Cake Masters 2014'19

ISSUE 19 APRIL 2014 £3.50

ISSUE 19 | APRIL 2014

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Cake BAKING - DECORATING - SHARING

Masters

Fantastic Miniature

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Modelling Tutorial with over 30 images!

Cupcake Recipes Exclusive Interviews Afternoon Tea at The Ritz Cake International Exhibition Special

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+ much more!

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Miniature Modelling Tutorial by Astral de la Mare

Delicious Cupcake Recipes

Beach Cupcake Tutorial by Amanda MAGAZINE Mumbray

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Miniature Modelling Tutorial

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Cake International

Special

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Beach Cupcakes Tutorial

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Mimicafe Union

Sachicko Windbiel

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INTERVIEW


Contents 4 19 28 31 40 52 75

Baking Wish List Afternoon Tea ~ The Ritz London Cupcake Spotlight - Zorica’s Cake Art Cupcake Spotlight - Scrumptious Buns Cake Spaces - Kathryn Hodge, Candytuft Cakes Cake International Special - Manchester 2014 Miniature Modelling Cupcake SPECIAL

Tutorials 14 23 69

Crystal Lace & ImageArt Tutorial Beach Cupcakes Tutorial - The Clever Little Cupcake Company Miniature Modelling Tutorial - Buttercream Bakery

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EXCLUSIVE INTERVIEW: Buttercream Bakery EXCLUSIVE INTERVIEW: Mimicafe Union

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Hot Cross Bun Cupcakes with Chocolate Egg Surprise Lime Berry Cupcakes with Candied Lime Banana Caramel Cupcakes Chocolate Peppermint Cupcakes Orange Blossom Water Cupcakes

Interviews

Recipes

Welcome to our beautiful April issue and we are so excited that this is the first Cake Masters magazine on the shelves in WHSmiths! To all our new readers, we hope you love the magazine as much as we all do! This issue is full of wonderful cupcakes, bringing some beautiful miniature modelling for you to be inspired and mesmerised by. It never ceases to amaze me how far some artists go to bring unique and brilliant ideas to the small top of a cupcake. From the very delicate to the way out there, we really get to see some amazing skills. I have always been fascinated by miniature modelling – so we have a special selection of features and artists that really show you what can be done on a tiny scale. Believe me it’s eye-poppingly wow stuff! We have Astral de la Mare from Buttercream Bakery - Brighton who applies a level of cute, colourful detail to her most tiny cupcake toppers. We couldn’t let Astral get away without sharing some of her skills, so we have an exclusive tutorial from Astral with over 30 images showing how to model mini sweets and treats perfectly. We also have the superb and internationally recognised Sachiko Windbiel from Mimicafe Union, who has turned her attention to detail and love of modelling into a thriving topper business. You won’t believe her amazing little fondant creations! We are also so lucky to have a few cupcake themed tutorials; Cake International Gold winner Amanda at The Clever Little Cupcake Company and Crystal Candy bring some exciting skills and ideas to keep you inspired!

In other news, I was lucky enough to be Jen’s Afternoon Tea date this month at The Ritz- London, it was just the most luxurious and gorgeous belly-filling treat! We had a great time featuring Cake International winners last time, so we have done it again! Our magazine is always about the people behind the baking, and in this feature we let you hear and see the people that are keeping this international competition alive. I hope you enjoy reading about the ups and downs of competing….and maybe get a little inspired to try something yourself!

Finally, we will be at The Cake & Bake Show Manchester and Cake International London this month, so please come and visit us. We love to chat to you all, and we will have something very special for you to see…and wear(!)..all will be revealed!

