Letter Tappit
Tutorial
ISSUE 4 OCT
OBER 2012
B AKING ~ DECORATING ~
SHARING
Cakes Around
the World
Feature
Is your cake in
our October
Hall of Fame?
Niki
Tomkinson
the baker
with a heart
of gold
Autumn
Competition
Winners
B AKING ~ DECORATING ~
SHARING
Hello everyone, welcome to our
October newsletter!
It has been a really busy month with so much going on!
Firstly, I am loving the front cover of this issue! I have
decided that going forwards, I will be featuring your amazing
cakes on the cover of our magazines, so please continue to
share your creations on our
Cake Masters facebook wall
.
We have a special feature telling you all about our
competition winner Becky Brine from Bubba’s Bakery which
was part of her overall prize.
We have a a Halloween theme throughout this issue with
some awesome tutorials; some great skull cakes, and a
fantastic article from Posey Furnish telling us all about the
celebration that is Halloween.
One of the best bits of this issue has to be the “Cakes
Around the World” feature. We had so much fun
researching this, and looked high and low for the best of the
best. I hope you like this feature as we very much enjoyed
putting it together for you.
As we have mentioned before, this magazine with act as a bit of a round up, incase you might has missed
something on facebook. As always 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.
Looking forward to November already! Are you going to Cake International? We will be there, filming a
short video - SO EXCITED!
Please do let us know about your thoughts, we love to hear your feedback on what you liked, what could be
better, and what else you would like to see!
Enjoy!
Rosie x
Cakes around
the world
39
Autumn
Competition
Winners
35
CONTENTS
Welcome from Rosie ~ Page 2
Birthday Cake Competition Winner ~ Page 4
Skull Inspiration ~ Page 11
The Big Deal About Halloween ~ Page 16
Halloween Tutorials ~ Page 18
Vintage Competition Winners and our favourite entires ~ Page 21
Running Competitions on Facebook ~ Page 29
Tappit Tutorial from The Chocolate Strawberry ~ 30
Autumn Competition Winners ~ Page 35
The Baker with a Heart of Gold ~ Page 36
Border Moulds Feature ~ Page 38
Cakes Around the World Feature ~ Page 39
Cake International Memories from 2011 ~ Page 51
Most Desired ~ Page 52
Off Shopping ~ Page 54
Chocolate Cake Recipes ~ Page 55
Hall of Fame ~ Page 56
In this issue...
Halloween
Tutorials
19
Tappit
Tutorial
COMPETITION
WINNER
/
... ~...
/....
::--;;;;..
f \. '.)
! i1
'. ...-WINNER
Becky
from
Talented
BAKER & Cake Artist
... and ONLY 20 years old
Congratulations Becky ~ Cake
Masters Winner of the Birthday
Cake inspired competition.
There is nothing we love more, than
finding out more about you- the talent
behind the cakes. We caught up with
Becky to find out more.
Q: Tell us a bit about you and your family
“I grew up in Yeovil and had a very arty childhood. I used to spend every weekend with my Nan and Granddad pain<ng, drawing and baking cakes. We’ve always been a close family, and I’ve been brought up to appreciate everything I have. As a kid I’d always prefer to play football in the park with my dad than going shopping like all the other girls were!”
Q: What is your earliest memory of baking
“My first memory is making fairy cakes with my mum on a Friday, and then going to my Nan’s house the next day to do the same thing! I’d make sultana and cherry cakes with my mum, and cakes with icing and plenty of sweets with my Nan!
Q: What is your baking story?
“In my second year at college I met my partner, and at only 17 made a massive choice to move in with him... 200 miles away to Southend on Sea where he lives! I s<ll con<nued my college course but also found another hobby to occupy my <me… baking. I started making cute cupcakes for him to take to work, and then someone asked me to make them a cake... and my cake obsession began! I ended up passing my course by adding cake decora<ng into my final major project.
APer my course ended I started job hun<ng, but in the
cupcakes and adding more and more cake equipment to my collec<on.
As a joke my partner said I should set up a
Facebook page called ‘
Bubba’s Bakery’
because that’s my nickname from him and
everyone he works with thought I worked
at a bakery because they got so many
cupcakes!
