Newsletter+october

1
Letter Tappit
Tutorial
ISSUE4OCTOBER2012
BAKING ~ DECORATING ~ SHARING
Cakes Around
the World
Feature
Is your cake in
our October
Hall of Fame?
Niki
Tomkinson
the baker
with a heart
of gold
Autumn
Competition
Winners

2
ISSUE 4 OCTOBER 2012
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

3
Cakes around
the world
39
Autumn
Competition
Winners
35
CONTENTS
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
In this issue...
Halloween
Tutorials
19
Tappit
Tutorial

4
COMPETITION
WINNER

5
WINNER
Becky
from
Bubba’s Bakery

6
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!”

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

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.”

Con<nued
>>

7
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.”

8
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

9
Becky in her dressing
room
Becky in the local
press
Becky posing with her
entry
Q:
What
has
been
your
proudest

moment?

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!

10
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

11
Are you ready for
HALLOWEEN...
Horse County Cakes
...feast your eyes on some
awesome skulls!

12
Rock Cakes

13
Pauls Creative Cakes
Waterlooville Cake Company

14
Candy Cakeroy

15
Two Little Cats Bakery

16
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!).

17
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

way,
“tell
me
again

why
Halloween
is

such
a
big
deal?
I

just
don’t
get
it.”
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!”

18
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
...WE LOVE THESE, and so easy to make!
Tutorial
from Glorious
Treats >>

19
Halloween Tutorials
Tutorial
from Best Friends
of Frosting >>
Tutorial
from
SweetAmbs >>

20
Halloween Tutorials
Tutorial
from Callicious
Cakes
Tutorial
from
The Chocolate
Strawberry

21
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

22
Fleur Bites Cupcakery
May Bakes Cakes Hilary Rose Cupcakes

23
Gills Cupcake Corner
Cupcakes Plus
Sweet Dimples Cakes
Creations By Becky

24
Jemlewka's Cupcakes
Cupcakes by Amanda
Neet's Treats
Darcy's Cupcake Creations

25
The Cake Cuppery
Ireland
Cake FolliesVicki's Cuppa Cupcakes
Mon Cottage Cupcakes

26
Vinta! Competition

28
Maria Meah Bishop Francis
Michelle Head
Annette Clapham

29
RUNNING COMPETITIONS
ON
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.
TOP TAB
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.
Read the full article from
SearchEngineJournal here >>
The safest way to run a
competition is by
installing an application
like Top Tab>>

30
Thechocolatestrawberry
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 >>

31
Tuto"al
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.
What you need:
- Flower paste- Cornflour for dusting theboard
- Non-stick acrylic rolling pin
- Tappit cutters- Greaseproof/baking paper- Edible glue- Small paintbrush
The Chocolate Strawberry

32
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.
Step 3
Tap your letter out on to the paper to
dry completely.

33
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.
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.

34
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!

35
Winners
Autumn Competition
Cake-y-licious Sarah Pierce
Rosy Lai
Violet Beeton
Zoe Moss

36
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.”
saved by a lady with a
heart of gold...
Wed#ng Dreams

37
Why did you take it
upon yourself to help?
“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.”
How much time did it
take?
“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 us back from honeymoon and
wanted to leave you some feedback for
your website as promised. We would like
to say thanks very much for helping us
with advice on the cake and what you are
able to provide, and for the actual cake
when it was made. The cake looked
fantastic and was exactly what we had in
mind, we would have no hesitation
recommending you to anyone else.
Thanks again,
Gaz & Lorna Glenister

38
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

39
CAKES
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

40
FRANCE
Beautiful Parisian cookies from
Icing Bliss
Stunning black royal icing Eiffel Tower from
blogger “Me and Mine”.
GO TO TUTORIAL >>>
Do you fancy having a go at
making your own royal icing
Eiffel Tower?
Check out this awesome
tutorial from Sugar Duchess!

41
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

42
Santo"ni
Love these cupcakes representing Santorini.
Lovely ﬁnish from Sweet Dimple Cakes

43
Egypt
The best Tutankhamum cake
on the planet!
Fantastic work from
Extreme Bakeover

44
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!

45
China
Beautiful hand painted kimono
cookies from Sugar Envy.
Visit their page to see absolutely
stunning works of art!
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.

46
In#a
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

47
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!

48
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
Af"ca
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

49
UAE ~ Dubai
The iconic Burj Al Arab cake fromYeners Cakes.
This cake has been engineered to sheer perfection

50
Au&ralia
Excellent Sydney Opera House
fromYves Cakes

51
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!
...hurry they ﬁll up quickly!
PHOTOS FROM LONDON CAKE
INTERNATIONAL 2012
PHOTOS FROM BIRMINGHAM CAKE
INTERNATIONAL 2011

52
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 2-
mat 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

53
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

54
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.
£4.50
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.
£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

55
AMAZING CHOCOLATE
CAKE RECIPE
Ingredients
• 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
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!
See the full recipe here!
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

56
Hall of Fame
FEATURING THE BEST CAKES POSTED ON
OUR WALL IN THE LAST MONTH

57
Gruesome awesomeness from Gillian Bell from
DeadBright Design

58
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

59
Awesome cake from Het bonte taartje - the
attention to detail is amazing!
Beautiful hidden design cakes from the amazing
Cakes and Cookies Cupcake Wrappers

60
This cake deserved its own page as it is so
awesome! Wicked Goodies

61
Gorgeous cupcakes with different textures and
lots of different techniques used ~ BEAUTIFUL!
Vicki’s Cuppa Cakes

62
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