Cake

BAKING - DECORATING - SHARING

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ISSUE 20 | MAY 2014

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Learn to Masters MAGAZINE

Make this
Teddy
Cake!
Board
Covering
MASTERCLASS
Exclusive
Interviews
Afternoon
Tea at Claridge’s
Cakes for
Children
+ much more! 4 Board Covering Cake Lace Vintage Delicious cookie and
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Techniques by Bows Tutorial cake recipes for

Lesley Wright by Claire Bowman you to try!
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43 Board Covering
MASTERCLASS

Dannis’
Cakes
INTERVIEW
Danni
Royal Bakery
INTERVIEW 53 Smith
Lesley
Wright 7

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Teddy Bear
Tutorial
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Contents The world of cake is even

more exciting and enthralling
when you look at it through
the eyes of a child – so put on
your shades and enjoy our
4 Baking Wish List colourful, fun-packed kid’s
21 Afternoon Tea ~ Claridge’s cake issue for May.
24 Cake Spaces - The Vagabond Baker
31 Spotlight - Cuteology Cakes To kick off our bright and
62 Cake & Bake Show Overview beautiful theme, we have an
64 Cake & Bake Show Competition Winner interview with the fantastic
66 The Big Cake Show Overview Danni’s Cakes – whose
68 A Tier-rific Collaboration incredible attention to detail
and colour infused pieces will
70 Sketch to Cake - Mark Lie have you mesmerised! We also
73 Cakes for Children - Showcase have an AMAZING step-by-
step sculpted bear tutorial
Tutorials from Mia at Fatcakes - right from carving the cake, to covering
13 Teddy Bear Cake Tutorial - Mia Tambini, Fatcakes and decorating. Mia’s cakes are generally fantastic with beautiful
composition of cake decoration and original ideas.
26 Vintage Cake Lace Bows - Claire Bowman, Cake Lace
43 Board Covering MASTERCLASS - Lesley Wright, The Royal We all know that the perfect cake and setting is vital no matter
Bakery what the theme; so we have a brilliant board covering masterclass
by Lesley Wright from the Royal Bakery, for you to pick up some
Interviews clever tips and tricks. We also have an exclusive interview with
Lesley, who has really honed her skill in faultless cake covering
7 EXCLUSIVE INTERVIEW: The Royal Bakery and finishes, making some of the most stunningly perfect cakes
53 EXCLUSIVE INTERVIEW: Danni’s Cakes with a real sense of fun.

Recipes And it really has been a hectic month of shows for the cake world!
We have two reviews of the Great Cake Show and Cake and Bake,
33 Conversion tables which we hope gives those who couldn’t get there a real flavour of
34 Blueberry Lavender Cake the event.
36 Chocolate Orange Tart
37 Coconut Cloud Cupcakes We were at Cake and Bake, Manchester and Cake International,
38 Cherry Shortbread Hearts London with our team – We had an absolute ball bringing out the
Divas in our awesome cupcake dress. With that in mind, we have
a little insight into the delicate lace that adorned the bodice with a
beautiful Cake Lace tutorial for you have a go at yourself!

Finally, there’s a little insight into the classic and tantalising world
of the elite, with Afternoon Tea at Claridge’s – I was very lucky to
go along with Jen and had a wonderful time!

Rosie
Editor
editor@cakemasters.co.uk

Editorial Assistant
Ceri Roberts

Afternoon Tea Contributor

Jennifer Rolfe - Jen’s Just Desserts

Sales & Advertisements

magazine@cakemasters.co.uk

Front cover Superstar!

