Cake Masters Magazine - October

ISSUE 4 OCTOBER 2012

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

Autumn Competition Winners

Letter Tappit Tutorial

Is your cake in our October Hall of Fame?

Niki Tomkinson the baker with a heart of gold

Cakes Around the World Feature

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B AKING ~ DECORATING ~ S H A R I N G Hello everyone, welcome to our October newsletter!

It has been a really busy month with so much going on!

Firstly, I am loving the front cover of this issue! I have decided that going forwards, I will be featuring your amazing cakes on the cover of our magazines, so please continue to share your creations on our Cake Masters facebook wall.

We have a special feature telling you all about our competition winner Becky Brine from Bubba’s Bakery which was part of her overall prize.

We have a a Halloween theme throughout this issue with some awesome tutorials; some great skull cakes, and a fantastic article from Posey Furnish telling us all about the celebration that is Halloween.

One of the best bits of this issue has to be the “Cakes Around the World” feature. We had so much fun researching this, and looked high and low for the best of the best. I hope you like this feature as we very much enjoyed putting it together for you.

As we have mentioned before, this magazine with act as a bit of a round up, incase you might has missed something on facebook. As always am in awe of all the caking and baking skill out there and I will do my best to “shout out” all the amazingly talented cakers by featuring you in my magazine.

Looking forward to November already! Are you going to Cake International? We will be there, filming a short video - SO EXCITED! Please do let us know about your thoughts, we love to hear your feedback on what you liked, what could be better, and what else you would like to see!

Enjoy!

Rosie x FRONT COVER: Becky Brine ~ Bubba’s Bakery - Cake Masters Competition Winner 2

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Autumn Competition Winners 35

CONTENTS

In this issue...

Welcome from Rosie ~ Page 2 Birthday Cake Competition Winner ~ Page 4 Skull Inspiration ~ Page 11 The Big Deal About Halloween ~ Page 16 Halloween Tutorials ~ Page 18 Vintage Competition Winners and our favourite entires ~ Page 21 Running Competitions on Facebook ~ Page 29 Tappit Tutorial from The Chocolate Strawberry ~ 30 Autumn Competition Winners ~ Page 35 The Baker with a Heart of Gold ~ Page 36 Border Moulds Feature ~ Page 38 Cakes Around the World Feature ~ Page 39 Cake International Memories from 2011 ~ Page 51 Most Desired ~ Page 52 Off Shopping ~ Page 54 Chocolate Cake Recipes ~ Page 55 Hall of Fame ~ Page 56

Tappit Tutorial

Cakes around the world

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Halloween Tutorials 19 3

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COMPETITION WINNER

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WINNER

Becky

from Bubba’s Bakery 5

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Talented BAKER & Cake Artist ... and ONLY 20 years old Congratulations Becky ~ Cake Masters Winner of the Birthday Cake inspired competition.

There is nothing we love more, than finding out more about you- the talent behind the cakes. We caught up with Becky to find out more.

Q: Tell us a bit about you and your family “I grew up in Yeovil and had a very arty childhood. I used to spend every weekend with my Nan and Granddad pain<ng, drawing and baking cakes. We’ve always been a close family, and I’ve been brought up to appreciate everything I have. As a kid I’d always prefer to play football in the park with my dad than going shopping like all the other girls were!”

cupcakes and adding more and more cake equipment to my collec<on.

As a joke my partner said I should set up a Facebook page called ‘Bubba’s Bakery’ because that’s my nickname from him and everyone he works with thought I worked at a bakery because they got so many cupcakes!

I set up my page, and my <ny liTle cake page soon grew, and has now reached over 1400 fans.”

Q: What is your earliest memory of baking “My first memory is making fairy cakes with my mum on a Friday, and then going to my Nan’s house the next day to do the same thing! I’d make sultana and cherry cakes with my mum, and cakes with icing and plenty of sweets with my Nan! Q: What is your baking story?

“In my second year at college I met my partner, and at only 17 made a massive choice to move in with him... 200 miles away to Southend on Sea where he lives! I s<ll con<nued my college course but also found another hobby to occupy my <me… baking. I started making cute cupcakes for him to take to work, and then someone asked me to make them a cake... and my cake obsession began! I ended up passing my course by adding cake decora<ng into my final major project.

