Pretty Witty Cakes Magazine - Issue 3, XMAS 2013

1

2

3

Issue 3, 2013

Contents Welcome to Issue 3 of the Pretty Witty Cakes’ Online Magazine This issue is of course all based around Christmas. We get super excited about Christmas at Pretty Witty Cakes and usually start all our preparations in August! But we are not the only ones…this month lots of our lovely Guest Tutors and former students have contributed tutorials to the Magazine for you to follow.

We have over 100 pages of fabulous tutorials ranging from making little Christmas cakes and cake pops to modelling fabulous cake toppers.

We are also delighted to announce the winner of our “Recipes from around the world” competition. Back in the summer we asked you to submit your favourite recipe and we have chosen the top 20 to showcase in our Magazine. Congratulations also to Andy Kelman who was the winner of the competition – more about that on page 84.

We also show you some of the hundreds and hundreds of entries into the cake competitions for ‘Best Boy’s Cake’ and ‘Best Girl’s Cake’ and with the stories of our two winners. See pages 45 and 73 for more details.

I am happy to announce I have finished my first book. If you want to be on the mailing list to buy a signed copy, don’t forget to email me at cupcakes@prettywittycakes.co.uk. The book will be out in April 2014.

We have giveaways and competitions galore throughout the Magazine and lots and lots for you to get stuck into. We hope you enjoy the Magazine and we wish you all a very Merry Christmas and Happy New Year.

Happy Baking!”

Suzi Witt, Founder of Pretty Witty Cakes

4 7

Win a month’s free membership by finding our Pretty Witty Christmas cake characters

5

Robin Topper Cake Painting Tutorial with Natasha Colllins

Snow Lady Topper Tutorial with Nivia Akily

12

Christmas Pud Cake Pops with Tracey Dodd

14 Christmas Elf Topper Tutorial with Grace Stevens 18 Interview with Leesa Collins 20 Peony Flower Sugarcraft with Kaysie Lackey 28 Apple and Mincemeat Frangipane Recipe with Rachel Hill 29 Dancing Penguin Topper Tutorial with Sam Douglas 34 Folk Inspired Love Birds Christmas Cake with Imogen Davison 39 Christmas Bauble Cupcake with Suzi Witt 44 Kugelhopf with Paul White 45 Female Birthday Cake Competition 55 Reindeer Cookie Tutorial with Rachel Hill 58 Pretty Witty Cakes Christmas Shop Showcase 60 Christmas Cupcake Toppers with Stephanie Janice 65 Sugarflair Pastel Colours Giveaway 66 Win a Kenwood Chef Titanium KM010 67 Buttercream Baubles and Ruffles Tutorial with Valeri Valeriano & Christina Ong 70 Cheeky Christmas Pud Tutorial with Suzanne Foard 72 Blossom Sugar Art Giveaway 73 Male Birthday Cake Competition Results 84 Your 20 Favourite Recipes from around the world 105 Website News Want to Advertise in our Magazine?

email: advertising@prettywittycakes.co.uk

44 THE

PRETTY WITTY ‘xmas CAKES HAVE got lost carol singing!!!

5

by Natasha Collins What you’ll need:

Size 4 brush and a brush for gluing (if applicable) Boiled water in a glass or jar Artist palette Colours - Red - Superwhite powder - Extra black - Dark brown Scalpel Cocktail sticks Confectioners glue (or royal icing) Snowflake sprinkles 150g modelling paste Tracing paper A non-toxic pencil 12 cupcakes covered with white fondant domes

Method

Count up how many instances of our Xmas cake characters appear after this page for a chance to win one month’s free membership, whether you’re already a member or not.

Send your final figure, with your name, to magazine@prettywittycakes.co.uk and put ‘Xmas Cake Giveaway’ in the subject line.

One lucky winner chosen from all correct entries will win 1 month’s free membership NORTH POLE POP

FATHER CHOCOLATEMAS

RUDOLF ‘THE FRUIT NOSE’ REINDEER

WHITE STUFF

EGG & NOG

THREE TIER TREE

SNOWFLAKERY

WISHING SPOON

3 Mix up medium tones of the red and brown and, with the size 4 brush, paint the feathers on to the robin. Mix together some white and a tiny amount of black to make a light grey, this needs to be watered down too, use this colour to paint the remaining area of the bird and the legs. Make your brush marks in the same direction that the feathers would grow, and don’t worry if it seems scruffy, this will add to the effect of the birds plumage. (Fig 2)

m fro ou

o r sh p

Round them up to Win a month’s subscription for FREE to the Pretty Witty Cakes Online Tutorials

2 Trace the template onto a small piece of tracing paper. Turn the paper over and trace around the lines with the non-toxic pencil. Place the tracing paper onto the modelling paste and carefully trace around the lines of the robin. Make sure not to press too hard onto the fondant. After you have traced a small amount turn the paper over to check if the line has been printed. If it has then carry on, but if you cannot see any pencil line you can either press a little bit harder or you may need to retrace the back of the design. (Fig 1)

Get it

1 Roll out the modelling paste to a thickness of roughly 4mm-5mm

CLICK

Fig 1

For ALL the items you need for this tutorial, click here

7

6 4 Paint small dashes of neat red onto the breast, again in the direction of the feathers, make sure you leave some of the lighter tone underneath. Add some areas of darker grey to the middle area, and a streak on the bottom of the tail. Add darker brown to the top of the bird, the top of the tail and on the legs.

(Fig 3) 5 Paint white dashes all over the bird. You will need to wash your brush after you paint on top of each colour, as they will bleed through the white and contaminate the brush. (Fig 4)

by Nivia Akily Fig 2

6 Paint neat black as an outline. Do not paint one thick line though, make little marks and dashes, and paint the tip of the beak with this colour. Add a few little marks on the wing, the tail and the legs. Then paint in his eye, leave a tiny circle of white unpainted to represent reflected light. (Fig 5) 7 Cut around the robin with a scalpel (don’t cut the area in between his legs because you will need this to support the cocktail stick) and leave it to dry overnight on a foam mat.

You’ll need: - Modelling paste in white, pale baby blue, pale chestnut brown, red, pale pink and black - Edible glue and brush - 00 paint brush - Water and black colour paste - Dresden tool - Stitching tool - Board - Ball tool - Rolling pin - Knife - Round cutter - Edible dust: brown, ice blue and rose

Fig 3

8 Turn the robin over and glue a small square of modelling fondant over a cocktail stick. Use royal icing or confectioners glue, and make sure the tip of the stick isn’t poking up over the robin. Leave this dry for a few hours.

Fig 4

m fro ou

o r sh p

Fig 5

Get it

Thank you to Natasha Collins of Nevie Pie Cakes

CLICK

For ALL the items you need for this tutorial, click here

8

99 A Create a tear drop shape.

B Squeeze the top, leave a very round bottom.

C Press with your fingers to create the shoulders.

D Squeeze with your fingers on the side of the tear drop to create a more defined shoulder. Remember to keep the bottom quite round.

M Cut a small strip of paste.

A

B

N Glue it on top of the join at the front.

C

D

P To make the jacket look more interesting, dust it with a blue dust mixed with some icing sugar.

Q Dust just the edge of the jacket. The using a soft round brush, dust the whole jacket with a very light blue.

F Cut a strip as wide as the body and long enough to go around it.

R Add a few buttons. Just roll small balls of modelling paste and press them slightly with the small ball tool.

E

F

L Cut another V shape at the back. If needed, add some glue to stick the jacket in place.

P

Q

R

S

T

U

V

W

X

T Cut of 1/3 of the circle .

U Glue it on the jacket and dust it with some light pink.

G

H

J Make a cut on each side of the bottom V so you have two Vs. K Gather the excess of paste together on the side of the body and cut the excess off with scissors.

O

S For the pocket, I used a round nozzle.

H Cut a V shape on the neck area.

I Cut an inverse V shape at the bottom.

N

O Add some stitches using the stitching tool.

E Roll out some baby blue paste very thinly and place the body on top of it.

Make the length of the body.

G Cut the excess of paste off. The join should be at the front. Do not add any glue as you will be cutting some shapes to create the jacket.

M

V For the boots, you will need two same size balls in light chestnut brown.

W For the boots, just follow the pictures as shown.

I

J

K

L

X Measure how big the legs need to be first on the boots.

10

11 11 Y Glue the tiny legs into place.

Z Also glue the boots and dust them with some brown.

k To accentuate the cheeks, draw a smiley line. I used black colour paste mixed with water and a 00 paint brush.

Y

Z

a For the arms you will need two tear drops in white. b For the gloves, use some pink and follow the step by step picture as shown.

Always check the size of the gloves againt the arms. They will be glued on the pointy end.

a

b

c Glue the arms into position.

c

d

f Where the strip crosses, press it with the dresden tool . g With scissors, add some texture to your scarf.

l

m

n

o For the hat details. Roll a thin and long sausage with the help of a smoother to get an even thickness .

o

p

q

r

s

t

p Glue the long strip on the edge of the hat. e

f

h Make a hole for the nose. Roll a very thick sausage with a pointy end so it looks like a carrot. i Glue the nose and dust the cheeks with some rose colour dust mixed with icing sugar.

m For the hat, roll out some paste and cut a circle. The size of the circle cutter will depend on the size of your model .

k

n Place it on the head and gather the excess paste around the sides, cutting it off with scissors.

d For the scarf, roll out some modelling paste very thinly and cut a strip. e First glue the head and around it the scarf.

l For the eyes, paint two upside down smiles and add some eye lashes.

Also paint the eyebrows, make them small and thin. Let them dry for a few minutes.

q Add some texture with the dresden tool. r Ear puffs: roll a ball of paste, flatten it slight it and add some texture.

g

h

s Glue the ear puffs in position and add another strip of paste from one ear to the other. t

j To add a smile, roll some tiny balls and glue them following the shape of a smile.

All done!

Many thanks to Nivia Akily of CakelandUK

i

j

t

We hope you enjoy and if you are a member of the Online Tutorials, don’t forget to upload your picture to the Members Photo Gallery, so we can see how you got on!

12

13 13

Christmas Pud Cake Pops

by Tracey Dodd,

1 - Start with a bowl of cake, trimmings or purpose made cake.

2 - Crumb the cake. Add buttercream bit by bit and mix to combine.

3 - You are aiming for a mixture still crumbly but it will hold together when squeezed a little.

4 - Roll a spoonful of mixture into a ball shape with your hands.

5 - Place on a baking sheet, once you’ve used all the mixture, cover the balls lightly with cling film/foil and pop in the fridge to chill for about an hour.

6 - Take the chilled balls from the fridge, melt down a bowl of candy melts/chocolate, dip the end of a lollipop stick into the melted chocolate and push into the cake pop ball about 1/2cm.

7 - The balls will now have the sticks firmly sealed in place ready for dipping.

8 - Dip the cake pop into the bowl of melted chocolate.

9 - Carefully rotate the stick and cake pop covering the whole ball.

10 - Tap off any excess chocolate very gently or allow to drip off.

11 - Leave the coated cake pops to dry fully, candy melts will take a few minutes, chocolate will take considerably longer.

12 - Melt some white melts/ chocolate and add a small amount of vegetable oil to achieve a thinner consistency so that it will run off a spoon.

13 - Add a small amount to the top of the cake pop and spread a little if necessary.

14 - Finally add a holly decoration made from sugar paste.

15 - And there you have it Christmas Pudding Cake Pops.

Many thanks to Tracey Dodd of Cakes on Sticks

14 14

15

by Grace Stevens

You’ll need: - Cake dummy - Craft knife - Jem Dresden tool - Jem bone tool - Celstick - #18 star nozzle - Icing bag - Toothpicks - Extruder/craft gun - Edible marker - Dusting brush - Glue brush - Circle cutter (2cm)

m fro ou

o r sh p

Get it

Materials: - 20g red modelling paste - 13 g lime green modelling paste - 35g spruce green modelling paste - 16g flesh tone modelling paste - 20g white modelling paste - Small amount of black modelling paste - White gel colour - Brown gel colour - 30g royal icing - Carnation pink dusting powder - Edible glue - TREX (white margarine) - 4 x small gold dragees

CLICK

For ALL the items zz you need for this tutorial, click here

A - Divide 10g of red modelling paste into two equal balls. Roll on the edge of the first ball to create a tear drop shape. Work the fatter side of the paste to a point. Push this point to curl back to make the toe of the boot.

Shape the paste into a boot shape, pinching the heel between your thumb and forefinger. Mark the base of the boot with a craft knife to make a heel and to mark the sole of the boot.

B - Use the back of a celstick or paintbrush to hollow out the top of the boot.

Use a knife to mark the front of each boot with three crosses. With the tip of a toothpick, mark the lace holes.

Repeat to make a second boot.

A

B

C - Divide 12g of lime modelling paste into two equal balls. Working with one ball at a time, roll each ball into a sausage about 7cm longs. One end of the sausage must taper.

D - Mix some TREX with the white paste and load it into the craft gun or extruder. Using the smallest ribbon disk, extrude a ribbon 11cm long. Wrap the white ribbon around the lime sausage shape. Roll the paste gently on your flat work surface to press the white stripes into to lime paste.

At the halfway point of the sausage shape, bend the paste to form a knee.

Repeat with the second ball of lime paste.

E - Push a toothpick into the cake dummy slanting it away from the edge of the cake. This will secure the figure into the cake.

Brush the hollowed out part of the red boot with edible glue. Insert each leg into the a boot. Shape the legs over a cake dummy or piece of dense foam, gluing the top of the legs together with the support toothpick between each leg. Cross the legs at the ankles and place glue where the boots touch. Allow to dry.

C

D

E

16 16

17

F - Roll 25g of spruce green into a teardrop shape about 6 cm long. With the base of a celstick, hollow out the base of the teardrop. Mark the jacket front with a craft knife.

G - Using a craft knife, cut a ‘v’ shape from the narrow top of the jacket. Mark fabric folds into the paste with the back of your craft knife.

H - To make neck: Roll a marble sized ball of flesh coloured paste into a tear drop shape. Pinch the thick end between your finger and thumb to make a shape to fit into the top of the jacket. Glue into place. Brush glue in the hollowed out base of the jacket and place in position on top of the legs.

F

K - To make collar: Roll out left over spruce green paste. cut out a 2cm circle. cut the circle in half with a craft knife. Glue each half on the shoulders on the elf to create a collar.

L - Divide a 2g ball of flesh paste into two equal balls. roll each ball into a tear drop shape and flatten with your finger on a work board. Cut a thumb and then shape paste to look like a mitten. Cut the fingers and shape to make a hand. Insert into the cuffs of the sleeves with a little glue to secure.

M

N - Roll a 12g ball of flesh to make a calabash shape.

Mark the eyes with the tip of a toothpick. Pinch out the checks with your finger and thumb, pushing them up towards the eyes.

N

G

H

I - To make sleeves: divide 7g of spruce green paste into two equal balls. Roll each ball into a long tear drop shape about 5cm long.

J - Half way along, bend the paste in half to make the elbow. Mark creases with the back of a knife. Attach each sleeve at the shoulder of the body with glue.

M - Roll 5g of white paste. Cut a rectangle 4cm x 8cm.

With an edible marker, write “Naughty” on one short side of the shape. Roll the paste up to make a scroll.

Secure in the elf’s hands with glue. Prop the scroll up with some toothpicks to prevent it from falling out of position until it is dry.

