Cake Masters Magazine - December 2013

ISSUE 15 DECEMBER 2013 ÂŁ3.00

MAGAZINE

Christmas Issue

Royal Icing PLUS

SPECIAL

Royal Iced Christmas Ornament Tutorial

Packed with Festive Recipes & Tutorials!

Birdhouse Tutorial Kelvin Chua Interview

Exclusive Interviews

David MacCarfrae Interview and much more!

Mich Turner MBE Eddie Spence MBE 1 CAKE INTERNATIONAL SPECIAL

2

ISSUE 15 DECEMBER 2013 FEATURE

Contents 4 11 24 38 40 46 52 64 66 72 74 77

Merry Christmas and welcome the the last issue of 2013. This issue is packed with Christmas designs, Cake International features and royal icing themes for you to enjoy.

Baking Wish List Cake International: Interviews with Award Winners Cake International: Show Review Christmas Essentials from Biggers-­‐cookware.co.uk Christmas Cookie Tutorial by The Cookie Connoisseur Cake Spotlight -­‐ Bellaria Cakes Design Royal Icing Showcase PME Live Competition Winners -­‐ Interviews Sugar Spooks Collaboration Bake a Christmas Wish Birdhouse Cookie Tutorial The Christmas Collection

Cake International in Birmingham is the event of the year for cakers and sugarcraft addicts. Everyone in the cake -­‐world was there, with a record number of exhibitors and cakes being entered into the competitions. We always have a great time at Cake International and this time I had the honour of judging the PME Live Cupcake Competition, which was great fun! We have several Cake International features in the magazine, including a fantastic interview with Mich Turner MBE and a great feature on some of the competitors. We always love to see the people behind the cake and have included over 20 interviews with award winners.

Interviews 6 32 48 60 68

EXCLUSIVE INTERVIEW: Mich Tuner MBE EXCLUSIVE INTERVIEW: Eddie Spence MBE Kelvin Chua -­‐ Vinism Sugart Sif Jensen -­‐ SifBeth Icing Academy David MacCarfrae -­‐ David Cakes

We took over 600 photos at the show, and unfortunately could not feature everyone’s cake in the printed magazine, so we have produced a FREE downloadable Cake International Cake Masters Magazine Special, featuring many other cakes and close-­‐ups of some of the fantastic details.

I can’t tell you how excited I am to have ended my year with what has to be my highlight of 2013; I have had the awesome pleasure of interviewing “The Master of Royal Icing”, Eddie Spence! Such a lovely man and it was great hearing about his fantastic career to date, including all the cakes he has made for the Royal Family. Our exclusive interview with Eddie really is fascinating reading!

Recipes 26 27 28 30

Mini Christmas Cakes from Whitworths Chocolate TrufYles from Whitworths Mini Christmas Puddings from Billington’s Cranberry and Rose Water TriYle from Billington’s

We also have proYiles on inspirational royal icing artists, Kelvin Chua, David MacCarfrae and Sif Jensen. Their individual take on the role of royal icing in modern cake design is truly a breath of fresh air.

Oh and don’t forget to check out our tutorials; we have cute birds houses and beautiful Christmas ornaments, as well as a bumper bundle of festive recipes.

So nothing left but for me to wish you all happy holidays and best wishes for the New Year, which will start with our exciting 2013 Cake Masters Awards Winners announcement! Here’s to a fantastic 2014!

Rosie Editor editor@cakemasters.co.uk

Front cover cake: Antonella Di Maria Torte & Design Cookie Tutorial page 40

Editorial Assistant Ceri Roberts

Special thanks A special thanks to Zach who unfortunately will be leaving the sales team to pursue other career avenues. Zach has been grafting since day one of the magazine, helping the business grow to where we are now. Your energy and enthusiasm will truly be missed, best wishes and good luck for the future!

Rosie and Cake Masters Team 3

Sales & Advertisements Zach Zakaria magazine@cakemasters.co.uk Design Team Danver Palmiano and Elisha Dorado

PREVIEW ISSUE

Purchase the full version of Cake Masters Magazine on our website or find a stockist

ISSUE 15 DECEMBER 2013 BAKING WISH LIST

Baking Wish List

Green & Co. Cake Soap John Lewis £8

Silicone Christmas Mould Be.erware £5.49

Wilton Candy Making Kit HobbycraD £5

Bake Me I’m Yours Christmas eBook Waterstones.com £11.12

Cake Professional Gold Leaf Waitrose £4

KitchenAid Cranberry Ar;san Stand Mixer Biggers-­‐cookware.co.uk £429

Tradi;onal Ribbon Collec;on Lakeland £6.99

Cake Masters Magazine Subscrip;on 12 issues Cakemasters.co.uk £30

Sugarflair Snowflake Edible Lustre Cake-­‐stuff.com £1.79

4

Agbay Cake Leveller ThecakedecoraGngcompany.co.uk from £155

Printer and Scanner Package Sugarshack.co.uk £174.99

Cupcake “To-­‐do list” Note Book John Lewis £5

ISSUE 15 DECEMBER 2013 BAKING WISH LIST

Baking Wish List

20 Mini Gold Sparklers Amazon.co.uk £3.99

Sugarflair Scarlet Paste Gel Cake-­‐stuff.com £1.95

10 piece Christmas Cookie CuUers Lakeland £4.99

Nutcracker Theatre Cake Stand Planetbake.co.uk £9.45

Merry Christmas Stencil CakecraDing.co.uk £5

Set of 3 Christmas PaneUone Boxes with Tags Baker and Maker £4.75

Giant Gingerbread Cookie CuUer Baker and Maker £2.95

Mastrad Macaron Making GiW Set John Lewis £40

Non S;ck Large Snowman Pan Planetbake.co.uk £4.27

5

Woodland Wonder Cake Tins Set of 2 John Lewis £15

Stars and Snowflakes Patchworkcu.ers.co.uk £5.50

Cupcake Apron Harrods £12.95

ISSUE 15 DECEMBER 2013 INTERVIEW

6

ISSUE 15 DECEMBER 2013 INTERVIEW

EXCLUSIVE CAKE MASTERS MAGAZINE INTERVIEW

MICH TURNER MBE Cake Masters Magazine had the honour of interviewing Mich Turner MBE, at Cake International in Birmingham. Described as “the Bentley of cake makers” by Gordon Ramsey, Mich has always had a keen interest in food, winning a Devon School’s Cookery competition at the age of 15, and was asked to decorate her A-­‐Level teacher’s wedding cake at 17. After graduating as a Food Scientist and Nutritionist from University in 1992, Mich worked as a Patisserie Buyer at Harvey Nichols until she set up Little Venice Cake Company in 1999.

