Cake Masters ~ August Magazine

ISSUE 3 AUGUST 2012 ISSUE 3 AUGUST 2012

B AKING ~ DECORATING ~ S H A R I N G Inside: Stenciling Ma!erclass...

Sugarveil Cheat Tutorial

DONEC ARCU RISUS DIAM AMET SIT. CONGUE TORTOR CURSUS RISUS NISL, LUCTUS AUGUE

THE BATTLE OF THE MIXERS

The story behind the HUGE gypsy wedding cake!

Great British Bake Off SPECIAL!

WIN TICKETS! EXCLUSIVE Meet Manisha Great British Bake Off 1

CAKE MASTERS MAGAZINE ~ AUGUST 2012

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

CONTENTS

In this issue... Vintage Cupcake

Welcome from Rosie ~ Page 3 Competition Great British Bake Off Obsession ~ Page 4 WIN Cake and Bake Show Tickets ~ Page 9 Interview with Manisha Parmar ~ Page 10 Scroll moulds feature ~ Page 16 Stenciling Master Class ~ Page 20 Snake Cake Craze ~ Page 26 My BIG fat Gypsy Wish List ~ 28 The Battle of the Mixers ~ Page 30 You and your mixers ~ Page 32 DONEC ARCU RISUS DIAM AMET Wed#ng SIT. CONGUE TORTOR CURSUS Pinboards ~ Page 55 RISUS NISL, LUCTUS AUGUE

15 17

Sugarveil Cheat Tutorial

12

Wedding Cake Special

35

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B AKING ~ DECORATING ~ S H A R I N G Hello everyone, welcome to our August newsletter! For those of you who don’t know, this is what I look like... and for some of you who do know - I hate having my picture taken, so you won’t find many of me on my page! Anyway, enough about me. Following on from the feedback we received from our last newsletter, we have decided to move away from the basic “school newsletter” format to a more glamourous magazine type format. We have spent a lot of time on the design and presentation of this issue, and hope you like the more modern, fresh, updated look. Baking ~ Decorating ~ Sharing is the Cake Masters motto, and we aim to deliver onDONEC each of these elements ARCU RISUS DIAMinAMET everything we do through SIT. our CONGUE Facebook TORTOR page CURSUS and magazine. RISUS NISL, LUCTUS AUGUE

The aim of our monthly magazines are to highlight all cakey news over the last month; showcase your amazing cakes; include informative features and above all, sharing caking and baking knowledge! See this newsletter as a bit of a round up, incase you might have missed something on Facebook- let’s face it, I am not sure Facebook works all the time anyway- I am still having problems seeing my own posts let alone other post from pages I follow- boo! I am in awe of all the caking and baking skill out there and I will do my best to “shout out” all the amazingly talented cakers by featuring you in my magazine. Enjoy leafing through the featured wedding cake pages in this issue as there are some beautifully designed pieces and I really enjoyed putting this part of the magazine together. Special thanks to all our contributors this month, especially Manisha Parmar from the Great British Bake Off, who gave us an exclusive interview for all Cake Masters fans. Let me know what you think of our new look, I would love to hear from you!

Rosie x 3


The Great British Bake Off

Obsession


Every Tuesday evening at 8pm the TV is mine for my GBBO fix. There is nothing that gets in my way, and the most central spot on the sofa is reserved for me! I am sure I am not the only one that behaves like this on Tuesday evenings, and I am positive that when each episode is over, a small void appears in your life, that not even a slice of cake could fill! I love watching the contestants baking under immense pressure, producing awesome flavour combinations and gorgeous looking cakes. Not sure if it is something that I would do...not sure that I work so well under that much pressure, and piercing blue eyes! Over the next few pages we have gathered the details of the current contestants and have included their Twitter, Facebook and Blog links so that that you can stalk them online too :p

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Introducing the Contestants Stuart Last year he made his own three-tiered wedding cake, much to the surprise of his mother-in-law. He’s a fan of creating new flavour combinations. His wife admits he reads recipe books in bed at night. Twitter Facebook Website DONEC ARCU RISUS DIAM AMET SIT. CONGUE TORTOR CURSUS RISUS NISL, LUCTUS AUGUE