I set up my page, and my <ny liTle cake page soon grew, and has now reached over 1400 fans.”
Q: What have you learned about
yourself?
“I’ve learnt that being your own worst cri<c can some<mes take its toll. I’ve had many sleepless nights worrying about what the customer will think, and some<mes mid cake I’ll break down worrying it won’t be good enough. I think it’s nice to know I care so much, and want the cake to be special but over <me I’ve started developing more confidence and learning what my limits are. Of course there will always be an order that makes me want to give up cake decora<ng all together… but then I have a cup of tea, watch some goofy Youtube video and get back to work because it’s always worth it in the end.
Q: Where do you get your baking
inspira;ons?
A lot of my inspira<on comes from online. It’s an amazing place filled with astounding cakes, tutorials, helpful forums etc. I also fill up my sky box with cake programme aPer programme. Ace of Cakes has always been my favourite. I know they aren’t the neatest decorators and they cause a lot of controversy, but I love how they push boundaries and make things with cake that you just don’t think possible.
Q: Who is your role model
“Ahh this is a tough one… There are so many decorators out there I could only dream of being as good as. But I can narrow it down to two. Duff Goldman and my Nan. Duff, because he pushes cake to its limits and reminds me (aPer a stressful day) that cake decora<ng is fun! And my Nan, because I always want to make her proud. She was the sweetest person I’ve ever known, and I know she’d want me to be successful in this. So I push myself for her.”
Q: What has been your biggest
challenge?
Myself. I’ve never been someone with a lot of self confidence and belief, so to work for myself has been a struggle. It doesn’t maTer how many people tell me how good a cake is, all I can see are the flaws. It’s something I’m definitely trying to work on though, and aPer a year I’ve no<ced a massive difference. The more confidence I have, the more willing I’ll be to try new things and the more I’ll grow as a cake decorator.
Q: Tell us an interes;ng fact about
yourself
I once performed on stage at Disney land Paris. It was for my school choir, and despite not being able to sing and being absolutely petrified I stood on stage, and sang my heart out to a load of French people that couldn’t understand a word we sang!
Give us 3 top baking ;ps:
• Glove up! For the first year of baking I used to colour fondant with bare hands and it definitely showed aPerwards. Rubber gloves have saved me from any more ‘What happened to your hands?” conversa<ons!
• If you want to add edible pearls to your cake but don’t want to pay for a certain colour that you don’t need many of then just buy white pearls and colour them yourself! Just get a liTle plas<c bag (a sandwich bag will do) and then add a liTle powdered colouring to the pearls and shake it un<l the colour has coated them equally.
• Stock up! It seems obvious but if there’s a good offer on fondant, icing sugar etc. then fill up your trolly! It might seem expensive at the <me but prices are only going up and I’ve no<ced that baking items don’t seem
Becky in her dressing room
Becky in the local press
Becky posing with her entry
Q: What has been your proudest
moment?
I think it’s safe to say taking part in an ‘amateur cake compe<<on’ filmed live on Channel 4’s Fern Show. I was scouted through Facebook and asked to submit a design based on the royal wedding. I was short listed and then finally chosen to take part. For the first round I made my first ever three <er cake, with a
champagne boTle carved from rice crispy treats on the top. I made it to the final and decided to make my biggest cake yet. It was 3P by 2P wide and took up the en<re back seat of the car! Unfortunately I didn’t win, but I got to meet some amazing people, three incredible cake decorators (we’ve all stayed in contact) and the cake legend herself… Jane Asher!
Becky with the cakes
she made for an
event at Bulbarrow
Farm which was the
first big event she
catered for >>>>
Below are some of
Becky’s other
awesome cakes
Are you ready for
HALLOWEEN...
Horse County Cakes
...feast your eyes on some
awesome skulls!
Pauls Creative Cakes
Posey from Cake Tails tells
us why the Americans go all
out during Halloween...
"Cupcakeologist" Posey Furnish is American by birth but, as she says, "British by choice."
