Cake Masters Magazine September 2013 by Cake Masters

ISSUE 12 SEPTEMBER 2013 £3.00

BAKING ~ DECORATING ~ SHARING

Cake Idol

Cake Competition inspired by

by Dawn Butler

T-Shirts!

Afternoon Tea in San Francisco

Up and Away!

PREVIEW VERSION

Fantastic 3D Cake Tutorial

Buy the full 84 page magazine at www.cakemasters.co.uk

THE

NOVELTY Mike McCarey CAKE ISSUE Michelle Wibowo

Chris Russom

Interview with Lara from Tasty Cakes, Airbrush essentials, Depressed Cake Shop, The Great British Bake Off from RoxyRaRa Couture Cakes, Sculpted Cakes Showcase LONDON CAKE & BAKE SHOW 13-15th September + lots more!

Novelty Cakes SHOWCASE

Up and Away! 3D Cake Tutorial

EXCLUSIVE INTERVIEWS

ISSUE 12 SEPTEMBER 2013 FEATURE

Contents 4 10 20 24 27 28 30 65

Welcome to the September issue of Cake Masters magazine. I don’t know about you, but I am always amazed by how people push the limits of sponge and sugarpaste. It's incredible and inspiring to see such creative minds put cake to board, and produce what can only be described as astonishing creations that sometimes even appear to defy gravity! This issue is jam-‐packed with some of the very best of the best novelty and sculpted cakes for us all to gaze at open mouthed!

Cake Idol by Dawn Butler London Cake & Bake Show Afternoon Tea -‐ Crown & Crumpet Baking Wish List The Depressed Cake Shop Airbrush Essentials with Dinkydoodle Designs The Bake Off is Back -‐ RoxyRara Couture Cakes Novelty Cake Collection

Tutorial

In fact, we have so much packed into this issue; I can’t mention it all here! So as a taster… We have the honour of interviewing three masters of novelty and sculpted cakes: the ultra-‐realistic Michelle Wibowo from Michelle's Sugarart, the scale and precision pro, Mike McCarey from Mike's Amazing Cakes, and the awesome and elegant Chris Russom, from Christoher Garren’s Let Them Eat Cake. We are also showcasing their amazing works of art for your delectation!

48 Up and Away Cake Tutorial by Edible Art by Kate Interviews 12 26 33 36 40

Christopher Garren’s Let Them Eat Cake Lara -‐ Tasty Cakes Michelle Sugar Art Cake Competition inspired by T-‐Shirts: Threadcakes Mike’s Amazing Cakes

In this issue, we also have a fantastic novelty cake tutorial from Kate Lau, who shows us how to make her Xloating bunch of balloons cake -‐ it is amazing, and we hope that you will be inspired to try something equally adventurous. We were also lucky to get the CEO of Threadcakes into the magazine too! I am not sure if many of you in the UK have heard of Threadcakes, but it is a fantastic cake competition run every year out of the USA, where entrants have to make a cake inspired by a T-‐shirt design. You have to see it to really believe how unique this competition is. How are you enjoying The Great British Bake Off? -‐ For me, there is now new meaning to my Tuesday evenings! I really can’t get enough of this show and have always wondered how hard it is to get through the application process. The fantastic Roxy, from RoxyRaRa Couture Cakes, has been kind enough to share the highs and lows of her application process, right through to the last stage, and tells us how she feels about missing out on being in the Xinal bunch. Finally, I am so excited about the Cake & Bake Show in London 13th-‐15th September. Cake Masters will be there with our own exciting stand showcasing our magazines, running mini classes and giving you a chance to win a beautiful Kenwood Nostalgia mixer -‐ please do come by! I really hope that you enjoy this issue; it has knocked the cookie issue off the top spot and is now Xirmly my favourite issue to date! As always, I would love to hear any feedback from you.

Review Ceri Roberts www.creativetext.co.uk Content editor@cakemasters.co.uk

Rosie x

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Editor

Product features magazine@cakemasters.co.uk

Front cover: Featured Cake -‐ Bake & Makers Cakes

Class directory magazine@cakemasters.co.uk

Inside Cover: Mama Rhu @ Pimp My Cake, Antonella Di Maria Torte & Design, Way Beyond Cakes by Mayen

editor@cakemasters.co.uk

CAKE IDOL

Continued >

By Dawn Butler of Dinkydoodle Designs

ISSUE 12 SEPTEMBER 2013 FEATURE

“I always like a challenge, and never seem to settle for an easy life! In fact, whilst most people would be in bed, (it’s currently 4.30am ) I am instead putting the Oinishing touches to my latest cake adventure. In the morning, I shall be taking a one and a half hour train journey down to London, with my 2 boys and a very special cake delivery, to my greatest idol Sir Richard Branson. Wow…. I hear you cry, how did she get the order to make that cake? Well the truth is, I didn’t, and he doesn’t even know about it yet! But, the other thing you should know about me, is that I’m a Oirm believer that you make your own opportunities, and all being well, this could be one of them. Let me explain... You may be aware, that I have my own range of products for cake craft, namely the Dinkydoodle Airbrush, airbrush paints and airbrush stencils, all of which retail in over 45 different countries all over the world. As such, I get requests to teach airbrushing all over the world too, and my next teaching trip will be to Australia for 6 weeks later this month. I happened to be discussing my forthcoming trip with a friend, who suggested that I should look into getting sponsorship for my tour, as Xlights to Australia, along with the internal ones would be costly. This lit a spark in my brain as I started to think about how I could go about this. My Xirst thoughts turned to my idol Richard Branson, and how I could not only hope to get sponsorship for Xlights, but hopefully grab his attention too! I think he’s an amazing man, who has achieved so much both professionally and personally. I thought long and hard and felt that an e-‐mail with some pictures of my cakes attached would not get the right response. I can only imagine how many e mails he must receive a day; in fact, I’m sure that someone else Xilters them out for him, so a cold e mail would actually have very little chance of reaching him at all. It suddenly dawned on me. Why not show him what I can do with cake?..... Let’s make him one and take it down to London! .... and that’s how it came about! For ages I ran through some ideas in my head about what to make, from airplanes, and hot air balloons to his space shuttle! I even asked the very talented Emma from Richards cakes if she would make me a Xigure of Richard in a space suit to sit on top of my creation. I set myself a delivery date and decided on a space theme.

