Cake! magazine JULY 2014

Cake! magazine letter from the editor Thankyou for reading the Winter issue of Cake! magazine. We've focused on gravity defying cakes in this issue with lots of tutorials, tips and tricks to help you create gravity defying masterpieces at home! We also feature cookies in this issue and have an amazing selection of tutorials from decorators including Miss Biscuit, Biscuitry, Flyawaypineapple, Butterwinks and so many more! 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. Jill from Sweet Themes shows us how to re-purpose your cookie cutters to make several different cookies from the same cutter, don't miss it on page 90. For those of you in this part of the world (we're in Australia) we've included a feature on Father's Day- we have lots of cakes, cookies and printables for you to make for the lucky man in your life! detailed gravity defying airplane tutorial exclusively for Cake! magazine readers, you can find it on page 14. We discuss the hot topic of pricing in our Business Basics feature with Louise Vansleve and catch up with Insurance Broker, Anthony Murphy, to discuss the importance of being fuily insured if you're selling cakes. We had a brilliant time at QLD Cake Camp (wrapup on page 68) and are very excited to be releasing tickets for our Melbourne Cake Crawl with this issue. Join us on 22nd November as we tour Melbourne on our Cake Crawl bus, with guest decorators Faye Cahill and Sharon Wee. Secure your spot on the bus on page 77. Hope to see you there! Happy reading XX We have interviewed some of the best in the business, including Mike from Mike's Amazing Cakes. Mike also created a Liz 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. Liz Wright editor Liz is the editor of Cake! magazine 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 Cake! magazine to showcase the incredbile talent of cake decorators worldwide. COVER IMAGE: Sweets by Selina To advertise in Cake! magazine, contact [email protected] f Kellie Rudland contribution manager www.acdn.me [email protected] click here to join our mailing list! 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. Marianna Saran Kirsty Vierdag editorial marketing 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. Rolaine Raya administrative assistant 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 Thankyou for reading the Winter issue of detailed gravity defying airplane tutorial Cake! magazine. exclusively for Cake! magazine readers, you can find it on page 14. We've focused on gravity defying cakes in this issue with lots of tutorials, We discuss the hot topic of pricing in tips and tricks to help you create our Business Basics feature with Louise gravity defying masterpieces at home! Vansleve and catch up with Insurance Broker, Anthony Murphy, to discuss We also feature cookies in this issue the importance of being fuily insured if and have an amazing selection of you're selling cakes. tutorials from decorators including Miss We had a brilliant time at QLD Cake Biscuit, Biscuitry, Flyawaypineapple, Camp (wrapup on page 68) and are Butterwinks and so many more! Liz Wright editor very excited to be releasing tickets for Jill from Sweet Themes shows us how to our Melbourne Cake Crawl with this Liz is the editor of Cake! magazine and re-purpose your cookie cutters to make issue. Join us on 22nd November as we founder and owner of the Australian several different cookies from the same tour Melbourne on our Cake Crawl bus, Cake Decorating Network. Liz grew up cutter, don't miss it on page 90. with guest decorators Faye Cahill and surrounded by cake,spending hours upon Sharon Wee. Secure your spot on the hours watching her mum create stunning For those of you in this part of the world bus on page 77. Hope to see you there! wedding cakes (in the days of extension (we're in Australia) we've included a feature on Father's Day- we have lots of Happy reading XX work and intricate piping!). cakes, cookies and printables for you to Liz is excited to have the opportunity to make for the lucky man in your life! use Cake! magazine to showcase the incredbiletalentof cakedecorators We have interviewed some of the best in worldwide. the business,including Mike from Mike's Amazing Cakes. Mike also created a COVER IMAGE: Sweets by Selina Kirsty Vierdag Kellie Rudland Marianna Saran Rolaine Raya marketing contribution manager editorial administrative assistant With a background in marketing Kellie discovered the world of Television reporter and Born in Cavite, Philippines, and a passion for baking, Kirsty cakes 8 years ago. Since then mother of two, Marianna has Rolaine joined the ACDN team has become an integral part she has worked alongside combined her love for cake in 2013. Rolaine spent a lot of of the ACDN team. Kirsty runs chefs decorating pastry as head and journalism. time baking while she grew decorator for an e Her mission is to bring Cake! established her own catering business and up but it took a backseat as specialises in 'clean eating' Kellie has cake cake company. readers latest the she raised a family and grew recently her snacks as well as delicious started with own and interviews news her career. Rolaine's love of cakes and treats. business and s from around the couture cake decorators baking has been re-ignited joined the ACDN team in 2013. globe. since joining the ACDN team.

contents features 41 43 46 48 70 76 90 144 gravity defying tips with Sharon Wee gravity defying tips with Handi Mulyana creative process tips from eat.cake.party progress shots with Lesley Wright QLD Cake Camp wrapup Melbourne Cake Crawl tickets re-purpose your cookie cutters father's day printables JULY 2014 8 58 50 tutorials 8 14 24 36 84 87 95 98 117 120 123 130 136 strawberries and cream cake airplane cake mushroom house cake roast dinner cake pulled paint cookies gumball machine cookies hot air balloon cookies flower basket cookies father's day cookies wallet cooki es ship and suitcase cookies deer rack cookies dad's tie cookies 128 interviews 54 58 60 62 102 108 112 interview with Danielle Gajra interview with Mike McCarey interview with Jamie Brooks interview with Christopher Chavez interview with Julia Usher interview with Robin Martin interview with Elise Strachan 36 galleries 24 50 gravity defying cakes 155 ACDN member gallery regulars 84 82 155 105 3 64 147 164 166 168 170 176 178 letter from the editor business basics recipes featured ACDN member member monday winners book reviews shopping guide social pages directories

JULY 2014 58 interviews 54 interview with Danielle Gajra 58 interview with Mike McCarey 60 interview with Jamie Brooks 62 interview with Christopher Chavez 102 interview with Julia Usher 108 interview with Robin Martin 112 interview with Elise Strachan 50 galleries 50 gravity defying cakes 155 ACDN member gallery regulars 3 letter from the editor 64 business basics 147 recipes 155 164 featured ACDN member 166 member monday winners 168 book reviews 170 shopping guide 176 social pages 178 directories

Follow Cake! magazine on facebook! Cake! magazine now has it's very own facebook page. Click below to follow us on facebook so you don't miss an issue! f DOWNLOAD & PRINT Cake! magazine is now available for download and print. You can read offline or print your favourite tutorials- no more fondant on your ipad! CLICK HERE To advertise in Cake! magazine, contact [email protected] gravity defying cakes A collection of gravity defying cake tutorials, tips, tricks and inspirational images from decorators around the world

gravity defying cakes A collection of gravity defying cake tutorials, tips, tricks and inspirational images from decorators around the world

Strawberries & Cream Laura Loukaides You will need: Step 2: Step 3: Drill a 6mm hole through both Cake Drums, slightly off centre. Underneath one cake drum, drill a recess half way through using a 12mm drill bit. This will hide the metal nut and washer and keep the support sturdy. This will be the base. Step 5: Step 6: Step 7: Underneath the second cake board, secure another two washers using a metal nut. Make sure everything is tightly secured. Drill a 6mm hole on the edge of your plastic cup. This is where the “spout” of your cream jug will sit. – This photo shows the completed structure for the cake. Roll out a long wide piece of white fondant about 1” taller than the cup. Use a bit of water on the cup and wrap the fondant around it. Make sure the seam is on the opposite side to the hole for the spout. Next, use your little finger to create the spout, pushing down and forward. Step 1: Step 4: Bend the metal studding using a small vice and hammer. Before pushing the metal studding through the cake drums, add the top nut and washer. Nut first, then small washer, then the largest washer. • 2x 8” Cake Drums • Metal studding 12” Long 6mm thick • Hard Plastic Cup • Metal Nuts and Washers • Two Thin Drinking Straws • Paintbrushes • White Fondant • Red Fondant • White Gum Paste • Green Gum Paste • “Dark Brown” Food Gel • “Ivory” Food Gel • “Pink” Food Gel • “Green” Food Gel • Water • Paper Towel • 6” Domed Cake f www facebook.com/LauraLoukaidesCakes www.lauraloukaidescakes.co.uk

Step 2: Underneath one cake Step 4: drum, drill a recess half way through using a Beforepushingthemetal Step 1: 12mmdrill bit.Thiswill Step 3: studding through the hidethemetalnutand cake drums, add the top Drill a 6mm hole through washer and keep the Bend the metal studding nut and washer.Nut first, bothCakeDrums,slightly support sturdy. This will using a small vice and then small washer, then off centre. be the base. hammer. the largest washer. Step 5: Step 6: Step 7: Underneath the second Drill a 6mm hole on the Roll out a long wide piece of white fondant about 1" cake board, secure edgeofyourplasticcup taller than the cup. Use a bit of water on the cup and This is where the"spout" anothertwowashers wrap the fondant around it.Make sure the seam is on of your cream jugwill sit. using a metal nut. Make the opposite side to the holefor the spout.Next, use sure everything is tightly -Thisphotoshowsthe your little finger to create the spout, pushing down and secured. completed structure for forward. the cake.

Step 13: Step 9: Step 12: While the fondant is still soft, carefully slide the cup over the support to check the placement of the spout is correct. Next, make a handle for the cream jug using white Gum Paste, secure with a little water and support using a piece of rolled paper towel. Roll the fondant into long strips, you should now begin to see the wood grain effect. Next, cut into short “planks” and using a pastry brush, wet your cake drums (top and sides) using cooled boiled water. Step 10: Step 11: Step 14: Step 15: Now, you’ll need to cover your cake drums. Divide your white fondant into two, leaving one portion larger than the other. Colour the larger portion using an ivory food gel until almost completely mixed. Colour the smaller portion using a dark brown food gel until only half mixed, leaving a distinct marble effect.  Twist the two colours together until only just marbled. Do not knead your fondant or you will not get the same effect once it has been rolled out. Next, mix a little of your ivory and dark brown food gel in a paint palette with either a little water or alcohol to create the “wood stain”. Paint the entire board. Then, cut open two drinking straws. Place them around the support opposite each other to make sure the metal studding is completely covered. Leave the entire support to dry for a few of hours, or overnight. Once the handle has dried, remove the paper towel and paint a design on the jug using food gels and alcohol. Step 8: Place your “wooden planks” on the cake drum in an offset pattern. Texture using the tip of a knife and cover the base support using a piece of fondant. You may find this part easier by standing your base on a bowl slightly smaller than the cake drums.

Step 13: Step 12: Roll the fondant into long strips, you should now begin to see the wood grain effect. Next, cut into short cover the base support using a piece of fondant. You mayfindthisparteasierby standingyourbaseon a drums (top and sides) using cooled boiled water. bowl slightly smallerthanthecakedrums. Step 14: Step 15: Next, mix a little of your ivory and dark brown foodgel in a paint palette Oncethehandlehasdried,remove witheithera little wateroralcohol to createthewood stain.Paintthe the papertowel and paint a design entireboard.Then,cut opentwodrinkingstraws.Placethemaround on the jug using food gels and thesupportoppositeeachothertomakesurethemetal studding is alcohol. completelycovered.Leavetheentiresupportto dryforafewof hours, or overnight.

Step 20: Step 16: Colour another portion of white fondant with a little ivory food gel until you achieve a cream colour. Roll out a long strip and wrap it around the straws using a bit of water to secure it into place, trim away any excess and roll it into a pear shape to cover the inside of the jug, securing with a little water again. Step 17: Next, cut a slit out the back of the cake and carefully push the cake over the support, there will be a gap at the back, ganache the exposed cake and cover with a little fondant. Add a ridge to the top of the bowl and using another piece of cream fondant, create a “spill” to hide the seam at the back. Make 7-10 various sized fondant strawberries and leave to one side for a few hours while you carve the cake. Step 22: Begin to add your finishing touches. First the cream splash which is made from a very thin layer of cream f

Step 20: Next, cut a slit out the back of the cake and carefully push the cake over the support, there will be a gap at Step 21: the back, ganache the exposed cake and cover with a little fondant. Add a ridge to the top of the bowl and Begin placing your strawberries on the cake. Cut a using another piece of cream fondant, create a"spill" tohidetheseamattheback cream.Leave a whole one for the base detail. Step 22: Begin to add your finishing touches.First the cream splashwhich ismade froma verythin layer of cream fondant, little splashes/droplets,a matching design onthebowl andthefinal strawberrywhichsits onthe cake board.

Airplane Cake Step 1: Picture 2. Glue 4-24 x 18 inch cardboard pads together to create base; use provided pattern to mark where to hot glue uprights to board Mike McCarey 2 7 Step 2: Pictures 3-4. Hot Glue the uprights in place (be generous with the hot glue on the base) Step 3: Picture 5. IMMEDIATELY- angle in the uprights to be 1” wide at the top Step 4: Pictures 6. Hot glue on body plate; the tapered end should be 6” forward from the tips of the upright 3 8 Step 5: Pictures 7. Hot glue on wing mounts- see pattern for placement Step 6: Pictures 8-9. Bend nose plate and hot glue arch support in place 4 5 You will need: • base board 24 x 18 cardboard 4x thick • tail pieces (foam core and tag board) • 2 uprights MDF • tail wings foam core • body board MDF • foam core main wing • nose pieces foam for and tag board • foam core wing mounts • foam core wing mounts • Cake: 1/2 sheet (11” by 18”) 9 10 Step 7: Pictures 10-12. Hot glue nose plate to body plate

Step 1: Picture 2. Glue 4-24 x 18 inch cardboard pads together to create base;useprovided patterntomark where to hot glue uprights to board Step 2: Pictures 3-4. Hot Glue the uprights in place (be generous with the hot glue on the base) Step 3: Picture 5.IMMEDIATELY-angle in the uprights to be 1" wide at the top Step 4: Pictures 6. Hot glue on body plate; the tapered end should be 6" forward from the tips of the upright Step 5: Pictures 7. Hot glue on wing mounts- see pattern for placement Step 6: Pictures 8-9. Bend nose plate and hot glue arch support in place Step 7: Pictures 10-12.Hot glue nose plate to body plate

Step 8: Pictures 13-14. Hot glue tail assembly to tail plate Step 9: Pictures 15-16. Hot glue tail plate to body plate 12 17 Step 12: Pictures 24-28. Views of stand with all parts assembled Step 13: Picture 29. Cover board in food safe material. I use food safe white paint. Step 10: Pictures 17, 18-19. Use the patterns and hot glue the tail wings to the assembly 22 27 Step 11: Pictures 20-23. Bend main wing assembly and then hot glue main wing to wing mounts Step 14: Picture 30. Apply a layer of butter cream to the body plate and over the top of the wing Step 15: Pictures 31-33. Place your 1st layer of cake on the body plate (cutting a slit so it will fit the upright piecesnose and tail) cake should fit right up to the main wing on each side 13 18 23 28 14 19 24 29 15 20 25 30 16 21 26 31

Step12: Pictures 24-28.Views of stand with all parts assembled Step13: Picture29.Coverboard infood safe material.I use food safe white paint. 22 27 Step 14: Picture 30.Apply a layer of butter cream to the body plate and over the top of the wing Step15: Pictures 31-33.Place your 1st layer of cake on the body plate (cutting a slit so it will fit the upright pieces- nose and tail) cake should fit right up to the main wing on each side 23 28 24 29 25 30 26 31

Step 16: Picture 34. Apply a layer of butter cream for filling Step 17: Picture 35. Make sure cake extends past the body plate on all sides 32 37 Step 23: Pictures 42-43. Carve and round out the the nose of plane Step 24: Pictures 44-46. Carve and round out sides of cake make sure to round out bottom edge of body Step 18: Pictures 36. Add next layer of cake; at this point your cake should go over the wing 42 47 Step 26: Pictures 48-49. Note the gaps under the wings and on the tail piece Step 19: Picture 37. Add another layer of butter cream for filling 33 38 Step 20: Picture 38-39. Continue to layer up your cake till it extends past your patterns Step 25: Pictures 47. Apply thin layer of butter cream to crumb coat the plane 43 48 Step 21: Picture 40. Using a thin layer of butter cream adhere the pattern to the side on the cake Step 27: Pictures 50. Fill in the gaps and build the end of the tail with butter cream Step 28: Pictures 51. Fill in the gaps under the wings with butter cream; let cake chill until butter cream is set Step 22: Picture 41. Carve cake to the side patterns 34 39 44 49 35 40 45 50 36 41 46 51

Step 23: Pictures 42-43. Carve and round out the the nose of plane Step 24: Pictures 44-46.Carve and round out sides of cake make sure to round out bottom edge of body 42 47 Step 25: Pictures 47. Apply thin layer of butter creamtocrumb coat the plane Step 26: Pictures 48-49. Note the gaps under the wings and on the tail piece Step 27: 43 48 Pictures 50. Fill in the gaps and build the end of the tail with butter cream Step28: Pictures 51.Fill in the gaps under the wings with butter cream; let cake chill until butter cream is set 44 49 45 50 46 51

