Cake Masters Magazine February 2013

ISSUE 7 FEBRUARY 2013

B AKING ~ DECORATING ~ S H A R I N G

SPECIAL FEATURE:

!e Valentines Collection

Mary Berrys y’Mini Banoffee Pies Recipe

HEART IN A CUPCAKE TUTORIAL SELL OUT BAKING SHOW HEADS TO MANCHESTER 5-7 APRIL 2013

EXCLUSIVE OFFER FOR CAKE MASTERS READERS SHOW TICKETS FOR

£10

+ CHANCE TO WIN AN IPAD MINI!

1

From the Editor

ISSUE 7 FEBRUARY 2013

B AKING ~ DECORATING ~ S H A R I N G

Cake Masters February Issue Welcome to the February issue of Cake Masters magazine where the theme is LOVE! As February is the @me of the month where love seems to be in the air, we have a very special feature on Valen@nes cakes. This also @es in nicely with the announcement of our Valen@nes Professional and Hobby Baker compe@@on winners. It was very difficult to decide in the professional category, the standard was just so high! Thank you to everyone who entered, the designs this year were superb!

An extra special highlight of this edi@on of the magazine is a full briefing on what the Cake & Bake Show in Manchester has in store for us in April. We caught up with the organisers who told us all about the special features of the show -­‐ there really are some great ones!

You all must enter the Cake Catwalk Compe@@on at the show, where your cake designs will go on an actual Catwalk! The other exci@ng feature is the gingerbread village where you are given a plot to design your own gingerbread house which will make up part of a huge village. The guys at the show have been extra nice and are offering £10 @ckets to the show in Manchester as well as being entered into a draw to win an iPAD mini EXCLUSIVE to Cake Masters fans and readers only.

We have tutorials, an excellent column this month, the Alterna@ve AZernoon Tea with Jen, an exclusive recipe from Mary Berry’s new book and much more.

I really hope you enjoy this edi@on of Cake Masters Magazine

Rosie x

editor@cakemasters.co.uk

Front cover credits- February 2013: Heart Boxes - ©Julia M. Usher, author of Cookie Swap, Ul-mate Cookies, and the 16-­‐video Ul-mate Cookie Decora-ng Series Heart in a cupcake tutorial - Made with Love by me 2

CONTENTS

ISSUE 7 FEBRUARY 2013

From the Editor ~ Page 2 Manchester Cake & Bake Show Overview ~ Page 4 Tutorial: Heart in a Cupcake ~ Page 9 Feature: Alternative Afternoon tea with Jen ~ Page 15 Interview: The Chocolate Strawberry ~ Page 18 Feature: Little Angel’s Cakes ~ Page 22 Event: Hospice Bake Off for Young Women ~ Page 23 Spotted: Ana Parzynch Cakes ~ Page 26 Tutorial: Eiffel Tower Cupcake ~ Page 27 Interview: Fat Cakes ~ Page 30 Competition: Fairytale Cakes~ Page 36 News ~ Page 37 Guest Columnist:Hannah from Made with love by me ~ Page 38 Competition: Floral Cupcakes ~ Page 39 Feature: The Colour of Love ~ Page 40 Interview: Mary Berry ~ Page 43 Recipe: Mary Berry’s Mini Banoffee Pies ~ Page 44 Winners: Valentines Competition ~ Page 46 Feature: Valentines Special 48

Valentines Showcase

48

Tutorial Eiffel Tower Cupcake

21

Cake & Bake Show Overview

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Show Feature Cake & Bake Show heads to Manchester!

Following a sell out launch show in London last year, the cake and bake show is back this year for an extravagant show. We caught up with the organisers earlier this months to find out all about what to expect at the Manchester show There’s so much going on during this three day cake extravaganza, we’ve summarised a few of the highlights below: WHAT TO EXPECT AT THE SHOW • See all your favourite celebrity bakers and cake stars live on stage -­‐ from Paul Hollywood to Mich Turner and Eric Lanlard • Nowhere else can you see this many of the industry’s leading stars all in one place!

• Get inspired by and involved in one of the feature stands – including Lakeland, Squires Kitchen, Dr Oetker and Bakingmad.com • Enjoy family fun for budding bakers – from gingerbread decora-ng with Billington’s to family bake offs with Paul Hollywood and interac-ve free sessions with Grainchain.com • Learn new skills from the experts in live demo classes – from macaron masterclasses to cake pain-ng demos • See all the leading sugarcraQ arRsts under one roof and book a session in the SugarcraQ Academy – learn direct from the likes of cake queen Mich Turner and royal icing expert Ceri Griffiths • Taste your way around the country’s top arRsan bakers and cake makers – from cakes and breads to brownies and pies • Source the latest tools of the trade from the country's top suppliers – from leading sugarcraO suppliers to bakeware specialists including all the latest innova-ons from Lakeland BUY TICKETS NOW: SPECIAL TICKET PRICE OFFER £10 + Entry into a prize drawn for an iPad Mini EXCLUSIVE to Cake Masters fans only

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Show Feature KEY FEATURES AT THE SHOW ✴ ✴ ✴ ✴

CELEBRITY BAKERS & SUGARCRAFT EXPERTS SKILL CLASSES & INTERACTIVE EXHIBITS ARTISAN PRODUCE & SUGARCRAFT SUPPLIES LIVE BAKE OFFS & CAKE COMPETITIONS

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BUY TICKETS NOW: SPECIAL TICKET PRICE OFFER £10 + Entry into a prize drawn for an iPad Mini EXCLUSIVE to Cake Masters fans only

Code Cakemasters10

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ISSUE 7 FEBRUARY 2013

Show Feature Baking with Paul Hollywood & Grainchain.com Join Paul Hollywood as he judges a programme of live bake offs for families and schools on the Friday of the show! Other great family-­‐focused free sessions will be hosted by Grainchain.com on Saturday & Sunday.

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m a r k e BUY TICKETS NOW: t stalls tools of the trade from showcasing enough fres hly the country's top suppliers, with SPECIAL TICKET PRICE OFFER baked produ ce to saRsfy £10 + Entry into a prize drawn even the most ins a host of fun, free interacRve for an iPad Mini aRable food lover.

EXCLUSIVE to Cake Masters fans features from leading brands in only the industry including Neff, Dr Code Oetker, Squires Kitchen.

