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ISSUE 11 AUGUST 2013£3.00

EXCLUSIVE INTERVIEW

NEW

BAKING ~ DECORATING ~ SHARING

Edible Flower

FragrancesFanta!icFlorals

RON BEN-ISRAEL

Cake Lace

Wedding Cake Project

Interviews with Handi Mulyana and Rudy Martinez, Wired Sugar Lily Tutorial, Peony

Tutorial,The Wedding Dress Cake, Brave Brides Who Made Their Own Cakes, Baking Wish

List and lots more!

Afternoon tea at Kensington Palace

Sugar flowers that smell

like flowers!

Oriental Lily Tutorial

PREVIEW VERSION

Buy the full 84 page magazine at

www.cakemasters.co.uk

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EXCLUSIVEInterviewRon Ben-Israel

TutorialsOriental Lily

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24Brian  Marcus  Photography  

Cake LaceWedding Cake

Project

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Tutorials

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Interviews

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     Summer’s  here  and  the  wedding  season  is  in  full  swing…and  Cake  Masters  Magazine  has  devoted  this  August  issue  to  all  things  bright  and  beautiful!I’m  so  excited  to  have  an  international  legend  gracing  the  pages  of  our  magazine  -­‐-­‐-­‐  the  one  and  only  Ron  Ben-­‐Israel.    Ron’s  inspirational  cakes  are  so  beautifully  made;  we  have  dedicated  several  pages  to  show  off  his  fantastic  talent  and  let  you  have  a  little  insight  into  his  world!  In  fact,  our  interviews  this  month  

are  all  about  the  boys!    We  have  a  special  interview  with  Handi  Malyana  from  Handi’s  Cakes  and  also  from  Rudy  Martinez  from  Man  Bakes  Cake;  who  is  subject  to  many  a  Facebook  crush!  This  issue  is  all  about  Wlower  power!    We  have  an  extra  special  feature  called  The  Floral  Wedding  Collection  with  over  25  pages  of  exquisite  Wloral  inspiration  for  you  to  feast  your  eyes  on.  Even  our  wonderfully  detailed  tutorials  are  continuing  with  the  Wloral  theme.    In  this  issue  we  have  a  step-­‐by-­‐step  wired  oriental  lily  tutorial  from  Claire  McDonald  and  a  fantastic  Cake  Lace  and  Peony  wedding  cake  project  from  Claire  Bowman,  both  will  help  you  achieve  breathtaking  results!  Other  features  include  a  great  article  from  Cakeolgy,  where  they  tell  us  all  about  the  awesome  wedding  cake  dress  they  made  at  the  Cake  International’s  PME  Live  Competitions  last  year.    We  also  have  a  lovely  feature  on  the  brave  and  talented  brides  who  made  their  own  wedding  cakes!?    Not  something  I  would  want  to  be  doing  the  day  before  walking  down  the  aisle!    I  also  really  hope  you  enjoy  our  Wedding  Cakes  feature;  there  are  some  simply  stunning  designs  that  I  know  will  feed  your  imagination!

As  always,  I  would  love  to  hear  any  feedback  from  you.

Front  cover:Featured  Cake  -­‐  Ron  Ben-­‐Israel  Cakes  www.weddingcakes.com  Cake  Lace  -­‐  Claire  Bowman  Claire’s  Chique  CakesOriental  Lily  -­‐  Claire  McDonald,  Claire’s  Cakes  and  BakesRon  Ben-­‐Israel  Interview  -­‐  Ron  Ben-­‐Israel  Cakes,  Brian  Marcus  Photography  

C!"#$"#%

EditorRosie xeditor@cakemasters.co.uk

Review:Ceri  Robertswww.creativetext.co.uk

Contenteditor@cakemasters.co.uk

Advertisementsmagazine@cakemasters.co.uk

Product  features:  magazine@cakemasters.co.uk

Class  directory:  magazine@cakemasters.co.uk

Afternoon  Tea  -­‐  Kensington  PalaceFloral  EssentialsBrave  BridesBaking  Wish  ListPME  LIVE  Competitions  -­‐  Wedding  Cake  DressRecipe  -­‐  Strawberry,  Balsamic  Vinegar  &  Brie  MufWinsThe  Floral  Wedding  Cake  Collection