Step 34: Picture 63. Use the same process on the tail wings to wrap fondant under Step 29: Picture 52 and 55. Add another coat of butter cream to the plane 52 57 Step 30: Pictures 56. Add additional layers of butter cream, heating the butter cream each time so it s a thinner consistency for each layer. After each additional layer, cake should be chilled Step 35: Pictures 64-67. All of plane should be covered now except the wings and tail 62 67 Step 31: Picture 57. Cover body of plane with fondant Step 37: Picture 69. Cover wing with fondant Step 32: Picture 58. Cut slit on top of wing and cut in half 53 58 Step 33: Pictures 59 and 62 Wrap the pieces under the wings to cover the cake under this area Step 36: Picture 68. Run a damp towel across foam core wings to moisten so fondant will adhere to it 63 68 Step 38: Picture 70. Cut edges of fondant to the edges of foam for wing; repeat on other side Step 39: Picture 71. Mark in wing lines of each side 54 59 64 69 55 60 65 70 56 61 66 71

Step 34: Picture 63. Use the same process on the tail wings to wrap fondant under Step 35: Pictures 64-67. All of plane should be covered nowexcept the wings and tail 67 Step 36: Picture 68. Run a damp towel across foam core wings to moisten so fondant will adhere to it Step 37: Picture 69. Cover wing with fondant Step 38: Picture 70. Cut edges of fondant to the edges of foam for wing; repeat 68 on other side Step 39: Picture 71. Mark in wing lines of eachside 69 65 70 66 71

Step 40: Pictures 72. cover, cut and mark the tail wings Step 41: Picture 73. All covered with fondant ready for graphics 72 77 Step 42: Pictures 70-73. Apply windows and graphics to plane Step 43: Picture 74. Make engine out of modeling chocolate Step 44: Picture 75. Cover with a band of fondant 73 78 Step 45: Picture 76. Remove a strip so you can glue to engine mount with melted chocolate Step 46: Pictures 77. Hot glue engine mounts under plane wings 74 79 Step 47: Picture 78. Hot glue engine Ѽ)

Mushroom House Janet O'Sullivan Cake Design Step 1: Layer and stack your cake using ganache Step 2: I used the entire 8 inch round and 1 layer of 7 Using a dome shaped template start this trim your cake. inch round Use the template as a guide to what the shape should be You will need: • Styro cone • 16mm Centre dowel made from oak • 8” round cake board with hole pre drilled in centre • Prep board for ganaching your cake • Base board. 16mm MDF • 1 x 8 inch round mud cake • 1 x 7 inch round mud cake • Ganache Step 3: Keep trimming until you are left with a nice even dome shape Step 4: Ganache you cake until you have a nice smooth dome shape. Use you Clear Cake Scrapers to scrape off your excess ganache I often use my hand to ganache shaped cakes so get your hands dirty Leave to set for 24 hours Step 5: Prepare your base board by drilling a hole just larger than your centre dowel and where you want your cake to sit This is where we will glue your centre dowel Using a glue gun, glue a board over this hole

Step 1: Layerand stackyourcake using ganache Step 2: I used the entire 8 inch round and 1 layer of 7 Using a dome shaped template start this trim your cake inchround Use the template as a guide to what the shape should be Step 3: Step 4: Step 5: Keep trimming until you Ganache you cake until you have a nice smooth dome Prepare your baseboard are left with a nice even shape. by drilling a hole just dome shape Use you Clear Cake Scrapers to scrape off your largerthanyourcentre excess ganache dowel and where you want I often use my hand to ganache shaped cakes so get your cake to sit your hands dirty Thisiswherewewillglue Leavetosetfor24hours your centre dowel Using a glue gun, glue a board overthis hole

Step 6: Using a glue gun pop glue into the drill hole and insert your centre dowel Use two Clear Cake Scrapers (on the flat end) to ensure your centre dowel is straight Leave to dry Step 7: To prepare you mushroom base we use a styro cone Cut off the tip of the cone. Smooth cut edge with sandpaper Using a thin pole push a hole straight down the centre of the cone Step 8: I then turn the cone upside down in the centre dowel as a support to hold the cone while covering Step 9: Coat your styro in piping gel Roll out your fondant and wrap it around the cone Trim and polish your cone with a flexible smoother Step 10: Gently take your cone off your centre dowel and place the right way up. Start cutting out your details for the door and windows. I cut the door freehand and used a round cutter for the windows. Use your finger and rub around the shape to round off the edges

Step9: Coatyourstyroinpipinggel Roll out your fondant and wrap it around the cone Trim and polish your cone with a flexible smoother Step10: Gentlytake your coneoff your centre dowel and place the right wayup. Start cutting out your details for the door and windows. I cut the door freehand and used a round cutter forthe windows.Use your finger and rub around the shapeto roundofftheedges

Make some wood grain fondant by mixing together some light brown fondant with dark brown fondant. Roll out your fondant and using a circle cutter cut out a circle large enough to fit in the door gap. Apply piping gel to the door area and adhere the brown fondant. The piping gel allows the fondant to slide and stretch into the arched gap. Use a small round cutter to cut out a window hole. Color some fondant in a light blue. Apply piping gel to the window gaps Roll out your light blue fondant quite thin and cut out circles the same size as your window. Apply your window pieces. Using flower and leaf glaze paint your windows and doors for a subtle glossy look Step 14: Add trim to your windows and door using thin strips of dark brown fondant. An extruder is wonderful for this. If the brown does not stick on its own use a tiny bit of water. Step 15 and 16: To cover your board colour your white fondant with moss green food colouring Roll to the size of your base board Cut a small hole in the fondant to thread it over your centre dowel Once on your board ensure it covers the entire board. Wet a paint brush and gently life the fondant and wet your base board to adhere you fondant to your board Trim your fondant using your Clear Cake Scraper at a 45 degree angle. Step 17: Using a wilt on 1M piping tip add some texture to your board to resemble grass. Step 18: To pop your mushroom base on your board apply a healthy amount of super glue to your centre dowel Avoid the section where you cake will sit Allow the glue to dry for a minute to ensure it does not melt the styro Using a pastry brush and a very hot mix of 1:1 water and sugar syrup paint your cake top with your hot syrup This will iron out any cake bumps and apply a tacky coating ready for covering Apply piping gel to the underside of your cake Roll out some white fondant to the size of your 8” cake board and cut a hole in the centre just smaller than the diameter of the top of your mushroom base. Cut and slit in the fondant and apply to the underside of your cake board. Trim where necessary using a knife or sharp blade Step 19: Insert your mushroom base and push down quickly to avoid the glue drying to quick. The glue will hold the mushroom base in place. I dirtied up the mushroom base with some cream and brown petal dust Step 20, 21 and 22: Unplug your glue gun and allow it to cool slightly. Apply glue to the top of your mushroom base. Cooling the glue gun means your glue cools and does not melt the styro. Pop your prepared cake on top. Step 23: I use the bevel of our Clear Cake Scrapers to ensure the fondant is firmly adhered. Step 24: Using the back of a knife impression lines in to the fondant to mimic the underside of a typical mushroom

Step 18: Step19: Step20,21and22: Insertyourmushroom To popyourmushroom Unplug your glue gun and base onyourboard apply base and push down allow it to cool slightly quickly to avoid the glue a healthy amount of super Apply glue to the top of drying to quick. glue to your centre dowel your mushroom base. Step 17: Avoid the section where The glue will hold the Cooling the glue gun Using a wilt on 1M piping you cake will sit mushroom base in place. means yourglue cools Allow the glue to dry for a I dirtied up the mushroom tip add some texture to and does not melt the your board to resemble minute to ensure it does base with some cream styro.Pop yourprepared not melt the styro grass. andbrownpetaldust cake on top. Step 23: Using a pastry brush and a very hot mix of 1:1 water Step 24: and sugar syrup paint your cake top with yourhot I use the bevel of our Using the back of a knife syrup ClearCake Scrapersto impression lines in to This will iron out any cake bumps and apply a tacky ensure the fondant is the fondantto mimicthe coating ready for covering firmly adhered. underside of a typical Apply piping gel to the underside of your cake mushroom Roll out some white fondant to the size of your 8" cake board and cut a hole in the centre just smaller than the diameter of the top of your mushroom base. Cut and slit in the fondant and apply to the underside of your cake board. Trim where necessary using a knife or sharp blade

Step 25: Roll out your red fondant to a size big enough to cover your cake Pop over your cake of slowly adhere the fondant to your cake. Step 26: Trim your fondant slightly and tuck it under your cake. If the red fondant does not stick pop a little bit of water underneath. Step 27: Smooth your cake with a piece of acetate Step 28: Impression your cake with lines using appointed tool Step 32: Create some cute friends to inhabit your mushroom house! Step 39

Step 32: Create some cute friends to inhabit your mushroom house! EDITOR'SCHOICE Cake! magazine www.facebook.com/ thecupcakeladyadelaide www.janetosullivan.com.au

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Roast Dinner Mirage Cake Company U.K. Step 1: Step 2: Step 3: Roll out a small amount of green fondant into pea size ball (Roll out about 60) Make a carrot and make detail with the modeling too (Make 16 of these) With the white chocolate make small size new potato shapes and make 3 large size potatoes. • 2ft of copper  water pipe Step 4: Step 5: Step 6: • Inch and half wooden dowel cut to 2 and half inches in length Roll out a large potato Then cut up the large potatoes. Give the small potatoes a light spray. You will need: • Cake • Set of modelling tools • Orange, green, white, claret, white chocolate fondant • Frosting or buttercream • Some type of carving knife • Cheese grater • 12” and 6” drum • 1300g white chocolate • Wine bottle mold (available from the cake decorating company) • Air spray gun • Brown kopykake spray • Dinky doodle shell and shine • Silver Foil • 2 L brackets with self tapping screws • 3 inch screw • Screw driver • Drill with 1”drill bit (to make hole in 6” drum)

Step 1: Step 2: Step 3: Roll out a small amount of green Makeacarrotandmakedetail With the white chocolate make small fondant into pea size ball (Roll out with the modeling too (Make 16 of size new potato shapes and make 3 about 60) these) largesizepotatoes. Step 5: Step 4: Step 6: Roll out a large potato Then cut up the large potatoes. Give the small potatoes a light spray.

Step 15: Spray the stuffing ball Carve and frost the cake and cover with fondant With the silver foil press lightly onto the fondant to make an uneven surface to make a roast beef texture Step 12: Step 16: Step 17: Step 18: And roll into a ball to replicate stuffing Make lines across the roast beef using the modeling tool Roll out white chocolate and put around the front to make it look like the fat of the beef. Make a hole in the cake Step 8: Step 7: Step 14: Step 9: Step 13: Spray the new potatoes Mould into a Yorkshire pudding shape and add detail Spray the yorkshire pudding Step 10: Step 11: Grate the green, orange and white fondant Mix up the grated fondant

Step15: Step 14: Withthe silverfoil press lightlyonto the fondant to make an uneven Step 13: Carve and frost the cake and cover surface to make a roast beef with fondant Spraythe stuffing ball texture Step 16: Step 17: Step 18: Make lines across the roastbeef Roll out white chocolate and put Make a hole inthe cake using the modeling tool around the front to make it look like the fat of the beef.

Step 25: Step 21: Spray the cake Drill a hole in the wood to the size of the pipe Cover the wood in foil and insert pipe into the cake. To attach this to the board screw the wood through the board Make a hole in the six inch drum to the size of the pipe and then attach to the L brackets. (We decorated it Step 26: to look like a gatue, but that entirely Spray the chocolate bottle up to you) Step 22: Step 23: Step 24: Step 28: Step 29: Using pliers make a slight bend at the top of the pipe Melt white chocolate and pour into bottle mold and leave to set. Using the self tapping screws attach L brackets to the pipe Using claret red fondant cover the pipe all the way down to the beef to make it look like the wine is pouring out over the beef Cover the board with dark chocolate fondant (to make it look like gravy) and Step 30: then start to add the Spray the cake with shell and shine. Peas, Carrots and potatoes to your board. Step 20: Step 19: f Step 27: Make a whole at the top of the bottle www.facebook.com/themiragecakecompany

Step25: Make a hole in the six inch drum to the size of the pipe and then attach tothe Lbrackets.(Wedecorated it Step 26: Step 27: to look like a gatue, but that entirely Spray the chocolate bottle up to you) Make a whole at the top of the bottle Step 28: Step 29: Using claret redfondant cover the Coverthe board pipe all the way down to the beef to withdarkchocolate make it look like the wine is pouring fondant (to make it out overthe beef looklikegravy)and Step 30: then start to add the Spray the cake with shell and shine. Peas,Carrotsand potatoes to your board. www.facebook.com/themiragecakecompany

f Tips and Hints for Gravity Defying Cakes By Sharon Wee As decorated cakes become more popular, we are always looking for fun ways to make cakes that are extra unique and challenging. Sometimes it seems like you may need a degree in engineering or a tradesman to be able to build gravity defying cakes but really, it’s all about good planning, a little common sense, a visit to the hardware store, being realistic and a little creativity with what’s available to you. Below are some tips and hints to get you started - Plan and draw diagrams before you start! - It is advisable to enlarge the picture of what you are planning to make to actual size to work out your structure strategy and which parts should or should not be cake. - Based on the actual sized picture you will also be able to work out how much cake you need for the project and how many servings you will get out of it. Allow for a loss of about 10% of servings. If you are in doubt about the servings, you can always provide a kitchen cake. - The hardware store is your friend. If you bring in pictures of what you want to create, most people there will be kind enough to help you work out the best way. - Make sure you have a strong base board like MDF wood to support your structure. - Always be realistic and consider gravity. Don’t try and fight mother nature. Also ensure you have enough weight at the bottom to balance out the weight at the top. Top-heavy cakes are possible but more stressful when it comes to transportation! - When planning your cake design, think about small corners or odd shapes how will you cover it? How will you hide the seams? - Ensure you use a dense cold cake. This makes it easier for carving and to will ensure it does not fall apart if you need to build it around complicated structures. - Consider the size of your finalised cake to determine what materials to use. If it’s smaller or not too complex you can get away with using wood or foamcore. Have a more complex structure? Consider using metal or thicker pieces of wood.

Jips and Hints for Gravity Debying Cakes By Sharon Wee As decorated cakes become more popular, we are always looking for fun ways to make cakes that are extra unique and challenging. Sometimes it seems like you fying cakes but really, it's all about good planning, a little common sense, a visit to the hardware store, being realistic and a little creativity with what's available to you. Below are some tips and hints to get you started - Plan and draw diagrams before you start! - It is advisable to enlarge the picture of what you are planning to make to actual size to work out your structure strategy and which parts should or should not be cake. - Based on the actual sized picture you will also be able to work out how much cake you need for the project and how many servings you will get out of it. Allow for a loss of about 1o% of servings. If you are in doubt about the servings, you can always provide a kitchen cake. - The hardware store is your friend. If you bring in pictures of what you want to create, most people there will be kind enough to help you work out the best way. - Make sure you have a strong base board like MDF wood to support your struc- ture. ensure you have enough weight at the bottom to balance out the weight at the top. Top-heavy cakes are possible but more stressful when it comes to transpor- tation! - When planning your cake design, think about small corners or odd shapes - how will you cover it? How will you hide the seams? - Ensure you use a dense cold cake. This makes it easier for carving and to will ensure it does not fall apart if you need to build it around complicated structures. - Consider the size of your finalised cake to determine what materials to use. If it's smaller or not too complex you can get away with using wood or foamcore. Have a more complex structure? Consider using metal or thicker pieces of wood.