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Book Signings with WHSmith Meet the star speakers and buy signed copies of all the latest baking books on the WHSmith stand.

The Classrooms offer the chance to learn direct from the experts in a more focused sebng, with 30 minute demonstraRons held in enclosed classrooms, covering a wide range of subjects from sugarcraQ skills to macaron masterclasses. Pre booking required!

PLAN AHEAD – BOOK CLASSES & SUGARCRAFT SESSIONS NOW! Wedding dress from Heavenly Brides

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COMPETITION

GIANT GINGERBREAD VILLAGE *WIN* £150 cash PLUS a MASTERCLASS

with Master PaRssiere

Eric Lanlard (worth £195)

A giant, whacky wonderland inspired Gingerbread Village has to be one of our favourite features planned for the Manchester Cake & Bake Show!

As well as an impressive 7 foot high gingerbread house, commissioned especially for the event, there will be a display of biscuit buildings and village features created by gingerbread fanaRcs around the country who are being invited to display their designs as part of a compeRRon sponsored by Billington’s.

But this won’t be the usual fesRve themed display of gingerbread houses, as entrants are being asked to take inspiraRon from childhood memories of the edible creaRons in Alice in Wonderland, Charlie and The Chocolate Factory and Hansel and Gretel to create unique candy clad construcRons!

CompeRtors are invited to enter their plans for individual ‘plots’ in the village online, from which the organisers will select the most promising entrants to come to the show to create the ‘village’. Judges will be looking for creaRvity and design and so the only real limitaRons are the size of the plot – 12 x 12 inches, with entrants free to create any structure from gingerbread -­‐ not just houses, with landscaping and gardens etc encouraged.

Categories: • Adults • Juniors Click here for full compeRRon guidelines PHOTO: Gingerbread Willy Wonker creation from Wicked Goodies

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Goodie s of gingerbre at these ad crea s, as w Shows’ ell as th Rons fr own Pin om e Cake terest & Bake board

for the compe RRo n !

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ISSUE 7 FEBRUARY 2013

CAKE ON THE CATWALK competition

There’s no denying cake is definitely ‘en vogue’ at the moment! So it seems fibng that the Cake & Bake Show’s official compeRRon for Manchester is themed ‘Cake on the Catwalk’ and will see compeRtor’s fashion themed creaRons given their own stage at the event in the form of a purpose built ‘cake catwalk’!

Sponsored by Stork, the compeRRon is open to non professionals and juniors (under 18), while the professional category is themed ‘vintage couture’.

NEED INSPIRATION? take a look at some of the catwalk inspired creaRons by Elizabeth Solaru, or visit the Cake & Bake Shows’ own Pinterest board for the compeRRon

COMPETITION DETAILS To enter, simply submit your plans online for a fashion inspired cake, selecRng either non professional or junior (under 18). The Professional category (defined as those people engaged in the commercial sale of bakery products or a baker/cake decorator employed by such a business) is themed ‘vintage couture’ and the judges will be looking for designs inspired by vintage styles, encompassing the romanRc charm which

*PRIZES* Win up to £250 in cash and £100’s of Pyrex Bakeware, plus see your cake featured in delicious.magazine! epitomises the principles behind vintage couture design.

GUIDELINES Refreshingly there are very few guidelines, as the organisers say they do not want to restrict entrant’s creaRvity…as long as it’s edible, with no dummy cakes used (but internal supports are permieed), and fits within a base area of 16 x16 inches, then your imaginaRon is the only limit!

CATEGORIES • Professional Category • Non Professional Category • Junior Category (under 18) JUDGES The judging panel will include Elizabeth Solaru of Cake Emporium, whose catwalk inspired cake creaRons are regularly featured in the press; Karen Barnes, editor of delicious. magazine, as well as experts from Stork’s baking team. CLICK HERE FOR FULL COMPETITION GUIDELINES

Runway photo from Bravoe Runway Vintage couture from Heavenly Vintage Brides Cake sketches from Ana Parzych Cakes Cakes on the Catwalk Hey there, Cupcake!, The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia

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ISSUE 7 FEBRUARY 2013

Heart in a Cupcake Tuto!al

By Hannah from Tuto!al Made with love by me

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Heart in a Cupcake Tutorial What you will need:

Easy Peasy Lemon Squeezy Cake Ingredients

6oz Self Raising Flour 4 oz Softened Butter 1 tsp Baking Powder 6oz Caster Sugar 2 Large Eggs (Free Range) 6 tbsp Milk Finely grated rind of a large unwaxed lemon + juice from one lemon (or to taste)

Method:

Preheat oven to 180 C/gas mark 4.

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Step 1 Make your cupcake batter using the Easy Peasy Lemon Squuezy Cake recipe. You can use any light coloured sponge recipe, although you should make sure it is a moist recipe and not too dry!

Tip all cake ingredients into large mixing bowl and beat for 2-­‐3 minutes; mixture will drop easily off spoon.

Spoon mixture into tin and smooth with back of spoon. I use an oblong tin which measures 9″ x 8″, lined with baking parchment. You could also use a round tin.

Bake for 30-­‐40 minutes until golden & firm to the touch.

Cool in tin & slice.

Step 2 Once you have made your batter, separate a 1/3 of it into a small bowl. Cling film the remaining batter mix and leave to one side.

Use food colouring or natural alternatives to dye the 1/3rd you have just separated to the colour of your choice. I’ve chosen pink for my hearts.

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Step 3 Grease the base/sides of a square, (any shape will do, i just preferred square for doing this) deep baking tray and pour in the coloured mixture to a depth of a couple of centimeters. Use your judgement here, you are looking for a risen depth that will fit into your cupcake cases, whilst leaving room for the non dyed batter as well.

Step 4 Use a small heart shaped cutter to cut out shapes from the coloured cake. Pop in the fridge to cool, or even freeze for 30 minutes to help prevent overcooking when you re-­‐bake them.

Pop the baking tray into the oven at the temperature the recipe suggests. Take the cake out as soon as it is firm enough to handle being cut into. Try and avoid baking for the full suggested recipe time if you can. Keep testing it so that you can remove from the oven the second it is firm enough to cut.

Once firmed take the cake out of the oven and leave to cool completely.