Oriental  LilyCake  Lace  and  Peony  Wedding  Project

Rudy  Martinez  -­‐  Man  Bakes  CakeEXCLUSIVE:  Ron  Ben-­‐Israel  CakesHandi  Malyana  -­‐  Handi’s  Cakes

ISSUE 11 AUGUST 2013

FEATURE

LIVE CompetitionsMade in 3 HOURS

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From Man Bakes Cake

M$$# R&'(

Continued >

Tell  us  about  you  and  your  familyWell,  I'm  a  native  Californian.    Born  and  raised  in  Orange  County.    It  was  just  my  Mom,  Dad,  Sister  and  me  in  the  immediate  family.    Almost  all  of  my  extended  family  still  lives  in  California.    I  have  some  relatives  in  Texas  and  Nevada.    I'm  an  Uncle  to  a  Niece  and  Nephew,  and  a  Godfather  to  two  young  boys.    I  had  a  relatively  carefree  upbringing.  Sunny  California  in  the  70's  was  a  great  place  to  grow  up.    I  moved  to  NYC  in  the  Fall  of  1997.    I  had  planned  on  staying  a  year,  but  fell  in  love  with  the  city.    I've  been  here  16  years.    I'm  very  close  to  my  family  and  we  still  talk  on  the  phone  a  few  times  a  week.

What  did  you  do  before  baking?  I  did  many  things  before  baking.  I  was  in  charge  of  a  high  school  theatre  department,  worked  for  a  magazine  publisher,  had  about  every  single  job  you  could  have  in  the  service  industry  and  catered  for  some  time...but,  most  people  from  my  "previous  life"  know  me  from  my  singing  and  acting  career.  What  is  your  earliest  memory  of  baking?When  I  was  very  young,  I  remember  trying  to  make  a  recipe  that  I  saw  in  a  children's  section  of  the  newspaper  called  "The  Mini  Page."  It  was  for  some  kind  of  custard  pie.  It  didn't  turn  out.  The  texture  left  quite  a  bit  to  be  desired.  I  distinctly  remember  the  look  on  my  Mom's  face  when  she  tasted  it.  Well,  come  to  Wind  out...they  made  a  retraction  in  the

 paper  because  they  had  printed  the  recipe  incorrectly.  I  felt  slightly  vindicated,  but  it  wasn't  until  years  later  in  college  that  I  tried  baking  anything  else.  That's  when  I  started  making  cheesecakes.

You  were  selected  to  be  part  of  the  50  brightest  bakers  collaboration.  What  was  it  like?  Fast!    Very  fast.  I  was  only  asked  a  few  days  before  the  deadline.  I  replaced  another  baker  who  had  an  injury.  I  really  didn't  know  what  I  was  doing  and  just  jumped  in.  I  was  initially  nervous  because  I  didn't  have  a  concept  for  my  square,  but  once  I  sat  down,  I  just  tried  to  rely  on  a  child-­‐like  sense  of  fun.  I  just  started  doing.  Not  thinking...just  doing.  On  top  of  that  small  experience,  I  cannot  tell  you  how  remarkable  it  was  to  be  working  with  people  from  all  over  the  world  that  I  had  never  met.  Egos  were  left  aside  and  we  all  just  worked  towards  the  common  goal  of  Winishing.  It  was  a  dream  experience  and  something  I  am  so  fortunate  to  have.  I  have  made  my  best  cake  friends  from  that  experience.

What  do  you  honestly  think  of  the  cake  world  and  the  negativity  that  goes  with  it?Since  I  am  new  to  baking,  I  honestly  didn't  know  there  even  was  a  "cake  world,"  until  recently.  It's  been  a  fun  and  interesting  introduction  to  me  and  I  am  just  getting  the  sense  of  how  big  AND  how  small  it  really  is.    As  far  as  the  negativity,  it  really  saddens  me  to  

ISSUE 11 AUGUST 2013

INTERVIEW

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The OrangeryAfternoon Tea

Kensington Palace ~ London

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For  the  past  few  months,  I've  been  sharing  my  experiences  at  some  of  London's  more  non-­‐traditional  afternoon  tea  (AT)  locations.  Don't  get  me  wrong,  I  do  looooove  trying  out  new  things,  and  especially  new  AT  offerings.    Truth  be  told,  I  am  not  a  fan  of  cucumber  sandwiches  and  my  'usual  date'  (aka  my  husband,  Mark),  is  not  a  fan  of  wearing  fancy  clothes  to  AT,  so  the  alternative  AT  options  seem  to  be  a  little  better  for  casual  dining  (&  non-­‐cucumber  sandwiches  -­‐  LOL)!  Yup,  some  places  require  a  jacket  for  gents,  and  some  a  tie,  as  well.