But as the time came to it, I didn’t feel inspired any longer to make a space shuttle out of cake. I thought Mr Branson may have seen just about everything, and only having one shot at making an impression, I decided to make it really count! In one of those three o’clock in the morning moments, the idea of making “Richard Branson himself” sprung into my head, and before I knew it, I looked like an obsessed and crazed fan, with a collection of Google images on my iPad. With now only a few days to go…. It was time to make the cake!!! I opted for death by chocolate as a base; it’s still one of my favourites in terms of Xlavour and it’s sturdy, but not too heavy to carry. (I didn’t fancy carting fruit cake on my train journey down to London) Let the carving begin! Some people wouldn’t have a clue where to start on this kind of cake, but honestly they’re not that complicated. All carved novelty cakes with height to them are essentially the same as a tiered cake; it’s just that with a carved novelty cake, the tiers aren’t always the same shape. The basic shape here is a cake of three tiers. The Xirst is the shoulders, the second the neck and the Xinal tier is the head. As with all tiered cakes, the structure is supported by the dowels within it, and not the cake itself. All you are doing is creating an illusion that each tier is sat on the next (when in fact it is sat on the supports within the cake) The next problem people have with novelty cakes is the carving itself. The general rule when carving a layered cake is to only ever cut through one layer of sponge at a time. This way you wont be tempted to take too much off, leaving yourself with a cake that still feeds as many guests as is needed. I usually take my cuts at a 45 degree angle, and from there rub the rest of the cake into shape (again meaning that I don’t just cut and cut until there is nothing left.) Once cut into shape I carefully remove each layer Xill with my chosen buttercream (chocolate in this case) and carefully replace each layer, taking the time to ensure that when I put each one back into place, that it is in the right place, and the right way round. There would be nothing worse than spending hours carving a particular shape, to Xind that you have put it back together wrong and it no longer looks like it should. The other reason I like to use chocolate cake, is that I can then coat it in ganache for a brilliant smooth surface.

ISSUE 12 SEPTEMBER 2013 FEATURE

I Xind ganache, not only allows you to create a smooth surface for your sugarpaste, but also acts as a great cement, holding the shape of your cake together really nicely under the sugarpaste. After giving my carved cake a coating of ganache (and smoothing over with a hot pallet knife) I was ready to add the details. I like to do all the “workings out” underneath my icing, and using white chocolate paste I make shapes for the lips, brows, mouth, nose and cheeks and stuck these to the cake with ganache. The key here is to not make anything too big. Whenever I use this technique, I always use only HALF the amount of paste that I think I need. This means that when I have covered the whole thing again with a Xinal coating of sugar paste, the feature will end up the right size, instead of too large. I also make these items out of chocolate paste (or Xlower paste) because if you make them out of sugarpaste, you will Xind them to be too soft, Then, when you go to re-‐cover them, the weight of the sugarpaste over the top will simply squash anything you have made and you will be left with large lumps underneath your icing with no deXinition at all.

Once I’m happy with this, I begin to cover the cake; but again I use chocolate paste, in order that I can cover it in stages and blend each piece I cover together. When working on novelty cakes there is one tool that I couldn’t live without, and that’s my Dresden tool. I use this for just about everything, from blending and smoothing, to creating lines and grooves. Once I’ve covered the face of the cake, I begin to add the markings that will deXine the features. You’ll notice that I have only covered the front of the face and neck, as I can add the hair etc. separately. Most of the details are carved in with my Dresden, but the teeth I add separately once the mouth detail is marked out. This is done by adding a sausage of chocolate paste for the bottom row of teeth, and gently Xlattening and marking them out with the Dresden tool. Next the top row go in, which overlay the bottom row, giving the impression of real teeth in the mouth. Once I’m happy with the face, the hair can be added, and again this is done in pieces and marked with a Dresden tool. Torn pieces of

kitchen paper provide protection for the face, under pieces of hair that touch the skin. When I come to spray these later, I will need to watch out for over spray, so this allows me to protect my work as I spray. I’m now happy with my face and hair, so it’s time to start bringing it to life with some colour. I love my airbrush, and I don’t do many cakes without some form of airbrushing to them; but again, this is something that scares some people as they don’t know where to start. Having the conXidence to have a go, would be my Xirst piece of advice, and secondly allowing time to practice…. It doesn’t take long to get the hang of it, but you could do with this, without the pressure of a looming cake order that needs to out in 3 hours! The key things to remember when airbrushing is the difference in spray, (from wide to narrow) is all about 2 things: The distance you are away from your project, and the amount you are pulling back the trigger.

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ISSUE 11 AUGUST 2013

creator of the world’s most exquisite cakes 10

EXCLUSIVE INTERVIEW Cake Master and

ISSUE 12 SEPTEMBER 2013 EXCLUSIVE INTERVIEW

Food Network Challenge winner and star from the hit US TV Show

Amazing Wedding Cakes EXCLUSIVE CAKE MASTERS INTERVIEW If you had to describe yourself in three words, what would they be? Attention to detail So you are a stickler for detail? Oh I think it’s important, a lot of people refer to me as a perfectionist and I Xind that a little annoying, because that’s something I’m not….We have an attention to excellence and there’s a big difference. Especially to strive for perfection, in an artistic world that’s not possible. What brings beauty to art is imperfection. We understand that, and we just want to strive to do the best job we can do; but it’s never going to be perfect and part of that beauty are the Xlaws, they just need to be kept to a minimum. Tell us a little bit about yourself Well I am self-‐made. I have been working in restaurants since I was about 14, by 18 I was managing a restaurant; so I go way back as far as a culinary environment. I’ve done lots of stuff over my career from construction, to tiling to masonry work and landscaping, a kind of a jack of all trades. The beauty of all that, is that

the construction, horticulture and landscaping background has given me an edge when it comes to what I am doing currently. The construction comes through in the cakes that need a lot of engineering. Then the horticulture and landscaping makes it a lot more satisfying, because I know what a Xlower should look like, what the parts should look like, what the sexual organs are and all that helps you bring an element of realism to the detail. You’ve had a lot of creative careers to date, when did you actually realise that it was cake that was your calling? I don’t think I ever did actually. I think people want me to say “Oh I had a passion for it since I was like 9”. I do remember being 8 or 9 years old and wanting to make a cake, and calling my mum at work because I had a cake in the oven for 2 hours and I couldn’t work out why it hadn’t risen. When she walked me through it I was like “oh I forgot to put the Xlour in”…I remember that as one of my earliest baking memories.

