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*Baking - Decorating - Sharing* Sample Cake Masters Magazine with cake features, top tips, interviews, reviews, competitions and a showcase of the best cakes around! Full version of the magazine can be purchased from www.cakemasters.co.uk DELIVERED WORLDWIDE!
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1
ISSU
E 8
MAR
CH 2
013
- £3 BAKING ~ DECORATING ~ SHARING
SPECIAL:MY MACARON
Love Affair
SPECIAL FEATURE:
Inside the edible hotel
NewRange ofSugars!
APRON SPECIAL:
Look beautiful while you bake
INTERVIEWSBAKING WISH LIST
TUTORIALSCOMPETITIONS
CAKE INTERNATIONALSPECIAL
SAMPLE MAGAZINEFull 80 page magazine can be bought
from www.cakemasters.co.uk
2
From Mediterranean inspired, buttery
light soft brown to Mayan inspired
fine golden caster
/welovebaking tasteandsmile.co.ukDISCOVER OUR NEW WORLD
OF TASTES AND RECIPES
Introducing our rich Golden Syrup cane sugar. This beautifully distinctive,
British inspired sugar has a luscious lingering sweetness. Splendid for
moist cakes, fruity desserts or a super shimmering glaze.
105008 T&L Golden Syrup Sugar Master A4.indd 1 21/03/2013 13:32
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ISSUE 8 MARCH 2013
Fro
m t
he
Editor BAKING ~ DECORATING ~ SHARING
Cake Masters Magazine March IssueWelcome to the March issue of our magazine, where we have lots of exciting features and great articles.
Firstly a massive thanks to Jen, from Jen’s Just Desserts for including a macaron recipe in the issue. Macarons have been a big fail for me until I started using Jen’s recipe. You must try it out and tell me what you think, it has to be the easiest macaron recipe around with no need for any hot sugar syrup bother.Secondly, thanks again to Jen for coming with me to the Tate & Lyle Tasting House in London and taking some awesome photos of the eight rooms we got eat our way through.
This leads me quite nicely onto our special feature of the Tasting House. Tate and Lyle have come out with a new range of sugars which were launched at the Tasting House last week. Thanks to Emma (also known as) Miss Cakehead; Lorna Wing, Mischief PR and Tate and Lyle for the warm invitation and unique experience.
Another key feature of this issue is the very special coverage of Cake International. We have Ceri Roberts a competitor at the show reviewing the day, Jessica Rabicano Sweet telling us about her VIP experience at the show - an experience that you too can by entering our Fairytale Competition. Top prizes for the competition are a pair of VIP passes to the London Cake International Show in April. The best thing that I like about the shows are the competition cakes. The level of detail on some of the cakes can be so easily missed when viewed which is why we have tried to feature focused shots of detail so that you can enjoy the cakes all over again.
There is so much more packed in this issue that we had to leave out Mother’s Day featured cakes as well as the News section. Fear not though, we still have a great tutorial from Lou at Cake-y-licious and two fantastic interviews from Paul’s Creative Cakes and That Little Cake Boutique to mention a few!
I really hope you enjoy our second officially printed edition; as always I would love to hear any feedback from you.
Rosie x
Front cover credit:Jen’s Just Desserts
Themes to come in other issues later this year:Chocolate, Fashion, Man cakes, Kids Cakes, Cupcake editions, Wedding Cake edition, Cookies, Handbags and shoes, Flowers edition, Halloween, Christmas and much more!
If you have content, or would like to get involved please email [email protected]
SAMPLE MAGAZINEFull 80 page magazine can be bought
from www.cakemasters.co.uk
4
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ISSUE 8 MARCH 2013
Con
tents
3 From the Editor6 Discover a new range of sugars from Tate & Lyle9 Sweet Dreams - Tasting House SPECIAL18 Feature - The Alternative Afternoon Tea20 My Macaron Love Affair23 Recipe: Perfect Macarons29 Profile: The Little Macaron Shop33 Exclusive: The Apron Boutique36 Interview: Paul’s Creative Cakes40 Tutorial: Floating Beer Can45 Shopping: Baking Wish List49 Interview: That Little Cake Boutique55 Review: Manchester Cake International - Ceri Roberts57 Exclusive: The VIP Experience at Cake International59 Competition: Win VIP Passes to London Cake International60 Exclusive: Cake International Special
BAKING ~ DECORATING ~ SHARING
Pictures from the tasting house
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ISSUE 8 MARCH 2013
DISCOVER A NEW RANGE OF SUGARS
Feature
Tate & Lyle Sugars is introducing a major innova7on in the world of sugar with the new ‘Taste Experience’ range -‐ their first complete range of golden and brown sugar.