On  this  occasion,  I  am  pleased  to  share  the  photos  and  info  from  a  very,  quintessentially  British  AT,  which  I  had  the  pleasure  of  enjoying  with  my  whole  Rolfe  family,at  the  Kensington  Palace  Orangery.    My  lovely  mother-­‐in-­‐law  decided  to  treat  us  with  high  tea  after  we  toured  the  wonderful  and  historic  Kensington  Palace  and  gardens.  I  will,  Wirst  of  all,  recommend  booking  to  avoid  disappointment.    Luckily,  we  did  have  a  reservation,  but  those  without  had  to  wait  in  a  bonaWide  queue,  in  the  rain.    There  is  plenty  of  seating  in  the  Orangery,  but  you  can  imagine  

how  many  people  take  the  stroll  from  the  palace  to  the  garden  and  to  the  Orangery  in  hopes  of  an  AT  treat.    The  wait-­‐times  being  quoted  to  those  in  the  queue  were  about  30-­‐45  minutes.    OK,  logistics  sorted,  now  onto  the  AT.  

As  mentioned,  this  is  a  traditional  afternoon  tea.  Part  of  this  Wine  tradition  is  service  in  Wine  bone  china.  Goodness  me,  I  just  fell  in  love  with  the  gorgeous  china  that  was  set  stunningly  on  the  table.    The  tea  was  served  in  a  Wine  silver  service,  and  the  AT  was  served  on  a  three-­‐tier  cake  stand,  and  all  enjoyed  in  the  amazing  setting  of  the  Kensington  Palace  Orangery.    I  couldn't  stop  looking  around  at  the  height  of  the  ceilings,  the  fab  indoor  foliage,  and  the  huuuuge  windows  overlooking  the  palace  and  gardens.  

The  atmosphere  might  be  a  bit  more  on  the  formal  side,  and  you  won't  Wind  any  raucous  parties  here,  (it  was  mostly  families  and  couples  when  we  visited),  but  it  is  still  a  lovely,  almost  serene  experience.  We  had  great  service,  and  all  thoroughly  enjoyed  the  sandwiches,  scones,  and  cakes/desserts  that  

were  offered.    The  accompanying  pink  bubbly  wasn't  bad,  either  :-­‐)

My  favourite  part  of  this  AT  was  actually  the  delicious  scones,  served  warm,  with  clotted  cream  and  strawberry  jam.    I'm  pretty  sure  we  were  starting  to  Wight  over  the  jam,  until  we  were,  thankfully,  provided  with  more.

For  those  of  you  visiting  London,  or  maybe  if  you  live  nearby  and  have  never  visited  Kensington  Palace,  I  would  recommend  the  palace  tour,  followed  by  tea  in  the  Orangery  for  an  enjoyable  day  out.    A  little  history,  a  little  afternoon  tea;  you  can't  go  wrong  with  that!  

Travel ~ Taste ~ Try By  Jennifer  DeGuzman-­‐RolfeJen’s  Just  Desserts

ISSUE 11 AUGUST 2013

AFTERNOON TEA

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ISSUE 11 AUGUST 2013

AFTERNOON TEA

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By Claire McDonald from Claire’s Cakes and Bakes

OrientalLily Tutorial

PREVIEW VERSION

Buy the full 84 page magazine at

www.cakemasters.co.uk

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ADVERTISEMENTS

FREE UK DELIVERY & WORLD WIDE DELIVERY

get your copy from www.cakemasters.co.uk

S&)*r+b$ "!w ,"' -$# 2 +%%&$% fr$$!