Manisha She came back to live in in Leicester when she was 13. Her passion for baking passion began when her mum showed her how to make a Victoria sponge. Her strengths are classic English biscuits, cakes and pastry, but she also makes some Indian biscuits and cakes too. Twitter Facebook

Brendan To date, the 63-year old has made 90 of them and is still going strong. He always dreamt of pursuing a career in baking and now, semi-retired, bakes as a hobby. Twitter

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James He started baking with his granny and is currently studying medicine in Scotland. To James, medicine is similar to baking as it involves marrying science and nurture. Aside from his studies, he’s reached grade eight in classical double bass. Twitter Website

John DONEC ARCU RISUS DIAM AMET CONGUE TORTOR CURSUS ofSIT. baking re-started with a RISUS NISL, LUCTUS AUGUE

His love vengeance three years ago, when he left home to study. His love of French patisserie is his main inspiration. Twitter Facebook Website

Natasha She admits that she has a vast baking portfolio because she gets bored of making the same things over again. VOTED OFF: Week 1 Twitter Blog

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Peter His love of baking is well known at his children’s school and, with a reputation for excellence, the requests flood in for everything from school fetes to wedding cakes. VOTED OFF: Week 2

Ryan He loves fusing Western baking with lesser known Asian flavours and new techniques he’s garnered from his travels. Twitter Website Blog


Sarah-Jane She mainly makes cakes, biscuits and desserts and so admits her family’s waistlines suffer for her hobby. Her husband is a vicar, so his congregation also benefit from Sarah-Jane’s talents. Twitter Blog

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Danny She exercises several times a week to work the baking excesses off. She says that she’s taking part in the Bake Off because she really wants to test herself. Twitter Blog

Victoria DONEC ARCU RISUS DIAM AMET SIT. CONGUE TORTOR CURSUS baking, she loves needlecraft, RISUS NISL, LUCTUS AUGUE

Aside from knitting and things you can share with others. She’s a fan of different shaped bakes like square or rectangular tarts and loves a good excuse to buy a nice piece of baking equipment. VOTED OFF: Week 3

Cathryn She once promised a friend an 80th birthday cake, but had forgotten that she’d arranged a girl’s night out the night before. She arrived home at 1.30am, and was baking till 4am to get it done in time. She’s also a messy baker - her husband can tell when she’s been baking because of the trail of floury footprints to the kitchen Twitter Blog

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Win tickets to the

Cake & Bake Show 2012 We loved the first episode of the Great British Bake Off and want see your cakes with hidden designs for your chance to win a pair of tickets to the show in London. Please send your entries to [email protected] deadline is the September 9th 2012. Below are some of your entries so far...


The Cake & Bake Show 2012 22nd 23rd September what to expect...

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Manisha Parmar Great British Bake Off Series 3 ~ Contestant Tell me a bit about your passion for baking

Other than baking what are your hobbies?

“Baking is like floa7ng on clouds, I find it so relaxing, even when working with the most complicated of recipes!

“I love baking with children and I love going out with my friends and spending 7me with family. I am a lover of wine and all cake.”

Baking has become a passion for 8 or 9 years now. I remember when my mum showed me how to make my first vanilla tray bake, and from then onwards I’ve been baking something every weekend, ranging from very small items like biscuits or something huge like a yummy chocolate tart.”

Tell me a bit about yourself background and family “In my family there is my Dad, two brothers and my sister who is now married. My mum past away 4 years ago... so life has been difficult and a bit lonely. This is where baking has turned my life around -‐ it just brings me so much happiness even if it doesn’t turn out absolutely perfect.”

What made you apply for the great Bri7sh bake off TV show?

“Umm I actually don’t know why I applied! Maybe because I had seen the programme before and thought I could do some of the bakes shown. At the 7me I felt quite confident and friends and family encouraged me so I was able to pluck up the courage to apply.”