I

J

K

O - Using a circle cutter, press a smile from cheek to cheek. With a Dresden tool, create a lip by inserting the wide tip in and pulling down to make an open mouth. Roll small balls of black paste and glue onto eye markings to create the eyes.

O

P - Roll 9g of red paste into a tear drop shape. Hollow the base out with a celstick enough to allow the hat to fit on the elf’s head. Shape as in picture.

Q - Divide a 1g ball of flesh paste into two equal balls.

Roll each into a teardrop shape. press the blunt end of a celstick into the larger part to make an indent. shape the pointed side to curl round to form the top of the ear and pinch the lobe part to complete. Attach on either side of the head with glue, with the edge of the hat coming half way on the ears.

P

Q

R - Using a number 18 star nozzle and white royal icing, pipe small stars around the trip of the elf’s boots, collar, jacket and hat.

Many thanks to Grace Stevens of Cupcakes by Design

L R

18 18

How did you first become interested in making cakes?

I was watching Sex in the City and saw a Magnolia’s Vanilla Cupcake. This started my first craving for cupcakes which in turn lead to me learning how to make them.

What was the first cake you ever made?

The first cake as an adult was a Vanilla Cupcake but as a child it was Pink Lemonade straight from the box. I will never forget that wonderful smell.

When did you choose to make cake making your career and why?

After 20+ years in the Gaming Industry I was made redundant and needed to find a new job. No-one was making these type of cakes in our small remote town so I knew I had a market, I just had to learn how. So I feel I have come quite a long way in just 6 years.

What differences do you find between making cakes in the UK and Australia?

The cake drums. We use wooden cake boards back in Australia and they are near impossible to get here.

Also the weather has been a huge change having lived in the Central Australian Desert where it is dry and very hot to North Yorkshire where there is constant humidity. Not all sugar paste is created equal!

How have you found it moving your business across the globe?

Starting from scratch again after having such a successful business back in Australia has been challenging. I was fortunate to have met Suzi at Pretty Witty Cakes who provided me the opportunity to be a Guest Tutor and I am enjoying every experience that comes with that.

19 19

How do you come up with new ideas for designs?

When people come to me with traditional or normal requests for their cakes, I try to think of something fresh and incorporate their ideas with my vision. I don’t like copying others cakes or being too restricted.

Have you ever had a complete disaster in the kitchen?

Only one. I completely forgot an order. Let’s just say the cake got made in less than five hours including having to shop for ingredients, bake, cool, decorate and total mad panic. BUT I had one very happy 4 year old who to this day is still a favourite little friend and customer.

What is the best baking advice you have been given over the years?

Eggs at room temperature.

But, my favourite cake decorating advice came from Paris Cutler at Planet Cake and that was to try to master one thing and be really good at that. She is right. All the stars in the industry seem to be known for that one thing that makes their cakes stand out and you can spot who made them from 10 feet away. Find out what you are good at.

What tips would you give to someone just starting out in the cake world?

You can say no. Don’t do an order just because you are asked. Making a bad cake is much worse than saying you are not experienced enough yet.

What hours do you normally work?

I am spoilt these days and only work a week a month filming the video projects at Pretty Witty. Generally this means doing a few days of prep work at home then travelling down to Sussex for the filming.

But in Australia it used to be all day and some very late nights, Monday to Saturday with every second Sunday off. Crazy hours but it is a crazy industry.

What advice would you give someone setting up a business overseas?

Learn your market, make a plan and meet others in the same field. You need friends and allies in this business.

What is your favourite piece of cake equipment?

Anyone that has taken a class would know that I love my air-brush. I have an Iwata HP Eclipse and it is one of my best purchases. If I had a close second it would be my cheap as chips flexi smoothers. I have used the same ones for all 6 years and I cannot make a cake without them. They were free!

Which cake is most popular amongst your customers?

My Red Velvet with Cream Cheese Frosting is the most requested cake.

But when it comes to cake decorating, I cannot seem to escape Airbrushed 3D Novelty Cakes.

If you weren’t a cake maker, what do you think you would have been?

My dream career would be an interior designer. I love decorating our homes and with all the moving we have done over the years I think I have got pretty good at it.

20 20

21 21

Peony Flower Tutorial

by Kaysie Lackey 1 - Roll your paste on a cel board in the grooved side very thinly. You should be able to see the freckles and ridges clearly.

2 - Flip your paste and cut the first of your petals.

Line up with the ridge about 2/3 up the petal.

3 - Flip your cutter every petal. This will give variety. You will need 10 of each size.

4 - Insert your 26g wire that has been dipped in the gum glue. You will want to go half way up the petal. Be sure to roll and tapper the end.

5 - Use your ball tool to thin and ruffle the edges....

6 - ....and tool out the ridge on the flip side.

Supplies you will need:

m fro ou

o r sh p

Get it

- 26 and 24 gauge white wire - Gum Glue - White gumpaste - Rolling pin - Cutters (Cosmo; Collette Peter’s Peony; James Roselle Peony; Large Rose Petal) - Mop brush - Ball tool - X-acto knife - Green floral tape - Lime green petal dust - Cel board - Cel pad - Apple cups

CLICK

For ALL the items you need for this tutorial, click here

22

23 23

7 - Fold your petals into a variety of shapes including curls...

8 - ...you can also fold into ‘W’ shapes...

13 - Roll out some more paste. It can be slightly thicker than the inner petals, but still very thin.

Use your rose cutter to cut 10 petals.

14 - Use your x-acto knife to cut notches into the petals.

9 - ... and “S”’s. The goal is to have lots of shapes and variety.

10 - Hang all petals upside down to dry.

15 - Make a left and right mitten, cow hoof and a pterodactyl shape onto your petals. Repeat for all ten.

16 - Wire the petal half way...

11 - Repeat with you other 2 petals.

12 - Don’t forget to flip your cutter!

17 - ...and tapper the end.

18 - Tool out the ridge.

24

25 25

19 - And gently thin the edges.

20 - This is a completed petal.

25 - Be sure to blend and gradiate your color.

26 - Separate your 3 petals shapes into piles. Do not use the smallest size it the cluster yet.

21 - Place petal in the apple cup, ridge side down.

22 - Gently bend the wire to match the curve of the cup.

27 - Take seven petals and spiral them around each other. I like to start with a curled shape.

28 - Keep adding petals, trying to make a round shape.

23 - Let dry!

24 - When all the petals are dry, paint the bottom third of the petal with the lime green dust. (or any color you choose!)

29 - Fluff the petals to get a “snowball� shape.

30 - Take your smallest petal and thread them into the snowball to fill any holes.

26

27 27

31 - Pull the wire through the bottom. Repeat with all the petals and tape down.

32 - Yay snowball yay!

37 - Adjust the petal height as desired and tape down.

33 - Start adding the first layer of five large petals. The wire does not have to nest flush with the base, adjust it so the petals are the height you want.

34 - First layer...

39 - Finished peony... it’s so fluffy!!!

A cluster of flowers :)

35 - And the under side view.

36 - Start adding the second layer, placing the petal between two petals from the first layer.

Thank you to Kaysie Lackey of The People’s Cake, Seattle

38 - Gently fluff the outer petals.

28

29

28

recipe by Rachel Hill

Ingredients

Dancing Penguin Topper Tutorial

by Sam Douglas

Method

m fro ou

o r sh p

Get it

1 pack of pre bought short crust pastry (or your own homemade pastry) 5 ½ ounces softened unsalted butter 5 ½ ounces caster sugar 3 medium eggs 1 ½ tablespoons of plain flour 5 ounces ground almonds 2 ounces semolina 1 teaspoon of almond essence 3/4 tablespoons of mincemeat (pre bought or homemade.)

3 large braeburn apples, peeled, cored and thinly sliced in halves.

Handful of flaked almonds to decorate

CLICK

You’ll need: Small Heart Cutters Small Circle Cutters Ball Tools, various sizes Dresden Tool Scalpel Small Flower Cutter Tweezers Red Sugarpaste Black Sugarpaste White Sugarpaste Egg Yellow Sugarpaste Emerald Green Sugarpaste Rose Lustre Dust Pearl Lustre Dust Edible Glitter

For ALL the items you need for this tutorial, click here

1 - Prepare and line a 10” inch wide by approx 1.5” deep tin with the pastry. Blind bake the base for approx 10/15 minutes until very lightly browned.

2 - Allow the base to fully cool.

3 - Spread the mincemeat over the pastry base.

4 - Beat the butter and sugar until creamy.

5 - Beat in the eggs one at a time.

6 - Add the almond essence 7 - Fold in the flour, semolina and ground almond mixture 8 - Put several dollops of the almond mixture onto the mincemeat and carefully spread over the base until all of the mincemeat is covered and all of the mixture is used.

9 - Arrange the apples in an attractive manner to the top of the tart and sprinkle with the almonds.

10 - Bake in a pre heated oven at 170 degrees for approx 45 minutes. The frangipane mixture should appear more baked to the edges but will be a little moist to the middle from the juice of the apples and mincemeat.

11 - If the apples need some additional browning, grill the tart for approx 5 minutes on high to give some colour to your tart. Dust with icing sugar and serve with cream. m fro ou

o r sh p

For other recipes from the team at Pretty Witty Cakes, Click Here

Get it

Thank you to Rachel Hill of Rachelles

CLICK

For ALL the items you need for this tutorial, click here

30

31 31

1 - Roll out a tall thin egg shape of black modelling paste, smooth out the creases for a neat finish.

2 - Roll out white modelling paste, cut an oval shape slightly smaller than the body.

3 - Using a heart cutter, cut the inverted ‘v’ shape for the white breast.

4 - Using cool, boiled water or sugar glue, attach to the body.

13 - Carefully roll up onto the wing from the pointy end to create a wedge shape.

14 - Attach the wing to the body, curl up the tip. You will need to support the wing until it dries. Keep the other wing in a small plastic bag to prevent from drying out.

15 - Roll out a thin sausage of red and white modelling paste, twist together. At this stage you can keep it with the rope effect or roll again to give a smooth line.

16 - Curl into a Candy Cane shape and leave to dry.

5 - Mark the fur using a Dresden Tool, pulling it out to the edges to fluff the edge of the breast.

6 - Roll out a ball of modelling paste for the head. Attach a toothpickin the body to support when attached. if the figure will be eaten, use dried spaghetti.

7 - Roll out white modelling paste, cut out a heart, then trim the bottom point with a circle cutter to make the face.

8 - Using a small ball tool, indent the eyes and a hook tool (or toothpick) to mark little wrinkles on the eyelids.

17 - Roll a small ball of modelling paste, shape each edge to a soft point, using a scalpel cut the beak into one end.

The other end needs to be narrow enough to fit in the socket you made for the beak.

18 - Glue the beak into the socket. This should be small enough to not need any support whilst drying.

19 - Cut out 2 small flowers out of sugarpaste for the feet.

20 - Using the heart cutter, trim excess to make a point

9 - Use a larger ball tool to indent a socket that will hold the beak in place, mark a smile either side.

10 - Using cooled boiled water or sugar glue, attach the head to the body, either onto the glued toothpick or dried spaghetti.

11 - Roll out some black modelling paste to approx.

4mm thick.

12 - Cut out 2 ovals, then use a heart cutter to create the points that will become the tips of the wings.

21 - Using your tool, indent the feet.

22 - Attach the feet, keep one flipping up to make the Penguin appear to dance.

23 - Either roll 2 small black balls for the eyes, or use black dragees.

24 - Once the Candy Cane has dried, glue to the body of the Penguin. Attach the wing, wrapping round the Candy Cane to appear as if he’s holding it.

32

25 - For the hat, roll out a cone of red modelling paste, using a ball tool or your fingers indent the area where it will attach to the Penguin’s head.

26 - Mark crease and fold lines with your Dresden tool.

27 - Curve over the top of the hat so it appears to flop forward. Roll a thin white sausage for the trim.

28 - Attach the trim to the hat, trimming off the excess and securing at the back of the head.

Over 245 added in just 1 year!!

We have 250 FULL online tutorials on our site.

29 - Paint the trim with pearl lustre mixed with clear alcohol. With a soft brush, lustre the cheeks with Rose Lustre Dust, remember to dab off excess on kitchen paper.

30 - Paint the wings with small white spots using dust colours mixed with clear alcohol - you may find it easier to dip a cocktail stick in your ‘paint’ and dab onto the wings.

31 - Using a plunger cutter, cut out 2x holly leaves

32 - Roll 3x tiny balls of red modelling paste.

Come and join our community of like minded cake people to learn all about caking and baking.

By the end of 2013 we will have filmed tutorials with all of the following amazing tutors

Suzi Witt of Pretty Witty Cakes • Rachel Hill of Rachelles • Leesa Collins of Alice Cakes Makiko Searle of Makis Cakes • Kaysie Lackey of The People’s Cakes • May Clee Cadman of Maisie Fanstasie Nivia Akily of Cakes Land By Nivia • Grace Stevens of Cupcakes By Design • Kelvin Chua of Vinism Sugar Art Dawn Butler of Dinky Doodle Designs • Sarah Chitty of SJC Confectionary • Paul White of Paul the Baker Amanda McLeod of Amanda McLeod Cakes • Gavin Hoey of Gavin Hoey Photography • Sam Hoey of Sam’s Kitchen Stephanie Janice of Jolly Scrumptious Cupcakes • Sarah Godfrey of Barneys Bakery Jamie Lee Kalek of Jamie Bakes Cakes • Michelle Rea of Inspired by Michelle

Here is your finished Penguin

33 - Attach to the hat, use dark green lustre on the leaves to add depth, and dots of white on the berries for shine.

For added Christmas sparkle, add a tiny amount of white glitter to the trim of the hat.

At Pretty Witty Cakes, we only count a full tutorial with a beginning and an end as a ”tutorial” - there is no counting a part section of a video as ”tutorial” at Pretty Witty Cakes!

Why not become a member and join the faster growing community online?

If you sign up for an annual membership before 25 December, we will give you an extra month free.

To get your free month, just email kate@prettywittycakes.co.uk the same day* as you subscribe and we will add your extra month for free give you 13 months for the price of 12

CLICK HERE to Join Now and enable your friend to join for just £5 *You must email the same day you subscribe in order to have the extra month free

Thank you to Sam Douglas of Scrumptious Buns

www.PrettyWittyCakes.co.uk

34 34

35 35 You will need:

ur shop

Get i

by Imogen Davison

- Cake and board covered in white fondant - Biscuit dough - Red, pink and green fondant (sugar paste) - Various round cutters - 25mm Flower cutter - Bird cutter - Rolling pin - Edible pen – black - Serrated cone tool - Scallop and comb tool m t fro o - Edible glue - Water CLIC K - Paint brush

1- Roll out your chosen biscuit 2 - Bake biscuits as directed in 3 - Roll out the red fondant to dough to around 5mm your chosen recipe. Leave to 2mm thick and cut out 2 thickness and cut out 2 cool once baked. birds. birds. Use up the rest of the dough with your own choice of cutters.

4 - Attach the fondant to the 5 - Roll out some pink fondant 6 - Cut the circles into fat leaf biscuits using a small amount and cut 2 42mm circles. shapes using the same circle of edible glue. cutter.