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“I had a cake in the oven for 2 hours and I couldn’t work out why it hadn’t risen...oh I forgot to put the flour in…!”

ISSUE 12 SEPTEMBER 2013 EXCLUSIVE INTERVIEW

I remember always enjoying the culinary arts as a process, but I don’t think I ever really wanted it – I had a friend at 21, who I was dating, and she and her mum were into cake decorating. They were old school, doing a lot of stuff that people aren’t even doing anymore. I remember sitting down with them in my early twenties and they were trying to teach me how to make royal icing roses and pipe, and I remember saying to them at the time, “sorry I have absolutely no interest in this, this is something I could never do.” And here I am. I think sometimes in life you don’t choose it, it chooses you.

Tell me about the team that you work with Well I’ve worked with Marjie for 15 years now, and she is both my muse and the bane of my existence. If I say it’s black, she’ll say white and if I say it’s too tall she’ll say short, and if I say it’s beautiful she’ll pick out every one of its Xlaws. So it’s what keeps me honest, teaches me patience and also is what has kept me in the business for so long. Not only Marjie, but I’ve had Kristen, who’s on the third season of the show, and she’s been with me 5 and half years now. She’s one of the most talented artists I have ever worked with in my life; I would put her up against any cake

I had a catering company and it was mostly savoury and I worked as a savoury chef. Someone asked me to do their wedding cake, because I was doing the food, and I was probably too stupid to say no. So I said Ok sure and it sort of just blossomed from that….I Xigured it out as I went along and then realised oh I have a knack for this. So I just sort of fell into it, it wasn’t any sort of conscious “Oh I want to be a great pastry chef and have a career as a cake decorator.” So how did you decide what you were going to call your business? I didn’t want something k i t s c h y , a n d I w a n t e d something that people would remember and that would set me apart…so I came up with “Let Them Eat Cake”. And it’s hard because in a marketing environment there’s always this name recognition element and branding issue, and I thought how are we going to get people to remember us… like for instance its “Rosie’s Cakes” well that’s a fairly generic name, it’s something that people won’t remember, so We thought that Let Them Eat Cake because of its historical connotation was something people would remember, but we started d o i n g f o o d n e t w o r k competitions and suddenly there were Let Them Eat Cakes all over the united States. So in hindsight it might not have been the best idea. That’s why we actually ended u p c h a n g i n g o u r n a m e , because of that.

decorator in the United States or Great Britain, because she’s just really talented. So I appreciate my staff, but I also learn from them. There are times I watch them and they’ll inspire me, and I’ll ask them “how did you do that?, I would have never have thought of doing it that way and you just saved 20 minutes off a technique that would have taken me an hour!”. I think that the beauty of working with very talented people, and my staff are very talented, is that not only do I teach them, but they teach me. It’s that give and take that I think makes a successful team and the fact that I am learning as much from them, as they are learning from me. The energy in the team is one of the most important t h i n g s , b e c a u s e I ’ v e h a d talented people, but if their ego comes into the room before they do, then that usually isn’t going to work out. Part of us w o r k i n g a s a t e a m a n d cohesively, is the fact that you can’t get defensive and you can’t get upset if someone says “I don’t think that’s working” or “I think that’s too bright” or “the top of that cake is not level… it’s still and eighth of an inch off”… It’s about being receptive and being able to take feedback and criticism, in a constructive way, but nevertheless its criticism about the project and still being able to work together. If your ego is too big and you can’t take feedback, it makes it frustrating. Sometimes you can have talented people, but if their energy isn’t good and you don’t work well as a team it’s hard. We are small staff and what makes this successful is the fact that we work well together and that we are a family. What is your motto in life? A hard question, I don’t know how to answer that. I think in everything it’s giving 100%. I never want to walk away from a project, be it personal or business, and think that I under sacriXiced or didn’t give my all to something. I think it’s important in life to commit to y o u r o b l i g a t i o n s a n d b e responsible. If I have a cake in my store and the bride only paid for 4 hours of labour and at 4 hours it’s not done, it gets a 5th hour. It doesn’t matter to me whether she paid for it or not, it

PREVIEW VERSION 12

Buy the full 84 page magazine at www.cakemasters.co.uk

ISSUE 12 SEPTEMBER 2013 ADVERTISEMENT

Crown & Crumpet Afternoon Tea San Francisco - USA 14

ISSUE 12 SEPTEMBER 2013 AFTERNOON TEA

Travel ~ Taste ~ Try If you were just to look at these pictures I snapped of my afternoon tea visit to Crown and Crumpet, you may well think that I happened across one of the most adorable tea rooms in England somewhere. But, nope -‐ this is in San Francisco's Japantown!! OK, how excited was I? I Xirst visited Crown and Crumpet a few years ago, when they were located in Ghiradelli Square. Truth be told, it was always rammed with tourists and I could hardly get a clear shot of anything, let alone Xind anywhere to sit. So, I was intrigued by their choice of the new Japantown location, and really couldn't wait to visit. Reserving a table was relatively easy, just using OpenTable. I arrived for one of the Xirst seatings, which was a great call, as I was the Xirst to arrive and had ample time to photograph their really VERY CUTE decor. I mean -‐ I seriously need this teacup clock in my life!! The vintage-‐y, Xloral-‐y, shabby-‐chic-‐y touches were all lovely, and they even supplied tea cosies!! From the fresh roses and Xlowers, to British cushions and bunting; the setting in itself was a feast for the eyes.

