Cake Masters Magazine - January 2014

ISSUE 16 JANUARY 2014

£3.50

BAKING ~ DECORATING ~ SHARING

C!"#Masters

M A G A Z I N EFloralDelights!

3FlowerPower Tutorials

AS VOTED FOR BY YOUWinners Revealed!

PlusAfternoon Tea at

Four Seasons

DELICIOUS RECIPESbaking with fruit

and much more!

Exclusive Interviews & Tutorials

Maggie AustinZoe Clark

Tony Warren

Scabious FlowerTutorial by Zoe Clark

Floral AppliquéTutorial by Maggie Austin

Clematis Purple GloryTutorial by Tony Warren

Easy to follow steps

Cake Masters Awards 2013

The Winners!

34

Fondant App liqué Tutorial

14

C lematis Purp le G lory

20Tutorial

417343538414445505356586175

Floral  Tutorials  

14206978

Interviews

664

Recipes

303132

Happy  New  Year  and  welcome  to  your  new  look  2014  Cake  Masters  Magazine!I  hope  you  all  had  a  great  Christmas  with  lots  of  festive  baking  and  family  time.  Did  Santa  bring  you  any  new  expensive,  shiny  cake  goodies?    In  case  you  over  did  it  over  Christmas,  we  have  some  lovely  fruit  recipes    in  this  edition  -­‐  helping  to  cover  off  at  least  some  of  your  Kive  a  day!  We  have  a  great  twist  on  a  pineapple  upside  down  cake,  which  was  always  a  favourite  of  mine  when  I  baked  with  my  Mum!

This  time  of  year  is  often  miserable  weather-­‐wise,  so  this  issue  is  all  about  bringing  beautiful  Klowers  back  to  colour  our  grey  days.  We  have  packed  it  full  of  exquisite  Kloral  ideas  for  you  to  be  inspired  by.  We  have  no  less  than  four  fantastic  projects  with  varying  levels  of  difKiculty  for  you  to  try  out  -­‐  from  fondant  blossoms,  to  wired  Klowers  and  a  great  tutorial  showing  you  how  to  place  your  beautiful  Klowers  on  cakes.

I  am  so  excited  to  have  an  interview  and  tutorial  from  the  wonderful  Zoe  Clark  showcasing  her  delicate  and  feminine  style,  and  also  a  great  insight  into  the  world  of  Maggie  Austin.  I  was  worried  that  Maggie  was  not  going  to  make  it  in,  as  she  was  busy  setting  up  her  beautiful  Kloral  vases  at  THE  WHITE  HOUSE!    Maggie's  Floral  Appliqué  tutorial  covers  one  of  her  signature  fondant  techniques,  taking  a  very  simple  process  and  exploring  it  in  an  unconventional  way;  it  is  quite  simple  in  essence,  but  with  truly  stunning  results.

I  am  also  really  pleased  to  have  my  sugar  Klower  hero  in  this  issue,  Mr  Tony  Warren,  who  taught  me  on  the  PME  Diploma  Course.  Tony  has  done  a  FANTASTIC  step-­‐by-­‐step  Clematis  Purple  Glory  tutorial  for  you  all  to  have  a  go  at  -­‐  it  is  just  stunning!

Thank  you  to  everyone  who  nominated  and  voted  in  the  2013  Cake  Masters  Awards;  it  was  great  to  hear  what  you  all  thought!  The  top  three  voted  in  each  category  were  shortlisted  and  the  winners  decided  by  a  panel.  Congratulations  to  everyone  who  made  the  Kinal  shortlisting;  picking  the  winners  was  very  difKicult!

I  hope  you  enjoy  this  issue  and  what  we  have  in  store  for  you  throughout  2014.  We  are  working  on  some  very  exiting  projects,  testing  the  boundaries  of  all  things  cake  and  showcasing  some  of  the  best  talents  in  the  world  of  cake.  

Bring  on  a  cake  Killed  2014!!!

C$%&#%&'Baking  Wish  ListAfternoon  Tea  ~  Four  Seasons  HotelSPECIAL:  2013  Cake  Masters  Award  WinnersCupcake  Award  2013Cookie  Award  2013Wedding  Cake  Award  2013Best  Magazine  Cover  2013Best  Collaboration  2013Novelty  Cake  Award  2013Creative  Award  2013Cake  Pop  Award  2013Best  Retailer  2013Personality  of  the  Year  2013Cake  Spotlight  -­‐  Bliss  Pastry

Floral  Appliqué  Tutorial  by  Maggie  Austin  CakeClematis  Purple  Glory  Tutorial  by  Tony  Warren,  KPMEScabious  Cake  Tutorial  by  Zoe  Clark,  The  Cake  ParlourFloral  Arrangements  by  Ange  Cliffe  ~  Authenticake