Rosie Editor

[email protected]

Editorial Assistant Ceri Roberts

Front cover Superstar! Sachicko Windbiel, Mimicafe Union Read an exclusive interview on page 43

Sales & Advertisements

[email protected] MAGAZINE

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Baking Wish List

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Oodle Tip Lakeland

£7.99

Cup Cakes Cutters patchworkcutters.com £6.50

Confetti Dot Sprinkles Lakeland £1.39

Peggy Porschen Cupcakes Book Hobbycraft £6.99

Morphy Richards Red Folding Stand Mixer Dunelm.com £69.99

Cupcake Carrier Cakecraft.co.uk £26.99

Sugarpaste Extruder SugarCraft Gun & 16 discs Cake-stuff.com £15.95

PME 6” Non Stick Rolling Pin Cake-stuff.com £2.95

Jem 233 Grass Icing/Piping Nozzle Thecookscupboard.co.uk £1.99

Kitchen Craft Cake Tester Probe Cake-stuff.com

Betty Crocker, Cloud White, Cupcake Icing Americansweets.co.uk £4.75

Cupcake Baking Set Lakeland

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£9.99

£2.25


Baking Wish List

Pop Art Comic Strip Cupcake Cases Bakerandmaker.com £4.50

Mini Cake Stand Marks & Spencer £3.50

PME FULL SET 10 edible lustre sprays + free spray gun Cake-stuff.com £54.95

Mini Palette Knife Cakedecoration.co.uk

Five new colours of Renshaw Ready Roll Icing Renshawbaking.com £Various

Royal Aqua Flo Brush set Tesco.com £3.99

Sugarflair Cake Rejuvenator Liquid The-bakershop.co.uk £1.60

Click-Twist Brushes RainbowDust.co.uk

Oval Frame Moulds Fpcsugarcraft.co.uk £9.50

Large Aluminium Ball Tool Squires-shop.com £13.99

Renshaw Silver Lustre Dust Renshawbaking.com

GET A GRIP’ Piping Bags-50 on a roll Lakeland £9.49

£2.45

£2.99

£3.25 each

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Buttercream Bakery

Astral de laMare by Cake Masters Magazine

Astral de la Mare is an expert in the art of miniature modelling. Brighton based Astral, gives us an insight into her world and shares some excellent modelling tips. She also exclusively shows us excellent techniques in a tutorial in this issue of Cake Masters Magazine! Tell us a bit about you, your background and your family. I have been baking and decorating for around six years now. I live in a country cottage not far from Brighton, where Buttercream Bakery is based. I come from a big family full of creative types; my mother always joked that all my childhood memories revolved around food and it was my love of food that started it all. At nineteen, I could not cook or bake a single thing. I had made one, admittedly awesome batch of brownies when I was about 10, but that was literally all. I decided to learn to cook and bake, because I needed good food in my life. I had never planned to make a career out of baking, but once I started, I was hooked. You have a very exotic name, what is your background? I do have a rather exotic name, but unfortunately it is somewhat deceptive and I am, a little disappointingly, completely unexotic. My grandmother is Scottish, but that is about as exotic as I get.

Tell us about when you started a career in cake decorating. I first started baking in my spare time, when I was at university. I never had any plans to bake professionally and I had absolutely no knowledge of cake decorating. No one in my family had ever baked and I didn’t know anyone who made cakes. I had never even heard of fondant, let alone used any. I started baking cookies, cupcakes and muffins, and within months I was spending every spare minute I had in the kitchen. I was hooked. Within a year I had started practising

sugarcraft. I would spend hours studying photographs of cake decorations online, trying to work out how every little detail was made and put together. I always look back on those early days as such an exciting time, I was soaking up information wherever I could get it and I was impressed with everything I made, because I had no expectations. I am much more critical now. By the time I finished university, I was being asked to make cupcakes for everyone I knew. I spent all my time baking, decorating and thinking about cake. Cupcakes had taken over my entire life and it was time to start taking it seriously. Buttercream Bakery was not born overnight, I worked part-time for the first two years, using my wages to rent kitchen space and gradually accumulate the tools I needed. It was really tough at times, but I loved what I was doing and I always used to say, ‘If I just keep making cupcakes, something great will happen’.

Soon after I set up Buttercream Bakery I started writing our blog, The Extraordinary Art of Cake. It was the blog that changed everything really, it opened up my work to a whole new audience and Buttercream Bakery really took off. ! The biggest change since I opened Buttercream Bakery, came when I launched our range of bespoke cake decorations for home bakers. We now ship cake decorations all over the world and last year, for the first time, I made more cake decorations than cupcakes. I always thought of myself as more of a baker than a decorator, but that has definitely changed recently. What did you do before Buttercream Bakery? Before Buttercream Bakery, I was at university studying theatre and working in retail. I worked firstly in a jewellery store and later in a Willy Wonker style sweet shop. I loved both jobs, but I was definitely ready to move on. Leaving part-time work and dedicating myself

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Crystal Lace & ImageArt Tutorial

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A ready-to-use and VERY convenient paint brush, pre-loaded with our Metallic Food Paint. Simply twist the end cap of the brush until the paint fills the tip and you're ready to go!

