ISSUE 8 MARCH 2013 - £3
B AKING ~ DECORATING ~ S H A R I N G
SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk
APRON SPECIAL:
Look beautiful while you bake SPECIAL: MY MACARON
Love Affair
SPECIAL FEATURE:
Inside the edible hotel
INTERVIEWS BAKING WISH LIST TUTORIALS COMPETITIONS CAKE INTERNATIONAL
SPECIAL
New Range of Sugars! 1
Introducing our rich Golden Syrup cane sugar. This beautifully distinctive, British inspired sugar has a luscious lingering sweetness. Splendid for moist cakes, fruity desserts or a super shimmering glaze.
ired, buttery nean inspan ra er it ed inspired M From own to Mayster light soft br ca en ld fine go
D R NEW WORL U O R E V O C DIS IPES ES AND REC
OF TAST ing /welovebak
105008 T&L Golden Syrup Sugar Master A4.indd 1
2
.co.uk tasteandsmile
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From the Editor
ISSUE 8 MARCH 2013
B AKING ~ DECORATING ~ S H A R I N G
Cake Masters Magazine March Issue Welcome to the March issue of our magazine, where we have lots of exciting features and great articles. Firstly a massive thanks to Jen, from Jen’s Just Desserts for including a macaron recipe in the issue. Macarons have been a big fail for me until I started using Jen’s recipe. You must try it out and tell me what you think, it has to be the easiest macaron recipe around with no need for any hot sugar syrup bother. Secondly, thanks again to Jen for coming with me to the Tate & Lyle Tasting House in London and taking some awesome photos of the eight rooms we got eat our way through. This leads me quite nicely onto our special feature of the Tasting House. Tate and Lyle have come out with a new range of sugars which were launched at the Tasting House last week. Thanks to Emma (also known as) Miss Cakehead; Lorna Wing, Mischief PR and Tate and Lyle for the warm invitation and unique experience. Another key feature of this issue is the very special coverage of Cake International. We have Ceri Roberts a competitor at the show reviewing the day, Jessica Rabicano Sweet telling us about her VIP experience at the show - an experience that you too can by entering our Fairytale Competition. Top prizes for the competition are a pair of VIP passes to the London Cake International Show in April. The best thing that I like about the shows are the competition cakes. The level of detail on some of the cakes can be so easily missed when viewed which is why we have tried to feature focused shots of detail so that you can enjoy the cakes all over again. There is so much more packed in this issue that we had to leave out Mother’s Day featured cakes as well as the News section. Fear not though, we still have a great tutorial from Lou at Cake-ylicious and two fantastic interviews from Paul’s Creative Cakes and That Little Cake Boutique to mention a few! I really hope you enjoy our second officially printed edition; as always I would love to hear any feedback from you.
Rosie x
SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk
Front cover credit: Jen’s Just Desserts Themes to come in other issues later this year: Chocolate, Fashion, Man cakes, Kids Cakes, Cupcake editions, Wedding Cake edition, Cookies, Handbags and shoes, Flowers edition, Halloween, Christmas and much more! If you have content, or would like to get involved please email editor@cakemasters.co.uk 3
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Contents
B AKING ~ DECORATING ~ S H A R I N G 3 From the Editor 6 Discover a new range of sugars from Tate & Lyle 9 Sweet Dreams - Tasting House SPECIAL 18 Feature - The Alternative Afternoon Tea 20 My Macaron Love Affair 23 Recipe: Perfect Macarons 29 Profile: The Little Macaron Shop 33 Exclusive: The Apron Boutique 36 Interview: Paul’s Creative Cakes 40 Tutorial: Floating Beer Can 45 Shopping: Baking Wish List 49 Interview: That Little Cake Boutique 55 Review: Manchester Cake International - Ceri Roberts 57 Exclusive: The VIP Experience at Cake International 59 Competition: Win VIP Passes to London Cake International 60 Exclusive: Cake International Special
Pictures from the tasting house
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Feature DISCOVER A NEW RANGE OF SUGARS Tate & Lyle Sugars is introducing a major innova7on in the world of sugar with the new ‘Taste Experience’ range -‐ their first complete range of golden and brown sugar.
dis7nct and lingering sweetness to any dessert -‐ to the large amber crystals of Guyanese-‐inspired Demerara, which add crunch and texture, each new sugar has a unique flavour profile and texture developed to enhance the flavour of your baking.
