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ISSUE 4 OCTOBER 2012

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

Autumn
Competition
Winners

Letter Tappit
Tutorial

Is your cake in
our October
Hall of Fame?

Niki
Tomkinson
the baker
with a heart
of gold

Cakes Around
the World
Feature

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ISSUE 4 OCTOBER 2012

B AKING ~ DECORATING ~ S H A R I N G
Hello everyone, welcome to our
October newsletter!
It has been a really busy month with so much going on!
Firstly, I am loving the front cover of this issue! I have
decided that going forwards, I will be featuring your amazing
cakes on the cover of our magazines, so please continue to
share your creations on our Cake Masters facebook wall.
We have a special feature telling you all about our
competition winner Becky Brine from Bubba’s Bakery which
was part of her overall prize.
We have a a Halloween theme throughout this issue with
some awesome tutorials; some great skull cakes, and a
fantastic article from Posey Furnish telling us all about the
celebration that is Halloween.
One of the best bits of this issue has to be the “Cakes
Around the World” feature. We had so much fun
researching this, and looked high and low for the best of the
best. I hope you like this feature as we very much enjoyed
putting it together for you.
As we have mentioned before, this magazine with act as a bit of a round up, incase you might has missed
something on facebook. As always 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.
Looking forward to November already! Are you going to Cake International? We will be there, filming a
short video - SO EXCITED!
Please do let us know about your thoughts, we love to hear your feedback on what you liked, what could be
better, and what else you would like to see!
Enjoy!

Rosie x
FRONT COVER: Becky Brine ~ Bubba’s Bakery - Cake Masters Competition Winner
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ISSUE 4 OCTOBER 2012

Autumn
Competition
Winners
35

CONTENTS

In this issue...

Welcome from Rosie ~ Page 2
Birthday Cake Competition Winner ~ Page 4
Skull Inspiration ~ Page 11
The Big Deal About Halloween ~ Page 16
Halloween Tutorials ~ Page 18
Vintage Competition Winners and our favourite entires ~ Page 21
Running Competitions on Facebook ~ Page 29
Tappit Tutorial from The Chocolate Strawberry ~ 30
Autumn Competition Winners ~ Page 35
The Baker with a Heart of Gold ~ Page 36
Border Moulds Feature ~ Page 38
Cakes Around the World Feature ~ Page 39
Cake International Memories from 2011 ~ Page 51
Most Desired ~ Page 52
Off Shopping ~ Page 54
Chocolate Cake Recipes ~ Page 55
Hall of Fame ~ Page 56

Tappit
Tutorial

Cakes around
the world

39

Halloween
Tutorials
19
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ISSUE 4 OCTOBER 2012

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COMPETITION
WINNER

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ISSUE 4 OCTOBER 2012

WINNER

Becky

from
Bubba’s Bakery
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ISSUE 4 OCTOBER 2012

Talented
BAKER & Cake Artist
... and ONLY 20 years old
Congratulations Becky ~ Cake
Masters Winner of the Birthday
Cake inspired competition.
There is nothing we love more, than
finding out more about you- the talent
behind the cakes. We caught up with
Becky to find out more.
Q:  Tell  us  a  bit  about  you  and  your  family
 “I  grew  up  in  Yeovil  and  had  a  very  arty  childhood.  I  used  
to  spend  every  weekend  with  my  Nan  and  Granddad  
pain<ng,  drawing  and  baking  cakes.  We’ve  always  been  a  
close  family,  and  I’ve  been  brought  up  to  appreciate  
everything  I  have.  As  a  kid  I’d  always  prefer  to  play  
football  in  the  park  with  my  dad  than  going  shopping  like  
all  the  other  girls  were!”    

cupcakes  and  adding  more  and  more  cake  equipment  to  
my  collec<on.  

As  a  joke  my  partner  said  I  should  set  up  a  
Facebook  page  called  ‘Bubba’s  Bakery’  
because  that’s  my  nickname  from  him  and  
everyone  he  works  with  thought  I  worked  
at  a  bakery  because  they  got  so  many  
cupcakes!  
I  set  up  my  page,  and  my  <ny  liTle  cake  page  soon  grew,  
and  has  now  reached  over  1400  fans.”

Q:  What  is  your  earliest  memory  of  baking  
“My  first  memory  is  making  fairy  cakes  with  my  mum  on  
a  Friday,  and  then  going  to  my  Nan’s  house  the  next  day  
to  do  the  same  thing!  I’d  make  sultana  and  cherry  cakes  
with  my  mum,  and  cakes  with  icing  and  plenty  of  sweets  
with  my  Nan!
Q:  What  is  your  baking  story?
“In  my  second  year  at  college  I  met  my  partner,  and  at  
only  17  made  a  massive  choice  to  move  in  with  him...  200  
miles  away  to  Southend  on  Sea  where  he  lives!  I  s<ll  
con<nued  my  college  course  but  also  found  another  
hobby  to  occupy  my  <me…  baking.  I  started  making  cute  
cupcakes  for  him  to  take  to  work,  and  then  someone  
asked  me  to  make  them  a  cake...  and  my  cake  obsession  
began!  I  ended  up  passing  my  course  by  adding  cake  
decora<ng  into  my  final  major  project.  
APer  my  course  ended  I  started  job  hun<ng,  but  in  the  
mean  <me  my  days  were  filled  with  designing  cakes  and  

