CAKE MASTERS MAGAZINE
ISSUE 28 2015 £3.70
JANUARY ISSUE 28 | JANUARY 2015
RAINBOW RICE PAPER FLOWERS TUTORIAL
CAKE INTERNATIONAL
FEATURE
RAINBOW LAYER CAKE TUTORIAL!
AFTERNOON TEA
ADVENTURES
WIN! CAKE FRAME
JUNGLE PARROT
PRIZE
TUTORIAL
RECIPES +MUCH
MORE
Resolution Feature
01 JUNGLE PARROT TUTORIAL BY MOLLY’S CREATIVE CAKES
COOL LAYER CAKES BY CERI OLOFSON
MERINGUE KISSES MAGAZINE FROM THE MERINGUE GIRLS
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9 772054 908014
JANUARY 2015 ISSUE 28
New Year’s
ISSUE 28 | JANUARY 2015
The world's most popular sugarcraft and cake decorating show!
6 - 8 February 2015
27 - 29 March 2015
eventcity, manchester
excel, london
10am - 4.30pm
10am - 5pm
‘a TasTe of sugar’ workshops :: The cake inTernaTional TheaTre :: inTernaTional guesTs demonsTraTion TheaTres :: The auThors’ kiTchen :: a chocolaTe experience sugarcrafT, cake decoraTing & baking supplies
over 150
The world’s largesT and mosT coveTed cake compeTiTions!
exhibiTors!
buy tickets online
www.cakeinternational.co.uk or phone Ticket hotline
01425 277988 2
MAGAZINE
Supported by:
save £2 oFF
each adult & senior ticket when ordered at least one week before the show
ISSUE 28 | JANUARY 2015
Jungle Parrot Tutorial
by Molly’s Creative Cakes
33
Rainbow Wafer Paper Flowers Tutorial
by The Sweet Little Cakery
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New Years ’ Resolution SPECIAL
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Contents 6 9 26 39 59 61 71
Baking Wish List Afternoon Teas in London & Other Tea Adventures Rainbow Dust Rainbow Essentials! Cake International Winner Interviews - Birmingham NEC 2014 Cake Spotlight - La Bella Aurore Cake Spotlight - Threadcakes Winner 2014, Freshly Squeez’d, Kylie Mangles New Year’s Resolution Special
21 33
Rainbow Wafer Paper Flowers Tutorial - The Sweet Little Cakery, Angela Skirving Jungle Parrot Tutorial - Molly’s Creative Cakes, Molly Robbins
28 30 32
Meringue Kisses - The Meringue Girls Rainbow Surprise Layer Cake - Ceri Olofson Orange Pomegranate Cake - Diana Henry
14 64
Interview with Rose Dummer, Rosie Cake-Diva Interview with Karla Chumpitaz Butron, Sweet K (Italy)
Tutorials
Recipes
Interviews
Interviews with winners!
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ISSUE 28 | JANUARY 2015 Published by: Cake Masters Limited Telephone: 0208 432 6051
Contributors: Little Hunnys Cakery The Sweet Little Cakery Dawn Butler Sabz Creations Let’s Bake Inverness Putney Bake Club The Sunday Baking Club Meringue Girls Ceri Olofson Diana Henry Molly’s Creative Cakes Amiche di Zucchero Cakes by Sharon Sweet as Sugar Marina Borghese Immaculate Confections La Belle Aurore Natali Cakes Aujourd’hui dans ma Cuisine Little Cherry Cake Company Sweet Foxylicious Mabanuby Cake Design Debs Makes Cakes Sophia Fox Sugar Artist Pimp My Cake with Mama Rhu Valentina’s Sugarland Funky Fairy Cake Stop Incredible Edibles Happiness Factor Cakes Laura Loukaides Cakes Daniela Spiga Cakes and Design JD Cake Design KriKri Cakin’ Faerie Dragons & Daffodils Cakes Yellow Bee Cake Company Kylie Mangles Sweet K Cake Design Sugar Rush Custom Cookies Mery Cakes Caking it Haute Sweets Cup a Dee Cakes Cake Me To Your Party
Front Cover Star
Angela Skirving - The Sweet Little Cakery
Editorial Team Laura Loukaides Rhona Lavis Emily Gussin
Afternoon Tea Expert
Happy New Year! Welcome to the January issue of Cake Masters Magazine. I hope you all had a fantastic Christmas break and you got all the cakey items that you wished for. This issue is packed to the brim with lots of different features for you, so let me give you the low down!
