ISSUE 3 AUGUST 2012
WIN
TICKETS!
THE BATTLE OF THE
MIXERS
B AKING ~ DECORATING ~
SHARING
Inside: Stenciling Ma!erclass...
Sugarveil
Cheat
Tutorial
EXCLUSIVE
Great British
Bake Off
SPECIAL!
ISSUE 3 AUGUST 2012B AKING ~ DECORATING ~
SHARING
CONTENTS
In this issue...
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Welcome from Rosie ~ Page 3
Great British Bake Off Obsession ~ Page 4
WIN Cake and Bake Show Tickets ~ Page 9
Interview with Manisha Parmar ~ Page 10
Scroll moulds feature ~ Page 16
Stenciling Master Class ~ Page 20
Snake Cake Craze ~ Page 26
Wish List ~ 28
The Battle of the Mixers ~ Page 30
You and your mixers ~ Page 32
Pinboards ~ Page 55
Wedding Cake Special
35
Sugarveil Cheat Tutorial
12
Vintage Cupcake
Competition
15
My BIG fat Gypsy
Wed#ng
B AKING ~ DECORATING ~
SHARING
Rosie x
Hello everyone, welcome to our
August newsletter!
For those of you who don’t know, this is what I look like... and for some of you who do know - I hate having my picture taken, so you won’t find many of me on my page!
Anyway, enough about me.
Following on from the feedback we received from our last newsletter, we have decided to move away from the basic “school newsletter” format to a more glamourous magazine type format.
We have spent a lot of time on the design and presentation of this issue, and hope you like the more modern, fresh, updated look.
Baking ~ Decorating ~ Sharing is the Cake Masters motto, and we aim to deliver on each of these elements in
everything we do through our Facebook page and magazine. The aim of our monthly magazines are to highlight all cakey news over the last month; showcase your amazing cakes; include informative features and above all, sharing caking and baking knowledge!
CAKE MASTERS MAGAZINE ~ AUGUST 2012
See this newsletter as a bit of a round up, incase you might have missed something on Facebook- let’s face it, I am not sure Facebook works all the time anyway- I am still having problems seeing my own posts let alone other post from pages I follow- boo!
I am in awe of all the caking and baking skill out there and I will do my best to “shout out” all the amazingly talented cakers by featuring you in my magazine.
Enjoy leafing through the featured wedding cake pages in this issue as there are some beautifully designed pieces and I really enjoyed putting this part of the magazine together.
Special thanks to all our contributors this month, especially Manisha Parmar from the Great British Bake Off, who gave us an exclusive interview for all Cake Masters fans.
The
Great British Bake Off
Obsession
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Every Tuesday evening at 8pm the TV is mine for my GBBO fix.
There is nothing that gets in my way, and the most central spot on the sofa is
reserved for me!
I am sure I am not the only one that behaves like this on Tuesday evenings,
and I am positive that when each episode is over, a small void appears in your
life, that not even a slice of cake could fill!
I love watching the contestants baking under immense pressure, producing
awesome flavour combinations and gorgeous looking cakes.
Not sure if it is something that I would do...not sure that I work so well
under that much pressure, and piercing blue eyes!
Over the next few pages we have gathered the details of the current
contestants and have included their Twitter, Facebook and Blog links so that
that you can stalk them online too :p
Introducing the Contestants
Stuart
Last year he made his own three-tiered wedding cake, much to the surprise of his mother-in-law. He’s a fan of creating new flavour combinations. His wife admits he reads recipe books in bed at night.
Twitter Facebook Website
Manisha
She came back to live in in Leicester when she was 13. Her passion for baking passion began when her mum showed her how to make a Victoria sponge. Her strengths are classic English biscuits, cakes and pastry, but she also makes some Indian biscuits and cakes too.
Twitter Facebook
Brendan
To date, the 63-year old has made 90 of them and is still going strong. He always dreamt of pursuing a career in baking and now, semi-retired, bakes as a hobby.
