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HALL OF FAME

 Kim Shaw

This is Kim Shaw's favourite cake that she has made so far. Kim's Husband Clint bakes all her cakes for her, lucky lady!  It  is completely edible, the towers are made out of rice crispy treats and waffle ice cream cones, the windows are wafers and the swans are gum paste.  Great cake Kim.

   

Jo Hubble was pleased with her cake too. It is one of her best cakes to date.  Jo loves our website and is inspired by the newsletter and always comes away with a nugget of info!  Thanks Jo and your cake is fabulous.

 

Pat Whorwood did these cupcakes for 2 of her grandchildren's teachers and she got to master using Clikstix! Pat loves using them, they are just right for cupcakes. They look great Pat and thank you for all your support on our Facebook page.

 

 

Natalie Whitmore sent me this picture of a 40th Birthday cake she made for a friend. She used the new Renshaw Regalice fuschia pink. This was her first attempt at a high heel and she wanted it to have an edge. The shoe was very hard and took her about 2 weeks with drying although the first attempt did crack so this was the second shoe. She is very happy with the finished cake and her friend loved it. Natalie loves our website as there is such a good choice. I love this cake Natalie and I'm sure all the readers do too.

 

Hannah says hi to all at CakeCraftWorld!  This is her first big wedding cake. I think it is absolutely brilliant.  The couple she made it for were over the moon with the details and she really enjoyed working on this cake.  Hannah loves the stories and pictures of everyone's work and she agrees with me that there is some fantastic work done on cakes. She just loves seeing everyone's artistic skills on display.  We will keep up the good work Hannah!

 

 Barbara Nuttall also loves to see the cake ideas from all of you. She has had the opportunity recently to make more cakes and experiment with new cutters and ideas.  This rock chick bag was a challenge and Barbara was so pleased with the results she thought she would share it,

Thanks for your email and I'm glad that the information in my newsletter and our website is so helpful to you.

 

 Lynne Fletcher sent me this photo of the 80th birthday cake she did recently for her mum. The figures represent her mum, 4 daughters, grandchildren & great-grandchildren. Lynne has never had a lesson in her life but enjoys making novelty and celebration cakes since taking early retirement from her job.  I think it is excellent Lynne and your mum must have been over the moon!

 



 I love this sassy zebra print cake from Kat Sharp

 

  Michelle Sicheri just had to show us her Tiffany cake after asking us for some advice about colour matching. As you can see its spot on! Michelle was chuffed with the final result, as was the bride to be!


 

This tiny picture does not do justice to this fantastic cake made by Kelly Tuck.  It is 2 CDJ's and a mixer for her boyfriends 27th Birthday. She was very woried that it wouldn't work as well as she wanted and she stumbled into some serious 00 piping problems!  Kelly has recieved the newsletter for about 8 months and gets excited every time it comes in her mailbox and she has to drop everything to read it!  Thanks for all your support Kelly and keep up the good work. 
  

Sandra Fish created this great daleks, well done!

 

 Carole Brown sent me a lovely email this month.

"Hello to you all at CakeCraftWorld.

Just thought I'd take a moment to compliment you on the excellent and speedy service you provide. I have been a customer of yours for some time now, since moving to live in France. I don't do too many iced celebration cakes now as there is not much call for them from the French generally, however I bake them for family, friends and expats in the area. I am just about to complete a large birthday cake at short notice, and needing marzipan and fondant icing, ordered online in the early hours of Wednesday 29th June. This morning, Monday 4th July, my order arrived intact in 6 days, what a great service!

I look forward to and enjoy your newsletter, it's like being a member of a club. When one of my sons in England married 2 years ago I made his wedding cake and transported it there. Both he and his wife are quad bikers and asked for a cake that reflected their hobby.  It was quite a show stopper. Keep up the good work."

Thank you very much Carole for your email and I love your tyre wedding cake!

 



 Chrissie Davis is really pleased with all her purchases from CakeCraftWorld and thought we would like to see this wedding cake she made for a friends wedding using many of our products.  Chrissie is totally self taught, but enjoys the challenge of making something a little bit individual.  Cooking and decorating 120 cup cakes in a small domestic kitchen was quite a task but the bride and groom were over the moon with the result.  I really like the way you have displayed the cupcakes below to make the cake very personal.  Thanks Chrissie for giving our details to your daughter who is another avid cake baker!

 



Pauline Foster's latest Holy Communion cake.  Lovely design Pauline.

 

 Joanne Martin hasn't been cake decorating long and was asked to make a cake for her cousin's 40th birthday.  It turned out he graduated that week as well, hence the little mortor boards.  Thanks Joanne, love your cake.

 



This cute toadstool house is one of Carol Harrison's latest designs.

