Cake Style

Richards Cakes—

Review of the incredible

modelling class

Quaint Cakes—In depth

interview with Janet

Henderson, the genius

behind the cake

Christmas Special

First Edion—December 2012

Recipes

Step by step projects

Competitions

Ask the expert

And much more!!!

Cake Style Support Report

Cancer Research UK

Winners from Shared Cake of the Day

Nominations for the Cake Style Awards—Tell us your favourite cake

maker and why!

The brand new lifestyle magazine for the discerning cake artist

Letter from the team:

Hello and thanks for joining our brand new cake community, Cake Style!

Firstly, we want to take this opportunity to thank each and every one of you for your

generosity and support of our chosen charity Cancer Research UK. We have raised far

more than we ever imagined we would and its all thanks to you. We’re hoping to reach

£500 by Christmas so that one lucky reader will win the fabulous Dinkydoodle Designs

Airbrush kit, a must have for any cake artist.

In this issue we have concentrated on Christmas and we hope we can inspire you with

some of our ideas and fabulous recipes.

We’ve had a very busy first few weeks and we’re hoping you will all enjoy the features

we have got coming up in the coming months. We’ve included a nomination form in this

issue for you to tell us who you think deserves recognition in the cake community and

why, all in time for our Cake Style Awards in a future edition!

We would like to wish you all a very Merry Christmas and a Happy New Year!

Special thanks to the following c

ontributors:

Camille’s Cake Bou�que

The Ta�ooed Cake Company

Sweet Dreams Cupcakery

Lilyroo’s Cakes

Nylah’s

Ka�e Carey

Claire White

Keely Ellis

Kirsten Sco�

Roberta Borges-Stewart

Louise Jackson

Toni Crowther

Sally Carlton

Kirsty Bragg

Quant Cakes

Richards Cakes

In this issue:

Le�er from the Cake Style Team

Santa’s Magic Dust

Richards Cakes Review

Cupcake Diary

Gli�er!

Ask the Expert!

News Roundup

Santa’s Magic DustSanta’s Magic DustSanta’s Magic DustSanta’s Magic Dust Fun and easy to make, it will light the path for Santa’s

reindeer!

I am a mum of 3 (+1) children and there is nothing more magical than Christmas.

Every year we have the same routine where the children go to get in the bath

and Santa’s elves will leave them new pyjamas all wrapped up and lovely. With

this they will find a small bag and note. In the bag is Santa’s magic dust, this is

very simple to make.

Get a bag of porridge oats (The cheap ones will be fine)

Mix in some glitter to the oats.

You have made magic dust. The idea behind this is that Santa will be able to see

the glitter shimmering and the reindeers can smell the oats so every child will be

sure that Santa can find their houses!

Santa’s Poem

In the night when all is dark, I need to know just where to park

Through rain and fog and snow we fly, all through the night until mornings light

Outside your door the dust you throw, so Santa knows just where to go

The oats will guide the reindeers near, the glitter twinkles so all is clear

In the morning when you rise, you’re sure to get a big surprise

If you’ve been good all through the year, be sure to know that Santa’s near

Love from Father Christmas.

I hope this helps make Christmas eve as magical as it is in our house.

HO HO HO!HO HO HO!HO HO HO!HO HO HO!

dât|Çà Vt~xá

Interview with Janet Henderson

Hi Janet

Thank you so much for agreeing to give us our first ever interview!

1.We’ve seen your latest Christmas cake from Quaint Cakes and we love it. Where do you

find the inspira"on behind your designs?

I take my inspira�on from everything around me. I soak up the cakes theme that I am

working on and sketch small ideas. Rather than star�ng with a sketch of a large cake

and trying to design the whole cake, I have a dozen or so small ideas and then think

about how I may put it all together.

2. How long have you been baking and decora"ng?

I have been baking all my married life (nearly 30yrs) and cake decora�ng to a profes‐

sional level for about 3 years

3. Why did you choose this as a career?

I wouldn’t say I chose this career, but more that it chose me. I have been a volunteer for

various organisa�ons all my adult life, The Samaritans, Church, Ci�zens Advice Bureau,

Homeless Shelters and the Dorset Hospice. I have baked for all these chari�es for free

and s�ll do.

4. Your classes are really popular with people coming from all over to learn new skills from

you, how long have you been teaching cake decora"ng?

QC did its first class in February 2012, it is staggering how quickly it has grown and be‐

come established.

5. Have you done any formal qualifica"ons in cake decora"ng? What were they and are

they something that serious cake decorators should consider doing?