Popping it into the fridge will speed the process up.

Step 5 Place your cupcake cases into your muffin tin. Remove the clingfilm from your 2/3rd non dyed batter and spoon a dollop into the base of each case.

Take each heart and stand it vertically (point to the base) into the dollop of batter. Then spoon a dollop of batter on either side of the heart. Make sure your batter reaches roughly the half way mark of the cupcake, high enough to support the heart, but remembering that the batter will rise!

Remember you want the batter to rise OVER the top of your heart so add enough to achieve this. You can also add a dollop of batter over the top of the heart to help.

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Et voilĂ !

Tuto!al

By Hannah from Made with love by me

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£10$TICKETS$ +$CHANCE$TO$$

WIN$IPAD$MINI$$ QUOTE$ CAKEMASTERS10$ BEFORE$10TH$MARCH$

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ISSUE 7 FEBRUARY 2013 FREE DESIGN WORK ON ADVERTS PLACED

LONDON CAKE CRAWL 2013

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Sign up for the 2013 London Cake Crawl REGISTER INTEREST

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ISSUE 7 FEBRUARY 2013

Feature Travel ~ Taste ~ Try

by Jennifer DeGuzman-Rolfe Jen’s Just Desserts www.jensjustdesserts.co.uk

THE ALTERNATIVE

A"ernoon Tea wi# Jen I'm sat here wriRng this aQer having enjoyed the most gorgeous aQernoon tea (AT) in a land far, far away... So HELLLLOOOO from my ValenRne's sweetheart (my lovely husband Mark -­‐ pictured on the right) and me. I really can't wait to write about my special ValenRne's Day AT, as I have so much to share with you about the fabulous "ALTERNATIVE AFTERNOON TEAS" I have recently indulged in London. I'm dubbing them 'alternaRve ATs' because these parRcular opRons are not your run-­‐of-­‐the-­‐mill finger sandwiches, scones and cakes, which are obviously wonderful in their own right, but why don’t you judge for yourself.

So, my cakey pal Allison, from Lets Eat Cupcakes, recently celebrated her big 4-­‐0 and I thought that the Madhaeer's Tea at the Sanderson Hotel in Soho would be the perfect giQ for her. From the moment we were shown to our table, we just knew it would be special. The whole experience was very "wonderland-­‐y" -­‐ from the

menus provided in vintage books, to the way the tea choices were presented in preey glass jars.

Ooh and the teapots, teacups and saucers were just so whimsical in keeping with the 'Madhaeer' theme. The pièce de résistance was most definitely the presentaRon of the AT cake stand filled with gorgeous and magical-­‐

looking goodies. The savoury opRons were plenRful, including a selecRon of ham and cheese scones; mini-­‐quiches and sweets were seriously UH-­‐MAZ-­‐ING! We loved the 'drink me' poRon and the totally fun meringue mushrooms and carrots. The best thing was that everything really did taste as good as it looked!

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Feature Travel ~ Taste ~ Try

by Jennifer DeGuzman-Rolfe Jen’s Just Desserts www.jensjustdesserts.co.uk

Just when we thought we couldn't eat any more... you know how some other AT places give you the opRon of selecRng from a cake trolley?

Well, this 'Madhaeer' tea allowed for a selecRon from a JELLY CART! Of course, we had to sample these, so yes, we had a variety of different flavours including pineapple, banana and rhubarb -­‐ again, just so different to your usual AT!! My favourites from this alternaRve, and slightly mad AT were the green tea

mousse and the mango/white chocolate cake. I was also pleasantly surprised by the yummy mini-­‐ quiches and the really light, refreshing rhubarb and custard tea.

I'm already looking forward to my return visit here, as it's definitely somewhere I'll be coming back to again and again!

If you really want an alternaRve AT in London -­‐ perhaps something for the special fella in your life -­‐ then look no further than the Sanctum Soho Hotel. I say it's an AT for 'your fella' just because what they have to offer is called the'Gentleman's AQernoon Tea,' – I'm certainly no gentleman and I totally enjoyed it! Can you believe this special AT starts off with oysters!! So, how does this menu sound to you?

Poached oyster with bloody mary relish / Seared steak with peppers and mushrooms on toasted sourdough / Mini smoked salmon, caviar and watercress bagel -­‐ as

the first course.

Lamb and potato hotpot / Mini Sanctum beef burger with mustard seed relish / Rabbit, panceea and leek pasty / Roast beef and horseradish stuffed Yorkshire pudding -­‐ as the second course.

And you do also get something sweet, as well: Twice baked chocolate fudge cake with Jack Daniels Ice Cream.

Oh, did I menRon that you also get a lil' tankard of Jack Daniels, as well as a mini-­‐cigar!? See what I mean? This AT is all served in private booths in the very cool but casual hotel restaurant. You don't

Gentleman’s Afternoon Tea ... need to be a gent to enjoy this alternaRve AT, but just in case this doesn't float your boat, you do have the opRon of ordering a 'tradiRonal aQernoon tea,' (which was also delicious...!) but don't you get ever so slightly (or very) jealous when your dinner date orders' the beeer meal'! In this case, although the tradiRonal AT was enjoyable, the Gentleman's AT was just so much BETTER!! I would definitely recommend this to anyone looking to treat a special man -­‐ or yourself! -­‐ to a really unique AT experience.

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by Jennifer DeGuzman-Rolfe Jen’s Just Desserts www.jensjustdesserts.co.uk

Travel ~ Taste ~ Try

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Interview

MEET

Sarah from The Chocolate Strawberry Sarah is one of those bakers where you can instantly recognise her cakes purely through the hand cut nature and designs of her decorations.

Cake Masters loves the cakes that Sarah creates and presents in a beautiful way - we are total fans of the rather amazing Chocolate Strawberry!

Q: Tell us about you and your family I’m 42 (which looks quite scary when it’s wriaen down) married with five year old twins.

We live very happily in a sleepy village in The Forest of Dean, Gloucestershire. I’ve always loved food and food presenta@on, so discovering cake decora@ng has opened up a whole new world to me.

Growing up, cooking and family meals were hugely important. Now I have my own family, we also live in the kitchen and our children love to cook and now decorate cakes too. At five years old, they think that I am capable of making any structure that they can imagine in cake and request more and more complex designs on a daily basis!