Posey grew up in the States amidst her mother's bespoke wedding and party cake business
which - quite literally - whetted her appetite about the importance of flavour. She moved to
London in 1997 to follower her heart and pursue a lifelong dream of living in England, and in
so doing embraced British culture, including the cuisine, before settled in Wimbledon Chase
in London.
Over the years she has worked in range of fields in the UK including schools, libraries,
event management and communications but never lost sight of her passion for making food
- particularly baked goods - taste as good as they look. When the American cupcake craze
hit London, Posey was initially delighted but gradually became more and more disappointed
and disillusioned as the interpretation of how a cupcake should taste was cheapened and
weakened.
Posey's baking was always sought after by office colleagues and friends but it was only
when she took the leap and began applying the principles of mixology and cocktail-making
to her cupcakes that a business idea grew - CakeTails by Posey - in 2011. Her cakes were
featured in a Daily Mail article in August and from there she's gained fans and praise for her
baking from fans in Spain, Denmark, France and Australia.
Something else Posey is passionate about is raising her young son with an awareness of
American culture, and in particular, American holidays and traditions. She shares her view
of Halloween with us, to show the "real" side of this holiday, because it's one of her
Recently a friend and I were in a shop which had a few Halloween items on display. This friend is, like me, a fun-‐loving mum who enjoys celebra<ons of any kind, par<es, kitschy things, retro sweets and baking. But unlike me, she is not American. So in response to my obvious delight about haunted house cake stands and graveyard napkins, she said, in a bemused way,
“tell me again
why Halloween is
such a big deal? I
just don’t get it.”
She is not alone. Many – okay, most – of my friends simply do not “get” Halloween or why it is such an enjoyable – and important, holiday in the States. And sadly, as is the case with so many American customs and tradi<on, the
elements that have been adopted by the UK in recent years are the most commercial and least
important to making Halloween so much fun. Now, of course trick-‐or-‐ trea<ng – one of the few elements that has taken off over here – is one part of celebra<ng Halloween. But most of the really enjoyable celebratory aspects are being missed out on by folks who choose to celebrate Halloween.
Growing up in a small New
England town, Halloween was one of the major community events for the en<re year. The party held in the centre of town – either in the church hall or community centre – was looked forward to by neighbours and residents of all ages. For me as a child, Halloween prep began in early October through heated playground discussions about what costume
our mums would make (we weren’t limited to being a witch/ devil/vampire/ghost like children are here in the UK – I personally was a ballerina, a nurse, Queen Guinevere, a cat and a “velvet witch”, to name a few). But it wasn’t just the kids who looked forward to Halloween or got dressed up. Our mums – and in some cases, dads – saw it as a chance to decorate our yards and houses, make amazing costumes for themselves as well as for children and best of all – to bake special treats.
As one of my fellow ex-‐pats told me, “My mom was big into Halloween. She'd start making cookies and pumpkin bread weeks in advance.” And it’s true.
Halloween is a crea<ve’s dream come true – and in par<cular – a baker & cake decorator’s dream come true! Obviously pumpkins feature heavily, both in flavour and design ideas. But it doesn’t stop there. Into royal icing? Think elaborately iced cookies shaped like brooms<cks, witches hats and ghosts. Like miniature cakes? How about bat-‐shaped mini cakes drizzled with a black maple icing. More of a pie/tart baker? Try pumpkin & chocolate pies with a swirled paTern to look like spider webs. Or if you enjoy a challenge, do a search for “shortbread haunted houses” and you will see work to rival any winter<me gingerbread house fantasy. And of course, there are the cupcakes – quite literally, millions of them (my search for “Halloween cupcakes” returned 15.4m op<ons) to accommodate your personal preferences and styles. Halloween baking – in kind with autumnal baking in general – is
also an opportunity to work with seasonal ingredients: fresh pumpkins, just-‐picked apples and root vegetables like carrots and beetroot all feature heavily in popular recipes. Or, as another ex-‐ pat friend men<oned, “aPer Halloween, my mother a few days later would take the pumpkins from the stoop, carve them, and boil them down...She'd freeze the pies she made for Thanksgiving.” These types of vegetables make for the most incredibly moist and flavourful cakes – something we Yanks are always striving to achieve.