This month’s theme is rainbows so, as you can imagine, it’s a very colourful issue! Our first tutorial is a beautiful rainbow themed wafer paper flower tutorial from Angela from The Sweet Little Cakery. The use of wafer paper (rice paper) decorations on cakes is certainly becoming more popular and this tutorial shows you how easy it is to make simple circular flowers and roses. Our next tutorial is from Molly’s Creative Cakes and is a vibrant jungle parrot. Molly takes us right through the steps from carving the body, to making the beautiful feathers. Molly shows us how to get a great feathered effect using a flower cutter.
We have a brand new feature in the magazine, called Elevenses, which has book reviews, a spot the difference competition where you can win a fabulous prize from Cake Frame, Bake Club reviews and our brand new “Ask the Expert” feature. In the chair this month is Dawn Butler, from Dinkydoodles, who has answered some cake decorating and baking troubles from our readers. I do hope you enjoy our new feature, we had so much fun putting it together! We are so pleased to interview two fantastic cake artists, Rose AKA Rosie Cake-Diva and Karla from Sweet K (Italy). I love conducting interviews with cake artists who are just brilliant at what they do. We speak to them about their world of cakes and showcase their excellent work. You must try some of the very colourful recipes we have in this issue of the magazine. We have a masterclass in meringues from the Meringue Girls, Alex and Stacey, who take us through their recipes for delicious meringue kisses and go into detail about the best way to flavour these delicate mini creations. It wouldn’t be a rainbow issue if we didn’t have a rainbow layer cake tutorial from author of “Cool Layer Cakes”, Ceri Olofson. A very special feature for this issue, which is my favourite, is our New Year’s Resolutions Special. Laura has done an excellent job of summing up our featured cakes and cookies and I hope they inspire you to make a change for the better this year, perhaps a new hobby... or hitting the gym? You will love this feature!
Lastly, we have a great feature on the cakes from Cake International at the Birmingham NEC. It is one of my favourite features that we run in the magazine as we find out about the inspiration behind the cakes entered into the competitions at Cake International. Cake decorators always have to create cakes with a brief and specifications, so I love to know the inspirations they draw from when there is no brief and they let their imaginations run wild. I hope you enjoy this issue and have a lovely start to the New Year!
Rosie Editor
editor@cakemasters.co.uk
Jennifer Rolfe - Jen’s Just Desserts
Advertisements
advertise@cakemasters.co.uk emily@cakemasters.co.uk
Cake Masters Magazine Awards 2015 Sponsorship info@cakemasters.co.uk
© COPYRIGHT Cake Masters Limited 2014 No part of this magazine nor any supplement may be copied or reproduced, nor stored in a retrieval system by any means without prior specific written authorisation given by the publisher.
Image: New Year’s Resolution Cakes by Little Hunnys Cakery page 75
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Patchwork Cutters making cake decorating easy...
Owl Set
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Our Owl Set includes two sizes of owl complete with separate eye, wing, beak and tummy cutters giving you countless design possibilities! The set also includes a moon, stars, branch, flower and leaf cutter.
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Las Vegas Set
Our Las Vegas Set contains cutters to make the iconic Las Vegas sign. This can even be made free standing for an eye catching cake-top decoration. The set also includes two sizes of card suits, a dollar sign, a chip and dice.
