Updated december magazine

1
Christmas
Bauble
Tutorial
ISSUE5DECEMBER2012 BAKING ~ DECORATING ~ SHARING
Cake Masters
AWARDS
2012
Cake
International
Special
Christmas
Cake
Feature

2
FromtheEditor
ISSUE 5 DECEMBER 2012
BAKING ~ DECORATING ~ SHARING
2012 has been a great year filled with some amazing
cakey stories, competitions and events.
This issue is jam packed with the usual articles and
tutorials to inspire you over the festive season.
I love pulling together the magazine every issue and
especially love interacting with the online cake community.
There are so many of you lovely people out there, it has
been an honor to meet and talk to so many of you over
this past year.
Highlights for me have been the London Cake Crawl,
Cake and Bake Show, filming at Cake International and
our amazing entries into the vintage cupcake competition
earlier this year. The biggest achievement for us at Cake
Masters was the launch of this online magazine. The
magazine was really supposed to be a quick newsletter
each month, showcasing awesome cakes posted on our
wall, but it has evolved into an amazing rather glamorous
magazine, which we want to keep free and online so that
it is accessible to all.
This issue is packed with great articles, photos of your cakes, tutorials and special features.
We have a feature on Cake International, where we have included some of the cakes on display
and with profiles of the people who made the cakes. Not only can you marvel at amazing cakes
entered, but also find out a little more about the person behind the cake. As an additional special
feature, we have an exclusive short video of the highlights at Cake International too - see if you
can spot yourself J
Another special in this issue is the Christmas Cake feature, where we have displayed some of the
best designed cakes, sugar figures, cookies and cupcakes. Thank you to everyone who emailed in
with their designs, we did our best to showcase as many as possible.
Another exciting feature are the Awards for 2012, I hope you join me in congratulating our winners.
Before I go, I just wanted to say a few thank yous.
Thanks to Michelle from Hat Trick Strategies, without your help we wouldn’t have this magazine!
Cake by Chantelle for being our fabulous cover for this issue
hanks to Posey Furnish, who has for the second time now written us a great article
A special thanks to Kathy Boynton who shared her gingerbread story with us
Charmaine for the excellent tutorial and business article
Zach, our new guy for helping out with our magazine
Kamran for great video production services
And LASTLY To ALL our contributors who make the magazine simply awesome!
Merry Christmas and nest wishes for 2013
Rosie x
Cake Masters Christmas Issue

3
The Making of the
Gingerbread
Snow Globe
14
Christmas
Cake
Special
47
CONTENTS From the Editor ~ Page 2
Cake International Feature ~ Page 4
Christmas Wish List ~ Page 12
Gingerbread Snow Globe ~ Page 14
Christmas Bauble Tutorial ~ Page 18
Christmas Cookie Tutorials ~ 23
Cake News ~ Page 24
Guest Columnist - Michaela Saunders ~ Page 25
Spotted ~ Page 26
Finishing Touches ~ Page 28
Cake Masters Awards 2012 ~ Page 30
Christmas Caking Around the World ~ Page 40
Beaconsfield High School Christmas Bake Off ~ Page
42
Business By Charmaine ~ Page 45
Christmas Cake Special ~ 47
Cake
International
Feature
4
Cake Masters
AWARDS
2012
30

4
Feature
@CAKE INTERNATIONAL
We had an great time at Cake International this November at the
Birmingham NEC. Cake International is the show of the year that
people look forward to - it is a sugarcraft extravaganza all under
one roof. The cakes entered this year were fantastic and we loved
taking in all the detail. We have managed to pull together a
feature on Cake International including interviews from
competitors, as we always see the cake, but have no idea who the
face behind the cake is. I hope you enjoy this feature as much as
we loved putting it together!
Additionally on the day, we were running around with a camera
crew and microphone interviewing you and the exhibitors as well as
speaking to some competitors that entered cakes into various
competitions.
Thanks to Kamran Yasin for producing an excellent video!
Watch
NOW!

5
Feature
I really got into cake decorating by accident and
should I say it found me. I began my career as a
Chef working through various establishments. As
I progressed through the levels I always had a
soft spot for the pastry side of the kitchen without
ever giving cake decorating a thought. Obviously
as a Chef I was asked at times from family and
friends if I could make a cake and of course I
obliged but on a very simple scale. It wasn't until
I landed a job in the west end of London that it
was here it slowly began to become a passion
and a labour of love. I was asked here to make a
birthday cake for the owner of the company and
this is where I immersed myself fully into the
sugar world! I started to teach myself making my
fair share of mistakes and I plucked up the
courage one day to enter the novelty class at
Hotel Olympia London 2010. After a stressful and
challenging few weeks I delivered my entry and
came back the following day to see what I had
been awarded. Upon walking to my exhibit I
thought I was awarded a bronze and I was
already buzzing with excitement that I had
achieved this, but on getting closer I saw those
magical letters GOLD, I reckon I must have
jumped ten foot in the air with the biggest shout
and this lit the fire in me! From then I knew I
wanted to be a cake designer so "The Pukka
Cake Parlour" was born.
The Pukka Cake
Parlour
Nick Smith
*BEST IN SHOW*
I'm 41 years old and have 2 daughters aged 17
and 7. I started making cakes in May 2010 - the
first one was for my nan’s 97th birthday - she'd
always made mine growing up. I'd been telling
her about how I'd been making fairy cakes with
my youngest who was then 4, when she
requested that I make her a birthday cake.It was
the only cake of mine that she ever saw as she
sadly passed away a month later. I will always be
so happy that I made that cake for her!
In November 2011 I gave up my full time job as
an account manager for a hospital linen services
company and opened my own cake shop and
cupcake cafe in January 2012.
Designa Cake
Karen Bill
*GOLD*
Designa Cake
The Pukka Cake Parlour

6
Feature Vicki Louise Smith
*SILVER*
I’m an artist and have always been creative by
exploring new medias to express art. Two years
ago my partner’s birthday cake made by
somebody else was a disaster, so I decided to
have a go myself. It turned out that good that I
carried on making cakes. I love the challenge of
making something different, unique and realistic
in an edible form.
It was difficult to get the cake to say as a whole
cake without internal supports. I spoke to the
judge afterwards and he said that if the cake
wasn’t damaged I could have got higher.
This was my first time entering the show and I
am excited to enter next year at Manchester and
Birmingham
Melys Cake Design
Wayne Price
*GOLD*
Vix Art
The cake before the damage
I am 42 and from North Wales, Dad of 2 girls and
married for 22 years.
Melys Cake Design is my trading name and the
word 'Melys' is the Welsh word for 'Sweet'.
I currently work full time for a Structural
Engineering Company and make the cakes
evenings and weekends as a 'hobby' so lots of
very late nights and NO spare time.
I entered my Liverpool FC royal iced cake and it
won a Gold which I was head over heels with on
my first NEC competition entry!
Melys Cake Design

7
Feature
Deborah Harwood
*GOLD*
Vix Art
The cake before the damage
I'm Deborah Harwood and I have been making cakes for about ten years. I don't currently have a
business and a Facebook Page is coming after much pressure from my cake fans! Most of my
work comes from word of mouth and I do many charity cakes to raise money. It's difficult to
commit full time with cakes as my other passion is silversmithing.
I don't make your everyday cake and always like to create a story within my work therefore
Handbag and Shoes were totally out of the question for my competition piece and a shop was a
perfect choice.
This cake took me around 5 weeks, 3 of those making the handbags and shoes. In fact I got
too carried away and had to stop! I had a few challenges, hoping that the window aperture
wouldn't collapse as internal supports were not allowed. But the biggest challenge was the 3
hour journey to Birmingham praying it wouldn't collapse on the way! The relief was immense!
This was my first entry into Cake International and I'm so pleased with my achievements as it got
me a Gold and 2nd in category. What on earth will I come up with for next year?!