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ISSUE 11 AUGUST 2013

FLORALESSENTIALSFor all your flower

making needs

Floral  tape  to  cover  your  wires  available  in  a  range  of  colours  Piece  of  Cake  Thame  from  £1.36

FMM  5  petal  rose  cutter  available  in  a  range  of  sizes  

Windsor  Cake  Craft  £1.94

Floristry  wire  in  a  range  of  thicknesses  and  coloursJane  Asher  from  £1.65  

Small  pearl  stamens  72  in  a  bunchWindsor  Cake  Craft  £2.59

Culpitt  metal  lily  cuttersThe  Craft  Company  £12.60

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ISSUE 11 AUGUST 2013

Folding  Mlower  stand,  a  must  have  for  drying  MlowersPretty  Witty  Cakes  £16.00

Wilton  GumpasteThe  Sugar  Shack  £8.84

PME  rose  petal  cutter  setMake  Bake  £4.99

PME  double  ended  sugarcraft  modelling  toolsCake-­‐stuff  £18.95

Culpitt  rose  leaf  veinerCake-­‐stuff  £18.95

You  can  never  have  too  many  shades  of  green!Windsor  Cake  Craft  £1.60

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Ania  and  Mark  

Cake  Details:  4  tier  dark  choc  mud  wedding  cake  with  vanilla  buttercream  Willing

How  long  it  took:    Took  25hrs  to  make

Why  did  you  decide  to  make  your  own  cake?  I  decided  to  make  my  own  wedding  cake  because  I  love  cake  decorating  and  I  knew  exactly  what  I  wanted  and  how  I  wanted  it.    Would  you  do  it  again?  I  would  deWinitely  do  it  again.    I  have  learned  so  much  from  working  on  this  cake.    Never  will  I  make  the  same  mistakes  again  -­‐  and  I  haven’t  since.  I’m  just  happy  that  it  was  my  own  cake  this  happened  to  and  not  one  of  my  customers.    I  had  a  lot  going  against  me  on  the  day;40+  degree  heat  and  98%  humidity  just  did  not  do  well  for  my  buttercream  and  fondant.  Since  making  this  cake,  I  have  put  in  a  lot  of  time  researching  icings  and  am  now  using  only  humidity  friendly  fondants  and  I  have  switched  to  crumb  coating  with  ganache.

ISSUE 11 AUGUST 2013

FEATURE

 Adrian  and  Cassie

Cake  Details:  There  were  4  Wlavours-­‐lemon,  lemon  &  raspberry,  chocolate  and  vanilla  &  raspberry

How  long  it  took:    It  took  me  a  week  on  and  off,  as  I  marzipanned  and  iced

Why  did  you  decide  to  make  your  own  cake?  I  was  a  bride  on  a  budget,  as  we  invited  150  guests!    So  decided  I  was  going  to  do  my  own  venue  decor,  cake,  evening  dress  and  bouquets!    So  a  few  months  before  -­‐  (I'd  never  made  a  decorated  cake)  I  bought  Peggy  Porschen's  “Cake  Chic”,  as  there  was  a  special  offer  in  a  wedding  magazine.  Once  I'd  Winished  decorating  my  venue  with  Wlowers  and  candles  at  midnight  the  night  before  my  wedding,  I  still  had  to  return  home  to  decorate  my  cake  -­‐  so  with  the  help  of  my  two  sisters  we  added  Wlowers  to  my  cake  before  I  admitted  defeat  at  1am  and  called  it  a  night!    So  it  was  very  crudely  Winished-­‐check  out  the  unWilled  gaps!  But  I  had  to  accept  that  I'd  run  out  of  time-­‐  as  long  as  it  tasted  delicious-­‐and  not  a  bad  effort  for  my  Wirst  ever  wedding  cake.    I'm  so  glad  I  did  it  as  I  never  would  have  got  into  the  fabulous  world  of  cake!    

Would  you  do  it  again?  Yes  -­‐  but  only  my  cake!    A  bride  should  be  pampering  herself  the  night  before!  :)

Alice  and  Chris

Cake  Details:  All  fruit  so  I  could  make  it  in  advance  and  have  it  decorated  the  week  before  so  I  wasn't  rushing  about.  I  also  made  cake  pops  and  all  of  our  cookie  wedding  favours  that  were  personalised  with  each  guests  name  so  they  knew  where  they  were  sitting.  I  had  a  cake  table,  with  cupcakes  and  other  sponge  cakes,  which  a  good  cake  making  friend  of  mine  made  (A  Little  Slice  of  Heaven  in  Beverley)

How  long  it  took:    There  was  a  full  week  of  work  in  the  decorating  as  I  made  all  of  the  Wlowers  as  well  and  then  had  to  get  them  all  positioned  in  the  right  place.  I  also  then  had  to  travel  with  it  for100  miles  to  my  venue.Why  did  you  decide  to  make  your  own  cake:  As  making  cakes  is  my  job,  as  soon  as  people  knew  I  was  engaged,  the  Wirst  thing  they  asked  me  was  'are  you  making  your  own  cake?';  so  I  had  to  really!