info@patchworkcutters.com
Tel: (0151) 678 5053
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Baking Wish List
Small Birdhouse Cupcake Box
Sugarflair Blossom Tint Sunset
Squires Kitchen Pastillage
Patchwork Cutters Owl Set
Shopmerimeri.co.uk
Orange Dusting Colour
Powder 250g
Patchworkcutters.co.uk
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Thecakedecoratingcompany.co.uk
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John Lewis ‘Home Baked’ Stamp
KitchenAid Artisan Mixer
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Joseph Joseph Nest 9 Plus
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Sillicreations Silicone Paste for
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Laura Ashley Darcey Spot
Squires Kitchen Ready-tempered
Yellow Cups Tea Towel
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Mould Making
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Squires-shop.com
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Sugarshack.co.uk
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Baking Wish List
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Lindy’s Cakes 2015 Wall Calendar
Forget-Me-Not Blue Renshaw
Wilton 5 Piece Dusting Brush Set
Bright Cake Ribbon 5 Pack
by Lindy Smith
Flower and Modelling Paste 250g
Lakeland.co.uk
Hobbycraft.co.uk
Lindyscakes.co.uk
Thecakedecoratingcompany.co.uk
£6.99
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Culpitt Sugarettes
Folklore Night Enamel Coffee Pot
Colourworks 28cm Purple
Set of 7
Pack of 18 Blue Patterned Dots
Berryred.co.uk
Silicone Spatula
Multi-Coloured Cookie Cutters
Design-a-cake.co.uk
£21.50
Amazon.co.uk
Bakerandmaker.com
£3.25
£12.95
£1.49
A4 Recipe File
FMM Leaf Veining Mats
LorAnn Oils
Lakeland Rainbow
Lakeland.co.uk
Sugarshack.co.uk
Flavouring Oil, Blackberry 1 oz
100s and 1000s
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Thecakedecoratingcompany.co.uk
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Afternoon Teas in London & Other Tea Adventures
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Photography: Jen’s Just Desserts
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Interview
Rosie Cake-Diva Rose Dummer When we think of colour cakes and colourful personalities, we think of Rose, AKA Rosie Cake-Diva. We have featured may of Rose’s creations in the magazine and feel that, when given a brief, she always delivers above and beyond when it comes to cake design. Full of so much energy and passion for all things cake, we thought it was time to step into the world of Rosie Cake-Diva and find out more! Tell us about your friends and family I’ve got four over-achieving kids and one long suffering husband - really long-suffering! They all seem to cope admirably with my madcap ideas and my inability to run a normal household. Tell us about your background I actually started out with an architecture degree from UCL. I guess I always fancied doing something creative but I was eventually seduced by a career in the military instead.
I trained at the Royal Military Academy Sandhurst before moving on to become the first female attack helicopter pilot in the British Forces. I know… it all sounds a bit nuts considering what I do now. I flew Lynx AntiTank Helicopters for the majority of my flying career before I eventually left to start a family.
When did you start your baking career? I guess I started cake decorating in the same way as many people, by making cakes for my children’s birthdays. I have a massively excessive personality, beyond excessive actually. My family describes it as a serious personality flaw. It meant that each cake had to be better than the last. Once I started getting serious requests for cakes from people, I had to go ‘pro’ and start operating as a business. What would you be doing if you weren’t making cakes? I suppose I would be a better mum, have
a tidier house, get more sleep and eat less cake!!! I think I’m too far down the line to do a U-turn though. So I’m sticking with the cake. What was your first paid for job? My first paid for cake was for a girl’s 21st birthday. She was a media student/party girl so it was all about movie reels and leopard print. It was also massive so I must have started my ‘Go Big or Go Home’ ethos even then. I had to erect it in situ, in a very limited time, so I never got any great photos which is a shame, but sometimes you just don’t get the chance.
How would you describe your cake style in three words? Someone is having a laugh right? This is the HARDEST question! Asking ME to condense anything into three words? Brevity is not my forte! I’ll go with: ‘Over-the-top’
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Rainbow
Wafer Paper
Flowers Tutorial
by Angela Skirving from
The Sweet Little Cakery
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The Edible Silk Range lustre dusts are a colourful range of 100% edible, fine dusts, with a soft shimmery finish and a hint of sparkle. The 40+ colours can be blended together to give deeper colours or a softer finish; for example, by adding Pearl White to Purple Planet will result in a softer lilac shade.