On the day itself, the
aforemen<oned trick-‐or-‐trea<ng (which actually happens a lot less now than it did 20-‐30 years ago) is so much more entertaining than the UK’s approach of cheap rubber masks and capes bought has<ly as an aPerthought by many parents. Care and aTen<on is given to what you dress up as -‐ “the best part of Halloween was deciding what we wanted to be and the lengths and crea<vity my mom went to, to make our costumes” and it is truly anything goes because we don’t limit ourselves to just monsters and witches! In addi<on, many households
par<cipate in the experience itself: “One year my dad put out a scarecrow-‐type man on the front porch in a chair at the beginning of the month, including a mask and hat. On Halloween he put a bowl (of candy) with a sign saying, "please only take one” and removed the dummy, put on the ousit himself and sat with the bowl in his lap. Whenever a greedy kid came up he would grab their hand and say, "Sign says TAKE ONE'!" You can bet he gave a few teens a big fright!”
Reflec<ng back on the origins of Halloween, it is s<ll an opportunity to remind ourselves that death is the other side of life. Many churches in America – certainly all of them in my small hometown – embrace the holiday, choosing to see it not as a celebra<on of evil but a reminder that there are two sides of the proverbial “coin”. Poking fun at the modern
iconography of devils, witches and ghosts can be affirming and a way of presen<ng a definite non-‐ western approach to death – not that it is to be feared, but that it is simply a part of life.
But beyond all of the delicious
and fun aspects, Halloween is a
community event.
As a mum myself now, I can see how it was an opportunity for all of the parents and families to come together and share their crea<vity and baking in a collec<ve way. Sure, there was and always will be a sense of wan<ng to slightly outdo each other, but in America we call that kind of compe<<on “healthy” and it always seemed to mo<vate the mothers (and a few dads) to want to make something delicious and lovely to look at (if eyeball cupcakes count as “lovely”) to share with our friends and neighbours. And for the non-‐ professional baking community in the UK, shouldn’t that be worth something to us, in our streets and towns?
This year – for the third year running – I am organising a Halloween party with some of the parents I’ve met through my son’s school. We will hire a hall,
organise some spooky/silly games and there will be cakes, decorated by parents and kids alike. We won’t be winning any prizes but we will all be having fun together, and that is what Halloween in America really is all about.
Okay, so maybe it’s a
li>le bit about the
candy, too...either way,
Happy Halloween!
...on the subject of halloween
...WE LOVE THESE, and so easy to make!
Tutorial
from Glorious
Halloween Tutorials
Tutorial
from Best Friends
of Frosting >>
Tutorial
from
SweetAmbs >>
Halloween Tutorials
Tutorial
from Callicious
Cakes
Tutorial
from
The Chocolate
Strawberry
Vinta! Competition
We ran a vintage cupcake competition a few months back.
Here are the winners again and few of our favourite entires!
Fleur Bites Cupcakery
May Bakes Cakes Hilary Rose Cupcakes
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Gills Cupcake Corner
Cupcakes Plus
Sweet Dimples Cakes
Creations By Becky
•
Jemlewka's Cupcakes
Cupcakes by Amanda
Neet's Treats
The Cake Cuppery
Ireland
Cake Follies
Vicki's Cuppa Cupcakes
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Michelle Head
Annette Clapham
RUNNING COMPETITIONS
ON
Stop wasting your time and money running random
giveaways and make your fans promote your
business!
Try
Top Tab
- a voting competition platform for
Facebook Pages. Take advantage of our FREE
preview mode and amazing customisation options!
Fan Pages devoted to charity may use our platform
completely free of charge.
TOP TAB
You commonly see Businesses running competitions that are against Facebook’s Guidelines:
• Running competitions directly on their Facebook Page.
You are required to use a competition application must not run a competition directly on your Wall.
• Having users automatically enter by ‘Liking’ a Page.
You may have them first ‘Like’ your Page but this must lead on to entering a properly set up competition.
• Conditioning entry in the promotion upon a user providing content on Facebook, such as posting on a
Wall of a Page, uploading a photo, posting a status update (such as asking Friends to ‘Like’ the Page). Any interaction a user takes must be using the competition application and not directly on your Page.