Twist & Paint

When not in use, simply wipe any excess paint from the tip of the brush and replace the cap until required. No mess, no fuss. It's quick and easy!

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by .co.uk

Find Us, Follow Us! 12

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Available Worldwide From All Good Cake Decorating Stores!

“Click Twist” to find a stockist today

Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk © Rainbow Dust Colours Ltd 2014 “Click-Twist Brush” is a Registered Trademark of Rainbow Dust Colours Ltd

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All images © Jen’s Just Desserts


Afternoon Tea The Ritz - London

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Beach Cupcakes Tutorial

By Amanda Mumbray 14

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Patchwork Cutters making cake decorating easy...

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Subscribe to our free newsletter on our website for Have you all the latest news, information and projects! seen our free tutor ials Unit 12 Arrowe Commercial Park, on our Arrowebrook Road, Upton, Wirral channel? Tel: (0151) 678 5053

[email protected]

www.patchworkcutters.com

• • • •

Work-of-art silicon mat designs for creating beautiful edible lace-style icing www.crystalcandyuk.com

Also: www.crystalcandyusa.com and www.crystalcandyonline.com (South Africa) Crystal Candyuk Tel: 00 44 (0) 7809 212 566

High-quality, 100% food-grade silicon mats Over 100 designs and 10 Collections to choose from Original designs made by hand Own-brand Crystal Lace icing available – sweet tasting, 100% edible. • Trade enquires welcome • Edible Diamond Collection: 25 colours, 3 sizes.

10% OFF INTRODUCTORY OFFER Use the discount code ‘CMA’ at the checkout NEW: Cr ysta l Candy Com binations!

SEE THE TUTO RIAL IN THIS ISSUE MAGAZINE 15


Cake Spotlight Zorica’s Cake Art

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Samantha Douglass Scrumptious Buns

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FPC Sugarcraft

- exquisitely detailed silicone moulds -

We are very pleased to announce the launch of www.fpcsugarcraft.co.uk, where you can choose from our full selection of over 250 exclusive silicone moulds, for all your cake decorating needs.

Alice in Wonderland

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Designed and made in the UK

Steampunk Fantasy Steampunk Cogs & Gears

Perfume Bottles

Wedding Cakes

Owl Family

Multi Shoe

Wine Bottle & Glass

www.fpcsugarcraft.co.uk MAGAZINE

We will be exhibiting at the following shows this spring where we will be pleased to offer practical advice on the use of our moulds: - Manchester Event City ICHF 7/8/9 March - Dublin Sugarcraft Guild Citywest Hotel and Conference Centre 22/23 March - London ExCel Docklands ICHF 10/11/12 April (Thursday – Saturday to avoid London Marathon Sunday)

Tel: 0117 9853249


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Mimicafe Union

Sachiko Windbiel

by Cake Masters Magazine

Master of miniature modelling, New York based Japanese sugar artist Sachiko Windbiel is renowned for her awesome miniature modelling and amazing attention to detail. Cake Masters magazine exclusively interviews Sachiko from Minicafe Union to find out more about her tiny sugar world! Tell us a bit about you and your background I had been working in Restaurant Service for many years in Japan, when I decided it was time for me to take stock of myself and do some research to identify what my life’s work should be. My research took me to the United States for the first time in 2004, and that’s when I discovered the beauty of American pastry work. Sugar work was very inspiring to me; so much so that, even though I had no knowledge of fondant, let alone how to work with it, I could feel my heart expand. When I looked at the work, I felt that the pastry world was a destiny calling to me. At the time, I did not know how to proceed with pursuing this new dream so I returned to the Ishikawa area of Japan and continued my work at restaurants there - I put my pastry passion into a box and locked it up inside my heart.