                                                                                         Con<nued  >>
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ISSUE 4 OCTOBER 2012

Q:  What  have  you  learned  about  
yourself?  
“I’ve  learnt  that  being  your  own  worst  cri<c  
can  some<mes  take  its  toll.  I’ve  had  many  
sleepless  nights  worrying  about  what  the  
customer  will  think,  and  some<mes  mid  
cake  I’ll  break  down  worrying  it  won’t  be  
good  enough.  I  think  it’s  nice  to  know  I  care  
so  much,  and  want  the  cake  to  be  special  
but  over  <me  I’ve  started  developing  more  
confidence  and  learning  what  my  limits  are.  
Of  course  there  will  always  be  an  order  that  
makes  me  want  to  give  up  cake  decora<ng  
all  together…  but  then  I  have  a  cup  of  tea,  
watch  some  goofy  Youtube  video  and  get  
back  to  work  because  it’s  always  worth  it  in  
the  end.

Q:  Where  do  you  get  your  baking  
inspira;ons?
 A  lot  of  my  inspira<on  comes  from  online.  
It’s  an  amazing  place  filled  with  astounding  
cakes,  tutorials,  helpful  forums  etc.  I  also  fill  
up  my  sky  box  with  cake  programme  aPer  
programme.  Ace  of  Cakes  has  always  been  
my  favourite.  I  know  they  aren’t  the  
neatest  decorators  and  they  cause  a  lot  of  
controversy,  but  I  love  how  they  push  
boundaries  and  make  things  with  cake  that  
you  just  don’t  think  possible.  

Q:  Who  is  your  role  model  
“Ahh  this  is  a  tough  one…  There  are  so  
many  decorators  out  there  I  could  only  
dream  of  being  as  good  as.  But  I  can  narrow  
it  down  to  two.  Duff  Goldman  and  my  Nan.  
Duff,  because  he  pushes  cake  to  its  limits  
and  reminds  me  (aPer  a  stressful  day)  that  
cake  decora<ng  is  fun!  And  my  Nan,  
because  I  always  want  to  make  her  proud.  
She  was  the  sweetest  person  I’ve  ever  
known,  and  I  know  she’d  want  me  to  be  
successful  in  this.  So  I  push  myself  for  her.”

     
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ISSUE 4 OCTOBER 2012

Q:  What  has  been  your  biggest  
challenge?
Myself.  I’ve  never  been  someone  with  a  lot  
of  self  confidence  and  belief,  so  to  work  for  
myself  has  been  a  struggle.  It  doesn’t  
maTer  how  many  people  tell  me  how  good  
a  cake  is,  all  I  can  see  are  the  flaws.  It’s  
something  I’m  definitely  trying  to  work  on  
though,  and  aPer  a  year  I’ve  no<ced  a  
massive  difference.  The  more  confidence  I  
have,  the  more  willing  I’ll  be  to  try  new  
things  and  the  more  I’ll  grow  as  a  cake  
decorator.

Q:  Tell  us  an  interes;ng  fact  about  
yourself  
I  once  performed  on  stage  at  Disney  land  
Paris.  It  was  for  my  school  choir,  and  
despite  not  being  able  to  sing  and  being  
absolutely  petrified  I  stood  on  stage,  and  
sang  my  heart  out  to  a  load  of  French  
people  that  couldn’t  understand  a  word  we  
sang!  

Give  us  3  top  baking  ;ps:  

Glove  up!  For  the  first  year  of  baking  I  
used  to  colour  fondant  with  bare  hands  
and  it  definitely  showed  aPerwards.  
Rubber  gloves  have  saved  me  from  any  
more  ‘What  happened  to  your  hands?”  
conversa<ons!

If  you  want  to  add  edible  pearls  to  your  
cake  but  don’t  want  to  pay  for  a  certain  
colour  that  you  don’t  need  many  of  
then  just  buy  white  pearls  and  colour  
them  yourself!  Just  get  a  liTle  plas<c  
bag  (a  sandwich  bag  will  do)  and  then  
add  a  liTle  powdered  colouring  to  the  
pearls  and  shake  it  un<l  the  colour  has  
coated  them  equally.

Stock  up!  It  seems  obvious  but  if  
there’s  a  good  offer  on  fondant,  icing  
sugar  etc.  then  fill  up  your  trolly!  It  
might  seem  expensive  at  the  <me  but  
prices  are  only  going  up  and  I’ve  
no<ced  that  baking  items  don’t  seem  

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ISSUE 4 OCTOBER 2012

Becky in her dressing
room

Becky in the local
press

Q:  What  has  been  your  proudest  
moment?  