Inspired by regions from around the world, the eight new and dis7nctly different Fairtrade sugars showcase the diversity of flavour and texture available exclusively from cane sugar. Only cane sugar can produce the brown and golden sugars needed to enhance the flavour of your baking.
Part of the Taste Experience innova7on includes crea7ng a new sugar crystal size which enables more flavour to be carried per grain. This improves baking performance by crea7ng more air bubbles for beRer ‘creaming’ as well as increasing the ability to hold moisture, preven7ng baked goods from drying out quickly.
The Taste Experience range is about more than just adding the sweetness of white sugar; it’s about flavour, texture and appearance. From the rich and bold Bri7sh-‐ inspired Golden Syrup sugar -‐ perfect for adding a
“Sugar should not be just about adding sweetness to your culinary creations, but about adding subtle flavour differences; the tasting notes included on pack really help to highlight these. Whether you’re looking for a light, subtle sugary note or a fruity, sweet-spiced kick, the new range will help to bring out the flavour of all your kitchen creations.” Lorna Wing Food Consultant and Chef
Available from Waitrose, Ocado and Tesco 6
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Event
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British Inspired Golden Syrup Medium Bodied Rich, Flavour Strength 3 The Bri7sh journey is inspired by Abram Lyle, who in 1883 began refining on the banks of the river Thames. The unique flavour of golden syrup has been enjoyed around the world ever since, and remains to this day a Bri7sh treat. The Golden Syrup sugar is rich, bold and beau7fully dis7nc7ve with a luscious, lingering sweetness. Splendid for: adding to fruit desserts, marvellously moist cakes and to make a shimmering glazes for sweet and savoury dishes. A Bri7sh-‐inspired Golden Syrup sugar room, with a giant two metre long golden-‐syrup lion, patrio7c treacle tarts in the shape of the Bri7sh Isles and a giant tower of donuts.
Cake ar7sts -‐ Kate Shirazi, (Cakeadoodledo), Rosalind Miller, All Mine Pa7sserie, Eat My Flowers, Sarah King and Carina’s Cupcakes
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Barbados Inspired Dark Muscovado Full Bodied Rich, Flavour Strength 5 The Barbadian journey celebrates the s7cky intense dark sugars tradi7onally know as ‘Barbados’ or ‘Moist’ sugars that characterise this rich territory’s contribu7on to cane sugar in the sunshine. Dark Muscovado sugar has an intensively rich and aroma7c molasses flavour with a moist, fudgy texture. Great for: adding extra depth and strong treacle-‐toffee notes to savoury barbecue marinades and classic fruit cakes. A Barbados-‐inspired library, with edible shells, and beau7ful hand-‐painted cookies, fruit cakes and floren7nes showcased as museum features inside vintage glass jars, all made from Barbados inspired Dark Muscovado sugar.
Cake ar'sts -‐ Sarah Hardy Cakes and Nevie Pie Cakes
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Feature
Travel ~ Taste ~ Try
by Jennifer DeGuzman-Rolfe Jen’s Just Desserts www.jensjustdesserts.co.uk
THE ALTERNATIVE
A"ernoon Tea wi# Jen
Sometimes I really do have to pinch myself! Actually, it happens quite often...like the first time I went for afternoon tea at the Ritz in London, and like the last time (last month) I went for afternoon tea at the Ritz in Muscat. Growing up in the San Francisco Bay Area, I just never thought in my wildest dreams that I would ever be in the Middle East, let alone indulging in afternoon tea, celebrating Valentine’s Day in Muscat, Oman away from the freezing cold and snow of England. But that’s exactly what happened…
Oh-‐emm-‐gee!!! Just have a gander at the stunning and opulent lobby, where our semi-‐formal aaernoon tea (AT) was served. Although we had visited the Al Bustan Palace a few years ago, it s7ll never fails to wow me. So yeah, I couldn’t stop looking around (and couldn’t stop snapping pictures) of the gorgeousness surrounding us. So there we were, in and amongst the bling, a flowing fountain, cool marble… when to my surprise a very tradi7onal English-‐style AT arrived (delivered by very aRen7ve staff, I must add): complete silver-‐service poured breakfast tea, with finger sandwiches, scones with cloRed cream and jam, mini-‐cakes and tartlets. Everything was beau7fully presented and tasted scrump7ous, especially the warm scones, which were like a liRle taste of Britain, in the middle of the Middle East! Any 7me I am fortunate enough to travel, to do/see/ experience new things, I am reminded of one of my favourite travel quotes ever: “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” – Mark Twain … and then I pinch myself! 10
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SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk
My Macaron
Love Affair Courtesy of Ladurée OK, so I blame my Mum and Dad-‐in-‐Law for my macaron madness! It really is all their fault, because ever since they brought me back a box of Ladurée macarons from the Côte d'Azur about a decade ago, I have been obsessed. I mean C’MON! they really are bite-‐sized bits of sweet/ crunchy/chewy heaven, available in almost every colour/ flavour combina7on you desire. What’s not to love?