 

 

Fiona Robinson sent in a photo of these hundreds of cupcakes! Fiona loves our website and uses us all the time. She can't believe how quick her parcels turn up and she's never had a problem with anything she's ordered or queried. Thank you so much Fiona for congrulating our excellent customer service and we appreciate you recommending us all the time!  Keep your photos coming.

 

 Laura Delidjani loves reading the newsletter each month and seeing what new creations people are coming up with.
She recently made this 3D bear cake, the pan bought from us.  It's based on an Ewok from Star Wars and has a hat and t-shirt.
The fur was made with buttercream mixed with nutella. Yummy and a fantastic cake Laura.
 



This welcome home cake was made this for Janet Henderson's daughter returning from her gap year and had flags of all the countries she had visited on her travels. The green and yellow of the cake are the colours of the brazil flag. Janet is challenged with physical disabilities and makes her cakes for therapy and sells them for charity. Pretty cake Janet and even prettier daughter!

 

Sarah Pountney subscribed to the newsletter a few months ago and loves it.  She is getting married next year and is going to give cake pops a try for her favours. She attached this photo of her favourite cake she has made and hopes we like it.  I love your Spongebob cake Sarah and glad you are looking forward to the newsletters.

 



 Patricia Crotty's first handbag, well done it's gorgeous.

 

 

 Debra Topp's Peppa Pig cake using toy models. 

 

 
This 80th birthday cake from Lynne Harvey was the first time she had actually used petal paste instead of ordinary fondant for her flowers and was amazed what a difference it makes! She will be trying lots of different products we offer in the future and thanked us for the amazing stock we hold. Love the cake Lynne.

  

 

 Kim Goddard has recently started receiving the newsletter and she also loves seeing other peoples work. So far she has made about 5 celebration cakes so still learning with every one. The cake above is fantastic. It is an ice bucket but the ice is Fox's glacier mints! Absolute genius idea Kim and I am glad you find the newsletter so inspiring.

 



A lovely Toy Story cake from Sharon Forbes.  Look at the great cake pops around the cake.  A really good idea Sharon and thanks for the email. 

  

   

 These are cupcakes Sharon McNeill made for a lovely lady's 70th birthday. She collects china and loves tea. She always has her blond hair tied up with a flower in it, so Sharon decided to combine all her favourite things so here she is sitting in a teacup bath of tea with a flower in her hair! Her and her daughter loved the cakes and even had tears in their eyes.  Lovely idea Sharon.
 

 

 

Nerys recently made this fairy cake for a little girls birthday and said it was lovely to have the opportunity to make a girly cake that wasn't pink and purple!

 


 

I received so many photos and emails this month that it is impossible to include them all but please do have a look on our Hall of Fame gallery for many many more amazing creations from readers.

 

 

SIZZLING JULY OFFERS AT CAKECRAFTWORLD!

 

Dear Readers

 

The children have broken up and the whole world seems to be either on holiday or at a garden party.  It's difficult sometimes to know what to take to a party so I have come up with an amazing dessert cake which will knock everyone's socks off and is surprisingly easy to make.  I have called it my 'White Chocolate Dream Cake' because white chocolate is my favourite. 

 

My search for great classes to attend continues with a trip to the delectable Peggy Porschen Academy and Parlour in London, read my review below.  If any of you do happen to attend any of the classes I have reviewed then please do let me know as I would love to hear your review too!

 

After last month's cake pops feature, I have made some grown up pops too, give them a go and tell me what you think and don't forget your photo.

 

Things have been getting very festive in CakeCraftWorld this month as work has started on creating some really fantastic, wait for it, CHRISTMAS DESIGNS!  Yes, you did hear right, Christmas is in full swing here and we have been busy creating something very exciting for a Christmas magazine by the one and only James Martin, so watch out for that.  Also, we are exhibiting at the famous Cake International Exhibition from 4th-6th November at the NEC in Birmingham.  If your pocket and schedule allows you to be there then I would really recommend it as there are literally hundreds of cake decorating companies attending and you will have a great day out so please come and visit us on our stand if you do get to go.

 

Your photos get better and better every month, they are a joy to look at and very inspirational. Please keep the photos coming, the hall of fame is starting to look very good now.  I receive so many emails that I find it very difficult to reply to you all so please bear with me, I will get back to you.  Email your cake photos to louise@cakecraftworld.com.

 

Thank you for all those who have 'liked' our new  'Cake Craft World official site' on Facebook. If you haven't already done so, please make friends with us and spread the word. If you have any feedback or wish to see anything perticular on the page, let me know.

 

 

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Until next month, have fun and don't forget we tweet too so join us on Twitter as well.

 

Happy Baking x

 

PEGGY PORSCHEN'S

COUTURE COOKIE CLASS

 

I was over the moon to be invited by Peggy Porschen to join the Couture Cookie Class at her Academy this month.  I have often walked past the Parlour and Academy (they are a 20 second walk from each other) and gazed longingly into the windows of both, hoping one day to be let in!