APer my course ended I started job hun<ng, but in the mean <me my days were filled with designing cakes and

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Q: What have you learned about yourself?

“I’ve learnt that being your own worst cri<c can some<mes take its toll. I’ve had many sleepless nights worrying about what the customer will think, and some<mes mid cake I’ll break down worrying it won’t be good enough. I think it’s nice to know I care so much, and want the cake to be special but over <me I’ve started developing more confidence and learning what my limits are.

Of course there will always be an order that makes me want to give up cake decora<ng all together… but then I have a cup of tea, watch some goofy Youtube video and get back to work because it’s always worth it in the end.

Q: Where do you get your baking inspira;ons?

A lot of my inspira<on comes from online.

It’s an amazing place filled with astounding cakes, tutorials, helpful forums etc. I also fill up my sky box with cake programme aPer programme. Ace of Cakes has always been my favourite. I know they aren’t the neatest decorators and they cause a lot of controversy, but I love how they push boundaries and make things with cake that you just don’t think possible.

Q: Who is your role model “Ahh this is a tough one… There are so many decorators out there I could only dream of being as good as. But I can narrow it down to two. Duff Goldman and my Nan. Duff, because he pushes cake to its limits and reminds me (aPer a stressful day) that cake decora<ng is fun! And my Nan, because I always want to make her proud.

She was the sweetest person I’ve ever known, and I know she’d want me to be successful in this. So I push myself for her.”

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Q: What has been your biggest challenge?

Myself. I’ve never been someone with a lot of self confidence and belief, so to work for myself has been a struggle. It doesn’t maTer how many people tell me how good a cake is, all I can see are the flaws. It’s something I’m definitely trying to work on though, and aPer a year I’ve no<ced a massive difference. The more confidence I have, the more willing I’ll be to try new things and the more I’ll grow as a cake decorator.

Q: Tell us an interes;ng fact about yourself I once performed on stage at Disney land Paris. It was for my school choir, and despite not being able to sing and being absolutely petrified I stood on stage, and sang my heart out to a load of French people that couldn’t understand a word we sang!

Give us 3 top baking ;ps: •

Glove up! For the first year of baking I used to colour fondant with bare hands and it definitely showed aPerwards.

Rubber gloves have saved me from any more ‘What happened to your hands?” conversa<ons!

•

If you want to add edible pearls to your cake but don’t want to pay for a certain colour that you don’t need many of then just buy white pearls and colour them yourself! Just get a liTle plas<c bag (a sandwich bag will do) and then add a liTle powdered colouring to the pearls and shake it un<l the colour has coated them equally.

•

Stock up! It seems obvious but if there’s a good offer on fondant, icing sugar etc. then fill up your trolly! It might seem expensive at the <me but prices are only going up and I’ve no<ced that baking items don’t seem

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Becky in her dressing room

Becky in the local press

Q: What has been your proudest moment?

Becky posing with her entry

I think it’s safe to say taking part in an ‘amateur cake compe<<on’ filmed live on Channel 4’s Fern Show. I was scouted through Facebook and asked to submit a design based on the royal wedding. I was short listed and then finally chosen to take part. For the first round I made my first ever three <er cake, with a champagne boTle carved from rice crispy treats on the top. I made it to the final and decided to make my biggest cake yet.

It was 3P by 2P wide and took up the en<re back seat of the car! Unfortunately I didn’t win, but I got to meet some amazing people, three incredible cake decorators (we’ve all stayed in contact) and the cake legend herself… Jane Asher!

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Becky with the cakes she made for an event at Bulbarrow Farm which was the first big event she catered for >>>>

Below are some of Beckyâ&#x20AC;&#x2122;s other awesome cakes

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Are you ready for

HALLOWEEN...

Horse County Cakes

...feast your eyes on some awesome skulls!

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Rock Cakes 12

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Pauls Creative Cakes

Waterlooville Cake Company 13

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Candy Cakeroy

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Two Little Cats Bakery

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Posey from Cake Tails tells us why the Americans go all out during Halloween...

"Cupcakeologist" Posey Furnish is American by birth but, as she says, "British by choice."

