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Hello My Lovelies,
This month I just wanted to thank you...I wanted to tell you all how grateful I am to everyone of you that has helped us acheive our goal to Help Sweet Kate.
As you know, our dear cake friend Kate is fighting the battle of her life. It was heartbreaking watching her be so strong and determined to beat this disease while her and her family were starting to struggle more and more under the weight of all the associated financial pressures that unfortunately come with that fight.
I have been overwhelmed by the response to both the My Cause page and the Helping Sweet Kate Facebook tutorial shop. You have shared, donated, promoted, messaged
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and comforted. Complete strangers from all over the world have come together, all of us with our shared love of the Art of Cake, and given whatever we can. Whether it was your time, your skill or your money, I want to thank you from the bottom of my heart.
I am so humbled and pleased to tell you that thanks to an amazing lady who stepped in and donated the final amount, we have met our $20,000 goal for Kate! Thank you, thank you, thank you! Please know that you are amazing and truly appreciated.
Raewyn :) x
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This month we have the the winners of the Cakes Decor Quarterly Winter awards 2014.
As always we showcase our Cake Decorators of the Week and feature a 15 minutes of fame forum piece.
We have a stunning line up of Top 5 cakes and a Kitchen Talk question
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The Christmas Cake Award Winners have been announced from a huge field of 232 incredible enties! What a talented bunch you are!
Here are the winning cakes:
Winner - Winter, Christmas Cake by Milla – 115 points
- $200 Cash Prize
- CakesDecor Apron
- Six Months Premium Listing on CakeDecorPros.com
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Runner Up - Scrooge – Bah Humbug by Callicious Cakes – 96 points
- $50 Cash Prize
- CakesDecor Apron
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| Cakes Decor Gazette Editors Choice |
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Decadence Design
by
Happyhills Cakes
Tall, elegant, stunning perfection!
A beautiful mix of incredible sugar flowers, beads and exotic orchids.
Congratulations!
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Most Popular Cake for January
3D Gravity Defying 'She Dragon'
by
Kara Andretta
Kara does it again with this incredible gravity defying creation! Not only does this beautiful dragon hover over the board from just the tip of her tail, she is all hand dusted!! A woman after my own heart.
She stands 22 inches high and her wing span is just over 24 inches wide!
Congratulations Kara! :) x
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Something Blue
by
Michaela Fajmanova
What a stunning colour combination and a perfectly balanced design.
This was Michaela's entry into a Czech wedding cakes contest. Beautiful! :)
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Chevron Double Barrel
by
Bellaria Cake Design
Chevron can be so challenging and sometimes even when done well, might not be everyone's cup of tea...BUT, this showstopper screams "I'm perfect, I'm gorgeous, love me!!" And I do :)
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We would like to bring you news and information about the many exciting Cake events around the world.
If you know of any Cake shows or competitions in your area, we would love you to share them with us.
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Cakes International 7 - 9 March 2014
Attracting cake enthusiasts, renowned industry experts and professional cake decorators and sugarcrafters from across the globe, who share a passion for all things cake there is no better place to be inspired. Boasting the world’s largest display of competition pieces, and an unrivalled range of supplies, exciting features, Workshops and Demonstrations, plus so much more, you’re truly in for a treat this year!
www.cakesinternational.co.uk
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Congratulations to our gorgeous Peggy of Peggy Does Cake on being voted as Cake Masters Personality of the Year!
Peggy has inspired and taught so many of us. It was actually Peggy that told me about CakesDecor way back when!
She’s witty, kind and generous. She’s smart, gracious and humble. She is always on the look out for new talent to share and truly loves what she does and it shows!
So congratulations Peggy! Such a well deserved win and please don’t be phased by the name of this forum…you’re destined for a lot more than 15 minutes of fame! :) x <3
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We love keeping up with exciting news and events for our readers. If you or someone you know has been in the media recently, just post the information in our forum '15 Minutes of Fame'. Each month we will choose some to share here in the Gazette.
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Striping Technique Tutorial
by
Laura Ciccarese
Love this technique and Laura has generously shared this easy to follow tutorial with us along with some brilliant ideas on how to use it!
Thanks for sharing Laura :) x
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Decadent Flourless Chocolate Cake
by
Miettes
- 500g of the best dark chocolate you can buy (1 lb approx)
- 4 eggs, cold
- 1 stick butter, cut (about 100 grams)
Optional: If you prefer your cake to be a little sweeter, you can add 1 to 2 Tablespoons sugar to the eggs
Optional: confectioner’s sugar or cocoa powder for dusting
Heat your oven to 325F, Gas3, 170C, and position rack to lower-middle position.
Line the bottom of a 7-inch (18cm2) square pan with removable bottom or spring form;
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you can also use round pan. And grease the sides liberally.
Melt the chocolate and butter in a bain-marie (in a heatproof bowl) until just melted. Remove from heat.
Meanwhile, beat the eggs (with sugar if you are adding) at high speed for at least 5 minutes or until they become really pale and double in volume.
Fold a third of the eggs into the chocolate mixture and fold until no egg streaks are showing. Then fold in half, then the rest.
Pour the batter into the pan and level the surface with a spatula. Put it in a roasting pan and add boiling water to come up to half the pan (from the outside of course, you are cooking it in a water bath).
Bake until the cake has risen slightly and the sides are dry and the middle looks soft and glazed. This will take about 30 minutes. Remove and let cool completely before covering it and keeping in the fridge overnight. Unmold the next day.
This recipe can be doubled but you will have to use an 8-inch spring form pan or a larger square pan.
Raspberry Coulis: 1 cup frozen raspberries + 1 Tablespoon sugar, cook on medium heat until bubbly and thick. Pass sauce through a fine sieve.
You can also serve with a dollop of whipped cream or a scoop of a very good vanilla ice cream.
See recipe and comments here
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Do you provide Cakes Stands for your customers? by Donna Tokazowski
Donna asks -
Do you provide or rent cakes stands to your customers who purchase their cakes from you or is that something that should be provided by the venue or customers themselves?
If you do rent them, how do you guarantee you will get them back in a timely manner?
Is it worth the effort?
Great questions Donna! What do you do in this situation?
Leave your advice here
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February 19, 2014
We are 15,944 cake decorators making 428,713 comments on 113,4284 cakes, 1,068 blogs, 87 recipes, 550 tutorials, and 1,234 forum topics.
Editor's Choice Albums: Facebook , Pinterest , Google +
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