Yes I have a Masters Cer�ficate, Chocola�er Cer�ficate, Sugar Flower Cer�ficate and sev‐

eral others. I would definitely recommend others take formal qualifica�ons or at a mini‐

mum go to a cake decora�ng class with a tutor that has them !

6. What has been your greatest achievement so far?

This is a tricky one as there are so many achievements, my wonderful marriage, my

adorable children, conquering and living with my spinal injury and gaining several Uni-

versity degrees. However in terms of ‘cake’ my greatest achievement has to be the

se"ng up of QC and its speedy rise to success.

7. Does Mr QC help out?

Does Mr QC help out….. Oh yes !! We are very much ‘’team Henderson’’ aka ‘’team

QC’’ in everything we do. Mr QC helps se"ng up for classes, clearing up a+er classes,

engaging with students, making teas, coffees, lunches, he does the accounts, eats all

the trial cakes I bake, and is generally and all round fantas.c second in command. All

this, whilst having a full .me job as an Aeronau.cal Engineer !!

8. What does the future hold for Quaint Cakes?

Quaint Cakes will con.nually evolve to incorporate new cake decora.ng skills and clas-

ses as they are required.

9. Do you have any "ps or advice for our readers?

Yes. Whatever you do in life whether – take your .me. The best results are always

nurtured.

10. Lastly what do you think of our new Facebook page?

I love your new community page. Yes there are several cake community pages out

there, however yours is definitely offering

something different. You actually engage and

ac.vate your readers.

Thank you Janet and we love Quaint Cakes!

If you haven’t been over to visit Janets website,

then you are missing a treat; with tutorials and

special offers it’s a must for cake decorators and

bakers everywhere!

www.QuaintCakes.co.uk

Richards Cakes

Like many other cake makers I am a huge

fan of Richard’s Cakes in Manchester. I

love the style of the figures on their

cakes and aspire to producing something

half as good. I’m sure I’m not alone in

always feeling a li�le nervous when a

customer asks for a figure on a cake. I am

a self-taught caker and crea!ng people

was always a challenge despite the

wealth of images and tutorials that you

can find online. Therefore I decided to

take the plunge and booked myself onto

a one day figure modelling course at

Richard’s Cakes.

The course is run by Emma, the creator

of THAT Fi)y Shades of Grey cake that

went viral all over the internet earlier

this year. She has worked at Richard’s

Cakes for thirteen years and clearly loves

her job.

The course is run in a newly refurbished

room above the shop and can take a

maximum of ten students per course. I

was more than a li�le excited when I ar-

rived as were my fellow students, a mix

of hobby and business cake makers.

The course runs from 10am !ll 4pm and

you only need to take a camera which is

essen!al to capture the stages of your

work. All the equipment and materials,

as well as lunch and refreshments are

provided.

On the course students create three fig-

ures; a baby, a teenage boy and a glam-

orous lady. Each figure allows you to de-

velop your skills and learn a range of

different techniques.

I was surprised by the very limited

amount of equipment that Emma uses,

but she soon began to show us how ver-

sa!le the few tools could be.

We began by making the baby which was

fun and sa!sfying despite the fact that

mine looked like it had had a spray tan –

a li�le heavy handed with my colouring!

We were all surprised by the fact that

Emma works with sugarpaste without

adding a firming agent of any kind. She

explained that this was because she felt

it made the paste much harder to work

with.

Wri�en by Joanne

Waterman of

Lilyroo Cakes

Modelling Course

The hardest part for me, and a couple of oth-

er people, was making the baby’s hands.

Emma taught us a great technique, but it is

something that I am going to have to prac-

ce again and again. Once the babies were

complete we coloured the sugarpaste that

we would need for the other two projects.

A$er a quick lunch, and much exchanging of

Facebook page details, we started on the

teenage boy figure. Emma explained that

with all of her figures, she always starts at

the bo(om of the figure and works up-

wards. Therefore we started by making li(le

trainers. I was surprised by how quickly my

figure took shape and Emma was constantly

supplying us with hints, ps and friendly en-

couragement. Once we had got up to the

neck we stopped to watch Emma create a

typical Richard’s cakes style head and face.

Then we were let loose to try our own.

There was a frac on of a second pause

whilst everyone gathered themselves before

ge*ng stuck in. Would we be able to do it?

Well yes, we did!

We then moved on to the glamorous lady.

We learnt yet more techniques with this fig-

ure including how to make her arm point to

the ceiling and different methods for cre-

a ng eyes and mouths. My efforts at cre-

a ng hands were s ll in need of prac ce,

but it was very sa sfying to see how quickly

the figures took shape.

