pwc mag issue01 2103 final

8/11/2019 Pwc Mag Issue01 2103 Final

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We are really excited to launch our rst edition of the Pretty WittyCakes’ Magazine.

In each edition we will bring you all the latest news, recipes,competitions, interviews with cake and baking stars, features onshop products, galleries of your work and much more!

This month, we are all about vintage styles of cakes. We have afabulous interview with Pretty Witty Cakes’ tutor and queen of

vintage style cakes Zoe Clark and a giveaway of her latest book outin August.

We also have a fantastic red velvet cupcake recipe by Pretty WittyCakes’ tutor Leesa Collins and a super tutorial by our tutor Rachelabout wired ller owers on cakes.

And of course, we have lots of YOUR work too. For cake inspirationsee our Vintage cake photo gallery where we have selected some ofour favourite cakes submitted to us this month.

We also have some of the many entries to our July Wedding Cakescompetition. We hope you really enjoy the Magazine and feel inspiredto send us examples of your work.

Next month we are showcasing Children’s Cakes so if you have acake you would like featured, have a look at page 46 for details onhow you can be included in our Magazine.

Happy Baking and Caking!

Suzi Witt,Founder of Pretty Witty Cakes

Welcome to the NEW Pretty Witty Cakes’ Online Magazine

Issue 1, 2013

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6 Cake and Bake Show - September 201310 FREE tickets to giveaway to readers

7The Wall of FameIs your Vintage cake featured in this edition?

16 FREE Baking TutorialHow to make Red Velvet Cupcakes by Leesa Collins

18 Pretty Witty CakesConversion Chart

21 Wedding Cake Competition ResultsAn interview with the winner of the Pretty Witty Cakes

BEST 3 tiered Wedding Cake & Entrants Gallery

33 WIN a Kenwood MixerEnter our Competition for “Summer Flower Cupcakes

34 FREE TutorialMaking wired ller owers by Rachel Hill

36 Spotlight on ProductsOur favourite Cake Products

40 Website News

What new tutorials and features have been added to thmonth?

46 Next Edition Want to be feature in our Wall Of Fame Gallery?See the theme for the next edition

Interview with Zoe Clark We talk to Zoe about her cake making career

Want to Advertise in our Magazine? email: advertising@prettywitt

mailto:advertising%40prettywittycakes.co.uk?subject=I%27m%20interested%20in%20advertising%20in%20your%20magazine






4

Interview with

ZOE CLARK When did you make your rst ever cake?The rst cake I made by myself was probably about 10 years agofor my sister-in-law. It was just a chocolate ganache covered cake

with a few chocolate home-made decorations stuck in. My rstproperly iced cake was about 8 years ago.

When did you choose to make cake making your career and why? I was already a pastry chef but had an interest in a more artisticmedium and was just lucky enough to be oered a job in a cakeshop when I started to look for work after having the children. I fellin love immediately and knew this was going to be it.

Do you have a favourite type of cake you like to make? No. I like most elements of cake making and decorating! The onlything I hate is dowelling.

Your latest book is all about Vintage cakes - why do you think Vintage cakes are so popular?

The popularity of ’Vintage’ from fashion to furniture hasbeen on the increase in the last few years. Cakes justfollow fashion! I have written a few books and like to tryand follow the trend. I wanted to create something newand this book gives some new and g reat ideas for peopleto use in cakes.

What is the key to your success? Lots of hard work, motivation and staying positive. It’salso important to be as original as possible and thinkoutside the box.

What one cake product could you not live without? Smoothers. You can hide a multitude of errors with smoothersalthough it can be addictive and I can become a bit obsessive withgetting it perfect. Without smoothers though, cakes would neverlook as good.

What has been the highlight of your career so far?Making the Jubilee cake for the Queen’s visit to Fortnum andMason and meeting Camilla and nearly falling over when I had tocurtsey as I was so nervous! They were all so lovely and I was sopleased with the nished cake.

Cakes justfol low fashion!

Have you ever had a complete disaster in the kitchen? Thankfully no-touch wood. I’ve always managed to solve things. I something goes wrong turn it into something else and then imaginmeant to be like that.

What is the best baking advice you have been given over the yeaDon’t forget your family! When you get really really busy, it can bsuming so it is always important to remember that sometimes youlike a cake too.

What tips would you give to someone just starting out in the caOnce you’ve got the basic skills, don’t follow the crowd! Design yourTry to be original. Everyone has their own style so being original by style will be what makes you succeed.

How do you come up with new ideas and recipes?Unfortunately I don’t have time to trial many new recipes although

more often. I get my ideas from anywhere from pieces of lace to architecture and children’s toys.

What hours do you normally work? 24/7 (not kidding- or at least it’s been like that up until recently) Hoping there is light at the endBut there is always something new coming in. I am very lucky to be so busy.

For the home baker, what tip would you give to help them mamore professional?Ice your cake board! An uniced cake board in silveror gold foil always spoils a cake. If you are puttingin all that hard work, make sure you don’t spoil it atthe end by leaving the board.