What do you enjoy about coming to Cake International?

I love two things. I love meeting the people who are the real keen cakers, makers, bakers and decorators who get the passion. It’s all about cake people coming together in one room and being literally able to talk to anyone about cake.

I love meeting people, hearing their stories and hearing the successes they have had following my recipes.

I love to demonstrate here. I know how experienced many of these cake decorators are, so when I come to demonstrate, I think about what I can show people that is going to be achievable, exciting and inspirational – something that will have the ‘wow factor’ in 40 minutes.

A lot of what I do is precision and Yine detail. I know that I can decorate a four tier Parisian Pearl in 4 hours, but for the audience watching, I have to be able to do something that is quite a “showcase”. I cannot underestimate or dumb down how brilliant the skills of the people that are coming here are.

When I can showcase something like the Ombre cake, with a Swiss meringue buttercream that I demonstrated this morning, I like to show the audience a new technique, a new cake using that technique and new recipe. That way I am giving them two core skills that they can now go and apply with a different base inside or different Ylavours. My intention is to give them the passion, the creativity and the inspiration, which once they have seen, will then give them the feeling that it’s achievable.

Not only that, but they start to feel like they have had a success and they want to do more, so it’s fuelling their passion. So that’s what is great; I like being able to fuel the passion.

Continued

PREVIEW ISSUE

Read the full interview by purchasing the December issue of Cake Masters Magazine 7

ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Interviews with the winners!

Name: Rose MaceYield, Rose-­‐Maries Cakes & Sugarcraft Class Entered: E -­‐ Sculpted Novelty Cake Award: Gold: 1st in class & Best in Show I have been entering competitions since 2009, so I am an experienced competitor. However, I still Yind myself extremely nervous when the big day is here. I worry about the journey the most, especially as I usually create large exhibits that have taken hours to create, and I panic at the thought of them getting damaged in transit (especially as its actually happened to me a couple of times in the past). I always stress as to whether the cake will be liked by people or whether it will be criticised too much.

The inspiration for this cake came from a photograph of a real Yishing basket and Yishing rod. I was looking for a theme to cover that would be based on a popular hobby and would allow me to capture a realistic look to it.

The basket is made up of Madeira cakes and carved to the correct shape and size of the basket. The rest of the design is made from a combination of sugarpaste, modelling paste and pastillage. The basket weave was all done by hand and the Yish was modelled on a real Yish.

BEST IN SHOW

The whole cake took approximately 70 hours to make.

I won 2 Gold awards at CI Birmingham with 1st in class for the sculpted novelty cake and Best in Show! I am thrilled to bits, it’s a competitors dream.

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International!

11 8

ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Aggy Dadan, Cotswolds Finest Cakes

Vicky Turner, The Yellow Bee Cake Company

Karla Denisse Chumpitaz Butron Sweet K

Lara Clarke, Tasty Cakes

Deb Harwood, Deb's Unique Cake Boutique

Ceri Roberts, PR Cake Library

Holly Bicknell -­‐ Hollywallydoodles

Constance Grindrod, Connie's Cakes

Heather Bicknell Cakes by Heather Jane

Kirsty Low, CakeyBake

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International!

9

ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Emma Jayne Cake Design

Maria Genna, MG Sugarcake

Anna Oates, Little Bears Cakes and Crafts

Rose Dummer, Rosie Cake-­‐Diva

Rhu Strand Pimp my Cake and French Cake Breaks

Vicky Smith, Incredible Edibles

Name: Wayne Price, Melys Cake Design

Kristina Rado

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International!

10

ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

Emma Ball,RichardsCakes

Môn Cottage Cupcakes

Helen Atkins Helen Cakes and Cupcakes

PREVIEW ISSUE

Read all the interviews by purchasing the December issue of Cake Masters Magazine Callicious Cakes

Get your FREE Cake International Cake Masters Magazine SPECIAL download from www.cakemasters.co.uk featuring over 200 cakes at Cake International!

11

ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL REVIEW

The No.1 “Cakesperience”

by Hannah Wellington

Cake International in Birmingham is the biggest cake, bake and sugarcraft event of its kind. With over 1000 competitors entering the cake competitions this year and the exhibition larger than ever, my ^irst time at the show was quite an experience!

Up and running since 1994, Cake International has doubled in size over the past 2 years making it the most recognised sugarcraft, cake decorating and baking show in the world.

Since the baking hype caused by The Great British Bake Off, the home baking market has risen by a delicious 59% in the last 5 years! All of this proving our serious love of cake.

As an amateur cake baker myself, I enjoy baking cupcakes, loaves and cakes for all occasions with a few successes; but never had I stepped as far into baking heaven before!

iced a cake one handed, whilst chatting to the audience about her life-­‐story. She shared tips and tricks of the trade making her demonstration extremely helpful and easy to follow.

I also had the chance to have a go at making fondant Ylowers. The exhibitor Edable Art was demonstrating great ways to create the perfect petal and how to paint them. It was fantastic to have quick lessons running throughout the day, as well as being a fun opportunity to learn something new!