Richard himself popped in to say hello and

see how we were all ge*ng on and then a

plate of yummy cake appeared for us to try.

Finally Emma taught us how create hair and

pipe details such as eyebrows. My piping al-

so needs a li(le prac ce, but I was surprised

by how much I loved my finished figures.

The course costs £100 and I would say that

is very good value. Emma is a friendly, natu-

ral teacher and I was made to feel very wel-

come. You do have to work at a reasonable

pace in order to complete all of the models,

so this may not be the course for a complete

beginner. However if you have some experi-

ence and are keen to create figures for

cakes, then I thoroughly recommend a day

at Richard’s Cakes. I have had to create one

figure for a cake so far since the course and I

certainly felt far more confident about it. I

was also able to work much faster. I think I

may be visi ng again in the not too distant

future.

Ask the Experts! Our very own team of Health and Safetly Experts and Environmental Health Officer are here

to answer your questions! If you would like to see your question in our magazine please send

to cakestyle.contact@gmail.com.

The UK has gone baking mad!

There are a lot of people baking from home to supplement their income or just be-

cause they enjoy it. If you bake, whether for profit or just to cover the costs, you

must register with your Local Authority.

This must be done 28 days before you begin trading, and it is free.

You will need to have a documented food safety management system in place,

which is very straight forward. We will cover this topic in the next issue of Cake

Style e-Magazine.

Most bakers will know that good quality fresh eggs make all the difference to your

bakes. More and more people are buying eggs at farm gates or from friends who

may have a few hens.

As a caterer, you must only use classified eggs. Classified eggs are eggs that come

from an approved egg packer and the eggs will have a stamp with a code, which are:

0 = organic, 1 = free range, 2 = barn and 3 = caged. It is illegal to use unclassified

eggs in your baking.

Every month we will cover a different topic to help you on your way to operating a

safe, successful business!

Any questions please send an email with your query.

You can email cakestyle.contact@gmail.com, with the subject header “Food Safety” so your query can be re-directed to the right people!

Tel:07825 542 762

Katies Kake Toppers will post anywhere in the

world! Our toppers have been flown to the

USA & Australia amongst others. We use top

quality printers with high quality icing sheets

and rice paper.

Contact me through Facebook at any time and I

will get back to you with prices and styles.

www.facebook.com/KatiesUKKakes

KATIE’S KAKE TOPPERS

Email:katy.999@hotmail.co.uk

Morphy Richards, 3 in 1 digital scales alleviate the need for a jug and

digital scales as it can weigh all your ingredients, without the need for

separate measuring bowls, the stainless steel bowl then unclips from

the unit to make a sturdy and perfect sized mixing bowl. I wouldn't ad-

vise mixing a large wet mixture in here as the bowl isn't big enough,

but is is perfect for a 12 cupcake mixture or a 20 biscuit gingerbread

mixture. Overall it is a smart piece of kit and is currently on offer in

Curry's online for £19.99! So get online and grab a Christmas bargain!

Gadget Review: 3 in 1 Digital Scales from

Morphy Richards

_____________

The Ultimate Gingerbread HouseThe Ultimate Gingerbread HouseThe Ultimate Gingerbread HouseThe Ultimate Gingerbread House Your chance to win the full step by step guide from

In this secon of the magazine we'll be reviewing some of the best tutorials available

online. Tutorials can be such a minefield, somemes they can provide in depth specialist

knowledge and informaon about the topic, somemes they can leave you disappointed!

Here we'll be showcasing a fabulous tutorial that we love each month.

This month we'll be taking a look at 'How To Build a Show Stop-

ping Gingerbread House' wri"en by Lara Clarke of Tasty Cakes.

I am blown away by this tutorial, I can't even call it a tutorial, e-

book is a be"er descripon. 40 amazing pages and countless

detailed step by step photographs in this tutorial - there really is

no stone le( unturned. The PDF document is jam packed full of

ps and tricks, a fab recipe for gingerbread, royal icing and even

a recipe to make your own piping gel. No expensive equipment

required either, Lara shows you how to make your own biscuit

cu"ers and provides you with all the templates needed.

She even shows you how to make the ny li"le ice skates le( by the stream!

“My name is Lara Clarke and I started Tasty Cakes

about 18 months ago. I take on every cake challenge

from a 3D Bagpuss to a replica motorbike which stood

over 2 ( tall! I am completely self taught and love cake

baking and decorang (and of course tasng). This

year I have decided to share some of my secrets in a

step by step guide into making the perfect fesve gin-

gerbread house. I am also holding a compeon on

my page, whoever creates the best interperaon of my

design by 12pm on christmas day will win a years free

access to my tutorials!