36

37 37

7 - Fix the pink shapes to the 8 - Add pattern details using the Serrated Cone and Comb tummy of each bird using tools. water or edible glue.

9 - Cut 6 small leaf shapes from the red fondant using a 30mm circle cutter.

10 - Cut out tiny triangles 11 - Emboss simple patterns from the pink fondant using into the leaves using the a 30mm circle cutter and then fix them to the red comb tool. leaves using water or edible glue.

12 - Attach the leaves to the 13 - Use the smile tool to create 14 - Use the thick end of a bird tails in a fan shape. the birds eyes. black edible pen to carefully outline bird. Draw on wings, the eye and outline the tummy and tail feathers.

15 - Tip: If the pen starts to dry up, dip into a small amount of watered down black gel colour.

16 - Roll out the green fondant to around 2mm thick. Use several sizes of small round cutters to cut out the scalloped leaf points. NB: You can use ready made holly cutters but for the folky feel I wanted them to be simpler and more na誰ve.

17 - Cut out 9 leaves and set 18 - Roll out the remaining 19 - Roll out the pink fondant aside. red fondant to 2mm thick to 2mm and cut out 2 flowers and cut out 2 flowers, 4 and 2 16mm circles.

10mm red circles and 2 16mm circles.

20 - Use a small amount of water to fix the contrasting red and pink coloured 16mm circles onto the flowers.

21 - Use the end of the Serrated 22 - Lightly press 2 small circle Cone tool to press a small cutters into the circle to starburst shape into the create further detail. centre of the circle.

39

38

Christmas bauble cupcake

by Suzi Witt of Pretty Witty Cakes

You will need White sugarpaste Fuchsia sugarpaste Circle cutter Snowflake cuter Pure sable brush size 1 Stencil brush Flower pad Medium non-stick board Medium non-stick rolling pin Pearl white lustre dust Edible glue Sherry lustre dust Ice cream scoop for domed/chocolate cupcakes Ball tool Scalpel knife Small amount of florist paste Cotton reel (for decoration only) m fro ou

o r sh p

Get it

23 - Use the thick end of a black edible pen to carefully 24 - On your cake, draw a pair outline all of the leaves, flowers and berries. of freehand swirled branches.

CLICK

All equipment used in the tutorials is available in the Pretty Witty Cakes Shop

25 - Make one slightly longer 26 - Use water or a little edible 27 - Roll 2 small balls of fondant than the other so it looks glue, to attach the leaves and to help fix and support the 2 less formal. flowers to the cake. bird biscuits on top of the cake.

Many thanks to Imogen Davison of Sugar Button Cakes

1 - Take a flat topped cupcake (see the Video on ‘How to flat ice a Cupcake’ to do this if you don’t yet know how to).

2 - With the remaining buttercream you have after flat icing the cupcakes, you will make the bauble!

3 - ake an ice cream scoop full of butter cream. We use the chocolate size ice cream scoop from the online shop.

4 - Fill the scoop up and scrape off the excess so it has a level bottom.

5 - Plop out the scoop of buttercream onto a sheet of parchment paper.

6 - Prepare as many as you need on the parchment paper then put in the fridge for at least 1 hour. The butter will go cold and the buttercream will become hard to touch.

40

41 41

40

7 - Roll out a large piece of fondant.

This should be around 3mm thick.

8 - Take the buttercream dome from the fridge and place on the flat topped cupcake. You do not need any glue as when the buttercream starts to come back to room

9 - Make sure you position the buttercream dome in the middle of the flat topped cupcake.

19 - Pour some on the top of the dome. Do not add any glue.

20 - Smear over the dome with your fingers.

21 - You should cover as much as possible with your fingers as it is quicker.

10 - Pick up the fondant and drape it over the buttercream dome. As the buttercream dome is cold, it will hold its dome shape.

11 - Make sure the fondant fully covers the dome and hangs down the side like a table cloth.

12 - Very carefully roll the fondant against the buttercream dome using the side of your thumb against the flat ledge on the cupcake.

22 - For the hard to reach bits use a stencil brush with a stiff flat end.

23 - Roll out some white fondant.

Keep it thin around 1.5mm.

24 - Take a star, or snowflake cutter.

Here I have a snowflake cutter.

13 - Push around the flat ledge so that the fondant sticks. Do not push too hard.

14 - Using the side of your thumb, roll in on the flat ledge towards the dome and the excess fondant hanging down around the cupcake case should fall away. Focus on having a nice clean finish around the zig zags of the cupcake case.

15 - The excess paste should all be broken away.

25 - Cut out several snowflakes.

26 - Make sure you clean the edges off on the white foam pad.

27 - Make sure you clean the edges off on the white foam pad.

16 - If you have any bits of fondant that have not cleanly broken away, you can use the small end of a ball took to push in between the zig zags on the cupcake case to clean them away.

17 - You should then be left with the bauble dome shape.

18 - Take some lustre dust. “Sherry” and “Claret” are both very Christmasy reds.

28 - Place all the snowflakes on a piece of tissue kitchen roll then dust with snowflake lustre dust.

29 - Add a dot of glue to the back of a snowflake. Then glue the snowflakes on.

30 - With snowflakes at the edge, glue on the whole snowflake then cut through it afterwards so it cuts off at the same height as the cupcake case.

42

43 43

42

31 - For the piece to hold the string, take a round ball of fondant.

32 - Push a circular cutter through the top to cut out a very thick circle.

33 - Tear away any excess paste.

43 - Cut through the base of the loop.

44 - Add some glue to the top.

45 - Glue on the little loop.

34 - Clean off the edges on your white foam pad.

35 - Push out the circle shape.

36 - Cut the rounded side flat (one end will already be flat)

46 - Your bauble should then look like this.

47 - For decoration only, you can add a piece of cotton to act like string.

48 - Feed this through the loop.

37 - Dust with snowflake lustre dust.

38 - Glue the round piece onto the cake at an angle.

39 - Your cake should then look like this.

49 - Tie at the ends. Then you have your finished bauble.

Thank you to Suzi Witt of Pretty Witty Cakes

For more photo tutorials please see our website here

40 - Take a small piece of florist paste (gum paste).

41 - Roll it into a thin sausage shape.

42 - Curve it round to make a loop.

We hope you enjoy and if you are a member of the Online Tutorials, don’t forget to upload your picture to the Members Photo Gallery, so we can see how you got on!

45 45

44

Kugelhopf recipe by Paul White Ingredients 220g of dried cranberries (craisins) soak in cold black tea overnight.

3 eggs 10g fast action yeast 80g castor sugar 180g slightly salted butter 700g strong bread flour 450g warm eggnog ( or see below for your own recipe) 7g salt 200g walnuts 1 teaspoon cinnamon Icing sugar for dusting

Ingredients for my eggnog

Method for Eggnog

if you choose to make your own

Stir together 4 egg yolks the sugar and the nutmeg then add half of the milk, boil in a saucepan for three minutes (stirring all the time) remove from the boil and add the rest of the milk.

Add rum to taste (up to you, it is Christmas! about 2 tablespoons is a good starting point.)

4 egg yolks 5g ground nutmeg 110g castor sugar 300g milk

Method

1. Pour warm (not hot) eggnog into the bowl of your mixer, add in 300g of the bread flour and and 10g of fast action yeast, mix with a dough hook for about 5 minutes on slow speed (or until the dough is smooth) then cover with a shower cap, or cling film, or a damp tea towel, then leave to develop for 30 minutes.

2. Then mix together (in a separate bowl) the sugar the butter the salt, cinnamon and the eggs. pour this mixture into the bowl of your mixer to add to the developed dough, slowly mix together then add the remaining flour a bit at a time, mix until dough is smooth again (another 5 minutes on slow should do it) then slowly add the drained craisins/dried cranberries and the walnuts (remember to save some walnuts for the top of the kugelhopf).

3. When the fruit and nuts are mixed in, cover the dough and rest for another 20 minutes.

4. Grease a large Bundt tin and place the remaining walnuts around the base of the tin to decorate the top of the kugelhopf.

September’s competition theme was

5. Pour the dough in to the tin (the dough needs to be evenly distributed around the tin) it may help to wet your hand and gently help the dough into the tin.

BIRTHDAY CAKE FOR A FEMALE (girl or woman).

6. Cover the dough and allow the dough to rise above the top of the tin (may take up to an hour and a half!, and then place into the middle of a preheated (190 centigrade) oven for 30 mins, then turn oven down to 150 centigrade for a further 5 to 7 minutes then remove from oven, leave in the tin for about 30 minutes before turning out onto a cooling wire, when cooled, dust with icing sugar and eat, the Kugulhopf can be frozen if you can’t manage it all in one day.

Again we have had hundreds of entries from all over the world - as far away as Australia and the Philippines as well as many UK entries.

The winner was voted for by members of the public from three finalists...

7. Great toasted with butter, or just as it is x

Merry Christmas

Thank you to Paul White of Paul the Baker

Want to submit your recipe to our Magazine? email: advertising@prettywittycakes.co.uk

46 46

47 47 What do you most enjoy about making cakes?

What I most enjoy about making cakes has to be the reaction I get from friends and family. I can really worry about it while making them and thinking its not good enough, but that first smile when they see their cake gets me every time.

And the winner is...

How did you feel when you won a PWC Award?

I couldn’t believe I actually won , I was sure no one would vote for little old me . I was over them moon and its taken pride of place on my mantelpiece.

If you could make a cake for one famous person who would it be?

It would have to be Daniel Radcliffe, Mr Harry Potter himself. I’m a Potter geek at 41. I love all the films.

You are a hobby baker - what do you do normally?

I used to be a visual stylist for a large well known store , but my daughter was very poorly when she was first born , so I’m now a very busy housewife and mother.

Her Prize - a B

What advice would you give any other hobby baker thinking of entering a PWC competition?

Go for it. I didn’t think I’d make it through to the finals but I did. Anything is possible in life, it’s certainly given me a big boost to my confidence and abilities.

rand New K-M

’s W

Samantha

n

esig D e k a C g n inni

ix

Samantha Smith,UK

...the two Runners-up are...

September’s competition winner was Samantha Smith from the UK Samantha won a Pretty Witty Cakes Award, a new Kenwood Mixer, 100 reward points and this Magazine feature about her win.

How did you get into making cakes?

By accident really. I made a cake for my son’s birthday one year and really enjoyed it. Then made my daughters and it took off from there.

How did you come up with the design for this cake?

The design for this cake came from a tutorial by the fabulous Brenda from Sugar High Inc. , I asked Brenda if she would mind me using the tutorial and adapt it to different charicatures. She gave me her blessing and this was the end result.

The

Mother Fairy Cake

Libbylicious C

akes

48 48

49 49

...we had hundreds of entires so we’ve chosen some of our favourites to share!

Bliss Bespoke Cakes

Cakelicous

After No

Cake Festa

on

Abbies’s Cakes

Andrea Jeffers

Bespoke Bakes

Cakes by Christine

by Danielle akes & Cakes Tracy b Betty Scrumptious

Dilly’s Kitchen

, UK

decorates

50 50

51 51

Corins Cakes

Cakes by Fresda

Cupcake Galore

Carly Jeffrey Carol Jackson

Dawn Thornton

Caroline O’Gorman

Castle Cakes

Couture Catering & Artistic Pastrie

s

Caroline’s Cake C

ompany

Chloe McKillop

Debbies-Cakes1-Bakes

Claire Bashford

Clockhouse Cakes

Crown Cakery

Dee’licious & D’vine

Edible Elegance

53 53

52 52

es and Bakes

Favourite Cakes

Gemma Greenwood

Janine makes Cakes

Goodbuns Cakery

Milly and Grace Cupcak

g

Lou’s Baking & Decoratin

Lusher Cakes

Jip’s Cakes

Môn Cottage Cupcakes

signs

Patricia Mann Cake De

Mrs Robinson’s Cakes

Hetty’s Cake House

Jodielicious Cakes

Karen Blackwell

Lavender Cupcakes Paula Cake Couture

Sarah Main

es

Sara’s House of Cupcak

55

54 54

Reindeer Cookie Tutorial

by Rachel Hill

Sonja Mantchorov

You’ll need: Susan Street

- Modelling paste in white, pale baby blue, pale chestnut brown, red, pale pink and black - Edible glue and brush - 00 paint brush - Water and black colour paste - Dresden tool - Stitching tool - Board - Ball tool - Rolling pin - Knife - Round cutter - Edible dust: brown, ice blue and rose

Sharon Scott

s, UK

Sweet and Simple Cake

The Chain Lane Cake Co.

Tatjana Pomogajeva

Cake Company

The Sugar Emporium

Zoepop’s Cakes

m fro ou

o r sh p

The Little Artisan

Get it

Tuhins Little Bakery

CLICK

For ALL the items you need for this tutorial, click here

57 57

56 A Make up your cookie dough into a smooth ball and let it come to room temperature.

K Using a small circular cutter and your chosen contrasting fondant, roll to approx 2/3mm and cut out a circle for the saddle.

B Flour your worktop and carefully roll out the dough to approx 5mm.

L Carefully cut this in half and brush the back lightly with water.

A

B

C Using the cookie cutter, cut out the reindeers.

D Lay the reindeers on a greaseproof tray that has either been lined with paper or oiled. Keep at least 1� between each cookie.

E Bake at 170 degrees for approx 10 mins until slightly golden to the edges. Cookies bake very quickly so keep an eye on them if they need a little longer. Then lay on a cooling rack to cool completely.

L

M

N

O

P

Q

R

N Using a knife make a small impression to give the reindeer a mouth.

C

D

O Fill a piping bag with royal icing and nozzle no. 2. Use this to pipe a bridle and some antlers on the cookie.

P Continue to pipe small dots around the base of the saddle.

E

F

F Choose 2 colours of fondant to decorate your cookie.

G Sprinkle your worktop with icing sugar and roll out the fondant to approx 3mm thickness.

H Cut out the template for your cookie using the same reindeer cutter.

M Apply the half circle to the reindeer.

Also cut a small oblong of the same fondant with a knife to create the strap for the saddle.

K

G

H

I Gently brush the back of the fondant with water and a brush. Not too wet!!

I

J

Q Do this until the underside of the saddle is finished. Try to leave a small gap between each dot to prevent them from bleeding into one another.

R Use a cocktail to indent some little dots around the outside edge of the fondant. This will give the reindeer a homemade look. Don’t forget to give it a little eye too!

S Use a cocktail to indent some little dots around the outside edge of the fondant. This will give the reindeer a homemade look. Don’t forget to give it a little eye too!

Many thanks to Rachel Hill of Rachelles

58 58

59 59

s

ld u o M s a Christm 31

Ribbon (15mm x 5m) from £4.04

from £8.

Edible Sprinkles

t it

from £8.49

from o

CLIC HEREK

Foil Cases (pack of 42)

Stencil Packs

ur shop

Ge

from £2.38

We love Chirstmas time at Pretty Witty Cakes HQ, so we’ve taken all our favourite Christmas themed products and put them in one place in our shop. Just click here to go straight there and start choosing all your Christmas goodies for friends, family and even to treat yourself!

from £3.47

Lustre Dust from £2.47

Christmas Cutters

from £3.32

Lustre Spray from £4.99

Coloured Paste from £2.38

Transfer Sheets from £11.39

61 61

Christmas Cupcake Toppers

by Stephanie Janice Equipment needed:

Robin

o r sh p

Workboard Small rolling pin 7cm round cutter Small snowflake cutter Small holly cutter Small leaf cutter Medium petal cutter 4cm 5 petal cutter 3cm circle cutter 15mm circle cutter 6mm circle cutter Wheel tool Smile tool These tutorials show you how to make 3 cute and chubby little Christmas Ball tool cupcake toppers. They are simple and easy to make and can be easily adapted Scalpel Edible glue to many other Christmas characters.