Inspired by regions from around the world, the eight new and dis7nctly different Fairtrade sugars showcase the diversity of flavour and texture available exclusively from cane sugar. Only cane sugar can produce the brown and golden sugars needed to enhance the flavour of your baking.
The Taste Experience range is about more than just adding the sweetness of white sugar; it’s about flavour, texture and appearance. From the rich and bold Bri7sh-‐inspired Golden Syrup sugar -‐ perfect for adding a
dis7nct and lingering sweetness to any dessert -‐ to the large amber crystals of Guyanese-‐inspired Demerara, which add crunch and texture, each new sugar has a unique flavour profile and texture developed to enhance the flavour of your baking.
Part of the Taste Experience innova7on includes crea7ng a new sugar crystal size which enables more flavour to be carried per grain. This improves baking performance by crea7ng more air bubbles for beRer ‘creaming’ as well as increasing the ability to hold moisture, preven7ng baked goods from drying out quickly.
Lorna WingFood Consultant and Chef
“Sugar should not be just about adding sweetness to your culinary
creations, but about adding subtle flavour differences; the tasting notes
included on pack really help to highlight these. Whether you’re looking for
a light, subtle sugary note or a fruity, sweet-spiced kick, the new range will
help to bring out the flavour of all your kitchen creations.”
Available from Waitrose, Ocado and Tesco
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ISSUE 8 MARCH 2013
Event
P2218 Tate and Lyle Map A4.indd 2 14/03/2013 10:26
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ISSUE 8 MARCH 2013
British Inspired Golden Syrup
Medium Bodied Rich, Flavour Strength 3
The Bri7sh journey is inspired by Abram Lyle, who in 1883 began refining on the banks of the river Thames. The
unique flavour of golden syrup has been enjoyed around the world ever since, and remains to this day a Bri7sh treat.
The Golden Syrup sugar is rich, bold and beau7fully dis7nc7ve with a luscious, lingering sweetness.
Splendid for: adding to fruit desserts, marvellously moist cakes and to make a shimmering glazes for sweet and
savoury dishes.
A Bri7sh-‐inspired Golden Syrup sugar room, with a giant two metre long golden-‐syrup lion, patrio7c treacle tarts in
the shape of the Bri7sh Isles and a giant tower of donuts.
Cake ar7sts -‐ Kate Shirazi, (Cakeadoodledo), Rosalind Miller, All Mine Pa7sserie, Eat My Flowers, Sarah King and Carina’s Cupcakes
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ISSUE 8 MARCH 2013
Barbados Inspired Dark Muscovado
Full Bodied Rich, Flavour Strength 5
The Barbadian journey celebrates the s7cky intense dark sugars tradi7onally know as ‘Barbados’ or ‘Moist’ sugars that
characterise this rich territory’s contribu7on to cane sugar in the sunshine. Dark Muscovado sugar has an intensively
rich and aroma7c molasses flavour with a moist, fudgy texture.
Great for: adding extra depth and strong treacle-‐toffee notes to savoury barbecue marinades and classic fruit cakes.
A Barbados-‐inspired library, with edible shells, and beau7ful hand-‐painted cookies, fruit cakes and floren7nes
showcased as museum features inside vintage glass jars, all made from Barbados inspired Dark Muscovado sugar.
Cake ar'sts -‐ Sarah Hardy Cakes and Nevie Pie Cakes
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ISSUE 8 MARCH 2013
Travel ~ Taste ~ TryFeatureby Jennifer DeGuzman-RolfeJen’s Just Dessertswww.jensjustdesserts.co.uk
A"ernoon Tea wi# JenTHE ALTERNATIVE
Sometimes I really do have to pinch myself! Actually, it happens quite often...like the first time I went for afternoon tea at the Ritz in London, and like the last time (last month) I went for afternoon tea at the Ritz in Muscat. Growing up in the San Francisco Bay Area, I just never thought in my wildest dreams that I would ever be in the Middle East, let alone indulging in afternoon tea, celebrating Valentine’s Day in Muscat, Oman away from the freezing cold and snow of England. But that’s exactly what happened…
Oh-‐emm-‐gee!!! Just have a gander at the stunning and opulent lobby, where our semi-‐formal aaernoon tea (AT) was served. Although we had visited the Al Bustan Palace a few years ago, it s7ll never fails to wow me. So yeah, I couldn’t stop looking around (and couldn’t stop snapping pictures) of the gorgeousness surrounding us.