my friends who was also in town at the same 7me men7oned she couldn’t get in due to the excessive queue!) But I visited at just the right 7me for a spot of tea. You will be wowed by the selec7on of macarons and pa7sserie op7ons; perhaps you will have some 7me to dine in the lovely silver parlour. Hopefully it’s not too busy/crowded so you can spend some 7me ogling their gold-‐gilded macaron display towers, rows and rows of colourful and beau7ful macs, tartlets, religieuse and many other baked goods . Whether you stay for a lovely and rela7vely inexpensive tea and cake break, or you just pop in for some ‘macarons to go,’ it is a worthwhile experience and one you won’t soon forget… it may even turn you into a macaron-‐stalker!
Here comes a liRle confession from me: Ladurée macarons are actually not my favourite macarons in the whole wide world. Once I started tas7ng different macs here, there and everywhere, and also once I started making them myself, I realised that there are beRer versions out there. But that aside…when I visited Paris last month, a trip to the Ladurée mothership on the Champs-‐Élysées was a must-‐do (and a challenge, as one of
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Recipe Step 10
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Once piped, tap your baking sheet on your workspace a few times to get the air bubbles out, then allow to rest at room temperature for about 30 minutes, or until the tops of your macarons are dry to the touch. After the macarons have dried, reduce your oven temperature to 165 degrees Celsius, and put your baking sheet in for the first 5 minutes. You should see the “feet” of the macarons formed after these first five minutes. Then, turn the baking sheets a half turn to ensure even baking for a further five minutes.
Step 8 Use any batter leftover on your spatula to paste down the corners of your parchment paper onto your baking trays.
Step 11 After the full 10 minutes of baking time, remove from the oven and let the macarons cool on the tray with parchment paper for about 10 minutes. Then gently peel the macs off the parchment paper and allow to cool further and dry out on a cooling rack for at least 30 minutes before filling. You can fill with ganache, or any other fillings of your choice, but here’s an easy one that I often use because you can add any flavours/ colourings you wish! 12
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Serve and enjoy! Note: If you are not serving immediately, be sure you store them in a solid container in the fridge, but allow your macs to come back to room temperature before eating.
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Profile Cake Masters was excited to catch up with Stephen Maddock who has a real passion for macarons.
“ My name is Stephen
Maddock and I am a 41 year old chef. AGer leaving school I trained as a professional baker for 2 years, but then moved away from cooking soon aGer. I’ve always had a crea've nature and struggled to s'ck to any one thing. More than 20 years later and aGer the birth of our beau'ful daughter, once again, I found myself working with food. I’d made the decision to start my own business some 'me ago, but the details of what exactly hadn’t come together yet. I visited a few countries (Spain, Holland, Russia, Czech Republic) to get inspira'on and made the
decision to create an ‘eat in bakery’. I’d visited a couple on my travels, but had never seen one in Liverpool. All I needed was a signature item. I enrolled onto a course at Liverpool community college and qualified at NVQ level 3 in professional cookery. It was during this training that I made my first ever macaron. My lecturer had just won ‘Masterchef the Professionals’ and had returned to give a special dinner to a group of select guests. I was assigned to the pastry sec'on and macarons were on the menu. Continued >>
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The Apron Boutique HELPING YOU Stay stylish while you bake Beautifully made vintage style aprons in a range of different designs from Anthropologie
SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk 15
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Aprons handmade from Mrs Madden
Glamorous aprons from Apron Couture
WIN These gorgeous aprons are handmade by Apron Couture. These lovely aprons come in black, blue, red and purple. To win one of these lovely aprons all you have to do is decide what colour apron you would like to win, and post a black, blue, purple or red coloured cake on Apron Couture’s facebook wall. If you fancy winning the purple apron shown, all you have to do is post a purple coloured cake on their wall! Simple as that. Winners will be judged by Cake Masters and Apron Couture and will be announced on Saturday 6th April 2013. Good Luck!