The fondant (sugar paste) has had Gum Tragacanth added (1 teaspoon GT per 250 grams fondant). Black sugar pearls White nonpareils Black nonpareils m fro ou Get it

60 60

CLICK

All equipment used in the tutorials is available in the Pretty Witty Cakes Shop

7 - Glue the red leaf to the front for the red breast.

8 - Roll a small cone of yellow paste for the beak and glue below the eyes.

9 - Roll a further 2, slightly larger yellow cones.

10 - Using the small end of the wheel tool make 2 small indentations on each cone. Flatten the end of the cone and glue to the underneath of the robin.

11 - Using a 3cm petal cutter, cut 2 wings from brown paste.

12 - Glue the wings on the side so they curve round the body.

1 - Roll a ball of brown sugarpaste, approx 4cm in diameter

2 - Cut out 2 circles from white sugarpaste using a 15mm circle cutter.

3 - Glue the white circles to the ball pushing them together in the middle.

13 - Use the smile tool on the beak to give the robin a cheeky grin.

14 - To make a Christmas hat roll a piece of red paste into a cone shape.

15 - Roll a ball out of white paste and cut a thin strip long enough to go round the base of the cone.

4 - Cut out 2 small black circles using a 6mm circle cutter.

5 - Glue the black circles to the white circles and using 2 tiny white non-pareils push them into the black circles.

6 - Using a small leaf cutter but without pushing down to emboss it cut out a leaf shape from red paste.

16 - Glue the ball to the top of the cone and the strip round the base.

17 - Pop the hat on top of the robin and he is now ready to go straight on your cupcake or pre cut disc.

18 - The exact same method for the robin can be used to make a penguin just changing the colours and foot shape.

62 62

63 63

Snowman

Christmas Pud

1 - Start with a ball of brown sugarpaste, approx. 4cm in diameter. Using the small end of the ball tool make indentations around the ball.

4 - Using a 10mm circle cutter, cut 2 circles from white paste and glue to the front.

7 - Using some green paste cut some small holly shapes and roll some red berries. Set some aside to dry to decorate your finished cupackes later on.

2 - Use a 4cm five petal cutter to cut out a shape for the icing on top.

5 - Cut 2 smaller circles from black paste and glue onto the white circles and then stick 2 tiny white non-pareils to add some expression.

8 - Pop one holly and berries on top of your pud.

1 - Start with a ball of white sugarpaste approx. 4cm in diameter.

2 - Choose a colour for a scarf. Roll out and cut a thin strip long enough to fit round the ball. Here I used 2 different colours rolled out together.

Glue it around the white ball about half way down. Cut the ends to fray.

3 - Roll a ball of black sugar paste about 4cm in diameter. Using your hand flatten slightly.

4 - Pop a small amount of edible glue in all holes. Using black sugar pearls push one in to each eye and button hole.

5 - Use small black non-pareils for the mouth. These can be tricky so a cocktail stick is good to poke them in with.

6 - Using some orange sugarpaste roll a small cone shape and stick on for the carrot nose.

7 - Roll a sausage shape out of black paste then cut the ends off so you are left with a small cylinder shape.

8 - Cut a circle from black paste and glue this to the cylinder shape glueing the sides upwards.

9 - Glue the hat to the snowman adding a little holly and berries for decoration. The jolly snowman is now ready for your cupcake.

3 - Glue this to the top with some edible glue.

6 - Make a small brown ball for the nose and using the smile tool give the pud a cheeky grin.

9 - He is now ready to pop on a cupcake or glue to pre cut icing disc.

All the toppers can be put straight on to iced cupcakes. Alternatively they can be glued to a sugarpaste disc. These discs should be cut in advance and allowed to dry overnight.

To add detail to them you can emboss with snowflakes or holly for example. Glue the chubby character with some edible glue to the disc and then add a few little decorations such as holly or snowballs.

These little details are the finishing touches to your cupcakes.

Thank you to Stephanie Janice from Jolly Scrumptious Cupcakes

65

64

Sugarflair colours are some of the prettiest on the market and65 are fully edible producing a range of fabulous colours. This pastel range are beautifully soft and delicate and perfect for beautiful vintage or softer style cakes.

by Leesa Collins

Ingredients 1kg Christmas cake (You can use a cheap one from the supermarket if you prefer) 1/3 cup Brandy 450 grams dark chocolate 150 grams white chocolate Handmade holly berries and leaves from sugar paste

Method A Break up the Christmas cake and add brandy in large bowl and mix with your hands until blended and moist.

A

B

B Roll into bite size balls and place on baking paper.

C Cover each ball in dark melted chocolate using 2 desert or soup spoons.

D

Ge

C

t it

from o

CLIC HEREK

E When almost set move to baking paper on board and set in refrigerator.

ur shop

D Place on baking rack with baking paper underneath.

F Pipe a small amount of melted white chocolate on top to mimic pudding icing.

G Make small balls from red sugar paste and some small leaves from green sugar paste.

E

F

H When the white chocolate is almost set add the red balls and green leaves to the top of each little pudding to look like holly.

food colouring from the amazing Sugarflair range

To enter: Sign up to the magazine mailing list here then send your name via email to

magazine@prettywittycakes.co.uk

Give as gifts or serve for Christmas party treats.

Thank you to Leesa Collins from Alice Cakes

Win 1 of EVERY Sugarflair Pastel Paste

with the subject field “Subscriber Giveaway - Sugarflair�

G

H

To buy the Pastel Range of Sugarflair colours or any range from Sugarflair, visit the Pretty Witty Cakes Shop

a FULL Kenwood Chef Titanium KM010

Enter November’s competition with your “Christmas Characters Competition” To Enter, all you have to do is: • make ANY character that is 20cm or less that could be used on a cake. You can make your character in any medium whether fondant, chocolate, marzipan etc.

The only requirement is that it has some Christmas element and that it is 20 cm or less. It can have internal support if you so choose.

• The cake will be judged on its decoration so it does not matter what flavour it is.

• You only need to send a photo not the real cake • You can enter from anywhere in the world.

The Prize • A MEGA prize of a FULL Kenwood Chef Titanium KM010*

This is the ULTIMATE model, worth nearly £600!

• A coveted Pretty Witty Cakes Award to take home.

• 100 Reward points to add to their Members Account (applicable only to a Members). To find out more about Membership and what it offers, click here.

• A feature about their winning entry in the Magazine, Forums

CLICK HERE TO ENTER NOW! or visit our Competitions page for further details

*This Kenwood is very heavy and can only be shipped to the UK. If you are based overseas, we will give you a year’s free membership as an alternative prize

Buttercream Piping Tutorial

by Valeri Valeriano & Christina Ong What you will need:

6in diameter by 6in high cake 600-800g Plain buttercream 300-400g Red tinted buttercream (Sugarflair-Ruby) 300-400g Green tinted buttercream (Sugarflair-Gooseberry) 100-200g Purple tinted buttercream (Sugarflair-Grape Violet) 100-200g Orange tinted buttercream (Sugarflair-Tangerine) 100-200g Pink tinted buttercream (Sugarflair-Claret) 100-200g Yellow tinted buttercream ((Sugarflair-Melon) 100-200g Blue tinted buttercream (Sugarflair-Baby Blue) 100-200g Black tinted buttercream (Sugarflair-Liquorice) Silver balls Tweezers Scissors Greaseproof paper Toothpick Piping bags Wilton petal nozzle (103) Wilton leaf nozzle (352) Cake scraper Back of big nozzle to mark the baubles m fro ou

o r sh p

• (This not only a full mixer but comes with : K BEater; Whisk; Dough Hook; FlexiBeater; Glass Liquidiser; Food Processor).

67

Get it

66

wi Som ll b e e f com ea p t EN ured etitio TE in o ns R N ur ent OW Ma ries ! gazin e.

CLICK

For ALL the items you need

for this tutorial, click here

BUTTERCREAM: 250grams unsalted butter

500grams icing sugar 1-2tsps Vanilla flavour 1Tbsp water Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and Vanilla flavouring and one tablespoon of water and beat the mixture until creamy and smooth.

Beat in the water, if necessary, to loosen the mixture.

68

69 69

1 - Cut a long piece of greaseproof paper about the circumference of the cake and around 2.5in

2 - Fold greaseproof paper in half horizontally four times until the width is about 2in wide. Cut a semi-circle on one side.

3 - Position the greaseproof around the top edge of the cake and use a toothpick to mark the scallops.

4 - Using the cake scraper, mark long and short straight lines in between the scallops.

5 - Use the back of a big nozzle to mark the baubles.

Ideally, diameter is about 1-1.5in.

6 - Using your black tinted buttercream, pipe small dots on the straight lines.

7 - Cut slightly big holes at the tip of the piping bags with colorful tinted buttercream. Choose any colour you wish, start piping from the outer part of the circular guide going in, like a spiral. Make sure that there are no gaps. Repeat the process to all the baubles. .

8 - Using your tweezers, arrange silver balls around each bauble.

9 - Using your yellow tinted buttercream, pipe a ribbon to each of the bauble and pipe a red dot in the middle.

10 - Using your red tinted buttercream on piping bag with Wilton 103 nozzle, narrow end facing downwards, continuously squeeze piping bag as you drag it following your marked scallops. Make sure to start at the marked guide.

Repeat the same process and pipe ruffles on top of the first.

Pipe ruffles close to each other so there are no gaps and make sure that you push them onto the cake so they do not

11 - Use Wilton leaf nozzle 352 to make the Holly leave. Hold piping bag at about 20-30 degrees with one point on the nozzle touching the surface and other facing up. Generously squeeze piping bag and slightly wiggle as you move piping bag away to create ridges.

12 - Pipe 3 red dots in the middle of each pair of leaves.

Thank you to Christina and Valeri of Queen of Hearts Couture Cakes

71 71

70 70

Cheeky Christmas Pud

by Suzanne Foard

Ingredients

m fro ou

o r sh p

Get it

6 oz mixed cherry berry mix asda 6 oz three colour sultanas 6 oz chopped apricots 4 oz chopped walnuts 3 tablespoons brandy 8 oz sr flour 8 oz unsalted butter 8 oz soft brown sugar 1/2 teaspoon mixed spice 1/4 teaspoon cinnamon 4 large eggs 1 tablespoon black treacle

CLICK

For ALL the items you need for this tutorial, click here

Method

E - Use a pastry brush to moisten the marzipan.

This enables the icing to stick. Cover the cake with fondant icing. If you don’t have an airbrush, at this point cover with a brown fondant rather than white.

E

F

G

H

I

J

K

L

M

N

F - If you are airbrushing then use matt brown airbrush paint. Place the cake on your turntable and turn while you are spraying. Leave to dry once airbrushed for 10 minutes.

G - Roll out some white fondant. Cut out a 5 inch circle and freehand cut in a random splat shape to look like cream running down your Christmas pudding.

H - Colour a little fondant red, green and black . Cut two small black circles for the winner eyes. Then the next size up for the white outer eye. The little light fleck is a small tolled ball of fondant . Then cut 3 holly leaves in green.

I - Using a circle cutter, cut 3 red circles for three red berries.

J - Assemble the eyes and dampen the back of them to fix in place on the front of your christmas pudding.

K - Dampen the tips of the holly and berries and fix to the top of the cake.

A - Line a 7 inch hemesphere bowl with a parchment circle by slitting around the edges about a third of the way in.

L - Make a nose shape out of the red fondant by rolling a ball into an oval shape. Dampen the back and fix in shape. I use a piece of fondant to stop it sliding while it dries.

B - It should then sit nicely in the bowl, if it keeps popping out just greece the bowl to make it stick.

C - Overnight soak your fruit in the 3 tablespoons of brandy. Cream together the butter and sugar for at least two minutes until light and fluffy. Add the eggs one at a time, the mixture is quite running at this stage, add in your spices and sift in your flour.

At this stage combine together with a metal spoon, stir in the fruit and dark treacle spoon into your bowl.

This mixture makes and 8 inch cake or this 7 inch bowl and a batch of 8 mini cakes too. Bake for 1 hour at 140c. Test with a skewer if the skewer comes out wet put back in and check every ten minutes. Once baked turn out onto a cooling rack.

D - Once cooled cover with marzipan. I use around 250 grams.

A

B

M - Roll the black fondant into a sausage shape to create a smile.

N - Add a little piece at the side with black fondant if you want to create a cheeky smile.

Many thanks to Suzanne Foard

C

D

73 73

72 72

Cutter & Mould Giveaway

Win TEN sets

of cutter and moulds sets

by Blossom Sugar Art.

t it

from o

CLIC HEREK

ur shop

Ge

All you have to do to do to enter is be a member of the online tutorials (monthly or yearly) and email magazine@prettywittycakes.co.uk with the subject fields “Member Giveaway - Blossom” with the email that you use on your membership account.

You can buy Blossom Sugar Art sets of cutters in the

Pretty Witty Cakes Shop

October’s competition theme was

BIRTHDAY CAKE FOR A MALE (boy or man).

Again we have had hundreds of entries from all over the world.

The winner was voted for by members of the public from three finalists...

74 74

Anyone who does this for fun will know the expense involved in buying the equipment and materials. I still mainly bake for friends and family, and I just love the positive reactions from them on the end result when I have worked so hard on a project.

Did your winning cakes get made for anyone special or is there a story behind them?

The plumber cake was made for a work college of my Mum. Her son had just been appointed as a plumbing apprentice and so she wanted the plumber theme for his 21st birthday. She wanted the theme to include a “plumbers bum, sink and a newspaper”! I had never done anything quite so technical, so I did a trial run first to get the measurements and the ganache right!

What advice would you give to anyone else who might want to enter to win a Pretty Witty Cakes Award?

Just send in the picture! It is really easy to do and you may surprise yourself! I thought that all the professional members would beat my entry hands down!

We see you are a member online? What do you think about the Pretty Witty Cakes Online Tutorials?

The tutorials are amazing and are so clear and easy to follow. I watch them as I work pausing each step of the video, it is like having the tutors in the kitchen with you! The forum is also a great as there are loads of tips on there from the other members. Living on the Isle of Man it is difficult to gain access to high quality courses, and the online Pretty Witty courses really are such good value for money. The tutorials taught me all the skills over the past 12 months in order to create the plumbers cake being the madeira cake recipe I used for the base, how to crumb the madeira cake, how to make the chocolate mud cake for the sink, make vanilla buttercream and ganache, how to sharp edge cover the chocolate cake with ganache, how to work with fondant, to how to cover the cake base with icing to give the cakes a professional look. Even the tutorials on the use of colours and using dowels have been helpful! I am now inspired to give some of the video projects a go - using my fantastic new mixer of course!

Her Prize - a B

rand New K-M

ix

esign

Cake D g n i n n i h’s W

Sara

October’s competition winner was Sarah Wakeford from the UK Samantha won a Pretty Witty Cakes Award, a new Kenwood Mixer, 100 reward points and this Magazine feature about her win.

