Cake! australian cake decorating network magazine AUTUMN 2014

Cake! australian cake decorating network magazine letter from the editor Welcome to the Autumn issue of Cake! We've gone sugarflower and piping mad in this issue with an abundance of tutorials. Use these tutorials over the Winter months to practice and perfect your flower making and piping skills in time for all of those Spring wedding cakes! We have interviewed some of the best sugarflower artists in Australia and the world, including Greg Cleary, Robert Haynes and Stephen Benison. We also have tutorials on piping to compliment your perfect sugarflowers! PUBLISHER: Cake! is published by the Australian Cake Decorating Network Pty Ltd. ACN: 91 164 927 584. © All content copyright 2014 Australian Cake Decorating Network Pty Ltd. All rights reserved. Reproduction any part of the magazine without written permission is prohibited. All prices included in Cake! are approximate and are in AUD unless otherwise stated. Prices quoted are correct at the time of publishing and may vary or be subject to change. The Australian Cake Decorating Network Pty Ltd accepts no responsibility for damage or loss as a result of material submitted for, published in or as a result of this publication. The Australian Cake Decorating Network does not have an affiliation with any other magazine. The views and opinions expressed within this publication are not necessarily the views of the publisher or it's affiliates. While every effort has been made to ensure the accuracy of the informtion contained within Cake! the publisher and Cake! hold no responsibility for any errors, omissions, or consequences subsequent or otherwise, including loss or damage arising from reliance on information in this publication. Content is supplied for publication in Cake! by parties external to the Australian Cake Decorating Network and it is the external party's responsibility to ensure content and credits are accurate. We discuss some of the challenges many of our readers face in our 'Women in Business' feature and get some great business advice from some of the most successful women in the cake decorating field. yourself or leave the magazine open to drop a subtle hint or two! You'll find lots of exciting things happening at ACDN over the coming months, including our online shop opening next month! We had an absolute blast at the recent Cake Bake & Sweets Show and we've put together some of our favourite photos and exhibitors for you in our show wrapup. We're gearing up for our QLD Cake Camp at the end of June. I can't wait to escape the cold and head to sunny QLD for the weekend- and am looking forward to meeting some of you there! Happy reading XX We haven't forgotten Mother's Day this issue- infact we've got tutorials, printables and even a recipe for the perfect sponge cake. Spoil your mum, liz Liz Wright editor Liz is the editor of ACDN's e-magazine, Cake! and founder and owner of the Australian Cake Decorating Network. Liz grew up surrounded by cake, spending hours upon hours watching her mum create stunning wedding cakes (in the days of extension work and intricate piping!). Liz is excited to have the opportunity to use the ACDN to showcase the incredbile talent we have here in Australia and bring decorators together through the network both online and at ACDN events . Cake! contains advertising through individual arrangements, which may include paid affiliate arrangements. Cake! may also contain affiliate links. The agreements are held between the advertiser or affiliate and the Australian Cake Decorating Network Ptd Ltd. Want to advertise with the Australian Cake Decorating Network? Email us at [email protected] f Kellie Rudland Marianna Saran Kirsty Vierdag Kellie discovered the world of cakes 8 years ago. Since then she has worked alongside pastry chefs as a head decorator for an established cake company. Kellie has recently started her own couture cake business and joined the ACDN team in 2013. Television reporter and mother of two, Marianna has combined her love for cake decorating and journalism. Her mission is to bring Cake! readers the latest cake news and interviews with decorators from around the globe. WIth a background in marketing and a passion for baking, Kirsty has become an integral part of the ACDN team. Kirsty runs her own catering business and specialises in 'clean eating' snacks as well as delicious cakes and treats. contribution manager www.acdn.me [email protected] click here to join our mailing list! editorial marketing Rolaine Raya administration Born in Cavite, Philippines, Rolaine joined the ACDN team in 2013. Rolaine spent a lot of time baking while she grew up but it took a backseat as she raised a family and grew her career. Rolaine's love of baking has been re-ignited since joining the ACDN team.

letter from theeditor Welcome to the Autumn issue of Cake! yourself or leave the magazine open to We've gone sugarflower and piping drop a subtle hint or two! mad in this issue with an abundance You'll find lots of exciting things of tutorials. Use these tutorials over the happening at ACDN over the coming Winter months to practice and perfect months, including our online shop your flower making and piping skills opening next month! in time for all of those Spring wedding cakes! We had an absolute blast at the recent Cake Bake & Sweets Show and we've We have interviewed some of the best put together some of our favourite sugarflower artists in Australia and the photos and exhibitors for you in our world, including Greg Cleary, Robert show wrapup. Haynes and Stephen Benison. We also Liz Wright editor have tutorials on piping to compliment We're gearing up for our QLD Cake Liz is the editor of ACDN's e-magazine, your perfect sugarflowers! Camp at the end of June. I can't wait to escape the cold and head to sunny Cake! and founder and owner of the We discuss some of the challenges QLD for the weekend- and am looking Australian Cake Decorating Network. Liz many of our readers face in our "Women forward to meeting some of you there! grew up surrounded by cake, spending in Business' feature and get some hours upon hours watching her mum great business advice from some of create stunning wedding cakes (in the the most successful women in the cake Happy reading XX days of extension work and intricate decorating field. piping!). We haven't forgotten Mother's Day Liz is excited to have the opportunity to this issue- infact we've got tutorials, usetheACDNto showcasetheincredbile printables and even a recipe for the talent we have here in Australia and bring perfect sponge cake. Spoil your mum, decorators together through the network both online and at ACDN events . Kellie Rudland Marianna Saran Kirsty Vierdag Rolaine Raya contribution manager editorial marketing administration Kellie discovered the world of Television and reporter With a background in marketing Born in Cavite, Philippines, cakes 8 years ago. Since then mother of two, Marianna has and a passion for baking, Kirsty Rolaine joined the ACDN team she has worked alongside pastry combined her love for cake has become an integral part in 2013. Rolaine spent a lot of chefs as a head decorator for decorating and journalism. of the ACDN team. Kirsty runs time baking while she grew an established cake company. Her mission is to bring Cake! her own catering business and up but it took a backseat as Kellie has recently started her readersthelatestcakenews specialises in 'clean eating' she raised a family and grew own couture cake business and and interviews with decorators snacks as well as delicious her career. Rolaine's love of joined the ACDN team in 2013. from around the globe. cakes and treats. baking has been re-ignited since joining the ACDN team.

contents features 12 30 78 88 98 112 116 134 events at ACDN Robert Haynes biography interview with greg cleary women in business cake bake & sweets show wrapup interview with sally ryan interview with stephen benison mother’s day printables AUTUMN 2014 4 24 128 36 recipe files 118 flowerpaste by stephen benison 128 sponge cake galleries 36 sugarflower gallery 170 ACDN member gallery tutorials 4 24 55 61 68 82 107 120 131 139 142 152 159 freesia with vanessa wardle flaming parrot tulip crystal lace wafer flower with jessica har ris oriental lily with jenny may wafer ranunculus with kara andretta piped drop string with sally ryan silhouette with stephen benison needlepoint rose with rhian johnson lambeth piping with handi mulyana peony and dots with michelle hanley royal icing gazebo with eddie spence brush embroidery with michelle smith regulars 68 82 106 3 106 124 166 186 188 196 200 letter from the editor giveaway: maggie beer hamper decorator spotlight member monday winners book reviews giveaway: maggie beer hamper shopping guide social pages

AUTUMN 2014 recipe files 128 118 flowerpaste by stephen benison 128 sponge cake galleries 36 36 sugarflower gallery 170 ACDN member gallery regulars 3 letter from the editor 105 giveaway: maggie beer hamper 124 decorator spotlight 166 member monday winners 186 b0ok reviews 188 shopping guide 196 social pages 105 200 ACDN member directory PHEASANT FARM

Freesia tutorial By Vanessa Wardle You will need • White flower paste • 28 gauge wire • Pale green flower paste • 24 gauge wire • Stamens, Green florist tape • Ball tool • Lemon Yellow, Apple Green and Moss Green petal dusts • Wheel Tool • Soft paint brushes • Small Board • Fine Scissor • Petal Pad • No 29 Gem cutter • No 52 Gem Cutter • Rolling Pin

You will need White flower paste 28 gauge wire Pale green flower paste 24 gauge wire Stamens, Green florist tape Ball tool Lemon Yellow, Apple Green Wheel Tool and Moss Green petal dusts · Rolling Pin Soft paint brushes Small Board ·Fine Scissor Petal Pad No29Gemcutter No 52 Gem Cutter No28GemCutter No 52 Gem Cutter #28

Step 1: Take one stamen and cut the head off each end. Then with fine scissors cut one end repeatedly to create the pistil. Step 4: Roll out some flower paste and using a No 52 Gem cutter, cut out six petals. Thin the edges of each petal with a ball tool also widening slightly. Insert a damp 28 gauge white wire 1/3 of the way into the petal. Using a wheel tool run a line down the centre then repeat either side, ending up with 3 vein lines. Lightly dust the lower 1/3 of the petal with lemon yellow. Repeat for remaining petals. Step 2: Take three stamen and cut the heads of each end. Place a tiny ball of flower paste on the end of one and work the paste down the stamen. Repeat twice. Step 5: Place first petal at the same height as the three stamens and tape in place. Add remain two central petals evenly spaced and tape. Add the 3 outer petals centering them in the gaps and tape. Step 3: Take a 24 gauge white wire and attach the pistil and 3 stamens with half width green florist tape. Make sure the pistil is slightly longer. Dust the lower 1/3 with lemon yellow. Step 7: Roll out some pale green flower paste and using a No 29 Gem cutter or a small rose petal shape, cut out a petal. Thin the edges of the petal with a ball tool. Dust with moss green then cut in half. Step 6: Roll a pea size piece of flower paste into a ball then into a teardrop thread up wire to the base of the petals. Work the paste down the wire thinning out as you go, cut any excess off at the end. Dust the base of the petals with apple green and half way down the section you have just added. Then from the base of the flower where the calyx will be placed brush up with moss green. Step 10: Roll out some pale green flower paste and using a No 29 Gem cutter or a small rose petal shape, cut out a petal. Thin the edges of the petal with a ball tool and then cut in half. To attach the calyx place curved edge to the top, wrap calyx around the bud securing with a little water or edible glue. Work base between your fingers to blend in with stem. Dust calyx with moss green. Step 8: To attach the calyx place the dusted side down and curved edge to the top, wrap calyx around the flower base securing with a little water or edible glue. Work base between your fingers to blend in with stem. Dust calyx with moss green. Step 9: To create the buds for the freesia you will need 3 different sizes. First take 1/2 a pea size ball of pale green flower paste and roll into a teardrop shape. Mark 3 evenly spaced lines into bud with wheel tool, then insert a damp 28 gauge wire. Dust with moss green chalk. Step 11: To create the second bud take a pea size ball of pale green flower paste and roll into a teardrop shape. Mark 3 evenly spaced lines into bud with wheel tool, then insert a damp 28 gauge wire. Dust with moss green chalk. Step 12: Roll out some well kneaded pale green flower paste and using a No 29 Gem cutter or a small rose petal shape, cut out a petal. Thin the edges of the petal with a ball tool and then cut in half. To attach the calyx place curved edge to the top, wrap calyx around the bud securing with a little water or edible glue. Work base between your fingers to blend in with stem. Dust calyx with moss green.

Step 8: Step 9: To attach the calyx place the To create thebuds forthe freesia Step 7: dusted side down and curved you will need 3 different sizes. First Roll out some pale green flower edge to the top, wrap calyx around take 1/2 a pea size ball of pale the flower base securing with a paste and using a No 29 Gem green flower paste and roll into cutter or a small rose petal shape, littlewateroredibleglue.Work a teardrop shape. Mark 3 evenly cut out a petal. Thin the edges of basebetweenyourfingersto blend spaced lines into bud with wheel the petal with a ball tool.Dust with in with stem. Dust calyx with moss tool, then insert a damp 28 gauge moss green then cut in half. green. wire. Dust with moss green chalk. Step10: Step 11: Step12: Roll out some pale green flower To create the second bud take a Roll out some well kneaded pale pea size ball of pale green flower paste and using a No 29 Gem green flower paste and using a cutter or a small rose petal shape paste and roll into a teardrop No 29 Gem cutter or a small rose cut out a petal. Thin the edges of shape.Mark3 evenlyspaced lines petal shape, cut out a petal. Thin the petal with a ball tool and then into bud with wheel tool, then insert the edges of the petal with a ball cut in half. To attach the calyx a damp 28 gauge wire. Dust with tool and then cut in half. To attach place curved edge to the top, wrap moss green chalk. the calyxplace curved edge to the calyx around the bud securing top, wrap calyx around the bud with a little water or edible glue. securingwith a little water or edible Work base between your fingers to glue.Work basebetweenyour blend in with stem. Dust calyx with fingers to blend in with stem. Dust moss green. calyx with moss green.

Step 14: Roll out some well kneaded pale green flower paste and using a No Step 13: 52 Gem cutter, cut out a petal. Thin the edges of the petal with a ball To create the third bud take a tool. To attach the calyx place petal double pea size ball of pale green flower paste and roll into a teardrop sideways, wrap calyx around the shape. Mark 3 evenly spaced lines bud securing with a little water or into bud with wheel tool, then insert edible glue. Work base between your fingers to blend in with stem. a damp 24 gauge wire. Dust with Dust calyx with moss green. moss green chalk. Step 15: To create open bud take a large ball of flower paste and roll into a teardrop shape. Mark 3 evenly spaced lines into bud with wheel tool, then insert a damp 24 gauge wire. Dust with apple green chalk. Join us! Join our MAILING LIST to keep up to date with what's happening at the Australian Cake Decorating Network! f www.acdn.me [email protected] click here to join our mailing list! Step 16: Roll out some flower paste and using a No 52 Gem cutter, cut out three petals. Thin the edges of each petal with a ball tool also widening slightly. Using a wheel tool run a line down the centre then repeat either side, ending up with 3 vein lines. Attach the petals to the bud with a little water or edible glue, placing them so the lines on the bud are centered t

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Melbourne Cake Camp 28 Feb - 2 March 2014 Foundation course In The Cupcake Lady’s class, the students learnt how to perfect many techniques in the foundation course such as stacking a two tired cake, stencilling, quilting, hand painting and sharp edges! There were so many sharp edges in the room, we almost poked an eye out! ACDN Cake Camp Melbourne was proudly sponsored by Miss Dot

Foundation course In The Cupcake Lady's class, the students learnt how to perfect many techniques in the foundation course such as stacking a two tired cake, stencilling, quilting, hand painting and sharp edges! There were so many sharp edges in the room, we almost poked an eye out! Sawanta

Novelty course Wedding course Wedding bells could be heard over in Handi’s wedding cake class as he and his students worked away on intricate piping and hand crafted sugarflowers. The result was a room full of stunning three tiered wedding cakes. Sharon Wee Creations’ class was finding it hard to stop their cakes from floating away while recreating her adorable Fly Away Bunny cake. It’s hard to believe that the body, cloud and balloons on this masterpiece are all cake!

Novelty course Sharon Wee Creations' class was finding it hard to stop their cakes from floating believe that the body, cloud and balloons on this masterpiece are all cake!

Rouvelee from Rouvelee’s Creations and Mignon Cake Face were our guest judges and had the gruelling task of determining the winner. After much deliberation, Sharon Wee and her team were named the Cake Off champions with their Princess cake. ACDN Cake Off ! There was a very serious side of cake camp when Sharon Wee Creations, The Cupcake Lady and Handi’s Cakes went head to head on Saturday night in the ACDN Cake Off challenge, to see whose team could decorate a show stopping cake the best in just 45 minutes! Handi didn’t quite agree with the judges' decision, but rather than make a scene he came up with a solution to make himself happy! Each team picked their theme from a box. Sharon picked 'princess' theme, Janet picked 'superhero' and Handi picked 'body parts/hens night'... Love to decorate, but hate to bake? Could you take on more cake orders if you didn’t have to account for baking time? Is waiting for cakes to bake keeping you from getting more sleep? This cake has been sensored for your benefit! Let Three Sweeties simplify things for you by doing all of your baking! Undecorated Cakes baked to 3” or higher: 9 different flavours available  Round or square cakes from 4”-12”  Priced from $14 per cake  Cakes have a long shelf life or can be frozen for future use  Undecorated cupcakes also available Scratch made ganache and vanilla buttercream also available in 500g containers   Orders can be placed online at www.threesweeties.com.au or by phoning 1300 36 01 02 Mention this ad to get 10% off your first order!

Rouvelee from Rouvelee's Creations and Mignon Cake Face were our guest judges and had the gruelling task of determining the winner. After much deliberation, Sharon Wee and her team were named the Cake Off champions with their Princess cake. 100% ure Coffee Handi didn't quite agree with the judges' decision, but rather than make a scene he came up with a solution to make himself happy! lactBook Reople's Choice t TIRST PLACE RES COFFEE Love to decorate, but hate to bake? Could you take on more cake orders if you didn't have to account for baking time? Is waiting for cakes to bake keeping you from getting more sleep? Let Three Sweeties simplify things for you by doing all of your baking! Undecorated Cakes baked to 3" or higher: 9 different flavours available Round or square cakes from 4"-12" Priced from $14 per cake Cakes have a long shelf life or can be frozen for future use Undecorated cupcakes also available Scratch made ganache and vanilla buttercream also available in 5o0g containers Orders can be placed online at www.threesweeties.com.au or by phoning 1300 36 01 02 Mention this ad to get 1o% off your first order! threesweeties sbice everything and nice

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Brisbane Cake Camp Join us! Sugarflowers Why not add sugar flowers to your cake decorating repertoire? Become the envy of other decorators once you learn how to create perfect sugar flowers from the master himself, Greg Cleary! 27-29 June 2014 If you missed out on all the fun in Melbourne- pack your bags and mark your calendar because we’re off to the Sunshine State next! Students in this two day intensive sugar flowers workshop will walk away knowing how to create perfect peonies, romantic roses, morning glory and hand cut filler flowers, topped off with gorgeous foliage. Join us in the comfort of luxury accommodation at the stunning Tamborine Mountain (near Brisbane). We have three awesome instructors and courses lined up for you and we can't wait for another fun-filled Cake Camp weekend! You can secure your spot on camp with a $250 deposit and pay the remainder off in instalments. Early bird prices until 4th May and ACDN members get an additional $30 discount on ticket prices. Spaces are selling fast so to avoid disappointment get in now so you don’t miss out! See our website for all the camp details: www.acdn.me/events Foundation OUTn!g! ' T MISS i D O N t i c k e t s re m a i n d Limite Handi Mulyana of Handi's Cakes couldn’t get enough of Cake Camp in Melbourne so he’s heading north to teach the foundation course. This course will help beginners to equip themselves with all the basics techniques needed to kick start your cake decorating journey. You’ll learn how to ganache a round and square cake, get sharp edges and a smooth finish on your fondant, colour your fondant, cover the cake board, stack your cake and model a cute figure for the top of your cake!

Sugarflowers Why not add sugar flowers to your cake decorating repertoire? Be- come the envy of other decorators once you learn how to create per- fect sugar flowers from the master himself, Greg Cleary! Students in this two day inten- sive sugar flowers workshop will walk away knowing how to create perfect peonies, romantic roses, morning glory and hand cut filler flowers, topped off with gorgeous foliage. Cake Cake Camp QLD is Bitz sponsored by: Much more ihan cake decoraling supplies 21UptonStreetBundallQLD4217T:55398885.www.cakebitz.com.au Foundation Handi Mulyana of Handi's Cakes couldn't get enough of Cake Camp in Melbourne so he's heading north to teach the foundation course. This course will help beginners to equip themselves with all the basics techniques needed to kick start your cake decorating journey. You'll learn how to ganache a round and square cake, get sharp edges and a smooth finish on your fondant, colour your fondant, cover the cake board, stack your cake and model a cute figure for the top of your cake!

