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Sugarveil Cheat Tutorial: WIN Tickets!
Sugarveil Cheat Tutorial: WIN Tickets!
B AKING ~ DECORATING ~ S H A R I N G
Sugarveil
Cheat
Tutorial
Great British
Bake Off
SPECIAL!
THE BATTLE OF THE
MIXERS
WIN
TICKETS!
EXCLUSIVE
The story behind the HUGE Meet Manisha -
gypsy wedding cake! Great British
Bake Off 1
CAKE MASTERS MAGAZINE ~ AUGUST 2012
B AKING ~ DECORATING ~ S H A R I N G
In this issue...
Vintage Cupcake
CONTENTS
Welcome from Rosie ~ Page 3
Great British Bake Off Obsession ~ Page 4
Competition
WIN Cake and Bake Show Tickets ~ Page 9
Interview with Manisha Parmar ~ Page 10
Scroll moulds feature ~ Page 16
15
Stenciling Master Class ~ Page 20
My BIG fat Gypsy
Snake Cake Craze ~ Page 26
Wish List ~ 28
The Battle of the Mixers ~ Page 30
You and your mixers ~ Page 32 Wed#ng
Pinboards ~ Page 55
17
Sugarveil Cheat Tutorial Wedding Cake Special
12 35
2
CAKE MASTERS MAGAZINE ~ AUGUST 2012
B AKING ~ DECORATING ~ S H A R I N G
Hello everyone, welcome to our
August newsletter!
For those of you who don’t know, this is what I look like...
and for some of you who do know - I hate having my picture
taken, so you won’t find many of me on my page!
See this newsletter as a bit of a round up, incase you might have missed something on Facebook- let’s face
it, I am not sure Facebook works all the time anyway- I am still having problems seeing my own posts let
alone other post from pages I follow- boo!
I am in awe of all the caking and baking skill out there and I will do my best to “shout out” all the amazingly
talented cakers by featuring you in my magazine.
Enjoy leafing through the featured wedding cake pages in this issue as there are some beautifully designed
pieces and I really enjoyed putting this part of the magazine together.
Special thanks to all our contributors this month, especially Manisha Parmar from the Great British Bake
Off, who gave us an exclusive interview for all Cake Masters fans.
Let me know what you think of our new look, I would love to hear from you!
Rosie x
3
CAKE MASTERS MAGAZINE ~ AUGUST 2012
The
Great British Bake Off
Obsession
There is nothing that gets in my way, and the most central spot on the sofa is
reserved for me!
I am sure I am not the only one that behaves like this on Tuesday evenings,
and I am positive that when each episode is over, a small void appears in your
life, that not even a slice of cake could fill!
Not sure if it is something that I would do...not sure that I work so well
under that much pressure, and piercing blue eyes!
Over the next few pages we have gathered the details of the current
contestants and have included their Twitter, Facebook and Blog links so that
that you can stalk them online too :p
4
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Stuart
Last year he made his own three-tiered
wedding cake, much to the surprise of his
mother-in-law. He’s a fan of creating new
flavour combinations. His wife admits he
reads recipe books in bed at night.
Twitter
Facebook
Website
Manisha
She came back to live in in Leicester when
she was 13. Her passion for baking passion
began when her mum showed her how to
make a Victoria sponge. Her strengths are
classic English biscuits, cakes and pastry,
but she also makes some Indian biscuits
and cakes too.
Twitter
Facebook
Brendan
To date, the 63-year old has made 90 of
them and is still going strong. He always
dreamt of pursuing a career in baking and
now, semi-retired, bakes as a hobby.
Twitter
5
CAKE MASTERS MAGAZINE ~ AUGUST 2012
James
John
Natasha
6
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Peter
His love of baking is well known at his
children’s school and, with a reputation for
excellence, the requests flood in for
everything from school fetes to wedding
cakes.
VOTED OFF: Week 2
Ryan
He loves fusing Western baking with lesser
known Asian flavours and new techniques
he’s garnered from his travels.
Twitter
Website
Blog
Sarah-Jane
She mainly makes cakes, biscuits and
desserts and so admits her family’s
waistlines suffer for her hobby. Her husband
is a vicar, so his congregation also benefit
from Sarah-Jane’s talents.
Twitter
Blog
7
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Danny
Victoria
Cathryn
8
CAKE MASTERS MAGAZINE ~ AUGUST 2012
9
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Manisha Parmar
Great British Bake Off
Series 3 ~ Contestant
Tell
me
a
bit
about
your
Other
than
baking
what
Even
though
the
days
were
really
passion
for
baking are
your
hobbies? long,
I
loved
every
minute!