Posey grew up in the States amidst her mother's bespoke wedding and party cake business which - quite literally - whetted her appetite about the importance of flavour. She moved to London in 1997 to follower her heart and pursue a lifelong dream of living in England, and in so doing embraced British culture, including the cuisine, before settled in Wimbledon Chase in London. Over the years she has worked in range of fields in the UK including schools, libraries, event management and communications but never lost sight of her passion for making food - particularly baked goods - taste as good as they look. When the American cupcake craze hit London, Posey was initially delighted but gradually became more and more disappointed and disillusioned as the interpretation of how a cupcake should taste was cheapened and weakened.

Posey's baking was always sought after by office colleagues and friends but it was only when she took the leap and began applying the principles of mixology and cocktail-making to her cupcakes that a business idea grew - CakeTails by Posey - in 2011. Her cakes were featured in a Daily Mail article in August and from there she's gained fans and praise for her baking from fans in Spain, Denmark, France and Australia.

Something else Posey is passionate about is raising her young son with an awareness of American culture, and in particular, American holidays and traditions. She shares her view of Halloween with us, to show the "real" side of this holiday, because it's one of her favourites (it's also her birthday!).

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Recently a friend and I were in a shop which had a few Halloween items on display. This friend is, like me, a fun-­‐loving mum who enjoys celebra<ons of any kind, par<es, kitschy things, retro sweets and baking. But unlike me, she is not American. So in response to my obvious delight about haunted house cake stands and graveyard napkins, she said, in a bemused

“tell me again why Halloween is such a big deal? I just don’t get it.” way,

She is not alone. Many – okay, most – of my friends simply do not “get” Halloween or why it is such an enjoyable – and important, holiday in the States. And sadly, as is the case with so many American customs and tradi<on, the elements that have been adopted by the UK in recent years are the most commercial and least important to making Halloween so much fun. Now, of course trick-­‐or-­‐ trea<ng – one of the few elements that has taken off over here – is one part of celebra<ng Halloween.

But most of the really enjoyable celebratory aspects are being missed out on by folks who choose to celebrate Halloween.

Growing up in a small New England town, Halloween was one of the major community events for the en<re year. The party held in the centre of town – either in the church hall or community centre – was looked forward to by neighbours and residents of all ages. For me as a child, Halloween prep began in early October through heated playground discussions about what costume

our mums would make (we weren’t limited to being a witch/ devil/vampire/ghost like children are here in the UK – I personally was a ballerina, a nurse, Queen Guinevere, a cat and a “velvet witch”, to name a few). But it wasn’t just the kids who looked forward to Halloween or got dressed up. Our mums – and in some cases, dads – saw it as a chance to decorate our yards and houses, make amazing costumes for themselves as well as for children and best of all – to bake special treats.

As one of my fellow ex-­‐pats told me, “My mom was big into Halloween. She'd start making cookies and pumpkin bread weeks in advance.” And it’s true.

Halloween is a crea<ve’s dream come true – and in par<cular – a baker & cake decorator’s dream come true! Obviously pumpkins feature heavily, both in flavour and design ideas. But it doesn’t stop there. Into royal icing? Think elaborately iced cookies shaped like brooms<cks, witches hats and ghosts. Like miniature cakes? How about bat-­‐shaped mini cakes drizzled with a black maple icing.

More of a pie/tart baker? Try pumpkin & chocolate pies with a swirled paTern to look like spider webs. Or if you enjoy a challenge, do a search for “shortbread haunted houses” and you will see work to rival any winter<me gingerbread house fantasy. And of course, there are the cupcakes – quite literally, millions of them (my search for “Halloween cupcakes” returned 15.4m op<ons) to accommodate your personal preferences and styles.

Halloween baking – in kind with autumnal baking in general – is

also an opportunity to work with seasonal ingredients: fresh pumpkins, just-­‐picked apples and root vegetables like carrots and beetroot all feature heavily in popular recipes. Or, as another ex-­‐ pat friend men<oned, “aPer Halloween, my mother a few days later would take the pumpkins from the stoop, carve them, and boil them down...She'd freeze the pies she made for Thanksgiving.”

These types of vegetables make for the most incredibly moist and flavourful cakes – something we Yanks are always striving to achieve.

On the day itself, the aforemen<oned trick-­‐or-­‐trea<ng (which actually happens a lot less now than it did 20-­‐30 years ago) is so much more entertaining than the UK’s approach of cheap rubber masks and capes bought has<ly as an aPerthought by many parents.