Novelty Students will be rocking it out in Janet O'Sullivan, aka The Cupcake Lady’s class as they learn how to make life sized replica guitars! In this class you’ll learn the process behind building a good structure for your cake along with carving and covering a 3D cake, all while maintaining realistic proportions. Friday evening to Sunday afternoon 27-29 June 2014 Join us for a fun weekend away with other cake lovers at the Cedar Creek Lodges. Visit our website for more Cake Camp details! Written by Marianna Saran

cakes Makeyour Dot. withMiss SHINE CUPCAKE& BAKING SUPPLIES Your one stop shop for all your CAKE DECORATING, View our adorable range & olfers online today! FONDANTCUTTERS,MOULDS &ACCESSORIES ADORABLECUPCAKEPATTYPANS&STANDS ICINGCOLOURS&PENS FONDANT&GUMPASTEMIX FLOWERFORMING&PLUNGERTOOLS HUNDREDSOFWILTONPRODUCTS www.missdot.com.au miss Inspiring Australian's to create, bake & decorate

Flaming Parrot Tulip By Hilary Stone You will need • Foam pad • Vodka or rose spirit • Foam Celboard • Petal former • Grooved Celboard • Wire cutters • Small rolling pin • 24g wire • Small Celpin with point • 18g wire • Balling tool • Petal paste/gum paste…. I use Nicholas Lodge’s recipe for paste, use what you prefer. • Dresden tool • Petal veining stick or skewer • Floral tape in white and green Chrisco • Egg white or sugar glue • Petal dust • Lily stamens in brown • Parrot Tulip cutters from Sunflower Sugar Art. • Parrot Tulip veiner from James Rosselle

You will need Foam pad Vodka or rose spirit Foam Celboard Petal former Grooved Celboard Wire cutters Small rolling pin 24g wire Small Celpin with point 18g wire Balling tool Petal paste/gum paste.... I use Dresden tool Nicholas Lodge's recipe for Petal veining stick or skewer paste, use what you prefer. Floral tape in white and green Lilystamensinbrown Chrisco Parrot Tulip cutters from Sunflower Sugar Art. Egg white or sugar glue Petal dust Parrot Tulip veiner from James Rosselle

To make the stigma use a small amount of paste and shape into an oval/cone shape. Insert 18g wire with hook wrapped with a bit of floral tape around hook and wrapping down wire a touch. Dip in glue or egg white. Make 3 indents on the top and then start pinching to encourage 3 pointed shapes to occur. Allow to dry completely before dusting with colour. Roll out petal paste (gum paste) quite thinly on a grooved Cellboard. You need to have a groove for the wire. Cut 3 smaller petals and 3 larger ones with the tulip cutter. Always make a couple extra for each flower in case of breakages. Use a little Crisco smeared on the board before rolling out. Put a very small amount of sugar glue or egg white on the end and insert a 24g wire. Put wired petal in veiner and push firmly, remove carefully. Place veined petal on a foam pad and thin out edges of petal with the end of a Celpin or balling tool. With the pointed end of the pin or Dresden tool start pulling/stretching away from the edge of the petal , to the point of almost tearing. A few tears here and there is a good thing. Be organic.

Putaverysmallamountofsugarglue oreggwhiteontheendandinsert a24gwire. Putwiredpetal inveinerandpushfirmly,removecarefully pointed end of the pin or Dresden tool start pulling/stretching away from the edge of the petal , to the point of

Place petal into former of choice and arrange to desired shape, curling edges where you like. Try and place each one differently to create movement. Allow to dry for 24 hours. Once dry take your dusted stigma and place 6 stamens around it, wrap with floral tape. Start with a smaller petal attach to the stigma with tape. Repeat for the next 2 smaller petals. Then attach the larger petals between the smaller ones. Wrap the wire firmly down to the end for a neat finish. Look lovingly at your beautiful Tulip…. When dry dust with your choice of petal dust in random uniformity. Again, be organic. Mix petal dust with some vodka (Do not drink, you will need a steady hand for the next step!) with a 000 thin paint brush. Apply thin strokes in random fashion, allow to dry, then do the other side. I use a soft foam pad with paper towel for the petal to lay upon, don’t handle it too much. f www.facebook.com/ TheArtfulCaker

Once dry take your dusted stigma and place 6 stamens around it, wrap with floral tape. Look lovingly at your smaller petals. Then attach the larger petals between the smaller ones. Wrap the beautiful Tulip... wire firmly down to the end for a neat finish. www.facebook.com/ TheArtfulCaker

Robert Haynes Biography Internationally renowned for his work, Robert Haynes is an inspiration to sugar artists worldwide. With a long history in the food industry, Robert has a keen eye for detail and a passion for teaching. Robert has taught students in various locations around the world. My name is Robert Haynes and I am the proud owner of Sugar Flower Studios in London, UK. I am an International Sugar Flower Instructor and an accredited Demonstrator at the British Sugar Craft Guild. to be a hands-on Instructor, I proudly offer each and every student my knowledge and the confidence to create beautiful Floral Artistry. I gain satisfaction by observing the priceless facial expressions of my students, when they achieve brilliant results. A fully qualified professional Chef, I have worked in the Food and Beverage Industry, specializing in Hospitality and Fine Dining for over 25 years. Over time I have developed a keen eye for Food Presentation, Layout and Design. My passion for Sugar Flower Artistry blossomed, when I designed and created Wedding and Celebration Cakes for family and friends. Years of practice have perfected my skill of recreating life-size, botanically correct Blooms, which have been show-cased as prized pieces of Art. A proud, self-taught Sugar Artist, I explored and cultivated my knowledge of flowers and sugar artistry by reading and focusing my attention on the detailed Anatomy of Flowers and Foliage, as well as Sugar Craft books, journals and articles. Although I yearned to have access to classes and instructors, who specialized in Sugar Craft, my unwavering passion and meticulous nature flourished through practice and repetition. This passion and desire to create Sugar Flowers lead me to want to teach others. Patience, couple with positive energy, enthusiasm and willingness I am privileged to have numerous articles which I have written, featured in Sugar Craft Magazines. Robert's 5 top tips for making sugarflowers: 1. Always knead your flower paste and get it really warm to help the length of time you can work with it 2. Always use your corn floured thumbs and fingers to go around the edges of any leaf or petal to thin the paste first before using a ball too

Well at first I was only there to get Furthermore,Ihavebeen demonstrator for the British Sugarcraft commissionedformany“Step by Step" either a lick of the spoon orthe Guild.I run my own International Tutorials in Floral Design. ultimate prize,themixing bowl.Then workshops,private tutorials and guest I grew wise to this, if I made the teach at different venues. cakes, I would get to have the bowl I grew up on a farm, surrounded before anyone else! So come Tuesday by fields in Bolton. We had a vast Ihave been fortunate enough to have evening I would ask to bake butterfly selection of fruit trees and bushes and taught inthe Usand Europe and am cakes or Viennese whirls with butter when it was time to gather the fruit, travelling to Australia and the Far East cream and blackcurrant jam.Ithen off we would all go my brother and later this year. Teaching gives me progressed onto making the Christmas sister and Iinto the fields,colanders anenormoussenseof achievement cake,birthday and celebration cakes clanging to collect gooseberries, Seeing the sheer look of delight on blackberries... Well if it was a berry students'faces whenthey startto we were under orders to collect it.My Later on I went to catering college and assemble an arrangementis prize studied to become a chef. I often get mother used to make and sell jam and enough for me as a teacher. preserves to passing ramblers. asked bypeople“Howdid youstart making sugar flowers?"Well I made a birthdaycakefor someone and with My motherused to bake once a week the excess roll outfondantI started withthewordsOncethe cakeshave messing about making a rose. It didn't gone there won't be any more till looktoo bad soI put it ontop of the Sunday!"Iused to watchher like a cake and the rest; they say; is history. hawk and listen to her explaining why you shouldn't bang the oven door, and why it was so important to cream the I now teach internationally the art of butter into the sugar... sugarflowers and am an accredited

The Winter wedding cake I met Sue years ago in a crowded nightclub in Manchester...we literally bumped into each other, and said at the same time to each other “I need a friend.” We hugged and from that moment on I knew we would be friends for life. Amazingly enough she lived just around the corner from our farm and our friendship grew and grew. Twenty five years later the news came - it was to be a Winter wedding. Sue said she would leave the design of the cake and choice of flowers up to me. The only specification I had from Sue was that champagne gold was the choice of colour for the bridesmaids’ dresses. It took me 3 months of sleepless nights trying to think of a design worthy enough for my best friend, then one night as I was falling asleep on the couch watching television, the design came... I saw it in its completion standing proud in front of me. I leapt to my feet and started scribbling a sketch of the dream Winter wedding cake. The wedding reception was held at Bolton Town Hall in a very large high ceilinged room so the cake needed to be grand enough not to get lost in the room. A 7.5 foot wedding cake should do the trick I thought to myself! There were 120 guests invited to the wedding, not enough people to warrant such a huge cake I know! But this is a once in a life time occasion so I pulling out all the stops. I ordered the ivory regal ice fondant, when it arrived I looked at the larger bottom tier and looked at my dining room table and thought whoops! The table simply wasn’t big enough so I contacted a local bakery and paid them to cover the dummies in sugar paste for me. The design around the base of each cake was hand piped baroque scrolls in royal icing, antiqued with champagne gold dust. The design on the supporting drums consisted of similar baroque oval plaques, with hand piped royal iced floral urns. I invested in a day’s royal icing private tutorial from the infamous Eddie Spence MBE. Royal icing isn’t my forte so I thought who better to ask than the best in the business to guide me through a few of the royal icing stages. The flowers needed to have a Winter feel to them so I chose off white calla lilies, snow berries and cream Avalanche roses. For the foliage I chose eucalyptus and ruscus leaves and for a splash of drama I added green cymbidium orchids. I did want the bride’s bouquet, button holes and cake theme all to tie in together, so I offered to make them all. It has taken 14 months with 2875 hours of hard work to achieve what I wanted but the look on the bride & grooms face was worth every minute. The bride’s bouquet will be kept by Sue so I am making another throwing bouquet. The bouquet and button hole flowers are made from an inedible product called cold porcelain which is very durable and won’t break. There were three cutting cakes two made by Zoe Clark; a lemon sponge with lemonchello butter cream and a chocolate sponge with chocolate ganache. The third flavoured cake was made by my step father who prides himself on his legendary moist brandy soaked fruit cake with extra thick marzipan. Sue has involved me so much in her wedding it makes me so proud that I have her as such a very special friend. Michael, my best friend, helped me assemble the cake on the morning of the wedding and it was a magical Winter wedding enjoyed and remembered by all who attended. - Robert Haynes more information www.sugarflowerstudio.co.uk facebook.com/pages/Sugar-flower-Studio/114445531966734

information more www.sugarflowerstudio.co.uk facebook.com/pages/Sugar-flower-Studio/114445531966734 Robert will be visitng Australia this year, teaching exclusively at Cake Bitz Muchmoreihancakedecoralingsupplies 21UptonStreetBundallQLD4217.T:55398885.www.cakebitz.com.au 22-24 November 2014 3 Day Advanced Master Class Contact Cake Bitz on 07 55398885 or email: [email protected]

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Ronf Ben-Israel Cakes sugarflowers We invited a collection of Australian and International decorators to submit to our sugarflower gallery. Whilst all so different, we think you'll agree these sugarflowers have one thing in common, they are all stunning!

Ron Ben-Israel Cakes

Petalsweet Jacqueline Butler Robert Haynes- Sugar flower studio Sweet Love Cake Couture Jacqueline's Ranunculus tutorial is available HERE Sweet Love Cake Couture

Petalsweet Jacqueline Butler Jacqueline's Ranunculus tutorial is available HERE

Leslea Matsis f

Cakesalouisa MAKE THIS CAKE! Tutorial on page xxx The Cake Chef MAKE THIS CAKE! Tutorial on page 140 Shakespeare's Cakesphere

Shakespeare's Cakesphere

De La Rosa Cupcakes Sharon Wee Creations Sharon Wee Creations Ron Ben-Israel Cakes Ron Ben-Israel Cakes Faye Cahill Cake Design Faye Cahill Cake Design De La Rosa Cupcakes

De La Rosa Cupcakes Sharon Wee Creations Sharon Wee Creations De La Rosa Cupcakes

Cakeage Cake Craft Yummies Cakes & Special Treats CJ Sweet Treats Pauline's Cakes

Yummies Cakes & Special Treats CJ Sweet Treats

Couture Cakes by Rose Hey there, Cupcake!

Couture Cakes by Rose

Hapi Cakes Kara's Couture Cakes LM Cake Greg Cleary

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Hey there, Cupcake! Stunning wafer paper flowers Kara's Couture Cakes Emma Lee Cake Design Jessicakes MAKE THIS CAKE! Tutorial on page xxx MAKE THIS CAKE! Tutorial on page xxx Hey there, Cupcake!

Stunning wafer paper flowers Emma-Lee Cake Design Jessicakes MAKE THIS CAKE! Tutorial on page 61 Hey there, Cupcake!

Crystal Lace Make every cake a masterpiece! Individually designed silicone mats - the very latest in Cake Couture! Now you can decorate your cakes with ease and make every cake a masterpiece You will need: • 50 grams of boiling water • 100 grams of Crystal Lace powder • 5 ml Glycerine Quality edible lace edging, motifs and finishes to transform everything you bake Crystal Candy Lace mats A wide range of exquisite designs for all your cake creations Crystal Candy Cupcake Art mats So many exciting designs to stretch your imagination Also available - MiniArt and MultiArt mats, Ribbon mats and Doily mats To enhance your cakes with a professional finish Crystal Lace can be coloured, glittered or airbrushed for stunning effects. It is simple to use and full instruct

Crystal L ace Make every cake a masterpiece! You will need: 50 grams of boiling water NB Weigh the water as well 100 grams of Crystal Lace as the powder as measuring powder utensils vary and are therefore 5 ml Glycerine unreliable. ystolLACE The lcingAlternative

Method: Mix the boiling water with the powder then beat on high speed for 3 minutes with an electric beater to form a firm consistency with soft peaks. Place about 2 heaped teaspoons of the mixture onto the silicone mat. Spread the mixture into the design using a paint scraper, ensuring all the crevices are filled in. The final scrape should be in one direction with a touch of pressure, thereby removing all excess mixture from the surrounding areas. Set: Leave to set till touch dry. Remove any thin “film” of the mixture which may be left on the mat by gently rubbing away with a damp soft cloth. Leave to dry. Setting time is dependent on the humidity and temperature. Can take from 1 hour to overnight. To speed up the setting time: Use a heat lamp overhead; place in a food dehydrator; place in the path of a fan or heater or in the sun. TIP: Colouring Liquid, gel or powder colouring can be added to the mixture after beating. Alternatively paint or airbrush the ready-made lace. For stunning effects, edible lustres, metallics and glitters can be dry brushed onto the mat before applying the mixture. Mix in the glycerine. Making the lace: Dust the mat with corn-starch using a large soft brush, or, for a silky finish, dust with edible lustres. TOP TIPS degrees oven set at 70 n s. in a convectio further 15 min Crystal Lace d leave for a mat with n 1) Place the mat on a cold off the oven a and place the 7 min. Switch r ven Centigrade fo ve from the o en it is cool. left on. Remo can be m the mat wh o The fan be removed fr h ace can only container whic surface. L in an airtight ce ns, dry the la ather conditio id we the container. 2) In very hum el Crystals in Silica G move from has a layer of rack. Do not re c ttle and it will first layer. d, it will be bri l moisten the wil is over-drie mixture which 3) If the lace other coat of ry. er apply an top layer is d the mat. Rath mat when the ce from the at. Remove the la ry and store fl ter, allow to d a in hot soapy w e mat: Wash 4) Re-using th

Spread the mixture into the design using a paint scraper, ensuring all the crevices are filled in. The final scrape Placeabout2heapedteaspoonsofthemixtureonto should be in one direction with a touch of pressure, thereby the silicone mat. removing all excess mixture from the surrounding areas. CrstalLACE CrystalLACE The lcingAlternative ThelcingAltermative Set: Leave to set till touch dry. Remove any thin "film" of the mixture which may be left on the mat by gently rubbing away with a damp soft cloth. Leave to dry. Setting time is dependent on the humidity and temperature. Can take from 1 hour to overnight. Tospeedupthesettingtime: Use a heat lamp overhead; place in a food dehydrator; place in the path of a fan or heater or in the sun. TOPTIPS 1)Place the mat with Crystal Lace in a convection oven set at 70 degrees Centigrade for 7 min. Switch off the oven and leave for a further 15 mins The fan can be left on. Remove from the oven and place the mat on a cold has a layer of Silica Gel Crystals in the container. 3) If the lace is over-dried, it will be brittle and it will crack. Do not remove from the mat. Rather apply another coat of mixture which will moisten the first layer. Remove the lace from the mat when the top layer is dry. 4) Re-using the mat: Wash in hot soapy water, allow to dry and store flat.

Remove from the mould: Gently lift the edge of the lace by flexing the mat, then carefully peel the mat away from the lace. Only continue if the lace separates easily from the mat, is not “tacky” and does not stretch out of shape. Applying the lace: Place the lace on buttercream, chocolate ganache or a fondant covered cake. On a dry “icing” surface, such as chocolate or fondant, brush the side of the cake very lightly with a touch of water before placing the lace on to the cake.  5) Store any leftover Crystal Lace mixture in an airtight container in the fridge. Use within 6 days. 6) Make as much mixture as you need. As little as 50 grams at a time. Store the balance of the powder in an airtight container. 150 gra ms will make approximately 12 lace strips. 7) Add a few drops of vanilla essence or any   www crystalcandy.co.za other water based flavouring for a great tast These tips have been suggested as an aid and a guide. The setting of Crystal Lace is temperature and humidity dependent. Like all decorating skills, time, practise and experience will allo w you to master the technique and to know what works best for you in you r environment e. Crystal Candy in Australia Ph: 0413 27 57 44 [email protected]

Crystal crystalcandy.co.za inAustralia CrystalCandyinAustralia Ph:0413275744 [email protected]

18th -20th July, Caulfield Racecourse, Melbourne f www Tickets on sale now at www.cakeriffic.com.au What's on: • Guest presenters- experts in the field of sugarcraft and decorating • Book signings by popular baking authors • Special product demonstrations - learn how to use those special tools • Knowledgeable, helpful traders offering all the latest in products, tools and equipment • Contemporary Cake Competition - prizes to be won • Cake Photo Wall Competition - bring along your photos for a chance to win! See our website for opening times, entry fees and de- Wafer flower By Jessica Harris

Wafer fl ower By Jessica Harris

You will need • wafer paper • scissors • paper flower punch • white fondant • water with bowl and brush • super gold luster dust with lemon extract and brush • edible pearls Step 1: Punch six flower with paper punch and cut up into the center of three of them. Step 4: Take the three flowers you cut into the center and brush one petal next to the cut edge with a little water Step 2: Mix a little lemon extract with the super gold luster dust and paint one side of each flower from center towards the outer edge. Step 5: Overlap one or two petals on top of that damp petal and press down creating a shallow cone shape Step 3: Paint all six petals and set aside to dry a few minutes. Step 6: Cut towards the center at each valley to create separate petals - but NOT to the center. Leave a good 1/4” uncut circle in the center.

Step 2: Mix a little lemon extract withthe su Step 3: Step 1: per gold luster dust and paint one Paint all six petals and set side of each flowerfrom centerto- Punchsixflowerwithpaperpunchand aside to dry a few min cut up into the center of three of them. wards the outer edge. utes. Step 4: Step 5: Step 6: Overlap one ortwopetalson Take the three flowers you cut Cut towards the center at each valley to top of that damp petal and intothecenterandbrushone create separate petals-but NOTto the press down creating a shal- petal next to the cut edge with a center. Leave a good 1/4"uncut circle in littlewater lowconeshape the center.