How did it feel to win from so many entries across the world?

I am still in shock! The nomination for the final was a massive surprise and an achievement, but to win is amazing. The other finalists cakes were such a high standard so thank you to everyone who voted on the web page and on facebook!

You make cakes for a hobby - what is your normal day job?

I have worked in the finance industry on the Isle of Man for over 10 years and currently work for a fund manager, I am company secretary / compliance officer. I must thank all my work colleagues and my husband for being a fantastic tasting team over the past 12 months!

How long have you been making cakes?

When I was growing up I used to bake with my Grandma and Mum all the time, and I love cooking meals for friends and family at home. Last September I attended a half day course on making flower decorations for cupcakes. The results were amazing and since then I have even set up a business name and have begun to sell cakes and cupcakes to pay for the hobby!

Beyond Ima Clare Nelson

gination

75 75

76 76

77 77

...we had hundreds of entires so we’ve chosen some of our favourites to share!

Cakes n Bakes

eness

Deb Williams Cakes

Bettina Poole

Becky Lacey

A Moment of Cak

Charming Confections

Dee’licious & D’vine

Debbie Szallis

Cupcakes by K

Bianchi Bakery

Bumzy’s Crea

tion

Bourdet Y

our Way

- Custom

Cakeabella

Cakes

Dreaming of a

Cupcake

Fiona Dallender

78 78

79 79

For Goodness Cakes

Laura Cox

Laura Cox

for the love of.....C

Lisa Tunstall

AKE

Flossie Pops Cakery

Lily Cupcake

Leasa Buhlman Giddy Cakes

Helen Adamson

Frosted Fantasy

Kate Cupcake

Kerry Jayne Morse

Clockhouse Cakes

Island Cupcak

es

Little Miss Fairy

Cake

Lorraine’s Cakes

80 80

81 81

Robyn Pretorius

Nicola Atkinson

Mandys Kitchen Mary Brautigam

Makememycake

Sarah Berry

Pearl Howe

S C Cakes

Maya Pasta Maxine Hall Sugar Buttons Cakes

The Cake House, Medway Stylish Cakes

Melissa Leach

Monumental Cakes

Natalie Harrisova

Sugar Buttons Cakes

82 82

83

83

Sugar Buttons Cakes Sugar Buttons Cakes

The Fairy Cake M

other The Olney Cak

e Company

Tracy Beardshall

Susy’s Cakes

Tatjana Pomogajeva

Vintage Cake Company

TwinkleBalls

The Happy Little Cake Company

ry

The Little Bunny Bake

The Nuthouse Bakery

84 84

Your Favourite Recipes Competition

85

LIGHT CHERRY CUPCAKE

20 recipes from our readers around the world What Andy Says:

“

I love this recipe because I’ve managed to get the flavour right so that the whole cake (including the topping) is not too sickly sweet and the texture is a light soft sponge that goes really well with the cream cheese/cream/cherry syrup topping.

Secondly, (and this is the main thing for me) it’s the first (and only so far) recipe for any kind of cake that I have ‘created’ myself. The basic vanilla recipe I got from pretty witty cakes plus my own tweaks and variations to achieve the consistency and flavour I was looking for. I had tried the red velvet from one of the hummingbird shops and I had also tried making a batch as directed by the recipe in one of the hummingbird books. I felt that the red velvet sponge in both cases was a bit heavy for my liking. I had recently attended some pretty witty classes and decided that I could achieve a lighter sponge by taking what I felt were the best ingredients and techniques from both recipes and adding the Maraschino cherries for flavouring the topping. The hummingbird red velvet cupcake is very good, but because this recipe feels like my own it has jumped to the front of my favourite thing ever to do with flour, sugar, butter and eggs list. There’s a certain element of pride that comes with creating something that actually works and in this case taste really, really good. Even if I do say so myself!

“

Ingredients:

Earlier this year, we ran a competition on the Pretty Witty Cakes Blog where you could submit your favourite recipe – whoever it was made by.

We had lots and lots of fabulous cake entries from all over the world.

We thought it would be lovely to share some of these so we have included 20 of our favourite in this edition of the Magazine From all those entries we also chose the one that the team at Pretty Witty Cakes found the most interesting to award a prize. And the winner is…..

For the cake: 120g unsalted butter, at room temperature 250g Dark Brown Muscovado sugar 130ml egg – (3 small if you can be bothered to crack, beat and weigh to get exact weight) 20g 85% cocoa dark chocolate melted (or 20g cocoa powder) 40ml red food colouring (10g Sugarflair paste and enough water to make up to 40ml) 10 ml vanilla extract 250g supreme self raising flour 60g corn flour 240ml buttermilk 5g salt 15 ml Lemon or lime Juice 10g bicarbonate of soda 1 Maraschino Cherry for each cupcake 50 ml Coconut oil Fill each case with 20g of batter, place a cherry in the centre, then cover with a further 25g of batter.

For the cream cheese frosting: 200g icing sugar, sifted 50g unsalted butter, at room temperature 175g cream cheese, cold 50ml Maraschino Cherry syrup 10 ml vanilla extract 1 Maraschino Cherry for each cupcake

ANDY KELMAN with his LIGHT CHERRY CUPCAKE recipe Recipe Submitted by Andy Kelman, London, UNITED KINGDOM

Method:

For the cake: 1. Whisk the butter until soft smooth and pale about 3 minutes in a mixer or 5 minutes with a hand mixer.

2. Scrape down the side about half way through.

3. Add the sugar and mix well. The granules are quite big compared to caster sugar so give it about three minutes on full speed and scrape down halfway through to make sure it’s all mixed properly.

4. Add the food colouring and water, mix well.

5. Add the chocolate/ cocoa powder mix well.

6. Turn the mixer down to half speed.

7. Slowly pour in the eggs.

8. Turn the mixer to full speed and then add the lemon juice.

9. Stop the mixer and scrape down the sides. Add the buttermilk and start the mixer on the highest speed you can without splashing everywhere.

10. Add the coconut oil, mix in well.

11. Sift together the remaining ingredients (flours, baking powder and salt) and fold into the mixture until well mixed in but no more than necessary.

For the topping: 1. Whisk the butter until soft smooth and pale. This will take about 3 minutes in a mixer or 5 minutes with a hand mixer.

2. Scrape down the side about half way through – yes the same as the cake method :o) 3. Add the cream cheese and mix until well blended 4. Then add the Cherry syrup and vanilla extract 5. Add the Icing sugar and mix in on the slowest speed until fully incorporated then switch to full speed for about a minute 6. You can simply plop a spoonful on top of the cupcakes or you can put the mixture in the fridge to stiffen up a bit so that you can pipe it.

Recipe by

Created by Andy Kelman but inspired by Hummingbird bakery red velvet and Pretty Witty basic vanilla

RED VELVET CUPCAKES

87

DEVIL’s FOOD CAKE What Renuka Says:

“

What Kristen Says:

I love making this cake because it is satisfying, easy to make and serves my entire family.The chocolate cake is moist and tasty, due to the addition of the buttermilk.

Also when assembled it looks like eye candy and very professional.They say one eats with their eyes first and this cake when sitting on a cake stand makes my family umhhh and aaahh.

I make this for every birthday and anniversary and whenever I have a dinner party.

The ingredients are found in almost every household pantry or cupboard and whips up in no time at all.My go to cake for occasions all year round.

“

I had never made Red Velvet Cupcakes before and the the first time i made them i was asked to make 60 for a funeral! I have always loved Red velvet Cupcakes they look so amazing with their bright red colour and they just taste the best! J , Everytime I go out for cake or cupcakes, i always be sure to take a red velvet, I visited The Hummingbird bakery in London last year, as i am completly obsessed and even own the recipe book!

I love this recipe because it was so easy to make, and never having made red velvet before i was a bit nervous!

But this recipe was really easy to follow and pretty straight forward! Being an owner of my own Cupcake business im always looking for new and exciting recipes to follow and try out, and I always find myself going back to these recipes, and have used this website on multiple occasions!

“

We are told by Kristen that this recipe makes either 24 cupcakes or could make 3 layers of cake in a round tin.

Ingredients: 2 ¼ cups cake flour 1/3 cup cocoa 1 teaspoon salt 1 1/3 cups oil 1 ½ cups castor sugar 2 eggs ¾ cup buttermilk 1 tablespoon red gel food colouring (or 4 tablespoons liquid food colouring) 1 teaspoon vanilla essence 1 teaspoon baking powder 1 teaspoon baking soda

Method: 1. Preheat oven to 180°C and grease cupcake pans with butter or Spray & Cook.

2. In a large bowl, mix together the oil, sugar and eggs until well blended 3. Now add the flour and buttermilk alternately and mix well.

4. Add the baking powder, baking soda, cocoa and salt and mix until well combined.

5. Add the vanilla essence and colouring and mix well.

6. Fill the cupcake tins or liners 2/3 full.

7. Bake for 25-30 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.

8. Allow to cool for 25-30 minutes before icing the cupcakes.

Cream Cheese Icing Ingredients: 1 tub cream cheese (230g) 2 tablespoons warm water 4 cups icing sugar

Method: 1. Beat the cream cheese until smooth and then add the icing sugar cup by cup and mix well after each addition.

2. Add the water and mix well.

Recipe Submitted by KRISTEN JONKER, Cape Town, South Africa

Recipe by justeasyrecipes.co.za

“

86 86

Ingredients For the Cake 165 grams plain flour 90 grams cocoa powder 1 tsp bicarb 250 grams castor sugar 2 eggs lightly beaten 250 mls buttermilk 1 tsp vanilla essence 125 grams butter, softened

Method for cake: 1. Preheat oven to 180 degree Celsius 2. Brush a 20 cm round cake tin with melted butter or oil and line the base and sides with non-stick baking paper. Sift the flour, cocoa and bicarb intoa large bowl. Add in the sugar and combine eggs, buttermilk, vanilla essence and butter. Then add to dry ingredients using electric beaters.

Beat on low speed for 3 minutes or until just moistened.

3. Beat mixture on high speed for 5 minutes.

4. Pour into baking tin, smooth surface and bake for 40 to 50 minutes until a skewer inserted in the centre of cake comes out clean. Leave in tin to cool then turn out onto wire rack

For the Icing 60 grams unsalted butter 60 grams dark chocolate chopped

Method for Icing 1. Combine butter and chocolate in a small pan. Stir on a low heat until melted and smooth. Remove from heat and leave to cool.

To Assemble: • Slice the cake in half horizontally.

• Spread bottom layer with 125 mls whipped cream then sandwich cake together.

• Spread the chocolate icing over the cake with a palette knife To make white pattern: • Place 60 grams white chocolate chopped in a small heatproof bowl and place over a pan of barely simmering water until melted.

• Remove from heat and cool.

• Spoon melted chocolate into a piping bag, snip off the tip and pipe a small circle in centre of cake. Pipe another circle around the first circlle and carry on until you have covered the cake.

• Before the chocolate sets, drag a skewer from the centre circle to the outside of the cake.

• Clean the skewer and continue making the lines evenly spaced.

• Lightly dust milk balls(cut in half) with cocoa and arrange on cake.

Recipe Submitted by Renuka Lallbahadur from Durban South Africa

Recipe by The Home Guide Cake Decorating by Jane Price

CHOCOLATE CUPCAKES

What Cindy Says:

“

What Laura Says:

I love this recipe because it is a popular cake with my family. I have made this cake for a birthday of someone who adores toffee and they loved the left over toffee as a gift and also commented on how lovely and soft the sponge was. My younger brother likes the strong vanilla flavoured icing. Everyone that has tried this cake has agreed on the ingredients all tasting perfect together, and they all enjoy the surprise sauce when biting into their slice of cake. The tablet sauce and the toffee require some skill and can be challenging to get right as problems like the sauce setting can occur and also the toffee can burn very easily. I like that there is many parts to the cake (which means that there is lots of tasting to make sure it tastes good). My favourite part of creating this cake is watching the faces of people cutting into the cake and discovering the surprise hidden tablet sauce. Overall this cake is a highlight at any party and it is very popular with all people with a sweet tooth!

Quite simply this is my favourite chocolate cupcake recipe

Ingredients For the Cake Dry Ingredients: 600 g all-purpose flour / 2 cups 300 g sugar / 1 cup 3-4 tablespoons cocoa powder Wet ingredients: 150 ml oil (Sunflower - but NO Oliveoil!) / half cup 300 ml –milk / 1 cup 1 egg Vanilla extract Mix in a separate cup 1 litle spoon (5 gr) of baking soda+1 spoon (10 gr) of baking powder with 1 spoon of acid acetic.

For the Cream Cheese 70g butter, softened; 200g cream cheese; 400g icing sugar sifted The cream cheese needs to be cold, chilled in the fridge and kept there until you need it.

Drain off the liquid from the pack and discard it.

Recipe Submitted by Laura Mark from ROMANIA

Method for cake: 1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.

2. First combine in a bowl the dry ingredients : flour + sugar + cocoa powder – leave it to one side 3. Mix in another bowl the wet ingredients ( oil+milk + egg +vanilla extract + the mixed baking powder+baking soda with acid acetic – you can use a hand mixer to mix it properly. ) 4.Then mix together all the ingredients. In the end you can add 200g of dark chocolate chopped and 3 smashed bananas.

Ingredients The sponge

5. Fill liners 1/2 to 2/3 full of batter.

6. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

7. Cool for 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are

The vanilla icing:

completely cool.

6 eggs 300g self raising flour 300g granulated sugar 300g butter 2 table spoons of vanilla extract

The toffee sauce

1 cup of conduensed milk 1/4 cup of water 1/2 cup of butter 3/4 cup of caster sugar 200g of butter 400g of icing sugar 4-5 tablespoons of vanilla extract

The toffee

The toffee: Cindy used this recipe

http://www.food.com/recipe/english-toffee-7125

Method for Cream Cheese 1. Beat the butter so it is super soft and ready to go. If it isn’t soft enough let it warm up a little. If you use it still too cold you’ll never get it to combine in the next stage, leaving you with flecks of infuriating butter!

2. Add the cream cheese and beat them together until combined.

Don’t over beat it (that’s important) – cream cheese loosens and becomes more liquidy the more you beat it so less is best.

3. Decorate the cakes with cream cheese and enjoy!

Recipe by Laura

2 cups of granulated sugar 1 cup of butter 2 tablespoons of vinegar 1/4 cup of golden syrup 1/4 cup of water

“

“

89

TOFFEE CAKE

“

88 88

Method for the sponge: 1. Cream the butter and sugar until they are mixed together.

2. Add the flour and mix with a wooden spoon until the ingredients form a dough.

3. Add the eggs and mix until all the ingredients are combined. Then using an electric whisk, whisk the mixture until light in colour and creamy consistency.

4. Grease 2 baking tins. Preheat the oven to 180 degrees Celsius in a fan oven.

5. Separate the mixture evenly into the 2 tins and then put in the oven for 25 minutes or until the top of the cake springs back when touched gently with a finger.

6. Once the cakes are ready, remove them from the tins and allow to cool on a cooling rack.

Method for the toffee sauce 1. Put all ingredients in a pot and mix with a wooden spoon on a medium heat until all ingredients have melted and mixed together.

2. Stir the mixture non-stop. The sauce will boil and turn a darker colour (this can take up to 10 minutes). Be careful the sauce does not burn.