Becky posing with her
entry

I  think  it’s  safe  to  say  taking  part  in  an  
‘amateur  cake  compe<<on’  filmed  live  on  
Channel  4’s  Fern  Show.  I  was  scouted  
through  Facebook  and  asked  to  submit  a  
design  based  on  the  royal  wedding.  I  was  
short  listed  and  then  finally  chosen  to  
take  part.  For  the  first  round  I  made  my  
first  ever  three  <er  cake,  with  a  
champagne  boTle  carved  from  rice  crispy  
treats  on  the  top.  I  made  it  to  the  final  
and  decided  to  make  my  biggest  cake  yet.  
It  was  3P  by  2P  wide  and  took  up  the  
en<re  back  seat  of  the  car!  Unfortunately  
I  didn’t  win,  but  I  got  to  meet  some  
amazing  people,  three  incredible  cake  
decorators  (we’ve  all  stayed  in  contact)  
and  the  cake  legend  herself…  Jane  Asher!

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ISSUE 4 OCTOBER 2012

Becky with the cakes
she made for an
event at Bulbarrow
Farm which was the
first big event she
catered for
>>>>

Below are some of
Becky’s other
awesome cakes

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Are you ready for

HALLOWEEN...

Horse County Cakes

...feast your eyes on some
awesome skulls!
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Rock Cakes
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Pauls Creative Cakes

Waterlooville Cake Company
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Candy Cakeroy

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Two Little Cats Bakery

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Posey from Cake Tails tells
us why the Americans go all
out during Halloween...
"Cupcakeologist" Posey Furnish is American by birth but, as she says, "British by choice."
Posey grew up in the States amidst her mother's bespoke wedding and party cake business
which - quite literally - whetted her appetite about the importance of flavour. She moved to
London in 1997 to follower her heart and pursue a lifelong dream of living in England, and in
so doing embraced British culture, including the cuisine, before settled in Wimbledon Chase
in London. 
Over the years she has worked in range of fields in the UK including schools, libraries,
event management and communications but never lost sight of her passion for making food
- particularly baked goods - taste as good as they look. When the American cupcake craze
hit London, Posey was initially delighted but gradually became more and more disappointed
and disillusioned as the interpretation of how a cupcake should taste was cheapened and
weakened.
Posey's baking was always sought after by office colleagues and friends but it was only
when she took the leap and began applying the principles of mixology and cocktail-making
to her cupcakes that a business idea grew - CakeTails by Posey - in 2011. Her cakes were
featured in a Daily Mail article in August and from there she's gained fans and praise for her
baking from fans in Spain, Denmark, France and Australia.
Something else Posey is passionate about is raising her young son with an awareness of
American culture, and in particular, American holidays and traditions. She shares her view
of Halloween with us, to show the "real" side of this holiday, because it's one of her
favourites (it's also her birthday!).

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Recently  a  friend  and  I  were  in  a  
shop  which  had  a  few  Halloween  
items  on  display.  This  friend  is,  like  
me,  a  fun-­‐loving  mum  who  enjoys  
celebra<ons  of  any  kind,  par<es,  
kitschy  things,  retro  sweets  and  
baking.  But  unlike  me,  she  is  not  
American.  So  in  response  to  my  
obvious  delight  about  haunted  
house  cake  stands  and  graveyard  
napkins,  she  said,  in  a  bemused  

“tell  me  again  
why  Halloween  is  
such  a  big  deal?  I  
just  don’t  get  it.”
way,  

She  is  not  alone.  Many  –  okay,  
most  –  of  my  friends  simply  do  not  
“get”  Halloween  or  why  it  is  such  
an  enjoyable  –  and  important,  
holiday  in  the  States.  And  sadly,  as  
is  the  case  with  so  many  American  
customs  and  tradi<on,  the  
elements  that  have  been  adopted  
by  the  UK  in  recent  years  are  the  
most  commercial  and  least  
important  to  making  Halloween  so  
much  fun.  Now,  of  course  trick-­‐or-­‐
trea<ng  –  one  of  the  few  elements  
that  has  taken  off  over  here  –  is  
one  part  of  celebra<ng  Halloween.  
But  most  of  the  really  enjoyable  
celebratory  aspects  are  being  
missed  out  on  by  folks  who  choose  
to  celebrate  Halloween.  
Growing  up  in  a  small  New  
England  town,  Halloween  was  one  
of  the  major  community  events  
for  the  en<re  year.  The  party  held  
in  the  centre  of  town  –  either  in  
the  church  hall  or  community  
centre  –  was  looked  forward  to  by  
neighbours  and  residents  of  all  
ages.  For  me  as  a  child,  Halloween  
prep  began  in  early  October  
through  heated  playground  
discussions  about  what  costume  

