Book Signing and Q&A at Iced Jems!

01/18

I feel so very fortunate to have some of the most amazing people in my life. One of whom is Jemma, who runs a shop called Iced Jems. I say shop, it’s more of a fully realised pastel dream filled from top to bottom with all of your cake based desires. Jemma and I have been close friends for a number of years now and I am very grateful to have her and her unwavering support in my life. She is one of the people responsible for me writing a book in the first place!

I’ve taught classes at Jemma’s shop up in Stourbridge over the years and *spoiler alert* I may be back later this year teaching again (watch this space). So when my book came out and we spoke about me doing a book signing and Q&A event in her beautiful store, I was so excited!

The event took place last Saturday 27th January and I had such an amazing time! I really enjoyed chatting to super talented and passionate bakers about taking the next step in their cake career. A massive thank you so much to everyone for coming to say hi!

I’ve been overwhelmed at the support and kind words for my book Cakes, Bakes & Business! 

Thank you again to Jemma for hosting and thank you of course to my wonderful future husband Tim for coming along to support me as always!

I met some incredible people and had such a wonderful time.

Britt xo

Egg Free Vegan Meringues

01/18

If you follow my Twitter or Instagram you may know that a few years ago in 2015, I developed a rather severe egg allergy. It happened almost overnight and one day I could eat eggs fine, and the next I was in hospital in agony. The rather bizarre thing was, eggs baked into cakes and cookies etc, I would be absolutely fine with. But scrambled, poached, omelettes and even quiche was out of the question. I would be rolling around in agony and I wasn’t up for that to be honest so I completely cut eggs out of my diet (with the exception of cakes, luckily!). I found a bit of information about this kind of allergy here and here if you’re interested.

Since then I’ve been researching for egg substitutes in goodies that have made me unwell, meringues being one of them.

I saw online that you could actually make meringue from aquafaba, which is the water from a can of chick peas! I was ultimately rather skeptical, but having watched a few videos and read a few blogs, such as this one from Sainsbury’s, I wanted to give it a go myself to see if I could enjoy meringue again!

It had been on my list of things to make but as of late I had been taking a little bit of a baking break, then this afternoon I had made this gorgeous Spanish Chickpea and Spinach Stew by Lazy Cat Kitchen and just as I was about to drain the precious aquafaba down the sink, I remembered; MERINGUE!

It’s ultimately exactly the same process as normal meringue. Whisk up the ‘egg’, in this case aquafaba, add in flavouring and dry ingredients, pop on a baking tray and leave in the oven for 7 days. Ok, only a few hours but it feels a lot longer when you wanna see what it turns out like!

There are lots of different variations on this recipe but I went with a basic meringue of –

  • 1 x 400g can chick peas, drained. (For the actual chick peas, I highly recommend the stew recipe I’ve linked above! It was delicious).
  • 120g Icing Sugar
  • 1 tsp vanilla

I’ve seen other recipes with cream of tartar in it, which I should have probably used but I didn’t have any in the cupboard.

Whisk up the aquafaba on a high speed until it goes white, fluffy and has ‘soft peaks’. NOTE: This took longer than it usually does with normal egg whites so persevere and keep at it.

Add in the vanilla and icing sugar one tablespoon at a time.

There are so many options when it comes to meringue designs. You can pipe it into an attractive shape, blob it on using a spoon, make kisses using a star nozzle, the choice is up to you. Whatever you decide, put your meringue onto a baking tray lined with greaseproof paper.

I went with a mixture of kisses and swirls, because why not. I also wanted to add a bit of colour to mine as I love all things bright and colourful.

I fitted a disposable piping bag with a closed star 1J nozzle and painted Sugarflair concentrated food colouring up the sides of the piping bag. For this I used Deep Purple, Aqua Blue and Baby Pink. For more detailed photos on this aspect, check out my other blog post here about dyed buttercream. They piped the same as normal meringue. So far, so good.

I also used a piping bag holder from Iced Jems which has been a life saver. Do you know how many times I’ve dropped a piping bag while trying to fill it one handed? Lots. Lots of times.