Who would be your dream client? My favourite clients are those who appreciate the

work that goes into a cake and who are open to myideas and suggestions. It doesn’t have to be anyonein particular.

If you weren’t a cake maker, what do you think you would have been?Now that’s a question! I hope I’d probably have gone into something creative likestationery or photography, architecture, graphics or ceramics..... Or carried on a pas-try chef....

Zoe Clark is one of London’sleading wedding cake designers.She is the author of ve books oncake decorating and runs the CakeParlour, where she oers cakedecorating classes and bespokecake design services for everyoccasion.

Zoe has recently started supplyingthe world-renownedFortnum & Mason store with anexclusive range of wedding andcelebration cakes and cookies.

WIN a COPY OF ZOE CLARK’S “Chic and Unique Vinta

For a chance to win, simply send an email to magazine@prettywit with the words “Book Giveaway” in the Subject eld of the

Closing date for entries is the 10th September 2013.

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To buy a copy of Zoe’s book from Pretty Witty Cakes

G e

t i t

f r om o u

r s

h o p

CLICK

Chic & Unique Vintage Cakesby Zoe Clark (David & Charles)

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Aimeejane Cake Design, New ZealandDill Dally Daisy, UK

Aisha Sharif, UK

Cake Artistry in Halima, UK

Sue Street, UK

Bluebell Kitchen, UK

Cornish Fancies, UK

Kiki and Sweets, AustraliaCakes by Nicola, UK

Couture Cakes & Supplies, AustraliaCakes Made for You

Cookies, Cakes & Cupcakes, UK

Te Kitsch I

Elm ree Cakes, UK

Cake Love Boutique Baker y, Ireland

Is YOUR Vintage Cake in our Gallery this month?8



Flour Confections Inc, CanadaGillian Mercer Cakes, UK

Gilly B Cakery, UK

Kate Munro, UK

Hettys Cake House, UK

Love Cakes, UKLotties Cakes & Slices, Ireland

Kerrys Cake House, UK

Lily Cupcake, UK

Pretty Petal C

MonDelish Pty Lörtchenfabrik Germany

Smita Maitra, India

Poshpud, UK

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Barney’s Bakery, UKBluebell Kitchen, UK

Lotties Cakes and Slices, Ireland

Maki’s Cakes, UKGillian Mercer Cakes, UK

Shirley Park Sparkles Cakes of Art, UK

Nevie Pie Cakes, UK

Michelle aylor, U

Sticky Fingers Sweets & reats, UK

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Mossegades Reposteria Britanica, Spain Sweet emptations by Aida, SpainTe Cupcake Empire, UK

Sugarclouds Celebration Cakes, UKSugar Rush Cakes by Maria, UKSweet Nothings, UK

Te Candy Cake, UK

Ness’ Cakes, AustraliaNicola Does Cake, UK

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Rachel and Philomena Lovell, UK

Te Whitstable Cake Company, UK

My Cute Cupcake, Australia

...t o all t hose of y ou w ho seny our lov ely pict ur es t o shar e our communit y . For t hose ofw ho didn’t f eat ur e t his t ime, alw ay s nex t mont h’s f eat ur e!

...if this weeks’ feature has inspired you to have go at making a lovely Vintage stPretty Witty Cakes utorials can help!

Tis month we’ve launched our NEW Video Projects section with Vintagier Wedding Cake Project as one of the new arrivals, click here to go w

If you’re not a Member…find our more…with both monthly and yearly payment you can sign up and watch 24/7. With Projects being added all the time and over 2tutorials, why not sign up now !

Want to be in our Wall of Fame Gallery next month?See page 46 for more

T hank Y ou...

Have you been inspired to try Vintage

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IngredientsFor the cupcakes374 grams or 21/2 cups plain our345 grams or 11/2 cups caster sugar1 teaspoon salt1 teaspoon baking soda1 teaspoon cocoa powder336 grams or 11/2 cups vegetable oil245 grams or 1 cup milk (room temp)1 tablespoon white vinegar (for adding to milk)2 large eggs room temp1 bottle 28 grams Wilton red red1 teaspoon white vinegar1 teaspoon vanilla extract

For the cream cheese frosting 750 grams full fat cream cheese softened125 grams unsalted butter softened450 grams or 3 cups sifted icing sugarSqueeze of lemon juice1 teaspoon vanilla

by Leesa Collins

Method

For the cupcakes• Preheat oven to 170oC or 160oC (fan).

• Place 20 -24 liners in cupcake trays.

• Add 1 tablespoon of white wine vinegar to 1 cup (245 grams) fuskimmed milk and place asid e for 5 minutes (or more). This provyour own buttermilk.

• Sift all dry ingredients in a large bowl (ie our, sugar, baking sodsalt).

• In separate mixing bowl add all wet ingredients (ie oil, eggs, redcolouring, 1 teaspoon vinegar and buttermilk).

• Then slowly add the dry ingredients into the wet ingredients unblended. Do not over mix. You can do this with the mixer or by h

• Use an ice cream scoop to evenly distribute the batter into cupcthey are just over half full.