our  mums  would  make  (we  
weren’t  limited  to  being  a  witch/
devil/vampire/ghost  like  children  
are  here  in  the  UK  –  I  personally  
was  a  ballerina,  a  nurse,  Queen  
Guinevere,  a  cat  and  a  “velvet  
witch”,  to  name  a  few).  But  it  
wasn’t  just  the  kids  who  looked  
forward  to  Halloween  or  got  
dressed  up.  Our  mums  –  and  in  
some  cases,  dads  –  saw  it  as  a  
chance  to  decorate  our  yards  and  
houses,  make  amazing  costumes  
for  themselves  as  well  as  for  
children  and  best  of  all  –  to  bake  
special  treats.    
As  one  of  my  fellow  ex-­‐pats  told  
me,  “My  mom  was  big  into  
Halloween.  She'd  start  making  
cookies  and  pumpkin  bread  weeks  
in  advance.”  And  it’s  true.  
Halloween  is  a  crea<ve’s  dream  
come  true  –  and  in  par<cular  –  a  
baker  &  cake  decorator’s  dream  
come  true!  Obviously  pumpkins  
feature  heavily,  both  in  flavour  
and  design  ideas.  But  it  doesn’t  
stop  there.  Into  royal  icing?  Think  
elaborately  iced  cookies  shaped  
like  brooms<cks,  witches  hats  and  
ghosts.  Like  miniature  cakes?  How  
about  bat-­‐shaped  mini  cakes  
drizzled  with  a  black  maple  icing.  
More  of  a  pie/tart  baker?  Try  
pumpkin  &  chocolate  pies  with  a  
swirled  paTern  to  look  like  spider  
webs.  Or  if  you  enjoy  a  challenge,  
do  a  search  for  “shortbread  
haunted  houses”  and  you  will  see  
work  to  rival  any  winter<me  
gingerbread  house  fantasy.  And  of  
course,  there  are  the  cupcakes  –  
quite  literally,  millions  of  them  
(my  search  for  “Halloween  
cupcakes”  returned  15.4m  
op<ons)  to  accommodate  your  
personal  preferences  and  styles.
Halloween  baking  –  in  kind  with  
autumnal  baking  in  general  –  is  

also  an  opportunity  to  work  with  
seasonal  ingredients:  fresh  
pumpkins,  just-­‐picked  apples  and  
root  vegetables  like  carrots  and  
beetroot  all  feature  heavily  in  
popular  recipes.  Or,  as  another  ex-­‐
pat  friend  men<oned,  “aPer  
Halloween,  my  mother  a  few  days  
later  would  take  the  pumpkins  
from  the  stoop,  carve  them,  and  
boil  them  down...She'd  freeze  the  
pies  she  made  for  Thanksgiving.”  
These  types  of  vegetables  make  
for  the  most  incredibly  moist  and  
flavourful  cakes  –  something  we  
Yanks  are  always  striving  to  
achieve.
On  the  day  itself,  the  
aforemen<oned  trick-­‐or-­‐trea<ng  
(which  actually  happens  a  lot  less  
now  than  it  did  20-­‐30  years  ago)  is  
so  much  more  entertaining  than  
the  UK’s  approach  of  cheap  rubber  
masks  and  capes  bought  has<ly  as  
an  aPerthought  by  many  parents.  
Care  and  aTen<on  is  given  to  
what  you  dress  up  as  -­‐  “the  best  
part  of  Halloween  was  deciding  
what  we  wanted  to  be  and  the  
lengths  and  crea<vity  my  mom  
went  to,  to  make  our  costumes”  
and  it  is  truly  anything  goes  
because  we  don’t  limit  ourselves  
to  just  monsters  and  witches!  In  
addi<on,  many  households  
par<cipate  in  the  experience  itself:  
“One  year  my  dad  put  out  a  
scarecrow-­‐type  man  on  the  front  
porch  in  a  chair  at  the  beginning  of  
the  month,  including  a  mask  and  
hat.  On  Halloween  he  put  a  bowl  
(of  candy)  with  a  sign  saying,  
"please  only  take  one”  and  
removed  the  dummy,  put  on  the  
ousit  himself  and  sat  with  the  
bowl  in  his  lap.  Whenever  a  
greedy  kid  came  up  he  would  grab  
their  hand  and  say,  "Sign  says  
TAKE  ONE'!"  You  can  bet  he  gave  a  
few  teens  a  big  fright!”  
17

ISSUE 4 OCTOBER 2012

Reflec<ng  back  on  the  origins  of  
Halloween,  it  is  s<ll  an  opportunity  
to  remind  ourselves  that  death  is  
the  other  side  of  life.  Many  
churches  in  America  –  certainly  all  
of  them  in  my  small  hometown  –  
embrace  the  holiday,  choosing  to  
see  it  not  as  a  celebra<on  of  evil  
but  a  reminder  that  there  are  two  
sides  of  the  proverbial  “coin”.  
Poking  fun  at  the  modern  
iconography  of  devils,  witches  and  
ghosts  can  be  affirming  and  a  way  
of  presen<ng  a  definite  non-­‐
western  approach  to  death  –  not  
that  it  is  to  be  feared,  but  that  it  is  
simply  a  part  of  life.