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Interview Q: What is your earliest memory of baking?

My earliest memory is baking with my Gran, who made everything by hand and baked on an almost con@nual basis.

Her ‘signature dish’ was a cake that we called ‘Granny West’s Find The Jams’, but I think are really called ‘Maids of Honour’.

Shortcrust pastry, jam in the boaom and sponge on top.

Intensive training for me on this dish started at around four years old.

If any of my family ever went abroad in the 1970s, they were packed off with an old Quality Street @n packed with “Find the Jams”, so that they had something to eat on the plane. They were so good that they were oZen handed out through cabin.

When she died, the whole family scaaered her ashes in Welsh waterfall and I (on my Dad's sugges@on) produced a large @n of “Find The Jams” for the occasion, which would have made her laugh a lot I think.

Q: What is your baking story, how did you get into baking?

Having stopped work in 2007 to bring up our long awaited twins, I had started to lose myself a bit and the thought of returning to work almost five years later was frankly terrifying.

Since we’ve had the children we have moved to an area which is incredible to live in, but work is thin on the ground. I thought I might be able to do something with

my love of cooking and signed up for a course preparing people to start their own business.

At the end of the 12 week course, I decided that I would set-­‐up a small outside catering business.

The fashion for cupcakes started me baking and the general catering disappeared. Within a year I had discovered all the extra decora@ng space you get with celebra@on cakes and now am a complete convert.

It's been a huge learning curve with long hours spent studying tutorials, experimen@ng with recipes and decora@on techniques. Talking to other cake makers had been a massive help. I have found the industry to be generally very generous with advice and encouragement.

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Interview Q: When did you decide to start the Chocolate Strawberry?

The business started a couple of months aZer I finished my business course start up course. I had to take my food hygiene exam first and I aaended a basic book-­‐keeping course (not that you'd know it). I actually found that I was making excuses not to start it through nerves. Eventually my course tutor gave me a talking to and pointed out that all the prepara@on was great, but eventually I did actually have to cook something for somebody....I then started almost immediately supplying a local cafe with cakes and luckily was able to work every week of the first year of business.

Why is your business called The Chocolate Strawberry?

I have an instantly forgeaable name myself, so I wanted an image that people could remember.

The Chocolate Strawberry sounds delicious and creates an instant picture in your mind. Customers don't need to remember that my name is Sarah to recommend the business.

I get a lot of compliments about the name, so I think I've made the right choice.

Q: What has been the most difficult cake you have made?

I think the most difficult cake to make was my 'Funny Liale Tortoise' cake because it was unlike anything that I had done before, but I enjoyed every minute.

It wasn't actually that technically difficult, but I was so nervous that I might not be able to make it work. I really didn't want to create a 'cartoon' type animal.

Q: What cake has meant the most to you?

The cake that meant the most was 'Our Story'. I made a wedding cake based on the story of how my husband and I met and married. We chose the colours and the wording together and the whole process was really enjoyable.

What has been your best achievement to date?

The 'Our Story' cake was featured by Conde Nast's Bride magazine straight away. I don't think I've ever felt so proud of anything else I've done professionally. It's s@ll featured by Brides on-­‐line now and s@ll brings in enquiries from all over the country.

I have also had lots of cake makers asking for permission to reproduce the design, which is incredibly flaaering.

Sarah with her husband >>

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Interview Q: Is there anyone you would like to say thanks to?

There are so many people that I need to say thank you to for suppor@ng me through the first two years.

Firstly my husband -­‐ it's a massive change to our lifestyle running a business from the house. At @mes it's been incredibly trying, messy and expensive, but we have now sorted out some sort of rou@ne and things run much more smoothly.

Our parents have also been a huge help offering everything they can from child-­‐care to emo@onal support on the days that you find you aren't 'living the dream'.

Rosie at Cake Masters, who rang me at home to discuss my work within a few months of me star@ng to make cakes and who has supported me throughout.

Hundreds of other cake makers for advice and friendship, but one s@cks out more than any other for believing I could make it as a cake designer when I said I never would, is Lou at Cake-­‐y-­‐licious.

Lastly, i would like to thank Miranda Jenkins and The Dean Entrepreneurs scheme, without which there would be no business at all.

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Feature Little Angels’ Cakes Little Angels cakes has been set up using cake makers and bakers across the UK to help make free cakes for children with life threatening conditions.

SIGN UP TO HELP OUT

We caught up with Lucy Kelsall Founder of Little Angels’ Cakes to find out more...

Q: What inspired you to start Little Angels’ Cakes Little Angels’ Cakes started from a very simple idea. After gaining inspiration from Icing Smiles in the USA and searching for something similar in the UK. At first I didn’t think many people would be interested and thought it would take months to get people on board, but after a few messages to other cakey people, it was clear that people wanted to be involved.

After the death of my brother in law, it hit me just how important a little love and care can help someone with a life threatening illness, although my brother in law wasn’t a child, it was still heart breaking when he finally passed away after his battle with cancer.

He loved it when I took him a box of cupcakes or sweet treats and always asked for more!

After seeing several posts about children with life threatening illnesses and the effect a cake or a gift could have on these children; I wondered if I could be able to help in some way. That’s when I read up

about Icing Smiles in the USA, I then knew I had to do this.

donated by Wendy Pitts from Angel Cakes of Warrington.

I have some very close cakey friends who were willing to help out - all had either wanted to do a similar thing or had a loved one with a life threatening illness.

Q: How people can get involved To bake cakes for us you need to be registered with Environmental Health at your local Council. We still welcome hobby bakers to join in with our fund raising events, donation of ingredients and delivering of cakes. We also ask for all members of the public to help support us and spread the word.

Q: Where did your first cake go?

Our first cake was donated on the 2nd February 2013 for a little girl called Ava Scott. Ava Scott is a beautiful little girl who has recently been diagnosed as having a Ewing's Sarcoma, a cancerous tumor in her leg.

A cake was requested for her glitter ball fund raising event and as Ava loved Katie Perry, the theme had to be around that. The cake was

Above: Ava receiving her cake Below: Ava with Gary Barlow

A special thanks to Nina Rogers, Melanie Lauven, Zoe Canies Leonard Kirstie Cracknell and all our sponsors for giving their time and resources to make this happen.

