The brand new lifestyle magazine for the discerning cake artist
Cake Style Christmas Special
Richards Cakes— Review of the incredible modelling class Cake Style Support Report Cancer Research UK
Quaint Cakes—In depth interview with Janet Henderson, the genius behind the cake
Winners from Shared Cake of the Day
Recipes Step by step projects Competitions Ask the expert And much more!!!
Nominations for the Cake Style Awards—Tell us your favourite cake maker and why! First Edi on—December 2012
Letter from the team: Hello and thanks for joining our brand new cake community, Cake Style! Firstly, we want to take this opportunity to thank each and every one of you for your generosity and support of our chosen charity Cancer Research UK. We have raised far more than we ever imagined we would and its all thanks to you. We’re hoping to reach £500 by Christmas so that one lucky reader will win the fabulous Dinkydoodle Designs Airbrush kit, a must have for any cake artist. In this issue we have concentrated on Christmas and we hope we can inspire you with some of our ideas and fabulous recipes. We’ve had a very busy first few weeks and we’re hoping you will all enjoy the features we have got coming up in the coming months. We’ve included a nomination form in this issue for you to tell us who you think deserves recognition in the cake community and why, all in time for our Cake Style Awards in a future edition!
We would like to wish you all a very Merry Christmas and a Happy New Year!
Special thanks to the following c
In this issue:
ontributors:
Le er from the Cake Style Team
Camille’s Cake Bou que The Ta ooed Cake Company Sweet Dreams Cupcakery Lilyroo’s Cakes Nylah’s Ka e Carey Claire White Keely Ellis Kirsten Sco Roberta Borges-Stewart Louise Jackson Toni Crowther Sally Carlton Kirsty Bragg Quant Cakes Richards Cakes
Santa’s Magic Dust Richards Cakes Review Cupcake Diary Gli er! Ask the Expert! News Roundup
Santa’s Magic Dust Fun and easy to make, it will light the path for Santa’s reindeer!
I am a mum of 3 (+1) children and there is nothing more magical than Christmas. Every year we have the same routine where the children go to get in the bath and Santa’s elves will leave them new pyjamas all wrapped up and lovely. With this they will find a small bag and note. In the bag is Santa’s magic dust, this is very simple to make.
Get a bag of porridge oats (The cheap ones will be fine) Mix in some glitter to the oats.
You have made magic dust. The idea behind this is that Santa will be able to see the glitter shimmering and the reindeers can smell the oats so every child will be sure that Santa can find their houses!
Santa’s Poem In the night when all is dark, I need to know just where to park Through rain and fog and snow we fly, all through the night until mornings light Outside your door the dust you throw, so Santa knows just where to go The oats will guide the reindeers near, the glitter twinkles so all is clear In the morning when you rise, you’re sure to get a big surprise If you’ve been good all through the year, be sure to know that Santa’s near Love from Father Christmas.
I hope this helps make Christmas eve as magical as it is in our house.
HO HO HO!
dât|Çà Vt~xĂĄ Interview with Janet Henderson Hi Janet Thank you so much for agreeing to give us our ďŹ rst ever interview! 1.We’ve seen your latest Christmas cake from Quaint Cakes and we love it. Where do you ďŹ nd the inspira"on behind your designs? I take my inspira on from everything around me. I soak up the cakes theme that I am working on and sketch small ideas. Rather than star ng with a sketch of a large cake and trying to design the whole cake, I have a dozen or so small ideas and then think about how I may put it all together. 2. How long have you been baking and decora"ng? I have been baking all my married life (nearly 30yrs) and cake decora ng to a profesâ€? sional level for about 3 years 3. Why did you choose this as a career? I wouldn’t say I chose this career, but more that it chose me. I have been a volunteer for various organisa ons all my adult life, The Samaritans, Church, Ci zens Advice Bureau, Homeless Shelters and the Dorset Hospice. I have baked for all these chari es for free and s ll do. 4. Your classes are really popular with people coming from all over to learn new skills from you, how long have you been teaching cake decora"ng? QC did its ďŹ rst class in February 2012, it is staggering how quickly it has grown and beâ€? come established. 5. Have you done any formal qualiďŹ ca"ons in cake decora"ng? What were they and are they something that serious cake decorators should consider doing? Yes I have a Masters Cer ďŹ cate, Chocola er Cer ďŹ cate, Sugar Flower Cer ďŹ cate and sevâ€? eral others. I would deďŹ nitely recommend others take formal qualiďŹ ca ons or at a miniâ€? mum go to a cake decora ng class with a tutor that has them !
