Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...
February 2013 19.39
1. 1
BAKING ~ DECORATING ~ SHARINGISSUE7FEBRUARY2013
!e Valentines
SPECIAL FEATURE:
SELL OUT BAKING
SHOW HEADS TO
MANCHESTER
5-7 APRIL 2013
Collection
HEART IN A
CUPCAKE TUTORIAL
EXCLUSIVE OFFER
FOR CAKE MASTERS
READERS
SHOW TICKETS FOR
£10
+ CHANCE TO
WIN AN IPAD MINI!
Mary
Berrys Mini
Banoffee Pies
Recipe
y’
3. 3
ISSUE 7 FEBRUARY 2013
Tutorial
Eiffel Tower
Cupcake
21
Cake & Bake
Show
Overview
4
CONTENTSFrom the Editor ~ Page 2
Manchester Cake & Bake Show Overview ~ Page 4
Tutorial: Heart in a Cupcake ~ Page 9
Feature: Alternative Afternoon tea with Jen ~ Page 15
Interview: The Chocolate Strawberry ~ Page 18
Feature: Little Angel’s Cakes ~ Page 22
Event: Hospice Bake Off for Young Women ~ Page 23
Spotted: Ana Parzynch Cakes ~ Page 26
Tutorial: Eiffel Tower Cupcake ~ Page 27
Interview: Fat Cakes ~ Page 30
Competition: Fairytale Cakes~ Page 36
News ~ Page 37
Guest Columnist:Hannah from Made with love by me ~ Page 38
Competition: Floral Cupcakes ~ Page 39
Feature: The Colour of Love ~ Page 40
Interview: Mary Berry ~ Page 43
Recipe: Mary Berry’s Mini Banoffee Pies ~ Page 44
Winners: Valentines Competition ~ Page 46
Feature: Valentines Special 48
Valentines
Showcase
48
4. 4
ISSUE 7 FEBRUARY 2013
Show Feature
Cake & Bake
Show heads to
Manchester!
Following
a
sell
out
launch
show
in
London
last
year,
the
cake
and
bake
show
is
back
this
year
for
an
extravagant
show.
We
caught
up
with
the
organisers
earlier
this
months
to
find
out
all
about
what
to
expect
at
the
Manchester
show
There’s
so
much
going
on
during
this
three
day
cake
extravaganza,
we’ve
summarised
a
few
of
the
highlights
below:
WHAT
TO
EXPECT
AT
THE
SHOW
• See
all
your
favourite
celebrity
bakers
and
cake
stars
live
on
stage
-‐
from
Paul
Hollywood
to
Mich
Turner
and
Eric
Lanlard
• Nowhere
else
can
you
see
this
many
of
the
industry’s
leading
stars
all
in
one
place!
• Get
inspired
by
and
involved
in
one
of
the
feature
stands
–
including
Lakeland,
Squires
Kitchen,
Dr
Oetker
and
Bakingmad.com
• Enjoy
family
fun
for
budding
bakers
–
from
gingerbread
decora-ng
with
Billington’s
to
family
bake
offs
with
Paul
Hollywood
and
interac-ve
free
sessions
with
Grainchain.com
• Learn
new
skills
from
the
experts
in
live
demo
classes
–
from
macaron
masterclasses
to
cake
pain-ng
demos
• See
all
the
leading
sugarcraQ
arRsts
under
one
roof
and
book
a
session
in
the
SugarcraQ
Academy
–
learn
direct
from
the
likes
of
cake
queen
Mich
Turner
and
royal
icing
expert
Ceri
Griffiths
• Taste
your
way
around
the
country’s
top
arRsan
bakers
and
cake
makers
–
from
cakes
and
breads
to
brownies
and
pies
• Source
the
latest
tools
of
the
trade
from
the
country's
top
suppliers
–
from
leading
sugarcraO
suppliers
to
bakeware
specialists
including
all
the
latest
innova-ons
from
Lakeland
BUY TICKETS NOW:
SPECIAL TICKET PRICE OFFER
£10 + Entry into a prize drawn for an iPad Mini
EXCLUSIVE to Cake Masters fans only
Code Cakemasters10
5. 5
ISSUE 7 FEBRUARY 2013
Show Feature
KEY
FEATURES
AT
THE
SHOW
✴ CELEBRITY
BAKERS
&
SUGARCRAFT
EXPERTS
✴ SKILL
CLASSES
&
INTERACTIVE
EXHIBITS
✴ ARTISAN
PRODUCE
&
SUGARCRAFT
SUPPLIES
✴ LIVE
BAKE
OFFS
&
CAKE
COMPETITIONS
The
Sugarcra?
Academy
A
full
programme
of
skills
demonstraRons
for
serious
sugarcraQers
are
available
to
pre-‐book
in
The
Renshaw
SugarcraQ
Academy.
Don’t
miss
the
chance
to
aeend
a
session
with
the
likes
of
Mich
Turner,
Frances
McNaughton
and
Ceri
Griffiths.
Pre-‐booking
required
The
Sainsbury’s
Compe<<on
Theatre
Watch
stars
from
your
favourite
TV
baking
programmes
host
their
own
bake
offs
with
audience
members
live
on
stage
–
from
all
the
contestants
of
Series
3
of
Great
BriRsh
Bake
Off
to
the
judges
from
ITV’s
Britain’s
Best
Bakery
Mich
Turner
&
Peter
Sidwell,
plus
Stacie
Stewart,
fresh
from
judging
on
ITV’s
latest
series
-‐
Food.Glorious.Food
with
Simon
Cowell.VIP
seat
Rckets
are
also
available,
which
allows
visitors
the
chance
to
guarantee
a
seat
in
the
first
few
rows
of
the
main
stage
demonstraRons,
as
well
as
gebng
them
fast
track
entry
into
the
show
BUY TICKETS NOW:
SPECIAL TICKET PRICE OFFER
£10 + Entry into a prize drawn
for an iPad Mini
EXCLUSIVE to Cake Masters fans
only
Code
Cakemasters10
6. 6
ISSUE 7 FEBRUARY 2013
Show Feature
Baking
with
Paul
Hollywood
&
Grainchain.com
Join
Paul
Hollywood
as
he
judges
a
programme
of
live
bake
offs
for
families
and
schools
on
the
Friday
of
the
show!
Other
great
family-‐focused
free
sessions
will
be
hosted
by
Grainchain.com
on
Saturday
&
Sunday.
BUY TICKETS NOW:
SPECIAL TICKET PRICE OFFER
£10 + Entry into a prize drawn
for an iPad Mini
EXCLUSIVE to Cake Masters fans
only
Code
Cakemasters10
The
Exhibi<on
Offering
a
one
stop
shop
for
those
wishing
to
source
all
the
latest
tools
of
the
trade
from
the
country's
top
suppliers,
with
a
host
of
fun,
free
interacRve
features
from
leading
brands
in
the
industry
including
Neff,
Dr
Oetker,
Squires
Kitchen.
Lakeland
Interview
Stage
&
Feature
stand
Don't
miss
this
chance
to
quiz
your
favourite
baking
stars
on
Lakeland’s
feature
stand,
which
will
also
feature
live
demonstraRons
showcasing
the
latest
product
innovaRons
for
the
baking
and
cake
decoraRng
market
from
the
experts
at
Lakeland!
Marketplace
Taste
your
way
around
the
country’s
top
arRsan
bakers
and
cake
makers
in
The
Cake
&
Bake
Show
Marketplace,
where
you
will
find
market
stalls
showcasing
enough
freshly
baked
produce
to
saRsfy
even
the
most
insaRable
food
lover.
Wedding dress from Heavenly Brides
The
Wedding
Showcase
A
team
of
leading
sugar
craQ
experts
will
be
working
throughout
the
show
to
create
a
stunning
display
of
wedding
themed
sugar
craQ.