3. Once the sauce is ready, remove from heat and put into a jug. Let this mixture chill in a fridge until cooled. Stir it occasionally to prevent it from becoming to thick.

Method for the Vanilla Icing 1. Put the butter and icing sugar in a large bowl and carefully mix with a wooden spoon until all the ingredients are combined.

2. Then whisk using an electric whisk until the icing is fluffy. Add the vanilla extract and continue to whisk until it is mixed thoroughly.

Method for the Toffee 1. Combine all ingredients in a large saucepan.

2. Bring to boil, stirring until all dissolved. Then boil without stirring until the mixture is dark golden.

3. Test by spooning a few drops into a cup of cold water. When the toffee is done it should harden at once when dropped into the water.

4. Take off the heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.

5. When the toffee is tepid score into squares. When it is cool break with a hammer and store in an airtight container.

ASSEMBLING

Once all of these 4 parts of the cake are ready and cooled you can assemble the cake: 1. Using an apple corer remove holes from the top and bottom sponges.

2. Assemble the bottom layer of the cake on a plate and half fill the holes with caramel sauce. Then put half of the vanilla icing ontop and sandwich the 2 sponges together.

3. Fill the top sponge’s holes with caramel sauce, then if any caramel sauce is left spread ontop of the sponge.

4. Put the rest of the vanilla icing onto the cake and spread neatly. Then place the toffee on the cake in a decorative way. Any spare toffee can be stored in a tin.

Recipe Submitted by Cindy Bowie from SCOTLAND

Recipe by Cindy

BANANA LOAF CAKE

91

CARROT CAKE

What SYEDA Says:

“

What Suzanne Says:

Well for starters I am a huge fan of cakes, pastries, muffins not just to eat them but I also enjoy watching them being made and then in all over the world so many different styles and techniques has been used to make them so beautiful like they are some kind of ornaments in my time on internet I spend 50% just watching these videos or reading recipes and admiring the work of art in food .

The most favourite thing about banana loaf is its nutritious and tasty and plus its so easy to make and great thing to take in breakfast ,although I must say that I made it so far about few time and I wont be able to resist it to just let it cool. it is a wonderful standard recipe that you can build upon and customize to your liking. Another great factor about this recipe is that this is super easy to do, didn’t require a bunch of ingredients that I didn’t haven and plus if you want to experiment with it you can do as one time I add walnuts and raisins and it turned out great, you can add chocolate chips if you are making it for kids. Next time when iam gonna make it iam probably going to experiment it with brown sugar as I read some where that it gives this loaf more chewy texture which I personally love. All in all it’s a great recipe for kid and adults equally plus its highly nutritious.

I LOVE IT

“

Ingredients: Butter ½ cup White sugar grinded 1 1/4cup Ripe bananas 3-4 mashed Eggs 2 All purpose flour 2 cups Baking soda 1 tsp Baking powder 1 tsp Salt ½ tsp

Method: 1. Pre heat oven to 350 degrees f (176-180 c). lightly grease a 9 x 5 inch loaf pan.

2. In a large bowl , cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition , stir in the mashed bananas.

3. In a large bowl, sift together flour, baking powder, baking soda and salt .

4. Blend the banana mixture into the flour mixture, stiring just to combine well.

5. Bake in pre heated oven for 60 minutes, until a tooth pick inserted into centre of the loaf comes out clean.

6. First cool when ready before you try to take the loaf out from its pan and it hard to resist but wait till its completely cool down before you slice

“

This recipe was handed down from my late Auntie Grace, I always used to bake with her, we used to make scones and butterfly cakes as a child. If I had a baking question I knew where to go for an answer. I also use her marble turntable for all my decorating, I couldn’t be without it. This cake is a wonderful moist carrot cake, every where it goes it is talked about and asked for over and over again. I sometimes add in some grated apple for a little variety, it’s my dads favourite cake, he always asks me to make it for celebrations, It is also now a great favourite at my daughter’s school and is called upon for coffee mornings, Christmas and summer fairs and fundraisers. It is featured in newsletters over and over again.

I like to bake it in an 8inch deep tin, this is the only cake i bake that way. All others i use sandwich tins. This cake does not need any cutting and filling as the topping is just enough, hope tour family favourite will soon become one of yours, a great all round truly satisfying all occasion favourite for years to come.

“

90 90

Ingredients: 300g self raising flour 250g margarine 250g light brown sugar 150g grated carrot (small sweet ones are the best) 1.5 tsp cinnamon 4 medium eggs 1 tsp baking powder

Method: 1. Pre heat the oven to 160 c 2. Grate the carrot and set aside 3. Beat for 2 minutes the soft margarine (best left out for an hour) with the sugar, until light and fluffy 4. Add the eggs and beat again 5. Mix in the baking powder and cinnamon 6. Sieve the flour and lightly stir until just mixed 7. Stir in the grated carrot 8. Grease and 8 inch deep tin, and I line the bottom with a grease proof disc 9. Our all the mixture into the tin and bake for 40 minutes, then check, I use a bamboo skewer. If it comes out wet cook again for additional ten minutes at a time until light and springy and golden brown

I like to top with a half mix of buttercream and soft cream cheese, well combined together and dusted with icing sugar.

Recipe Submitted by Syeda Faiza Waheed from LAHORE, PAKISTAN

Recipe by allrecipes.com (with Syeda’s preference change)

Recipe Submitted by Suzanne Foard, United Kingdom

Recipe by Suzanne

FEATHER LIGHT SPONGE

GLUTEN FREE LEMON DRIZZLE LOAF What Wendy Says:

What Wendy Says:

“

“

It is such an easy recipe to follow - anybody can bake this cake! There are no fiddly bits, or tricky bits that can turn the whole cake into a disaster as - if you look at the instructions - you essentially stick all the ingredients together in a bowl and mix them, pour the mix into a tin and pop it in the oven. The cake itself is moist, and quite light, just lemony enough without being overpowering, and the crunchy drizzly topping is so zingy it makes your mouth water! The cake received a rousing reception from everyone, I even baked one specially to take to work which was devoured within hours.

However, in February my husband was diagnosed with Coeliac Disease. The search began to find suitable alternative ingredients to bake with, and amid much googling I found that the Dove Farm gluten free range kept coming up as recommendations by various groups and forums.

I cannot describe my delight when the very first cake turned out absolutely gorgeous - just as moist and lemony as the original!

To be honest my husband asked me again and again if I was sure I had made it gluten free and was convinced I was trying some mind game on him to test whether his Coeliac-ness was psychological or not! But no, the proof was in the pudding (well cake!) as no ill effects were suffered by him!

When I came to England about 13 years ago, one of the first things I sampled was the Victoria Sponge…and I was left feeling rather flat! That is no reflection on the Victoria sponge, but it just wasn’t what I expected.

I grew up in Australia and am the offspring of a long line of cake bakers (and eaters!) on both sides. I grew up eating this feather light sponge cake, made by both my mum and my aunt, for all special occasions. Along the way there were also ginger, coffee and chocolate versions, but the vanilla version was always the best. It’s a bit like eating fairy floss in cake form – it’s just baked sugary air that is cake flavoured, and it is perfectly complemented by strawberries and cream. And you can feel slightly virtuous, knowing the cake itself contains no fat – the filling, of course, is another matter!!

So as you can see, I imagined that this was what all sponges were like. Much to my surprise, cakes known as sponges in England are much more…well, cakey. I’ve tasted some excellent ones over the years and even made quite a few myself, but none compare in lightness and softness to that old Australian version. I have grown to love Victoria sponges almost as much – they’re just not real sponges to me!

“

Ingredients: 4 eggs at room temperature ¾ cup caster sugar ¾ cup corn flour ¼ cup custard powder ½ teaspoon Bi Carb Soda 1 teaspoon cream of tartar

Ingredients: For the loaf cake:

Method: 1. Warm oven to 190⁰ and prepare 2 x 9” straight sided tins.

2. Separate eggs and whisk whites until they hold firm peaks 3. Gradually add sugar and whisk until all sugar is combines and the meringue is shiny.

4. Add yolks one at a time and then whisk for about 1 minute until thoroughly combined.

5. Sift dry ingredients together into the meringue mix, then using a metal spoon or spatula, gently fold in until completely combined.

6. Pour into 2 tins and bake for 20 – 25 minutes, until just cooked through. Do not allow to brown – it should be just golden on top.

7. Remove cakes from tins immediately and allow to cool.

8. Fill and top with freshly whipped cream and fresh strawberries.

To make the whipped cream - use 450ml double cream, 2 tablespoons of icing sugar and 1 teaspoon of vanilla. Whisk all ingredients together until the cream holds its’ shape.

Recipe Submitted by Wendy Sheridan of the Flying Tea Parlour, UNITED KINGDOM

93

“

92 92

Recipe by Wendy based on an old family recipe

155g Dove Farm gluten free self raising flour 1 tsp of gluten free baking powder 155g golden caster sugar 20g cornflour 155g butter (the recipe says unsalted but I always use salted!)

3 large eggs (though I have used medium with no detriment!)

Grated zest and juice of 1 unwaxed lemon

For the drizzle: 160g granualted sugar (though I have used caster sugar, and golden caster sugar with fab results) Juice of 2 lemons Makes 1 x 900g loaf cake

Recipe Submitted by Wendy Senior, Yorkshire UNITED KINGDOM

Method:

1. Preheat the oven to 180C / gas mark 4, and grease 1 x 900g loaf tin and line with a loaf tin liner.

2. Sift the gluten free flour, gluten free baking powder, sugar and cornflour into a bowl and pulse the mixture for about 4 seconds with an electric mixer.

3. Add the butter, eggs, lemon zest, and juice and process until evenly blended (I do this for a few minutes although the book says 10 seconds!).

4. Pour the mixture into the loaf tin and level the top with a spatula.

5. Bake in the centre of the oven for approx. 35-40 minutes until golden brown and a skewer inserted into the middle comes out clean.

6. Let the loaf cool in its tin.

7. Make up the drizzle by stirring the sugar into the lemon juice in a jug and mixing well.

8. Prick the surface of the loaf all over with a fork then pour the drizzle all over the loaf and allow it to set before removing the loaf from the tin and serving.

9. Keep any uneaten (!) loaf in an airtight container at room temperature for 3-4 days.

Recipe by Wendy but based on a Primose Bakery recipe

LEMON DRIZZLE CAKE What Sue Says:

“

What Laura Says:

This recipe originates from May Clee-Cadman of Maisie Fantaisie when I attended the Baking Master Class at Pretty Witty Cakes and she generously shared her recipe for a Lemon Zest Cake. The basic ingredients remain the same with just one or two alterations.

This recipe has been a winner with everyone I’ve made it for. The recipe is virtually foolproof and is quick and easy to make for any occasion – wedding, birthday, anniversary or even just because you fancy some cake! Depending on the occasion, the cake can be dressed up or dressed down: simply filled and dusted with icing sugar; covered with the white chocolate buttercream; crumb coated with the buttercream and iced with sugar paste and the decorations of your choice.

The cake itself is light and fresh with a delicate lemon flavour provided by the lemon zest. The lemon syrup adds an extra moistness which guarantees coming back for seconds! It also means that the cake will last for several days if wrapped in cling film (although it never lasts for that long with my family and friends).

Cake Recipe 150g Stork for Cakes 150g caster sugar 150g self raising flour (sifted) 3 medium eggs 1 teaspoon vanilla extract Zest of 1 lemon 2 x 5” cake tins Baking parchment White chocolate buttercream recipe 500g icing sugar 200g salted butter, softened at room temperature 1 tsp vanilla extract 100g white chocolate, melted 1 tablespoon full fat cream cheese Lemon Drizzle recipe 2 lemons, zest & juice 50ml water 75g caster sugar 1 tbsp Limoncello liquor

Method:

1. Preheat the oven to 160c (315f/Gas 2-3). Check that your oven is true to the required temperature and adjust accordingly. Grease the sides and bottom of the cake tins with Cake Release or Bake Easy and then line with baking parchment.

2. Place the Stork and sugar in an electric mixer bowl and beat together until light and fluffy.

3. Add the vanilla extract and the lemon zest 4. Lightly whisk the eggs in a separate bowl and then slowly add to the mixture, beating continuously until all the eggs have been combined. If the mixture begins to curdle add a small amount of flour.

5. Mix in the flour on a low speed or by using a spoon.

6. Divide the mixture equally between the cake tins. Try not to get mixture up the sides of the baking parchment as this will burn. Level the top of the mixture but create a small indent in the middle. This will help to produce a flat top and prevent the top from peaking and cracking.

7. Put the cakes into the oven on the middle shelf and bake for 30 mins or until the cakes have risen, turned a light golden colour. Check that they are cooked through by inserting a skewer into the middle of each cake. If it comes out clean, the cakes are done.

8. Allow the cakes to cool in their tins before turning out onto a wire rack.

9. Once cool, the lemon syrup can be poured gently over each cake and then covered with cling film and allowed to absorb the liquid for about an hour.

10.Remove the cling film and use either a cake knife or cake leveller to level the top of the cakes before splitting each cake in half. This will therefore allow for 3 layers of filling.

11.My suggestion for filling the cakes would be for the middle layer to be a generous layer of buttercream whilst the top and bottom layers should have a thin layer of buttercream with a generous layer of lemon curd on top. All layers should then be sandwiched together.

12.Crumb coat the cake with the remaining buttercream, wrap in cling film and place in the fridge for a couple of hours to settle.

13.The cake can then be iced or decorated according to choice White Chocolate Butter cream Method 1. Cream the butter for 2mins until lighter in colour. Add the cream cheese and icing sugar and beat together until light and fluffy. Add the vanilla extract and mix in.

2. Stir in the melted chocolate.

Lemon Drizzle Method 1. Place the lemon juice, zest, sugar, water and limoncello into a saucepan 2. Bring to the boil until it has reduced by half and is a thin syrupy consistency

Recipe Submitted by Sue Nuttel from Devon, UNITED KINGDOM

“

These Pina Colda cupcakes are my all time favourite recipe and they are what I crave when I feel like I deserve a sumptuous and decadent treat! They really are the taste of summer; moist, fruity and tropical....close your eyes and you could be on a Caribbean beach! The sponge is as light as a feature, with the perfect combination of soft cake crumb and juicy fruit pieces. (I sometimes like to sneak in a tablespoon of dessicated coconut for an extra dimension to the texture and flavour).

Xanthe’s version of this recipe frosts the cupcake with Royal Icing but I think a luscious swirl of buttercream finishes these cupcakes off to perfection. If you are really adventurous, a splash of rum in the buttercream is a naughty addition (just for the adults of course) and is a perfect dessert after a summer evening bbq.

The joy of these cupcakes is not only in the eating but decorating them is a real treat. Think brightly coloured fondant flowers, cocktail umbrellas and all the colours of the rainbow! They are beautifully displayed on plastic picnic ware and are sure to catch the eye of every passer by This really is a fool proof recipe with perfect and delicious results every time. As a busy cupcake maker; simplicity of method, good honest ingredients, flavour and texture are what seperates a great cupcake from a good cupcake. For me this recipe epitomises everything that is great about cake!