But  beyond  all  of  the  delicious  
and  fun  aspects,  Halloween  is  a  
community  event.  

As  a  mum  myself  now,  I  can  see  
how  it  was  an  opportunity  for  all  
of  the  parents  and  families  to  
come  together  and  share  their  
crea<vity  and  baking  in  a  
collec<ve  way.  Sure,  there  was  
and  always  will  be  a  sense  of  
wan<ng  to  slightly  outdo  each  
other,  but  in  America  we  call  that  
kind  of  compe<<on  “healthy”  and  
it  always  seemed  to  mo<vate  the  
mothers  (and  a  few  dads)  to  want  
to  make  something  delicious  and  
lovely  to  look  at  (if  eyeball  
cupcakes  count  as  “lovely”)  to  
share  with  our  friends  and  
neighbours.  And  for  the  non-­‐
professional  baking  community  in  
the  UK,  shouldn’t  that  be  worth  
something  to  us,  in  our  streets  and  
towns?

This  year  –  for  the  third  year  
running  –  I  am  organising  a  
Halloween  party  with  some  of  the  
parents  I’ve  met  through  my  son’s  
school.  We  will  hire  a  hall,  
organise  some  spooky/silly  games  
and  there  will  be  cakes,  decorated  
by  parents  and  kids  alike.  We  
won’t  be  winning  any  prizes  but  
we  will  all  be  having  fun  together,  
and  that  is  what  Halloween  in  
America  really  is  all  about.

Okay,  so  maybe  it’s  a  
li>le  bit  about  the  
candy,  too...either  way,  
Happy  Halloween!

...on the subject of halloween

Tutorial
from Glorious
Treats >>

...WE LOVE THESE, and so easy to make!
18

ISSUE 4 OCTOBER 2012

Halloween Tutorials

Tutorial
from Best Friends
of Frosting >>

Tutorial
from
SweetAmbs >>

19

ISSUE 4 OCTOBER 2012

Halloween Tutorials

Tutorial
from Callicious
Cakes

Tutorial
from
The Chocolate
Strawberry

20

ISSUE 4 OCTOBER 2012

Vinta! Competition
We ran a vintage cupcake competition a few months back.
Here are the winners again and few of our favourite entires!

Sweet’s Treats

21

ISSUE 4 OCTOBER 2012

0",,,. c.~ C""'''-<d,~,.
~'

/

I

* fi])OCiall.lentiOll
*
c.....".,
~-""-

Fleur Bites Cupcakery

H..,,.. Cr~,{; D'f'M'"

)1..t...", c~;wL~ c......d<l,~

Runner Up

* Spcci.11 Mention *

;)]sir....

c,,"""·

MAY BAKE:S CAKE:S
May Bakes Cakes

~\,

/

fu..io~.... C ""~"'l'

HILARY Ros~ CUPCAKI!S
Hilary Rose Cupcakes

22

ISSUE 4 OCTOBER 2012

Cupcakes Plus

Creations By Becky

Gills Cupcake Corner

,
Sweet Dimples Cakes
23

ISSUE 4 OCTOBER 2012

Cupcakes by Amanda
Jemlewka's Cupcakes

Neet's Treats

Darcy's Cupcake Creations

24

ISSUE 4 OCTOBER 2012

The Cake Cuppery
Ireland

Vicki's Cuppa Cupcakes

Mon Cottage Cupcakes

Cake Follies

25

ISSUE 4 OCTOBER 2012

Vinta! Competition

26

ISSUE 4 OCTOBER 2012

CH£FlVLL WATTS

Jld"f'
"

c.,.W£ C. ,.",dd..~
/

/

RIL"lner Up

","" "'.= c.tcrc",
Lucy SU"GI<.S5

VL</~',

r7"£ rfM;":"',

* SflCCif!..! Mcntio:l *
" ' " 1:< • u:l ,;. , ,' ' ' '.

LOU IS!': N£V£TT
27

ISSUE 4 OCTOBER 2012

Maria Meah Bishop Francis

Annette Clapham

,.

Michelle Head

28

ISSUE 4 OCTOBER 2012

RUNNING COMPETITIONS
ON
You commonly see Businesses running competitions that are against Facebook’s Guidelines:

Running competitions directly on their Facebook Page.
You are required to use a competition application must not run a competition directly on your Wall.

Having users automatically enter by ‘Liking’ a Page.
You may have them first ‘Like’ your Page but this must lead on to entering a properly set up competition.

Conditioning entry in the promotion upon a user providing content on Facebook, such as posting on a
Wall of a Page, uploading a photo, posting a status update (such as asking Friends to ‘Like’ the Page).
Any interaction a user takes must be using the competition application and not directly on your Page.

Notifying winners on their Facebook Wall. Most people do not realise that Facebook requires that you
notify the winner by email or other means, but not using Facebook in any way to do so.

The above was taken from a really
interesting article where it goes on to
talk about the Facebook page that
was owned by a French retailer called
Kiabi being deleted by Facebook for
violating promotion rules.