Step 9: Step 7: Roll five small balls of fondant to attach each petal to each other and one larger ball of fondant for Step 8: Using a TINY bit of water on the first fondant ball, place it into the center of what will be the bottom Place a second petal on top of the first petal and fondant ball, then press the two petals together. I use the little fondant ball to help keep the petals attached and set off from each other a bit. This gives Step 10: Continue placing a ball of fondant on top of each petal with a tiny bit of water and place the next petal Step 11: Place the larger ball of fondant on top of the flower as the center with a tiny bit of water Step 12: Dab a little water on the center fondant ball and begin placing the edible pearls around the outside f www.facebook.com/JessicakesBlog www www.jessicakesblog.blogspot.com

www.facebook.com/JessicakesBlog WWW www.jessicakesblog.blogspot.com

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Oriental lily by Jenny May You will need • Celboard • Rolling Pin • Lily Cutters (we have used C59 Casablanca Lily cutters from Scott Clark Woolley) • Paring Knife • Lily Veiners (we have used the Casablanca Lily Set from Decorate The Cake) • Piece of Styrofoam • White Flower Paste • Apple Tray • Embroidery scissors (we use Squissors, available from Spotlight) • 26 Gauge Wire (we prefer the Sunrise • Green colouring (we used Sugarflair brand of wires), cut into thirds Holly Green for colouring the centre) • 28 Gauge Wire (we prefer the Sunrise • Green petal dust (we used Barco brand of wires), cut into quarters Lime for dusting) • Tylose Glue • Side Cutters • White Florist Tape Celboard Lily Cutters Lily Veiners 26 Gauge Wire

You will need Celboard Rolling Pin Lily Cutters (we have used C59 Paring Knife Casablanca Lily cutters from Scott WhiteFlowerPaste Clark Woolley) Apple Tray Lily Veiners (we have used the Piece of Styrofoam Casablanca Lily Set from Decorate Embroidery scissors (we use The Cake) Squissors, available from Spotlight) 26 Gauge Wire (we prefer the Sunrise · Green colouring (we used Sugarflair brand of wires), cut into thirds HollyGreenforcolouring the centre) brand of wires), cut into quarters Lime for dusting) Tylose Glue WhiteFloristTape Side Cutters Sugar Wand Enterprises Scott Clark Woolley www.cakesbydesign.cc #C59CASABLANCALILY Celboard Lily Cutters Lily Veiners 26 Gauge Wire

PETALS Step 1: Roll out your flower paste over the large vein on the celboard. The paste does not have to be super thin, about 1mm is fine. When using the celboard, sometimes it is hard to see whether the vein is under the paste, especially at night. My tip to find the vein is to roll the paste over the edge, and using a paring knife cut the end of the paste off like the picture below. This will show you where the vein sits. Using the Lily cutter, cut out one of the petals, ensuring the vein is centered in the petal. Step 3: Pinch the bottom of the petal onto the wire. You need to do this twice, once perpendicular to the petal, and once in the same line as the petal so that the end result in flat against the petal as shown below. CENTRE Step 2: Dip the end of the 26 gauge wire into the tylose glue about 1cm, and wipe the excess glue off the wire using the back of your hand. You want to ensure the wire has just been moistened, you do not want it to be wet with glue. Insert the wire into the ridge on the back of the petal about 4cm. When inserting the wire, ensure you put it straight in, don’t “twiddle” or twist it, as this may create more space around the wire and you could end up with loose petals once dry. Once the wire is inserted, it should look like the picture below. Step 4: Place the wired petal on the matching size veiner, as shown below. The cutters and veiners will have one skinny petal and one wider petal, ensure that the size petal yo

CENTRE Step 8: Using a rolling action, Step 7: roll the paste onto the Step 6: Colour some white flower paste with wire, thinning it out so it Using two fingers, gently bend the wire Sugarflair Holly Green. You will only only just covers the wire need the tiniest bit of paste as you thatisinthepetalintoabackwards and travels 2/3 down the curve, and kink the tail of the wire want a pale green colour. stem ofthe wire and off Pinch off a small bit of green paste upwards.Placethepetalonthebackof the end of the wire. Lift (a small pea size), and roll into a an apple tray to dry. the wire up, and allow the Using two fingers, gently bend the wire sausage as shown below. paste to drop down past Moisten a piece of 28 gauge wire with that is in the petal into a backwards the end of the wire. Cut a tiny bit of tylose glue, ensuring the curve, and kink the tail of the wire the excess paste off on excess is wiped off. Insert the wire upwards. Place the petal on the back of an angle about 1cmpast into your sausage of flower paste up an apple tray to dry. the end of the wire (you to the tip. It does not matter if the Repeat with the other 5 petals. You will can see this is where the wire is poking through a tiny bit. need 3 of each size, a total of 6 petals. paste will start to droop), Step 10: Gently roll the base of the paste to ensure it adheres to the wire Once done,it should look like below. Step 9: Roll the cut end of the paste to achieve a nicefinepoint andremove anycut marks. Trim the base of the paste using the scissors so that the paste is approximately5cm(2")inlength.

Step 11: Repeat this process to make 6 pieces. To ensure they are all the same length, use the first piece as a guide for cutting the base of the remaining pieces. Once all 6 are complete, use your fingers to add a slight curve to the paste covered wire, and insert into Styrofoam to dry. Step 13: Moisten the end tip of wire with a tiny bit of tylose glue. Add a small ball (2-3mm) of green paste to the tip. Using the sharp end of the Dresden tool, create three lines to divide the ball into three sections as shown. To do this without squashing the ball, start halfway down the ball to create the ridge and work your way towards the centre to create a clean line without distorting the paste. DUSTING & ASSEMBLY Step 12: For the centre piece, roll a larger sausage of flower paste. Moisten a piece of 26 gauge wire with a tiny bit of tylose glue, ensuring the excess is wiped off. Insert the wire into your sausage of flower paste up to the tip. It does not matter if the wire is poking through a tiny bit. Using a rolling action, roll the paste onto the wire, thinning it out so it is a little bit thicker than the previous centre pieces and travels 2/3 down the stem of the wire and off the end of the wire. Instead of cutting off the paste past the end of the wire, you need to cut the paste just before the end of the wire as shown Step 14: Curve the centre piece slightly. The image below will demonstrate the curves on each of the centre pieces and the lengths. Stand the centre piece in Styrofoam to dry. Step 15: Using Barco Lime petal dust, dust from the base of the petal to the outside, going about 2/3 way up towards the tip of the petal. Repeat for each petal. Step 18: Once you have finished dusting, the centre pieces should look like this: Step 16: Using Barco Lime petal dust, dust the base of each of the 6 smaller centre pieces, sweeping the brush upwards. Repeat for all 6 smaller centre pieces. Step 17: Using Barco Lime petal dust, apply dust to the top of the large centre piece, brushing downwards towards the base. Make sure you brush through the grooves on the top as this will accentuate the grooves. Step 19: Cut a length of white florist tape, and stretch to activate the glue. Attach one end of tape to the longer centre piece, then arrange the 6 smaller centre pieces around with the curve facing outwards, winding the tape around securely. If you have trouble taping them all at once, you can attach one of the smaller pieces, wind the tape around, then add the second, wind around again, and so on until all six smaller centre pieces have been attached to the larger centre piece. Tape down the wire to the bottom to secure the pieces.

DUSTING&ASSEMBLY Step 17: Step 15: Step16: UsingBarcoLimepetaldust,apply Using Barco Lime petal dust, Using Barco Lime petal dust, dust dust to the top of the large centre dust from the base ofthe petal to the base of each of the 6 smaller piece,brushing downwardstowards the outside, going about 2/3 way centrepieces,sweepingthebrush the base. Make sure you brush up towards the tip of the petal. upwards. Repeat for all 6 smaller through the grooves on the top as centre pieces. Repeatforeachpetal. this will accentuate the grooves Step 18: Step 19: Once you have finished Cut a length of white florist tape, and stretch to activate the glue. Attach one dusting,the centre pieces end of tape to the longer centre piece, then arrange the 6 smaller centre should look like this: pieces around with the curve facing outwards, winding the tape around securely. If you have trouble taping them all at once, you can attach one of the smaller pieces, wind the tape around, then add the second, wind around again, and so on until all six smaller centre pieces have been attached to the

Step 20: Bend the wires on the white petals down from the petal as shown below. Ensure that the bend is right at the base of the petal. Step 21: Cut a length of white florist tape, and stretch to activate the glue. Attach the end of the tape to the centre, winding tightly around once to secure. Step 23: Once all three of the wider petals are attached it should look like this: Cut a length of white florist tape, and stretch to activate the glue. Attach the end of the tape to the centre, winding tightly around once to secure. Step 24: The thinner petals will now be attached to the flower in between the wider petals. Place the first petal, positioning the base of the petal at the same level as the other petals already taped to the centre, an while holding the petal wire in place with your thumb, wind the tape around once to secure the petal. Repeat with the other two petals, positioning in between the wider petals. O

Step24: The thinner petals will now be attached to the flower inbetweenthewiderpetals.Placethefirstpetal, positioning the base of the petal at the same level as Step23: the other petals already taped to the centre, an while Once all three of the widerpetals are attached it holding the petal wire in place with your thumb, wind shouldlooklikethis: thetapearound onceto securethepetal.Repeatwith Cutalengthofwhitefloristtape,andstretchto theothertwopetals,positioninginbetweenthewider activate the glue. Attach the end of the tape to the petals.Onceall petalshavebeentapedtothecentre, centre, winding tightly around once to secure. tape down the wire to secure all of the petals. Step25: Once all of the petals have been taped, gently adjust the petals to achieve the look you are after.

f www www.facebook.com/ sweettemptationsbyjen?ref=br_tf sweettemptationsbyjen.com.au Join us! Become a member of the Australian Cake Decorating Network to access a wide range of benefits. Start saving and networking today! GIVEAWAY! Kylie Grace Studios is giving away a Florist Wire Roll, the perfect solution for your wires and tools! RRP $59.95 The winner can select from a range of fabric designs, including the ones pictured below. To enter, visit their Facebook page. Giveaway ends at midnight AEST on Saturday 10 May Our featured decorator, Jenny May, has reviewed this product. See right for what she had to say about her wire roll! What sugar flower ar tists dream of! a way to ke ep all their wires and tools organized in a pretty pack age! Kylie Grace Studios is a new business and I am very impressed with their latest offering, a purpose bu ilt fabric roll to house fl oral wires and other suga r flower tools. I would be lost withou t this, it keeps all of my wir es in one place without dist orting them, has space to ke ep pre-cut wires as wel l as handy pockets for to ols or other items like flow er tape! I love it! - Jenn y f www.facebook.com/ kyliegracestudios f www.acdn.me [email protected] click here to join our mailing list!

Join us! Become a member of the Australian Cake Decorating Network to access a wide range of benefits. Start saving and networking today! www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! contact [email protected]

Greg Cleary interview with There’s some confusion when it comes to fondant and gum paste what’s the difference? Fondant can work IF you live in a very dry climate, when I first started making flowers, I only used fondant, as I was living in Mt Isa, Qld which has a very hot, dry climate. Only when I moved to the coast I started using Modelling paste. Do you have any tips for inserting wires into petals? Always cut your wires on an angle, and moisten lightly with tylose glue/water or egg white. Don’t drown the wire as it will not stick properly. In terms of colouring sugar flowers what are the best methods to use in order to get the most realistic finish? I use an airbrush and highlight with chalks/petal dusts What colours do you use to achieve the deep romantic red for your stunning red roses? I use Red Powder colour, but red gel can also work. When making red flowers it is best to start with a PINK base colour and then add red to achieve a true red colour. From just five years old Greg Cleary has been captivated by the world of cake. That interest ignited a passion, and 30 years later he’s now known as one of Australia’s most elite cake designers. Written by Marianna Saran A mastermind of sugar flowers, Greg shared some of his secrets with The Australian Cake Decorating Network to help our readers get their flowers looking unbelievably realistic. We’re also ecstatic to announce that Greg will be adding a touch of Spring to Winter with the blooms he’ll be teaching at our next Cake Camp in Queensland in June! Prior to becoming a cake decorator you were a florist, has this helped you in your sugar artistry, particularly when it comes to making flowers? It has in some ways, but I believe the best way to recreate flowers/foliage in sugar is to have a real life sample to work from. A very clear detailed photograph is also handy if fresh product not available What do you make your sugar flowers out of? All my sugar flowers and Foliage are made from my own recipe, for sugar modelling paste If you wanted to make an unusual flower, where cutters are not readily available, how would you go about it – what steps would you take? I would hand cut the petals, with a scalpel. This is what we had to do when I first started, we did not have the luxury of cutters. When creating sugar flower arrangements what tips can you give people when they are deciding what flowers and colours go nicely together? Is there a rule of thumb you follow? Understanding the colour wheel and also don’t over complicate things. Less is MORE! What’s your creative process for coming up with designs for your cakes that consist of that wow factor? I try not to follow trends. Stick to your strengths and trust your gut instinct, who knows you could start the next trend. It’s frowned upon for health and safety reasons to insert wires directly into a cake. What’s the best way to secure an arrangement on a cake? Arrange you flowers into posy picks, or flowers can be arranged into a piece of icing covered oasis, and attached to cake with royal icing For those that do dummy cakes for shop fronts etc. do you have any storage tips to keep sugar flowers looking fresh and not faded? Try to keep displays out of direct sunlight, and avoid using Purples and Mauves, these fade out before your eyes.

When creating sugarflower There's some confusion when it comes It's frowned upon for health and safety to fondant and gum paste what's the arrangements what tips can you give reasons to insert wires directly into a difference? people when they are deciding what cake. What's the best way to secure an flowers and colours go nicely together? Fondant can work IF you live in a very arrangement on a cake? Is there a rule of thumb you follow? dry climate,when Ifirst started making Arrange you flowers into posy picks,or flowers, I only used fondant, as I was Understanding the colour wheel and flowers can be arranged into a piece living in Mt Isa, Qld which has a very also don't over complicate things. of icing covered oasis, and attached to Less is MORE! hot, dry climate. cake with royal icing OnlywhenI moved to the coastI started using Modelling paste. What's your creative process for coming For those that do dummy cakes for shop fronts etc. do you have any up with designs for your cakes that storage tips to keep sugarflowers Do you have any tips for inserting consist of that wow factor? looking fresh and not faded? wires into petals? I try not to follow trends. Stick to your Try tokeep displays out of direct Always cut your wires on an angle, and strengths and trust your gut instinct, sunlight, and avoid using Purples and who knows you could start the next moistenlightlywithtyloseglue/wateror Mauves, these fade out before your trend. egg white. eyes. Don't drown the wire as it will not stick properly. In terms ofcolouring sugarflowers what are the bestmethods to use in order to get the most realistic finish? Iuse an airbrush and highlight with chalks/petaldusts What colours do you use to achieve the deep romantic red for your stunning red roses? I use Red Powder colour, but red gel can also work. When making red flowers it is best to start with a PiNK base colourand then add redto achieve a truered colour. If you wanted to make an unusual flower, where cutters are not readily available, how would you go about it -what steps would you take? I would hand cut the petals, with a scalpel.Thisis what wehadto do whenI first started,we did not have the luxury of cutters.

Join Michelle Green and Sharon Wee on the Business of Baking Tour! MAY 2014: NEWCASTLE, BRISBANE JULY/AUGUST 2014: SEATTLE, HOUSTON, PHILADELPHIA www.bizbakeontour.com You’re exceptional at what you do, however have there been any horrifying cake decorating moments you can share with us? Yes, I did a high profile personality’s wedding cake, and being involved in a traffic accident while delivering, I got hit from behind by a guy not watching the road. The cake survived but I was a wreck! Why not take a class to learn all of Greg’s secrets? Greg Cleary is joining us on QLD CAKE CAMP on 27-29 June. See the first link below for details. Class information and more of Greg’s stunning photos can be found at the following websites: more information www.acdn.me/events www.sweetums.com.au facebook.com/pages/Sweetums-Designer-Cakes/118832838140892 Greg Cleary Sugar art Academy facebook.com/GregClearySugarArtAcademy The Business of Baking on Tour is an educational and life experience you won’t get anywhere else. Join us as we teach you about the nitty gritty of running a baking business - from having the good idea to taking home the profit and all stops in between.Over two jam packed days and ten weeks of e-learning, you’ll experience a series of discussions and activities which will teach you precisely what you need to know to truly be successful in this crazy, fabulous industry. Why are we able to teach you so much? Because we’ve been there, done that, and delivered the cake to prove it. Interested in learning more about the Tour? Visit: www.bizbakeontour.com Not sure what the Business of Baking is all about? Visit www.thebizofbaking.com Treats! Your Cake, Bake, & Decorate Show Plenty Bendigo Victoria Victoria 24 & 25 May 20 to 22 June F more info visit craftalive.com.au and or facebook.com/TreatsbyCraftAlive

thebusiness OFBAKING Is Going On Tour! Getyoursprinklesready... Join Michelle Green and Sharon Wee on the Business of Baking Tour! MAY 2014: NEWCASTLE, BRISBANE JULYIAUGUST 2014: SEATTLE, HOUSTON, PHILADELPHIA www.bizbakeontour.com The Business of Baking on Tour is an educational and life experience you won't get anywhere else. Join us as we teach in between.Over two jam packed days and ten weeks of e-learning, you'll experience a series of discussions and activi- ties which will teach you precisely what you need to know to truly be successful in this crazy, fabulous industry. Interested in learning more about the Tour? Visit: www.bizbakeontour.com Not sure what the Business of Baking is all about? Visit www.thebizofbaking.com TREA ATS! Jour Cake, Bake, $ Decorate Show PLENTY BENDIGO Victoria Victoria 24 $ 25 May 20 to 22 Vune for more info visit craftalive.com.au and facebook.com/TreatsbyCraftAlive

Wafer Ranunculus by Kara's Couture Cakes You will need • 1.5-inch foam ball • Deep green petal dust • 2 sheets Wafer Paper • Large angled soft brush • Bright green petal dust • Ruler or straight edge • Coated foam or gumpaste flower center affixed to an 18or 20-gauge floral wire • Small bowl of water • Cutting mat • Soft round-tipped brush • Craft circle punches (1 inch and 1.5 inch) • Violet (or your choice color) petal dust • Craft knife • Small and narrow soft brush • Small scissors

You will I need 1.5-inch foam ball Deep green petal dust 2 sheets Wafer Paper Large angled soft brush Bright green petal dust Ruler or straight edge Coated foam or gumpaste Small bowl of water flower centeraffixedto an 18- Small and narrow softbrush or 20-gauge floral wire Small scissors Cutting mat Soft round-tipped brush Craft circle punches （1 inch Violet (or your choice color) and 1.5 inch) petal dust Craft knife

Step 3: Group 2-3 strips of wafer paper together. Turn your circle punch upside down, and punch holes down the length of the grouped strips of wafer paper. Having the punch upside down allows you to see that you have the paper properly centered in the cutting area and it reduces waste. Step 1: Using the smaller circle punch, cut one circle as close to the corner of one sheet of wafer paper as possible. Using the cut hole as a guide, line up your ruler or straight edge and cut a strip just larger than the hole. Use that strip as a guide to cut the remainder of the wafer sheet into equal strips. Step 4: Step 5: Step 6: Repeat the process with the large craft circle punch and the second sheet of confectioner’s wafer paper. The wafer circle now needs to be cut. Cutting 2-3 circles at a time, cut from the edge straight towards the center, approximately 1/3 of the diameter inward (1/3 inch for the 1 inch round). Dip your brush lightly into the water, only to dampen it slightly. Blot any excess water on the side or on a paper towel. Brush the water on the wafer just to the left of the cut. You shouldn’t see any visible moisture on the wafer; it doesn’t take much to create a sticky surface. Too much water will simply melt the wafer. Step 7: Step 8: Fold the right side of the cut over top of the dampened left side and press gently together. You do not need to hold it or apply much pressure, it sticks almost instantly. This step should produce a slight cup to the wafer petal. Repeat step 8 with all of the circles. Paint a circle of water around the top third of the flower center. (You can use a bit more water in the following steps than you used in creating the cupped petals.) Step 9: Step 2: Step 10: Step 11: Begin applying the small wafer petals in a circle, slightly overlapping each other, all meeting at the center top of the ball. Use 4-5 petals to form your first and innermost layer. Apply your second layer of petals about 1/8 inch lower than the first set of petals. Overlap these as well. Use approximately 5 petals to complete this layer. (Each following layer should be applied slightly farther down than the previous layer, just as you did here.)

Step 7: Step 8: Paint a circle of water around the press gently together. You do not need to hold it or apply much pressure, top third of the flower center. (You can use a bit more waterin the wafer petal. following steps than you used in Repeat step 8 with all of the circles. creating the cupped petals.) Step 9: Step 10: Step 11: Begin applying the small Use4-5petalstoformyourfirst Applyyoursecond layerof petals wafer petals in a circle, slightly andinnermostlayer. about1/8inchlowerthanthefirst overlapping each other, all meeting set of petals. Overlap these as at the center top of the ball. well.Useapproximately5petalsto complete this layer. (Each following layer shouldbe applied slightly farther down thanthe previous layer, just as you did here.)