The ul�mate Gingerbread House page2

This tutorial is suited to the

beginner or more experi-

enced baker.

This tutorial is available

from Lara's facebook page

www.facebook.com/

cakes.tasty an absolute bar-

gain at just £3.50! While

you're there make sure you

check out Lara's mul�tude

of FREE tutorials she regu-

larly uploads to her page!

We have a copy of this fabu-

lous tutorial to give away!

Send us an email to

cakestyle.contact@gmail.co

m telling us why you need

this tutorial! . Winner will

be chosen on the 20th De-

cember.

To Glitter or Not to Glitter

Since the ques�on of whether gli�er was edible occurred on the TV series The Great

Bri�sh Bake Off the whole debate caused quite a s�r in the cake world. Gone were the

days of just applying any non toxic gli�er to food products and the Food Standards Agency

(FSA) gave this advice:

It is important to note that glitters and dusts described as ‘non-toxic’ are not the same as products labelled ‘edible’ and should not be eaten. Only ‘non-toxic’ glitters that have

been tested for safety for contact with food, can be applied to food for decoration, but not

for consumption. They should be labelled ‘For food contact’ (or alternative wording to in-

dicate their use) and include instructions for use.

Food businesses should be aware that glitters and dusts that meet the requirements of the

food contact materials legislation have not been approved for consumption.

Other ‘non-toxic’ glitters and dusts that have not been tested for contact with food, and are

not labelled ‘For food contact', should not come into contact with food.

The gli�er world can be quite overwhelming with ques�ons popping into heads such as

what’s safe to eat, what’s not, what will it do to me if I eat non food safe gli�er etc. I soon

realised a-er an evening of researching there were only a few major gli�er companies le-

that sold gli�er that was safe to eat products.

I had seen the gli�er flakes in pots in the shops, but they look quite plas�c and are large

flaskes, which seem quite unappealing. However a-er speaking to other bakers, I found

that they actually grind them down and didn’t look quite so bad, whilst s�ll retaining their

bright colours.

What’s naturally appealing are the bright colours, especially in the lead up to Christmas

and Valen�nes day. However, I had no�ced on ebay that many of the bright gli�ers, which

I loved the look of were actually not suitable for consuming and only suitable for decora-

�ve use. Watch out though as some lis�ngs were not accurate and contradicted them-

selves on whether it was safe to eat.

The Food Standards Agency have some very clear advice about how to use gli�ers. It

clears up any misconcep�ons about gli�er. h�p://www.food.gov.uk/mul�media/faq/

ediblegli�er/#.UM0M3KzDV8G

For the purpose of this ar�cle I picked Edable Art Gli�ers to trial in my own kitchen. The

pots are concise and sealed well with a label saying the following informa�on:

Disco Kelly (Green) Colour:

1) E171

2) Coa�ngs brilliant and transparent

3) Arts, cra+s and decora�on,

4) Water/solvent resistant

5) Poorly absorbed.

6) May be consumed in small amounts. Use by 2030

My interpreta�on of the label is:

E171 = Titanium Dioxide

Coa�ngs brilliant and transparent: Mica and �tanium dioxide (colourings are bright)

Arts, cra+s and decora�on: (for use with) e.g. for stars on wires and for sprinkle on you

cakes

Water/solvent resistant: Does not melt on bu�ercream, solvent resistant: e.g. if used

edible glue it also will not break down

Poorly absorbed: it will not break down by the bu�ercream

May be consumed in small amounts you don’t need to put loads on as less is best

I like to know what I am eating, so I researched what is E171. CI 77891

Origin:

Natural white mineral.

Func�on & characteris�cs:

White colour for surface coa�ng, used to separate layers in products; whitening agent in

toothpaste

Products:

Widely used

Acceptable Daily Intake:

None determined

Side effects :

No side effects known.

Dietary restric�ons :

None, E171 can be consumed by all religious groups, vegans and vegetarians.

Source: hp://www.food-info.net/uk/e/e171.htm

without affec�ng the sugarcra+. The gli�er did not dissolve in Vodka.

Edable Art powders are £1.25 per pot

gliers £1.50,%nts and golds £1.60. Postage is a flat rate of £3.50 which is for 1st class

and thats if you order 1 pot or 30 pots. Prices correct at %me of going to print.

So what does Edable art Gli�er look like?

How can it be used?