Care and aTen<on is given to what you dress up as -­‐ “the best part of Halloween was deciding what we wanted to be and the lengths and crea<vity my mom went to, to make our costumes” and it is truly anything goes because we don’t limit ourselves to just monsters and witches! In addi<on, many households par<cipate in the experience itself: “One year my dad put out a scarecrow-­‐type man on the front porch in a chair at the beginning of the month, including a mask and hat. On Halloween he put a bowl (of candy) with a sign saying, "please only take one” and removed the dummy, put on the ousit himself and sat with the bowl in his lap. Whenever a greedy kid came up he would grab their hand and say, "Sign says TAKE ONE'!" You can bet he gave a few teens a big fright!”

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Reflec<ng back on the origins of Halloween, it is s<ll an opportunity to remind ourselves that death is the other side of life. Many churches in America – certainly all of them in my small hometown – embrace the holiday, choosing to see it not as a celebra<on of evil but a reminder that there are two sides of the proverbial “coin”.

Poking fun at the modern iconography of devils, witches and ghosts can be affirming and a way of presen<ng a definite non-­‐ western approach to death – not that it is to be feared, but that it is simply a part of life.

But beyond all of the delicious and fun aspects, Halloween is a community event.

As a mum myself now, I can see how it was an opportunity for all of the parents and families to come together and share their crea<vity and baking in a collec<ve way. Sure, there was and always will be a sense of wan<ng to slightly outdo each other, but in America we call that kind of compe<<on “healthy” and it always seemed to mo<vate the mothers (and a few dads) to want to make something delicious and lovely to look at (if eyeball cupcakes count as “lovely”) to share with our friends and neighbours. And for the non-­‐ professional baking community in the UK, shouldn’t that be worth something to us, in our streets and towns?

This year – for the third year running – I am organising a Halloween party with some of the parents I’ve met through my son’s school. We will hire a hall, organise some spooky/silly games and there will be cakes, decorated by parents and kids alike. We won’t be winning any prizes but we will all be having fun together, and that is what Halloween in America really is all about.

Okay, so maybe it’s a li>le bit about the candy, too...either way, Happy Halloween!

...on the subject of halloween

Tutorial from Glorious Treats >>

...WE LOVE THESE, and so easy to make!

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Halloween Tutorials

Tutorial from Best Friends of Frosting >>

Tutorial from SweetAmbs >>

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Halloween Tutorials

Tutorial from Callicious Cakes

Tutorial from The Chocolate Strawberry

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Vinta! Competition We ran a vintage cupcake competition a few months back.

Here are the winners again and few of our favourite entires!

Sweetâ&#x20AC;&#x2122;s Treats

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Fleur Bites Cupcakery

May Bakes Cakes

Hilary Rose Cupcakes

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Cupcakes Plus

Creations By Becky Gills Cupcake Corner

Sweet Dimples Cakes 23

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Cupcakes by Amanda Jemlewka's Cupcakes

Neet's Treats

Darcy's Cupcake Creations

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The Cake Cuppery Ireland

Vicki's Cuppa Cupcakes

Mon Cottage Cupcakes

Cake Follies

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Vinta! Competition

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Maria Meah Bishop Francis

Annette Clapham

Michelle Head

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RUNNING COMPETITIONS ON You commonly see Businesses running competitions that are against Facebook’s Guidelines:

•

Running competitions directly on their Facebook Page.

You are required to use a competition application must not run a competition directly on your Wall.

•

Having users automatically enter by ‘Liking’ a Page.

You may have them first ‘Like’ your Page but this must lead on to entering a properly set up competition.

•

Conditioning entry in the promotion upon a user providing content on Facebook, such as posting on a Wall of a Page, uploading a photo, posting a status update (such as asking Friends to ‘Like’ the Page).

Any interaction a user takes must be using the competition application and not directly on your Page.

•

Notifying winners on their Facebook Wall. Most people do not realise that Facebook requires that you notify the winner by email or other means, but not using Facebook in any way to do so.

The above was taken from a really interesting article where it goes on to talk about the Facebook page that was owned by a French retailer called Kiabi being deleted by Facebook for violating promotion rules.