Standing
side
by
side
with
Mary
“Baking
is
like
floa7ng
on
clouds,
“I
love
baking
with
children
and
I
and
Paul
was
such
a
delight,
I
find
it
so
relaxing,
even
when
love
going
out
with
my
friends
wai7ng
in
an7cipa7on
for
their
working
with
the
most
and
spending
7me
with
family.
replies
a_er
each
bake
was
complicated
of
recipes! I
am
a
lover
of
wine
and
all
cake.” exci7ng
but
very
nerve
wracking.”
Baking
has
become
a
passion
for
What
made
you
apply
for
8
or
9
years
now.
I
remember
the
great
Bri7sh
bake
off
Most
people
like
to
bake
when
my
mum
showed
me
how
to
make
my
first
vanilla
tray
TV
show?
to
relax,
how
did
you
find
bake,
and
from
then
onwards
it
baking
under
pressure
“Umm
I
actually
don’t
know
why
I’ve
been
baking
something
every
and
interroga7on
of
the
I
applied!
Maybe
because
I
had
weekend,
ranging
from
very
small
items
like
biscuits
or
seen
the
programme
before
and
judges?
thought
I
could
do
some
of
the
something
huge
like
a
yummy
bakes
shown.
At
the
7me
I
felt
“I
love
baking
under
pressure,
chocolate
tart.”
quite
confident
and
friends
and
however,
some
of
the
bakes
family
encouraged
me
so
I
was
were
disastrous.
The
Tell
me
a
bit
about
able
to
pluck
up
the
courage
to
interroga7ons
was
quite
nerve
yourself
background
and
apply.” wracking.
It
is
like
your
heart
is
in
family your
mouth
and
you
can’t
Did
you
ever
think
that
swallow!
“In
my
family
there
is
my
Dad,
you
would
make
it
However
when
they
gave
good
two
brothers
and
my
sister
who
through
to
the
end
comments
it
felt
great,
but
when
is
now
married.
My
mum
past
away
4
years
ago...
so
life
has
stages?
the
bad
comments
came...
you
felt
very
sad...”
been
difficult
and
a
bit
lonely.
This
is
where
baking
has
turned
“Oh
my
cupcakes!
Never
in
a
Con7nued
>>>
million
years
did
I
think
that
I
my
life
around
-‐
it
just
brings
me
would
be
one
of
the
12
finalists
so
much
happiness
even
if
it
out
of
7000
people
who
applied.
doesn’t
turn
out
absolutely
It
was
an
amazing
feeling
that,
perfect.”
YES,
I
am
actually
good
at
something.”
What
was
the
hardest
part
I
am
very
fond
of
Ryan,
who
is
one
amazing
baker
with
a
lovely
about
being
in
the
show?
funny
personality.”
“The
hardest
part
of
the
show
What
are
your
current
was
when
things
went
wrong
and
not
really
being
able
to
do
plans
for
now
and
the
anything
about
it.” future?
What
did
you
think
of
“My
current
plans
are
to
finish
Mary
and
Paul?
my
childcare
degree.
Although
I
would
like
to
work
for
a
famous
well
known
chef
as
a
baker.
“Mary
was
lovely
she
really
KNOWS
her
stuff,
very
warm
and
I
would
also
like
to
open
up
a
loveable. Baking
School
for
children,
which
would
be
great
as
baking
can
Paul...
well
he
was
just
adorable!
have
a
great
influence
on
He
was
very
honest
and
knows
children.”
what
he
is
talking
about.”
Proceedings
are rounded of
f with a mamm
challenge to pr oth six hour
oduce a might
meringue. But y sh ow stopping laye
who will claim red
Baker and who th e ac colade of Sta
will hang up th r
time? eir apron for th
e last
Sugarveil
Cheat
12
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Let’s eat cupcakes tutorial
Step 1 What u n
eed:
Roll out your fondant thicker than
usual and cut out a disc using a * Rejuve
nating sp
* Small irit or vo
cookie cutter. art brush dka
* Textur
es lace w
Edible C raps from
reators L
* Sugar td
flair whi
* Rolling tener
pin
* Cookie
cutter
* Cupcak
e
Step 2
Place your fondant disc on a texture
mat from Edible Creators then roll
very firmly. This will leave you an
imprint.
Gorgeous lace
imprint!
