Issuu ver february 2015 cake masters magazine

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CAKE MASTERS MAGAZINE

ISSUE 29 2015 £3.70

ISSUE 29 | FEBRUARY 2015 FEBRUARY

SUNSET LOVEBIRDS

SOUTH AFRICAN AFTERNOON TEA

TUTORIAL

Learn to make this cake!

ART DECO ROMANCE

HAND PAINTED TUTORIAL

VALENTINE’S

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WIN!

THEMED

TUTORIALS!

Recipes Competitions Inspiration + MUCH

Karen Davies Moulds

3D Standing Heart Cake Tutorial

MORE FEBRUARY 2015 ISSUE 29

Love Stories Cake Feature!

Bee Mine Cupcakes by Victorious Cupcakes

3D Heart Cake Tutorial by CUPCAKES & DREAMS - Portugal

MAGAZINE Delicious Recipes for Valentine’s!

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ISSUE 29 | FEBRUARY 2015

The world's most popular sugarcraft and cake decorating show!

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MAGAZINE

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ISSUE 29 | FEBRUARY 2015

Love is in the air! Welcome to the February issue of Cake Masters Magazine.

Published by: Cake Masters Limited Telephone: 0208 432 6051

Contributors: Krumblies Wedding Cakes Cupcakes & Dreams Portugal Cakey Bakes Cakes Eat Cake Party Lindy Smith Victorious Cupcakes incrEDIBLE art The Sweet Life by Julie Michelle Wibowo Avalon Cakes Vanilla Bake Club Southam Baking Circle West Lothian Bake Club BMTCakeDesigns by Bobie For the Love of Cake JT Cakes Aujourd’hui dans ma cuisine Shannon Bond Cake Design MadHouse Bakes

Front Cover Star

Bobie Luisa Misa-Toyer from BMTCakeDesigns by Bobie

Editorial Team Laura Loukaides Rhona Lavis Emily Gussin

Afternoon Tea Expert

Jennifer Rolfe - Jen’s Just Desserts

Advertisements

It is that time of the year when we are gearing up for Valentine’s! We have some fantastic tutorials in this issue, starting with our front cover cake, by Bobie Luisa Misa-Toyer from BMTCakeDesigns by Bobie. Bobie shows us how to get the perfect sunset and builds up a beautiful decorative tree with blossoms. Bobie shows how easy it is to make this striking cake which can be adapted for other colours too. Also in this issue are the cutest Valentine’s themed cupcakes! Victoria, from Victorious Cupcakes, takes us through how to create six fabulous designs. For something a little more challenging, we have a 3D standing heart cake! Yes - sounds scary, but easy when you know how to set up the structure first. Ana, from Cupcake&Dreams Portugal, shows us how to tackle the structure and shares tips on how to cover and create lovebirds perfectly! Last up is a beautiful art deco romance by Laura from Cakey Bakes Cakes. Laura shows us how to make a fabulous Gatsby style art deco cake board with blacks and golds, and then takes us through a handpainted tutorial with bas relief detailing on her design. Why not share your creations with me on Facebook - I would love to seem them!

Also in the magazine this month is an interview with South African cake decorator Dot Klerk, from East Party Cake. Dot tends to specialise in brilliant 3D cakes with the wow factor. We take a step into her world of cake and find out more! We also have a special love stories feature where we asked a few cake decorators to take a typical love story tag line, like “Opposites Attract”, “Forbidden Love” and even “Old Flame”, and create a cake based on it. This issue also includes a fabulous afternoon tea article all the way from South Africa. We also welcome Lindy Smith as our expert in the hot seat, answering your questions in our new Elevenses feature with book and tutorial reviews, bake clubs and your chance to win £50 of Karen Davies moulds! I hope you enjoy this issue!

Rosie Editor

editor@cakemasters.co.uk

advertise@cakemasters.co.uk emily@cakemasters.co.uk

Cake Masters Magazine Awards 2015 Sponsorship info@cakemasters.co.uk

CORRECTION: January 2015

© COPYRIGHT Cake Masters Limited 2014 No part of this magazine nor any supplement may be copied or reproduced, nor stored in a retrieval system by any means without prior specific written authorisation given by the publisher.