6. What has been your greatest achievement so far? This is a tricky one as there are so many achievements, my wonderful marriage, my adorable children, conquering and living with my spinal injury and gaining several University degrees. However in terms of ‘cake’ my greatest achievement has to be the se"ng up of QC and its speedy rise to success. 7. Does Mr QC help out? Does Mr QC help out….. Oh yes !! We are very much ‘’team Henderson’’ aka ‘’team QC’’ in everything we do. Mr QC helps se"ng up for classes, clearing up a+er classes, engaging with students, making teas, coffees, lunches, he does the accounts, eats all the trial cakes I bake, and is generally and all round fantas.c second in command. All this, whilst having a full .me job as an Aeronau.cal Engineer !! 8. What does the future hold for Quaint Cakes? Quaint Cakes will con.nually evolve to incorporate new cake decora.ng skills and classes as they are required. 9. Do you have any "ps or advice for our readers? Yes. Whatever you do in life whether – take your .me. The best results are always nurtured. 10. Lastly what do you think of our new Facebook page? I love your new community page. Yes there are several cake community pages out there, however yours is definitely offering something different. You actually engage and ac.vate your readers. Thank you Janet and we love Quaint Cakes! If you haven’t been over to visit Janets website, then you are missing a treat; with tutorials and special offers it’s a must for cake decorators and bakers everywhere!
www.QuaintCakes.co.uk
Wri en by Joanne Waterman of Lilyroo Cakes
Like many other cake makers I am a huge fan of Richard’s Cakes in Manchester. I love the style of the figures on their cakes and aspire to producing something half as good. I’m sure I’m not alone in always feeling a li le nervous when a customer asks for a figure on a cake. I am a self-taught caker and crea!ng people was always a challenge despite the wealth of images and tutorials that you can find online. Therefore I decided to take the plunge and booked myself onto a one day figure modelling course at Richard’s Cakes. The course is run by Emma, the creator of THAT Fi)y Shades of Grey cake that went viral all over the internet earlier this year. She has worked at Richard’s Cakes for thirteen years and clearly loves her job. The course is run in a newly refurbished room above the shop and can take a maximum of ten students per course. I was more than a li le excited when I arrived as were my fellow students, a mix of hobby and business cake makers. The course runs from 10am !ll 4pm and you only need to take a camera which is essen!al to capture the stages of your work. All the equipment and materials, as well as lunch and refreshments are provided. On the course students create three figures; a baby, a teenage boy and a glamorous lady. Each figure allows you to de-
Richards Cakes velop your skills and learn a range of different techniques. I was surprised by the very limited amount of equipment that Emma uses, but she soon began to show us how versa!le the few tools could be. We began by making the baby which was fun and sa!sfying despite the fact that mine looked like it had had a spray tan – a li le heavy handed with my colouring! We were all surprised by the fact that Emma works with sugarpaste without adding a firming agent of any kind. She explained that this was because she felt it made the paste much harder to work with.
Modelling Course The
hardest part for me, and a couple of other people, was making the baby’s hands. Emma taught us a great technique, but it is something that I am going to have to pracce again and again. Once the babies were complete we coloured the sugarpaste that we would need for the other two projects. A$er a quick lunch, and much exchanging of Facebook page details, we started on the teenage boy figure. Emma explained that with all of her figures, she always starts at the bo(om of the figure and works upwards. Therefore we started by making li(le trainers. I was surprised by how quickly my figure took shape and Emma was constantly supplying us with hints, ps and friendly encouragement. Once we had got up to the neck we stopped to watch Emma create a typical Richard’s cakes style head and face. Then we were let loose to try our own. There was a frac on of a second pause whilst everyone gathered themselves before ge*ng stuck in. Would we be able to do it? Well yes, we did!
Richard himself popped in to say hello and see how we were all ge*ng on and then a plate of yummy cake appeared for us to try. Finally Emma taught us how create hair and pipe details such as eyebrows. My piping also needs a li(le prac ce, but I was surprised by how much I loved my finished figures.