Book
Signings
with
WHSmith
Meet
the
star
speakers
and
buy
signed
copies
of
all
the
latest
baking
books
on
the
WHSmith
stand.
The
Classrooms
The
Classrooms
offer
the
chance
to
learn
direct
from
the
experts
in
a
more
focused
sebng,
with
30
minute
demonstraRons
held
in
enclosed
classrooms,
covering
a
wide
range
of
subjects
from
sugarcraQ
skills
to
macaron
masterclasses.
Pre
booking
required!
PLAN
AHEAD
–
BOOK
CLASSES
&
SUGARCRAFT
SESSIONS
NOW!
7. 7
ISSUE 7 FEBRUARY 2013
COMPETITION
PHOTO: Gingerbread Willy Wonker creation from Wicked Goodies
*WIN*
£150
cash
PLUS
a
MASTERCLASS
with
Master
PaRssiere
Eric
Lanlard
(worth
£195)
GIANT GINGERBREAD
VILLAGE
A
giant,
whacky
wonderland
inspired
Gingerbread
Village
has
to
be
one
of
our
favourite
features
planned
for
the
Manchester
Cake
&
Bake
Show!
As
well
as
an
impressive
7
foot
high
gingerbread
house,
commissioned
especially
for
the
event,
there
will
be
a
display
of
biscuit
buildings
and
village
features
created
by
gingerbread
fanaRcs
around
the
country
who
are
being
invited
to
display
their
designs
as
part
of
a
compeRRon
sponsored
by
Billington’s.
But
this
won’t
be
the
usual
fesRve
themed
display
of
gingerbread
houses,
as
entrants
are
being
asked
to
take
inspiraRon
from
childhood
memories
of
the
edible
creaRons
in
Alice
in
Wonderland,
Charlie
and
The
Chocolate
Factory
and
Hansel
and
Gretel
to
create
unique
candy
clad
construcRons!
CompeRtors
are
invited
to
enter
their
plans
for
individual
‘plots’
in
the
village
online,
from
which
the
organisers
will
select
the
most
promising
entrants
to
come
to
the
show
to
create
the
‘village’.
Judges
will
be
looking
for
creaRvity
and
design
and
so
the
only
real
limitaRons
are
the
size
of
the
plot
–
12
x
12
inches,
with
entrants
free
to
create
any
structure
from
gingerbread
-‐
not
just
houses,
with
landscaping
and
gardens
etc
encouraged.
Categories:
• Adults
• Juniors
Click
here
for
full
compeRRon
guidelines
NEED
INSPIRATION?
To
get
you
all
fired
up,
take
a
look
at
these
fantasRc
examples
of
gingerbread
creaRons
from
Wicked
Goodies,
as
well
as
the
Cake
&
Bake
Shows’
own
Pinterest
board
for
the
compeRRon!
8. 8
ISSUE 7 FEBRUARY 2013
CAKE ON THE CATWALK
competition
There’s
no
denying
cake
is
definitely
‘en
vogue’
at
the
moment!
So
it
seems
fibng
that
the
Cake
&
Bake
Show’s
official
compeRRon
for
Manchester
is
themed
‘Cake
on
the
Catwalk’
and
will
see
compeRtor’s
fashion
themed
creaRons
given
their
own
stage
at
the
event
in
the
form
of
a
purpose
built
‘cake
catwalk’!
Sponsored
by
Stork,
the
compeRRon
is
open
to
non
professionals
and
juniors
(under
18),
while
the
professional
category
is
themed
‘vintage
couture’.
Runway photo from Bravoe RunwayVintage couture from HeavenlyVintage Brides Cake sketches from Ana Parzych Cakes
Cakes on the Catwalk Hey there, Cupcake!,The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia
*PRIZES*
Win
up
to
£250
in
cash
and
£100’s
of
Pyrex
Bakeware,
plus
see
your
cake
featured
in
delicious.magazine!
COMPETITION
DETAILS
To
enter,
simply
submit
your
plans
online
for
a
fashion
inspired
cake,
selecRng
either
non
professional
or
junior
(under
18).
The
Professional
category
(defined
as
those
people
engaged
in
the
commercial
sale
of
bakery
products
or
a
baker/cake
decorator
employed
by
such
a
business)
is
themed
‘vintage
couture’
and
the
judges
will
be
looking
for
designs
inspired
by
vintage
styles,
encompassing
the
romanRc
charm
which
epitomises
the
principles
behind
vintage
couture
design.
GUIDELINES
Refreshingly
there
are
very
few
guidelines,
as
the
organisers
say
they
do
not
want
to
restrict
entrant’s
creaRvity…as
long
as
it’s
edible,
with
no
dummy
cakes
used
(but
internal
supports
are
permieed),
and
fits
within
a
base
area
of
16
x16
inches,
then
your
imaginaRon
is
the
only
limit!
CATEGORIES
• Professional
Category
• Non
Professional
Category
• Junior
Category
(under
18)
JUDGES
The
judging
panel
will
include
Elizabeth
Solaru
of
Cake
Emporium,
whose
catwalk
inspired
cake
creaRons
are
regularly
featured
in
the
press;
Karen
Barnes,
editor
of
delicious.
magazine,
as
well
as
experts
from
Stork’s
baking
team.
CLICK
HERE
FOR
FULL
COMPETITION
GUIDELINES
NEED
INSPIRATION?
take
a
look
at
some
of
the
catwalk
inspired
creaRons
by
Elizabeth
Solaru, or visit the
Cake
&
Bake
Shows’
own
Pinterest
board
for
the
compeRRon
9. 9
Tuto!al
Heart in a Cupcake
ISSUE 7 FEBRUARY 2013
Tuto!al
By Hannah from
Made with love by me
10. 10
ISSUE 7 FEBRUARY 2013
Heart in a Cupcake
Tutorial
Easy
Peasy
Lemon
Squeezy
Cake
Ingredients
6oz
Self
Raising
Flour
4
oz
Softened
Butter
1
tsp
Baking
Powder
6oz
Caster
Sugar
2
Large
Eggs
(Free
Range)
6
tbsp
Milk
Finely
grated
rind
of
a
large
unwaxed
lemon
+
juice
from
one
lemon
(or
to
taste)
Method:
Preheat
oven
to
180
C/gas
mark
4.
Tip
all
cake
ingredients
into
large
mixing
bowl
and
beat
for
2-‐3
minutes;
mixture
will
drop
easily
off
spoon.
Spoon
mixture
into
tin
and
smooth
with
back
of
spoon.
I
use
an
oblong
tin
which
measures
9″
x
8″,
lined
with
baking
parchment.
You
could
also
use
a
round
tin.
Bake
for
30-‐40
minutes
until
golden
&
firm
to
the
touch.
Cool
in
tin
&
slice.
Step
1
Make
your
cupcake
batter
using
the
Easy
Peasy
Lemon
Squuezy
Cake
recipe.
You
can
use
any
light
coloured
sponge
recipe,
although
you
should
make
sure
it
is
a
moist
recipe
and
not
too
dry!
What
you
will
need:
Light
coloured
sponge
Pink
colouring
Small
bowl
Small
heart
cutter
Muffin
Cases
Baking
tray
Step
2
Once
you
have
made
your
batter,
separate
a
1/3
of
it
into
a
small
bowl.
Cling
film
the
remaining
batter
mix
and
leave
to
one
side.
Use
food
colouring
or
natural
alternatives
to
dye
the
1/3rd
you
have
just
separated
to
the
colour
of
your
choice.
I’ve
chosen
pink
for
my
hearts.
11. 11
ISSUE 7 FEBRUARY 2013
Step
3
Grease
the
base/sides
of
a
square,
(any
shape
will
do,
i
just
preferred
square
for
doing
this)
deep
baking
tray
and
pour
in
the
coloured
mixture
to
a
depth
of
a
couple
of
centimeters.