Step 12: Before you add subsequent layers, you’ll notice that there are some pointed areas from the cupping of the petals and where they may overlap. Tap down the points with the side of your slightly wet brush. Don’t get too close to the tops of the petals, but also don’t be afraid of using water at this point. The center does much to absorb excess moisture as does the layered petals The petals don’t have to be flush to the center. A little irregularity will create more volume and visual interest. Step 19: …You can use a lightly wet brush and run it around the edges of the outer side of the edges of the petals, as in this picture. The wafer will curl to the side you applied the water and create a more worn, shabby chic look. I find this look to be more natural, but each look has their place in design. You may be used to allowing the sugar to dry for at least 24 hours (in general) before we apply the finishing touches. No need with these wafer flowers! You can begin dusting right away! Just be sure your edges have dried if you applied water to curl them. To dust them and add life, I used three shades of green petal dust: Holly, Moss Green, and Apple Green for the center. Step 21: Step 22: Step 23: Add ѡ

Step 19: You may be used to allowing the Step 18: sugar to dry for at least 24 hours (in general) before we apply the ...You can use a lightly wet brush finishing touches. No need with and run it around the edges of these wafer flowers! You can the outer side of the edges of the begin dusting right away! Just be petals, as in this picture. The wafer sure your edges have dried if you Step 20: will curl to the side you applied applied water to curl them. the water and create a more worn, To dust them and add life, I used First start with the Apple Green, shabby chic look. I find this look to three shades of green petal dust: applying your largest diameter be more natural, but each look has Holly, Moss Green, and Apple coating of color with the small, soft, their place in design. Green for the center. narrow brush. Potai Duss VIOLET Step 21: Step 22: Step 23: Add the Moss Green and Holly to Using your large, soft, angled The accent color is very, very the center to gradually deepen the brush, load a very light amount of gentle (and very difficult to shading towards the center. violet (or your chosen accent color) reproduce on camera!) but it onto it, tapping the excess off. highlights the edges and gives the flower life and dimension. www.facebook.com/KarasCoutureCakes www www.karascouturecakes.com

Contributors: Faye Cahill Faye Cahill Cake Design Women in Business Running a business can be hard. It's not all about flour and fondant and making gorgeous cakes. There's the paperwork, invoices, budgeting, marketing, legal requirements, competition... How can women manage all of these along with the other demands of being a mum, wife, running a household, doing the shopping, ironing, housework and dropping kids off to soccer practice on time? We asked our panel of successful Australian and International business women a series of questions on running a cake decorating business. Here's what they had to say... Janet O'Sullivan The Cupcake Lady Margie Carter Margie Carter Cake World Peggy Porschen Peggy Porschen Parlour Mignon Daymond Cake Face Patricia Hardjopranoto Yummy Cupcakes & Cakes 1. What have you found to be the most difficult thing about running your own business? Peggy: When you turn your hobby and passion into a business, it’s easy to lose that important work/life balance. I can get very consumed with the business and it’s difficult to find the head space needed to keep creating and setting trends. Patricia: Work-life balance is definitely the most difficult thing that I learn to manage, even until today. The second most difficult thing would probably be building up confidence in myself, in my product, and in the business. Faye: Overcommitting myself and working too long hours. Mignon: The never-ending list of things to do!

Contributors: Janet O'Sullivan Faye Cahill Margie Carter Faye Cahill Cake Design The Cupcake Lady Margie Carter Cake World Mignon Daymond Peggy Porschen Patricia Hardjopranoto Cake Face Peggy Porschen Parlour Yummy Cupcakes & Cakes What have you found to be the most difficult thing about running your ownbusiness? Peggy: When you turn your hobby and passion into a business, it's easy to lose that important work/life balance. I can get very consumed with the business and it's difficult to find the head space needed to keep creating and setting trends. Patricia: Work-life balance is definitely the most difficult thing that I learn to manage, even until today. The second most difficult thing would probably be building up confidence in myself, in my product, and in the business. Faye: Overcommitting myself and working too long hours. Mignon: The never-ending list of things to do!

2. How did you find the confidence to start your own business? Do you have any suggestions for our readers who are thinking about starting a cake business? Peggy: I would say my confidence has come gradually with my successes; I worked in the industry before setting up my business so I was experienced and new what I was getting into. My advice to somebody thinking about starting their own business is before anything else, to study business, to get a good grounding and understanding in order to formalise their company from the outset... I would say that one should be prepared for a lot of hard work and should always have a plan and a business basis before they start. A lot of patience, dedication and resilience are also essential for success! Margie: When we founded Planet Cake in 1996, we were amazingly optimistic. We had the desire, with creative freedom, to boldly go where no cake shop had gone before. We had a passion for what we did and an enthusiasm to share it with our customers (and everyone else) and for them to share theirs with us. Enjoy what you do. Faye: I was not confident at all when I started. I really fell into this latest business by accident and then it developed a life of its own and has continued to grow. As a shy person, I thought I would struggle with sales and meetings in particular, however I was lucky to have had a lot of industry experience behind me and clients had respect for my knowledge and skills. My only suggestion is to dive in and give it a try. Don’t wait until everything is perfect because it never will be. Be prepared to make mistakes and learn from them. Janet: I live by the philosophy that we can be and do anything we truly desire in life.. We just need to put ourselves and our ideas out there and see what presents itself.. If the demand is there a business can be born! Be organized! Have a weekly routine and stick to it! Don't look at your competition but pour all your energy and time into your own business model. Use Facebook and forums in moderation.. Get a website, register a business and domain name, have a google presence, do classes either online or in person.. But most importantly believe in yourself, read the market and be willing to change. 3. What social media tools do you use in your business? What are the best ways you think cake decorating businesses can get the most out of social media to boost their business' presence and gain potential customers? Faye: Social media is great for cake businesses because there is a high level of engagement among our followers. There are a few different approaches and it’s just a matter of finding the right one for your business. I like to run my Facebook page as a professional folio. I commit to regular posting, but I don’t have time to run it as a discussion forum or a cake decorating community. A 

What tips can you give other cake decorators to ensure they run their business profitably? Faye: Start small and fund any growth from cake sales. It definitely makes sense to start from home in sidering moving into a commercial environment, be realistic about the extra financial and compliance commitments. Janet:You guessed it...Price your cakes correctly!! It is the most commonly asked question.. $sss And new cakies gets very nervous about pricing cakes. I see in forums all time.... How much should I charge for this? I highly recommend that this question be kept within your own business model. The only way you can build business confidence in your own brand and product is to do all the boring and hard work your- self, not relying on others for the answers. Sure get tips and advice but set your own pricing accord- ing to our own skill set, ingredients, materials etc.. If you can do this with minimal input you are well on your way to building business confidence and a profitable business. Cakes are expensive! Bottom line. Don't be nervous, embarrassed or hesitant to price your cakes as they should be. Be confident and if you get knocked back it just opens the door for another customer who understands why cakes 'cost so much'. Why work for peanuts and produce masterpieces. Margie: Remember it's not a hobby. Try to charge proportionally to the amount of time and additional expense it takes to produce a cake. Mignon:Have a monthly cash flow projection. This business is very seasonal; you need to know your high prices for their product, but I think it's important to compare our craft to that of a tailor or even a plumber for example, who charge far higher prices without question. Patricia: A cake decorator needs to be able to do a fairly accurate estimation of the effort & all associated costs to create a cake to avoid being short-changed at the sale end. Be confident in your product and in 5.Most people in this industry love the creative side of things but not so much the paper work side of running a business!How important is it to make sure the paper work side of the business is managed? Mignon: This is a very labour intensive job, you want to make your money work for you. It also gives mistake people make is treating their business like a hobby. Treat it like a business and it will behave like a business. Faye: The admin is a huge commitment that you can't afford to ignore. It would be more manageable for a home-based operator with no staff, but regardless there are always compliance matters to stay on top of when running a food business. Emails are a vital customer service and clients will feel they are receiving bad service if we let them slip. It's important to price our work to include an allowance for the admin time that we spend. Peggy: It is equally important, especially in a bespoke design business like mine. One must ensure that all details are confirmed in writing. Standardised quotation and kitchen order templates also help to smooth your customer's experience. It is also really important to stay on top of your finances and to maintain cash flow.

6. Everyone has to deal with difficult customers at some point, what are your tips for dealing with these sorts of customers to ensure your businesses reputation isn't damaged? Peggy: In the unlikely event that something goes wrong, it is important to manage the crisis carefully. It is very possible to turn round a complainer into a life-long fan of the company. It is important to acknowledge your mistake or failure, apologise genuinely, describe what you intend to do differently in future and offer compensation which will ideally give you a chance to redeem yourself. Try not to take complaints personally, and if the customer is difficult and you feel that their complaint is unjustified, I always believe that no customer of mine should be left disappointed, no matter the reason why. Janet: My tip is to be kind. Sounds pretty simple and out of left field but a difficult customer or difficult situation can be defused with very simple actions and reactions. Don't take it personally.. You run a business after all and this is business. In the cake world we get very attached to our work and we pour so much time and energy into our work. But we need to detach and remember that at the end of the day we run a business and that comes with its difficult customers from F

8. Can you tell us about one mistake you've made in business and how you learnt from it? Peggy: I became too concerned with the competition and what they were doing; I lost focus on my path a compliment. I learned that you must keep being creative and breaking new ground in order to stay original and relevant. Patricia: I learnt a costly mistake by employing someone in a rush to fill in a position within our company.It is better to wait forthe right person with the right skill and qualificationto appear. Janet: Not pricing my cakes right... Working for peanuts.. Way back in the beginning I felt embarrassed charging for my cakes as they are expensive! But over time I have learnt that I am pricing my cakes for what they are worth plus a profit. If you up your prices to what they should be, you increase your weekly income and you can then decrease your workload! Makes sense to me! Mignon: One of my biggest was not taking the time to plan what I wanted to achieve in a year or 6 month. When you run a production business like mine, it easy to get caught up in just making the product and not look at where your business is going. 9. How do you manage to find a work-life balance,including running a household, caring for children and all of the other hats that mothers wear? Peggy: It's taken me 10 years to find the balance, I've built a fantastic team around me who I trust, we fall into place...and the kids get grow up having cool birthday cakes...and the house doesn't need to look pristine ALL the time! Janet: For us what worked was switching roles. It is very important to our family unit that we have a very simple life. That we have a very close loving family and that we have fun! Working such long and odd hours as cakies do can really affect your work-life balance. When our business got too busy for me to maintain the role of a SAHM to the standard I desired, my hus- band left his job to be a SAHD. It has been a wonderful journey for all of us and our solution to the work- life balance. The children have been very blessed to have their wonderful father as their primary carer for the past few years and also a blessing for me to see it unfold from the cake studio at the back of our home! regular hours. I live above my shop, so if there is cake work that's not finished at the end of the week, I can pop down after Ramona is asleep and finish up. Every other week, I have cleaners visit my home, and I or- der my groceries online so I'm not running to the shops every day. It helps to have a supportive husband! Mignon: I have had to learn to make myself stop at the end of the day and have my family time. When l go home that's it, I don't work. I spend that time with my son and doing things that are good for my body so that I have the physical and emotional energy to do my job. I didn't do that for years and eventually

10. What are your 3 top business tips? Peggy: I would say it’s very important to keep creative and to develop your style, always learning and using new techniques, you have to keep evolving in order to stay on top of your game, but equally be very careful to stay true to your signature look and feel, don’t be tempted to imitate others. Choose your target market carefully and then research them carefully, understand them. Consistency of quality, behaviour and standards is essential to running a successful business. Margie: Love many, trust few, always paddle your own canoe Mignon: Know your market, you cant be all things to all people. Have a point of difference and when that gets copied then get another one. Have a financial plan that you make yourself accountable to. Patricia: Know what you want & write them down in a list format. Pick the top 5 from the list, which would be the highest priority… then make a plan to achieve them. Schedule ‘Time’ to think. All of my greatest ideas, opportunities and business strategy came on the day I took off to think. Run your own race. I found that comparing myself with other cake decorators brings a lot of dissatisfactions. I have to learn to stop and concentrate on running my own race and not worry what others are doing. Faye: Look after your clients Stay cash positive and grow within your means Find your unique selling point and use it to stand out from the crowd. FROM THE EDITOR Liz Wright Owner and founder of Australian Cake Decorating Network What are your 3 top business tips? 1) The only person you can trust in business is yourself. You know you'll never let yourself down or take advantage of yourself under the guise of 'it's just business'. Trust in yourself that you can succeed! 2) Maintain a balance. Don't put so much energy into your business that you neglect other important aspects of your life. Family is the most important thing in the world. So much more important than what this cake decorator said about you or what that business is doing. Long after your cake order is finished (or in my case, after this magazine issue is released) my beautiful family will still be here! 3) Competition isn't a bad thing. Use it as an opportunity to analyse your own business, see the weaknesses in your business and the potential for improvement and growth. Having no competition means you can get complacent. Having competition means you have to be always on your game and be looking for ways to improve your business and service. I think it all depends on how you view it. Use competition as your motivator for success! 5 Tips for Profitable Pricing by Michelle Green The Business of Baking www.thebizofbaking.com For new business owners, pricing their creations can be one of the hardest skills to master. Sure, you can add up the ingredients and the cost of the boards and dowels, but it's the profit part of it which becomes a little harder to figure out. Often when giving a potential customer a price we find ourselves feeling guilty, embarrassed, or not justified in asking the prices we are asking. Here are five tips to make pricing your creations a little bit easier: • Do the cold, hard numbers: Knowing what it actually costs you to create something gives you the confidence to declare your prices loud and proud. You don't want to be losing money on orders, so if you've worked out that a cake costs you $50 to produce, you'll be more confident about asking for more than that. Even if you're not sure what your skill is worth, you'll be sure what your costs are worth. • Go undercover: Check out what your competitor's prices are, and remember that your competitors may be everything from other small home based decorators to places like supermarkets and bakeries found in shopping centres. Take a good hard look at what products are available, how they compare to yours and what people seem willing to pay for it. If your pricing structure is either way too low or way too high in comparison, you need to either do the math again, or be prepared to educate your customers about your prices. • Double it: In the very early days of your business, there is no way you'll be truly aware of your costs, especially your time. Whatever number appears in your head, double it to the customer. So as the customer is talking, if I'm thinking, “$100” then I would be saying “$200” to them. This one is scary to act on (and requires a big deep breath when you do it), but when you haven't got a clear handle on your costing, chances are you're forgetting a bunch of things and the price in your head is based on comfort level and not facts. Doubling the number in your head is a, easy, quick way to ensure you're probably getting closer to what your item is really costing you to produce. The better you get at pricing, the less you'll need to do this – but it's a good way to build confidence and cover your costs. (It gets easier to do, I promise! The first time is always the hardest.) • The Get Out of Bed price: Once you've done some number crunching, you'll work out what you can and can't afford to work for. For example, you'll soon figure out that cakes worth $50 aren't making you back your money or time, but cakes worth $100 are. Make $100 your “get out of bed” price – the minimum you're willing and able to get out of bed for. If orders are slim on the ground you might be tempted to go below that price – but then remember how resentful you felt last time you worked for free (was it worth it?) and you'll find the Get Out of Bed price is a good idea. • Sorry Not Sorry: Don't apologise for your prices, ever. If you've done your math and your research, your prices will reflect what you need to earn on that order to cover costs as well as a component which accounts for talent and skill. There will always be some customers who will be shocked at your pricing, or try to tell you “it's just butter and sugar!” or who try to intimidate you into giving it to them for cheaper. That's to be expected, but the last time I checked, cafes, restaurants and supermarkets won't let you negotiate on your bill, nor do they spend time explaining why they charge w

5 Tips for the business Profitable Pricing by Michelle Green OFBARING The Business of Baking www.thebizofbaking.com For new business owners, pricing their creations can be one of the hardest skills to master. Sure, you can add up the ingredients and the cost of the boards and dowels, but it's the profit part of it which becomes a little harder to figure out. Often when giving a potential customer a price we find ourselves feeling guilty, embarrassed, or not justified in asking the prices we are asking. Here are five tips to make pricing your creations a little bit easier: : Do the cold, hard numbers: Knowing what it actually costs you to create something gives you the con- fidence to declare your prices loud and proud. You don't want to be losing money on orders, so if you've worked out that a cake costs you $5o to produce, you'll be more confident about asking for more than that. Even if you're not sure what your skill is worth, you'll be sure what your costs are worth. be everything from other small home based decorators to places like supermarkets and bakeries found in shopping centres. Take a good hard look at what products are available, how they compare to yours comparison, you need to either do the math again, or be prepared to educate your customers about your prices. • Double it: In the very early days of your business, there is no way you'll be truly aware of your costs, especially your time. Whatever number appears in your head, double it to the customer. So as the cus- tomer is talking, if I'm thinking, "$100" then I would be saying "$200" to them. This one is scary to act on (and requires a big deep breath when you do it), but when you haven't got a clear handle on your costing, not facts. Doubling the number in your head is a, easy, quick way to ensure you're probably getting closer to what your item is really costing you to produce. The better you get at pricing, the less you'll need to do this - but it's a good way to build confidence and cover your costs. (lt gets easier to do, I promise! The first time is always the hardest.) .The Get Out of Bed price: Once you've done some number crunching, you'll work out what you can and can't afford to work for. For example, you'll soon figure out that cakes worth $5o aren't making you back your money or time, but cakes worth $100 are. Make $100 your "get out of bed" price - the minimum you're willing and able to get out of bed for. If orders are slim on the ground you might be tempted to go below that price - but then remember how resentful you felt last time you worked for free (was it worth it?) and you'll find the Get Out of Bed price is a good idea. prices will reflect what you need to earn on that order to cover costs as well as a component which ac- counts for talent and skill. There will always be some customers who will be shocked at your pricing, or try to be expected, but the last time I checked, cafes, restaurants and supermarkets won't let you negotiate on your bill, nor do they spend time explaining why they charge what they charge. Your business should be no different - don't feel embarrassed, guilty or somehow in the wrong because you are asking to be paid appropriately for your craft.

Working from home - It’s Not a Piece of Cake! Louise Vansleve More and more women are leaving the workforce in droves to start their own businesses at home. In fact women setting up businesses from home is the fastest growing sector of the Australian economy with similar trends being seen the in US and UK. And its not surprising that women are making this choice. Especially after having children, it is common to have a feeling of not wanting to miss out on precious moments of your child's life and have a desire to be at home more. But is working from home all it is cracked up to be? I started working from home about 6 years ago now and like so many, I had an idealistic, romantic view of working from home. Daily walks by the beach, yoga classes in between bouts of working. I was going to have highly effective time management skills which would enable me to arrive breezily at the school gate just in time for afternoon pickup looking healthy, stylish and just like a successful business owner who manages to balance all of her plates with little to no effort. Cue....sound of glass shattering.....thats my illusion smashed to pieces and laying in a giant pile of broken glass on the floor. Now don’t get me wrong, I love working from home and I love working for myself. I have learned so much in the past 6 years about business but also about myself and about life. But if you are on the verge of making this decision consider yourself warned...... Working from home and for yourself requires more discipline than an army captain, more drive than a tugboat has pulling power and about as much mental resilience as the White House bomb shelter. You will inevitably have to put up with with the confused look you get when you try to explain to curious neighbors or friends that you can’t make the street party on Saturday night because you are so far behind with your work this week. A standard response usually comes in the form of “But you work from home......can’t you choose your hours?” You will also have to fend of the demands of your children who crankily ask why you didn’t have time to get 17 yellow pipe cleaners for their school project today because “all you do is sit at home on Facebook” I almost dread the question, “What do you do?” because once I state that I work from home, there is often an assumption that what I do is not a “real” job. My favourite response in this situation was from one of my daughters friends fathers who then said to me in his best patronizing voice “Oh that’s nice. That must keep you busy” as if it was nice that I was occupied and not pestering my partner or sitting idly in front of the afternoon soaps. I nodded and smiled whilst I visualised clocking him on the head with a large rolling pin. You will have the challenges of keeping your workspace just that. As I write this I am looking around my desk and I have 1 pair of fairy wings, one colouring book, a wooden doll from a dolls house and 2 dirty school socks around my computer! You will have moments where you will stare at your computer or cake in the early hours of the morning, often with wine in hand and empty bottle nearby having the seeds of doubt creep into your head. “Why....oh why am I doing this? What for? Is this really worth it? Am I actually crazy?!” Something that really irritates me after telling people you work from home is the assumption that you don’t deserve to be paid as well as someone who works in an office. This usually comes in the form of a request from a “friend” to give her a discount because “oh, but you work from home....surely your overheads are not that high?” Sometimes I think about telling people boldly that I run an adult X-rated website just to avoid the whole conversation. Somehow I can’t imagine this friend asking for a discount on that! Some of you will yearn for some adult conversation, some of that good old stand around the water cooler gossip. Some of you will miss actually getting dressed up for work. But then you will have moments when your child is sick and you don’t have to frantically find a sitter or explain to your boss why you need yet another day off. The moment when you realise you can book a sale flight on the spot because you don’t have to fill out a form and wait for approval for your holidays and hope that no other employee has asked for holidays that week. Then there are moments when working in your pajamas till midday feels like the most perfect thing to be doing. Most of all you will have the satisfaction of knowing that your hard work is creating something for you. A business you can be proud of. That you own. That is uniquely yours. And then you will know, that it really is all worth it. And besides that, if you are like me, you will quite like creating an air of mystery and having a smug sense of satisfaction, knowing that the neighbors really have no idea what you do all day. Perhaps I will start telling them about my X-rated website. Louise Vansleve runs www.learncakedecoratingonline. com and www.startyourcakebusiness.com