The course costs £100 and I would say that is very good value. Emma is a friendly, natural teacher and I was made to feel very welcome. You do have to work at a reasonable pace in order to complete all of the models, so this may not be the course for a complete beginner. However if you have some experience and are keen to create figures for We then moved on to the glamorous lady. cakes, then I thoroughly recommend a day We learnt yet more techniques with this fig- at Richard’s Cakes. I have had to create one ure including how to make her arm point to figure for a cake so far since the course and I the ceiling and different methods for crecertainly felt far more confident about it. I a ng eyes and mouths. My efforts at crewas also able to work much faster. I think I a ng hands were s ll in need of prac ce, may be visi ng again in the not too distant but it was very sa sfying to see how quickly future. the figures took shape.
Ask the Experts! Our very own team of Health and Safetly Experts and Environmental Health Officer are here to answer your questions! If you would like to see your question in our magazine please send to cakestyle.contact@gmail.com.
The UK has gone baking mad! There are a lot of people baking from home to supplement their income or just because they enjoy it. If you bake, whether for profit or just to cover the costs, you must register with your Local Authority. This must be done 28 days before you begin trading, and it is free. You will need to have a documented food safety management system in place, which is very straight forward. We will cover this topic in the next issue of Cake Style e-Magazine. Most bakers will know that good quality fresh eggs make all the difference to your bakes. More and more people are buying eggs at farm gates or from friends who may have a few hens. As a caterer, you must only use classified eggs. Classified eggs are eggs that come from an approved egg packer and the eggs will have a stamp with a code, which are: 0 = organic, 1 = free range, 2 = barn and 3 = caged. It is illegal to use unclassified eggs in your baking.
Every month we will cover a different topic to help you on your way to operating a safe, successful business!
Any questions please send an email with your query. You can email cakestyle.contact@gmail.com, with the subject header “Food Safety� so your query can be re-directed to the right people!
KATIE’S KAKE TOPPERS www.facebook.com/KatiesUKKakes Contact me through Facebook at any time and I will get back to you with prices and styles.
Katies Kake Toppers will post anywhere in the world! Our toppers have been flown to the USA & Australia amongst others. We use top quality printers with high quality icing sheets and rice paper.
Email:katy.999@hotmail.co.uk
Tel:07825 542 762
_____________
Gadget Review: 3 in 1 Digital Scales from Morphy Richards Morphy Richards, 3 in 1 digital scales alleviate the need for a jug and digital scales as it can weigh all your ingredients, without the need for separate measuring bowls, the stainless steel bowl then unclips from the unit to make a sturdy and perfect sized mixing bowl. I wouldn't advise mixing a large wet mixture in here as the bowl isn't big enough, but is is perfect for a 12 cupcake mixture or a 20 biscuit gingerbread mixture. Overall it is a smart piece of kit and is currently on oer in Curry's online for £19.99! So get online and grab a Christmas bargain!
The Ultimate Gingerbread House Your chance to win the full step by step guide from In this sec on of the magazine we'll be reviewing some of the best tutorials available online. Tutorials can be such a mineďŹ eld, some mes they can provide in depth specialist knowledge and informa on about the topic, some mes they can leave you disappointed! Here we'll be showcasing a fabulous tutorial that we love each month. This month we'll be taking a look at 'How To Build a Show Stopping Gingerbread House' wri"en by Lara Clarke of Tasty Cakes. I am blown away by this tutorial, I can't even call it a tutorial, ebook is a be"er descrip on. 40 amazing pages and countless detailed step by step photographs in this tutorial - there really is no stone le( unturned. The PDF document is jam packed full of
ps and tricks, a fab recipe for gingerbread, royal icing and even a recipe to make your own piping gel. No expensive equipment required either, Lara shows you how to make your own biscuit cu"ers and provides you with all the templates needed. She even shows you how to make the ny li"le ice skates le( by the stream!
“My name is Lara Clarke and I started Tasty Cakes about 18 months ago. I take on every cake challenge from a 3D Bagpuss to a replica motorbike which stood over 2 ( tall! I am completely self taught and love cake baking and decora ng (and of course tas ng). This year I have decided to share some of my secrets in a step by step guide into making the perfect fes ve gingerbread house. I am also holding a compe
on on my page, whoever creates the best interpera on of my design by 12pm on christmas day will win a years free access to my tutorials!
This tutorial is available from Lara's facebook page www.facebook.com/ cakes.tasty an absolute bargain at just ÂŁ3.50! While you're there make sure you check out Lara's mul tude of FREE tutorials she regularly uploads to her page!
This tutorial is suited to the beginner or more experienced baker.