Painted on: I decanted a li�le vodka into a mixing pale�e, and then �pped a li�le gli�er

into the vodka. It did not dissolve. Pop a dry paint brush into the mixture and

apply to your cake or decora�ons. It did apply really well and dried easily

without affec�ng the sugarcra�. The gli�er did no dissolve in Vodka.

Dusted on: Apply a small amount to a dry brush by popping the brush into the pot, and

then brush it on to your decora�ons or cake.

Sprinkled on: I had the least control with this method as I am always in a rush. Pop a fine

brush into the pot, pull the brush out and tap over your decora�ons or cakes.

Edible Glue: Paint your decora�on with a thin layer of edible glue and then sprinkle the

gli�er over it. The effect was amazing.

Overall, I was very impressed with Edable Art gli�er products. The most effec�ve way of

applying gli�er I have found is to brush your decora�ons in edible glue first and then dip

your decora�ons in gli�er. Alterna�vely a sprinkling over the top of the edible glue looks

fine too.

Edable Arts certainly live up to the standards I would expect from a gli�er, bright, sparkly

with no compromise and are suitable for consump�on in small amounts.

I was so impressed by their colours and range that I’d like to try out the lustre dusts in the

future. I especially like the idea of these lustres, as I feel that I would have more control

over this than a lustre spray. If you have ever used a spray, then you’ll know that your

kitchen turns into a sparkly haven, but so much seems to be lost as a result.

Edable Art also does a range of �nts in addi�on to the gli�ers, which I have been told that

if you rub or brush a �nt over your sugarpaste or fondants, they give a great shine to the

decora�ons. Also there is another product called Icy White which also has a bit of a spar‐

kle to it. I have yet to try this one but I have heard some wonderful feedback.

They are also available to order via the facebook page: h�ps://www.facebook.com/EdableArtGli�erAndPowders

Or you can contact Anthony at this e‐mail address: ma�hewsa4@sky.com

Cake Style Fundraising PageCake Style Fundraising PageCake Style Fundraising PageCake Style Fundraising Page

Cancer Research UK At the time of publishing we have reached a massive £417.01 on our Just Giving page. Once we reach £500 we will be giving away a fantastic airbrush kit from Dinkydoodle Designs by Dawn Butler. Dawn has gener-ously donated this prize to help us reach our target! Thank you Dawn!

Furthermore we have been giv-en a fantastic prize from Laura at Purple Scrunch which in-cludes Logo and Banner design—a fabulous prize for any fledgling cake business, we’re sure you’ll agree!

We are grateful for all of your support so far and welcome new ideas and help with reaching our fundraising targets. Our next Charity will be announced on

the Cake Style Facebook page once we hit £500!

Send us your fundraising ideas to cakestyle.contact@gmail.com; making sure you put Charity Ideas in the title.

TEXT CAKE56 PLUS YOUR

DONATION TO 70070

OR

GO TO

WWW.JUSTGIVING.COM/

CAKE-STYLE

Tel: 07412 055393

Babycakes & Babycakes & Babycakes & Babycakes &

Roses CakecraftRoses CakecraftRoses CakecraftRoses Cakecraft

We run courses from Basic Cake

Covering, Cupcake Decora�ng to making

Sugarpaste Figures, Cake Pops, Vintage

Cupcakes, SugarVeil Cupcakes; as well as

selling a wide range of sugarcra

products, with lots of things from the

USA!

www.babycakesandrosescakecraft.co.uk

OPENING HOURS

MON-FRI 9am-5pm

SATURDAY 9am-4pm

Unit 12 Clarendon Court,

Calver Road,

Winwick Quay,

Warrington, Cheshire,

WA2 8QP

Tel: 07872 105101 www.cakefusion.co.uk

Cake Fusion

We now sell a range of cake decora�ng equipment...

and hand made decora�ons...go on... buy your cake

from ASDA...add our hand made names, ages,

decora�ons... and tell them you did it all yourself... we

can keep a secret...and of course we can make your

cake....there are some lovely new wedding designs

coming along ....with lots of colours and flavours ...

Mon,Tues, Thurs, Fri, Sat: 9am to 5pm

Wed: 9am to 1pm

Unit 22, Indoor Market Hall,

Idlewells Shopping Centre, Su<on

in Ashfield, No<s, NG17 1BP

Cupcake Diary of the Girl in the Pinny

Here Comes The Rain...

And it's Saturday again, another early

start for the bakers among us...

So what have we got today? 3 giant

cupcakes, 48 classic cupcakes and a 3D

si&ng-up Teddy Bear! No problem!