James
He started baking with his granny and is currently studying medicine in Scotland. To James, medicine is similar to baking as it involves marrying science and nurture. Aside from his studies, he’s reached grade eight in classical double bass.
Twitter Website
Natasha
She admits that she has a vast baking portfolio because she gets bored of making the same things over again.
VOTED OFF: Week 1
Twitter Blog
John
His love of baking re-started with a
vengeance three years ago, when he left home to study. His love of French patisserie is his main inspiration.
Twitter Facebook Website
Peter
His love of baking is well known at his children’s school and, with a reputation for excellence, the requests flood in for
everything from school fetes to wedding cakes.
VOTED OFF: Week 2
Ryan
He loves fusing Western baking with lesser known Asian flavours and new techniques he’s garnered from his travels.
Twitter Website Blog
Sarah-Jane
She mainly makes cakes, biscuits and desserts and so admits her family’s
waistlines suffer for her hobby. Her husband is a vicar, so his congregation also benefit from Sarah-Jane’s talents.
Twitter Blog
Danny
She exercises several times a week to work the baking excesses off. She says that she’s taking part in the Bake Off because she really wants to test herself.
Twitter Blog
Cathryn
She once promised a friend an 80th
birthday cake, but had forgotten that she’d arranged a girl’s night out the night before. She arrived home at 1.30am, and was baking till 4am to get it done in time. She’s also a messy baker - her husband can tell when she’s been baking because of the trail of floury footprints to the kitchen
Twitter Blog
Victoria
Aside from baking, she loves needlecraft, knitting and things you can share with others. She’s a fan of different shaped bakes like square or rectangular tarts and loves a good excuse to buy a nice piece of baking equipment.
VOTED OFF: Week 3
We loved the first episode of the Great British Bake Off and want see your cakes with hidden designs for your chance to win a pair of tickets to the show in London.
Please send your entries to [email protected] deadline is the September 9th 2012.
Below are some of your entries so far...
Win tickets to the
Cake & Bake Show 2012
The Cake & Bake Show 2012
22nd 23rd September
what to expect...
Manisha Parmar
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Great British Bake Off
Series 3 ~ Contestant
Tell me a bit about your
passion for baking
“Baking is like floa7ng on clouds, I find it so relaxing, even when working with the most
complicated of recipes!
Baking has become a passion for 8 or 9 years now. I remember when my mum showed me how to make my first vanilla tray bake, and from then onwards I’ve been baking something every weekend, ranging from very small items like biscuits or something huge like a yummy chocolate tart.”
Tell me a bit about
yourself background and
family
“In my family there is my Dad, two brothers and my sister who is now married. My mum past away 4 years ago... so life has been difficult and a bit lonely. This is where baking has turned my life around -‐ it just brings me so much happiness even if it doesn’t turn out absolutely perfect.”
Other than baking what
are your hobbies?
“I love baking with children and I love going out with my friends and spending 7me with family. I am a lover of wine and all cake.”
What made you apply for
the great Bri7sh bake off
TV show?
“Umm I actually don’t know why I applied! Maybe because I had seen the programme before and thought I could do some of the bakes shown. At the 7me I felt quite confident and friends and family encouraged me so I was able to pluck up the courage to apply.”
Did you ever think that
you would make it
through to the end
stages?
“Oh my cupcakes! Never in a million years did I think that I would be one of the 12 finalists out of 7000 people who applied. It was an amazing feeling that, YES, I am actually good at something.”
What was the most
exci7ng part about being
part of the show?
“I thought the most exci7ng part of the show was the filming. I absolutely loved it!
Even though the days were really long, I loved every minute!
Standing side by side with Mary and Paul was such a delight, wai7ng in an7cipa7on for their replies a_er each bake was exci7ng but very nerve wracking.”
Most people like to bake
to relax, how did you find
it baking under pressure
and interroga7on of the
judges?
“I love baking under pressure, however, some of the bakes were disastrous. The
interroga7ons was quite nerve wracking. It is like your heart is in your mouth and you can’t
swallow!
