ISSUE 30 MARCH ISSUE 30 | MARCH 2015 2015
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ISSUE 30 | MARCH 2015 Published by: Cake Masters Limited Telephone: 0208 432 6051
Contributors: Zee Chik Cakes Very Unique Cakes Janet O’Sullivan Cake Design Zorica’s Cake Art by Hajnalka Mayor Laura Loukaides Cakes Cake Heart Will Torrent The Chocolate Strawberry Cakeium Totally Sugar Dee’s Sweet Surprises Yellow Bee Cake Company Laura Jane Cake Design Rose-Marie’s Cakes & Sugarcraft Bella Baking Fancy Cakes by Linda The Cupcake Oven The Frostery Pimp my Cake mimicafe Union Callicious Cakes Art2Eat Cakes Les Gâteaux de Gilles Valentina’s Sugarland Cesare Corsini Karolina Cake Designer Sweet KOKEKO Sweet Catastrophe Cakes The Great Broadstairs Bake Off Telford Bake Club Edinburgh Bakers Avalon Cakes It’s a Cake Thing Ipoh Bakery Heavenlycakes4you McGreevy Cakes Roses and Bows Cakery Elli Warren IncrEDIBLE Art
Front Cover Star
Easter & Spring Special! Welcome to the March issue of Cake Masters Magazine.
Let me start by saying that this has got to be one of my favourite issues so far! It is full of beautiful cakes, fabulous tutorials and a very special Sugar Egg Collection from 14 amazing cakes artists from the UK. I get inspired by many things for special features in the magazine and, ever since walking around Covent Garden, London, back in 2012 and seeing all the beautiful eggs on display from The Fabergé Big Egg Hunt, I just knew that beautiful sugar eggs would be a fantastic idea. Three years later, it is here! 14 beautiful eggs that reflect each cake artist’s style and finesse. I am also very excited that the eggs, which stand 30cm high, will be on display at Cake International, London ExCeL, March 27th - 29th 2015. We will be giving tickets away to the show via Facebook and look forward to seeing you there.
In this issue, we have three tutorials. First up is our beautiful rustic watering can by Veronique from Very Unique Cakes. Perfect for Mother’s Day, learn how to make beautiful poppies and carve the cake with over 50 easy to follow steps. Next, we have Sarah, from The Chocolate Strawberry, who shows us how to create astonishingly realistic hot cross bun cupcakes! Learn how to hand paint and layer your colours to get the best effect, a really fun tutorial for you to try. Last and by no means least, we have shoe queen Tanya, from Cake Heart, showing us how to make an Elie Saab Haute Couture Spring/Summer 15 inspired shoe. It really is beautiful and the addition of veined wafer flowers really gives it that high fashion feel. Staying on the topic of fashion, the Red Carpet Collaboration is one of my favourite collaborations to date and is led by our very own Laura Loukaides. We have a beautiful selection of the cakes and it is great to see how beautiful dresses from the red carpet reflect on each cake. The feature comes with fashion sketches and our very own red carpet cake-critques too. We love to interview cake decorators to allow you to step into their world. This month we visit Janet O’Sullivan Cake Design, based in Australia, and showcase her beautiful cakes! We also have some fun recipes, from marshmallow chicks to meringue mushrooms. Lastly, in our extended Elevenses feature, we are honoured to have Will Torrent in the expert seat, giving us his top tips and advice on chocolate themed questions. We also have over £50 worth of chocolate goodies from The Chocolate Trading Co. to give away as a prize too!
Veronique de Groot Very Unique Cakes
I hope you enjoy this issue!
Laura Loukaides Rhona Lavis Emily Gussin
Editor
Editorial Team
Afternoon Tea Expert
Rosie
editor@cakemasters.co.uk
Jennifer Rolfe - Jen’s Just Desserts
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advertise@cakemasters.co.uk emily@cakemasters.co.uk
Cake Masters Magazine Awards 2015 Sponsorship info@cakemasters.co.uk
© COPYRIGHT Cake Masters Limited 2015 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.
MAGAZINE EXCLUSIVE: Sugar Eggs Collection, Zee Chik Cakes page 12
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Rustic Watering Can Tutorial
by Very Unique Cakes
59 Janet O’Sullivan
53
Interview
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Red Carpet Cakes!