Use
your
judgement
here,
you
are
looking
for
a
risen
depth
that
will
fit
into
your
cupcake
cases,
whilst
leaving
room
for
the
non
dyed
batter
as
well.
Pop
the
baking
tray
into
the
oven
at
the
temperature
the
recipe
suggests.
Take
the
cake
out
as
soon
as
it
is
firm
enough
to
handle
being
cut
into.
Try
and
avoid
baking
for
the
full
suggested
recipe
time
if
you
can.
Keep
testing
it
so
that
you
can
remove
from
the
oven
the
second
it
is
firm
enough
to
cut.
Once
firmed
take
the
cake
out
of
the
oven
and
leave
to
cool
completely.
Popping
it
into
the
fridge
will
speed
the
process
up.
Step
4
Use
a
small
heart
shaped
cutter
to
cut
out
shapes
from
the
coloured
cake.
Pop
in
the
fridge
to
cool,
or
even
freeze
for
30
minutes
to
help
prevent
overcooking
when
you
re-‐bake
them.
Step
5
Place
your
cupcake
cases
into
your
muffin
tin.
Remove
the
clingfilm
from
your
2/3rd
non
dyed
batter
and
spoon
a
dollop
into
the
base
of
each
case.
Take
each
heart
and
stand
it
vertically
(point
to
the
base)
into
the
dollop
of
batter.
Then
spoon
a
dollop
of
batter
on
either
side
of
the
heart.
Make
sure
your
batter
reaches
roughly
the
half
way
mark
of
the
cupcake,
high
enough
to
support
the
heart,
but
remembering
that
the
batter
will
rise!
Remember
you
want
the
batter
to
rise
OVER
the
top
of
your
heart
so
add
enough
to
achieve
this.
You
can
also
add
a
dollop
of
batter
over
the
top
of
the
heart
to
help.
12. 12
ISSUE 7 FEBRUARY 2013
Tuto!al
By Hannah from
Made with love by me
Et voilà!
14. 14
gina.indd 1 21/02/13 17.08
ISSUE 7 FEBRUARY 2013
£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
www.cakecrawl.com
FREE DESIGN WORK ON ADVERTS PLACED
15. 15
ISSUE 7 FEBRUARY 2013
Travel ~ Taste ~ TryFeature
by Jennifer DeGuzman-Rolfe
Jen’s
Just
Desserts
www.jensjustdesserts.co.uk
I'm
sat
here
wriRng
this
aQer
having
enjoyed
the
most
gorgeous
aQernoon
tea
(AT)
in
a
land
far,
far
away...
So
HELLLLOOOO
from
my
ValenRne's
sweetheart
(my
lovely
husband
Mark
-‐
pictured
on
the
right)
and
me.
I
really
can't
wait
to
write
about
my
special
ValenRne's
Day
AT,
as
I
have
so
much
to
share
with
you
about
the
fabulous
"ALTERNATIVE
AFTERNOON
TEAS"
I
have
recently
indulged
in
London.
I'm
dubbing
them
'alternaRve
ATs'
because
these
parRcular
opRons
are
not
your
run-‐of-‐the-‐mill
finger
sandwiches,
scones
and
cakes,
which
are
obviously
wonderful
in
their
own
right,
but
why
don’t
you
judge
for
yourself.
A"ernoon Tea wi# Jen
THE ALTERNATIVE
So,
my
cakey
pal
Allison,
from
Lets
Eat
Cupcakes,
recently
celebrated
her
big
4-‐0
and
I
thought
that
the
Madhaeer's
Tea
at
the
Sanderson
Hotel
in
Soho
would
be
the
perfect
giQ
for
her.
From
the
moment
we
were
shown
to
our
table,
we
just
knew
it
would
be
special.
The
whole
experience
was
very
"wonderland-‐y"
-‐
from
the
menus
provided
in
vintage
books,
to
the
way
the
tea
choices
were
presented
in
preey
glass
jars.
Ooh
and
the
teapots,
teacups
and
saucers
were
just
so
whimsical
in
keeping
with
the
'Madhaeer'
theme.
The
pièce
de
résistance
was
most
definitely
the
presentaRon
of
the
AT
cake
stand
filled
with
gorgeous
and
magical-‐
looking
goodies.
The
savoury
opRons
were
plenRful,
including
a
selecRon
of
ham
and
cheese
scones;
mini-‐quiches
and
sweets
were
seriously
UH-‐MAZ-‐ING!
We
loved
the
'drink
me'
poRon
and
the
totally
fun
meringue
mushrooms
and
carrots.
The
best
thing
was
that
everything
really
did
taste
as
good
as
it
looked!
16. 16
ISSUE 7 FEBRUARY 2013
Feature
by Jennifer DeGuzman-Rolfe
Jen’s
Just
Desserts
www.jensjustdesserts.co.uk
Just
when
we
thought
we
couldn't
eat
any
more...
you
know
how
some
other
AT
places
give
you
the
opRon
of
selecRng
from
a
cake
trolley?
Well,
this
'Madhaeer'
tea
allowed
for
a
selecRon
from
a
JELLY
CART!
Of
course,
we
had
to
sample
these,
so
yes,
we
had
a
variety
of
different
flavours
including
pineapple,
banana
and
rhubarb
-‐
again,
just
so
different
to
your
usual
AT!!
My
favourites
from
this
alternaRve,
and
slightly
mad
AT
were
the
green
tea
mousse
and
the
mango/white
chocolate
cake.
I
was
also
pleasantly
surprised
by
the
yummy
mini-‐
quiches
and
the
really
light,
refreshing
rhubarb
and
custard
tea.
I'm
already
looking
forward
to
my
return
visit
here,
as
it's
definitely
somewhere
I'll
be
coming
back
to
again
and
again!
If
you
really
want
an
alternaRve
AT
in
London
-‐
perhaps
something
for
the
special
fella
in
your
life
-‐
then
look
no
further
than
the
Sanctum
Soho
Hotel.
I
say
it's
an
AT
for
'your
fella'
just
because
what
they
have
to
offer
is
called
the'Gentleman's
AQernoon
Tea,'
–
I'm
certainly
no
gentleman
and
I
totally
enjoyed
it!
Can
you
believe
this
special
AT
starts
off
with
oysters!!
So,
how
does
this
menu
sound
to
you?
Poached
oyster
with
bloody
mary
relish
/
Seared
steak
with
peppers
and
mushrooms
on
toasted
sourdough
/
Mini
smoked
salmon,
caviar
and
watercress
bagel
-‐
as
the
first
course.
Lamb
and
potato
hotpot
/
Mini
Sanctum
beef
burger
with
mustard
seed
relish
/
Rabbit,
panceea
and
leek
pasty
/
Roast
beef
and
horseradish
stuffed
Yorkshire
pudding
-‐
as
the
second
course.
And
you
do
also
get
something
sweet,
as
well:
Twice
baked
chocolate
fudge
cake
with
Jack
Daniels
Ice
Cream.
Oh,
did
I
menRon
that
you
also
get
a
lil'
tankard
of
Jack
Daniels,
as
well
as
a
mini-‐cigar!?
See
what
I
mean?
This
AT
is
all
served
in
private
booths
in
the
very
cool
but
casual
hotel
restaurant.
You
don't
need
to
be
a
gent
to
enjoy
this
alternaRve
AT,
but
just
in
case
this
doesn't
float
your
boat,
you
do
have
the
opRon
of
ordering
a
'tradiRonal
aQernoon
tea,'
(which
was
also
delicious...!)
but
don't
you
get
ever
so
slightly
(or
very)
jealous
when
your
dinner
date
orders'
the
beeer
meal'!
In
this
case,
although
the
tradiRonal
AT
was
enjoyable,
the
Gentleman's
AT
was
just
so
much
BETTER!!
I
would
definitely
recommend
this
to
anyone
looking
to
treat
a
special
man
-‐
or
yourself!
