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! CA N kg m LEARN TO MAKE AND DECORATE AMAZING CAKES STEP-BY-STEP KE MAS W Iof 5x s1t.e5 fcreo! ISSUE 71 | AUGUST 2018 TERS M a suetg arSpaatin I A s G A ZIN ISSUE 71 E AUGUST 2018 £4.20 1 1 Fantastic Competitions TUTORIALS Top Tips +LEARN step-by-step Cake Advice +EASY TO FOLLOW r e m m u S J n U o LY 2 d i t i 0 E 1 8 IS SUE Beach Bucket Masterclass Summer Cakes 66 Cake Tutorial with Karen WDWavWie.sCAKEMASTERSTMuAtGorAiaZlI NCEo.lClaObMora1tion ISSUE 71 | AUGUST 2018 The complete cake decorating solution At Renshaw, we have 120 years of experience in cake decorating, so whether you are decorating cakes, cupcakes or cookies, you can trust Renshaw products to deliver a professional finish. We work with the top sugarcraft professionals to ensure that our range provides perfect results for any cake decorating need. Visit us at renshawamericas. com, our latest Facebook or Instagram pages, or visit your local Renshaw vendor to buy. For more information contact Renshaw Americas +1 973-957-0686 Celebrating Cake for Generations 2 MAGAZINE Join the conversation ISSUE 71 | AUGUST 2018 Summer Cake Masters Magazine Subscription sign up and queries +44(0) 1442 820580 www.cakemastersmagazine.com Edition Contributors: Laura Loukaides Cakes in association with Welcome to our gorgeous Doric Cake Crafts summer edition of Cake Un Cupcake, l’Addition! Masters Magazine, Ben the Cake Man in association with The Cake Decorating Company packed with summery Glace Cakes and nautical inspiration. Karen Davies Sugarcraft 30 The Yellow Bee Cake Company Editor's Our front cover Cake Studio Rouge Top Meadowsweet Cakes cupcakes really show Pick Elli Warren Cake Design off the essence of summer! Learn to make these Mutlu Dükkan super cute cupcakes by Un Cupcake, l'Addition! This Carla Puig - Sugar Atelier is one of my favourite tutorials this month. The cute PrimaCristina Theme Cakes Elena Serena Michelizzi characters are so easy to make and you can have fun Le Delizie di Kicca creating more characters of your own. Francesca Speranza Sugar Artist Kaykes In this issue we have a lovely Nautical Baby Shower Letterpress Bakery Silvia Mancini Cake Art & Co Cake tutorial by Daniela Arini of Glace Cakes. We also Crazy Sweets by Theresa Täubrich have the elegant Faded Grandeur Wedding Cake by Let Them See Cake Ben the Cake Man Daisy Cakes Front Cover Star 42 I am sure you have seen our monthly Cake Icons feature where we interview influential cake decorators Un Cupcake, l’Addition! in the industry. This month, we interview Chef Editor Nicholas Lodge on how the industry has grown and [email protected] developed, his favourite cake designs he has judged Rosie Mazumder and his top tips for budding artists in the industry. Editorial Team Also in this issue is the amazing Cake Con Collaboration hosting a range of fun cake designs Hanaa Foura Rhona Lavis inspired by famous comic books and TV and film stars Laura Loukaides from all over the world! Sébastien Haramendy Advertisements 5 5 Finally, for our Elevenses prize this month, we are [email protected] giving away a range of fondant colours from Satin Ice! Hanaa Foura Tel: 0208 432 6051 or 07939 562567 Simply solve the anagrams for your chance to win. [email protected] Enjoy the issue! UTeSlA: 2 R1e9p-7r1es3e-7n1ta1t8ive - Patty Stovall [email protected] Best wishes, FTeral:n +c4e4 R (e0p)7r5es0e6n6t3a1t1iv6e3 - Wendy Brobbey Rosie [email protected] IInnddiiaa RAedpvreersteinstiantgiv -e F -a Krzhaunshai G Maanldanhii Tel: 00 91 98207 40639 Editor [email protected] Cake Masters Magazine Awards 3rd November 2018 [email protected] Published by: Cake Masters Limited Head Office: 0208 432 6051 © COPYRIGHT Cake Masters Limited 2016 Subscribe! No part of this magazine nor any supplement may be copied or reproduced, nor stored in a retrieval system by any means without prior specific written authorisation given by the publisher. Save money and never miss an issue! Find out more at WWW.CAKEMASTERSMAGAZINE.COM 3 www.cakemastersmagazine.com/shop ISSUE 71 | AUGUST 2018 82 It's summer! Inside this issue are lots of easy to follow On the Cover nautical & summer cake tutorials and cakespiration. 62 42 Beach Bucket Cake Tutorial 11 62 42 39 Essential Information Our tutorials are divided into simple steps with an image to accompany part of the process. We have difficulty ratings for the different levels of project. One piping bag is the easiest and four is the most advanced. Every Issue Features All templates for tutorials can be found on our website www.cakemastersmagazine.com 6 Baking Wish List 8 Masterclass Nautical Summer Laura Loukaides Cakes for Doric 35 Elevenses – Ask the Expert, If you would like to be featured in Cake Crafts - Learn how to create Competitions, Book Reviews + Cake Masters Magazine, join our this nautical cake! More! contributors list to be sent email 38 Product Review updates of how you can get involved. 