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ISSUE 7 FEBRUARY 2013

B AKING ~ DECORATING ~ S H A R I N G

SPECIAL FEATURE:

!e Valentines
Collection

Mary
Berrys
yMini
Banoffee Pies
Recipe

HEART IN A
CUPCAKE TUTORIAL
SELL OUT BAKING
SHOW HEADS TO
MANCHESTER
5-7 APRIL 2013

EXCLUSIVE OFFER
FOR CAKE MASTERS
READERS
SHOW TICKETS FOR

10

+ CHANCE TO
WIN AN IPAD MINI!

From the Editor

ISSUE 7 FEBRUARY 2013

B AKING ~ DECORATING ~ S H A R I N G

Cake Masters February Issue


Welcome to the February issue of Cake Masters magazine
where the theme is LOVE!
As February is the @me of the month where love seems to
be in the air, we have a very special feature on Valen@nes
cakes. This also @es in nicely with the announcement of
our Valen@nes Professional and Hobby Baker compe@@on
winners. It was very dicult to decide in the professional
category, the standard was just so high! Thank you to
everyone who entered, the designs this year were superb!
An extra special highlight of this edi@on of the magazine is
a full brieng on what the Cake & Bake Show in
Manchester has in store for us in April. We caught up with
the organisers who told us all about the special features of
the show - there really are some great ones!
You all must enter the Cake Catwalk Compe@@on at the show, where your cake designs will go on
an actual Catwalk! The other exci@ng feature is the gingerbread village where you are given a plot
to design your own gingerbread house which will make up part of a huge village. The guys at the
show have been extra nice and are oering 10 @ckets to the show in Manchester as well as
being entered into a draw to win an iPAD mini EXCLUSIVE to Cake Masters fans and readers only.
We have tutorials, an excellent column this month, the Alterna@ve AZernoon Tea with Jen, an
exclusive recipe from Mary Berrys new book and much more.
I really hope you enjoy this edi@on of Cake Masters Magazine

Rosie x

editor@cakemasters.co.uk

Front cover credits- February 2013:


Heart Boxes - Julia M. Usher, author of Cookie Swap, Ul-mate Cookies, and the 16-video Ul-mate Cookie Decora-ng Series
Heart in a cupcake tutorial - Made with Love by me
2

CONTENTS

ISSUE 7 FEBRUARY 2013

From the Editor ~ Page 2


Manchester Cake & Bake Show Overview ~ Page 4
Tutorial: Heart in a Cupcake ~ Page 9
Feature: Alternative Afternoon tea with Jen ~ Page 15
Interview: The Chocolate Strawberry ~ Page 18
Feature: Little Angels Cakes ~ Page 22
Event: Hospice Bake Off for Young Women ~ Page 23
Spotted: Ana Parzynch Cakes ~ Page 26
Tutorial: Eiffel Tower Cupcake ~ Page 27
Interview: Fat Cakes ~ Page 30
Competition: Fairytale Cakes~ Page 36
News ~ Page 37
Guest Columnist:Hannah from Made with love by me ~ Page 38
Competition: Floral Cupcakes ~ Page 39
Feature: The Colour of Love ~ Page 40
Interview: Mary Berry ~ Page 43
Recipe: Mary Berrys Mini Banoffee Pies ~ Page 44
Winners: Valentines Competition ~ Page 46
Feature: Valentines Special 48

Valentines
Showcase

48

Tutorial
Eiffel Tower
Cupcake

21

Cake & Bake


Show
Overview

4
3

ISSUE 7 FEBRUARY 2013

Show Feature
Cake & Bake
Show heads to
Manchester!
Following a sell out launch show in London last year, the cake
and bake show is back this year for an extravagant show. We
caught up with the organisers earlier this months to nd out
all about what to expect at the Manchester show
Theres so much going on during this three day cake
extravaganza, weve summarised a few of the highlights
below:
WHAT TO EXPECT AT THE SHOW
See all your favourite celebrity bakers and cake stars
live on stage - from Paul Hollywood to Mich Turner
and Eric Lanlard
Nowhere else can you see this many of the industrys
leading stars all in one place!
Get inspired by and involved in one of the feature
stands including Lakeland, Squires Kitchen, Dr Oetker
and Bakingmad.com
Enjoy family fun for budding bakers from
gingerbread decora-ng with Billingtons to family
bake os with Paul Hollywood and interac-ve free
sessions with Grainchain.com
Learn new skills from the experts in live demo classes
from macaron masterclasses to cake pain-ng demos
See all the leading sugarcraQ arRsts under one roof
and book a session in the SugarcraQ Academy learn
direct from the likes of cake queen Mich Turner and
royal icing expert Ceri Griths
Taste your way around the countrys top arRsan
bakers and cake makers from cakes and breads to
brownies and pies
Source the latest tools of the trade from the country's
top suppliers from leading sugarcraO suppliers to
bakeware specialists including all the latest
innova-ons from Lakeland
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ISSUE 7 FEBRUARY 2013

Show Feature
KEY FEATURES AT THE SHOW

CELEBRITY BAKERS & SUGARCRAFT EXPERTS


SKILL CLASSES & INTERACTIVE EXHIBITS
ARTISAN PRODUCE & SUGARCRAFT SUPPLIES
LIVE BAKE OFFS & CAKE COMPETITIONS

The S
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a seat in the rst few rows of the
main stage demonstraRons, as
well as gebng them fast track
entry into the show

BUY TICKETS NOW:


SPECIAL TICKET PRICE OFFER
10 + Entry into a prize drawn
for an iPad Mini
EXCLUSIVE to Cake Masters fans
only

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Cakemasters10

ISSUE 7 FEBRUARY 2013

Show Feature
Baking with Paul Hollywood &
Grainchain.com
Join Paul Hollywood as he judges a
programme of live bake os for families
and schools on the Friday of the
show! Other great family-focused free
sessions will be hosted by
Grainchain.com on Saturday & Sunday.


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t stalls
tools of the trade from
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enough fres
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the country's top suppliers, with SPECIAL TICKET PRICE OFFER baked produ
ce to saRsfy
10 + Entry into a prize drawn
even
the most ins
a host of fun, free interacRve
for an iPad Mini
aRable food
lover.
EXCLUSIVE to Cake Masters fans
features from leading brands in
only
the industry including Ne, Dr
Code
Oetker, Squires Kitchen.
Cakemasters10
The Classrooms

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Book Signings with


WHSmith
Meet the star
speakers and buy
signed copies of all
the latest baking
books on the
WHSmith stand.