• Bake for 20 minutes on 170oC (160oC fan).

• Rotate the cupcakes after 10 minutes during baking.

• Once baked the skewer inserted into the cupcakes should comecompletely clean. Another way to test is to press lightly on top and it will spring back.

• Once baked remove from the oven and cool in trays for 5 minutcupcakes on cooling racks.

• Cool completely before frosting.

For the cream cheese frosting

• Place cream cheese and butter in mixer and mix on low speed u

• Add lemon juice and vanilla.

• Slowly add sifted icing sugar until blended.

Pipe onto cupcakes and ENJOY!

• For best results chill before serving.• Use full fat cream cheese as the lower fat

cream cheeses are too soft and becometoo liquidy.

• Use paste food colouring not liquid foodcolouring as you will get a much better red.This picture shows you the dierence.

Use Wilton Re

bright colour rthe left to see compared to a

To Buy Products used in

the Pretty Witty Cakes S

We hope you enjoy and if you are a member of the Online Tutorials, don’

upload your picture to the Members Photo Gallery, so we can see how yo

Featured Product

Thank you to Leesa Collins of Alice Cakes, Guest Tutor at Pretty Witty Cakes G

e t

i t f r omo u

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CLICK

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18 Fluids & Volumes

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All-purpose our 128g 4½ oz

Brown sugar 200g 7 oz

Cocoa Powder 118g 4 oz

Ground Almonds 75g 2½ oz

Margarine 217g 7½ oz

Sifted all-purpose 120g 4 oz

Bread our 128g 4½ oz

Butter 200g 7 oz

Granulated (white) sug ar 118g 4 oz

Icing / confectioners sugar 75g 2½ oz

Raisins/sultanas 217g 7½ oz

Superne / caster sugar 120g 4 oz

A U.S. / Australian¹ cup of…is this same as,in metric (g)

… and inimperial (oz)

¹ One Australian cup is equivalent to 1.06 U.S. cups. The Imperial/UK cup is 1.2times a US cup and is no longer used

110 ¼ Very cool

140 1 Cool

160 3 Warm

190 5 Moderately hot

220 7 Hot

240 9 Very hot

120 ½ Very cool

150 2 Cool

180 4 Moderate

200 6 Fairly hot

230 8 Very hot

oC

¹ You should set a fan-assisted oven to 20°C lower than that stipulated by the recipe,unless the recipe specically mentions temperature settings on fan-assisted ovens.So, if a recipe says to bake something at, say 200°C, you should set it to 180°C if youare using a fan-assisted oven and in principle cook it for the same amount of time.This is only a guideline.

225

275

325

375

425

475

250

300

350

400

450

oF

90

120

140

170

200

220

100

130

160

180

210

Fan oF Gas Description

A cup of our...Most of our recipes are measured in grams and millilitres but you may nd it easier to

use our easy cup converter below. Also, for those using the metric system, you willnd this conversion chart useful when working with our U.S. or Australian tutors.

Oven temperatures(we use degress Celsius)

7g

12g

20g

30g

40g

60g

10g

15g

25g

35g

50g

Grams

¼oz

Just over 3/8oz

¾oz

1oz

13/8oz

21/8oz

3/8oz

½oz

7/8oz

1¼oz

1¾oz

Pounds & Ounces

250g

300g

350g

400g

450g

550g

275g

340g

375g

425g

500g

Grams

80g

90g

110g

125g

150g

165g

85g

100g

120g

140g

160g

27/8oz

31/8oz

4oz

4½oz

5¼oz

5¾oz

3oz

3½oz

4¼oz

5oz

55/8oz

75g 2¾oz

170g 6oz

175g

200g

225g

180g

220g

650g

700g

800g

900g

1.1kg

600g

675g

750g

840g

1kg

1.35kg

1.8kg

2.25kg

1.25kg

1.5kg

2kg

2.5kg

6¼oz

7oz

8oz

63/8oz

7¾oz

Weights(we use grams)

Conversion Tables

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Our Handy Stick on the Fridge Chart

You can always view this online next to all ourBaking Tutorials where you see these scales

8¾oz

10½oz

123/8oz

141/8oz

157/8oz

1lb 3½oz

9¾oz

12oz

13¼oz

15oz

1lb 15/8oz

Pounds & Ounces

2.75kg

1lb 7oz

1lb 8½oz

1¾lb

2lb

2½lb

1lb 5oz

1½lb

1lb 10½oz

1lb 13½oz

2¼lb

3lb

4lb

5lb

6lb 1oz

2¾lb

3lb 5oz

4lb 6½oz

5½lb

1.25ml

5ml

15ml

20m

30ml

50ml

2.5ml

10ml

18ml

25ml

35ml

Metric

¼ tsp¹

1 tsp

3 tsp

4 tsp

1 oz³

1¾ oz

½ tsp

2 tsp

1 tbsp²

5 tsp

2 tbsp / 1¼

U.K / Imperial Australian U.S

75ml

120ml

175ml

250ml

360ml

400ml

100ml

150ml

200ml

300ml

375ml

2½ oz

4¼ oz

61/8 oz

84/5 oz

12½ oz

14 oz

3½ oz

5¼ oz

7 oz

10½ oz/½ pint5

13 oz

60 ml 2 oz

450ml 154/5 oz

600ml

900ml

1.2 litres

750ml

1 litre

1 pint 1 oz

1½ pints 1 oz

2 pints 2 oz

1 pint 6 oz

1¾ pints

Fluids & Volumes(we use millilitres and litres, teaspoons and UK tablespoons)