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Beautifully hand painted and custom made by Callicious Cakes
A range of gorgeous aprons from Iced Gems Shop
Bold print designs from Cherry Pie Couture
A range of designs from Albeys that come with matching kitchen accessories
A range of stylish but fashionable aprons from John Lewis
Very cool aprons from Captain Leisure Tees that are available with a range of awesome designs!
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Interview Paul is a talented baker and artist. His cakes have a style and design which are instantly recognisable, and are finished to an extremely high standard. Q: Tell us about you and your family I`m 40 years old (just) and I live on my own on the outskirts of Colchester, Essex. I have an older sister who lives on the other side of Colchester and my Mum and Dad live in the town centre. We have all lived in the Colchester area for all of our lives. I know a lot of people moan about where they live, but I love Colchester, mainly because of its history and I can`t see myself moving any7me soon. I lea school at 16 and became a Y.T.S chef and I worked 5-‐6 days a week in a restaurant kitchen and then one day a week at collage gesng qualified. I worked my way up the kitchen business in restaurants and bistros in the Colchester and Ipswich area for the next 22 years. The final 4-‐5 years of my “chef life” was as a pastry chef at a bistro in Ipswich which was where work colleagues and friends started asking me to make birthday cakes. When cake requests started to increase, I decided to start making cakes full 7me, which was just over 2 ½ years ago.
MEET
Paul from Paul’s Creative Cakes Cake Masters is a total fan of Paul’ Pauls work and has stalked the galleries on Pauls facebook page ever Paul’ since locking eyes on his awesome ice-cream sundae cake!
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Floating Beer Can
Tuto$al
SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk
By Lou at Cake-y-licious 19
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Step 7 The mouth of the can is really important. Don’t fill the whole thing with a huge blob of sugarpaste but make sure the dowel can’t be seen. Try to create some movement and clear some space in the mouth of the can. This can be a bit tricky around the sharp can opening so use the end of a teaspoon or a sugarcraa tool to help you shape the sugarpaste in this area.
Step 8
Tutorial from Louise Chamberlain at Cake-y-licious
Insert your suspended can into your beer mug cake and spend the next hour gazing at your crea7on in amazement -‐ it doesn’t maRer how many 7mes I make this I s7ll stare at it when it’s finished ;o)
If you would like to submit a tutorial for the magazine, please email editor@cakemasters.co.uk
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Baking
Wish List
Decorated with a delighwul pink toile paRern with a delicate black scallop edge, finished with a sa7n bow Sugarcra= Bou>que £1.49
Unique cupcake gia box to hold 1 cupcake in a preRy bird house design Li4le Cupcake Boxes £1.75
Pack of three gorgeous vintage doily boxes The Cupcake Co £3.95
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A stylish cupcake box for 4 cupcakes with bright flower decora7ons and a gingham roof with deckle edge Carina’s Cupcakes £2.70
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Must have oven thermometer, perfect for measuring actual temperature while baking Lakeland £3.99
Beau7fully designers upper cake mould leRers designed by Martha Stewart Cakey Bake £9.95
16 piece decora7ng piece set for all your piping needs The Cake Decora>ng Company £11.99
PRODUCT PICK
Set of three beau7ful blossom plungers. Largest size 5cm, smallest size 3cm. Use to make beau7ful veined blossoms in different sizes. Le Beau Cake £8.99
Springerle house on the hill bouquet ribbon border mould Babycakes & Roses Cakecra= £35
Gorgeous jewel mould from First Impressional. This mould will make any cake the centre of aRrac7on. The Cake Decora>ng Company £16.99
30 duo piping bags perfect for two tone buRercream swirls Lakeland £3.99
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Delicious blue shimmer edible pearls made from pure belgian white chocolate with a crispy centre The Cupcake Co £2.35
Set of 4 stainless steel ball tool set perfect for shaping, frilling petals and leaves Carina’s Cupcakes £10
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FEATURED PRODUCT: ORNATE FRAME MOULD A great mould for crea'ng a elegant picture frames on your cupcakes and cakes. Three different designs in one mould -‐ use alone to create quirky cupcakes or with edible prints for that perfect personalised look. Cakey Bake £9.25
Love Laura Lane
Gills Cupcake Corner
GET INSPIRED: The following cakes have been decorated with frame moulds
Mon Cottage Cupcakes
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Ar7san Stand Cake Mixer -‐ Pink 4.8L By Kitchen Aid The Cake Decora>ng Company £429.99
A beau7ful white birdcage style cake stand Party Parade £9.99
Vintage Style Glass Cake Stand John Lewis £20
Hope and Greenwood Cupcake Cases -‐ Pack of 90 John Lewis £6
Baking
Wish List 24
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Interview Jerri's passion for cake decorating began in 2005 when she designed and decorated her daughter's christening cake. We have seen her business grow from strength to strength and Jerri is one of the most hardworking and determined people we know! Cake Masters caught up with her to find out more.