However when they gave good comments it felt great, but when the bad comments came... you felt very sad...”
Con7nued >>>
CAKE MASTERS MAGAZINE ~ AUGUST 2012
What was the hardest part
about being in the show?
“The hardest part of the show was when things went wrong and not really being able to do
anything about it.”
What did you think of
Mary and Paul?
“Mary was lovely she really KNOWS her stuff, very warm and loveable.
Paul... well he was just adorable! He was very honest and knows what he is talking about.”
Which contestants did you
get on with the most?
“I got on really well with all the contestants.
John,Cathryn, Sarah-‐Jane and I, had a few nights together with the friendly help of Prosecco.
I am very fond of Ryan, who is one amazing baker with a lovely funny personality.”
What are your current
plans for now and the
future?
“My current plans are to finish my childcare degree. Although I would like to work for a famous well known chef as a baker. I would also like to open up a Baking School for children, which would be great as baking can have a great influence on children.”
Manisha and Ryan
Follow Manisha online:
Next Week EPISODE 4
The bakers face three challenges all designed for a sweet tooth.
Starting off with a tempting array of decadently rich tortes, the bakers then face the technical challenge. This time it's a mainstay of French baking, the crème caramel, and for some there's more wobble than expected.
Proceedings are rounded off with a mammoth six hour challenge to produce a mighty show stopping layered meringue. But who will claim the accolade of Star Baker and who will hang up their apron for the last time?
Tuto$al
From Allison at
Let’s Eat Cupcakes
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Sugarveil
Cheat
Special thanks to Allison from Let’s Eat Cupcakes for being
one of our contributors!
Let
’s
ea
t c
u
p
ca
k
es
tu
to
ria
l
Step 1
Roll out your fondant thicker than
usual and cut out a disc using a
cookie cutter.
Step 2
Place your fondant disc on a texture
mat from
Edible Creators
then roll
very firmly. This will leave you an
imprint.
What u need:
* Rejuvenating spirit or vodka
* Small art brush
* Textures lace wraps from
Edible Creators Ltd
* Sugar flair whitener
* Rolling pin
* Cookie cutter
* Cupcake
Gorgeous lace
imprint!
Mats from
Edible Creators
Let
’s
ea
t c
u
p
ca
k
es
tu
to
ria
l
Step 3
Use your cutter to reshape the
imprinted fondant and place directly
on to your cupcake gently shaping as
you do not want to stretch the
impression!
Step 4
Mix your whitener and rejuvenating
spirit(of vodka) together and lightly
brush over your fondant which will
bring the lace imprint to life.
Voila!
This
technique
was
developed by
Carinas
Cupcakes
using
sugar
veil mats
. Allison from
Lets Eat Cupcakes
adopted it to use
texture mats from
Edible Creators
as a
cheaper alternative.
If you would like to include one of your tutorials please contact us [email protected]
COMPETITION TIME!
Win 2 sets of lace texture mats
In association with
Edible Creators
Win 2 sets of lace texture mats
A massive 7 mats in total by emailing us your best
vintage cupcakes!
Please enter into one of the following two categories:
Bake for Fun
This category is for people who do not sell cakes at all.
Bake for Business
This category is for people who have their own cake Facebook pages and sell
cakes, even if it is not your main source of income.
The reason why we have two categories, is so that we can give everyone with
all abilities a chance to join in.
-Please send only one photo of your entry
-Please email your photo to
[email protected]
-Please ensure you give us your name and business name, and Facebook page
name so we can place these details next to the chosen entries in our next
magazine!
-All entires to be sent to Cake Masters by Sunday 16th September
-ONLY ONE ENTRY is allowed
Good Luck!
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Scroll moulds feature!
So pleased with my sculpted scroll moulds from Marvelous Molds.
Purchasing just a few of the flourish moulds allow you to make fantas7c
designs and are so quick and easy to use.
Our video tutorial can be viewed here!
Have a look at the huge collec7on at The Cake Decora7ng Company.