- Once you have built the structure or put the cake on it, give it a shake. Go on! A good nice shake too. If it falls apart, better it does that when you can fix it rather than during the delivery. Your structure should be able to withstand a good shake or two. If it can’t outlast that how will it deal with potholes, speed bumps and sharp turns? - It is advisable to weight test the structure. Place buckets of fondant on it overnight to check that it will be able to hold the weight of the cakes, ganache and fondant. Examples By Sharon Wee How internal structure and support systems can be used to support gravity defying cakes - It is far more important for the cake to get there in one piece rather for every single element to be edible - if you feel the need to substitute with styrofoam to give yourself piece of mind, do it. - Make sure you seal the structure to protect against the cake. You can do this by painting chocolate over the structure or wrapping with floral tape or cling wrap. - Hot glue is king! Invest in a good one from a hardware store and glue your joins if needed as they sometimes can spin loose. - Sharon FLAT PACK CAKE & CUPCAKE STANDS Our Flat pack cake stands are so versatile Any combination of styles will fit together Use them together or separately for single cakes Store them flat to minimise space Key Board For more details and to order: Support Dowels Phone Debbie on 0438 392 721 Main Structure or visit us online STYLES f www.facebook.com/ DebbiesNoveltyCakes Square Round Dodecagon (12 sides) Scalloped All stands come raw for you to finish to suit your style

Examples By Sharon Wee How internal structure and support systems can be used to support gravity defying cakes Key Board Support Dowels Main Structure

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Verusca Walker Verusca Walker and Handi Mulyana have classes on LeurrCake ONLINE leruscaWalker Verusca Walker MAKETHESE CAKES ANDMORE! with Learn Cake Decorating Online CLICK HERE lerusca

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Lesley Wright of Royal Bakery Lesley takes us from the construction process of this cake right through to the finished cake, complete with lights! We love how this cake moves from room to room during the construction and decorating process.. It's like it's flying around Lesley's house! f Royal Bakery

Royal Bakery

f f Mike's Amazing Cakes f f Handi's Cakes The Artisan Cake Company Anna Maria Cake Design

Maria Anna Cake Design

Cake aCCessories and Party PaPier MAKE THIS CAKE! Tutorial page 8 sandra di LLon DESIGN f Janet O'Sullivan Cake Design f UniqUe designer Cake aCCessories Laura Loukaides Sweets by Selina From the cover • CAKE STANDS for charming centrepieces FLat PaCked and reUsaBLe! • CAKE TOPPERS the finishing touch for your creation easy to Use and reUse! • DECORATIONS and much more! • f www.sandradillondesign.com.au Online shop coming soon!

CAKEACCESSORIESANDPARTYPAPIER MAKE THIS CAKE! Tutorial page 8 SANDRA DILLON DESIGN UNIQUEDESIGNER CAKE ACCESSORIES Laura Loukaides CAKE STANDS Sweets by Selina hammg centrepbieces From the cover FLATPACKEDANDREUSABLE! CAKE TOPPERS lon you cieation EASYTOUSEANDREUSE! DECORATIONS Fmuich mome! www.sandradillondesign.com.au Online shop coming soon!

Danielle Gajra interview with animals I did as much research as possible and looked at lots and lots of images of each one and from various angles. For construction of the animals, the lion’s mane was hand piped with royal icing one strand at a time. I wanted it to have the body and look of a real mane as much as it could on a cake. The elephant’s trunk was a dummy as it was too bulky to create out of cake. I hit a hurdle as it was hanging over the edge the board and had to work within the 24ich, so I had to cut off half way through and use RKT with supports inside. I had to be careful going through doors so it wouldn’t get knocked off! "I’ve been caking for around two and a half years no w and I’ve been totally bitten by the bug, I’d say it’s more a lifestyle than a hobby." Danielle Gajra from Kaykes My name is actually Danielle Gajra, I’m also known as Kay Gajra. I named Kaykes after my son Khalil, his nickname is Kay. I had a loss in my life around the time I started making cakes and it helped me a lot to deal with it as I could let my mind imagine anything was possible and have fun. My background is graphic design which I’m qualified in, and I must say it does help a lot with colours and shapes and seeing forward into a design. I’d say I am most known for airbrushing and shading sculpted cakes. I love to make fun cakes that people can enjoy to look at and smile. I love animal cakes and structured cakes, the madder the better. My vintage circus cake was for Cake International in Manchester which was my first ever competition. The idea came around after wanting to do a cake with animals and coming across vintage posters for the old fashioned circuses of times gone by. I loved the heavy deep colours and shading and the elegance the animals had about them, so my idea grew from there. For my structure I used a heavy duty board so I knew it was stable. I also added feet so was easier to move around as it stood around 3 and a half foot tall and 24ich by 24ich wide. For the structure I used thread rods with boards and bolts to make sure it was secure. The secret is to make sure all measurements are right and each element is secure. The animals were made from carved dummies and rice krispy treats as competition pieces in this decorative exhibit can use dummies, but all the outer had to be edible. To create realistic To cover each element of the cake I used fondant, I find it best for airbrushing and moulding into shapes. I’ve just started making my own modelling chocolate so in the future I hope to have a play with that. In total covering the cake took me around 2 weeks as had I to fit it in my spare time. The actual airbrushing and hand painting took me 3 days.

animals / did as muchresearchas possible and looked atlots and lots of images of each one and from various angles. For construction of the animals,the lion's mane was hand piped with royal icing one strand at a time. / wanted it to have the body and lookof arealmane as much as it could on a cake. The elephant's trunk was a dummy as it wastoo bulkyto create out of cake. / hit a hurdle as it was hanging over the edge the board and had to work within the 24ich,so /had to cut off half way through and use RKT with supports inside. /hadtobecareful going through doors so it wouldn't get knocked off! To cover each element of the cake I used fondant, I find it best for airbrushing and moulding into shapes.I've just started making my own modelling For my structure / used a heavy chocolate so in the duty board so I knew it was stable. future /hope to have I also added feet so was easier to a play with that. move around as it stood around 3andahalffoottalland24ich by 24ich wide. For the structure / In total covering the used thread rods with boards and cake took me around bolts to make sure it was secure. 2 weeks as had / The secret is to make sure all to fit it in my spare measurements are right and each time. The actual element is secure. airbrushing and hand painting took me 3 days. Theanimalsweremadefrom carved dummies and rice krispy treats as competition pieces in this decorative exhibit can use dummies,butalltheouterhad to be edible. To create realistic

The main issue with this project was not the cake, it was the transport to the venue as it was so tall! We had to get a van to transport it and travelled very slowly... I had one stressed husband. For other cake decorators out there wanting to follow their dreams, my advice would be to follow your heart with designs and have fun with designs and colour. Anything is possible, don’t believe anyone who tells you otherwise. Happy decorating everyone! - Kaykes more information www.facebook.com/pages/ Kaykes/433472443367902

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Mike McCarey interview with You have a few classes on the online learning platform Craftsy, what will people learn when they enroll in your courses? Written by Marianna Saran When it comes to cake, if you want the absolute impossible then Mike McCarey is your man. He has wowed the world with his avantgarde creations, and is looked up to as a leader in the industry. Whether they take the bobblehead or the other 2 Craftsy classes I have, they’ll be shown systems of pattern and structure that applies to the current project, but can be adapted to so many other things they might want to attempt. Mike started out is caking journey as a pastry chef, working in various hotels and restaurants. On occasion he was called on to decorate wedding and special occasion cakes and as the saying goes- the rest is history. Can you tell us what else you have been working on? He has perfected the combination of cake, gravity and physics to continually amaze his clients and fellow decorators with his unbelievable designs. What is the best way to achieve realistic proportion when sculpting a cake? One of the best ways for anyone sculpting to achieve realistic proportions is to create patterns from th Z\

WrittenbyMarianna Saran Youhavea few classes on theonline learning platform Craftsy,whatwill When it comesto cake,if you people learn when they enroll in your wantthe absolute impossible then Mike McCarey is your man.He has courses? wowed the world with his avant- Whether they take the bobblehead garde creations, and is looked up ortheother2CraftsyclassesIhave, to as a leader in the industry. they'll be shown systemsof pattern Mike started out is caking journey and structure that applies tothe current project, but can be adapted to so many as a pastry chef, working in other things they might want to attempt. varioushotels and restaurants On occasionhe was called on to decorate wedding and special Can you tell us what else you have occasion cakes and as the saying been working on? goes- the rest is history. I'd like to tell everyone about or 3 Day He has perfected the combination CustomClasses that we hold several of cake,gravity and physics to times a year at our shop in Redmond, continually amaze his clients Washington.The student comes up with and fellow decorators withhis the cake design of their dreams, and unbelievable designs. Ihelpthem realize theirvision,start to finish over a 3 day session. We only take on 3 students a session, so each What is the best way to achieve person has my full attention. Plus they realistic proportion when sculpting a cake? get to learn and experience how the What are the biggest mistakes people other projects were done as well.Your One of the best ways for anyone make when building a structure for readers can visit our Facebook page sculpting to achieve realistic their cakes? for info on upcoming sessions and proportions is to create patterns from The most commonmistake we all make scroll throughour pictures to see the their original source material. Find what at onetime oranother, isto under different projects done in class. you need on Google image search. build the structure.It's easy to feel a Print that off and enlarge it to the scale particular tube or rod would be stable you need for your project enough, but then you add several pounds of edible whatever, and things What are the three most important change quickly. things to remember when sculpting a cake? Have you had any have any cake- 1)Thequalityandamountofyour tastrophes? reference material. Someone at the airport in Atlanta, 2) The right type of cake and icing to Georgia ran a forklift into a cake we achieve whatever you're trying to were shipping.That's no way to serve a create. cake! 3)Givingyourself the appropriate amount of time to succeed. What are you favourite cake decorating tools? What is your worst nightmare when it My hands first, and then the 3 wooden comes to cake structures? clay tools I take with my everywherel A bicycle would be my worst sculpting go. I've had them for 20 years. nightmare.Where to put cake? What is your favourite cake flavour How do you make sure your structures and why? are food safe? Coffee cake with salted caramel Kahlua I seal everypart of every stand Imake filling.I'm from Seattle,and coffeeis in withseveralcoatsof confectioner's our blood. glaze to make everything food safe. more information www.facebook.com/MikesAmazingCakes www.mikesamazingcakes.com

Jamie Brooks interview with What’s the best way to plan how to go about a gravity defying cake? Again finding lots of pictures of the subject matter, also sketching a design and deciding if the cake will need an internal support or structure. What are your best tips for ensuring the structures is completely food safe? Use food safe products. For example water pipes from a hardware store. What utensils do you like to use to carve your cakes? Do you find some knives work better than others? Do you use a special utensil for intricate details? We’ve got a set of Antony Worrall Thompton knives. That ranges from a meat clever to a paring knife although we’ve never used the meat clever to carve a cake yet, never say never!! What is the best advice you can offer cake decorators who want to attempt a sculpted cake? Lots of planning, as the old saying goes Rewind to 2010 in the town of Derbyshire, England, cake decorator Jamie Brooks was busy creating incredible cakes for his family and friends. What he didn’t know was that his love for decorating would progress into a successful family owned and operated business known as The Mirage Cake Company. Written by Marianna Saran Last year The Mirage Cake Company took the plunge and expanded their business vision by opening a shop front and they haven’t looked back. Since then they have taken out a number of prestigious accolades including two gold awards at London Cake International. They’ve also launched a YouTube channel in a bid to showcase their outstanding work with their followers. The Mirage Cake Company has a love for designing gravity defying and sculpted cakes due to their spectacular wow factor. They let the Australian Cake Decorating Network in on some of their secrets to help you get your cakes looking realistically mind blowing. What’s the secret to creating a perfectly sculpted cake? Get many pictures you can of the object your going to sculpt. For example, for our roast chicken cake I got lots of pictures of the subject matter and I chose which one I wanted to replicate (colour wise) and then chose the best method to achieve that result, that particular cake was hand painted. If you wanted to create a sculpted cake such as a car, how would you go about it? For most vehicles and cars you can get blue prints off the internet and scale it down accordingly. This is what the Mirage Cake Company does. Check out more from the Mirage Cake Company at and look at their awesome gravity defying tutorial on page XXX more information www.themiragecakecompany.com www.facebook.com/themiragecakecompany www.twitter.com/themiragecakeco www.youtube.com/themiragecakecompany

What's the best way to plan how to go about a gravity defying cake? Again finding lots of pictures of the subject matter, also sketching a design and deciding if the cake will need an internal support or structure. What are your best tips for ensuring the structures is completely food safe? Use food safe products.For example water pipes from a hardware store. What utensils do you like to use to carve your cakes? Do you find some knives workbetterthan others?Do you use a special utensil for intricate details? We've got a set of Antony Worrall Thompton knives. That ranges from a meat clever to a paring knife although we've neverusedthe meatcleverto carve a cake yet, never say never!! What is the best advice you can offer cake decorators who want to attempt a sculpted cake? Lots of planning, as the old saying goes Check out more from the Mirage Cake Company at and look at their awesome gravity defying tutorial on page XxX information more XO www.themiragecakecompany.com www.facebook.com/themiragecakecompany www.twitter.com/themiragecakeco www.youtube.com/themiragecakecompany

Christopher Chavez interview with How old were you when you took your first order and how long have you been decorating for? I think I was in my late teens taking orders at my parent’s bakery. I have been decorating now for 26 years. What study have you done relating to cake decorating? I studied pastry cooking at TAFE after finishing year 12. I have also been lucky enough to do some courses with international cake decorators such as Karen Porteleo and Richard Festen through courses run at Planet Cake. I am committed to constantly updating and adding to my skills and knowledge base and have learnt about working with chocolate and am hoping to improve my airbrushing skills with a course this year. Tell us a little bit about your title “The Cake Engineer”, what does bei

How old were you when you took your Using your expertise what do you love You are a mentor to aspiring cake first orderand how longhaveyoubeen creating the most? decorators, what do you love about decorating for? I am a novelty lover. I enjoy creating this role the most? I think I was in my late teens taking anything that involves having to bend I love sharing the knowledge, orders at my parent's bakery.I have my mind to construct something very experience and passion. I have had been decorating now for 26 years. challenging. Although I don't get to do a number of fantastic mentors over it very much any more, I still love the the years and continue to work with wedding side of cake decoration such inspiring people. I believe it is very What study have you done relating to as intricate piping. important to encourage and support cake decorating? people who are emerging in the I studied pastry cooking at TAFE after industry. What's the secret to making a good finishing year 12. 1 have also been support structure for a cake? lucky enough to do some courses Do you think in today's industry cake with international cake decorators Stability. It has to safely hold the weight of the construction especially such as Karen Porteleo and Richard Festen through courses run at Planet during transport. to create new unique cakes that make Cake. I am committed to constantly people ask "is that really cake"? updating and adding to my skills and I think there is a lot of pressure in any There's a lot of confusion as to when knowledge base and have learnt about industry. Times are moving fast and working with chocolate and am hoping a cake actually needs a support technology is constantly changing. The structure. Can you give us a bit of to improve my airbrushing skills with a same goes for cake decorating. We course this year. insight as to when a cake actually are expected to push boundaries and needs to have support within it? come up with innovative works of art. I see the support structure as the However, I believe that having a good Tell us a little bit about your title"The skeleton of the cake. For me a centre grasp of the basics and creating a Cake Engineer", what does being a pole in anything over 1 tier is essential. simple, classic design can also be Cake Engineer involve? just as powerful as the big, knock out One of my colleagues' suggested that cakes. I am like an engineer when I construct What's process do you have for my cake sculptures. I have always creating cake designs? been good with my hands building It depends whetherI am commissioned and constructing stuff around the to make one or create a design for house. Being male I love using power class. I think about construction, tools and dealing with physics and complexity and the wOw factor. I constructions. usually would sketch it first to have a visual image in front of me rather than having the image in my head. What makes a fantastic Cake www.facebook.com/ Engineer? What's the craziest cake you have ever To be a cake engineer I believe a good CCcakeengineer been asked to create? understanding of physics is a must as building structures deal a lot with I have a friend who challenges me balance, weight and volume. each year. I did a dragon (Toothless) CCcakeartist hovering above a tipping present box. That was tricky. "Don't be afraid to make mistakes. That's where you learn most and improve.

Business Basics Louise Vansleve is the Founder of Learn Cake Decorating Online and Cake! magazine's regular Business Basics contributor. This issue Louise is covering the hot topic of PRICING... Oh this must be the bane of the cake decorators’ life! One of the most commonly discussed topics on blogs and forums around the world is pricing. Second only to perhaps ganache! Rather than tell you what you should be charging for your cakes, I am going to give you a formula, so you can work out a price based on your own costs and market. After all, there are huge variances across the world. One of the biggest problems in pricing cakes is that we undervalue ourselves. Just because your business is relatively new, does not mean you are not paying the same electricity and raw ingredient prices than the cake decorator in the next suburb.Selling cheap cakes, devalues not only you but also every cake decorator out there who is trying to make a living. I find it amazing that people will sell cakes and not take into account the labour involved! I hear stories constantly of people selling cakes for only a few dollars more than what it cost them to buy the ingredients! That, my friends, is not a sustainable business. It may be tempting to sell cakes cheaply when you are starting out, as you may have only done a few novelty cakes or a few classes. Don’t worry, this is an issue for all decorators just starting out. And its a tricky one. Firstly, don’t just work for free! Even if you don’t think your work is worth charging for just yet, you have still paid for ingredients, your tools, your electricity and importantly your time! A good way to tackle this is to advertise a limited time “portfolio building” pricing package. Make sure you advertise it and invoice the client with the prices you are aiming to get once you are more established. Show a discount given on the invoice, so the client knows the true value of the work. This strategy is often employed by more experienced decorators who, dying to try out a new technique but knowing the client has a limited budget, may offer to do the cake within budget because they would rather be paid something for trying out a new technique than doing it in their spare time for free! Just know when to stop. It’s ok to do this occasionally or when you are at the portfolio building stage, but you will soon be out of business if you do it too often! Secondly, its ok to say no. Actually, start practicing this...on your kids, husbands and clients. It gets easier I promise you. Just remember if you asked, the client to go into their office for a day for free, they probably wouldn’t hesitate to pull out the ‘n’ word! An option is to offer additional free product with your regular pricing. For example with a $200 cake, you may offer 12 matching cupcakes. Now these cupcakes may have a sale value of $5 each or $60 for 12 but are going to cost you about $20-30 dollars to make. Therefore rather than offering the client a 30% discount that will cost you $60, you will be costing yourself $20-$30 and protecting your future business. Wedding cakes are a little harder. You may find that you have some friends getting married and you may offer to create their cake at a reduced rate. However if your cake making skills are up to standard and you are confident in your ability to produce a high quality cake, I do not recommend ever discounting a wedding cake. The time that you invest in your cakes and the stress (yes getting a cake out the door and to the venue in one piece has caused more than one decorator to break out in a sweat) simply is not worth taking a discount to.