The Classrooms oer the


chance to learn direct from the
experts in a more focused
sebng, with 30 minute
demonstraRons held in
enclosed classrooms, covering
a wide range of subjects from
sugarcraQ skills to macaron
masterclasses. Pre booking
required!

PLAN AHEAD BOOK CLASSES & SUGARCRAFT SESSIONS NOW!


Wedding dress from Heavenly Brides

ISSUE 7 FEBRUARY 2013

COMPETITION

GIANT GINGERBREAD
VILLAGE
*WIN*
150 cash PLUS a
MASTERCLASS

with Master PaRssiere

Eric Lanlard
(worth 195)

A giant, whacky wonderland inspired Gingerbread Village has to be one of our


favourite features planned for the Manchester Cake & Bake Show!
As well as an impressive 7 foot high gingerbread house, commissioned especially
for the event, there will be a display of biscuit buildings and village features
created by gingerbread fanaRcs around the country who are being invited to
display their designs as part of a compeRRon sponsored by Billingtons.
But this wont be the usual fesRve themed display of gingerbread houses, as
entrants are being asked to take inspiraRon from childhood memories of the
edible creaRons in Alice in Wonderland, Charlie and The Chocolate Factory and
Hansel and Gretel to create unique candy clad construcRons!
CompeRtors are invited to enter their plans for individual plots in the village
online, from which the organisers will select the most promising entrants to come
to the show to create the village. Judges will be looking for creaRvity and design
and so the only real limitaRons are the size of the plot 12 x 12 inches, with
entrants free to create any structure from gingerbread - not just houses, with
landscaping and gardens etc encouraged.
Categories:
Adults
Juniors
Click here for full compeRRon guidelines
PHOTO: Gingerbread Willy Wonker creation from Wicked Goodies

EED IN
To get
SPIRAT
you all
red u
ION?
fantasR
p
,
take a
c exam
l
o
p
o
le
k
Wicked

Goodie s of gingerbre at these
ad crea
s, as w
Shows
ell as th
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own Pin
om
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terest
& Bake
board

for the
compe
RRo n !
7

ISSUE 7 FEBRUARY 2013

CAKE ON THE CATWALK


competition

Theres no denying cake is denitely


en vogue at the moment! So it seems
bng that the Cake & Bake Shows
ocial compeRRon for Manchester is
themed Cake on the Catwalk and will
see compeRtors fashion themed
creaRons given their own stage at the
event in the form of a purpose built
cake catwalk!
Sponsored by Stork, the compeRRon is
open to non professionals and juniors
(under 18), while the professional
category is themed vintage couture.

NEED
INSPIRATION?
take a look at some of
the catwalk inspired
creaRons by Elizabeth
Solaru, or visit the Cake &
Bake Shows own
Pinterest board for the
compeRRon

COMPETITION DETAILS
To enter, simply submit your
plans online for a fashion
inspired cake, selecRng either
non professional or junior
(under 18). The Professional
category (dened as those
people engaged in the
commercial sale of bakery
products or a baker/cake
decorator employed by such a
business) is themed vintage
couture and the judges will be
looking for designs inspired by
vintage styles, encompassing
the romanRc charm which

*PRIZES*
Win up to 250 in
cash and 100s of
Pyrex Bakeware, plus
see your cake featured
in delicious.magazine!
epitomises the principles
behind vintage couture design.
GUIDELINES
Refreshingly there are very few
guidelines, as the organisers say
they do not want to restrict
entrants creaRvityas long as
its edible, with no dummy
cakes used (but internal
supports are permieed), and
ts within a base area of 16 x16
inches, then your imaginaRon is
the only limit!

CATEGORIES
Professional Category
Non Professional Category
Junior Category (under 18)
JUDGES
The judging panel will include
Elizabeth Solaru of Cake
Emporium, whose catwalk
inspired cake creaRons are
regularly featured in the press;
Karen Barnes, editor of
delicious. magazine, as well as
experts from Storks baking
team. CLICK HERE FOR FULL
COMPETITION GUIDELINES

Runway photo from Bravoe Runway Vintage couture from Heavenly Vintage Brides Cake sketches from Ana Parzych Cakes
Cakes on the Catwalk Hey there, Cupcake!, The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia

ISSUE 7 FEBRUARY 2013

Heart in a Cupcake
Tuto!al

By Hannah from
Tuto!al
Made with love by me

ISSUE 7 FEBRUARY 2013

Heart in a Cupcake
Tutorial What you will need:

Easy Peasy Lemon Squeezy Cake


Ingredients

6oz Self Raising Flour


4 oz Softened Butter
1 tsp Baking Powder
6oz Caster Sugar
2 Large Eggs (Free Range)
6 tbsp Milk
Finely grated rind of a large unwaxed lemon + juice from one
lemon (or to taste)

Method:

Preheat oven to 180 C/gas mark 4.

oured
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Small bo cutter
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Small he
ases
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ray
Baking t

Step 1
Make your cupcake batter using the Easy
Peasy Lemon Squuezy Cake recipe. You
can use any light coloured sponge recipe,
although you should make sure it is a
moist recipe and not too dry!

Tip all cake ingredients into large mixing bowl and beat for
2-3 minutes; mixture will drop easily o spoon.

Spoon mixture into tin and smooth with back of spoon. I use
an oblong tin which measures 9 x 8, lined with baking
parchment. You could also use a round tin.

Bake for 30-40 minutes until golden & rm to the touch.

Cool in tin & slice.

Step 2
Once you have made your batter, separate
a 1/3 of it into a small bowl. Cling lm the
remaining batter mix and leave to one side.
Use food colouring or natural alternatives
to dye the 1/3rd you have just separated to
the colour of your choice. Ive chosen pink
for my hearts.

10

ISSUE 7 FEBRUARY 2013

Step 3
Grease the base/sides of a square, (any
shape will do, i just preferred square for
doing this) deep baking tray and pour in
the coloured mixture to a depth of a
couple of centimeters. Use your
judgement here, you are looking for
a risen depth that will t into your
cupcake cases, whilst leaving room for
the non dyed batter as well.

Step 4
Use a small heart shaped cutter to cut out
shapes from the coloured cake. Pop in the
fridge to cool, or even freeze for 30
minutes to help prevent overcooking when
you re-bake them.