So there we were, in and amongst the bling, a flowing fountain, cool marble… when to my surprise a very tradi7onal English-‐style AT arrived (delivered by very aRen7ve staff, I must add): complete silver-‐service poured breakfast tea, with finger sandwiches, scones with cloRed cream and jam, mini-‐cakes and tartlets. Everything was beau7fully presented and tasted scrump7ous, especially the warm scones, which were like a liRle taste of Britain, in the middle of the Middle East!
Any 7me I am fortunate enough to travel, to do/see/experience new things, I am reminded of one of my favourite travel quotes ever:
“Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” – Mark Twain
… and then I pinch myself!
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ISSUE 8 MARCH 2013
Travel ~ Taste ~ Try
OK, so I blame my Mum and Dad-‐in-‐Law for my macaron madness! It really is all their fault, because ever since they brought me back a box of Ladurée macarons from the Côte d'Azur about a decade ago, I have been obsessed. I mean C’MON! they really are bite-‐sized bits of sweet/crunchy/chewy heaven, available in almost every colour/flavour combina7on you desire. What’s not to love?
Here comes a liRle confession from me: Ladurée macarons are actually not my favourite macarons in the whole wide world. Once I started tas7ng different macs here, there and everywhere, and also once I started making them myself, I realised that there are beRer versions out there. But that aside…when I visited Paris last month, a trip to the Ladurée mothership on the Champs-‐Élysées was a must-‐do (and a challenge, as one of
my friends who was also in town at the same 7me men7oned she couldn’t get in due to the excessive queue!) But I visited at just the right 7me for a spot of tea.
You will be wowed by the selec7on of macarons and pa7sserie op7ons; perhaps you will have some 7me to dine in the lovely silver parlour. Hopefully it’s not too busy/crowded so you can spend some 7me ogling their gold-‐gilded macaron display towers, rows and rows of colourful and beau7ful macs, tartlets, religieuse and many other baked goods . Whether you stay for a lovely and rela7vely inexpensive tea and cake break, or you just pop in for some ‘macarons to go,’ it is a worthwhile experience and one you won’t soon forget… it may even turn you into a macaron-‐stalker!
Love AffairMy Macaron
Courtesy of Ladurée
SAMPLE MAGAZINEFull 80 page magazine can be bought
from www.cakemasters.co.uk
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ISSUE 8 MARCH 2013
Recipe
Step 10Once piped, tap your baking sheet on your workspace a few times to get the air bubbles out, then allow to rest at room temperature for about 30 minutes, or until the tops of your macarons are dry to the touch.
After the macarons have dried, reduce your oven temperature to 165 degrees Celsius, and put your baking sheet in for the first 5 minutes. You should see the “feet” of the macarons formed after these first five minutes. Then, turn the baking sheets a half turn to ensure even baking for a further five minutes.
Step 11
After the full 10 minutes of baking time, remove from the oven and let the macarons cool on the tray with parchment paper for about 10 minutes. Then gently peel the macs off the parchment paper and allow to cool further and dry out on a cooling rack for at least 30 minutes before filling.
You can fill with ganache, or any other fillings of your choice, but here’s an easy one that I often use because you can add any flavours/colourings you wish!
Step 8Use any batter leftover on your spatula to paste down the corners of your parchment paper onto your baking trays.
SAMPLE MAGAZINEFull 80 page magazine can be bought
from www.cakemasters.co.uk
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ISSUE 8 MARCH 2013
Travel ~ Taste ~ Try
Serve and enjoy!
Note: If you are not serving immediately, be sure you store them in a solid container in the fridge, but allow your macs to come back to room temperature before eating.
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ISSUE 8 MARCH 2013
Profile
“ My name is Stephen Maddock and I am a 41 year old chef. AGer leaving school I trained as a professional baker for 2 years, but then moved away from cooking soon aGer.
I’ve always had a crea've nature and struggled to s'ck to any one thing. More than 20 years later and aGer the birth of our beau'ful daughter, once again, I found myself working with food.
I’d made the decision to start my own business some 'me ago, but the details of what exactly hadn’t come together yet. I visited a few countries (Spain, Holland, Russia, Czech Republic) to get inspira'on and made the
decision to create an ‘eat in bakery’.