The biggest proportion of the show is taken up by the competitions. There were over 1000 cakes displayed, ready for cake lovers to appreciate and judges to place. From a Ylawless Dandelion to huge scenes from iconic Yilms, my favourite in the competition had to

As the queues were already forming when we arrived, it was clear that this event was bigger than I imagined. As I strolled through the gates the smell of icing was the Yirst thing to hit me! Next was the sheer size. Around 100 exhibitors from all around the world had set up their stalls ready to entice, advertise and sell their products and expertise.

A great part of the show is the workshops and demonstrations that they put on. You can watch and learn whilst baking stars, such as Mary Berry and Mich Turner, put together irresistible recipes and tutorials on how to create perfect cakes at home. I was lucky enough to Yind a seat for Mich Turner’s demonstration on lace patterns using royal icing. All I could do was watch in awe as she

be elephant dressed for a Hindu celebration as an entry in the ‘Sculpted Novelty Cake’ class. I loved the detail of the creases in the skin and around the eyes. The fabric has perfect, natural looking folds with a beautiful hand painted design. Most of all, it looks exciting due to the use of bright colours -­‐ not to mention her lovely nail varnish!

A lot of attention this year focused on ‘ Decorative Exhibit’ class. From a Ylying pig to a life-­‐size peacock, the class showed a variety of exciting ideas. One entry to attract vast media attention was the 5ft replica of Captain Jack Sparrow. Credit should be given for ambition; however, my favourites are the ones that ooze originality. The winner of this class, Karla Denise Champitaz Burton, made a hollowed out tree trunk that housed a family of four mice. Done in the style of Sylvainian Famlies, the home consisted of three Yloors: a living room, kitchen and bedroom. Natural looking ivy and dainty Ylowers travelled up the side of the trunk, painted to perfection! In 2nd and 3rd place, the fabulous Emma Ball had created two scenes from Ratatouille and Toy Story 3; both of the huge structures included most characters from the two Yilms!

The ‘Cupcake’ class showed some ingenious ideas in preparing and presenting. Some designs ranged from tea parties to beach parties, but my favourite in this category were the Twinings Cupcakes. They simply looked and smelt delicious! Presented in an original Twinings Tea box, the cupcakes came with a small menu allowing us to know what Ylavours were used.

Cake made by Molly Robbins

12

‘Birthday Cake Under 12 Years’ is especially impressive. Whilst looking at the cakes it is hard to believe that the people who made them are age 12 and under! One cake showed

ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL REVIEW

a bee hive and bumble bees. It was made completely evenly with smooth shapes. I was particularly amazed with this cake, as I know for a fact that I would not be able to produce anything that come close to it!

Out of the 15 classes that are available to enter, the ‘Wedding Cake’ class is by far the biggest with over 300 competitors submitting an entry this year. Incredibly, some cakes reached 8 tiers tall! Many of the cakes on display showed numerous techniques, however, the winner was not the biggest, nor the most colourful.

The all-­‐white cake managed to slip by me the Yirst time! Counted as 3 tiers, the cake has 2 traditional tiers that show perfectly equal pleats, Ylowing ribbon and neat scrolls. The icing itself has been imprinted using an embossed rolling pin and then Yinished with a pearl shimmer. The third tier consists of an open wardrobe, revealing a necklace, a bouquet and a pair of white heels. Hanging off of the wardrobe is a classic wedding gown.

With exquisite detail, the dress even shows the patterned underskirt. Not only is this impressive, but a small cherub sits above the wardrobe. With Ylawless features, this cake

Cake made by Maureen Timpson

shows knowledge of many techniques; all of which are executed with precision. This entry was well deserving of 1st place!

were also engaging and I am staggered that people can work under the pressure of the timed challenge in front of an audience.

‘Best In Show’ and ‘Best In Show International Exhibit’ are the two most sought after prizes.

Congratulations to Rose MaceYield for winning Best in Show with her immaculate Yishing basket! The basket looked so realistic, as well as the two Yish. Also congratulations to Di Edgcumbe for winning Best In Show International Exhibit! Representing South Africa. Di’s creation was a watering hole surrounded by elephants. A variety of techniques, including the use of what looked like isomalt to create the water, were used to bring her exhibit together

After a long weekend for the competitors, exhibitors and special guests, a fantastic show was achieved. With smiles all round, the children enjoyed the tasters whilst the bakers enjoyed the discounts!

Not only does Cake International play host to the cake competition, but it also hosts the cupcake competitions for National Cupcake Week! There are six different classes, three for home bakers and three for professionals. With less than 20 entries for each class, this is the smallest part of the show. For me, this is the part of the show that makes my mouth water!

Blueberry daiquiris, fruit punch and white chocolate are just a few of the Ylavours shown in the classes. The PME live competitions

Cake made by Mary Mantom

13

Any budding cake enthusiast can’t help but be inspired by the people you meet and the spectacular sights you see! My Yirst experience of ‘Cake Heaven’ will not be forgotten. Having loved every minute of it, I am already planning my trip back there next year.

I strongly recommend CI to all cake lovers, for a chance to see the very latest trends and ideas from the sugarcraft, cake decorating and baking world! __________________ Get stuck in and book your tickets for next year’s cakesperience at www.cakeinternational.co.uk

Cake made by Karla Chumpitaz

For the Nut & Fruit Mix

Ingredients

200g Billington’s UnreYined Dark Muscovado Sugar Billington’s UnreYined Icing Sugar, for decoration 200g Billington’s Natural Glacé Cherries, halved 100g mixed nuts, roughly chopped 200g raisins 100g glacé ginger 100g ready-­‐to-­‐eat stoned dates, roughly chopped 100g cut mixed peel (orange & lemon) 150ml apple juice 175g butter 2 tbsp black treacle

150g plain Ylour 50g self-­‐raising Ylour 1 tsp mixed spice 1 tsp ground cinnamon 1/2 tsp ginger 1/2 tsp ground cloves 1/2 tsp freshly grated nutmeg 100g ground almonds 4 medium eggs, lightly beaten

Method Preheat the oven to 150ºC/130ºC fan/gas mark 2. Grease and double line with baking parchment an 8 inch / 20cm cake tin. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Dark Muscovado Sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.