More and more women are leav- get when you try to explain to as someone who works in an of- ing the workforce in droves to start curious neighbors or friends that fice. This usually comes in the their own businesses at home. In you can't make the street party form of a request from a "friend" to fact women setting up businesses on Saturday night because you give her a discount because “oh, from home is the fastest growing are so far behind with your work but you work from home....surely sector of the Australian economy this week. A standard response your overheads are not that high?" with similar trends being seen the usually comes in the form of "But Sometimes I think about telling in US and UK. And its not surpris- you work from home.....can't you people boldly that I run an adult ing that women are making this choose your hours?" X-rated website just to avoid the choice. Especially after having whole conversation. Somehow I children, it is common to have can't imagine this friend asking for You will also have to fend of the a feeling of not wanting to miss a discount on that! demands of your children who out on precious moments of your crankily ask why you didn't have child's life and have a desire to be time to get 17 yellow pipe cleaners Some of you will yearn for some at home more. for their school project today be- adult conversation, some of that cause “all you do is sit at home on good old stand around the water But is working from home all it is Facebook" cooler gossip. Some of you will cracked up to be? miss actually getting dressed up I started working from home about for work. I almost dread the question, "What 6 years ago now and like so many, do you do?" because once I state I had an idealistic, romantic view that I work from home,there is But then you will have moments of working from home. Daily walks often an assumption that what I when your child is sick and you by the beach, yoga classes in do is not a “real" job. My favou- don't have to frantically find a sit- between bouts of working. I was rite response in this situation was ter or explain to your boss why going to have highly effective time from one of my daughters friends you need yet another day off. The management skills which would fathers who then said to me in his moment when you realise you can enable me to arrive breezily at best patronizing voice “Oh that's book a sale flight on the spot be- the school gate just in time for nice. That must keep you busy" as cause you don't have to fill out a afternoon pickup looking healthy, if it was nice that I was occupied form and wait for approval for your stylish and just like a successful and not pestering my partner or holidays and hope that no other business owner who manages to sitting idly in front of the afternoon employee has asked for holidays balance all of her plates with little soaps. I nodded and smiled whilst that week. Then there are mo- to no effort. I visualised clocking him on the ments when working in your paja- head with a large rolling pin. mas till midday feels like the most Cue....sound of glass shatter- perfect thing to be doing. ing.....thats my illusion smashed to You will have the challenges of pieces and laying in a giant pile of keeping your workspace just that. Most of all you will have the satis- broken glass on the floor. As I write this I am looking around faction of knowing that your hard my desk and I have 1 pair of fairy work is creating something for wings, one colouring book, a Now don't get me wrong, I love you. A business you can be proud wooden doll from a dolls house of. That you own. That is uniquely workingfromhome andIlove and 2 dirty school socks around yours. And then you will know, that working for myself. I have learned my computer! so much in the past 6 years about it really is all worth it. business but also about myself and about life. But if you are on You will have moments where you And besides that, if you are like the verge of making this decision will stare at your computer or cake me, you will quite like creating an consider yourself warned..... in the early hours of the morning, air of mystery and having a smug often with wine in hand and empty sense of satisfaction, knowing that bottle nearby having the seeds Working from home and for your- the neighbors really have no idea of doubt creep into your head. what you do all day. Perhaps I will self requires more discipline than "Why....oh why am I doing this? an army captain, more drive than start telling them about my X-rated What for? Is this really worth it? a tugboat has pulling power and website. Am I actually crazy?!" about as much mental resilience as the White House bomb shelter. Louise Vansleve runs Something that really irritates me www.learncakedecoratingonline. You will inevitably have to put up after telling people you work from com and with with the confused look you home is the assumption that you www.startyourcakebusiness.com don't deserve to be paid as well

FROM THE EDITOR I chatted to Adriano Zumbo at the Show, listen to what he had to say HERE! - Liz Winner Wedding Cake category & overall runner up: Vanessa Wardell Written by Marianna Saran It was chaos as thousands of people sprinted frantically into the recent Cake Bake & Sweets show at Sydney's Olympic Park, in a bid to rub shoulders with some of the world’s cake royalty. Vanessa Wardell from Inspired By Cake wowed judges with her stunning work, complete with meticu 

I chatted to Adriano Zumbo at the Show, FROMTHEEDITOR listen to what he had to say HERE! - Liz Winner Wedding Cake category & overall runner up: Vanessa Wardell Vanessa Wardell from Inspired By Cake wowed judges with her stunning work, complete with meticulous hand piped, gravity defying lace and beautiful flowers. Behind the scenes, Vanessa said this cake was very labour intensive. “"All the lace was piped within a week, I was able to get each piece down to about 35 minutes". Transporting a cake like this was no easy task either and caused a heart palpitation or two! "I think I held my breath on the whole trip over the Blue Mountains! I have delivered show cakes to Sydney before and I have learnt a few things that helped with the transporting of this one, it is the first cake to make it down and back safely," Vanessa said. tutorial made exclusively for Cake! on page 4. www.facebook.com/pages/lnspired-by Cake/169822176381412 a:Vanecsa.wordle inalist Name Catetor OedhngGhenaliy

Overall winner: Jacquie Goldstaiz Cake Bitz Head Decorator Jacquie’s passion for cake decorating started in 2003 when she began to take private lessons. Unfortunately Family commitments held her back until 2009 when she commenced a full year of training. She won Grand Champion, Gold Coast Show at the end of 2009 and again in 2010. By 2011 she was teaching her art at Cake Bitz and in November of that year she was invited to head up the cake department. Since then she has passed her passion on to many of her students and remains committed to teaching, designing and forever growing with Cake Bitz in this most inspiring industry. She continues to train with other expert decorators who fuel her relentless passion for beauty and perfection. f www www.facebook.com/pages/Cake-Bitz/263351790387110 shop.cakebitz.com.au From the decorator: Inspiration: Here in Australia we enjoy a magnificent bounty of fresh fruits and vegetables. This entry is my gratitude and appreciation for the abundance Mother Nature provides. The Look : Cornucopia. “The Horn of Plenty”. I wanted my entry to have an “old” feel, with its slate floor, dark timbers, rough inlays, and a huge ancient horn. Photography by Keng Seng Goh Van Goh Cakes

TinaliuPol Finaliu0 sum Tish Berbe Garele Forel PHONE/EMEL NORE/DNL CAKE BOSS Oyn 15ugurAt+ 177 Photography by Keng Seng Goh Van Goh Cakes ME：Tamika Bloy BISNESSNANE RONE/EMAL: inalisrCO Profesbional /sosaAt Name meEvoy rfouonal Class:ugarinalis CAKEBOSS Signed:

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ACRYLIC GANACHE BOARDS Piped drop string By Sally Ryan Use the acrylic ganache board on top of your cake for the "Lid Method" to achieve straight edges and perfectly flat tops on your cakes every time. A ND S U P P L I E S Convenient hole ensures cakes are centred on the board and makes centre doweling your cake a breeze. Wash up in warm soapy water and re-use again and again. Available in sizes 5” - 14” in round and square .Can also be made in custom sizes upon request. Visit www.kellyscaketoppers.com.au for prices and information. facebook.com/KellysCakeToppers Exciting new products coming soon! f Rustic Valley Cake Stands Our stands are handcrafted from beautiful wood products sourced from the picturesque Yarra Valley Region in Victoria. Visit our Facebook page for more information f facebook.com/rusticvalley

Piped drop string By Sally Ryan

Mix your Royal Icing Take a fresh egg with no cracks or signs of damage and separate the egg white from the yolk. Put the egg white in a small bowel and remove the spec or any lumps to prevent these from blocking the piping tube. Stir again and ensure the peak still stands. Add colour and ensure Sift your pure icing sugar through peaks still stand. To test the icing, an extremely fine sieve. One put a small amount in your No 1 spoonful at a time add the icing piping tube and push the icing out sugar to the egg white, stirring well with your finger.. I

Pipe stringwork Move the baking paper down the cake and use as a guide to park the depth of the drop strings. This will also protect the sides of the cake if you have any icing drop. Hold the piping tip close to the anchor point where you want to start. Ensure the piping tip is clean and begin the apply pressure the icing onto the marked point. This should begin to hold as you continue to squeeze the icing out. Hold the piping tip away from the cake to prevent the icing from sticking to the side of the cake. Using the baking paper a your guide, allow enough icing to come out so you have a string long enough to drop down to the paper and reach to the next anchor point. Gentry touch the icing at the tip to the cake at the finish anchor point until you can see that it has attached. Use a damp paint brush to smooth down any pointy ends. Pipe the dots over the dot and flatten any pointy ends. www.facebook.com/pages/Sallys- Cakes-Special-cakes-for-all- occasions/124999550912026

Sally Ryan interview with How and when did you first become involved in cake decorating? I started decorating after attempting a cake for my son’s first birthday. I attempted a hungry caterpillar cake and I was very happy with how it turned out so I started to do a few classes and teaching myself until I had the skill and confidence to open my business. What is it about cake decorating that you enjoy most? When it comes to equipment, what are the necessities for making and piping royal icing? A super fine sieve to get out all lumps in the sugar and seamless piping tubes. I prefer PME tubes. I also use parchment piping bags, but like all things in cake decorating it’s up to personal preference. What are a few guidelines people should follow in terms of piping and drying royal icing? The key is the icing consistency. If you do not have this correct your project will be frustrating and unenjoyable. Get to know the icing before you attempt projects. Spend time playing with icing and getting to know its limitations. Learn the effects of too much water in the correction brush. Learn how far you can stretch a string so you can design a cake with this in mind. Do some practice pieces of any filigree or flood pieces to discover any weakness in the design structure, so you have time to make adjustments to the design. The same applies for drying time. It all comes with practice. You will get to know this as you go, but if in doubt do a testing piece at the same time as the others or leave it overnight.. Some large flood pieces can take days to dry. Sifting the icing sugar through something finer then the piping tip you want to use. If you get large crystals of sugar in the piping tip it will block. Does weather play a factor in working with royal, or does it affect drying times? Be prepared. Know your design and have your surface prepared before you mix your royal icing. Fresh icing is much nicer to work with. I live in a fairly dry area so I have never had any trouble with humidity, but on cold day I find I always need to extend my drying time. What have you found to be the trickiest part of working with royal icing? There are a lot of pre-packagedsimply add water royal mixes on the market these days. Do you believe it’s better to make it yourself? Piping. I love to see the creation come to life. You particularly love experimenting with royal icing, what is it about royal icing that intrigues you? I love how it has such amazing strength, yet is amazingly fragile. It takes skill and a lot of patience. What are the three most important things someone should know when preparing to work with royal icing? Hot on the heels of some of Australia’s best decorators, is rising cake star Sally Ryan. Despite only first trying her hand at decorating four years ago, Sally has a natural talent and passion for cake art that’s already taken her on a wild rollercoaster. Written by Marianna Saran Sally’s talent was spotted by an American company with whom she has now teamed up with, to produce some amazing tutorials that focus on teaching the art of royal icing, all while living in regional New South Wales. Sally has also established a new cake decorating school in Central Western New South Wales, to pass on her knowledge to other enthusiasts. The Australian Cake Decorating Network team was excited to sit down with Sally to share in her cake journey so far. Tell us a little bit about yourself and your cake business? I am a passionate decorator who loves doing classic and elegant cakes. The Sally’s Cakes… business is only new but I am having a fantas ѥ

How and when did youfirstbecome When it comes to equipment, what are the recommended guidelines with involved in cake decorating? the necessities for making and piping eggs. I always check each egg for royal icing? I started decorating after attempting signs of cracks or damage.Inever A super fine sieve to get out all lumps a cake for my son's first birthday. I store eggs.I always buy them fresh attempted a hungry caterpillar cake in the sugar and seamless piping from the shop the day I use them. andI was veryhappywithhow it tubes.I prefer PME tubes.Ialso use turned out so I started to do a few parchment piping bags, but like all You have been busily creating a classes and teaching myself until I had things in cake decorating it's up to number of tutorials for an American the skill and confidence to open my personal preference. company that's launching a new business. website tell us a little bit about that? What are a few guidelines people iewoW.com is a new learning What is it about cake decorating that should follow in terms of piping and community for lovers of great design drying royal icing? you enjoy most? that features design inspirations, Get to know the icing before you Piping. I love to see the creation come courses and tutorials. Ihave done to life. attempt projects.Spend time playing a standing lipstick cake,a silver leaf double barrel cake withoriental with icing and getting to know its limitations.Learn the effects of too string work and a double barrel You particularly love experimenting children's cake with kites and clouds. much water in the correction brush. with royal icing, what is it about royal They are step by step tutorials with Learn how far you can stretch a string icing that intrigues you? a photograph guidefor each step. so you can design a cake with this in I love how it has such amazing www.iewow.com mind. Do some practice pieces of any strength,yet is amazingly fragile.It filigree or flood pieces to discover any takes skill and a lot of patience. weakness in the design structure, so When creating these tutorials, what are you have time to make adjustments you trying to teach people about this What are the three most important to the design. The same applies for dying art? drying time. It all comes with practice. things someone should know when You will get to know this as you go, Not to be afraid... Give it a go, it's not preparing to work with royal icing? but if in doubt do a testing piece at as hard as it looks The key is the icing consistency. If you the same time as the others or leave do not have this correct your project it overnight.. Some large flood pieces You have just released a tutorial will be frustrating and unenjoyable. can take days to dry. on StringWork whichpeoplecan Sifting the icing sugar through purchase for Kindle or buy a hard copy something finer then the piping tip you Does weather play a factor in working of, can you tell us a little bit about it? want to use. If you get large crystals of with royal, or does it affect drying Beverley Way has put together a sugar in the piping tip it will block. times? booklet of instructions based on my Be prepared.Know your design and I live in a fairly dry area so Ihave string work design. It's a step by step have your surface prepared before never had any trouble with humidity, guide on how to do Oriental strings. It's you mix your royal icing. Fresh icing is butoncolddayI findI always needto a great guide, and simple and easy to muchnicer to work with. extend my drying time. use. http://www.amazon.com/PREMlUM- What have you found to be the trickiest There are a lot of pre-packaged- DECORATING-Oriental-Stringwork- part of working with royal icing? simply add water royal mixes on the Concept-ebook/dp/B00H89BR7G/ The breakages. market these days. Do you believe it's ref=pd_rhf_se_p_d_2 better to make it yourself? Yes Ialways make it myself.Ihave What do you find to be the most The art of royal icing could be tested the premix but I find it does not rewarding part of working with royal considered to be a dying art, do you icing? have the strength, andtakes just as think it will start to make a comeback? long to mix.It might be suitable for use Looking at the gravity defying icing on Yes absolutely. Ihave had a number as a glue to adhere decorations or a a finished cake! of brides request elegant string work simple piped greeting. But I would still on their cake and my string work has prefer my own. had a great response in Australia and What is your preferred recipefor royal America. icing? Would you share it with us? I guess one question people always Egg white and pure icing sugar. are wary of when it comes to royal icing is, isit safeto put on cakes, How long does ittakeyoutomake one Mix in finely sifted sugar until you being made with raw egg whites- of yourfabulous cake masterpieces with reach desired consistency. what are your thoughts on this? Are royal work? When doing piping I like it to be strong there any processes you undertake to Once you come up with the design and so I never add water to this mix. pasteurise your eggs prior to using? given you have a good day for drying I only add water forflood work. If I am using royal on a cake order I one to two days. alwaysinform the customer that there is raw egg on the cake so they can inform anyone with allergies.Ifollow

We know piping and working with royal is time consuming, what advice do you have for people when it comes to decorating with this technique? Stay calm. It may seem like it is taking forever at first but you will get a flow going and the end result is more than worth it What are your most favourite tools and why? Piping tips… They have given me so much joy and opened up so much opportunity for me. What’s your favourite cake flavour? White chocolate with raspberry. People often struggle to price cakes especially time consuming ones, for beginners out there what do you believe people should factor in when pricing a cake with this kind of work? in New South Wales. There will be beginners classes along with sculpting and piping classes throughout the year. http://www. internationalcelebrationcakegalleria. com/67.html https://www.facebook.com/pages/ Sallys-Cakes-Special-cakes-for-alloccasions/124999550912026?ref=hl Do you experiment with unique flavours in your kitchen? Yes I recently invented a salted caramel with a salted caramel ganache at the request of a special bride and groom. Work out your value per hour. Charge what it takes to do it. If you are taking a little longer than an experienced decorator you need to take this into account. You can’t charge for your inexperience, put that down to a good learning opportunity and you will get faster the more practice you get. Cake orders, teaching and hopefully a book. Apart from royal icing what other techniques do you enjoy using on cakes? Where will you be teaching classes this year? Silver Leaf!It gives an instant WOW factor. What does Sally’s Cakes, Special cakes for all Occasions have in store for the rest of this year? My icing school opens in March with classes running monthly or on demand at the Bee Keepers Inn which is located between Orange and Bathurst Connect with us! f www.acdn.me [email protected] To see more of Sally’s stunning work, check out her class schedules or to purchase her latest tutorials visit the links below. more information www.internationalcelebrationcakegalleria.com/67.html www.facebook.com/pages/Sallys-Cakes-Special-cakes-for-alloccasions/124999550912026?ref=hl click here to join our mailing list!

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Stephen Benison Interview with Which technique do you wish you saw more of in cake decorating and why? Royal icing whether it’s piped as a decorative border or tube embroidery it always adds further interest and shows creative skills. It’s so versatile and can be adapted to complement your chosen design. What is your favourite medium to use in cake decorating and why? This is a very hard to answer as it really depends on what I am making and the effects that I want to create. If I must give an answer, I think it would be Mexican paste, as this can be worked into so many decorative items and is very versatile, with cutting, modelling and constructing

Which technique do you wish you saw If you are a beginner it would be good own specialdesignfeatures.This more of in cake decorating and why? to know some of the basics and find shows how diverse and creative a suitable robust paste to start with. design inspiration can be, and Royal icing whether it's piped as a I am including a recipe which has decorative border or tube embroidery certainly was one of the biggest proved popular with my students and challenges, of getting all the pictures it always adds further interest and once you have tried it you can make and texttogetherfrom all parts of shows creative skills.It's so versatile slight alterations to suit your hand and can be adapted to complement theworld!Thebookcanbeobtained conditions.The ingredients that are your chosen design. frommyweb site, alongwithall the used to make the paste is important specialist equipment that Ihave and it's good to familiarize yourself designed. What is your favourite medium to use with them to understand how they can in cake decorating and why? affect your finished items. Tell us a little bit about why you This is a very hard to answer as it starting creating cake decorating really depends on what I am making When it comes to making sugar flowers tool for the industry, where did the and the effects thatIwant to create.If I think many people get confused, inspiration come from? I must give an answer, I think it would must you always use gumpaste when I design my cake decoration tools, and be Mexican paste,as this can be making them and why? I work directly with mymanufacturers worked into so many decorative items When making flowers, there are and is very versatile, with cutting, in the U.K and U.S.A to ensure that different mediums that can be used, modelling and constructing. It is very the best quality and robust product and different countries refer to different is achieved. Being the designer, and strong and easy to make,providing names of paste.Gumpaste-is a having the necessary skills to be able a good medium for beginners and common name and as it says contains to create the sugar items is a must, experts alike. gum. Gum tragacanth is the main and probablywhymy products have ingredient and is a natural product, beensuccessfulforover25yearsin What is the key to making your sugar which comesfromthe Astragulus the industry as a creator of equipment. flowers look so realistic? plant, which grows in hot climates. Some of the toolsthatIhave created It is a strong hardener when mixed Sugar flowers are not one of my over the years are the side design with water andhas stretchy qualities specialties, or favourite items to create roller, with interchangeable textures. whenkneaded,aswiththemakingof althoughI canmakethem.Youdohave Many creative cutters including the the gum paste. The addition of other to study the flower that you want to Link twist collection, Silhouette to ingredients,like egg white,vegetable make and observe its form to be able name just a few.Iparticularly like shortening provide whiteness and to create a lifelike impression. You do the fabric effectflower stencil, which prevent the paste from drying too need to have a good paste to work makes really different flowers as a quickly., and it then can be referred with as this is the secret to getting fine feature for the top of cakes and also to as flower paste orpetal paste.Of petals without cracks,whilst being cupcakes! (dare Imention them) course there are other mediums, like strong enough to be able to handle and modelling paste,marzipan(almond assemble. Hand condition, whether paste)chocolate modelling paste, What should every good cake you have dry skin, warm hands or oily boiled and pulled sugarwhich can be skin can affect the paste use and is decoratorhave in their toolbox? used to different effects. If you are new something you will need to try to find What should every good cake decorator to sugarflowerstry a modellingpaste the paste that works best for you. There have inhis or hertool box?Well with less complex flowers like the rose. are also different methods, of making obviouslyStephenBenisoncutters!I flowers with cutters, moulds and finger think that a good rolling out board is a manipulation, and the addition of the You have written many books and must.Iuse a piece of Corian kitchen colouring and shading which all go created various DvD's,which is our worktop,whichisnonstick,hard and towards making them life like. favourite and why? durable.Good quality modeling and Over my career I have written many piping tubes, and a selection of colours inpasteorjell form. books and created instructional D.v.D's, which is always a challenge as you have to be very organized and work to tight time scales. One of my favorites was sugarcraft modelling, which took 18 months to complete and involved lots of late nights completing the projects and writing the text. This book is only availableontheopen market as its now out of print, but if you can obtain a copy it might be worth it's fetching upwards of 80 pounds. My latest book which I produced and collaborated, Wedding cakes by design was a combination of 16international recognizedcake decoration stars each featuring their

You’re an amazing cake decorator, but is there any area of cake decorating you secretly wish you could improve in? Decoration styles have changed over the last decade, and techniques are becoming more eclectic, with increased use of colour to create impact. I like to have a challenge and try different effects, and am always trying to improve on different styles and effects. Do I think that international decorators have a different approach to execution when making cakes? There was quite an influence on the use of lace effects and the pastel colours, but I think now with the many different social media sites, and with people traveling it’s difficult to say one particular technique. I did notice that in Australia they use cleats under the base cake board, which I think is an excellent idea, as it’s always difficult to maneuver a heavy cake. Are there any cake decorators you secretly idolise? Are there any cake decorators that I secretly idolize? Piping skills and the touch of classic training must be my good friend Eddie Spence- a master of Royal icing! There are lots of very creative sugar artists I have met in my travels, who all have an art at their finger tips, and when discussing skills and techniques we all share the same passion, a love of what we do and expressing our skills in the mediums we use. What can the world expect from Stephen Benison Sugar Artistry in 2014? What can we expect from Stephen Benison, sugar artistry in 2014? I have been experimenting with stencils, in a rather different way, not only to use with royal icing, or an air brush, but using them in a 3 D, dimension, and cutting out the design. Some of the ideas include, wine bottles, scallop lace and fabric flowers. Learn some of the tricks of the trade with Stephen Benison here: www.sugar-artistry.co.uk/ Cake decorating equipment by Stephen Benison www.youtube.com/watch?v=D4YlVBObXE  Fabric flowers by Stephen Benison www.youtube.com/ watch?v=T0GHWTO4-nQ shoes and hand bags Quick F lo werpaste By Stephen Benison Ingredients: 250g Royal icing 2 x 5ml tsp Gum Tragacanth 1 x 5 ml tsp Tylose powder 1 x 5ml tsp Trex ( vegetable sh or tening ) Instructions: • Weigh the royal icing a ccurately into a bowl. • Add the gum tragacan th and tylose powder (measure accurately). • Mix well adding a little icing sugar if the mixture is too soft. • Turn out and knead the paste on the work surface incorporate the Tr ex. • Form the paste into two balls. • Smear very lightly with trex and store in an air tight bag in the fridge. • Allow to rest for 24 hou rs before use. This recipe is a good wa y to use up leftover royal icing and is a durable pa ste which produces fine petals and does not dry out too quickly.