I’d visited a couple on my travels, but had never seen one in Liverpool. All I needed was a signature item.
I enrolled onto a course at Liverpool community college and qualified at NVQ level 3 in professional cookery. It was during this training that I made my first ever macaron.
My lecturer had just won ‘Masterchef the Professionals’ and had returned to give a special dinner to a group of select guests. I was assigned to the pastry sec'on and macarons were on the menu.
Cake Masters was excited to catch up with Stephen Maddock who has a real passion for macarons.
Continued >>
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ISSUE 8 MARCH 2013
The Apron
BoutiqueHELPING YOU Stay stylish while
you bake
Beautifully made vintage style aprons in a range of different designs from Anthropologie
SAMPLE MAGAZINEFull 80 page magazine can be bought
from www.cakemasters.co.uk
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ISSUE 8 MARCH 2013
WINThese gorgeous aprons are handmade by Apron Couture. These lovely aprons come in black, blue, red and purple. To win one of these lovely aprons all you have to do is decide what colour apron you would like to win, and post a black, blue, purple or red coloured cake on Apron Couture’s facebook wall.
If you fancy winning the purple apron shown, all you have to do is post a purple coloured cake on their wall! Simple as that.
Winners will be judged by Cake Masters and Apron Couture and will be announced on Saturday 6th April 2013.
Good Luck!
Aprons handmade from Mrs Madden
Glamorous aprons from Apron Couture
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ISSUE 8 MARCH 2013
Beautifully hand painted and custom made by Callicious Cakes Bold print designs
from Cherry Pie Couture
A range of designs from Albeysthat come with matching kitchen accessories
A range of gorgeous aprons from Iced Gems Shop A range of stylish but fashionable aprons from John Lewis
Very cool aprons from Captain Leisure Tees that are available with a range of awesome designs!
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ISSUE 8 MARCH 2013
Interview MEET Paul Paul is a talented baker
and artist. His cakes have a style and design which are instantly recognisable, and are finished to an extremely high standard.Q: Tell us about you and your family
I`m 40 years old (just) and I live on my own on the outskirts of Colchester, Essex. I have an older sister who lives on the other side of Colchester and my Mum and Dad live in the town centre. We have all lived in the Colchester area for all of our lives. I know a lot of people moan about where they live, but I love Colchester, mainly because of its history and I can`t see myself moving any7me soon. I lea school at 16 and became a Y.T.S chef and I worked 5-‐6 days a week in a restaurant kitchen and then one day a week at collage gesng qualified. I worked my way up the kitchen business in restaurants and bistros in the Colchester and Ipswich area for the next 22 years. The final 4-‐5 years of my “chef life” was as a pastry chef at a bistro in Ipswich which was where work colleagues and friends started asking me to make birthday cakes. When cake requests started to increase, I decided to start making cakes full 7me, which was just over 2 ½ years ago.
from Paul’s Creative
Cakes
Cake Masters is a total fan of Pauls work and has stalked the galleries on Pauls facebook page ever since locking eyes on his awesome ice-cream sundae cake!
Paul’
Paul’
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ISSUE 8 MARCH 2013
Tuto$al
By Lou at Cake-y-licious
Floating Beer Can
SAMPLE MAGAZINEFull 80 page magazine can be bought
from www.cakemasters.co.uk
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ISSUE 8 MARCH 2013
Step 7The mouth of the can is really important.Don’t fill the whole thing with a huge blobof sugarpaste but make sure the dowel can’t be seen. Try to create some movement and clear some space in the mouth of the can.
This can be a bit tricky around the sharp can opening so use the end of a teaspoon or a sugarcraa tool to help you shape the sugarpaste in this area.