A few years passed and, after more investigation and more soul searching, I decided to begin a new path by relocating to New York City in 2008 to attend culinary school at The Natural Gourmet Institute. The school’s specialisation was vegetarian and healthy food preparation techniques and, although I am not a vegetarian, I was –and am- very interested in healthy foods. Thanks to the help of one of my instructors, after my graduation, I was able to land an internship, and eventually a position, at a custom made cake company call “How Sweet It Is”. The work there was very inspiring to me, and I felt the lock-box containing my passion for sugar art bursting from my heart. Obviously, the pastry industry uses a lot of sugar, butter, oil, - ingredients that are quite opposed to those espoused by my instructors at the healthy

cooking school. I was truly torn as to what I should do, but the charm and artistry of the pastry world won out. Unfortunately, the pastry company I was working at closed, another victim of the recession, and I was unsure where to turn next.

That’s when the next chapter in my life really made itself clear… to start a small business, something that I had always dreamed of. I was considering a cupcake business, but as you know, everybody seems to be making cupcakes nowadays, and cupcakes do seem to be available on every other corner. I then had a fun idea - how about cupcake & cake toppers? Kind of like cake accessories....and thus I began Mimicafe Union, a source for all kinds of artistic and fun cupcake & cake toppers. It’s great work!

I really love creating custom made, unique toppers for special events; toppers which my clients often choose to save as sweet memory keepsakes of their special occasion. Actually this fits right in with my philosophy of life; “Live a Happy Life and Cherish your Sweet Memories; they’re always good to keep nearby”. If I can help my customers with these happy moments and memories, I feel I have fulfilled my mission in life.

Why is your business called Mimicafe Union? It’s nothing special...I had a beautiful long white haired Chinchilla cat named Mimi, who unfortunately passed away a couple years ago. Also, for the longest time I wanted to be the owner of my own cafe, but it just was not “in the cards” at the time - now I realise how difficult it is run a successful cafe!!! It seemed like “Mimicafe” was a slightly confusing name, so I decided to tag “Union” on to the name of the business, thus uniting all my hopes and dreams for a successful life and business. Now with my tutorials at my small studio, the atmosphere is kind of like a cafe as we enjoy some tea, some snacks and conversation, while working on fondant skills together!

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Hot Cross Bun Cupcakes with chocolate egg surprise From Lydia Bakes & High Tea with Dragons


Ingredients Cupcakes 125g butter, at room temperature 112g caster sugar 2 eggs 125g flour 2 tsp baking powder 2 tsp all spice 1 1/2 tsp cinnamon 60ml milk 136g milk chocolate chips Chocolate Buttercream 110g butter, at room temperature 1 tsp vanilla essence 218g icing sugar 30g cocoa 2 tsp milk Royal Icing 3 egg whites 4 cups icing sugar 1/2 tsp cream of tartar

12 medium sized hollow Easter eggs, sliced in half horizontally Lollies and sprinkles of your choice (we used Jelly Belly’s and Smarties) Makes 12

Recipe from Lydia Bakes blog and High Tea With Dragons Blog

Cupcakes Preheat oven to 190°C and line a muffin tin with cupcake cases.

Mix until lumpy then add milk until you reach a nice soft consistency that you can pipe with.

Add eggs one at a time, beating well between each.

Royal Icing Make sure all your equipment is oil free by washing in boiling hot soapy water before beginning.

Cream together butter and sugar until light and fluffy. Sift together flour, baking powder, all spice and ground cinnamon and add to creamed mixture. Stir until well combined.

Gradually add milk and mix well.

Add chocolate chips and gently fold through mixture.

Fill cupcake cases 2/3 with mixture.

Place in oven and bake for 15 minutes or until a skewer comes out clean.

Transfer to a rack to cool completely before decorating. Chocolate Buttercream Beat butter until creamy. Add vanilla to the butter and beat until incorporated.

Sift icing sugar and cocoa into a separate bowl.

Add dry ingredients to the butter mixture one cup at a time.

Pipe small round swirls on cupcakes, using a medium sized round tip.

Combine all ingredients in a medium sized bowl. Using a whisk attachment, beat until well incorporated, making sure to scrape down the sides of the bowl as you go. Beat icing on a medium speed for 8 minutes.

Cover with a clean damp tea towel and set aside. Assembly Fill the round side of the Easter egg with treats to the brim.