1.4 litres

1.5 litres

2 litres

1.7 litres

1 litre

2½ pints

25/8 pints

3½ pints

3 pints

5¼ pints

¼ tsp

1 tsp

3 tsp

1 tbsp²

1 oz³

12/3 cup 4

½ tsp

2 tsp

5/8 oz / 3½ tsp

7/8 oz / 1 tbsp 2 tsp

1 tbsp 3 tsp

2½ oz /1/3 cup

½ cup

¾ cup

1 cup

1½ cups

1¾ cups

31/3 oz

5/8 cup

7/8 cup

½ pint5

15/8 cups

¼ cup / 3 tbsp

2 cups

1 pint / 2½ cups

3¾ cups

2 pints / 51/8 cups

3¼ cups

1¾ pints

57/8 cups

63/8 cups

3½ pints / 8½ cups

71/8 cups

5¼ pints / 12 cups

¼ tsp

1 tsp

1tbsp²

1 tbsp 1 ts

1 oz³

¼ cup

½ tsp

2 tsp

5/8 oz / 1

7/8 oz / 1

1/8 cup4

5 tbsp / 5⁄1

½ cup

¾ cup

1 cup

1½ cups

1¾ cups

3/8 cup

5/8 cup

7/8 cup

1¼ cups

15/8 cups

2 oz / ¼

2 cups /1 p

2½ cups

3¾ cups

51/8 cups

3¼ cups

1 quart ¼

57/8 cups

63/8 cups

2 quarts ½

71/8 cups

3 quarts / ¹ Teaspoons (tsp) worldwide are always 5 ml. ² A U.S. tablespoon (tbsp) is 15 ml,tablespoon is 18 ml and an Australian tablespoon is 20 ml. ³ A UK uid ounce is the sauid ounce (about 28.5 ml) whereas one U.S. uid ounce is 29.5 ml. One Australito 1.06 U.S. cups. The Imperial/UK cup is 1.20095 times bigger than the US cup anPints vary from country to country. There are 1,000 mililitres in a litre.

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This month our competition was about Wedding Cak

of 3 tiers or more. We have had hundreds of entries fr

all over the world - as far away as Australia and th

Philippines as well as many UK entries. The winner wvoted for by members of the public from three nalist

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How did you get into baking cakes?I have always loved cooking and baking for people, and developed a real sweet tooth in my rst pregnancy6 years ago so started making lots of cakes. This progressed to making novelty cakes for my daughters’birthdays, then family and friends etc. When it got to the point that more and more people were asking for

my cakes, I took the plunge and registered as a business in Feb 2012. I went full time with this in Sept 2012after being made redundant and have been so lucky to have lovely loyal repeat customers that have kept me very busy!

Which type of cakes do you like best?My real passion lay in wedding cakes, I love being involved in a couple’s special day and making sure theyhave their perfect cake. I love creating dessert tables and anything that’s hopefully a little dierent to thetraditional wedding cake. My style is very much pretty, oral, vintage.

And the winner is...

Jamie Lee Kalek Jamie Bakes Cakes, UK

Jamie’s Winning Cake Design

H er P r ize - a Br an d New K -Mi x

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Why did you enter the Pretty Witty Cakes competition?I entered the competition on a bit of a whim, not dreaming that I’d stand a chance of even making thlet alone winning! I came to Pretty Witty for a class last year, which was fab, and I just felt really prouddesigns so thought it would be a bit of fun to enter. I honestly didn’t give it another thought!

How did you feel about winning an Pretty Witty Cakes’ Award When Suzi told me how many entries there’d been, from all over the wtruly overwhelmed. It was less than a year ago that I received vouchers fobirthday which bought me my rst Kenwood K-Mix. And now I’ve won anotto pinch myself at just how far my little business has come in such a short

What kind of hours so you work?I have never worked such long hours! Last year was a hard one for me

and I was devastated to be made redundant. But I truly believe in things for a reason....I never would have had the condence to commit to cake without that push. This has topped o areally amazing year and I’m so excitedabout what’s in store for little old me andmy cakes next.

Do you want to say anything tothose who voted?Thank you so much to everyone whohas taken the time to vote and leavea lovely comment, I appreciate it somuch.

and her Pre t ty Wi t ty Cakes’ A ward

...the two Runners-up are...

