Cake Masters Magazine - January 2014

Cake BAKING ~ DECORATING ~ SHARING

Floral Delights!

ISSUE 16 JANUARY 2014 £3.50

Masters MAGAZINE

Plus Afternoon Tea at Four Seasons DELICIOUS RECIPES baking with fruit and much more!

AS VOTED FOR

BY YOU

Winners Revealed!

3

Exclusive Interviews & Tutorials

Flower Power Tutorials

Easy to follow steps

Floral Appliqué Tutorial by Maggie Austin

Scabious Flower Tutorial by Zoe Clark

Clematis Purple Glory Tutorial by Tony Warren

Maggie Austin Zoe Clark Tony Warren

Clematis Purple G lory

Tutorial

20 Fondant AppliquĂŠ Tutorial

14 Cake Masters Awards 2013 The Winners!

34

ISSUE 16 JANUARY 2014 FEATURE

Contents 4 17 34 35 38 41 44 45 50 53 56 58 61 75

Baking Wish List Afternoon Tea ~ Four Seasons Hotel SPECIAL: 2013 Cake Masters Award Winners Cupcake Award 2013 Cookie Award 2013 Wedding Cake Award 2013 Best Magazine Cover 2013 Best Collaboration 2013 Novelty Cake Award 2013 Creative Award 2013 Cake Pop Award 2013 Best Retailer 2013 Personality of the Year 2013 Cake Spotlight -­‐ Bliss Pastry

Floral Tutorials 14 20 69 78

Floral Appliqué Tutorial by Maggie Austin Cake Clematis Purple Glory Tutorial by Tony Warren, KPME Scabious Cake Tutorial by Zoe Clark, The Cake Parlour Floral Arrangements by Ange Cliffe ~ Authenticake

Interviews 6 EXCLUSIVE INTERVIEW: Maggie Austin 64 EXCLUSIVE INTERVIEW: Zoe Clark Recipes 30 Pineapple Upside-­‐Down Cake from Waitrose 31 Sticky, Honey, Almond and Banana Cake from Waitrose 32 Rose Water and Strawberry Jam from Nielsen-­‐Massey

Happy New Year and welcome to your new look 2014 Cake Masters Magazine!

I hope you all had a great Christmas with lots of festive baking and family time. Did Santa bring you any new expensive, shiny cake goodies?

In case you over did it over Christmas, we have some lovely fruit recipes in this edition -­‐ helping to cover off at least some of your Kive a day! We have a great twist on a pineapple upside down cake, which was always a favourite of mine when I baked with my Mum! This time of year is often miserable weather-­‐wise, so this issue is all about bringing beautiful Klowers back to colour our grey days. We have packed it full of exquisite Kloral ideas for you to be inspired by. We have no less than four fantastic projects with varying levels of difKiculty for you to try out -­‐ from fondant blossoms, to wired Klowers and a great tutorial showing you how to place your beautiful Klowers on cakes.

I am so excited to have an interview and tutorial from the wonderful Zoe Clark showcasing her delicate and feminine style, and also a great insight into the world of Maggie Austin. I was worried that Maggie was not going to make it in, as she was busy setting up her beautiful Kloral vases at THE WHITE HOUSE! Maggie's Floral Appliqué tutorial covers one of her signature fondant techniques, taking a very simple process and exploring it in an unconventional way; it is quite simple in essence, but with truly stunning results.

I am also really pleased to have my sugar Klower hero in this issue, Mr Tony Warren, who taught me on the PME Diploma Course. Tony has done a FANTASTIC step-­‐by-­‐step Clematis Purple Glory tutorial for you all to have a go at -­‐ it is just stunning!

Thank you to everyone who nominated and voted in the 2013 Cake Masters Awards; it was great to hear what you all thought! The top three voted in each category were shortlisted and the winners decided by a panel. Congratulations to everyone who made the Kinal shortlisting; picking the winners was very difKicult!

I hope you enjoy this issue and what we have in store for you throughout 2014. We are working on some very exiting projects, testing the boundaries of all things cake and showcasing some of the best talents in the world of cake.

Bring on a cake Killed 2014!!!

Rosie Editor editor@cakemasters.co.uk Editorial Assistant Ceri Roberts Sales & Advertisements magazine@cakemasters.co.uk