Quick Flowerpaste By Stephen Benison Ingredients: 250g Royal icing 2 x 5ml tsp Gum Tragacanth 1 x 5 ml tsp Tylose powder 1 x 5ml tsp Trex ( vegetable shortening ) Instructions: Weigh the royal icing accurately into a bowl ·Add the gum tragacanth and tylose powder (measure accurately) • Mix well adding a little icing sugar if the mixture is too soft. Turn out and knead the paste on the work surface incorporate the Trex. . Form the paste into two balls. · Smear very lightly with trex and store in an air tight bag in the fridge Allow to rest for 24 hours before use. This recipe is a good way to use up leftover royal petals and does not dry out too quickly.

World Class Teaching Facility on the Gold Coast, incorporating 400sqm of Retail & Online Store ...just ask Handi Mulyana & Michelle Rea JACQUIE GOLSTAIZ, Grand Champion at Sydney's Cake Bake & Sweet Show is Cake Bitz Principal Teacher & head of our Teaching Academy. Classes suitable from complete beginner to advanced in all areas of decorating. Cupcake Classes, Fundamentals, Flowers, Piping, Figurine modelling , Shoes, kids classes etc... Lori Hutchinson- The Caketress Handi Mulyana - 9-11 May Debbie Brown - 9-11 August Michelle Rea - 18-21 October Robert Haynes (UK) - November Silhouette by Stephen Benison

Silhouette by Stephen Benison

Materials & equipment Round cakes: . 30cm (10in) . 20cm (8in) . 15cm (6in) . 10cm x 5cm (4in x 2in) deep polystyrene cake dummy Round cake . 20cm (8in) boards: . 30cm (12in) . 35cm (14in) . 20cm (8in) thin round cake card . 2.5kg (5lb 8oz) almond paste . 2.7kg (6lb) sugarpaste . Flower paste . Modelling paste . Mexican paste . Royal icing . Black powder food colour (HS) . Fairy dust (SA) . Cornflour . Trex . Piping gel . Sugar glue Equipment: . Four white plastic cake dowels . White wires 28g, 24g . Silver 22g wire . White stemtex . Scriber (PME) . Cel pad (CC) . Non stick rolling board and rolling pin . Silhouette cutters (SA) . Triple leaf scroll cutter (SA) . Round cutters (SA) . Dresden veining tool . Dimpled foam sponge . Piping bags . Medium paint brush . Angled tweezers . Small palette knife . Clear plastic document wallet . Paper adding till roll . Ruler . Black acrylic cake base (C4) . Templates page 49 1 Stages Take a strip of paper or piece of till roll & measure the circumference of each cake. Divide the paper into 5 sections for the bottom, 4 for the middle & 3 for the top cakes. Secure & mark the divisions with a scriber. silhouettes Trace or photocopy 1 Thesilhouette design & place inside the the 2 clear plastic wallet. Rub a thin coating of Trex over the plastic. Roll out thinly, black modelling paste. When cutting out the design, place the cutter over the design then use the reverse edge to cut the paste. This will give the design in the correct position when placed onto the cake. Place each cut out onto the plastic sheet using the templates. water to 2 Dilute white royal icing withBrush over a single cream consistency. 3 each of the cut out pieces, working quickly so that the icing does not dry. Position on to the side of the cake, gently pressing over the design. Carefully peel off the plastic. Continue with the remaining sections on each tier. The flowers Roll out white flower paste 3 for the floral design. Roll a thin sausage of paste onto a white 28g wire. Cut out 24 leaf designs, then place the wire onto the back & flatten with a palette knife. Mark on lines with a Dresden tool. Place on dimpled foam sponge to dry. Repeat with black flower paste. ‘T’ shapes with white 24g wire. 4 Make a3

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Decorator Spotlight A large range of flowers have been added to the Facebook page, with more flowers being added to the range regularly. Jenny says she wasn’t sure how the sugar flowers would be received and whether there would be much demand, however she is very excited to say the response has been extremely positive! Jenny May Jenny May is the face behind Sweet Temptations by Jen. Jenny’s cake decorating journey started similarly to many others, with the 1st birthday cake of her daughter, Tabitha in May 2011. Recently, Jenny has started to post flowers to various locations across Australia with great success. Even though she knows from experience the flowers should arrive without incident, she still holds her breath nervously until they arrive safely in the customer’s hands! She researched for a month before, had a practice run, and by the time her cake was finished she had well and truly caught the ganache and fondant bug. After practicing for a couple of months, and putting in lots of groundwork and research, Sweet Temptations by Jen was launched in August 2011. Jenny’s first cake course was in early 2012, and later that year she started facilitating and teaching with Whimsical Cakehouse in Adelaide. During this time, Jenny started to explore the world of sugar flowers which quickly turned into a great fascination. In November 2013, the decision was made to re-align the direction of Sweet Temptations by Jen when she started to offer sugar flowers for sale to other cake decorators and the general public. To date Jenny has sent flowers to Victoria, South Australia, New South Wales, and Western Australia. Sweet Temptations by Jen f www facebook.com/sweettemptationsbyjen sweettemptationsbyjen.com.au

A large range of flowers have been added to the Facebook page, with more flowers being added to the range regularly. Jenny says she wasn't sure how the sugar flowers would be received and whether there would be much demand, however she is very excited to say the response has been extremely positive! Recently, Jenny has started to post flowers to various locations across Australia with great success. Even though she knows from experience the flowers should arrive without incident, she still holds her breath nervously until they arrive safely in the customer's hands! To date Jenny has sent flowers to Victoria, South Australia, New South Wales, and Western Australia. Sweet Temptations byJen facebook.com/sweettemptationsbyjen sweettemptationsbyjen.com.au

Promote, network, shop & save with the Australian Cake Decorating Network! Join our over 600 Australian and International members! Membership is $66 per year (Incl. GST) promote Mother’s Day Spoil your Mother (or leave this open as a hint for others) this Mother's Day • Have your work shared on our FB page to an audience of over 75,000 FB followers • Submit your work to be featured in our e-mag's Member's Only gallery • List in our Decorator, Course or Supplier Directories on our website and e-mag • Submit to be featured on our blog network • With over 700 other members of the ACDN • In the ACDN Member's Only Facebook group • At one of our Cake Crawl or Cake Camp events! Members can access discounted ticketing • Participate in our Member Monday weekly competition on our Facebook page • Place an ad in the ACDN Trading Post • Place an ad in the ACDN Job files- Either as 'work wanted' or 'position vacant' shop • Cake! Shop opening online in May 2014 • ACDN merchandise on sale May 2014 save • With ACDN preferred suppliers across Australia and Internationally • Discounted tickets to ACDN events • Discounted Insurance premiums through Red Star Insurance Brokers • Become an affiliate and tell your friends! Refer your friends to ACDN and earn money for those who become a member. f www.acdn.me [email protected] click here to become a member! f Cake Craze

Mother' r'sD: ay Spoil your Mother (or leave this open as a hint for others) this Mother's Day sotheyknewit lemonadestand writeadvice china and utensils, Defa Cake Craze hielandi

Sponge Cake Adam Cremona Learn Cake Decorating Online "This cake took pride of place on so many cake and dessert tables at so many birthdays, afternoon teas and even a First Holy Communion party throughout my childhood. My mum was famous for this cake and for very good reason! It’s feather light and its virtually fool proof to make. The addition of fresh strawberries as well as the traditional strawberry jam and cream is what makes this humble cake extra special." - Adam This recipe is part of a new book due for release in June from Adam Cremona and Louise Vansleve at

Suzanne's sponge cake By Adam Cremona 5 eggs, separated 2 tablespoons vegetable oil 1 teaspoon vanilla bean paste pinch of salt 3/4 cup caster (superfine) sugar 1V4 cups (185g) self raising flour, triple sifted V2 cup (160g) strawberry jam, warmed slightly 1/4 cups (310ml) thickened (heavy) cream, whipped 250g (8 ounces) strawberries, hulled and thinly sliced icing sugar for serving deep 22cm round cake pan. 2 Beat egg yolks, oil, vanilla and salt in electric mixer about 5 min- utes or until mixture is very pale and creamy. 3 Beat egg whites in clean bowl with electric mixer until soft peaks form, gradually add sugar, one spoonful at a time; beating until sugar dissolves. Gently fold half the egg white mixture into the yolk mixture, followed by the remaining half, folding until mixture is just combined. Sift flour over the egg mixture and gently fold in until just combined. 4 Pour mixture into prepared pan. Bake cake for 25 minutes or until cake springs back when pressed gently in the centre with your finger tips. Turn cake, top-side up, immediately onto baking paper lined cool- ing wrack and allow to cool completely. 5 Cut cooled cake in half horizontally. Place bottom layer on serving plate and spread with the warmed jam. Arrange the sliced strawberries on top and serve dusted with icing sugar. Prep & cook time 50 minutes (+ cooling time) serves 12

Needlepoint rose You will need By Rhian Johnson • Gingerbread cookie dough • Rolling pin • Royal icing (thick piping consistency) • Baking sheets lined with parchment paper or silicon mats • Icing bag, coupler, #1.5 tip • 4” heart cookie cutter (mine is from Copper Gifts) • Metal skewer • 3” heart cookie cutter (mine is Wilton) • Food colour pen • Ruler (clean used for food only) • Gel food colour: Bright White

You will need Gingerbread cookie dough Royal icing(thick piping Rolling pin consistency) Baking sheets lined with .lcingbag,coupler,#1.5tip parchment paper or silicon Food colour pen mats Ruler (clean used for food only) 4" heart cookie cutter Metal skewer (mineisfromCopperGifts) · Gel food colour: Bright White 3” heart cookie cutter (mine is Wilton)

Baking the cookies: Roll out chilled cookie dough to around 6mm thick. Cut out large heart shapes with 4” cutter. Chill for 15 mins then bake according to your recipe’s directions. Allow to cool completely. Step 5: Step 2: Step 1: Use the smaller 3” heart cutter as a template and with a light colour food colour pen; draw a small heart on the baked cookie. Slowly the flower begins to emerge! Begin by piping a straight vertical line from the top middle of the heart to the bottom point (leaving some space for a decorative border later). Continue to pipe vertical lines using the line you have just piped as a guide for spacing the next one. Step 6: Pipe a simple dot border around the edge of the cookie to create the appearance of a lace edge. Step 3: Step 4: Once you have piped all the vertical lines begin piping the horizontal lines. I find it easier to pipe the first line across the centre of the cookie. Continue as before until all the horizontal lines are completed. Using the pattern to guide you, pipe dots in each tiny square in the grid. You will need to count the spaces, just like a cross stitch. A ruler will help you here. If you make a mistake, you can carefully remove the icing from the grid with the tip of a metal skewer or toothpick. f www facebook.com/FlyawayPineapple flyawaypineapple.com.au

Step 5: Slowly the flower begins to emerge! Step 6: Pipe a simple dot border around the edge of the cookie to create the appearance of a lace edge. facebook.com/FlyawayPineap WWW flyawaypineapple.com.au

CLES M JU S T A S S W E E T ... CLICK HERE TO DOWNLOAD www.prettyandprint.com FO R A M U TY & PRINT © 2014 PRET © 2014 PRETTY & PRINT RSVP. Liz 0123 456 789 © 2014 PRETTY & PRINT PS these printables can be customised! io are for p ersona COLATE WRAPPERS YOU TOHTAH YOU TOHTAHNK ORLDS T OU TOHTAHNK ORLDS T E W THANK OYRLDS T E W TO THE W UM! BES M! CBOECST M C H OUM!T BEST MU T MCOLA E H OLAT E BES And Here... From 11:30am, on Sunday May 4th l use onl y. Please do not us e any par t of thes e designs for sale, commer cial or d istribut ACDN MOTHER’S DA Y PRINTABLES - CHO ADD TEXT HERE At Australian Cake Decorating Network WORLDS BEST! FO R A M U M JU S T A S S W E E T ... TY & PRINT © 2014 PRET PLEASE JOIN US FOR LUNCH WORLDS BEST! int.com MOTHER’S DAY! YOU TAGS A ES - THANK INTABL ER’S DAY PR CDN MOTH A MOTHER’S DAY! M M ttyandpr TO A SWEET & SPECIAL WORLDS BEST! HAPPY MOTHER’S DAY! www.pre WORLDS BEST! © 2014 PRETTY & PRINT www M M YOU’RE INVITED TO A SWEET & SPECIAL f M HAPPY MOTHER’S DAY! M M M TY & PRINT © 2014 PRET YOU’RE INVITED HAPPY MOTHER’S DAY! These pro ducts ACDN M OTHER’S By Pretty & Print HAPPY MOTHER’S DAY! These products are for personal use only. Please do not use any part of these designs for sale, commercial or distribution purposes. All rights remain with Pretty and Print ©. PARTY C IR DAY PRIN TABLES - ACDN MOTHER’S DAY PRINTABLES - FILL IN A6 INVITES Mother's Day printables HAPPY MOTHER’S DAY! K YOU TH THAN

HAPPY MOTHER·S DAY! HAPPY MOTHER·S DAY! MVM WORLDS BEST! THANK YOU TO THE WORLDS BEST MUM! CHOCOLATE @ 2014 PRETTY & PRINT CLICK HERE TO DOWNLOAD

We had so much fun on Melbourne Cake Camp that we're doing it again! BRISBANE, IT'S YOUR TURN! Join us for our last Cake Camp of 2014! Brisbane Cake Camp will be held at the picturesque Cedar Creek Lodges, Tamborine Mountain QLD, under an hour's drive from Brisbane and Gold Coast. There are three different courses on offer on this fun-packed weekend away: Lim T! MISS OU ing! )=8

CAKE CAMP AUSTRALIAN cake decorating Brisbane QLD NETWORK 27-29 June 2014 DON'T MISS OUT! Limited tickets remaining! Novelty with Foundation with Flowers with Handi Mulyana Janet O'Sullivan Greg Cleary A weekend of cake, fun and meeting new friends, in a luxury location... what more could you want?! You can pay in full at the time of booking or secure your place with a $250 deposit and pay the remainder in instalments. Early birdprice of $1190 ends 4th May so secure your place with a deposit today! BOOK ONLINE: www.acdn.me/events

Learn from some of the best in the comfort of your own home! Lambeth piping By Handi Mulyana Your membership gives you: Watch a FREE tutorial! Access to over 45 video tutorials www.learncakedecoratingonline.com Downloadable full colour ebooks 2 new tutorials every month Awesome teachers including Handi Mulyana & Verusca Walker Network with other cake decorators

Lambeth piping By Handi Mulyana

Step 1: Cover the cake a day before. Divide the cake into 8 equal sections and outline “C” scrolls in each space. Step 4: With pipe #5 pipe over the entire scroll Step 2: With piping tube #18 pipe “C” base scroll twice with one “C” scroll with detail as the base. Use a combination of “C” scroll and reverse “C” scrolls. Step 5: Pipe a crescent around the edge of the cake with piping tube #16 star. Using the same tube pipe bold line over the crescent f www Step 3: Pipe between the scrolls using the same piping tube #18 Step 6: with piping tube #16 pipe the side section at the base with zigzag motion and graduated pressure. facebook.com/HandisCakes handiscakes.com Step 7: Over pipe the side section with a smaller zigzag motion then over pipe bold line on the top Step 8: Using piping tube #5 follow up all borders over lining the crescents. If desired, this overpiping can be repeated twice to make the scrolls high. With #3 piping tube overpipe the entire scroll and crescent formation to finish the design. Step 9: Using #18 star piping tube, pipe a flat elliptical base in each section Over pipe the “S” scroll commencing with a fine point and “C” scroll in between. Over pipe each “S” and “C” scroll with piping tube #5 With a #3 piping tube, over pipe again the entire scroll formation.

Step 9: Step8: Using #18 star piping tube, pipe a Using piping tube#5followup all flat elliptical base in each section borders overlining the crescents. Overpipethe“s"scroll If desired, this overpiping can be commencing with a fine point and repeated twiceto make the scrolls "C"scroll in between. Step7: high. Over pipe each “S" and"C" scroll With #3 piping tube overpipe the Overpipethe side sectionwitha withpipingtube#5 smallerzigzag motion then over entire scroll and crescentformation With a #3 piping tube, over pipe to finish the design. pipebold lineonthetop again the entire scroll formation.

Peony & dots You will need By Michelle Hanley • Flower paste • Balling tool • #18 wire • Frilling tool • #26 wire • Foam mat • Peony cutters (or rose cutters) • Apple tray • Veiner • Styrofoam ball • Pasta machine (or small rolling pin) • Sugar glue • Small brush

You will need Flowerpaste Balling tool #18 wire Frilling tool #26 wire Foam mat Peony cutters (or rose cutters) ·Apple tray Veiner · Styrofoam ball Pasta machine Sugar glue (or small rolling pin) Small brush

Step 1: Hot glue #18 wire into styro ball. When putting hot glue on the wire, let cool for a minute before inserting into the styro. Alternatively make a flower paste centre, let dry. Roll out flower paste. Roll thinly but thick enough to insert wires. A pasta machine is quick and efficient, if you have one. Cut out all your petals, cover whilst waiting to use them so they don`t dry out. Step 7: Step 8: Run the frilling tool from outer edge of petal towards the base, making creases. Brush sugar glue on the 3 petals. Step 4: Step 5: Step 6: Step 10: Step 11: Step 12: You will need 7 small petals (4 wired, 3 for centre), 7 medium petals, 10 large petals. For the centre, place 3 small petals on the flower foam pad and vein. This is optional. Ball the edges of each petal. The balling tool should be half on the petal, half on the foam. The centre should look like this. For the first row, place 4 wired small petals on the foam pad. When inserting wire hold the petal between your thumb and finger, helps to stop wire poking through. Vein Step 2: Step 3: Step 9: Place the 3 petals on the styro ball. Pinching the edges together and out.