Pop the baking tray into the oven at the


temperature the recipe suggests. Take the
cake out as soon as it is rm enough to
handle being cut into. Try and avoid
baking for the full suggested recipe time
if you can. Keep testing it so that you can
remove from the oven the second it is
rm enough to cut.
Once rmed take the cake out of the
oven and leave to cool completely.
Popping it into the fridge will speed the
process up.
Step 5
Place your cupcake cases into your mun
tin. Remove the clinglm from your 2/3rd
non dyed batter and spoon a dollop into the
base of each case.
Take each heart and stand it vertically (point
to the base) into the dollop of batter. Then
spoon a dollop of batter on either side of the
heart. Make sure your batter reaches roughly
the half way mark of the cupcake, high
enough to support the heart, but
remembering that the batter will rise!
Remember you want the batter to rise OVER
the top of your heart so add enough to
achieve this. You can also add a dollop of
batter over the top of the heart to help.
11

ISSUE 7 FEBRUARY 2013

Et
voil!
Tuto!al

By Hannah from
Made with love by me

12

ISSUE 7 FEBRUARY 2013

10$TICKETS$
+$CHANCE$TO$$

WIN$IPAD$MINI$$
QUOTE$
CAKEMASTERS10$
BEFORE$10TH$MARCH$

13

ISSUE 7 FEBRUARY 2013


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LONDON CAKE CRAWL 2013

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21/02/13 17.08

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ISSUE 7 FEBRUARY 2013

Feature Travel ~ Taste ~ Try


by Jennifer DeGuzman-Rolfe
Jens Just Desserts
www.jensjustdesserts.co.uk

THE ALTERNATIVE

A"ernoon Tea wi# Jen


I'm sat here wriRng this aQer having enjoyed the most
gorgeous aQernoon tea (AT) in a land far, far away... So
HELLLLOOOO from my ValenRne's sweetheart (my lovely
husband Mark - pictured on the right) and me. I really can't
wait to write about my special ValenRne's Day AT, as I have so
much to share with you about the fabulous
"ALTERNATIVE AFTERNOON TEAS" I have recently indulged in
London. I'm dubbing them 'alternaRve ATs' because these
parRcular opRons are not your run-of-the-mill nger
sandwiches, scones and cakes, which are obviously wonderful
in their own right, but why dont you judge for yourself.
So, my cakey pal Allison, from Lets
Eat Cupcakes, recently celebrated
her big 4-0 and I thought that the
Madhaeer's Tea at the Sanderson
Hotel in Soho would be the
perfect giQ for her. From the
moment we were shown to our
table, we just knew it would be
special. The whole experience was
very "wonderland-y" - from the

menus provided in vintage books,


to the way the tea choices were
presented in preey glass jars.
Ooh and the teapots, teacups and
saucers were just so whimsical in
keeping with the 'Madhaeer'
theme. The pice de rsistance
was most denitely the
presentaRon of the AT cake stand
lled with gorgeous and magical-

looking goodies. The savoury


opRons were plenRful, including a
selecRon of ham and cheese
scones; mini-quiches and sweets
were seriously UH-MAZ-ING! We
loved the 'drink me' poRon and
the totally fun meringue
mushrooms and carrots. The best
thing was that everything really
did taste as good as it looked!

15

ISSUE 7 FEBRUARY 2013

Feature Travel ~ Taste ~ Try


by Jennifer DeGuzman-Rolfe
Jens Just Desserts
www.jensjustdesserts.co.uk

Just when we thought we couldn't


eat any more... you know how some
other AT places give you the opRon
of selecRng from a cake trolley?
Well, this 'Madhaeer' tea allowed
for a selecRon from a JELLY CART!
Of course, we had to sample these,
so yes, we had a variety of dierent
avours including pineapple,
banana and rhubarb - again, just so
dierent to your usual AT!! My
favourites from this alternaRve, and
slightly mad AT were the green tea

mousse and the mango/white


chocolate cake. I was also pleasantly
surprised by the yummy mini-
quiches and the really light,
refreshing rhubarb and custard tea.
I'm already looking forward to my
return visit here, as it's denitely
somewhere I'll be coming back to
again and again!

If you really want an alternaRve


AT in London - perhaps something
for the special fella in your life -
then look no further than the
Sanctum Soho Hotel. I say it's an
AT for 'your fella' just because
what they have to oer is called
the'Gentleman's AQernoon Tea,'
I'm certainly no gentleman and I
totally enjoyed it! Can you believe
this special AT starts o with
oysters!! So, how does this menu
sound to you?
Poached oyster with bloody mary
relish / Seared steak with peppers
and mushrooms on toasted
sourdough / Mini smoked salmon,
caviar and watercress bagel - as

the rst course.


Lamb and potato hotpot / Mini
Sanctum beef burger with
mustard seed relish / Rabbit,
panceea and leek pasty / Roast
beef and horseradish stued
Yorkshire pudding - as the second
course.
And you do also get something
sweet, as well: Twice baked
chocolate fudge cake with Jack
Daniels Ice Cream.
Oh, did I menRon that you also get
a lil' tankard of Jack Daniels, as
well as a mini-cigar!? See what I
mean? This AT is all served in
private booths in the very cool but
casual hotel restaurant. You don't

Gentlemans Afternoon Tea ...


need to be a gent to enjoy this
alternaRve AT, but just in case this
doesn't oat your boat, you do
have the opRon of ordering a
'tradiRonal aQernoon tea,' (which
was also delicious...!) but don't
you get ever so slightly (or very)
jealous when your dinner date
orders' the beeer meal'! In this
case, although the tradiRonal AT
was enjoyable, the Gentleman's
AT was just so much BETTER!! I
would denitely recommend this
to anyone looking to treat a
special man - or yourself! - to a
really unique AT experience.

16

ISSUE 7 FEBRUARY 2013

by Jennifer DeGuzman-Rolfe
Jens Just Desserts
www.jensjustdesserts.co.uk

Travel ~ Taste ~ Try

30
17

ISSUE 7 FEBRUARY 2013

Interview

MEET

Sarah
from
The Chocolate
Strawberry
Sarah is one of those bakers
where you can instantly
recognise her cakes purely
through the hand cut nature and
designs of her decorations.
Cake Masters loves the cakes
that Sarah creates and presents
in a beautiful way - we are total
fans of the rather amazing
Chocolate Strawberry!
Q: Tell us about you and your family
Im 42 (which looks quite scary when its wriaen down)
married with ve year old twins.
We live very happily in a sleepy village in The Forest of
Dean, Gloucestershire. Ive always loved food and food
presenta@on, so discovering cake decora@ng has
opened up a whole new world to me.
Growing up, cooking and family meals were hugely
important. Now I have my own family, we also live in
the kitchen and our children love to cook and now
decorate cakes too. At ve years old, they think that I
am capable of making any structure that they can
imagine in cake and request more and more complex
designs on a daily basis!