Louise Vansleve is the Founder of Learn Cake Decorating Online and Cake!magazine's regular Business Basics contributor. This issue Louise is covering the hot topic of PRICING... Oh this must be the bane of the cake decorators' life! One of the most commonly discussed topics on blogs Rather than tell you what you should be charging for your cakes, I am going to give you a formula, so you can work out a price based on your own costs and market. After all, there are huge variances across the world. One of the biggest problems in pricing cakes is that we undervalue ourselves. Just because your business is relatively new, does not mean you are not paying the same electricity and raw ingredient prices than the out there who is trying to make a living.I find it amazing that people will sell cakes and not take into account the labourinvolved!I hear stories constantly of people selling cakes for only a few dollars more than what it cakes cheaply when you are starting out, as you may have only done a few novelty cakes or a few classes. Don't worry, this is an issue for all decorators just starting out. And its a tricky one. Firstly, don't just work for free! Even if you don't think your work is worth charging for just yet, you have still paid for ingredients, your tools, your electricity and importantly your time! A good way to tackle this is to advertise a limited time "portfolio building" pricing package. Make sure you advertise it and invoice the client with the prices you are aiming to get once you are more established. Show a discount given on the invoice, so the client knows the true value of the work. This strategy is often em- ployed by more experienced decorators who, dying to try out a new technique but knowing the client has occasionally or when you are at the portfolio building stage,but you will soon be out of business if you do it too often! Secondly, its ok to say no. Actually, start practicing this...on your kids, husbands and clients. It gets easier wouldn't hesitate to pull out the 'n'word! An option is to offer additional free product with your regular pricing. For example with a $2o0 cake, you may offer 12 matching cupcakes. Now these cupcakes may have a sale value of $5 each or $60 for 12 but are going to cost you about $20-30 dollars to make. Therefore rather than offering the client a 30% discount that will cost you $60, you will be costing yourself $20-$30 and protecting your future business. Wedding cakes are a little harder. You may find that you have some friends getting married and you may offer to create their cake at a reduced rate. However if your cake making skills are up to standard and you are confident in your ability to produce a high quality cake, I do not recommend ever discounting a wed- venue in one piece has caused more than one decorator to break out in a sweat) simply is not worth taking a discount to.

Something I have found common among many small business owners is the misconception that if your business is paying you a wage, then your business is profitable. If this is the case, you do not have a “business”. You have a job that you own! Your hourly rate is a cost. Not a profit. Once you have worked out a price for your cake, you now need to figure out how much profit you want your business to make. Depending on your market, you should aim between 30-60% profit on your cakes. So how do you work out a price for your cake? COGS + COS + HOURS = $ + % Profit (plus tax if applicable) COGS or cost of goods. Firstly you need to know just how much your raw costs are. This should include ingredients, icing, boards, boxes, flower paste etc. It has always surprised me at the amount of decorators who do not realize that they need to be making a profit in order to really have a business. They see their hourly rate as reward enough. Business owners are in business to make money. To make a profit. Not to receive an hourly wage alone. And just because you work from home does not make you any different from any other business. On a final note, ultimately, we are all in business to make money. The passion for your craft will wane if after a time, if you are feeling undervalued, overworked and underpaid. But being in business also comes with a responsibility. A responsibility to deliver what the client has paid for. Like any business, it is your responsibility to deliver the best product and service you possibly can. Practice your craft, invest in yourself and your education, and give yourself time to learn and aim to be the best in the your chosen segment of the market. Decide in fact if you do really want a cake business or if you want a fun hobby. After all, success is about more than just getting your prices right. Its about being attentive to every area of your business. In any creative business, it first starts with learning your craft. Louise COS or cost of sale. This includes ALL of your overheads for example, a percentage of electricity, rent, marketing and advertising spend, time spent in consults and admin, website costs, training and development. Hours, this is your hourly rate. How much do you want/need to be paid per hour? Consider this based on an after tax amount also. It’s funny how many people will say they made 200 on something forgetting they have to pay the tax department 30% on their income! Let’s consider an example: 2 tier wedding cake with sugar flowers COGS = $120 COS = $80 Hours = 6 hours @25ph $150 Base price $350 Plus 40% profit Price $490 plus any taxes that may be required **Note this is an example for illustration purposes only. Rates and costs will vary depending on your locale. Louise runs the popular cake decorating website www.learncakedecoratingonline.com and the comprehensive course www.startyourcakebusiness.com "One of the biggest problems in pricing cakes is that we undervalue ourselves" Ask Louise! Do you have a business related question? Fill in this form and your question could be answered in the next issue of Cake! magazine!

It has always surprised me at the amount of decorators who do not realize that they need to be making a profit in order to really have a business. They see their hourly rate as reward enough. Business owners are in business to make money. To make a profit. Not to receive an hourly wage alone. And just because you work from home does not make you any different from any other business. On a final note, ultimately, we are all in business to make money. The passion for your craft will wane if after a time, if you are feeling undervalued, overworked and underpaid. But being in business also comes with a responsibility. A responsibility to deliver what the client has paid for. Like any business, it is your responsibility to deliver the best product and service you possibly can. Practice your craft, invest in yourself and your education, and give yourself time to learn and aim to be the best in the your chosen segment of the market. Decide in fact if you do really want a cake business or if you want a fun hobby. After all, success is about more than just getting your prices right. Its about being attentive to every area of your business. In any creative business, it first starts with learning your craft. Name... Ask Louise! E-mai... Do you have a business related Feedback question? Fill in this form and your question could be answered in the next issue of Cake! magazine! Send Lewrn Cake Decorating ONNE

CAKE DECORATOR INSURANCE $10m Public & Products Liability Making sure you are insured is an important and sometimes overlooked aspect of running a cake decorating business. We caught up with Anthony from Red Star Insurance Brokers who explained to us why having the correct level of insurance cover for your business is essential. $380 PER YEAR FOR ACDN MEMBERS Why is it important to insure a cake decorating business? So that you can concentrate on your business, secure in the knowledge that should anything occur, you have the necessary insurance cover in place. $450 per year for Non-ACDN Members (Insurance subject to acceptance criteria) To arrange cover or for more information visit www.redstarinsurance.com.au Red Star Insurance Pty Ltd (AFSL 444803) Cover provided by W.R. Berkley Australia (via Protecsure Insurance Underwriting Agency) Limit $10,000,000, excess $500. T&C apply, see website for details. The Australian Cake Decorating Network Pty Ltd does not provide any advice regarding insurance matters. Please contact Red Star Insurance Brokers on the above contact details to discuss your insurance requirements. You offer our members cover at an excellent rate. tell us a little bit about it and what’s included? This policy provides Public & Products Liability cover, for ei F

REDSTAR insurancebrokers Making sure you are insured is an important and sometimes overlooked aspect of running a cake decorating business. We caught up with Anthony from Red Star Insurance Brokers who explained to us why having the correct level of insurance cover for your business is essential. Why is it important to insure a cake decorating Do people that bake cakes for people with allergies business? need an extra type of cover? So that you can concentrate on your business, secure There is no separate cover available for people who bake goods for allergy sufferers. A cake decorator the necessary insurance cover in place. would need to establish their client's needs prior to baking any goods. You offer our members cover at an excellent rate. tell us a little bit about it and what's included? In your opinion, how important is it that all people This policy provides Public & Products Liability selling cakes are insured? It is essential to have insurance when running a Indemnity depending on your requirements. It covers business of any kind, as even when a business does you for home cake decorating, decorating classes, everything right there is always the chance of an selling cakes at local markets, fetes and fundraisers. accident happening. With the right insurance cover, a business can operate knowing that should the worst happen, their customers' property could be repaired, Can you tell us a story of where people have been their possessions replaced and their medical costs caught out because they have not had insurance paid for. We do not have many stories of this nature, as we advise our clients on the insurance cover they require Can you explain the ramifications of not being and so they are suitably covered. insured, if something was to go wrong or a customer got sick from a cake order? Do you have different levels of cover and what do you If a customer got sick from a cake order, and you were recommend for different people in different levels of not insured, the results could be devastating. The business eg home business , shop front, markets etc person could make a claim for compensation which There are different levels of cover depending on which together with medical costs and legal costs could Limit of Indemnity you require, which relates to the size possibly end up as a multi-million dollar claim! of your business.The discounted coverthat we offer in partnership with the Australian Cake Decorating Anything else you would like to add? Network, is for home cake decorating (classes and market stalls), if a client has a shop or does any other Here at Red Star Insurance Brokers we pride ourselves in offering a quality, professional service. We have them. tailored this policy to suit home cake decorators, we offer a very inexpensive product, that is extremely easy What do cake decorating businesses require cover to set up, a quick email or phone call and the policy for? Personal Injury to third parties (e.g. someone gets food you to do what you love to do, confident that should third party owned goods. impact you or your business. www.redstarinsurance.com.au

QLD Cake Camp 27-29 June 2014 The Sunshine State didn’t know what hit it last month, when our group of lovely cakers arrived at Mount Tamborine, ready for Cake Camp QLD! There was ganache and cake as far as the eye could see, as students got stuck into their classes. Everything was looking sharp (yes we are referring to lots of sharp edges) over in Handi Mulyana’s Foundation course. Handi showed students all the fundamentals they need to know about cake decorating including ganaching a cake, covering the cake board, colouring fondant and how to make an adorable teddy for the top of their cake. They even had time to make a super cute baby topper as well! Greg Cleary (below left) blew away the winter chill in his course, with lots of lovely blooms. Students learnt how to perfect peonies, romantic roses and morning glory. Written by Marianna Saran Greg also shared his tips and tricks for creating hand cut filler flowers, gorgeous foliage and perfectly arranging the finished flowers on the cake. Regine Duff (left) enrolled in Greg’s class and loved every minute of it. “I loved learning to make beautiful flowers, learning about the tools and the tips in person was fantastic. The small class was great and allowed for one on one teaching." Greg didn’t want the weekend to end. “The highlight for me was teaching in a gorgeous environment, with keen students who were all so lovely. They were willing to help one another and willing to share with each other. And the gorgeous cakes and flowers at end of class made all students extremely happy." There was no controlling Janet O'Sullivan’s class as they rocked out the weekend. Her lucky students learnt how to make life sized replica guitars. “I had a wonderful group of students” Janet said. Students in this class learnt to build a good structure for their guitar cake, as well as how to carve and cover the large 3D shape, all while maintaining realistic proportions.

Everything was looking sharp (yes we are referring to lots of sharp edges) over in Handi Mulyana's Foundation course. Handi showed students all the fundamentals they need to know about cake decorating including ganaching a cake, covering the cake board, colouring fondant and how to make an adorable teddy for the top of their cake. They even had time to make a super cute baby topper as well! Written by Marianna Saran There was no controlling Janet O'Sullivan's class as they rocked out the weekend. Her lucky students learnt how to make life sized replica guitars. “I had a wonderful group of students" Janet said. Students in this class learnt to build a good structure for their guitar cake, as well as how to carve and cover the large 3D shape, all while maintaining realistic proportions.

Cheryl Glidden was in Janet’s guitar class and was over the moon with what she learnt. “I think the most valuable part of the guitar class for me was to give me confidence. To try new techniques, and know that if I 'stuff up' it is fixable. Also to perfect techniques I already had... my sharp edges are on fire now!” For Cheryl, being at Cake Camp was extra special “'I was the lucky one who won a ticket to cake camp! It was an amazing experience and one that I'm so thankful for. The camp is worth every cent, and I'd definitely pay to go again.” Our decorators went head to head once again in the Saturday night Cake Off! It was cut throat as Janet, Handi and Greg battled it out with their teams to decorate the best cake they could to take out the title of champion. Each decorator had a different themed cake to create. Janet’s was Disney, Handi had glamour and Greg’s was a camping theme. We made the challenge a little more difficult this time, making them cover each of their cakes while BLINDFOLDED! QLD Cake Camp was proudly sponsored by To Handi’s delight he was crowned victor of the Cake Off! “I was ecstatic, this was definitely the highlight of my weekend. I have been trying to win this cake off for so long!” Handi said.

To Handi's delight he was crowned victor of the Cake Off! "I was ecstatic, this was definitely the highlight of my weekend. I have been trying to win this cake off for so long!" Handi said. cake betoratng NETWORK cake deorafng HEWORK

LEARN SHOP CREATE Visit our World Class Teaching Facility on the Gold Coast Overall the weekend was fantastic, and everyone got to take home the perfect cake decorators goodie bag (above right), to help them continue on their cake decorating journey at home. The Australian Cake Decorating Network has a busy few months coming up, the team is organising some awesome surprises for the Cake, Bake & Sweets show being held on 3-5th October in Melbourne. In November we’ll be heading back to Melbourne to jump on the Cake Crawl bus. We have an awesome jam packed itinerary for you all. So mark those calendars and join us on the 22nd of November for a day full of caking fun! TICKETS ARE ON SALE NOW (see page 77!) Michelle Rea October 2014 Robert Haynes November 2014 Jacquie Goldstaiz Principal Teacher www.cakebitz.com.au Visit our website for more information on International Teachers, Classes, Edible Images, and a HUGE range of cake decorating products!

LEARN SHOP CREATE Visit our World Class Teaching Facility on the Gold Coast MichelleRea Robert Haynes Jacquie Goldstaiz November 2014 Principal Teacher October 2014 Cake Bitz 21 Upton Street Bundall QLD 4217 (07) 5539 8885 www.cakebitz.com.au Visit our website for more information on International Teachers, Classes, Edible Images, and a HUGE range of cake decorating products!