MEET
Jerri from That Little Cake Boutique
Q: Tell us about you and your family I live with my two children Teagan (aged 8) and Taylor-‐James (TJ) (aged 2). I have just recently started da7ng someone new, so am lucky to be in the new and exci7ng stage of a rela7onship! I only have a small house which we rent from my father. Aside from being busy with the business I also aRend a lot of appointments every week because of my children. Teagan has ADHD/ODD and was diagnosed nearly two years ago. We have family history of the condi7on, but unfortunately it does not make it any easier to deal with! I find it very difficult as people are very quick to judge and label her as a ‘naughty child’ and that I must be a bad parent. What they do not realise is that the condi7on affects the brain and she cannot help it.
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Review Manchester Cake International 8-10 March 2013 EventCity My name is Ceri Roberts and I am a working mother of two with a chao7c schedule. I took up cake decora7ng as a hobby 3 years ago, making themed cakes for enthusias7c 4 year olds and my family for my own pleasure. I am a natural learner and have been able to develop some moderate skills on my own; enough to consider entering Cake Interna7onal 2012 at the NEC last year in the sculpted novelty cake category. I came away with a cherished bronze medal, lots of new and exci7ng cakey friends and a strong sense of purpose….suffice to say from that point on I had the bug. So I decided to enter at the new Manchester show, this 7me in the decora7ve exhibit category. I wasn’t disappointed. Although the show
Ceri Roberts
(in its first year) is clearly not the throbbing mass that Birmingham has become; the atmosphere was decidedly more open and friendly. Instead of using your elbows to get near the stalls, there was a far more leisurely pace to everything. It was busy, but just less of “survival of the fiRest” experience that the other shows can be. Having learned a big lesson from transpor7ng our entries to Birmingham at ridiculous o’clock, my friend (and fellow compe7tor) Debbie PoRs and I decided to stay in the Trafford Centre, near the venue. That couldn’t have been easier to do; Event City is ideally located for access from the motorways and there are more than a few decent budget hotels virtually on the doorstep.