Step 8
Insert your suspended can into your beer mug cake and spend the next hour gazing at your crea7on in amazement -‐ it doesn’t maRer how many 7mes I make this I s7ll stare at it when it’s finished ;o)
Tuto
rial
from
Lou
ise
Cha
mbe
rlai
n at
Cak
e-y-
licio
us
If you would like to submit a tutorial for the magazine, please email [email protected]
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ISSUE 8 MARCH 2013
Wish ListBaking
A stylish cupcake box for 4 cupcakes with bright flower decora7ons and a gingham roof with deckle edge Carina’s Cupcakes £2.70
Unique cupcake gia box to hold 1 cupcake in a preRy bird house designLi4le Cupcake Boxes £1.75
Decorated with a delighwul pink toile paRern with a delicate black scallop edge, finished with a sa7n bowSugarcra= Bou>que £1.49
Pack of three gorgeous vintage doily boxesThe Cupcake Co £3.95
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ISSUE 8 MARCH 2013
16 piece decora7ng piece set for all your piping needsThe Cake Decora>ng Company £11.99
Beau7fully designers upper cake mould leRers designed by Martha StewartCakey Bake £9.95
Must have oven thermometer, perfect for measuring actual temperature while bakingLakeland £3.99
Delicious blue shimmer edible pearls made from pure belgian white chocolate with a crispy centreThe Cupcake Co £2.35
Gorgeous jewel mould from First Impressional. This mould will make any cake the centre of aRrac7on.The Cake Decora>ng Company £16.99
Set of three beau7ful blossom plungers. Largest size 5cm, smallest size 3cm. Use to make beau7ful veined blossoms in different sizes.Le Beau Cake £8.99
Set of 4 stainless steel ball tool set perfect for shaping, frilling petals and leavesCarina’s Cupcakes £10
Springerle house on the hill bouquet ribbon border mouldBabycakes & Roses Cakecra= £35
PRODUCTPICK
30 duo piping bags perfect for two tone buRercream swirlsLakeland £3.99
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A great mould for crea'ng a elegant picture frames on your cupcakes and cakes. Three different designs in one mould -‐ use alone to create quirky cupcakes or with edible prints for that perfect personalised look.Cakey Bake £9.25
FEATURED PRODUCT: ORNATE FRAME MOULD
GET INSPIRED: The following cakes have been decorated with frame moulds
Gill
s C
upca
ke C
orne
rLo
ve L
aura
Lan
e
Mon Cottage Cupcakes
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ISSUE 8 MARCH 2013
Wish ListBaking
Hope and Greenwood Cupcake Cases -‐ Pack of 90John Lewis £6
A beau7ful white birdcage style cake stand Party Parade £9.99
Vintage Style Glass Cake StandJohn Lewis £20
Ar7san Stand Cake Mixer -‐ Pink 4.8L By Kitchen AidThe Cake Decora>ng Company £429.99
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ISSUE 8 MARCH 2013
Interview MEET Jerri Jerri's passion for cake
decorating began in 2005 when she designed and decorated her daughter's christening cake. We have seen her business grow from strength to strength and Jerri is one of the most hardworking and determined people we know! Cake Masters caught up with her to find out more.
Q: Tell us about you and your family
I live with my two children Teagan (aged 8) and Taylor-‐James (TJ) (aged 2). I have just recently started da7ng someone new, so am lucky to be in the new and exci7ng stage of a rela7onship! I only have a small house which we rent from my father. Aside from being busy with the business I also aRend a lot of appointments every week because of my children.
Teagan has ADHD/ODD and was diagnosed nearly two years ago. We have family history of the condi7on, but unfortunately it does not make it any easier to deal with!
I find it very difficult as people are very quick to judge and label her as a ‘naughty child’ and that I must be a bad parent. What they do not realise is that the condi7on affects the brain and she cannot help it.
from That Little Cake
Boutique
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ISSUE 8 MARCH 2013
Review
My name is Ceri Roberts and I am a working mother of two with a chao7c schedule. I took up cake decora7ng as a hobby 3 years ago, making themed cakes for enthusias7c 4 year olds and my family for my own pleasure. I am a natural learner and have been able to develop some moderate skills on my own; enough to consider entering Cake Interna7onal 2012 at the NEC last year in the sculpted novelty cake category. I came away with a cherished bronze medal, lots of new and exci7ng cakey friends and a strong sense of purpose….suffice to say from that point on I had the bug.
So I decided to enter at the new Manchester show, this 7me in the decora7ve exhibit category. I wasn’t disappointed. Although the show
(in its first year) is clearly not the throbbing mass that Birmingham has become; the atmosphere was decidedly more open and friendly. Instead of using your elbows to get near the stalls, there was a far more leisurely pace to everything. It was busy, but just less of “survival of the fiRest” experience that the other shows can be.
Having learned a big lesson from transpor7ng our entries to Birmingham at ridiculous o’clock, my friend (and fellow compe7tor) Debbie PoRs and I decided to stay in the Trafford Centre, near the venue. That couldn’t have been easier to do; Event City is ideally located for access from the motorways and there are more than a few decent budget hotels virtually on the doorstep.