Did you ever think that you would make it through to the end stages? “Oh my cupcakes! Never in a million years did I think that I would be one of the 12 finalists out of 7000 people who applied. It was an amazing feeling that, YES, I am actually good at something.”

Even though the days were really long, I loved every minute! Standing side by side with Mary and Paul was such a delight, wai7ng in an7cipa7on for their replies a_er each bake was exci7ng but very nerve wracking.”

Most people like to bake DONEC RISUS DIAM to ARCU relax, how did AMET you find SIT. CONGUE TORTOR CURSUS it baking under pressure RISUS NISL, LUCTUS AUGUE and interroga7on of the judges? “I love baking under pressure, however, some of the bakes were disastrous. The interroga7ons was quite nerve wracking. It is like your heart is in your mouth and you can’t swallow! However when they gave good comments it felt great, but when the bad comments came... you felt very sad...”

Con7nued >>>

What was the most exci7ng part about being part of the show? “I thought the most exci7ng part of the show was the filming. I absolutely loved it! Manisha’s Mum 10


What was the hardest part about being in the show?

I am very fond of Ryan, who is one amazing baker with a lovely funny personality.”

“The hardest part of the show was when things went wrong and not really being able to do anything about it.”

What are your current plans for now and the future?

What did you think of Mary and Paul?

“My current plans are to finish my childcare degree. Although I would like to work for a famous well known chef as a baker.

“Mary was lovely she really KNOWS her stuff, very warm and loveable. Paul... well he was just adorable! He was very honest and knows what he is talking about.”

I would also like to open up a Baking School for children, which would be great as baking can have a great influence on children.” DONEC ARCU RISUS DIAM AMET SIT. CONGUE TORTOR CURSUS RISUS NISL, LUCTUS AUGUE Manisha and Ryan

Which contestants did you get on with the most? “I got on really well with all the contestants. John,Cathryn, Sarah-‐Jane and I, had a few nights together with the friendly help of Prosecco.

Next Week E

PISODE 4

The bakers fa ce

sweet tooth.

Starting off w tortes, the ba

ith a tempting

kers then face

This time it's a

caramel, and expected.

three challeng

es all designed

for a

array of deca de the technical

ntly rich challenge.

mainstay of F rench baking, the crème for some ther e's more wob ble than

Proceedings

are rounded of f with a mamm challenge to pr oth six hour oduce a might y sh ow stopping laye meringue. But red who will claim th e ac colade of Sta Baker and who r will hang up th eir apron for th time? e last

Follow Manisha online:

Twitter Facebook Manisha in the GBBO recipe book

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Tuto$al CAKE MASTERS MAGAZINE ~ AUGUST 2012

From Allison at Let’s Eat Cupcakes

Sugarveil Cheat


Special thanks to Allison from Let’s Eat Cupcakes for being one of our contributors!

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Let’s eat cupcakes tutorial

Step 1 Roll out your fondant thicker than usual and cut out a disc using a cookie cutter.

What u n eed: * Rejuve nating sp irit or vo * Small dka art brush * Textur es lace w raps from Edible C reators L td * Sugar flair whi tener * Rolling pin * Cookie cutter * Cupcak e

Step 2 Place your fondant disc on a texture RISUS DIAM AMET mat from DONEC EdibleARCU Creators then roll SIT. CONGUE TORTOR CURSUS very firmly. This will leave you an RISUS NISL, LUCTUS AUGUE imprint.

Gorgeous lace imprint!

Mats from Edible Creators

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Let’s eat cupcakes tutorial

Step 3 Use your cutter to reshape the imprinted fondant and place directly on to your cupcake gently shaping as you do not want to stretch the impression!

Step 4 Mix your whitener and rejuvenating spirit(of vodka) together and lightly brush over your fondant which will bring the lace imprint to life.

Voila!

If you would like to include one of your tutorials please contact us at [email protected]

DONEC ARCU RISUS DIAM AMET

This technique was SIT. CONGUE TORTOR CURSUS RISUS NISL, LUCTUS developed by AUGUE Carinas Cupcakes using sugar veil mats. Allison from Lets Eat Cupcakes adopted it to use texture mats from Edible Creators as a cheaper alternative.