Hold the cupcake upside down and gently press into the filled Easter egg.

Using a small tip, pipe two lines of royal icing on the Easter egg to make a cross. Crack into the egg and enjoy your surprise!

Royal icing recipe from about.com, chocolate buttercream recipe adapted from Savoury Sweet Life.

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Manchester Event City -March 2014

INTERVIEWS WITH THE WINNERS! BEST IN SHOW

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Rita D’Ascenzo from Amiche di Zucchero


Name: Rose Dummer Business Name: Rosie Cake-Diva Category: Class D, Novelty cake Award: Gold Oh why do we do this to ourselves? I’m always short of time….and I always set myself too ambitious a task…yet still I do it! But isn’t that the way for most of us? I really wanted to do something a little bit different (after all it is the ‘Novelty’ Class); so I liked the idea of mermaids, but I wanted to show them luring ships to their peril in a ‘Tempest-like’ sea.

I did have a desperate drowning sailor’s upstretched hand but I ran out of time to include him…mainly because I spent a ridiculous amount of time on tiny mermaid scales. My fault for embarking on something so detailed! But my favourite part was the shipwreck behind. I would have loved to make more of that. It’s my third attempt at the Novelty Category and my third Gold award, so of course I’ll enter again. It’s great to have the chance to develop all these ideas that you have in your head. If nothing else though, the atmosphere at these events and the chance to meet so many like-minded people makes it all worthwhile. Name: Nina Evans Williams Business Name: Môn Cottage Cupcakes Category: Class F, Wedding Cakes Award: Bronze Here’s my cake, it was entered in the wedding cake category and is a whopping 2.5foot in height. It took me over a week to do, is 5 tiers high, in pinks and purples and is hand painted. Purple is my favourite colour and I wanted to incorporate the new shade of Radiant Orchid in it.

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It took 2 days alone to do the bottom tiers and nearly 3 to do the frilled flowers in the middle. I foolishly rushed the painting, as I knew to my cost, as I ran out of time. I had lovely feedback from the Judges too, saying it was perfectly covered, in proportion; they loved the colours and the design. They advised me that the flowers on the top had too many gaps and I knew I had rushed my painting, as I only finished at 5am that very morning! Those were the only things that were wrong, so now I know! I got a Bronze for it and was quite pleased with the outcome! Now to think of another design for the NEC!!

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Name: Emma Ball Business Name: Richard’s Cakes Category: Class G Decorative Exhibit Award: Gold, 1st and 2nd in Class Being inspired by the film ‘ Cloudy with a Chance of Meatballs’, I designed a stack of food as a base for all of the characters to be placed around. I particularly liked this design, because you could have a lot of fun with it. I incorporated ‘Cloudy with a Chance of Meatballs 2’ in with it as well; so I had more characters to play with. If anyone has read the book or seen the film; you will see a lot of hidden jokes incorporated into the design. I really enjoyed using a variety of mediums to create the look I wanted. I enjoyed being able to be a little more daring with the competition being closer to home. I was able to add height and work my layout around this. I was absolutely thrilled to achieve Gold and come second place with this piece.

For my second piece, I chose to create the ‘How to Train your Dragon‘ as it was a contrasting theme. It is a lot more toned down and about the finer detail. On this piece, I got to play around and use a variety of skills in bringing it together. For me, it was a design I have wanted to create for a very long time. I didn’t design it beforehand, I literally made it up as I went along...which brings me to my favourite part, seeing all of my ideas come together. My favourite technique with this piece, was being let loose with my DinkyDoodle airbrush . I think, used the correct way, it really adds depth, enhancing your cakes and modelling.

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I am immensely proud of achieving First Place and a Gold award with this piece. All my hard work and dedication paid off, and I couldn’t keep the smile off my face all weekend. Together, both of my two creations took up all of my spare time and over 6 weeks to create. I already have ideas for Birmingham and will be trying something completely different this time.

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Miniature Modelling Tutorial

By Astral de la Mare Buttercream Bakery - Brighton MAGAZINE 29

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Miniature Modelling

Cupcake Special 30

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BunsInTheOven Cupcakery


New Classes!

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Cake Masters 2014'19

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