Frankly this was the best decision we made all weekend….as when the alarm failed to go off and we woke up screaming at 7.30am, it only took us 30mins to get up, out and into the venue to unload (apologies to anyone who had to witness my haggard and dishevelled appearance that morning!). The way they managed the compe7tors in and out was very orderly and calm, lesng us drive into the back of the venue and travel hardly any distance with our precious entries. I am sure as the show grows year on year this will have to change; but for us, the ease of the process was a welcome start. I “set up” next to the lovely Gaynor Hart with her gorgeous vintage Continued >>
Debbie Potts 26
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Exclusive
TheVIP Experience at Cake International By Jessica Rabicano Sweet
Jessica Rabicano Sweet was our Professional Valentines Competition winner who won VIP passes to Machester Cake International. You could also win a pair of VIP passes for Cake International – The Sugarcraft, Cake Decorating & Baking Show at the ExCeL, London by entering our fairytale competition. Jessica tells us about her amazing VIP day which she shared with her mum. From the moment we stepped inside the Event Centre we were made to feel special, we then collected our free show guide and were directed to an entrance without a queue. Once inside we were welcomed by the usual hustle bustle of a cake show but this 7me for me it felt completely different… My mum and I found our way to the VIP sec7on to check out what it was like and arrived at a cordoned off area to the lea of the bakery theatre. We were greeted by a lovely warm smile and in we went -‐ I recall having buRerflies in my tummy at this point. We both sat down at a table and ordered two coffees, they were brought promptly to us by a smartly dressed young man. Just as we were chasng and looking at the order of when Mary Berry would be around, another smartly dressed member of staff walked past us carrying a tray of hot freshly baked pastries, the smell was just so invi7ng! 27
Competition
WIN VIP PASSES to Cake International - The Sugarcraft, Cake Decorating & Baking Show
Prizes: Two VIP passes for the winner and a friend to Cake International London – Saturday 13th April 2013 - Fast Track Entry so you will be first through the door and avoid the queues - Free Show Guide - The chance of a front row seat at The Bakery Theatre - VIP Lounge Access which includes light refreshments - The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry and Paul Hollywood!! There will be two categories in which you can enter a cake Hobby Baker and Professional Baker. You can enter a cake of any size including a maximum of 12 decorated cupcakes or 12 cake pops or 12 iced biscuits. - There is only one entry per person and judging will be done by a panel of judges. To enter please email us a good quality photo to bookings@cakemasters.co.uk with: - Your full name and business name - Your category Hobby or Professional - Your facebook page name and website - Contact number
Closing date: 6th April ~ Please visit our blog for more information
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Pictures displayed have been into the professional category by Brennies Cake House (top), Sheeks Cakes, Heavens Cakes, Creative Cakes by Stacey, Grace’s party Cakes (left to right)
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Event Cake International
SPECIAL
We had a fantastic time at Manchester Cake International and have dedicated the next few pages to some of the cakes exhibited at the show. When viewing cakes it is so easy to miss the intricate levels of detail, so we have included some focused shots too.
Michelle O’Brien - Silver
Jayne Stallood - Bronze
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From Tracey’s Cakes Tracey Mann
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BEST IN SHOW
Vicki Smith - Gold and Best in Show 31
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Congratulations to Vicki Smith for winning Gold and Best in Show for the amazing Bella the turtle cake. Below are behind the scenes shots that show the making of the cake.
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Amanda Mumbray - Bronze 33
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Rose Dummer - Gold 34
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Robert Daine - Silver
Rachel Trenchard - Silver 35
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Gaynor Hart - Bronze 36
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SAMPLE MAGAZINE Full 80 page magazine can be bought from www.cakemasters.co.uk Christna Bray - Certificate of Merit 37
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Dawn Kinder - Gold
Lynee Salisbury - Silver
Molly Robbins - Gold
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Lisa Wheatcroft - Gold
Rose Macefield - Gold
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Hazel Jenkins - Silver 40
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Janet Dobie - Gold 41
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Amanda Mumbray - Bronze 42
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Geraldine Chiu - Silver 43
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Hannah Rostern - Silver 44
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Tracey Louise Rothwell - Gold
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Leanne Bayes - Gold
Claire Jackson - Gold
Nicola Tomlinson - Gold
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Michelle O’Brien - Silver 47
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Rosalind Daine - Gold 48
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Anna Oats - Silver 49
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Emma Ball- Gold 50
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Emma Ball - Gold 51
ISSUE 7 FEBRUARY 2013 FREE DESIGN WORK ON ADVERTS PLACED
£10 TICKET OFFER
CODE: Cakemasters10 EXCLUSIVE OFFER FOR CAKE MASTERS FANS SHOW TICKETS FOR
£10
+ CHANCE TO WIN AN IPAD MINI!
LONDON CAKE CRAWL 2013
Sign up for the 2013 London Cake Crawl REGISTER INTEREST
WIN VIP TICKETS TO CAKE INTERNATIONAL Visit our blog for more details
www.cakecrawl.com 52
Introducing our new fully flavoured Light Soft Brown cane sugar. Inspired by the Mediterranean, it brings a delicious, sweet and buttery caramel flavour to your creations, whatever you’re baking.
105008 T&L Light Brown Soft Master A4.indd 1
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ired, Pacific inspted to la From South u n a gr lden emerara mellow gosp ired, fruity d Guyanese in
NEW WORLD R U O R E V O DISC RECIPESuk o. TASTES AND
OF
ing /welovebak
ile.c tasteandsm
21/03/2013 13:32