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COMPETITION TIME! Win 2 sets of lace texture mats In association with Edible Creators

Win 2 sets of lace texture mats A massive 7 mats in total by emailing us your best vintage cupcakes! Please enter into one of the following two categories:

Bake for Fun DONEC ARCU RISUS DIAM AMET This category is for people who do not sell cakes at all. SIT. CONGUE TORTOR CURSUS

Bake for Business

RISUS NISL, LUCTUS AUGUE

This category is for people who have their own cake Facebook pages and sell cakes, even if it is not your main source of income. The reason why we have two categories, is so that we can give everyone with all abilities a chance to join in. -Please send only one photo of your entry -Please email your photo to [email protected] -Please ensure you give us your name and business name, and Facebook page name so we can place these details next to the chosen entries in our next magazine! -All entires to be sent to Cake Masters by Sunday 16th September -ONLY ONE ENTRY is allowed

Good Luck!

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Scroll moulds feature!


So pleased with my sculpted scroll moulds from Marvelous Molds. Purchasing just a few of the flourish moulds allow you to make fantas7c designs and are so quick and easy to use. Our video tutorial can be viewed here! Have a look at the huge collec7on at The Cake Decora7ng Company.

Scroll Moulds Collec7on

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My

big FAT

GypsyWed#ng Cake By PETER ROBERTS of Centre A2rac5on Cakes 2 Remember of Liverpool and St Helens

“It was quite a challenge when I was asked to do a seven foot tall cake by a travelling family.

ree h t was f l e s ade m gn it i d s n e h ha ory ke d t v a i i c w s wa The kes a e c k a s deep ose he c r y T r n e . v gree lore a e g l a s p here h d t rose i e r atte ur w c o . l s o ls arls a e in c t p e l p ysta ose r r c d an with e r the and

up and finish off at the venue. The customer was very happy with the proposed idea and were JANIC E & TOM very excited!

We agreed on a price and I then set to work. Fruit cake The customer originally wanted the cake eight foot was for the base as sponge tall and four foot wide! My cakes around the base head started spinning and I would be too so_ and said, “I don’t think that will would simply not hold the fit through our door”,when weight of cake above it. Sponge cakes were used for the customer simply ANNAB (9YEARS) op 7ers. replied, “Can’t you 7lt the the tELLE cake upwards?”, I just Every one that knows me, looked at my mum in knows how organised I am! disbelief! You can imagine I phoned all the relevant the visions going through suppliers and ordered all my head at this point. I said the equipment, boards and that I was sorry, and that I icing, leaving nothing to go cake that large would not amiss -‐ everything was work. Instead I suggested a checked and double seven foot cake(!), where I checked! would do it in stages and set

THOMAS (6YEARS)

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Firstly I had to bake the fruit cakes. The problem was that I didn’t have a oven in the shop large enough to fit the cakes! I asked a friend who I went to college with if I could use his oven in his bakery, he was only too happy to help.

also wanted a spacer on the boiom of the cake so that she could have flowers around the board where the cake was simng.

I used a number 4 tube to pipe swags under each rose, I then over piped with a number 3 tube. Most of the other designs on the cake was using a number 2 piping tube in order to give a more delicate look.

I then had to make all the roses. As this was such a big cake, the roses had to correspond with the size of all the cakes. I thought that five inch roses for the boiom 7er and four inch for the remaining 7ers would be the best. I found covering the cake to be a challenge as it was so deep which made it very awkward, but a_er a bit of delibera7ng, I knew the icing would not cover in one piece so I came up with the idea to cover it in stages, rolling out strips of icing and placing the icing on the cake and carefully smoothing it out. I am a terrible perfec7onist so it had to be right as I hate seeing joins. It took, would you believe 65 kilos of marzipan and ivory coloured icing, guess you can now say I am now officially a body builder! A_er three extremely wide and high cakes I needed a cup of tea! My arms were like jelly a_er all that rolling out. The boioms of each of 7er were polystyrene dummies with cakes placed on top, this helped keep the weight down; I also baked a lighter fruit cake which also helped with keeping the overall weight of the cake down. I had three specially made drum boards reinforced to take the weight of the cake. The customer

There were five addi7onal sponge cakes to be placed round the base of the cake, Hazel , my sister and I worked together to get them covered with icing,

Luckily we have a large sugar cra_ shop and we have designed our own style of spacers, that have hard tops and so_ enough sides to place wires in them.