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Page 42
Page 41
Contents
Page 44
Spring Shoe Tutorial
6 9 12 50 68 72
Baking Wish List Afternoon Tea in Barcelona EXCLUSIVE: Cake Masters Magazine Sugar Egg Collection Be My Valentine Collaboration from Zorica’s Cake Art by Hajnalka Mayor Elevenses - Ask the Expert, Competitions, Book Reviews, Bake Clubs + More! FEATURE: Red Carpet Collaboration, Laura Loukaides Cakes
33 45 59
Elie Saab Haute Couture Inspired Shoe Tutorial - Tanya Halas, Cake Heart Hot Cross Buns Cupcake Tutorial - Sarah Jones, The Chocolate Strawberry Rustic Watering Can Tutorial - Veronique de Groot, Very Unique Cakes
Tutorials
by Cake Heart
33
Recipes 41 42 44
Marshmallow Chicks, Dominique Ansel Magic Meringue Mushrooms, Jen’s Just Desserts Grape Jelly Cupcakes, Hummingbird Bakery
53
Interview with Janet O’Sullivan Cake Design
Interviews
Hot Cross Bun Cupcake Tutorial
by The Chocolate Strawberry
45
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Baking Wish List
Rabbit Silicone Cake Pan
Patchwork Cutters
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Victoriana Large Cake Lace Mat
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Cranham 3 Tier Cake Stand
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impressit Happy Easter by Purple
Joie Doodle Doo Timer
Wilton 12-Cavity Non-Stick Easter
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Cookie Pan
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ISSUE 30 | MARCH 2015
Rainbow Dust Click-Twist Brush,
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Wilton Easter Cupcake &
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Barcelona Afternoon Tea in
Photography: Jen’s Just Desserts
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Cake Masters Magazine
Sugar Egg COLLECTION
Welcome to our eggstraspecial feature for this month’s issue of Cake Masters Magazine. We asked 14 talented UK based cake artists to each decorate a 30cm high egg entirely out of sugar, some inspired by Fabergé, for our decorative sugar exhibit special. What they have crafted has surpassed our expectations and the eggs are exquisitely detailed, reflecting the style of each cake artist. With a range of cake decorating techniques and sugar mediums on display, the eggs demonstrate decoration in its highest form – as works of art. We are so excited to feature the eggs and the inspiration behind each cake artist’s design in this issue and are equally thrilled to announce that these 14 fabulous eggs will be on display at Cake International, ExCel, London, 27th – 29th March.
Book your tickets to Cake International London www.cakeinternational.co.uk
Thanks to Rainbow Dust, Renshaw and Dummies Direct for supporting our cake artists
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ISSUE 30 | MARCH 2015
Elie Saab Haute Couture
Spring/Summer 2015 Inspired Shoe Tutorial By Tanya Halas, Cake Heart
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Magic Meringue Mushrooms
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Photography: Jen’s Just Desserts
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Hand-painted Hot
Cross Bun Cupcake Tutorial By Sarah Jones, The Chocolate Strawberry
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Introducing Introducing Hydrangea Hydrangea Petalears Petalears™™ A A Collaboration Collaboration with with James James Rosselle Rosselle . Save hours of labor . Cut, vein & scribe in one easy step . Make 5 hydrangeas simultaneously
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CAKE MASTERS MAGAZINE INTERVIEW
JANET O’SULLIVAN CAKE DESIGN
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ISSUE 30 | MARCH 2015
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ISSUE 30 | MARCH 2015
Rustic Watering Can Tutorial By Veronique de Groot, Very Unique Cakes
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ISSUE 30 | MARCH 2015
Elevenses Advice ~ Competitions ~ Bake Clubs ~ Reviews
Ask the Expert Cake Conundrums and Decorating Dilemmas!
Will Torrent Will Torrent is an award winning chocolatier and patissier. He is the author of the very successful Pâtisserie at Home and Chocolate at Home.
Chocolate Percentage
Infographic
Q: Do you need a high percentage of cocoa in chocolate for better cakes? A: To be honest, it always helps. I think it’s like anything, the better the ingredients you use, the better your cake or food will taste. I often get asked ‘should I use cooking chocolate for baking?’ and my response is would you choose to eat it? It doesn’t normally taste that nice, so why put it in a delicious tasting chocolate cake?! However, higher percentage doesn’t necessarily mean better flavour. The higher percentage, the more bitter and harsh it could be. If you buy origin chocolates from around the world, they will all have different flavours and personalities. Some may not be that high in percentage, but have bags more flavour than a standard 70% bar of dark chocolate.
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Fabulous Flavours
Q: What interesting ingredients can I use to enhance the flavour of chocolate cakes? A: One of the big trends in the foodie world at the moment is Persian cuisine. Think pomegranates, rose water, orange blossom, honey and pistachios, beautiful jewelled cakes and floral flavourings. One of the best ingredients from this cuisine for me is pomegranate molasses, which you can buy in most supermarkets. Substitute it for some of the sugar in your chocolate cakes or brownies, and this really does take them into a whole new dimension!
Microwave vs. Bain Marie
Q: Is it bad to microwave chocolate to melt it... or do you recommend putting in a Bain Marie? A: Absolutely not. Contrary to the common belief, chocolate is better melted in the microwave than on a Bain Marie – especially when trying to temper chocolate. Chocolate and water/moisture don’t really get on, so if you melt chocolate (on its own) on a Bain Marie and some water gets in the chocolate, it immediately seizes and you can’t use it. The best and easiest way is to slowly melt the chocolate in a microwave in short bursts of 30 seconds.
