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BAKING ~ DECORATING ~ SHARINGISSUE7FEBRUARY2013
!e Valentines
SPECIAL FEATURE:
SELL OUT BAKING
SHOW HEADS TO
MANCHESTER
5-7 APRIL 2013
Collection
HEART IN A
CUPCAKE TUTORIAL
EXCLUSIVE OFFER
FOR CAKE MASTERS
READERS
SHOW TICKETS FOR
£10
+ CHANCE TO
WIN AN IPAD MINI!
Mary
Berrys Mini
Banoffee Pies
Recipe
y’
2
FromtheEditor
ISSUE 7 FEBRUARY 2013
BAKING ~ DECORATING ~ SHARING
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	
  difficult	
  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	
  briefing	
  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	
  offering	
  £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	
  Berry’s	
  new	
  book	
  and	
  much	
  more.
I	
  really	
  hope	
  you	
  enjoy	
  this	
  edi@on	
  of	
  Cake	
  Masters	
  Magazine
Rosie x
editor@cakemasters.co.uk
Cake Masters February Issue
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
3
ISSUE 7 FEBRUARY 2013
Tutorial
Eiffel Tower
Cupcake
21
Cake & Bake
Show
Overview
4
CONTENTSFrom the Editor ~ Page 2
Manchester Cake & Bake Show Overview ~ Page 4
Tutorial: Heart in a Cupcake ~ Page 9
Feature: Alternative Afternoon tea with Jen ~ Page 15
Interview: The Chocolate Strawberry ~ Page 18
Feature: Little Angel’s Cakes ~ Page 22
Event: Hospice Bake Off for Young Women ~ Page 23
Spotted: Ana Parzynch Cakes ~ Page 26
Tutorial: Eiffel Tower Cupcake ~ Page 27
Interview: Fat Cakes ~ Page 30
Competition: Fairytale Cakes~ Page 36
News ~ Page 37
Guest Columnist:Hannah from Made with love by me ~ Page 38
Competition: Floral Cupcakes ~ Page 39
Feature: The Colour of Love ~ Page 40
Interview: Mary Berry ~ Page 43
Recipe: Mary Berry’s Mini Banoffee Pies ~ Page 44
Winners: Valentines Competition ~ Page 46
Feature: Valentines Special 48
Valentines
Showcase
48
4
ISSUE 7 FEBRUARY 2013
Show Feature
Cake & Bake
Show heads to
Manchester!
Following	
  a	
  sell	
  out	
  launch	
  show	
  in	
  London	
  last	
  year,	
  the	
  cake	
  
and	
  bake	
  show	
  is	
  back	
  this	
  year	
  for	
  an	
  extravagant	
  show.	
  	
  We	
  
caught	
  up	
  with	
  the	
  organisers	
  earlier	
  this	
  months	
  to	
  find	
  out	
  
all	
  about	
  what	
  to	
  expect	
  at	
  the	
  Manchester	
  show	
  
There’s	
  so	
  much	
  going	
  on	
  during	
  this	
  three	
  day	
  cake	
  
extravaganza,	
  we’ve	
  summarised	
  a	
  few	
  of	
  the	
  highlights	
  
below:
WHAT	
  TO	
  EXPECT	
  AT	
  THE	
  SHOW
• See	
  all	
  your	
  favourite	
  celebrity	
  bakers	
  and	
  cake	
  stars	
  
live	
  on	
  stage	
  	
  -­‐	
  from	
  Paul	
  Hollywood	
  to	
  Mich	
  Turner	
  
and	
  Eric	
  Lanlard
• Nowhere	
  else	
  can	
  you	
  see	
  this	
  many	
  of	
  the	
  industry’s	
  
leading	
  stars	
  all	
  in	
  one	
  place!
• Get	
  inspired	
  by	
  and	
  involved	
  in	
  one	
  of	
  the	
  feature	
  
stands	
  –	
  including	
  Lakeland,	
  Squires	
  Kitchen,	
  Dr	
  Oetker	
  
and	
  Bakingmad.com
• Enjoy	
  family	
  fun	
  for	
  budding	
  bakers	
  –	
  from	
  
gingerbread	
  decora-ng	
  with	
  Billington’s	
  to	
  family	
  
bake	
  offs	
  with	
  Paul	
  Hollywood	
  and	
  interac-ve	
  free	
  
sessions	
  with	
  Grainchain.com
• Learn	
  new	
  skills	
  from	
  the	
  experts	
  in	
  live	
  demo	
  classes	
  
–	
  from	
  macaron	
  masterclasses	
  to	
  cake	
  pain-ng	
  demos
• See	
  all	
  the	
  leading	
  sugarcraQ	
  arRsts	
  under	
  one	
  roof	
  
and	
  book	
  a	
  session	
  in	
  the	
  SugarcraQ	
  Academy	
  –	
  learn	
  
direct	
  from	
  the	
  likes	
  of	
  cake	
  queen	
  Mich	
  Turner	
  and	
  
royal	
  icing	
  expert	
  Ceri	
  Griffiths
• Taste	
  your	
  way	
  around	
  the	
  country’s	
  top	
  arRsan	
  
bakers	
  and	
  cake	
  makers	
  –	
  from	
  cakes	
  and	
  breads	
  to	
  
brownies	
  and	
  pies
• Source	
  the	
  latest	
  tools	
  of	
  the	
  trade	
  from	
  the	
  country's	
  
top	
  suppliers	
  –	
  from	
  leading	
  sugarcraO	
  suppliers	
  to	
  
bakeware	
  specialists	
  including	
  all	
  the	
  latest	
  
innova-ons	
  from	
  Lakeland
BUY TICKETS NOW:
SPECIAL TICKET PRICE OFFER
£10 + Entry into a prize drawn for an iPad Mini
EXCLUSIVE to Cake Masters fans only
Code Cakemasters10
5
ISSUE 7 FEBRUARY 2013
Show Feature
KEY	
  FEATURES	
  AT	
  THE	
  SHOW
✴ CELEBRITY	
  BAKERS	
  &	
  SUGARCRAFT	
  EXPERTS
✴ SKILL	
  CLASSES	
  &	
  INTERACTIVE	
  EXHIBITS
✴ ARTISAN	
  PRODUCE	
  &	
  SUGARCRAFT	
  SUPPLIES
✴ LIVE	
  BAKE	
  OFFS	
  &	
  CAKE	
  COMPETITIONS
The	
  Sugarcra?	
  Academy
A	
  full	
  programme	
  of	
  skills	
  
demonstraRons	
  for	
  serious	
  sugarcraQers	
  
are	
  available	
  to	
  pre-­‐book	
  in	
  The	
  
Renshaw	
  SugarcraQ	
  Academy.	
  Don’t	
  
miss	
  the	
  chance	
  to	
  aeend	
  a	
  session	
  with	
  
the	
  likes	
  of	
  Mich	
  Turner,	
  Frances	
  
McNaughton	
  and	
  Ceri	
  Griffiths.	
  
Pre-­‐booking	
  required
The	
  Sainsbury’s	
  Compe<<on	
  Theatre
Watch	
  stars	
  from	
  your	
  favourite	
  TV	
  
baking	
  programmes	
  host	
  their	
  own	
  bake	
  
offs	
  with	
  audience	
  members	
  live	
  on	
  
stage	
  –	
  from	
  all	
  the	
  contestants	
  of	
  Series	
  
3	
  of	
  Great	
  BriRsh	
  Bake	
  Off	
  to	
  the	
  judges	
  
from	
  ITV’s	
  Britain’s	
  Best	
  Bakery	
  Mich	
  
Turner	
  &	
  Peter	
  Sidwell,	
  plus	
  Stacie	
  
Stewart,	
  fresh	
  from	
  judging	
  on	
  ITV’s	
  
latest	
  series	
  -­‐	
  Food.Glorious.Food	
  with	
  
Simon	
  Cowell.VIP	
  seat	
  Rckets	
  are	
  
also	
  available,	
  which	
  allows	
  
visitors	
  the	
  chance	
  to	
  guarantee	
  
a	
  seat	
  in	
  the	
  first	
  few	
  rows	
  of	
  the	
  
main	
  stage	
  demonstraRons,	
  as	
  
well	
  as	
  gebng	
  them	
  fast	
  track	
  
entry	
  into	
  the	
  show	
  	
  
BUY TICKETS NOW:
SPECIAL TICKET PRICE OFFER
£10 + Entry into a prize drawn
for an iPad Mini
EXCLUSIVE to Cake Masters fans
only
Code
Cakemasters10
6
ISSUE 7 FEBRUARY 2013
Show Feature
Baking	
  with	
  Paul	
  Hollywood	
  &	
  
Grainchain.com	
  
Join	
  Paul	
  Hollywood	
  as	
  he	
  judges	
  a	
  
programme	
  of	
  live	
  bake	
  offs	
  for	
  families	
  
and	
  schools	
  on	
  the	
  Friday	
  of	
  the	
  
show!	
  Other	
  great	
  family-­‐focused	
  free	
  
sessions	
  will	
  be	
  hosted	
  by	
  
Grainchain.com	
  on	
  Saturday	
  &	
  Sunday.
BUY TICKETS NOW:
SPECIAL TICKET PRICE OFFER
£10 + Entry into a prize drawn
for an iPad Mini
EXCLUSIVE to Cake Masters fans
only
Code
Cakemasters10
The	
  Exhibi<on
Offering	
  a	
  one	
  stop	
  
shop	
  for	
  those	
  wishing	
  
to	
  source	
  all	
  the	
  latest	
  
tools	
  of	
  the	
  trade	
  from	
  
the	
  country's	
  top	
  suppliers,	
  with	
  
a	
  host	
  of	
  fun,	
  free	
  interacRve	
  
features	
  from	
  leading	
  brands	
  in	
  
the	
  industry	
  including	
  Neff,	
  Dr	
  
Oetker,	
  Squires	
  Kitchen.
Lakeland	
  Interview	
  Stage	
  &	
  Feature	
  
stand
Don't	
  miss	
  this	
  chance	
  to	
  quiz	
  your	
  
favourite	
  baking	
  stars	
  on	
  Lakeland’s	
  
feature	
  stand,	
  which	
  will	
  also	
  feature	
  live	
  
demonstraRons	
  showcasing	
  the	
  latest	
  
product	
  innovaRons	
  for	
  the	
  baking	
  
and	
  cake	
  decoraRng	
  market	
  from	
  
the	
  experts	
  at	
  Lakeland!
Marketplace
Taste	
  your	
  way	
  around	
  the	
  country’s	
  top	
  arRsan	
  bakers	
  and	
  cake	
  makers	
  in	
  The	
  Cake	
  &	
  Bake	
  Show	
  Marketplace,	
  where	
  you	
  will	
  find	
  market	
  stalls	
  showcasing	
  enough	
  freshly	
  baked	
  produce	
  to	
  saRsfy	
  even	
  the	
  most	
  insaRable	
  food	
  lover.
Wedding dress from Heavenly Brides
The	
  Wedding	
  Showcase
A	
  team	
  of	
  leading	
  sugar	
  
craQ	
  experts	
  will	
  be	
  
working	
  throughout	
  the	
  
show	
  to	
  create	
  a	
  stunning	
  
display	
  of	
  wedding	
  
themed	
  sugar	
  craQ.
Book	
  Signings	
  with	
  
WHSmith
Meet	
  the	
  star	
  
speakers	
  and	
  buy	
  
signed	
  copies	
  of	
  all	
  
the	
  latest	
  baking	
  
books	
  on	
  the	
  
WHSmith	
  stand.
The	
  Classrooms
The	
  Classrooms	
  offer	
  the	
  
chance	
  to	
  learn	
  direct	
  from	
  the	
  
experts	
  in	
  a	
  more	
  focused	
  
sebng,	
  with	
  30	
  minute	
  
demonstraRons	
  held	
  in	
  
enclosed	
  classrooms,	
  covering	
  
a	
  wide	
  range	
  of	
  subjects	
  from	
  
sugarcraQ	
  skills	
  to	
  macaron	
  
masterclasses.	
  Pre	
  booking	
  
required!
PLAN	
  AHEAD	
  –	
  BOOK	
  CLASSES	
  &	
  SUGARCRAFT	
  SESSIONS	
  NOW!
7
ISSUE 7 FEBRUARY 2013
COMPETITION
PHOTO: Gingerbread Willy Wonker creation from Wicked Goodies
*WIN*
£150	
  cash	
  PLUS	
  a	
  
MASTERCLASS	
  
with	
  Master	
  PaRssiere	
  
Eric	
  Lanlard	
  
(worth	
  £195)
GIANT GINGERBREAD
VILLAGE
A	
  giant,	
  whacky	
  wonderland	
  inspired	
  Gingerbread	
  Village	
  has	
  to	
  be	
  one	
  of	
  our	
  
favourite	
  features	
  planned	
  for	
  the	
  Manchester	
  Cake	
  &	
  Bake	
  Show!	
  
As	
  well	
  as	
  an	
  impressive	
  7	
  foot	
  high	
  gingerbread	
  house,	
  commissioned	
  especially	
  
for	
  the	
  event,	
  there	
  will	
  be	
  a	
  display	
  of	
  biscuit	
  buildings	
  and	
  village	
  features	
  
created	
  by	
  gingerbread	
  fanaRcs	
  around	
  the	
  country	
  who	
  are	
  being	
  invited	
  to	
  
display	
  their	
  designs	
  as	
  part	
  of	
  a	
  compeRRon	
  sponsored	
  by	
  Billington’s.	
  
But	
  this	
  won’t	
  be	
  the	
  usual	
  fesRve	
  themed	
  display	
  of	
  gingerbread	
  houses,	
  as	
  
entrants	
  are	
  being	
  asked	
  to	
  take	
  inspiraRon	
  from	
  childhood	
  memories	
  of	
  the	
  
edible	
  creaRons	
  in	
  Alice	
  in	
  Wonderland,	
  Charlie	
  and	
  The	
  Chocolate	
  Factory	
  and	
  
Hansel	
  and	
  Gretel	
  to	
  create	
  unique	
  candy	
  clad	
  construcRons!
CompeRtors	
  are	
  invited	
  to	
  enter	
  their	
  plans	
  for	
  individual	
  ‘plots’	
  in	
  the	
  village	
  
online,	
  from	
  which	
  the	
  organisers	
  will	
  select	
  the	
  most	
  promising	
  entrants	
  to	
  come	
  
to	
  the	
  show	
  to	
  create	
  the	
  ‘village’.	
  Judges	
  will	
  be	
  looking	
  for	
  creaRvity	
  and	
  design	
  
and	
  so	
  the	
  only	
  real	
  limitaRons	
  are	
  the	
  size	
  of	
  the	
  plot	
  –	
  12	
  x	
  12	
  inches,	
  with	
  
entrants	
  free	
  to	
  create	
  any	
  structure	
  from	
  gingerbread	
  -­‐	
  not	
  just	
  houses,	
  with	
  
landscaping	
  and	
  gardens	
  etc	
  encouraged.
Categories:
• Adults
• Juniors
Click	
  here	
  for	
  full	
  compeRRon	
  guidelines
NEED	
  INSPIRATION?
To	
  get	
  you	
  all	
  fired	
  up,	
  take	
  a	
  look	
  at	
  these	
  
fantasRc	
  examples	
  of	
  gingerbread	
  creaRons	
  from	
  
Wicked	
  Goodies,	
  as	
  well	
  as	
  the	
  Cake	
  &	
  Bake	
  
Shows’	
  own	
  Pinterest	
  board	
  for	
  the	
  compeRRon!
8
ISSUE 7 FEBRUARY 2013
CAKE ON THE CATWALK
competition
There’s	
  no	
  denying	
  cake	
  is	
  definitely	
  
‘en	
  vogue’	
  at	
  the	
  moment!	
  So	
  it	
  seems	
  
fibng	
  that	
  the	
  Cake	
  &	
  Bake	
  Show’s	
  
official	
  compeRRon	
  for	
  Manchester	
  is	
  
themed	
  ‘Cake	
  on	
  the	
  Catwalk’	
  and	
  will	
  
see	
  compeRtor’s	
  fashion	
  themed	
  
creaRons	
  given	
  their	
  own	
  stage	
  at	
  the	
  
event	
  in	
  the	
  form	
  of	
  a	
  purpose	
  built	
  
‘cake	
  catwalk’!
Sponsored	
  by	
  Stork,	
  the	
  compeRRon	
  is	
  
open	
  to	
  non	
  professionals	
  and	
  juniors	
  
(under	
  18),	
  while	
  the	
  professional	
  
category	
  is	
  themed	
  ‘vintage	
  couture’.	
  
Runway photo from Bravoe RunwayVintage couture from HeavenlyVintage Brides Cake sketches from Ana Parzych Cakes
Cakes on the Catwalk Hey there, Cupcake!,The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia
*PRIZES*
Win	
  up	
  to	
  £250	
  in	
  
cash	
  and	
  £100’s	
  of	
  
Pyrex	
  Bakeware,	
  plus	
  
see	
  your	
  cake	
  featured	
  
in	
  delicious.magazine!	
  
COMPETITION	
  DETAILS
To	
  enter,	
  simply	
  submit	
  your	
  
plans	
  online	
  for	
  a	
  fashion	
  
inspired	
  cake,	
  selecRng	
  either	
  
non	
  professional	
  or	
  junior	
  
(under	
  18).	
  The	
  Professional	
  
category	
  (defined	
  as	
  those	
  
people	
  engaged	
  in	
  the	
  
commercial	
  sale	
  of	
  bakery	
  
products	
  or	
  a	
  baker/cake	
  
decorator	
  employed	
  by	
  such	
  a	
  
business)	
  is	
  themed	
  ‘vintage	
  
couture’	
  and	
  the	
  judges	
  will	
  be	
  
looking	
  for	
  designs	
  inspired	
  by	
  
vintage	
  styles,	
  encompassing	
  
the	
  romanRc	
  charm	
  which	
  
epitomises	
  the	
  principles	
  
behind	
  vintage	
  couture	
  design.	
  
GUIDELINES	
  
Refreshingly	
  there	
  are	
  very	
  few	
  
guidelines,	
  as	
  the	
  organisers	
  say	
  
they	
  do	
  not	
  want	
  to	
  restrict	
  
entrant’s	
  creaRvity…as	
  long	
  as	
  
it’s	
  edible,	
  with	
  no	
  dummy	
  
cakes	
  used	
  (but	
  internal	
  
supports	
  are	
  permieed),	
  and	
  
fits	
  within	
  a	
  base	
  area	
  of	
  16	
  x16	
  
inches,	
  then	
  your	
  imaginaRon	
  is	
  
the	
  only	
  limit!	
  
CATEGORIES
• Professional	
  Category
• Non	
  Professional	
  Category
• Junior	
  Category	
  (under	
  18)
JUDGES
The	
  judging	
  panel	
  will	
  include	
  
Elizabeth	
  Solaru	
  of	
  Cake	
  
Emporium,	
  whose	
  catwalk	
  
inspired	
  cake	
  creaRons	
  are	
  
regularly	
  featured	
  in	
  the	
  press;	
  
Karen	
  Barnes,	
  editor	
  of	
  
delicious.	
  magazine,	
  as	
  well	
  as	
  
experts	
  from	
  Stork’s	
  baking	
  
team.	
  	