-‐
to
a
really
unique
AT
experience.
Gentleman’s Afternoon Tea ...
Travel ~ Taste ~ Try
17. 17
ISSUE 7 FEBRUARY 2013
30
Travel ~ Taste ~ Try
by Jennifer DeGuzman-Rolfe
Jen’s
Just
Desserts
www.jensjustdesserts.co.uk
18. 18
ISSUE 7 FEBRUARY 2013
MEET
Sarah
from
The Chocolate
Strawberry
Sarah is one of those bakers
where you can instantly
recognise her cakes purely
through the hand cut nature and
designs of her decorations.
Cake Masters loves the cakes
that Sarah creates and presents
in a beautiful way - we are total
fans of the rather amazing
Chocolate Strawberry!
13
Interview
Q:
Tell
us
about
you
and
your
family
I’m
42
(which
looks
quite
scary
when
it’s
wriaen
down)
married
with
five
year
old
twins.
We
live
very
happily
in
a
sleepy
village
in
The
Forest
of
Dean,
Gloucestershire.
I’ve
always
loved
food
and
food
presenta@on,
so
discovering
cake
decora@ng
has
opened
up
a
whole
new
world
to
me.
Growing
up,
cooking
and
family
meals
were
hugely
important.
Now
I
have
my
own
family,
we
also
live
in
the
kitchen
and
our
children
love
to
cook
and
now
decorate
cakes
too.
At
five
years
old,
they
think
that
I
am
capable
of
making
any
structure
that
they
can
imagine
in
cake
and
request
more
and
more
complex
designs
on
a
daily
basis!
19. 19
ISSUE 7 FEBRUARY 2013
Interview
Q:
What
is
your
earliest
memory
of
baking?
My
earliest
memory
is
baking
with
my
Gran,
who
made
everything
by
hand
and
baked
on
an
almost
con@nual
basis.
Her
‘signature
dish’
was
a
cake
that
we
called
‘Granny
West’s
Find
The
Jams’,
but
I
think
are
really
called
‘Maids
of
Honour’.
Shortcrust
pastry,
jam
in
the
boaom
and
sponge
on
top.
Intensive
training
for
me
on
this
dish
started
at
around
four
years
old.
If
any
of
my
family
ever
went
abroad
in
the
1970s,
they
were
packed
off
with
an
old
Quality
Street
@n
packed
with
“Find
the
Jams”,
so
that
they
had
something
to
eat
on
the
plane.
They
were
so
good
that
they
were
oZen
handed
out
through
cabin.
When
she
died,
the
whole
family
scaaered
her
ashes
in
Welsh
waterfall
and
I
(on
my
Dad's
sugges@on)
produced
a
large
@n
of
“Find
The
Jams”
for
the
occasion,
which
would
have
made
her
laugh
a
lot
I
think.
Q:
What
is
your
baking
story,
how
did
you
get
into
baking?
Having
stopped
work
in
2007
to
bring
up
our
long
awaited
twins,
I
had
started
to
lose
myself
a
bit
and
the
thought
of
returning
to
work
almost
five
years
later
was
frankly
terrifying.
Since
we’ve
had
the
children
we
have
moved
to
an
area
which
is
incredible
to
live
in,
but
work
is
thin
on
the
ground.
I
thought
I
might
be
able
to
do
something
with
my
love
of
cooking
and
signed
up
for
a
course
preparing
people
to
start
their
own
business.
At
the
end
of
the
12
week
course,
I
decided
that
I
would
set-‐up
a
small
outside
catering
business.
The
fashion
for
cupcakes
started
me
baking
and
the
general
catering
disappeared.
Within
a
year
I
had
discovered
all
the
extra
decora@ng
space
you
get
with
celebra@on
cakes
and
now
am
a
complete
convert.
It's
been
a
huge
learning
curve
with
long
hours
spent
studying
tutorials,
experimen@ng
with
recipes
and
decora@on
techniques.
Talking
to
other
cake
makers
had
been
a
massive
help.
I
have
found
the
industry
to
be
generally
very
generous
with
advice
and
encouragement.
14
20. 20
ISSUE 7 FEBRUARY 2013
Interview
Q:
When
did
you
decide
to
start
the
Chocolate
Strawberry?
The
business
started
a
couple
of
months
aZer
I
finished
my
business
course
start
up
course.
I
had
to
take
my
food
hygiene
exam
first
and
I
aaended
a
basic
book-‐keeping
course
(not
that
you'd
know
it).
I
actually
found
that
I
was
making
excuses
not
to
start
it
through
nerves.
Eventually
my
course
tutor
gave
me
a
talking
to
and
pointed
out
that
all
the
prepara@on
was
great,
but
eventually
I
did
actually
have
to
cook
something
for
somebody....I
then
started
almost
immediately
supplying
a
local
cafe
with
cakes
and
luckily
was
able
to
work
every
week
of
the
first
year
of
business.
Why
is
your
business
called
The
Chocolate
Strawberry?
I
have
an
instantly
forgeaable
name
myself,
so
I
wanted
an
image
that
people
could
remember.
The
Chocolate
Strawberry
sounds
delicious
and
creates
an
instant
picture
in
your
mind.
Customers
don't
need
to
remember
that
my
name
is
Sarah
to
recommend
the
business.
I
get
a
lot
of
compliments
about
the
name,
so
I
think
I've
made
the
right
choice.
Q:
What
has
been
the
most
difficult
cake
you
have
made?
I
think
the
most
difficult
cake
to
make
was
my
'Funny
Liale
Tortoise'
cake
because
it
was
unlike
anything
that
I
had
done
before,
but
I
enjoyed
every
minute.
It
wasn't
actually
that
technically
difficult,
but
I
was
so
nervous
that
I
might
not
be
able
to
make
it
work.
I
really
didn't
want
to
create
a
'cartoon'
type
animal.
Q:
What
cake
has
meant
the
most
to
you?
The
cake
that
meant
the
most
was
'Our
Story'.
I
made
a
wedding
cake
based
on
the
story
of
how
my
husband
and
I
met
and
married.
We
chose
the
colours
and
the
wording
together
and
the
whole
process
was
really
enjoyable.
What
has
been
your
best
achievement
to
date?
The
'Our
Story'
cake
was
featured
by
Conde
Nast's
Bride
magazine
straight
away.
I
don't
think
I've
ever
felt
so
proud
of
anything
else
I've
done
professionally.
It's
s@ll
featured
by
Brides
on-‐line
now
and
s@ll
brings
in
enquiries
from
all
over
the
country.
I
have
also
had
lots
of
cake
makers
asking
for
permission
to
reproduce
the
design,
which
is
incredibly
flaaering.
14
Sarah with her husband >>
21. 21
ISSUE 7 FEBRUARY 2013
Interview
Q:
Is
there
anyone
you
would
like
to
say
thanks
to?
There
are
so
many
people
that
I
need
to
say
thank
you
to
for
suppor@ng
me
through
the
first
two
years.
Firstly
my
husband
-‐
it's
a
massive
change
to
our
lifestyle
running
a
business
from
the
house.
At
@mes
it's
been
incredibly
trying,
messy
and
expensive,
but
we
have
now
sorted
out
some
sort
of
rou@ne
and
things
run
much
more
smoothly.
Our
parents
have
also
been
a
huge
help
offering
everything
they
can
from
child-‐care
to
emo@onal
support
on
the
days
that
you
find
you
aren't
'living
the
dream'.
Rosie
at
Cake
Masters,
who
rang
me
at
home
to
discuss
my
work
within
a
few
months
of
me
star@ng
to
make
cakes
and
who
has
supported
me
throughout.
Hundreds
of
other
cake
makers
for
advice
and
friendship,
but
one
s@cks
out
more
than
any
other
for
believing
I
could
make
it
as
a
cake
designer
when
I
said
I
never
would,
is
Lou
at
Cake-‐y-‐licious.