In the January issue of Cake Masters Magazine, there were incorrect images against the Rainbow Dust Sparkle Range. The Sparkle Range is a collection of non-toxic “Food Contact” glitters for removable decorations. Rainbow Dust also have a 100% edible range, find out more on page 12.

Love Stories Feature, cake by Krumblies Wedding Cakes, page 67

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ISSUE 29 | FEBRUARY 2015

Always & Forever 3D Heart

by Cupcakes & Dreams Portugal

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by Cakey Bakes Cakes

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Interview

Dot Klerck

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Page 45

Page 46

Page 48

Page 50

Contents 6 9 12 21 36 67

Baking Wish List Chasing the Winter Sun - Afternoon Tea in South Africa Adding Sparkle to your Valentine’s Bakes! Cake Spotlight - incrEDIBLE art, Rumana Jaseel Elevenses - Ask the Expert, Competitions, Book Reviews and Bake Clubs FEATURE: Love Stories Special

13 24 39 59

Art Deco Romance Tutorial - Cakey Bakes Cakes, Laura Dodimead Always & Forever Cake Tutorial - CUPCAKES & DREAMS Portugal, Ana Remígio Bee Mine Cupcakes Tutorial - Victorious Cupcakes, Victoria Threader Sunset Lovebirds Tutorial - BMTCakeDesigns by Bobie, Bobie Luisa Misa-Toyer

45 46 48 50

Chocolate Berry Bang Brownies by Kerrygold Chocolate Shortbread Heart Cookies by Two Peas & Their Pod Conversation Heart, Black Velvet Cakes by Baked Occasions by Matt Lewis and Renato Poliafito Piccolo Parsnip and Orange Cake by www.piccoloparsnip.co.uk

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Interview with Dot Klerk, Eat Cake Party

Tutorials

Recipes

Interviews

Sunset Lovebirds Tutorial

BMTCakeDesigns by Bobie

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ISSUE 29 | FEBRUARY 2015

Baking Wish List

Apron: Whisk Me Away

Renshaw Ready to Roll Black Icing

Mastrad Silicone Reversible

Bakerandmaker.com

Lakeland.co.uk

Heart Cake Mould

Cutter Set by Designer Stencils

£14.95

£2.49

Johnlewis.com

Thecakedecoratingcompany.co.uk

£15.95

£10

Rainbow Dust Metallic Red Food

Wilton 6 Cavity Mini

Love Hearts Amour Print

Heart Cookery Book Stand

Paint, 25ml

Hearts Cake Tin

Chocolate Transfer Sheet

Boutiqueprovencale.co.uk

Craftcompany.co.uk

Sugarshack.co.uk

Thecakedecoratingcompany.co.uk

£22.50

£3.99

£26.30

£2.49

John Lewis Made with

Karen Davies

Dinkydoodle Red Matt

Guzzini Love Kitchen Timer

Love Pudding Basin

Large Rose Mould

Airbrush Icing

Redcandy.co.uk

Johnlewis.com

Thevanillavalley.co.uk

Paint Colouring, 60g

£14.90

£9.00

£15.50

Cake-stuff.com £7.75

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Bride and Groom Stencil and Cookie

MAGAZINE


Baking Wish List

ISSUE 29 | FEBRUARY 2015

Kenwood kMix Red Hand Mixer

Hearts Tin

Rainbow Dust Natural Red Edible

Doric 10” Heart Cake Dummy,

Occa-home.co.uk

Onebrowncow.co.uk

Sugar Hearts, 30g

Chamfered Edge

£49.99

£4.00

Craftcompany.co.uk

Cake-stuff.com

£2.00

£4.95

PME Red Heart Cupcake Wrappers

Patchwork Cutters

Cake Lace by Claire Bowman,

Le Creuset Cerise

Sugarshack.co.uk

Swirls & Hearts Set

Black, 200g

Mini Casseroles Set of 3

£5.49

Patchworkcutters.co.uk

Cakelace.co.uk

Johnlewis.com

£7.00

£11.99

£48

Heart Push N Pop

Typhoon Red Bella Scales

Wilton Heart Cookie Treat Pan

SK Tuxedo Black

Brownie & Treat Cutter

Lakeland.co.uk

Sugarshack.co.uk

Royal Icing, 500g

Sugarshack.co.uk

£29.99

£10.69

Squires-shop.com

£7.19

£4.50

MAGAZINE

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ISSUE 29 | FEBRUARY 2015

Patchwork Cutters making cake decorating easy... Competitions Online Shop Members Gallery Tutorials New Products Come and visit our new Showroom! (see details on our website)

www.patchworkcutters.com info@patchworkcutters.com Tel: (0151) 678 5053

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MAGAZINE


ISSUE 29 | FEBRUARY 2015

Chasing the Winter Sun Afternoon Tea - South Africa

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Photography: Jen’s Just Desserts