L inda H amil ton, IrelandF r an cesca Nev es , P or t ugal

P hot os by E mma Br ooks P hot og r aphy

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Cake D iddly

Alphina Cakes

Cakey Jane

Cake L and by Ni via

Emma’s Cr eat iv e Cakes

H ea venly Cu pcakes

Chef Dan ’s Cakes

A Moment o f Cakeness

Cheeky Munch Cakes

...and some of the other amazing entries we had!

H elen W addin gt on

Gli t z, Glam & Jam

Mar shmallow Madams

Jill’ s C akes

L isa Mar tin C

P r et t y P et al C a

Cu tesy Cakes

Em pire Cu pcaker y

Pearls and L ace Cakes

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P isces J ill

Rachel Elliot

S C Cakes

R ebecca Clemen t s

T heresa Cook

Kat ie Cloot

R ita Knowles

The Best Cake f rom Gozel

Joy James Barry Violet ’s Bakery

Sugarclouds Celebra tion Cakes

T Cu pcakes

Melissa W oodlan d

T he Whi ts table Cak

T he Desser t T

T he An tici pa tion

Sweet L ouise Cakes

Sugarella Cakes

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Sue Nu t tall

Bum zy’s Creation

No cake L ike H ome L td

Mer ely Jan e’s Cakes

T he Bakery d’Or

W or k for Cake

H ave a Cup o f T ea

Elen a Kos tyaeva

H annah Walch Zan -t ast ic Cakes

Jercy_27

T r uly L oving C

S pon gecakes Suz

Vicko46

L yn Na p

Par ty po p Bakery

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T he Nu t house Bakery

Sweet Cr eations

T he Vanilla Ki tchen

T ammys L it t le Cake Cor n er

Cakes on S ticks

U n ique Cake Cr eat ion s

T ime f or Swee t Pea

Swee t Blossom Cakes

Vin tage Cake Com pany caskyr me

Cu pcakes Plus

Emma’s Cr eativ e Cakes

C ake L ar k L t d

Deel Pear

C u pcakes by

Caroline’s Cakes and Bakes

Cu pcakemama

Gills Cu pcakes

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32A L Lw i l l b e

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Cake T in Del ig h ts

Dana

L a Maison des Peti ts Ga teau x

Sugar & S pice Gour man dise Gif t s

L eslie’s Cakes

Cakes by R obyn

T an’s T asty Cakes

L yn ette Russell

Cu p pies ‘n’ Cream

To enter, you must comply with the following rules:

• To enter this month’s competition, you need to make SIX (6) cupcakes which encapsulate the theme “SumFlowers”. Your cupcakes must all be decorated in oral designs and form part of a set of 6 - each one with didecoration.

• The cupcakes will be judged based on their decoration so it does not matter what avour they are.

• The theme of the competition is “Summer Flower Cupcakes” so the style must be oral including bright sumower designs – although that can be anything from vintage classic to modern and contemporary and a ofrom any culture.

• The cupcakes can include other elements in addition to owers such as insects, leaves, pots, garden thebutteries etc as long as owers are the main focus of the design.

• To enter you need to send a photo of your cupcakes. We do not require the actual cakes.

• Your photo must not identify you or your business as judging must be anonymous. Watermarked photos w

disqualied. GOOD LUCK!

• A state of the art Kenwood Stand Mixer.

• A coveted Pretty Witty Cakes Award to takehome.

• 100 Reward points to add to their MembersAccount (applicable only to a Members). Tond out more about Membership and whatit oers, click here.

• A feature about their winning entry in theMagazine, Forums and/or Facebook Page.

The Prize

Why not enter our competition this monthfor “Summer Flower” Cupcakes.

To Enter, all you have to do is:• Submit a photo of 6 cupcakes that you have made with summer owers included in the design.

• The cupcakes can be any style ie buttercream, painted,fondant, orist paste toped or marzipan

• You only need to send a photo not the real cupcakes

a Kenwood Mixer!

CLICK HERE TO ENTER NOW!or visit our Competitions page for further details

e f e aE N

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A Take a ball of oral paste about the size of a marble, roll between




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Floral PasteEdible GlueFlower CutterBlue Foam PadScissors28 Gauge WireCell StickStamenBall ToolTweesersFloral Tape

You’ll need:

How to makeWired Filler Flowers

by Rachel Hill

For ALL the items you need for this tutorial, click heree G e

t i t

f r om o u

r s

h o p

CLICK

pyour ngers to create a sort of mushroom shape.

B Using the end of your nger start to tease out the sides bypressing down onto the board, and thin out the top stalkbetween your ngers.

C Then using the cell stick like a small rolling pin, roll the pasteout from the inside out. Make sure that the middle stalk is nottoo fat at the base as you will need to get your cutter over thetop.

D Here is a refresher of the stages.

E You will need to select a cutter. Make sure you choose one witha wide enough middle so it will go over the stalk cleanly.

F Cut out the ower.

G If you want to gently rene the petals of the ower, you canturn it into the hole on a blue foam pad. Using a ball tool applygentle pressure to the ends of the petals.

H You will then need a 28 gauge wire. Cut o a length about 4”long and put a tiny hook in one end.

I Dip the hooked end of the wire into some edible glue and thenfeed down the middle of the ower until the hook sits justbelow the surface and you can no longer see it.