  CLICK	
  HERE	
  FOR	
  FULL	
  
COMPETITION	
  GUIDELINES
NEED
INSPIRATION?
take	
  a	
  look	
  at	
  some	
  of	
  
the	
  catwalk	
  inspired	
  
creaRons	
  by	
  Elizabeth	
  
Solaru, or visit the	
  Cake	
  &	
  
Bake	
  Shows’	
  own	
  
Pinterest	
  board	
  for	
  the	
  
compeRRon	
  
9
Tuto!al
Heart in a Cupcake
ISSUE 7 FEBRUARY 2013
Tuto!al
By Hannah from
Made with love by me
10
ISSUE 7 FEBRUARY 2013
Heart in a Cupcake
Tutorial
Easy	
  Peasy	
  Lemon	
  Squeezy	
  Cake
Ingredients	
  
6oz	
  Self	
  Raising	
  Flour
4	
  oz	
  Softened	
  Butter
1	
  tsp	
  Baking	
  Powder
6oz	
  Caster	
  Sugar
2	
  Large	
  Eggs	
  (Free	
  Range)
6	
  tbsp	
  	
  Milk
Finely	
  grated	
  rind	
  of	
  a	
  large	
  unwaxed	
  lemon	
  +	
  juice	
  from	
  one	
  
lemon	
  (or	
  to	
  taste)
Method:
Preheat	
  oven	
  to	
  180	
  C/gas	
  mark	
  4.
Tip	
  all	
  cake	
  ingredients	
  into	
  large	
  mixing	
  bowl	
  and	
  beat	
  for	
  
2-­‐3	
  minutes;	
  mixture	
  will	
  drop	
  easily	
  off	
  spoon.
Spoon	
  mixture	
  into	
  tin	
  and	
  smooth	
  with	
  back	
  of	
  spoon.	
  I	
  use	
  
an	
  oblong	
  tin	
  which	
  measures	
  9″	
  x	
  8″,	
  lined	
  with	
  baking	
  
parchment.	
  You	
  could	
  also	
  use	
  a	
  round	
  tin.
Bake	
  for	
  30-­‐40	
  minutes	
  until	
  golden	
  &	
  firm	
  to	
  the	
  touch.
Cool	
  in	
  tin	
  &	
  slice.
Step	
  1
Make	
  your	
  cupcake	
  batter	
  using	
  the	
  Easy	
  
Peasy	
  Lemon	
  Squuezy	
  Cake	
  recipe.	
  You	
  
can	
  use	
  any	
  light	
  coloured	
  sponge	
  recipe,	
  
although	
  you	
  should	
  make	
  sure	
  it	
  is	
  a	
  
moist	
  recipe	
  and	
  not	
  too	
  dry!
What	
  you	
  will	
  need:
	
  Light	
  coloured	
  
sponge
	
  Pink	
  colouring
	
  Small	
  bowl
	
  Small	
  heart	
  cutter
	
  Muffin	
  Cases
	
  Baking	
  tray
Step	
  2
Once	
  you	
  have	
  made	
  your	
  batter,	
  separate	
  
a	
  1/3	
  of	
  it	
  into	
  a	
  small	
  bowl.	
  Cling	
  film	
  the	
  
remaining	
  batter	
  mix	
  and	
  leave	
  to	
  one	
  side.	
  
Use	
  food	
  colouring	
  or	
  natural	
  alternatives	
  
to	
  dye	
  the	
  1/3rd	
  you	
  have	
  just	
  separated	
  to	
  
the	
  colour	
  of	
  your	
  choice.	
  I’ve	
  chosen	
  pink	
  
for	
  my	
  hearts.
11
ISSUE 7 FEBRUARY 2013
Step	
  3
Grease	
  the	
  base/sides	
  of	
  a	
  square,	
  (any	
  
shape	
  will	
  do,	
  i	
  just	
  preferred	
  square	
  for	
  
doing	
  this)	
  deep	
  baking	
  tray	
  and	
  pour	
  in	
  
the	
  coloured	
  mixture	
  to	
  a	
  depth	
  of	
  a	
  
couple	
  of	
  centimeters.	
  Use	
  your	
  
judgement	
  here,	
  you	
  are	
  looking	
  for	
  
a	
  risen	
  depth	
  that	
  will	
  fit	
  into	
  your	
  
cupcake	
  cases,	
  whilst	
  leaving	
  room	
  for	
  
the	
  non	
  dyed	
  batter	
  as	
  well.
Pop	
  the	
  baking	
  tray	
  into	
  the	
  oven	
  at	
  the	
  
temperature	
  the	
  recipe	
  suggests.	
  Take	
  the	
  
cake	
  out	
  as	
  soon	
  as	
  it	
  is	
  firm	
  enough	
  to	
  
handle	
  being	
  cut	
  into.	
  Try	
  and	
  avoid	
  
baking	
  for	
  the	
  full	
  suggested	
  recipe	
  time	
  
if	
  you	
  can.	
  Keep	
  testing	
  it	
  so	
  that	
  you	
  can	
  
remove	
  from	
  the	
  oven	
  the	
  second	
  it	
  is	
  
firm	
  enough	
  to	
  cut.
Once	
  firmed	
  take	
  the	
  cake	
  out	
  of	
  the	
  
oven	
  and	
  leave	
  to	
  cool	
  completely.	
  
Popping	
  it	
  into	
  the	
  fridge	
  will	
  speed	
  the	
  
process	
  up.
Step	
  4
Use	
  a	
  small	
  heart	
  shaped	
  cutter	
  to	
  cut	
  out	
  
shapes	
  from	
  the	
  coloured	
  cake.	
  Pop	
  in	
  the	
  
fridge	
  to	
  cool,	
  or	
  even	
  freeze	
  for	
  30	
  
minutes	
  to	
  help	
  prevent	
  overcooking	
  when	
  
you	
  re-­‐bake	
  them.
Step	
  5
Place	
  your	
  cupcake	
  cases	
  into	
  your	
  muffin	
  
tin.	
  Remove	
  the	
  clingfilm	
  from	
  your	
  2/3rd	
  
non	
  dyed	
  batter	
  and	
  spoon	
  a	
  dollop	
  into	
  the	
  
base	
  of	
  each	
  case.	
  
Take	
  each	
  heart	
  and	
  stand	
  it	
  vertically	
  (point	
  
to	
  the	
  base)	
  into	
  the	
  dollop	
  of	
  batter.	
  Then	
  
spoon	
  a	
  dollop	
  of	
  batter	
  on	
  either	
  side	
  of	
  the	
  
heart.	
  Make	
  sure	
  your	
  batter	
  reaches	
  roughly	
  
the	
  half	
  way	
  mark	
  of	
  the	
  cupcake,	
  high	
  
enough	
  to	
  support	
  the	
  heart,	
  but	
  
remembering	
  that	
  the	
  batter	
  will	
  rise!
Remember	
  you	
  want	
  the	
  batter	
  to	
  rise	
  OVER	
  
the	
  top	
  of	
  your	
  heart	
  so	
  add	
  enough	
  to	
  
achieve	
  this.	
  You	
  can	
  also	
  add	
  a	
  dollop	
  of	
  
batter	
  over	
  the	
  top	
  of	
  the	
  heart	
  to	
  help.
12
ISSUE 7 FEBRUARY 2013
Tuto!al
By Hannah from
Made with love by me
Et voilà!
13
ISSUE 7 FEBRUARY 2013
£10$TICKETS$
+$CHANCE$TO$$
WIN$IPAD$MINI$$
QUOTE$
CAKEMASTERS10$
BEFORE$10TH$MARCH$
14
gina.indd 1 21/02/13 17.08
ISSUE 7 FEBRUARY 2013
£10 TICKET OFFER
CODE: Cakemasters10
EXCLUSIVE OFFER
FOR CAKE MASTERS
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REGISTER
INTEREST
www.cakecrawl.com
FREE DESIGN WORK ON ADVERTS PLACED
15
ISSUE 7 FEBRUARY 2013
Travel ~ Taste ~ TryFeature
by Jennifer DeGuzman-Rolfe
Jen’s	
  Just	
  Desserts
www.jensjustdesserts.co.uk
I'm	
  sat	
  here	
  wriRng	
  this	
  aQer	
  having	
  enjoyed	
  the	
  most	
  
gorgeous	
  aQernoon	
  tea	
  (AT)	
  in	
  a	
  land	
  far,	
  far	
  away...	
  So	
  
HELLLLOOOO	
  from	
  my	
  ValenRne's	
  sweetheart	
  (my	
  lovely	
  
husband	
  Mark	
  -­‐	
  pictured	
  on	
  the	
  right)	
  and	
  me.	
  I	
  really	
  can't	
  
wait	
  to	
  write	
  about	
  my	
  special	
  ValenRne's	
  Day	
  AT,	
  as	
  I	
  have	
  so	
  
much	
  to	
  share	
  with	
  you	
  about	
  the	
  fabulous	
  
"ALTERNATIVE	
  AFTERNOON	
  TEAS"	
  I	
  have	
  recently	
  indulged	
  in	
  
London.	
  	
  I'm	
  dubbing	
  them	
  'alternaRve	
  ATs'	
  	
  because	
  these	
  
parRcular	
  opRons	
  are	
  not	
  your	
  run-­‐of-­‐the-­‐mill	
  finger	
  
sandwiches,	
  scones	
  and	
  cakes,	
  which	
  are	
  obviously	
  wonderful	
  
in	
  their	
  own	
  right,	
  but	
  why	
  don’t	
  you	
  judge	
  for	
  yourself.
A"ernoon Tea wi# Jen
THE ALTERNATIVE
So,	
  my	
  cakey	
  pal	
  Allison,	
  from	
  Lets	
  
Eat	
  Cupcakes,	
  recently	
  celebrated	
  
her	
  big	
  4-­‐0	
  and	
  I	
  thought	
  that	
  the	
  
Madhaeer's	
  Tea	
  at	
  the	
  Sanderson	
  
Hotel	
  in	
  Soho	
  would	
  be	
  the	
  
perfect	
  giQ	
  for	
  her.	
  From	
  the	
  
moment	
  we	
  were	
  shown	
  to	
  our	
  
table,	
  we	
  just	
  knew	
  it	
  would	
  be	
  
special.	
  The	
  whole	
  experience	
  was	
  
very	
  "wonderland-­‐y"	
  -­‐	
  from	
  the	
  
menus	
  provided	
  in	
  vintage	
  books,	
  
to	
  the	
  way	
  the	
  tea	
  choices	
  were	
  
presented	
  in	
  preey	
  glass	
  jars.	
  	
  
Ooh	
  and	
  the	
  teapots,	
  teacups	
  and	
  
saucers	
  were	
  just	
  so	
  whimsical	
  in	
  
keeping	
  with	
  the	
  'Madhaeer'	
  
theme.	
  The	
  pièce	
  de	
  résistance	
  
was	
  most	
  definitely	
  the	
  
presentaRon	
  of	
  the	
  AT	
  cake	
  stand	
  
filled	
  with	
  gorgeous	
  and	
  magical-­‐
looking	
  goodies.	
  The	
  savoury	
  
opRons	
  were	
  plenRful,	
  including	
  a	
  
selecRon	
  of	
  ham	
  and	
  cheese	
  
scones;	
  mini-­‐quiches	
  and	
  sweets	
  
were	
  seriously	
  UH-­‐MAZ-­‐ING!	
  	
  We	
  
loved	
  the	
  'drink	
  me'	
  poRon	
  and	
  
the	
  totally	
  fun	
  meringue	
  
mushrooms	
  and	
  carrots.	
  	
  The	
  best	
  
thing	
  was	
  that	
  everything	
  really	
  
did	
  taste	
  as	
  good	
  as	
  it	
  looked!	
  
16
ISSUE 7 FEBRUARY 2013
Feature
by Jennifer DeGuzman-Rolfe
Jen’s	
  Just	
  Desserts
www.jensjustdesserts.co.uk
Just	
  when	
  we	
  thought	
  we	
  couldn't	
  
eat	
  any	
  more...	
  you	
  know	
  how	
  some	
  
other	
  AT	
  places	
  give	
  you	
  the	
  opRon	
  
of	
  selecRng	
  from	
  a	
  cake	
  trolley?	
  
Well,	
  this	
  'Madhaeer'	
  tea	
  allowed	
  
for	
  a	
  selecRon	
  from	
  a	
  JELLY	
  CART!	
  
Of	
  course,	
  we	
  had	
  to	
  sample	
  these,	
  
so	
  yes,	
  we	
  had	
  a	
  variety	
  of	
  different	
  
flavours	
  including	
  pineapple,	
  
banana	
  and	
  rhubarb	
  -­‐	
  again,	
  just	
  so	
  
different	
  to	
  your	
  usual	
  AT!!	
  My	
  
favourites	
  from	
  this	
  alternaRve,	
  and	
  
slightly	
  mad	
  AT	
  were	
  the	
  green	
  tea	
  
mousse	
  and	
  the	
  mango/white	
  
chocolate	
  cake.	
  I	
  was	
  also	
  pleasantly	
  
surprised	
  by	
  the	
  yummy	
  mini-­‐
quiches	
  and	
  the	
  really	
  light,	
  
refreshing	
  rhubarb	
  and	
  custard	
  tea.	
  
I'm	
  already	
  looking	
  forward	
  to	
  my	
  
return	
  visit	
  here,	
  as	
  it's	
  definitely	
  
somewhere	
  I'll	
  be	
  coming	
  back	
  to	
  
again	
  and	
  again!
If	
  you	
  really	
  want	
  an	
  alternaRve	
  
AT	
  in	
  London	
  -­‐	
  perhaps	
  something	
  
for	
  the	
  special	
  fella	
  in	
  your	
  life	
  -­‐	
  
then	
  look	
  no	
  further	
  than	
  the	
  
Sanctum	
  Soho	
  Hotel.	
  I	
  say	
  it's	
  an	
  
AT	
  for	
  'your	
  fella'	
  just	
  because	
  
what	
  they	
  have	
  to	
  offer	
  is	
  called	
  
the'Gentleman's	
  AQernoon	
  Tea,'	
  –	
  
I'm	
  certainly	
  no	
  gentleman	
  and	
  I	
  
totally	
  enjoyed	
  it!	
  Can	
  you	
  believe	
  
this	
  special	
  AT	
  starts	
  off	
  with	
  
oysters!!	
  So,	
  how	
  does	
  this	
  menu	
  
sound	
  to	
  you?
Poached	
  oyster	
  with	
  bloody	
  mary	
  
relish	
  /	
  Seared	
  steak	
  with	
  peppers	
  
and	
  mushrooms	
  on	
  toasted	
  
sourdough	
  /	
  Mini	
  smoked	
  salmon,	
  
caviar	
  and	
  watercress	
  bagel	
  -­‐	
  as	
  
the	
  first	
  course.	
  
Lamb	
  and	
  potato	
  hotpot	
  /	
  Mini	
  
Sanctum	
  beef	
  burger	
  with	
  
mustard	
  seed	
  relish	
  /	
  Rabbit,	
  
panceea	
  and	
  leek	
  pasty	
  	
  /	
  Roast	
  
beef	
  and	
  horseradish	
  stuffed	
  
Yorkshire	
  pudding	
  -­‐	
  as	
  the	
  second	
  
course.
And	
  you	
  do	
  also	
  get	
  something	
  
sweet,	
  as	
  well:	
  Twice	
  baked	
  
chocolate	
  fudge	
  cake	
  with	
  Jack	
  
Daniels	
  Ice	
  Cream.
Oh,	
  did	
  I	
  menRon	
  that	
  you	
  also	
  get	
  
a	
  lil'	
  tankard	
  of	
  Jack	
  Daniels,	
  as	
  
well	
  as	
  a	
  mini-­‐cigar!?	
  See	
  what	
  I	
  
mean?	
  	
  This	
  AT	
  is	
  all	
  served	
  in	
  
private	
  booths	
  in	
  the	
  very	
  cool	
  but	
  
casual	
  hotel	
  restaurant.	
  You	
  don't	
  
need	
  to	
  be	
  a	
  gent	
  to	
  enjoy	
  this	
  
alternaRve	
  AT,	
  but	
  just	
  in	
  case	
  this	
  
doesn't	
  float	
  your	
  boat,	
  you	
  do	
  
have	
  the	
  opRon	
  of	
  ordering	
  a	
  
'tradiRonal	
  aQernoon	
  tea,'	
  (which	
  
was	
  also	
  delicious...!)	
  but	
  don't	
  
you	
  get	
  ever	
  so	
  slightly	
  (or	
  very)	
  
jealous	
  when	
  your	
  dinner	
  date	
  
orders'	
  the	
  beeer	
  meal'!	
  	
  In	
  this	
  
case,	
  although	
  the	
  tradiRonal	
  AT	
  
was	
  enjoyable,	
  the	
  Gentleman's	
  
AT	
  was	
  just	
  so	
  much	
  BETTER!!	
  I	
  
would	
  definitely	
  recommend	
  this	
  
to	
  anyone	
  looking	
  to	
  treat	
  a	
  
special	
  man	
  -­‐	
  or	
  yourself!	
  -­‐	
  to	
  a	
  
really	
  unique	
  AT	
  experience.	
  
Gentleman’s Afternoon Tea ...
Travel ~ Taste ~ Try
17
ISSUE 7 FEBRUARY 2013
30
Travel ~ Taste ~ Try
by Jennifer DeGuzman-Rolfe
Jen’s	
  Just	
  Desserts
www.jensjustdesserts.co.uk
18
ISSUE 7 FEBRUARY 2013
MEET
Sarah
from
The Chocolate
Strawberry
Sarah is one of those bakers
where you can instantly
recognise her cakes purely
through the hand cut nature and
designs of her decorations.
Cake Masters loves the cakes
that Sarah creates and presents
in a beautiful way - we are total
fans of the rather amazing
Chocolate Strawberry!
13
Interview
Q:	
  Tell	
  us	
  about	
  you	
  and	
  your	
  family
I’m	
  42	
  (which	
  looks	
  quite	
  scary	
  when	
  it’s	
  wriaen	
  down)	
  
married	
  with	
  five	
  year	
  old	
  twins.	
  
We	
  live	
  very	
  happily	
  in	
  a	
  sleepy	
  village	
  in	
  The	
  Forest	
  of	
  
Dean,	
  Gloucestershire.	
  I’ve	
  always	
  loved	
  food	
  and	
  food	
  
presenta@on,	
  so	
  discovering	
  cake	
  decora@ng	
  has	
  
opened	
  up	
  a	
  whole	
  new	
  world	
  to	
  me.	
  
Growing	
  up,	
  cooking	
  and	
  family	
  meals	
  were	
  hugely	
  
important.	
  	
  Now	
  I	
  have	
  my	
  own	
  family,	
  we	
  also	
  live	
  in	
  
the	
  kitchen	
  and	
  our	
  children	
  love	
  to	
  cook	
  and	
  now	
  
decorate	
  cakes	
  too.	
  At	
  five	
  years	
  old,	
  they	
  think	
  that	
  I	
  
am	
  capable	
  of	
  making	
  any	
  structure	
  that	
  they	
  can	
  
imagine	
  in	
  cake	
  and	
  request	
  more	
  and	
  more	
  complex	
  
designs	
  on	
  a	
  daily	
  basis!
19
ISSUE 7 FEBRUARY 2013
Interview
Q:	
  What	
  is	
  your	
  earliest	
  memory	
  
of	
  baking?
My	
  earliest	
  memory	
  is	
  baking	
  with	
  
my	
  Gran,	
  who	
  made	
  everything	
  by	
  
hand	
  and	
  baked	
  on	
  an	
  almost	
  
con@nual	
  basis.	
  
Her	
  ‘signature	
  dish’	
  was	
  a	
  cake	
  that	
  
we	
  called	
  ‘Granny	
  West’s	
  Find	
  
The	
  Jams’,	
  but	
  I	
  think	
  are	
  really	
  
called	
  ‘Maids	
  of	
  Honour’.	
  
Shortcrust	
  pastry,	
  jam	
  in	
  the	
  
boaom	
  and	
  sponge	
  on	
  top.	
  
Intensive	
  training	
  for	
  me	
  on	
  this	
  
dish	
  started	
  at	
  around	
  four	
  years	
  
old.	
  
If	
  any	
  of	
  my	
  family	
  ever	
  went	
  
abroad	
  in	
  the	
  1970s,	
  they	
  were	
  
packed	
  off	
  with	
  an	
  old	
  Quality	
  
Street	
  @n	
  packed	
  with	
  “Find	
  the	
  
Jams”,	
  so	
  that	
  they	
  had	
  something	
  
to	
  eat	
  on	
  the	
  plane.	
  They	
  were	
  so	
  
good	
  that	
  they	
  were	
  oZen	
  
handed	
  out	
  through	
  cabin.	
  