Step 9: Step 7: Step 8: Place the 3 petals on the Run the frilling tool from outer edge of petal Brush sugar glue on the styro ball. Pinching the towards the base, making creases. 3petals edges together and out. Step 11: Step10: Step 12: Forthefirstrow,place4wired Thecentreshouldlooklikethis Vein small petals onthefoampad. When inserting wire hold the petal between your thumb and finger, helps to stop wire poking through.

Step 20: Step 15: TIP – f you don`t have peony cutters, use rose cutters and cut Leave your centre and petals to dry small pieces out of each petal at overnight. the top. Step 19: Step 21: To assemble the Peony you will need your dried centre, dried petals, white or green florist tape, petal dust and brush (optional). Step 13: Step 14: Ball Frilling tool For the first row place the small petals in a small flower former tray. Step 16: Step 17: Step 18: Step 22: Step 23: For the second row repeat same steps as for first row. (wire, vein, ball, frilling tool). These 7 medium petals dry in an apple tray. For the third row repeat same steps as first and second row (wire, vein, ball, frilling tool).These 10 large petals dry in the apple tray with the medium petals. Make sure the petals aren`t lying flat. Petals should be cupped, not flat. Use your finger to flick the edges over a little. Dust your centre and petals before assembling. To start assembling, attach florist tape to base of centre (stretch the tape to activate the glue!).

Step 20: Step 21: TiP-f you don't have peony To assemble the Peony you will Step 19: cutters,use rose cutters and cut need your dried centre, dried Leave your centre and petals to dry small pieces out of each petal at petals, white or green florist tape, overnight. the top. petal dust and brush (optional) Step 22: Step 23: Dust your centre and petalsbefore To start assembling,attachflorist assembling. tapeto base of centre (stretch the tape to activate the glue!).

Step 25: Step 26: Step 30: Step 31: Step 32: Take your first row petals Bend the wire at the base of the petal. You`ll need to do this to all the petals. One at a time, tape the petals to the centre. Third row, add petals 1 at a time. Tape the wires all the way down. The wires should be completely taped. Your completed Peony should look like this. Step 27: Step 28: Step 29: The first row should look like this. Second row, add the petals 1 at a time, overlapping first row. Second row should look like this. Step 34: Step 35: To mark the dots evenly on to the cake we need to make a template out of baking paper. Wrap a strip of baking paper around the cake, leaving an overlap. Mark the length and height to trim. Place back around cake to check. Step 24: Step 33: To pipe royal icing dots onto a cake, you will need; freshly covered cake, piping bag, piping nozzle (no.3), royal icing, baking paper, pin (or tape), frilling tool (or toothpick or pin), baking paper.

Step30: Step31: Step 32: The wires should be completely Third row, add petals 1 at a time. Your completed Peony should look taped. Tape the wires all the way down. like this. Step33: Topiperoyal icing dots onto a cake, you will need; freshly covered cake, piping bag, piping nozzle (no.3), royal icing, baking paper, pin (or tape), frilling tool (or toothpick or pin), baking paper. Step 34: Step 35: To mark the dots evenly on to the Placebackaroundcaketocheck cakeweneed to make atemplate out of baking paper. Wrap a strip of baking paper around the cake, leaving an overlap.Markthe length and height to trim.

Step 38: Step 36: Step 37: Take off and fold evenly horizontally. The more folds, the more dots. Undo, fold vertically. The more folds, the more dots. Place baking paper back around the cake. Secure the overlap at the back with pin or tape. To insert your Peony into your cake use pointy nosed pliers instead of your hand. This reduces the risk of breaking the flower. I also coat the wire in melted white chocolate, before inserting into the cake. Step 41: Sitting at eye level to your cake pipe your dots. I like to support my piping hand with my other hand at the wrist. Squeeze your piping bag, stop squeezing, then pull the nozzle back. This will stop the pointy dots. Step 39: Step 40: Using frilling tool, pin or toothpick, mark each corner of the squares on the paper and the centre. I have pierced the paper so you can see. Remove the paper. f www facebook.com/TheCakeChef thecakechef.webs.com

To insert your Peony into your cake use pointy nosed pliers instead of your hand. This reduces the risk of breaking the flower. I also coat the wire in melted white chocolate,before inserting into the cake. facebook.com/TheCakeChef WWW thecakechef.webs.com

Royal icing gazebo oration can be used on wedding cakes, christening cakes, and any other gh it looks complicated, once you know how to make run-outs and pressure skill levels. The gazebo can be made in advance and the colour can be iquid colourings. uirements od lain 296), k (a ick. y fresh, efore r en the ding the f-peak fresh few or citric orrect to pipe he runb down n icing rubbedir in a down the age 33). By Eddie Spence Run-o as cake top decorations: gazebo Run-outs as cake top decorations: gazebo This impressive cake top decoration can be used on wedding cakes, christening cakes, and any other special occasion cake. Although it looks complicated, once you know how to make run-outs and pressure pipe, it is a great project for all skill levels. The gazebo can be made in advance and the colour can be altered to suit the cake using liquid colourings. In addition to the basic run-out requirements you will need royal icing made with strengthened egg white (see method below), fine netting (tulle), a no. 2 plain piping nozzle, templates (see page 296), paper, stiff card, a polystyrene block (a separator is ideal) and a cocktail stick. Preparation 1 Beat the egg white (preferably fresh, but dried if preferred) a day before needed and leave in the refrigerator overnight. This will help to strengthen the albumen. 2 Make up the royal icing, including the strengthened egg white, to off-peak consistency (see page 33). If using fresh egg white, you may need to add a few drops of acetic acid (white vinegar) or citric acid (lemon juice) to achieve the correct consistency. This icing will be used to pipe the outlines of the run-out pieces. 3 To prepare the icing to flood the runouts, use a palette knife to rub down a small amount of the freshly beaten icing on a clean work surface. Place the rubbeddown icing into a small bowl and stir in a teaspoon of very cold water to thin down the icing to run-out consistency (see page 33). 1

Run-outs as cake top decorations: gageba This impressive cake top decoration can be used on wedding cakes, christening cakes, and any other altered to suit the cake using liquid colourings In addition to the basic run-out requirements you will need royal icing made with strengthened egg white (see method below), fine netting (tulle), a no. 2 plain piping nozzle, templates (see page 296), paper, stiff card, a polystyrene block (a separator is ideal) and a cocktail stick. Preparation Beat the egg white (preferably fresh, but dried if preferred) a day before neededand leave inthe refrigerator overnight. This will help to strengthen the albumen. Make up the royal icing, including the strengthened egg white, to off-peak consistency (see page 33). If using fresh egg white, you may need to add a few drops of acetic acid (white vinegar) or citric acid (lemon juice) to achieve the correct consistency. This icing will be used to pipe the outlines of the run-out pieces. To prepare the icing to flood the run- outs, use a palette knife to rub down a small amount of the freshly beaten icing onacleanworksurface.Placetherubbed- down icing into a small bowl and stir in a teaspoon of very cold water to thin down the icing to run-out consistency (see page 33).

4 Solid run-outs 4 Prepare the templates for the hexagonal solid run-out pieces on paper. Cut around the shape, leaving a ‘tongue’ at the side so that you can remove the template easily. Secure a piece of cellophane over the template using masking tape and grease the cellophane with a little white vegetable fat. 5 Place a no. 1.5 nozzle into a piping bag and half-fill the bag with stiff royal icing. Pipe the outline of the solid hexagons. When possible, pipe the lines from point to point to achieve sharp corners. If the corners are not sharp, they can be neatened using a damp artists’ brush. 6 Use the run-out icing prepared earlier to flood in the run-outs. When flooding in, you may use a no. 1 piping nozzle, though I prefer to make a tight piping bag and cut a small aperture in the tip. The smaller the aperture, the better the run-out will be. Tip When flooding a large area, pipe towards the outline, no more than 5cm (2”) along to start, then flood in the area. Vibrate the tip of the bag/nozzle on the surface and give the work board a gentle knock on the table periodically to level out the icing and create an even run-out. The idea behind piping into the line is to always pipe onto wet icing to keep the finished result smooth. 7 Flood in 1 large and 1 small hexagon for the base and the plinth of the gazebo respectively. (The plinth will hold the side panels and doors in position.) Place the completed run-outs under a desk lamp or in an airing cupboard to dry. Roof pieces and fillets 8 Prepare 6 triangular templates and 6 curved fillet pieces (to go around the roof edge) under lightly greased cellophane. Make a bag of stiff royal icing and start by piping the internal lines. At the corners, the lines can be crossed over, which will not ۛH

10 13 Continuetofloodall the To stick the netting onto the run-out pieces. Place under run-out framework, prepare a desk lamp or in an airing cupboard a small bag of well rubbed-down to dry. royal icing. Half-filla piping bag fitted with either a no. 1 or 1.5 nozzle or cut Tulle backing a small hole in the tip to this size (no larger). It is imperative that you use Thislooks delicateandhastheadded rubbed-down icing: if the icing is too advantage of holding the scroll work stiff there is a greater risk of breaking in place. Remember, however, that the run-outs. Pipe a line along the tulle is not edible so the gazebo must edge of the net piece. Place the be removed before the cake is eaten. run-out on top and gently place it into position. Gently stroke your finger Make a new set of templates along the run-out to adhere the net to from stiff card, this time the back of the run-out; do not push slightly smaller than the templates for the run-out as it might break. the framework (see secondary line on template). Make 2 templates for each 14 Placethetemplatefor piece, i.e. 4 doors, 10 side panels, the scroll work onto a flat and 12 roof sections. board and tape a piece of greased cellophane over the top. Place some 12 Prepare the tulle netting by rubbed-down royal icing into a piping ironing it underneath a damp bag with a no. 1 or 1.5 nozzle. If the cloth to ensure it is completely flat. icing is too stiff, it will not settle onto For each piece of the gazebo, fold the the netting and is more likely to break. netting over and place between a pair The rubbed-down icing will also give of cardboard templates. Cut out the strength to the scrolls. shape from the netting, creating 2 at a time.

Tip When piping onto netting, you do not have to touch the sides of the framework. However, for competition pieces where you would not use net, the scrolls must touch the frame to hold them in place. 15 Pipe the large S scroll first, followed by the reverse S. Add the small scroll inside the S and reverse S. When 2 lines meet, raise the icing on top of the first scroll so that the line disappears as the icing settles. Add the flowers, leaves and other decoration and use a damp artists’ brush to neaten any sharp points. (For more instructions on piping scrolls, see pages 66 to 67.) 16 Repeat the same method to make pieces for the doors and arches on top of the side pieces. You can add your own piped decoration on top: examples of simple and more complex designs are shown here. 17 Allow all of the run-out pieces to dry thoroughly before assembly. Assembly 18 Draw the small hexagon template onto paper and draw lines from each corner to locate the central point. Place on top of a piece of polystyrene (such as a separator or cake dummy), then place a piece of cellophane on top of the drawing and tape in position. Grease the cellophane with white vegetable fat. 19 Dip the end of a cocktail stick into white vegetable fat and push this end through the centre of the hexagon and into the polystyrene to hold it upright. 20 Half-fill a piping bag fitted with a no. 2 nozzle with freshly beaten royal icing. Using the hexagonal template prepared earlier, pipe a line of icing slightly to the outside edge of the hexagon. Place 1 of the triangular roof pieces into the icing and lean the point on the cocktail stick. This part can be rather fiddly but it is worth persevering! Pipe a line down the right hand side of the triangle, then continue the line along the next side of the hexagon. Work anticlockwise if you are right-handed and vice versa. Place the second piece in place, joining it to the side of the first piece. As you attach each piece, clean up the edges using a damp artists’ brush. Proceed in the same way all round the hexagon to create the roof. When attaching the last piece, pipe down the sides of both adjoining pieces (and along the base) before positioning the last piece. 21 Pipe running beads along the joins using a no. 1 or 1.5 nozzle (see page 71) to disguise any

slightly rough edges (you can use a slightly larger nozzle if needed). Place the roof under a desk lamp for at least 1 hour then leave in a warm, dry place to dry overnight. This should make it easy to remove from the cellophane and cocktail stick. 22 Use a small, cranked palette knife to lift the curved fillets off the cellophane. Pipe a line of stiff royal icing 7mm (¼”) in from each corner using a no. 2 nozzle, then place the fillet in place so that it sits vertically. Use an artists’ brush to neaten the edge. When all 6 pieces are in place and in the right position, pipe running beads along the bottom edge. This neatens up the edge and also gives it extra strength. 23 Use the same bag of icing to pipe a line along 2 adjacent sides of the hexagonal base (smaller hexagon). Pipe a line of icing along the right-hand side of 1 side panel, pick up a second panel and press the 2 side pieces against the base. Lift the 2 sides into position and stick them together. If you are worried about this

Brush embroidery By Michelle Smith

You will need • Piping bag with coupler, #2 nozzle (you can interchange nozzles at any time) • Damp artists’ brush/es • Royal Icing Step 1: Cover your cake. If you are using cutters or anything to imprint your design, do this while your fondant is still soft; if you are tracing your design wait until your fondant is hard (the following day is ideal). I traced my rose pattern the following day, and transferred it onto my cake by rubbing over the stencil (which is traced on both sides). • Piece of fondant to practice on • Lustre, alcohol and brush for lustre effects • Pattern to trace/ Cutters to imprint your selected design Step 2: Prepare your piping bag, nozzle and royal icing. If you use a coupler on your piping bag you can interchange nozzles if you have more delicate or smaller areas to pipe in your design as well as the larger areas. I have chosen a delicately detailed design, but will use the #2 nozzle for most of my design. Step 3: Practice on some rolled out fondant, or cover a board with fondant to practice your technique and design. Use a slightly wavy/ wiggly line as you pipe a line to give a textured outline and more effective pattern. Only pipe one outline at a time and then brush it, as other lines will dry if you try to work on more than one at once.

Step 1: Cover your cake. If you are using cutters or anything to imprint your design, do this while your fondant is still soft; if you are tracing your design wait until your fondant is hard (the following day is ideal).I traced my rose pattern the following day, and transferred it onto my cake by rubbing over the stencil (which is traced on both sides). Step 2: Step 3: Prepareyourpipingbag,nozzleandroyalicing.Ifyou Practice on some rolled out fondant, or cover a useacoupleronyourpipingbagyoucaninterchange board with fondant to practice your technique and nozzles ifyouhavemoredelicateorsmallerareastopipe design.Usea slightlywavy/wiggly lineas you pipe inyourdesignaswell asthelargerareas.Ihavechosen a line to give a textured outline and more effective adelicatelydetaileddesign,butwillusethe#2nozzlefor pattern. Only pipe one outline at a time and then most of my design. brush it, as other lines will dry if you try to work on more than one at once.

Step 4: With a slightly damp brush (that is the right size for your pattern and detailing), pull inwards towards the middle of your design. Don’t have your brush too wet or you won’t see the texture of your brush stroke. Tap/ wipe your brush on the side of your cup and even dry it slightly with your fingers so there is only a tiny amount of water on it. *If your brush gets too dry you will notice it pulls the royal icing away from the cake instead of pulling through it easily. Pull the paint brush almost the whole way through the piped royal icing line towards the centre of your design. If you want to create a slightly different un-structured style, you can pull the paint brush through the whole line for a longer brush stroke and less ‘outline’ around your design. Step 5: Time to start piping onto your cake! Use the guidelines just as you did to practice. Step 6: Continue piping and brushing your design one line/ petal/ leaf at a time until you have completed your design. Try not to rush, the more time you take with a steady hand, the better the effect.

Step6: Try not to rush, the more time you take with a steady hand, the better the effect.

AVAILABLE NOW AT Step 7: Once you have completed your design, you can add some shine and shimmery accents with some lustre dust. You could brush it over your whole pattern dry (or on specific areas), or combine with some alcohol/ rose spirit to create a lustre paste to easily brush onto specific brushed areas. I have left mine natural, so I create more of a rustic,        Flexipaste owner, Paul Mills, will be doing free demonstrations exclusively for Cake Decorating Solutions at the Cake, Bake & Sweet Show. Come and see what all the fuss is about. f www.facebook.com.au/CakeCrazeNewcastle To follow through with the design and brush embroidery for a party or special occasion, you can also incorporate dessert products like macarons, cupcakes and cookies, complimenting them with the same brush embroidery pattern that is on your cake. Follow the same guidelines for piping and brushing on all the dessert items. I have piped mine freehand, eliminating the need for a stencil/ tracing, due to these items having a much smaller surface space. This also lets you improve your artistic skills, and gives you more practice with this style of piping. INTRO PRICE $14.95 ARNDELL PARK LIVERPOOL NORTHMEAD ROSEBERY WILLOUGHBY BELMONT ONLINE www.cakedec

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Our Member Monday winner for Summer was... Cakes for Mates Alina Ahmad My Name is Alina and I am 30 years old, mother of 2 daughters 11 & 7. Cakes for Mates is a hobby business of mine that I run from her home in Sydney’s North West. Thanks to Cake Decorating Solutions for sponsoring our Member Monday competition with a $250 voucher each quarter! Members, make sure you enter each Monday on our Facebook page wall for your chance to win! f facebook.com/pages/Cakes-formates/366784146768387 I have a degree in Science and was always keen to get involved in something that could keep me occupied while keeping my creative mind satisfied. While the girls were younger and I was a full-time mum, I was not able to spare much time to do anything else as many of the readers and full-time mums would agree. But once both girls went to school, I started to try things to satisfy my creative side. I had a go at embroidery, stitching, carpet weaving, leather embossing, reading and a few other things but could not find the groove I was looking for. One of my daughters became unwell and doctors put her on restrictive diet. This presented a challenge for the entire family especially around my little girl’s birthday. I then decided to make a cake myself rather than buying from a shop. It was here that it all started for me and the entire process of preparation, baking, decorating and presentation of cake made me realise that this is worth pursuing. I started with cakes for family in the very beginning and more I did it better I felt and the cakes were very appreciated by everyone who tasted them. This was the start of my journey and before I realised, I was getting orders through word of mouth. At this point in time I decided to take a some courses in cake decorating and she started my Facebook page with name Cakes for Mates. As per the name, it was intended for family and friends but this took off more than anticipated and in a short time of 2 years, I am finding it almost impossible to keep up with the orders. Alina

Our Member Monday winner for Summer was... Cakes for Mates Alina Ahmad My Name is Alina and am 30 years old, mother of 2 daughters 11 & 7. Cakes for Mates could keep me occupied while keeping my creative mind satisfied. While the girls were younger and I was a full-time mum, I was not able to spare much time to do anything else as many of the readers and full-time mums would agree. But once both girls went to school, I started to try things to satisfy my creative side. I had a go at embroidery, stitching, carpet weaving, leather embossing, reading and a few other things but could not find the groove I was looking for. One of my daughters became unwell and doctors put her on restrictive diet. This presented a challenge for the entire family especially around my little girl's birthday. I then decided to make a cake myself rather than buying from a shop. It process of preparation, baking, decorating and presentation of cake made me realise that this is worth pursuing. I started with cakes for family in the very beginning and more I did it better I felt and the cakes were very appreciated by everyone who tasted them. This was the start of my journey and before I realised, I was getting orders through word of mouth. At this point in time I decided to take a some courses in cake decorating and she started my Facebook page with name Cakes for Mates. As per the name, it was intended for family and friends but this took off more than anticipated and in a short time of 2 years, I am finding it almost impossible to keep up with the orders. alima NEKAEEL

f Inspired by cake f f Christola's Cakes f Finesse Cakes by Ingrid f Jessie Lee Cakes Member Monday Here are our weekly winners of 'ACDN Choice' f Cill's Creative Cakes f Flower & Fondant Sophia Mya Cupcakes The overall winner is... Cakes by Jane! f Cakes by Jane Each Monday our members share their work on our Facebook page, for the chance to win a $250 voucher thanks to Cake Decorating Solutions and a double page feature in Cake! f Sweet Beas f Cakes by Jane

Inspired by cake Sophia Mya Cupcakes Buds'nPetal Cakes The overall winner is... Cakes by Jane! Cakes by Jane Congratulations Jane! You've won a $250 voucher from Cake Decorating Solutions and a double feature in the Winter issue of Cake! NOAH

Sweet Tiers sweettiers.com.au ACDN Member gallery We invited our members to submit to our member gallery and we were blown away with the submissions! Want to submit to our member gallery? Join us HERE!