Into a large bowl, add the plain Ylour and self-­‐raising Ylour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.

Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-­‐15 minutes). The cake must be springy to the touch.

Transfer onto a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place onto a large plate or stand (alternatively, wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve).

To decorate, use a star-­‐shaped stencil or similar placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional Yinish.

14

PREVIEW ISSUE Check out our other festive recipes in the December issue of Cake Masters Magazine

Billington’s

Mini Christmas Puddings 15

Chocolate Truffles from Whitworths Ingredients 150g plain chocolate 150ml thick double cream 25g unsalted butter 2 tablespoons rum or brandy 1 tablespoon Greek Yoghurt Sweet paper or petit fours cases 25g of any of the following: Whitworths Chopped Almonds Whitworths Chopped Hazelnuts Whitworths Toasted Chopped Mixed Nuts Whitworths Flaked Almonds, roughly chopped Method Break the chocolate into small pieces and grind it in a food processor or grate until very Yine.

In a pan simmer the cream, butter, and rum or brandy.

Add the chocolate and mix off the heat until smooth. Add the yoghurt and stir in.

Transfer the mixture into a bowl, cover with cling Yilm and cool. Then leave in the fridge overnight, or simply place in the freezer for 1-­‐2 hours until thickened.

Take a teaspoon of the mixture and roll between your hands to create a ball shape.

Roll each individual ball in the chosen chopped nuts to then place into the paper cases.

This recipe should make approximately 40 trufYles that can be put into boxes and given as Christmas gifts. They should be kept refrigerated and be eaten within three days.

TIP: TrufYles also freeze well.

16

ADVERTISEMENTS

 

  

  

     

 

17

ISSUE 14 NOVEMBER 2013

EXCLUSIVE INTERVIEW INTERVIEW

CAKE MASTERS MAGAZINE

PREVIEW ISSUE

Read the FULL EXCLUSIVE INTERVIEW in the December issue of Cake Masters Magazine 18

ISSUE 15 DECEMBER 2013 INTERVIEW

Master of Royal Icing

EDDIE SPENCE MBE

by Cake Masters Magazine

Eddie Spence MBE started his career as an apprentice baker for J W Mackie in Edinburgh. He then went on to study confectionery and cake design and eventually began teaching himself, using the skills he had learnt at a wealth of prestigious colleges, including Napier College in Edinburgh, Kedleston College and Wilmorton College in Derby. His renowned royal icing skills have earned him the opportunity to decorate many cakes for the Royal Family, including Her Majesty the Queen’s Golden Wedding anniversary cake and her Diamond Jubilee celebration cake.

Editor of Cake Masters Magazine, Rosie, had the pleasure and absolute honour of interviewing her royal icing hero, touching on all aspects of Eddie’s career to date.

We saw you busy judging at Cake International last month, how was it?

I think there were only 17 cakes for me to judge. I was glad they didn’t put me on the wedding cakes because they had 238 wedding cakes to judge! It’s very, very, hard to judge as the standard this year was even better than ever before especially at the Gold level.

How do you judge, especially given that there is so much variation in style?

Every entry does have it’s own style, but the thing we go by in the Yirst place is the ‘wow’ factor, and then every cake that we look at is

100%, then you deduct if necessary for the cutting, the balance, etc.

Later on, of course, it goes to the other judges.

If there are any problems, if it’s judged higher or lower, the Chairman of Judges sorts it out. I don’t mind as I have been judging for many years now, and I am Chairman of Judges at The Squires Kitchen Exhibition.

Did you get a chance to see any of the cakes in detail at Cake International?

There were some beautiful pieces there; I was amazed at how many cakes were there all covering different design, styles, mediums and skill levels. I was very proud of the KingYisher cake by Kristina Rado, which had many royal icing skills including stitch embroidery, brush embroidery and stencilling etc. She is a lovely lady and I have had the pleasure of passing on my various skills to her; she is now so good at her royal icing that she is also teaching at her workshop in Italy. The Yirst cake I ever entered into a competition at the age of 16 was a KingYisher, outlined, Ylooded in and painted, to see that Kristina’s cake and for her to dedicate to me, was very touching.

When my Dad came out of the army, he drove a van for the council as jobs were hard to Yind.

Then of course, by this time I was 14, and my parents couldn’t afford for me to carry on at school. So I left school at 13, and I started at Mackie’s on my 14th birthday, and that year I also went to Bakery College.

Tell us your memories of Mackies Bakery?

It was always called Mackies of Princes Street.

We were ‘by appointment’, which was quite a good thing really, because we did quite a lot when the Queen was in Edinburgh and the bakers did the petit fours and gateaux for the Royal Family’s garden parties.

If you started an apprenticeship in Mackies, you could get a job anywhere. In those days we did in-­‐store training. I was very lucky because my Mum worked in Mackies, she helped in the confection department and I had an Aunt who was a Manageress in the restaurant. Mackies

Lets go right back, can you tell us about life before you started your apprenticeship at Mackies I wasn’t academic at school. For 9 years running all our family, and all my cousins all won scholarships to the Castle Primary School; they call it a ‘Dux Prize’ in Scotland. Then I came along, and I broke the mould. I wasn’t academic at all. I was very, very introverted.

When I went to Secondary School, I started getting technical drawing and woodwork, and I very quickly climbed up the ladder. I wasn’t a dunce, don’t get me wrong, these days I would be mid-­‐stream. I loved the sciences and I loved technical drawing. I was top of the class then!