36 Social Snippets - Amazing Spectrum Flow Airbrush Colours Sign up via our website, under the cakes we have spotted online ‘Contact Us’ tab. 39 Masterclass Mould Masterclass 70 Cake Events - Cake events Create these summer designs with and things we are looking Keep in Touch Karen Davies Sugarcraft forward to! Like our Facebook page 58 Cake Collaboration Facebook.com/CakeMasters 78 Cake Con International 2018 Follow us on Twitter @CakeMasters 60 Cake Spaces LetThemSeeCake Follow our boards on Pinterest Pinterest.com/cakemasters 62 Nautical Readers' Cakes Follow us on Instagram @cakemasters 78 Cake Icons Chef Nicholas Lodge Sign up to our email - Interviews with iconic cakers + newsletter via our website bakers who have helped shape our www.cakemastersmagazine.com industry. 4 MAGAZINE 38 ISSUE 71 | AUGUST 2018 78 39 Product Review 8 WIN! a set of 5x 1.5kg sugarpaste from Satin Ice! 82 Masterclass! Tutorials Competitions 82 Solve the anagrams! 11 Beach Rascals Cupcakes Win a set of 5x 1.5kg Un Cupcake, l’Addition! sugarpaste from Satin Ice! 62 23 Faded Grandeur Wedding Cake Cake Con Ben the Cake Man for The Cake Collaboration Decorating Company 30 Nautical Baby Shower Cake Glace Cakes 42 Beach Bucket Cake 58 The Yellow Bee Cake Company 48 Summer Cakes Collaboration Cake Studio Rouge Meadowsweet Cakes Elli Warren Cake Design Mutlu Dükkan 72 Summer Garden Party Cupcakes Daisy Cakes WWW.CAKEMASTERSMAGAZINE.COM 5 ISSUE 71 | AUGUST 2018 Baking Wish List Professional cake/cookie decorators and baked goods enthusiasts around the globe are raving about these high- quality, unique, customisable sprinkle mixes. And with top notch customer service and free shipping, their customers eagerly come back for more! Renshaw have 120 years of experience in cake decorating and their sugar- Sizes: 2oz, 4oz, 8oz (wholesale available) pastes are enjoyed by sugarcrafters worldwide. Renshaw provide a great $8.00-$20.00 range of 29 colours of ready to roll icing covering pastels, darks, primary and bright and bold colours. Sprinklepop.shop The 250g range can be found in Hobbycraft, Lakeland, local sugarcraft shops and all good online sugarcraft retailers. From £1.79 Renshawbaking.com Keep your cupcake creations safe with these premium quality white Wilton has an abundance of edible sundries available, whether it's Cupcake Boxes from Doric Cake Crafts. Available for single and double to whiten your buttercream with their best-selling White-White or cupcakes in packs of 100, perfect for wedding favours! For 3” deep 4 to remove your cakes from their pan with ease with Cake Release, count, 6 count and 12 count, they are in available in packs of 25. 4” deep they have it all! 24 count are available in packs of 50. Doriccakecrafts.co.uk/brands/wilton Available from all good cake decorating and sugarcraft stockists or trade customers can sign up for an account at www.doriccakecrafts.co.uk Prices correct at point of printing 6 MAGAZINE ISSUE 71 | AUGUST 2018 Powder Colour is the new name for Rainbow Dust Plain and Simple. Powder Colours are vibrant professional grade powder pigments and are available in a range of 44 versatile colours. Powder Colours can be used dry for dusting or mixed with alcohol to create a fabulous paint. RRP £2.15 Available in all good sugarcraft shops Take your cakes and bakes to tropical climates with this versatile mould! Giving you five different tropical leaves including monstera, calla leaf, fern and bamboo, this is the only mould you will need this summer! £16.50 Karendaviescakes.co.uk 100% EDIBLE high shine metallic finish when mixed with alcohol or lemon extract to make a paint. 9 colours available From £4.50 each Thecakedecoratingcompany.co.uk Create amazing summer cakes with GM Polystyrene Cake Dummies in all shapes and sizes! GM Polystyrene are the official distributors of bespoke polystyrene dummies in the UK and offer a variety of polystyrene solutions to bring your cake designs to life. From £3.50 Satin Ice fondant and gum paste is a great choice for cake artists around Gmpolystyrene.co.uk the world for its premium quality, workability and taste. Available in a wide range of colours and sizes for your convenience. From £9.99 Thecakedecoratingcompany.co.uk WWW.CAKEMASTERSMAGAZINE.COM 7 ISSUE 71 | AUGUST 2018 Masterclass Nautical Summer By Laura Loukaides Cakes, in association with Doric Cake Crafts Learn how to create this easy, fun nautical design using Wilton products! Equipment Required • 10x2” cake • 8x5” cake • 6x4” cake • 12” round cake drum • 2.26kg Wilton Decorator Preferred Fondant • Wilton White Sugar Pearls • Wilton Decorating Brush Set • Wilton Icing Colours: Brown, Black, Golden Yellow, Royal Blue • Wilton Decorator Preferred Tool Set • Wilton Clear Piping Gel • Wilton Gum Paste Mix • Wilton Fondant and Gum Paste Mould - Nautical • Wilton Floral Wire Set • Wilton White Sparkling Sugar • Clear food grade alcohol • Edible powder colour: black, brown • Edible