8
Feature
My Little Shop of Cakes
Vanessa Mahy
*GOLD*
My Little Shop of Cakes
I have been baking and designing cakes for over 20 years. Completely self-taught, I initially
specialised in Royal iced paintings, then over time I have expanded my knowledge and now
I can put my hand to most styles, most recently making shoes and handbags! I love new
challenges and that’s why I have started entering competitions, I always want to improve
my skills and seeing other people’s fantastic cakes always sets me new goals.
All my cakes are bespoke, and I spend a lot of time working on each design before I even
think about getting the icing out. I hope this is why people keep coming back to me, it’s that
extra personal detail I give to each design to create a WOW cake! It’s also the taste, fluffy
vanilla sponges, and rich chocolate cakes what more do you want in life.
It took most evenings and weekends over a 3 week period, it takes time as you have to do it
stage by stage and let things dry fully – I had to be patient!
I have always been a bit of a tomboy and love the outdoor life, so a ‘his and hers’ boots
seemed a good choice, and they are very ‘now’ at the moment. My boots are more likely to
look like the guys than the floral pair!!

9
Feature
The Clever Little Cupcake Company
The Clever Little
Cupcake Company
Amanda Mumbray
*GOLD & SILVER*
I have been making cakes since my kids were
very small, but only very amateur cakes for their
birthdays, as most Mums do. I started seriously
just over two years ago when I made cupcakes
for my husband’s birthday and got a quip from
him “they’re good, but not as good as a lady at
work”. I was quite cross, but when I saw hers, I
was amazed at the endless possibilities that
cupcakes could offer, and how detailed I was
prepared to go with them. A few months later, I
started on the cake side and it has blossomed
from there. I have had no formal training, apart
from a modeling course at Slattery’s, making
human figures.
The design inspiration for my entry at CI was a
pair of rockabilly shoes I saw on line. I wanted to
make something less traditional and more
youthful. I based the handbag cake on a bag by
Irregular Choice, but changed bits on it to match
the shoes. I had a big gap on the board, so
decided to make a set of sugar keys modelled on
my own. The cake took about 6 hours to make,
including the decorations. The shoes also took
about 6 hours. It was my first carved cake, and I
had a few sleepless nights about how I was going
to do it, but it was pretty easy once I had made
the templates. The biggest challenge was lifting
the decorated cake on to the cake board!
It was first time visiting and entering Cake
International, and I was absolutely delighted to
have won Gold.
My daughter also entered. She was 9 at the time
of the show (she has just turned 10 – yesterday!).
Her cake was a dummy, which she iced herself
and made all the decorations for. She has been
making a few bits and pieces from sugar for
about a year, and is very creative. Her cake took
about 4 hours. She won a silver medal.

10
Feature
Nuthouse Bakery
Two years ago I walked away
from my international career and
spent the following 6 months
prepping to set up my own cake
business. In October 2011 I
started making cakes and taught
my first class and from there my
business has grown. I entered
my first competition in May this
year, Telford British Sugar Craft
Show and got a Bronze. This
year I decided to enter Cake
International and came home
with 2 bronzes and a silver, I
could not have been happier!
Nuthouse Bakery
Laura Nolan
*BRONZE & SILVER*
I was born in Temple Cloud on the outskirts of Bristol, where I
lived with my parents up to the age of 18. From there I moved
to Doncaster to pursue my career in the Health & Safety
environment, over the next 10 years I worked for 2 companies
as their H&S and Environmental Officers. Baking has always
been a strong passion of mine, whether it was helping
alongside my mother or in my spare time to provide an
arrangement of food for friends and family for special
occasions. During my tenure as an H&S Officer I enrolled onto
a course at Doncaster College during the summer of 2011,
successfully completing with a distinction in Sugar Craft in my
first year. I am now well into my second year and continually
improving my skills each step of the way. I was recently made
redundant unexpectedly from my employer; this has amplified
my drive and determination to start my own business. The
business is now in the early stages of development, with the
ever-increasing demand for ‘Miss Abe’s Cakes’ customers keep
coming back.
Miss Abes Cakes
Abigail Webb
*SILVER*
e’
Miss Abe’s Cakes

11
Feature
Lady B’s Cupcakery
Lady Bs Cupcakery
June Brett
*GOLD*
I'm a mum of two, wife, part time accountant and
cake artist. I started playing in the world of sugar
after my son was born last year, just for my sisters
wedding and then a few friends birthday cakes and
then the obsession took over.
I'm dizzy, full of crazy ideas, very forgetful, but a
really good friend :-)
B’
I started my cake journey in May 2011 when I
made my first cake for my daughter’s
birthday. It went down really well and soon
people at work started to ask me to make
cupcakes. This is where my desire and
passion for all things cake grew.
Very quickly I reached a point where I had to
choose between work and my passion. I took
the plunge and Lady B’s Cupcakery was
born in December 1st 2011.
I have had an incredible year and I cant wait
to see what the next 12 months brings.
Cakes by Heather
Heather Bicknell
*BRONZE*
Cakes by Heather Jane
Kathryns Homemade Cakes
Kathryn Matthews
*SILVER*
I was persuaded to enter by a fellow tweeter Julie Gibson (@icemaidencakes) and
didn't really know what to expect. I have never entered a competition with my cakes
before and am completely self taught, so had serious doubts about my abilities and if
it would be worthy of a merit certificate.
As the results took so long to come out on the saturday, I initially thought I hadn't
received anything for it and was a bit down in the dumps. My friend Julie texted me a
picture and it was the longest few seconds ever as I waited for it to download!!!
I won a silver!!!!!! I have never been so shocked!
Kathryn’s Homemade Cakes
n’

12
W!h L!t
Christmas
From left to right:
Prestige sharp top edger £7.99, Non Pareils - Christmas Assortment £1.50,The FULL Sugarﬂair gel food colouring set of 36 £52.75,
Reindeer and Christmas pudding transfer sheet £2.99, Patterned Hearts Mould £6.95 High strength natural ﬂavours - Citrus
collection £24.00