We have a copy of this fabulous tutorial to give away! Send us an email to cakestyle.contact@gmail.co m telling us why you need this tutorial! . Winner will be chosen on the 20th December. The ul mate Gingerbread House page2
To Glitter or Not to Glitter Since the ques on of whether gli er was edible occurred on the TV series The Great Bri sh Bake Off the whole debate caused quite a s r in the cake world. Gone were the days of just applying any non toxic gli er to food products and the Food Standards Agency (FSA) gave this advice: It is important to note that glitters and dusts described as ‘non-toxic’ are not the same as products labelled ‘edible’ and should not be eaten. Only ‘non-toxic’ glitters that have been tested for safety for contact with food, can be applied to food for decoration, but not for consumption. They should be labelled ‘For food contact’ (or alternative wording to indicate their use) and include instructions for use. Food businesses should be aware that glitters and dusts that meet the requirements of the food contact materials legislation have not been approved for consumption. Other ‘non-toxic’ glitters and dusts that have not been tested for contact with food, and are not labelled ‘For food contact', should not come into contact with food. The gli er world can be quite overwhelming with ques ons popping into heads such as what’s safe to eat, what’s not, what will it do to me if I eat non food safe gli er etc. I soon realised a-er an evening of researching there were only a few major gli er companies lethat sold gli er that was safe to eat products. I had seen the gli er flakes in pots in the shops, but they look quite plas c and are large flaskes, which seem quite unappealing. However a-er speaking to other bakers, I found that they actually grind them down and didn’t look quite so bad, whilst s ll retaining their bright colours. What’s naturally appealing are the bright colours, especially in the lead up to Christmas and Valen nes day. However, I had no ced on ebay that many of the bright gli ers, which I loved the look of were actually not suitable for consuming and only suitable for decora ve use. Watch out though as some lis ngs were not accurate and contradicted themselves on whether it was safe to eat. The Food Standards Agency have some very clear advice about how to use gli ers. It clears up any misconcep ons about gli er. h p://www.food.gov.uk/mul media/faq/ ediblegli er/#.UM0M3KzDV8G
For the purpose of this ar cle I picked Edable Art Gli ers to trial in my own kitchen. The pots are concise and sealed well with a label saying the following informa on: Disco Kelly (Green) Colour: 1) E171 2) Coa ngs brilliant and transparent 3) Arts, cra+s and decora on, 4) Water/solvent resistant 5) Poorly absorbed. 6) May be consumed in small amounts. Use by 2030 My interpreta on of the label is: E171 = Titanium Dioxide Coa ngs brilliant and transparent: Mica and tanium dioxide (colourings are bright) Arts, cra+s and decora on: (for use with) e.g. for stars on wires and for sprinkle on you cakes Water/solvent resistant: Does not melt on bu ercream, solvent resistant: e.g. if used edible glue it also will not break down Poorly absorbed: it will not break down by the bu ercream May be consumed in small amounts you don’t need to put loads on as less is best I like to know what I am eating, so I researched what is E171. CI 77891 Origin: Natural white mineral. Func on & characteris cs: White colour for surface coa ng, used to separate layers in products; whitening agent in toothpaste Products: Widely used Acceptable Daily Intake: None determined Side eects : No side eects known. Dietary restric ons : None, E171 can be consumed by all religious groups, vegans and vegetarians. Source: h p://www.food-info.net/uk/e/e171.htm without aec ng the sugarcra+. The gli er did not dissolve in Vodka.
Edable Art powders are £1.25 per pot gli ers £1.50,%nts and golds £1.60. Postage is a at rate of £3.50 which is for 1st class and thats if you order 1 pot or 30 pots. Prices correct at %me of going to print.
So what does Edable art Gli er look like?