“I did most of the decora5ng in the shop, using royal icing for a lot of the finishings, trying to keep it from looking tacky! The design itself was mostly my input... you don’t want to know what she originally wanted... I tell you, it was tacky galore!”

The part I enjoyed the most was the top. I loved doing the top vase as it was completely made out of JANIC E & TOM had le_ sugar and the customer me to create it in my own way. I love it when the customer says this, and I can allow my imagina7on run wild. I was originally going to opt for just roses, but as I was half way through pumng the spray together, I wrapped some sugar paste around it and hey presto there ANNAB it was, ELLE I can’t (9YEARS) tell you how pleased I was with the end result. The day arrived for me to take the cake to the venue and it really was all hands on deck. As I was so busy, I got my mum Joan to dust the rest of the roses green, she looked like the jolly green giant when she had finished! Jayson and Josh from the shop helped me carefully load the cake in to my van, it was so heavy. I needed two vehicles to carry everything as we had a lot of equipment and all the cakes, including the five, 12” round sponge cakes; all the iced roses and petals, including the extra large reinforced drum boards.

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When we arrived, we set to work at once. First I set the largest drum board which had flowers all they way around it. We then placed the first 7er on top of this. Next we placed the second 7er -‐it was so heavy, I was lucky to have Jayson and Josh there to help. The top 7er was placed by myself. I really thought the cake might collapse with all the weight! All that was le_ to do was finish the cake with decora7ons. We had a good rou7ne going while I

stood on the table as Mum and Jayson passed me the finished flowers and the crystal pearls. Once finished, the customer agreed to view the cake at the venue. She was completely delighted with the cake and all the 7me and effort I had put into crea7ng her cake. I got a hug and was told she wanted another cake in two years 7me if the price was same, I NEARLY FAINTED!“

JANIC E & TOM

ANNAB ELLE (9YEARS)

See more of Roberts work at Wedding Cakes Liverpool or visit their online shop at http://www.centreattraction.co.uk/n_shop.php 19


Stencil tutorial ~DUSTS

It is really easy to stencil on cakes to make fabulous designs. Follow our easy tutorial to have a go yourself!

What u n eed: * Fondan t * Soft pa int brush * Rolling pin * Trex * Sugar flair dus ts * Stencil * Cookie cutter

Step 1

DONEC ARCU RISUS DIAM AMET Soften some fondant and roll it out SIT. CONGUE TORTOR CURSUS to about a NISL, pound coinAUGUE thickness RISUS LUCTUS

Step 2 Place the stencil on top of the fondant and roll over the stencil to secure it to the fondant

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Stencil tutorial ~DUSTS

Step 3 Take a tiny amount of Trex and rub over the stencil

Step 4 Take some edible dust on a soft brush and lightly dust over the stencil

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Stencil tutorial ~ DUSTS

Step 5 Gently peel away the stencil

Step 6 Cut away excess fondant using a cookie cutter and place onto a cupcake ~ SIMPLES!

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Stencil tutorial ~BUTTERCREAM

Step 1 Soften some fondant and roll it out to about a pound coin thickness. Place the stencil on top of the fondant and roll over it to secure the stencil to the fondant.

Step 2 Take a small amount of buttercream and spread over the stencil.

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Stencil tutorial ~BUTTERCREAM

Step 3 Apply only a very thin layer of buttercream to the stencil, scraping off any excess buttercream that is not required

Step 4 Taking one corner of the stencil, peel away from the fondant

YAY!

Step 5 Finally cut away any excess fondant with a cookie cutter and place on top of a cupcake!