Front cover cake: Maggie Austin Cake www.maggieaustincake.com

Design Team Danver Palmiano and Elisha Dorado

ISSUE 16 JANUARY 2014 BAKING WISH LIST

Baking Wish List

FMM Mul& Flower Leaf Veiner Cake-­‐stuff.com £4.95

Li@le Venice Nozzle Tip and Brush Set John Lewis £29.99

Vintage Cookie Bags Bakerandmaker.com Floral £5.95

Rose Garland Silicone Icing Mould Lakeland £8.99

Joules Floral Cake Stand John Lewis £34.95

4 Piece Stainless Steel Ball Tools Designer-­‐cakes.com £14.99

Wilton Gum Paste Flowers Drying Rack Hobbycra< £6

Wilton Gum Paste Flowers Set Amazon £24.09

2 Floral Stencils Lakeland £5.99

Florist Tape And Ribbon Cu@er -­‐ Jem Surbitonart.co.uk £7.60

Pink And Blue Floral Washi Tape Paperchase.co.uk £3

White Chocolate Roses Box Of 6 Chocolate Trading Co. £11.95

ISSUE 16 JANUARY 2014 BAKING WISH LIST

Baking Wish List

PME Flower Pics Pack of 12 Cakemakersupplies.co.uk £2.71

Ateco Daisy Cu@ers Set cra<company.co.uk £14.35

Topsy Turvy Cake Pan Lakeland £20.99

Flower Stamens Cra<ycookshop.co.uk £2.56

Sugarflair Primrose Blossom Tint Cake-­‐stuff.com £1.69

Spring Flower Set PatchworkcuQers.com £6.50

ASDA 5kg Cream Retro Kitchen Scales Asda.com £9

Autumn Green Cake Dust Rainbowsugarcra<.co.uk £1.99

Textured Rolling Pin Jackandgillcra<s.co.uk £7

Squires Kitchen Flowerpaste Cakemakersupplies.co.uk £4.29

Grass Cupcake Cases by Wilton Cra<company.com £3.32

White Sugar Flower Paste Cra<company.com £13.90

ISSUE 16 JANUARY 2014 INTERVIEW

E X C L U S I V E

I N T E R V I E W

CAKE MASTERS MAGAZINE

Gradient Purple Blossoms-­‐ Maggie Austin Cake

ISSUE 16 JANUARY 2014 EXCLUSIVE INTERVIEW

Elegant,Delicate Floral Haute Couture

Maggie Austin

by Cake Masters Magazine

Following her career as a classical ballet dancer, Maggie completed the prestigious L’art de la Pâtisserie program at the French Pastry School with honours. She brought her unique artistic vision to life when she launched Maggie Austin Cake in 2010. She has now reached a worldwide audience through extensive media coverage; including newspapers, magazines, blogs, and television. Most recently, Maggie was commissioned to create hand made sugar Vlower vases for the White House during Christmas 2013!

We had the absolute pleasure of interviewing Maggie Austin and showcasing her beautiful cake couture in this Cake Masters Magazine exclusive.

Tell us about your career in ballet and how that evolved into a career in the world of cakes.

The career of a dancer is quite short, so I began a professional career right after high school. I worked with wonderful companies, where I was fortunate to perform both the standard classical repertory (like Nutcracker and Don Quixote) as well as new contemporary choreography. Ballet appealed to my love of the process: a methodical ritual that strives toward perfection. For me, the applause was not the goal. In general, dancers are not particularly goal-­‐oriented people!

Continued Ombre Petals -­‐ Maggie Austin Cake 7

TUTORIAL

Floral AppliquĂŠ

by Maggie Austin Cakes

Afternoon Tea Four Seasons Hotel ~ Hampshire

ISSUE 16 JANUARY 2014 AFTERNOON TEA

Travel ~ Taste ~ Try You know I love me some afternoon tea in London, but let's be real; unless you actually live in London or near-­‐ish to it, it's oftentimes a long and sometimes expensive journey to get there, let alone the cost of some of the afternoon teas there. So I'm always on the lookout for fabulous afternoon teas outside of London (& nearer to home for me here in Berkshire). OK, who knew there was a Four Seasons Hotel in Hampshire, literally only half an hour from me by car?! A few kind friends had mentioned this hotel to me in the past, but once I discovered they served afternoon tea, well, you know I had to check it out!

I'll start off by saying that despite the prestigious Four Seasons 'brand/name,' this is a reasonably priced afternoon tea at £27 per person for the traditional afternoon tea. This

includes a generous selection of delicious sandwiches (my fave was the trufKled duck egg and watercress on granary bread), fresh scones served with Cornish clotted cream and homemade strawberry jam, orange marmalade AND lemon curd, and gorgeous looking and tasting pastries. All of this scrumptiousness was served in beautiful china in the stunning setting of the hotel's library, which was originally Sir Henry Mildmay's Billiard Room. I love indulging in a traditional afternoon tea steeped in history!

There were plenty of teas to choose from, from English Breakfast, to Hampshire Blend, to organic chamomile, Lapsang Souchong, etc.; but the one that really caught my eye was the Hampshire Christmas Nutcracker Tea (a fab blend of black tea, vanilla and hazelnut).

Although it's a festive season Klavour, I do hope they continue to serve this into the New Year, as it really was something special!