Lastly,
i
would
like
to
thank
Miranda
Jenkins
and
The
Dean
Entrepreneurs
scheme,
without
which
there
would
be
no
business
at
all.
14
22. 22
ISSUE 7 FEBRUARY 2013
Feature
Little Angels cakes has been set up
using cake makers and bakers
across the UK to help make free
cakes for children with life
threatening conditions.
We
caught
up
with
Lucy
Kelsall
Founder
of
Little
Angels’
Cakes
to
find
out
more...
Little Angels’ Cakes
Q: What inspired you to start
Little Angels’ Cakes
Little Angels’ Cakes started from a
very simple idea. After gaining
inspiration from Icing Smiles in the
USA and searching for something
similar in the UK.
At first I didn’t think many people
would be interested and thought it
would take months to get people
on board, but after a few messages
to other cakey people, it was clear
that people wanted to be involved.
After the death of my brother in
law, it hit me just how important a
little love and care can help
someone with a life threatening
illness, although my brother in law
wasn’t a child, it was still heart
breaking when he finally passed
away after his battle with cancer.
He loved it when I took him a box
of cupcakes or sweet treats and
always asked for more!
After seeing several posts about
children with life threatening
illnesses and the effect a cake or a
gift could have on these children; I
wondered if I could be able to help
in some way. That’s when I read up
about Icing Smiles in the USA, I
then knew I had to do this.
I have some very close cakey
friends who were willing to help
out - all had either wanted to do a
similar thing or had a loved one
with a life threatening illness.
Q: How people can get involved
To bake cakes for us you need to
be registered with Environmental
Health at your local Council. We
still welcome hobby bakers to join
in with our fund raising events,
donation of ingredients and
delivering of cakes. We also ask for
all members of the public to help
support us and spread the word.
Q: Where did your first cake go?
Our first cake was donated on the
2nd February 2013 for a little girl
called Ava Scott. Ava Scott is a
beautiful little girl who has
recently been diagnosed as having
a Ewing's Sarcoma, a cancerous
tumor in her leg.
A cake was requested for her glitter
ball fund raising event and as Ava
loved Katie Perry, the theme had to
be around that. The cake was
donated by Wendy Pitts from
Angel Cakes of Warrington.
A special thanks to Nina Rogers,
Melanie Lauven, Zoe Canies
Leonard Kirstie Cracknell and all
our sponsors for giving their time
and resources to make this happen.
SIGN UP TO HELP OUT
Above:Ava receiving her cake
Below:Ava with Gary Barlow
23. 23
ISSUE 7 FEBRUARY 2013
Event
Hospice Bake Off
for Young
Women
Those
of
us
who
love
baking
will
understand
the
joy
of
having
some“me
time”
and
the
sensory
pleasures
gained
from
creating
something
delicious.
It
is
these
things,
and
much
more,
for
5
young
women
who
visit
young
adult’s
hospice,
Douglas
House,
in
Oxford.
On
5
February,
with
some
assistance,
they
took
part
in
the
‘Douglas
House
Bake
Off’
judged
by
professional
cake
maker
and
decorator,
Tracey
Mann
and
Alison
Gomm
from
the
event
sponsors,
Oxford
based
interna@onal
economics
consultancy
Oxera.
The
event
was
the
inspira@on
of
keen
baker
Fleur
Perry,
23,
from
Wiltshire,
who
has
Spinal
Muscular
Atrophy
and
visits
Douglas
House
for
respite
care.
Her
condi@on
means
that
it
can
be
very
difficult
geqng
together
with
friends
to
share
in
such
an
ac@vity,
but
coming
to
Douglas
House,
a
modern,
hotel-‐
style
building
built
specifically
to
cater
for
the
social,
physical,
emo@onal
and
medical
needs
of
young
adults
with
life-‐shortening
condi@ons,
gives
her
the
opportunity
to
enjoy
what
a
lot
of
us
take
for
granted,
whilst
having
her
specialist
medical
needs
looked
aZer.
Above: Douglas House, Oxford Above: Event inspiration by Fleur Perry with helper Jackie
24. 24
ISSUE 7 FEBRUARY 2013
Event
Fleur,
22,
is
a
vibrant
young
woman
who
lives
in
Swindon
with
her
parents.
She
has
been
visiRng
Douglas
House
for
over
2
years
and
has
a
condiRon
called
Spinal
Muscular
Atrophy
(Type
2).
She
has
a
passion
for
the
sciences
and
holds
5
A-‐levels
in
Maths,
Further
Maths,
Chemistry,
Physics
and
Ancient
History,
with
AS
levels
in
Spanish
and
Earth
Science
and
GCSEs
in
Astronomy
and
LaRn
-‐
and
she
hasn’t
stopped
there!
She
is
working
towards
a
degree
in
natural
sciences
with
the
Open
University.
Fleur Perry
Fleur
made
smiling
cupcakes,
with
a
homemade
jam
smile
inside
when
you
cut
it
open.
Lizzie,
23
from
Burnham,
Slough,
has
been
visiRng
Douglas
House
since
2011.
She
loves
baking
and
oQen
baked
with
her
Nanny.
‘As
a
liele
girl
I
used
to
make
cherry
and
coconut
rock
cakes
with
Nanny
Joan.
Sadly
she
died
last
September
just
5
days
before
my
grandpa
so
I
am
making
them
for
the
Bake
Off
in
memory
of
her.’
Gemma
Orton,
27,
is
an
arRst
from
Aeleborough
in
Norfolk.
She
has
been
visiRng
Douglas
House
for
about
four
years
and
has
a
condiRon
called
Spinal
Muscular
Atrophy.
Gemma
achieved
a
BA
(Hons)
in
Design
CraQs
at
LowestoQ,
an
MA
in
TexRle
Culture
at
Norwich
University
College
of
the
Arts
and
is
a
member
of
Aeleborough
‘CraQers’.
Gemma
is
interested
in
art,
fashion,
theatre,
craQs
and
baking.
‘Baking
is
an
opportunity
to
be
creaRve.
It's
great
to
start
with
a
few
ingredients,
and
at
the
end
you
have
a
tasty
treat.
I
loved
seeing
all
the
various
bakes
and
creaRons,
and
most
importantly,
tasRng
them!’
Gemma
made
her
Eton
Mess
cupcakes
for
the
‘Bake
Off’.
Gemma
Orton
Gemma
made
Eton
Mess
Cupcakes
Meet the Bakers
Lizzie
Waddington
Lizzie
made
cherry
and
coconut
rock
cakes
in
memory
of
her
Nanny
25. 25
ISSUE 7 FEBRUARY 2013
Charlie,
18
has
Spinal
Muscular
Atrophy
Type
2
and
lives
with
her
Mum,
Dad
and
brother
Adam
in
Northampton.
She
has
been
coming
to
Helen
and
Douglas
House
since
she
was
5
years
old,
recently
making
the
transiRon
to
Douglas
House
for
young
adults.
Charlie
currently
aeends
college,
studying
acRng
at
level
2.
She
hopes
to
gain
a
merit
at
the
end
of
the
course
so
she
can
progress
to
study
musical
theatre,
one
of
her
passions,
the
other
being
baking.
Charlie
Walter
Charlie
made
Tiramisu
Kerri,
26,
from
Hungerford,
in
Berkshire,
has
been
visiRng
Douglas
House
for
4
years
and
has
a
condiRon
causing
mulRple
brain
and
spinal
tumours.
She
completed
her
GCSE’s
in
art
and
music
and
loves
drawing
and
singing.
With
her
art,
she
has
specialised
in
making
rugs
and
decoupage
and
is
currently
trying
to
start
her
own
business
selling
her
work.
Kerri’s
entry
was
quite
quirky.