13
18

ISSUE 7 FEBRUARY 2013

Interview
Q: What is your earliest memory
of baking?
My earliest memory is baking with
my Gran, who made everything by
hand and baked on an almost
con@nual basis.
Her signature dish was a cake that
we called Granny Wests Find
The Jams, but I think are really
called Maids of Honour.
Shortcrust pastry, jam in the
boaom and sponge on top.
Intensive training for me on this
dish started at around four years
old.
If any of my family ever went
abroad in the 1970s, they were
packed o with an old Quality
Street @n packed with Find the
Jams, so that they had something
to eat on the plane. They were so
good that they were oZen
handed out through cabin.

When she died, the whole family


scaaered her ashes in Welsh
waterfall and I (on my Dad's
sugges@on) produced a large @n of
Find The Jams for the
occasion, which would have made
her laugh a lot I think.
Q: What is your baking story, how
did you get into baking?
Having stopped work in 2007 to
bring up our long awaited twins, I
had started to lose myself a bit and
the thought of returning to work
almost ve years later was frankly
terrifying.
Since weve had the children we
have moved to an area which
is incredible to live in, but work is
thin on the ground. I thought I
might be able to do something with

my love of cooking and signed up


for a course preparing people to
start their own business.
At the end of the 12 week course, I
decided that I would set-up a
small outside catering business.
The fashion for cupcakes started
me baking and the general catering
disappeared. Within a year I had
discovered all the extra decora@ng
space you get with celebra@on
cakes and now am a complete
convert.
It's been a huge learning curve with
long hours spent studying tutorials,
experimen@ng with recipes and
decora@on techniques. Talking to
other cake makers had been a
massive help. I have found the
industry to be generally very
generous with advice and
encouragement.

14
19

ISSUE 7 FEBRUARY 2013

Interview
Q: When did you decide to start the Chocolate
Strawberry?
The business started a couple of months aZer I nished
my business course start up course. I had to take my food
hygiene exam rst and I aaended a basic book-keeping
course (not that you'd know it). I actually found that I was
making excuses not to start it through nerves. Eventually
my course tutor gave me a talking to and pointed out that
all the prepara@on was great, but eventually I did actually
have to cook something for somebody....I then started
almost immediately supplying a local cafe with cakes and
luckily was able to work every week of the rst year of
business.
Why is your business called The Chocolate Strawberry?
I have an instantly forgeaable name myself, so I wanted
an image that people could remember.
The Chocolate Strawberry sounds delicious and creates
an instant picture in your mind. Customers don't need to
remember that my name is Sarah to recommend the
business.
I get a lot of compliments about the name, so I think I've
made the right choice.

Q: What has been the most dicult


cake you have made?
I think the most dicult cake to make
was my 'Funny Liale Tortoise' cake
because it was unlike anything that I had
done before, but I enjoyed every minute.
It wasn't actually that technically dicult, but I was so
nervous that I might not be able to make it work. I really
didn't want to create a 'cartoon' type animal.

Q: What cake has meant the most to you?
The cake that meant the most was 'Our Story'. I made a
wedding cake based on the story of how my husband and
I met and married. We chose the colours and the wording
together and the whole process was really enjoyable.

What has been your best achievement to date?
The 'Our Story' cake was featured by Conde Nast's Bride
magazine straight away. I don't think I've ever felt so
proud of anything else I've done professionally. It's s@ll
featured by Brides on-line now and s@ll brings in
enquiries from all over the country.
I have also had lots of cake makers asking for permission
to reproduce the design, which is incredibly aaering.

Sarah with her husband >>

14
20

ISSUE 7 FEBRUARY 2013

Interview
Q: Is there anyone you would like to say thanks to?
There are so many people that I need to say
thank you to for suppor@ng me through the
rst two years.
Firstly my husband - it's a massive change to
our lifestyle running a business from the house. At @mes
it's been incredibly trying, messy and expensive,
but we have now sorted out some sort of rou@ne
and things run much more smoothly.
Our parents have also been a huge help oering
everything they can from child-care to emo@onal support
on the days that you nd you aren't 'living the dream'.
Rosie at Cake Masters, who rang me at home to discuss
my work within a few months of me star@ng to make
cakes and who has supported me throughout.
Hundreds of other cake makers for advice and friendship,
but one s@cks out more than any other for believing I
could make it as a cake designer when I said I never
would, is Lou at Cake-y-licious.
Lastly, i would like to thank Miranda Jenkins and The
Dean Entrepreneurs scheme, without which there would
be no business at all.

14
21

ISSUE 7 FEBRUARY 2013

Feature
Little Angels Cakes
Little Angels cakes has been set up
using cake makers and bakers
across the UK to help make free
cakes for children with life
threatening conditions.

SIGN UP TO HELP OUT

We caught up with Lucy Kelsall


Founder of Little Angels Cakes to nd
out more...
Q: What inspired you to start
Little Angels Cakes
Little Angels Cakes started from a
very simple idea. After gaining
inspiration from Icing Smiles in the
USA and searching for something
similar in the UK.
At first I didnt think many people
would be interested and thought it
would take months to get people
on board, but after a few messages
to other cakey people, it was clear
that people wanted to be involved.
After the death of my brother in
law, it hit me just how important a
little love and care can help
someone with a life threatening
illness, although my brother in law
wasnt a child, it was still heart
breaking when he finally passed
away after his battle with cancer.
He loved it when I took him a box
of cupcakes or sweet treats and
always asked for more!
After seeing several posts about
children with life threatening
illnesses and the effect a cake or a
gift could have on these children; I
wondered if I could be able to help
in some way. Thats when I read up

about Icing Smiles in the USA, I


then knew I had to do this.

donated by Wendy Pitts from


Angel Cakes of Warrington.

I have some very close cakey


friends who were willing to help
out - all had either wanted to do a
similar thing or had a loved one
with a life threatening illness.
Q: How people can get involved
To bake cakes for us you need to
be registered with Environmental
Health at your local Council. We
still welcome hobby bakers to join
in with our fund raising events,
donation of ingredients and
delivering of cakes. We also ask for
all members of the public to help
support us and spread the word.
Q: Where did your first cake go?
Our first cake was donated on the
2nd February 2013 for a little girl
called Ava Scott. Ava Scott is a
beautiful little girl who has
recently been diagnosed as having
a Ewing's Sarcoma, a cancerous
tumor in her leg.
A cake was requested for her glitter
ball fund raising event and as Ava
loved Katie Perry, the theme had to
be around that. The cake was

Above: Ava receiving her cake


Below: Ava with Gary Barlow

A special thanks to Nina Rogers,


Melanie Lauven, Zoe Canies
Leonard Kirstie Cracknell and all
our sponsors for giving their time
and resources to make this happen.

