cake masters 2014'19

ISSUE 19 | APRIL 2014

1MAGAZINE

Masters

CupcakeRecipes

+ much more!

CupcakeSpecial!

Exclusive InterviewsAfternoon Tea at The RitzCake International Exhibition Special

Masters

ISSUE 19APRIL 2014

3.50BAKING - DECORATING - SHARING

M A G A Z I N E

CakeCakeFantastic Miniature Modelling Tutorialwith over30 images!

Delicious Cupcake Recipes

Miniature Modelling Tutorial by Astral de

la Mare

Beach Cupcake Tutorial by Amanda

Mumbray

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Mimicafe UnionINTERVIEW

Miniature Modelling Tutorial

43

Beach CupcakesTutorial2369

Cake International

Special52 Sachicko Windbiel


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Mimicafe UnionINTERVIEW

Contents4192831405275

Baking Wish ListAfternoon Tea ~ The Ritz LondonCupcake Spotlight - Zoricas Cake ArtCupcake Spotlight - Scrumptious BunsCake Spaces - Kathryn Hodge, Candytuft CakesCake International Special - Manchester 2014Miniature Modelling Cupcake SPECIAL

Tutorials1423

69

Crystal Lace & ImageArt TutorialBeach Cupcakes Tutorial - The Clever Little Cupcake CompanyMiniature Modelling Tutorial - Buttercream Bakery

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 its 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 couldnt 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 wont 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 Jens 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 seeand wear(!)..all will be revealed!

RosieEditor [email protected]

Editorial Assistant Ceri Roberts

Interviews743

EXCLUSIVE INTERVIEW: Buttercream BakeryEXCLUSIVE INTERVIEW: Mimicafe Union

Recipes

3436373839

Hot Cross Bun Cupcakes with Chocolate Egg SurpriseLime Berry Cupcakes with Candied LimeBanana Caramel CupcakesChocolate Peppermint CupcakesOrange Blossom Water Cupcakes

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

Sales & Advertisements [email protected]

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Baking Wish List

Betty Crocker, Cloud White, Cupcake Icing

Americansweets.co.uk4.75

Oodle TipLakeland

9.99

Cupcake Baking SetLakeland

7.99

Cup Cakes Cutterspatchworkcutters.com

6.50

Confetti Dot SprinklesLakeland

1.39

Cupcake CarrierCakecraft.co.uk

26.99

Peggy Porschen Cupcakes Book

Hobbycraft6.99

Morphy Richards Red Folding Stand Mixer

Dunelm.com69.99

Sugarpaste Extruder SugarCraft Gun & 16 discs

Cake-stuff.com15.95

Kitchen Craft Cake Tester Probe

Cake-stuff.com2.25

PME 6 Non Stick Rolling Pin

Cake-stuff.com2.95

Jem 233 Grass Icing/Piping Nozzle

Thecookscupboard.co.uk1.99


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Baking Wish List

Mini Palette KnifeCakedecoration.co.uk

2.99

Mini Cake StandMarks & Spencer

3.50

PME FULL SET 10 edible lustre sprays

+ free spray gunCake-stuff.com

54.95

Five new colours of Renshaw Ready Roll Icing

Renshawbaking.comVarious

Click-Twist BrushesRainbowDust.co.uk

3.25 each

Royal Aqua Flo Brush setTesco.com

3.99

Sugarflair Cake Rejuvenator Liquid

The-bakershop.co.uk1.60

Oval Frame MouldsFpcsugarcraft.co.uk

9.50

GET A GRIP Piping Bags-50 on a roll

Lakeland 9.49

Large Aluminium Ball ToolSquires-shop.com

13.99

Renshaw Silver Lustre DustRenshawbaking.com

2.45

Pop Art Comic Strip Cupcake Cases

Bakerandmaker.com4.50

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22715_T&L CAKE MASTERS ADVERT AW.pdf 1 11/03/2014 12:06


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CAKE MASTERS MAGAZINEE X C L U S I V E I N T E R V I E W

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Buttercream Bakery

Astral de laMareAstral 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 un-exotic. 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 didnt 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

by Cake Masters Magazine

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Crystal Lace&

ImageArt Tutorial

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225-343-02 Sugar Paste Ad.pdf 1 07/03/2014 14:48

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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 lls the tip and you're ready to go!