My
big
FAT
By PETER ROBERTS of Centre A2rac5on Cakes 2 Remember of Liverpool and St Helens
CAKE MASTERS MAGAZINE ~ AUGUST 2012
GypsyWed#ng Cake
The cake design itself was three
very deep cakes with handmade
roses galore. The cake was ivory
.
“It was quite a challenge
when I was asked to do a
seven foot tall cake by a
travelling family.
The customer originally wanted the cake eight foot tall and four foot wide! My head started spinning and I said, “I don’t think that will fit through our door”,when the customer simply replied, “Can’t you 7lt the cake
upwards?”, I just looked at my mum in disbelief! You can imagine the visions going through my head at this point. I said that I was sorry, and that I cake that large would not work. Instead I suggested a seven foot cake(!), where I would do it in stages and set
up and finish off at the venue. The customer was very happy with the proposed idea and were very excited!
We agreed on a price and I then set to work. Fruit cake was for the base as sponge cakes around the base would be too so_ and would simply not hold the weight of cake above it. Sponge cakes were used for the top 7ers. Every one that knows me, knows how organised I am! I phoned all the relevant suppliers and ordered all the equipment, boards and icing, leaving nothing to go amiss -‐ everything was checked and double checked!
Firstly I had to bake the fruit cakes. The problem was that I didn’t have a oven in the shop large enough to fit the cakes! I asked a friend who I went to college with if I could use his oven in his bakery, he was only too happy to help.
I then had to make all the roses. As this was such a big cake, the roses had to correspond with the size of all the cakes. I thought that five inch roses for the boiom 7er and four inch for the remaining 7ers would be the best.
I found covering the cake to be a challenge as it was so deep which made it very awkward, but a_er a bit of delibera7ng, I knew the icing would not cover in one piece so I came up with the idea to cover it in stages, rolling out strips of icing and placing the icing on the cake and carefully smoothing it out. I am a terrible perfec7onist so it had to be right as I hate seeing joins. It took, would you believe 65 kilos of marzipan and ivory coloured icing, guess you can now say I am now officially a body builder!
A_er three extremely wide and high cakes I needed a cup of tea! My arms were like jelly a_er all that rolling out. The boioms of each of 7er were polystyrene dummies with cakes placed on top, this helped keep the weight down; I also baked a lighter fruit cake which also helped with keeping the overall weight of the cake down.
I had three specially made drum boards reinforced to take the weight of the cake. The customer
also wanted a spacer on the boiom of the cake so that she could have flowers around the board where the cake was simng.
Luckily we have a large sugar cra_ shop and we have designed our own style of spacers, that have hard tops and so_ enough sides to place wires in them.
“I did most of the
decora5ng in the shop,
using royal icing for a
lot of the finishings,
trying to keep it from
looking tacky! The
design itself was
mostly my input... you
don’t want to know
what she originally
wanted... I tell you, it
was tacky galore!”
There were five addi7onal sponge cakes to be placed round the base of the cake, Hazel , my sister and I worked together to get them covered with icing,
I used a number 4 tube to pipe swags under each rose, I then over piped with a number 3 tube. Most of the other designs on the cake was using a number 2 piping tube in order to give a more delicate look.
The part I enjoyed the most was the top. I loved doing the top vase as it was completely made out of sugar and the customer had le_ me to create it in my own way. I love it when the customer says this, and I can allow my
imagina7on run wild. I was originally going to opt for just roses, but as I was half way through pumng the spray together, I wrapped some sugar paste around it and hey presto there it was, I can’t tell you how pleased I was with the end result. The day arrived for me to take the cake to the venue and it really was all hands on deck. As I was so busy, I got my mum Joan to dust the rest of the roses green, she looked like the jolly green giant when she had finished!