How lucky was I to be greeted by the owner, Chris Dean?! Yup, the owners are, indeed, ENGLISH!! And, yup, you guessed it -‐ I was served a wonderful ENGLISH afternoon tea -‐ yay!! (and with a few yummy extras, as well). AND A CRUMPET with loads of butter! The tea selection was awesome; I had the "Alice" blend, Xlavoured with a lil' champagne… delicious! It was all really rather delightful; and here's the best bit... it was all relatively inexpensive too, at only $26 USD per person. Great value for money, and enough savoury and sweet selections to Xill you up for either lunch, or even an early dinner. All of their offerings are served in gorgeous china to boot! Oops, I almost forgot to mention that they also serve the scones and crumpets with clotted cream, jam and LEMON CURD -‐ my fave!! Bonus! Lots of exclamation points here, on purpose :-‐) Being away from my home in England for such an extended time, I really was starting to miss English tea, I mean 'a real taste of home.' Yes, they even serve "builder's tea" here, with PG Tips. LOL. It's the small things.

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By Jennifer DeGuzman-‐Rolfe Jen’s Just Desserts

So, whether you're a Bay Area native, or a road-‐weary traveller looking for a traditional English afternoon tea experience, I would highly recommend Crown and Crumpet. You won't be disappointed!! PS -‐ They'll even point you in the direction of where to buy the elusive Green Tea Kit-‐Kats in Japantown.

ISSUE 12 SEPTEMBER 2013 BAKING WISH LIST

Baking Wish List

Lavender sugarﬂair gel Cake-‐stuﬀ.com £1.75

Silicone rose baking pan Biggers-‐cookware.co.uk £15.00

H20 detailer Hp Sam’s cupcakes London £3.15

Sweet Lace Vienna Mould The Great Cake Warehouse £12.50

10” Milk glass stand thecakedecoraBngcompany.co.uk £54.99

180 Cupcake cases Windsor Cake Cra< £3.99

MulH Hered non sHck pan cakescookiesandcra<shop.co.uk £29.99

Chocolate extract thecupcakeco.co.uk £6.50

Edible ﬂower fragrances The Cake DecoraBng Company £11.95

Ginger co=on apron Amazon £16.99

Thermospatula Lakeland £14.99

Dinkydoodle airbrush machine thecakedecoraBngcompany.co.uk £119.99

ISSUE 12 SEPTEMBER 2013 BAKING WISH LIST

Baby pink edible gli=er edible-‐gliPer.co.uk £2.40

Li=lepod vanilla extract souschef.co.uk £6.50

Squires Kitchen modeling cocoform Squires Kitchen £5.55

PME ﬂoral impression mat Hobbycra< £1.99

Garden trading cooling rack John Lewis £12.00

Rainbow dust click twist brush Nutrafresh fruit powders thecakedecoraBngcompany.co.uk Sam’s Cupcakes London £3.25 £4.99

Red magneHc close box midpac.co.uk £1.00

Covapaste sugarpaste 5kg The Great Cake Warehouse £13.50

Cupcake corer Lakeland £3.99

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Playing cards patchwork cu=ers Patchwork CuPers £7.00

Delia’s collecHon by Silverwood surbitonart.co.uk £6.95

Meet Lara From Tasty Cakes

“Hi there fellow Cake Fans. My name is Lara Clarke and I am the owner, maker, sculptor and pot washer over at Tasty Cakes. I love anything big and bold, and making things that look, well, just like they are supposed to. I started making cakes in 2011 when a family friend asked me to make them an anniversary cake. After watching series after series of Cake Boss and Ace of Cakes, I thought to myself... "How hard can it be?"... as it turned out... very!! My Xirst few cakes were…. how can I put this nicely?..... Like fondant had exploded over a sponge. As a beginner, I didn't think to include the heat of summer into my plans... so as I watched the buttercream ooze out from the sides of the cake, and the fondant slowly slip to it's demise, I thought to myself... "perhaps this isn't for me?" Luckily I didn't give up. I researched everything cake, watched YouTube videos, read books and asked as many questions as I could… and now, two years on I Xind myself making 4ft tall Grinch Cakes standing on one leg! My most recent carved cake that I created was for a couple who wanted the opposite of tradition. I have known the bride for a couple of years, and to say she is Disney mad is an understatement. If she could be anyone in the world, it would deXinitely be Minnie Mouse. Then there is her lovely Xiancé. He loves all the old comic strips, Batman, Superman... but in particular, Ironman!

They came to me wanting to incorporate the two characters into a cake. The bride decided she wanted the pair holding hands... perhaps painted on the Xlat sponge. Now, anyone that knows me will understand... the word Xlat does not come into my vocabulary.

Anyway, in the end it was all worth it. The couple LOVED their cake... as did all of their guests, as they knew instantly who the cake was for and why. Seeing the bride with her Minnie Mouse ears posing next to the cake with a massive grin, made my tummy Xlutter.

I asked her if she trusted me, she said yes, so off I went. I baked a mountain of yummy chocolate sponge cake on the Saturday and popped it in the freezer until the Monday (frozen cake is MUCH easier to carve). Then as I waited, I created the frame using wood, steel and PVC pipes, (I swear I am becoming more and more of a carpenter every day!) I also made Minnie Mouse’s head and ears so they would have time to dry. Then I set about making the cake.

So why not give it a go! After my cake disasters of 2011, I thought about throwing the towel in; but now, I couldn't be happier on my cakey adventure!”

The carving doesn't actually take as much time as people think... It is really more about the stacking. If you don't take as much time as possible stacking, you will have a cake disaster... especially when gravity is well and truly against you! After a generous crumb coat using thick chocolate ganache... I sat back and waited for everything to dry before starting my favorite part... the decorating. The details took about two days to complete, but once you get into the cakey zone, an hour can feel like 10 minutes!

Before sugarpaste is used to cover the cakes

Continued >

ISSUE 12 SEPTEMBER 2013 BAKING FOR CHARITY

THE

Depressed CAKE SHOP The Depressed Cake Shop is the Cakehead Loves chosen charity project for 2013. It aims to raise awareness of mental health issues and use cake as a universal platform on which this can be discussed. Due to the overwhelming support for the concept; this is a dedicated page for all those wanting to take part in, or simply Xind out more about, the series of events which will be held around the UK and indeed the world. One in four people will suffer from mental illness at some point in their lives – The Depressed Cake Shop will provide a unique (and delicious) cake platform on which to raise awareness of and discuss mental health issues -‐ whilst at the same time raising valuable funds for various mental health charities. It will provide a valuable platform for discussion about mental illness and to engage with people on the myriad of complex issues that stem from this disease. It’s an awareness campaign, as opposed to a fundraising one, so each of the cake shops will be donating money to the mental health charity of their choice.