Would  you  do  it  again?  Of  course!

McAvoy  Photographers

B"desBRAVE

Taking the plunge...and baking their own wedding cakes!

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ISSUE 11 AUGUST 2013

FEATURE

Mererid  and  Daniel

Cake  Details:  My  wedding  cake  was  5  tiered;  the  bottom  tier  was  sponge  and  one  above  it  was  a  rich  fruit  cake,  the  three  top  tiers  were  dummy  cakes.    

How  long  it  took?    It  took  me  about  3  weeks  to  complete  and  I  did  it  in  stages,  changing  my  mind  about  the  design  as  I  went  along!  The  cake  took  about  a  week  to  design,  cook,  and  decorate  before  the  wedding  day.    We  delivered  the  cake  to  the  hotel  the  night  before  to  make  sure  everything  was  in  place.    But  on  the  morning  of  the  wedding,  me  and  my  mother  and  my  two  bridesmaids  at  6  o’clock  in  the  morning  were  Winishing  the  cupcakes  and  putting  them  in  the  boxes  before  we  went  to  get  our  hair  and  makeup  done!  

Why  did  you  decide  to  make  your  own  cake?  I  decided  to  create  my  own  wedding  cake  because  I'm  deWinitely  a  perfectionist,  and  I  would  possibly  pick  out  any  faults  on  the  cake  if  someone  else  made  it!    Also,  I  saved  a  lot  of  money  that  way,  as  I  never  count  my  own  time  into  cakes;  I  would  rather  they  were  perfect,  than  done  too  quickly.    I  was  also  very  lucky  that  my  mother-­‐in-­‐law  is  a  Wlorist,  Delyth  Price  of  'Del's  Flowers';  so  as  a  gift,  she  made  all  the  Wlowers  for  us...and  there  were  a  lot  of  beautiful  Wlowers  too  :)

Would  you  do  it  again?  DeWinitely!  I  was  so  proud  of  what  I  had  done  and  achieved.    It  may  have  been  stressful  and  crazy  at  times,  but  it  was  so  worth  it.    We  had  the  most  amazing  day  and  night  Willed  with  so  much  happiness,  love  and  a  lot  of  dancing...I  would  do  it  all  over  again  in  a  heartbeat!  Just  wish  we  could  do  it  every  year!  

Sasha  and  Keegan

Cake  Details:  The  cake  was  traditional  fruit  cake  that  I  baked  on  17th  October  (exactly  a  month  before)  and  left  to  mature,  while  I  fed  them  every  week  thereafter!

How  long  it  took:    I  only  started  decorating  the  cake  on  the  Monday  of  the  week  of  the  wedding  and  drew  a  total  blank,  looking  at  hundreds  of  sketches  and  ideas  that  I  had  all  the  months  before.    I  couldn’t  settle  on  any  of  them.    Until  I  started  thinking  about  all  my  favourite  things-­‐  peacocks,  pearls  and  paisley  -­‐  the  design  was  a  done  deal

Had  to  stop  working  on  the  cake  for  a  few  hours  to  go  and  have  my  Mendhi  done,.  The  cake  was  completed  by  Thursday  morning  with  matching  Mendhi  hands  

Why  did  you  decide  to  make  your  own  cake?  There  were  2  things  that  I  was  certain  of  even  before  I  knew  I  was  getting  married;  there  had  to  be  a  candy  station  Willed  to  the  brim  with  my  favourite  sweets  and  that  I  had  to  make  my  own  wedding  cake.  I  couldn’t  bear  the  thought  of  someone  else  stealing  my  thunder  on  our  special  day;  so  I  had  to  bake,  decorate  and  be  in  total  control  of  everything  that  had  to  do  with  the  cake,  including  the  table  that  it  was  going  to  be  on.

Would  you  do  it  again?  I  would  deWinitely  make  my  own  wedding  cake  again,  and  planning  to  make  a  fancy  cake  for  the  rest  of  our  anniversaries  to  come.

Laura  and  Shaun  

Cake  Details:  Fruit  cake  bottom  tier,  middle  tier  coconut  and  lemon  sponge,  3rd  tier  was  pistachio  and  chocolate.

How  long  it  took:    Started  fruit  cake  6  months  ago,  to  feed  regularly  with  brandy.  The  making  of  the  cake  took  around  24  hours  in  total,  with  2  hours  assembly  and  touch-­‐ups.