Her
recipe,
“Fish
Cakes”,
was
a
rather
surprising
entry
for
the
cupcake/muffin
category.
But
they
were
actually
sweet
cakes
decorated
to
look
like
goldfish!
Kerri
Hunter
Kerry
made
cupcakes
decorated
to
look
like
goldfish
All
the
girls
were
winners
but
a
winner
and
runner
up
had
to
be
chosen.
Gemma
won
with
her
Eton
Mess
cupcakes
and
Kerri
was
runner
up
with
her
‘fish
cakes’.
All
the
young
women
received
a
signed
copy
of
Tracey’s
latest
book
‘Bake
Me
I’m
Yours
-‐
Chocolate’,
vouchers
from
John
Lewis
and
a
giQ
box
of
cosmeRcs
donated
by
our
wonderful
supporters.
Kate
Barklie
from
the
Douglas
House
Care
Team
and
organiser
of
the
event
said;
‘I
really
enjoy
organising
events
that
paRents
can
take
part
in
with
staff.
The
bake-‐off
was
a
first
for
us
and
we
did
it
on
a
grand
scale
with
special
aprons
made
for
the
contestants,
bunRng
donated
from
the
Oxford
BunRng
company,
beauRful
tea-‐sets
loaned
to
us
from
our
charity
shops
and
5
ovens
sponsored
by
Oxera.
As
a
team
we
love
to
make
something
happen
that
a
guest
has
asked
for
and
make
it
an
amazing
and
special
event
for
them.’
AQer
a
tour
of
both
Helen
House
for
children
and
Douglas
House
for
young
adults,
Tracey
Mann
said;
‘I
didn’t
know
what
it
would
be
like,
but
it
was
amazing
–
it
really
is
such
a
posiRve
environment.
The
guests
are
made
to
feel
so
welcome
and
all
their
needs
are
taken
into
account
and
they
are
treated
as
independent
individuals.
I
have
had
a
wonderful
day.’
<<Tracy Mann
with Kerri
26. 26
ISSUE 6 JANUARY 2013
Spotted
Ana Parzych Cakes
We love it when designers work to sketches and then create masterpieces out of sugar.
Ana Parzych is a master of just that, and creates absolutely stunning cakes.
Ana Parzych Cakes
ISSUE 7 FEBRUARY 2013
28. 28
ISSUE 7 FEBRUARY 2013
Step
1
Roll
out
gumpaste
and
cut
out
the
Eiffel
Towers
using
the
template.
Let
it
dry
overnight
Step
2
Thin
out
brown
food
coloring
with
vodka
and
brush
onto
the
towers.
Let
it
dry
for
about
2
hours.
What
you
will
need:
Eiffel Tower Image
Knife
Gumpaste
Brown gel food coloring
Royal Icing in piping bag with a #1 tip
Bronze luster dust
Vodka
Paint brush
Cupcakes to decorate
Eiffel Tower Cupcake
Tutorial
29. 29
ISSUE 7 FEBRUARY 2013
Step
4
Thin
out
the
bronze
luster
dust
with
vodka
and
brush
onto
the
details.
Step
3
Using
the
Royal
Icing
in
piping
bag
with
a
#1
tip,
pipe
the
outline
and
details
on
the
tower.
Let
it
dry
(...
again)
Step
5
Thin
out
the
bronze
luster
dust
with
vodka
and
brush
onto
the
details.
Final
step
Place
your
decorated
towers
onto
your
cupcakes!
30. 30
ISSUE 7 FEBRUARY 2013
MEET
Mia
From
Fat Cakes
Mia is an awesome baker and
cake designer. Her cakes have
the impact which wow people
from across the globe and are
designed and executed to a very
high standard.
We interviewed Mia to find out
more about the person behind
the cake.
Interview
Q:
Tell
us
about
you
and
your
family
I
am
35,
I
live
in
a
small
busy
house
in
Sussex
on
the
south
coast
with
my
three
young
children
Harry
(he
hates
cake),
Marshall
(he
wants
to
work
for
me
one
day)
and
Emalyn
(she
eats
all
the
offcuts)
my
lazy
cat
and
three
chickens.
They
all
drive
me
crazy,
but
they
are
my
world!
I
have
an
allotment
which
is
my
escape
place
but
haven't
had
the
chance
to
get
over
there
much
since
I
became
Fat
Cakes,
I
feel
like
I've
been
permanently
in
the
kitchen
for
the
last
18
months!
31. 31
ISSUE 7 FEBRUARY 2013
Interview
Q:
What
is
your
earliest
memory
of
baking
I
loved
baking
rock
cakes
and
scones
as
a
child,
but
then
didn't
dabble
with
baking
again
un@l
I
had
children
of
my
own.
Unhappy
with
the
quality
of
supermarket
cakes
(I
am
a
perfec@onist!)
I
started
making
my
children's
birthday
cakes
8
years
ago.
They
had
many
experimental
buaercream
extravaganzas!
It
wasn't
un@l
my
daughter's
first
birthday
in
2010
that
I
tried
covering
a
cake
with
sugarpaste
for
the
first
@me
and
I
have
been
hooked
ever
since.
Q:
What
is
your
baking
story,
how
did
you
get
into
baking?
Baking
for
family
soon
turned
into
baking
for
friends
and
when
friends
of
friends
started
to
ask
for
cakes
I
thought
that
geqng
some
cards
made
might
look
beaer
than
scribbling
my
phone
number
on
a
scrap
of
paper,
so
I
needed
a
name...this
was
the
start
of
it
all.
I
had
some
cards
made,
my
Facebook
page
was
born
and
I
have
just
been
trying
to
keep
up
with
it
all
ever
since!
I
have
always
been
drawn
to
art
and
anything
crea@ve
and
got
a
dis@nc@on
in
sculpture
at
art
college.
I
then
went
on
to
do
a
degree
in
interior
architecture
where
I
loved
thinking
three
dimensionally
and
enjoyed
playing
with
colour.
I
then
had
various
customer
service
jobs
for
years
just
to
pay
the
bills
as
I
didn't
know
how
to
make
a
living
from
anything
ar@s@c.
To
be
honest
I
s@ll
don't
make
a
living
from
it
but
at
least
I
am
happy!
Q:
When
did
you
decide
to
start
Fat
Cakes?
This
was
in
August
2011
so
just
18
months
ago.
It
more
sort
of
happened
to
me
rather
than
me
actually
making
any
decisions!
I
had
to
leave
my
part
@me
job
at
Sainsbury’s
due
to
a
change
in
circumstances
and
have
been
making
cakes
full
@me
ever
since.
It’s
as
if
it
was
meant
to
be.
My
sugarcraZ
kit
that
started
off
just
about
filling
a
small
toolbox
has
now
spread
into
nearly
every
room
of
my
house
and
con@nues
to
grow!
Q:
Why
is
your
business
called
Fat
Cakes?
I
spent
a
few
days
trying
to
think
of
names
but
found
none
that
felt
right
-‐
none
that
really
said
what
I
wanted
them
to.
I
didn't
want
to
limit
myself
to
one
style
of
cake
so
needed
a
name
that
would
reflect
this.
Like
when
choosing
a
name
for
a
new
baby,
I
scanned
TV
credits,
town
names,
street
names,
the
dic@onary
even
cereal
packets!
I
was
about
to
give
up
when
I
finally
asked
my
partner
what
he
thought,
“Fat
Cakes”
he
said,
“because
they
are
fat
and
they
are
cakes”
simple
-‐
and
so
it
came
to
be!
32. 32
ISSUE 7 FEBRUARY 2013
Interview
A
selec@on
of
cakes
made
by
Mia
from
Fat
Cakes.
33. 33
ISSUE 7 FEBRUARY 2013
Interview
Q:
What
cake
has
meant
the
most
to
you?
I
think
Emalyn's
first
birthday
cake
and
my
Batman
cake
mean
the
most
to
me.