19

Eddie demonstrating at Squires Exhibition Continued

ISSUE 14 NOVEMBER 2013

12 Easy Bake Christmas confectionary bags 4 designs £4.25

Kitchen Craft Christmas silicone moulds £10.00 each Easy Bake Christmas tree cake moulds Small tree, pack of 5 £2.75 Large tree, pack of 2 £2.75

Culpitt Edible Gems £3.75 per pack

4 Food gift boxes £2.75 per pack

Kitchen Craft Christmas Fayre silicone cake and jelly moulds £4.00 each

Culpitt Claydough Nativity Scene £19.00

20

Christmas ESSENTIALS

Get ready for Christmas Baking!

Culpitt cake boards £1.50

Easybake Tulip Wrap pack of 50 £4

Culpitt Christmas motto cake picks 45p each

Culpitt Piped Christmas Sugar Decorations 12 per pack £2.30 per pack

Tala Chocolate Mould £4.50

www.biggers-cookware.co.uk 21

ISSUE 15 DECEMBER 2013 TUTORIAL

PREVIEW ISSUE

Read the FULL TUTORIAL in the December issue of Cake Masters Magazine

Christmas Cookie Tutorial

by The Cookie Connoisseur

22

ISSUE 13 OCTOBER 2013 SPOTLIGHT

CAKE SPOTLIGHT

Masters Magazine, Aut/mn Competition Cake

Winner ~ Bellaria Cakes Desig:

23

ISSUE 14 NOVEMBER 2013 INTERVIEW

A rising star in the delicate world of royal icing...

“Shanghai Splendour”

24

ISSUE 15 DECEMBER 2013 INTERVIEW

“Most people think royal icing a dying art, because they do not know how to merge royal icing techniques with modern trends.”

Kelvin Chua

by Cake Masters Magazine

Cake Masters Magazine had the fantastic opportunity of interviewing award winning royal icing artist Kelvin Chua from Vinism Sugar Art. Tell us about your background I went to art college after my high school, completed 1 year in foundation art and 2 years graphic design. Then after college, I found a job in a shopping mall near where I was staying, working as a visual merchandising artist for 2 years.

In early 2002, I went to London as a working tourist, hoping to see the world and experience life. I was hoping to get a job related to what I had been doing i.e. graphic design, visual merchandising or art; however, no one seemed to be interested in my capability. Some even asked me why they would need to employ me, since there are so many fresh graduates from Art Colleges out there.

In late 2002, after many attempts of job applying, I decided to give up and had a few jobs working as a luggage porter, a store keeper in Camden Market, an artist in Bayswater Road, a warehouse assistant in a shop. In spring 2003, I started to work in a Chinese wholesale market in North London and I met my girlfriend, who has changed my life ever since. It is her interest in baking and sugar craft which led to my career in Sugar Art. I’m not a baker or cake decorator. I like to call myself a Sugar Artist because I only design and run workshops.

Describe your cake style in 3 words Pipe, Paint, Art

When did you start your career in cakes and cake decorating?

My girlfriend had great interest in baking and sugar craft, especially in sugar Ylowers. She loved attending classes, but sometimes due to her working schedule, she had to miss some courses taught by her favourite artists, like.

Alan Dunn. In 2008, she was very upset because she couldn’t attend one of the cake decorating courses. I was hoping maybe I could help her a bit, so I told her I would go on her behalf, and then would teach her when I come home. I fell in love with sugar craft straightaway, as I Yinally found something that I could apply my art knowledge on! So that was how I started. My career started properly in 2010, after I moved back to Kuala Lumpur, Malaysia from London What is your earliest baking memory?

I tried to bake in 2009, after completing my cake decorating courses, but I was just not good at it. Finally, I decided to just to eat cake, because it is a lot easier.

When did you start working with royal icing?

I started working with royal icing in 2009. I love royal icing, because you can do a lot of fragile work which couldn’t be replaced by any other medium.

What were your ^irst experiences of using royal icing?

When I just started, I followed the recipe exactly in the books and on packaging just like most beginners would; but then realised working with different brand of icing sugar, meringue powder, albumen powder, different chicken eggs will give you different results…not Continued

25

Royal Icing Showcase

PREVIEW ISSUE

Purchase the full version of Cake Masters Magazine on our website or your local stockist

Olga  Danilova www.supertorte.ee 26

ISSUE 15 DECEMBER 2013 ROYAL ICING FEATURE

Meet Sif Jensen SifBeth Icing Academy

Sif’s royal icing creations are classically elegant and perfectly piped. Cake Masters Magazine interviewed Sif, from SifBeth in Denmark, to ^ind out more about her background and to learn more about the technique of “over-­‐ piping” with royal icing.

Tell us about your background I never had any plans to become a cake decorator. A baker maybe, and once I dreamed about opening an ice cream shop.

I have always loved baking. Cakes, pastries, breads, pies, you name it…I baked it. Cake decoration, however, was never on my radar. In Denmark, the British and American style of cake decorating was never big. So I just wanted to be a pastry chef, or an author, or an artist.

But then the Internet arrived, and suddenly I found myself looking at elaborate wedding cakes, novelty cakes and gumpaste Ylowers. I had no idea what gumpaste even was, but I wanted to learn.

I used Google and found an entire world of cake decorators and sugar crafters I had no idea even existed. It was awesome. This was in 2006, and I decided I needed to learn that right away. I have always been very creative, and this just seemed like a tasty extension of my creativity. DeYinitely more tasty than pencils!

When did you start working with royal icing?

I started working with royal icing in 2007.

What were your ^irst experiences of using royal icing? Was it dif^icult?

I became interested in royal icing when I read on a cake forum about this thing called “The Lambeth Method”, which was supposed to be really difYicult and prestigious to master. So of course I had to learn that.

I found the original Lambeth book from 1936 and ordered it. I was still very much a newbie, but as I thumbed through the book, my jaw just dropped, and I knew I had to learn that. I have always loved history, architecture, art and books from the Middle Ages and up to the beginning of the 20th century, so there was no going back from there. Victorian cake decorating, it was made for me.