 

The morning started with coffee served in the most exquisite disposable mugs I have ever seen (decorated with Peggy's famous logo) and an introduction session with the other students.  I met some lovely ladies and spent a long time telling them of the wonders of CakeCraftWorld.  Some knew of us already and the others were very excited to have found such a wonderful supplier as ourselves.  There was also an interpreter in our class as a couple of ladies had flown all the way from Japan for this one day course, wow!

 

We finally made our way upstairs to meet Peggy in the perfectly painted kitchen with walls such a delicate pink that they could have been coated in marshmallow.  Everything was pink, even the mixer that we gathered around while Peggy demonstrated how to mix the perfect royal icing.  It really was an eye opener and made me realise that tossing a few ingredients into the mixer, turning it on and leaving it alone for 10 minutes was definitely NOT the way to achieve perfect royal icing!

 

After learning about the complexities of royal icing, we then had a rather lengthy but very amusing session on how to make a piping bag from silicone paper.  It is tricky to master this technique for people that have never tried it before but after some practice, everyone seemed to get the hang of it.

 

We then got to work outlining our cookies after Peggy taught us to colour and mix our royal icing to the right consistency.  Her attention to detail is incredible and I realised it is all in the preparation; it really is all in the preparation.  After this we got to work flooding them with a runny royal icing that we had mastered earlier in the day.  Whenever I create runouts,  I have always dreaded the whole messy procedure as you have extremely runny icing in bags that insist on leaking everywhere and it all seems to create enormous chaos.  Not any more!  Peggy's secret method of flooding her many cookies with minimal mess was revealed when she presented us all with clear plastic squeezy bottles.  After wondering why I hadn't thought of that, I set to work efficiently and cleanly flooding my cookies with all the different colours available to me in these perfect little bottles.  I can't recommend them enough for flood work but they are also extremely handy for chocolate work too as mentioned in my 'White Chocolate Dream Cake' article.

 

Whilst the cookies dried we went for lunch and when we came back, the most gorgeous tasting cupcakes were waiting for us.  I had a taste of banoffee and a bit of coconut and lemon, both were stunning I have to say.  We spent the rest of our time piping the finishing accents and touches onto our perfect cookies and then boxed them up ready for the journey home.

 

Peggy Porschen really is a perfectionist and everything she creates is exquisite and chic.  The course was immense fun and extremely informative.  The surroundings are beautiful and Peggy is so thorough and exact in her teaching that I would dare you not to walk away a pro in just one day.  Plus, if you like lots of cupcakes and frothy coffee, this is definitely the course for you!
 

 

WHITE CHOCOLATE DREAM CAKE

  
After attending Mich Turner's fantastic Chocolate Masterclass last month, I was eager to try out some learned techniques on a dessert style cake using 1/3 white cocoform to 2/3 celebration regal ice.  I made the roses and fans using Mich's technique described in her latest book entitled Masterclass.  To crystallise my fruits I used meri-white (a powdered egg white substitute) mixed with water as directed on the packet and then brushed it lightly onto the gorgeous red fruits including grapes, redcurrants, cherries and strawberries and then rolled them gently in a large shallow bowl filled with caster sugar, ensuring all nooks and crannies were coated.  Don't be tempted to just dip it in the egg white solution as it just doesn't work as well and also, some of my fruits looked better when I gave them a couple of roll arounds in the sugar to get a really thick crystallised look.

 

I have already introduced you to a great new invention called a squeeze bottle.  Squeeze bottles come in packs of two and are mostly used for chocolate and sauces.  You can melt chocolate with ease in the bottle without any mess.  They have many uses including drizzling sauces and chocolate over and around desserts but on this occasion I used it to attached my roses and fans around the cake before adding the fruits.

 

The finished effect of this cake is stunning and could easily be adapted to a 3 tier wedding cake.

 

 AGENT PROVOCATEUR CAKE

 

I am frequently asked where I get my inspiration for cakes from, my answer is always 'everywhere'.  This is a great example of what I mean.  I have worn Agent Provocateur perfume since I can remember.  My Husband bought it for me once and I have never looked back.  I love the smell obviously, but I am also attracted to the packaging.  So much so that I created a cake in the same colours as I know that these colours are attractive together.  So when you are looking for colour inspiration, take a look at objects and clothes that are attractive to you and experiment with the same colours but in sugar. 

 

 

 

The sugarpaste is pink regalice and I used 38mm thick black satin ribbon to create drama. The rose is a large black peace rose sprayed with edible glaze and then coated in black hologram glitter to make it sparkle.  The large black glittery butterfly is optional but rather fun.