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ISSUE 29 | FEBRUARY 2015

Make your Valentine’s creations

SPARKLE!

Edible Glitter An edible glitter with a flat particle size to match “food-contact” glitters (The Sparkle Range) which bounce light with a fantastic effect (although not quite as bright as the Sparkle range). As a truly EDIBLE glitter (made from a Gum Arabic base), you can apply this direct to cakes, desserts, buttercream and serve as a completely edible creation. RRP £3.25

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MAGAZINE

Food-Contact Glitter The Sparkle Range is a non-toxic, food-contact glitter. Use on removable cake decorations or finishing touches to create the most stunning effects. Simple to use and easy to achieve great results with little effort. Simply adhere to your removable decorations using edible glue or confectioner’s varnish and attach to your cake. The results will be fantastic! RRP £2.55


ISSUE 29 | FEBRUARY 2015

Art Deco Romance Tutorial by Laura Dodimead from Cakey Bakes Cakes

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ISSUE 29 | FEBRUARY 2015

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ISSUE 29 | FEBRUARY 2015

Cake Spotlight

Rumana Jaseel incrEDIBLE art

MAGAZINE 21


ISSUE 29 | FEBRUARY 2015

Always & Forever Cake Tutorial

by Ana Remígio from CUPCAKES & DREAMS Portugal

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ISSUE 29 | FEBRUARY 2015

MAGAZINE 35


Elevenses

ISSUE 29 | FEBRUARY 2015

Ask the Expert ~ Competition ~ Bake Clubs ~ Reviews

Ask the Expert Cake Conundrums and Decorating Dilemmas!

To syrup or not to syrup?

Q: Do you use sugar syrup to keep cakes moist? A: Only very occasionally when I want to use it to add an additional flavour to a baked cake. Many people use sugar syrups on all their cakes but I don’t have a very sweet tooth so I prefer my cakes not to be overly sweet. Sugar Lindy Smith is one of the UK’s leading cake syrup can add moisture but there are plenty designers. She has published fourteen books of other healthier and less sweet alternatives including the internationally best-selling like ground nuts such as almonds, fruits and ‘Contemporary Cake Decorating Bible’ vegetables such as pineapples and carrots or and the Gourmand Award winning simply glycerine which is hydroscopic. ‘Create Colour for Cake Decorating’.

Lindy Smith

Water vs. Edible Glue

Q: Is it enough to just use water to fix decorations? A: For most of my decorating, I just use water, but I also use gum glue. It really depends on the moisture content of what you are trying to stick together. To stick decorations to the top of a recently iced cake, previously boiled water is quite sufficient. On the other hand, the simplest way of sticking dried decorations to the side of a firm cake is to use dots of fast drying royal icing. My advice is to start with water and if you need something a little stronger, opt for gum glue and if that is still tricky, try royal icing.

Stencil Fixture

Q: How do you fix a stencil to sides of a cake? A: This can be challenging and I’ve noticed people using various methods. I tend to either add the stencilled pattern directly to the side of a cake using royal icing and a side fixing kit (we sell these in our Lindy’s Cakes online shop) or, I stencil a strip of modelling paste with edible dusts or royal icing and then attach this to the side of a cake. Which I choose depends on the results I wish to achieve and the stencil pattern itself. Generally, the larger the diameter of the cake, the easier it is to stencil directly onto the cake itself.

Reviews

Cowboy Hat and Buckle Tutorial The Sweet Life by Julie vimeo.com/thesweetlifebyjulie - $19.99 This five hour video is a comprehensive guide to making this fabulous cake. With each step in real time, the tutorial includes detailed instructions on how to: make the gumpaste hat, cover, dust and airbrush the cake board with a tooled leather effect, create and paint the buckle, make and cover the cake with a twisted rope lariat, make the paisley design bandana, and finally compile the cake. This tutorial covers a broad range of techniques and is really easy to follow – perfect for making this cake or developing your skills.