When	
  she	
  died,	
  the	
  whole	
  family	
  
scaaered	
  her	
  ashes	
  in	
  Welsh	
  
waterfall	
  and	
  I	
  (on	
  my	
  Dad's	
  
sugges@on)	
  produced	
  a	
  large	
  @n	
  of	
  
“Find	
  The	
  Jams”	
  for	
  the	
  
occasion,	
  which	
  would	
  have	
  made	
  
her	
  laugh	
  a	
  lot	
  I	
  think.	
  
Q:	
  What	
  is	
  your	
  baking	
  story,	
  how	
  
did	
  you	
  get	
  into	
  baking?	
  
Having	
  stopped	
  work	
  in	
  2007	
  to	
  
bring	
  up	
  our	
  long	
  awaited	
  twins,	
  I	
  
had	
  started	
  to	
  lose	
  myself	
  a	
  bit	
  and	
  
the	
  thought	
  of	
  returning	
  to	
  work	
  
almost	
  five	
  years	
  later	
  was	
  frankly	
  
terrifying.	
  
Since	
  we’ve	
  had	
  the	
  children	
  we	
  
have	
  moved	
  to	
  an	
  area	
  which	
  
is	
  incredible	
  to	
  live	
  in,	
  but	
  work	
  is	
  
thin	
  on	
  the	
  ground.	
  I	
  thought	
  I	
  
might	
  be	
  able	
  to	
  do	
  something	
  with	
  
my	
  love	
  of	
  cooking	
  and	
  signed	
  up	
  
for	
  a	
  course	
  preparing	
  people	
  to	
  
start	
  their	
  own	
  business.	
  
At	
  the	
  end	
  of	
  the	
  12	
  week	
  course,	
  I	
  
decided	
  that	
  I	
  would	
  set-­‐up	
  a	
  
small	
  outside	
  catering	
  business.	
  
The	
  fashion	
  for	
  cupcakes	
  started	
  
me	
  baking	
  and	
  the	
  general	
  catering	
  
disappeared.	
  Within	
  a	
  year	
  I	
  had	
  
discovered	
  all	
  the	
  extra	
  decora@ng	
  
space	
  you	
  get	
  with	
  celebra@on	
  
cakes	
  and	
  now	
  am	
  a	
  complete	
  
convert.	
  
It's	
  been	
  a	
  huge	
  learning	
  curve	
  with	
  
long	
  hours	
  spent	
  studying	
  tutorials,	
  
experimen@ng	
  with	
  recipes	
  and	
  
decora@on	
  techniques.	
  Talking	
  to	
  
other	
  cake	
  makers	
  had	
  been	
  a	
  
massive	
  help.	
  I	
  have	
  found	
  the	
  
industry	
  to	
  be	
  generally	
  very	
  
generous	
  with	
  advice	
  and	
  
encouragement.
14
20
ISSUE 7 FEBRUARY 2013
Interview
Q:	
  When	
  did	
  you	
  decide	
  to	
  start	
  the	
  Chocolate	
  
Strawberry?	
  	
  
The	
  business	
  started	
  a	
  couple	
  of	
  months	
  aZer	
  I	
  finished	
  
my	
  business	
  course	
  start	
  up	
  course.	
  I	
  had	
  to	
  take	
  my	
  food	
  
hygiene	
  exam	
  first	
  and	
  I	
  aaended	
  a	
  basic	
  book-­‐keeping	
  
course	
  (not	
  that	
  you'd	
  know	
  it).	
  I	
  actually	
  found	
  that	
  I	
  was	
  
making	
  excuses	
  not	
  to	
  start	
  it	
  through	
  nerves.	
  Eventually	
  
my	
  course	
  tutor	
  gave	
  me	
  a	
  talking	
  to	
  and	
  pointed	
  out	
  that	
  
all	
  the	
  prepara@on	
  was	
  great,	
  but	
  eventually	
  I	
  did	
  actually	
  
have	
  to	
  cook	
  something	
  for	
  somebody....I	
  then	
  started	
  
almost	
  immediately	
  supplying	
  a	
  local	
  cafe	
  with	
  cakes	
  and	
  
luckily	
  was	
  able	
  to	
  work	
  every	
  week	
  of	
  the	
  first	
  year	
  of	
  
business.	
  
Why	
  is	
  your	
  business	
  called	
  The	
  Chocolate	
  Strawberry?	
  
I	
  have	
  an	
  instantly	
  forgeaable	
  name	
  myself,	
  so	
  I	
  wanted	
  
an	
  image	
  that	
  people	
  could	
  remember.	
  
The	
  Chocolate	
  Strawberry	
  sounds	
  delicious	
  and	
  creates	
  
an	
  instant	
  picture	
  in	
  your	
  mind.	
  Customers	
  don't	
  need	
  to	
  
remember	
  that	
  my	
  name	
  is	
  Sarah	
  to	
  recommend	
  the	
  
business.	
  
I	
  get	
  a	
  lot	
  of	
  compliments	
  about	
  the	
  name,	
  so	
  I	
  think	
  I've	
  
made	
  the	
  right	
  choice.	
  
Q:	
  What	
  has	
  been	
  the	
  most	
  difficult	
  
cake	
  you	
  have	
  made?	
  
I	
  think	
  the	
  most	
  difficult	
  cake	
  to	
  make	
  
was	
  my	
  'Funny	
  Liale	
  Tortoise'	
  cake	
  
because	
  it	
  was	
  unlike	
  anything	
  that	
  I	
  had	
  
done	
  before,	
  but	
  I	
  enjoyed	
  every	
  minute.	
  
It	
  wasn't	
  actually	
  that	
  technically	
  difficult,	
  but	
  I	
  was	
  so	
  
nervous	
  that	
  I	
  might	
  not	
  be	
  able	
  to	
  make	
  it	
  work.	
  I	
  really	
  
didn't	
  want	
  to	
  create	
  a	
  'cartoon'	
  type	
  animal.	
  
	
  
Q:	
  What	
  cake	
  has	
  meant	
  the	
  most	
  to	
  you?	
  
The	
  cake	
  that	
  meant	
  the	
  most	
  was	
  'Our	
  Story'.	
  	
  I	
  made	
  a	
  
wedding	
  cake	
  based	
  on	
  the	
  story	
  of	
  how	
  my	
  husband	
  and	
  
I	
  met	
  and	
  married.	
  We	
  chose	
  the	
  colours	
  and	
  the	
  wording	
  
together	
  and	
  the	
  whole	
  process	
  was	
  really	
  enjoyable.
	
  
What	
  has	
  been	
  your	
  best	
  achievement	
  to	
  date?	
  
The	
  'Our	
  Story'	
  cake	
  was	
  featured	
  by	
  Conde	
  Nast's	
  Bride	
  
magazine	
  straight	
  away.	
  I	
  don't	
  think	
  I've	
  ever	
  felt	
  so	
  
proud	
  of	
  anything	
  else	
  I've	
  done	
  professionally.	
  It's	
  s@ll	
  
featured	
  by	
  Brides	
  on-­‐line	
  now	
  and	
  s@ll	
  brings	
  in	
  
enquiries	
  from	
  all	
  over	
  the	
  country.	
  
I	
  have	
  also	
  had	
  lots	
  of	
  cake	
  makers	
  asking	
  for	
  permission	
  
to	
  reproduce	
  the	
  design,	
  which	
  is	
  incredibly	
  flaaering.	
  
14
Sarah with her husband >>
21
ISSUE 7 FEBRUARY 2013
Interview
Q:	
  Is	
  there	
  anyone	
  you	
  would	
  like	
  to	
  say	
  thanks	
  to?	
  
There	
  are	
  so	
  many	
  people	
  that	
  I	
  need	
  to	
  say	
  
thank	
  you	
  to	
  for	
  suppor@ng	
  me	
  through	
  the	
  
first	
  two	
  years.	
  
Firstly	
  my	
  husband	
  -­‐	
  it's	
  a	
  massive	
  change	
  to	
  
our	
  lifestyle	
  running	
  a	
  business	
  from	
  the	
  house.	
  At	
  @mes	
  
it's	
  been	
  incredibly	
  trying,	
  messy	
  and	
  expensive,
but	
  we	
  have	
  now	
  sorted	
  out	
  some	
  sort	
  of	
  rou@ne	
  
and	
  things	
  run	
  much	
  more	
  smoothly.	
  
Our	
  parents	
  have	
  also	
  been	
  a	
  huge	
  help	
  offering	
  
everything	
  they	
  can	
  from	
  child-­‐care	
  to	
  emo@onal	
  support	
  
on	
  the	
  days	
  that	
  you	
  find	
  you	
  aren't	
  'living	
  the	
  dream'.	
  
Rosie	
  at	
  Cake	
  Masters,	
  who	
  rang	
  me	
  at	
  home	
  to	
  discuss	
  
my	
  work	
  within	
  a	
  few	
  months	
  of	
  me	
  star@ng	
  to	
  make	
  
cakes	
  and	
  who	
  has	
  supported	
  me	
  throughout.	
  
Hundreds	
  of	
  other	
  cake	
  makers	
  for	
  advice	
  and	
  friendship,	
  
but	
  one	
  s@cks	
  out	
  more	
  than	
  any	
  other	
  for	
  believing	
  I	
  
could	
  make	
  it	
  as	
  a	
  cake	
  designer	
  when	
  I	
  said	
  I	
  never	
  
would,	
  is	
  Lou	
  at	
  Cake-­‐y-­‐licious.	
  
Lastly,	
  i	
  would	
  like	
  to	
  thank	
  Miranda	
  Jenkins	
  and	
  The	
  
Dean	
  Entrepreneurs	
  scheme,	
  without	
  which	
  there	
  would	
  
be	
  no	
  business	
  at	
  all.	
  
14
22
ISSUE 7 FEBRUARY 2013
Feature
Little Angels cakes has been set up
using cake makers and bakers
across the UK to help make free
cakes for children with life
threatening conditions.
We	
  caught	
  up	
  with	
  Lucy	
  Kelsall	
  
Founder	
  of	
  Little	
  Angels’	
  Cakes	
  to	
  find	
  
out	
  more...	
  
Little Angels’ Cakes
Q: What inspired you to start
Little Angels’ Cakes
Little Angels’ Cakes started from a
very simple idea. After gaining
inspiration from Icing Smiles in the
USA and searching for something
similar in the UK.
At first I didn’t think many people
would be interested and thought it
would take months to get people
on board, but after a few messages
to other cakey people, it was clear
that people wanted to be involved.
After the death of my brother in
law, it hit me just how important a
little love and care can help
someone with a life threatening
illness, although my brother in law
wasn’t a child, it was still heart
breaking when he finally passed
away after his battle with cancer.
He loved it when I took him a box
of cupcakes or sweet treats and
always asked for more!
After seeing several posts about
children with life threatening
illnesses and the effect a cake or a
gift could have on these children; I
wondered if I could be able to help
in some way. That’s when I read up
about Icing Smiles in the USA, I
then knew I had to do this.
I have some very close cakey
friends who were willing to help
out - all had either wanted to do a
similar thing or had a loved one
with a life threatening illness.
Q: How people can get involved
To bake cakes for us you need to
be registered with Environmental
Health at your local Council. We
still welcome hobby bakers to join
in with our fund raising events,
donation of ingredients and
delivering of cakes. We also ask for
all members of the public to help
support us and spread the word.
Q: Where did your first cake go?
Our first cake was donated on the
2nd February 2013 for a little girl
called Ava Scott. Ava Scott is a
beautiful little girl who has
recently been diagnosed as having
a Ewing's Sarcoma, a cancerous
tumor in her leg.
A cake was requested for her glitter
ball fund raising event and as Ava
loved Katie Perry, the theme had to
be around that. The cake was
donated by Wendy Pitts from
Angel Cakes of Warrington.
A special thanks to Nina Rogers,
Melanie Lauven, Zoe Canies
Leonard Kirstie Cracknell and all
our sponsors for giving their time
and resources to make this happen.
SIGN UP TO HELP OUT
Above:Ava receiving her cake
Below:Ava with Gary Barlow
23
ISSUE 7 FEBRUARY 2013
Event
Hospice Bake Off
for Young
Women
Those	
  of	
  us	
  who	
  love	
  
baking	
  will	
  understand	
  the	
  
joy	
  of	
  having	
  some“me	
  
time”	
  and	
  the	
  sensory	
  
pleasures	
  gained	
  from	
  
creating	
  something	
  
delicious.	
  It	
  is	
  these	
  
things,	
  and	
  much	
  more,	
  
for	
  5	
  young	
  women	
  who	
  
visit	
  young	
  adult’s	
  hospice,	
  
Douglas	
  House,	
  in	
  Oxford.
On	
  5	
  February,	
  with	
  some	
  
assistance,	
  they	
  took	
  part	
  in	
  the	
  
‘Douglas	
  House	
  Bake	
  Off’	
  judged	
  by	
  
professional	
  cake	
  maker	
  and	
  
decorator,	
  Tracey	
  Mann	
  and	
  Alison	
  
Gomm	
  from	
  the	
  event	
  sponsors,	
  
Oxford	
  based	
  interna@onal	
  
economics	
  consultancy	
  Oxera.	
  	
  
The	
  event	
  was	
  the	
  inspira@on	
  of	
  
keen	
  baker	
  Fleur	
  Perry,	
  23,	
  from	
  
Wiltshire,	
  who	
  has	
  Spinal	
  Muscular	
  
Atrophy	
  and	
  visits	
  Douglas	
  House	
  
for	
  respite	
  care.	
  	
  Her	
  condi@on	
  
means	
  that	
  it	
  can	
  be	
  very	
  difficult	
  
geqng	
  together	
  with	
  friends	
  to	
  
share	
  in	
  such	
  an	
  ac@vity,	
  but	
  coming	
  
to	
  Douglas	
  House,	
  a	
  modern,	
  hotel-­‐
style	
  building	
  built	
  specifically	
  to	
  
cater	
  for	
  the	
  social,	
  physical,	
  
emo@onal	
  and	
  medical	
  needs	
  of	
  
young	
  adults	
  with	
  life-­‐shortening	
  
condi@ons,	
  gives	
  her	
  the	
  
opportunity	
  to	
  enjoy	
  what	
  a	
  lot	
  of	
  
us	
  take	
  for	
  granted,	
  whilst	
  having	
  
her	
  specialist	
  medical	
  needs	
  looked	
  
aZer.
Above: Douglas House, Oxford Above: Event inspiration by Fleur Perry with helper Jackie
24
ISSUE 7 FEBRUARY 2013
Event
Fleur,	
  22,	
  is	
  a	
  vibrant	
  young	
  woman	
  who	
  lives	
  in	
  Swindon	
  
with	
  her	
  parents.	
  She	
  has	
  been	
  visiRng	
  Douglas	
  House	
  for	
  
over	
  2	
  years	
  and	
  has	
  a	
  condiRon	
  called	
  Spinal	
  Muscular	
  
Atrophy	
  (Type	
  2).	
  
She	
  has	
  a	
  passion	
  for	
  the	
  sciences	
  and	
  holds	
  5	
  A-­‐levels	
  in	
  
Maths,	
  Further	
  Maths,	
  Chemistry,	
  Physics	
  and	
  Ancient	
  
History,	
  with	
  AS	
  levels	
  in	
  Spanish	
  and	
  Earth	
  Science	
  and	
  
GCSEs	
  in	
  Astronomy	
  and	
  LaRn	
  -­‐	
  and	
  she	
  hasn’t	
  stopped	
  
there!	
  She	
  is	
  working	
  towards	
  a	
  degree	
  in	
  natural	
  sciences	
  
with	
  the	
  Open	
  University.
Fleur Perry
Fleur	
  made	
  smiling	
  cupcakes,	
  
with	
  a	
  homemade	
  jam	
  smile	
  
inside	
  when	
  you	
  cut	
  it	
  open.
Lizzie,	
  23	
  from	
  Burnham,	
  Slough,	
  has	
  been	
  visiRng	
  
Douglas	
  House	
  since	
  2011.	
  
She	
  loves	
  baking	
  and	
  oQen	
  baked	
  with	
  her	
  Nanny.	
  ‘As	
  a	
  
liele	
  girl	
  I	
  used	
  to	
  make	
  cherry	
  and	
  coconut	
  rock	
  cakes	
  
with	
  Nanny	
  Joan.	
  Sadly	
  she	
  died	
  last	
  September	
  just	
  5	
  
days	
  before	
  my	
  grandpa	
  so	
  I	
  am	
  making	
  them	
  for	
  the	
  
Bake	
  Off	
  in	
  memory	
  of	
  her.’
Gemma	
  Orton,	
  27,	
  is	
  an	
  arRst	
  from	
  Aeleborough	
  in	
  
Norfolk.	
  She	
  has	
  been	
  visiRng	
  Douglas	
  House	
  for	
  about	
  
four	
  years	
  and	
  has	
  a	
  condiRon	
  called	
  Spinal	
  Muscular	
  
Atrophy.
Gemma	
  achieved	
  a	
  BA	
  (Hons)	
  in	
  Design	
  CraQs	
  at	
  
LowestoQ,	
  an	
  MA	
  in	
  TexRle	
  Culture	
  at	
  Norwich	
  University	
  
College	
  of	
  the	
  Arts	
  and	
  is	
  a	
  member	
  of	
  Aeleborough	
  
‘CraQers’.	
  Gemma	
  is	
  interested	
  in	
  art,	
  fashion,	
  theatre,	
  
craQs	
  and	
  baking.	
  	
  ‘Baking	
  is	
  an	
  opportunity	
  to	
  be	
  
creaRve.	
  It's	
  great	
  to	
  start	
  with	
  a	
  few	
  ingredients,	
  and	
  at	
  
the	
  end	
  you	
  have	
  a	
  tasty	
  treat.	
  I	
  loved	
  seeing	
  all	
  the	
  
various	
  bakes	
  and	
  creaRons,	
  and	
  most	
  importantly,	
  
tasRng	
  them!’	
  	
  Gemma	
  made	
  her	
  Eton	
  Mess	
  cupcakes	
  for	
  
the	
  ‘Bake	
  Off’.	
  
Gemma
Orton
Gemma	
  made	
  Eton	
  Mess	
  
Cupcakes
Meet the Bakers
Lizzie
Waddington
Lizzie	
  made	
  cherry	
  and	
  coconut	
  
rock	
  cakes	
  in	
  memory	
  of	
  her	
  
Nanny
25
ISSUE 7 FEBRUARY 2013
Charlie,	
  18	
  has	
  Spinal	
  Muscular	
  Atrophy	
  Type	
  2	
  and	
  lives	
  
with	
  her	
  Mum,	
  Dad	
  and	
  brother	
  Adam	
  in	
  Northampton.	
  
She	
  has	
  been	
  coming	
  to	
  Helen	
  and	
  Douglas	
  House	
  since	
  
she	
  was	
  5	
  years	
  old,	
  recently	
  making	
  the	
  transiRon	
  to	
  
Douglas	
  House	
  for	
  young	
  adults.
Charlie	
  currently	
  aeends	
  college,	
  studying	
  acRng	
  at	
  level	
  
2.	
  She	
  hopes	
  to	
  gain	
  a	
  merit	
  at	
  the	
  end	
  of	
  the	
  course	
  so	
  
she	
  can	
  progress	
  to	
  study	
  musical	
  theatre,	
  one	
  of	
  her	
  
passions,	
  the	
  other	
  being	
  baking.
Charlie
Walter
Charlie	
  made	
  Tiramisu	
  
Kerri,	
  26,	
  from	
  Hungerford,	
  in	
  Berkshire,	
  has	
  been	
  visiRng	
  
Douglas	
  House	
  for	
  4	
  years	
  and	
  has	
  a	
  condiRon	
  causing	
  
mulRple	
  brain	
  and	
  spinal	
  tumours.	
  