ProGel® concentrated colours by Rainbow Dust Colours are the new standard for food colouration. Highly concentrated, only the smallest amount of ProGel® is required to give a deep rich colour to your creations, meaning that our tubes last a long, long time! Simply add a small amount to your sugarpaste, marzipan, buttercream etc and watch it transform into your desired colour as it is mixed in. With 24 colours in the range, we have colour-ways to suit all occasions, from children’s to Christmas celebrations and everything in-between. Sprinkle over your cupcakes, desserts, cookies, ice-cream or anything else that needs a little sparkle!
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An easy to use, opaque paint for cake decorating. Apply straight from the container using a suitable brush or a natural sponge (for larger areas) and you’ll get great results every time. Suitable for use on sugarpaste, flowerpaste and other modelling pastes. Use just like traditional paints!
A ready-to-use and VERY convenient paint brush, pre-loaded with our very popular metallic food paint or our non-metallic Paint It! colours. Simply twist the end cap of the brush until the paint fills the brush tip and you’re ready to go! When not in use, simply wipe any excess paint from the tip of the brush and place the cap back over the brush until next time. No mess, no fuss. It’s quick and easy!
Our food pens are available in 23 vibrant colours, are quick drying and are unique against most other food pens. Our pens are double sided with one tip, a fine 0.5mm which is suitable for fine work, writing, detail on sugar flowers and facial features on icing models. The opposite end of the pen has a 2.5mm thicker nib which is suitable for creating messages and pictures on icing.
Rainbow Coloured Essentials From
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Jungle Parrot Tutorial
by Molly Robbins – Molly’s Creative Cakes
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d
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Fo r C a k e D e
cor
at i ng
Fo o
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Ed i b l e
! t I t n Pai dP
a
Fo o
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Ed i b l e
aint
Fo r C a k e D e
cor
Paint It!
A new, easy to use opaque paint for cake decorating. Apply straight from the container using a suitable brush or a natural sponge (for larger areas) and you'll get great results every time. Suitable for use on sugarpaste, flowerpaste and other modelling pastes. But why stop there? Experiment! Cookies, desserts and other bake items have never been so much fun!
Great for painting bold, opaque areas 38
Use just like traditional paints MAGAZINE
Ready-To-Use
Available in Ten Colours
Rainbow Dust Colours Ltd . Units 3- 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 Š Rainbow Dust Colours Ltd 2014 Paint It! is a trademark of Rainbow Dust Colours. Patent Pending
www.RainbowDust.co.uk
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Winners Special Back for another issue, Cake Masters Magazine interviews a selection of winners from Cake International, Birmingham 2014. We love putting together this regular feature, where competitors give us insight into their pieces, their inspirations, struggles and how they feel about their overall award. Cake artists compete against some of the best cake decorators in the industry. There was a real international feel this time with many artists from outside the UK also competing.
Rita D’Ascenzo
Amiche di Zucchero Award: Gold, 1st in Class, Best in Show Category entered: Floral Arrangement
Tell us about your exhibit: The design and implementation of the cake were a very long job, very long. I started to plan it immediately after the victories of Manchester 2014 (Gold Medal in Floral Sugarcraft, Gold Medal in A Floral Arrangement, Best in Show 2014 International Exhibit, Best in Show 2014 Overall Winner). Expectations were high and I had to live up to the previous year. I began to study different compositions and my attention turned to real flowers. I adapted them to what I had in mind and the desire to achieve what no one had yet done with the sugar was not easy! I used small daisies (chrysanthemum), berries, ginger and proteas. I started with daisies, each of which had about 300 petals. The cake had to carry about 67. I was about to give up several times, but the challenge was started and, at this point, more with myself than for the competition. How do you feel about winning Best in Show? On Saturday morning, I arrived and found the card that said GOLD. The addition of a blue rosette was a dream! I received many compliments from both the public and the judges, to my surprise they remembered my work and previous awards. The greatest satisfaction during the award ceremony was that the Best in Show Overall Winner had my name. An incredible feeling, I still can not believe! I can only say that I feel honoured. The wisdom of the judges and the impeccable organisation of Cake International does not hide the desire to get back in the game for next year‌ These results have given me great feedback, even in Italy. I am part of The Italian Federation, FIP, and The International Excellence Team of Cake Designers. They wanted my participation in the 2015 Cake Designers World Championship, where I will display my eight works, two of which have won in Manchester and Birmingham.