Good job I had the foresight to bake the

giants last night while the football was

on, saved from boredom by baking

once again. I owe a lot of my 'saved

from spor.ng hell' moments to bak-

ing... I escaped the last world cup

thanks to 3 weddings, a christening, 2

bar mitzvahs and a sci-fi themed funeral

(but that's a story for another day)...

So, back to today... Here I am cosied up

in my kitchen, listening to the rain while

I wrestle with a certain brand of teddy

bear .n. Thinking thoughts of chocolate

cake and such whimsies as 'whoever

thought of bu4ercream must have

been a genius, I bet it was a woman...'

With the cakes made and the house in

silence at this ungodly hour of 6.00a.m.

I start to feel that perhaps this cake-

making lark isn't all it's cracked up to

be. Wouldn't I rather be in bed? Yes I

would, is the automa.c response... But

really? A9er all, how many other occu-

pa.ons can really claim to appeal to all

5 senses of their customers? We cater

to the visual at first, then the smell as

the aroma of fresh cake washes over

them, quickly followed by touch - who

can resist that? Then the sound of the

fondant being sliced as the cake is cut

and finally taste - the best part of all (if

we've got it right) But then it's all over,

our hours of effort, gone in a few

mouthfuls! Thinking of it makes me

want to yell 'no! Do you know how long

that took to make? Do you? Well it's

not for you!' but I never do...

Today I will make 5 different people

happy, I will make lots more just a li4le

bit fa4er... My work here is done. Ex-

cept for the best part of all...

Ea.ng the le9overs!

Sally’s Perfect Planning!Sally’s Perfect Planning!Sally’s Perfect Planning!Sally’s Perfect Planning!

How to make a fabulous Christmas Dinner! Christmas dinner ideas.

So how many of you go for prawn cocktail starters, turkey dinner followed by Christ-

mas pud for Christmas day dinner? And how many of you stress and worry about it,

and don't actually enjoy it? Well, that was me a few years ago un l I decided

enough was enough and I wanted to enjoy my Christmas day and dinner too! So,

here is my revela on that I had, shared kindly with you all! Feel free to adapt, use or

discard as you see fit!

MENU.

BREAKFAST Freshly made banana bread.

LUNCH (starters):

Baked camembert, s lton and apricot cheese, roule (or Christmas cheese as its

known in my house!), houmous, prawn cocktail, pate, accompanied by fresh bread

and various peppers, cucumber, cherry tomatoes.

DINNER (main)

Roast turkey, roast potatoes, roast parsnips, roast carrots, stuffing wrapped in ba-

con, cheese in bacon, brocalli, carrots, peas and sprouts.

TEA (pudding)

Christmas pudding, chocolate cake with ganache, trifle and eton mess.

Christmas Eve:

Peel all the veg, including crudites you are going to use.

Don't forget to take your turkey out of the freezer (if you need to or if it is even in

there!)

Make up the bread ba4er and pop it in the n in the fridge.

Defrost prawns.

Make cocktail sauce.

Make up stuffing into balls, wrap in bacon and set in fridge.

Make bread sauce.

Make trifle.

Make ganache.

Make chocolate cake.

Make all the elements of eton mess but don't combine.

Set the table.

Christmas morning.

Pop the oven on and put you banana bread in.

Take it out an hour later and enjoy with bu�er while opening pressies.

When the bread comes out, pop the turkey in. I use a disposable tray INSIDE my baking

tray, so i can just chuck it a#er, but it s$ll has the stability.

Pop the potatoes on to par-boil. Take the turkey out, wrap in foil and set aside.

Once the potatoes are par boiled, pop them in the oven along with any parsnips or carrots

you want to roast. Cook them in the tray from the turkey.

Put the camembert into the oven. Once done, serve lunch!!

Christmas a�ernoon .

Put all the veg on to cook as the potatoes are almost done.

Take the potatoes out, and pop in the stuffing and cheese wrapped in bacon.

Reheat bread sauce.

Make gravy.

Serve dinner!!

Christmas evening

Steam or microwave christmas pud.

Put eton mess together.

Poor ganache over cake

Eat pudding!!!

Easy as that! As you can see, its all in the prepara$on. As long as you are prepared (I used

to be a scout), then it will be stress free and you will have tons of $me with the family and

NOT in the kitchen!!

Recipes to follow!

Recipes for Christmas

Day!