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Event Hospice Bake Off for Young Women Those of us who love baking will understand the joy of having some“me time” and the sensory pleasures gained from creating something delicious. It is these things, and much more, for 5 young women who visit young adult’s hospice, Douglas House, in Oxford.

On 5 February, with some assistance, they took part in the

Above: Douglas House, Oxford

‘Douglas House Bake Off’ judged by professional cake maker and decorator, Tracey Mann and Alison Gomm from the event sponsors, Oxford based interna@onal economics consultancy Oxera.

The event was the inspira@on of keen baker Fleur Perry, 23, from Wiltshire, who has Spinal Muscular Atrophy and visits Douglas House for respite care. Her condi@on means that it can be very difficult geqng together with friends to share in such an ac@vity, but coming to Douglas House, a modern, hotel-­‐ style building built specifically to

cater for the social, physical, emo@onal and medical needs of young adults with life-­‐shortening condi@ons, gives her the opportunity to enjoy what a lot of us take for granted, whilst having her specialist medical needs looked aZer.

Above: Event inspiration by Fleur Perry with helper Jackie

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Event Meet the Bakers Fleur, 22, is a vibrant young woman who lives in Swindon with her parents. She has been visiRng Douglas House for over 2 years and has a condiRon called Spinal Muscular Atrophy (Type 2).

She has a passion for the sciences and holds 5 A-­‐levels in Maths, Further Maths, Chemistry, Physics and Ancient

Fleur Perry Fleur made smiling cupcakes, with a homemade jam smile inside when you cut it open.

History, with AS levels in Spanish and Earth Science and GCSEs in Astronomy and LaRn -­‐ and she hasn’t stopped there! She is working towards a degree in natural sciences with the Open University.

Lizzie, 23 from Burnham, Slough, has been visiRng Douglas House since 2011.

She loves baking and oQen baked with her Nanny. ‘As a liele girl I used to make cherry and coconut rock cakes with Nanny Joan. Sadly she died last September just 5

Lizzie Waddington

days before my grandpa so I am making them for the Bake Off in memory of her.’

Gemma Orton, 27, is an arRst from Aeleborough in

Lizzie made cherry and coconut Norfolk. She has been visiRng Douglas House for about rock cakes in memory of her four years and has a condiRon called Spinal Muscular Nanny Atrophy.

Gemma achieved a BA (Hons) in Design CraQs at LowestoQ, an MA in TexRle Culture at Norwich University College of the Arts and is a member of Aeleborough ‘CraQers’. Gemma is interested in art, fashion, theatre, craQs and baking. ‘Baking is an opportunity to be creaRve. It's great to start with a few ingredients, and at

Gemma Orton Gemma made Eton Mess Cupcakes

the end you have a tasty treat. I loved seeing all the various bakes and creaRons, and most importantly, tasRng them!’ Gemma made her Eton Mess cupcakes for the ‘Bake Off’.

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ISSUE 7 FEBRUARY 2013

Charlie, 18 has Spinal Muscular Atrophy Type 2 and lives with her Mum, Dad and brother Adam in Northampton.

She has been coming to Helen and Douglas House since she was 5 years old, recently making the transiRon to Douglas House for young adults.

Charlie currently aeends college, studying acRng at level

Charlie Walter

2. She hopes to gain a merit at the end of the course so she can progress to study musical theatre, one of her

Charlie made Tiramisu

passions, the other being baking.

Kerri, 26, from Hungerford, in Berkshire, has been visiRng Douglas House for 4 years and has a condiRon causing mulRple brain and spinal tumours.

She completed her GCSE’s in art and music and loves drawing and singing. With her art, she has specialised in making rugs and decoupage and is currently trying to start her own business selling her work.

Kerri Hunter Kerry made cupcakes decorated to look like goldfish

Kerri’s entry was quite quirky. Her recipe, “Fish Cakes”, was a rather surprising entry for the cupcake/muffin category. But they were actually sweet cakes decorated to look like goldfish!

All the girls were winners but a winner and runner up had to be chosen. Gemma won with her Eton Mess cupcakes and Kerri was runner up with her ‘fish cakes’. All the young women received a signed copy of Tracey’s latest book ‘Bake Me I’m Yours -­‐ Chocolate’, vouchers from John Lewis and a giQ box of cosmeRcs donated by our wonderful supporters.

Kate Barklie from the Douglas House Care Team and organiser of the event said; ‘I really enjoy organising events that paRents can take part in with staff. The bake-­‐off was a first for us and we did it on a grand scale with special aprons made for the contestants, bunRng donated from the

Oxford BunRng company, beauRful tea-­‐sets loaned to us from our charity shops and 5 ovens sponsored by Oxera. As a team we love to make something happen that a guest has asked for and make it an amazing and special event for them.’

AQer a tour of both Helen House for children and Douglas House for young adults, Tracey Mann said; ‘I didn’t know what it would be like, but it was amazing – it really is such a posiRve environment. The guests are made to feel so welcome and all their needs are taken into account and they are treated as independent individuals. I have had a wonderful day.’

<<Tracy Mann with Kerri

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Spotted Ana Parzych Cakes We love it when designers work to sketches and then create masterpieces out of sugar.

Ana Parzych is a master of just that, and creates absolutely stunning cakes.

Ana Parzych Cakes

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ISSUE 7 FEBRUARY 2013

Eiffel Tower Cupcake

Tuto!al

From Bake Happy 30 27

ISSUE 7 FEBRUARY 2013

Eiffel Tower Cupcake Tutorial eed: n

l l i w

u What yor Image

e Eiffel Tow Knife te Gumpas g d colorin o o f l e g h a #1 tip it w Brown g a b ing ing in pip c I l a y o R ster dust lu e z n o r B Vodka sh Paint bru decorate o t s e k a Cupc

Step 1 Roll out gumpaste and cut out the Eiffel Towers using the template.

Let it dry overnight

Step 2 Thin out brown food coloring with vodka and brush onto the towers. Let it dry for about 2 hours.

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Step 3 Using the Royal Icing in

Step 4 Thin out the bronze luster dust with vodka

piping bag with a #1 tip, pipe

and brush onto the details.

the outline and details on the tower. Let it dry (... again)

Step 5 Thin out the bronze luster dust with vodka and brush onto the details.