Jayson and Josh from the shop helped me carefully load the cake in to my van, it was so heavy. I needed two vehicles to carry everything as we had a lot of equipment and all the cakes, including the five, 12” round sponge cakes; all the iced roses and petals, including the extra large reinforced drum boards. CAKE MASTERS MAGAZINE ~ AUGUST 2012
When we arrived, we set to work at once. First I set the largest drum board which had flowers all they way around it. We then placed the first 7er on top of this. Next we placed the second 7er -‐it was so heavy, I was lucky to have Jayson and Josh there to help. The top 7er was placed by myself. I really thought the cake might collapse with all the weight! All that was le_ to do was finish the cake with decora7ons. We had a good rou7ne going while I
stood on the table as Mum and Jayson passed me the finished flowers and the crystal pearls. Once finished, the customer agreed to view the cake at the venue. She was completely delighted with the cake and all the 7me and effort I had put into crea7ng her cake. I got a hug and was told she wanted another cake in two years 7me if the price was same, I NEARLY FAINTED!“
St
en
ci
l t
u
to
ria
l ~
D
U
ST
S
Step 1
Soften some fondant and roll it out
to about a pound coin thickness
What u need:
* Fondant
* Soft paint brush
* Rolling pin
* Trex
* Sugar flair dusts
* Stencil
* Cookie cutter
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 2
Place the stencil on top of the
fondant and roll over the stencil
to secure it to the fondant
It is really easy to stencil on
cakes to make fabulous
designs. Follow our easy
St
en
ci
l t
u
to
ria
l ~
D
U
ST
S
Step 3
Take a tiny amount of Trex and
rub over the stencil
Step 4
Take some edible dust on a soft
brush and lightly dust over the
stencil
St
en
ci
l t
u
to
ria
l ~
D
U
ST
S
Step 5
Gently peel away the stencil
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 6
Cut away excess fondant using a
cookie cutter and place onto a
cupcake ~ SIMPLES!
St
en
ci
l t
u
to
ria
l ~
B
U
T
T
E
R
C
R
E
A
M
Step 1
Soften some fondant and roll it out
to about a pound coin thickness.
Place the stencil on top of the
fondant and roll over it to secure
the stencil to the fondant.
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 2
Take a small amount of
buttercream and spread over the
stencil.
St
en
ci
l t
u
to
ria
l ~
B
U
T
T
E
R
C
R
E
A
M
Step 3
Apply only a very thin layer of
buttercream to the stencil,
scraping off any excess
buttercream that is not required
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Step 4
Taking one corner of the
stencil, peel away from the
fondant
YAY!
Step 5
Finally cut away any excess
fondant with a cookie cutter
and place on top of a
]
St
en
ci
ls
Chandelier
Stencils set of 3
￡9.99
Damask Stencils
￡12.99
Scroll Stencils
set of 5
Snake Cake Craze!
So you must have seen this awesome cake from
North Star Cakes
-
incredibly realistic, superb attention to detail and even a tweet from
the Ace of Cakes man himself!
Is there anyone out there who hasn’t seen this cake!? Photos of this
cake have been shared right across the globe and we caught up with
Francesca Pitcher
, the creator to find out more.
Meet Francesca...
Tell us a bit about yourself...
“I trained as a fine ar7st with a specialism in pain7ng and sculpture. A_er leaving university I worked for a private art collector before moving into fine art auc7oneers. I feel privileged to have worked for a couple of the top fine art
auc7oneers in the world based in London. I le_ the art world behind when I had my first child, a daughter Claudia who is now six, and I have since had a son Dylan, three. During those late night baby feeds I used to watch 'Ace of Cakes', a fabulous TV cake show based in the US and wished I could have that job. I'd always made birthday cakes but it wasn't un7l last year that I started to take my cake making more seriously and tried to make as many cakes as I could to prac7ce my skills, in fact my daughter's Rapunzel birthday cake last July was my first
Tell us about North Star Cakes...
North Star Cakes is a bespoke baking business, my client's tend come to me if they are looking for something unique and personal to them. I'm very par7cular about the ingredients I use as I firmly believe that great ingredients produce a great tas7ng cake. The cakes not only have to look beau7ful but the flavour is equally
important and should meet with expecta7ons. I also cater for food intolerances and some of my clients come to me specifically for that reason. I'm very lucky to have a loyal clientele of repeat and referral business.