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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BeachCupcakes

By Amanda Mumbray

Tutorial

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making cake decorating easy...making cake decorating easy...Patchwork CuttersPatchwork Cutters

Have you seen our free tutorials on our channel?

Now Available

Now Available

Unit 12 Arrowe Commercial Park,Arrowebrook Road, Upton, Wirral

Tel: (0151) 678 [email protected]

Subscribe to our free newsletter on our website forall the latest news, information and projects!

w w w . p a t c h w o r k c u t t e r s . c o m

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 OFFERUse the discount code CMA at the checkout

Work-of-art silicon mat designs for creating beautiful

edible lace-style icing

www.crystalcandyuk.comAlso: www.crystalcandyusa.com and

www.crystalcandyonline.com (South Africa)Crystal Candyuk

Tel: 00 44 (0) 7809 212 566

NEW: Crystal Candy Combinations!

SEE THE TUTORIAL IN THIS ISSUE

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Cake SpotlightZoricas Cake Art


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CUPCAKE SPOTLIGHTSamantha Douglass Scrumptious Buns

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Designed and made in the UK

We are very pleased to announce the launch of www.fpcsugarcraft.co.uk, where you can choose

FPC Sugarcraft

- exquisitely detailed silicone moulds -

from our full selection of over 250 exclusive silicone moulds, for all your cake decorating needs.

Alice in Wonderland Steampunk Fantasy Steampunk Cogs & Gears Perfume Bottles Wedding Cakes Owl Family Multi Shoe Wine Bottle & Glass

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)

www.fpcsugarcraft.co.ukTel: 0117 9853249


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I N T E R V I E W CAKE MASTERS MAGAZINE

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Mimicafe Union

Sachiko Windbielby 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 backgroundI 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 lifes work should be. My research took me to the United States for the first time in 2004, and thats 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 schools 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.

Thats 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. Its 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; theyre 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?Its 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 Cupcakeswith chocolate egg surpriseFrom Lydia Bakes & High Tea with Dragons


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Ingredients

Cupcakes125g butter, at room temperature112g caster sugar2 eggs125g flour2 tsp baking powder2 tsp all spice1 1/2 tsp cinnamon60ml milk136g milk chocolate chips

Chocolate Buttercream110g butter, at room temperature1 tsp vanilla essence218g icing sugar30g cocoa2 tsp milk

Royal Icing3 egg whites4 cups icing sugar1/2 tsp cream of tartar

12 medium sized hollow Easter eggs, sliced in half horizontallyLollies and sprinkles of your choice (we used Jelly Bellys and Smarties)

Makes 12

Recipe from Lydia Bakes blog and High Tea With Dragons Blog

CupcakesPreheat oven to 190C and line a muffin tin with cupcake cases.

Cream together butter and sugar until light and fluffy.

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

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 ButtercreamBeat 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.

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

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

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

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.

AssemblyFill 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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INTERVIEWS WITH THE

WINNERS!BEST

IN SHOW

Rita DAscenzo from Amiche di Zucchero

Manchester Event City -March 2014


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Name: Rose DummerBusiness Name: Rosie Cake-DivaCategory: Class D, Novelty cakeAward: Gold

Oh why do we do this to ourselves? Im always short of time.and I always set myself too ambitious a taskyet still I do it! But isnt 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 sailors up-stretched hand but I ran out of time to include himmainly 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 be-hind. I would have loved to make more of that.Its my third attempt at the Novelty Category and my third Gold award, so of course Ill enter again. Its 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 WilliamsBusiness Name: Mn Cottage CupcakesCategory: Class F, Wedding CakesAward: Bronze

Heres 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.

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 flow-ers 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 BallBusiness Name: Richards CakesCategory: Class G Decorative ExhibitAward: 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 didnt 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 Dinky-Doodle airbrush . I think, used the correct way, it really adds depth, enhancing your cakes and modelling.

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 couldnt 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

By Astral de la Mare Buttercream Bakery - Brighton

Tutorial

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Miniature Modelling

CupcakeSp ecial

BunsInTheOven Cupcakery

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New Classes!

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cake masters 2014'19

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