TOP TAB

Read the full article from SearchEngineJournal here >>

The safest way to run a competition is by installing an application like Top Tab>>

Stop wasting your time and money running random giveaways and make your fans promote your business!

Try Top Tab - a voting competition platform for Facebook Pages. Take advantage of our FREE preview mode and amazing customisation options!

Fan Pages devoted to charity may use our platform completely free of charge.

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The chocolate strawberry

Getting perfect lettering is not always easy and there are lots of different tools and bits of equipment you can buy, tappits being one of them.

Most people find tappits the hardest to use to we wanted to bring you a tutorial.

Sarah from The Chocolate Strawberry has a unique signature style with her cakes, were she combines the use of words on her cakes and cupcakes. We at Cake Masters are a fan of her designs and perfect finishes - it was only fitting to ask Sarah to put together a tutorial of us.

Tuto"al >>

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The chocolate strawberry

Tuto"al The Chocolate Strawberry

What yo u need:

Step 1 Roll out a little flower paste until it's so thin that you can see some of the cornflour through it. Use the cutter provided with the tappits to cut a strip.

Leave it to dry a little for a few minutes.

- Flower paste - Cornflo ur for du sting the board - Non-sti ck acryli c rolling - Tappit pin cutters - Grease proof/ba king pap - Edible er glue - Small p aintbrus h

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The chocolate strawberry

Step 2 Press your cutter in to the icing and wiggle it back and forth GENTLY to get a clean cut.

The cutters do get blunt after a while and will need replacing if you use them a lot.

The Chocolate Strawberry

Step 3 Tap your letter out on to the paper to dry completely.

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The chocolate strawberry

Step 4 The upper case letters are easier to cut than lower case if you are just beginning.

I find the letter 'r' in this font is not very good, so I cut an 'n' with a scalpel to create a better shape.

The Chocolate Strawberry

TIP: The flower paste can be coloured as usual with gels or bits of coloured fondant. You can also leave them to dry completely and use metallic sprays on them.

As you get better, you'll be able to cut thicker letters.

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The chocolate strawberry

Step 5 Place the dried letters on to the fondant to space, then push them in slightly to mark their position.

Apply a few dots of edible glue to ensure they are stuck down. Using a tiny paintbrush really helps you get a clean finish.

If you use too much glue the letter will become transparent.

SIMPLES!

The Chocolate Strawberry 34

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Autumn Competition

Winners Violet Beeton

Cake-y-licious

Rosy Lai

Sarah Pierce

Zoe Moss

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Wed#ng Dreams

saved by a lady with a heart of gold...

Dozens of brides had their wedding dreams shattered after the “Brides of Portsmouth” shop in Elm Grove Southsea suddenly closed up shop earlier this year.

The company said that they were unfairly implicated in a show on Channel 5, “Cowboy Traders” in relation to a previous owner of the shop.

Niki Tomkinson from Sweet Creations went out of her way to make the cakes for the brides who had been let down and has been left out of pocket. We wanted to find out more about this lovely lady who saved the day for so many brides.

Q: Tell us a bit about you and your family “ My names Niki & I am 33 years old. I live with my husband Stuart and we have been married for 10 years, we have 2 sons , Jack 9 years old and Alfie 5 years old.”

Tell us a bit about your background: I started cake making 4 years ago from my kitchen, just making the odd cake for family and friends.

Word got around and I was asked to make more… so my business naturally grew. It simply grew too big for my kitchen so I took the next step and got a little workshop.”

Tell us a bit about your business: “We opened our doors on the 7th August 2011, just carrying on making cakes and cupcakes. We were approached in March 2012 by the bridal shop “Brides of Portsmouth” to take on wedding cake orders, and in May 2012 we agreed to help with their wedding packages.”

What happened with the company going bust?

“I was notified by my friend who went to get her wedding dress and the shop was closed. I then contacted my contact in the company of which whom I thought was the manager who informed me they hadn’t been paid for months and had left their jobs. A subsequent note was left on there website saying they would resume business on the following Tuesday.

However, on when Tuesday came, a note was placed on the shop window saying that the shop had gone in to liquidation and customers should contact the liquidators. I then phoned Sharon Keates who worked for the company and asked what was happening. She told me that due to the Channel 5 program “Cowboy Traders”, they had suffered loss of business and could no longer trade.”