22

ISSUE 7 FEBRUARY 2013

Event
Hospice Bake Off
for Young
Women
Those of us who love
baking will understand the
joy of having someme
time and the sensory
pleasures gained from
creating something
delicious. It is these
things, and much more,
for 5 young women who
visit young adults hospice,
Douglas House, in Oxford.
On 5 February, with some
assistance, they took part in the

Above: Douglas House, Oxford

Douglas House Bake O judged by


professional cake maker and
decorator, Tracey Mann and Alison
Gomm from the event sponsors,
Oxford based interna@onal
economics consultancy Oxera.
The event was the inspira@on of
keen baker Fleur Perry, 23, from
Wiltshire, who has Spinal Muscular
Atrophy and visits Douglas House
for respite care. Her condi@on
means that it can be very dicult
geqng together with friends to
share in such an ac@vity, but coming
to Douglas House, a modern, hotel-
style building built specically to

cater for the social, physical,


emo@onal and medical needs of
young adults with life-shortening
condi@ons, gives her the
opportunity to enjoy what a lot of
us take for granted, whilst having
her specialist medical needs looked
aZer.

Above: Event inspiration by Fleur Perry with helper Jackie

23

ISSUE 7 FEBRUARY 2013

Event
Meet the Bakers
Fleur, 22, is a vibrant young woman who lives in Swindon
with her parents. She has been visiRng Douglas House for
over 2 years and has a condiRon called Spinal Muscular
Atrophy (Type 2).
She has a passion for the sciences and holds 5 A-levels in
Maths, Further Maths, Chemistry, Physics and Ancient

Fleur Perry
Fleur made smiling cupcakes,
with a homemade jam smile
inside when you cut it open.

History, with AS levels in Spanish and Earth Science and


GCSEs in Astronomy and LaRn - and she hasnt stopped
there! She is working towards a degree in natural sciences
with the Open University.

Lizzie, 23 from Burnham, Slough, has been visiRng


Douglas House since 2011.
She loves baking and oQen baked with her Nanny. As a
liele girl I used to make cherry and coconut rock cakes
with Nanny Joan. Sadly she died last September just 5

Lizzie
Waddington

days before my grandpa so I am making them for the


Bake O in memory of her.
Gemma Orton, 27, is an arRst from Aeleborough in

Lizzie made cherry and coconut


Norfolk. She has been visiRng Douglas House for about
rock cakes in memory of her
four years and has a condiRon called Spinal Muscular
Nanny
Atrophy.
Gemma achieved a BA (Hons) in Design CraQs at
LowestoQ, an MA in TexRle Culture at Norwich University
College of the Arts and is a member of Aeleborough
CraQers. Gemma is interested in art, fashion, theatre,
craQs and baking. Baking is an opportunity to be
creaRve. It's great to start with a few ingredients, and at

Gemma
Orton
Gemma made Eton Mess
Cupcakes

the end you have a tasty treat. I loved seeing all the
various bakes and creaRons, and most importantly,
tasRng them! Gemma made her Eton Mess cupcakes for
the Bake O.

24

ISSUE 7 FEBRUARY 2013

Charlie, 18 has Spinal Muscular Atrophy Type 2 and lives


with her Mum, Dad and brother Adam in Northampton.
She has been coming to Helen and Douglas House since
she was 5 years old, recently making the transiRon to
Douglas House for young adults.

Charlie currently aeends college, studying acRng at level

Charlie
Walter

2. She hopes to gain a merit at the end of the course so


she can progress to study musical theatre, one of her

Charlie made Tiramisu

passions, the other being baking.

Kerri, 26, from Hungerford, in Berkshire, has been visiRng


Douglas House for 4 years and has a condiRon causing
mulRple brain and spinal tumours.
She completed her GCSEs in art and music and loves
drawing and singing. With her art, she has specialised in
making rugs and decoupage and is currently trying to start
her own business selling her work.

Kerri
Hunter
Kerry made cupcakes
decorated to look like goldsh

Kerris entry was quite quirky. Her recipe, Fish Cakes,


was a rather surprising entry for the cupcake/mun
category. But they were actually sweet cakes decorated
to look like goldsh!

All the girls were winners but a winner and


runner up had to be chosen. Gemma won
with her Eton Mess cupcakes and Kerri was
runner up with her sh cakes. All the
young women received a signed copy of
Traceys latest book Bake Me Im Yours -
Chocolate, vouchers from John Lewis and a
giQ box of cosmeRcs donated by our
wonderful supporters.
Kate Barklie from the Douglas House Care
Team and organiser of the event said; I
really enjoy organising events that paRents
can take part in with sta. The bake-o was
a rst for us and we did it on a grand scale
with special aprons made for the
contestants, bunRng donated from the

Oxford BunRng company, beauRful tea-sets


loaned to us from our charity shops and 5
ovens sponsored by Oxera. As a team we
love to make something happen that a
guest has asked for and make it an amazing
and special event for them.
AQer a tour of both Helen House for
children and Douglas House for young
adults, Tracey Mann said;
I didnt know what it would be like, but it
was amazing it really is such a posiRve
environment. The guests are made to feel
so welcome and all their needs are taken
into account and they are treated as
independent individuals. I have had a
wonderful day.

<<Tracy Mann
with Kerri

25

ISSUE 76 FEBRUARY
JANUARY 2013
2013

Spotted
Ana Parzych Cakes
We love it when designers work to sketches and then create masterpieces out of sugar.
Ana Parzych is a master of just that, and creates absolutely stunning cakes.
Ana Parzych Cakes

26

ISSUE 7 FEBRUARY 2013

Eiffel Tower Cupcake

Tuto!al

From Bake Happy


30
27

ISSUE 7 FEBRUARY 2013

Eiffel Tower Cupcake


Tutorial
eed:
n

l
l
i
w

u
What yor Image

e
Eiffel Tow
Knife
te
Gumpas
g
d colorin
o
o
f
l
e
g
h a #1 tip
it
w
Brown
g
a
b
ing
ing in pip
c
I
l
a
y
o
R
ster dust
lu
e
z
n
o
r
B
Vodka
sh
Paint bru
decorate
o
t
s
e
k
a
Cupc

Step 1
Roll out gumpaste and cut out the Eiel
Towers using the template.
Let it dry overnight

Step 2
Thin out brown food coloring with vodka
and brush onto the towers. Let it dry for
about 2 hours.