She	
  completed	
  her	
  GCSE’s	
  in	
  art	
  and	
  music	
  and	
  loves	
  
drawing	
  and	
  singing.	
  With	
  her	
  art,	
  she	
  has	
  specialised	
  in	
  
making	
  rugs	
  and	
  decoupage	
  and	
  is	
  currently	
  trying	
  to	
  start	
  
her	
  own	
  business	
  selling	
  her	
  work.
Kerri’s	
  entry	
  was	
  quite	
  quirky.	
  Her	
  recipe,	
  “Fish	
  Cakes”,	
  
was	
  a	
  rather	
  surprising	
  entry	
  for	
  the	
  cupcake/muffin	
  
category.	
  But	
  they	
  were	
  actually	
  sweet	
  cakes	
  decorated	
  
to	
  look	
  like	
  goldfish!
Kerri
Hunter
Kerry	
  made	
  cupcakes	
  
decorated	
  to	
  look	
  like	
  goldfish
All	
  the	
  girls	
  were	
  winners	
  but	
  a	
  winner	
  and	
  
runner	
  up	
  had	
  to	
  be	
  chosen.	
  Gemma	
  won	
  
with	
  her	
  Eton	
  Mess	
  cupcakes	
  and	
  Kerri	
  was	
  
runner	
  up	
  with	
  her	
  ‘fish	
  cakes’.	
  All	
  the	
  
young	
  women	
  received	
  a	
  signed	
  copy	
  of	
  
Tracey’s	
  latest	
  book	
  ‘Bake	
  Me	
  I’m	
  Yours	
  -­‐	
  
Chocolate’,	
  vouchers	
  from	
  John	
  Lewis	
  and	
  a	
  
giQ	
  box	
  of	
  cosmeRcs	
  donated	
  by	
  our	
  
wonderful	
  supporters.	
  
Kate	
  Barklie	
  from	
  the	
  Douglas	
  House	
  Care	
  
Team	
  and	
  organiser	
  of	
  the	
  event	
  said;	
  ‘I	
  
really	
  enjoy	
  organising	
  events	
  that	
  paRents	
  
can	
  take	
  part	
  in	
  with	
  staff.	
  	
  The	
  bake-­‐off	
  was	
  
a	
  first	
  for	
  us	
  and	
  we	
  did	
  it	
  on	
  a	
  grand	
  scale	
  
with	
  special	
  aprons	
  made	
  for	
  the	
  
contestants,	
  bunRng	
  donated	
  from	
  the	
  
Oxford	
  BunRng	
  company,	
  beauRful	
  tea-­‐sets	
  
loaned	
  to	
  us	
  from	
  our	
  charity	
  shops	
  and	
  5	
  
ovens	
  sponsored	
  by	
  Oxera.	
  As	
  a	
  team	
  we	
  
love	
  to	
  make	
  something	
  happen	
  that	
  a	
  
guest	
  has	
  asked	
  for	
  and	
  make	
  it	
  an	
  amazing	
  
and	
  special	
  event	
  for	
  them.’
AQer	
  a	
  tour	
  of	
  both	
  Helen	
  House	
  for	
  
children	
  and	
  Douglas	
  House	
  for	
  young	
  
adults,	
  Tracey	
  Mann	
  said;	
  	
  
‘I	
  didn’t	
  know	
  what	
  it	
  would	
  be	
  like,	
  but	
  it	
  
was	
  amazing	
  –	
  it	
  really	
  is	
  such	
  a	
  posiRve	
  
environment.	
  The	
  guests	
  are	
  made	
  to	
  feel	
  
so	
  welcome	
  and	
  all	
  their	
  needs	
  are	
  taken	
  
into	
  account	
  and	
  they	
  are	
  treated	
  as	
  
independent	
  individuals.	
  I	
  have	
  had	
  a	
  
wonderful	
  day.’
<<Tracy Mann
with Kerri
26
ISSUE 6 JANUARY 2013
Spotted
Ana Parzych Cakes
We love it when designers work to sketches and then create masterpieces out of sugar.
Ana Parzych is a master of just that, and creates absolutely stunning cakes.
Ana Parzych Cakes
ISSUE 7 FEBRUARY 2013
27
ISSUE 7 FEBRUARY 2013
Tuto!al
From Bake Happy
Eiffel Tower Cupcake
30
28
ISSUE 7 FEBRUARY 2013
Step	
  1
	
  Roll	
  out	
  gumpaste	
  and	
  cut	
  out	
  the	
  Eiffel	
  
Towers	
  using	
  the	
  template.	
  
Let	
  it	
  dry	
  overnight
Step	
  2
Thin	
  out	
  brown	
  food	
  coloring	
  with	
  vodka	
  
and	
  brush	
  onto	
  the	
  towers.	
  Let	
  it	
  dry	
  for	
  
about	
  2	
  hours.
What	
  you	
  will	
  need:
Eiffel Tower Image
Knife
Gumpaste
Brown gel food coloring
Royal Icing in piping bag with a #1 tip
Bronze luster dust
Vodka
Paint brush
Cupcakes to decorate
Eiffel Tower Cupcake
Tutorial
29
ISSUE 7 FEBRUARY 2013
Step	
  4
Thin	
  out	
  the	
  bronze	
  luster	
  dust	
  with	
  vodka	
  
and	
  brush	
  onto	
  the	
  details.
Step	
  3
Using	
  the	
  Royal	
  Icing	
  in	
  
piping	
  bag	
  with	
  a	
  #1	
  tip,	
  pipe	
  
the	
  outline	
  and	
  details	
  on	
  the	
  
tower.	
  Let	
  it	
  dry	
  (...	
  again)	
  
Step	
  5
Thin	
  out	
  the	
  bronze	
  luster	
  dust	
  with	
  vodka	
  
and	
  brush	
  onto	
  the	
  details.
Final	
  step
Place	
  your	
  decorated	
  
towers	
  onto	
  your	
  
cupcakes!
30
ISSUE 7 FEBRUARY 2013
MEET
Mia
From
Fat Cakes
Mia is an awesome baker and
cake designer. Her cakes have
the impact which wow people
from across the globe and are
designed and executed to a very
high standard.
We interviewed Mia to find out
more about the person behind
the cake.
Interview
Q:	
  Tell	
  us	
  about	
  you	
  and	
  your	
  family
I	
  am	
  35,	
  I	
  live	
  in	
  a	
  small	
  busy	
  house	
  in	
  Sussex	
  on	
  the	
  
south	
  coast	
  with	
  my	
  three	
  young	
  children	
  Harry	
  (he	
  
hates	
  cake),	
  Marshall	
  (he	
  wants	
  to	
  work	
  for	
  me	
  one	
  day)	
  
and	
  Emalyn	
  (she	
  eats	
  all	
  the	
  offcuts)	
  my	
  lazy	
  cat	
  and	
  
three	
  chickens.	
  They	
  all	
  drive	
  me	
  crazy,	
  but	
  they	
  are	
  my	
  
world!	
  I	
  have	
  an	
  allotment	
  which	
  is	
  my	
  escape	
  place	
  but	
  
haven't	
  had	
  the	
  chance	
  to	
  get	
  over	
  there	
  much	
  since	
  I	
  
became	
  Fat	
  Cakes,	
  I	
  feel	
  like	
  I've	
  been	
  permanently	
  in	
  
the	
  kitchen	
  for	
  the	
  last	
  18	
  months!	
  
31
ISSUE 7 FEBRUARY 2013
Interview
Q:	
  What	
  is	
  your	
  earliest	
  memory	
  
of	
  baking
I	
  loved	
  baking	
  rock	
  cakes	
  and	
  
scones	
  as	
  a	
  child,	
  but	
  then	
  didn't	
  
dabble	
  with	
  baking	
  again	
  un@l	
  I	
  
had	
  children	
  of	
  my	
  own.	
  Unhappy	
  
with	
  the	
  quality	
  of	
  supermarket	
  
cakes	
  (I	
  am	
  a	
  perfec@onist!)	
  I	
  
started	
  making	
  my	
  children's	
  
birthday	
  cakes	
  8	
  years	
  ago.	
  They	
  
had	
  many	
  experimental	
  
buaercream	
  extravaganzas!	
  It	
  
wasn't	
  un@l	
  my	
  daughter's	
  first	
  
birthday	
  in	
  2010	
  that	
  I	
  tried	
  
covering	
  a	
  cake	
  with	
  sugarpaste	
  
for	
  the	
  first	
  @me	
  and	
  I	
  have	
  been	
  
hooked	
  ever	
  since.
Q:	
  What	
  is	
  your	
  baking	
  story,	
  how	
  
did	
  you	
  get	
  into	
  baking?
Baking	
  for	
  family	
  soon	
  turned	
  into	
  
baking	
  for	
  friends	
  and	
  when	
  
friends	
  of	
  friends	
  started	
  to	
  ask	
  for	
  
cakes	
  I	
  thought	
  that	
  geqng	
  some	
  
cards	
  made	
  might	
  look	
  beaer	
  than	
  
scribbling	
  my	
  phone	
  number	
  on	
  a	
  
scrap	
  of	
  paper,	
  so	
  I	
  needed	
  a	
  
name...this	
  was	
  the	
  start	
  of	
  it	
  all.
I	
  had	
  some	
  cards	
  made,	
  my	
  
Facebook	
  page	
  was	
  born	
  and	
  I	
  
have	
  just	
  been	
  trying	
  to	
  keep	
  up	
  
with	
  it	
  all	
  ever	
  since!	
  
I	
  have	
  always	
  been	
  drawn	
  to	
  art	
  
and	
  anything	
  crea@ve	
  and	
  got	
  a	
  
dis@nc@on	
  in	
  sculpture	
  at	
  art	
  
college.	
  	
  I	
  then	
  went	
  on	
  to	
  do	
  a	
  
degree	
  in	
  interior	
  architecture	
  
where	
  I	
  loved	
  thinking	
  three	
  
dimensionally	
  and	
  enjoyed	
  playing	
  
with	
  colour.	
  I	
  then	
  had	
  various	
  
customer	
  service	
  jobs	
  for	
  years	
  just	
  
to	
  pay	
  the	
  bills	
  as	
  I	
  didn't	
  know	
  
how	
  to	
  make	
  a	
  living	
  from	
  anything	
  
ar@s@c.	
  
To	
  be	
  honest	
  I	
  s@ll	
  don't	
  make	
  a	
  
living	
  from	
  it	
  but	
  at	
  least	
  I	
  am	
  
happy!
Q:	
  When	
  did	
  you	
  decide	
  to	
  start	
  
Fat	
  Cakes?
This	
  was	
  in	
  August	
  2011	
  so	
  just	
  18	
  
months	
  ago.	
  It	
  more	
  sort	
  of	
  
happened	
  to	
  me	
  rather	
  than	
  me	
  
actually	
  making	
  any	
  decisions!	
  
I	
  had	
  to	
  leave	
  my	
  part	
  @me	
  job	
  at	
  
Sainsbury’s	
  due	
  to	
  a	
  change	
  in	
  
circumstances	
  and	
  have	
  been	
  
making	
  cakes	
  full	
  @me	
  ever	
  since.	
  
It’s	
  as	
  if	
  it	
  was	
  meant	
  to	
  be.	
  My	
  
sugarcraZ	
  kit	
  that	
  started	
  off	
  just	
  
about	
  filling	
  a	
  small	
  toolbox	
  has	
  
now	
  spread	
  into	
  nearly	
  every	
  room	
  
of	
  my	
  house	
  and	
  con@nues	
  to	
  
grow!
Q:	
  Why	
  is	
  your	
  business	
  called	
  Fat	
  
Cakes?
I	
  spent	
  a	
  few	
  days	
  trying	
  to	
  think	
  of	
  
names	
  but	
  found	
  none	
  that	
  felt	
  
right	
  -­‐	
  none	
  that	
  really	
  said	
  what	
  I	
  
wanted	
  them	
  to.	
  I	
  didn't	
  want	
  to	
  
limit	
  myself	
  to	
  one	
  style	
  of	
  cake	
  so	
  
needed	
  a	
  name	
  that	
  would	
  reflect	
  
this.	
  Like	
  when	
  choosing	
  a	
  name	
  
for	
  a	
  new	
  baby,	
  I	
  scanned	
  TV	
  
credits,	
  town	
  names,	
  street	
  names,	
  
the	
  dic@onary	
  even	
  cereal	
  packets!	
  
I	
  was	
  about	
  to	
  give	
  up	
  when	
  I	
  
finally	
  asked	
  my	
  partner	
  what	
  he	
  
thought,	
  “Fat	
  Cakes”	
  he	
  said,	
  
“because	
  they	
  are	
  fat	
  and	
  they	
  are	
  
cakes”	
  simple	
  -­‐	
  and	
  so	
  it	
  came	
  to	
  
be!
32
ISSUE 7 FEBRUARY 2013
Interview
A	
  selec@on	
  of	
  cakes	
  made	
  
by	
  Mia	
  from	
  Fat	
  Cakes.
33
ISSUE 7 FEBRUARY 2013
Interview
Q:	
  What	
  cake	
  has	
  meant	
  the	
  most	
  to	
  you?	
  
I	
  think	
  Emalyn's	
  first	
  birthday	
  cake	
  and	
  my	
  Batman	
  
cake	
  mean	
  the	
  most	
  to	
  me.	
  The	
  elephant	
  made	
  for	
  
my	
  daughter	
  was	
  from	
  one	
  of	
  Debbie	
  Browns’	
  
books,	
  I	
  am	
  a	
  big	
  fan	
  of	
  her	
  work,	
  and	
  this	
  was	
  the	
  
start	
  of	
  my	
  love	
  affair	
  with	
  cake	
  decora@ng.	
  The	
  
batman	
  cake	
  is	
  the	
  cake	
  that	
  made	
  my	
  facebook	
  
page	
  really	
  take	
  off,	
  and	
  put	
  me	
  in	
  touch	
  with	
  a	
  lot	
  
of	
  cake	
  ar@sts.	
  I	
  made	
  many	
  online	
  friends	
  as	
  my	
  
name	
  started	
  to	
  get	
  recognised	
  by	
  more	
  people.	
  
Regarding	
  my	
  Batman	
  cake,	
  I	
  am	
  a	
  big	
  fan	
  of	
  the	
  
movies	
  so	
  really	
  enjoyed	
  making	
  this	
  cake-­‐	
  I	
  had	
  
looked	
  forward	
  to	
  it	
  for	
  about	
  6	
  months	
  so	
  am	
  so	
  
pleased	
  that	
  this	
  has	
  been	
  my	
  most	
  shared	
  cake	
  to	
  
date.
Q:	
  Which	
  has	
  been	
  the	
  most	
  difficult	
  cake	
  you	
  have	
  
made?	
  
All	
  of	
  my	
  cakes	
  are	
  difficult	
  in	
  their	
  own	
  way	
  as	
  I	
  
always	
  push	
  myself	
  out	
  of	
  my	
  comfort	
  zone,	
  trying	
  
something	
  new	
  with	
  each	
  and	
  every	
  one.	
  probably	
  
the	
  most	
  technically	
  difficult	
  for	
  me	
  was	
  R2D2.	
  It	
  
was	
  my	
  first	
  cake	
  with	
  internal	
  structure,	
  I	
  had	
  to	
  
buy	
  a	
  new	
  drill	
  bit	
  for	
  my	
  sugarcraZ	
  kit	
  :)	
  As	
  the	
  cake	
  
was	
  for	
  my	
  son	
  I	
  felt	
  I	
  could	
  experiment	
  a	
  bit	
  more	
  
and
it	
  didn't	
  maaer	
  too	
  much	
  if	
  it	
  didn't	
  work	
  out	
  as	
  only	
  
we	
  would	
  see	
  it.
<<<	
  Harry,	
  Marshall	
  and	
  Emalyn	
  
34
ISSUE 7 FEBRUARY 2013
Interview
Q:	
  What	
  has	
  been	
  your	
  best	
  
achievement	
  to	
  date?
Being	
  asked	
  to	
  do	
  this	
  interview	
  is	
  
probably	
  my	
  best	
  achievement	
  to	
  
date!	
  I	
  am	
  happy	
  that	
  that	
  the	
  
business	
  has	
  grown	
  so	
  well	
  in	
  such	
  
a	
  short	
  space	
  of	
  @me	
  and	
  that	
  I	
  
have	
  had	
  to	
  teach	
  myself	
  how	
  to	
  
build	
  a	
  website,	
  manage	
  accounts,	
  
upload	
  photos,	
  keep	
  up	
  with	
  
admin	
  (well	
  try	
  my	
  best	
  to)	
  
alongside	
  managing	
  family	
  life.	
  
This	
  is	
  my	
  biggest	
  achievement	
  and	
  
something	
  I	
  feel	
  proud	
  of.
Q:	
  Is	
  there	
  anyone	
  you	
  would	
  like	
  
to	
  say	
  thanks	
  to?
I	
  would	
  really	
  like	
  to	
  say	
  thank	
  you	
  
to	
  all	
  of	
  my	
  online	
  friends	
  in	
  the	
  
cake	
  world.	
  Some	
  I	
  have	
  met	
  in	
  
real	
  life,	
  some	
  I	
  have	
  yet	
  to	
  meet.	
  
All	
  of	
  whom	
  have	
  helped	
  me	
  in	
  our	
  
virtual	
  office	
  to	
  get	
  through	
  the	
  
long	
  night	
  shiZs;	
  helped	
  with	
  
problems	
  and	
  have	
  been	
  there	
  to	
  
bounce	
  ideas	
  off	
  of;	
  along	
  with	
  
chaqng	
  about	
  family	
  life	
  and	
  the	
  
various	
  emo@onal	
  states	
  that	
  go	
  
with	
  working	
  crea@vely	
  from	
  
home!	
  I	
  would	
  not	
  be	
  where	
  I	
  am	
  
today	
  without	
  them,	
  they	
  have	
  all	
  
become	
  very	
  important	
  to	
  me.	
  
Q:	
  What	
  are	
  your	
  future	
  plans?
I	
  have	
  a	
  lot	
  of	
  exci@ng	
  orders	
  to	
  
look	
  forward	
  to	
  this	
  year	
  that	
  I	
  
cannot	
  wait	
  to	
  get	
  started	
  on.	
  
I	
  hope	
  to	
  also	
  find	
  @me	
  to	
  enter	
  
one	
  of	
  the	
  categories	
  at	
  Cake	
  
Interna@onal	
  this	
  year	
  too	
  and	
  my	
  
all	
  @me	
  dream	
  has	
  been	
  to	
  have	
  a	
  
go	
  at	
  a	
  thread	
  cakes	
  entry.	
  
I	
  am	
  currently	
  in	
  the	
  process	
  of	
  
seqng	
  up	
  to	
  start	
  doing	
  cake	
  
decora@ng	
  classes	
  alongside	
  some	
  
other	
  crea@ve	
  friends	
  from	
  
different	
  craZ	
  areas	
  so	
  this	
  is	
  very	
  
exci@ng	
  for	
  me,	
  I	
  am	
  really	
  looking	
  
forward	
  to	
  the	
  sociable	
  side	
  of	
  this	
  
and	
  a	
  liale	
  break	
  from	
  the	
  kitchen!	
  