Final step Place your decorated towers onto your cupcakes!

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ISSUE 7 FEBRUARY 2013

Interview Mia is an awesome baker and cake designer. Her cakes have the impact which wow people from across the globe and are designed and executed to a very high standard.

We interviewed Mia to find out more about the person behind the cake.

MEET Mia

From Fat Cakes

Q: Tell us about you and your family I am 35, I live in a small busy house in Sussex on the south coast with my three young children Harry (he hates cake), Marshall (he wants to work for me one day) and Emalyn (she eats all the offcuts) my lazy cat and three chickens. They all drive me crazy, but they are my world! I have an allotment which is my escape place but haven't had the chance to get over there much since I became Fat Cakes, I feel like I've been permanently in the kitchen for the last 18 months!

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ISSUE 7 FEBRUARY 2013

Interview Q: What is your earliest memory

where I loved thinking three

I had to leave my part @me job at

of baking

dimensionally and enjoyed playing

Sainsbury’s due to a change in

with colour. I then had various

circumstances and have been

I loved baking rock cakes and

customer service jobs for years just

making cakes full @me ever since.

scones as a child, but then didn't

to pay the bills as I didn't know

It’s as if it was meant to be. My

dabble with baking again un@l I

how to make a living from anything

sugarcraZ kit that started off just

had children of my own. Unhappy

ar@s@c.

about filling a small toolbox has

with the quality of supermarket

To be honest I s@ll don't make a

now spread into nearly every room

cakes (I am a perfec@onist!) I

living from it but at least I am

of my house and con@nues to

started making my children's

happy!

grow!

had many experimental

Q: When did you decide to start

Q: Why is your business called Fat

buaercream extravaganzas! It

Fat Cakes?

Cakes?

birthday in 2010 that I tried

This was in August 2011 so just 18

I spent a few days trying to think of

covering a cake with sugarpaste

months ago. It more sort of

names but found none that felt

for the first @me and I have been

happened to me rather than me

right -­‐ none that really said what I

hooked ever since.

actually making any decisions!

wanted them to. I didn't want to

birthday cakes 8 years ago. They

wasn't un@l my daughter's first

limit myself to one style of cake so Q: What is your baking story, how

needed a name that would reflect

did you get into baking?

this. Like when choosing a name for a new baby, I scanned TV

Baking for family soon turned into

credits, town names, street names,

baking for friends and when

the dic@onary even cereal packets!

friends of friends started to ask for

I was about to give up when I

cakes I thought that geqng some

finally asked my partner what he

cards made might look beaer than

thought, “Fat Cakes” he said,

scribbling my phone number on a

“because they are fat and they are

scrap of paper, so I needed a

cakes” simple -­‐ and so it came to

name...this was the start of it all.

be!

I had some cards made, my Facebook page was born and I have just been trying to keep up with it all ever since!

I have always been drawn to art and anything crea@ve and got a dis@nc@on in sculpture at art college. I then went on to do a degree in interior architecture

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ISSUE 7 FEBRUARY 2013

Interview

A selec@on of cakes made

by Mia from Fat Cakes.

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ISSUE 7 FEBRUARY 2013

Interview Q: What cake has meant the most to you?

I think Emalyn's first birthday cake and my Batman cake mean the most to me. The elephant made for my daughter was from one of Debbie Browns’ books, I am a big fan of her work, and this was the start of my love affair with cake decora@ng. The batman cake is the cake that made my facebook page really take off, and put me in touch with a lot of cake ar@sts. I made many online friends as my name started to get recognised by more people.

Regarding my Batman cake, I am a big fan of the movies so really enjoyed making this cake-­‐ I had looked forward to it for about 6 months so am so pleased that this has been my most shared cake to date.

Q: Which has been the most difficult cake you have made?

All of my cakes are difficult in their own way as I always push myself out of my comfort zone, trying something new with each and every one. probably the most technically difficult for me was R2D2. It was my first cake with internal structure, I had to buy a new drill bit for my sugarcraZ kit :) As the cake was for my son I felt I could experiment a bit more and it didn't maaer too much if it didn't work out as only we would see it.

<<< Harry, Marshall and Emalyn

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Interview Q: What has been your best

Q: What are your future plans?

achievement to date?

I have a lot of exci@ng orders to Being asked to do this interview is

look forward to this year that I

probably my best achievement to

cannot wait to get started on.

date! I am happy that that the

I hope to also find @me to enter

business has grown so well in such

one of the categories at Cake

a short space of @me and that I

Interna@onal this year too and my

have had to teach myself how to

all @me dream has been to have a

build a website, manage accounts,

go at a thread cakes entry.

upload photos, keep up with admin (well try my best to)

I am currently in the process of

alongside managing family life.

seqng up to start doing cake

This is my biggest achievement and

decora@ng classes alongside some

something I feel proud of.

other crea@ve friends from different craZ areas so this is very

Q: Is there anyone you would like

exci@ng for me, I am really looking

to say thanks to?

forward to the sociable side of this and a liale break from the kitchen!

I would really like to say thank you to all of my online friends in the

Other than that I am just going

cake world. Some I have met in

with the flow and we'll see what

real life, some I have yet to meet.

happens...

All of whom have helped me in our virtual office to get through the long night shiZs; helped with problems and have been there to bounce ideas off of; along with chaqng about family life and the various emo@onal states that go with working crea@vely from home! I would not be where I am today without them, they have all become very important to me.

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ISSUE 7 FEBRUARY 2013

Email: littleangelscakes@yahoo.co.uk or info@littleangelscakes.co.uk 35

ISSUE 7 FEBRUARY 2013

Competition

in association with

Cake Masters has teamed up with Cake International to run a fantastic Fairytale Competition! The prizes for winners of the competition in both categories are as follows: - Two VIP passes for the winner and a friend to Cake International LONDON â&#x20AC;&#x201C; Saturday 13th April 2013 - Fast Track Entry so you will be first through the door and avoid the queues - Free Show Guide - Chance to get a front row seat at the Bakery Theatre - VIP Lounge Access which includes light refreshments - The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry and Paul Hollywood!!

- There will be two categories in which you can enter a cake, Hobby Baker and Professional Baker.

- A hobby baker is defined as someone who has never sold a cake for money.