 

I then piped my swirls and stars onto a greaseproof paper lined tray and baked at 90ºC fan assisted for 2 hours, then turned the oven off and left them in there until the oven had gone cold. I actually turned the oven off and went out for the evening so I couldn’t tell you exactly how long they were left in there but I would personally leave them in for a further hour at least once your oven is off.

 

The fab thing is, they taste (to me anyway) like ordinary meringues! I’ve not had them in a while now but they certainly taste how I would expect them to! Finally meringue is back on the menu for me and I’m rather happy about it!

Make sure to keep them in an airtight container to stop them going soft. They should last 3-4 days.

Give it a try and let me know how you get on either on FacebookTwitter or Instagram.

Happy Baking!

Britt xo

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

 

Tim’s Birthday Cake 2017

12/17

This week was my darling fiancé Tim’s birthday!
I couldn’t let it go by without baking him something tasty! I’ve incorporated all of his favourite flavours in this 6″ almond cake with almond buttercream and black cherry jam. Topped with dark chocolate ganache swirls, pieces of marzipan dark chocolate bar and glacé cherries.

A little bit of information about the cake!

I used the Classic Madeira Birthday Cake recipe I like to use but instead of all the plain flour I used half so 25g and added 25g ground almonds. I also used almond extract instead of vanilla. I also didn’t convert the recipe size even though I was using a smaller tin, this is because I wanted a tall cake. I will often bake a size bigger recipe in the tin if I want a deep cake.

For the almond buttercream, I used 250g unsalted butter, 500g icing sugar and 2 teaspoons of almond extract. No water or milk, just nice soft butter to make a creamy buttercream.

I used the dark chocolate ganache recipe I have here for the chocolate swirls on top.

I used marzipan chocolate and glacé cherries from the supermarket.

Here’s a lovely shot of the inside!

Cut with a cake leveller and filled with chunky cherry jam and almond buttercream! Delicious!

Happy birthday handsome. I hope you had an amazing day!! I love you so very much.

Britt xo

 

How To Make A Santa Cake

12/17

At this years Manchester Cake & Bake Show, I demonstrated in the Baking & Decorating Classroom, how to make this fun and festive Santa Face Cake!

Follow my below tutorial to make your own for a fabulous centrepiece for your Christmas celebrations.

I’m using my 7″ round madeira cake recipe and vanilla buttercream. Both recipes can be found here.

For my cake timeline, which takes you thorough when you can bake and decorate your cake, click here.

I recommend using modelling paste to make the face as it’s less fragile. It can also be made on a smaller scale and used to decorate cupcakes!

The face and snowflakes can be made ahead of time, keep decorations in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here. Ideally, leave your decorations to dry overnight until they are firm before using to decorate.

I recommend using actual edible glue as opposed to water as water can make your shapes soggy. My top tip with edible glue is less is more! Only use a small amount.

For this I have used white modelling paste and coloured what I needed using Sugarflair colours Paprika/Flesh. I use pre-coloured red and black modelling paste.

Equipment can be purchased from Iced Jems.

Equipment
  • 7″ round tin
  • 7″ round thin cake card
  • 10″ round drum
  • 1kg white sugar paste
  • 100g Red modelling paste
  • 100g Peach modelling paste
  • Small piece of black modelling paste
  • Small bowl of caster sugar
  • White flower paste
  • Snowflake plunger cutter
  • Moustache cutter
  • Cutting wheel
  • Crimpers
  • Dusting brush
  • Pink edible dust colour
  • Paintbrush
  • Edible glue
  • Large rolling pin
  • Icing spacers
  • Smoothers
  • Royal icing
  • Christmas ribbon
  • Double sided tape

For the snowflakes

Roll out flower paste very thinly and use a snowflake plunger cutter. Leave these snowflakes to dry on foam overnight and when dry, attach with edible glue and by gently sticking the snowflakes into the side of the cake. I have also sprayed mine with shimmer spray but this is up to you.

For the cake

Split and fill your cake with your desired buttercream or ganache and secure your cake to the thin board using buttercream.

Prepare cake by lightly coating with buttercream or ganache.

Before rolling out icing, knead until it’s a workable consistency. If the icing is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking.