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Stencils

]

Chandelier Stencils set of 3 ￡9.99

Damask Stencils ￡12.99

Scroll Stencils set of 5 ￡19.99 25


Snake Cake Craze! So you must have seen this awesome cake from North Star Cakesincredibly realistic, superb attention to detail and even a tweet from the Ace of Cakes man himself! Is there anyone out there who hasn’t seen this cake!? Photos of this cake have been shared right across the globe and we caught up with Francesca Pitcher, the creator to find out more.

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Meet Francesca... Tell us about North Star Cakes... North Star Cakes is a bespoke baking business, my client's tend come to me if they are looking for something unique and personal to them. I'm very par7cular about the ingredients I use as I firmly believe that great ingredients produce a great tas7ng cake. The cakes not only have to look beau7ful but the flavour is equally important and should meet with expecta7ons. I also cater for food intolerances and some of my clients come to me specifically for that reason. I'm very lucky to have a loyal clientele of repeat and referral business.

Tell us more about the cake and who it was for...

Tell us a bit about yourself... “I trained as a fine ar7st with a specialism in pain7ng and sculpture. A_er leaving university I worked for a private art collector before moving into fine art auc7oneers. I feel privileged to have worked for a couple of the top fine art auc7oneers in the world based in London. I le_ the art world behind when I had my first child, a daughter Claudia who is now six, and I have since had a son Dylan, three. During those late night baby feeds I used to watch 'Ace of Cakes', a fabulous TV cake show based in the US and wished I could have that job. I'd always made birthday cakes but it wasn't un7l last year that I started to take my cake making more seriously and tried to make as many cakes as I could to prac7ce my skills, in fact my daughter's Rapunzel birthday cake last July was my first proper cake.

The snake cake was made for my daughter Claudia, her birthday was on 29th July and she wanted to have a Halloween themed party and she wanted a cake to match the theme. I was racking my brain as to what I could make, then on a recent visit to the zoo I suggested a snake. She loved the idea, and when we got home we looked at images online and decided on a yellow snake -‐ the Burmese that everyone now knows. The interest in the snake cake really took me by surprise-‐ there was so much discussion about it and so many shares, I've no idea how many blogs, posts and newspapers its been in all over the world, I'm s7ll trying to find them all. The buzz about the cake was overwhelming and the comments have been brilliant but the real high point for me was when Duff Goldman of Charm City Cakes -‐ the owner of the bakery in the 'Ace of Cakes' TV show tweeted out a picture of my cake on 7th August to his 40,000 followers with the word 'AMAZING!!!' -‐ I joined twiier just to see it for myself!

My company North Star Cakes began trading in October 2011. Photo credit: Kerry Ann Duffy Photography

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WISH LIST

Oven thermometer £5.79 Most ovens are not really ever at the temperature that they are displaying- they tend to be several degrees out. This problem can be easily fixed with a cheap and cheerful oven thermometer which can be hung on your oven shelf.


Blue Union Flag Apron £7.49 With the Paralympics starting it it going to be Olympics fever all over again! We are so looking forward to it and even have closing ceremony tickets- so exciting!

Set of three dove cutters £8.50 Buy a set of three PME dove cutters, perfect for vintage and wedding cakes!

100 disposable savoy 21” piping bags £3.50 These are the piping bags that I use for piping buttercream on my cupcakes. Good quality and100 on a roll which lasts you ages- cheapest we could find are on good old ebay! 28


WISH LIST

Oven thermometer £5.79 Most ovens are not really ever atClear the temperature Isomalt sticks that £10.99 they are displaying- they tend to be several Easy melt degrees isomalt out.which This can be problem poured can intobe moulds easily creating fixed with a clear cheapsugar and cheerful decorations. oven thermometer Awesome stuff! which can be hung on your oven shelf.