28

ISSUE 7 FEBRUARY 2013

Step 3
Using the Royal Icing in

Step 4
Thin out the bronze luster dust with vodka

piping bag with a #1 tip, pipe

and brush onto the details.

the outline and details on the


tower. Let it dry (... again)

Step 5
Thin out the bronze luster dust with vodka
and brush onto the details.
Final step
Place your decorated
towers onto your
cupcakes!

29

ISSUE 7 FEBRUARY 2013

Interview
Mia is an awesome baker and
cake designer. Her cakes have
the impact which wow people
from across the globe and are
designed and executed to a very
high standard.
We interviewed Mia to find out
more about the person behind
the cake.

MEET
Mia

From
Fat Cakes

Q: Tell us about you and your family


I am 35, I live in a small busy house in Sussex on the
south coast with my three young children Harry (he
hates cake), Marshall (he wants to work for me one day)
and Emalyn (she eats all the ocuts) my lazy cat and
three chickens. They all drive me crazy, but they are my
world! I have an allotment which is my escape place but
haven't had the chance to get over there much since I
became Fat Cakes, I feel like I've been permanently in
the kitchen for the last 18 months!

30

ISSUE 7 FEBRUARY 2013

Interview
Q: What is your earliest memory

where I loved thinking three

I had to leave my part @me job at

of baking

dimensionally and enjoyed playing

Sainsburys due to a change in

with colour. I then had various

circumstances and have been

I loved baking rock cakes and

customer service jobs for years just

making cakes full @me ever since.

scones as a child, but then didn't

to pay the bills as I didn't know

Its as if it was meant to be. My

dabble with baking again un@l I

how to make a living from anything

sugarcraZ kit that started o just

had children of my own. Unhappy

ar@s@c.

about lling a small toolbox has

with the quality of supermarket

To be honest I s@ll don't make a

now spread into nearly every room

cakes (I am a perfec@onist!) I

living from it but at least I am

of my house and con@nues to

started making my children's

happy!

grow!

had many experimental

Q: When did you decide to start

Q: Why is your business called Fat

buaercream extravaganzas! It

Fat Cakes?

Cakes?

birthday in 2010 that I tried

This was in August 2011 so just 18

I spent a few days trying to think of

covering a cake with sugarpaste

months ago. It more sort of

names but found none that felt

for the rst @me and I have been

happened to me rather than me

right - none that really said what I

hooked ever since.

actually making any decisions!

wanted them to. I didn't want to

birthday cakes 8 years ago. They

wasn't un@l my daughter's rst

limit myself to one style of cake so


Q: What is your baking story, how

needed a name that would reect

did you get into baking?

this. Like when choosing a name


for a new baby, I scanned TV

Baking for family soon turned into

credits, town names, street names,

baking for friends and when

the dic@onary even cereal packets!

friends of friends started to ask for

I was about to give up when I

cakes I thought that geqng some

nally asked my partner what he

cards made might look beaer than

thought, Fat Cakes he said,

scribbling my phone number on a

because they are fat and they are

scrap of paper, so I needed a

cakes simple - and so it came to

name...this was the start of it all.

be!

I had some cards made, my


Facebook page was born and I
have just been trying to keep up
with it all ever since!
I have always been drawn to art
and anything crea@ve and got a
dis@nc@on in sculpture at art
college. I then went on to do a
degree in interior architecture

31

ISSUE 7 FEBRUARY 2013

Interview

A selec@on of cakes made


by Mia from Fat Cakes.

32

ISSUE 7 FEBRUARY 2013

Interview
Q: What cake has meant the most to you?
I think Emalyn's rst birthday cake and my Batman
cake mean the most to me. The elephant made for
my daughter was from one of Debbie Browns
books, I am a big fan of her work, and this was the
start of my love aair with cake decora@ng. The
batman cake is the cake that made my facebook
page really take o, and put me in touch with a lot
of cake ar@sts. I made many online friends as my
name started to get recognised by more people.
Regarding my Batman cake, I am a big fan of the
movies so really enjoyed making this cake- I had
looked forward to it for about 6 months so am so
pleased that this has been my most shared cake to
date.
Q: Which has been the most dicult cake you have
made?
All of my cakes are dicult in their own way as I
always push myself out of my comfort zone, trying
something new with each and every one. probably
the most technically dicult for me was R2D2. It
was my rst cake with internal structure, I had to
buy a new drill bit for my sugarcraZ kit :) As the cake
was for my son I felt I could experiment a bit more
and
it didn't maaer too much if it didn't work out as only
we would see it.

<<< Harry, Marshall and Emalyn

33

ISSUE 7 FEBRUARY 2013

Interview
Q: What has been your best

Q: What are your future plans?

achievement to date?
I have a lot of exci@ng orders to
Being asked to do this interview is

look forward to this year that I

probably my best achievement to

cannot wait to get started on.

date! I am happy that that the

I hope to also nd @me to enter

business has grown so well in such

one of the categories at Cake

a short space of @me and that I

Interna@onal this year too and my

have had to teach myself how to

all @me dream has been to have a

build a website, manage accounts,

go at a thread cakes entry.

upload photos, keep up with


admin (well try my best to)

I am currently in the process of

alongside managing family life.

seqng up to start doing cake

This is my biggest achievement and

decora@ng classes alongside some

something I feel proud of.

other crea@ve friends from


dierent craZ areas so this is very

Q: Is there anyone you would like

exci@ng for me, I am really looking

to say thanks to?

forward to the sociable side of this


and a liale break from the kitchen!

I would really like to say thank you


to all of my online friends in the

Other than that I am just going

cake world. Some I have met in

with the ow and we'll see what

real life, some I have yet to meet.

happens...

All of whom have helped me in our


virtual oce to get through the
long night shiZs; helped with
problems and have been there to
bounce ideas o of; along with
chaqng about family life and the
various emo@onal states that go
with working crea@vely from
home! I would not be where I am
today without them, they have all
become very important to me.