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Cake Spotlight
Cristina B Photographer
La B elle Aurore
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Elevenses
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Ask the Expert ~ Competition ~ Bake Clubs ~ Reviews
Ask the Expert Cake Conundrums and Decorating Dilemmas!
Big Bad Bulge
Dawn Butler This month’s expert is Dawn Butler, the owner of Dinkydoodle Designs airbrushing, the inventor of CakeFrame and novelty cake maker extraordinaire!
Cake Base Disclosure
Q: If I use a bought cake base, do I need to disclose this to my customers? A: You do not need to advertise this information, but you must tell a customer if they ask. I ONLY use cake made by professional bakers. However, I NEVER advertise or claim to have baked the cake myself. I’m conscious to call myself a cake decorator not a cake maker. With tasting sessions for wedding couples, I tell them that I have my cakes professionally made, but in most cases the actual cake and where it is made is never discussed.
Q: How do I avoid cake bulge? Sometimes after icing a cake a weird bulge appears? A: The “bulge” that appears around the sides of an iced cake is the filling trying to escape from between the layers of sponge. Keep this in mind when adding filling, don’t fill right up to the edges of your cake layer. The weight of the cake layers and the icing covering it will push the buttercream towards the edges of your cake. If you allow for this, it will not spill over the edges and cause a bulge.
Buttercream vs. Ganache
Q: Which is best to crumb coat with, ganache or buttercream? A: Personally, I prefer ganache. Buttercream will crust over but will never go hard. The weight of your icing cover will always affect any smoothing/shaping you have done underneath. For example, sharp corners can be lost. As ganache is made with chocolate, it will go hard. You can achieve a really smooth surface or straight edge, whilst still providing a great sealant and adhesive for your cakes.
Book Reviews
Artisan Cake Company’s Visual Guide to Cake Decorating by Elizabeth Marek, Race Point Publishing £20 In this brilliant guide to cake decorating, Elizabeth Marek shares her tricks of the trade with detailed information on tools, processes and techniques. As well as projects to follow, the book includes guidance on the elements and principles of cake design. With step-bystep photography, diagrams and pro tips from other professional cake artists, this book gives everything needed to become an expert cake artist yourself. It is also full of beautiful pictures of amazing cakes!
Q: My airbrush is spitting, what is wrong? A:Nothing too serious, although it’s very frustrating. There are several causes, but each of them is simple to fix: 1. A blockage in the airbrush: this usually happens if the colour being used is thicker than water and the needle is quite fine. Rinsing the airbrush through with water, cleaning solution or clear alcohol will solve this. 2. Excess paint gathering: at the very end of the airbrush, colour can collect as it’s sprayed. When enough collects, it gets blown from the airbrush with the air, causing it to land with a spit on your cake. To solve this, unscrew the very end of your airbrush and hold under running water, cleaning it with a paintbrush to get rid of any excess colour. 3. Moisture in the hose: when you switch the airbrush on, you bring in air from the atmosphere, which naturally has moisture in it. Moisture can gather in the hose and turn into water droplets. The force of the air then pushes these droplets up the hose and out the airbrush. To solve this, add a moisture trap to your hose. Or, remove the hose from the compressor and pen and “whip” it (with plenty of space around you). This will force the droplets out of the hose.
Torn Paper Effect Tutorial Cakes by Angela Morrison www.facebook.com/angelassweetword $6 This tutorial is clearly laid out with a list of materials and the aims of the project stated at the start. The process of making fondant look like torn paper is explained in detail with different stages all accompanied by photographs. Examples of texturing and assembling are also given for practical application. Angela Morrison’s tutorial is very informative and the torn paper effect looks great. This is a great tutorial for a decorator looking to try new techniques.
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TUTORIA
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Mich Turner’s Cake School by Mich Turner MBE, Jacqui Small £30 With three stages for learning, baking, assembling then decorating cakes, Mich Turner’s latest book is a comprehensive guide that is perfect for new bakers and cake decorators. The book includes step-bystep photography that clearly displays her informative techniques and methods. The variety and clarity of this book makes it really useful. The cake projects included are great guides for putting the skills taught earlier in the book into practice.