EXCLUSIVE  INTERVIEW:  Maggie  AustinEXCLUSIVE  INTERVIEW:  Zoe  Clark

Pineapple  Upside-­‐Down  Cake  from  WaitroseSticky,  Honey,  Almond  and  Banana  Cake  from  WaitroseRose  Water  and  Strawberry  Jam  from  Nielsen-­‐Massey

ISSUE 16 JANUARY 2014

FEATURE

[email protected]  

Editorial  AssistantCeri  Roberts

Sales  &  [email protected]

Design  TeamDanver  Palmiano  and  Elisha  DoradoFront  cover  cake:  Maggie  Austin  Cake  

www.maggieaustincake.com

B!"(%) W('* L('&

ISSUE 16 JANUARY 2014

BAKING WISH LIST

FMM  Mul&  FlowerLeaf  Veiner  

Cake-­‐stuff.com  £4.95

Rose  Garland  Silicone  Icing  Mould  

Lakeland  £8.99

Wilton  Gum  Paste  Flowers  Drying  Rack

 Hobbycra<  £6

Li@le  Venice  Nozzle  Tip  and  Brush  Set  John  Lewis  £29.99

Joules  Floral  Cake  StandJohn  Lewis  £34.95

Vintage  Cookie  BagsBakerandmaker.com

Floral  £5.95

Florist  Tape  And  Ribbon  Cu@er  -­‐  Jem

Surbitonart.co.uk  £7.60

Wilton  Gum  Paste  Flowers  Set

Amazon  £24.09

4  Piece  Stainless  Steel  Ball  Tools  

Designer-­‐cakes.com  £14.99

Pink  And  Blue  Floral  Washi  Tape

Paperchase.co.uk  £3

White  Chocolate  Roses  Box  Of  6

Chocolate  Trading  Co.  £11.95

2  Floral  StencilsLakeland  £5.99

ISSUE 16 JANUARY 2014

BAKING WISH LIST

B!"(%) W('* L('&

PME  Flower  Pics  Pack  of  12Cakemakersupplies.co.uk  £2.71

Flower  StamensCra<ycookshop.co.uk  £2.56

Spring  Flower  Set  PatchworkcuQers.com  £6.50

Grass  Cupcake  Cases  by  WiltonCra<company.com  £3.32

ASDA  5kg  Cream  Retro  Kitchen  Scales

Asda.com  £9

Autumn  Green  Cake  DustRainbowsugarcra<.co.uk  £1.99

Ateco  Daisy  Cu@ers  Set  cra<company.co.uk  £14.35

Sugarflair  Primrose  Blossom  Tint  Cake-­‐stuff.com  £1.69

Squires  Kitchen  FlowerpasteCakemakersupplies.co.uk  £4.29

Topsy  Turvy  Cake  PanLakeland  £20.99

White  Sugar  Flower  PasteCra<company.com  £13.90

Textured  Rolling  PinJackandgillcra<s.co.uk  £7

INTERVIEW

ISSUE 16 JANUARY 2014

E X C L U S I V E I N T E R V I E WCAKE MASTERS MAGAZINE

Gradient  Purple  Blossoms-­‐  Maggie  Austin  Cake

EXCLUSIVE INTERVIEW

ISSUE 16 JANUARY 2014

Continued

Following  her  career  as  a  classical  ballet  dancer,  Maggie  completed  the  prestigious  L’art  de  la  Pâtisserie  program  at  the  French  Pastry  School  with  honours.    She  brought  her  unique  artistic  vision  to  life  when  she  launched  Maggie  Austin  Cake  in  2010.  She  has  now  reached  a  worldwide  audience  through  extensive  media  coverage;  including  newspapers,  magazines,  blogs,  and  television.    Most  recently,  Maggie  was  commissioned  to  create  hand  made  sugar  Vlower  vases  for  the  White  House  during  Christmas  2013!

We  had  the  absolute  pleasure  of  interviewing  Maggie  Austin  and  showcasing  her  beautiful  cake  couture  in  this  Cake  Masters  Magazine  exclusive.  

Tell  us  about  your  career  in  ballet  and  how  that  evolved  into  a  career  in  the  world  of  cakes.The  career  of  a  dancer  is  quite  short,  so  I  began  a  professional  career  right  after  high  school.    I  worked  with  wonderful  companies,  where  I  was  fortunate  to  perform  both  the  standard  classical  repertory  (like  Nutcracker  and  Don  Quixote)  as  well  as  new  contemporary  choreography.    Ballet  appealed  to  my  love  of  the  process:  a  methodical  ritual  that  strives  toward  perfection.    For  me,  the  applause  was  not  the  goal.      In  general,  dancers  are  not  particularly  goal-­‐oriented  people!