34

ISSUE 7 FEBRUARY 2013

Email: littleangelscakes@yahoo.co.uk or info@littleangelscakes.co.uk


35

ISSUE 7 FEBRUARY 2013

Competition

in association with

Cake Masters has teamed up with Cake International to run a fantastic Fairytale
Competition! The prizes for winners of the competition in both categories are as
follows:
- Two VIP passes for the winner and a friend to Cake International LONDON
Saturday 13th April 2013
- Fast Track Entry so you will be first through the door and avoid the queues
- Free Show Guide
- Chance to get a front row seat at the Bakery Theatre
- VIP Lounge Access which includes light refreshments
- The opportunity to mingle with the celebrities of the cake world in the VIP
Lounge, including Marry Berry and Paul Hollywood!!
- There will be two categories in which you can enter a cake, Hobby Baker and
Professional Baker.
- A hobby baker is defined as someone who has never sold a cake for money.
The reason why we have this category is to ensure we include all abilities and not
only those people who bake and decorate regularly.
- You can enter a cake of any size (including a maximum of 12 decorated cupcakes or
12 cake pops) or 12 iced biscuits.
- There is only one entry per person and judging will be done by a panel of judges.
The cake must have a fairytale theme.
To enter please email us a good quality photo to bookings@cakemasters.co.uk with:
- Your full name
- Your category Hobby or Professional
- Your facebook page name and website
- Contact number
- Optional Tell us a bit about your entry and the inspiration behind the design

DEADLINE: 31st March 2013


36

ISSUE 7 FEBRUARY 2013

News!
MOST SHARED CAKE
ON CAKE MASTERS!
A cake that we posted last week has gone totally
viral, with over 2,318 shares and over 100,000
people seeing the cake! Congratulations to
Brownies Cakes Grimsby for creating such a great
cake that so many people could relate to!

41,000

I wanted to thank you all for helping me


break through the 40,000 likes barrier.
Facebook advertising helped us up to the
20,000 likes mark, and then it just
became too expensive. With changes to
timeline and issues with reach, I decided
to stop advertising with Facebook. To
my absolute delight, our numbers have
been growing in a strong organic manner
and I want to thank you for not only
helping me through the 40,000 LIKES
milestone, but THANK YOU ALL for
getting me through the 41,000 LIKES
mark.

Claim to fame!
As you know, Nina from Mon Cottage Cupcakes
created a cake that was featured in the Yellow
section of last months magazine.
Her cake was made for a charity that Merrill
Osmond is associated to so was pictured holding
the cake that Nina made.
Well, my claim to fame is the Merrill Osmond
shared my magazine on his own Facebook page!
Thanks Nina for sharing your cake on Yellow
Monday all those weeks ago- seeing Merrills
post really made my day!
37

ISSUE 7 FEBRUARY 2013

Guest Columnist
This is war! (Somebody put the
kettle on...)
Its been dark for so long Id
swear the birds are trying to
bring in the dawn, the radio is
burbling away in
soothing mellow tones only
suitable for night-time easy
listening and midnight is some
sort of fuzzy distant memory. Yet
i am stood in the middle of a
battle zone that 12 hours ago
was my kitchen embroiled in
what I can only describe as the
fight for my life. Not with a
intruder, a burglar, or a masked
stranger...but with a cake.
Yes a cake! Who knew a cake a seemingly harmless mix of
simple (quality) ingredients, a
double coating of buttercream
and a dressing of ready to roll
icing could be such a force of
evil?! Evil I tell you!
The race is most definitely on
with this 'fondant fiend' and yet
like some stubborn, belligerent
teenager it is point-blank
refusing to behave. Worse than
simply misbehaving this 'spiteful
sponge' is kicking some serious
butt!. It is beating me harder
than my mixer on full speed and
Im losing!!
On paper this cake is going to
work just fine. It makes sense, I
had even checked out YouTube
for the tutorial (!) so what could
go wrong. It is destined to work,
it is going to be brilliant. It is
going to be a GREAT cake!
More than that, Ive been looking
forward to making this cake for
months.

So why is it at silly o'clock the


night before the big family event
where I am due to unveil this
amazing, surprise creation, is it
trying to kill me? What exactly
did I do so wrong in this or a
past life that the 'bake of doom'
would hate me so much as to
systematically take me apart like
this?
Everything that can go wrong is
going wrong, the simple bits
have become some MENSA
style intellectual challenge, the
difficult bits have become
Mission Impossible only I am not
seeing Tom Cruise hanging from
my ceiling trying to help!
I dig in and fight back. I am
damned if I'm going to let Count
Calorie win!
Just as I think I have avoided
everything this 'mixture of
madness' has pelted me with,
side-stepped the clogged
airbrush, dodged the slipping
tiers, battled back from the brink
of cracked fondant failure a
thousand times over, taken on
the cake of calamity and won, it
goes and throws one last, brutal
thing at me.
At 2am, in a final willful attempt
of defiance, out of pure spite, it
throws its head at me. It cruelly
pitches forward, pulling its own
head away from its body taking
out the supporting board and
dowels with it. I manage to catch
the head as it falls by getting my
hand under the board in time
and set it down alongside its
now decapitated body.
Then I stare at it in disbelief and
the slow realisation of

By Hannah from
Made with Love by Me

resignation. I give in, this cake


has beaten me. I'm done in, its
too late, Im too tired. I simply
cannot fix it from here.

Or can I?
A few hours later (after a short
sleep) I wake with a gritted
determination, and decide that I
am in no way going to allow this
evil edible to take me down. I put
the kettle on and roll up my
sleeves. I don my apron armour
and tool up with cocktail sticks,
scissors and a paintbrush. This
mulit-tiered tower of terror may
have won the battle, I am going
to win the war though!
I set to it, I re-design, re-build,
re-crumbcoat, re-fondant, retexture and hand-paint feverishly
for the next 3 hours then deliver
on-time, unveil and present a
cake that to everyone else is
nothing more than the sweetest
of sweet Christmas cats.
I am the only one who knows
that there is NOTHING sweet or
innocent about this sugary
charlatan!
So a word of warning to my
fellow cakers - not all cakes are
as sweet as the ingredients
would suggest, some seem
almost human in their ability to
bring us to our knees and yes,
sometimes you have to walk
away from the battle.
There is no need to give in
though. Just take a break, grab a
cup of tea, take a deep breath
and come back swinging - ready
to win the war!

The headless beast >>

Share your news with us!


magazine@cakemasters.co.uk

38

ISSUE 7 FEBRUARY 2013

Competition!

The lovely people at the award winning Katy Sue Designs are giving away a set of 3
Victorian Garden Cupcake topper moulds as a prize for the winner of this competition.
All you need to do is send us a picture of your best floral cupcakes. One entry per person.
Please send only one photo, with your full name, business name (if you have one); contact
number and address to bookings@cakemasters.co.uk
GOOD LUCK!

39

ISSUE 76 FEBRUARY
JANUARY 2013
2013

The Colour Of

Love
Red is naturally the colour of love...did you notice how we
missed the colour red in our of the 50 shades of cake issue in
January? I would like to say that we reserved red cakes for the
month of February...but no we didnt! It is quite fitting that we
will share red cakes in the month where love is in the air!