Banana bread. • 200g plain flour • 200g caster sugar • 50g bu)er, s+ened • 1 teaspoon vanilla extract • 1 teaspoon bicarbonate = soda • 1/2 teaspoon baking powder • 1 egg 3 very ripe bananas Preheat the oven to gas 4. Prepare your loaf tin . Mash the bananas, then add the rest = thr ingredients and mix until just combined. Bake for 50-60 mins. Serve warm with bu)er. Prawn cocktail . Equal measures (by eye) = tomato ketchup and a mayonnaise salad cream mix. Add Tabasco and Worcester sauce to taste (a couple = drops at a time, you can always add more but nr take it away!). Make in the morning and leave to develop in the fridge . Add prawns Christmas eve evening, and then serve on a large plate, a desev spoonful in a liyle gem leaf with small wedges = lemon on the side. Homous. 7oz can = chickpeas, drained and rinsed. 2tbsp lemon juice 2 cloves = garlic 1tsp ground cumin Pinch = salt 100ml tahini 4tbsp water 2 tbsp extra virgin olive oil Paprika Set aside some chickpeas for serving. Blitz the rest = the chickpeas, garlic, cumin , salt, tahini and water until it is a smo�h paste . Add more lemon or cumin or garlic or salt to taste if needed.

Pate . I t�ally cheat but don't tell anyone!! Decant some shop bought pate into a dish , melt some bu0er and pour on top! Leave to set and ta-dahh!! Stuffing in bacon . Make up your stuffing as per pack instructions. Roll into balls, then wrap in a small slice N bacon , like a rather large crown covering the sides N a head...if that makes sense?! Cook for 10-15 mins until the bacon is cooked through . Trifle. So, my trifle is handed down from my mum, andi is known as tipsy trifle! Nc suitable for children!! 1pt milk Vanilla pod 2 eggs 2 egg yolks 1 level tbsp N caster sugar 1 small Madera cake Jam 100g bisc�ti/almond fingers A very good glug N medium sherry Large pc N double cream-whipped. Flaked almonds to decorate . Make your Madera cake according to your own recipe . Scold the milk and vanilla pod, cover and infuse for 20 mins. Beat the eggs and sugar & strain into the milk. Cook without boiling & stirring all the time until the custard thickens. Pour into a bowl , sprinkle with sugar to prevent a skin forming and leave to cool . Cut the cake up into inch squares, then sandwich two together using the jam. Use this and the bisc�ti/almond fingers to cover the base N the bowl . Soak in sherry for two hours. (At this point you can re-soak with sherry if you like-I do!). Pour over the cold custard, and top with whipped cream and sprinkle over the flaked almonds. Eton mess Whip up a pc N double cream until its stiff. At Christmas it is cheaper to buy a tin N strawberries (or you can chop and mash some fresh ones), drain leaving a li�le N the juice and fold into the cream. Make a batch N meringue (or buy a pack), and as you are ready to serve, crumble the meringue in and gently combine. Top with a crumbled flake (or two!)

Chocolate cake. I use a standard cake recipe, I'm sure everyone has their own! Mine is; 175g bu4er/marg 175g caster sugar 175g self raising flour -3 tbsp 3 tbsp cocoa powder 1/2 tsp baking powder 3 eggs 100g melted milk chocolate . Add all the ingredients except the melted chocolate and mix until combined. Then fold in the melted choc and cook for 20-30 mins (depending on your oven), gas mark 4. Makes one 9inch cake or two 7inch . Chocolate ganache. 500g good quality milk chocolate . 500 ml double cream. Break the chocolate into pieces in a bowl . Heat the cream until al-most boiling point then add to the chocolate and whisk until all smosh and combined. Pop in the fridge-the longer you leave it, the thicker it will be . Give it a quick whisk before popping it on/between the cakes.

Foodie Viewing this Christmas!

What to watch! Just channels 1-5, foodie programmes,

17th-25th December xx

Monday 17th December 1100-1200 Channel 4 Kirsties Home-made Christmas 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The PrDessionals 2000-2100 BBC2 Nigellisima Tuesday 18th December 1100-1200 Channel 4 Kirsties Homemade Christmas 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The PrDessionals 2000-2100 BBC2 GBBO Wednesday 19th December 1100-1200 Channel 4 Kirsties Homemade Christmas 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The PrDessionals 2000-2100 Channel 4 Heston's Fantastical Food 2320-0020 BBC2 Stuffed:The Great British Christmas Dinner Thursday 20th December 1100-1200 Channel 4 Jamie's Christmas With Bells On 1230-1330 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The PrDessionals 2100-2200 channel 4 Jamie and Jimmy's Food Fight Club