13
From left to right:
Earlene Ruth by Silicone Plastique £13.99, Patchwork Robbin cutter £2.75 Cupcake Lace Mats £17.50, Springerle Cookie Mould
£24.95, 32 piece ﬂower making set with book £12.99, Batifolage Print Chocolate Transfer Sheet £2.99

14
Gingerbread Sn w Globe
Feature
When we first saw this
excellent gingerbread
creation, we thought that
it was a neon edible image
of a church that had been
stuck on the front of the
snow globe. Upon closer
examination, we were
astounded to find that
inside the hollow
gingerbread snow globe
was a gingerbread house!
Exclusive to Cake Masters
readers, we caught up
with Kathy Boynton the
architect of this amazing
gingerbread creation.
Q:Tell us a little bit about you
I married my Junior High School
sweetheart 40 years ago today, December
8th. We had two beautiful children, Sandy
who is married to Bobby with two children
of her own - Taylor 15, and Austin age 11.
Our late son Gary Joseph gave us a
wonderful grandson Gary Tyler who is 13.
My family is my life and grandchildren are
the icing on the cake.
My family and I moved to Fawn Grove,
Pennsylvania from Baltimore, Maryland in
1990. Along with the move came a new
job for me. After answering an ad in the
newspaper for a cake decorating position
at Klein's Family Market I got an interview
with Mrs. Klein. I took pictures of my
work to the interview and was hired on the
spot.
I was an electrical drafts person prior to
our move to Pennsylvania. The only cake
decorating experience I had was making
cakes for my family and friends.
I'm still at that job and still love what I do. I
am truly blessed to work for the Klein's.
They allow me to be creative and in turn I
have very loyal customers. In fact I'm now
making their grandchildren's specialty
cakes. It is very rewarding to know your
hard work is giving people joy. Time just
flies when you're having fun.
My sister Bette and I took a 6 week cake
decorating course together at The Cake
Cottage in Fulerton, Maryland back in
1986. My initial intent behind taking that
six week cake decorating course was to
get good enough to make my own
daughters wedding cake. That dream >>Kathy with her husband Gary
who is her biggest fan!

15
>> came true in 1994. It turned out to
be an ten tier cake with a fountain
that took eleven hours to construct.
Every tier was a different variety of
cake.
Q: Tell us about your relationship
with Gingerbread
Now gingerbread is a different story.
As much as I love cake decorating
and its diversity, I love the challenge
gingerbread gives me.
Everything is from scratch and from
my own imagination, which can be
dangerous a times!
Gingerbread to me denotes fond
memories of when my Mom would
take me to our local bakery as a
child. I can still remember oogling
over the decorated gingerbread
people she would buy me one every
once in awhile and would just admire
them for hours.
It was in 1987 that a friend of mine
invited me to a free gingerbread
house demonstration at our
local library. All I can say to that is
that there have been gingerbread
houses every year since! I've been in
a few contests and won a few
ribbons. I even badgered a few
cake decorating co-workers of
mine into joining me in a contest at
the Fawn Grove Fire Station's Annual
Craft Show one year. We all chose
different themes on purpose to
reduce the competitive edge and to
make it more fun. Let me see now,
we had a church, a barn, a bakery, a
Hansel and Gretel house and the
Little Old Lady that lived in a shoe
house. The shoe house was my son's
girlfriend, Chelli's ingenious idea.
Chelli was the only one who wasn't a
cake decorator by trade. They all
turned out gorgeous. We wowed this
quaint little town with our talent that
year. Great times and great
memories.
Q: Where does your inspiration
come from?
Pinterest is my new addiction.
I can surf till my hearts content
and my eyes start burning.
That is where I'm always
looking for inspiration
and that is where I
found a similar
gingerbread globe that
started my imagination
running for my own version of
a Christmas globe.
Follow Kathy on Pinterest
Q: Tell us about the globe and how
you made it
My search started for 3-D round
baking pans for the globe. The only
thing my search came up with was
Wilton's 3-D Sports Ball Pan Set. It
was only 6" in diameter and I really
wanted an 8" round globe but had to
settle for the 6"pans. I greased the
outside of the pans and draped my
cookie dough over the top gingerly
(no pun intended!). I then trimmed
the dough a little above the bottom of
the pans to leave room for it to
spread while it baked. I then
used a circle cookie cutter
and cut a 1/2 circle from
what would be the front
of the globe. Once I
determined how much
height I had to work
with inside I
designed my
miniature
church.
I started with a
small match
box and built
around it. It worked
perfectly. My personal
preference for shingles
on a gingerbread house
has always been Neco wafers.
To emulate those wafers for my
miniature church I found that
some egg shaped pastel
quins, used as sprinkles
on cupcakes, fit for
the exact ratio for
what I wanted for my
church roof. The
stained glass windows
were cut from white
fondant with a flower cutter I have
from a Wilton flower making set I
purchased years ago. I trimmed them
down to size and after they were dry I
drew on the colors of the stained
glass with Wilton edible markers. The
tiny trees around the church were
made from green fondant stuffed up
inside a #4 pastry tip. They turned
out to be the perfect size that I
needed. After they dried I wet them
down and rolled them in Christmas
colored nonpareils. The tiny stars
atop the trees are also quins.
I always wanted to make a
mini at gingerbread house
village but could
never come up
with the
perfect
>>
The wedding cake!

16
>> format to display it. I think I
achieved that with the globe this year.
Q: How did you assemble the
snowglobe?
So at this point I had 2 half spheres
with a circle cut out of the front. I iced
the inside of both spheres with royal
icing to preserve their roundness
from the humidity factor and to make
the globe sturdier. The 4" round flat
interior base got iced underneath too
for stability and to keep it from
warping. Now the tricky part. How to
cover the inside seam of the ball so
it's not so evident there is it two half
sphere when people pier in at the
church. I wanted a finished looking
background for the church. I learned
a new trick this year from a webinar
class I watched online. Sheila Miller
uses a Dremel tool to sand down the
edges of her gingerbread to make
them fit perfectly. So I decided to try it
and I loved the results! Even dried
royal icing can be safely sanded with
the Dremel tool. It is now my new
favorite tool for gingerbread. The
spheres fit together well but not
perfect enough for me. I decided to
add some snowflake wafers to the
bottom half of the globe on the seam
edge but I attached them higher than
the sides so that when the top part of
the globe was attached the seam
wouldn't be obvious to the naked
eye. I then finished decorating the
4" inner base with the completed
church and trees. I sanded off
two openings on the base to allow
the LED lights to shine through to
illuminate the inside of the globe
and make the church scene glow.
Next, I decorated the outside of the
bottom sphere with the scroll work
before I finished off the inside only
because it was just easier to work
with that way. After that all dried I
glued the top sphere to the bottom
with royal icing, the outer seam was
then covered using a #16 star tip in a
zig zag design and poinsettias and
holly leaves made from gumpaste
were used to adorn the globe. The
outside platform the globe is resting
on was made from gingerbread
cookie dough draped over a small
Corelle bowl and baked. It required
support putting the completed globe
on it so I filled the inner gap with
stacked cookies iced with royal icing
for stability. Ask me how I know to do
this?...Yup, I had to make two.
“My first attempt caved
it. The only good thing
about that is you get to
eat your mistakes!”
I like the look of scroll work on
gingerbread. The final touch was my
favorite candy, a Reesey cup on top
with a stringed piece of gumpaste
stuck in the top to make the globe
resemble a Christmas ball.
Q: How long did it take?
A common question that is hard to
determine. I did try to log my time
spent this year but it's still only an
estimate. Approximately 40hrs was
spent from the designing, the mixing,
the rolling, the assembling and the
decorating. All a labor of love,
sponsored by my employer Klein's
ShopRite and donated to The
Chesapeake Cancer Alliance for their
annual fund raiser.
Q: Did you win a prize for your
creation?
The globe didn't win any ribbons this
year. I'm not sure why. But I got my
thanks when the person who won the
silent auction for my church globe
came specifically to my store to tell
me how much she and her
grandaughter absolutely loved the
house. It made my day and reminded
me of what it is truly all about.