Frankly this was the best decision we made all weekend….as when the alarm failed to go off and we woke up screaming at 7.30am, it only took us 30mins to get up, out and into the venue to unload (apologies to anyone who had to witness my haggard and dishevelled appearance that morning!).
The way they managed the compe7tors in and out was very orderly and calm, lesng us drive into the back of the venue and travel hardly any distance with our precious entries. I am sure as the show grows year on year this will have to change; but for us, the ease of the process was a welcome start.
I “set up” next to the lovely Gaynor Hart with her gorgeous vintage
Manchester Cake International8-10 March 2013 EventCity Ceri Roberts
Debbie Potts
Continued >>
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Exclusive
TheVIP Experience at Cake International By Jessica Rabicano Sweet
Jessica Rabicano Sweet was our Professional Valentines Competition winner who won VIP passes to Machester Cake International. You could also win a pair of VIP passes for Cake International – The Sugarcraft, Cake Decorating & Baking Show at the ExCeL, London by entering our fairytale competition.
Jessica tells us about her amazing VIP day which she shared with her mum.From the moment we stepped inside the Event Centre we were made to feel special, we then collected our free show guide and were directed to an entrance without a queue. Once inside we were welcomed by the usual hustle bustle of a cake show but this 7me for me it felt completely different…
My mum and I found our way to the VIP sec7on to check out what it was like and arrived at a cordoned off area to the lea of the bakery theatre. We were greeted by a lovely warm smile and in we went -‐ I recall having buRerflies in my tummy at this point. We both sat down at a table and ordered two coffees, they were brought promptly to us by a smartly dressed young man. Just as we were chasng and looking at the order of when Mary Berry would be around, another smartly dressed member of staff walked past us carrying a tray of hot freshly baked pastries, the smell was just so invi7ng!
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Competition
WIN VIP PASSESPrizes: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- The chance of 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.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. To enter please email us a good quality photo to [email protected] with:- Your full name and business name- Your category Hobby or Professional- Your facebook page name and website- Contact number
Closing date: 6th April ~ Please visit our blog for more information
to Cake International - The Sugarcraft, Cake Decorating & Baking Show
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Event
We had a fantastic time at Manchester Cake International and have dedicated the next few pages to some of the cakes exhibited at the show. When viewing cakes it is so easy to miss the intricate levels of detail, so we have included some focused shots too.
Cake InternationalSPECIAL
Michelle O’Brien - Silver Jayne Stallood - Bronze
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From Tracey’s CakesTracey Mann
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BEST IN SHOW
Vicki Smith - Gold and Best in Show
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Congratulations to Vicki Smith for winning Gold and Best in Show for the amazing Bella the turtle cake. Below are behind the scenes shots that show the making of the cake.
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Amanda Mumbray - Bronze
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Rose Dummer - Gold
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Rachel Trenchard - Silver
Robert Daine - Silver
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Gaynor Hart - BronzeGaynor Hart - Bronze
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Christna Bray - Certificate of Merit
SAMPLE MAGAZINEFull 80 page magazine can be bought
from www.cakemasters.co.uk
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Molly Robbins - Gold
Lynee Salisbury - Silver
Dawn Kinder - Gold
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Rose Macefield - Gold
Lisa Wheatcroft - Gold
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Hazel Jenkins - Silver
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Janet Dobie - Gold
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Amanda Mumbray - Bronze
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Geraldine Chiu - Silver
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Hannah Rostern - Silver
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Tracey Louise Rothwell - Gold
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Leanne Bayes - Gold
Claire Jackson - Gold
Nicola Tomlinson - Gold
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Michelle O’Brien - Silver
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Rosalind Daine - Gold
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Anna Oats - Silver
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Emma Ball- Gold
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Emma Ball - Gold
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ISSUE 7 FEBRUARY 2013
£10 TICKET OFFERCODE: Cakemasters10
EXCLUSIVE OFFER FOR CAKE MASTERS
FANSSHOW 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
WIN VIP TICKETS TO CAKE INTERNATIONAL
Visit our blog for more details
53
Introducing our new fully flavoured Light Soft Brown cane sugar.
Inspired by the Mediterranean, it brings a delicious, sweet and buttery caramel flavour to your
creations, whatever you’re baking.
DISCOVER OUR NEW WORLD
OF TASTES AND RECIPES
From South Pacific inspired,
mellow golden granulated to
Guyanese inspired, fruity demerara
/welovebaking tasteandsmile.co.uk
105008 T&L Light Brown Soft Master A4.indd 1 21/03/2013 13:32