I don't know about you, but I usually start with the savoury selection Kirst; but once I devoured the yummy Kinger sandwiches -­‐ which are "seasonally Klavoured," as one of the other sandwiches served was roast turkey breast, chestnut stufKing, cranberry chutney

Afternoon Tea Four Seasons Hampshire

By Jennifer DeGuzman-­‐Rolfe Jen’s Just Desserts

ISSUE 16 JANUARY 2014 AFTERNOON TEA

on white bread -­‐ it was time to move onto the cranberry scone. I smothered mine in the clotted cream and strawberry jam to start with, but had to try it with the lemon curd as well. I hardly Kind scones life-­‐changing, but the quality of ingredients both in the scones and in the cream, jam and curd made this experience all the more YAY!

Last, but totally not least, I moved onto the pastries: beautifully presented sacher torte, nougat, banoffee cake, and coconut dacquoise with raspberry jelly. I'll share with you exactly what I told some friends immediately after my

tea experience here; "So inspiring, as these little morsels packed so much Klavour! Simple, elegant presentation and just bite-­‐sized perfection!" It was one of those moments for me, when I wished I had worn stretch-­‐pants or pyjama-­‐jeans so I could have EATEN MORE! So here's the thing; I COULD have eaten more and could have drunk more (did I mention they also make the most awesome and glittery cocktails there?! The "Galaxy" cocktail they served me was out of this world!) because the very gracious and attentive staff offered top-­‐ ups, more tea and really provided top-­‐notch service.

Just as I have my fave afternoon tea spots in London, The Four Seasons Hotel Hampshire's afternoon tea rates right up there for me, and I have already recommended this lovely afternoon tea option to a number of friends in the area. It's just off the M3 and well worth a visit. If you have time, enjoy a walk around the stunning grounds. Oh, and did I mention that the parking is free?

Clematis Purple Glory Tutorial

by Tony Warren Deputy Head of School Knightsbridge PME

ISSUE 16 JANUARY 2014 TUTORIAL BY TONY WARREN

Clematis Purple Glory

by Tony Warren Equipment • JEM tape cutter • PME white and light green 5lorist tape • Jem Stamens (stam 02BG-­‐Plain) • 22, 24, 26, 28 gauge white wires • PME 5lat dusting brushes • PME veined rolling out board • PME small rolling pin • PME veined Lily cutter, (use the medium wide cutter only) • PME foam pad • PME ball tool • PME cutting wheel • PME cattleya orchid petal cutter (Wide) • PME dusting brushes • JEM blossom/petal former • PME sugarcraft knife • PME edible glaze with sprayer • Paper covered wire Edible Items • White and pale green Gum/Flower paste • Edible glue • Purple, violet, pale yellow, pale green, and mid green powder colours

About Tony Tony Warren is a highly talented, all-­‐round cake decorator, but is probably best known for his Sugar Flowers. He has co-­‐authored a number of books with Tombi Peck and Alan Dunn, and is the author of ''Garden Flowers in Sugar''. Tony is a teacher and demonstrator whose skills are very much in demand around the world. Tony teaches our PME Professional Diploma Classes and one day workshops here at our school, and is our Deputy Head of School and Creative Publications Manager.

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ISSUE 16 JANUARY 2014 EXCLUSIVE INTERVIEW

ISSUE 16 JANUARY 2014 EXCLUSIVE INTERVIEW

E X C L U SI V E

I N T E R V I E W

Zoe Clark The Cake Parlour

by Cake Masters Magazine

Zoe began her career as a pastry chef and has over 5 years experience working in some highly prestigious restaurants, both in Australia and the UK. Zoe has always had a passion for baking and decorating cakes and after being inspired by making her own wedding cake in 2005, she decided to turn passion into profession.

Zoe moved to London in 2006, where she had the opportunity to work with some of the UK’s leading cake designers, before setting up her business creating her own wedding and celebration cake designs.

Cake Masters Magazine interviewed Zoe to Vind out more about her business and cakes!

Tell us about your earliest baking memory?

I have a couple! Decorating our family Christmas cake with 'peaky' royal icing, sticking in some dodgy shop bought decorations and wrapping a funny, foiled, frilly ribbon around it. Also a fairy castle birthday cake with classic ice cream turrets.

Where did you learn cake decorating?

I was lucky enough to Kind amazing job in a shop (Cakes 4 Fun) with some lovely people who taught me all the basics and more. I then went to work for 6 months or so with Peggy Porschen, where I managed to practice lots of piping and making 'thumb roses'! I have also done a few day and short courses here and there to help me improve.

Continued

For Cake Masters Magazine, an extract from the book, Chic & Unique Wedding Cakes, Zoe Clark, F&W Media International LTD, www.stitchcraftcreate.co.uk

Scabious Cake Tutorial by Zoe Clark

For Cake Masters Magazine, an extract from the book, Chic & Unique Wedding Cakes, Zoe Clark, F&W Media International LTD, www.stitchcraftcreate.co.uk

ISSUE 13 OCTOBER 2013 SPOTLIGHT

CAKE SPOTLIGHT Bliss Past)*

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Floral Arrangements Tutorial by Ange CliďŹ&#x20AC;e - Authenticake

Learning how to cascade, bunch and perfectly position your flowers like a pro!

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