Elegant,Delicate  Floral  Haute  Couture

by  Cake  Masters  Magazine

Maggie Austin

Ombre  Petals    -­‐  Maggie  Austin  Cake7

Floral Appliquéby Maggie Austin Cakes

TUTORIAL

Afternoon Tea Four Seasons Hotel ~ Hampshire

You  know  I  love  me  some  afternoon  tea  in  London,  but  let's  be  real;  unless  you  actually  live  in  London  or  near-­‐ish  to  it,  it's  oftentimes  a  long  and  sometimes  expensive  journey  to  get  there,  let  alone  the  cost  of  some  of  the  afternoon  teas  there.    So  I'm  always  on  the  lookout  for  fabulous  afternoon  teas  outside  of  London  (&  nearer  to  home  for  me  here  in  Berkshire).    OK,  who  knew  there  was  a  Four  Seasons  Hotel  in  Hampshire,  literally  only  half  an  hour  from  me  by  car?!    A  few  kind  friends  had  mentioned  this  hotel  to  me  in  the  past,  but  once  I  discovered  they  served  afternoon  tea,  well,  you  know  I  had  to  check  it  out!  

I'll  start  off  by  saying  that  despite  the  prestigious  Four  Seasons  'brand/name,'  this  is  a  reasonably  priced  afternoon  tea  at  £27  per  person  for  the  traditional  afternoon  tea.    This  

includes  a  generous  selection  of  delicious  sandwiches  (my  fave  was  the  trufKled  duck  egg  and  watercress  on  granary  bread),  fresh  scones  served  with  Cornish  clotted  cream  and  homemade  strawberry  jam,  orange  marmalade  AND  lemon  curd,  and  gorgeous  looking  and  tasting  pastries.    All  of  this  scrumptiousness  was  served  in  beautiful  china  in  the  stunning  setting  of  the  hotel's  library,  which  was  originally  Sir  Henry  Mildmay's  Billiard  Room.  I  love  indulging  in  a  traditional  afternoon  tea  steeped  in  history!

There  were  plenty  of  teas  to  choose  from,  from  English  Breakfast,  to  Hampshire  Blend,  to  organic  chamomile,  Lapsang  Souchong,  etc.;  but  the  one  that  really  caught  my  eye  was  the  Hampshire  Christmas  Nutcracker  Tea  (a  fab  blend  of  black  tea,  vanilla  and  hazelnut).  Although  it's  a  festive  season  Klavour,  I  do  hope  they  continue  to  serve  this  into  the  New  Year,  as  it  really  was  something  special!  

I  don't  know  about  you,  but  I  usually  start  with  the  savoury  selection  Kirst;    but  once  I  devoured  the  yummy  Kinger  sandwiches  -­‐  which  are  "seasonally  Klavoured,"  as  one  of  the  other  sandwiches  served  was  roast  turkey  breast,  chestnut  stufKing,  cranberry  chutney  

ISSUE 16 JANUARY 2014

AFTERNOON TEA

Travel ~ Taste ~ TryAfternoon  TeaFour  Seasons  HampshireBy  Jennifer  DeGuzman-­‐RolfeJen’s  Just  Desserts  

on  white  bread  -­‐  it  was  time  to  move  onto  the  cranberry  scone.  I  smothered  mine  in  the  clotted  cream  and  strawberry  jam  to  start  with,  but  had  to  try  it  with  the  lemon  curd  as  well.    I  hardly  Kind  scones  life-­‐changing,  but  the  quality  of  ingredients  both  in  the  scones  and  in  the  cream,  jam  and  curd  made  this  experience  all  the  more  YAY!    Last,  but  totally  not  least,  I  moved  onto  the  pastries:  beautifully  presented  sacher  torte,  nougat,  banoffee  cake,  and  coconut  dacquoise  with  raspberry  jelly.  I'll  share  with  you  exactly  what  I  told  some  friends  immediately  after  my  

tea  experience  here;  "So  inspiring,  as  these  little  morsels  packed  so  much  Klavour!  Simple,  elegant  presentation  and  just  bite-­‐sized  perfection!"    It  was  one  of  those  moments  for  me,  when  I  wished  I  had  worn  stretch-­‐pants  or  pyjama-­‐jeans  so  I  could  have  EATEN  MORE!    So  here's  the  thing;  I  COULD  have  eaten  more  and  could  have  drunk  more  (did  I  mention  they  also  make  the  most  awesome  and  glittery  cocktails  there?!    The  "Galaxy"  cocktail  they  served  me  was  out  of  this  world!)    because  the  very  gracious  and  attentive  staff  offered  top-­‐ups,  more  tea  and  really  provided  top-­‐notch  service.    