Mia Tambini, Fatcakes
Learn how to make this cake on page 13
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Baking Wish List

Choco-numbers silicone mould Nielson Massey Vanilla 10” hot pinkround thick cake Fun and Original
Lakeland £4.29 Bean Paste drum Character Cakes
Hobbycraft £7 Cake-stuff.com £1.35 HobbyCraft £14.99

Renshaw Ready To Roll Meri Meri Little Garden Squires Bluebell Sugar Cooksmart Princess Cookie
Navy Blue 250g Icing Cupcake Box Florist Paste Cutters (Set of 8)
Renshawbaking.com £1.70 Sam’s Cupcakes London £2.50 Cakecraft.co.uk £5.10 John Lewis £5.00

Metal Craft Tweezers Edible Confetti Cake bunting set Claire Bowman 500g GOLD pre-
(Pack of 4) Rainbowdust.co.uk £4.10 Bakerandmaker.com £4.29 mixed edible cake lace
WHSmiths £4.89 Cake-stuff.com £22.45

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Baking Wish List

Snap ‘n Stack Ribbon Kiko apron and pot holder American Crafts Mayberry Pre- Kitchen Craft Jumbo 3D cupcake
Dispenser (2 layers) gift set mium Ribbon Pack (24 spools) non-stick cake tin
Amazon.co.uk £19.84 Lakeland £28.99 Ebay.co.uk £13.99 Cake-stuff.com £12.95

Momiji Loveheart Cupcake Cases Organizer Caddy Little Venice Cake Company Purple ProGel
Shinyshack.com £5.99 Lakeland £14.99 8.5 Inch Professional Rainbowdust.co.uk £2.39
Revolving Turntable
Onestopcraftshop.com £17.99

Katy Sue Designs Mat Alphabet capitals Sugar & Spice Two Tier Mela- Vintage Rose and Polka Dot A5
Bunting Alphabet Patchworkcutters.co.uk £4.50 mine Cake Stand Recipe File
Design-a-cake.net £9.99 Bombayduck.com £12.95 WHSmiths £8.99

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TASTEANDSMILE.COM/BAKINGDREAMS
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Teddy Bear
Tutorial
By Mia Tambini
from Fatcakes
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Afternoon Tea
Claridge’s

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VINTAGE BOWS TUTORIAL
By Claire Bowman

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Cake Spaces
Cynthia Jordan Lorow - The Vagabond Baker LLC
This month we travel to Florida USA to visit
Cynthia’s cake space from The Vagabond
Baker LLC.
“I started decorating cakes a little over two years ago,
even though I have been baking since I was a little girl.
I work full-time as an Operating Room Nurse and work
on cake related activities every other waking moment.
I even dream about cakes!
About 18 months ago I decided to turn my new
passion into a business. I chose my business name by
combining my two favorite things, travel and baking;
The Vagabond Baker was born!
I started with a little rolling cart to hold my supplies.
It lived in the closet under the stairs and was rolled
out for cake projects. I quickly out-grew it and added
a speed rack to give me more surface area for drying
items. I had cake supplies and projects in the kitchen,
dining room and any other space I could find! It was
time to reorganise!
I decided to turn my daughter’s old room into my cake
room. It has 2 large windows for natural lighting and a
large closet to store my speed rack. I painted it a pale
aqua for a bright, fresh, modern ambiance that would
be conducive to creativity. I found a Martha Stewart
craft cabinet and a tall shallow drawer cabinet on
clearance at www.homedecoratorscollection.com. All
my flower cutters and veiners are in a single layer and
I can finally see everything I have!
I found a scrapbook paper cabinet on clearance at
Wayfair.com which is perfect for my basic cutters. I
re-purposed some book shelves and desks to create
my computer station with my PC, regular and edible
ink printers, Monoprice tablet and my Silhouette

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machine. I have another work station for figure
modelling and flower making. It has everything I need
within reach, either in my art carousel that holds all
my modelling tools or in the “Really Useful Boxes” that
I bought at Micheal’s, which line the back of my work

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area. I call these my “Bits and Pieces” bins. They hold
all my pearls, dragees and stamens, as well as extra
little flowers, hearts, buttons and stars. I have a wire
jewellery stand to hang my drying flowers. I covered

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a bulletin board in a natural leaf pattern to be my
inspiration board and hung a chalkboard above it . I
commandeered my husband’s little patio refrigerator
to chill molded items, Tylose glue and my Diet Coke.

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Even a Smart TV to watch my favourite cake shows and
YouTube videos! I finally have everything all in one
place! Well almost… I still have a baking closet for all
my pans and ingredients.