390 GET YOUR TICKET HERE!

ALL ABOARD THE CAKE CRAWL BUS 00 November 22, 2014 TICKETS ON SALEI HERENOW! Seats on the bus are Secure your seat with a $50 extremelylimitedso deposit and pay the remainder off don't delay! in installments, or if you prefer pay now in full AFULL DAY OF DEMOS,FOOD,SHOPPING AND MEETING YOURCAKE IDOLS for $390 CFAYECAHILL SHARON WEE3

Join us for a Cake Decorating bus tour of Melbourne! Date: Saturday 22nd November 2014 Depart: Southern Cross Station, Melbourne, 8:30am Return: Southern Cross Station, Melbourne, approx 6:00pm What's included: Tickets are inclusive of all food, bus ticket, morning tea, lunch, demos, goody bag and a couple of glasses of bubbly! All you need to bring is money for shopping at the end of the day! Cost: $390 (incl. GST). Payment plan available with a $50 deposit CAKE CRAWL ITINERARY ltimate U lthy Baking Hea way! Give A d stand Go to www.bit.ly/NatviaCakeMag an gar a chance to win one of 20 Natvia Su Free Baking Packs worth $50! Codew o August 2014 SugarF rd: Entries close 15th ree Open to Australian residents only. Studio visit First stop is the gorgeous studio of Mignon Daymond, Cake Face. Admire Mignon's work with the stunning cakes on display at the Cake Face studio. Enjoy a cuppa and a demo by Mignon. CLICK HERE TO ENTER NATVIA FAST FACTS: • 97% less calories than sugar • Suitable for Diabetics • No fructose • Nothing artificial • No bitter aftertaste • We use Organic Stevia • Great for cooking & baking Bus entertainment Hop back on the Cake Crawl bus and be entertained with some bus games as well as some business tips from Michelle Green of The Business of Baking. Find us on... 'Cocktail High Tea' We're mixing it up a little with our cocktail style morning tea! Why have morning tea seated, when you can mingle with your fellow decorators and cake idols including Faye Cahill, Sharon Wee, Rouvelee Ilagan and Janet O'Sullivan, all while sipping on a glass of bubbly and eating some delectable treats. The venue for our Cocktail High Tea is the stunning Mon Bijou. Lunch & Learning Following our indulgent morning tea we'll be heading to the Trupp Cooking School in South Yarra where we will have a demo from Faye Cahill. We'll also have a demo by Sharon Wee and break for a light lunch. Champagne Shopping After lunch it's back aboard the Cake Crawl bus as we head off for our champagne shopping event. Cake Crawlers will spend the afternoon shopping, sipping on champagne and watching two demos; one by Janet O'Sullivan (Janet O'Sullivan Cake Design aka The Cupcake Lady) and Karen Stack (Lick The Bowl) Please note, this itinerary is subject to change. Participants will be notified of any changes to itinerary as soon as possible To learn more about how to bake with Natvia visit: www.natvia.com.au Available at and selected independent stores

Ultimate natia CLICK HERE TO Healthy Baking ENTER Give Away NATVIA FAST FACTS: Go to www.bit.ly/NatviaCakeMag and stand 97%less calories than sugar a chance to win one of 20 Natvia Sugar Suitable for Diabetics Free Baking Packs worth $50! Codeword: No fructose Entries close 15th August 2014 SugarFree • Nothing artificial Open to Australian residents only. No bitter aftertaste We use Organic Stevia Great for cooking & baking natVra WE USE WEUSE natVra ORGANIC STEVIA Inspirebetter lifa Inspirebetter life Find us on.. ICING the 100% the100% NATURAL natVia NATURAL SREVK WEUSE Sweetener Sweetener the100% RECIPES ONBACK NATURAL Sweetener VALUE PACK 0.4 97% LESS 804 CALORIES per serve CALORIES- geot for CALORIES 700g BAKING 375g perne 2009 Available at To learn more about how to bake with Natvia visit: coles Woolworths www.natyia.com.au and selected independent stores

Categories include cake, cupcakes, cookies and sweets treats. Advanced, Intermediate and Beginner, 1st, 2nd, 3rd and International. THOUSANDS of dollars of vouchers and prizes up for grabs from our competition sponsors! Starts 8th August at www.acdn.me Are you our 2014 Decorator of the Year? The ACDN 2014 Decorator of the Year starts August 8th at www.acdn.me

Categories include cake, cupcakes, cookies and sweets treats. Ad- vanced, Intermediate and Beginner, 1st, 2nd, 3rd and International. THOUSANDS of dollars of vouchers andprizes up for grabs from our competition sponsors! Starts 8th August at www.acdn.me StaRt OUR SUGAR ARTSERYIOES Cake Busihess Cake Craze cutter tenmcils cutshapemakeandcreate ahe CAKEDECORATING SOLUTIONS Janet O'Sulliwan ClearCake Scraper

cookies Definition of cookie noun 1. NORTH AMERICAN a sweet biscuit. 2. informal a person of a specified kind. "she's a tough cookie"

cookies Definition of cookie noun 1. NORTH AMERICAN a sweet biscuit 2. informal a person of a specified kind "she's a tough cookie"

Pulled paint cookies Tammy Holmes Step 3: Step 1: Step 2: Ice cut-out cookie with bright white roal icing. Let dry 8-12 hours. Spread bristles of a clean dry paint brush. Slightly dilute sky blue gel color with water. Dip brush in color. Step 4: Step 5: Step 6: Wipe off most of color on paper Rest brush bristles against edge towel, spreading bristles as you go. of icing and drag straight across, allowing paint to be pulled from brush. Leave some white icing unpainted. You will need: • Square cookie cutter • water • Round cookie cutter • vodka www.facebook.com/Tammy.Holmes etsy www.etsy.com/shop/tammyholmes • gold dust • Paint br

Step3: Step 1: Step 2: Slightlydilute skybluegel color Ice cut-out cookie withbrightwhite Spreadbristles of a clean drypaint with water. brush. roalicing.Letdry8-12hours. Dip brush in color. Step 4: Step5: Step6: Wipeoff mostofcoloronpaper Rest brush bristles against edge Rotatecookieand repeat steps3b towel, spreading bristles as you go. of icing and drag straight across, - 5 until desired result. allowing paint to be pulled from brush.Leave some white icing unpainted. www.facebook.com/Tammy.Holmes etsy www.etsy.com/shop/tammyholmes

D'lish Cupcakes & Accessories Step 8: Step 7: Continue brushing with the gel With a clean brush, mix gold dust with vodka, until thick and lightly chunky. Step 10: Use as many different colors and shades as desired. Gumball machines Step 9: Repeat steps 5 - 6.

Gumball machines D'lish Cupcakes & Accessories

Step 2: • Gumball Machine cookie cutter • Red and white royal icing in – available at piping bags with a #1 nozzle www.dlishcookies.com • Sharp point knife • Sugar cookie in the shape of a • Rolling pin gumball machine • Paint brush • Red and white fondant • Edible silver paint • Red food colour • Large sugar confetti f www www.facebook.com/dlishcupcake www.dlishcookies.com Roll out your red and white fondant to about 1.5mm thick. Using the gumball machine cookie cutter, make a cut out of red fondant and white fondant. Using your knife cut the round glass section out of both the red and white fondant as per picture. Using a small amount of water on your paint brush, brush the back of the  fondant pieces making the fondant a little sticky. Stick the red lid at the top, the white bowl in the middle and the red stand at the bottom. Step 4: You will need: Using your sharp knife cut a piece of fondant ( from your already rolled fondant) in the shape of a triangle, approx. 2.5cm on each side. Cut the top point off the triangle to give you the irregular shaped piece of fondant as per picture this will be the dispense mechanism.  Also cut a small slither of fondant 2mm by 5mm in size which will be used as the turn handle on the gumball machine. With the blunt edge of the knife make impressions in the fondant to resemble the ridges of the  gumball dispense mechanism. Lightly brush the back of the pieces of fondant (gumball dispense mechanism and handle) and place in position. Step 5: Step 1: Paint the gumball dispense mecha- Using the white royal icing add nism with the edible silver paint. some piped outlines to the glass gumball bowl. Step 3: Lightly brush the base of the white fondant bowl area and attached the gumballs (sugar confetti). Step 6: Using the red royal icing pipe the detail lines on the stand of the gumball machine.

Step 2: Using your sharp knife cut a piece of fondant (from your already rolled fondant) in the shape of a tri- angle, approx. 2.5cm on each side Step 1: Cut the top point off the triangle to Roll out your red and white fondant give you the irregular shaped piece to about 1.5mm thick. Using the of fondant as per picture this will gumball machine cookie cutter, bethedispensemechanism.Also make a cut out of red fondant and cut a small slither of fondant 2mm white fondant. Using your knife cut by5mm in size which will be used the round glass section out of both as the turn handle on the gumball the red and white fondant as per machine. picture. With the blunt edge of the knife Using a small amount of water on makeimpressionsinthefondantto your paint brush, brush the back resemble the ridges of the gumball of the fondant pieces making the dispense mechanism. Step 3: fondant a little sticky. Stick the red Lightly brush the back of the pieces of fondant (gumball dis- lid at the top, the white bowl in the Lightly brush the base of the white middle andtheredstandatthe bottom. place in position. the gumballs (sugar confetti). Step 4: Step 5: Step 6: Using the white royal icing add Paintthegumballdispensemecha- Using the red royal icing pipe the nism with the edible silver paint. some piped outlines to the glass detail lines on the stand of the gumball bowl. gumball machine.

Cookies by Studio Cakes www.facebook.com/studiocakes

Think Outside the Shape ldeas for Re-Purposing your Cookie Cutters We recently caught up with Jill, owner of Sweet Themes, who have Australia's largest collection of Stainless steel cookie cutters. We asked her a few questions to help our readers on their cookie making adventures! What are the benefits of using your Cutters can also be used for clay stainless steel cookie cutters? modelling, play dough, soap making and other craft applications Our cutters are sturdy, high quality stainless steel - they do not rust (we've had one outside in the garden How do we wash the cookie for over four years now and it has not cutters? rusted!) Our excellent designs are Easy! They are dishwasher safe! very true to shape. Our cutters have Just pop them on the top shelf of a nice sharp cutting edge therefore your dishwasher. they give a crisp finish when cutting out your shapes rather than a fuzzy Like many of our readers, we seem edge (For example they will cut to have an ever-growing collection through dough/bread, etc. rather of cookie cutters! Any suggestions than squashing it into shape as tin or on how we can stop our cake cup resin coated cutters often do). boards from overflowing with thou- How can people get the most out of sands of cutters? their cookie cutters? Get creative with your cutters and think outside the shape they were Think outside the box! There are created for by turning them upside many additional uses for your cut- down. Here's some ideas we've ters- fondant, aspic jelly, cheese or come up with for some inspiration. fruit slices, sandwiches, fairy bread, We'd love to hear from your readers marshmallow, pancakes, omelettes, if they use their shapes for pizza bases, toffees (place a cookie something other than what it was cutter on a baking tray and pour the designed for! toffee mixture into to cutter).

Starfish & Orchid Ladybug & Lemon Mushroom & Umbrella Pirate Ship & Kookaburra

Sun & Snowflake Bat & Moustache Rocket & Carrot Yoda & Planet Egg & Superhero Reindeer & Gingerbread Man Octopus & Reindeer ORDERNOWANDTHEFIRST5OORDERS WILLRECEIVEONEFREE BERRY SORBET SHIMMER GEL CODEWORD:BERRY www.sweetthemes.com.au

Hot air balloons Julia Day

Hot air baloons Julia Day

Step 2: You will need: • Hot air balloon shaped cookie • Piping bags • Edible marker • Couplers Step 1: • Royal icing (RI) in thick, outline and flood consistencies • Piping tips (Wilton 1, 2, 3) Mark rough outlines on your cookie using an edible marker. Outline the first three sections of your balloon using Wilton tip 2 and RI outline consistency. Flood these sections using your RI flood consistency and a Wilton 2 or 3 tip and use a toothpick to fill all sections. Leave your cookie to dry in front of a fan for about 20 minutes (long enough for the top of the RI later to crust over). Step 4: Whilst the white section is still wet, use some of the pink flooding consistency to drop spots in if you Step 3: want to add extra detail. Outline the top and botAt this stage, outline and tom of the next sections flood a section for the of your hot air balloon and basket. Place in front of flood with a flooding con- the fan again for about an sistency. hour. NOTE ON ROYAL ICING CONSISTENCY • Thick consistency is quite thick • Flood consistency for this particular project is thicker than and will generally not fall out general flood consistency in of the bowl if you turn it upside order to ensure a puffed finish. down It is about the consistency of • Outline consistency is about greek yoghurt. the consistency of maple syrup slightly warmer than room temperature Step 5: f www www.sweetthemes.com.au Step 7: Start your basketweave piping usi ng RI thick consistency and either a Wilton tip 1 or a PME tip 1 (I prefer to use PME tips for detailed piping). www.facebook.com/SweetThemesQld Step 6: Outline your basket and add the ropes using either thick or outline consistencies and a Wilton tip 1. Outline the lace bunting using flooding consistency and Wilton tip 1. Flood this section using your flooding consistency and use a toothpick to help it move into the right areas. You can add the lace detail whilst the bunting is still wet. I like to use a thick consistency for the circular movements of the lace and then an outline consistency for the dots. Thick consistency is not good for dots because you end up with a peak. It needs to be a bit thinner for a lovely rounded dot.

Step 2: Outline the first three sec- tions of your balloon using Step 4: Wilton tip 2 and Rl outline consistency. Flood these Whilst the white section is sections using your Rl still wet, use some of the flood consistency and a pink flooding consistency Wilton 2 or 3 tip and use to drop spots in if you Step 3: a toothpick to fill all sec- want to add extra detail. tions. Leave your cookie Outline the top and bot- At this stage, outline and Step 1: tom of the next sections to dry in front of a fan for flood a section for the about 20 minutes (long of your hot air balloon and Mark rough outlines on basket. Place in front of enough for the top of the flood with a flooding con- your cookie using an ed- the fan again for about an sistency. Rl later to crust over). ible marker. hour. Step 5: Step 6: Step 7: Start your basketweave piping usi ng Rl thick consis- Outline your basket and You can add the lace tency and either a Wilton tip 1 or a PME tip 1 (I prefer add the ropes using either detail whilst the bunting to use PME tips for detailed piping). thick oroutline consisten- is still wet. I like to use a cies and a Wilton tip 1. thick consistency for the Outline the lace bunting circularmovements ofthe using flooding consisten- lace and then an outline cy and Wilton tip 1. Flood consistency for the dots. this section using your Thick consistency is not flooding consistency and good for dots because use a toothpick to help it you end up with a peak. It move into the right areas. needs to be a bit thinner for a lovely rounded dot.

Flower basket cookies Flyawaypineapple You will need: • Vanilla sugar cookie dough • Gel food colour: • Rolling pin • For the basket: Chocolate brown, light and dark • Baking sheets lined with – dark in piping consistency, parchment paper or silicon mats light in flooding consistency • Basket cookie cutter (mine is • For the Flowers & Leaves: from Copper Gifts) Peach, orange + touch of warm • Royal icing (thick piping brown, terracotta, tulip red, egg consistency & thinned flooding yellow, bright white, electric consistency) green, juniper green • Icing bags, couplers, several #2 tips and one small leaf tip • Food colour pen • Toothpicks • Rainbow Dust ‘Edible Silk Range’ – green • Small clean food only paintbrush Roll out chilled cookie dough to around 6mm thick. Cut out basket shapes. Chill for 15 mins then bake according to your recipe’s directions. Allow to cool completely.

You will need: · Vanilla sugar cookie dough .Gelfoodcolour: ·Rolling pin ·For the basket: ·Baking sheets lined with Chocolate brown, light and dark parchment paper or silicon mats - dark in piping consistency, light in flooding consistency Basketcookiecutter(mineis from Copper Gifts) · For the Flowers & Leaves: ·Royal icing (thick piping Peach, orange + touch of warm consistency & thinned flooding brown, terracotta, tulip red, egg consistency) yellow, bright white, electric .lcingbags,couplers,several #2 green, juniper green tips and one small leaf tip RainbowDust‘Edible Silk Range'- green ·Food colourpen .Small clean food only Toothpicks paintbrush Roll out chilled cookie dough to around 6mm thick. Cut out basket shapes. Chill for 15 mins then bake according to your recipe's directions. Allow to cool completely.

Step 7: Step 2: Step 1: Outline the Basket with dark brown piping consistency royal icing. Step 6: Fill in main section of the basket with flood consistency light brown icing. Pop any air bubbles that rise to the surface with a toothpick. Allow to set for a few minutes, and then fill in the bottom section of the basket. Let dry completely (6-8 hours or overnight). Using a light coloured food colour pen, sketch the placement of flowers in the basket. Fill in the largest flowers in the colours of your choice in a thick consistency icing, adding the centres while the icing is still wet. Let dry for 30 minutes. Step 9: Pipe the ivy leaves in light green and add small filler flowers where you feel there are any gaps. Pipe a bead border in dark brown for the basket handle then pipe the bow. Allow to dry for 60 minutes then lightly brush the ivy leaves with the green petal dust. Step 3: Step 4: Step 5: Step 8: Using dark brown piping icing, pipe a brick pattern on the basket. Pipe dark brown dots in vertical lines on the bottom section of the basket. Using pale yellow royal icing thinned with water, roughly paint the open section of the basket – this will give a nice opaque background. Pipe the light green stems and leaves then add the darker green leaves using a small leaf tip. f www www.facebook.com/FlyawayPineapple www.flyawaypineapple.com.au

Step 7: Step 6: Fill inthe largestflowers inthe Using a light coloured food colours of your choice in a thick colourpen, sketchthe consistencyicing,adding the placement of flowers in the centres while the icing is still basket. wet. Let dry for 30 minutes. Step 9: Pipe the ivy leaves in light green and add small fillerflowers whereyoufeel there are any gaps. Pipe a bead border indarkbrownforthebaskethandle then pipe the bow. Allow to dry for 60 minutesthenlightlybrushtheivyleaves with the green petal dust. Step 8: Pipe the light green stems and leavesthen add the darkergreen leaves usingasmall leaftip www.facebook.com/FlyawayPineapple www www.flyawaypineapple.com.au