Just  as  I  have  my  fave  afternoon  tea  spots  in  London,  The  Four  Seasons  Hotel  Hampshire's  afternoon  tea  rates  right  up  there  for  me,  and  I  have  already  recommended  this  lovely  afternoon  tea  option  to  a  number  of  friends  in  the  area.  It's  just  off  the  M3  and  well  worth  a  visit.  If  you  have  time,  enjoy  a  walk  around  the  stunning  grounds.    Oh,  and  did  I  mention  that  the  parking  is  free?

ISSUE 16 JANUARY 2014

AFTERNOON TEA

Clematis Purple Glory

by Tony WarrenDeputy Head of School Knightsbridge PME

Tutorial

ISSUE 16 JANUARY 2014

TUTORIAL BY TONY WARREN

Equipment  • JEM  tape  cutter• PME  white  and  light  green  5lorist  tape• Jem  Stamens  (stam  02BG-­‐Plain)  • 22,  24,  26,  28  gauge  white  wires  • PME  5lat  dusting  brushes• PME  veined  rolling  out  board• PME  small  rolling  pin• PME  veined  Lily  cutter,  (use  the  medium  wide  cutter  only)

• PME  foam  pad• PME  ball  tool• PME  cutting  wheel• PME  cattleya  orchid  petal  cutter  (Wide)• PME  dusting  brushes• JEM  blossom/petal  former• PME  sugarcraft  knife• PME  edible  glaze  with  sprayer  • Paper  covered  wire  

Edible  Items• White  and  pale  green  Gum/Flower  paste• Edible  glue• Purple,  violet,  pale  yellow,  pale  green,  and  mid  green  powder  colours

Clematis Purple Gloryby  Tony  Warren

About  TonyTony  Warren  is  a  highly  talented,  all-­‐round  cake  decorator,  but  is  probably  best  known  for  his  Sugar  Flowers.  He  has  co-­‐authored  a  number  of  books  with  Tombi  Peck  and  Alan  Dunn,  and  is  the  author  of  ''Garden  Flowers  in  Sugar''.  Tony  is  a  teacher  and  demonstrator  whose  skills  are  very  much  in  demand  around  the  world.    Tony  teaches  our  PME  Professional  Diploma  Classes  and  one  day  workshops  here  at  our  school,  and  is  our  Deputy  Head  of  School  and  Creative  Publications  Manager.

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EXCLUSIVE INTERVIEW

ISSUE 16 JANUARY 2014

EXCLUSIVE INTERVIEW

ISSUE 16 JANUARY 2014

Zoe  ClarkE X C L U S I V E I N T E R V I E W

The Cake Parlour

Continued

by  Cake  Masters  Magazine

Zoe  began  her  career  as  a  pastry  chef  and  has  over  5  years  experience  working  in  some  highly  prestigious  restaurants,  both  in  Australia  and  the  UK.  Zoe  has  always  had  a  passion  for  baking  and  decorating  cakes  and  after  being  inspired  by  making  her  own  wedding  cake  in  2005,  she  decided  to  turn  passion  into  profession.

Zoe  moved  to  London  in  2006,  where  she  had  the  opportunity  to  work  with  some  of  the  UK’s  leading  cake  designers,  before  setting  up  her  business  creating  her  own  wedding  and  celebration  cake  designs.

Cake  Masters  Magazine  interviewed  Zoe  to  Vind  out  more  about  her  business  and  cakes!

Tell  us  about  your  earliest  baking  memory?  I  have  a  couple!  Decorating  our  family  Christmas  cake  with  'peaky'  royal  icing,  sticking  in  some  dodgy  shop  bought  decorations  and  wrapping  a  funny,  foiled,  frilly  ribbon  around  it.  Also  a  fairy  castle  birthday  cake  with  classic  ice  cream  turrets.

Where  did  you  learn  cake  decorating?  I  was  lucky  enough  to  Kind  amazing  job  in  a  shop  (Cakes  4  Fun)  with  some  lovely  people  who  taught  me  all  the  basics  and  more.  I  then  went  to  work  for  6  months  or  so  with  Peggy  Porschen,  where  I  managed  to  practice  lots  of  piping  and  making  'thumb  roses'!  I  have  also  done  a  few  day  and  short  courses  here  and  there  to  help  me  improve.  

For  Cake  Masters  Magazine,  an  extract  from  the  book,  Chic  &

 Unique  Wedding  Cakes,  Zoe  Clark,  F&W  Media  International  LTD,  www.stitchcraftcreate.co.uk Scabious Cake

Tutorial by Zoe Clark

For  Cake  Masters  Magazine,  an  extract  from  the  book,  Chic  &

 Unique  Wedding  Cakes,  Zoe  Clark,  F&W  Media  International  LTD,  www.stitchcraftcreate.co.uk

ISSUE 13 OCTOBER 2013

SPOTLIGHT

CAKE SPOTLIGHTBliss  Past)*

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