For more information visit

www.thevagabondbaker.com
Cynthia Jordan Lorow
The Vagabond Baker LLC
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Home Decorators Collection - Martha Stewart Craft cabinet with craft punch rack,
tall Stanton 14 drawer cabinet
Wayfair - Scrapbook paper cabinet
Ikea - Task lamp, shelves for cake stand collection, Paris picture
Amazon - Speed rack, monoprice
Home goods - Wire ribbon rack, large lamp
Michael’s - Bins - wire jewellery rack

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Cake Spotlight MAGAZINE
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CONVERSION CHARTS
CUPS TO GRAMS
All these fab new recipes coming from outside the UK can be a
challenge for even the most mathematically savvy baker – so we
thought it would be good to give you a little help with our handy
conversion chart.

Flours
All-purpose: 1 cup = 4.5 ounces = 127 grams
Bread: 1 cup = 4 ounces = 127 grams
Cake: 1 cup = 4.25 ounces = 120 grams
Whole wheat: 1 cup = 4.6 ounces = 131 grams
Sugars
Granulated: 1 cup = 7 ounces = 200 grams
Brown sugar: 1 cup = 9 ounces = 255 grams
Confectioners’: 1 cup = 4 ounces = 125 grams
Extra Fine/Caster/Icing: 1 cup = 8 ounces = 225 grams

Butter: 1/2 cup (1 stick) = 4 ounces = 113 grams

Cocoa Powder: 1 cup = 3.5 ounces = 100 grams

Liquid Measures
1 teaspoon = 5 ml
1 tablespoon: 1/2 ounce = 15 ml
1 cup: 8 ounces = 250 ml
1 pint (2 cups): 16 ounces = 450 ml
1 quart (4 cups): 32 ounces = 1 L
1 gallon (4 quarts): 16 cups = 128 ounces = 4 L

Temperatures
225F = 105C
250F = 120C
275F = 130C
300F = 150C
325F = 165C
350F = 180C
375F = 190C
400F = 200C
425F = 220C
450F = 230C
475F = 245C
500F = 260C

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Blueberry Lavender Cake

From Tessa Huff - Style Sweet CA

Ingredients

Lavender Ganache
10g culinary lavender
295-415ml heavy cream
455g white chocolate, chopped
14g unsalted butter

Blueberry Lavender Jam

30g culinary lavender
60ml boiling water
280g chopped blueberries
140g whole blueberries
600g granulated sugar
30g cornstarch

White Chocolate Cake

170g unsalted butter, softened
370g granulated sugar
6 egg yolks
10ml vanilla extract
285g plain flour
16.25g baking powder
3.75g salt
295ml milk
170g white chocolate

Recipe from pastry artist/stylist Tessa Huff

from Style Sweet CA

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Photography:Tessa Huff Sweet Style CA
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Chocolate Orange Tart

From Carte Noire

Ingredients

300g dark chocolate

200g margarine (or butter)
4 eggs
100g sugar
200g plain flour
1 tsp baking powder
150ml orange juice

Serves 16

Method

Preheat the oven to 160°C

Melt the chocolate with the margarine (or

butter).

Lightly whisk the eggs with the sugar and

then stir in melted chocolate/margarine.

Sift in the flour and baking powder and mix.

Pour the batter into lined or greased tart or

spring form pan (approx. 26 cm).

Bake in the oven for 25-30 minutes.

Immediately after taking out of the oven,

sprinkle with the orange juice.

Serve with Carte Noire N°7 Aromtique.

To celebrate the launch of the new CARTE NOIRE

Espresso capsules, CARTE NOIRE have created
indulgent cake and dessert recipes to complement
the flavours and notes of their new espressos.
CARTE NOIRE Espresso capsules are available in
most major supermarkets, RRP £2.79 for ten.