Pink Cupcake Courier £24.99

Blue Union Flag Apron £7.49 Pale pink cupcake courier which officially holds 3x12 cupcakes With the Paralympics starting it but I manage to squeeze in an it going to be Olympics fever all extra 18 cupcakes in between over again! We are so looking the spaces! forward to it and even have closing ceremony tickets- so exciting! Set of three dove cutters £8.50 Buy a set of three PME dove cutters, perfect for vintage and 10 Gourmet Food Pens £18.99 wedding cakes and cupcakes! A set of 10 pens that can be used for finishing touches to 100 disposable savoy 21” piping sugar decorations. Best used on bags £3.50 dried fondant. These are the piping bags that I use for piping buttercream on my cupcakes. Good quality and100 on a roll which lasts you ages- cheapest we could find are on good old ebay! 29


The Battle of the MIXERS


KitchenAid vs. Kenwood 30


Our opinion.... I am still deciding which mixer to buy. Can you believe it...I have never owned a stand mixer because I simply don’t know which one I want. Before carrying out the research for this article, I felt that if I bought the Kenwood over the KitchenAid I would be disappointed when I got home...and vice versa! Yes, I drive myself insane when going shopping! I am one of those people that will think about purchasing something...but then wont buy it- come home and be so annoyed at myself for not getting it! So enough about my weird shopping habits and back to mixers. I scoured the internet for hours looking through many different reviews and reading through what seemed like thousands of testimonies on Amazon regarding personal customer experiences. Having gone through so much content, it appeared to me that one mixer did come out slightly on top each time. I was on a mission to find out some of the differences and here is a summary of things that might help you choose which one you will go for, and YES ,I will be letting you know my final decision on the Kenwood vs KitchenAid debate.

KitchenAid - Available in 28 colours - Retro look - Mixer bowl comes with a handle - Blender attachment needs to be bought separately - Used in pretty much all cooking shows on TV- just good product placement marketing though? -There are said to be complaints about after sales service with KitchenAid - Power cable sticks out of the machine - Expensive

Kenwood - Mainly silver although the KMix is available in approximately 11 colours -Sleek modern design - Mixer bowl has no handle - Blender attachment comes included - Better customer services and easier to find parts for machines, even the ancient ones! - Power cable runs through the machine - Cheaper

So from the above, there isn’t really much in it. There isn’t really anything there that makes one machine stand head and shoulders above the other. A lot of the reviews said that the first machine you start with, tends to be the machine you stay with forever. However, the thing that pushed me more towards one machine over the other were the MANY reviews regarding people using Kenwood machines dating back to the 70s and 80s - even the 50s and were still going strong making the odd replacement for parts which are amazingly still readily available. I think design is a big thing as the machines look so different. There was a lot of love hate going on in the reviews that I read and it is just down to personal preference. I personally feel you get more value for your money with Kenwood, and I like the modern design over the retro look. Also that face that so many ancient machines are mixing away gives me some comfort of reliability. Overall, I feel a sense of relief that I have made up my mind that it is KENWOOD all the way. 31


Some of you and your mixers...

Jess Moss

Emma’spongecake Constant

Mamma Jamma Cakes

Mon Cottage Cupcakes


Kelly’s CakeAway

My Cake Away

Suhaav 32


Some of your mixers...

Sweetie’s Cakery (Cake of Trowbridge, Wiltshire)

DONEC ARCU RISUS DIAM AMET Signature Style Cakes SIT. CONGUE TORTOR CURSUS RISUS NISL, LUCTUS AUGUE

Lynda’s Celebration Cakes

Thanks for letting us share some of your mixer pictures!!! 33


OUR CLASSES Recent student cakes from Rochelle!


Môn Cottage Cupcakes

Cupcake decorating classes ON ANGLESEY Learn to decorate beautiful cupcakes in our classes suitable for all skill levels. We run lots of different themed classes and would make the perfect gift for someone. *Kids parties and groups catered for too*

07811783901

[email protected]

www.moncottagecupcakes.co.uk

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Wed#ng Cake Special FEATURING YOUR BEAUTIFUL CAKES DONEC ARCU RISUS DIAM AMET SIT. CONGUE TORTOR CURSUS RISUS NISL, LUCTUS AUGUE

Hello everyone, welcome to our August newsletter! For those of you who don’t know, this is what I look like- and for some of you who do know, I hate having my picture taken, so you won’t find many of