17
www.cakeinternational.co.uk
www.cakemasters.co.uk
Star
Guests
www.babycakesandrosescakecraft.co.uk
Click here
for info

18
Tutorial from Charmaine
from By Charmaine
Tuto"al
Christmas Bauble

19
You
will
need:
2
mini
ball
halves
(I
use
the
Wilton
Mini
Ball

pan
and
a
Madeira
cake
recipe)
50g
buttercream
Sharp
knife
Pastry
cutter
400g
blue
coloured
fondant
Spacers
2
smoothers
Pearl
and
Ice
Blue
Luster
Dust
Small
bowl
and
large
brush
for
dusting
Christmas Bauble Tutorial
Step
1
Trim
the
ball
halves
using
the
top
of
the

baking
pan
as
a
leveller.

Stick
the
two

halves
together
using
some
of
your

buttercream,
use
the
remainder
to
crumb

coat
the
entire
ball
and
place
in
the

fridge
overnight.

Colour
your
fondant
and
wrap
in
cling-‐
ﬁlm,
place
in
an
airtight
container
or
bag

to
stop
it
drying
out.
Step
2
Once
your
crumb
coating
is
hard
use

your
spacers
to
roll
out
a
circle
of
fondant

5mm
thick,
lay
over
the
top
of
your
ball.
from By Charmaine

20
Step
3
Use
the
palms
of
your
hands
to
smooth

the
fondant
around
the
ball,
use
upward

strokes
to
prevent
gathering
creases
at

the
base.

If
you
do
get
creases
then

gently
lift
the
fondant
*do
not
pull*
and

level
out
before
smoothing
back
onto
the

cake.
Step
5
Use
the
palms
of
your
hands
and
then

the
2
smoothers
to
remove
any
lumps,

bumps
and
creases.

The
weight
of
the

cake
will
create
a
ﬂat
bottom;
help
to

prevent
this
by
placing
the
ball
on
a
soft,

foam
drying
pad
and
moulding
the
very

bottom
edge
under
the
ball
with
your

ﬁngertips.
Step
4
Gather
the
fondant
at
the
base
of
your

ball
and
use
your
pastry
cutter
to
cut

away
the
excess.
from By Charmaine

21
Step
6
Mix
up
some
pearl
and
ice
blue

luster
dust
in
a
small
bowl
and

use
a
large
brush
applicator
(I

use
a
clean
make-‐up
brush)
to

apply
all
over
the
ball
in
circular

movements.
Step
7
Take
a
small
piece
of
the
fondant
and
roll
into
a

sausage
1.5cm
long,
bend
in
the
middle,
level
oﬀ
the

bottom
ends
and
set
aside
to
dry.
Roll
the
remaining
fondant
into
a
short,
fat
sausage

and
ﬂatten
both
ends.

Use
the
other
end
of
your

paintbrush
or
a
palette
knife
to
score
lines
around
the

outside
of
the
sausage
then
press
your
ball
tool
into

the
top
to
make
an
indent.

Glue
the
smaller
bent

piece
into
the
indent
to
make
the
hanging
piece.

Mix

a
small
amount
of
gold
luster
dust
and
rejuvenator

spirit
to
make
paint
and
use
the
brush
to
colour
it
all

gold
–
leave
to
dry.
To
make
the
bauble
cap

you
will
need:
Large
marble
size
piece
of

white
fondant.
Gold
Luster
dust
Rejuvenator
spirit
Paint
brush
Large
ball
tool
Edible
glue
and
brush
Palette
knife
(optional)
from By Charmaine

22
Step
8
Roll
out
the
ﬂorist
paste
on
your
board

and
cut
4
icicles,
use
the
glue
and
brush

to
stick
these
into
position
on
your

bauble
before
they
harden.

Using
a

touch
of
glue
position
your
white
non-‐
pareils
around
the
icicles.

Mix
up
a
pearl

luster
paint
using
the
rejuvenator
spirit

and
paint
the
icicles
to
give
them
a
shine.