Roll out your sugar paste to a 1/4 of an inch thickness. If it helps, you can use icing spacers which are perfect for this.

To keep the sugar paste from sticking, lift and move it around as your roll. Add more cornflour if needed.

Gently lift icing over rolling pin to move and lower it onto your cake

Shape sugar paste to sides of cake using your hands and then your smoothers. I recommend using a smoother because the pressure of your hands may leave impressions on your sugar paste.

Beginning in the middle of the cake top, gently rub the sugar paste onto the cake. Start on one side and by a process of gently lifting any creases out and lifting down onto your cake, you can secure the sugar paste all the way around. If an air bubble appears, use a scribe to gently pop the bubble and smooth the air out.

Use your smoother to mark the sugar paste at the base of the cake and trim the excess using a palette knife or sharp knife.

Repeat this process to ice the board, sticking the icing down with a little water or piping jelly.

Using a crimper, crimp the edges of your icing, starting at the back of your cake and board. Go around evenly and decisively.

Fix your iced cake to your iced cake drum with a little royal icing.

Your cake is now ready to decorate!

For the Santa face

Roll out peach coloured icing to ¼” thick. Cut out a circle using a large circle cutter. This will be Santa’s face. Leave the face to dry on a piece of foam.

Roll out white icing to the same thickness. Cut out the same sized circle as the face then cut a third of that circle out with the same cutter, creating a crescent shape. This will be his beard. Using a little edible glue, stick the beard to the bottom half of the face making sure to cover the bottom ridge of peach icing. Then cut out a white moustache using a cutter or cut one out freehand using a cutting wheel. Glue this onto the beard.

Roll out red icing and cut out the same sized circle as the face then cut two thirds of that circle out with the same cutter, creating a smaller crescent shape. This will be his hat. Stick this to the top of the face using a little edible glue.

Then, using a cutting wheel, cut out an elongated triangle, gluing it to the hat, starting in the middle.

Then, for the bobble, roll out a small ball of white icing, paint thinly in edible glue and roll in caster sugar. Glue this at the end of the hat point.

Roll out a thin strip of white icing and glue this around the base of the hat to create the rim.

To finish the face, roll a small ball of peach icing and glue just above the moustache to create the nose.

Roll two smaller balls of black icing and glue in place for the eyes.

For the flush cheeks, use a large dusting brush and pink edible dust colour. Dab a little colouring onto the cheeks.

When your Santa face has dried, glue this to the centre of your cake using a little edible glue.

Finish your cake with a ribbon and bow around the base of the cake and the rim of the board.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Merry Christmas and happy baking!

Britt xo

All of my online cake decorating courses are currently HALF PRICE! Grab a bargain here.

Santa Face Cake by She Who Bakes

Cakes, Bakes & Business – OUT NOW!!

11/17

Today is the official release date of my debut book ‘Cakes, Bakes & Business’. The practical guide to starting your home baking enterprise.

It is available to buy now from Amazon here!

I am so excited about this. It has been a long time in the making and I am so so proud of it and cannot wait for you all to read it, I hope you love it as much as I do!

I want to say a massive thank you to everyone who has followed my work, made my recipes, used my advice, read my stories. If you’ve been here since the beginning, joined me in the past few years or only saw my page this week, none of this would have been possible without you. I stared She Who Bakes as a way of expressing myself, and working through my depression and anxiety after I lost my mum. Baking and writing about my baking journey saved my life, there’s no doubt about that, and for that I will be forever grateful. I started my blog which transformed into something I never imagined. I moved into the world of business and started my cake career which has been successfully running for years. Putting it all into words and passing on my advice, tips, tricks and stories along the way has been an absolute joy to write.

Back in 2015, I started writing a series of blog posts on how to start a cake business from home. It was a question I had been asked on a weekly basis for such a long time that I wanted to do my best to help people and answer it. I started writing and realised with all of the information I wanted to share, it was bigger than a blog post. On the advice of Tim and my very good friend Jemma from Iced Jems, I turned my post into an ebook. Then, two years later, in the summer of 2017, HypnoArts Publishing wanted to work with me to turn it into a real life book. I worked for months on it. I tripled the content, introduced brand new chapters, added lots of stories and many more pages of help and advice to turn it into a brand new for 2017 updated version which is the perfect gift for anyone who wants to make money from their cakes and bakes.