But of course it was difYicult. The Lambeth book was written for professionals, giving no real instructions. I spent a lot of time Yiguring everything out, scouring the web for helpful snippets and a lot of learning by doing. It took a lot of time (and tears) but it was so worth it.

popularity it used to have. The cake world is way too diverse now. But I don't think it's a dying art at all. In fact, it seems to be on the rise right now. When I started decorating cakes, it was difYicult to Yind anything but dated pictures of overpiped cakes and 80's wedding cakes with buttercream. Now I seem to constantly discover another cake decorator using the methods of Auld Lang Syne. Not just straight copies of Lambeth cakes either. I really think the book “Royal Icing” by Sir Eddie Spence, published in 2010, Continued

What do you love about decorating with royal icing?

Decorating with royal icing is like the perfect combination of drawing (something I have been doing all my life) and sculpting, a craft I have admired forever. It's like drawing in 3D with sugar. I also love the fact that you can go very far with just a handful of piping tubes, a bag and some icing. It's not exactly expensive materials we're talking about here. If you have the adequate skills you can make 50p worth of ingredients look like a million.

Do you think royal icing is popular?

I don't think royal icing will reach the

Sif Jensen ~ SifBeth Icing Academy 27

ISSUE 15 DECEMBER 2013 CAKE INTERNATIONAL

LIVE COMPETITION WINNERS Congratulations to the PME Live Competition winners at Birmingham’s Cake International 2013. Winners scooped medals and cash prizes up to the value of £500!

Cake Masters Magazine interviewed the winners in the Cupcake Team Challenge, Student Team Challenge and Cake Decorator of the Year.

Cupcake Team Challenge Winners: Haley Dawood -­‐ Jasmine Bakery Laura Nolan -­‐ The Nuthouse Bakery How did you feel about working under timing conditions?

Laura: Timing conditions were TIGHT. We had had a run through a week prior to the event, our one and only. I had said to Hayley at the time, we need to be able to do this here in less than 2.5 hours, as on the day we will need the additional time. There is no way of trying to explain to someone how intense the pressure is. How difYicult it is to smile at the audience and keep focused, to acknowledge the audience, wave hello to fans, family and students, talk to the judges, and stay on track.

Discussions with the judges are not your average conversations; they want to discuss design choice, give you future ideas and let’s not forget they take your cupcakes away to show the audience!

Did everything go according to plan?

Hayley: According to plan. Yes it did. We did a practice run the week before. Therefore, we both knew what each one of us was doing for the actual competition. Laura compiled a typed up list of each cupcake design, what tools were required etc.; we utilised every possible second of the allocated 3 hours.

stylish at the same time; we wanted to avoid anything kitsch or tacky. Prior to the competition, we played around with numerous designs; but the twenty we settled on included rufYles, corsets, stilettos, hats, Yilm reels and a Marilyn Monroe inspired design using a handmade stencil. We sat down and brainstormed ideas and concepts that we could relate to that era, and narrowed that down to twenty designs which would not only look stunning individually, but that also worked well as a collection. Of course, we also had to be conYident we could complete all twenty designs within the three hour window!

What went well?

Laura: Hayley and I. Not only are we friends, but we really work well together. We complement each other. We are opposites and they attract as they say. I think the fact that we had planned everything down to the last detail; we ran it almost like a project.

How do you feel about winning?

Hayley: It was the pinnacle of my new career so far. I had a fantastic day. All the PME staff and the judges made me feel at ease and were very welcoming. It gave me the massive conYidence boost needed to make myself and business more successful.

Tell us about your inspirations behind your winning designs Laura: We had three hours to complete twelve cupcakes. Our chosen theme was based around a combination of black and white designs, with a 50's Hollywood feel. We both felt that the black and white combination was striking, but

Will you enter again next year?

Laura: We certainly want to, just need to work on a fabulous theme, and hopefully, once submitted it will be good enough to get us through!

Judges, Gary Chapman, Adele King and Rosie Mazumder with winners of the Cupcake Challenge Laura Nolan and Hayley Dawood

28

Continued

The

Sugar Spooks Collaboration

by Cake Masters Magazine

PREVIEW ISSUE

Cake Masters is a fan of all the cake collaborative projects being put together with Bakers from all over the world. We interviewed Creative Director, Avalon Yarnes, to ^ind out more about the Sugar Spooks collaboration, one of the ^irst collaborations to push cakes to the next level, incorporating moving cakes and exploding cakes!

Tell us about your background I’ve been on this earth for 27 years and live in a cabin in the Rocky Mountains next to a glacier with my boyfriend and co-­‐organizer of the collaboration, Zach Waters. I own Avalon Cakes in Colorado. It is actually my 2nd job; during the week I work full time as a bakery, candy, merchandise and gift basket director for a chain of gourmet local markets. No lack of sugar in my life, or spare time for that matter. But I live, breathe and eat art... I just love it too much! When I’m not creating cakes, I am most likely painting or conjuring up some project to take on. I didn’t truly discover my love for art until my early twenty’s. Once you get that natural high from creating, you latch on and never let go. Enjoy every second of it all.

Tell us about the collaboration Sugar Spooks is a video collaboration of over 40 sugar artists from around the globe. Main objective: celebrate Halloween to the fullest.

Each cake has an “extreme” element, which range from sounds to moving parts. The collaboration started as talk between a few good cake friends. It was originally supposed to be 25 participants, but as time went on it grew to about 55. I’m sure we could have easily reached 100, but it was important to keep it fairly small so that we wouldn’t have

too long a video. It ended up being such a great mix of people creating a diverse spectrum of ideas. Friendships were created and fun times were had! I could have never have had a successful video without the help of Zach. He spent countless late nights bringing it all together in the end.

How was this collaboration different?