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Michelle Wibowo’s Showstopper Wedding Cakes Michelle Wibowo B. Dutton Publishing - £30 With 10 tutorials for stunning sculpted wedding cakes, this book is perfect for professional cake decorators and keen hobbyists alike. Michelle Wibowo, the worldrenowned sugar artist famed for pushing the boundaries of cake design, does not disappoint with her first book. The stepby-step instructions make it easy to follow her techniques for sculpting, texturing and airbrushing to create beautiful wedding cakes. We particularly love the life-like Indian wedding elephant.

Clean Cuts

Q: Why do I sometimes get a jagged edge when using flower cutters? A: Various factors come into play: the cutting edge of the cutter, the paste being used and the technique being applied. Most important is the cutter itself. My advice is to buy the best you can afford from reputable sugarcraft brands, cheap imitation plastic cutters from China are cheap for a reason! I prefer stainless steel, as they are easy to care for and have fantastically sharp cutting edges. When cutting out shapes, press down firmly and, for some, also give them a little wiggle. For more intricate shapes, try placing the paste on top of the cutter and rolling over it with a rolling pin.

Baking Ahead?

Q: How far in advance can you make a cake? A: This depends entirely on the recipe you are using. Some cakes are best eaten on the day they are baked, whilst others improve on keeping. For decorated cakes, I like to give myself time, I hate being rushed, so I always opt for cakes that I know will keep. My choices are chocolate fudge cakes, orange and poppy seed cakes or, of course, fail safe Madeiras, which can be flavoured in a myriad of ways and be kept for up to two weeks.

Barn Owl Topper Tutorial Avalon Cakes avaloncakes.com/tutorials - $5 This exquisitely detailed barn owl topper is easy to achieve with the help of this tutorial. The owl is made from a base of solid RiceKrispy Treats covered in royal icing, then built up with fondant which is then modelled, textured, dusted and detailed with paints. As a 30 minute video, this tutorial explains the techniques used very well with clear reference to the tools used. Suitable for the novice to advanced decorator, it is a great tutorial for advancing your modelling abilities.


ISSUE 29 | FEBRUARY 2015

Take a break

Crossword

Across 2. What did Cake Masters Magazine make with 800 cupcakes and a Cake Lace corset? 3. What animal was on top of the December front cover cake? 5. The measure for thickness of florist wire 6. Which country has Jen visited this month for afternoon tea? 9. A type of meringue buttercream 10. A chocolate tray bake 11. What kind of rounded tool helps with frilling petals

Down 1. Editor of Cake Masters Magazine 2. Supports used in tiered cakes 4. A royal icing MBE 7. Technique for filling cookies with royal icing 8. Equal parts of chocolate and cream used to coat cakes 10. What colour of velvet recipe features in this issue of Cake Masters Magazine 11. What insect is in love on cupcakes this issue?

Win!

Win £50 worth of Karen Davies moulds! Email in your completed crosswords to content@cakemasters.co.uk. Prize open to UK readers only. Good Luck!

BakeiClubs! Vanilla Bake Club ‘Our club is held in five locations: Bangor, Wigan, Antrim, Belfast and Upminster, Essex, with meetings at each location around every six weeks. We hope to bring people together in a community style environment but also online; baking is perfect as it has no age restrictions. We were apprehensive as to whether anyone would come to our first club in Upminster, but we opened the doors to find a queue of over 40 people holding baking tins! The icing on the cake, of course, is we all love to bake.’ Next event: 16th February Contact: Sharon and Aideen info@vanillabakeclub.com Twitter: @vanilla_bake www.vanillabakeclub.com

Southam Baking Circle ‘Each meeting starts with a cuppa, then we do an activity together before trying the lovely bakes everyone has brought along – of course the tasting is the best part! As we have an activity each month, we also learn new skills. We cover sugarcraft and piping. In January, we did cupcakes. We baked them from scratch and then practised buttercream decoration. We’ve even had a demo from Christine of GBBO series 4.’ Next event: 12th February & 12th March Contact: Mandy southambakingcircle@hotmail.co.uk Twitter: @SouthamBakingCi www.facebook.com/southambakingcircle