Why  did  you  decide  to  make  your  own  cake?  12  months  ago,  when  I  saw  a  similar  design  from  an  American  cake  maker  being  sold  at  $6000!  There  was  also  nothing  on  the  market  which  was  as  unusual  as  this.  So  glad  I  did  now;  it  made  it  all  that  extra  bit  more  special.

Would  you  do  it  again?  DeWinitely

Rika  Singh  Photography

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Sugar  flowers  for  Cake  Decora1ng

Amazon  £12.59

Measuring  spoons  Cake  Cookies  &  Cra5

£4.92

Silicone  wheel  mouldWindsor  Cake  Cra5  

from  £6.25

Edible  flower  fragrancesThe  Cake  Decora?ng  Company  

£11.95

Edible  glueThe  Hobby  Warehouse  

£3.75

Peony  cu>ersLe  Beau  Cake  £19.99

6  silicone  flowerpot  muffin  casesLakeland  £5.99

Floral  frilly  apronBelle  La  Vie  £20

B,.+"- W+%/ L+%#

Cake  LaceThe  Cake  Decora?ng  Company  

£8.99

Kenwood  kMix  MixerTesco  Direct  £299.00

ISSUE 11 AUGUST 2013

BAKING WISH LIST

Edible  metallic  foodthecupcakeco.co.uk  £4.00

Chic  &  Unique  Celebra1on  Cakes  by  Zoe  Clark  

babycakesandrosescakecra5.co.uk  £18.99

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KPME  set  of  3  carna1on  cu>ersthebakershop.co.uk  £3.89

Mini  measure  cupCake,  Cookies  &  Cra5s  £1.50

Digital  spoon  scalesbakerybits.co.uk  £10.44

Squires  Kitchen  modeling  cocoform

Squires  Kitchen  £5.55

Vintage  cut  glass  cake  standBake  &  Maker  £18.95

OXO  good  grips  flour  siNerJohn  Lewis  £12.50

ISSUE 11 AUGUST 2013

BAKING WISH LIST

Covapaste  sugarpaste  5kgThe  Great  Cake  Warehouse  

£13.50

Modern  rolling  pinDoves  Farm  £7.99

Egg  separatorLakeland  £5.99

Set  of  3  bow  patchwork  cu>ersPatchwork  CuZers  £3.75  

Owl  cu>erSam’s  Cupcakes  £10.25

Meri  Meri  pink  stripe  cupcake  boxSam’s  cupcakes  London  £1.75

16 ©  Kate  Whitaker

Photograph  Brian  Dorsey  ~  New  York

Cake Master and creator of the world’s most exquisite cakes

17

EXCLUSIVE

As  Chef-­‐Owner  of  one  of  the  country’s  Winest  couture  cake  studios,  Ron  Ben-­‐Israel  started  his  confectionery  adventures  after  a  Wifteen-­‐year  career  as  a  professional  modern  dancer.    Upon  retiring  from  performing  with  companies  spanning  three  continents,  he  converted  his  art  background  and  ballet  training  into  the  discipline  of  pastry  arts.  

After  apprenticeships  and  engagements  in  Toronto,  Canada  and  Lyon,  France  he  was  led  to  New  York  City.    In  1996  his  cakes  were  discovered  while  on  display  in  the  windows  of  Mikimoto  on  Fifth  Avenue.  Commissions  quickly  followed  from  Villeroy  &  Boch,  Baccarat,  DeBeer’s,  Bloomingdales  and  Bergdorf-­‐Goodman.

In  1999  Ron  established  his  Wlagship  design  studio  and  bakery  in  Manhattan’s  fashionable  SoHo  neighborhood.    In  addition  to  wonderful  private  clients,  many  of  New  York’s  premier  hotels  such  as  The  Pierre,  The  St.  Regis,  The  NY  Palace,  The  Ritz-­‐Carlton,  The  Waldorf-­‐Astoria,  The  Four  Seasons  and  the  Mandarin  Oriental  are  devotees.    Aside  from  serving  the  northeast,  his  cakes  are  frequently  delivered  to  destinations  throughout  the  continental  U.S  and  abroad.