I want to say a massive thank you to Jon & Jane from HypnoArts for believing in me and working with me on this project which I’m so very proud of. I want to say thank you to Jemma, without whom, the idea for the book wouldn’t have existed in the first place. I want to thank my mum, it breaks my heart that she will never see this book but I do it all in her memory and am grateful every day for everything she taught me. Finally, I want to thank Tim. My fiancé, my partner in crime, my everything. His love and support mean the absolute world to me and he inspires me every day.

So! If you or someone you know wants to start their own cake career, just like I did, check out my new book Cakes, Bakes & Business!

It’s an easy to follow, useful and practical guide that shows you how to start a cake business form home, from someone who has done it!  Written with the UK market in mind (but with stacks of helpful tools and tips for those wanting to start a business outside of the UK)  this book covers all the topics you need to know to get your business up and running.

For all the information you need to hit the ground running including;

  • Getting your kitchen ready
  • Registering as self employed
  • Insurance
  • Pricing your cakes
  • Marketing advice that is both relevant and easy to implement

and much, MUCH more! There are also lots of stories, pages of advice and templates on accounts, cake pricing and terms & conditions for you to customise and use in your business.

This guide is the ‘one stop shop’ for your information and is perfect for anyone who wants to make money from their cakes and bakes.

Order your copy from Amazon here today!

The book is also available from Waterstones, WH Smith and Barns & Noble.

Happy baking!

Britt xo

Book News!

11/17

I have big news!! My book Cakes, Bakes & Business will be released on Monday 20th November!!

I’m pleased to say it is already listed on Amazon and can be pre-ordered here!

The perfect Christmas present for anyone wanting to start making money from their tasty cakes and bakes!

Happy baking!

Britt xo

 

My First Book!

11/17

I am *SO EXCITED* to share this news with you all! Very soon I will be a published author of my first book!

It’s called Cakes, Bakes & Business and it’s a practical guide to starting your home baking enterprise!

Those of you familiar with my blog may know that in 2015 I wrote a little ebook digital download called How To Start A Cake Business From Home. Over the past few years it has helped thousands of hobby bakers turn their love of cake into a career. Earlier this year I signed a publishing deal to turn my little ebook into a real life proper book! I spent months writing and perfecting it and I am so proud to share it with you all! With over triple the content of the old version, brand new chapters, lots of stories and with many more pages of help and advice, this new for 2017 updated version is the perfect gift for anyone who wants to make money from their cakes and bakes.

This easy to follow, useful and practical guide shows you how to start a cake business from home, from someone who has done it. I ran my successful award winning home cake business for many years and now I’m passing on all the advice I learned over to you.

Written with the UK market in mind, but with helpful tools and tips for those wanting to start a business outside of the UK, this book covers all the topics you need to know to get your business up and running. From the rules surrounding getting your kitchen ready, registering as self employed, insurance, advice on pricing your cakes, and marketing advice that is both relevant and easy to implement, this guide is the ‘one stop shop’ for your information.

Stay tuned for more information about the book including the Amazon release date and pre-order link very soon!

Happy baking!

Britt xo

Happy Halloween 2017!

10/17

Happy Halloween!!

Halloween is my favourite time of the year. Falling leaves, pumpkins invading, dressing up and baking sweet gory treats! Every year my fiancé Tim and I throw a Halloween party. We spend weeks getting the place ready and have been throwing more and more into it with each passing year! This year we had a spooky graveyard entrance, a haunted stairwell, a SAW themed bathroom and a crime scene party area! This year, Tim and I dressed up as Gomez & Morticia Addams! I was feeling the gothic look!

Each year I also make a tasty centrepiece. Be it a tower of cupcakes or a decorated tiered cake. This year I went with a three tier, red madeira, slasher extravaganza!