Sugar Spooks is different for a few reasons: First, the theme was simply “Halloween”, left open for interpretation. We did have everyone try to describe their pieces, so that there weren’t any repeats. I think that aspect really allowed for creativity, although it made it much more difYicult to pick a design and stick with it. Second, each cake needed to have an “extreme” element. Moving parts, sounds, glow in the dark and even exploding cakes were some of the great extreme elements people came up with! Third, there was a Yinished video of all the cakes. We wanted to make sure the viewer was able to experience the artistry and extreme element to the fullest.

Purchase the full version of do whatever you want, which really brings Cake Masters Magazine you back to the art. The collaboration is a way onfor our us to vwebsite ent in cake for orm your and make something i ncredibly c razy for no one but us local stockist and everyone to see.”

How long did it take you to plan?

The Yirst conversation about the collaboration started Sept 4th,. From that point on, I started bringing people in. I laid out the ground rules on Sept 15th and gave them a due date of Oct. Continued

What inspired you to do this?

Well of course the fabulous “Cakenweenie” project! I was so honoured to have been a part of such a great collaboration. When it came to completion, I was left hungry for more and my head was racing with ideas. It is so very rare that cake artists get to create whatever they want; their creativity is usually bogged down by speciYic customer requests. This was an opportunity for them to go wild. Sarah Myers from High Five Cakes put it best, “Cake artists are always doing what we are paid to do, which is what everyone wants. Sugar Spooks is a for everyone to channel their inner child and

Continued

Top image: Piece of Cake -­‐ Custom Cakes by Mark 66 29

Avalon Yarnes of Avalon Cakes

ADVERTISEMENTS

Discount not to be used in conjunction with any other offers

Subscribe now and get 2 issues free!

FREE UK DELIVERY & WORLD WIDE DELIVERY get your copy from www.cakemasters.co.uk 30

10% OFF

all orders until 31.12.13 CODE: CMMDEC13

ISSUE 15 DECEMBER 2013 INTERVIEW

Welcome to the world of...

31

ISSUE 15 DECEMBER 2013 INTERVIEW

“Many of the younger generation of students look at royal icing as new medium to cake decorating, although it dates back hundreds of years. I feel the fact the I have been invited to teach royal icing around the world, suggests that it is in great demand and that people are wanting to embrace the art of royal icing.”

David MacCarfrae

by Cake Masters Magazine

TV judge, musician and royal icing virtuoso, David MacCarfrae is usually seen creating royal icing masterpieces for royalty and famous clients at his shop, David Cakes of Distinction. Cake Masters delved into the depths of David’s world to ^ind out more!

Tell us about your earliest baking memory Okay, I must have been about 5 and every Saturday my brother and Dad used to go to the footie, it wasn’t really my calling to be honest, so I stayed with my Mum, who used to do a big Saturday bake. I used to watch Mum in the kitchen and help her, and it was just something that fascinated me. She used to do cupcakes, well we called them fairy cakes then, and chocolate fudge cakes, lemon meringue pies and I used to help her. That’s when I Yirst began. When I was 3 apparently, my Nan bought me a cash register and I used to play pretend shop, collecting empty cardboard boxes, tea boxes, tins and whatever, I went on then to add 30 years in the retail business. 18 months ago due to International teaching commitments I decide to close down the retail side of David Cakes to concentrate on the teaching aspect, although I do still offer bespoke commissions, travelling to the UK or International location of the wedding to create the cake for the client.

What do you enjoy most about decorating?

The freedom with freehand is what I enjoy most. I just love that everything we create is different , it never gets boring.

How were you introduced to royal icing?

The options in my school were History, Geography and Art. We used to choose at that point what we wanted to do at about 13. I wanted to do domestic science obviously, because of the inYluence of my Mum, so we went up to the school and spoke to the Head Master, and he said “Well I haven’t got any objections, but Dave is going to be the only boy!” I was the Yirst lad in our school ever to do cookery.

I took a bit of stick and I remember one occasion when my Mum packed a basket of ingredients for class, I said “Oh, Mum I can’t go with that. I will have to put it in my Adidas bag”.

When you ^irst started working with royal icing, did you ^ind it quite dif^icult?

When I left school and went to college, my mentor was an German gentleman called Helmut Proff. He basically handed down his knowledge of cake decorating from when he was taught by his mentor. That’s when I really got into royal icing in a big, big way. If I am honest, I remember at Yirst it was very challenging. I left school with 2 ‘O’ levels in Art and Cookery, and failed everything else! I didn’t care, because that’s all I wanted to do.

If you could describe your cake style, what 3 words would you use?

Original, Ylamboyant and unrestricted.

A lot of people are really into fondant covered cakes and fondant or modelling chocolate decorations. Do you think royal icing is a dying art?

Many of the younger generation of students

69 32

look at royal icing as new medium to cake decorating, although it dates back hundreds of years. I feel the fact the I have been invited to teach royal icing around the world, suggests that it is in great demand and that people are wanting to embrace the art of royal icing.

When David Cakes set up in 1981, royal iced wedding and celebration cakes were the norm and all wedding cakes were produced in rich fruit mix.

In the mid-­‐90s when fondant covered sponge wedding cakes arrived, most people followed the trend to fondant. From a business point of view we embraced the new medium, offering it alongside the traditional royal icing decorated cakes. I look at what I am doing as handing down something that I was taught all those years ago and I am very proud to be carrying on the tradition.

Where do you get your design inspirations from?

Everything and everywhere. I love and am very much into old Hollywood movies from the 30s.

I have got a silent movie collection. Those Busby Berkerly stage sets were lavish.

Obviously architecture and travelling the world we are seeing a lot more as well as in our beautiful country. Then nature itself; walking outside. Even when I am up in an aeroplane and I am looking out of a window, I am looking at cloud formations gaining design inspiration.

When I get the time, going to the likes of Snowdonia with a tent and just sleeping under the stars. I Yind those sort of moments are very inspiration as well.