J Place your ower on the edge of a foam mat and roll back andforth, this will tease the stalk of the ower to a neat taperednish along the wire.

K You will then need to cut yourself a stamen about 1 cm long.

L Gently push this into the top of the ower so it sticks out alittle.

M Allow all your owers to dry fully.

N You will then need a length of oral tape.

O Gather your owers together in a group and pinch the tape atthe top. Then twist rmly between your ngers until the tape is

wound around the stems. Pull it at an angle as you work down.

P Your pretty ller owers are then nished and ready to use.

A

C

E

G

I

K

O

M

B

D

F

H

J

L

P

N

Thank you to Ra chel Hill of Rachelles, Guest Tutor at Pretty Witty Cakes.

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Pretty Witty Cakes Online Shop36

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MEMBERS PRICE REWARDSPRICE

£2.79£2.94 3

Satin, Polka Dot and Gingham ribbon.Sold in 5m lengths.

MEMBERS PRICE REWARDSPRICE£3.98 4

Smile tool

£3.78


£23.99 24

Pasta Maker for rolling out perfectly thin oristpaste and fondant.

£22.79

MEMBERS PRICE REWARDSPRICE£7.13£7.50 7

Geometric cutters. Circles Set of 6.

£4.28£4.50 5

Pink wire cutters (for cutting orist wire)

Pretty Witty Cakes Online Shop

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£5.69£5.99 4

Fabulous Pretty Witty Dishes.

MEMBERSPRICE

£3£3.79

Beau Products Florist P

£4.2£4.50

Oven Thermo

£2.14

£2.26

3

1M Nozzle


£7.36£7.75 7

Quilting Embossing Mat

££2.94Grass Nozzle


£2.14£2.26 3Mr Whippy Nozzle

£3.32£3.49 3

Round Nose Pliers (essential for

making wired owers).

MEMBERS PPRICE

PRICE

MEMBERS PRICE REWARDS

MEMBEPRICE

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Pretty Witty Cakes Bride and Groom7 piece cutter set


£7.55£7.94 8Football Cutters


£4.74£4.99 5

Pretty Witty Cakes Large andMedium Flat Bottom Bags

MEMBERS PRICEPRICE

£3.33£3.50

PRICE£2.64


£9.98£10.50 10Brush Sets


£4.28£4.50 5Candy Melts


£4.50£4.74 4

Cookie Cutter Sets. Price for Set Stencils


£3.33£3.50 3

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£9.03£9.50 10Pretty Witty Cakes Dress Cutters

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from £8.75Moulds – 99 di

£8.31

MEMBERS PRICEPRICE

£2.04£2.15

Americolors

MEMBERS PRICE REWARDS

£2.51 3

Coloured cupcake cases (plain and foil)


£4.56£4.80 4Soft Balls for cupcake domes

MEMBERS PRICPRICE

£1.95£2.05

Sugar Paste/ Fonda


£3.56£3.75 4

Beau Products Food Flavourings

Chocolate transfer sheets packs of 5


£11.39£11.99 12

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New Tutorials We have added the following new tutorials in the last few weeks:

How to Make a Fantasy Magnolia

PRESENTED BY

Rachel HillIn this tutorial, Rachel Hill shows you how to make afantasy ower in the form of a Magnolia.This beautiful ower is wired and can be used todecorate any big cake and made in any colour. It is astunning centre piece.

Website News

Want to Advertise in our Magazine?

email: [email protected]

How to Pipe a Buttercream Ru

PRESENTED BY

Rachel HillIn this tutorial, Rachel Hill shows you howcover a cake with a buttercream rue deThis is a fantastic design for quick piping gdo.

How to Use Gold Leaf on a CakePRESENTED BY

Rachel HillIn this tutorial Rachel Hill shows you how to useEdible Gold Leaf on a cake to decorate it with abeautiful vintage style.

How to Make a Fondant Baby B

PRESENTED BY

Leesa CollinsIn this tutorial, Leesa Collins shows you hlife size baby booties from fondant.These booties are 100% edible and perfeChristening or Baby shower cake. There iadded feature for the royal baby this yea

How to use your computer to make yphotos look better

PRESENTED BY

Gavin HoeyIf you take photos of your cakes or food and they too dark, too light, show the background you didn want in the picture or need other “magic” to x th

then this is a tutorial for you to get stuck into.

Website

Each Month our website has lots of new features added to it. This month we

”LIke” buttons for theMembers Photo Gallery

Members can now ”like”photos posted by othermembers and of course anycake receiving lots of likes

will be featured either inthis Magazine and/or on ourfacebook page.So get liking your favouritephotos!

Hot Topics in the forum

We have added a new ”HotTopics” forum threads so youcan see all the latest threadstaking place in the forum.Don’t forget all the membersreceive reward points eachtime they help anothermember by answering aquestion - and reward pointsall lead to bigger discouts inthe shop and online.

We have added the abilityto add questions directlyunder tutorials and Projectsin the “Questions” buttons.