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Cakes by Minel


I have been following the stunning bespoke wedding cakes from Cakes by Minel for some time, a worthy cover photo for our feature. These cakes have been clearly made with careful thought, combining detail from wedding dresses to make beautifully bespoke cakes. Cakes by Minel

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&e li'le Cherry Cake Company Stunning simple design with bold peacock colours cascading delicately down three deep tiers of cake. The Little Cherry Cake Company DONEC ARCU RISUS DIAM AMET SIT. CONGUE TORTOR CURSUS RISUS NISL, LUCTUS AUGUE

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**W(h upon a cupcake**


Pretty in pink, with perfectly perched beautiful bold roses. Wish Upon a Cupcake

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Sweetcheeks Bakeh)se


Lovely beach related three tier wedding cake. Just the right number of shells dotted around, with delicate royal iced piped nets cascading all three tiers. Beautiful work! Sweetcheeks Bakehouse 39


&e Hazelnut Bakery


One of my all time favorite wedding cake designs. Love the use of deep purple for the flowers and clothing detail for the groom. The Hazelnut Bakery 40


Bella To+a


Beautiful hand painted floral design, on top and bottom tiers of cake. So elegant and beautifully sophisticated. Bella Torta 41


Cakes by Nina Camberley I love different designed weddings cakes, especially this one. Focal teapot with hand crafted teacup cakes. Beautiful work! Cakes by Nina Camberley


Iced Dreams DOWNHAM Elegant and sophisticated three tiered cake with beautiful pink blossoms decorating the tops of each tier. Iced Dreams Downham

One of my all time favorite weddings cakes.Love the use of deep purple for the flowers flowers clothing detail for the groom. 42

Scrumpti)s Cakes



Beautiful chocolate wrapped layered cake decorated with fresh berries and flowers. Scrumptious Cakes 43


Ka,ryns Cakes


Beautiful and elegant three tiered cake, decorated with a fantastic spray of sugar flowers. Lovely! Kathryns Cakes

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Roxy Rara


Chocolate wrapped cake, adorned with beautiful fresh berries. Gold detailed chocolate rose finishes off this fantastic cake! RoxyRara

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Rosebud Cakes

My favourite indian inspired wedding cake. A beautifully decorated saree cascading down three tiers of cake. Love the gold detailing around the cake and saree too - Stunning! Rosebud Cakes 46


Fancy Cakes by Linda

Action packed and fun James Bond themed wedding cake. Love the One of myplane all time favorite weddings crashed in the side of the cakes.Love the use of deep purple for cake. Another favorite of mine, just thefantastic! flowers flowers clothing detail for theFancy groom. Cakes by Linda 47


Fancy Cakes by Linda

Another cake by Linda, superb designbride and groom combined cake. Clever and beautifully created, I just love the way the board has been decorated and incorporated into the design of the bottom cake- fantastic work! Fancy Cakes by Linda 48

Coco Blossom Chocolates and Cakes


Chocolate and fresh fruit combination with transfers used for detailing the corners. Lovely alternative to the usual chocolate wraps! Coco Blossom Chocolates and Cakes

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Cupcakes by L)(e

Beautiful shades of blue pastels with gorgeous vintage sugar pieces and beautiful ruffles cascading down four tiers of deep sponge. Gorgeous! Cupcakes by Louise

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PetiteSweet ~Cake B)tique



Love the colour combination on this cake. Beautiful green hand painted leaves with deep garnet coloured painted flowers and sugar roses - just a stunning cake. PetiteSweet - Cake Boutique 51


GemCakes

Three tiers of white chocolate cigerellos finished with chocolate fans and roses. Uniform colour creates a beautiful finished cake! GemCakes 52


Doro’s d (cup cakes)

Something different but refreshingly simpleNAKED sponge decorated with fresh fruit and flowers, finished with a dusting of icing sugar. I love this! Doro’s d. (cup) cakes 53


&e Chocolate Strawberry

Last and by no means least, one of my favourite wedding cake designs with beautiful words adorning the sides of a three tier wedding cake. Love all the work from this businessExcellent! The Chocolate Strawberry

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Cake Masters Boards

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Cake Masters ~ August Magazine

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