The reason why we have this category is to ensure we include all abilities and not only those people who bake and decorate regularly.

- You can enter a cake of any size (including a maximum of 12 decorated cupcakes or 12 cake pops) or 12 iced biscuits.

- There is only one entry per person and judging will be done by a panel of judges.

The cake must have a fairytale theme.

To enter please email us a good quality photo to bookings@cakemasters.co.uk with: - Your full name - Your category Hobby or Professional - Your facebook page name and website - Contact number - Optional â&#x20AC;&#x201C; Tell us a bit about your entry and the inspiration behind the design

DEADLINE: 31st March 2013 36

ISSUE 7 FEBRUARY 2013

News!

MOST SHARED CAKE ON CAKE MASTERS! A cake that we posted last week has gone totally viral, with over 2,318 shares and over 100,000 people seeing the cake! Congratulations to Brownies Cakes Grimsby for creating such a great cake that so many people could relate to!

41,000

I wanted to thank you all for helping me break through the 40,000 likes barrier.

Facebook advertising helped us up to the 20,000 likes mark, and then it just became too expensive. With changes to timeline and issues with reach, I decided to stop advertising with Facebook. To my absolute delight, our numbers have been growing in a strong organic manner and I want to thank you for not only helping me through the 40,000 LIKES milestone, but THANK YOU ALL for getting me through the 41,000 LIKES mark.

Claim to fame!

As you know, Nina from Mon Cottage Cupcakes created a cake that was featured in the Yellow section of last monthâ&#x20AC;&#x2122;s magazine.

Her cake was made for a charity that Merrill Osmond is associated to so was pictured holding the cake that Nina made.

Well, my claim to fame is the Merrill Osmond shared my magazine on his own Facebook page!

Thanks Nina for sharing your cake on Yellow Monday all those weeks ago- seeing Merrillâ&#x20AC;&#x2122;s post really made my day!

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ISSUE 7 FEBRUARY 2013

Guest Columnist This is war! (Somebody put the kettle on...)

It’s been dark for so long I’d swear the birds are trying to bring in the dawn, the radio is burbling away in soothing ‘mellow’ tones only suitable for night-time easy listening and midnight is some sort of fuzzy distant memory. Yet i am stood in the middle of a battle zone that 12 hours ago was my kitchen embroiled in what I can only describe as the fight for my life. Not with a intruder, a burglar, or a masked stranger...but with a cake.

Yes a cake! Who knew a cake a seemingly harmless mix of simple (quality) ingredients, a double coating of buttercream and a dressing of ready to roll icing could be such a force of evil?! Evil I tell you!

The race is most definitely on with this 'fondant fiend' and yet like some stubborn, belligerent teenager it is point-blank refusing to behave. Worse than simply misbehaving this 'spiteful sponge' is kicking some serious butt!. It is beating me harder than my mixer on full speed and I’m losing!!

On paper this cake is going to work just fine. It makes sense, I had even checked out YouTube for the tutorial (!) so what could go wrong. It is destined to work, it is going to be brilliant. It is going to be a GREAT cake!

More than that, I’ve been looking forward to making this cake for months.

So why is it at silly o'clock the night before the big family event where I am due to unveil this amazing, surprise creation, is it trying to kill me? What exactly did I do so wrong in this or a past life that the 'bake of doom' would hate me so much as to systematically take me apart like this?

Everything that can go wrong is going wrong, the simple bits have become some MENSA style intellectual challenge, the difficult bits have become Mission Impossible only I am not seeing Tom Cruise hanging from my ceiling trying to help!

I dig in and fight back. I am damned if I'm going to let Count Calorie win!

Just as I think I have avoided everything this 'mixture of madness' has pelted me with, side-stepped the clogged airbrush, dodged the slipping tiers, battled back from the brink of cracked fondant failure a thousand times over, taken on the cake of calamity and won, it goes and throws one last, brutal thing at me.

At 2am, in a final willful attempt of defiance, out of pure spite, it throws it’s head at me. It cruelly pitches forward, pulling its own head away from its body taking out the supporting board and dowels with it. I manage to catch the head as it falls by getting my hand under the board in time and set it down alongside it’s now decapitated body.

Then I stare at it in disbelief and the slow realisation of

By Hannah from Made with Love by Me

resignation. I give in, this cake has beaten me. I'm done in, it’s too late, I’m too tired. I simply cannot fix it from here.

Or can I? A few hours later (after a short sleep) I wake with a gritted determination, and decide that I am in no way going to allow this evil edible to take me down. I put the kettle on and roll up my sleeves. I don my apron armour and tool up with cocktail sticks, scissors and a paintbrush. This mulit-tiered tower of terror may have won the battle, I am going to win the war though!

I set to it, I re-design, re-build, re-crumbcoat, re-fondant, retexture and hand-paint feverishly for the next 3 hours then deliver on-time, unveil and present a cake that to everyone else is nothing more than the sweetest of sweet Christmas cats.

I am the only one who knows that there is NOTHING sweet or innocent about this sugary charlatan!

So a word of warning to my fellow cakers - not all cakes are as sweet as the ingredients would suggest, some seem almost human in their ability to bring us to our knees and yes, sometimes you have to walk away from the battle.

There is no need to give in though. Just take a break, grab a cup of tea, take a deep breath and come back swinging - ready to win the war!

The headless beast >>

Share your news with us! magazine@cakemasters.co.uk

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ISSUE 7 FEBRUARY 2013

Competition!

The lovely people at the award winning Katy Sue Designs are giving away a set of 3 â&#x20AC;&#x153;Victorian Gardenâ&#x20AC;? Cupcake topper moulds as a prize for the winner of this competition.

All you need to do is send us a picture of your best floral cupcakes. One entry per person.

Please send only one photo, with your full name, business name (if you have one); contact number and address to bookings@cakemasters.co.uk GOOD LUCK!

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ISSUE 76 FEBRUARY JANUARY 2013 2013

The Colour Of

Love Red is naturally the colour of love...did you notice how we missed the colour red in our of the 50 shades of cake issue in January? I would like to say that we reserved red cakes for the month of February...but no we didnâ&#x20AC;&#x2122;t! It is quite fitting that we will share red cakes in the month where love is in the air!

