Sugarveil Cheat Tutorial: WIN Tickets!

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
Great British
Bake Off
SPECIAL!
THE BATTLE OF THE
MIXERS
The story behind the HUGE

gypsy wedding cake!
WIN
TICKETS!
EXCLUSIVE
Meet Manisha Great British
Bake Off
1
CAKE MASTERS MAGAZINE ~ AUGUST 2012
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
Wed#ng
Pinboards ~ Page 55
15
17
Sugarveil Cheat Tutorial
12
Wedding Cake Special
35
Hello everyone, welcome to our
August newsletter!
For those of you who dont know, this is what I look like...
and for some of you who do know - I hate having my picture
taken, so you wont 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 on each of these elements in
everything we do through our Facebook page and magazine.
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- lets 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
Introducing the Contestants

Stuart
Last year he made his own three-tiered
wedding cake, much to the surprise of his
mother-in-law. Hes a fan of creating new
flavour combinations. His wife admits he
reads recipe books in bed at night.
Twitter
Facebook
Website
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
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, hes reached grade
eight in classical double bass.
Twitter
Website
John
His love of baking re-started with a
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
Peter
His love of baking is well known at his
childrens 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
hes garnered from his travels.
Twitter
Website
Blog
Sarah-Jane
She mainly makes cakes, biscuits and
desserts and so admits her familys
waistlines suffer for her hobby. Her husband
is a vicar, so his congregation also benefit
from Sarah-Janes talents.
Twitter
Blog
Danny
She exercises several times a week to work
the baking excesses off. She says that
shes taking part in the Bake Off because
she really wants to test herself.
Twitter
Blog
Victoria
Aside from baking, she loves needlecraft,
knitting and things you can share with
others. Shes 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 shed
arranged a girls night out the night before.
She arrived home at 1.30am, and was
baking till 4am to get it done in time. Shes
also a messy baker - her husband can tell
when shes been baking because of the trail
of floury footprints to the kitchen
Twitter
Blog
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 bookings@cakemasters.co.uk 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...
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 oa7ng on clouds,

I nd 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 rst vanilla tray
bake, and from then onwards
Ive 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 dicult and a bit lonely.
This is where baking has turned
my life around - it just brings me
so much happiness even if it
doesnt turn out absolutely
perfect.
What made you apply for

the great Bri7sh bake o
TV show?
Umm I actually dont 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 condent 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 nalists
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

to relax, how did you nd
it baking under pressure
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 cant
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 lming. I
absolutely loved it!
Manishas 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 nish

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 stu, 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 inuence on
children.
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.
Manisha and Ryan

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 crme
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
11
Tuto$al
From Allison at Lets Eat Cupcakes
Sugarveil
Cheat
Special thanks to Allison from Lets Eat Cupcakes for being
one of our contributors!
12
Lets 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
mat from Edible Creators then roll
very firmly. This will leave you an
imprint.
Gorgeous lace
imprint!
Mats from Edible Creators
13
Lets 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!
This technique was
developed by Carinas
Cupcakes using sugar
veil mats. Allison from
Lets Eat Cupcakes
adopted it to use
texture mats from
Edible Creators as a
cheaper alternative.
If you would like to include one of your tutorials

please contact us at bookings@cakemasters.co.uk
14
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

This category is for people who do not sell cakes at all.
Bake for Business

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 bookings@cakemasters.co.uk
-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!
15
Scroll moulds feature!
So pleased with my sculpted scroll moulds from Marvelous Molds.

Purchasing just a few of the ourish 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
16
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.
up and nish o at the venue.

The customer was very happy
with the proposed idea and
were very excited!
We agreed on a price and I

The customer originally
then set to work. Fruit cake
wanted the cake eight foot
was for the base as sponge
tall and four foot wide! My
cakes around the base would
head started spinning and I
be too so_ and would simply
said, I dont think that will t not hold the weight of cake
through our door,when the above it. Sponge cakes were
customer simply replied,
used for the top 7ers.
Cant you 7lt the cake
upwards?, I just looked at my Every one that knows me,
knows how organised I am! I
mum in disbelief! You can
phoned all the relevant
imagine the visions going
through my head at this point. suppliers and ordered all the
I said that I was sorry, and that equipment, boards and icing,
leaving nothing to go amiss -
I cake that large would not
everything was checked and
work. Instead I suggested a
double checked!
seven foot cake(!), where I
would do it in stages and set
hree
t
s
a
f w
l
e
s
ade
n it
m
g
i
d
s
n
e
ha
y
h
ke d
t
a
i
ivor
c
w
s
e
a
w
Th
akes
e
c
k
a
p
ses
e c
dee
o
h
r
y
T
r
n
.
ve
gree
lore
a
e
g
l
a
s
p
here
h
d
t
rose
i
e
r w
tter
a
u
c
o
l
s
o
s
rls.
l
a
a
e
in c
t
p
e
tal
se p
s
y
o
r
r
c
and
ith
w
e
ther
d
n
a
17
Firstly I had to bake the fruit