I originally saw this design on Pinterest back in the Spring and I have been trying to track down the original cake/baker for months. I have used Google reverse image search, tried all number of keywords and asked people in the know. I cannot find the original to credit them. All searches come back to Pinterest boards or lists of Halloween cakes. If anyone out there knows the original design or baker, please let me know so I can credit them here appropriately!

Here’s how I made it!

I wanted a bright red sponge inside to contrast with the white icing on the outside, I also wanted a crowd pleasing flavour everyone would like so I went with a classic madeira cake recipe and coloured it red using Sugarflair Red Extra. I wrapped the cakes in clingfilm and let them sit overnight. Then the following day I split the cakes and filled them with a contrasting white vanilla buttercream.

I then crumb coated the cakes with buttercream and covered the tiers in a thin later of Ruby Red Renshaw Sugarpaste and smoothed them with Flexi Smoothers (I’ve got an article about them here). I then let them firm up overnight.

 

The next day I painted the tiers in a thin layer of piping gel and then covered the cakes in a layer of Renshaw White Sugarpaste. Then, once I had smoothed them, I used a scalpel to slice out ‘claw marks’ of the white icing, peeling it carefully away to reveal the red icing underneath. I then used a dresden tool to shape and fold the white icing surrounding the claw marks. I did this on all three tiers, changing the angle of the marks each time to make it look like the whole cake had been swiped by Wolverine from the top to the bottom. The bottom tier I only took out small slices out of white icing. I then let this firm up completely overnight.

Once this was set, I dowelled the bottom two tiers and stacked carefully, sticking together with royal icing. I then made up some red food paint using red and a tiny amount of blue dust colours mixed with a little vodka. I made it quite watery and with a paintbrush and a palette knife, I flicked red food paint all over the cake to look like blood splatters.

Then, to make the oozing blood, I mixed a few spoons of piping gel with Christmas Red and a little Royal Blue Sugarflair concentrated food colours to make a dark red blood colour, I put this into a piping bag and piped the gel into the tops of the claw marks, letting it run down the cake. I finished the cake with a 15mm white satin ribbon stuck around the cake board at the bottom with thin double sided tape.

I am SO pleased with how this cake turned out. It was the perfect centrepiece for our Halloween party and was very well received by our guests!

Check out below for more pictures from our Halloween party and have a look at my Instagram for all the videos!

Happy Halloween!

Britt xo

 

 

How To Make A Cauldron Cake For Halloween

10/17

I absolutely LOVE Halloween. Growing up in Canada, it was such a big deal and it makes me so happy to see it gaining popularity with each year here in the UK! This Cauldron cake is also one of my favourite cakes I’ve ever made. It makes me so happy to look at and I’m thinking of recreating it again this year too!

If you fancy recreating this design, follow my tutorial below.

I have used my chocolate madeira cake and chocolate buttercream recipe but feel free to use any flavours you like! I would recommend using a strong and stable cake that is suitable for carving, which is what a madeira is perfect for.

The models and decorations on top of the cake can be made ahead of time. Use modelling paste for stability and keep in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here.

Once baked and decorated, this cake will last 4-5 days. Make sure to properly crumb coat so no air can get into the cake and make it dry. You can read more about my cake timelines here.

Equipment can be purchased from Iced Jems.

Equipment

  • 7 deep round cake
  • 7 round thin cake card
  • 10 round drum
  • 1kg black sugarpaste
  • 500g brown sugarpaste
  • Modelling paste
  • Sugarflair colours; Tangerine, Poppy Red, Melon, Party Green, Ice Blue, Dark Brown
  • Paintbrush
  • Edible glue
  • Large rolling pin
  • Icing spacers
  • Sharp serrated knife
  • Cake leveller
  • Piping gel
  • Cutting wheel
  • Double sided sticky tape
  • ½ ball mould
  • Ball tool
  • Wood impression mat

For the cake

Bake your favourite cake in a 7 round tin. It needs to be a deep cake of 4”.

Level the cake and carve a dent around the top edge with a sharp knife to make the ‘cauldron shape’. Also, carve a well into the top of your cake so we can ‘fill’ the cauldron. This well doesn’t have to be very deep, it’s just to create the effect.

Split and fill your cake with your desired buttercream or ganache and secure your cake to the thin boards using buttercream.
Prepare cake by lightly coating with buttercream or ganache.