Recipe by Sue based on a May Clee Cadman recipe

“

Ingredients:

95

PINA COLADA CUPCAKES

“

94 94

Ingredients: 55g unsalted butter 140g sugar (I use caster sugar) 120ml coconut milk 140g plain flour 2tsp baking powder 425g pineapple rings (chopped finely) (I sometimes add 1tbsp of desiccated coconut) 250g icing sugar 80g butter A few drops of vanilla essence (or a sneaky splash of rum for the adults!)

Recipe Submitted by Laura Cairns from Co.L’Derry. Northern Ireland

Method:

1. Preheat the oven to 180 degrees C. Line a 12 hold tin with cupcake cases (the more colourful the better!)

2. Cream the butter and sugar together until light and fluffy. Mix the coconut milk and egg together and add to the butter and sugar 3. Sift the flour with the baking powder and add to the mixture followed by the chopped pineapple 4. Divide the mixture between the cases and bake till springy to the touch (approx 20 minutes) 5. Leave to cool 6. Cream the butter and gradually add the sifted icing sugar (a splash of milk or rum can be added as desired or a few drops of vanilla essence)

Recipe by Laura based on a recipe by Xanthe Milton

TIRAMISU CAKE

97

HERSEYS CHOCOLATE CAKE What Seba Says:

“

I love this recipe because it is delicious, it looks amazing and fancy when I serve it to guests, doesn’t take much time to decorate since cocoa does all the job for you and gives it a nice velvety finish unlike other cakes that require some extra decorative efforts to look good and not so plain... I also love it because it is easy and quick and where I come from Mascarpone cheese isn’t very famous nor reasonably priced. I invented this Tiramisu filling which gives me a great great result and no one has ever tasted it and not asked for more (At times I had to cut slices to give away to guests who were full and asked to have an extra piece or two ;) ) or for its recipe.

Finally the very main reason why i adore this recipe is that my hubby loves it and always asks me to do it, mentioning that it is better than any store bought cake he has ever eaten in his entire life :) :) ;) <3

For the Sponge cake (Ingredients for a 9inch (23 Cm pan) 4 eggs 125 grams of sugar + 2 table spoons (1/2 a cup of sugar +2 tbsps) 125 grams of sifted flour (1 cup) ½ a table spoon of baking powder (optional) ½ a teaspoon of vanilla Pinch of salt A pot of boiling water that can fit a heatproof bowl Coffee Syrup: Ingredients: 1 cup of boiling water 2 tsp of instant coffee Ingredients for the tiramisu filling : 1 Can of Cream (‘Nestle’ brand) 1 Sachet of powdered whipping cream (dream whip) 1/3 a cup of milk ** For people abroad who have access to cool whip or any similar products please use 3/4 a cup of cool whip and don’t use the milk and powdered whipping cream** 4 tablespoons of sifted powdered sugar and add more if u like it more sweet Dark unsweetened cocoa powder for garnishing

Method:

“

I love this cake as it is a simple, one bowl recipe!

All ingredients are easily available in your kitchen - no need to run down to the grocery store! There are no complicated steps to prepare this mouthwatering, melt in your mouth cake, just dump all the ingredients into one bowl at the same time (except the hot water) and mix it up!”

This cake is flawless even for the newbies in the cake area :)

Directions for the sponge cake: 1. Mix the dry ingredients together (flour + salt + baking powder ) and set aside 2. In a heat proof bowl or pot put the 4 eggs + sugar (in pot A) 3. Put (pot A) over the pot of boiling water (pot B) on low heat the boiling water shouldn’t by all means touch the bottom of (pot A) that is on top 4. Stir the eggs + sugar with a wire whisk to make sure the heat doesn’t cook the eggs 5. Keep whisking lightly until the sugar dissolves 6. When the sugar is completely dissolved remove pot A to your kitchen table or counter and start whisking this mixture of eggs and sugar on medium speed with a hand mixer for not less than 12 minutes until the mixture is creamy, very pale yellow and has tripled in size and forms ribbons when you remove the whisks 7. Add half of the sifted flour to the beaten eggs and sugar and fold with a spatula gently from bottom to top 8. Add the other half and repeat step 7 9. Add vanilla and fold again 10. Pour in a 23 cm buttered and floured pan lined with parchment paper 11. Bake in a preheated 180 degree oven for around 25 minutes until a toothpick inserted in the middle comes out clean 12. Let it rest for at least 10 minutes in the pan until the sides spring away from the pan 13. Remove from pan and put on a wire rack to cool 14. Freeze it for 24 hours before use, so you can cut it easily without it falling apart Directions for the coffee syrup : 1. Dissolve the instant coffee in the boiling water to make the coffee syrup and let it stand to come to room temperature Tiramisu Filling directions: 1. In a deep bowl whip together the cream + powdered sugar + powdered whipping cream + milk (if you have cool whip or a similar product use it instead of the milk and the powdered whipping cream) until well combined with an electric mixer ingredients together until the cream holds its’ shape.

“

Ingredients:

What Sharmeen Says:

“

96 96

Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Hershey’s cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water “perfectly chococlate” chocolate frosting

Method:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly chococlate” chocolate frosting. 10 to 12 servings.

VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes.

Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes.

Cool 15 minutes; remove from pan to wire rack. Cool completely.

Assembling the Cake:

1 - Cut the cake into 3 equal layers; 2 - Put the first layer; 3 - Sprinkle the coffee syrup over it; 4 - Add a 1/3 of the Tiramisu filling over it; 5 - Add the second layer of cake; 6 - Repeat steps 3, 4 and 5; 7 - Add the third and last layer of cake; 8 - Again Repeat steps 3 and 4 only; 9 - Ice the cake with the rest of the filling to cover it well; 10 - Garnish with cocoa powder; 11 - If you have extra icing decorate cake as desired and add chocolate chips too if you want; 12 - Chill and Serve cold; 13 - Enjoy :)

Recipe Submitted by Seba Mahmoud Nagy from MALAYSIA

Recipe by Seba Mahmoud Nagy

Recipe Submitted by Sharmeen Ahmed, Subai, United Arab Emirates

Recipe by Herseys chocolate

FRENCH TOAST CUPCAKES

SWEET AND SALTY CHOCOLATE What Seba Says:

“

This is one of my favourite cakes. It incorporates some of my favourite things, salted caramel, caramel, chocolate and cake!

I was initially drawn in by the name of the cake, Sweet and Salty. It’s the kind of name that is either going to drag you straight in or put you straight off. Firstly the chocolate cake is made with sour cream which makes it beautiful and moist.

The caramel in this cake is so subtle but it sets it apart from any other chocolate cake I have ever tasted. The slight saltiness of the caramel cuts the sweetness of the cake and ganache and brings the taste together in a perfect marriage. The ganache recipe with butter was a first for me but it makes the texture so silky and smooth it is amazing. The addition of the caramel in the ganache brings it to another level. There are four elements to the cake so it does take a while to bake but I can assure you it is worth it. You can make the caramel’s up before hand and keep them in the fridge. tip. The recipe states Fleur de sel which is a speciality sea salt but I have used both Fleur de sel and good quality sea salt and didn’t taste any difference.

What Lisa Says:

“

I would love to be entered into your contest to win a fabulous Kenwood Kmix! (The timing is absolutely perfect as the Kenwood mixer that was passed onto my by my mum has just blown up!

After 30 years, YES 30! I finally sent it up to heaven after trying to mix copious amounts of royal icing!)

I have yet to meet anyone who has not loved these cupcakes and either asked me to bake them again and again or wanted the recipe. Genuinely, this is one recipe that I love to tell people about and in one bite, I know you’ll love it too!

So why is it so special? It ACTUALLY tastes like french toast! And if that wasn’t enough, it’s topped off with delicious cream cheese frosting, that alone could be eaten by the bucket load! The cakes are light and fluffy maple syrup tasting clouds on the inside, with a subtle crunch layer on top (imagine the slightly toasted outside of your french toast bubbling away in the frying pan). The cream cheese frosting tops these off SO well, it’s making my mouth water just thinking about it. Your kitchen will smell so good while these are baking, you’ll just want to pull up a chair and breath in that dreamy scented air!

Recipe Submitted by Lisa Brown, London, United Kingdom

Method:

“

Ingredients: 170g plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp salt 110g unsalted butter 225g granulated sugar 2 large eggs 2 tsp vanilla extract 2 tsp maple syrup 50ml milk For the frosting: 110g unsalted butter 110g cream cheese, at room temperature 450g icing sugar, sifted Food colouring and sprinkles (optional)

1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a 12-hole muffin tin with paper cases.

2. Sift flour, baking powder, cinnamon and salt into a bowl. Melt the butter and let cool slightly.

3. In a large bowl, whisk the sugar and eggs together, the add the melted butter. Mix the vanilla, maple and milk together in a separate bowl.

4. Stir the flour mixture into the sugar, eggs and butter followed by the vanilla, maple syrup and milk mixture. Beat until everything is combined well.

5. Divide the mixture between the 12 paper cases, each case should be three quarters full. Bake in the centre of the preheated oven for 20 minutes. You’ll know the cakes are done when a skewer inserted in the middle of the came comes out clean.

6. Place the cakes on a wire rack to cool.

7. Meanwhile, make the frosting. Using an electric whisk or mixer, mix the butter and cream cheese together. Add in the icing sugar, a third at a time, beating thoroughly with each addition. If you are Add a dot or two of food colouring. Pipe on top and EAT!!! And lick the bowl!

Recipe by Lisa based on one from the Cookie Girl book, Eat Me!

Ingredients:

3 8” round cake tins, greaseproof paper, sugar thermometer, US measuring cups For the Chocolate Cake 3/4 cup cocoa powder 1 1/4 cups of hot water 2/3 cup sour cream 2 2/3 plain flour 2 tsp bicarbonate of soda 1/2 tsp salt 6oz unsalted butter softened 4oz trex 1 1/2 granulated sugar 1 cup firmly packed dark brown sugar 3 medium eggs 1 tbsp vanilla extract For the Salted Caramel 1/2 double cream 1 teaspoon of fleur de sel or sea salt 1 cup of granulated sugar 2 tbsp golden syrup 1/4 cup sour cream Whipped Caramel Ganache Frosting (there are two elements to this, you will need to make the caramel first) 16oz Dark Chocolate (60 - 70% cocoa) chopped 1 1/2 cups double cream 1 cup caster sugar 2 tbsp golden syrup 12oz unsalted butter, soft but cool, cut into 1/2 inch pieces

Method:

“

98 98

Directions for the chocolate cake 1. Preheat oven to 160 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

2. In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

3. In another large bowl, sift together flour, baking powder, bicarbonate of soda and salt; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Trex together until smooth, about 5 minutes. Add both sugars and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

5. Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the centre of the cake comes out clean, 18 to 24 minutes. Let cool completely.

Directions for the salted caramel 1. Combine 1/4 cup water, sugar, and golden syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a sugar thermometer or the mixture is a dark amber colour, about 10 minutes.

2. Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil on a low heat until the salt has dissolved. Remove from heat and set aside.

3. When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in the sour cream.

Let the caramel cool to room temperature, then transfer to an airtight container and keep it in the fridge until you are ready to assemble the cake.

Directions for the whipped caramel ganache frosting 1. Combine 1/4 cup water, sugar, and golden syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside.

3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes.

4.Place chocolate in your electric mixer bowl and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the centre until chocolate is melted.

5. Attach bowl to the electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Chill in the fridge until it is at a soft spreading consistency.

Assembling the Cake:

2 tsp fleur de sel plus more for garnish Trim tops of cakes to make level. Place the first layer on the cake plate or board. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache. Place the second layer of cake on top and repeat process with another layer of caramel followed by a layer of ganache. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Smooth with a palette knife and chill until fairly firm.If you feel that your ganache is too soft, place it in the fridge for 15 mins or so to firm up. Use a small palette knife and a turntable to create swirl lines around the cake sides and top.

Sprinkle with top of the cake with fleur de sel.

The cake will keep in a cake saver at room temperature (cool) but I recommend keeping in the fridge and allowing to come to room temperature before serving

Recipe Submitted by Tracy James, United Kingdom

Recipe by Baked - New Frontiers in Baking by Matt Lewis and Renato Poliafito

99

100 100

ORANGE CHIFFON CAKE

CARROT AND WALNUT CAKE What Beth Says:

What Noreen Says:

“

“

I had always, probably rightly, been known as someone who couldn’t cook or bake. I once infamously boiled the brownies I was baking and ended up with a very thick fudge concoction which had to be chewed for hours in order to fully digest it. This meant that when I moved into rented accommodation in my second year of university and got my own kitchen, I wasn’t in a great rush to start baking. This recipe, however, changed my mind and I’m so glad it did! I’m now an avid baker and always the first to volunteer to bring anything baked when I meet up with friends.

My dad had a heart attack a few years ago so since then eating healthier has been something that I have tried to stick to, just cutting out unnecessary fatty foods and salt where I could. This means, though, that anytime too much salt is used in a recipe, I can taste it and it ruins the entire meal for me. I adapted this recipe so that it didn’t include salt or salted butter. After trying it on salt-eating friends, I was pleased to find that they noticed no difference at all and actually said that it meant they could taste the spices more so the no-salt rule stuck.

I love this recipe. It convinced me both that baking is amazing fun but also that cakes don’t have to be unhealthy. As a tasty, nutritious snack for elevenses, a brilliant gift to take along to gatherings or as a dessert after a laughter-filled dinner with friends, it’s a sure winner.

I have lost count as to the number of times that I have used this recipe in one way or another.

I call it my GO TO recipe for special occasion dessert cakes.

I have ganached it, buttercreamed it, whipped creamed it, decorated with chocolate tiles, chocolate collars, simple glace icing drizzled over, made a chocolate clay fondant that was pleated around it and fresh berries and cream piled on the top and so on and so forth. I use the remaining yolks to make a French buttercream which is nice as a filling.

The only thing I would not do with it is fondant cover and stack as it is too moist and delicate.

So I hope you give it a try!

“

Recipe Submitted by Noreen Abel, Tasmania

Method: 1. Preheat oven to 350 F/ 180 C 2. Prepare cupcake pan with liners 3. Sift the flour, 1 1/4 cups of the sugar, the baking powder, and salt into a large mixing bowl and set aside.

4. In a separate bowl, whisk together the orange juice, zest, oil and egg yolks.

5. Mixing by hand with a wooden spoon or spatula blend the wet ingredients into the dry, mixing until the batter is smooth and evenly blended, about 2 minutes.

6. In a clean bowl whisk the whites on medium speed until foamy.

7. Add the remaining sugar and the cream of tartar.

8. Continue to whisk until the whites form medium peaks after about 4 minutes.

9. Gently fold in half of the whites to loosen the batter then follow with the remaining half.

10.Scoop batter into the cases (I fill almost to the top as they sink back when cooling) 11.Bake anywhere from 15 to 25 min depending on the size of your tins. (If 1 large cake bake approximately 50 min, covering if browning to quickly).

12. Cool in pan 10 min before transferring to cooling tray.

Recipe by The Culinary Institute of America

“

Ingredients: (for a 25 cm round cake or 12 cupcake) 2 1/4 cups cake flour 1 1/2 cups granulated sugar ( divided use ) 1 Tablespoon baking powder 1 tsp salt 2 Tablespoons orange zest 1 cup fresh orange juice 1/2 cup vegetable oil 5 large egg yolks 8 large egg whites 1/2 tsp cream of tartar LEMON OR LIME instead?