Attached
your
dry
bauble
cap
to
the
top

of
the
cake.
Step
8
Step
back
and
admire
your
ﬁnished

creation!
from By Charmaine

23
Cookie Tutorials
Tutorial from
Glorious Treats
Tutorial from
Bubble and Sweet
Tutorial from
Sweetopia

24
Cake News
Share your news with us!
magazine@cakemasters.co.uk
Our lovely helper Clare from
Miss Fitz Cakery has a
brother in the awesome
band “The Robbie Boyd
Band”.
She got to make some
cupcakes with the band’s
logo on it and naturally they
were taken with the band
onto the set of This
Morning! The fabulous Gino
D’Acampo and Phillip
Schofield ate her cakes and
said how delicious the cakes
were! Way to go Clare!
Some words from Robbie
“We made our television
debut playing 'I Won't Let
You Go' live on ITV's This
Morning just before we went
on tour to Argentina, so that
was an amazing week for
us. It was really great to
meet Holly and Phil, and we
met Michael Parkinson too,
which was awesome!
Apparently 1.3 million
people were watching us
perform, so for an unsigned
band that was pretty
incredible exposure! WeGinowithClare’scupcake!
The Robbie Boyd Band on This Morning
My name is Deborah Harris from Lincoln, aged 49.
Married with 2 children, Liam aged 26 and Danielle
aged 23. Grandma to 2 wonderful children - William
and George.
I don't have a cake business as such, but have always
been interested in making cake and eating them of
course!
My son Liam, has Cystic Fibrosis. Although Liam has
this disease, it has never stopped him doing anything.
He is married to Nicola and they have a lovely little boy
William who will be 3 in January. Liam lives life to the
full, he works full time, plays snooker every week, goes
to football matches and in his spare time has done all
the work in his own home mainly on his own, this
includes, plumbing a new bathroom in, fitting a kitchen,
tiling, laying floors and decorating. Liam always gives
more than 100% in everything he does.
He has now decided it is his turn to raise much needed
funds for Cystic Fibrosis. Along with a friend with CF,
Liam is arranging a Charity Valentine's Ball on 9th Feb
2013 for Cystic Fibrosis. He is aiming to raise several
thousands of pounds during this evening from
sponsorships, auction prizes and raffle prizes.
My part - I have volunteered to make approximately
350 cupcakes as a thank you gift for everyone on the
night. In order for me to do this, and in order that we
spend as little as possible and raise as much money as
possible, I am asking if there are any kind people out
there that may be able to help with the donation of a
few things. I need large cupcake cases (red/pink/silver
- to keep in with valentine/CF colours), clear individual
cupcake pods to present the cakes in and to enable
people to take them home undamaged and also thin
red ribbon to attach the gift tags to the pods, also any
ingredients to make the vanilla/choc cupcakes. If
anyone has any oddments or spare items they are
willing to donate, that would be fantastic, it doesn't
matter how many, any amount would be very much
appreciated.
Request
for help!
Liam is also looking for sponsorship for the evening, in the
form of event sponsorship, individual table sponsorship, wine
and photographer sponsorship. He is also looking for auction
prizes and raffle prizes for the evening.
If anyone can help with any of the above requests, or requires
any further info please contact me on 07904 868974 or email
me at deborahharris100@hotmail.com
Thanks!
Deborah and her
daughter Danielle
Liam, wife Nicola,
son William
Liam with his
nephew George

25
News
The
Exple)ves
Of
A
Stressed
Out
Mum
Ok,
I
do
cakes
for
people
now
and
then,
and

I’ve
got
4
kids,
yes
it’s
my
own
fault,
I
know.

On
both
counts!
Perhaps
this
piece
should
be

called,
“Just
Say
No!”
And
we
tend
to
put
kids
and
cakes
together
in

the
same
head
space
automatically,
mainly
I

guess
because
we’re
usually
making
a
cake
for

a
kid.

But
in
reality,
they
just
don’t
go

together
at
all…well
not
in
my
house.
Let
me
explain.
Despite
my
best
efforts
to
get
cake
work
done

during
school
hours,
somehow
time
always

beats
me.
“Get
ahead”
I
always
say.
Get
all
the

flowers,
figures
and
other
paraphernalia
that

goes
on
top,
done
and
dusted
in
advance
so
it

has
time
to
dry
out…right?
Yeah.
Right.
But

something
always
crops
up
and
that
usually

means

that
they’re
still
“in
progress”,
and

worst
of
all,
on
display,
when
the
kids
come

in.
Not
good
news.

At
the
crack
of
4pm,
they’re
stampeding

through
the
kitchen
like
migrating

wildebeest,
the
fridge
is
opening
and
closing

like
the
dunnie
door
in
a
high
wind,
there
are

drinks
on
the
go,
they’re
stealing
biscuits,
the

dinner’s
cooking,
the
littlest
is
charging

round
on
his
car
and
in
the
midst
of
all
this,
I

can’t
help
myself!
The
sane
person
would
give

up
and
pack
up.
But
no,
I
have
to
try
to
get

the
decorations
finished!
Lunacy!

So
you
know
what’s
coming,
my
patience
is

tested
to
breaking
point
and
what
goes
on
in

my
head,
most
definitely
cannot
come
out
of

my
mouth.
It’s
a
struggle
sometimes!

This
was
the
chain
of
events
whilst
making
cupcake
toppers
for
my

mum’s
80th.
7
year
old
Child:
“Mummy,
can
I
help?”

Me:
(in
my
head)
“You
have
GOT
to
be
kidding”
(out
loud)
“No
that’s

alright
darling,
I’m
just
about
finished
anyway…”

(in
my
head)
“Now
s**
off
and
leave
me
alone
I’m
probably
going
to
be

here
all
night”.

The
first
child
leaves
and
the
next
arrives.
4
year
old
Child:
“Playdoh!
I
want
to
do
it”
…(jumps
up
on
a
step
stool

and
grabs
the
nearest
cutter)
Me:
(in
my
head)
“No
No
NO!
Get
out
of
it!
…”
(out
loud)

“Here
you

have
this
bit
–
over
there”

(in
my
head)
“and
don’t
you
DARE
come
near
mine!”
(Five
minutes
of
tense
peace
til
littl’un
gets
bored
and
trots
off.)
7
year
old
Child
(back
again):
“Oooh
that
looks
lovely”…
(fingers
go

straight
into
what
was
perfect
icing.)
Me:
(in
my
head)
“The
next
time
you
touch
that
I’m
taking
your
finger

off
with
my
craft
knife”…
(out
loud
and
through
gritted
teeth)
“Please-‐Don’t-‐Touch!”
(child

leaves
room
on
verge
of
tears
at
this
point)
(Distant
snivelling….then
the
arrival
of
the
next
visitor).
11
year
old
Child
(boy):
“Mum,
what
are
you
doing?”

There
are
about
40
moulded
flowers
drying
on
the
foam
mat.

Me:
(in
my
head)
“I’m
painting
a
bl***dy
wall,
what
does
it
look

like?”
(out
loud)
“Flowers!?”
He
sneezes
over
the
whole
lot,
three
times.
Me:
(in
my
head)
“F***
a
doodle
do!
They’re
going
in
the
bin
then,

make
that
another
3
am
finish”
…(out
loud)
“OMG….GET
OUUUUT!”

(Yet
again
child
runs
from
the
room
crying…oooh
nasty
mummy!)
I
love
my
children
more
than
anything
in
the
world,
but
kids
and

cakes?….hmm!
It’s
taken
a
bit
of
work
to
train
them,
but
they
know
better
now.
Shame

one
of
them
is
missing
a
finger
on
the
right
hand,
but
hey
he
didn’t

want
to
play
piano
anyway.
(Joking!)
Michaela
Harris
(Saunders)
is
a
40
something
mother
of
4,
freelance

broadcaster
and
cake
maker.

She’s
spent
the
last
20+
years
working
as

an
announcer/presenter
on
BBC
TV
and
Radio,
as
well
as
voicing
trails,

advertisements
and
corporate
videos.

Originally
trained
as
a
musician

she
plays
piano
and
sings,
currently
appearing
in
a
local
choir,
The

College
Singers.

She
launched
her
new
venture
Michaela’s
Cakes
at
the

beginning
of
the
year.

In
her
spare
time(!)
she
loves
to
garden
and
has

recently
been
dragged
into
a
punishing
fitness
regime
by
her
neighbour.