Sugar Pocket

40

ISSUE 76 FEBRUARY
JANUARY 2013
2013

Alison Lawson Cakes


LoveZee Cakes

Cakes by No More Tiers


(York)

Sugar Pie Gourmet Cakes

Prettypetal Cupcakes

Fancy Cakes by Linda


Dakotas Custom
Confections

Robert Firth
The Crafty Kitchen
(Sarah Garland)

41

ISSUE 76 FEBRUARY
JANUARY 2013
2013

Deluxe Luton Cakes

Tina Scott Parashars Cake


Design

Wedding Cakes Liverpool

PetiteSweet - Cake Boutique


SweetArt Cakes Bedford

Baked In Caked Out

Couture Cakes by Rose

Melys Cake Design


Emma Hall

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ISSUE 7 FEBRUARY 2013

Interview
She has sold over five million cookbooks, has
nearly 60 years baking experience and is
known for being the queen of all things
baking. Whether you are a seasoned
professional or just starting out in the
exciting world of home baking, Mary Berry is
a name that youll be familiar with.
From the signature Lemon Drizzle Cake to
the challenging Fraisier Cake, there is no
doubt that Marys recipes are some of the
best loved. Having learnt the art of baking
from her mother, Mary quickly established
herself as a leading cookery writer and
broadcaster, specialising in Aga cookery, cakes
and desserts.
Q: What or who got you
interested in baking?
A wonderful home economics
teacher called Miss Date, she
was lovely and encouraged me
in class
Q: What is your current
signature dish?
Lemon Drizzle cake
Q: If you werent a chef what
would you be?
A gardener
Q: Sweet tooth or savoury?
Savoury
Q: What do you most enjoy
about baking?
I enjoy sharing the nished
bake with family and friends

What are your top <ps for any


aspiring baker?
Marys new book, At Home is available
Follow a good recipe and weigh now to buy!
accurately. Use digital scales
and weigh exactly as in the
recipe. Use the correct sized @n
and oven temperature, all
these changes can aect the
cake.
Cake baking and decora<ng
has exploded in popularity
recently - what's your opinion
on why this could be?
The Great Bri@sh Bake O has
inspired a new genera@on of
bakers

Visit Mary Berry at Cake International


Event City Manchester 8-10 March
43

ISSUE 7 FEBRUARY 2013

Recipe

Mini Banoffee Pies

Recipe taken from Mary Berry At Home


10
44

ISSUE 7 FEBRUARY 2013

Recipe
1. You will need eight 7cm (2-in) cooking rings, arranged on
a baking sheet. To make the bases, mix the melted buaer
with the crushed biscuits and s@r un@l combined. Spoon
evenly between the rings and press down with the back of
a spoon. Chill while you make the topping.
2. Melt the buaer in a saucepan then add the sugar and s@r
un@l dissolved. Add the caramel and s@r un@l combined.
Simmer for 1 minute then set aside to cool for a few
minutes.
3. Pour the sauce into the rings on top of the biscuit base and
chill for about 1 hour or un@l the toee has just set. Slice
the banana and arrange on top, then spoon or pipe over
the cream. Slide a sh slice under each ring and move to
serving plates. Remove the rings and nely grate chocolate
on top of each pie to garnish.

SERVES 8
For the base
40g (1oz) buaer, melted
75g (3oz) diges@ve biscuits, crushed
For the topping
50g (2oz) buaer
50g (2oz) light muscovado sugar
1 397g @n caramel
4 small bananas
200ml (7 oz) double cream, lightly whipped
25g (1oz) square of dark chocolate

4. Serve chilled.

Everyones favourite dessert these individual pies are Lucys recipe and are divine. Tins of ready-made caramel
can be bought in any supermarket and save having to boil a can of condensed milk like we used to, to give it a
caramel avour.

Recipe taken from Mary Berry At Home


45

ISSUE 7 FEBRUARY 2013

Feature
Valentines Competition
PROFESSIONAL WINNER
Jessica Rabicano
Mrs Sweet Treats

Congratulations!
PRIZE
Two VIP passes for the winner and a friend to Cake International
MANCHESTER Saturday 9th March 2013
Fast Track Entry so you will be first through the door and avoid the
queues
Free Show Guide
The chance to get a front row seat at the Bakery Theatre

In association with

VIP Lounge Access which includes light refreshments


The opportunity to mingle with the celebrities of the cake world in the
VIP Lounge, including Marry Berry!!
46

ISSUE 7 FEBRUARY 2013

Feature
Valentines

Competition
HOBBY BAKER WINNER
Brandon Fuller
Congratulations!
PRIZE
Two VIP passes for the winner and a friend to Cake International
MANCHESTER Saturday 9th March 2013
Fast Track Entry so you will be first through the door and avoid the
queues
Free Show Guide
The chance to get a front row seat at the Bakery Theatre
VIP Lounge Access which includes light refreshments
The opportunity to mingle with the celebrities of the cake world in the
VIP Lounge, including Marry Berry!!

in association with

47

ISSUE 76 FEBRUARY
JANUARY 2013
2013

The
Valentines
Special

Julia M. Usher, author of Cookie Swap, Ul-mate Cookies, and the 16-video
Ul-mate Cookie Decora-ng Series

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ISSUE 76 FEBRUARY
JANUARY 2013
2013

The Craft Kitchen (Sarah Garland)

Mon Cottage Cupcakes

Mollys Creative Cakes

Neets Treats

Buttercup Cakes by Christine


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ISSUE 76 FEBRUARY
JANUARY 2013
2013

CakeRox
50

ISSUE 76 FEBRUARY
JANUARY 2013
2013

Carinas Cupcakes

51

ISSUE 76 FEBRUARY
JANUARY 2013
2013

KatyBakey

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ISSUE 76 FEBRUARY
JANUARY 2013
2013

Nicola Pretty Johns


Heavens Cakes

Brennies Cake House

Starry Delights

The Chocolate Strawberry


Katies Celebration Cakes

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ISSUE 76 FEBRUARY
JANUARY 2013
2013

L'Arbre Gteaux

54

ISSUE 76 FEBRUARY
JANUARY 2013
2013

Ivy Janess Bakery

GQ Cakes

55

ISSUE 76 FEBRUARY
JANUARY 2013
2013

G Sweets

Sweetly Baked

Karas Couture Cakes


Sweet K

56

ISSUE 76 FEBRUARY
JANUARY 2013
2013

The Sugar Mice

Rosie Cake Diva


57

ISSUE 7 FEBRUARY 2013

10$TICKETS$
+$CHANCE$TO$$

WIN$IPAD$MINI$$
QUOTE$
CAKEMASTERS10$
BEFORE$10TH$MARCH$

58

ISSUE 6 JANUARY 2013

are you following our boards?

Cake Masters Boards


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