How can it be used? Painted on: I decanted a li le vodka into a mixing pale e, and then pped a li le gli er into the vodka. It did not dissolve. Pop a dry paint brush into the mixture and apply to your cake or decora ons. It did apply really well and dried easily without affec ng the sugarcra . The gli er did no dissolve in Vodka. Dusted on: Apply a small amount to a dry brush by popping the brush into the pot, and then brush it on to your decora ons or cake. Sprinkled on: I had the least control with this method as I am always in a rush. Pop a fine brush into the pot, pull the brush out and tap over your decora ons or cakes. Edible Glue: Paint your decora on with a thin layer of edible glue and then sprinkle the gli er over it. The effect was amazing. Overall, I was very impressed with Edable Art gli er products. The most effec ve way of applying gli er I have found is to brush your decora ons in edible glue first and then dip your decora ons in gli er. Alterna vely a sprinkling over the top of the edible glue looks fine too. Edable Arts certainly live up to the standards I would expect from a gli er, bright, sparkly with no compromise and are suitable for consump on in small amounts. I was so impressed by their colours and range that I’d like to try out the lustre dusts in the future. I especially like the idea of these lustres, as I feel that I would have more control over this than a lustre spray. If you have ever used a spray, then you’ll know that your kitchen turns into a sparkly haven, but so much seems to be lost as a result. Edable Art also does a range of nts in addi on to the gli ers, which I have been told that if you rub or brush a nt over your sugarpaste or fondants, they give a great shine to the decora ons. Also there is another product called Icy White which also has a bit of a spar‐ kle to it. I have yet to try this one but I have heard some wonderful feedback. They are also available to order via the facebook page: h ps://www.facebook.com/EdableArtGli erAndPowders Or you can contact Anthony at this e‐mail address: ma hewsa4@sky.com
Cake Style Fundraising Page Cancer Research UK At the time of publishing we have reached a massive £417.01 on our Just Giving page. Once we reach £500 we will be giving away a fantastic airbrush kit from Dinkydoodle Designs by Dawn Butler. Dawn has generously donated this prize to help the Cake Style Facebook page us reach our target! Thank you once we hit £500! Dawn! Send us your fundraising ideas Furthermore we have been giv- to cakestyle.contact@gmail.com; en a fantastic prize from Laura making sure you put Charity at Purple Scrunch which inIdeas in the title. cludes Logo and Banner design— a fabulous prize for any fledgling TEXT CAKE56 PLUS YOUR cake business, we’re sure you’ll DONATION TO 70070 agree! We are grateful for all of your support so far and welcome new ideas and help with reaching our fundraising targets. Our next Charity will be announced on
OR GO TO WWW.JUSTGIVING.COM/ CAKE-STYLE
We run courses from Basic Cake Covering, Cupcake Decora ng to making Sugarpaste Figures, Cake Pops, Vintage Cupcakes, SugarVeil Cupcakes; as well as selling a wide range of sugarcra products, with lots of things from the USA! OPENING HOURS MON-FRI 9am-5pm www.babycakesandrosescakecraft.co.uk
SATURDAY 9am-4pm
Babycakes & Roses Cakecraft
Unit 12 Clarendon Court, Calver Road, Winwick Quay, Warrington, Cheshire,
Tel: 07412 055393
WA2 8QP
We now sell a range of cake decora ng equipment... and hand made decora ons...go on... buy your cake from ASDA...add our hand made names, ages, decora ons... and tell them you did it all yourself... we can keep a secret...and of course we can make your cake....there are some lovely new wedding designs coming along ....with lots of colours and flavours ...
Cake Fusion Mon,Tues, Thurs, Fri, Sat: 9am to 5pm Wed: 9am to 1pm
Tel: 07872 105101
Unit 22, Indoor Market Hall, Idlewells Shopping Centre, Su<on in Ashfield, No<s, NG17 1BP
www.cakefusion.co.uk
Cupcake Diary of the Girl in the Pinny Here Comes The Rain...
making lark isn't all it's cracked up to
And it's Saturday again, another early
be. Wouldn't I rather be in bed? Yes I
start for the bakers among us...
would, is the automa.c response... But
So what have we got today? 3 giant cupcakes, 48 classic cupcakes and a 3D si&ng-up Teddy Bear! No problem! Good job I had the foresight to bake the giants last night while the football was on, saved from boredom by baking once again. I owe a lot of my 'saved from spor.ng hell' moments to baking... I escaped the last world cup thanks to 3 weddings, a christening, 2 bar mitzvahs and a sci-fi themed funeral (but that's a story for another day)...
really? A9er all, how many other occupa.ons can really claim to appeal to all 5 senses of their customers? We cater to the visual at first, then the smell as the aroma of fresh cake washes over them, quickly followed by touch - who can resist that? Then the sound of the fondant being sliced as the cake is cut and finally taste - the best part of all (if we've got it right) But then it's all over, our hours of effort, gone in a few mouthfuls! Thinking of it makes me want to yell 'no! Do you know how long
So, back to today... Here I am cosied up that took to make? Do you? Well it's in my kitchen, listening to the rain while not for you!' but I never do... I wrestle with a certain brand of teddy bear .n. Thinking thoughts of chocolate cake and such whimsies as 'whoever thought of bu4ercream must have been a genius, I bet it was a woman...'