That way others can see thequestions asked as they mayhave the same questions too!

“Questions” buttons

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How to Make a Vintage StyleButtercream Rose Cake

PRESENTED BY

Rachel Hill

In this tutorial, Rachel Hill shows you how to make agorgeous Vintage style buttercream rose cake.

How to make Isomalt

PRESENTED BY

Dawn ButlerIn this video, Pretty Witty Cakes’ Tutor Dawn Butlershows you how to make edible jewels.This is achieved using Isomalt. Isomalt is a sugarsubstitute with only around 2 calories per gram (about

half as much as real sugar).

How to Make your own Moulds

PRESENTED BY

Dawn Butler

In this tutorial, out Tutor Dawn Butler shows you howto make your own moulds.

There are many fabulous moulds on the marketincluding those we sell online in the shop here.

NEW! Video Projects We have also launched the Projects for online members this month. These astep by step tutorials showing more advanced cake Projects from beginning to We launched:

The Vintage 3 Tier Wedding Cake Proj

PRESENTED BY

Rachel Hill

This Cake Project shows you how to make a VintaTier Wedding Cake.This project is broken into 13 sections so you canlow each stage in bite size pieces.

The Cake Book Project

PRESENTED BY

Leesa CollinsThis Cake Project shows you how to mabook cake from beginning to end.This project is broken into 8 sections so yoeach stage in bite size pieces.

Lesson 1Cutting and preparing the cakes with chocolate ganache.Lesson 2Covering the cakes with smooth fondant.

Lesson 3How to properly dowel the cakes for support.

Lesson 4How to assemble the cakes.

Lesson 5How to make a side design on a cake.

Lesson 6How to prepare the monogram background.

Lesson 7How to pipe a side design in royal icing.

Lesson 8How to make a covering ‘snail trail’.

Lesson 9How to make lace details on a cake.

Lesson 10How to make wired roses.zzz

Lesson 1Carving the cakes into a book shape.

Lesson 2Ganaching and shaping the cakes to form a book.Lesson 3Covering the board and creating the wood grain eec t.

Lesson 4Covering the cake and making the pages.

Lesson 5Creating the top pages and the written text of the book.

Lesson 6Airbrushing the cake.

Lesson 7Positioning the cake and creating the book cover.Lesson 8Finishing details - the book mark, book ends and

Want to Advertise in our Magazine? email: advertising@prettywitty

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Barnaby the Dragon Project

PRESENTED BY

Dawn ButlerThis Cake Project shows you how to make a full scaleBarnaby the Dragon Cake which can be scaled up orscaled down for any size cake.This project is broken into 12 sections so you canfollow each stage in bite size pieces.

Lesson 1How to size and carve your c ake for the right size.

Lesson 2How to ll your cake and cover with ganache.

Lesson 3How to sculpt the features for your dragon.

Lesson 4How to mould and model the dragon’s head.

Lesson 5Giving a second coat of ganache and why.

Lesson 6How to make the texture for dragon skin.

Lesson 7How to cover the dragon with fondant and add scales.

Lesson 8Adding the details to the dragon.

Lesson 9How to make the dragon’s wings.

Lesson 10How to colour your dragon using an airbr ush.

Summer Shades Ombré Rue Cake Project

PRESENTED BY

Rachel Hill

If you love frills and rues on cake but always wondered “How do you do that” then look no further!In this Project, Pretty Witty Cakes’ tutor Rachel Hillreveals how to make this still of cake.

Lesson 1Making the Anemone owers.

Lesson 2Colouring the cakes internally.

Lesson 3Stacking, levelling and crumb coating the cakes.

Lesson 4Preparing the cake board.

Lesson 5Covering the cake with a fondant layer.

Lesson 6Dowelling the cake.

Lesson 7Making the rues and shading the ombre.

Lesson 8Adding the rues.

Lesson 9Adding the owers and nalising the cake.


Top 10 Cake PhotographyTips

Once you have nished your cakeor cupcakes, it is always fun totake a photo as a...

Glittergate–Which dusts andlustres can I use on cakes?

There has been a huge amountof hype in the past year or twoabout “Glittergate” ie...

Peeling Cupcake Cases

One of the most commonquestions that I am asked about

cake making and cake...

Tangy Orange Cupcakes

One of our favourite recipesat Pretty Witty Cakes is Tangy

Orange Cupcakes. ...

How to Temper Chocolate What does tempering mean?“Tempering” confuses manypeople who are put o working...

What is the dierencebetween orist paste, gum...

There are lots of dierent typesof pastes you can use whenmaking cakes. Below I...

What is the dibetween Gum In my classes, I athe dierence beTragacanth, CMC

Wired Filler Flower PhotoTutorialIn this tutorial. Guest Pretty

Witty Cakes’ tutor Rachel Hillshows you how to make...

Make Up Mould PhotoTutorialIn this free photo tutorial, weshow you how to make ediblemake up. This fun li ttle...

Kenwood vs Kitchen Aid: Which one best?

The question I am asked most

often is not about cake! It is:“Suzi – Can you tell...