Sweet Tiers sweettiers.com.au

callicakes.com.au BeDazzled Cake Creations facebook.com/tortissime.au facebook.com/cakeitQLD facebook.com/cakingitup

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From the cover... Cake Craze Michelle Smith Photography: Nicole Butler Photography

From the cover... Cake raze Michelle Smith Photography: Nicole Butler Photography

From the decorator: splay from January s part of my wedding expo di This cake wa lay cakes for the event, I created a new range of disp this year. s! This one in particular were inspired by so many thing which s, elegance, fashion, and influenced by royalty, richnes was royalty with the richness of e Caketress. It encompasses Th imsical element embellishments, and also a wh the gold and lias, tulips, roses and odern, bright flowers (magno with the m peonies). ruffles on the te texture with the subtle, soft I wanted to crea ), and also the inted delicately with gold lustre top tier (dus two of the tiers creding lines from the flowers on dented lea e primary colour palette me interesting focal points. Th ated so ich would then be accentuteal, pink, white and gold, wh was peach of the other flowers. ated with the yellow and deep created, and I the largest display cakes I’ve This is one of e pleasing to the eye balance it out and make it mor wanted to s, adding to its elegance. mix of shapes and tier height with a ving them only decorations to a minimum, lea I kept the gold rals. as accents, to highlight the flo sing cakes I’ve e of the fastest and most plea It was on tly as I sketched it! created, as it turned out exac it’s entirety. It took 3 days to complete in en as the cover I’m so elated for it to be chos ke! image and as a feature in Ca - Michelle xx

Jessie Lee Cakes SweetP Cakes and Cookies It's a piece of cake Sweet Beas Cakes and biscuits by Lisa Cake This Copy Cat Cakes

SweetP Cakes and Cookies It's a piece of cake Cake This Copy Cat Cakes

A Sweet Temptation Rapture Cakes Lizilicious Cakes Hai Uyen Nguyen Buds 'n Petal Cakes Buds 'n Petal Cakes Sweet Beas Cake It

A Sweet Temptation Lizilicious Cakes Sweet Beas Cake It

Kelly's Cake Creations The Cake Chef Little Wheelz Flower and Fondant Dream Cakes and Creations Zahari Zaffney and Dreams Coco Cakes

LittleWheelz Flower and Fondant Dream Cakes and Creations Zahari LDVE tahai

Grace of Cakes Tortissime Cake This ACDN members: Don't forget to submit to the member gallery for our next issue! Cake This Submissions close late June [email protected]

Tortissime ACDN members: Don't forget to submit to the member gallery for our next issue! Submissions close late June [email protected]

What's on The Art of Royal Icing: A Unique Guide to Cake Decoration By world-class tutor Eddie Spence M.B.E z If you want to know everything there is to know about royal icing then The Art of Royal Icing is your go to reference book! Eddie Spence has taught the art of royal icing for 50 years. In this book he draws on all of his experience to bring cake decorators an extraordinary manual, in a bid to revive this classic art form. ACDN Bookshelf Written by Marianna Saran The Art of Royal Icing teaches a variety of techniques from simple piping through to advance royal icing including flood and extension work. Comprehensive photographic diagrams and text make it easy to follow the instructions and execute the projects. The book also contains templates for the projects and is an excellent reference book for both beginners and professionals. A must have on any cake decorators book shelf, The Australian Cake Decorating Network gives this book 5/5 stars. You can pick up a copy here; http://www.squires-shop.com/ uk/product/the-art-of-royal-icingby-eddie-spence http://www.bookdepository. co.uk/Art-Royal-Icing-EddieSpence/9781905113156 Sugar Flowers for Cake Decorating By Alan Dunn Pretty Witty Cakes Book of Sugarcraft Charaters By Suzi Witt Suzi Witt has taught thousands of students in over 40 countries so Learn how to make realistic when we saw she published a book looking flowers from leading we were very excited. This amazing sugarcraft expert Alan Dunn, takes all the guess work out of crein his book Sugar Flowers for ating adorable sugar figurines. All Cake Decorating. This book of her characters are versatile and shows you how to make 32 could be used on an array of cakes. different sugar flowers, with The step by step instructions and step by step instructions and pictures are fabulous and are so easy photos, including a Rose, Magnolia, Lotus, Hibiscus and to follow, even if you are a complete beginner there would be no doubtmore exotic flowers such as ing you could use this book to create the Japanese native, Akebia. sugar masterpieces. The Australian Cake Decorating Network recommends this book especially for beginners wanting to master sugar flowers, as Alan has in depth explanations on the equipment needed, techniques used and a range of recipes including flower paste. Those at an intermediate level of crafting sugar flowers should also find this book beneficial as Alan demonstrates how to create stunning sprays and arrangements using the flowers learnt in the previous chapter. The Australian Cake Decorating Network gives this book 4/5 stars You can pick up a copy here; http://www.booktopia. com.au/sugar-flowers-forcake-decorating-alan-dunn/ prod9781847731227.html We especially love that Suzi has taken the time to create an extensive colour chart that shows you exactly what different brands and colours will result once applied to your fondantno more buying the wrong colour! From safari animals to monsters and creatures, Suzi really covers it all. Her book also includes all the templates needed to make these cheeky characters. The Australian Cake Decorating has fallen in love with this book and we give it 5/5 stars. You can pick up a copy here; https://www.prettywittycakes.co.uk/ shop/book-store/pretty-witty-cakesbooksugarcraft-characters http://www.bookworld.com.au/ search/pretty+witty+cakes#stock_ status=InStock%7CPreOrder

Sugarflowers Cakes Pretty Witty BOOKOF cakedecorating SUGARCRAFT CHARACTERS Royal lcing TheArtof Eddie Spence MBE Suzi Witt Auniqueguidetocakedecorationbyaworld-classtutor ALAN DUNN HOWTOMODELFONDANTFAIRIES, ANIMALSANDOTHERFRIENDS The Art of Royal Icing: A Sugar Flowers for Cake Dec- Pretty Witty Cakes Book of Sugar- Unique Guide to Cake Decora- orating craft Charaters tion By Alan Dunn By Suzi Witt By world-class tutor Eddie Suzi Witt has taught thousands of Spence M.B.E Learn how to make realistic students in over 40 countries so looking flowers from leading when we saw she published a book If you want to know everything sugarcraft expert Alan Dunn, we were very excited. This amazing there is to know about royal ic- in his book Sugar Flowers for takes all the guess work out of cre- ing then The Art of Royal lcing is Cake Decorating. This book ating adorable sugar figurines. All shows you how to make 32 your go to reference book! Eddie of her characters are versatile and Spence has taught the art of roy- different sugar flowers, with could be used on an array of cakes al icing for 50 years. In this book step by step instructions and The step by step instructions and he draws on all of his experience photos, including a Rose, pictures are fabulous and are so easy to bring cake decorators an ex- Magnolia, Lotus, Hibiscus and to follow, even if you are a complete traordinary manual, in a bid to more exotic flowers such as beginner there would be no doubt- the Japanese native, Akebia. revive this classic art form. ing you could use this book to create sugar masterpieces. The Art of Royal lcing teaches The Australian Cake Decorat- We especially love that Suzi has a variety of techniques from ing Network recommends this simple piping through to ad- book especially for beginners taken the time to create an extensive vance royal icing including flood colour chart that shows you exactly wanting to master sugar flow- ers, as Alan has in depth ex- and extension work. Compre- what different brands and colours will hensive photographic diagrams planations on the equipment result once applied to your fondant- needed, techniques used and and text make it easy to follow no more buying the wrong colour! the instructions and execute the a range of recipes including From safari animals to monsters and flower paste. Those at an in- projects. The book also contains creatures, Suzi really covers it all. templates for the projects and is termediate level of crafting an excellent reference book for sugar flowers should also find Her book also includes all the tem- both beginners and profession- this book beneficial as Alan plates needed to make these cheeky als. demonstrates how to create characters. The Australian Cake A must have on any cake deco- stunning sprays and arrange- Decorating has fallen in love with this ments using the flowers learnt rators book shelf, The Australian book and we give it 5/5 stars. Cake Decorating Network gives in the previous chapter. The this book 5/5 stars. Australian Cake Decorating Network gives this book 4/5 You can pick up a copy here; stars https://www.prettywittycakes.co.uk/ You can pick up a copy here; shop/book-store/pretty-witty-cakes- http://www.squires-shop.com/ book- You can pick up a copy here; uk/product/the-art-of-royal-icing- sugarcraft-characters by-eddie-spence http://www.booktopia. com.au/sugar-flowers-for- http://www.bookworld.com.au/ http://www.bookdepository. cake-decorating-alan-dunn/ search/pretty+witty+cakes#stock. co.uk/Art-Royal-lcing-Eddie prod9781847731227.html status=lnStock%7CPreOrder Spence/9781905113156

Shopping Guide From our style expert, Tanya: "Plan a romantic candy buffet for your vintage wedding by combining rustic, lace and chalkboard elements with pops of pretty pastel colours for a beautiful floral dessert table. Use a unique backdrop of ribbons, tassels or florals to highlight your colour scheme and make your dessert table stand out at your wedding reception. Laser cut flower vintage bunting from Style Party Love: http://www.stylepartylove.com.au/decorate-and-stylewedding-party-supplies-decorations-/bunting/laser-cutbunting DIY heart doily favour kit from Style Party Love: http://www.stylepartylove.com.au/wedding-party-stylingpackages/lolly-favour-bags-doliy-peg-set Display flowers in mason jars or glass compotes and present drinks and desserts using rustic crates or other unique settings to create a vintage feel." You can find these items as well as businesses to hire similar items for your wedding at the Life’s Little Celebrations directory f www facebook.com/lifeslittlecelebrations lifeslittlecelebrations.org Timber drinks crate from Leo & Bella: http://leoandbella.com.au/products-page/wooden-creates/ wooden-drinks-crate-caddy-green/ Vintage metal milk bottle holder for 4 from Leo & Bella: http://leoandbella.com.au/products-page/milk-bottleglassware/vintage-metal-milk-bottle-holder-for-4/

Laser cut flowervintage bunting from Style Party Love: DlY heart doily favour kit from Style Party Love: http:/www.stylepartylove.com.au/decorate-and-style- http://www.stylepartylove.com.au/wedding-party-styling wedding-party-supplies-decorations-/bunting/laser-cut- packages/lolly-favour-bags-doliy-peg-set bunting ColdSrminks UNITED.DAIRY Timber drinks crate from Leo & Bella: Vintage metal milk bottle holder for 4 from Leo & Bella: http:/leoandbella.com.au/products-page/wooden-creates/ http:/leoandbella.com.au/products-page/milk-bottle- wooden-drinks-crate-caddy-green/ glassware/vintage-metal-milk-bottle-holder-for-4/

Tassel garland backdrop made by Divine Drops: https://www.facebook.com/DivineDropsPoms Ribbon bunting backdrop from Little Wish Parties: http://www.littlewishparties.com/Buntings/ cat2547699_2267707.aspx Wooden crate antique wash from Leo & Bella: http://leoandbella.com.au/products-page/wooden-creates/ portobello-wooden-crate-antique-wash-large/ Floral paper straws from Ruby Rabbit partyware: http://www.rubyrabbit.com.au/products/vintage-floralstraws-25-pack Handmade floral bunting from The Paper Lantern: http://www.thepaperlantern.com.au/copy-of-nauticalflag-bunting-blue-yellow-white/ Wooden cake toppers by Grain & Co: http://grainandco.com.au/ Wooden hinged candy box from The Little Big Company: http://www.tlbc.com.au/Hospitality/Food-Presentation/ Wooden-hinged-Paris-Box.html?keyword=crate Lace milk glass bottle from Love The Occasion: http://www.lovetheoccasion.com.au/shop/baby-showertheme-love-the-occasion/glass-milk-bottle-lace-doily/

Hlitehed LOVE www.grainandco.com.au Handmade floral bunting from The Paper Lantern: http://www.thepaperlantern.com.au/copy-of-nautical- Wooden cake toppers by Grain & Co: flag-bunting-blue-yellow-white/ http://grainandco.com.au/ Wooden hinged candy box from The Little Big Company: Lace milk glass bottle from Love The Occasion: http://www.tlbc.com.au/Hospitality/Food-Presentation/ http://www.lovetheoccasion.com.au/shop/baby-shower- Wooden-hinged-Paris-Box.html?keyword=crate theme-love-the-occasion/glass-milk-bottle-lace-doilyl

Blue mason jars from 96 Styles: http://www.96styles.com.au/#!store/vstc1=jars-&-bottles Ice blue elizabeth glass cake stand from Leo & Bella: http://leoandbella.com.au/products-page/cake-compotestands/elizabeth-glass-square-cake-stand-ice-blue/ Shabby chic pink lace bunting from Sweet Tea Party Supplies: https://www.sweetteapartysupplies.com.au/product/shabbychic-tattered-bunting-pink/ Pink glass hobnail compote from Leo & Bella: http://leoandbella.com.au/products-page/cake-compote-stands/american-vintage-petite-glass-hobnailpink-compote/ Handmade paper flower backdrop and flower cake bunting by Hanging Pretty:  http://www.hangingpretty.com.au/ Mini folding chalkboard from Leo & Bella: http://leoandbella.com.au/products-page/chalkboard-labelholder/mini-folding-wooden-chalkboard-in-antique-wash/ Mini clip on chalkboard signs from Style Party Love: http://www.stylepartylove.com.au/mini-clip-onchalkboards?filter_name=chalkboard Floral poms by Cat Flower Events mixed with tulle poms from Pom Pom Princess: https://www.facebook.com/catflowerevents and http://www.pompomprincess.com.au/

Marsh- mallows Ban Borts VE Handmadepaperflowerbackdropandflower cakebun- Mini clip on chalkboard signs from Style Party Love: ting by Hanging Pretty: http:/www.stylepartylove.com.au/mini-clip-on- http://www.hangingpretty.com.au/ chalkboards?filter_name=chalkboard Have your products featured here! For this and other promotional opportunities contact us: [email protected] Mini folding chalkboard from Leo & Bella: http:/leoandbella.com.au/products-page/chalkboard-label- holder/mini-folding-wooden-chalkboard-in-antique-wash/

Connect with us! Online Children’s Party Directory f www.acdn.me [email protected] click here to join our mailing list! www.lifeslittlecelebrations.org Source unique & stylish suppliers around Australia for your next little celebration! !"#$%&"#$'(%)%*"'+,%-./+01/$(%)%2$!.'%)%*3.+.4'"*3$'(%)%*'05+"-6$(% )*"'+,%30'$%)%$7$5+(%(+,60(+(%)%$5+$'+"05%&$5+%)%7$5/$( www.facebook.com/lifeslittlecelebrations [email protected]

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Social pages Left: Keng Seng Goh with Lori Hitchinson and Louise Vansleve Left bottom: Grace Cutrupi Scodella with Rouvelee Ilagen and Jacqueline Butler Below: Michelle Hanley with Rick Reichart Opposite top left: Cheryl-Anne Navarro‎ with Adriano Zumbo Opposite top middle and right: Hazel WongYeo with Handi Mulyana and Debbie Brown Opposite middle: Leanne Flaherty with Margie Carter Opposite bottom left: Jessica Neave with Dawn Butler Opposite Bottom right: Kyrie Sheppard with Pierrick Boyer Want to be featured in our social pages next issue? Send your photos to [email protected]

ar Want to be featured in our social pages next issue? Send your photos to [email protected] SAKE DECORATING SOLUTIONS BANE C21 WINME! ENTER

MELBOURNE CAKE CAMP 28 FEB- 2 MARCH 2014 NEXT CAKE CAMP: QLD www.acdn.me/events

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QLD SA Delightful Bitefull Cupcakes Mackay, Qld facebook.com/DelightfulBitefullCupcakes Sweet Temptations by Jen Adelaide, SA facebook.com/sweettemptationsbyjen Flower & Fondant Gold Coast, QLD facebook.com/flowerandfondant flowerandfondant.com.au Sublime Cake Creations Brisbane, QLD facebook.com/Sublimecc sublimecc.com.au Sugarcoat Me Brisbane, QLD facebook.com/SugarcoatMe sugarcoatme.com.au SA Lizilicious Cakes Morphett Vale, SA facebook.com/pages/Lizilicious-Cakes/225225387535012?ref=hl Sweet Bea’s Flagstaff Hill, SA Facebook.com/SweetBeas Sweet Nothings Andrews Farm, SA facebook.com/sweetnothingsaustralia sweetnothingsaustralia.com VIC A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au Cakes By H Rowville, VIC facebook.com/pages/Cakes-By-H/258535207635517?ref=br_rs Cakes 4 Everyone Tarneit, VIC facebook.com/mycakes4everyone cakes4everyone.com.au Cill’s Creative Cakes Shepparton, VIC facebook.com/pages/Cills-Creative-Cakes/285993761445445 cillscreativecakes.com.au CJ Sweet Treats Bacchus Marsh, VIC facebook.com/pages/CJ-Sweet-Treats/351764801528279 cjsweettreats.com Cuppy & Cake Melbourne, VIC facebook.com/cuppyandcake

SA Sweet Temptations by Jen Adelaide, SA facebook.com/sweettemptationsbyjen VIC A Little Bit Fancee Melbourne,Vic facebook.com/alittlebitfancee alittlebitfancee.com.au Cakes By H Rowville, ViC faceb0ok.com/pages/Cakes-By-H/258535207635517?ref=br_rs Cakes 4 Everyone Tarneit, VIC facebook.com/mycakes4everyone cakes4everyone.com.au Cill's Creative Cakes Shepparton, ViC faceb0ok.com/pages/Cills-Creative-Cakes/285993761445445 cillscreativecakes.com.au CJ Sweet Treats Bacchus Marsh, VIC faceb0ok.com/pages/CJ-Sweet-Treats/351764801528279 cjsweettreats.com Cuppy & Cake Melbourne,Vic facebook.com/cuppyandcake

VIC VIC Delatite Special Occasions Mansfield, VIC Tortissime Cake Design Melbourne, VIC facebook.com/Tortissime.au tortissime.com facebook.com/pages/Delatite-Special-Occasions/101194089935753?fref=ts Little Bug and Bear Frankston, VIC facebook.com/littlebugandbear littlebugandbear.com Sophia Mya Cupcakes Melbourne, VIC facebook.com/sophiamyacupcakes sophiamyacupcakes.com.au Sweet Caroline’s Cakes Point Cook, VIC facebook.com/sweetcarolinescakespointcook sweetcarolinescakes.com.au Sweet Jubilee Melbourne, VIC facebook.com/sweetestjubilee sweetestjubilee.com.au Sweet Surprise Cakes Pascoe Vale, VIC facebook.com/Sweetsurprisecakes1 The Icing Artist Melbourne, VIC facebook/theicingartists The Tasting Kitchen St Kilda, VIC facebook.com/thetastingkitchen10 thetastingkitchen.com.au WA Cakes Tash Bakes Rockingham, WA facebook.com/cakestashbakes cakestashbakes.com Coxie’s Cakes Perth, WA facebook.com/coxies.cakes coxiescakes.com.au Everything’s Sweet Perth, WA facebook.com/everythingssweetsheryl.little everythingssweet.com.au Muffin and Moo Banksia Grove, WA facebook.com/muffinandmoo Wicked Cake Perth, WA facebook.com/wickedcakewa wickedcake.com

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Courses NSW www 18th -20th July Caulfield Racecourse Melbourne f Cake Decorating Solutions Arndell Park Willoughby Belmont Rosebery Liverpool Northmead facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au ONLINE QLD Ashlea Brown Cakes facebook.com/ashleabrown.cake Cake Bitz Gold Coast, QLD facebook.com/pages/Cake-Bitz/263351790387110 shop.cakebitz.com.au Tickets on sale now at www.cakeriffic.com.au À la Roch facebook.com/alarochcakes alarochcakes.com.au Learn Cake Decorating Online learncakedecoratingonline.com Cake Rescue Cairns, QLD facebook.com/pages/Cake-Rescue/368388196565281?ref=br_tf cakerescue.com.au VIC Delatite Special Occasions Mansfield, VIC facebook.com/pages/Delatite-Special-Occasions/101194089935753?fref=ts Text listings in this directory are REE for all ACDN F members! Join us HERE!

18th -20th July Caulfield Racecourse www akeri Melbourne EXPO mmm...it's sooo good! Tickets on sale now at www.cakeriffic.com.au ONLINE A la Roch facebook.com/alarochcakes alarochcakes.com.au Ashlea Brown Cakes facebook.com/ashleabrown.cake Learn Cake Decorating Online learncakedecoratingonline.com Text listings in this directory are FREE for all ACDN members! Join us HERE!

Suppliers NSW Cake Decorating Solutions Arndell Park Willoughby Belmont Rosebery Liverpool Northmead facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Cake Rescue Cairns, QLD facebook cake rescue cakerescue.com.au QLD Cake Bitz Gold Coast, QLD facebook.com/pages/Cake-Bitz/263351790387110 shop.cakebitz.com.au ONLINE Cake Bitz Gold Coast, QLD facebook.com/pages/Cake-Bitz/263351790387110 shop.cakebitz.com.au Cake Decorating Solutions facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Lollipop Cake Supplies facebook.com/LollipopCakeSupplies lolliopcakesupplies.com.au

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