13
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Let’s eat cupcakes tutorial
Step 3
Use your cutter to reshape the
imprinted fondant and place directly
on to your cupcake gently shaping as
you do not want to stretch the
impression!
Step 4
Mix your whitener and rejuvenating
spirit(of vodka) together and lightly
brush over your fondant which will
bring the lace imprint to life.
Voila!
COMPETITION TIME!
Win 2 sets of lace texture mats
In association with Edible Creators
This category is for people who have their own cake Facebook pages and sell
cakes, even if it is not your main source of income.
The reason why we have two categories, is so that we can give everyone with
all abilities a chance to join in.
Good Luck!
15
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Have
a
look
at
the
huge
collec7on
at
The
Cake
Decora7ng
Company.
Scroll
Moulds
Collec7on
16
CAKE MASTERS MAGAZINE ~ AUGUST 2012
My big FAT
GypsyWed#ng Cake
By
PETER
ROBERTS
of
Centre
A2rac5on
Cakes
2
Remember
of
Liverpool
and
St
Helens
“It
was
quite
a
challenge
up
and
finish
off
at
the
venue.
The
customer
was
very
happy
when
I
was
asked
to
do
a
with
the
proposed
idea
and
seven
foot
tall
cake
by
a
were
very
excited!
travelling
family.
We
agreed
on
a
price
and
I
The
customer
originally
then
set
to
work.
Fruit
cake
wanted
the
cake
eight
foot
was
for
the
base
as
sponge
tall
and
four
foot
wide!
My
cakes
around
the
base
would
head
started
spinning
and
I
be
too
so_
and
would
simply
said,
“I
don’t
think
that
will
fit
not
hold
the
weight
of
cake
through
our
door”,when
the
above
it.
Sponge
cakes
were
customer
simply
replied,
used
for
the
top
7ers.
“Can’t
you
7lt
the
cake
upwards?”,
I
just
looked
at
my
Every
one
that
knows
me,
mum
in
disbelief!
You
can
knows
how
organised
I
am!
I
imagine
the
visions
going
phoned
all
the
relevant
through
my
head
at
this
point.
suppliers
and
ordered
all
the
I
said
that
I
was
sorry,
and
that
equipment,
boards
and
icing,
I
cake
that
large
would
not
leaving
nothing
to
go
amiss
-‐
work.
Instead
I
suggested
a
everything
was
checked
and
seven
foot
cake(!),
where
I
double
checked!
Firstly
I
had
to
bake
the
fruit
also
wanted
a
spacer
on
the
There
were
five
addi7onal
sponge
cakes.
The
problem
was
that
I
boiom
of
the
cake
so
that
she
cakes
to
be
placed
round
the
base
didn’t
have
a
oven
in
the
shop
could
have
flowers
around
the
of
the
cake,
Hazel
,
my
sister
and
I
large
enough
to
fit
the
cakes!
I
board
where
the
cake
was
simng. worked
together
to
get
them
asked
a
friend
who
I
went
to
covered
with
icing,
college
with
if
I
could
use
his
oven
I
used
a
number
4
tube
to
pipe
in
his
bakery,
he
was
only
too
swags
under
each
rose,
I
then
happy
to
help.
over
piped
with
a
number
3
tube.
I
then
had
to
make
all
the
roses.
Most
of
the
other
designs
on
the
As
this
was
such
a
big
cake,
the
cake
was
using
a
number
2
piping
roses
had
to
correspond
with
the
tube
in
order
to
give
a
more
size
of
all
the
cakes.
I
thought
that
delicate
look.
five
inch
roses
for
the
boiom
7er
The
part
I
enjoyed
the
most
was
and
four
inch
for
the
remaining
the
top.
I
loved
doing
the
top
vase
7ers
would
be
the
best.
as
it
was
completely
made
out
of
I
found
covering
the
cake
to
be
a
sugar
and
the
customer
had
le_
challenge
as
it
was
so
deep
which
me
to
create
it
in
my
own
way.
I
made
it
very
awkward,
but
a_er
a
love
it
when
the
customer
says
bit
of
delibera7ng,
I
knew
the
this,
and
I
can
allow
my
icing
would
not
cover
in
one
piece
imagina7on
run
wild.
I
was
so
I
came
up
with
the
idea
to
originally
going
to
opt
for
just
cover
it
in
stages,
rolling
out
strips
Luckily
we
have
a
large
sugar
cra_
roses,
but
as
I
was
half
way
of
icing
and
placing
the
icing
on
shop
and
we
have
designed
our
through
pumng
the
spray
the
cake
and
carefully
smoothing
own
style
of
spacers,
that
have
together,
I
wrapped
some
sugar
it
out.