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Coconut Cloud Cupcakes

From Bakingmad.com

Ingredients Preheat the oven to 180°C/Gas 4 and line a frosting is thick and cool.
cupcake tin with 12 cupcake cases.
Cupcakes Spoon the frosting onto the cooled cupcakes
In a large bowl beat together the butter, using the back of a spoon to swirl the frosting
90g unsalted butter, softened vanilla, sugar, eggs, flour and milk until the and cover the top of the cake. Decorate with a
½tsp Nielsen-massey vanilla extract ingredients are combined. Start on a low sprinkling of desiccated coconut.
110g Billington’s golden caster sugar speed then increase to a high speed until the
2 medium eggs batter is smooth and evenly mixed.
150g Allinson self raising flour
Divide the batter evenly between the cupcake
2 tbsp coconut milk cases then place in the oven for 15-20 minutes
until a skewer comes out clean. Leave to cool
Buttercream completely.
220g Silver Spoon caster sugar
80ml water To make the frosting place the sugar and
water in a small saucepan and gently heat,
2 egg whites stirring until the sugar has dissolved. Bring
2 tbsp desiccated coconut, to decorate to the boil and simmer for about 5 minutes
or until the syrup reached 160°C on a sugar
thermometer. Remove from the heat and allow
Makes 12 the bubbles to subside. Next using an electric
mixer whisk the egg whites until soft peaks
form, then whilst still whisking carefully pour
Recipe from Bakingmad.com in the sugar syrup and continue beating on
high speed for about 10 minutes until the

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Cherry Shortbread Hearts EV
From Juliesfamilykitchen.com IE
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Photography: Julie McPherson

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CookieCon. Salt Lake City

by Amelia from CakeFu.com

What comes to mind when you think about

cookies? Most will think about a chocolate
chip cookie or other chewy, gooey little
round treat. But the cookies that can be
found at CookieCon are much more than
that. They are works of art.

CookieCon is a fairly new event created by

husband and wife team Mike and Karen
Summers out of a desire to bring the cookie
world together. The first CookieCon was held
in 2012 in Salt Lake City, Utah and was such
a big hit that it doubled in size for this year’s
event. When asked how they came up with
the great idea to name the show ‘CookieCon’,
Mike said: “There are a few conventions out
there that use the con abbreviation and the
alliteration with cookie… CookieCon. I just
thought it had a good ring to it.”
It took Karen some time to come around to
the idea, but it grew on her: “I had been to a
very small gathering of cookie decorators at
one point.” said Karen, when asked why she
decided to put CookieCon together. “I thought
that it was so much fun and I just thought that
it should be available to more people. So I kind
of started brainstorming about how we could
make that happen. “

The cookie world is so connected throughout

the internet, but they haven’t really met in
person. I wanted to create a place where they
could come and meet in person, learn from
each other and have it available to a lot of
people.”

The highlight of CookieCon is the Sugar Show;

a room filled with cookies of every shape and
technique. It really is an amazing thing to see
what can be done with a cookie. The Sugar
Show doesn’t hold towering cakes like cake
decorating competitors are used to seeing.
Instead, there are stands of cookies lined up to
show their smaller, more dainty and intricate
details.

There were five themes that participants could

enter this year at CookieCon. The themes
were: Spring, Once Upon a Time, Home Sweet
Home, Anything Goes and Mystery Shape. The
competitors were allowed to bring one entry
per category, but that entry could consist of up

Images from top: Once Upon A Time Category 1st Place: Janette Durham & Laurie Thompson; SugarBlissCookies;
Amelia from CakeFu.com
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Patchwork Cutters
making cake decorating easy...

v a ila ble
Now A

Subscribe to our free newsletter on our website for

Have you
seen our all the latest news, information and projects!
free tutor
on our ials Unit 12 Arrowe Commercial Park,
channel? Arrowebrook Road, Upton, Wirral
Tel: (0151) 678 5053
patchworkcutters@btconnect.com

www.patchworkcutters.com

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Board Covering
Masterclass
By Lesley Wright ~ The Royal Bakery

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From Sketch

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to
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Cake !
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Mark Lie
Piece of Cake - Custom Cakes by Mark
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by

.co.uk

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Available From All Good Cake Decorating Shops

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 www.RainbowDust.co.uk © Rainbow Dust Colours Ltd 2014
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Krumblies
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Check our website for

current classes!

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