• Notifying winners on their Facebook Wall. Most people do not realise that Facebook requires that you
notify the winner by email or other means, but not using Facebook in any way to do so.
The above was taken from a really
interesting article where it goes on to
talk about the Facebook page that
was owned by a French retailer called
Kiabi being deleted by Facebook for
violating promotion rules.
Read the full article from
SearchEngineJournal here >>
The safest way to run a
competition is by
installing an application
like
Top Tab
>>
The
choc
olate
strawberry
Getting perfect lettering is not always easy and there are lots of different tools
and bits of equipment you can buy, tappits being one of them.
Most people find tappits the hardest to use to we wanted to bring you a tutorial.
Sarah from
The Chocolate Strawberry
has a unique signature style with her
cakes, were she combines the use of words on her cakes and cupcakes. We at
Cake Masters are a fan of her designs and perfect finishes - it was only fitting to
ask Sarah to put together a tutorial of us.
ISSUE 4 OCTOBER 2012
The
choc
olate
strawberry
Tuto"al
Step 1
Roll out a little flower paste until it's
so thin that you can see some of the
cornflour through it. Use the cutter
provided with the tappits to cut a strip.
Leave it to dry a little for a few
minutes.
What you need:
- Flower paste
- Cornflour for dusting the
board
- Non-stick acrylic rolling pin
- Tappit cutters
- Greaseproof/baking paper
- Edible glue
- Small paintbrush
The
choc
olate
strawberry
Step 2
Press your cutter in to the icing and
wiggle it back and forth GENTLY
to get a clean cut.
The cutters do get blunt after a while
and will need replacing if you
use them a lot.
The Chocolate Strawberry
Step 3
Tap your letter out on to the paper to
dry completely.
ISSUE 4 OCTOBER 2012
The
choc
olate
strawberry
Step 4
The upper case letters are easier to cut
than lower case if you are just
beginning.
I find the letter 'r' in this font is not
very good, so I cut an 'n'
with a scalpel to create a better shape.
The Chocolate Strawberry
TIP:
The flower paste can be coloured as
usual with gels or bits of
coloured fondant. You can also leave
them to dry completely and use
metallic sprays on them.
As you get better, you'll be able to cut
thicker letters.
The
choc
olate
strawberry
Step 5
Place the dried letters on to the fondant
to space, then push them in slightly to
mark their position.
Apply a few dots of edible glue to ensure
they are stuck down. Using a tiny
paintbrush really helps you get a clean
finish.
If you use too much glue the letter will
become transparent.
Winners
Autumn Competition
Cake-y-licious
Sarah Pierce
Rosy Lai
Violet Beeton
Dozens of brides had their
wedding dreams shattered after
the “Brides of Portsmouth” shop in
Elm Grove Southsea suddenly
closed up shop earlier this year.
The company said that they were
unfairly implicated in a show on
Channel 5, “Cowboy Traders” in
relation to a previous owner of the
shop.
Niki Tomkinson from Sweet Creations went out of her way to make the cakes for the brides who had been let down and has been left out of pocket. We wanted to find out more about this lovely lady who saved the day for so many brides.
Q: Tell us a bit about you and your family
“ My names Niki & I am 33 years old. I live with my husband Stuart and we have been married for 10 years, we have 2 sons , Jack 9 years old and Alfie 5 years old.”
Tell us a bit about your background:
I started cake making 4 years ago from my kitchen, just making the odd cake for family and friends. Word got around and I was asked to make more… so my business naturally grew. It simply grew too big for my kitchen so I took the next step and got a little workshop.”
Tell us a bit about your business:
“We opened our doors on the 7th
August 2011, just carrying on making cakes and cupcakes. We were approached in March 2012 by the bridal shop “Brides of Portsmouth” to take on wedding cake orders, and in May 2012 we agreed to help with their wedding packages.”
What happened with the company going bust?