Ron’s  creations  have  been  featured  in  countless  publications,  many  times  adorning  their  covers.    Some  publications  include:  The  New  York  Times,  People  Magazine,  Martha  Stewart  Living,  In  Style,  Glamour,  Cosmopolitan,  TimeOut  and  Vogue.    In  2004,  Vogue  named  Ron  the  number  one  best  baker  and  Martha  Stewart’s  favorite  baker.  

In  2011,  Ron  became  host  and  judge  of  the  hit  show  Sweet  Genius,  which  recently  aired  for  a  third  season  on  the  Food  Network  USA  and  abroad.

“Ron Ben-Israel does amazing sugar work…formed flowers – so perfect!

His cakes taste as good as they look!”-­‐  Martha  Stewart  presenting  Ron  Ben-­‐Israel’s  cakes  on  the  Oprah  Winfrey  show.

ISSUE 11 AUGUST 2013

EXCLUSIVE INTERVIEW

With no introduction required, Cake Masters is

truly honored to interview and showcase what

only can be described as the breathtaking works

of art from Ron Ben-Israel Cakes!

18

PREVIEW VERSION

Buy the full 84 page magazine at

www.cakemasters.co.uk

19

20

Introducing our new sparkling Golden Granulated cane sugar. Inspired by

the South Pacific, its shy aroma, subtle caramel flavour and gentle

crunch add delicious taste and texture to your baking creations.

From Mediterranean inspired, buttery

light soft brown to Guyanese

inspired, fruity demerara

/welovebaking tasteandsmile.co.ukDISCOVER OUR NEW WORLD

OF TASTES AND RECIPES

105008 T&L Golden Granulated Master A4.indd 1 21/03/2013 13:33

21

ISSUE 11 AUGUST 2013

FEATURE

LIVECompetitions@Cake International

50kg of icing, 200 flowers, 30 layers of ruffles, 24 slabs of cake...ONLY 3 HOURSCake  Masters  caught  up  exclusively  with  reigning  winners  Laura,  Fiona  and  Emma  to  Sind  out  how  they  did  it!  

Please  tell  us  a  little  about  your  team  on  dayThere  was  myself,  Laura  George,  owner  of  Cakeology,  Fiona  Pearce  from  Icing  Bliss  and  Emma  Williams  who  used  to  run  the  shop  at  Cakeology.  Tell  us  about  your  companyCakeology  was  founded  by  myself  in  2011,  and  opened  an  ofWicial  shop  in  Raynes  Park  (Southwest  London)  in  April  2011.    We  specialise  in  custom  made  cakes  for  all  occasions,  as  well  as  teaching  cake-­‐decorating  courses  and  we  have  an  onsite  shop  where  you  can  buy  all  the  cake  decorating  equipment  that  you  need.    We’ll  be  launching  our  online  shop  in  the  next  few  months.    We’ve  grown  from  a  two  person  company  to  now  having  5  employees  in  two  years,  and  things  are  deWinitely  on  the  up,  with  our  cakes  being  a  massive  hit  with  the  local  community.    Tell  us  about  the  competitionWe  heard  about  the  PME  Team  Challenge  Extravaganza  having  won  the  PME  Cake  Decorator  of  the  Year  in  the  November  before.    It’s  a  competition  where  you  get  to  enter  as  a  

team  and  complete  an  eye  catching  show  stopper  of  a  piece  in  front  of  a  live  audience  at  Cake  International  at  the  EXCEL.    The  competition  lasts  for  3  hours,  and  was  based  on  a  ‘Seasons’  theme.  There  were  9  Winalist  teams  and  the  comp  was  spread  out  across  3  days.    We  were  on  the  last  day  (Sunday).

Tell  us  about  how  you  picked  your  teamOur  team  was  formed  very  easily.    Fiona  came  to  us  wanting  to  form  a  team,  and  Emma  and  I  excitedly  stepped  up  to  form  the  other  two  members  of  the  Cakeology  Team.    We  all  have  very  different  skills  and  this  was  why  we  worked  so  well.    Fiona  is  fantastic  at  pretty  delicate  details,  Emma  is  great  at  organisation  and  Wlower  making,  and  I  love  to  carve  cake  and  push  it  to  the  extremes.  