BARBIE BABY

  

Nothing says girlie like a Barbie cake and this one is as easy as pie, created with our plastic ballerina Barbie model kit.  I have placed the 3 beauties on a heart shaped cake here and edged it with different ribbons including the colour co-ordinating satin turquoise, pale pink and lilac bow ribbon

 

 

GARDEN GANG INSECT COOKIES

 
  

All the flowers are out in full bloom so what better time to unleash these little ones.  This gorgeous set of 4 garden insect cutters from the Natural History Museum range including a butterfly, spider, snail and caterpillar are ideal for cookies, pastry and cutting fun shaped sandwiches and it's nice to know that sales of this product support the Natural History Museum. They come with a handy recipe and decorating ideas on the back too.

PRINCESS COOKIES

 

These cute cookie cutters will be popular with any young princess having a party.  You can decorate them to match a favourite pair of shoes, Disney castle, royal crown.....the ideas are endless.  They are very easy to use so ideal for young cookie enthusiasts too.

 

GROWN UP CAKE POPS

 

 

Last month I showed you my attempt at creating some decorative cake pops using a basic cake recipe.  This month, we have gone all grown up and sophisticated!  let you in on our secret adult cake pop recipes which are perfect as an alternative to after dinner chocolates at a dinner party.  Don't forget that you need lollipop sticks and also some lovely ribbons to decorate.
 

Amaretto Cake Pops - Makes 20

 

Chocolate cake mix - 300g (I used Waitrose double chocolate loaf)

Cream cheese -  100g 

Amaretto liqueur - 2 tsp

Amaretti biscuits -  20g crushed - ( I used Waitrose Italian Ratafias macaroon biscuits)

  

Place 300g of chocolate cake or a whole Waitrose double chocolate loaf into a large bowl and crumble with your fingers.

  

Add the cream cheese and amaretto and mix all together with a fork.

 

Crush about 20g of amretti biscuits or almond macaroon bisuicts, add to the mixture and now use your hands to squeeze ingredients until they are completely combined.

 

Take about a rounded teaspoon of mixture, squeeze together in your hands and roll into a ball. Place onto a sheet of greaseproof paper or clingfilm covered plate.

Repeat until all the mixture has been used (about 20 balls) and put them on a plate and into the freezer for about half an hour. This will firm the mixture up and make dipping into chocolate easier.

FEATURE OFFER

 

 

Last month we launched our very special offer of 1kg packs of Cocoform for £23.85 instead of £26.50.  We have extended this offer along with our 150g white chocolate packs) to give you the opportunity to benefit when making my 'White Chocolate Dream Cake'.  Hurry, whilst stocks last!

SPECIAL MONTHLY OFFER 
 

 

As this handy little product has been featured so much in this month's newsletter, we are offering our readers a pack of 2 squeeze bottles for £1.95 instead of the usual £2.61 to use for flood work and chocolate work.

SUMMER HOLS OFFER

 

 

I enjoyed making the garden gang insect cookies and the princess cookies so much that I am encouraging you and your children to have a try. 

Therefore, both sets of cutters are on offer.

 

Garden Gang Insect Cutters NOW £2.05

 

Princess Cutters NOW £3.87

 

BAKEWARE OFFER

 

 

With all the cookie baking you are going to be doing, you will need this

quality baking sheet.  It is 12" x 12" and perfect for baking cookies on.

LOUISE'S TOP TIP 

  

To produce professional looking cookies that are the same thickness across the whole cookie, the secret tool is marzipan spacers.  Use them on the ends of your rolling pin (as shown below) to ensure an even roll for cookie dough, marzipan and sugarpaste.  An excellent tool for beginners too!

 

We've come to the end of this month's newsletter.  I hope you have enjoyed it. I know many of you do because you are kind enough to write to me to tell me so.  Visit me on our Facebook and Twitter pages throughout the month for news and gossip.  I had better go, I am already full of ideas for next month!
  
Happy baking x

LINK TO US AND SAVE 5%

 

If you have your own website, add a link to us and we'll give you 5% discount on orders placed via our website (as long as the link remains).

 

To take advantage of this offer:

Place a link on your website and point to: www.cakecraftworld.co.uk

Create an account with us at: www.cakecraftworld.co.uk/register.asp

Drop us an email to info@cakecraftworld.com with your website address and the name you registered with and we'll activate the discount.

  

Thats it! Every time you log in the discount will be applied automatically.

 

Offer Terms: Cannot be used in conjunction of any other discounts

already applied to your account.

 

Offer valid until the end of June 2011- Discounts will only be honoured

where a link has been provided back to us.

 

 

Calling All Cake Decorating Students!

 

As a cake decorating student, you can apply for a 5% discount off all our products. 

Simply create an account on our new website at: www.cakecraftworld.co.uk/register.asp

Drop us an email to:

info@cakecraftworld.com

so

that we can activate it for you.

Please include:

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