Favourite
things:

Thai
food,
fast
cars
and
beautiful
shoes,
but
she
never

has
enough
money
for
any
of
these
anymore!
NB.
Michaela’s
children
do
still
have
all
their
fingers.
Connect
on
Facebook
Website
~
Michaela
Saunders

26
I noticed the other
day, that the baking ingredient
isle in my Tesco Extra is starting
to look like something out of a
sugarcraft shop! My local Tesco now
stocks gel colours, lustre dusts, edible
pens, and a fantastic new range of
sprinkles - my favourite has to be
the popping candy, you must
check it out!
@

27
www.foodieflavours.com
www.sugaricing.com
sales@sugaricing.com
www.centreattraction.co.uk
centreattraction@hotmail.co.uk
BUY NOW BUY NOW
www.patchworkcutters.co.uk

28
Vintage Bauble Ribbon
3m x 6cm
£2.99 per reel
From Floristry Warehouse
Finishing
Touches
East of India
Christmas Ribbon
3m x 1.5cm
£2.99 per reel
From Mollie and Fred
EDITOR’S
PICK
Purple and Silvers
Glitzy Ribbon
Pack of 6
4m assorted widths
£6.99 per reel
From Lakeland
Gold Ribbon
39 different Christmas designs,
each reel at a bargain price!
3m x 6cm
Prices vary £1.35-£1.89
From Country Baskets
Merry Christmas Ribbon
4m x 2cm
£2.79
From Lakeland

29
BUY NOW
BUY NOW
BUY NOW
www.thecakedecoratingcompany.co.uk

30
We at Cake Masters have been amazed by some of baking and caking talent out
there and thought that we would end the year in style by awarding several
people with awards for their awesomeness.
When deciding who was going to win an award, sometimes we found it difﬁcult
as there were a few cakes that came to mind, other categories it was easy to
decide a clear winner.
The awards are our way of recognising great talent and we hope that you join us
in congratulating the winners.

31
Awards
Cake Pop Award
There was only one person that stands out from the
crowd when it comes to cake pops...our winner is
Lou Lou P’s Delights
Lou Lou P’s Delights

32
Awards
Novelty Cake Award
A stand out cake of the year for me in terms of how
realistic this cake is. This is one cake that went viral
across the internet getting exposure and recognition
from some key players in the cake industry.
North Star Cakes
North Star Cakes

33
Awards
Wedding Cake Award
This was a really difficult category to
choose a winner for. We wrestled
between two other cakes before coming
to our decision.
After much thought, we had to give
the award to Rosie Cake-Diva.
Her cake is simply stunning!
Rosie
Cake-Diva
Rosie Cake-Diva

34
Awards
Best Retailer Award
There has been one leader out there in
getting new and exciting products into
the cake decorating market.
The Cake Decorating Company were the
first to bring us the fantastic Mat, Cake
Play Isomalt and stock great products
like sugarveil, beautiful designer
moulds and stencils too.
The CakeDecorating
Company
The Cake Decorating Company

35
Awards
Cupcake Award
A true master of vintage chic designs, the winner
continues to WOW with beautiful cupcake collections
fit for a King!
Carina’s Cupcakes Carina’s Cupcakes

36
Awards
Creative Award
There are some bonkers people out there that really test
the boundaries of sugar.
However, we were blown away by the creative cakes
made by our winner - not necessary on the outside...but
on the inside!
One word - FANTASTIC!
Cakes and Cookies
Cupcake Wrappers
Cakes and Cookies
Cupcake Wrappers

37
Awards
Special Mention Award
We wanted to give a special mention award to Niki
Tompkinson from Sweet Creations. Her generosity and
pure selfless qualities really stood out earlier this year.
Niki helped several brides by making wedding cakes for
them with no payment after a company went bankrupt,
and all was lost.
It is great to know there are some lovely people like you
still about!
Sweet Creations
Sweet Creations

38
Awards
Personality Award
Through Facebook and various blog
providers we have been able to not only
marvel at your cakes but to also get to
know a fair few of you online.
Facebook has become a daily part of life
and if feels like we meet many of you
every day!
We felt that 4 people especially have
made themselves known, not only for
their cakes, but for their personalities too.
Here are our nominations:
Allison from Let’s Eat Cupcakes
is lovely. We have had the
opportunity to meet her several
times and she is a bold,
passionate, ﬁery character who is
always smiling.
Her style is vintage shabby chic
with twists that keep her designs
current and fresh. Allison is a
lovely individual who is selﬂess in
helping others and does a lot of
things without commercial gain.
Lesley from the Royal Bakery is
an online celebrity in my eyes.
She has such a great sense of
humor and not only does she
create fantastic cakes, she also
seems to be super at interacting
with every single one of her fans.
Lesley has a thriving Facebook
page which continues to grow
from strength to strength.
Julie from Kiss Me Cake helps
others with herYouTube tutorials
for free. Julie interacts with all
her fans and is on hand to help
fellow cakers when in need.
Julie has a greatYouTube
personality and has posted 46
tutorials in the past 9 months.
Julie’s youtube channel has had
over 125,000 views!
Carina from Carina’s Cupcakes
has had a phenomenal year.
She is a strong woman who
drives forward with
determination to achieve what is
important to her.
Carina has expanded her
business and stocks a variety of
goodies for cake decorating.
Carina wows with her designs
and naturally won gold at Cake
International at the Birmingham
NEC this year.

39
Awards
Personality Award
Our four nominations are winners in their own right,
but we had to pick one.
This lady has an infectious personality and great sense
of humour. It is a joy to follow her online and we hope
to get to meet you one day, even though we think we
already know you...that isn’t supposed to sound creepy!
The personality award goes to Lesley Wright from the
Royal Bakery - Congratulations!
The Royal Bakery