“I was notified by my friend who
went to get her wedding dress and the shop was closed. I then
contacted my contact in the company of which whom I thought was the manager who informed me they hadn’t been paid for months and had left their jobs. A
subsequent note was left on there website saying they would resume business on the following Tuesday. However, on when Tuesday came, a note was placed on the shop window saying that the shop had gone in to liquidation and
customers should contact the liquidators. I then phoned Sharon Keates who worked for the company and asked what was happening. She told me that due to the Channel 5 program “Cowboy Traders”, they had suffered loss of business and could no longer trade.”
What was the
reaction of
brides to the
awful news?
“Panic,
devastation,
sense of worry
and disbelief.”
saved by a lady with a
heart of gold...
Why did you take it upon yourself to help? “I had been in touch
with some of the brides via the social media network and I was made aware that some of them had already paid substantial amounts of money. I didn’t want to be the reason they didn’t have a cake on there
wedding day.”
How much out of pocket are you? “Roughly a few
thousand pounds.”
How much time did it take?
“I’ve cleared the bulk of
the orders now but still have a few remaining.”
What was the feedback from the brides when they heard you were going to do the cake?
“Very Happy that they didn’t have to spend out any more money then they already had.”
What is the feedback from the brides when they picked up their cakes?
“We delivered the cakes to the venues, and all the brides have been happy with what they had received.”
How do you feel about what you did?
Im just glad I could help them out , and
appreciate all the thanks I have been given .
Thanks for sharing
your story with us!
Niki, That’s us back from honeymo on and wanted to leave you so me feed back for your website as promise d. We would like to say thanks ve ry mu ch for helping u s with advice on th e cake and what you a re able to p rovide, a nd for the actua l cake when it was ma
de. The cake lo oked fantastic and was exactly what w e had in mind, w e would have n o hesitation recomme nding yo u to anyo ne else. Thanks again, Gaz & Lorna Glenister
Border moulds feature!
I tried border moulds from Marvelous Molds this month.
The unity and preTy in pleats moulds are my favourites!
Our video tutorial can be viewed here!
Have a look at the collec<on at The Cake Decora<ng Company.
CAKES
ar$nd %
WORLD
As the temperature drops and the coats come out
the cupboard, summer holidays are a very distant
memory!
I went to Marrakech for a long weekend and it was
just lovely! I wanted to dedicate the next couple of
pages to cake based on certain countries around
the globe!
First up, is this lovely suitcase cake and fancy globe
from
Amy Scott Cakes
Love the land on the globe, just fantastic!
Enjoy
FRANCE
Beautiful Parisian cookies from
Icing Bliss
Stunning black royal icing Eiffel Tower from
blogger “
Me and Mine
”.
GO TO TUTORIAL >>>
Do you fancy having a go at
making your own royal icing
Eiffel Tower?
Check out this awesome
tutorial from
Sugar Duchess
!
Italy...
Awesome work from
The Cake Diosa
.
This cake took over
60 hours of labour
and was sold for $120
(only!?) and achieve a
$10 tip! WOW is all I
am going to say!!!pisa
Santo"ni
Love these cupcakes representing Santorini.
Egypt
The best Tutankhamum cake
on the planet!
Fantastic work from
Morocco
This Moroccan lantern cake from
Heather Barranco DREAM CAKES
is absolutely stunning!
The attention to detail is superb with every mosaic piece perfectly finished.
China
Beautiful hand painted kimono
cookies from
Sugar Envy.
Visit their page to see absolutely
stunning works of art!
Mini dragon cookies from
Walking Down the Cookie Road
.
Really easy to make, visit their
blog
to see step by step instructions on
how to make these cute little
dragon cookies.
In#a
I am such a fan of
Michelle Sugar Art
.
Her cakes are amazing and she is way up there when it comes to cake talent.
Michelle has some great videos where she shows how she makes cakes form start to finish - check
the following videos out!
USA ~New York
Stunning work of art from
For the Love of Cake Custom Creations
in Toronto.
The sugar pieces around this particular
wedding cake are simply beautiful!
VISIT THEIR PAGE FOR MORE STUNNING WORKS OF
The cake above depicts the African
Safari experience perfectly, from
the textured patterns around the
bottom of the cake to the
perfectly perched hat. Awesome
work from
Key Art Studio Cakes
Af"ca
We searched high and low for a cake that had the perfect
African sunset with animal silhouettes. I love the gorgeous
colouring and hand painted artwork. The giraffe on top is
extra special!
