The International cake show – London Ran from April 12th to 14th 2013, Excel, London.
This year Marry Berry, Paul Hollywood & John Whaite were guests throughout the weekend! A lot of people walking around star struck…
With lots of workshops taking place & everything you need to know about cake or equipment for cakes under one roof. A perfect place to visit even if your an absolute beginner to professional.
To the left was my decorative exhibit made entirely from Chocolate. No dummies & no supports.
I spent the three days on the Home Chocolate factory stand -F25. Answering questions & running demonstrations on how to create the lace designs on the cake above (made using our Magic Décor & Tricot Décor mats & Mix – using the same system as sugar Vail- my personal favourite is the butterfly). As well as demonstrating a selection of sugar flowers using the time saving Italian Martellato system – the flowers shown above on the lace cake are using the Lilly formers. The cake above to the right was created using A selection of Martellato cutters, formers & stencils along side our airbrush. Show prices still running!
#Recipe Our Magic Décor & Tricot décor is very user friendly.
- Just mix 100g of our powder mix with 80g of warm water for 5 minutes on the kitchen aid.
- Now spread on the green Magic décor mats or black Tricot décor mats. Scraping off the excess paste.
- Now leave to air dry 3 to 4 hours depending on heat & humidity of the room. This can be speeded up by drying in a very low oven 80C to 120C and will only take about 6 minutes.
- The mix is now flexible & will peel away easily & can be applied directly to a cake using edible glue.
- The flexible lace will eventually dry out & go crispy if left in the air. So ideal for the butterfly design, as they can then be placed on top of your cup cakes or cake.
#TIP Keep in an air tight bag will stay flexible for three weeks. #TIP any left over paste can be covered and store in the refrigerator for one week. – I hope to get a video on this posted soon! #TIP the Black Trico Décor mats are also deep and can double up as texture mats then cut for the top of your cup cakes – look excellent when dusted over with metallic powders.
You may have seen my chocolate shoes on display, Cheaper than Louboutins to recreate using our NEW polycarbonate large shoe moulds – see promotional prices…
Apply melted Red cocoa butter direct to the moulds using a brush. Then fill with two layers of tempered Chocolate and set.
#Tips for advice with tempering and using moulds applying popping candy, colours making lollipops etc.. see top of page under RECIPES FOR CAKE & HOME – chocolate.
If you missed the show Here are some of our show promotion prices That are valid until 30th June 2013. Please click the link!
Promotion for ICS London 2013
There was the Largest UK display of Competition pieces. With some amazing & truly outstanding creations to be seen at the show, demonstrating remarkable talent and creativity. Here are just a few of the entries on show from each class… For a full list of classes & winners http://www.cakeinternational.co.uk/london/2013/competition-classes
An article for one of the cakes that won winner in one of the classes at the ICS London. Click the Link to read the full story about Amanda MacLeod gave up nursing training to become a Baker and won Best in Class in the Decorative Exhibit at Cake International for this incredible 4 foot tall Marie Antoinette creation that took 6 months (200 hours) to make. Marie Antoinette was the French queen who was said to have told starving peasants ‘Let them eat cake’.
Also don’t forget that the ICS will be in Birmingham in the Autumn if you fancy entering your competition pieces there. Home Chocolate factory will also be holding a stand at the show.
To see my posts on previous shows- there is some of the flower demonstration on some of them:-