glue or water • Kitchen foil • Royal icing • Wilton no.2 icing tip • Piping bag 8 MAGAZINE ISSUE 71 | AUGUST 2018 Masterclass Base Tier Texture Step 1. Step 3. Step 5. Brush all around the sides of the 10” tier Take out the Wilton White Sparking Repeat Steps 2-4 until the base tier is with clear piping gel, the Wilton wide/ Sugar, piping gel and wide/flat brush. covered in a similar way to as shown. flat brush works best for this. Step 4. Step 6. Step 2. Form flat round pieces of white fondant Fill in the gaps using the Wilton White Dust the nautical mould with cornflour. in various sizes, brush the top of each Sugar Pearls. They should stick to the Add small pieces of white fondant piece with a light layer of the clear piping previously applied piping gel but if not, or gum paste into the mould making gel and dip into the white sparkling use a smaller brush to apply more. sure to fill any corners. Trim away the sugar. Randomly apply around the 10” excess and smooth the edges with your cake. finger before turning out of the mould. Randomly apply the moulded pieces around the 10” cake. 1 3 5 2 4 6 Coral Step 1. Step 3. Step 5. Make the Wilton Gum Paste Mix as Tightly wrap foil around each wire to Keep applying gum paste until everything instructed on the box and place in an bulk up the shape. This will prevent any has been covered. You don’t want the airtight bag until ready to use. excess weight and will help add texture. texture to appear perfect. A good way The base section which will be inserted to do this is to slightly overwork a piece Step 2. into the cake will need to be made food of gum paste until it becomes slightly Open the Wilton Floral Wire Set and safe. You can do this either by inserting sticky from the heat of your hands. As take out six 20 gauge wires. Bend a posy pick into the centre of the cake or you apply the pieces, you’ll notice the and twist the wires together to form by using Safety Seal. Once everything has texture forming, if not, add a few drops an arrangement similar to as shown. been wrapped and made food safe, push of water to the gum paste to make it Remember to leave space at the bottom the base into the top of the cake. sticky but still mouldable. Add a few to insert into the cake later on. smaller freeform pieces around the base Step 4. of the main coral. Apply gum paste little by little using piping gel. Start from the base and work Step 6. your way up using the dog bone tool To finish the coral, insert a Wilton no.2 to smooth any seams. Work as lightly piping tip into a piping bag, add a small as possible to avoid any damage to the amount of royal icing and begin piping cake. small dots all over the coral to complete the texture. 1 3 5 2 4 6 WWW.CAKEMASTERSMAGAZINE.COM 9 ISSUE 71 | AUGUST 2018 Driftwood Step 1. Step 3. Step 5. Take two large handfuls of white fondant Using the knife tool from the Wilton Tool Using clear food grade alcohol and and colour using a small amount of Set, mark deeper lines and cut away Wilton Brown Icing Colour, mix into Wilton Brown Icing Colour with gradual a few small pieces for a more uneven a thin paint. Gradually apply to the amounts of Wilton Yellow Icing Colour rustic finish. driftwood pieces using the decorating to make a teddy bear brown shade. Add brushes. The angled flat brush will help extra brown to one portion. You should Step 4. the paint reach between the deeper now have two slightly different shades. Using the pick tool from the Wilton Tool ridges. Allow the paint to dry completely. Set, mark uneven wavy lines and tiny Step 2. holes to replicate the look of weathered Step 6. Roll out enough short rectangles to wood. Using the dog bone tool, mark Once the paint is dry, apply the panels wrap around the 8” tier. They should be wavy lines and dents using different around the centre of the 8” cake using uneven in length, width and thickness levels of pressure for additional texture either a small amount of water or edible to add to the realism. Mark a few lines and smooth slightly with your finger. glue. using the folded kitchen foil as shown. Alternate using both tools until you have a texture you’re happy with. 1 3 5 2 4 6 Made in association with Fondant Doric Cake Crafts, the only distributor of Wilton products Step 1. Take around 1.4kg of White Decorator Preferred Fondant and colour using a small amount of Wilton Royal Blue Icing Colour. Take the remaining white fondant and divide into two uneven portions. The larger portion will be used to cover the base tier and to make the driftwood. The smaller portion will be used to make the details later. Step 2. Using the light blue fondant, cover the 12” cake drum, 6” and 8” cakes. Cover the 10” cake using the larger portion of white fondant. Stack and dowel as shown. Keep any remaining fondant in a Ziploc bag. www.doriccakecrafts.co.uk/brands/wilton 1 2 For more information about Laura and her work, visit: www.lauraloukaidescakes.co.uk 10 MAGAZINE