on the market which was as unusual as this. So glad I did now; it made it all that extra bit more special. Would you do it again? DeWinitely

ISSUE 11 AUGUST 2013 BAKING WISH LIST

Baking Wish List

Sugar ﬂowers for Cake Decora1ng Amazon £12.59

Measuring spoons Cake Cookies & Cra5 £4.92

Cake Lace The Cake Decora?ng Company £8.99

Kenwood kMix Mixer Tesco Direct £299.00

Floral frilly apron Belle La Vie £20

Silicone wheel mould Windsor Cake Cra5 from £6.25

Chic & Unique Celebra1on Cakes by Zoe Clark babycakesandrosescakecra5.co.uk £18.99

Edible metallic food thecupcakeco.co.uk £4.00

Edible ﬂower fragrances The Cake Decora?ng Company £11.95

Edible glue The Hobby Warehouse £3.75

Peony cu>ers Le Beau Cake £19.99

6 silicone ﬂowerpot muﬃn cases Lakeland £5.99

ISSUE 11 AUGUST 2013 BAKING WISH LIST

KPME set of 3 carna1on cu>ers thebakershop.co.uk £3.89

Mini measure cup Cake, Cookies & Cra5s £1.50

Digital spoon scales bakerybits.co.uk £10.44

Squires Kitchen modeling cocoform Squires Kitchen £5.55

Owl cu>er Sam’s Cupcakes £10.25

Vintage cut glass cake stand Bake & Maker £18.95

OXO good grips ﬂour siNer John Lewis £12.50

Covapaste sugarpaste 5kg The Great Cake Warehouse £13.50

Egg separator Lakeland £5.99

Modern rolling pin Doves Farm £7.99

Set of 3 bow patchwork cu>ers Patchwork CuZers £3.75

Meri Meri pink stripe cupcake box Sam’s cupcakes London £1.75

Cake Master and creator of the world’s most exquisite cakes

ISSUE 11 AUGUST 2013 EXCLUSIVE INTERVIEW

“Ron BenIsrael does amazing sugar work… formed flowers – so perfect!

EXCLUSIVE

With no introduction required, Cake Masters is truly honored to interview and showcase what only can be described as the breathtaking works of art from Ron Ben-Israel Cakes! As Chef-‐Owner of one of the country’s Winest couture cake studios, Ron Ben-‐ Israel started his confectionery adventures after a Wifteen-‐year career as a professional modern dancer. Upon retiring from performing with companies spanning three continents, he converted his art background and ballet training into the discipline of pastry arts. After apprenticeships and engagements in Toronto, Canada and Lyon, France he was led to New York City. In 1996 his cakes were discovered while on display in the windows of Mikimoto on Fifth Avenue. Commissions quickly followed from Villeroy & Boch, Baccarat, DeBeer’s, Bloomingdales and Bergdorf-‐Goodman. In 1999 Ron established his Wlagship design studio and bakery in Manhattan’s fashionable SoHo neighborhood. In addition to wonderful private clients, many of New York’s premier hotels such as The Pierre, The St. Regis, The NY Palace, The Ritz-‐Carlton, The Waldorf-‐Astoria, The Four Seasons and the Mandarin Oriental are devotees. Aside from serving the northeast, his cakes are frequently delivered to destinations throughout the continental U.S and abroad. Ron’s creations have been featured in countless publications, many times adorning their covers. Some publications include: The New York Times, People Magazine, Martha Stewart Living, In Style, Glamour, Cosmopolitan, TimeOut and Vogue. In 2004, Vogue named Ron the number one best baker and Martha Stewart’s favorite baker. In 2011, Ron became host and judge of the hit show Sweet Genius, which recently aired for a third season on the Food Network USA and abroad.

His cakes taste as good as they look!” -‐ Martha Stewart presenting Ron Ben-‐ Israel’s cakes on the Oprah Winfrey show.

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

Introducing our new sparkling Golden Granulated cane sugar. Inspired by the South Pacific, its shy aroma, subtle caramel flavour and gentle crunch add delicious taste and texture to your baking creations.

y spired, butter iterranean in se e n a y u G From Medso to wn light ft b,rofruity demerara inspired

D R NEW WORL U O R E V O C DIS CIPES TES AND RE

OF TAS

/welovebaking

.co.uk tasteandsmile

PREVIEW VERSION ISSUE 11 AUGUST 2013 FEATURE Buy the full 84 page magazine at www.cakemasters.co.uk

LIVE Competitions @Cake International 50kg of icing, 200 flowers, 30 layers of ruffles, 24 slabs of cake...ONLY 3 HOURS Cake Masters caught up exclusively with reigning winners Laura, Fiona and Emma to Sind out how they did it!

team and complete an eye catching show stopper of a piece in front of a live audience at Cake International at the EXCEL. The competition lasts for 3 hours, and was based on a ‘Seasons’ theme. There were 9 Winalist teams and the comp was spread out across 3 days. We were on the last day (Sunday).

Please tell us a little about your team on day There was myself, Laura George, owner of Cakeology, Fiona Pearce from Icing Bliss and Emma Williams who used to run the shop at Cakeology. Tell us about your company Cakeology was founded by myself in 2011, and opened an ofWicial shop in Raynes Park (Southwest London) in April 2011. We specialise in custom made cakes for all occasions, as well as teaching cake-‐decorating courses and we have an onsite shop where you can buy all the cake decorating equipment that you need. We’ll be launching our online shop in the next few months. We’ve grown from a two person company to now having 5 employees in two years, and things are deWinitely on the up, with our cakes being a massive hit with the local community. Tell us about the competition We heard about the PME Team Challenge Extravaganza having won the PME Cake Decorator of the Year in the November before. It’s a competition where you get to enter as a

Tell us about how you picked your team Our team was formed very easily. Fiona came to us wanting to form a team, and Emma and I excitedly stepped up to form the other two members of the Cakeology Team. We all have very different skills and this was why we worked so well. Fiona is fantastic at pretty delicate details, Emma is great at organisation and Wlower making, and I love to carve cake and push it to the extremes. What roles or responsibilities did each team member have As we only had 3 hours for the challenge and only basic prep, like kneeding icing, was allowed prior to start time, we had to work very efWiciently to get it all done in time. We had 50kgs of icing to kneed, 200 Wlowers to make and 24 slabs of sponge to carve. Fiona had 30 layers of rufWles to make, Emma had to crack on with small Wlowers to cover the dress and I had to start splitting, Willing and

WINNERS 2012

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PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

CAKE LACE AND Peony WEDDING CAKE PROJECT By Claire Bowman from Claire’s Chique Cakes 23

ISSUE 10 JULY 2013

LONDON BOUND

EXCLUSIVE INTERVIEW

Handi Mulyana He has baked for Oprah, Rihanna and

appeared on Australian and Indonesian Master Chef...

Cake Masters Interview 24

ISSUE 11 AUGUST 2013