Tell us more about the cake and who it
was for...
The snake cake was made for my daughter Claudia, her birthday was on 29th July and she wanted to have a Halloween themed party and she wanted a cake to match the theme. I was racking my brain as to what I could make, then on a recent visit to the zoo I suggested a snake. She loved the idea, and when we got home we looked at images online and decided on a yellow snake -‐ the Burmese that everyone now knows. The interest in the snake cake really took me by surprise-‐ there was so much discussion about it and so many shares, I've no idea how many blogs, posts and newspapers its been in all over the world, I'm s7ll trying to find them all. The buzz about the cake was overwhelming and the comments have been brilliant but the real high point for me was when Duff Goldman of Charm City Cakes -‐ the owner of the bakery in the 'Ace of Cakes' TV show tweeted out a picture of my cake on 7th August to his 40,000 followers with the word 'AMAZING!!!' -‐ I joined twiier just to see it for myself!
Blue Union Flag Apron £7.49
With the Paralympics starting it
it going to be Olympics fever all
over again! We are so looking
forward to it and even have
closing ceremony tickets- so
exciting!
Set of three dove cutters £8.50
Buy a set of three PME dove
cutters, perfect for vintage and
wedding cakes!
100 disposable savoy 21” piping
bags £3.50
These are the piping bags that I
use for piping buttercream on
my cupcakes. Good quality
and100 on a roll which lasts you
ages- cheapest we could find are
on good old ebay!
WISH LIST
Oven thermometer £5.79
Most ovens are not really ever
at the temperature that they are
displaying- they tend to be
several degrees out. This
problem can be easily fixed with
a cheap and cheerful oven
thermometer which can be hung
on your oven shelf.
WISH LIST
CAKE MASTERS MAGAZINE ~ AUGUST 2012
10 Gourmet Food Pens £18.99
A set of 10 pens that can be
used for finishing touches to
sugar decorations. Best used on
dried fondant.
Clear Isomalt sticks £10.99
Easy melt isomalt which can be
poured into moulds creating
clear sugar decorations.
Awesome stuff!
Pink Cupcake Courier £24.99
Pale pink cupcake courier which
officially holds 3x12 cupcakes
but I manage to squeeze in an
extra 18 cupcakes in between
the spaces!
The Battle of the
MIXERS
KitchenAid
vs.
Kenwood
Our opinion....
CAKE MASTERS MAGAZINE ~ AUGUST 2012
I am still deciding which mixer to buy.
Can you believe it...I have never owned a stand mixer because I simply don’t know which one I want. Before carrying out the research for this article, I felt that if I bought the Kenwood over the KitchenAid I would be disappointed when I got home...and vice versa!
Yes, I drive myself insane when going shopping! I am one of those people that will think about purchasing something...but then wont buy it- come home and be so annoyed at myself for not getting it! So enough about my weird shopping habits and back to mixers.
I scoured the internet for hours looking through many different reviews and reading through what seemed like thousands of testimonies on Amazon regarding personal customer experiences. Having gone through so much content, it appeared to me that one mixer did come out slightly on top each time. I was on a mission to find out some of the differences and here is a summary of things that might help you choose which one you will go for, and YES ,I will be letting you know my final decision on the Kenwood vs KitchenAid debate.
KitchenAid Kenwood
- Available in 28 colours - Retro look
- Mixer bowl comes with a handle - Blender attachment needs to be bought separately
- Used in pretty much all cooking
shows on TV- just good product placement marketing though?
-There are said to be complaints about after sales service with KitchenAid - Power cable sticks out of the machine - Expensive
- Mainly silver although the KMix is available in approximately 11 colours -Sleek modern design
- Mixer bowl has no handle
- Blender attachment comes included - Better customer services and easier to find parts for machines, even the ancient ones!
- Power cable runs through the machine - Cheaper
So from the above, there isn’t really much in it.