BIRDHOUSE COOKIE T U TO R I A L

by Jen’s Just Desserts

PREVIEW ISSUE

Read the FULL TUTORIAL in the December issue of Cake Masters Magazine

33

ISSUE 15 DECEMBER 2013 CHARITY

by Creative Co-­‐Director of Bake a Christmas Wish, Samantha Emmerson

Make a young person’s Christmas wishes come true by purchasing a fantastic Bake A Christmas Wish Booklet, containing tutorials, recipes and tips from some fantastic and award-­‐wining bakers and cake artists!

The “Bake A Christmas Wish” collaboration was formed in August 2013 by myself and Liszi McLean. I had seen the previous collaboration of 50 Bright Bakers and thought it would be fun to be involved in a collaboration, to make friends and learn new skills all for a common cause. But as all good ideas seem to do, it disappeared into the back of my mind as 'life' got in the way.

Then came Cakenweenie! The Cakenweenie collaboration was amazing; so many talented bakers involved, who created fabulous jaw dropping pieces. It brought the idea of a collaboration back to the forefront of my mind.

After lots of late night conversations with Liszi, we decided to start to get together some like-­‐ minded bakers for a collaboration of our own, but with a unique element; we wanted it to have a charity element and raise some money for a good cause.

Christmas was chosen as an event everyone could relate to and fairly soon we decided to theme it around favourite Christmas Movies.

Originally we had hoped to engage with 20 bakers to create a showpiece – sugar sculpture, painted scene, cookies, cake or cupcakes -­‐ based on their personal favourite Christmas movie / short Yilm. Alongside the showpiece the bakers on board would contribute a recipe, tutorial or some baking tips which would be

Continued The Bake a Christmas Wish booklet includes this fantastic tutorial contribution from Richard’s Cakes 34

collated into a booklet and be sold to raise money for a charity.

We were overwhelmed by the generosity and enthusiasm of our fellow bakers. At the end of our Yirst week we had reached our target of 20 bakers, by our third week we had over 100 bakers on board, from all corners of the globe, all willing to share their expertise and their time for a good cause. We chose our charity as a group; the Make-­‐A-­‐Wish Foundation. Christmas embraces childhood magic, wonder and dreams coming true, and the thought that we could raise money to enable the children’s wishes come true touched us all.

Make-­‐A-­‐Wish is now the largest wish granting organisation in the world and it helps serve children in 48 countries, on Yive continents, through its 37 afYiliate ofYices. The mission of Make-­‐A-­‐Wish International is to grant the

ISSUE 15 DECEMBER 2013 CHARITY

The booklet includes contributions from Cakeolgy

wishes of children with life threatening medical conditions, to enrich the human experience with hope, strength and joy.

with your friends and fellow bakers. The proceeds from the sale of the booklet, minus PayPal costs, will go straight to Make-­‐A-­‐Wish.

“We at Make-­‐A-­‐Wish Foundation UK think it's great that Samantha and her fellow bakers have chosen to support us this year through their fantastic culinary creations.

I think it's a great and fun way to raise both funds and awareness for the work of Make-­‐A-­‐ Wish, and I wish them every success with their fundraising” -­‐ Natalie Hill, Volunteer and Community Fundraising Manager, Make-­‐A-­‐ Wish.

Each of our Wish Bakers are worth their weight in gold. We would like to take this opportunity to thank every Wish Baker who contributed their time and creative energy for such a worthy cause. We would also like to thank Pippa from Open Door Media for creating our website and Simon from SC Design Studio for creating our logo.

Thank you for making a young person’s wish come true this Christmas.

Please support us by visiting www.bakeachristmaswish.co.uk or www.bakeachristmaswish.com and purchase our Bake A Christmas Wish Booklet, which contains tutorials, recipes and baking tips from our wonderful bakers. Please share our website

Cookie contributions fromTracy from at The Cookie Connoisseur

PURCHASE

YOUR BOOKLET NOW AT www.bakeachristmaswish.com

Contributions from Dina from Miettes 35

ISSUE 15 DECEMBER 2013 TUTORIAL

Front cover cake by Antonella Di Maria Torte & Design 36

The Christmas Collection

ISSUE 15 DECEMBER 2013 CHRISTMAS COLLECTION

Fleur Bites Cupcakery

Truly Madly Sweetly Cupcakes

Flutterby Fancies 37

ISSUE 15 DECEMBER 2013 TUTORIAL

Antonella Di Maria Torte & Design

38

ISSUE 15 DECEMBER 2013 TUTORIAL

Sugar High Inc

Sugar High Inc

Barbie e i suoi Pasticci Photography: Claudia Calà

Barbie e i suoi Pasticci Photography: Claudia Calà 39

ISSUE 15 DECEMBER 2013 TUTORIAL

Romeo & Juliet Cakes

Couture Cakes by Rose

Peter Roberts -­‐ Wedding Cakes Liverpool Kerry’s Cakes Photography Jason Pilipenko 40

ISSUE 15 DECEMBER 2013 TUTORIAL

Tea Party Cakes

Sugar Rush Custom Cookies

Sugar Rush Custom Cookies

41

CAKE CLASS DIRECTORY

Cake Decorating Classes Classes in Thame, Oxon with expert teachers including the world renowned cake artist Alan Dunn and royal icing expert Ceri Griffiths

Call now

01844 213428 www.sugaricing.com

Cake Decorating Classes Learn how to make cakes, bakes and sugarcraft at one of our world renowned classes located near London All classes with an award winning patient teacher

Tel 01245 281356 / 07917 126 630

info@thecupcakeoven.co.uk www.thecupcakeoven.co.uk

Cake Decorating Classes from the Cake Decorating Company Based at our flagship store in Nottingham we are offering a range of courses from SugarVeil to Buttercream, we aim to cover almost every technique in cake decorating. www.thecakedecoratingcompany.co.uk

42

43