Other	
  than	
  that	
  I	
  am	
  just	
  going	
  
with	
  the	
  flow	
  and	
  we'll	
  see	
  what	
  
happens...
35
ISSUE 7 FEBRUARY 2013
Email: littleangelscakes@yahoo.co.uk or info@littleangelscakes.co.uk
36
ISSUE 7 FEBRUARY 2013
Cake Masters has teamed up with Cake International to run a fantastic Fairytale
Competition! The prizes for winners of the competition in both categories are as
follows:
- Two VIP passes for the winner and a friend to Cake International LONDON –
Saturday 13th April 2013
- Fast Track Entry so you will be first through the door and avoid the queues
- Free Show Guide
- Chance to get a front row seat at the Bakery Theatre
- VIP Lounge Access which includes light refreshments
- The opportunity to mingle with the celebrities of the cake world in the VIP
Lounge, including Marry Berry and Paul Hollywood!!
- There will be two categories in which you can enter a cake, Hobby Baker and
Professional Baker.
- A hobby baker is defined as someone who has never sold a cake for money.
The reason why we have this category is to ensure we include all abilities and not
only those people who bake and decorate regularly.
- You can enter a cake of any size (including a maximum of 12 decorated cupcakes or
12 cake pops) or 12 iced biscuits.
- There is only one entry per person and judging will be done by a panel of judges.
The cake must have a fairytale theme.
To enter please email us a good quality photo to bookings@cakemasters.co.uk with:
- Your full name
- Your category Hobby or Professional
- Your facebook page name and website
- Contact number
- Optional – Tell us a bit about your entry and the inspiration behind the design
DEADLINE: 31st March 2013
in association with
Competition
37
ISSUE 7 FEBRUARY 2013
News!
MOST SHARED CAKE
ON CAKE MASTERS!
41,000
I wanted to thank you all for helping me
break through the 40,000 likes barrier.
Facebook advertising helped us up to the
20,000 likes mark, and then it just
became too expensive. With changes to
timeline and issues with reach, I decided
to stop advertising with Facebook. To
my absolute delight, our numbers have
been growing in a strong organic manner
and I want to thank you for not only
helping me through the 40,000 LIKES
milestone, but THANKYOU ALL for
getting me through the 41,000 LIKES
mark.
Claim to fame!
As you know, Nina from Mon Cottage Cupcakes
created a cake that was featured in theYellow
section of last month’s magazine.
Her cake was made for a charity that Merrill
Osmond is associated to so was pictured holding
the cake that Nina made.
Well, my claim to fame is the Merrill Osmond
shared my magazine on his own Facebook page!
Thanks Nina for sharing your cake onYellow
Monday all those weeks ago- seeing Merrill’s
post really made my day!
A cake that we posted last week has gone totally
viral, with over 2,318 shares and over 100,000
people seeing the cake! Congratulations to
Brownies Cakes Grimsby for creating such a great
cake that so many people could relate to!
38
ISSUE 7 FEBRUARY 2013
Guest ColumnistThis is war! (Somebody put the
kettle on...)
It’s been dark for so long I’d
swear the birds are trying to
bring in the dawn, the radio is
burbling away in
soothing ‘mellow’ tones only
suitable for night-time easy
listening and midnight is some
sort of fuzzy distant memory. Yet
i am stood in the middle of a
battle zone that 12 hours ago
was my kitchen embroiled in
what I can only describe as the
fight for my life. Not with a
intruder, a burglar, or a masked
stranger...but with a cake.
Yes a cake! Who knew a cake -
a seemingly harmless mix of
simple (quality) ingredients, a
double coating of buttercream
and a dressing of ready to roll
icing could be such a force of
evil?! Evil I tell you!
The race is most definitely on
with this 'fondant fiend' and yet
like some stubborn, belligerent
teenager it is point-blank
refusing to behave. Worse than
simply misbehaving this 'spiteful
sponge' is kicking some serious
butt!. It is beating me harder
than my mixer on full speed and
I’m losing!!
On paper this cake is going to
work just fine. It makes sense, I
had even checked out YouTube
for the tutorial (!) so what could
go wrong. It is destined to work,
it is going to be brilliant. It is
going to be a GREAT cake!
More than that, I’ve been looking
forward to making this cake for
months.
So why is it at silly o'clock the
night before the big family event
where I am due to unveil this
amazing, surprise creation, is it
trying to kill me? What exactly
did I do so wrong in this or a
past life that the 'bake of doom'
would hate me so much as to
systematically take me apart like
this?
Everything that can go wrong is
going wrong, the simple bits
have become some MENSA
style intellectual challenge, the
difficult bits have become
Mission Impossible only I am not
seeing Tom Cruise hanging from
my ceiling trying to help!
I dig in and fight back. I am
damned if I'm going to let Count
Calorie win!
Just as I think I have avoided
everything this 'mixture of
madness' has pelted me with,
side-stepped the clogged
airbrush, dodged the slipping
tiers, battled back from the brink
of cracked fondant failure a
thousand times over, taken on
the cake of calamity and won, it
goes and throws one last, brutal
thing at me.
At 2am, in a final willful attempt
of defiance, out of pure spite, it
throws it’s head at me. It cruelly
pitches forward, pulling its own
head away from its body taking
out the supporting board and
dowels with it. I manage to catch
the head as it falls by getting my
hand under the board in time
and set it down alongside it’s
now decapitated body.
Then I stare at it in disbelief and
the slow realisation of
resignation. I give in, this cake
has beaten me. I'm done in, it’s
too late, I’m too tired. I simply
cannot fix it from here.
Or can I?
A few hours later (after a short
sleep) I wake with a gritted
determination, and decide that I
am in no way going to allow this
evil edible to take me down. I put
the kettle on and roll up my
sleeves. I don my apron armour
and tool up with cocktail sticks,
scissors and a paintbrush. This
mulit-tiered tower of terror may
have won the battle, I am going
to win the war though!
I set to it, I re-design, re-build,
re-crumbcoat, re-fondant, re-
texture and hand-paint feverishly
for the next 3 hours then deliver
on-time, unveil and present a
cake that to everyone else is
nothing more than the sweetest
of sweet Christmas cats.
I am the only one who knows
that there is NOTHING sweet or
innocent about this sugary
charlatan!
So a word of warning to my
fellow cakers - not all cakes are
as sweet as the ingredients
would suggest, some seem
almost human in their ability to
bring us to our knees and yes,
sometimes you have to walk
away from the battle.
There is no need to give in
though. Just take a break, grab a
cup of tea, take a deep breath
and come back swinging - ready
to win the war!
Share your news with us!
magazine@cakemasters.co.uk
The headless beast >>
By Hannah from
Made with Love by Me
39
ISSUE 7 FEBRUARY 2013
Competition!
The lovely people at the award winning Katy Sue Designs are giving away a set of 3
“Victorian Garden” Cupcake topper moulds as a prize for the winner of this competition.
All you need to do is send us a picture of your best floral cupcakes. One entry per person.
Please send only one photo, with your full name, business name (if you have one); contact
number and address to bookings@cakemasters.co.uk
GOOD LUCK!
40
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
The Colour Of
Love
Red is naturally the colour of love...did you notice how we
missed the colour red in our of the 50 shades of cake issue in
January? I would like to say that we reserved red cakes for the
month of February...but no we didn’t! It is quite fitting that we
will share red cakes in the month where love is in the air!
Sugar Pocket
41
ISSUE 6 JANUARY 2013
Sugar Pie Gourmet Cakes
LoveZee Cakes Prettypetal Cupcakes
Alison Lawson Cakes
Cakes by No More Tiers
(York)
Fancy Cakes by Linda
Dakota’s Custom
Confections
The Crafty Kitchen
(Sarah Garland)
Robert Firth
ISSUE 7 FEBRUARY 2013
42
ISSUE 6 JANUARY 2013
Baked In Caked Out
Emma Hall
Deluxe Luton Cakes
Couture Cakes by Rose Melys Cake Design
SweetArt Cakes Bedford
Wedding Cakes Liverpool
Tina Scott Parashar’s Cake
Design
PetiteSweet - Cake Boutique
ISSUE 7 FEBRUARY 2013
43
ISSUE 7 FEBRUARY 2013
Interview
She has sold over five million cookbooks, has
nearly 60 years baking experience and is
known for being the queen of all things
baking. Whether you are a seasoned
professional or just starting out in the
exciting world of home baking, Mary Berry is
a name that you’ll be familiar with.
From the signature Lemon Drizzle Cake to
the challenging Fraisier Cake, there is no
doubt that Mary’s recipes are some of the
best loved. Having learnt the art of baking
from her mother, Mary quickly established
herself as a leading cookery writer and
broadcaster, specialising in Aga cookery, cakes
and desserts.
Q:	
  What	
  or	
  who	
  got	
  you	
  
interested	
  in	
  baking?
A	
  wonderful	
  home	
  economics	
  
teacher	
  called	
  Miss	
  Date,	
  she	
  
was	
  lovely	
  and	
  encouraged	
  me	
  
in	
  class
Q:	
  What	
  is	
  your	
  current	
  
signature	
  dish?
Lemon	
  Drizzle	
  cake
Q:	
  If	
  you	
  weren’t	
  a	
  chef	
  what	
  
would	
  you	
  be?
A	
  gardener
Q:	
  Sweet	
  tooth	
  or	
  savoury?
Savoury
Q:	
  What	
  do	
  you	
  most	
  enjoy	
  
about	
  baking?	
  
I	
  enjoy	
  sharing	
  the	
  finished	
  
bake	
  with	
  family	
  and	
  friends
What	
  are	
  your	
  top	
  <ps	
  for	
  any	
  
aspiring	
  baker?	
  
Follow	
  a	
  good	
  recipe	
  and	
  weigh	
  
accurately.	
  Use	
  digital	
  scales	
  
and	
  weigh	
  exactly	
  as	
  in	
  the	
  
recipe.	
  Use	
  the	
  correct	
  sized	
  @n	
  
and	
  oven	
  temperature,	
  all	
  
these	
  changes	
  can	
  affect	
  the	
  
cake.
Cake	
  baking	
  and	
  decora<ng	
  
has	
  exploded	
  in	
  popularity	
  
recently	
  -­‐	
  what's	
  your	
  opinion	
  
on	
  why	
  this	
  could	
  be?
The	
  Great	
  Bri@sh	
  Bake	
  Off	
  has	
  
inspired	
  a	
  new	
  genera@on	
  of	
  
bakers	
  
Mary’s	
  new	
  book,	
  At	
  Home	
  is	
  available	
  
now	
  to	
  buy!
Visit Mary Berry at Cake International
Event City Manchester 8-10 March
44
ISSUE 7 FEBRUARY 2013
Recipe
Recipe	
  taken	
  from	
  Mary	
  Berry	
  At	
  Home
Mini Banoffee Pies
10
45
ISSUE 7 FEBRUARY 2013
Recipe
Recipe	
  taken	
  from	
  Mary	
  Berry	
  At	
  Home
Everyone’s	
  favourite	
  dessert	
  –	
  these	
  individual	
  pies	
  are	
  Lucy’s	
  recipe	
  and	
  are	
  divine.	
  Tins	
  of	
  ready-­‐made	
  caramel	
  
can	
  be	
  bought	
  in	
  any	
  supermarket	
  and	
  save	
  having	
  to	
  boil	
  a	
  can	
  of	
  condensed	
  milk	
  like	
  we	
  used	
  to,	
  to	
  give	
  it	
  a	
  
caramel	
  flavour.
SERVES	
  8
For	
  the	
  base
40g	
  (1½oz)	
  buaer,	
  melted
75g	
  (3oz)	
  diges@ve	
  biscuits,	
  crushed
For	
  the	
  topping
50g	
  (2oz)	
  buaer
50g	
  (2oz)	
  light	
  muscovado	
  sugar
1	
  ×	
  397g	
  @n	
  caramel
4	
  small	
  bananas
200ml	
  (7fl	
  oz)	
  double	
  cream,	
  lightly	
  whipped
25g	
  (1oz)	
  square	
  of	
  dark	
  chocolate
1. You	
  will	
  need	
  eight	
  7cm	
  (2½-­‐in)	
  cooking	
  rings,	
  arranged	
  on	
  
a	
  baking	
  sheet.	
  To	
  make	
  the	
  bases,	
  mix	
  the	
  melted	
  buaer	
  
with	
  the	
  crushed	
  biscuits	
  and	
  s@r	
  un@l	
  combined.	
  Spoon	
  
evenly	
  between	
  the	
  rings	
  and	
  press	
  down	
  with	
  the	
  back	
  of	
  
a	
  spoon.	
  Chill	
  while	
  you	
  make	
  the	
  topping.
2. Melt	
  the	
  buaer	
  in	
  a	
  saucepan	
  then	
  add	
  the	
  sugar	
  and	
  s@r	
  
un@l	
  dissolved.	
  Add	
  the	
  caramel	
  and	
  s@r	
  un@l	
  combined.	
  
Simmer	
  for	
  1	
  minute	
  then	
  set	
  aside	
  to	
  cool	
  for	
  a	
  few	
  
minutes.
3. Pour	
  the	
  sauce	
  into	
  the	
  rings	
  on	
  top	
  of	
  the	
  biscuit	
  base	
  and	
  
chill	
  for	
  about	
  1	
  hour	
  or	
  un@l	
  the	
  toffee	
  has	
  just	
  set.	
  Slice	
  
the	
  banana	
  and	
  arrange	
  on	
  top,	
  then	
  spoon	
  or	
  pipe	
  over	
  
the	
  cream.	
  Slide	
  a	
  fish	
  slice	
  under	
  each	
  ring	
  and	
  move	
  to	
  
serving	
  plates.	
  Remove	
  the	
  rings	
  and	
  finely	
  grate	
  chocolate	
  
on	
  top	
  of	
  each	
  pie	
  to	
  garnish.
4. Serve	
  chilled.
46
ISSUE 7 FEBRUARY 2013
Feature
Congratulations!
PRIZE
• Two VIP passes for the winner and a friend to Cake International
MANCHESTER – Saturday 9th March 2013
• Fast Track Entry so you will be first through the door and avoid the
queues
• Free Show Guide
• The chance to get a front row seat at the Bakery Theatre
• VIP Lounge Access which includes light refreshments
• The opportunity to mingle with the celebrities of the cake world in the
VIP Lounge, including Marry Berry!!
In association with
Valentines Competition
PROFESSIONAL WINNER
Jessica Rabicano
Mrs Sweet Treats
47
ISSUE 7 FEBRUARY 2013
Feature
Congratulations!
PRIZE
• Two VIP passes for the winner and a friend to Cake International
MANCHESTER – Saturday 9th March 2013
• Fast Track Entry so you will be first through the door and avoid the
queues
• Free Show Guide
• The chance to get a front row seat at the Bakery Theatre
• VIP Lounge Access which includes light refreshments
• The opportunity to mingle with the celebrities of the cake world in the
VIP Lounge, including Marry Berry!!
in association with
Valentines
HOBBY BAKER WINNER
Brandon Fuller
Competition
48
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
The
Valentines
Special
©Julia	
  M.	
  Usher,	
  author	
  of	
  Cookie	
  Swap,	
  Ul-mate	
  Cookies,	
  and	
  the	
  16-­‐video	
  
Ul-mate	
  Cookie	
  Decora-ng	
  Series
49
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
The Craft Kitchen (Sarah Garland) Mon Cottage Cupcakes
Molly’s Creative Cakes
Buttercup Cakes by Christine
Neet’s Treats
50
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
CakeRox
51
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
Carina’s Cupcakes
52
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
KatyBakey
53
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
Nicola Pretty Johns
Heavens Cakes
Brennies Cake House Starry Delights
The Chocolate Strawberry
Katies Celebration Cakes
54
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
L'Arbre à Gâteaux
55
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
GQ Cakes
Ivy Janes’s Bakery
56
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
G Sweets
Sweet K
Kara’s Couture Cakes
Sweetly Baked
57
ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013
The Sugar Mice
Rosie Cake Diva
58
ISSUE 7 FEBRUARY 2013
£10$TICKETS$
+$CHANCE$TO$$
WIN$IPAD$MINI$$
QUOTE$
CAKEMASTERS10$
BEFORE$10TH$MARCH$
59
ISSUE 6 JANUARY 2013
are you following our boards?
Cake Masters Boards