Sinking Chips
Q: What is the best way to ensure chocolate chips don’t sink to the bottom of batter? A: Just like you would when making a fruit cake with the vine fruits, dredge the chocolate chunks in a little flour. It will help suspend them in the cake mixture instead of sinking to the bottom.
Easter Excess
Q: What is the best use of leftover chocolate Easter eggs in baking or cake decorating? A: I love making rocky road, so I’ll use up leftover Easter eggs (if there are any!) to make that. I recently made a peanut butter and snickers rocky road and, although very sweet, it was delicious!
Perfect Choc Buttercream
Q: I struggle to make really good chocolate buttercream; do you have a good recipe? A: My nan used to make (in my opinion) the world’s greatest chocolate fudge cake, and the icing is divine and so simple. 100g melted dark chocolate, 200g softened unsalted butter, 225g icing sugar, 2 tbsp cocoa, 2 tbsp golden syrup, 2 tbsp full-cream milk, and 1 tsp vanilla extract. Place it all in a food processor and whizz up until smooth – so fudgy and delicious!
ISSUE 30 | MARCH 2015
Take a break
Word Search Find the words 1. Suzanne Thorp, from The Frostery, took her inspiration from which 1902 Fabergé egg? (6,4) 2. This issue features a tutorial of what traditional Easter bake? (3,5,3) 3. What are the chicks made of in Dominique Ansel’s recipe? (11) 4. What flower is in this issue’s watering can? (5) 5. Jacqui Kelly of Totally Sugar featured landmarks from which city in her decorated egg? (6) 6. In which city was afternoon tea this month? (9) 7. Which award winning chocolatier is this month’s expert? (4,7) 8. What is on top of Rhu Strand’s, from Pimp my Cake, egg? (7,4) 9. Calli, from Callicious Cakes, was inspired by Rococo and what other artistic period in her egg design? (7) 10. The Great Broadstairs Bake Off club met which contestant from the Great British Bake Off ? (6,5) 11. Which designer is the inspiration behind a black and gold red carpet cake? (9,7) 12. What colour are the roses on the Givenchy inspired red carpet cake? (6) 13. How many spherical cakes are used on a red carpet cake? (4)
Win a HUGE make, bake and decorate hamper from the Chocolate Trading Co. Email your answers to
content@cakemasters.co.uk
to be entered in to win this fantastic prize worth £50!
Notes:
Win!
Blog Spotlight
New for this month, we are placing the spotlight on a blog that has caught our eye!
Blog: T Blogg he Spoon and W er: Fr a Profil e: 16 nces Cop hisk -year Starte -old s e d tuden Frequ : July 201 t base 4 e d in t Conte ncy: Wee he UK kly nt: Ba First P king Recip ost: C es with c ream h c Favou erry toma heese, ha to m r Most ite Post: T and basi , roasted l oil C ea + onion Popu C h l ar Po a Blog st: Pa ke = Vani elsea bun style s risian ll in 3 w Apple a Chai Ca ords: ke thesp T A a r r t t oo istic, chatt faceb nandwhis oo y, scr k.b umpt @spo k.com/the logspot.c o.uk ious. onand spoon whis and k
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Presenting... The Red Carpet Collaboration! Red Carpet events are THE place to see the boldest and most stunning creations from the design industry. With a recent flurry of news and views from the red carpet at the Grammys, this collaboration is all about celebrating the genius behind the stitches and sketches by transforming fashion into cake! Presented to you by Laura Loukaides Cakes, Cake Masters Magazine is very excited to showcase some of the pieces from the collaboration, with our very own red-carpet-cake-fashion critique too!
Cake Artist: Avalon Yarnes, Avalon Cakes Designer: Jack Guisso Couture Actress: Kate Mara Oscars 2012
“So beautiful! The colour is so stunning. I love the delicate flower details and the base tier… Wow! It’s amazing how an artist can recreate the look of fabric from sugar. The detail work is flawless and represents the dress perfectly!”
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Floral Royal Icing
CakeFrame Demo
Bride & Groom Toppers
Saturday 7th March 10am - 2pm : £45
Thursday 12th March 7pm - 9pm : £20
Saturday 18th April 10am - 5:30pm : £99
www.thecakedecoratingcompany.co.uk/courses courses@thecakedecoratingcompany.co.uk +44 (0)115 969 9800
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The world's most popular sugarcraft and cake decorating show!
Friday 27 - Sunday 29 March 2015 excel, london 10am - 5pm ‘a TasTe of sugar’ workshops :: The cake inTernaTional TheaTre :: inTernaTional guesTs demonsTraTion TheaTres :: The auThors’ kiTchen :: chocolaTe workshops 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 84
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each adult & senior ticket when ordered at least one week before the show