Before rolling out your black sugarpaste, knead until it’s a workable consistency. If the sugarpaste is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking.

Roll out your sugarpaste to a 1/4 of an inch thickness. If it helps, you can use icing spacers which are perfect for this.

To keep the sugar paste from sticking, lift and move it around as your roll. Add more cornflour if needed.

Gently lift icing over rolling pin to move and lower it onto your cake. Be careful to gently smooth the sugarpaste into the well you have created at the top and around the edge of the top of your cauldron.

Beginning in the middle of the cake top, gently rub the sugar paste onto the cake. Start on one side and by a process of gently lifting any creases out and lifting down onto your cake, you can secure the sugar paste all the way around. If an air bubble appears, use a scriber to gently pop the bubble and smooth the air out.
Use a knife to mark the sugar paste at the base of the cake and trim the excess using a palette knife or sharp knife.

Leave the icing to set overnight.

Repeat the icing process for your 10” drum.

Once the sugarpaste has set for both, secure the cake to the drum using a little royal icing.

For the decoration

To make the eyeballs, roll a ball of white modelling paste and dust with cornflour. Push into a ½ ball mould until the bottom is flat. Tap the eyeball out and leave to dry. Once dry cut out a circle of eye colour, a smaller circle of black and a tiny circle of white. Layer these using a little bit of edible glue to finish the eye and leave to set.

For the tentacles, colour some modelling paste orange and roll into a smooth round ball. From there, roll it into a sausage with a tapered end. Bend into a wavy shape and leave to dry on foam. Once dried, roll small balls of yellow modelling paste and dent with a ball tool to create the ‘suckers’. Glue these onto one side of the tentacle.

For the bubbles, roll small balls of green modelling paste and leave to dry.

For the fire, knead together red, orange and yellow modelling paste until the colours start to mix but stop before they mix completely. This will give you a marbled effect. Roll out this tricoloured icing and using a cutting wheel, cut out wavy flames.

Glue these to the bottom of your cauldron and bend in wavy shapes. Leave to dry.

For the wood, roll out brown sugarpaste and texture with a wood impression mat. Then, using a cutting wheel, cut out rectangles of wood. Glue these to the board underneath the flames.

For the Cauldron filling

Colour come piping gel with a paste colour of your choice, I’ve used green for slime! Then fill the well you made with piping gel. I have also dripped it down the side and on to the board.

Once all your decorations have dried, you can fill your cauldron as desired. You can also glue the bubbles to the side of the cauldron using a little edible glue.

Add a message and ribbon as desired.

Cauldron Cake

Check out my other Halloween inspired recipes and tutorials here.

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy Halloween and happy baking!

Britt xo

Depressed Cake Shop Pop Up for World Mental Health Day 2017

10/17

This week on Tuesday 10th October  was World Mental Health Day 2017. A day to raise awareness for mental health issues, to talk and to share. To know you aren’t alone and help is out there. I make no secret of my past battles with my own mental health and the terrible darkness I felt in. You can read more about my story here.

One of the biggest parts of my recovery was baking, and one of the first projects I did was making a cake for the Depressed Cake Shop promo back in 2013. You can read more about The Depressed Cake Shop and my involvement with them here.

Amazing bakers and volunteers all over the world run ‘pop up’ cake shops to raise awareness of mental health issues as well as raising money for mental health charities! Sharon Manship, who runs Depressed Cake Shop – Medway was putting on just such a treat extravaganza at Canterbury Christ Church University Medway Campus to raise money for the charity Mind. I really wanted to go along and help, chat to people about the project and show my support.

With cupcakes, cakes, cake pops and cookies all on offer, the stall looked amazing and it was so good chatting with the students and faculty at the university about mental health and how baking can help – it certainly helped me. It was such a fun day and I want to thank Sharon for organising such a great event and to Jacqueline, fellow Canadian who chatted with people and got them involved with the Mind Apples Tree! In total, the pop up raised over £80 for Mind.

Britt xo

 

Sign Up to my Newsletter

Subscribe here to my newsletter!

Designed by Clockwork Moggy