TOP TAB

Read the full article from
SearchEngineJournal here >>

The safest way to run a
competition is by
installing an application
like Top Tab>>

Stop wasting your time and money running random
giveaways and make your fans promote your
business!
Try Top Tab - a voting competition platform for
Facebook Pages. Take advantage of our FREE
preview mode and amazing customisation options!
Fan Pages devoted to charity may use our platform
completely free of charge.
29

The chocolate strawberry

Getting perfect lettering is not always easy and there are lots of different tools
and bits of equipment you can buy, tappits being one of them.
Most people find tappits the hardest to use to we wanted to bring you a tutorial.
Sarah from The Chocolate Strawberry has a unique signature style with her
cakes, were she combines the use of words on her cakes and cupcakes. We at
Cake Masters are a fan of her designs and perfect finishes - it was only fitting to
ask Sarah to put together a tutorial of us.

Tuto"al >>

30

ISSUE 4 OCTOBER 2012

The chocolate strawberry

Tuto"al
The Chocolate Strawberry

What yo
u need:

Step 1
Roll out a little flower paste until it's
so thin that you can see some of the
cornflour through it. Use the cutter
provided with the tappits to cut a strip.
Leave it to dry a little for a few
minutes.

- Flower
paste
- Cornflo
ur for du
sting the
board
- Non-sti
ck acryli
c rolling
- Tappit
pin
cutters
- Grease
proof/ba
king pap
- Edible
er
glue
- Small p
aintbrus
h

31

ISSUE 4 OCTOBER 2012

The chocolate strawberry

Step 2
Press your cutter in to the icing and
wiggle it back and forth GENTLY
to get a clean cut.
The cutters do get blunt after a while
and will need replacing if you
use them a lot.

The Chocolate Strawberry

Step 3
Tap your letter out on to the paper to
dry completely.

32

ISSUE 4 OCTOBER 2012

The chocolate strawberry

Step 4
The upper case letters are easier to cut
than lower case if you are just
beginning.
I find the letter 'r' in this font is not
very good, so I cut an 'n'
with a scalpel to create a better shape.

The Chocolate Strawberry

TIP:
The flower paste can be coloured as
usual with gels or bits of
coloured fondant. You can also leave
them to dry completely and use
metallic sprays on them.
As you get better, you'll be able to cut
thicker letters.

33

ISSUE 4 OCTOBER 2012

The chocolate strawberry

Step 5
Place the dried letters on to the fondant
to space, then push them in slightly to
mark their position.
Apply a few dots of edible glue to ensure
they are stuck down. Using a tiny
paintbrush really helps you get a clean
finish.
If you use too much glue the letter will
become transparent.

SIMPLES!

The Chocolate Strawberry
34

ISSUE 4 OCTOBER 2012

Autumn Competition

Winners
Violet Beeton

Cake-y-licious

Rosy Lai

Sarah Pierce

Zoe Moss

35

ISSUE 4 OCTOBER 2012

Wed#ng Dreams

saved by a lady with a
heart of gold...
Dozens of brides had their
wedding dreams shattered after
the “Brides of Portsmouth” shop in
Elm Grove Southsea suddenly
closed up shop earlier this year.
The company said that they were
unfairly implicated in a show on
Channel 5, “Cowboy Traders” in
relation to a previous owner of the
shop.
Niki Tomkinson from Sweet
Creations went out of her way to
make the cakes for the brides who
had been let down and has been
left out of pocket. We wanted to
find out more about this lovely lady
who saved the day for so many
brides.
Q: Tell us a bit about you and
your family
“ My names Niki & I am 33
years old. I live with my
husband Stuart and we have
been married for 10 years, we
have 2 sons , Jack 9 years old
and Alfie 5 years old.”

Tell us a bit about your
background:
I started cake making 4 years ago
from my kitchen, just making the
odd cake for family and friends.
Word got around and I was asked
to make more… so my business
naturally grew. It simply grew too
big for my kitchen so I took the
next step and got a little
workshop.”
Tell us a bit about your
business:
“We opened our doors on the 7th
August 2011, just carrying on
making cakes and cupcakes. We
were approached in March 2012
by the bridal shop “Brides of
Portsmouth” to take on wedding
cake orders, and in May 2012 we
agreed to help with their wedding
packages.”

What happened with the
company going bust?
“I was notified by my friend who
went to get her wedding dress and
the shop was closed. I then
contacted my contact in the
company of which whom I thought
was the manager who informed me
they hadn’t been paid for months
and had left their jobs. A
subsequent note was left on there
website saying they would resume
business on the following Tuesday.
However, on when Tuesday came,
a note was placed on the shop
window saying that the shop had
gone in to liquidation and
customers should contact the
liquidators. I then phoned Sharon
Keates who worked for the
company and asked what was
happening. She told me that due
to the Channel 5 program “Cowboy
Traders”, they had suffered loss of
business and could no longer
trade.”

What was the
reaction of
brides to the
awful news?
“Panic,
devastation,
sense of worry
and disbelief.”