FAVOURITE RECompetition Ju

Those of you whfrom the Online Cake Decorating

Ask Questionsto Projects

We.ve just adde

Projects allowingquestions you m

NEW! Blog Articles and Tutorials We have also added the following Blog Articles:

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Want to be feature in our Wall Of Fame Gallery?

How to enter:

In the next edition, we will be featuring “Children’s Novelty Cakes”.If you have made a children’s cake for a birthday whether a dragon,character, princess castle, monster or something else child base, sendus your photo and we will include our favourites in the Magazine

All photos submitted must be at least 500 pxls onone side and should not contain a watermark.

Please include your full name and business nameon the email if you would like those listed next to

your picture in the Magazine.

To submit your photo email [email protected]

with the subject eld“Children’s Novelty Cake Magazine submission”

Summer Flowers Cupcake CompetitionP h o t o

T hanks

to

Leesa

Co l l i n s o f A l i c

e C a k

e s

And don’t forget to enter this month’s competition by sending a

picture of your Flower Cupcakes.

CLICK HERE TO ENTER

Closing dated 31 August.

Rules of entry here:https://www.prettywittycakes.co.uk/competitions

Want to Advertise in our Magazine? email: [email protected]

What would you like to see in our new Magazine?

Email us your thoughts and ideas to [email protected]

Special thanks to:

That’s all for this edition!

Leesa Collins of Alice CakesRachel Hill of RachellesZoe Clark and David and Charles of F & W MediaEmma Brooks PhotographyCake and Bake Show

Also thanks to the following contributors:Aimeejane Cake Design, New ZealandAisha Sharif, UKAlphina CakesA Moment of CakenessBarney’s Bakery, UKBluebell Kitchen, UKBumzy’s CreationCake Artistry in Halima, UKCake DiddlyCake Land by NiviaCake Lark LtdCake Love Boutique Bakery, IrelandCakes by Nicola, UKCakes by RobynCakes Made for You by Gaynor, UKCakes on SticksCake Tin Delights

Cakey JaneCaroline’s Cakes and BakescaskyrmeCheeky Munch CakesChef Dan’s CakesCookies, Cakes & Cupcakes, UKCornish Fancies, UKCouture Cakes & Supplies, AustraliaCupcakemamaCupcakes by KCupcakes PlusCuppies ‘n’ CreamCutesy CakesDanaDeel PearceDill Dally Daisy, UKElena KostyaevaElm Tree Cakes, UK

Emma’s Creative CakesEmpire CupcakeryFlour Confections Inc, CanadaFrancesca Neves, PortugalGillian Mercer Cakes, UKGills CupcakesGilly B Cakery, UKGlitz, Glam & Jam

Hannah WalchHave a Cup of TeaHeavenly CupcakesHelen WaddingtonHettys Cake House, UK Jamie Lee Kalek, Jamie Bakes Cakes, UK Jercy_27 Jill’s Cakes Joy James BarryKate Munro, UKKatie ClootKerrys Cake House, UKKiki and Sweets, AustraliaLa Maison des Petits GateauxLeslie’s CakesLily Cupcake, UKLinda Hamilton, Ireland

Lisa Martin CakesLotties Cakes & Slices, IrelandLotties Cakes and Slices, IrelandLove Cakes, UKLynette RussellLyn NapMaki’s Cakes, UKMarshmallow MadamsMelissa Woodland CakesMerely Jane’s CakesMichelle Taylor, UKMonDelish Pty Ltd, AustraliaMossegades Reposteria Britanica, SpainMy Cute Cupcake, AustraliaNess’ Cakes, AustraliaNevie Pie Cakes, UKNicola Does Cake, UKNo cake Like Home Ltd

Partypop BakeryPearls and Lace CakesPisces JillPoshpud, UKPretty Petal CakesPretty Petal Cakes, UKRachel and Philomena Lovell, UKRachel Elliot

Rebecca ClementsRita KnowlesS C CakesShirley Park Sparkles Cakes oSmita Maitra, IndiaSpongecakes SuzebakesSticky Fingers Sweets & TreatSue NuttallSue Street, UKSugar & Spice Gourmandise GSugarclouds Celebration CakeSugarclouds Celebration CakSugarella CakesSugar Rush Cakes by Maria, USweet Blossom CakesSweet CreationsSweet Louise Cakes

Sweet Nothings, UKSweet Temptations by Aida, STammys Little Cake CornerTan’s Tasty CakesT CupcakesThe AnticipationThe Bakery d’OrThe Best Cake from GozelThe Candy Cake, UKThe Cupcake Empire, UKThe Dessert TrayThe Kitsch Inn, UKThe Nuthouse BakeryTheresa CookThe Vanilla KitchenThe Whitstable Cake CompanThe Whitstable Cake CompanTime for Sweet Pea

Truly Loving CakesTörtchenfabrik GermanyUnique Cake Creations Vicko46 Vintage Cake Company Violet’s Bakery Work for CakeZan-tastic Cakes

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pwc mag issue01 2103 final

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