The
elephant
made
for
my
daughter
was
from
one
of
Debbie
Browns’
books,
I
am
a
big
fan
of
her
work,
and
this
was
the
start
of
my
love
affair
with
cake
decora@ng.
The
batman
cake
is
the
cake
that
made
my
facebook
page
really
take
off,
and
put
me
in
touch
with
a
lot
of
cake
ar@sts.
I
made
many
online
friends
as
my
name
started
to
get
recognised
by
more
people.
Regarding
my
Batman
cake,
I
am
a
big
fan
of
the
movies
so
really
enjoyed
making
this
cake-‐
I
had
looked
forward
to
it
for
about
6
months
so
am
so
pleased
that
this
has
been
my
most
shared
cake
to
date.
Q:
Which
has
been
the
most
difficult
cake
you
have
made?
All
of
my
cakes
are
difficult
in
their
own
way
as
I
always
push
myself
out
of
my
comfort
zone,
trying
something
new
with
each
and
every
one.
probably
the
most
technically
difficult
for
me
was
R2D2.
It
was
my
first
cake
with
internal
structure,
I
had
to
buy
a
new
drill
bit
for
my
sugarcraZ
kit
:)
As
the
cake
was
for
my
son
I
felt
I
could
experiment
a
bit
more
and
it
didn't
maaer
too
much
if
it
didn't
work
out
as
only
we
would
see
it.
<<<
Harry,
Marshall
and
Emalyn
34. 34
ISSUE 7 FEBRUARY 2013
Interview
Q:
What
has
been
your
best
achievement
to
date?
Being
asked
to
do
this
interview
is
probably
my
best
achievement
to
date!
I
am
happy
that
that
the
business
has
grown
so
well
in
such
a
short
space
of
@me
and
that
I
have
had
to
teach
myself
how
to
build
a
website,
manage
accounts,
upload
photos,
keep
up
with
admin
(well
try
my
best
to)
alongside
managing
family
life.
This
is
my
biggest
achievement
and
something
I
feel
proud
of.
Q:
Is
there
anyone
you
would
like
to
say
thanks
to?
I
would
really
like
to
say
thank
you
to
all
of
my
online
friends
in
the
cake
world.
Some
I
have
met
in
real
life,
some
I
have
yet
to
meet.
All
of
whom
have
helped
me
in
our
virtual
office
to
get
through
the
long
night
shiZs;
helped
with
problems
and
have
been
there
to
bounce
ideas
off
of;
along
with
chaqng
about
family
life
and
the
various
emo@onal
states
that
go
with
working
crea@vely
from
home!
I
would
not
be
where
I
am
today
without
them,
they
have
all
become
very
important
to
me.
Q:
What
are
your
future
plans?
I
have
a
lot
of
exci@ng
orders
to
look
forward
to
this
year
that
I
cannot
wait
to
get
started
on.
I
hope
to
also
find
@me
to
enter
one
of
the
categories
at
Cake
Interna@onal
this
year
too
and
my
all
@me
dream
has
been
to
have
a
go
at
a
thread
cakes
entry.
I
am
currently
in
the
process
of
seqng
up
to
start
doing
cake
decora@ng
classes
alongside
some
other
crea@ve
friends
from
different
craZ
areas
so
this
is
very
exci@ng
for
me,
I
am
really
looking
forward
to
the
sociable
side
of
this
and
a
liale
break
from
the
kitchen!
Other
than
that
I
am
just
going
with
the
flow
and
we'll
see
what
happens...
35. 35
ISSUE 7 FEBRUARY 2013
Email: littleangelscakes@yahoo.co.uk or info@littleangelscakes.co.uk
36. 36
ISSUE 7 FEBRUARY 2013
Cake Masters has teamed up with Cake International to run a fantastic Fairytale
Competition! The prizes for winners of the competition in both categories are as
follows:
- 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
- Chance to get 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.
- A hobby baker is defined as someone who has never sold a cake for money.
The reason why we have this category is to ensure we include all abilities and not
only those people who bake and decorate regularly.
- 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.
The cake must have a fairytale theme.
To enter please email us a good quality photo to bookings@cakemasters.co.uk with:
- Your full name
- Your category Hobby or Professional
- Your facebook page name and website
- Contact number
- Optional – Tell us a bit about your entry and the inspiration behind the design
DEADLINE: 31st March 2013
in association with
Competition
37. 37
ISSUE 7 FEBRUARY 2013
News!
MOST SHARED CAKE
ON CAKE MASTERS!
41,000
I wanted to thank you all for helping me
break through the 40,000 likes barrier.
Facebook advertising helped us up to the
20,000 likes mark, and then it just
became too expensive. With changes to
timeline and issues with reach, I decided
to stop advertising with Facebook. To
my absolute delight, our numbers have
been growing in a strong organic manner
and I want to thank you for not only
helping me through the 40,000 LIKES
milestone, but THANKYOU ALL for
getting me through the 41,000 LIKES
mark.
Claim to fame!
As you know, Nina from Mon Cottage Cupcakes
created a cake that was featured in theYellow
section of last month’s magazine.
Her cake was made for a charity that Merrill
Osmond is associated to so was pictured holding
the cake that Nina made.
Well, my claim to fame is the Merrill Osmond
shared my magazine on his own Facebook page!
Thanks Nina for sharing your cake onYellow
Monday all those weeks ago- seeing Merrill’s
post really made my day!
A cake that we posted last week has gone totally
viral, with over 2,318 shares and over 100,000
people seeing the cake! Congratulations to
Brownies Cakes Grimsby for creating such a great
cake that so many people could relate to!
38. 38
ISSUE 7 FEBRUARY 2013
Guest ColumnistThis is war! (Somebody put the
kettle on...)
It’s been dark for so long I’d
swear the birds are trying to
bring in the dawn, the radio is
burbling away in
soothing ‘mellow’ tones only
suitable for night-time easy
listening and midnight is some
sort of fuzzy distant memory. Yet
i am stood in the middle of a
battle zone that 12 hours ago
was my kitchen embroiled in
what I can only describe as the
fight for my life. Not with a
intruder, a burglar, or a masked
stranger...but with a cake.
Yes a cake! Who knew a cake -
a seemingly harmless mix of
simple (quality) ingredients, a
double coating of buttercream
and a dressing of ready to roll
icing could be such a force of
evil?! Evil I tell you!
The race is most definitely on
with this 'fondant fiend' and yet
like some stubborn, belligerent
teenager it is point-blank
refusing to behave. Worse than
simply misbehaving this 'spiteful
sponge' is kicking some serious
butt!. It is beating me harder
than my mixer on full speed and
I’m losing!!
On paper this cake is going to
work just fine. It makes sense, I
had even checked out YouTube
for the tutorial (!) so what could
go wrong. It is destined to work,
it is going to be brilliant. It is
going to be a GREAT cake!
More than that, I’ve been looking
forward to making this cake for
months.
So why is it at silly o'clock the
night before the big family event
where I am due to unveil this
amazing, surprise creation, is it
trying to kill me? What exactly
did I do so wrong in this or a
past life that the 'bake of doom'
would hate me so much as to
systematically take me apart like
this?
Everything that can go wrong is
going wrong, the simple bits
have become some MENSA
style intellectual challenge, the
difficult bits have become
Mission Impossible only I am not
seeing Tom Cruise hanging from
my ceiling trying to help!
I dig in and fight back. I am
damned if I'm going to let Count
Calorie win!
Just as I think I have avoided
everything this 'mixture of
madness' has pelted me with,
side-stepped the clogged
airbrush, dodged the slipping
tiers, battled back from the brink
of cracked fondant failure a
thousand times over, taken on
the cake of calamity and won, it
goes and throws one last, brutal
thing at me.