36

ISSUE 4 OCTOBER 2012

Why did you take it
How much time did it
upon yourself to help? take?
“I had been in touch
with some of the brides
via the social media
network and I was
made aware that some
of them had already
paid substantial
amounts of money.
I didn’t want to be the
reason they didn’t have
a cake on there
wedding day.”
How much out of
pocket are you?
“Roughly a few
thousand pounds.”

“I’ve cleared the bulk of
the orders now but still
have a few remaining.”
What was the
feedback from the
brides when they
heard you were going
to do the cake?
“Very Happy that they
didn’t have to spend out
any more money then
they already had.”

What is the feedback
from the brides when
they picked up their
cakes?
“We delivered the cakes
to the venues, and all
the brides have been
happy with what they
had received.”
How do you feel about
what you did?
Im just glad I could help
them out , and
appreciate all the
thanks I have been
given .

Thanks for sharing
your story with us!

Niki,
That’
s
want us back
ed to
from
your
webs leave you honeymo
on an
to sa
ite as
som
y
with a thanks v promisede feedbac d
e
able dvice on ry much . We wou k for
to pro
the c
f
when
ake a or helpingld like
vide,
n
i
a
t
fanta was ma nd for th d what y us
s
mind tic and w de. The c e actual c ou are
, we
ake l
ake
wo as exa
recom
oo
mend uld have ctly what ked
w
n
ing y
ou to o hesitat e had in
Than
i
a
n
yone on
ks ag
ain,
else.
Gaz
& Lor
na G
lenist
er

37

ISSUE 4 OCTOBER 2012

Border moulds feature!
I  tried  border  moulds  from  Marvelous  Molds  this  month.  
The  unity  and  preTy  in  pleats  moulds  are  my  favourites!
Our  video  tutorial  can  be  viewed  here!
Have  a  look  at  the  collec<on  at  The  Cake  Decora<ng  Company.

Border  Moulds  CollecEon

38

CAKES

ISSUE 4 OCTOBER 2012

ar$nd %
WORLD

As the temperature drops and the coats come out
the cupboard, summer holidays are a very distant
memory!
I went to Marrakech for a long weekend and it was
just lovely! I wanted to dedicate the next couple of
pages to cake based on certain countries around
the globe!
First up, is this lovely suitcase cake and fancy globe
from Amy Scott Cakes
Love the land on the globe, just fantastic!
Enjoy
Rosie x

39

ISSUE 4 OCTOBER 2012

FRANCE

Beautiful Parisian cookies from
Icing Bliss

Stunning black royal icing Eiffel Tower from
blogger “Me and Mine”.

Do you fancy having a go at
making your own royal icing
Eiffel Tower?
Check out this awesome
tutorial from Sugar Duchess!

GO TO TUTORIAL >>>
40

ISSUE 4 OCTOBER 2012

Italy...

Awesome work from
The Cake Diosa.
This cake took over
60 hours of labour
and was sold for $120
(only!?) and achieve a
$10 tip! WOW is all I
am going to say!!!pisa

41

ISSUE 4 OCTOBER 2012

Santo"ni

Love these cupcakes representing Santorini.
Lovely finish from Sweet Dimple Cakes

42

ISSUE 4 OCTOBER 2012

Egypt
The best Tutankhamum cake
on the planet!
Fantastic work from
Extreme Bakeover

43

ISSUE 4 OCTOBER 2012

Morocco

This Moroccan lantern cake from
Heather Barranco DREAM CAKES
is absolutely stunning!
The attention to detail is superb with every mosaic piece perfectly finished.
I went to Marrakech earlier this year and is was just so beautiful ~ below are some of my holiday snaps!

44

ISSUE 4 OCTOBER 2012

China

Mini dragon cookies from
Walking Down the Cookie Road.
Really easy to make, visit their blog
to see step by step instructions on
how to make these cute little
dragon cookies.

Beautiful hand painted kimono
cookies from Sugar Envy.
Visit their page to see absolutely
stunning works of art!

45

In#a

ISSUE 4 OCTOBER 2012

I am such a fan of Michelle Sugar Art.
Her cakes are amazing and she is way up there when it comes to cake talent.
Michelle has some great videos where she shows how she makes cakes form start to finish - check
the following videos out!

PLAY

PLAY

46

ISSUE 4 OCTOBER 2012

USA ~New York

Stunning work of art from
For the Love of Cake Custom Creations
in Toronto.
The sugar pieces around this particular
wedding cake are simply beautiful!
VISIT THEIR PAGE FOR MORE STUNNING WORKS OF
CAKE ART!