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February 2013 19.39

  • 1. 1 BAKING ~ DECORATING ~ SHARINGISSUE7FEBRUARY2013 !e Valentines SPECIAL FEATURE: SELL OUT BAKING SHOW HEADS TO MANCHESTER 5-7 APRIL 2013 Collection HEART IN A CUPCAKE TUTORIAL EXCLUSIVE OFFER FOR CAKE MASTERS READERS SHOW TICKETS FOR £10 + CHANCE TO WIN AN IPAD MINI! Mary Berrys Mini Banoffee Pies Recipe y’
  • 2. 2 FromtheEditor ISSUE 7 FEBRUARY 2013 BAKING ~ DECORATING ~ SHARING 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  difficult  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  briefing  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  offering  £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  Berry’s  new  book  and  much  more. I  really  hope  you  enjoy  this  edi@on  of  Cake  Masters  Magazine Rosie x editor@cakemasters.co.uk Cake Masters February Issue 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
  • 3. 3 ISSUE 7 FEBRUARY 2013 Tutorial Eiffel Tower Cupcake 21 Cake & Bake Show Overview 4 CONTENTSFrom the Editor ~ Page 2 Manchester Cake & Bake Show Overview ~ Page 4 Tutorial: Heart in a Cupcake ~ Page 9 Feature: Alternative Afternoon tea with Jen ~ Page 15 Interview: The Chocolate Strawberry ~ Page 18 Feature: Little Angel’s Cakes ~ Page 22 Event: Hospice Bake Off for Young Women ~ Page 23 Spotted: Ana Parzynch Cakes ~ Page 26 Tutorial: Eiffel Tower Cupcake ~ Page 27 Interview: Fat Cakes ~ Page 30 Competition: Fairytale Cakes~ Page 36 News ~ Page 37 Guest Columnist:Hannah from Made with love by me ~ Page 38 Competition: Floral Cupcakes ~ Page 39 Feature: The Colour of Love ~ Page 40 Interview: Mary Berry ~ Page 43 Recipe: Mary Berry’s Mini Banoffee Pies ~ Page 44 Winners: Valentines Competition ~ Page 46 Feature: Valentines Special 48 Valentines Showcase 48
  • 4. 4 ISSUE 7 FEBRUARY 2013 Show Feature Cake & Bake Show heads to Manchester! Following  a  sell  out  launch  show  in  London  last  year,  the  cake   and  bake  show  is  back  this  year  for  an  extravagant  show.    We   caught  up  with  the  organisers  earlier  this  months  to  find  out   all  about  what  to  expect  at  the  Manchester  show   There’s  so  much  going  on  during  this  three  day  cake   extravaganza,  we’ve  summarised  a  few  of  the  highlights   below: WHAT  TO  EXPECT  AT  THE  SHOW • See  all  your  favourite  celebrity  bakers  and  cake  stars   live  on  stage    -­‐  from  Paul  Hollywood  to  Mich  Turner   and  Eric  Lanlard • Nowhere  else  can  you  see  this  many  of  the  industry’s   leading  stars  all  in  one  place! • Get  inspired  by  and  involved  in  one  of  the  feature   stands  –  including  Lakeland,  Squires  Kitchen,  Dr  Oetker   and  Bakingmad.com • Enjoy  family  fun  for  budding  bakers  –  from   gingerbread  decora-ng  with  Billington’s  to  family   bake  offs  with  Paul  Hollywood  and  interac-ve  free   sessions  with  Grainchain.com • Learn  new  skills  from  the  experts  in  live  demo  classes   –  from  macaron  masterclasses  to  cake  pain-ng  demos • See  all  the  leading  sugarcraQ  arRsts  under  one  roof   and  book  a  session  in  the  SugarcraQ  Academy  –  learn   direct  from  the  likes  of  cake  queen  Mich  Turner  and   royal  icing  expert  Ceri  Griffiths • Taste  your  way  around  the  country’s  top  arRsan   bakers  and  cake  makers  –  from  cakes  and  breads  to   brownies  and  pies • Source  the  latest  tools  of  the  trade  from  the  country's   top  suppliers  –  from  leading  sugarcraO  suppliers  to   bakeware  specialists  including  all  the  latest   innova-ons  from  Lakeland BUY TICKETS NOW: SPECIAL TICKET PRICE OFFER £10 + Entry into a prize drawn for an iPad Mini EXCLUSIVE to Cake Masters fans only Code Cakemasters10
  • 5. 5 ISSUE 7 FEBRUARY 2013 Show Feature KEY  FEATURES  AT  THE  SHOW ✴ CELEBRITY  BAKERS  &  SUGARCRAFT  EXPERTS ✴ SKILL  CLASSES  &  INTERACTIVE  EXHIBITS ✴ ARTISAN  PRODUCE  &  SUGARCRAFT  SUPPLIES ✴ LIVE  BAKE  OFFS  &  CAKE  COMPETITIONS The  Sugarcra?  Academy A  full  programme  of  skills   demonstraRons  for  serious  sugarcraQers   are  available  to  pre-­‐book  in  The   Renshaw  SugarcraQ  Academy.  Don’t   miss  the  chance  to  aeend  a  session  with   the  likes  of  Mich  Turner,  Frances   McNaughton  and  Ceri  Griffiths.   Pre-­‐booking  required The  Sainsbury’s  Compe<<on  Theatre Watch  stars  from  your  favourite  TV   baking  programmes  host  their  own  bake   offs  with  audience  members  live  on   stage  –  from  all  the  contestants  of  Series   3  of  Great  BriRsh  Bake  Off  to  the  judges   from  ITV’s  Britain’s  Best  Bakery  Mich   Turner  &  Peter  Sidwell,  plus  Stacie   Stewart,  fresh  from  judging  on  ITV’s   latest  series  -­‐  Food.Glorious.Food  with   Simon  Cowell.VIP  seat  Rckets  are   also  available,  which  allows   visitors  the  chance  to  guarantee   a  seat  in  the  first  few  rows  of  the   main  stage  demonstraRons,  as   well  as  gebng  them  fast  track   entry  into  the  show     BUY TICKETS NOW: SPECIAL TICKET PRICE OFFER £10 + Entry into a prize drawn for an iPad Mini EXCLUSIVE to Cake Masters fans only Code Cakemasters10
  • 6. 6 ISSUE 7 FEBRUARY 2013 Show Feature Baking  with  Paul  Hollywood  &   Grainchain.com   Join  Paul  Hollywood  as  he  judges  a   programme  of  live  bake  offs  for  families   and  schools  on  the  Friday  of  the   show!  Other  great  family-­‐focused  free   sessions  will  be  hosted  by   Grainchain.com  on  Saturday  &  Sunday. BUY TICKETS NOW: SPECIAL TICKET PRICE OFFER £10 + Entry into a prize drawn for an iPad Mini EXCLUSIVE to Cake Masters fans only Code Cakemasters10 The  Exhibi<on Offering  a  one  stop   shop  for  those  wishing   to  source  all  the  latest   tools  of  the  trade  from   the  country's  top  suppliers,  with   a  host  of  fun,  free  interacRve   features  from  leading  brands  in   the  industry  including  Neff,  Dr   Oetker,  Squires  Kitchen. Lakeland  Interview  Stage  &  Feature   stand Don't  miss  this  chance  to  quiz  your   favourite  baking  stars  on  Lakeland’s   feature  stand,  which  will  also  feature  live   demonstraRons  showcasing  the  latest   product  innovaRons  for  the  baking   and  cake  decoraRng  market  from   the  experts  at  Lakeland! Marketplace Taste  your  way  around  the  country’s  top  arRsan  bakers  and  cake  makers  in  The  Cake  &  Bake  Show  Marketplace,  where  you  will  find  market  stalls  showcasing  enough  freshly  baked  produce  to  saRsfy  even  the  most  insaRable  food  lover. Wedding dress from Heavenly Brides The  Wedding  Showcase A  team  of  leading  sugar   craQ  experts  will  be   working  throughout  the   show  to  create  a  stunning   display  of  wedding   themed  sugar  craQ. Book  Signings  with   WHSmith Meet  the  star   speakers  and  buy   signed  copies  of  all   the  latest  baking   books  on  the   WHSmith  stand. The  Classrooms The  Classrooms  offer  the   chance  to  learn  direct  from  the   experts  in  a  more  focused   sebng,  with  30  minute   demonstraRons  held  in   enclosed  classrooms,  covering   a  wide  range  of  subjects  from   sugarcraQ  skills  to  macaron   masterclasses.  Pre  booking   required! PLAN  AHEAD  –  BOOK  CLASSES  &  SUGARCRAFT  SESSIONS  NOW!
  • 7. 7 ISSUE 7 FEBRUARY 2013 COMPETITION PHOTO: Gingerbread Willy Wonker creation from Wicked Goodies *WIN* £150  cash  PLUS  a   MASTERCLASS   with  Master  PaRssiere   Eric  Lanlard   (worth  £195) GIANT GINGERBREAD VILLAGE A  giant,  whacky  wonderland  inspired  Gingerbread  Village  has  to  be  one  of  our   favourite  features  planned  for  the  Manchester  Cake  &  Bake  Show!   As  well  as  an  impressive  7  foot  high  gingerbread  house,  commissioned  especially   for  the  event,  there  will  be  a  display  of  biscuit  buildings  and  village  features   created  by  gingerbread  fanaRcs  around  the  country  who  are  being  invited  to   display  their  designs  as  part  of  a  compeRRon  sponsored  by  Billington’s.   But  this  won’t  be  the  usual  fesRve  themed  display  of  gingerbread  houses,  as   entrants  are  being  asked  to  take  inspiraRon  from  childhood  memories  of  the   edible  creaRons  in  Alice  in  Wonderland,  Charlie  and  The  Chocolate  Factory  and   Hansel  and  Gretel  to  create  unique  candy  clad  construcRons! CompeRtors  are  invited  to  enter  their  plans  for  individual  ‘plots’  in  the  village   online,  from  which  the  organisers  will  select  the  most  promising  entrants  to  come   to  the  show  to  create  the  ‘village’.  Judges  will  be  looking  for  creaRvity  and  design   and  so  the  only  real  limitaRons  are  the  size  of  the  plot  –  12  x  12  inches,  with   entrants  free  to  create  any  structure  from  gingerbread  -­‐  not  just  houses,  with   landscaping  and  gardens  etc  encouraged. Categories: • Adults • Juniors Click  here  for  full  compeRRon  guidelines NEED  INSPIRATION? To  get  you  all  fired  up,  take  a  look  at  these   fantasRc  examples  of  gingerbread  creaRons  from   Wicked  Goodies,  as  well  as  the  Cake  &  Bake   Shows’  own  Pinterest  board  for  the  compeRRon!
  • 8. 8 ISSUE 7 FEBRUARY 2013 CAKE ON THE CATWALK competition There’s  no  denying  cake  is  definitely   ‘en  vogue’  at  the  moment!  So  it  seems   fibng  that  the  Cake  &  Bake  Show’s   official  compeRRon  for  Manchester  is   themed  ‘Cake  on  the  Catwalk’  and  will   see  compeRtor’s  fashion  themed   creaRons  given  their  own  stage  at  the   event  in  the  form  of  a  purpose  built   ‘cake  catwalk’! Sponsored  by  Stork,  the  compeRRon  is   open  to  non  professionals  and  juniors   (under  18),  while  the  professional   category  is  themed  ‘vintage  couture’.   Runway photo from Bravoe RunwayVintage couture from HeavenlyVintage Brides Cake sketches from Ana Parzych Cakes Cakes on the Catwalk Hey there, Cupcake!,The Clever Little Cupcake Company, Consumed By Cake, Cake Land by Nivia *PRIZES* Win  up  to  £250  in   cash  and  £100’s  of   Pyrex  Bakeware,  plus   see  your  cake  featured   in  delicious.magazine!   COMPETITION  DETAILS To  enter,  simply  submit  your   plans  online  for  a  fashion   inspired  cake,  selecRng  either   non  professional  or  junior   (under  18).  The  Professional   category  (defined  as  those   people  engaged  in  the   commercial  sale  of  bakery   products  or  a  baker/cake   decorator  employed  by  such  a   business)  is  themed  ‘vintage   couture’  and  the  judges  will  be   looking  for  designs  inspired  by   vintage  styles,  encompassing   the  romanRc  charm  which   epitomises  the  principles   behind  vintage  couture  design.   GUIDELINES   Refreshingly  there  are  very  few   guidelines,  as  the  organisers  say   they  do  not  want  to  restrict   entrant’s  creaRvity…as  long  as   it’s  edible,  with  no  dummy   cakes  used  (but  internal   supports  are  permieed),  and   fits  within  a  base  area  of  16  x16   inches,  then  your  imaginaRon  is   the  only  limit!   CATEGORIES • Professional  Category • Non  Professional  Category • Junior  Category  (under  18) JUDGES The  judging  panel  will  include   Elizabeth  Solaru  of  Cake   Emporium,  whose  catwalk   inspired  cake  creaRons  are   regularly  featured  in  the  press;   Karen  Barnes,  editor  of   delicious.  magazine,  as  well  as   experts  from  Stork’s  baking   team.    CLICK  HERE  FOR  FULL   COMPETITION  GUIDELINES NEED INSPIRATION? take  a  look  at  some  of   the  catwalk  inspired   creaRons  by  Elizabeth   Solaru, or visit the  Cake  &   Bake  Shows’  own   Pinterest  board  for  the   compeRRon  
  • 9. 9 Tuto!al Heart in a Cupcake ISSUE 7 FEBRUARY 2013 Tuto!al By Hannah from Made with love by me
  • 10. 10 ISSUE 7 FEBRUARY 2013 Heart in a Cupcake Tutorial Easy  Peasy  Lemon  Squeezy  Cake Ingredients   6oz  Self  Raising  Flour 4  oz  Softened  Butter 1  tsp  Baking  Powder 6oz  Caster  Sugar 2  Large  Eggs  (Free  Range) 6  tbsp    Milk Finely  grated  rind  of  a  large  unwaxed  lemon  +  juice  from  one   lemon  (or  to  taste) Method: Preheat  oven  to  180  C/gas  mark  4. Tip  all  cake  ingredients  into  large  mixing  bowl  and  beat  for   2-­‐3  minutes;  mixture  will  drop  easily  off  spoon. Spoon  mixture  into  tin  and  smooth  with  back  of  spoon.  I  use   an  oblong  tin  which  measures  9″  x  8″,  lined  with  baking   parchment.  You  could  also  use  a  round  tin. Bake  for  30-­‐40  minutes  until  golden  &  firm  to  the  touch. Cool  in  tin  &  slice. Step  1 Make  your  cupcake  batter  using  the  Easy   Peasy  Lemon  Squuezy  Cake  recipe.  You   can  use  any  light  coloured  sponge  recipe,   although  you  should  make  sure  it  is  a   moist  recipe  and  not  too  dry! What  you  will  need:  Light  coloured   sponge  Pink  colouring  Small  bowl  Small  heart  cutter  Muffin  Cases  Baking  tray Step  2 Once  you  have  made  your  batter,  separate   a  1/3  of  it  into  a  small  bowl.  Cling  film  the   remaining  batter  mix  and  leave  to  one  side.   Use  food  colouring  or  natural  alternatives   to  dye  the  1/3rd  you  have  just  separated  to   the  colour  of  your  choice.  I’ve  chosen  pink   for  my  hearts.
  • 11. 11 ISSUE 7 FEBRUARY 2013 Step  3 Grease  the  base/sides  of  a  square,  (any   shape  will  do,  i  just  preferred  square  for   doing  this)  deep  baking  tray  and  pour  in   the  coloured  mixture  to  a  depth  of  a   couple  of  centimeters.  Use  your   judgement  here,  you  are  looking  for   a  risen  depth  that  will  fit  into  your   cupcake  cases,  whilst  leaving  room  for   the  non  dyed  batter  as  well. Pop  the  baking  tray  into  the  oven  at  the   temperature  the  recipe  suggests.  Take  the   cake  out  as  soon  as  it  is  firm  enough  to   handle  being  cut  into.  Try  and  avoid   baking  for  the  full  suggested  recipe  time   if  you  can.  Keep  testing  it  so  that  you  can   remove  from  the  oven  the  second  it  is   firm  enough  to  cut. Once  firmed  take  the  cake  out  of  the   oven  and  leave  to  cool  completely.   Popping  it  into  the  fridge  will  speed  the   process  up. Step  4 Use  a  small  heart  shaped  cutter  to  cut  out   shapes  from  the  coloured  cake.  Pop  in  the   fridge  to  cool,  or  even  freeze  for  30   minutes  to  help  prevent  overcooking  when   you  re-­‐bake  them. Step  5 Place  your  cupcake  cases  into  your  muffin   tin.  Remove  the  clingfilm  from  your  2/3rd   non  dyed  batter  and  spoon  a  dollop  into  the   base  of  each  case.   Take  each  heart  and  stand  it  vertically  (point   to  the  base)  into  the  dollop  of  batter.  Then   spoon  a  dollop  of  batter  on  either  side  of  the   heart.  Make  sure  your  batter  reaches  roughly   the  half  way  mark  of  the  cupcake,  high   enough  to  support  the  heart,  but   remembering  that  the  batter  will  rise! Remember  you  want  the  batter  to  rise  OVER   the  top  of  your  heart  so  add  enough  to   achieve  this.  You  can  also  add  a  dollop  of   batter  over  the  top  of  the  heart  to  help.
  • 12. 12 ISSUE 7 FEBRUARY 2013 Tuto!al By Hannah from Made with love by me Et voilà!
  • 13. 13 ISSUE 7 FEBRUARY 2013 £10$TICKETS$ +$CHANCE$TO$$ WIN$IPAD$MINI$$ QUOTE$ CAKEMASTERS10$ BEFORE$10TH$MARCH$
  • 14. 14 gina.indd 1 21/02/13 17.08 ISSUE 7 FEBRUARY 2013 £10 TICKET OFFER CODE: Cakemasters10 EXCLUSIVE OFFER FOR CAKE MASTERS FANS SHOW TICKETS FOR £10 + CHANCE TO WIN AN IPAD MINI! LONDON CAKE CRAWL 2013 Sign up for the 2013 London Cake Crawl REGISTER INTEREST www.cakecrawl.com FREE DESIGN WORK ON ADVERTS PLACED
  • 15. 15 ISSUE 7 FEBRUARY 2013 Travel ~ Taste ~ TryFeature by Jennifer DeGuzman-Rolfe Jen’s  Just  Desserts www.jensjustdesserts.co.uk I'm  sat  here  wriRng  this  aQer  having  enjoyed  the  most   gorgeous  aQernoon  tea  (AT)  in  a  land  far,  far  away...  So   HELLLLOOOO  from  my  ValenRne's  sweetheart  (my  lovely   husband  Mark  -­‐  pictured  on  the  right)  and  me.  I  really  can't   wait  to  write  about  my  special  ValenRne's  Day  AT,  as  I  have  so   much  to  share  with  you  about  the  fabulous   "ALTERNATIVE  AFTERNOON  TEAS"  I  have  recently  indulged  in   London.    I'm  dubbing  them  'alternaRve  ATs'    because  these   parRcular  opRons  are  not  your  run-­‐of-­‐the-­‐mill  finger   sandwiches,  scones  and  cakes,  which  are  obviously  wonderful   in  their  own  right,  but  why  don’t  you  judge  for  yourself. A"ernoon Tea wi# Jen THE ALTERNATIVE So,  my  cakey  pal  Allison,  from  Lets   Eat  Cupcakes,  recently  celebrated   her  big  4-­‐0  and  I  thought  that  the   Madhaeer's  Tea  at  the  Sanderson   Hotel  in  Soho  would  be  the   perfect  giQ  for  her.  From  the   moment  we  were  shown  to  our   table,  we  just  knew  it  would  be   special.  The  whole  experience  was   very  "wonderland-­‐y"  -­‐  from  the   menus  provided  in  vintage  books,   to  the  way  the  tea  choices  were   presented  in  preey  glass  jars.     Ooh  and  the  teapots,  teacups  and   saucers  were  just  so  whimsical  in   keeping  with  the  'Madhaeer'   theme.  The  pièce  de  résistance   was  most  definitely  the   presentaRon  of  the  AT  cake  stand   filled  with  gorgeous  and  magical-­‐ looking  goodies.  The  savoury   opRons  were  plenRful,  including  a   selecRon  of  ham  and  cheese   scones;  mini-­‐quiches  and  sweets   were  seriously  UH-­‐MAZ-­‐ING!    We   loved  the  'drink  me'  poRon  and   the  totally  fun  meringue   mushrooms  and  carrots.    The  best   thing  was  that  everything  really   did  taste  as  good  as  it  looked!  
  • 16. 16 ISSUE 7 FEBRUARY 2013 Feature by Jennifer DeGuzman-Rolfe Jen’s  Just  Desserts www.jensjustdesserts.co.uk Just  when  we  thought  we  couldn't   eat  any  more...  you  know  how  some   other  AT  places  give  you  the  opRon   of  selecRng  from  a  cake  trolley?   Well,  this  'Madhaeer'  tea  allowed   for  a  selecRon  from  a  JELLY  CART!   Of  course,  we  had  to  sample  these,   so  yes,  we  had  a  variety  of  different   flavours  including  pineapple,   banana  and  rhubarb  -­‐  again,  just  so   different  to  your  usual  AT!!  My   favourites  from  this  alternaRve,  and   slightly  mad  AT  were  the  green  tea   mousse  and  the  mango/white   chocolate  cake.  I  was  also  pleasantly   surprised  by  the  yummy  mini-­‐ quiches  and  the  really  light,   refreshing  rhubarb  and  custard  tea.   I'm  already  looking  forward  to  my   return  visit  here,  as  it's  definitely   somewhere  I'll  be  coming  back  to   again  and  again! If  you  really  want  an  alternaRve   AT  in  London  -­‐  perhaps  something   for  the  special  fella  in  your  life  -­‐   then  look  no  further  than  the   Sanctum  Soho  Hotel.  I  say  it's  an   AT  for  'your  fella'  just  because   what  they  have  to  offer  is  called   the'Gentleman's  AQernoon  Tea,'  –   I'm  certainly  no  gentleman  and  I   totally  enjoyed  it!  Can  you  believe   this  special  AT  starts  off  with   oysters!!  So,  how  does  this  menu   sound  to  you? Poached  oyster  with  bloody  mary   relish  /  Seared  steak  with  peppers   and  mushrooms  on  toasted   sourdough  /  Mini  smoked  salmon,   caviar  and  watercress  bagel  -­‐  as   the  first  course.   Lamb  and  potato  hotpot  /  Mini   Sanctum  beef  burger  with   mustard  seed  relish  /  Rabbit,   panceea  and  leek  pasty    /  Roast   beef  and  horseradish  stuffed   Yorkshire  pudding  -­‐  as  the  second   course. And  you  do  also  get  something   sweet,  as  well:  Twice  baked   chocolate  fudge  cake  with  Jack   Daniels  Ice  Cream. Oh,  did  I  menRon  that  you  also  get   a  lil'  tankard  of  Jack  Daniels,  as   well  as  a  mini-­‐cigar!?  See  what  I   mean?    This  AT  is  all  served  in   private  booths  in  the  very  cool  but   casual  hotel  restaurant.  You  don't   need  to  be  a  gent  to  enjoy  this   alternaRve  AT,  but  just  in  case  this   doesn't  float  your  boat,  you  do   have  the  opRon  of  ordering  a   'tradiRonal  aQernoon  tea,'  (which   was  also  delicious...!)  but  don't   you  get  ever  so  slightly  (or  very)   jealous  when  your  dinner  date   orders'  the  beeer  meal'!    In  this   case,  although  the  tradiRonal  AT   was  enjoyable,  the  Gentleman's   AT  was  just  so  much  BETTER!!  I   would  definitely  recommend  this   to  anyone  looking  to  treat  a   special  man  -­‐  or  yourself!  -­‐  to  a   really  unique  AT  experience.   Gentleman’s Afternoon Tea ... Travel ~ Taste ~ Try