Today I will make 5 different people happy, I will make lots more just a li4le bit fa4er... My work here is done. Except for the best part of all...
With the cakes made and the house in silence at this ungodly hour of 6.00a.m. Ea.ng the le9overs! I start to feel that perhaps this cake-
Sally’s Perfect Planning! How to make a fabulous Christmas Dinner! Christmas dinner ideas. So how many of you go for prawn cocktail starters, turkey dinner followed by Christmas pud for Christmas day dinner? And how many of you stress and worry about it, and don't actually enjoy it? Well, that was me a few years ago un l I decided enough was enough and I wanted to enjoy my Christmas day and dinner too! So, here is my revela on that I had, shared kindly with you all! Feel free to adapt, use or discard as you see fit! MENU. BREAKFAST Freshly made banana bread. LUNCH (starters): Baked camembert, s lton and apricot cheese, roule (or Christmas cheese as its known in my house!), houmous, prawn cocktail, pate, accompanied by fresh bread and various peppers, cucumber, cherry tomatoes. DINNER (main) Roast turkey, roast potatoes, roast parsnips, roast carrots, stuffing wrapped in bacon, cheese in bacon, brocalli, carrots, peas and sprouts. TEA (pudding) Christmas pudding, chocolate cake with ganache, trifle and eton mess. Christmas Eve: Peel all the veg, including crudites you are going to use. Don't forget to take your turkey out of the freezer (if you need to or if it is even in there!) Make up the bread ba4er and pop it in the n in the fridge. Defrost prawns. Make cocktail sauce. Make up stuffing into balls, wrap in bacon and set in fridge. Make bread sauce. Make trifle. Make ganache. Make chocolate cake. Make all the elements of eton mess but don't combine. Set the table.
Christmas morning. Pop the oven on and put you banana bread in. Take it out an hour later and enjoy with bu er while opening pressies. When the bread comes out, pop the turkey in. I use a disposable tray INSIDE my baking tray, so i can just chuck it a#er, but it s$ll has the stability. Pop the potatoes on to par-boil. Take the turkey out, wrap in foil and set aside. Once the potatoes are par boiled, pop them in the oven along with any parsnips or carrots you want to roast. Cook them in the tray from the turkey. Put the camembert into the oven. Once done, serve lunch!! Christmas afternoon . Put all the veg on to cook as the potatoes are almost done. Take the potatoes out, and pop in the stuďŹ&#x192;ng and cheese wrapped in bacon. Reheat bread sauce. Make gravy. Serve dinner!! Christmas evening Steam or microwave christmas pud. Put eton mess together. Poor ganache over cake Eat pudding!!! Easy as that! As you can see, its all in the prepara$on. As long as you are prepared (I used to be a scout), then it will be stress free and you will have tons of $me with the family and NOT in the kitchen!!
Recipes to follow!
Recipes for Christmas Day! Banana bread . • 200g plain flour • 200g caster sugar • 50g butter, softened • 1 teaspoon vanilla extract • 1 teaspoon bicarbonate of soda • 1/2 teaspoon baking powder • 1 egg 3 very ripe bananas Preheat the oven to gas 4. Prepare your loaf tin . Mash the bananas, then add the rest of thr ingredients and mix until just combined . Bake for 50-60 mins. Serve warm with butter. Prawn cocktail . Equal measures (by eye) of tomato ketchup and a mayonnaise salad cream mix. Add Tabasco and Worcester sauce to taste (a couple of drops at a time , you can always add more but not take it away!). Make in the morning and leave to develop in the fridge . Add prawns Christmas eve evening, and then serve on a large plate , a desert spoonful in a little gem leaf with small wedges of lemon on the side . Homous. 7oz can of chickpeas, drained and rinsed . 2tbsp lemon juice 2 cloves of garlic 1tsp ground cumin Pinch of salt 100ml tahini 4tbsp water 2 tbsp extra virgin olive oil Paprika Set aside some chickpeas for serving. Blitz the rest of the chickpeas, garlic, cumin , salt, tahini and water until it is a smooth paste . Add more lemon or cumin or garlic or salt to taste if needed .