If you are interested in telling us about your bake club, email emily@cakemasters.co.uk

West Lothian Bake Club ‘Our meetings are a very relaxed affair with the emphasis on enjoying good baking and baking-related conversation – sharing tips and ideas. We encourage bakers to come along even if they have had a disaster preparing their bake; we try to figure out what went wrong in our “Baking Surgery”. Over the last 2 years, we have also held an Afternoon Tea and our very own Bake Off, both of which were extremely successful events raising around £2500 for charity.’ Next event: 4th March at Dechmont Hall Contact: Gillian @SundayBakeClub wlbakingclub@yahoo.co.uk Twitter: @WLBakingClub www.westlothianbakingclub.org.uk

MAGAZINE 37


Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk “Paint It!” & “Click-Twist Brush” are trademarks of Rainbow Dust Colours. © Rainbow Dust Colours Ltd 2015

ISSUE 29 | FEBRUARY 2015

...and with spring, blossoms a whole host of new products from Rainbow Dust Colours. We have extended the popular new opaque Paint It! colours and Click-Twist Brushes to accommodate delicate pastel hues along with new key colours.

Excellent for finishing touches

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Use just like traditional paints

MAGAZINE

Ready-to-use

Ten New Paint It! Colours & Click-Twist Brush Colours! Each range now consists of 20 Paint It! colours

“Rainbow Dust Paint It” to find a stockist today

Available From All Good Cake Decorating Shops

Find Us, Follow Us!


Bee Mine Cupcakes

ISSUE 29 | FEBRUARY 2015

Tutorial by Victoria Threader from Victorious Cupcakes

MAGAZINE 39


ISSUE 29 | FEBRUARY 2015

CAKE MASTERS MAGAZINE INTERVIEW

Eat Cake Party MAGAZINE 51


ISSUE 29 | FEBRUARY 2015

INTERVIEW

Dot Klerck

Eat Cake Party

South African cake artist Dot Klerck, from Eat Cake Party, specialises in novelty cakes with the wow factor! We learn about Dot’s world of cake decorating and find out more about her inspirations her best work and what it was like to meet Cake Boss!

Tell us about you and your family I love my wonderful hubby and four kids! I know I would never be where I am now without each of them. My hubby is Tobie. I have two boys, Jack, 16, and Alex, 13, and two girls, Chloe, 10, and Hope, 8. We are a close family and love to surf, mountain bike, run and skate together. When we go on holiday, we are those people with the van and trailer loaded with ‘fun stuff’ like bikes, surf boards and

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kayaks, ready to brave the outdoors! My hubby is the engineer behind the cake structures, designing parts and clever details for each gravity defying cake.

What is your background - have you always done cakes full time? I have an art background in sculpture and design, rather than a food background. Having four kids gave me a lot of opportunity to be creative with their cakes! When did you start your baking/caking career? I actually started with artisan breads after doing a bread course 15 years ago. I baked from home and supplied a few clients with

fresh artisan bread daily whilst also catering part time. We love parties and celebrate every birthday with a themed party. From these parties, I was often asked to make cakes for friends and family and, about six years ago, I took the plunge and started a full time business.

If you weren’t doing cakes, what do you think you would be doing? If I wasn’t caking, I guess I would be doing something creative. Probably still with food! My creativity has always stemmed from a practical place; when my boys were little I designed funky clothes for them because I didn’t find the clothes I wanted in the stores. This also created a little business for me while


ISSUE 29 | FEBRUARY 2015

Sunset Lovebirds

Tutorial by Bobie Luisa Misa-Toyer from BMTCakeDesigns by Bobie

MAGAZINE 59


ISSUE 29 | FEBRUARY 2015

BA

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GÂ IN

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Cake Stacker

Build multi-shaped tiered cakes with servings, dowels, fondant & ribbon guides

Find out more at

http://cakestacker.bakingit.com DOWNLOAD FROM

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ISSUE 29 | FEBRUARY 2015

Love Stories SPECIAL

MAGAZINE 67

Laylah Moore - For the Love of Cake


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ISSUE 29 | FEBRUARY 2015

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