40
Feature
Christmas
Caking
Around
the World
Christmas cake; like the well-known
brand of yeast spread says, you
either love it or you hate it. And by
Christmas cake, let's just be clear
what we are talking about - this isn't
the spongy, delicate confection that
I bake most days for my CakeTails.
This isn't something remotely light,
that you could happily eat 2 or 3
slices of and then go hit the gym. I
mean PROPER Christmas Cake in
the truest, British sense - that
dense, dark bake, studded with a
variety of dried fruits and nuts,
layered up with marzipan and an
unflavoured classic icing (either
rolled or Royal), which if consumed
too quickly or in too great a quantity
leaves you feeling like you've
consumed a year's worth of calories
in 3 bites.
But whether you love it (I do -
though I didn't always) or hate it
(like my friend who actually pales at
the thought of having to eat it - "it's
just so...full of...stuff"), one thing we
British bakers, agree on - and
celebrate - is the incredible history
that is packed into making a
Christmas cake. The current
version emerged - like so many of
our current Christmas traditions - in
the Victorian era, but the tradition of
a dark, fruity cake stretches back so
much farther, to...the original
Christmas treat: porridge.
ORIGINS OF
CHRISTMAS CAKE
Porridge?
Yes, porridge. In the 13th and 14th
century (and forgive me for
eternally feeling excited about being
part of a written history that spans
more than a thousands of years. It
comes from growing up in a country
that has less than 500 years of its
own cultural history!), folks treated
themselves to plum porridge on
Christmas Eve. Gradually, various
spices, dried fruits and honey were
added to make it a treat instead of a
dietary staple.
In the 1500’s, the traditional recipe
evolved further, replacing the
oatmeal with cake-type ingredients,
which was then boiled up into a
pudding. However as leavening
was introduced and families
acquired wealth – as well as access
to spices - through trade and travel,
these cakes became a tasty way to
showcase a family’s riches. There
was also a practical element to the
construction of these cakes, in that
they needed to last without drying
out or spoiling. And of course, many
sources point to the addition of
spices symbolising the spices in the
Nativity story from the Bible.
But a minor point was that the cake
was actually eaten on Epiphany, 6
January, for Twelfth Night, instead
of Christmas day – that is, until the
1830s when the Victorians began to
emphasise and celebrate Christmas
more than Epiphany. Bakers quickly
shifted their baking to produce the
same Twelfth Night cakes earlier in
the month, which they rebranded as
Christmas cakes, decorated with
sugar figures and intricate lattice
work
And nearly 200 years later, we still
eat the same kind of cake, even
though there is no “definitive”
recipe. There are the standard
ingredients – dried fruit (or “dried
flies” as someone posted in a
baking forum), nuts, booze, treacle,
marzipan, and icing – but even
within Great Britain and the
Commonwealth, countries have
their own tweaks to the “traditional”
English version.
For example, Scottish folks’
Christmas cake is a lighter but
boozier version known as the
Whisky Dundee. Ditto Wales. And
ditto Northern Ireland. Ireland – yes,
I know my geography – they’re not
part of Great Britain but they ARE
our closest neighbours – does the
same but with a distinctive >>
By Posey Furnish ~ Cake Tails

41
Feature
>> decorative style involving green
and red citron/glace cherries to look
like a holly wreath. South Africa, Sri
Lanka, India – anywhere the British
Empire was, a traditional Christmas
cake still remains. Even
Scandinavian countries enjoy
similar versions of the English
Christmas cake, with slight tweaks
like dates added to the mix.
However – going back to what I
said at the start – I came late to
liking Christmas cake, and for that, I
blame the scariest and ickiest cake
of them all – American fruitcake. If
you have never faced the horror of
having to eat it (or even be in its
presence), let me be honest. You
ain’t missing anything. Imagine a
Christmas cake reinterpreted as an
alcoholic chewing gum. No, that’s
still not conveying the true tasteless
horror. Imagine a Christmas cake
dehydrated and then rehydrated
with whiskey. Lots of whiskey. And
frozen and thawed a few times. And
sat on. By an elephant.
My grandmother, rest her soul, was
fiercely proud of her Scottish roots
and dutifully made a fruitcake every
year which nobody, not even my
adoring grandfather, could bring
himself to eat. In fact, for many
years, my father and aunt passed
one back and forth as a joke gift. An
unfunny joke gift, that is.
So imagine my surprise when I
moved here 15 years ago and
discovered that Christmas cake
was actually a) edible and b)
delicious! Marzipan? Royal icing?
What’s not to like?
However, it got me thinking, is this
what all of us who celebrate
Christmas eat in December? Are
we collectively munching our way
through dried fruits and almonds
around the globe? Or – simply put –
if you don’t like Christmas cakes,
are there any options?
The good news for those of you
anti-Christmas-Cakers is, yes.
In the Philippines Christmas cake
can be a yellow pound soaked in
brandy or rum, a palm sugar syrup
and rosewater or orange flower
water. In Poland they eat piernik, a
chocolate-coated gingerbread loaf,
or makowiec, a poppyseed-stuffed
leavened bread. Poppyseeds
feature heavily across Russia, the
Ukraine and environs as filling for
an Eccles cake-like treat.
Chocolate features elsewhere, too,
in Sachertorte (Vienna) or Buche de
Noel (France), which provide further
opportunities for keen cake
decorators to flex their creative
muscle.
But for me, the biggest surprise was
discovering Japanese Christmas
cake. I have a strong affinity for
Japanese culture; I adore the
quirkier aspects of their art, fashion
and entertainment in general. I was
therefore delighted to find out that
once again, yes, the Japanese
have cornered the market in
subverting the Western norm in
terms of Christmas cake by serving
a delicate layered sponge cake
packed with fresh strawberries and
whipped cream. So whilst the rest
of the world is working to its way
through the solid goodness of Ye
Olde Christmas Cake, leave it to
Japan to be carefully nibbling
something light and frothy! (Some
folks also apparently pre-order KFC
up to two months ahead for their
main meal, but let’s not get into that
here.)
The bottom line is this – Christmas
cake is an important part of British
heritage. So many traditional cakes
and baked treats are gradually
being lost as our culture evolves
and homogenises other countries’
ways of eating. Whether or not you
personally like to indulge in a thick
slice, even if only to eat the
marzipan or icing (like my
stepdaughter does), it is an
important part of our British
cakemaking heritage, and one that
deserves to be passed on to future
generations. Unlike my
grandmother’s fruitcake (sorry,
Grammie King)!
Japanese Christmas Cake
Piernik from Poland

42
Your Local events
Beaconsfield
High
School
Thought the Great British Bake Off
was over?
Not for students at this school!
The
‘Great
Beaconsﬁeld
High
School
Christmas
Bake-‐Oﬀ’
is
a
hugely
popular
annual
event
where

students
from
the
school
parCcipate
in
entering
their
cakes
to
raise
funds
for
the
school.
The

compeCCon
was
organised
by
local
chef
and
mum
of
a
student
at
the
school
Jo
Ollis,
where
there

were
over
137
cakes
entered
this
year
raising
over
£4,000
for
the
school.
The
icing
on
the
cake
was
having
Mary
Berry
at
the
event
to
award
the
prizes
to
the
students
that

won.

The
next
few
pages
will
showcase
some
of
the
winning
designs
and
also
includes
some
words
from

the
winners.
If
you
have
a
local
event
that
you
want
to
be
shared
in
this
magazine,
we
would
love
to
hear
from
you!
Email
us
at
magazine@cakemasters.co.uk

43
Gracie
Overall winner Year 7-9
“I
couldn’t
decide
what

to
do,
so
I
looked
for
ideas
on

the
Internet.
I
decided
to
do

something
with
snowmen
and

the
idea
evolved
along
the
way.

I
really
enjoyed
making
all
the

different
facial
expressions
on

the
snowmen,
making
each
one

special.”
“This
summer
we

were
hooked
by
the

Olympics
and
were
thinking

about
how
Christmas
would

be
celebrated
around
the

World
hence
we
created
little

scenes
around
the
cake
from

various
countries,
with
Santa

delivering
present.”
Mya & Priya
“We
wanted
to
be

inventive
and
creative
and
have

some
lighthearted
fun
so

together
we
came
up
with
idea
of

cute
mice
nibbling
away
at
our

delicious
cake.”
Annabelle, Caitlin,
Mackenzie and Alia
Holly & Megan
Overall winner Year 9
“We
wanted

something
different
and
so
we

created
Santa’s
Workshop.
The

idea
just
came
together
as
we
went

along,
making
all
the
different
parts

using
sweets
and
biscuits
allowed

us
to
get
really
creative.”
“I
love
the
idea

of
making
snowmen
and

wanted
to
make
the
cake

colourful
so
decided
to

add
the
roses.”
Hannah
Overall winner Year 11
“I
wanted
to
do

something
original
and
that

wouldn’t
take
to
long
to
make.