Pate . I totally cheat but don't tell anyone!! Decant some shop bought pate into a dish , melt some butter and pour on top! Leave to set and tadahh!! Stuffing in bacon . Make up your stuffing as per pack instructions. Roll into balls, then wrap in a small slice of bacon , like a rather large crown covering the sides of a head ...if that makes sense?! Cook for 10-15 mins until the bacon is cooked through . Trifle. So, my trifle is handed down from my mum, andi is known as tipsy trifle! Not suitable for children!! 1pt milk Vanilla pod 2 eggs 2 egg yolks 1 level tbsp of caster sugar 1 small Madera cake Jam 100g biscotti/almond fingers A very good glug of medium sherry Large pot of double cream-whipped . Flaked almonds to decorate . Make your Madera cake according to your own recipe . Scold the milk and vanilla pod , cover and infuse for 20 mins. Beat the eggs and sugar & strain into the milk . Cook without boiling & stirring all the time until the custard thickens. Pour into a bowl , sprinkle with sugar to prevent a skin forming and leave to cool . Cut the cake up into inch squares, then sandwich two together using the jam. Use this and the biscotti/almond fingers to cover the base of the bowl . Soak in sherry for two hours. (At this point you can re-soak with sherry if you like-I do!). Pour over the cold custard , and top with whipped cream and sprinkle over the flaked almonds. Eton mess Whip up a pot of double cream until its stiff. At Christmas it is cheaper to buy a tin of strawberries (or you can chop and mash some fresh ones), drain leaving a little of the juice and fold into the cream. Make a batch of meringue (or buy a pack), and as you are ready to serve , crumble the meringue in and gently combine . Top with a crumbled flake (or two!)
Chocolate cake. I use a standard cake recipe , I'm sure everyone has their own! Mine is; 175g butter/marg 175g caster sugar 175g self raising flour -3 tbsp 3 tbsp cocoa powder 1/2 tsp baking powder 3 eggs 100g melted milk chocolate . Add all the ingredients except the melted chocolate and mix until combined . Then fold in the melted choc and cook for 20-30 mins (depending on your oven), gas mark 4. Makes one 9inch cake or two 7inch . Chocolate ganache. 500g good quality milk chocolate . 500 ml double cream. Break the chocolate into pieces in a bowl . Heat the cream until almost boiling point then add to the chocolate and whisk until all smooth and combined . Pop in the fridge-the longer you leave it, the thicker it will be . Give it a quick whisk before popping it on/ between the cakes.
Foodie Viewing this Christmas! What to watch! Just channels 1-5, foodie programmes, 17th-25th December xx Monday 17th December 1100-1200 Channel 4 Kirsties Homemade Christmas 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The Professionals 2000-2100 BBC2 Nigellisima Tuesday 18th December 1100-1200 Channel 4 Kirsties Homemade Christmas 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The Professionals 2000-2100 BBC2 GBBO Wednesday 19th December 1100-1200 Channel 4 Kirsties Homemade Christmas 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The Professionals 2000-2100 Channel 4 Heston's Fantastical Food 2320-0020 BBC2 StuďŹ&#x20AC;ed:The Great British Christmas Dinner Thursday 20th December 1100-1200 Channel 4 Jamie's Christmas With Bells On 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The Professionals 2100-2200 channel 4 Jamie and Jimmy's Food Fight Club
Friday 21st December 1100-1200 Channel 4 Jamie's Christmas With Bells On 1230-1300 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The Professionals 1930-2000 BBC1 Nigel Slaters 12 Tastes Of Christmas Saturday 22nd December 0545-0610: Channel 5 Baking Mad with Eric Lanlard 1000-1130: BBC1 Saturday Kitchen Live 1130-1200: BBC1 Nigel Slaters Christmas Suppers 1530-1645: Channel 4 River Cottage Sunday 23rd December 0930-1205 Channel 4 Sunday Brunch 1000-1130 BBC1 Saturday Kitchen Best Bites 1130-1230 BBC2 GBBO Tuesday 25th December 1000-1355 Channel 4 Gordon's Christmas Cookalong Live
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Beau ful Cupcakes and Celebra on Cakes for all occasions. Freshly made to your specifica on. Please feel free to browse through the pictures of my work, new pictures are being added all the me!