  • 17. 17 ISSUE 7 FEBRUARY 2013 30 Travel ~ Taste ~ Try by Jennifer DeGuzman-Rolfe Jen’s  Just  Desserts www.jensjustdesserts.co.uk
  • 18. 18 ISSUE 7 FEBRUARY 2013 MEET Sarah from The Chocolate Strawberry Sarah is one of those bakers where you can instantly recognise her cakes purely through the hand cut nature and designs of her decorations. Cake Masters loves the cakes that Sarah creates and presents in a beautiful way - we are total fans of the rather amazing Chocolate Strawberry! 13 Interview Q:  Tell  us  about  you  and  your  family I’m  42  (which  looks  quite  scary  when  it’s  wriaen  down)   married  with  five  year  old  twins.   We  live  very  happily  in  a  sleepy  village  in  The  Forest  of   Dean,  Gloucestershire.  I’ve  always  loved  food  and  food   presenta@on,  so  discovering  cake  decora@ng  has   opened  up  a  whole  new  world  to  me.   Growing  up,  cooking  and  family  meals  were  hugely   important.    Now  I  have  my  own  family,  we  also  live  in   the  kitchen  and  our  children  love  to  cook  and  now   decorate  cakes  too.  At  five  years  old,  they  think  that  I   am  capable  of  making  any  structure  that  they  can   imagine  in  cake  and  request  more  and  more  complex   designs  on  a  daily  basis!
  • 19. 19 ISSUE 7 FEBRUARY 2013 Interview Q:  What  is  your  earliest  memory   of  baking? My  earliest  memory  is  baking  with   my  Gran,  who  made  everything  by   hand  and  baked  on  an  almost   con@nual  basis.   Her  ‘signature  dish’  was  a  cake  that   we  called  ‘Granny  West’s  Find   The  Jams’,  but  I  think  are  really   called  ‘Maids  of  Honour’.   Shortcrust  pastry,  jam  in  the   boaom  and  sponge  on  top.   Intensive  training  for  me  on  this   dish  started  at  around  four  years   old.   If  any  of  my  family  ever  went   abroad  in  the  1970s,  they  were   packed  off  with  an  old  Quality   Street  @n  packed  with  “Find  the   Jams”,  so  that  they  had  something   to  eat  on  the  plane.  They  were  so   good  that  they  were  oZen   handed  out  through  cabin.   When  she  died,  the  whole  family   scaaered  her  ashes  in  Welsh   waterfall  and  I  (on  my  Dad's   sugges@on)  produced  a  large  @n  of   “Find  The  Jams”  for  the   occasion,  which  would  have  made   her  laugh  a  lot  I  think.   Q:  What  is  your  baking  story,  how   did  you  get  into  baking?   Having  stopped  work  in  2007  to   bring  up  our  long  awaited  twins,  I   had  started  to  lose  myself  a  bit  and   the  thought  of  returning  to  work   almost  five  years  later  was  frankly   terrifying.   Since  we’ve  had  the  children  we   have  moved  to  an  area  which   is  incredible  to  live  in,  but  work  is   thin  on  the  ground.  I  thought  I   might  be  able  to  do  something  with   my  love  of  cooking  and  signed  up   for  a  course  preparing  people  to   start  their  own  business.   At  the  end  of  the  12  week  course,  I   decided  that  I  would  set-­‐up  a   small  outside  catering  business.   The  fashion  for  cupcakes  started   me  baking  and  the  general  catering   disappeared.  Within  a  year  I  had   discovered  all  the  extra  decora@ng   space  you  get  with  celebra@on   cakes  and  now  am  a  complete   convert.   It's  been  a  huge  learning  curve  with   long  hours  spent  studying  tutorials,   experimen@ng  with  recipes  and   decora@on  techniques.  Talking  to   other  cake  makers  had  been  a   massive  help.  I  have  found  the   industry  to  be  generally  very   generous  with  advice  and   encouragement. 14
  • 20. 20 ISSUE 7 FEBRUARY 2013 Interview Q:  When  did  you  decide  to  start  the  Chocolate   Strawberry?     The  business  started  a  couple  of  months  aZer  I  finished   my  business  course  start  up  course.  I  had  to  take  my  food   hygiene  exam  first  and  I  aaended  a  basic  book-­‐keeping   course  (not  that  you'd  know  it).  I  actually  found  that  I  was   making  excuses  not  to  start  it  through  nerves.  Eventually   my  course  tutor  gave  me  a  talking  to  and  pointed  out  that   all  the  prepara@on  was  great,  but  eventually  I  did  actually   have  to  cook  something  for  somebody....I  then  started   almost  immediately  supplying  a  local  cafe  with  cakes  and   luckily  was  able  to  work  every  week  of  the  first  year  of   business.   Why  is  your  business  called  The  Chocolate  Strawberry?   I  have  an  instantly  forgeaable  name  myself,  so  I  wanted   an  image  that  people  could  remember.   The  Chocolate  Strawberry  sounds  delicious  and  creates   an  instant  picture  in  your  mind.  Customers  don't  need  to   remember  that  my  name  is  Sarah  to  recommend  the   business.   I  get  a  lot  of  compliments  about  the  name,  so  I  think  I've   made  the  right  choice.   Q:  What  has  been  the  most  difficult   cake  you  have  made?   I  think  the  most  difficult  cake  to  make   was  my  'Funny  Liale  Tortoise'  cake   because  it  was  unlike  anything  that  I  had   done  before,  but  I  enjoyed  every  minute.   It  wasn't  actually  that  technically  difficult,  but  I  was  so   nervous  that  I  might  not  be  able  to  make  it  work.  I  really   didn't  want  to  create  a  'cartoon'  type  animal.     Q:  What  cake  has  meant  the  most  to  you?   The  cake  that  meant  the  most  was  'Our  Story'.    I  made  a   wedding  cake  based  on  the  story  of  how  my  husband  and   I  met  and  married.  We  chose  the  colours  and  the  wording   together  and  the  whole  process  was  really  enjoyable.   What  has  been  your  best  achievement  to  date?   The  'Our  Story'  cake  was  featured  by  Conde  Nast's  Bride   magazine  straight  away.  I  don't  think  I've  ever  felt  so   proud  of  anything  else  I've  done  professionally.  It's  s@ll   featured  by  Brides  on-­‐line  now  and  s@ll  brings  in   enquiries  from  all  over  the  country.   I  have  also  had  lots  of  cake  makers  asking  for  permission   to  reproduce  the  design,  which  is  incredibly  flaaering.   14 Sarah with her husband >>
  • 21. 21 ISSUE 7 FEBRUARY 2013 Interview Q:  Is  there  anyone  you  would  like  to  say  thanks  to?   There  are  so  many  people  that  I  need  to  say   thank  you  to  for  suppor@ng  me  through  the   first  two  years.   Firstly  my  husband  -­‐  it's  a  massive  change  to   our  lifestyle  running  a  business  from  the  house.  At  @mes   it's  been  incredibly  trying,  messy  and  expensive, but  we  have  now  sorted  out  some  sort  of  rou@ne   and  things  run  much  more  smoothly.   Our  parents  have  also  been  a  huge  help  offering   everything  they  can  from  child-­‐care  to  emo@onal  support   on  the  days  that  you  find  you  aren't  'living  the  dream'.   Rosie  at  Cake  Masters,  who  rang  me  at  home  to  discuss   my  work  within  a  few  months  of  me  star@ng  to  make   cakes  and  who  has  supported  me  throughout.   Hundreds  of  other  cake  makers  for  advice  and  friendship,   but  one  s@cks  out  more  than  any  other  for  believing  I   could  make  it  as  a  cake  designer  when  I  said  I  never   would,  is  Lou  at  Cake-­‐y-­‐licious.   Lastly,  i  would  like  to  thank  Miranda  Jenkins  and  The   Dean  Entrepreneurs  scheme,  without  which  there  would   be  no  business  at  all.   14
  • 22. 22 ISSUE 7 FEBRUARY 2013 Feature Little Angels cakes has been set up using cake makers and bakers across the UK to help make free cakes for children with life threatening conditions. We  caught  up  with  Lucy  Kelsall   Founder  of  Little  Angels’  Cakes  to  find   out  more...   Little Angels’ Cakes Q: What inspired you to start Little Angels’ Cakes Little Angels’ Cakes started from a very simple idea. After gaining inspiration from Icing Smiles in the USA and searching for something similar in the UK. At first I didn’t think many people would be interested and thought it would take months to get people on board, but after a few messages to other cakey people, it was clear that people wanted to be involved. After the death of my brother in law, it hit me just how important a little love and care can help someone with a life threatening illness, although my brother in law wasn’t a child, it was still heart breaking when he finally passed away after his battle with cancer. He loved it when I took him a box of cupcakes or sweet treats and always asked for more! After seeing several posts about children with life threatening illnesses and the effect a cake or a gift could have on these children; I wondered if I could be able to help in some way. That’s when I read up about Icing Smiles in the USA, I then knew I had to do this. I have some very close cakey friends who were willing to help out - all had either wanted to do a similar thing or had a loved one with a life threatening illness. Q: How people can get involved To bake cakes for us you need to be registered with Environmental Health at your local Council. We still welcome hobby bakers to join in with our fund raising events, donation of ingredients and delivering of cakes. We also ask for all members of the public to help support us and spread the word. Q: Where did your first cake go? Our first cake was donated on the 2nd February 2013 for a little girl called Ava Scott. Ava Scott is a beautiful little girl who has recently been diagnosed as having a Ewing's Sarcoma, a cancerous tumor in her leg. A cake was requested for her glitter ball fund raising event and as Ava loved Katie Perry, the theme had to be around that. The cake was donated by Wendy Pitts from Angel Cakes of Warrington. A special thanks to Nina Rogers, Melanie Lauven, Zoe Canies Leonard Kirstie Cracknell and all our sponsors for giving their time and resources to make this happen. SIGN UP TO HELP OUT Above:Ava receiving her cake Below:Ava with Gary Barlow
  • 23. 23 ISSUE 7 FEBRUARY 2013 Event Hospice Bake Off for Young Women Those  of  us  who  love   baking  will  understand  the   joy  of  having  some“me   time”  and  the  sensory   pleasures  gained  from   creating  something   delicious.  It  is  these   things,  and  much  more,   for  5  young  women  who   visit  young  adult’s  hospice,   Douglas  House,  in  Oxford. On  5  February,  with  some   assistance,  they  took  part  in  the   ‘Douglas  House  Bake  Off’  judged  by   professional  cake  maker  and   decorator,  Tracey  Mann  and  Alison   Gomm  from  the  event  sponsors,   Oxford  based  interna@onal   economics  consultancy  Oxera.     The  event  was  the  inspira@on  of   keen  baker  Fleur  Perry,  23,  from   Wiltshire,  who  has  Spinal  Muscular   Atrophy  and  visits  Douglas  House   for  respite  care.    Her  condi@on   means  that  it  can  be  very  difficult   geqng  together  with  friends  to   share  in  such  an  ac@vity,  but  coming   to  Douglas  House,  a  modern,  hotel-­‐ style  building  built  specifically  to   cater  for  the  social,  physical,   emo@onal  and  medical  needs  of   young  adults  with  life-­‐shortening   condi@ons,  gives  her  the   opportunity  to  enjoy  what  a  lot  of   us  take  for  granted,  whilst  having   her  specialist  medical  needs  looked   aZer. Above: Douglas House, Oxford Above: Event inspiration by Fleur Perry with helper Jackie
  • 24. 24 ISSUE 7 FEBRUARY 2013 Event Fleur,  22,  is  a  vibrant  young  woman  who  lives  in  Swindon   with  her  parents.  She  has  been  visiRng  Douglas  House  for   over  2  years  and  has  a  condiRon  called  Spinal  Muscular   Atrophy  (Type  2).   She  has  a  passion  for  the  sciences  and  holds  5  A-­‐levels  in   Maths,  Further  Maths,  Chemistry,  Physics  and  Ancient   History,  with  AS  levels  in  Spanish  and  Earth  Science  and   GCSEs  in  Astronomy  and  LaRn  -­‐  and  she  hasn’t  stopped   there!  She  is  working  towards  a  degree  in  natural  sciences   with  the  Open  University. Fleur Perry Fleur  made  smiling  cupcakes,   with  a  homemade  jam  smile   inside  when  you  cut  it  open. Lizzie,  23  from  Burnham,  Slough,  has  been  visiRng   Douglas  House  since  2011.   She  loves  baking  and  oQen  baked  with  her  Nanny.  ‘As  a   liele  girl  I  used  to  make  cherry  and  coconut  rock  cakes   with  Nanny  Joan.  Sadly  she  died  last  September  just  5   days  before  my  grandpa  so  I  am  making  them  for  the   Bake  Off  in  memory  of  her.’ Gemma  Orton,  27,  is  an  arRst  from  Aeleborough  in   Norfolk.  She  has  been  visiRng  Douglas  House  for  about   four  years  and  has  a  condiRon  called  Spinal  Muscular   Atrophy. Gemma  achieved  a  BA  (Hons)  in  Design  CraQs  at   LowestoQ,  an  MA  in  TexRle  Culture  at  Norwich  University   College  of  the  Arts  and  is  a  member  of  Aeleborough   ‘CraQers’.  Gemma  is  interested  in  art,  fashion,  theatre,   craQs  and  baking.    ‘Baking  is  an  opportunity  to  be   creaRve.  It's  great  to  start  with  a  few  ingredients,  and  at   the  end  you  have  a  tasty  treat.  I  loved  seeing  all  the   various  bakes  and  creaRons,  and  most  importantly,   tasRng  them!’    Gemma  made  her  Eton  Mess  cupcakes  for   the  ‘Bake  Off’.   Gemma Orton Gemma  made  Eton  Mess   Cupcakes Meet the Bakers Lizzie Waddington Lizzie  made  cherry  and  coconut   rock  cakes  in  memory  of  her   Nanny
  • 25. 25 ISSUE 7 FEBRUARY 2013 Charlie,  18  has  Spinal  Muscular  Atrophy  Type  2  and  lives   with  her  Mum,  Dad  and  brother  Adam  in  Northampton.   She  has  been  coming  to  Helen  and  Douglas  House  since   she  was  5  years  old,  recently  making  the  transiRon  to   Douglas  House  for  young  adults. Charlie  currently  aeends  college,  studying  acRng  at  level   2.  She  hopes  to  gain  a  merit  at  the  end  of  the  course  so   she  can  progress  to  study  musical  theatre,  one  of  her   passions,  the  other  being  baking. Charlie Walter Charlie  made  Tiramisu   Kerri,  26,  from  Hungerford,  in  Berkshire,  has  been  visiRng   Douglas  House  for  4  years  and  has  a  condiRon  causing   mulRple  brain  and  spinal  tumours.   She  completed  her  GCSE’s  in  art  and  music  and  loves   drawing  and  singing.  With  her  art,  she  has  specialised  in   making  rugs  and  decoupage  and  is  currently  trying  to  start   her  own  business  selling  her  work. Kerri’s  entry  was  quite  quirky.  Her  recipe,  “Fish  Cakes”,   was  a  rather  surprising  entry  for  the  cupcake/muffin   category.  But  they  were  actually  sweet  cakes  decorated   to  look  like  goldfish! Kerri Hunter Kerry  made  cupcakes   decorated  to  look  like  goldfish All  the  girls  were  winners  but  a  winner  and   runner  up  had  to  be  chosen.  Gemma  won   with  her  Eton  Mess  cupcakes  and  Kerri  was   runner  up  with  her  ‘fish  cakes’.  All  the   young  women  received  a  signed  copy  of   Tracey’s  latest  book  ‘Bake  Me  I’m  Yours  -­‐   Chocolate’,  vouchers  from  John  Lewis  and  a   giQ  box  of  cosmeRcs  donated  by  our   wonderful  supporters.   Kate  Barklie  from  the  Douglas  House  Care   Team  and  organiser  of  the  event  said;  ‘I   really  enjoy  organising  events  that  paRents   can  take  part  in  with  staff.    The  bake-­‐off  was   a  first  for  us  and  we  did  it  on  a  grand  scale   with  special  aprons  made  for  the   contestants,  bunRng  donated  from  the   Oxford  BunRng  company,  beauRful  tea-­‐sets   loaned  to  us  from  our  charity  shops  and  5   ovens  sponsored  by  Oxera.  As  a  team  we   love  to  make  something  happen  that  a   guest  has  asked  for  and  make  it  an  amazing   and  special  event  for  them.’ AQer  a  tour  of  both  Helen  House  for   children  and  Douglas  House  for  young   adults,  Tracey  Mann  said;     ‘I  didn’t  know  what  it  would  be  like,  but  it   was  amazing  –  it  really  is  such  a  posiRve   environment.  The  guests  are  made  to  feel   so  welcome  and  all  their  needs  are  taken   into  account  and  they  are  treated  as   independent  individuals.  I  have  had  a   wonderful  day.’ <<Tracy Mann with Kerri
  • 26. 26 ISSUE 6 JANUARY 2013 Spotted Ana Parzych Cakes We love it when designers work to sketches and then create masterpieces out of sugar. Ana Parzych is a master of just that, and creates absolutely stunning cakes. Ana Parzych Cakes ISSUE 7 FEBRUARY 2013
  • 27. 27 ISSUE 7 FEBRUARY 2013 Tuto!al From Bake Happy Eiffel Tower Cupcake 30
  • 28. 28 ISSUE 7 FEBRUARY 2013 Step  1  Roll  out  gumpaste  and  cut  out  the  Eiffel   Towers  using  the  template.   Let  it  dry  overnight Step  2 Thin  out  brown  food  coloring  with  vodka   and  brush  onto  the  towers.  Let  it  dry  for   about  2  hours. What  you  will  need: Eiffel Tower Image Knife Gumpaste Brown gel food coloring Royal Icing in piping bag with a #1 tip Bronze luster dust Vodka Paint brush Cupcakes to decorate Eiffel Tower Cupcake Tutorial
  • 29. 29 ISSUE 7 FEBRUARY 2013 Step  4 Thin  out  the  bronze  luster  dust  with  vodka   and  brush  onto  the  details. Step  3 Using  the  Royal  Icing  in   piping  bag  with  a  #1  tip,  pipe   the  outline  and  details  on  the   tower.  Let  it  dry  (...  again)   Step  5 Thin  out  the  bronze  luster  dust  with  vodka   and  brush  onto  the  details. Final  step Place  your  decorated   towers  onto  your   cupcakes!
  • 30. 30 ISSUE 7 FEBRUARY 2013 MEET Mia From Fat Cakes Mia is an awesome baker and cake designer. Her cakes have the impact which wow people from across the globe and are designed and executed to a very high standard. We interviewed Mia to find out more about the person behind the cake. Interview Q:  Tell  us  about  you  and  your  family I  am  35,  I  live  in  a  small  busy  house  in  Sussex  on  the   south  coast  with  my  three  young  children  Harry  (he   hates  cake),  Marshall  (he  wants  to  work  for  me  one  day)   and  Emalyn  (she  eats  all  the  offcuts)  my  lazy  cat  and   three  chickens.  They  all  drive  me  crazy,  but  they  are  my   world!  I  have  an  allotment  which  is  my  escape  place  but   haven't  had  the  chance  to  get  over  there  much  since  I   became  Fat  Cakes,  I  feel  like  I've  been  permanently  in   the  kitchen  for  the  last  18  months!  