The
Advent
calendar
was
a

challenge
but
it
was
great

working
on
it.”
Angelica
Overall winner Sixth Form

44
Winners with their prizes!Below is Priya and Maya’s cake on display; Mary Berry and Gracie with her prize and competition organiser Jo Ollis
Other cakes entered into the competition

45
Business
In 2010 I returned to work after
the birth of my fourth child to find
my job role changed from deputy
manager to book-keeper and my
hours reduced from 30 to 4.
Desperate to help my husband
financially support our large
family I took my interest in
baking and started Charmaine’s
Cupcakes in October 2010. No
formal training or qualifications
and very little experience apart
from baking for family and
friends meant I spent literally
100’s of hours trawling the
internet and watching YouTube
videos to learn the art of baking
and decorating cupcakes whilst
still undertaking the roles of
Mum and wife!
In January 2011 I added Giant
Cupcakes to our range and
taught myself some sugar
crafting skills, by now I had
started to increase my client
base and was getting more and
more orders. I began attending
local events and plucked up the
courage to start taking wedding
orders.
By June 2011 my confidence in
my products had strengthened
and I felt the need to increase
my client base by finding a
suitable method of shipping
cupcakes by post – whilst
contemplating this task I came
up with the idea of
deconstructing a cupcake and
reconstructing it in a portable
cup with an attached spoon – 2
days later the Cup-O-Cake was
born! After a month of trials we
trademarked it then showcased
the unique product at a street
festival where it was very well
received, immediately
afterwards I entered a
competition with Virgin Media to
take the Cup-O-Cake to their
VIP Louder Lounge at the V
Festival. I overcome my fear of
public speaking and travelling on
the underground and
successfully pitched to a room
full of executives winning the
opportunity to be part of the
festival.
Well the rest is history – since
that amazing day in July I have
re-branded our business to By
Charmaine, been a finalist at the
National Cupcake
Championships in 2011 and
2012, had a full page article in
the daily Mirror, met dozens of
celebrities, journalists and VIP’s
and even had a photograph with
Rupert Grint in OK! Magazine.
We have provided our products
and been guests for the Virgin
Media Short Film Award
ceremony, business festivals
across the country, the press
event for 2012 Britain’s Got
Talent (Simon Cowell is much
shorter in real life!) and a launch
party for The Only Way Is Essex
cast members Sam & Billie
Faiers online boutique ‘Minnies’.
I’ve personally handed over a
box of my cupcakes to the >>
We love to know about you and
your business,and to hear how
and where you have got to and
how you did.
It is amazing how far people have
got with their cake journeys in
business and in this issue,
Charmaine from By Charmaine
tells us her story.
Charmaine with Alexandra Burke
Charmaine with Rupert Grint
Sam Faiers with Cup-O-Cake

46
Business
>> inspirational Sir Richard
Branson and received a kiss
from the man himself! I’ve had
my products in every major
newspaper and magazine office
in London due to a 5th Birthday
press gift organised with Virgin
Media, became a preferred
supplier for them and was
invited back to the VIP Louder
Lounge this year to run a tea
room for the guests which
included Emma ‘Baby Spice’
Bunton, magician Dynamo and
Kelly Brook, we even got to
‘party’ with members of One
Direction on a tour bus and
have a drink with Alexandra
Burke in a ‘secret’ bar…….not a
typical weekend!
The last major event we
attended was in September
where we once again met
Richard Branson whilst serving
up cakes and sweets at an
event at the Royal Opera House
in Covent Garden.
I’ve had an amazing journey
and learnt a great many things
about cake making and
decorating as well as working
with corporate business and
growing my own business by
watching for new trends
emerging and making my own
mark in the cupcake market.
Harry Derbarge with Cup-O-Cake

47
SPECIAL
Ch"#mas Cake
Showcasing your Christmas Cakes...
Beautifully ﬁnished Christmas Cupcakes.
There is a delicate nature to designs which
portray true craftsmanship.
Carina’s Cupcakes

48
Shereen’s Cakes & Bakes
Fun Christmas designs and
loads of tutorials on her
facebook page!

49
Favourite design has to be the snowman,
although the sleeping baby is just too cute!
Mon Cottage Cupcakes

50
Love the foot prints in the snow!
Love is Cake
Our front cover stars!
Snowmen cupcakes
Cake by Chantelle
Cupcake designed by Ella Willow

51
Mulled wine collection
Another appearance from
Shereen’s Cakes and Bakes
Penguin and Mr & Mrs Claus from
Shereen’s Cakes and Bakes

52
Christmas cupcake collection from
Vicki’s Cuppa Cakes

53
Beautiful traditional Christmas designs
Flutter of Fondant
Fun Rudolph design cupcake from
Sift + Stir
This design is so cute!
Love the sugar ice pieced designed
by Sarah Harris

54
Gorgeous decorated cookies from
Sweet Ambs
Royal iced snow globes
Sugar Rush Cookies
Flickr
Winter scenes from
Small Things Iced
Detailed royal iced embroidery cookies
Julia M Usher
Julia
M.
Usher,
Author
of
Cookie
Swap
and

Ul:mate
Cookies

55
Christmas fun from Adore Cake
Christmas figures
Sweet from Zwolle
We’re walking in the air!
Fifi’s Cakes
Christmas figures
Fancy Cakes by Linda
Christmas sugar fairy
VP Cakes

56
Three tiered
Christmas Awesomeness!
Let’s Eat Cupcakes

57
Toys at Christmas
Caroline’s Cakes Middlesex
Carol singing snowmen from
Vanniny (Spain)

58
T h i s b u s i n e s s h a s
awesome designs for
macaroons - love their
Christmas offerings!
Crumbs
Macaroons !
Christmas macaroons
Bento Bakery
We were fooled by these
ones- fake macaroons for
decorations!
Pei Li Miniatures

59
White on white classic bauble cake
Bebalicious Cakes
BaubleCollection

60
Christmas Bauble Collection
from hobby baker
Brenda Brummitt-Bourne
Christmas Baubles
The Sweetest Tiers

61
One of my favourites!
Elegant design in bold colours
Couture Cakes by Rose

62
Red green and gold Christmas bauble
Bliss Pastry

63
Beautiful colour combinations ﬁnished with
snowﬂake stenciling
From hobby baker Sue Wall (McIntyre)

64
ISSUE 4 OCTOBER 2012
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