Sugar Pocket

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ISSUE 76 FEBRUARY JANUARY 2013 2013

Alison Lawson Cakes LoveZee Cakes

Cakes by No More Tiers (York)

Sugar Pie Gourmet Cakes

Prettypetal Cupcakes

Fancy Cakes by Linda Dakotaâ&#x20AC;&#x2122;s Custom Confections

Robert Firth The Crafty Kitchen (Sarah Garland)

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ISSUE 76 FEBRUARY JANUARY 2013 2013

Deluxe Luton Cakes

Tina Scott Parasharâ&#x20AC;&#x2122;s Cake Design

Wedding Cakes Liverpool

PetiteSweet - Cake Boutique SweetArt Cakes Bedford

Baked In Caked Out

Couture Cakes by Rose

Melys Cake Design Emma Hall

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ISSUE 7 FEBRUARY 2013

Interview She has sold over five million cookbooks, has nearly 60 years baking experience and is known for being the queen of all things baking. Whether you are a seasoned professional or just starting out in the exciting world of home baking, Mary Berry is a name that you’ll be familiar with.

From the signature Lemon Drizzle Cake to the challenging Fraisier Cake, there is no doubt that Mary’s recipes are some of the best loved. Having learnt the art of baking from her mother, Mary quickly established herself as a leading cookery writer and broadcaster, specialising in Aga cookery, cakes and desserts.

Q: What or who got you interested in baking?

A wonderful home economics teacher called Miss Date, she was lovely and encouraged me in class Q: What is your current signature dish?

Lemon Drizzle cake Q: If you weren’t a chef what would you be?

A gardener Q: Sweet tooth or savoury?

Savoury Q: What do you most enjoy about baking?

I enjoy sharing the finished bake with family and friends

What are your top <ps for any aspiring baker?

Mary’s new book, At Home is available Follow a good recipe and weigh now to buy! accurately. Use digital scales and weigh exactly as in the recipe. Use the correct sized @n and oven temperature, all these changes can affect the cake.

Cake baking and decora<ng has exploded in popularity recently -­‐ what's your opinion on why this could be?

The Great Bri@sh Bake Off has inspired a new genera@on of bakers

Visit Mary Berry at Cake International Event City Manchester 8-10 March 43

ISSUE 7 FEBRUARY 2013

Recipe

Mini Banoffee Pies

Recipe taken from Mary Berry At Home 10 44

ISSUE 7 FEBRUARY 2013

Recipe 1. You will need eight 7cm (2½-­‐in) cooking rings, arranged on a baking sheet. To make the bases, mix the melted buaer with the crushed biscuits and s@r un@l combined. Spoon evenly between the rings and press down with the back of a spoon. Chill while you make the topping.

2. Melt the buaer in a saucepan then add the sugar and s@r un@l dissolved. Add the caramel and s@r un@l combined.

Simmer for 1 minute then set aside to cool for a few minutes.

3. Pour the sauce into the rings on top of the biscuit base and chill for about 1 hour or un@l the toffee has just set. Slice the banana and arrange on top, then spoon or pipe over the cream. Slide a fish slice under each ring and move to serving plates. Remove the rings and finely grate chocolate on top of each pie to garnish.

SERVES 8 For the base 40g (1½oz) buaer, melted 75g (3oz) diges@ve biscuits, crushed For the topping 50g (2oz) buaer 50g (2oz) light muscovado sugar 1 × 397g @n caramel 4 small bananas 200ml (7fl oz) double cream, lightly whipped 25g (1oz) square of dark chocolate

4. Serve chilled.

Everyone’s favourite dessert – these individual pies are Lucy’s recipe and are divine. Tins of ready-­‐made caramel can be bought in any supermarket and save having to boil a can of condensed milk like we used to, to give it a caramel flavour.

Recipe taken from Mary Berry At Home 45

ISSUE 7 FEBRUARY 2013

Feature Valentines Competition PROFESSIONAL WINNER Jessica Rabicano Mrs Sweet Treats

Congratulations!

PRIZE • Two VIP passes for the winner and a friend to Cake International MANCHESTER – Saturday 9th March 2013 • Fast Track Entry so you will be first through the door and avoid the queues • Free Show Guide • The chance to get a front row seat at the Bakery Theatre

In association with

• VIP Lounge Access which includes light refreshments • The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry!!

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ISSUE 7 FEBRUARY 2013

Feature Valentines

Competition HOBBY BAKER WINNER Brandon Fuller Congratulations!

PRIZE • Two VIP passes for the winner and a friend to Cake International MANCHESTER – Saturday 9th March 2013 • Fast Track Entry so you will be first through the door and avoid the queues • Free Show Guide • The chance to get a front row seat at the Bakery Theatre • VIP Lounge Access which includes light refreshments • The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry!!

in association with

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ISSUE 76 FEBRUARY JANUARY 2013 2013

The Valentines Special

©Julia M. Usher, author of Cookie Swap, Ul-mate Cookies, and the 16-­‐video Ul-mate Cookie Decora-ng Series

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ISSUE 76 FEBRUARY JANUARY 2013 2013

The Craft Kitchen (Sarah Garland)

Mon Cottage Cupcakes

Molly’s Creative Cakes

Neet’s Treats

Buttercup Cakes by Christine 49

ISSUE 76 FEBRUARY JANUARY 2013 2013

CakeRox 50

ISSUE 76 FEBRUARY JANUARY 2013 2013

Carina’s Cupcakes

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KatyBakey

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ISSUE 76 FEBRUARY JANUARY 2013 2013

Nicola Pretty Johns Heavens Cakes

Brennies Cake House

Starry Delights

The Chocolate Strawberry Katies Celebration Cakes

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L'Arbre à Gâteaux

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ISSUE 76 FEBRUARY JANUARY 2013 2013

Ivy Janes’s Bakery

GQ Cakes

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ISSUE 76 FEBRUARY JANUARY 2013 2013

G Sweets

Sweetly Baked

Kara’s Couture Cakes Sweet K

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The Sugar Mice

Rosie Cake Diva 57

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£10$TICKETS$ +$CHANCE$TO$$

WIN$IPAD$MINI$$ QUOTE$ CAKEMASTERS10$ BEFORE$10TH$MARCH$

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ISSUE 6 JANUARY 2013

are you following our boards?

Cake Masters Boards 59