Julia Usher interview with I understand you used to bake a lot with your mother, is this where your love of decorated cookies came from? Yes, my mom was a great home baker, and I learned how to bake by riding her apron strings at a very early age. She turned me onto baking and cooking in general, but she didn’t (and still doesn’t) have the patience for doing a lot of detailed, time-consuming decorative work. That passion was something I was born with, I think. As far back as I can remember, I’ve always loved fussing in the kitchen and going the extra mile to make food not just taste great, but also look pretty. As an example, when I was 8 or 9 years old, my mother taught me how to make stollen. She dusted her hands clean of flour and any further stollen work as soon as the dough was filled and rolled. But when her back was turned, I pulled out some extra dough I had hidden away, cut it into flowers and leaves, and decorated the stollen top. The innate decorator inside me was screaming, “But you can’t leave it plain!” How old were you when you decided that decorating cookies was your passion? Did you study anything to help you in the cookie decorating field? Looking at her meticulous comestible creations, you wouldn’t guess that Julia Usher actually started out as a Mechanical Engineer, but it was her craving for cookies and all things deliciously sweet that overtook her career setting her on a new found adventure. Written by Marianna Saran Julia now has a few books under her belt including the recently released Ultimate Cookies, along with an amazing new cookie decorating App. She also boasts an amazing global following of thousands of cookiers through her online platform Cookie Connection, a place where enthusiast can share or pick up a tip or two. Julia took some time out to answer some curly questions and share her cookie caper with us; here’s what she had to say. Tell us a little about yourself and where you are from? Ooh, this could be a long story, as my background is quite varied and my path to pastry was very circuitous. I studied mechanical engineering at Yale University, near my hometown of Guilford, Connecticut, and then went on to get graduate degrees in mechanical engineering and business at the University of California – Berkeley and Stanford University, respectively. My professional baking life began relatively recently. Back in 1996 after brief jaunts in culinary school and working on the line in a restaurant, I opened my bakery AzucArte, which specialized in custom-designed wedding cakes. In 2006, I closed that bakery to focus on food writing and styling and instruction in the decorative sugar arts, which is how I still earn my living today. While I love decorating cookies and have gotten some attention for my cookie books and cookie work, I must confess that cookie decorating isn’t my sole passion. I consider myself first and foremost a pastry chef and food writer/stylist, with cookie decorating being just one facet of what I like to do. What really moves me is making people’s eyes light up with the sight or taste of a one-of-a-kind sweet, or by showing them how to decorate something (not necessarily cookies) that they previously thought was out of their reach. That all said, I didn’t become a pastry chef until I was in my mid-thirties, after I went through a 10-month culinary program in the Boston, Massachusetts area. I initially thought I wanted to own and operate a restaurant, but since I had always had a pretty serious sweet tooth, I decided to open a bakery (AzucArte) instead. My forma 

people's eyes light up with the sight I understand you used to bake a lot a trussing needle. Of course, I also with your mother, is this where your ortaste of a one-of-a-kind sweet,or recommend a stand mixerfor mixing byshowingthemhowtodecorate loveofdecoratedcookies came from? royal icing (you need the power of something (notnecessarilycookies) Yes, my mom was a great home baker, a stand mixerto achieve the best that they previously thought was out of consistency)and an array of liqua- and I learnedhowto bake by riding her their reach. gel colorings, ideally dispensed apron strings at a very early age. She That all said, I didn't become a pastry from containers with dropper tops.(l turned me onto baking and cooking useChefmasterbrand.)If youdon't in general, but she didn't (and still chef until I was in my mid-thirties, after doesn't) have the patience for doing I went through a 10-month culinary knowhowtomakeandworkwitha a lot of detailed, time-consuming program in the Boston, Massachusetts parchment cone, I strongly urge that you take the time to learn. I can pipe a decorative work.Thatpassion was area.I initially thoughtI wanted to own muchfiner linewithone thanI can with something I was born with, I think. As and operate a restaurant, but since I had always had a pretty serious any metal pastry tip, and their smaller farback asIcan remember,I've always loved fussing in the kitchen and going sweet tooth, I decided to open a size makesthemeasiertocontrol. Plus, there's no cleaning of pastry the extra mile to make food not just bakery(AzucArte)instead.Myformal taste great, but also look pretty. As an bags when you're all done! culinary training was relatively short example,whenI was8or9yearsold, as I mentioned, and also very broad- What mediums do you like to use when my mother taught me how to make based, so most of my decorating skills it comes to decorating cookies? stollen. She dusted herhands clean were actually acquired onthe job, afterIopenedmybakery,believe it of flour and anyfurther stollen work as Royal icing is my decorating medium or not! There's nothing better to test soon as the dough was filled and rolled. of choice. The egg whites in this But when her back was turned, I pulled and sharpen your decorating skills icing cause it to set/dryfaster than than a challenging cake order from a out some extra doughIhad hidden confectioner's icing,which means away, cut it into flowers and leaves, and demanding bride! ;) I also read a lot there's less chance of colors bleeding, decorated the stollen top. The innate of cake decorating books (primarily pluslesswaitingbetween stepsfor those by your countrywoman and cake decorator inside me was screaming, the icing to dry. The protein in the "But you can't leave it plain!" queen Kerry Vincent, Colette Peters, whites also gives the icing a high and Sylvia Weinstock)and practiced tensile strength (pardon,that's the all that I read. former engineer in me speaking!), How old were you when you decided that decorating cookies was your which means it's more elastic and stretchy, making it much more suitable passion? Did you study anything to What is it that you love most about forfine detail work like needlepoint, help you in the cookie decorating field? decorating cookies? stringwork, and extension work.I'm While I love decorating cookies and I like the fact that in a relatively short not a huge fan of rolled fondant on have gotten some attention for my period of time (compared to specialty cookies.It can be a time saver, but the cookiebooksandcookiework,must cakes, that is)you can create an consistency is too gummy for me, and confess that cookie decorating isn't edible work of art that will bring joy interferes withthe crunchIpreferin my sole passion.I consider myself first and beauty into people's lives. my cookies. That said, I rarely cover and foremost a pastry chef and food wholecookies with it (unlessfor show), writer/stylist, with cookie decorating "A single specially butI will useitforsmaller,removable being just one facet of what I like to elements, as I like its 3-D modelling do. What really moves me is making crafted cookie is truly properties. a gift from the heart." Do you have a favourite cutter set? What is it and how do you use it when making cookies. I really like my graduated cutter sets from Ateco, which include cutters of the same basic shape inmany different sizes.Ihave their plain and fluted rounds,teardrops,squares,flowers, you name it .. .I get a lot of mileage out of these sets because of the wide range of sizes in each. 1-1-1-11-1-1 What are you favourite tools to use when decorating cookies? Truth be told, I tend to be no-gadget kind of gal. I do 99% of my decorating with a parchment pastry cone (my favorite tool),an offset spatula, and

How do you achieve the perfect cookie surface to decorate on? Is it all in the recipe? Are there a few tips you can give people for achieving a good working surface? If by “perfect”, you mean a cookie that is flat on top and does not change its shape much when baked, then both the recipe and other factors contribute to “perfect” results. Generally speaking, a recipe with a relatively low ratio of fat to dry ingredients is going to spread less than one with more butter/shortening (all other ingredients staying the same). Likewise, one with relatively less leavening (baking powder or soda) will also rise and spread less. Lastly, certain fats have a higher melting point than others, and use of these fats will contribute to less spreading. For instance, substituting some vegetable shortening for butter will have this effect, as well as make the cookie crunchier. Then, of course, there are other non-recipe factors to heed – like chilling the dough so it’s less likely to misshape when you roll and cut it; cutting big or delicate shapes directly on the cookie sheet or silicone baking mat to eliminate any transfers which can lead to misshaping; and using guides on your rolling pin if you can’t get an even roll without them. What is the biggest mistake you think most people make when it comes to decorating cookies? Working with icing at the wrong consistency for the chosen technique. In my opinion, there’s an ideal consistency for almost every decorating task, from outlining and flooding to stencilling to beadwork. Small changes in consistency can make a world of difference in the end result. What are some tips you think people should remember when trying to fulfil large cookie orders? Have a clear, advertised cut-off date after which you can’t take orders above a certain size in order to allow you enough time to plan and produce. And hire help if you need it – which brings me to the importance of food costing. No one but you is likely to accept less than minimum wage to decorate cookies, so – if you want to grow and grow profitably - you need to price your product correctly in order to be able to hire the necessary/qualified help. You have written a couple of books tell us a little bit about them and where people can buy them from. Yes, I’ve written two books, along with 13 mini-ebooks, a brand new app, and a 15-video (4-hour-long) cookie decorating course on DVD. I also have a relatively new, but growing YouTube channel with about 60 instructional videos – and counting! My first book was Cookie Swap: Creative Treats to Share Throughout the Year (2009), and it is a cookie party book. It essentially transports the traditional holiday cookie swap into other times of the year by presenting eight seasonally themed cookie parties, along with recipe and party styling ideas for each. My secon

JuliaM.Usher'sUltimate Cookies A NEw Cookie Decorating App! the powerof creative cookiedecorating into the palm of your hand.whetheryou wantto bake up some creative gifts fora holiday,wowyourfriends with a dessert party,or simply challengeyourown skills,JuliaM.Usher's UltimateCookiesdelivers! Easy to follow Over 20 projects FEATURESINCLUDE Step-by-step,illustratedlayout categorizedforbeginners,intermediateandadvanced 20step-by-stepcookie projects from her book, ultimate cookies fab bag JuliaM.Usher'sUltimate Cookies 15 decoratingvideos proudasapeacock 12foundational cookie andicing recipes Abilityto sortprojects bycomplexityand (Opbonag if desired.add a waflecone panernto each tiangie.Combine the powdored sugar andcoca powder.Setadian technique Sift the cocoa micture evenly over the stencil using the fine-mesh sieve. Availablein/fromApp Store, Google Play, Windows Phone, Samsung Apps, Kindle Extensiveresources Learn 20 techniques Fire, Nook includingtools,suppliers&templates withvideoinstructions Only$5.99 ultfmatecookics altimatecookie visit store Wet-on-Wet Layering LET'SCONNECT! udasaPeacock DODY You Tube PingwierModelingMeda Julia M Usher is a celebrated pastry chef food JuliaM.Usher writer, andfood stylist whose work, both written Phdtogyachsty and edible, has appeared in Vera wang on AWARDS2013 Weddings,BonAppetit,FineCooking,Better JULIA M.USHER'S Cake Masters ultimate cooki CookieSwap Homes and Gardens, Mary Engelbreit's Home WINNER tiveleds toShare Throughout the Year Companion, Gastronomica, and nearly every national bridal magazine.

more information cookieconnection.juliausher.com/home YouTube clip: Contoured Cookie Baskets http://youtu.be/QL04AlFHRis [email protected] cakesbyximena.com

CAKESNSUPPLIESBYXIMENA STYLISHSOFA AWORD OFADVISE,ALWAYS BUYORIGINALSANDSAVNOTO Copyrighted cakesbyximena.com COPIES. 305-480-1090 DESIGNED WITH LOVE This set of cutters will help you create a very beautiful sofa Steps to Create a Versatile Cake for any occasion from Baby Showers Topper to Retirement or Christmas MATERIALSANDSTEPS SETOFCUTTERSSTYLISHSOFA Gum Paste, royal icing to glue, cornstarch to dust surface, extruder and rolling pin SEATPIECEANDLEGS Cut first the seat piece that has straight corners. The one with round corners is for the cushion. The seat piece will give the legs the shape. Wrap the legs around the seat piece.Every leg should go in each corner and the seam on the back. Dry both pieces very well before handling it. Vere piclure om mext page THEBACK Roll out a piece of paste not too thin, more or less Baby Swurer Theme 1/4 of an inch and cut out the biggest piece on the set. Immediately, using a decorating tip (# 3), mark No need to be a circles on the back of the sofa to give the impression of buttons. Mark lines radiating from carpenteranymore, just the need of a set each button to emulate the pleats. Put the sofa up and find a flat surface where you can rest the back of cutters of the sofa before putting it to dry CAKES [email protected] Ximena cakesbyximena.com DESIGNINGDREAMS

Robin Martin interview with Written by Sam Pilling Living in such an amazing world of cake talent, it’s tempting to spends hour-upon-hour trawling the internet for pictures of gorgeous cakes, searching for hot new trends, and trying to decode how our cake heroes created those flowers or that look. Days have been lost to Pinterest! But pictures alone do not always tell the whole story. So, it’s with great delight that we can delve a little deeper with one of our cake heroes - the fabulously talented owner of Gateaux Inc and self-proclaimed evil cake genius, Robin Martin.  Which of all of your cakes has been your favourite? That’s a doozy of an opening question!  That’s like asking a mother to choose her favourite child! My favourite cakes vary from year to year, season to season, and at any given moment. I can’t choose just one, so here are a few of my favourites. My favourite graphic cake is Michael and Nicole’s Bear and Owl cake.  The bride and groom had bought two wood block art prints on one of their first dates. The couple wanted us to use them as inspiration for their wedding cake and we ended up blatantly plagiarising them. Fortunately, the letterpress company that created the prints loved the cake as much as the couple! My favourite Lace Cake is the first cake that we tried our combination Gateaux Inc’s range of styles is breathtaking - whimsical, classical, romantic, edgy, dark, graphic, structured.  Whilst Robin may be a Rock Star in the world of cake, she still meets with every single one of her clients and takes the time to get to know them. The outcome? Beautiful, personal cakes which tell their client’s story.   Every client is unique, so why shouldn’t their cake be unique too? of stenciling and piping on. The lace pattern matched the Bride’s Monique L’huillier dress. We loved it’s unusual pattern so much that it inspired us to start selling our Lace Stencils to other cake decorators. My favorite architectural cake is our Taj Mahal Cake. It lit up!!! No further comments necessary.  I warned you, I can’t narrow this down... My favorite cake from this past year had to be Tam and Hung’s insanely beautiful Pearl and Plumeria cake. Tam came in for her appointment and warned me that Hung really wanted a traditional wedding cake design. By the time the two of us were done designing, I knew that she was going to have to do some smooth talking to get him to agree the unconventional design. I also knew that she would figure it out, because she and I were both completely smitten with it. What do you think will be the next hot trend in cake design? I hop

Written bySamPilling of stenciling and piping on.The lace What do you think will be the next hot pattern matched the Bride's Monique Living in such an amazing world of trend in cake design? L'huillier dress.We loved it's unusual cake talent, it's tempting to spends I hope it is moving toward clean, hour-upon-hour trawling the internet pattern so much that it inspired us to modern, graphic design. The past start selling our Lace Stencils to other for pictures of gorgeous cakes, few years have been very romantic searching for hot new trends, and cake decorators. with lots of lace and gum paste floral, trying to decode how our cake Myfavorite architectural cakeisour and it has been lovely,but it's time for heroes created those flowers Taj Mahal Cake. It lit up!!! No further something new. We're designing a lot comments necessary. orthatlook.Dayshavebeenlostto of very architectural cakes with unusual Pinterest! But pictures alone do not silhouettes and crisp detailing this year. I warned you, I can't narrow this down... always tell the whole story. Maybe it's a sign of things to come. So, it's with great delight that we My favorite cake from this past year can delve a little deeperwith one Who is your cake hero? of ourcakeheroes-thefabulously had to be Tam and Hung's insanely beautiful Pearl and Plumeria cake.Tam talented ownerof Gateaux Inc and Easy.ColettePeters.Nevermet her,but came in for her appointment and self-proclaimed evil cake genius, I have no formal training in the pastry warned me that Hung really wanted a Robin Martin. or culinary field. When I decided to do traditional wedding cake design. By the this (19 years ago)Ibought her original time the two of us were done designing “Colette'sWedding Cakes"book and I knew that she was going to have to Whichof all ofyourcakeshasbeen absolutely lived and died by it. She is your favourite? do some smooth talking to get him an incredible talent! That's a doozy of an opening question! to agree the unconventional design. That's like asking a mother to choose I alsoknewthat she would figure it Guest Contributor-Sam Pilling from out, because she and I were both herfavourite child!My favourite cakes Bite Me Marketing vary from year to year, season to completely smitten with it. season, and at any given moment.I www.bitememarketing.co.uk can't choose just one, so here are a few The cake that was an absolute blast to www.facebook.com/BMBrides of myfavourites. decorate was for Zoe's"not so sweet" My favourite graphic cake is Michael 16.When we'd finished airbrushing and Guest Contributor Bio: Sam Pilling is and Nicole's Bear and Owl cake.The painting the skyscrapers, I was sad that a cake-obsessed, third-generation bride and groom had bought two there weren't more.The process was designer & decorator from the UK. wood block art prints on one of their veryfreeing foran otherwise uptight When not losing days on Pinterest first dates.The couple wanted us obsessive compulsive cake lady. looking at gorgeous cakes, she to use them as inspiration for their and my favorite..."I can't stand it, it's so contributes to several cake magazines wedding cake and we ended up cute"cake is the cake that we made and blogs, and runs her own marketing blatantly plagiarising them.Fortunately, for Sarah and Joe that immortalized and sales consultancy.Sam lives the letterpress company that created each of theirhoneymoon hotels in withhermuch-neglected,cake- the prints loved the cake as much as cake.It was like playing doll house in widowerhusband and three sons in the couple! sugar...for about 6o hours...but playing, Hertfordshire,England. Myfavourite Lace Cake is the first nonetheless. cake that we tried our combination ESURPRISED BLOVE

more information www.gateaux-inc.com www.facebook.com/GateauxIncCakes Mesh stencils as used on the cookies on the right are available exclusively through www.evilcakegenius.com