47

ISSUE 4 OCTOBER 2012

Af"ca

The cake above depicts the African
Safari experience perfectly, from
the textured patterns around the
bottom of the cake to the
perfectly perched hat. Awesome
work from Key Art Studio Cakes

We searched high and low for a cake that had the perfect
African sunset with animal silhouettes. I love the gorgeous
colouring and hand painted artwork. The giraffe on top is
extra special!
Fantastic work from
Frosted Memories by Emma
48

ISSUE 4 OCTOBER 2012

UAE ~ Dubai

The iconic Burj Al Arab cake from Yeners Cakes.
This cake has been engineered to sheer perfection

49

ISSUE 4 OCTOBER 2012

Au&ralia

Excellent Sydney Opera House
from Yves Cakes

50

ISSUE 4 OCTOBER 2012

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

Cake International
Memories from 2011
Are you going to Cake International at the
Birmingham NEC this year? The show last
year was simply brilliant, and a must go for
anyone who sleeps, eats and bakes cake.

We will be going up on
the Friday and will be
creating a short video all
about the show! If you
see us filming say hello, as
we will want to take
footage of your opinions
too!
If you are a stall holder
or someone entering a
competition and will be
there on Friday who
wants to be part of the
video please register
interest by emailing us!

DEMO
tickets only
£5 each!
PHOTOS FROM LONDON CAKE
INTERNATIONAL 2012

PHOTOS FROM BIRMINGHAM CAKE
INTERNATIONAL 2011

...hurry they fill up quickly!

51

ISSUE 4 OCTOBER 2012

MOST DESIRED

THE HOME MAT
Sized for the HOME decorator. 22" X 22" Works perfect for HOME based cake artist
with more limited work-space - cover up to a 12" cake.
THE ONLY FOOD SAFE VINYL FONDANT MAT AVAILABLE - This patent pending 2mat system is a revolutionary way to roll out and cover cakes with fondant. Use this
Food Safe tool and our method to make a Fondant cake and get professional results
instantly!

£27.99

52

ISSUE 4 OCTOBER 2012

MOST DESIRED

Half Sphere Moulds
So the contestants on the GBBO really struggled with
making tea cakes, but actually...
I am not sure it is that hard (she says...!!)
This mould is only £5.99 from Baked by Me and also
includes links to a really handy step by step tutorial,
showing you how EASY making tea cakes are!

£5.99

53

ISSUE 4 OCTOBER 2012

OFF SHOPPING...

Halloween spooky house toppers
These topper come in a range of
sizes and look brilliant on any cake.
Sizes include 1.5 inch, 2inch, 7.5inch
and 9.8inches.

16 Piece Decorating Tip Set
Petal Decorating Tips 61 and 97
Writing Tips 3, 5, 6, 7, 8 and 10
Basket weave Tips 45 and 48
Closed Star Tips 24 and 54
Leaf Decorating Tips 74 and 69
Open Star Tips 20 and 21.

£4.50

£11.99

Double sided cutter set
Plain on one side, fluted on the other and all kept
neatly together in their own container.
48 to 98mm Diameter. (1 7/8" up to 3 7/8"),
Set of 6
£3.49

54

ISSUE 4 OCTOBER 2012

A M A Z I N G CHO C OLAT E
C AKE RECIPE
We asked you to share your best
chocolate cupcake recipes with us and
we tried the Devils Food Cake from
Nigella. It worked an absolute treat
for the cupcakes we made so thanks
for letting us know about this recipe!

Ingredients



See the full recipe here!





50 gram(s) cocoa powder
(sifted)
100 gram(s) dark muscovado
sugar
250 ml water (boiling)
125 gram(s) unsalted butter
(soft - (plus some for
greasing))
150 gram(s) caster sugar
225 gram(s) plain flour
½ teaspoon(s) baking powder
½ teaspoon(s) bicarbonate of
soda
2 teaspoon(s) vanilla extract
2 medium eggs

Other recipes you told us about that
we will try soon!
Old fashioned chocolate cake from Nigella
Chocolate mud cake from TWIS Weddings
Primrose Bakery chocolate cupcakes
Chocolate Cupcakes from GoodtoKnow
Chocolate Oreo cupcakes from AmyWriting
Brown eyed baker dark chocolate cupcakes

55

ISSUE 4 OCTOBER 2012

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

Hall of Fame
FEATURING THE BEST CAKES POSTED ON
OUR WALL IN THE LAST MONTH

56

ISSUE 4 OCTOBER 2012

Gruesome awesomeness from Gillian Bell from
DeadBright Design

57

ISSUE 4 OCTOBER 2012

These comic book cupcakes are the BEST I have seen.
Favourite has to be the superman logo, but love the
call out cupcakes too, had to include a close up of the
cakes too!
Sweetcheeks Cupcakes

58

ISSUE 4 OCTOBER 2012

Awesome cake from Het bonte taartje - the
attention to detail is amazing!

Beautiful hidden design cakes from the amazing
Cakes and Cookies Cupcake Wrappers

59

ISSUE 4 OCTOBER 2012

This cake deserved its own page as it is so
awesome! Wicked Goodies

60

ISSUE 4 OCTOBER 2012

Gorgeous cupcakes with different textures and
lots of different techniques used ~ BEAUTIFUL!
Vicki’s Cuppa Cakes

61

ISSUE 4 OCTOBER 2012

are you following our boards?

Cake Equipment
30pns

Cake Masters Boards
62