There isn’t really anything there that makes one machine stand head and shoulders above the other. A lot of the reviews said that the first machine you start with, tends to be the machine you stay with forever.
However, the thing that pushed me more towards one machine over the other were the MANY reviews regarding people using Kenwood machines dating back to the 70s and 80s - even the 50s and were still going strong making the odd replacement for parts which are amazingly still readily available. I think design is a big thing as the machines look so different. There was a lot of love hate going on in the reviews that I read and it is just down to personal preference.
Some of you and your mixers...
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Jess Moss
Kelly’s CakeAway
My Cake Away
Mamma Jamma Cakes
Emma’spongecake
Constant
Mon Cottage Cupcakes
Some of your mixers...
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Sweetie’s Cakery
(Cake of Trowbridge, Wiltshire)
Signature Style Cakes
Lynda’s Celebration Cakes
OUR
CLASSES
Cupcake decorating classes
Môn Cottage
Cupcakes
Learn to decorate beautiful cupcakes in our classes suitable for all skill levels. We run lots of different themed classes and would make the perfect gift for someone.
*Kids parties and groups catered for too*
07811783901
www.moncottagecupcakes.co.uk
ON ANGLESEY
Recent student cakes from Rochelle!
Wed#ng Cake Special
FEATURING YOUR BEAUTIFUL CAKES
Cakes by Minel
I have been following the stunning
bespoke wedding cakes from Cakes
by Minel for some time, a worthy
cover photo for our feature.
These cakes have been clearly made
with careful thought, combining detail
from wedding dresses to make
beautifully bespoke cakes.
Cakes by Minel
Stunning simple design with bold
peacock colours cascading
delicately down three deep tiers of
cake.
The Little Cherry Cake Company
&e li'le Cherry
Cake Company
Pretty in pink, with perfectly
perched beautiful bold roses.
Wish Upon a Cupcake
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Lovely beach related three tier wedding cake.
Sweetcheeks Bakeh)se
&e Hazelnut Bakery
CAKE MASTERS MAGAZINE ~ AUGUST 2012
One of my all time favorite wedding
cake designs. Love the use of deep
purple for the flowers and clothing
detail for the groom.
Bella To+a
One of my all time favorite weddings
cakes.Love the use of deep purple for
the flowers flowers clothing detail for
the groom.
Cakes by Nina Camberley
Iced Dreams
DOWNHAM
I love different designed weddings
cakes, especially this one. Focal
teapot with hand crafted teacup
cakes. Beautiful work!
Cakes by Nina Camberley
Elegant and sophisticated three
tiered cake with beautiful pink
blossoms decorating the tops of
each tier.
Iced Dreams Downham
Scrumpti)s Cakes
Ka,ryns Cakes
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Beautiful and elegant three tiered
cake, decorated with a fantastic
spray of sugar flowers. Lovely!
Roxy Rara
CAKE MASTERS MAGAZINE ~ AUGUST 2012
Chocolate wrapped cake, adorned
with beautiful fresh berries.
Gold detailed chocolate rose finishes
off this fantastic cake!
Rosebud Cakes
My favourite indian inspired wedding
cake. A beautifully decorated saree
cascading down three tiers of cake.
Love the gold detailing around the
cake and saree too - Stunning!
Rosebud Cakes
Fancy Cakes by Linda
Action packed and fun James Bond
Another cake by Linda, superb design-
bride and groom combined cake.
Clever and beautifully created, I just
love the way the board has been
decorated and incorporated into the
design of the bottom cake- fantastic
work!
Fancy Cakes by Linda
Fancy Cakes by Linda
Chocolate and fresh fruit combination
with transfers used for detailing the
corners. Lovely alternative to the
lo
ss
om Chocol
at
es
a
nd
Ca
k
es
Beautiful shades of blue pastels
with gorgeous vintage sugar pieces
and beautiful ruffles cascading
down four tiers of deep sponge.
Gorgeous!
Cupcakes by Louise
CAKE MASTERS MAGAZINE ~ AUGUST 2012