What was the reaction of brides to the awful news?

“Panic, devastation, sense of worry and disbelief.”

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Why did you take it How much time did it upon yourself to help? take?

“I had been in touch with some of the brides via the social media network and I was made aware that some of them had already paid substantial amounts of money.

I didn’t want to be the reason they didn’t have a cake on there wedding day.”

How much out of pocket are you?

“Roughly a few thousand pounds.”

“I’ve cleared the bulk of the orders now but still have a few remaining.”

What was the feedback from the brides when they heard you were going to do the cake?

“Very Happy that they didn’t have to spend out any more money then they already had.”

What is the feedback from the brides when they picked up their cakes?

“We delivered the cakes to the venues, and all the brides have been happy with what they had received.”

How do you feel about what you did?

Im just glad I could help them out , and appreciate all the thanks I have been given .

Thanks for sharing your story with us!

Niki, That’ s want us back ed to from your webs leave you honeymo on an to sa ite as som y with a thanks v promisede feedbac d e able dvice on ry much . We wou k for to pro the c f when ake a or helpingld like vide, n i a t fanta was ma nd for th d what y us s mind tic and w de. The c e actual c ou are , we ake l ake wo as exa recom oo mend uld have ctly what ked w n ing y ou to o hesitat e had in Than i a n yone on ks ag ain, else.

Gaz & Lor na G lenist er

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Border moulds feature!

I tried border moulds from Marvelous Molds this month.

The unity and preTy in pleats moulds are my favourites!

Our video tutorial can be viewed here!

Have a look at the collec<on at The Cake Decora<ng Company.

Border Moulds CollecEon

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CAKES

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ar$nd % WORLD

As the temperature drops and the coats come out the cupboard, summer holidays are a very distant memory!

I went to Marrakech for a long weekend and it was just lovely! I wanted to dedicate the next couple of pages to cake based on certain countries around the globe!

First up, is this lovely suitcase cake and fancy globe from Amy Scott Cakes Love the land on the globe, just fantastic!

Enjoy Rosie x

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FRANCE

Beautiful Parisian cookies from Icing Bliss

Stunning black royal icing Eiffel Tower from blogger “Me and Mine”.

Do you fancy having a go at making your own royal icing Eiffel Tower?

Check out this awesome tutorial from Sugar Duchess!

GO TO TUTORIAL >>> 40

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Italy...

Awesome work from The Cake Diosa.

This cake took over 60 hours of labour and was sold for $120 (only!?) and achieve a $10 tip! WOW is all I am going to say!!!pisa

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Santo"ni

Love these cupcakes representing Santorini.

Lovely finish from Sweet Dimple Cakes

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Egypt The best Tutankhamum cake on the planet!

Fantastic work from Extreme Bakeover

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Morocco

This Moroccan lantern cake from Heather Barranco DREAM CAKES is absolutely stunning!

The attention to detail is superb with every mosaic piece perfectly finished.

I went to Marrakech earlier this year and is was just so beautiful ~ below are some of my holiday snaps!

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China

Mini dragon cookies from Walking Down the Cookie Road.

Really easy to make, visit their blog to see step by step instructions on how to make these cute little dragon cookies.

Beautiful hand painted kimono cookies from Sugar Envy.

Visit their page to see absolutely stunning works of art!

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In#a

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I am such a fan of Michelle Sugar Art. Her cakes are amazing and she is way up there when it comes to cake talent.

Michelle has some great videos where she shows how she makes cakes form start to finish - check the following videos out!

PLAY

PLAY

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USA ~New York

Stunning work of art from For the Love of Cake Custom Creations in Toronto.

The sugar pieces around this particular wedding cake are simply beautiful!

VISIT THEIR PAGE FOR MORE STUNNING WORKS OF CAKE ART!

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Af"ca

The cake above depicts the African Safari experience perfectly, from the textured patterns around the bottom of the cake to the perfectly perched hat. Awesome work from Key Art Studio Cakes

We searched high and low for a cake that had the perfect African sunset with animal silhouettes. I love the gorgeous colouring and hand painted artwork. The giraffe on top is extra special!

Fantastic work from Frosted Memories by Emma 48

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UAE ~ Dubai

The iconic Burj Al Arab cake from Yeners Cakes.