Top four images from Summer Food & Craft Fair at BroomXield Hall in Derby and we donated to Derbyshire Mind -‐ Photographs by Miss Fortune Remaining two images from Leeds Depressed Cake Shop Corn Exchange-‐ Photographs by Mark Murphy

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ISSUE 12 SEPTEMBER 2013

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ISSUE 12 SEPTEMBER 2013

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ISSUE 12 SEPTEMBER 2013 GREAT BRITISH BAKE OFF

The Bake Off is Back Actress and cake designer, Roxanne Saili, originates from the Midlands and moved to London at the age of 18. With an Egyptian, Italian-‐Maltese mother and a Persian father, Roxanne grew up in a dramatic household of exotic Olavours and developed a passion for good quality, luxurious food. Tell us why you decided to apply for the GBBO The main reason I applied for the GBBO is that I am a huge fan of the show. I watched it from the very Xirst series and fell in love with everything about it... the judges, the contestants and of course, Mel and Sue. It was around the

time of the second series of the Bake Off that baking had become a real passion, and major part of my life. Did you make the application, or was it someone else? My family suggested I apply for the GBBO after we watched the Xinal of the second series. An advert came up after the show looking for new applicants for the third series, so I noted down the website and email address and said I would consider applying just to shut my family up. I actually completely forgot all about it until my sister was at her best friend’s 30th birthday party, which I had made a huge birthday cake for. A friend of my sister’s friend, who was at the party, just so happened to work for the production side of the GBBO team and when she tasted the cake she asked who had made it.

Have you ever thought about applying to be a contestant on the Great British Bake Off? Read about Roxy’s journey through the process and just missing out on being in the final 12...

Continued >

22 30

ISSUE 12 SEPTEMBER 2013 GREAT BRITISH BAKE OFF

My sister began chatting with her, and before long I had a phone call telling me to Xill out my application form immediately... So I did! What is the Oirst stage like? The Xirst stage (past the application form) was a phone interview. They had called me whilst my hands were literally covered in cake batter. I had to ask them to call me back once I had put the cake in the oven... Once they called me back, we had a general chat about my application form, the pictures I had sent and talked about me as a person. It was very informal and quite enjoyable; it hardly felt like they were interviewing me at all! At the end of the conversation, they asked me to answer a few baking questions. This was when I started to panic. I loved baking, but what if I couldn't answer the simplest of questions?! They asked pretty basic questions like "describe what a creaming method would be in regards to baking cakes" and "what are the ingredients used to make bread?" Even though the questions were relatively simple, the pressure and nerves got to me so much, that I began bumbling and getting questions wrong. I thought I'd blown it. They thanked me for my time, and then hung up the phone. I called all my friends and family and told them I had failed the interview. My family told me I had done well to get a phone call and not to worry. Within an hour or so, the bake off team called me back and told me to prepare two baked dishes as I would be meeting them for the second round of auditions in Hoxton, London, in a couple of weeks’ time. I was elated!

the food production team came out to talk to us. She thanked us for our time and effort in bringing the sweet and savoury bakes, and said that a small percentage of successful candidates will be asked to stay on later in the day to go through to a camera interview. She reiterated that to get this far from thousands of applicants was a great achievement and that only a few would be making it through. With this in mind, I thought I had reached the end of the line and once my cake and tarts were in with the judges, I'd be going home. I waited nervously to see the producers who were judging the food and eventually I was called into the hall to Xind two young ladies sitting with my bakes in front of them. The room was Xilled with people scattered around the edges taking notes and watching. I sat in front of the two young ladies and instantly they put me at ease. "Obviously, your cake is amazing" one of the girls said, to which I almost chocked and replied "errr thanks!". We then talked about the bakes. They loved them both and congratulated me on doing so well. We then talked about what got me into baking,

it through to the Xinal stages of the auditions. How did you prepare for the stages? Once I had the call that I had made it through to the Xinal round of auditions, the practising and preparations really started. We were told that the Xinal stage would be a day’s Xilming in a commercial kitchen with Mary and Paul judging our bakes. A week before the audition we were given two recipes: a scone and bread recipe, to bake at home and bring with you. We were told to bring a recipe that we had created ourselves, and also told to be prepared to bake a surprise technical bake on site whilst being Xilmed. What did you practice baking at home? For the weeks before my Xinal audition, it was the Christmas break and I remember getting up every day, baking for my family and friends… anything and everything I could Xind in my baking books. I had never baked a loaf of bread before in my life! On that Christmas eve I baked my Xirst ever cheese and herb loaf. Throughout the Christmas holidays I baked continuously. Bread, croissants, cakes, biscuits... Anything! I lived, breathed and dreamt baking, and put absolutely everything I had into making sure I was prepared for the Xinals. Once we were sent the recipes for the scones and bread that we had to bring with us to the Xinals, I baked hundreds and hundreds of batches! I was giving scones away to anyone and everyone who would have them!

“Throughout the Christmas holidays I

baked continuously. Bread, croissants,

cakes, biscuits... Anything! I lived, breathed and dreamt baking - I put absolutely

everything into making sure I was prepared

What is the second stage like? For the second round of auditions, you had to bring two baked goods of your choice. A sweet and a savoury bake, both contrasting in technique to show different skills. They asked me to email the recipes for each bake I was bringing and to conXirm my attendance. For the sweet bake I decided to make a chocolate trufXle torte with chocolate ganache Xilling and fresh berries. For the savoury bake I made mini feta, pancetta and baby tomato tarts with a cheddar cheese crust. Once I arrived at the hall in Hoxton, I was greeted by the production team taking names and giving out name badges. My bakes were put on a conveyor belt like table, along with the tons of other baked goods made by the other auditionees. I then sat nervously in the waiting room with all the other candidates, waiting for my bakes to be taken in to the producer’s room to be tasted. A member from

for the finals”

what type of things I bake and what I would Xind the most challenging part of being in the show. I said the technical bake. I told them that it would be a challenge to stay conXident when baking a recipe you've never seen before under such a time limit. They agreed and said that somehow people always manage. With that, I thanked them both, shook hands and left the room exhilarated, exhausted and struggling to recover from the adrenalin and nerves. I was then quickly told, by one of the team outside, to stay behind as they deXiantly wanted to see me again for the camera audition. Overjoyed, I was whisked to another waiting area and given my half eaten bakes to take to the camera room. Before I had chance to realise what was going on, I was sat in front of a camera and interviewed. The questions asked were similar to those asked before, but I guess they wanted to see how you look, act and sound on camera. Within ten minutes or so, I was thanked again for my time and told I would hear in up to three weeks if I had made