  • 31. 31 ISSUE 7 FEBRUARY 2013 Interview Q:  What  is  your  earliest  memory   of  baking I  loved  baking  rock  cakes  and   scones  as  a  child,  but  then  didn't   dabble  with  baking  again  un@l  I   had  children  of  my  own.  Unhappy   with  the  quality  of  supermarket   cakes  (I  am  a  perfec@onist!)  I   started  making  my  children's   birthday  cakes  8  years  ago.  They   had  many  experimental   buaercream  extravaganzas!  It   wasn't  un@l  my  daughter's  first   birthday  in  2010  that  I  tried   covering  a  cake  with  sugarpaste   for  the  first  @me  and  I  have  been   hooked  ever  since. Q:  What  is  your  baking  story,  how   did  you  get  into  baking? Baking  for  family  soon  turned  into   baking  for  friends  and  when   friends  of  friends  started  to  ask  for   cakes  I  thought  that  geqng  some   cards  made  might  look  beaer  than   scribbling  my  phone  number  on  a   scrap  of  paper,  so  I  needed  a   name...this  was  the  start  of  it  all. I  had  some  cards  made,  my   Facebook  page  was  born  and  I   have  just  been  trying  to  keep  up   with  it  all  ever  since!   I  have  always  been  drawn  to  art   and  anything  crea@ve  and  got  a   dis@nc@on  in  sculpture  at  art   college.    I  then  went  on  to  do  a   degree  in  interior  architecture   where  I  loved  thinking  three   dimensionally  and  enjoyed  playing   with  colour.  I  then  had  various   customer  service  jobs  for  years  just   to  pay  the  bills  as  I  didn't  know   how  to  make  a  living  from  anything   ar@s@c.   To  be  honest  I  s@ll  don't  make  a   living  from  it  but  at  least  I  am   happy! Q:  When  did  you  decide  to  start   Fat  Cakes? This  was  in  August  2011  so  just  18   months  ago.  It  more  sort  of   happened  to  me  rather  than  me   actually  making  any  decisions!   I  had  to  leave  my  part  @me  job  at   Sainsbury’s  due  to  a  change  in   circumstances  and  have  been   making  cakes  full  @me  ever  since.   It’s  as  if  it  was  meant  to  be.  My   sugarcraZ  kit  that  started  off  just   about  filling  a  small  toolbox  has   now  spread  into  nearly  every  room   of  my  house  and  con@nues  to   grow! Q:  Why  is  your  business  called  Fat   Cakes? I  spent  a  few  days  trying  to  think  of   names  but  found  none  that  felt   right  -­‐  none  that  really  said  what  I   wanted  them  to.  I  didn't  want  to   limit  myself  to  one  style  of  cake  so   needed  a  name  that  would  reflect   this.  Like  when  choosing  a  name   for  a  new  baby,  I  scanned  TV   credits,  town  names,  street  names,   the  dic@onary  even  cereal  packets!   I  was  about  to  give  up  when  I   finally  asked  my  partner  what  he   thought,  “Fat  Cakes”  he  said,   “because  they  are  fat  and  they  are   cakes”  simple  -­‐  and  so  it  came  to   be!
  • 32. 32 ISSUE 7 FEBRUARY 2013 Interview A  selec@on  of  cakes  made   by  Mia  from  Fat  Cakes.
  • 33. 33 ISSUE 7 FEBRUARY 2013 Interview Q:  What  cake  has  meant  the  most  to  you?   I  think  Emalyn's  first  birthday  cake  and  my  Batman   cake  mean  the  most  to  me.  The  elephant  made  for   my  daughter  was  from  one  of  Debbie  Browns’   books,  I  am  a  big  fan  of  her  work,  and  this  was  the   start  of  my  love  affair  with  cake  decora@ng.  The   batman  cake  is  the  cake  that  made  my  facebook   page  really  take  off,  and  put  me  in  touch  with  a  lot   of  cake  ar@sts.  I  made  many  online  friends  as  my   name  started  to  get  recognised  by  more  people.   Regarding  my  Batman  cake,  I  am  a  big  fan  of  the   movies  so  really  enjoyed  making  this  cake-­‐  I  had   looked  forward  to  it  for  about  6  months  so  am  so   pleased  that  this  has  been  my  most  shared  cake  to   date. Q:  Which  has  been  the  most  difficult  cake  you  have   made?   All  of  my  cakes  are  difficult  in  their  own  way  as  I   always  push  myself  out  of  my  comfort  zone,  trying   something  new  with  each  and  every  one.  probably   the  most  technically  difficult  for  me  was  R2D2.  It   was  my  first  cake  with  internal  structure,  I  had  to   buy  a  new  drill  bit  for  my  sugarcraZ  kit  :)  As  the  cake   was  for  my  son  I  felt  I  could  experiment  a  bit  more   and it  didn't  maaer  too  much  if  it  didn't  work  out  as  only   we  would  see  it. <<<  Harry,  Marshall  and  Emalyn  
  • 34. 34 ISSUE 7 FEBRUARY 2013 Interview Q:  What  has  been  your  best   achievement  to  date? Being  asked  to  do  this  interview  is   probably  my  best  achievement  to   date!  I  am  happy  that  that  the   business  has  grown  so  well  in  such   a  short  space  of  @me  and  that  I   have  had  to  teach  myself  how  to   build  a  website,  manage  accounts,   upload  photos,  keep  up  with   admin  (well  try  my  best  to)   alongside  managing  family  life.   This  is  my  biggest  achievement  and   something  I  feel  proud  of. Q:  Is  there  anyone  you  would  like   to  say  thanks  to? I  would  really  like  to  say  thank  you   to  all  of  my  online  friends  in  the   cake  world.  Some  I  have  met  in   real  life,  some  I  have  yet  to  meet.   All  of  whom  have  helped  me  in  our   virtual  office  to  get  through  the   long  night  shiZs;  helped  with   problems  and  have  been  there  to   bounce  ideas  off  of;  along  with   chaqng  about  family  life  and  the   various  emo@onal  states  that  go   with  working  crea@vely  from   home!  I  would  not  be  where  I  am   today  without  them,  they  have  all   become  very  important  to  me.   Q:  What  are  your  future  plans? I  have  a  lot  of  exci@ng  orders  to   look  forward  to  this  year  that  I   cannot  wait  to  get  started  on.   I  hope  to  also  find  @me  to  enter   one  of  the  categories  at  Cake   Interna@onal  this  year  too  and  my   all  @me  dream  has  been  to  have  a   go  at  a  thread  cakes  entry.   I  am  currently  in  the  process  of   seqng  up  to  start  doing  cake   decora@ng  classes  alongside  some   other  crea@ve  friends  from   different  craZ  areas  so  this  is  very   exci@ng  for  me,  I  am  really  looking   forward  to  the  sociable  side  of  this   and  a  liale  break  from  the  kitchen!   Other  than  that  I  am  just  going   with  the  flow  and  we'll  see  what   happens...
  • 35. 35 ISSUE 7 FEBRUARY 2013 Email: littleangelscakes@yahoo.co.uk or info@littleangelscakes.co.uk
  • 36. 36 ISSUE 7 FEBRUARY 2013 Cake Masters has teamed up with Cake International to run a fantastic Fairytale Competition! The prizes for winners of the competition in both categories are as follows: - Two VIP passes for the winner and a friend to Cake International LONDON – Saturday 13th April 2013 - Fast Track Entry so you will be first through the door and avoid the queues - Free Show Guide - Chance to get a front row seat at the Bakery Theatre - VIP Lounge Access which includes light refreshments - The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry and Paul Hollywood!! - There will be two categories in which you can enter a cake, Hobby Baker and Professional Baker. - A hobby baker is defined as someone who has never sold a cake for money. The reason why we have this category is to ensure we include all abilities and not only those people who bake and decorate regularly. - You can enter a cake of any size (including a maximum of 12 decorated cupcakes or 12 cake pops) or 12 iced biscuits. - There is only one entry per person and judging will be done by a panel of judges. The cake must have a fairytale theme. To enter please email us a good quality photo to bookings@cakemasters.co.uk with: - Your full name - Your category Hobby or Professional - Your facebook page name and website - Contact number - Optional – Tell us a bit about your entry and the inspiration behind the design DEADLINE: 31st March 2013 in association with Competition
  • 37. 37 ISSUE 7 FEBRUARY 2013 News! MOST SHARED CAKE ON CAKE MASTERS! 41,000 I wanted to thank you all for helping me break through the 40,000 likes barrier. Facebook advertising helped us up to the 20,000 likes mark, and then it just became too expensive. With changes to timeline and issues with reach, I decided to stop advertising with Facebook. To my absolute delight, our numbers have been growing in a strong organic manner and I want to thank you for not only helping me through the 40,000 LIKES milestone, but THANKYOU ALL for getting me through the 41,000 LIKES mark. Claim to fame! As you know, Nina from Mon Cottage Cupcakes created a cake that was featured in theYellow section of last month’s magazine. Her cake was made for a charity that Merrill Osmond is associated to so was pictured holding the cake that Nina made. Well, my claim to fame is the Merrill Osmond shared my magazine on his own Facebook page! Thanks Nina for sharing your cake onYellow Monday all those weeks ago- seeing Merrill’s post really made my day! A cake that we posted last week has gone totally viral, with over 2,318 shares and over 100,000 people seeing the cake! Congratulations to Brownies Cakes Grimsby for creating such a great cake that so many people could relate to!
  • 38. 38 ISSUE 7 FEBRUARY 2013 Guest ColumnistThis is war! (Somebody put the kettle on...) It’s been dark for so long I’d swear the birds are trying to bring in the dawn, the radio is burbling away in soothing ‘mellow’ tones only suitable for night-time easy listening and midnight is some sort of fuzzy distant memory. Yet i am stood in the middle of a battle zone that 12 hours ago was my kitchen embroiled in what I can only describe as the fight for my life. Not with a intruder, a burglar, or a masked stranger...but with a cake. Yes a cake! Who knew a cake - a seemingly harmless mix of simple (quality) ingredients, a double coating of buttercream and a dressing of ready to roll icing could be such a force of evil?! Evil I tell you! The race is most definitely on with this 'fondant fiend' and yet like some stubborn, belligerent teenager it is point-blank refusing to behave. Worse than simply misbehaving this 'spiteful sponge' is kicking some serious butt!. It is beating me harder than my mixer on full speed and I’m losing!! On paper this cake is going to work just fine. It makes sense, I had even checked out YouTube for the tutorial (!) so what could go wrong. It is destined to work, it is going to be brilliant. It is going to be a GREAT cake! More than that, I’ve been looking forward to making this cake for months. So why is it at silly o'clock the night before the big family event where I am due to unveil this amazing, surprise creation, is it trying to kill me? What exactly did I do so wrong in this or a past life that the 'bake of doom' would hate me so much as to systematically take me apart like this? Everything that can go wrong is going wrong, the simple bits have become some MENSA style intellectual challenge, the difficult bits have become Mission Impossible only I am not seeing Tom Cruise hanging from my ceiling trying to help! I dig in and fight back. I am damned if I'm going to let Count Calorie win! Just as I think I have avoided everything this 'mixture of madness' has pelted me with, side-stepped the clogged airbrush, dodged the slipping tiers, battled back from the brink of cracked fondant failure a thousand times over, taken on the cake of calamity and won, it goes and throws one last, brutal thing at me. At 2am, in a final willful attempt of defiance, out of pure spite, it throws it’s head at me. It cruelly pitches forward, pulling its own head away from its body taking out the supporting board and dowels with it. I manage to catch the head as it falls by getting my hand under the board in time and set it down alongside it’s now decapitated body. Then I stare at it in disbelief and the slow realisation of resignation. I give in, this cake has beaten me. I'm done in, it’s too late, I’m too tired. I simply cannot fix it from here. Or can I? A few hours later (after a short sleep) I wake with a gritted determination, and decide that I am in no way going to allow this evil edible to take me down. I put the kettle on and roll up my sleeves. I don my apron armour and tool up with cocktail sticks, scissors and a paintbrush. This mulit-tiered tower of terror may have won the battle, I am going to win the war though! I set to it, I re-design, re-build, re-crumbcoat, re-fondant, re- texture and hand-paint feverishly for the next 3 hours then deliver on-time, unveil and present a cake that to everyone else is nothing more than the sweetest of sweet Christmas cats. I am the only one who knows that there is NOTHING sweet or innocent about this sugary charlatan! So a word of warning to my fellow cakers - not all cakes are as sweet as the ingredients would suggest, some seem almost human in their ability to bring us to our knees and yes, sometimes you have to walk away from the battle. There is no need to give in though. Just take a break, grab a cup of tea, take a deep breath and come back swinging - ready to win the war! Share your news with us! magazine@cakemasters.co.uk The headless beast >> By Hannah from Made with Love by Me
  • 39. 39 ISSUE 7 FEBRUARY 2013 Competition! The lovely people at the award winning Katy Sue Designs are giving away a set of 3 “Victorian Garden” Cupcake topper moulds as a prize for the winner of this competition. All you need to do is send us a picture of your best floral cupcakes. One entry per person. Please send only one photo, with your full name, business name (if you have one); contact number and address to bookings@cakemasters.co.uk GOOD LUCK!
  • 40. 40 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 The Colour Of Love Red is naturally the colour of love...did you notice how we missed the colour red in our of the 50 shades of cake issue in January? I would like to say that we reserved red cakes for the month of February...but no we didn’t! It is quite fitting that we will share red cakes in the month where love is in the air! Sugar Pocket
  • 41. 41 ISSUE 6 JANUARY 2013 Sugar Pie Gourmet Cakes LoveZee Cakes Prettypetal Cupcakes Alison Lawson Cakes Cakes by No More Tiers (York) Fancy Cakes by Linda Dakota’s Custom Confections The Crafty Kitchen (Sarah Garland) Robert Firth ISSUE 7 FEBRUARY 2013
  • 42. 42 ISSUE 6 JANUARY 2013 Baked In Caked Out Emma Hall Deluxe Luton Cakes Couture Cakes by Rose Melys Cake Design SweetArt Cakes Bedford Wedding Cakes Liverpool Tina Scott Parashar’s Cake Design PetiteSweet - Cake Boutique ISSUE 7 FEBRUARY 2013
  • 43. 43 ISSUE 7 FEBRUARY 2013 Interview She has sold over five million cookbooks, has nearly 60 years baking experience and is known for being the queen of all things baking. Whether you are a seasoned professional or just starting out in the exciting world of home baking, Mary Berry is a name that you’ll be familiar with. From the signature Lemon Drizzle Cake to the challenging Fraisier Cake, there is no doubt that Mary’s recipes are some of the best loved. Having learnt the art of baking from her mother, Mary quickly established herself as a leading cookery writer and broadcaster, specialising in Aga cookery, cakes and desserts. Q:  What  or  who  got  you   interested  in  baking? A  wonderful  home  economics   teacher  called  Miss  Date,  she   was  lovely  and  encouraged  me   in  class Q:  What  is  your  current   signature  dish? Lemon  Drizzle  cake Q:  If  you  weren’t  a  chef  what   would  you  be? A  gardener Q:  Sweet  tooth  or  savoury? Savoury Q:  What  do  you  most  enjoy   about  baking?   I  enjoy  sharing  the  finished   bake  with  family  and  friends What  are  your  top  <ps  for  any   aspiring  baker?   Follow  a  good  recipe  and  weigh   accurately.  Use  digital  scales   and  weigh  exactly  as  in  the   recipe.  Use  the  correct  sized  @n   and  oven  temperature,  all   these  changes  can  affect  the   cake. Cake  baking  and  decora<ng   has  exploded  in  popularity   recently  -­‐  what's  your  opinion   on  why  this  could  be? The  Great  Bri@sh  Bake  Off  has   inspired  a  new  genera@on  of   bakers   Mary’s  new  book,  At  Home  is  available   now  to  buy! Visit Mary Berry at Cake International Event City Manchester 8-10 March
  • 44. 44 ISSUE 7 FEBRUARY 2013 Recipe Recipe  taken  from  Mary  Berry  At  Home Mini Banoffee Pies 10
  • 45. 45 ISSUE 7 FEBRUARY 2013 Recipe Recipe  taken  from  Mary  Berry  At  Home Everyone’s  favourite  dessert  –  these  individual  pies  are  Lucy’s  recipe  and  are  divine.  Tins  of  ready-­‐made  caramel   can  be  bought  in  any  supermarket  and  save  having  to  boil  a  can  of  condensed  milk  like  we  used  to,  to  give  it  a   caramel  flavour. SERVES  8 For  the  base 40g  (1½oz)  buaer,  melted 75g  (3oz)  diges@ve  biscuits,  crushed For  the  topping 50g  (2oz)  buaer 50g  (2oz)  light  muscovado  sugar 1  ×  397g  @n  caramel 4  small  bananas 200ml  (7fl  oz)  double  cream,  lightly  whipped 25g  (1oz)  square  of  dark  chocolate 1. You  will  need  eight  7cm  (2½-­‐in)  cooking  rings,  arranged  on   a  baking  sheet.  To  make  the  bases,  mix  the  melted  buaer   with  the  crushed  biscuits  and  s@r  un@l  combined.  Spoon   evenly  between  the  rings  and  press  down  with  the  back  of   a  spoon.  Chill  while  you  make  the  topping. 2. Melt  the  buaer  in  a  saucepan  then  add  the  sugar  and  s@r   un@l  dissolved.  Add  the  caramel  and  s@r  un@l  combined.   Simmer  for  1  minute  then  set  aside  to  cool  for  a  few   minutes. 3. Pour  the  sauce  into  the  rings  on  top  of  the  biscuit  base  and   chill  for  about  1  hour  or  un@l  the  toffee  has  just  set.  Slice   the  banana  and  arrange  on  top,  then  spoon  or  pipe  over   the  cream.  Slide  a  fish  slice  under  each  ring  and  move  to   serving  plates.  Remove  the  rings  and  finely  grate  chocolate   on  top  of  each  pie  to  garnish. 4. Serve  chilled.
  • 46. 46 ISSUE 7 FEBRUARY 2013 Feature Congratulations! PRIZE • Two VIP passes for the winner and a friend to Cake International MANCHESTER – Saturday 9th March 2013 • Fast Track Entry so you will be first through the door and avoid the queues • Free Show Guide • The chance to get a front row seat at the Bakery Theatre • VIP Lounge Access which includes light refreshments • The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry!! In association with Valentines Competition PROFESSIONAL WINNER Jessica Rabicano Mrs Sweet Treats
  • 47. 47 ISSUE 7 FEBRUARY 2013 Feature Congratulations! PRIZE • Two VIP passes for the winner and a friend to Cake International MANCHESTER – Saturday 9th March 2013 • Fast Track Entry so you will be first through the door and avoid the queues • Free Show Guide • The chance to get a front row seat at the Bakery Theatre • VIP Lounge Access which includes light refreshments • The opportunity to mingle with the celebrities of the cake world in the VIP Lounge, including Marry Berry!! in association with Valentines HOBBY BAKER WINNER Brandon Fuller Competition
  • 48. 48 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 The Valentines Special ©Julia  M.  Usher,  author  of  Cookie  Swap,  Ul-mate  Cookies,  and  the  16-­‐video   Ul-mate  Cookie  Decora-ng  Series
  • 49. 49 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 The Craft Kitchen (Sarah Garland) Mon Cottage Cupcakes Molly’s Creative Cakes Buttercup Cakes by Christine Neet’s Treats
  • 50. 50 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 CakeRox
  • 51. 51 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 Carina’s Cupcakes
  • 52. 52 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 KatyBakey
  • 53. 53 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 Nicola Pretty Johns Heavens Cakes Brennies Cake House Starry Delights The Chocolate Strawberry Katies Celebration Cakes
  • 54. 54 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 L'Arbre à Gâteaux
  • 55. 55 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 GQ Cakes Ivy Janes’s Bakery
  • 56. 56 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 G Sweets Sweet K Kara’s Couture Cakes Sweetly Baked
  • 57. 57 ISSUE 6 JANUARY 2013ISSUE 7 FEBRUARY 2013 The Sugar Mice Rosie Cake Diva
  • 58. 58 ISSUE 7 FEBRUARY 2013 £10$TICKETS$ +$CHANCE$TO$$ WIN$IPAD$MINI$$ QUOTE$ CAKEMASTERS10$ BEFORE$10TH$MARCH$
  • 59. 59 ISSUE 6 JANUARY 2013 are you following our boards? Cake Masters Boards