This cake has been engineered to sheer perfection

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Au&ralia

Excellent Sydney Opera House from Yves Cakes

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

Cake International Memories from 2011 Are you going to Cake International at the Birmingham NEC this year? The show last year was simply brilliant, and a must go for anyone who sleeps, eats and bakes cake.

We will be going up on the Friday and will be creating a short video all about the show! If you see us filming say hello, as we will want to take footage of your opinions too!

If you are a stall holder or someone entering a competition and will be there on Friday who wants to be part of the video please register interest by emailing us!

DEMO tickets only ÂŁ5 each!

PHOTOS FROM LONDON CAKE INTERNATIONAL 2012

PHOTOS FROM BIRMINGHAM CAKE INTERNATIONAL 2011

...hurry they fill up quickly!

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MOST DESIRED

THE HOME MAT Sized for the HOME decorator. 22" X 22" Works perfect for HOME based cake artist with more limited work-space - cover up to a 12" cake.

THE ONLY FOOD SAFE VINYL FONDANT MAT AVAILABLE - This patent pending 2mat system is a revolutionary way to roll out and cover cakes with fondant. Use this Food Safe tool and our method to make a Fondant cake and get professional results instantly!

ÂŁ27.99

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MOST DESIRED

Half Sphere Moulds So the contestants on the GBBO really struggled with making tea cakes, but actually...

I am not sure it is that hard (she says...!!)

This mould is only ÂŁ5.99 from Baked by Me and also includes links to a really handy step by step tutorial, showing you how EASY making tea cakes are!

ÂŁ5.99

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ISSUE 4 OCTOBER 2012

OFF SHOPPING...

Halloween spooky house toppers These topper come in a range of sizes and look brilliant on any cake.

Sizes include 1.5 inch, 2inch, 7.5inch and 9.8inches.

16 Piece Decorating Tip Set Petal Decorating Tips 61 and 97 Writing Tips 3, 5, 6, 7, 8 and 10 Basket weave Tips 45 and 48 Closed Star Tips 24 and 54 Leaf Decorating Tips 74 and 69 Open Star Tips 20 and 21.

£4.50

£11.99

Double sided cutter set Plain on one side, fluted on the other and all kept neatly together in their own container.

48 to 98mm Diameter. (1 7/8" up to 3 7/8"), Set of 6 £3.49

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AM A Z IN G CHO C OLAT E C AKE RECIPE We asked you to share your best chocolate cupcake recipes with us and we tried the Devils Food Cake from Nigella. It worked an absolute treat for the cupcakes we made so thanks for letting us know about this recipe!

Ingredients • • • •

See the full recipe here!

• • • • • •

50 gram(s) cocoa powder (sifted) 100 gram(s) dark muscovado sugar 250 ml water (boiling) 125 gram(s) unsalted butter (soft - (plus some for greasing)) 150 gram(s) caster sugar 225 gram(s) plain flour ½ teaspoon(s) baking powder ½ teaspoon(s) bicarbonate of soda 2 teaspoon(s) vanilla extract 2 medium eggs

Other recipes you told us about that we will try soon!

Old fashioned chocolate cake from Nigella Chocolate mud cake from TWIS Weddings Primrose Bakery chocolate cupcakes Chocolate Cupcakes from GoodtoKnow Chocolate Oreo cupcakes from AmyWriting Brown eyed baker dark chocolate cupcakes

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

Hall of Fame FEATURING THE BEST CAKES POSTED ON OUR WALL IN THE LAST MONTH

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Gruesome awesomeness from Gillian Bell from DeadBright Design

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These comic book cupcakes are the BEST I have seen.

Favourite has to be the superman logo, but love the call out cupcakes too, had to include a close up of the cakes too!

Sweetcheeks Cupcakes

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Awesome cake from Het bonte taartje - the attention to detail is amazing!

Beautiful hidden design cakes from the amazing Cakes and Cookies Cupcake Wrappers

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This cake deserved its own page as it is so awesome! Wicked Goodies

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Gorgeous cupcakes with different textures and lots of different techniques used ~ BEAUTIFUL! Vickiâ&#x20AC;&#x2122;s Cuppa Cakes

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are you following our boards?

Cake Masters Boards 62