Tell us about the next stages, what did you make, how you were tested? When the Xinal audition day came, I had stayed up the night before to make sure I baked the freshest loaf and scones for Mary and Paul to taste. The audition day came. Sick with nerves, I went to the commercial kitchen space in Hackney with my bakes in hand and was met by the same production team. 12 candidates waited nervously in the waiting room, whilst our bakes were lined up to go in to Mary and Paul. We were talked through how the day would work and what was expected of us. I was one of the last candidates to go in to see the judges. I kept thinking I had never baked a loaf of bread before a couple of weeks ago, and now I was about to get judged by Paul Hollywood himself!

PREVIEW VERSION

When I met Mary and Paul, they were sat in a little room with a small table in front of them. My bakes were on the table untouched and a few people were dotted around the edges of the room watching and taking notes. After

Buy the full 84 page magazine at www.cakemasters.co.uk

ISSUE 12 SEPTEMBER 2013 EXCLUSIVE INTERVIEW

EXCLUSIVE INTERVIEW Michelle Wibowo, founder of Michelle Sugar Art Ltd, creates award-‐winning sugar and cake sculptures with incredible attention to detail and realism. Michelle won the 2008 and 2012 Culinary Olympics in Germany, with gold and silver medals for her sugar and cake sculptures.

EXCLUSIVE CAKE MASTERS INTERVIEW

PREVIEW VERSION Buy the full 84 page magazine at www.cakemasters.co.uk

ISSUE 12 SEPTEMBER 2013 INTERVIEW

Cake Competition

inspired by T-Shirts! Cake Masters interviewed founder of Threadcakes to Oind out more about this extraordinary competition. Tell us about Threadcakes ‘Threadcakes is a contest I started as a way to share gift certiXicates I had earned for a crowdsourced t-‐shirt design site called Threadless. I suggested the contest to the community, and everyone really enjoyed the idea and sent in several dozen cake entries. Back then, everything was done manually (with people emailing me cake photos) and so I didn't do the contest the next year; but Threadless awarded me with a community prize for "best independent-‐run contest", which was really nice. Threadless is a unique community-‐centric t-‐ shirt (and other apparel) company that relies on artists to submit designs and the community to vote on the designs. Those that are voted the highest are printed and sold. This results in all sorts of designs of... everything. Popular culture, art references, original pieces, clever sayings, etc. Two years later, Threadless reached out to me and asked if I'd be willing to run the contest

again. They hired me to build out the site to accept entries online and I've run it every year since.” How did you come up with the idea? “I had heard of people baking elaborate cakes and I thought that it would be a fun challenge for the community. I had just a small amount of "prize money" to give away (in the form of Threadless gift certiXicates at the time.) Threadless now sponsors a $1,000 grand prize ($500 cash, $500 gift certiXicate.)” How long has it been running? “The Xirst year was 2007. After a hiatus in 2008, Threadless asked me to run it again. I've run it every year from 2009.” Why is it called "Thread" cakes “The entire contest is based on the existing Threadless t-‐shirt designs. There are over 2,000 designs they can choose from now. Each entry is displayed alongside the t-‐shirt design inspiration, so people can see how the 2-‐dimensional design has been interpreted into 3-‐dimensional (ostensibly) delicious cake.” What is your background? “I'm a web developer by trade. I run a software company in Tempe, Arizona called Synapse Studios. “

T-‐Shirt design by Diego Fernandez ~Cake designed by Elizabeth Marek -‐ Winner 2012 25

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Amazing cakes? What an understatement... Exclusive Cake Masters Interview

ISSUE 12 SEPTEMBER 2013 EXCLUSIVE INTERVIEW

Challenging the boundaries of cake Food Network Challenge winner Mike McCarey from Mike’s Amazing Cakes

Tell us a bit about yourself, and your family and your background? Ah I’ll start with my background. I started when I was in High School, I really liked cooking, speciXically desserts, so I had to decide between going to Art School when I graduated or going to Cooking School. I felt going to Cooking School and trying to become a Chef was a much more practical thing to do to stay employed and expand in a business sense. So instead of going off to Art School, I went to a culinary school in Denver, Colorado. It was a brand new school, there weren’t that many culinary schools back in the day, back in 1979. So I went to that, it was a general culinary education. The part I liked best, of course, was doing desserts and pastries and the whole Pastry Chef side of things. Also within that, cake decorating. So I focused on that as soon I got to school, lasted about 2 years. then I actually went broke before I graduated. I would have been in the second class to graduate, but I went right out to the industry and started learning things at the School of Hard Knocks basically. I guess, in a sense, I am self-‐taught cake decorating, but for several years I worked as a Pastry Chef in various restaurants and catering companies, retail outlets, hotels; and very classical, when you think of a Pastry Chef and what they do. Executive Pastry Chef in a Hotel, for instance, doing kind of a Jack-‐of-‐all-‐Trades, doing everything! Within that, of course, I was decorating the occasional wedding cake, whenever that came my way, and that went on for about 7 years. Then I moved out to New York, to help as a Teaching Assistant to a very famous Pastry Chef named Albert Kumin. You would know who he is, he was a big deal. He is like the Obi Wan Kenobi of Pastry Chefs back in

the day. He is about 95 years old now. I did some teaching with him, and then I ended up working for a catering company. They had a retail component to their catering operation, where people would come in and get prepared food. They had a bakery side of that, and that’s the place I really started doing more and more occasion cakes, birthday cakes and wedding cakes; and I really became very fond of it. I lived there for about 3 years doing that, and New York got to be a little too much, so my wife and I moved out to Seattle, Washington. I got out here, was working for a company and all they did were occasion cakes. Most of their business was wedding cakes and there were some occasion cakes. They weren’t really sculpting anything yet, or doing anything very elaborate, and I came in and kind of brought that component to the company. I did that for about 2 years and then I decided, with a guy that was working for me at the time, to start our own company, which was at the time was Amazing Cakes. Then it became John and Mike’s Amazing Cakes, because John was my Business Partner at the time. He did it for about 2 years and his commute was insane; because he was on one of the islands out in Puget Sound, which is the Waterway off our shore. Then I took it over and it’s been Mike’s Amazing cakes for the last 14-‐15 years. The business has been around 17 years. What was it that made you feel that you actually wanted to set up on your own rather than working for someone else? I wasn’t good at working for other people; they didn’t share my vision. I had a certain idea of how I wanted to do things, and what could be done, and it just made sense to. I didn’t Xit into

28 41

“Oh boy, people have a real problem with covering those boards - I know everybody covers their boards in England ” !