Friday 21st December 1100-1200 Channel 4 Jamie's Christmas With Bells On 1230-1300 ITV1 Let's do Christmas with Gino & Mel 1600-1700 ITV1 Britains Best Bakery 1900-1930 BBC2 Masterchef: The PrEessionals 1930-2000 BBC1 Nigel Slaters 12 Tastes Of Christmas Saturday 22nd December 0545-0610: Channel 5 Baking Mad with Eric Lanlard 1000-1130: BBC1 Saturday Kitchen Live 1130-1200: BBC1 Nigel Slaters Christmas Suppers 1530-1645: Channel 4 River CXtage Sunday 23rd December 0930-1205 Channel 4 Sunday Brunch 1000-1130 BBC1 Saturday Kitchen Best Bites 1130-1230 BBC2 GBBO Tuesday 25th December 1000-1355 Channel 4 Gordon's Christmas Cookalong Live

Beau�ful Cupcakes and

Celebra�on Cakes for all

occasions. Freshly made

to your specifica�on.

Please feel free to browse

through the pictures of

my work, new pictures

are being added all the

�me! www.sweet-dreams.co

Tel:07966 256822

15 Blackthorn Court

CF72 9WU Llanharry

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[tÑÑç axã lxtÜ yÜÉÅ tÄÄ tà

Vt~x fàçÄx

Gingerbread glass window tree cookies

Gingerbread is a wonderful biscuit to make, n# only is it gorgeous it also smells divine whilst your making and working with it, guaranteed to get you into the Christmas spirit! The recipe I used was from the BBC Good food website to make a gingerbread house, I just made cookies instead. I found the recipe really simple to follow and use, you simply melt sugar, syrup and bu^er together and add that to the dry ingredients. To turn these into window cookies, simply cut out your de-sired shapes and cut out a smaller shape inside, next you will need some hard boiled sweets, crushed, place a small amount inside the cookie and bake for the required time in the recipe, allow to cool , n# forgeeing to poke a hole in the top g the cookies so you can hang them on the tree! If you love ginger try adding anjher teaspoon for a bit more heat! And why n# mix the boiled sweets up to give some different colours and designs? Happy Baking!

Ingredients

250g unsalted bu^er

200g dark muscovado sugar

7 tbsp. golden syrup

600g plain flour

2tsp bicarbonate g soda

4 tsp ground ginger

Love shobread? Love marzipan? Then you will Love this delicious recipe from The Great British Bake Off, How To Bake book! They are called Christmas Sho?bread and marzipan Biscuits and they are extremely moreish! Simple, easy and great to make with the kids. Simp-ly make your sho?bread and roll into balls, take your marzipan and also roll into balls about a quaTer U the size U the sho?bread, encase the marzipan in the sho?bread, ensuring its sealed all the way around, re-roll into balls, chill for around 20 minutes and bake! Once they have cooled drench in icing sugar and serve! Don’t worry if the marzipan creeps out U the sho?-bread, it will just caramelize and add to the flavour, why nl try adding some festive spices to the mix too! Make great liqle girs or great in hampers if your making them!

OK so this was the year for me. 2012 after a couple of years of baking for

fun I decided I was going to take the giant leap into business. So far so

good. I save on childcare for my 2 year old; I am around for school activi-

ties, doctor’s appointments etc, etc. Brilliant idea.

So I started up ‘properly’ I was so excited had all my stationery printed, spe-

cial offers all over my brand new facebook page, started building my shiny

new website and life was good. Then I lost it. It has gone. After a few

months in business my cake mojo has disappeared! It may have got lost in

the pile of receipts hidden in a tin waiting to be logged into the elusive ac-

counts book. It may have been lost down the baking aisle in Tesco on one

of my late night emergency trips when Ihave run out of icing sugar. I don’t

know where it’s gone but it has definitely gone AWOL.

So what do I do next? I know from talking to all my lovely baking friends

that I am not on my own with this. I have been so busy with various orders,

sunken cakes, deliveries, air bubbles and the like that I haven’t paid any at-

tention to my cake mojo. I haven’t been diving into my cake magazines for

hours on end and I haven’t been doing any baking for myself or baking the

kind of thing I want to bake as I have been too busy with orders. I have

been baking ‘number one’ cakes and ‘hello kitty princess’ cakes when re-

ally I wanted to bake warm gooey brownies to dunk in my tea or lemon

tarts

so sour you can barely eat them.

Clearly this is where I have been going wrong. Therefore I have decided

that the best thing to do is bake something for myself from my favourite rec-

ipe book at least once a week and hope the warm scent of honey and

cinnamon loaf will bring my mojo running back.

I will let you know how I get on in the next issue but in the meantime if any-

one has any ideas please send them to me c/o the magazine.

Cake MojoCake MojoCake MojoCake Mojo

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