Replace orange juice with 10 Tbsp of water and 6 Tbsp of fresh lemon or lime juice. and replace orange zest with lemon or lime zest.

101

Ingredients: For the cake: 150g unsalted butter 75g dark brown sugar 75g granulated sugar 3 free-range medium eggs 200g self raising wholemeal flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp ground ginger 100g chopped walnuts (save some for a topping) 200g peeled and grated carrots For the icing: 1 Satsuma/orange zest & juice 150g full fat cream cheese

Recipe Submitted by Beth Harris, United Kingdom

Method:

1. Preheat oven to 200C and grease two round sandwich tins about 7in round.

2. Melt the butter carefully, either in the microwave or a pan, being careful not to burn it. Add to a mixing bowl with the eggs and all the sugar and stir together well until makes a gloopy, shiny mixture.

3. Sift together the flour (there will be bits that don’t go through the sieve because it is wholemeal but just chuck those in too!), the bicarbonate of soda and the spices. Fold gently into the gloopy mixture using a wooden spoon, being careful to let out as little air as possible.

4. Once the mixture is all folded in, add in the remaining ingredients, including half of the satsuma’s juice (just squeeze it in your hand) and half the zest and mix well.

5. Divide the mixture between the two cake tins and put in oven for 15 minutes then carefully check with a skewer to see if it comes out clean when poked into the cake. If not, leave it in for a few more minutes until the skewer comes out clean.

6. Once the cakes are done, take them out the oven and put them on the side to cool. Once cooled, take them carefully out of their tins and lay side by side on a wire rack.

7. Now time to make the icing. It’s best to wait until now because you don’t want it setting while the cake is still cooling because you can’t put it on the cake while the cake is hot because it will melt the icing.

8. Mix the icing sugar and cream cheese together and add the remaining satsuma juice. If its too runny, add more icing sugar until it stays on the spoon when held up. Smooth the icing on one of the cakes, out to the edges, then put the other cake on top and ice the top. Decorate with walnuts and pieces of carrot.

Recipe by Beth Harris adapted from one she found on Tumblr

102 102

STRAWBERRY CHEESECAKE CUPCAKE

What Noreen Says:

What Chloe Says:

“

250g unsealed butter 60g icing sugar, sifted 1/2 teaspoon vanilla extract 250g plain flour 60g cornflour Red food colouring (gel type works best) Icing sugar, for dusting For the filling 125ml full fat or semi skimmed milk 2 tablespoons plain flour 125g caster sugar 125g unsealed butter, softened 1/2 teaspoon vanilla extract, or less to taste About 2 tablespoons seedless raspberry jam 2 baking sheets, lined with baking paper Piping bag fitted with a star nozzle Recipe Submitted by Chris Harris, United Kingdom

Method:

“

For me the strawberry cheesecake cupcake makes the perfect pudding or tasty treat to any hot summer’s day. The light and fluffy vanilla sponge complements the sweet strawberries and the slightly sour cream cheese perfectly to give you a taste sensation that leaves you feeling great! No one wants to eat a stodgy and heavy dessert that leaves them bloated especially during the time of year when we’re all getting our swimsuits out.

The other reason why this is my favourite recipe is that you can do so much with it. If you’re like me and you don’t like whole strawberries but you like strawberry flavoured things (or have some very fussy children) you can swap the chopped strawberries for some no-bits strawberry jam for a smoother taste. But don’t stop at strawberries, if you are a lover fruit in general you could swap out for any number of different fruit chunks, jams or curds to mix it up. My mum has always had a fondness for lemon cheesecakes and a teaspoon of lemon curd works wonders for this light treat.

These cakes are also a lot of fun to eat, especially for kids! I find that with this recipe the strawberry chunks and/or the jam sinks to the bottom of the cupcakes, which isn’t always a bad thing! It means you have to grab yourself a spoon and dig straight into the cupcake case, scooping around the bottom for your sweet surprise. This does mean however that you need some sturdy cupcake cases so you don’t pierce straight through with your spoon. I haven’t ever tried it myself but I’ve always thought how much better it might be to bake these straight into ramekins. Maybe I’ll try it next time!

“

Ingredients: Makes 16 pairs

I love this recipe it is quick and easy and I usually have all the ingredients to hand without having to dash to the shop for something missing. I had never come across this filling before and was a little surprised at having to boil the milk and flour together first. Also creamy fillings usually have icing sugar not caster sugar. Well, what a surprise I got it is delicious, smooth, creamy and sweet.

My colleagues at work love them, they love that melt on the tongue moment. We have a tuck box available for those sweet treats so I very often bring in a batch of these and my workmates put in a small donation so that i can buy more ingredients for the next time. There are never any left at the end of the day and very often there is a tussle over the last one!

My grandchildren also adore them, I watch them licking the filling out before they eat the rest. I even made them for a child’s birthday party where the kids got to eat the birthday cake and the whirls were for the grown ups to enjoy.

These little cakes are delicious with a cup of tea or coffee for elevenses or with an ice cold drink for afternoon tea on a hot, sunny day. I am continually making these for friends and family.

At the moment they are going down really well as a sweet treat after a BBQ. A very easy, affordable recipe that everyone really loves and that is why I have chosen it as my favourite recipe. I hope you enjoy it too.

1. Using a wooden spoon or electric mixer, beat the butter with the icing sugar until pale and fluffy.

2. Add the vanilla and beat for a few seconds. Sift the flour and cornflour together into the bowl and mix until smooth.

3. Paint a straight line of red food colouring on the inside of the piping bag, from the nozzle to the opening of the bag.

4. Spoon the biscuit mixture into the piping bag.

5. Pipe into 32 swirls on the baking sheet. Each swirl should be about 5cm across and 2.5cm high. Chill in the fridge or freezer for 15 mins to firm.

6. Meanwhile, preheat the oven to 180c/350f/gas 4.

7. Bake the biscuits for about 12 mins or until they are pale golden. Leave for a few mins to cool on the baking sheet to set slightly before transferring to a wire rack to cool.

8. To make the filling, heat the milk with the flour in a small pan, whisking constantly until the mixture boils and thickens. Whisk over a very low heat for a minute to cook out the taste of the flour, then pour the mixture onto a plate.

9. Cover closely with cling film to prevent a skin from forming and leave until completely cold.

10.Beat together the sugar and butter until very pale and fluffy - about 10 mins by hand or 4 mins with an electric mixer. Add the thickened milk mixture and beat until light, creamy and almost white. Add the vanilla. If the mixture is ver soft, cover and chill until it is firm enough to pipe.

11.To assemble, spread a little jam on the bases of half the biscuits. Pipe small swirls of the filling onto the bases of the remaining biscuits and sandwich pairs together. Lightly dust with icing sugar.

Recipe by Paul Hollywood and Mary Berry

Ingredients: 120g plain flour 140g caster sugar 1½ tsp baking powder A pinch of salt 40g unsalted butter, at room temperature 120ml whole milk ½ tsp vanilla extract 1 egg 12 large strawberries, chopped into small pieces 200g digestive biscuits 12-hole cupcake tray, lined with paper cases For the frosting: 300g icing sugar, sifted 50g unsalted butter, at room temperature 125g cream cheese, cold

Recipe Submitted by Chloe Birkett, United Kingdom

Method:

“

MELTING MOMENTS

103

1. Preheat the oven to 170°C/325°F/gas mark 3. Put the flour, sugar, baking powder, salt and 40g of the unsalted butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

2. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.

3. Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20 to25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

4. Meanwhile, make the frosting by beating the icing sugar and unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed.

Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

5. Roughly break up the digestive biscuits and put them in a food processor.

Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.

Recipe by The Humingbird Bakery

104 104

Website News

STRAWBERRY CUPCAKES

We are constantly adding new and exciting features to the Pretty Witty Cakes website. Make sure you drop by regularly to see what is going on. 2014 is a year of change for use with many many more Online Tutorials being uploaded so if you are not already a member, make sure you join one of the fastest growing community in the online cake world. Click here to find out more.

What Maria Says:

Below are some recently features added to the website:

“

My favorite recipe is from a great baker Alma Obregon Spanish, is wonderful. Yes, I know, very easy, but the best thing about this recipe is that it takes bits of fresh strawberries. The fruit in the bread causes is so moist and soft. Usually vanilla is sweet, and can be too much for some people, but the acidity that give the pieces of strawberry in the cupcake recipe changes completely. But I think what I like about the recipe is that kids love. I’m creating a business selling cupcakes. Most of these are for children, and for young people who want to send a message to their girlfriends or family on a special day. And to see the face of satisfaction when testing the strawberry cupcake with delicious acidity, while the vanilla butter cream and strawberry so sweet and soft, I made the day. Besides inadvertently children are eating fruit in a fun and delicious without Mom have to fight to achieve it.

120 g butter (never margarine) 200g icing sugar 3 eggs 200 g flour 1 ½ teaspoons baking powder 120 ml of skim milk 1 teaspoon vanilla extract 200 g fresh strawberries

For the butter cream: 240 g of strawberries.

250 g butter (never margarine) 325 g icing sugar 1 teaspoon vanilla extract 2-3 tablespoons skim milk coloring paste, to your liking.

Method:

“

Ingredients: For cake:

105

1. Preheat oven to 180 ° and put the cases in the cupcake pan 2. Grind 100 g of strawberries and chop the other 100 g in small pieces.

3. Sift the flour and baking powder in a bowl and save for later.

4. Beat butter (softened) and sugar until combined.

5. Add the eggs one at a time, beating until combined well.

6. Take half the flour and beat on low speed until incorporated.

Remember not to beat too much, or too fast once you have the flour because otherwise the bread will be tough and rubbery.

7. Add the milk to which you previously dilute the vanilla extract and beat back. Now mix everything!

8. Add half the flour and we have left, do not forget to slow speed.

Incorporate into the dough, mashed or pureed strawberries, and chopped strawberries chop at first.

9. While the dough is ready, proceed to fill the capsules of paper one by one until ¾ full and bake 22-25 minutes.

10.For the butter cream, first sift the icing sugar and place it in a bowl with the butter, vanilla extract and milk. Covering the bowl, Beat on low speed for a minute. Then beat at least another 5 minutes on medium-high. The buttercream will become almost white and texture should become very creamy. This is the perfect time to put the 240 g of crushed strawberries. Best for 5 minutes at maximum speed. If the mixture splits add a tablespoon of sugar to take the desired consistency.

SALE and NEW Products!

We’ve recently updated the online shop to include two new category areas. The first is the ‘SALE’ area where you’ll find all the products we’ve decided to reduce even further in price for a limited time. Secondly we now have a ‘NEW’ products area to allow you to see our new additions as and when we upload them, so you can make sure you’re not missing out on any of our great new products. ENJOY!

A-Z List Video Tutorials Button We’ve added a ‘See All Tutorials’ Button to the Online Tutorials web page to allow you to both see all the many amazing video tutorials we have on offer, as well as be able to search for them in alphabetical order. Remember as a Pretty Witty Cakes member you have full access to all our tutorials 24 hours a day 7 days a week, wherever you are in the world!

Introducing our Latest Online Tutorial Tutors Pretty Witty Cakes would like to introduce to our latest tutors who have joined us to provide us with some great Online Tutorials over the next couple of months. Each of them (as with all Pretty Witty Cakes tutors) are extremely talented and provide a wealth of knowledge to help you get the most out of your caking and baking. Those of you that have been reading the Pretty Witty Cakes Magazines from Issue 1 will recognise one our new recruits. Jamie Lee Kalek was the winner of our first competition ‘The Wedding Cake’, and we were so impressed with her work we;ve asked her to pass on her knowledge to you.

Want to Advertise in our Magazine? email: advertising@prettywittycakes.co.uk Recipe Submitted by Maria Olivia Oest Pouso, MEXICO

Recipe by Alma Obregon Spanish

That’s all for this edition!

Special thanks to: Suzi Witt Nivia Akily Natasha Collins Leesa Collins Imogen Davison Sam Douglas Tracey Dodd Suzanne Foard Rachel Hill Stephanie Janice Kaysie Lackey Christina Ong Grace Stevens Valeri Valeriano Paul White Sugar Flair Blossom SugarArt

Also thanks to the following contributors: Abbies’s Cakes After Noon A Moment of Cakeness Andrea Jeffers Andy Kelman Becky Lacey Bespoke Bakes by Danielle Beth Harris Bettina Poole Betty Scrumptious Beyond Imagination Bianchi Bakery Bliss Bespoke Cakes Bourdet Your Way- Custom Cakes Bumzy’s Creation Cakeabella Cake Festa Cakelicous Cakes by Christine Cakes by Fresda Cakes n Bakes Cakes Tracy bakes & decorates Carly Jeffrey Caroline O’Gorman Caroline’s Cake Company Carol Jackson Castle Cakes Charming Confections Chloe Birkett Chloe McKillop Chris Harris Cindy Bowie Claire Bashford Clare Nelson Clockhouse Cakes Corins Cakes Couture Catering & Artistic Pastries Crown Cakery Cupcake Galore Cupcakes by K Dawn Thornton Debbies-Cakes1-Bakes Debbie Szallis Deb Williams Cakes Dee’licious & D’vine

Dilly’s Kitchen, UK Dreaming of a Cupcake Edible Elegance Favourite Cakes Fiona Dallender Flossie Pops Cakery For Goodness Cakes for the love of.....CAKE Frosted Fantasy Gemma Greenwood Giddy Cakes Goodbuns Cakery Helen Adamson Hetty’s Cake House Island Cupcakes Janine makes Cakes Jip’s Cakes Jodielicious Cakes Karen Blackwell Kate Cupcake Kerry Jayne Morse Kristen Jonker Laura Cairns Laura Cox Laura Mark Lavender Cupcakes Leasa Buhlman Libbylicious Cakes Lily Cupcake Lisa Brown Lisa Tunstall Little Miss Fairy Cake Lorraine’s Cakes Lou’s Baking & Decorating Lusher Cakes Makememycake Mandys Kitchen Maria Olivia Oest Pouso Mary Brautigam Maxine Hall Maya Pasta Melissa Leach Milly and Grace Cupcakes and Bakes Monumental Cakes Mrs Robinson’s Cakes

M’Cottage Cupcakes Natalie Harrisova Nicola Atkinson Noreen Abel Patricia Mann Cake Designs Paula Cake Couture Pearl Howe Renuka Lallbahadur Robyn Pretorius Samantha Smith Sarah Berry Sarah Main Sarah Wakeford, UK Sara’s House of Cupcakes S C Cakes Seba Mahmoud Nagy Sharmeen Ahmed Sharon Scott Sonja Mantchorov Stylish Cakes Sue Nuttel Sugar Buttons Cakes Susan Street Susy’s Cakes Suzanne Foard Sweet and Simple Cakes, UK Syeda Faiza Waheed Tatjana Pomogajeva The Cake House, Medway The Chain Lane Cake Co. The Fairy Cake Mother The Happy Little Cake Company The Little Artisan Cake Company The Little Bunny Bakery The Nuthouse Bakery The Olney Cake Company The Sugar Emporium Tracy Beardshall Tracy James Tuhins Little Bakery TwinkleBalls Vintage Cake Company Wendy Senior Wendy Sheridan of the Flying Tea Parlour Zoepop’s Cakes

Don’t forget to count up the Pretty Witty Christmas cakes characters for your chance to win one month’s free membership (see page 4 for further details)