ISSUE 12 SEPTEMBER 2013 EXCLUSIVE INTERVIEW

the corporate world very well. I just voiced my opinion and the corporate world doesn’t care for that. Do you remember your earliest memory of actually baking? What was that memory? Back when I was14 or 15, I got into culinary school because I was so interested. I wasn’t so much interested in cooking as much as I was in just dessert. The fact that they didn’t have a separate baking programs per se; this was 1979, as I mentioned. I mean there might have been a couple of obscure ones, but there is nothing like there is now. Nicholas Lodge, he has a whole full blown 2 year program or I should say, excuse me, 16 week program in Chicago where you are just learning to do cake, not just pastry, but cake, So it was go to general culinary school and learn what you can about baking from that. So I was making desserts by the time I was 15; baking things; creating mousses and stuff like that. My passion kind of started with that, and then general culinary education was where I would go to Xind more education in that, basically. I don’t think I ever had the idea to become a regular Chef. I always wanted to do the desserts side of things. What has been the highlight of your career to date? Oh boy, there have been several highpoints. Do you guys ever get the Food Network Challenge cooking series? Back in the day when it started, it was an offshoot of a Pastry Chef Competition that was being done. So the rules were very… I don’t want to say strict, but they were very adamant. They were very precise. When they started Challenge, you were judged on how you worked as a team, how clean you were, how precise you were. It wasn’t just who had the best cake at the end of the day: they evaluated you on everything you did. It was a very professional, very serious and a very judged competition. As Challenge went along, and it got more and more popular on the Food Network, they started bringing in producers who worked in the world of reality television. Like one particular gentleman, who kind of took over Challenge, came from The Bachelor. They decided to bring in a reality television component and he brought that into the mix. They stopped worrying about cakes so much, and the culinary viewpoint of making these things, and started casting characters to create a storyline. It kind of changed the dynamic of Challenge. But when the Challenge started, it was a very great place to see how well you could do, how much you could create and what kind of achievement you could create in a very limited timeframe, under very serious professional conditions and judgements. So I guess those are some of my high points. What my assistant Lana, who is still with me now, achieved in those challenges, and what we

created in the 8 hours we are, pretty proud of what we did there.

don’t get to do that nearly as much as I would like. It’s always a blast for me.

There have been some other competitions that I have done, where there were high points. I am more into personal high points, almost on a daily basis. Somebody comes in and wants a particular thing. I am a sculptor by trade, I don’t draw too well… not much of a sketcher. I am not 2 dimensional. I can barely paint my name! My brain really processes everything into 3 dimensions; so I am a sculptor by trade. so when somebody comes in; my OfXice Manager, Teresa, will come back and say something like “somebody wants a haggis”. As a sculptor I have to embrace…. what is a haggis? What does it look like? Oh God, how do I make that look interesting? So it’s mounting a challenge every day’ is really kind of my highpoint. Did I pull this off? Was I able to make it edible and delicious. Also, did I achieve what I was trying to sculpt? How accurately did I recreate this? Did I give this thing a really good style, if I was creating something on my own? Those are kind of my personal highpoints, kind of on a daily basis, if that’s a good answer.

You have talked about your highlights in your career to date, what have been the lowest points for you? The lowest point, I think, is the day to day grind. It’s not our job here, or what I am doing or what my assistant Lana does. It’s never boring, which is really one of the pluses to it. It’s different every day; there is very little repetition so we don’t get bored. b But starting a business eats up your time and eats up your creative time as well. I found that when I was back working for somebody, I actually had more time just to be creative. The only thing I had to worry about was: how do I make these 10 cakes I have to make this week really, really cool? Pushing the envelope and maximising my time, and just doting or giving all my attention to that. I just can’t do that anymore. I miss those days where I could just worry about what is the coolest border I can put on this cake? I don’t worry about borders on cakes any more. You’ve got to drop your priorities and change everything, and things fall off the list as you have to prioritise other things. I think that’s my downside; I don’t get to spend nearly as much time being creative as back in the day when I started, than I do now running the business.

So is accuracy and scale a really important thing for you? Oh yes! Oh my, I live for scale. Physics, scale, perspective, being as accurate as I can. It’s kind of my trademark I guess. You know I talk to students about how everybody has a signature thumbprint. I mean Colette Peters has a very speciXic look; you know a Colette Peters when you see it. Michelle Wibowo, she’s in London, hyperrealism is her calling card. I could name a lot of different people, and they all have a different styles and things. I am a kind of a chameleon. I don’t adhere to one style too much; I try to go all over the place, which is kind of a disadvantage. Sometimes I wish I had a more signature style, but if I had to name a signature style, it’s being to scale. I am more in the wheelhouse of Michelle Wibowo than anything else. Her single mission in life, from what I can see, is trying to be accurate with everything she does. I mean going after the Culinary Olympics, and making a Bassett Hound or the Queen or her corgis; she’s trying to make it just as realistic as she can, and that’s my mission as well. When I am re-‐creating something from life, I am trying to make it as serious and perfect as I can; …. buildings are the same way and cars. But something I also really enjoy, almost more, is if they ask me to create something from my own imagination. What comes into play then are my inXluences. I am really into illustrators; one of my heroes is Dr Seuss, Theodor Geisel. I see his inXluence whenever I am creating something whimsical, or something for kids of my own design, taking something from what they might bring in; and I