BARR'S DISPAICK

Elise Strachan interview with Working from home - It’s Not a Piece of Cake! Louise Vansleve You own and run successful YouTube Channel My Cupcake Addiction. Can you tell us a little bit about it? I do! MyCupcakeAddiction is the 3rd largest YouTube baking channel in the world and the largest specialising in comprehensive, step by step cake and cupcake decorating tutorials – best of all they’re all 100% free! I love the interaction I have with viewers from every corner of the globe, and have recently translated my videos into a Japanese channel and a Spanish channel – Hola! MyCupcakeAddiction forces me to stay up with the trends, to challenge myself and to grow as a decorator so my audience can also grow. I have viewers from every age and every demographic so I try to make sure I have enough videos that are simple and easy to follow, and enough that are challenging to the already established baker or decorator. Did you ever dream that your channel would become such an internet sensation? A fanatic for all things cupcake, cakepop and cake Elise Strachan has taken the virtual world by storm, making herself a household name on computer screens around the world. Written by Marianna Saran Elise was kind enough to take some time out of her busy filming schedule to show us behind the scenes of her ‘My Cupcake Addiction’. The busy mother of two has built a YouTube empire with a following of more than 550,000 subscribers, from her home based on the Gold Coast, Australia. Her channel My Cupcake Addiction is in its eighth year and is the largest decorating tutorial channel on YouTube. Tell us a little bit about the wonderful woman behind My Cupcake Addiction; I’m 32 years old, a mum of two – one toddler and a newborn and like many cake decorators, I juggle my work commitments when my babies sleep. Which often means not so much sleep for me, so lucky I love what I do! Have you completed any formal training? I have literally just completed a Pastry Chef degree, which I have been working at for the past 18 months. Prior to that, I was a self-taught baker, albeit one with quite a few cake decorating classes under my belt. I wish YouTube had been more prominent when I was learning to decorate – I would have saved so much money!! I didn’t! I have a sign on the wall in my office that says “Whatever you’re Thinking, Think Bigger!” – this has truly been the case with my YouTube channel and the response has been overwhelming. That being said, I have worked incredibly hard at growing the channel and often put in 60+ hour weeks, so the success is fantastic but also hard earned. Where did the idea for Cupcake Addiction come from? I started selling cupcakes at a local market in Sydney 8 years ago. After moving to the Gold Coast, I kept up the selling of cupcakes markets and built my custom, novelty and wedding cake business to the point where I physically couldn’t take any more orders. I originally looked into running hands on courses, but didn’t have the time to invest so the idea to put a video on YouTube came via my husband. The first one, a cookie monster cupcake was nervously filmed but well received, and now we have over 300 videos and I’m much more confident with my teaching style. Who do you try to target with your online tutorials? I try to target those who really want to learn to bake and decorate, but don’t necessarily have access to classes. When I was learning, there were so few options for classes in Brisbane and I always had to travel to Sydney or Melbourne – a $500 course quickly becomes $1500 when you factor in travel and accommodation and not everyone has access to that kind of money. I target mums who want to create amazing cakes for their kids, but have no idea where to start, teens who love to bake and share their creations with their friends and lots of cake business owners looking for inspiration and ideas to use i

Youown andrun successful YouTube few options for classes in Brisbane have in mind.I breakit downinto and I always had to travel to Sydney ChannelMyCupcakeAddiction.Can bite-sized chunks and try to create the you tell us a little bit about it? orMelbourne-a$500 coursequickly effect using basic tools and equipment becomes $1500 when youfactor in travel I do!MyCupcakeAddiction is the 3rd accessible tomost people around and accommodation and not everyone largest YouTube baking channel in the the world (eg zip lock bags instead has access to that kind of money. world and the largest specialising in of pipingbags,candy straps instead of fondant, skewers instead of frilling comprehensive,stepby step cake and I target mums who want to create cupcake decorating tutorials - best tools).Filming usually takes around 3 amazing cakes for theirkids,but have hours and editing another 2-3 hours of all they're all 100%free!I lovethe no idea whereto start,teens who love - and that's after I've done the initial interactionIhave withviewers from to bake and share their creations with every corner of the globe, and have their friends and lots of cake business prep and created the idea! All up it works out to around 8 hours a video. recently translated myvideos into owners looking for inspiration and a Japanese channel and a Spanish ideas to use intheir ownbusinesses. channel-Hola! I have absolutely no problem with my Tell us a little bit about what goes MyCupcakeAddiction forces me to ideas being replicated and used around on behind the scenes of Cupcake stay up with the trends, to challenge the world - that's the aim of the channel! Addiction,do you have a team that helps you or do you film and edit all myself and to grow as a decorator so the videos yourself? my audience can also grow. I have Do you find it a challenge to viewers from every age and every I wish! I have a husband who is a huge continually come up with new ideas for demographic so Itryto make surel part of our channel and he helps with your cupcakes, cakes and cake pops? have enough videos that are simple the editing and the technology side I don't! I'm lucky that I live and breathe and easy to follow, and enough of things. I'm the creative one and he that are challenging to the already cakes and cupcakes so I'm constantly takes care of the"boring bits"like file established baker or decorator. onthepulse when it comesto the latest sizeand compression,upload speed trends and always reinvesting in my and analytics.Often he does these owneducationsoIdevelopnewskills things after a 12 hour shift so it's lucky Did you everdream that your channel alongtheway.Youknowthosemoments we both share the same passion for would become such an internet when you're in Bunnings and you see a YouTube as it can be taxing at times. sensation? planter box and think"My god -that's I didn't! I have a sign on the wall in a mould for a giant Kit Kat Chunky!" You recently went to America and did my office that says"Whatever you're -No? Ok, maybe that's just me but I Thinking,Think Bigger!"-this has seem to see cake ideas everywhere and some filming; can you tell us a little bit if anything, I have not enough time to truly been the case with my YouTube about your experience? make them all and sharethem all sol channelandtheresponsehasbeen Ihave had the opportunity to visit overwhelming.That being said,Ihave haveto choose myfavourites! Los Angelestwice inthepast yearto worked incredibly hard at growing teach hands on decorating classes, the channel and often put in 60+hour How long does it take you to come up and to film content for an international weeks,sothesuccessisfantasticbut cooking school. YouTube is much with an idea and to create an online also hard earned. bigger in America than it is here tutorial from that idea? in Australia and there are a lot of Coming up with the idea is the easy Where did the idea for Cupcake opportunities over there for YouTubers part! For every video I start with a Addiction come from? -theLA vibeis infectiousandtheir vision,andthenlcreatetheideal decorating equipment and supplies I started selling cupcakes at a local are so CHEAP!Take extra suitcases market in Sydney 8 years ago. After ladies, that's all I can say. moving to the Gold Coast, I kept up the selling of cupcakes markets and built my custom, novelty and wedding You're starting to push the boundaries by coming up with some gravity cake business to the point wherel physically couldn't take any more defying cupcakes and cakepops;has this been challenging? orders.Ioriginallylooked into running hands on courses,but didn't have the In some ways it has, but in I just time to invest so the idea to put a video follow the same stepsIuse tomake on YouTube came via my husband.The all my cakes. With the pancake first one,a cookiemonster cupcake illusion cake,Ihad seenthe basic was nervouslyfilmed but well received, principles applied to other cakes but and now we have over300 videos I wasn't sure how the technique was and I'm much more confident with my achieved. I also wanted to steer away teaching style. fromconstruction'withinthe cake as this scares off a lot of decorators sol scoured the craft stores and came up Who do you try to target with your online tutorials? with the idea of using a balloon stick, withthehelpofflowerwireforalittle I try to target those who really want to reinforcement. The effect was great, learn to bake and decorate, but don't and more importantly it's something necessarilyhave accessto classes. anyone can achieve. When I was learning,there were so

You recently launched an eBook full of your delicious cupcake recipes, the Australian Cake Decorating Network have made a few! Can you tell us a little bit about why you decided to create this book? The thing with a YouTube video is that it’s popular for a short time, then it falls under a stack of other videos (I have over 300 just of my own!) and they become harder to find. I wanted a place for my favourite recipes to be stored where they can actually be found and accessed at all times, and I also filmed individual cooking videos to match each recipe – you read it, then you can watch the video and see exactly how to make the cupcakes and how they should turn out – Interactive baking at its finest. Also, because I was a cupcake business for so long, my recipes are my own and had been my “trade secrets” for years and years – I didn’t want a competitor opening up next door and using all my hard earned, refined recipes that had taken me years to perfect. After some disastrous results trying recipes that I’d googled, I discovered how hard it is to find the perfect cupcake recipe and decided it was time I shared. I also invest a ton of time and my own money into making the Youtube videos, and the book (at $4.99) is a way I can recoup some of those expenses and continue providing the free tutorials. them. Most of the time with no ill effects but the fridge will suck the life out of them and they will be dry cake with hard as a rock icing. Cake pops can be a little tricky to master, what are your top five tips to make awesome cake pops? 1/ Consistency: no matter what the recipe says, you need to make sure your pops are not too dry and crumbly or they will never stay on the stick. You need like a pliable cookie dough type of consistency – if in doubt, add more frosting. I’ve never had problems adding to much frosting, only adding too little. Also, ganache is better than frosting as you get a sturdier pop mix. 2/ Chilling time: If your pops are too firm or too hard, they will crack when you apply the chocolate – too soft and they’ll fall off the stick. I recommend 10-20 minutes in the fridge (not freezer) is about right. More than an hour and you need to let them sit at room temp for a wile so the centre can defrost a little 3/ Chocolate consistency: Not all chocolate is the same! Especially not candy melts which can be the thickest most awful consistency to work with. I always have some Copha (vegetable shortening) on hand to thin out my chocolate or candy melts to make it runnier and better for dipping. There’s no exact measurement as each batch and brand varies. I actually made a 3 part video series on this as its one What are three tips

information more YouTube: www.youtube.com/mycupcakeaddiction Facebook: http://on.fb.me/1cOOpu6 Twitter: http://bit.ly/1chFsvF Instagram: http://bit.ly/134thON Pinterest: http://bit.ly/17awkC5 Watch the YouTube video created exclusively for Cake! magazine in our online version of this magazine at www.cakemagazine.me

Father’s Day Father's Day cookies Butterwinks Treat your Dad to some home baked goodies this Father's Day f Sweet Janis You will need: • Rectangle cookie cutter • Edible marker f SweetAmbs • Paintbrush • Royal icing and gel food colours in your choice of colours • Black gel food colour

Father's Day cookies Butterwinks You will need: Rectangle cookie cutter Paintbrush Edible marker Royal icing and gel food colours Black gel food colour in your choice of colours

1. Create drawing and use as stencil for dough. Cut around stencil and bake cookie, cool, and draw design on cookie using edible markers. (I prefer Wilton FoodWriters.) 4. Using food color gel, paint brush, and minimal amount of water, paint message and child’s drawing in paper segment of design. (Or, let your little boy or girl paint the message for dad!) Paint small strokes of orange and brown in hair for detail.) 5. Painting complete! 2. Fill paper, sneakers, and hair. Let dry. Paint open mouth segment of drawing with black food color gel and paint brush. 3. Fill skin tone, area behind glasses, teeth, and knot of shoelaces. f 6. Outline everything in black, let dry. Pipe on glasses over the blue segment of design. Pipe on remaining shoelaces. Let dry and outline. Lastly, fill nose and give eyes. facebook.com/butterwinks

brown in hair for detail.) HAPP APP 5. Painting complete! 6.Outline everything in black, let dry.Pipe on glasses overthe blue segment of design. Pipe onremaining shoelaces. Let dry and outline. Lastly,fillnoseandgive eyes. facebook.com/butterwinks

Wallet Cookies Yankee Girl Yummies Step 1: Cut out a rectangle cookie. Trim edges of cookie, with a knife to round off the corners. Bake the cookie. Step 3: Step 2: Step 4: • Rectangle cookie cutter • Cracked patterned stencil • Knife for trimming dough • Food writer • Tan brown colored royal icing, flooding consistency • Rubber stamps • Airbrush • Brown airbrush color • Off-white colored royal icing, detail consistency Step 5: Step 6: Airbrush in a series of steps. Using the cracked patterned stencil, airbrush the cookie with the brown food coloring. You will need: Flood the right side of the cookie with the tan brown colored royal icing. Allow the icing to set. Flood the left side of the cookie with the tan brown colored royal icing. Allow the icing to dry 8-12 hours. Using the brown airbrush color, airbrush the entire cookie again. Lightly cover the entire cookie and add a heavier amount to the edges and corners. Airbrush the cookie again but focus on the cracked stencil pattern this time. Follow the pattern and airbrush over it. You want the stenciled pattern to be darker, thicker and start to blend with the rest of your wallet, so that it looks like leather.

Step 1: Step 3: Step 2: Cut out a rectangle cookie.Trim Floodthe left side of the cookie edges of cookie, with a knife to Flood the right side of the cookie withthetanbrowncoloredroyal round off the corners.Bake the withthetanbrowncolored royal icing.Allow the icing to dry 8-12 cookie. icing. Allow the icing to set. hours. Step 5: Step 4: Step 6: Airbrush in a series of steps. Using Using the brown airbrush color, Airbrush the cookie again but focus the cracked patterned stencil, airbrush the entire cookie again. onthe cracked stencil pattern airbrushthe cookiewiththe brown Lightlycoverthe entire cookie and this time. Follow the pattern and food coloring. add a heavier amount to the edges airbrush over it.You wantthe andcorners. stenciled patterntobe darker thicker and start to blend with the rest of your wallet, so that it looks like leather.

Step 7: Complete the leather look by airbrushing the entire cookie again. Make sure that the stencil patterned blends in with the rest of the cookie, yet is still defined. You DO NOT want an even airbrush coat on these. Step 8: With off-white, detail consistency, royal icing, pipe the stitching around the wallet. Step 9: Using a food writer, color in a rubber stamp. Apply the stamp H

Travel Cookies Biscuitry You will I need: cookie cutters (l used a 8cm circle, ·icing bags hot air balloon, a wedding cake cutter · couplers a bespoke cruise liner cutter, made · bowls for mixing colours by shapez.com.au) icing squeezy bottles quantity of dough and royal icing food colour icing tips (nozzles) PME or Wilton toothpick or any other sharp pointed sizes 1, 1.5, 2 and 3 tool

Step 2: Step 1: First, I baked my vanilla biscuits using local quality ingredients. I prefer to decorate my biscuits the day after baking so as to minimise what I call “butter bleed”, where the fat in the biscuit seeps into my decorated biscuit and stains the icing. Next I mix up my icing. For this collection, approximately one third of my icing is line icing (stiff icing, think toothpaste consistency). The remaining two thirds is flooding icing (runny icing, think pouring custard consistency) icing. Most of the details are piped with line icing, and the base work is flooding icing. Medium skill – Suitcases Step 3 I’ve used the following colours in this collection: white old gold duck egg blue royal blue grey red brown black I used Americolor gel pastes as I find I get the best results with these, but any gel colour is great. I tend to avoid the supermarket variety of liquid colour as I never get great results with these colours. Once you have all your icing mixed, coloured and bagged and your equipment at the ready, you can start. Step 4: I chose royal blue for the large suitcase at the bottom, which I outlined first in line icing, then followed by the top suitcase, which I outlined in red line icing. I then flooded each and left these to dry.

Mediumskill-Suitcases Step4: I chose royal blue for the large suitcase at the bottom, which I outlined first in line icing, then followed by the

Difficult skill level – cruise liner Step 6: Step 5: Once dry, outline the remaining middle suitcase in brown line icing and flood with brown flooding icing. Leave to dry. You can omit this next step, but this is one that gives a higher level of “polish” to your biscuits. Step 1: First, outline the main body of the ship in royal blue line icing, and immediately flood using royal blue flooding icing. Again, you can see that I flood from the outside in. Step 7: Step 2: When the icing is completely dry, outline it again in your chosen line icing colours. You can start adding details now, using only line icing. I added details such as buckles, handles and clasps. You may even wish to add some travel labels or tags. This is where you need to work quickly. Take up your red line icing and ice a line straight into the wet royal blue flooding icing. Hold your icing tip a centimetre or so above the surface of the wet royal blue icing and gently pull along, creating a “string” of line icing which drops into the icing. This line icing will sink into the wet icing and when dry, will result in a smooth finish. This technique is called wet on wet icing. Repeat for the black and white lines using line icing. Leave the biscuit to become touch dry.

Difficultskilllevel-cruiseliner Step1: First, outline the main body of the ship in royal blue line icing, and immediately flood using royal blue flooding Step2: This is where you need to work quickly. Take up your red line icing and ice a line straight into the wet royal blue flooding icing. Hold your icing tip a centimetre or so above the surface of the wet royal blue icing and gently pull along, creating a “string" of line icing which drops into the icing. This line icing will sink into the wet icing and when dry, will result in a smooth finish. This technique is called wet on wet icing. Repeat for the black and white linesusing line icing.Leavethebiscuitto becometouchdry.