cakes. The problem was that I
didnt have a oven in the shop
large enough to t 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 owers 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
ve 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 ocially 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 ve 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 nishings,
trying to keep it from
looking tacky! The
design itself was
mostly my input... you
dont 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
sugar and the customer had le_
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 it was, I cant 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 nished!
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 ve, 12 round
sponge cakes; all the iced roses
and petals, including the extra
large reinforced drum boards.
18
When we arrived, we set to work

at once. First I set the largest
drum board which had owers all
they way around it. We then
placed the rst 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 nish
the cake with decora7ons. We
had a good rou7ne going while I
stood on the table as Mum and

Jayson passed me the nished
owers and the crystal pearls.
Once nished, the customer
agreed to view the cake at the
venue. She was completely
delighted with the cake and all
the 7me and eort 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!
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
Soften some fondant and roll it out
to about a pound coin thickness
Step 2
Place the stencil on top of the
fondant and roll over the stencil
to secure it to the fondant
20
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
21
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!
22
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.
23
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!
24
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 hasnt 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.
26
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 rmly believe that great ingredients produce a
great tas7ng cake. The cakes not only have to
look beau7ful but the avour is equally
important and should meet with expecta7ons. I
also cater for food intolerances and some of my
clients come to me specically 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 ne ar7st with a specialism in
pain7ng and sculpture. A_er leaving university I
worked for a private art collector before moving
into ne art auc7oneers. I feel privileged to have
worked for a couple of the top ne art
auc7oneers in the world based in London.
I le_ the art world behind when I had my rst
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 rst
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 nd them all. The
buzz about the cake was overwhelming and the
comments have been brilliant but the real high
point for me was when Du 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
27
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
Clear Isomalt sticks 10.99

Easy melt isomalt which can be
poured into moulds creating
clear sugar decorations.
Awesome stuff!
Pink Cupcake Courier 24.99

Pale pink cupcake courier which
officially holds 3x12 cupcakes
but I manage to squeeze in an
extra 18 cupcakes in between
the spaces!
10 Gourmet Food Pens 18.99

A set of 10 pens that can be
used for finishing touches to
sugar decorations. Best used on
dried fondant.
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 dont 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 isnt really much in it.

There isnt 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
Emmaspongecake
Constant
Mamma Jamma Cakes
Mon Cottage Cupcakes
Kellys CakeAway
My Cake Away
Suhaav
32
Some of your mixers...
Sweeties Cakery
(Cake of Trowbridge, Wiltshire)
Signature Style Cakes
Lyndas Celebration Cakes
Thanks for letting us

share some of your
mixer pictures!!!
33
OUR
CLASSES
Recent student cakes from Rochelle!
Mn 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
enquiries@moncottagecupcakes.co.uk
www.moncottagecupcakes.co.uk
34
Wed#ng Cake Special

FEATURING YOUR BEAUTIFUL CAKES
35
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
36
&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
37
**W(h upon a cupcake**
Pretty in pink, with perfectly

perched beautiful bold roses.
Wish Upon a Cupcake
38
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
44
Roxy Rara
Chocolate wrapped cake, adorned

with beautiful fresh berries.
Gold detailed chocolate rose finishes
off this fantastic cake!
RoxyRara
45
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
crashed plane in the side of the
cake. Another favorite of mine, just
fantastic!
47
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!
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
49
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
50
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
Doros 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!
Doros 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
54
are you following our boards?
Cake Masters Boards

55

Sugarveil Cheat Tutorial: WIN Tickets!

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ISSUE 3 AUGUST 2012

ISSUE 3 AUGUST 2012

The story behind the HUGE

CAKE MASTERS MAGAZINE ~ AUGUST 2012

Welcome from Rosie ~ Page 3