Spitting Airbrush
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Take a break
Spot the Difference
Sabrina Jiffy, from Sabz Creations, has created these fabulous cupcakes in this month’s Spot the Difference. For your chance to win a Cake Frame bundle of goodies worth £53! Email 10 differences to content@cakemasters.co.uk
Win!
BakeiClubs! Let’s Bake Inverness ‘As the most northerly baking club in the UK, Let’s Bake Inverness meet up every other month in various venues to share our love of cake with local bakers. Each meeting has a theme, with both sweet and savoury bakes welcome. We also have a recipe archive on our blog.’ Next event: 12th February Contact: Susan and Kirsty letsbakeinverness@gmail.com @letsbakeINVRNSS facebook.com/letsbakeinverness www.letsbakeinverness.co.uk
If you are interested in telling us about your bake club, email emily@cakemasters.co.uk
Putney Bake Club ‘Our club is held in various locations across southwest London once a month. There are no rules, just a theme for each month. We were very excited to appear on GBBO: An Extra Slice in September! It’s great to meet local people who love to bake and eat cakes. Our next meeting has a New Year’s Resolution theme, for example. if you want to learn Spanish, make something hailed from Spain, or if you intend to eat more fruit and veg, make a carrot cake!’ Next event: 24th January at The Waterfront in Fulham. Contact: Amy and Rosie putneybakeclub@gmail.com @PutneyBakeClub facebook.com/Putney-Bake-Club www.putneycakeclub.wordpress.com
The Sunday Baking Club ‘Our online baking community bakes together every Sunday to a set theme. We put our ten favourite recipes on the website for the members to vote for the week’s winner of the Golden Spoon Award. Our club is a great support network born out of our love of baking and GBBO, where we share tips and recipes. We also hold events to meet each other – at the most recent event we gave every attendee their very own Golden Spoon to take home.’ Next event: Sunday! Contact: Jo, Dominique and Claire @SundayBakeClub facebook.com/TheSundayBakingClub www.sundaybakingclub.wordpress.com
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Cake
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Awards 2014
Spotlight
Threadcakes Winner 2014
Kylie Mangles Freshly Squeez’d
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BA
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GÂ IN
T
Cake Stacker
Build multi-shaped tiered cakes with servings, dowels, fondant & ribbon guides
Find out more at
http://cakestacker.bakingit.com DOWNLOAD FROM
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Karla Chumpitaz Butron
Sweet K Cake Design
Award winning cake artist, Karla, from Sweet K Cake Design in Italy, creates some of the most beautiful cake creations. Known for her clean execution and excellent modelling skills, we interview Karla to find out more about her cakes, inspirations and plans for the future.
Tell us about you and your family I was born in Lima, Peru, 31 years ago. I’m the younger of two sisters and both my parents are architects. I come from a big family and we are very close. Although I currently live in Italy, I try to visit Peru at least once a year to spend time with my family. I moved to Italy in 2004 after being offered a job as a pastry chef in a restaurant owned by a family friend. I
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met my husband, Michael, in Brescia, on an ice cream course that we took six years ago.
What is your background - have you always done cakes full time? Since I was a child, I enjoyed doing crafts and baking cakes. My grandmother was a great baker. When I was 15 years old, my parents gave me a trip to the United States and I had the opportunity to take a course in cake decorating. That was the beginning of my journey as a cake designer. That’s when I knew that this was my passion. When did you start your baking/caking career? I studied pastry at Le Cordon Bleu Peru. After
finishing pastry school, I took a course in cake decorating that lasted two years, but I continued my career as a pastry chef. One day, a friend of my mother offered me the opportunity to work in Italy doing Peruvian typical pastries in an Argentinean restaurant and I accepted.
If you weren’t doing cakes, what do you think you would be doing? Maybe I would’ve followed the footsteps of my parents and I would have become an architect.
Do you remember your first paid for order? What was it? Until 2010, I just made pastry sweets. Then, in that same year, a client asked for a decorated
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New Year’s Resolution SPECIAL
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Sugar Rush Custom Cookies
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ships worldwide
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