UAE ~ Dubai
The iconic Burj Al Arab cake from
Yeners Cakes
.
Au&ralia
Excellent Sydney Opera House
B AKING ~ DECORATING ~
SHARING
Cake International
Memories from 2011
Are you going to
Cake International
at the
Birmingham NEC this year? The show last
year was simply brilliant, and a must go for
anyone who sleeps, eats and bakes cake.
We will be going up on
the Friday and will be
creating a short video all
about the show! If you
see us filming say hello, as
we will want to take
footage of your opinions
too!
If you are a stall holder
or someone entering a
competition and will be
there on Friday who
wants to be part of the
video please register
interest by
emailing us
!
DEMO
tickets only
£5 each!
...hurry they fill up quickly!
PHOTOS FROM LONDON CAKE
MOST DESIRED
THE HOME MAT
Sized for the HOME decorator. 22" X 22" Works perfect for HOME based cake artist
with more limited work-space - cover up to a 12" cake.
THE ONLY FOOD SAFE VINYL FONDANT MAT AVAILABLE - This patent pending
2-mat system is a revolutionary way to roll out and cover cakes with fondant. Use this
Food Safe tool and our method to make a Fondant cake and get professional results
instantly!
MOST DESIRED
Half Sphere Moulds
So the contestants on the GBBO really struggled with
making tea cakes, but actually...
I am not sure it is that hard (she says...!!)
This mould is only £5.99 from
Baked by Me
and also
includes links to a really handy step by step
tutorial
,
showing you how EASY making tea cakes are!
OFF SHOPPING...
Halloween spooky house toppers
These topper come in a range of
sizes and look brilliant on any cake.
Sizes include 1.5 inch, 2inch, 7.5inch
and 9.8inches.
£4.50
16 Piece Decorating Tip Set
Petal Decorating Tips 61 and 97
Writing Tips 3, 5, 6, 7, 8 and 10
Basket weave Tips 45 and 48
Closed Star Tips 24 and 54
Leaf Decorating Tips 74 and 69
Open Star Tips 20 and 21.
£11.99
Double sided cutter set
Plain on one side, fluted on the other and all kept
neatly together in their own container.
48 to 98mm Diameter. (1 7/8" up to 3 7/8"),
Set of 6
AMAZING CHOCOLATE
C AKE RECIPE
Ingredients
•
50 gram(s) cocoa powder
(sifted)
•
100 gram(s) dark muscovado
sugar
•
250 ml water (boiling)
•
125 gram(s) unsalted butter
(soft - (plus some for
greasing))
•
150 gram(s) caster sugar
•
225 gram(s) plain flour
•
½ teaspoon(s) baking powder
•
½ teaspoon(s) bicarbonate of
soda
•
2 teaspoon(s) vanilla extract
•
2 medium eggs
We asked you to share your best
chocolate cupcake recipes with us and
we tried the
Devils Food Cake
from
Nigella. It worked an absolute treat
for the cupcakes we made so thanks
for letting us know about this recipe!
See the full recipe here
!
Other recipes you told us about that
we will try soon!
Old fashioned chocolate cake from Nigella
Chocolate mud cake from TWIS Weddings
Primrose Bakery chocolate cupcakes
Chocolate Cupcakes from GoodtoKnow
Chocolate Oreo cupcakes from AmyWriting
Brown eyed baker dark chocolate cupcakes
B AKING ~ DECORATING ~
SHARING
Hall of Fame
FEATURING THE BEST CAKES POSTED ON
OUR WALL IN THE LAST MONTH
Gruesome awesomeness from Gillian Bell from
These comic book cupcakes are the BEST I have seen. Favourite has to be the superman logo, but love the call out cupcakes too, had to include a close up of the cakes too!
Awesome cake from Het bonte taartje - the attention to detail is amazing!
Beautiful hidden design cakes from the amazing
This cake deserved its own page as it is so
Gorgeous cupcakes with different textures and lots of different techniques used ~ BEAUTIFUL!
are you following our boards?
Cake Equipment 30pns