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Gingerbread glass window tree cookies Gingerbread is a wonderful biscuit to make , not only is it gorgeous it also smells divine whilst your making and working with it, guaranteed to get you into the Christmas spirit! The recipe I used was from the BBC Good food website to make a gingerbread house , I just made cookies instead . I found the recipe really simple to follow and use , you simply melt sugar, syrup and butter together and add that to the dry ingredients. To turn these into window cookies, simply cut out your desired shapes and cut out a smaller shape inside , next you will need some hard boiled sweets, crushed , place a small amount inside the cookie and bake for the required time in the recipe , allow to cool , not forgetting to poke a hole in the top of the cookies so you can hang them on the tree! If you love ginger try adding another teaspoon for a bit more heat! And why not mix the boiled sweets up to give some diďŹ&#x20AC;erent colours and designs? Happy Baking!
Ingredients 250g unsalted butter 200g dark muscovado sugar 7 tbsp. golden syrup 600g plain flour 2tsp bicarbonate of soda 4 tsp ground ginger
Love shortbread? Love marzipan? Then you will Love this delicious recipe from The Great British Bake OďŹ&#x20AC;, How To Bake book! They are called Christmas Shortbread and marzipan Biscuits and they are extremely moreish! Simple , easy and great to make with the kids. Simply make your shortbread and roll into balls, take your marzipan and also roll into balls about a quarter of the size of the shortbread , encase the marzipan in the shortbread , ensuring its sealed all the way around , re-roll into balls, chill for around 20 minutes and bake! Once they have cooled drench in icing sugar and serve! Donâ&#x20AC;&#x2122;t worry if the marzipan creeps out of the shortbread , it will just caramelize and add to the flavour, why not try adding some festive spices to the mix too! Make great little gifts or great in hampers if your making them!
Cake Mojo OK so this was the year for me. 2012 after a couple of years of baking for fun I decided I was going to take the giant leap into business. So far so good. I save on childcare for my 2 year old; I am around for school activities, doctor’s appointments etc, etc. Brilliant idea. So I started up ‘properly’ I was so excited had all my stationery printed, special offers all over my brand new facebook page, started building my shiny new website and life was good. Then I lost it. It has gone. After a few months in business my cake mojo has disappeared! It may have got lost in the pile of receipts hidden in a tin waiting to be logged into the elusive accounts book. It may have been lost down the baking aisle in Tesco on one of my late night emergency trips when Ihave run out of icing sugar. I don’t know where it’s gone but it has definitely gone AWOL. So what do I do next? I know from talking to all my lovely baking friends that I am not on my own with this. I have been so busy with various orders, sunken cakes, deliveries, air bubbles and the like that I haven’t paid any attention to my cake mojo. I haven’t been diving into my cake magazines for hours on end and I haven’t been doing any baking for myself or baking the kind of thing I want to bake as I have been too busy with orders. I have been baking ‘number one’ cakes and ‘hello kitty princess’ cakes when really I wanted to bake warm gooey brownies to dunk in my tea or lemon tarts so sour you can barely eat them. Clearly this is where I have been going wrong. Therefore I have decided that the best thing to do is bake something for myself from my favourite recipe book at least once a week and hope the warm scent of honey and cinnamon loaf will bring my mojo running back. I will let you know how I get on in the next issue but in the meantime if anyone has any ideas please send them to me c/o the magazine.
Coming up in your next issue of Cake Style magazine: Dinkydoodle Design by Dawn Butler—airbrush review Interview with Debbie Goard—Cake Artist Extraordinaire Voting form for your Award nominations! More Exclusive tutorials More exclusive interviews and reviews Competitions, What’s hot and what’s not! Gadget report More from The Girl in the Pinny Has Claire found her Mojo? Latest news
Cake Style Awards 2013 Our Cake Awards will take place in the Spring of 2013. Please use your nomination form to tell us who you think is most deserving. The Top 3 nominations will be revealed in the next issue ready for voting!
Nominations for the First Annual Cake Style Awards 2013 Please return the form by email to cakestyle.contact@gmail.com
Best Cake Decorator: _______________________________________________ Most Influential Cake Decorator: _______________________________________________ Most Unique Cake Design: _______________________________________________ Best use of colour in a Cake Design: _______________________________________________ Cake business of the Year: _______________________________________________ Cake Personality of the Year: _______________________________________________ Cake of the Year: _______________________________________________ Best Sugar Modeller: _______________________________________________ Most helpful Facebook Page : ________________________________________________________________________________________________
Cake Quizzes How many cake ingredients can you think of beginning with “a”. I will start you off with “apple”!
How many words can you make out of the words “Christmas Pudding” ... each leƩer can only be used once!
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