What  roles  or  responsibilities  did  each  team  member  haveAs  we  only  had  3  hours  for  the  challenge  and  only  basic  prep,  like  kneeding  icing,  was  allowed  prior  to  start  time,  we  had  to  work  very  efWiciently  to  get  it  all  done  in  time.    We  had  50kgs  of  icing  to  kneed,  200  Wlowers  to  make  and  24  slabs  of  sponge  to  carve.    Fiona  had  30  layers  of  rufWles  to  make,  Emma  had  to  crack  on  with  small  Wlowers  to  cover  the  dress  and  I  had  to  start  splitting,  Willing  and  

WINNERS 2012

PREVIEW VERSION

Buy the full 84 page magazine at

www.cakemasters.co.uk

22

ADVERTISEMENTS

23

By  Claire  Bowman  from  Claire’s  Chique  Cakes

CAKE LACEPeonyAND

WEDDING  CAKE  PROJECT

PREVIEW VERSION

Buy the full 84 page magazine at

www.cakemasters.co.uk

24

ISSUE 10 JULY 2013

EXCLUSIVE INTERVIEW

Handi Mulyana LONDON BOUND

He has baked for Oprah, Rihanna and appeared on Australian and Indonesian Master Chef...

Cake Masters Interview

25

ISSUE 11 AUGUST 2013

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Elizabeth’s  Cake  EmporiumClaire  Graham  Photography

The Floral Wedding Cake

Collection

PREVIEW VERSION

Buy the full 84 page magazine at

www.cakemasters.co.uk

27

ISSUE 11 AUGUST 2013

WEDDING FLORALS

Emma  Jayne  Cake  Design

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Melissa Woodland CakesFlowers by Tarnia Williams Flowers for Weddings - Photography - Hannah McClune

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

The  Designer  Cake  Company

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Elizabeth’s Cake EmporiumPhotography - Cristina Rossi

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Emma  Jayne  Cake  Design

PREVIEW VERSION

Buy the full 84 page magazine at

www.cakemasters.co.uk

32

ISSUE 11 AUGUST 2013

WEDDING FLORALS

The  Chocolate  Strawberry

Photography  -­‐  Vicy  Brace,  Brace  Portraits

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Let’s Eat Cake

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Elizabeth’s  Cake  EmporiumFO  Photography

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Arty  CakesArty  Cakes

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Arty  Cakes

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Kay  Gajra  at  Kaykes

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Emma  Jayne  Cake  Design

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

McGreevy  Cakes

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

CoCo's  Cupcakes

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Sugar  RufWles  Wedding  CakesPowder  and  Paint  Photography

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Elizabeth’s  Cake  EmporiumPhotography  -­‐  Cristina  Rossi

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Hilary  Rose  Cupcakes

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

The  Designer  Cake  Company

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Patisserie  42

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Bliss  Pastry

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Yellow  Bee  Cake  Company

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Elizabeth’s  Cake  EmporiumPhotography  -­‐  Cristina  Rossi

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Nylah's

Intricate  IcingsElevate  Photography

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Nylah's

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ISSUE 11 AUGUST 2013

WEDDING FLORALS

Hilary  Rose  Cupcakes

53

ADVERTISEMENTS

54

CAKE CLASS DIRECTORY

Cake Decorating Classesfrom the Cake Decorating Company

Based at our flagship store in Nottingham we are offering a range of courses from SugarVeil to Buttercream, we aim to cover almost every technique in cake decorating.

www.thecakedecoratingcompany.co.uk

www.moncottagecupcakes.co.uk

07811783901

Cake Decorating Classes in Anglesey

Learn to decorate

cupcakes and tiered wedding

cakes

Classes in Thame, Oxon with expert teachers including the world

renowned cake artist Alan Dunn and Royal Icing expert Ceri Griffiths

Cake Decorating Classes

Call now01844 213428

www.sugaricing.com

Learn how to make cakes, bakes and sugarcraft at one of our world renowned classes located near LondonAll classes with an award winning patient teacher

Tel 01245 281356 / 07917 126 630info@thecupcakeoven.co.ukwww.thecupcakeoven.co.uk

Cake Decorating Classes

55

ADVERTISEMENTS

Introducing our new fully flavoured Light Soft Brown cane sugar.

Inspired by the Mediterranean, it brings a delicious, sweet and buttery caramel flavour to your

creations, whatever you’re baking.

DISCOVER OUR NEW WORLD

OF TASTES AND RECIPES

From South Pacific inspired,

mellow golden granulated to

Guyanese inspired, fruity demerara

/welovebaking tasteandsmile.co.uk

105008 T&L Light Brown Soft Master A4.indd 1 21/03/2013 13:32

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