I
am
a
terrible
perfec7onist
hard
tops
and
so_
enough
sides
paste
around
it
and
hey
presto
so
it
had
to
be
right
as
I
hate
to
place
wires
in
them. there
it
was,
I
can’t
tell
you
how
seeing
joins.
It
took,
would
you
pleased
I
was
with
the
end
result.
believe
65
kilos
of
marzipan
and
“I
did
most
of
the
The
day
arrived
for
me
to
take
the
ivory
coloured
icing,
guess
you
can
now
say
I
am
now
officially
a
decora5ng
in
the
shop,
cake
to
the
venue
and
it
really
was
all
hands
on
deck.
As
I
was
so
body
builder!
using
royal
icing
for
a
busy,
I
got
my
mum
Joan
to
dust
A_er
three
extremely
wide
and
lot
of
the
finishings,
the
rest
of
the
roses
green,
she
high
cakes
I
needed
a
cup
of
tea!
looked
like
the
jolly
green
giant
My
arms
were
like
jelly
a_er
all
trying
to
keep
it
from
when
she
had
finished!
that
rolling
out.
The
boioms
of
looking
tacky!
The
Jayson
and
Josh
from
the
shop
each
of
7er
were
polystyrene
dummies
with
cakes
placed
on
design
itself
was
helped
me
carefully
load
the
cake
in
to
my
van,
it
was
so
heavy.
I
top,
this
helped
keep
the
weight
mostly
my
input...
you
needed
two
vehicles
to
carry
down;
I
also
baked
a
lighter
fruit
cake
which
also
helped
with
don’t
want
to
know
everything
as
we
had
a
lot
of
equipment
and
all
the
cakes,
keeping
the
overall
weight
of
the
what
she
originally
including
the
five,
12”
round
cake
down.
wanted...
I
tell
you,
it
sponge
cakes;
all
the
iced
roses
I
had
three
specially
made
drum
and
petals,
including
the
extra
was
tacky
galore!”
boards
reinforced
to
take
the
large
reinforced
drum
boards.
weight
of
the
cake.
The
customer
18
CAKE MASTERS MAGAZINE ~ AUGUST 2012
When
we
arrived,
we
set
to
work
stood
on
the
table
as
Mum
and
at
once.
First
I
set
the
largest
Jayson
passed
me
the
finished
drum
board
which
had
flowers
all
flowers
and
the
crystal
pearls.
they
way
around
it.
We
then
Once
finished,
the
customer
placed
the
first
7er
on
top
of
this.
agreed
to
view
the
cake
at
the
Next
we
placed
the
second
7er
-‐it
venue.
She
was
completely
was
so
heavy,
I
was
lucky
to
have
delighted
with
the
cake
and
all
Jayson
and
Josh
there
to
help.
The
the
7me
and
effort
I
had
put
into
top
7er
was
placed
by
myself.
I
crea7ng
her
cake.
I
got
a
hug
and
really
thought
the
cake
might
was
told
she
wanted
another
cake
collapse
with
all
the
weight!
in
two
years
7me
if
the
price
was
All
that
was
le_
to
do
was
finish
same,
I
NEARLY
FAINTED!“
the
cake
with
decora7ons.
We
had
a
good
rou7ne
going
while
I
19
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Stencil tutorial ~DUSTS
It is really easy to stencil on
cakes to make fabulous What u n
designs. Follow our easy eed:
tutorial to have a go yourself! * Fondan
t
* Soft pa
int brush
* Rolling
pin
* Trex
* Sugar
flair dus
* Stencil ts
* Cookie
cutter
Step 1
Soften some fondant and roll it out
to about a pound coin thickness
Step 2
Place the stencil on top of the
fondant and roll over the stencil
to secure it to the fondant
20
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Stencil tutorial ~DUSTS
Step 3
Take a tiny amount of Trex and
rub over the stencil
Step 4
Take some edible dust on a soft
brush and lightly dust over the
stencil
21
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Stencil tutorial ~ DUSTS
Step 5
Gently peel away the stencil
Step 6
Cut away excess fondant using a
cookie cutter and place onto a
cupcake ~ SIMPLES!
22
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Stencil tutorial ~BUTTERCREAM
Step 1
Soften some fondant and roll it out
to about a pound coin thickness.
Place the stencil on top of the
fondant and roll over it to secure
the stencil to the fondant.
Step 2
Take a small amount of
buttercream and spread over the
stencil.