Tell me about the team that supports you? The way we work is this: Teresa is OfXice manager and she deals with the clients; I am in the back in full production with Lana, who has been with me for 200-‐ 300 years! She is great because she comes from a really high production background, and she was much younger when she started out in the business. She was working at a facility where she was doing around500 pies that day, or she was icing 10 cakes that day. Her production skills are massive and I come from a pastry shop background. We really can pump it out. We do anything from 700 to 1000 cakes a year, and 60% to 70% of those are wedding cakes. The rest of them are varying assorted occasion and birthday cakes, corporate cakes. We are right next to Microsoft, we are surrounded by Microsoft! We have a Nintendo just behind us.One of Nintendo cakes we did for the CEO of the North American Branch retiring, with Mario bursting out of a Golf bag (we just posted it on Facebook). So we are doing a lot of stuff like that. Our business is kind of a bell curve; where it’s slowest in January, peaks in August and then slowly slopes back down to that low point back in January. So we bring in extra help in the summer. We have somebody come in doing baking and prep, and working on cakes. I basically always have 2 solid people with me, and then I will bring in a 3rd, kind of a Xloater or a person that Xills in. It’s slowed down a little bit because of the economy. Our

PREVIEW VERSION

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Up and Away... Cake Tutorial

Oriental

PREVIEW VERSION

Buy the full 84 page magazine at www.cakemasters.co.uk

Lily Tutorial By Claire McDonald from Claireâ&#x20AC;&#x2122;s Cakes and Bakes

by Kate Lau

ISSUE 12 SEPTEMBER 2013 TUTORIAL

Up and Away Tutorial Materials List Tin foil

Toothpicks

Cling Xilm

XActo knife

Masking Tape

Rolling pins large and small

Dual temp hot glue gun

Sculpting tools

Dual temp hot glue sticks

Food colours for colouring fondant

Scissors

Fondant

MDF Board (Medium Density Fibre)

Gum paste

Roto Zip (Rotary cutting tool)

Edible glue

Roto zip circle cutter guide (optional)

Fondant smoother

Hack saw

Belt sander or sanding paper (to taper edge 5” MDF board)

Table vice C clamp (table clamp) Crescent wrench

Non-‐toxic Easy Mould Silicone Putty (or any brand you can use to make a mould)

Vice clamp

Turntable

Pipe cutter

1” circle cutter

Pipe threader (optional)

White paper wires 24 gauge

Power drill

Thin pointy paint brush for painting on details

Drill bits

Small paint brush for brushing on edible glue

Green Fondant to cover base board

Internal Structure Parts

Corn Syrup

3/ 4” thick MDF board cut to 10” diameter with drilled hole

Paint brush Pizza cutter

1/ 4” thick MDF board cut to 5” diameter with drilled holes and tapered sides

Metal Spatulas

4x Washers 5/ 16 in size

Rubber spatulas

4x Hex nuts 5/ 16 in size

Serrated knife

5/ 16 (18 x 36”) sized Threaded rod cut to 12” length

Rulers 6” and 18””

ISSUE 12 SEPTEMBER 2013 TUTORIAL

Step 9: The colour of fondant you choose to use on the baseboard is up to you. I did end up airbrushing my green fondant with avocado airbrush colour to darken the look. This is totally optional. Roll out your green fondant to cover the baseboard. The thickness of the fondant has to be thick enough so that when the fondant is over the baseboard, it is Xlushed with the height of the nut (about 1/2” thick). Cut off the excess with a pizza cutter and knife. Smooth out any imperfections with a fondant smoother. Seal the fondant with cling Xilm to protect it from getting dirty.

Step 10: Take the polystyrene cone and measure 1” down from the widest side. Make a mark with a pencil. Cut along the line. Discard the bottom half as you do not need it for this project.

Step 11: To make your drill hole on the polystyrene, place your polystyrene in the centre of the 5” MDF board so you have a reference to where the drill hole needs to be. Use a skewer to poke through polystyrene. Insert the polystyrene through the threaded rod.

ISSUE 12 SEPTEMBER 2013 TUTORIAL

Phase 5 -‐ Adding Decorations

Step 28: The materials you will need for this phase are different colours of fondant (red, royal blue, sky blue, orange, pink, lemon yellow, and lime), EasyMold or Silicone Plastique (mold making materials), chocolate ganache in a piping bag, gumpaste, turntable, scissors, toothpicks, white Xloral wires (26 gauge), and white Xloral tape.

Step 29:

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With a bit of gumpaste, roll a ball in the palm of your hands. On one end, form a point. You don’t want to make the balloon too big as the weight can be too heavy to hold up on cake; about 1” in size is good. Let your balloon dry completely.

Buy the full 84 page magazine at www.cakemasters.co.uk Step 30: Follow the instructions on the packaging to the EasyMold (or any brand you have available). Form your balloon mould. Wash the newly formed mould and wipe dry. You can now use the mould to form different colours of balloons.

ISSUE 12 SEPTEMBER 2013 TUTORIAL

Step 34: You can leave your cake like this and proceed to steaming your balloons and then adding the wires. If so you can skip this step. For a “popup look”, add some balloons on top of the 1st layer of balloons. It’s a good opportunity to hide the spots where the ganache is still showing. You can layer as much as you want just keep in mind the less weight on this cake, the better. Once you are satisXied with the overall look, use a clothing steamer and slightly melt the sugar paste to give it that shiny look. Step 35: Carefully remove the 3 cardboard pieces.

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Step 36: If you haven’t done so, cover your threaded rod with white Xloral tape. It has to be white in colour to be camouXlaged within the wires. Cover the rod with white Xloral wires. The ends are cut short because you don’t want too much bulking near the girl’s hand. Wrap a piece of Xloral tape to hold the Xirst set of wires down. Insert your 2nd round of wires, keeping it close to the 1st set. Cut the ends off near the girl’s hand. Use Xloral tape to hold down in place. Continue on with the same process. When you are at your last set of wire bulking, use hot glue gun to adhere the wires in place. That way no Xloral tape will be showing. Start to insert wires through the balloons near the bottom of cake. This will help loosen the bulky look. Use hot glue gun to adhere the ends of wires. Keep inserting as many wires as you wish until you are satisXied with the overall look.

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Conjurer’s Kitchen

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Indulge Designer Cakes Class with Margie Carter

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

Cake Decorating Classes in Anglesey www.moncottagecupcakes.co.uk

07811783901 Learn to decorate cupcakes and tiered wedding cakes