At 2am, in a final willful attempt
of defiance, out of pure spite, it
throws it’s head at me. It cruelly
pitches forward, pulling its own
head away from its body taking
out the supporting board and
dowels with it. I manage to catch
the head as it falls by getting my
hand under the board in time
and set it down alongside it’s
now decapitated body.
Then I stare at it in disbelief and
the slow realisation of
resignation. I give in, this cake
has beaten me. I'm done in, it’s
too late, I’m too tired. I simply
cannot fix it from here.
Or can I?
A few hours later (after a short
sleep) I wake with a gritted
determination, and decide that I
am in no way going to allow this
evil edible to take me down. I put
the kettle on and roll up my
sleeves. I don my apron armour
and tool up with cocktail sticks,
scissors and a paintbrush. This
mulit-tiered tower of terror may
have won the battle, I am going
to win the war though!
I set to it, I re-design, re-build,
re-crumbcoat, re-fondant, re-
texture and hand-paint feverishly
for the next 3 hours then deliver
on-time, unveil and present a
cake that to everyone else is
nothing more than the sweetest
of sweet Christmas cats.
I am the only one who knows
that there is NOTHING sweet or
innocent about this sugary
charlatan!
So a word of warning to my
fellow cakers - not all cakes are
as sweet as the ingredients
would suggest, some seem
almost human in their ability to
bring us to our knees and yes,
sometimes you have to walk
away from the battle.
There is no need to give in
though. Just take a break, grab a
cup of tea, take a deep breath
and come back swinging - ready
to win the war!
Share your news with us!
magazine@cakemasters.co.uk
The headless beast >>
By Hannah from
Made with Love by Me
39. 39
ISSUE 7 FEBRUARY 2013
Competition!
The lovely people at the award winning Katy Sue Designs are giving away a set of 3
“Victorian Garden” Cupcake topper moulds as a prize for the winner of this competition.
All you need to do is send us a picture of your best floral cupcakes. One entry per person.
Please send only one photo, with your full name, business name (if you have one); contact
number and address to bookings@cakemasters.co.uk
GOOD LUCK!
40. 40
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
The Colour Of
Love
Red is naturally the colour of love...did you notice how we
missed the colour red in our of the 50 shades of cake issue in
January? I would like to say that we reserved red cakes for the
month of February...but no we didn’t! It is quite fitting that we
will share red cakes in the month where love is in the air!
Sugar Pocket
41. 41
ISSUE 6 JANUARY 2013
Sugar Pie Gourmet Cakes
LoveZee Cakes Prettypetal Cupcakes
Alison Lawson Cakes
Cakes by No More Tiers
(York)
Fancy Cakes by Linda
Dakota’s Custom
Confections
The Crafty Kitchen
(Sarah Garland)
Robert Firth
ISSUE 7 FEBRUARY 2013
42. 42
ISSUE 6 JANUARY 2013
Baked In Caked Out
Emma Hall
Deluxe Luton Cakes
Couture Cakes by Rose Melys Cake Design
SweetArt Cakes Bedford
Wedding Cakes Liverpool
Tina Scott Parashar’s Cake
Design
PetiteSweet - Cake Boutique
ISSUE 7 FEBRUARY 2013
43. 43
ISSUE 7 FEBRUARY 2013
Interview
She has sold over five million cookbooks, has
nearly 60 years baking experience and is
known for being the queen of all things
baking. Whether you are a seasoned
professional or just starting out in the
exciting world of home baking, Mary Berry is
a name that you’ll be familiar with.
From the signature Lemon Drizzle Cake to
the challenging Fraisier Cake, there is no
doubt that Mary’s recipes are some of the
best loved. Having learnt the art of baking
from her mother, Mary quickly established
herself as a leading cookery writer and
broadcaster, specialising in Aga cookery, cakes
and desserts.
Q:
What
or
who
got
you
interested
in
baking?
A
wonderful
home
economics
teacher
called
Miss
Date,
she
was
lovely
and
encouraged
me
in
class
Q:
What
is
your
current
signature
dish?
Lemon
Drizzle
cake
Q:
If
you
weren’t
a
chef
what
would
you
be?
A
gardener
Q:
Sweet
tooth
or
savoury?
Savoury
Q:
What
do
you
most
enjoy
about
baking?
I
enjoy
sharing
the
finished
bake
with
family
and
friends
What
are
your
top
<ps
for
any
aspiring
baker?
Follow
a
good
recipe
and
weigh
accurately.
Use
digital
scales
and
weigh
exactly
as
in
the
recipe.
Use
the
correct
sized
@n
and
oven
temperature,
all
these
changes
can
affect
the
cake.
Cake
baking
and
decora<ng
has
exploded
in
popularity
recently
-‐
what's
your
opinion
on
why
this
could
be?
The
Great
Bri@sh
Bake
Off
has
inspired
a
new
genera@on
of
bakers
Mary’s
new
book,
At
Home
is
available
now
to
buy!
Visit Mary Berry at Cake International
Event City Manchester 8-10 March
44. 44
ISSUE 7 FEBRUARY 2013
Recipe
Recipe
taken
from
Mary
Berry
At
Home
Mini Banoffee Pies
10
45. 45
ISSUE 7 FEBRUARY 2013
Recipe
Recipe
taken
from
Mary
Berry
At
Home
Everyone’s
favourite
dessert
–
these
individual
pies
are
Lucy’s
recipe
and
are
divine.
Tins
of
ready-‐made
caramel
can
be
bought
in
any
supermarket
and
save
having
to
boil
a
can
of
condensed
milk
like
we
used
to,
to
give
it
a
caramel
flavour.
SERVES
8
For
the
base
40g
(1½oz)
buaer,
melted
75g
(3oz)
diges@ve
biscuits,
crushed
For
the
topping
50g
(2oz)
buaer
50g
(2oz)
light
muscovado
sugar
1
×
397g
@n
caramel
4
small
bananas
200ml
(7fl
oz)
double
cream,
lightly
whipped
25g
(1oz)
square
of
dark
chocolate
1. You
will
need
eight
7cm
(2½-‐in)
cooking
rings,
arranged
on
a
baking
sheet.
To
make
the
bases,
mix
the
melted
buaer
with
the
crushed
biscuits
and
s@r
un@l
combined.
Spoon
evenly
between
the
rings
and
press
down
with
the
back
of
a
spoon.
Chill
while
you
make
the
topping.
2. Melt
the
buaer
in
a
saucepan
then
add
the
sugar
and
s@r
un@l
dissolved.
Add
the
caramel
and
s@r
un@l
combined.
Simmer
for
1
minute
then
set
aside
to
cool
for
a
few
minutes.
3. Pour
the
sauce
into
the
rings
on
top
of
the
biscuit
base
and
chill
for
about
1
hour
or
un@l
the
toffee
has
just
set.
Slice
the
banana
and
arrange
on
top,
then
spoon
or
pipe
over
the
cream.
Slide
a
fish
slice
under
each
ring
and
move
to
serving
plates.
Remove
the
rings
and
finely
grate
chocolate
on
top
of
each
pie
to
garnish.
4. Serve
chilled.
46. 46
ISSUE 7 FEBRUARY 2013
Feature
Congratulations!
PRIZE
• Two VIP passes for the winner and a friend to Cake International
MANCHESTER – Saturday 9th March 2013
• Fast Track Entry so you will be first through the door and avoid the
queues
• Free Show Guide
• The chance to get 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!!
In association with
Valentines Competition
PROFESSIONAL WINNER
Jessica Rabicano
Mrs Sweet Treats
47. 47
ISSUE 7 FEBRUARY 2013
Feature
Congratulations!
PRIZE
• Two VIP passes for the winner and a friend to Cake International
MANCHESTER – Saturday 9th March 2013
• Fast Track Entry so you will be first through the door and avoid the
queues
• Free Show Guide
• The chance to get 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!!
in association with
Valentines
HOBBY BAKER WINNER
Brandon Fuller
Competition