23
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Stencil tutorial ~BUTTERCREAM
Step 3
Apply only a very thin layer of
buttercream to the stencil,
scraping off any excess
buttercream that is not required
Step 4
Taking one corner of the
stencil, peel away from the
fondant
YAY!
Step 5
Finally cut away any excess
fondant with a cookie cutter
and place on top of a
cupcake!
24
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Chandelier
Stencils
Stencils set of 3
£9.99
Damask Stencils
£12.99
Scroll Stencils
set of 5
£19.99
25
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Is there anyone out there who hasn’t seen this cake!? Photos of this
cake have been shared right across the globe and we caught up with
Francesca Pitcher, the creator to find out more.
26
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Meet Francesca...
Tell
us
about
North
Star
Cakes...
North
Star
Cakes
is
a
bespoke
baking
business,
my
client's
tend
come
to
me
if
they
are
looking
for
something
unique
and
personal
to
them.
I'm
very
par7cular
about
the
ingredients
I
use
as
I
firmly
believe
that
great
ingredients
produce
a
great
tas7ng
cake.
The
cakes
not
only
have
to
look
beau7ful
but
the
flavour
is
equally
important
and
should
meet
with
expecta7ons.
I
also
cater
for
food
intolerances
and
some
of
my
clients
come
to
me
specifically
for
that
reason.
I'm
very
lucky
to
have
a
loyal
clientele
of
repeat
and
referral
business.
Photo credit:
Kerry Ann Duffy Photography
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
WISH LIST
WISH LIST
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
KitchenAid
vs.
Kenwood
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Our opinion....
I am still deciding which mixer to buy.
Can you believe it...I have never owned a stand mixer because I simply don’t know which one I
want. Before carrying out the research for this article, I felt that if I bought the Kenwood over the
KitchenAid I would be disappointed when I got home...and vice versa!
Yes, I drive myself insane when going shopping! I am one of those people that will think about
purchasing something...but then wont buy it- come home and be so annoyed at myself for not
getting it! So enough about my weird shopping habits and back to mixers.
I scoured the internet for hours looking through many different reviews and reading through what
seemed like thousands of testimonies on Amazon regarding personal customer experiences.
Having gone through so much content, it appeared to me that one mixer did come out slightly on
top each time. I was on a mission to find out some of the differences and here is a summary of
things that might help you choose which one you will go for, and YES ,I will be letting you know my
final decision on the Kenwood vs KitchenAid debate.
KitchenAid Kenwood
- Available in 28 colours
- Mainly silver although the KMix is
- Retro look
available in approximately 11 colours
- Mixer bowl comes with a handle
-Sleek modern design
- Blender attachment needs to be
- Mixer bowl has no handle
bought separately
- Blender attachment comes included
- Used in pretty much all cooking
- Better customer services and easier to
shows on TV- just good product
find parts for machines, even the ancient
placement marketing though?
ones!
-There are said to be complaints about
- Power cable runs through the machine
after sales service with KitchenAid
- Cheaper
- Power cable sticks out of the machine
- Expensive
So from the above, there isn’t really much in it.
There isn’t really anything there that makes one machine stand head and shoulders above the other.
A lot of the reviews said that the first machine you start with, tends to be the machine you stay with
forever.
However, the thing that pushed me more towards one machine over the other were the MANY
reviews regarding people using Kenwood machines dating back to the 70s and 80s - even the 50s and
were still going strong making the odd replacement for parts which are amazingly still readily available.
I think design is a big thing as the machines look so different. There was a lot of love hate going on in
the reviews that I read and it is just down to personal preference.
I personally feel you get more value for your money with Kenwood, and I like the modern design over
the retro look. Also that face that so many ancient machines are mixing away gives me some comfort of
reliability.
Overall, I feel a sense of relief that I have made up my mind that it is
KENWOOD all the way.
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Emma’spongecake
Jess Moss Constant Kelly’s CakeAway
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
OUR
CLASSES
Recent student cakes from Rochelle!
Môn Cottage
Cupcakes
Cupcake decorating classes
ON ANGLESEY
Learn to decorate beautiful cupcakes in
our classes suitable for all skill levels.
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Cakes by Minel
Cake Company
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Sweetcheeks Bakeh)se
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Bella To+a
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Ka,ryns Cakes
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Roxy Rara
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Rosebud Cakes
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
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CAKE MASTERS MAGAZINE ~ AUGUST 2012
Cupcakes by L)(e
GemCakes
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CAKE MASTERS MAGAZINE ~ AUGUST 2012