Step 4: Step 3: Next, take your white line icing and outline the decks of the ship. Step 6: Immediately flood the lower and upper deck in white flooding icing but leave the centre deck empty for the time being. Take your white flooding icing and fill the middle deck, being especially careful not to overfill. Using your black line icing, drop little dots of black icing straight into the wet white flooding icing so as to create “port holes”. Using line icing, ice any other details such as stripes on the smoke stacks and even an anchor on the hull of your cruise liner, and then you are done! Leave to fully dry. Step 5: Then outline the smoke stacks in red and black in line icing and immediately fill with the matching flooding colours. Leave to dry for a few minutes. f www www.facebook.com/Biscuitry www.biscuitry.com.au I think any Dad would be thrilled to get these, provided that vintage does not make him feel old! Happy baking!

Step6: Takeyour white flooding icingandfill the middle deck,being especially careful nottooverfill.Usingyourblack Using line icing, ice any other details such as stripes on the smoke stacks and even an anchor on the hull of I think any Dad would be thrilled to get these,provided that vintage does notmake himfeel old! Happybaking!

Deer rack Flyawaypineapple You will need: • Cookie dough • Toothpicks • Plaque shaped cookie cutter (an oval would also work well) • Vodka or other clear alcohol (or clear vanilla extract) • Royal icing • Piping bags fitted with couplers and tips (#1.5, #2 and #3) • Food colour gel pastes (black, white and brown) Gold lustre dust • Small food only paint brush • Tissue paper • Deer silhouette image • Black food colour pen f www.facebook.com/FlyawayPineapple

You will need: Cookie dough Toothpicks Plaque shaped cookie cutter Vodka or other clear alcohol (an oval would also work well) (or clear vanilla extract) Royal icing Piping bags fitted with couplers Food colour gel pastes and tips (#1.5, #2 and #3) (black, white and brown) Gold · Deer silhouette image lustre dust Black food colour pen Small food only paint brush Tissue paper www.facebook.com/FlyawayPineapple color SUPER GOL

1.  Roll out cookie dough and cut plaque shapes 2. Chill dough in freezer for 20 minutes 3.  Bake cookies as specified by your recipe (or until edges are just lightly golden). Allow to cool completely on wire racks. 4.  Make royal icing according to your recipe. Separate the icing into three bowls and colour one bowl black, the second bowl white and the third bowl brown. 5.  the white and black colours, thin with water a For tea

11.Fill intheoutlineofthedeerwithblackicing.Use 12.With thebrown icing,pipe a decorative border a toothpick to guide the icing to completely fill in around the edge of the cookie. Leave to dry for 2 the design. hours (or longer if you have the time). 13. With a small food only paintbrush mix a tiny amount of gold lustre dust with a few drops of alcohol (l use an eye dropper for this). Carefully paint the frame. You may need to go back and give it a second coat to achieve good coverage.

Promote, network, shop & save with the Australian Cake Decorating Network! FOOD PACKAGING & PRESENTATION Package or Present your food for maximum effect. We offer a large range of food packaging from heat sealed products to speciality containers & more. Join our over 700 Australian and International members! Membership is $74 per year (Incl. GST) promote • Have your work shared on our FB page to an audience of over 105,000 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' 100% shop Environmentally Friendly & biodegradable products available. • Cake! Shop NOW OPEN • ACDN merchandise NOW AVAILABLE save • With ACDN preferred suppliers across Australia and Internationally • Discounted tickets to ACDN events • Discounted Insurance premiums through Red Star Insurance Brokers BAGS • BOXES • FOOD • RETAIL PHONE EMAIL 1300 882 919 [email protected] Scan this QR code to go directly to our website. FOR OUR FULL RANGE OF PRODUCTS & SERVICES, VISIT WWW.PACKAGINGPLACE.COM.AU • 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!

Promote, network, shop & save with the Australian Cake Decorating Network! Membership is $74 per year (lncl. GST) promote Have your work shared on our FB page to an audience of over 105,000 FB followers Submit your work to be featured in our e-mag's Member's Only gallery 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 NOW OPEN ACDN merchandise NOW AVAILABLE 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. www.acdn.me [email protected] click here to become a member!

Dad's tie cookies COOKIES CutterCraft 1. Create your favourite cookie recipe whether it be a sugar cookie or vanilla biscuit recipe. Vanilla biscuits have been used. You will need: 4. TIP – Before placing the dough in the fridge to firm, roll your dough to about 6mm in between 2 pieces of baking paper, ready to cut your shapes when firm. • Cookie dough • Scissors • Tie and 'Dad' shapped cookie cutter (available from CutterCraft) • Toothpicks • Royal icing • Rolling pin • Food colour gel pastes • Fondant • Gladwrap • Baking paper • Piping bags fitted with couplers and tips (#2 and #3) 2. Combine your ingredients until a cookie dough is formed. 5. Line your tray with baking paper, and begin cutting your favourite shapes. TIP – Before placing your cookies into the oven, place them in the freezer for 10-20 mins. This will prevent your cookie spreading in the oven. 3. Lightly knead your dough and separate into workable amounts before placing in the fridge for 20 minutes. 6. Bake in your preheated oven until cooked through. Leave on your baking tray for a few minutes to cool slightly.

COOKIES 1.Createyourfavouritecookie 3. Lightly knead your dough recipe whetherit be a sugar cookie and separate into workable or vanilla biscuit recipe.Vanilla bis- 2. Combine youringredients amounts before placing in the cuits have beenused until a cookie dough is formed. fridgefor20minutes. TWIN COOLING 4. TiP -Before placing the 5. Line your traywith baking pa 6. Bake in yourpreheated oven dough in the fridge to firm, roll your per, and begin cutting your favou- until cooked through.Leave on dough to about 6mm in between rite shapes. TiP - Before placing your baking tray for a few minutes 2 pieces of baking paper, ready to your cookies into the oven, place to cool slightly. cut your shapes when firm. them in the freezer for 10-20 mins This will preventyour cookie spreading in the oven.

ROYAL ICING (RI) 7. Carefully transfer your cookies to your cooling rack to cool completely before decorating. 8. There are many different RI recipes. Meringue RI is also delicious. Flavour and colour to your liking. TIP – this mix can tend to look off whiteish so, add a couple of drops of white colouring when mixing. It just brings it to white, white. A basic pure icing sugar and egg white recipe has been used with all ingredients being widely accessible. 10. ‘Piping’ RI is a firmer consistency than ‘flooding consistency, holds itself and is not runny. Piping consistency is generally used for ‘outlining’ your cookies and adding detail to your cookies. 11. To create ‘flooding’ consistency, water needs to be added a little at a time to thin down. TIP – use an eye dropper or a spray bottle to control the amount of water you add. It is easier to thin than it is to have to re thicken. PIPING AND FLOODING 9. This recipe will give you ‘piping’ consistency RI, depending on the size of the eggs. You may need to add a little less icing sugar if small eggs were used. 13. Aft \

PIPINGANDFLOODING 15.Thread your Rl bonbon through your piping bag that has a coupler in the piping bag. Pull 13. After being coloured you are it through,trim the excess,place almost readyto begin.TiP-Pour piping tip and screw on coupler your Rl onto a piece of glad wrap. cap to hold piping tip in place. This is a quick and cleaner way to 14.Roll the Rl into a bonbon Twist the top, fold and seal closed filling your piping bag. shape and twist the ends. with a rubber band or like. 16. Place some damp hand towel 17. Begin outlining using 'piping 18. Using your desired ‘flooding in the bottom of a glass to put your consistency and a #2 piping tip. If consistency Rl,fill in the cookie it breaks or splits, you may not be piping bags in. This will eliminate so the royal icing looks plump applying enough pressure, and if the RI tip drying out. You will Generally a #3 or #4 tips are used it comes out in a‘twirl'your Rl may also need a dampblotting cloth, to flood depending on the size be too thick. I use my index finger toothpicks or scribe and baking of your cookie.TiP -If you are to guide the tip and squeeze piping paper. decorating with multiple colours, bag gently with my other hand. You ensure the first colour is dry to will have more control with your prevent the colours bleeding. outlining by pulling the nozzle away from the cookie and allowthe Rl pressure) and guide it into in place. TiP- just before reaching a corner release the pressure, so as you do not have excess Rl coming out. Come to a stop by lowering your tip to the cookie.

19. Gently shake your cookie or tap it on your bench to bring up any air bubbles, use your toothpick to remove bubbles and settle the royal icing if it does not settle on it’s own. 22. This technique is piping and flooding using two Royal Icing consistencies, enabling you to outline one colour and flood in a different colour if desired. 20. When your first colour is dry, you can then begin the 2nd colour. First pipe your outline, then flood your cookie. 23. Another technique is using ‘flooding’ RI consistency to both outline and flood your cookie, so the outline settles as one and is not so visible on a 15 count and not visible on a 10 count RI. TIP – Do not make it too thin as you do not want it to spread/fall over the side of your cookie. Using your desired flooding consistency RI, outline the entire cookie. 21. Tap or shake your cookie on the bench and use a toothpick to pop any air bubbles and settle the RI into the corners if it needs assistance. 24. Immediately, flood your cookie with the flooding consistency RI. 25. Tap or shake your cookie to settle the RI and bring up any air bubbles. 28. To have a detailed, raised outline for a completely different effect, your base RI must be crusted or dried before doing so. Using ‘piping’ consistency, begin piping your outline, remembering to guide your RI in place and release your squeezing pressure and come to a stop at the corners. 26. Whilst your cookie RI base is still wet, you can add another colour and create a pattern, using dots, stripes or any shape, By using the same consistency of RI, it will settle into the one layer, called wet on wet. 27. Tap your cookie carefully or use your toothpick to swirl out any air bubbles and flatten any peaks caused from pulling the RI up and away, although, as you have used ‘flooding’ consistency RI it should settle nicely into the one layer. 29. TIP - To aid in drying or crusting your cookies faster, using a fan comes in very handy. This or a dehumidifier is a necessary tool to have if you are in a hot, humid climate. 30. This is just a different look using the same shape cookie. There are many ideas and techniques that can be used when piping and flooding with Royal Icing.

26.Whilst your cookie Rl base 27. Tap your cookie carefully or is still wet, you can add another use your toothpick to swirl out any colour and create a pattern, using airbubbles and flatten any peaks dots, stripes or any shape, By caused frompullingtheRl up and 25. Tapor shake your cookie to using the same consistency of Rl,it away, although,as you have used settle the Rl and bring up any air will settle into the one layer, called “flooding'consistencyRlit should bubbles. wet on wet. settle nicely into the one layer. SUNAIR 28. To have a detailed, raised TIP To aid in drying or 29. 30. This is just a different look outlinefor a completely different crusting your cookies faster, using using the same shape cookie. effect, your base Rl must be a fan comes in very handy.This or There are many ideas and crusted or dried before doing so a dehumidifier is a necessary tool techniques that can be used when Using'piping'consistency,begin to have if you are in a hot, humid piping and flooding with Royal piping your outline,remembering to climate. Icing. guide your Rl in place and release your squeezing pressure and come to a stop at the corners.

31. You can also decorate cookies using fondant. You will need fondant, a non stick rolling pin and working surface, sugar glue and a paint brush, plus the cookie cutters you used for making your cookies. Colour fondant with gel or paste colouring. TIP – Gel or paste colours are more vibrant and less is needed to achieve your desired colour. Using liquid colouring will 32. Roll out your fondant as thin make the fondant too sticky. as possible. 34. To prevent stretching your fondant shape when picking it up to cover your cookie, add another piece of baking paper on top of your shape and flip it upside down. Paint a small amount of sugar glue over the entire back surface. 35. Use your cookie, line it up and place it onto the matching fondant shape. It may be a little more tricky to line the cookie up, but it will ensure your fondant shape is in tact and untouched. 33. Cut your shape on a piece of baking paper, using your favourite cookie cutter. TIP – lift your cutter up with the fondant still in it, use your finger and smooth the edges to remove any stray fondant. 37. Keeping your cutter right way up, cut different coloured shapes. Using a straight edge cutter (made by CutterCraft) or a cutting wheel, cut your patterns. 36. Turn your cookie over and gently smooth the edges with your fingertips. Decorate using food grade textas, Royal Icing or fondant. 40. To further enhance this design, you can decorate it, using ‘piping’ consistency Royal Icing or even c

39. Using your straight edge cutter or like,pick up your cut 37.Keeping your cutter right way shapes gently, and place onto up, cut different coloured shapes. your cookie. If you do stretch your Using a straight edge cutter (made Paint your cookie with sugar 38. fondant slightly, manipulate it and by CutterCraft) or a cutting wheel, glue. If it is a large cookie paint an smooththe edgeseach piece you area at a time. cut your patterns. glue on. 40.To further enhance this design, you can decorate it, using piping'consistencyRoyal lcing or evencreate a border usingfondant and glue it on. www.facebook.com/CutterCraft www.cuttercraft.com.au

Father's Day printables By LI Designs www.lidesigns.com.au cupcake toppers, cupcake wrappers and all about your dad! Printable Father's Day card f www.facebook.com/ lidesignsinvitations lidesignsinvitations www CLICK HERE TO DOWNLOAD After printing cut out the wrappers and paste the ends together. Trim to size if required. best dad! www.lidesigns.com.au www.lidesigns.com.au

ALL ABOUT tappy BEST FATHER'S DAY DAD! YOU! DAD MY DAD! tappy BEST MYDAD'SNAMEIS FATHER'S DAY DAD! HE IS. YOU! YEARS OLD DAD HE HAS EYES HIS FAVOURITEFOODIS HIS JOBIS HISFAVOURITECOLOURIS tappy BEST FATHER'S DAY DAD! I'MJUSTLIKEMYDADBECAUSE YOU! DAD WHENMYDADD app BEST FATHER'S DAY DAD! YOU! DAD ILOVEMYDADDYBECAUSE CUPCAKE TOPPERS. CUPCAKE WRAPPERS AND ALL ABOUT YOUr dAd! FATHER'S DAY DAD BEST DAD! www.lidesigns.com.au

Recipes By Food Daily www.fooddaily.com.au Follow Cake! magazine on facebook! By Fitness Foodie www.fitnessfoodie.com.au Cake! magazine now has it's very own facebook page. Click below to follow us on facebook so you don't miss an issue! f www.acdn.me [email protected] click here to join our mailing list! I Proudly sponsored byN G R E D I E N T S INGREDIENTS • 250g Greek Yogurt (or coconut cream for dairy-free option) • 2 cups rolled oats • ½ cup Natvia • 0g 100% Whey protein powder (or protein powder of choice – use 7 plant-sourced protein such as pea protein for dairy-free option) • ½ cup shelled pistachios • 50g organic cacao (cocoa) powder • 1 tbs rosewater • 60g almond butter (or preferred nut or seed butter) • ⅓ cup peanut oil • 60g peeled, and cubed pear – softened for a couple of minutes 1 in a covered dish in the microwave or saucepan • 2 tsp baking powder • 3 eggs, lightly beaten • 50 – 80g Natvia according to taste ROSEWATER ICING • ½ cup butter • aturally sweetened Dark Chocolate melted together with 1 tsp or N 10g coconut oil – easily done for about 30 seconds in microwave • 1 ½ cups Natvia Icing Mix • Slivered or flaked almonds to garnish • 1 tsp rosewater • 1 - 2 drops natural pink colouring • Pinch salt METHOD Preheat oven to 230°C. 1 • 1 tbs milk ix all ingredients together (I used a food processor M on medium speed for about 20 seconds). 2 METHOD To advertise in Cake! magazine, contact [email protected] lace oats, baking powder, Natvia and pistachios in a processor and grind to P a fine powder. Place in a medium sized bowl and make a well in the centre. 2 lend rosewater, oil and eggs pour into the well. Beat B with a hand beater until well combined. 3 our mixture into individual silicone muffin pans or ceramic dishes P if you are happy to serve as little individual puddings. 3 Want to try baking sugar free? Visit www.sweeterlifeclub.com Bake 10 – 15 minutes at 230 °C. reheat oven to 175°C and line a 12 hole cupcake pan with paper liners. P 1 4 erve warm with melted chocolate/coconut oil mix poured over the S top or allow the chocolate mix to cool to room temperature and whisk until a spreadable consistency is achieved and ice the cakes as you 5

Recipes Proudly sponsored by nat TM Inspire a better life

By Food Daily www.fooddaily.com.au By Fitness Foodie www.fitnessfoodie.com.au Perfect vanilla biscuits Cuttercraft INGREDIENTS INGREDIENTS • 2 cups rolled oats • 250g Greek Yogurt (or coconut cream for dairy-free option) • 2 tsp baking powder • ½ cup Natvia • 0g 100% Whey protein powder (or protein powder of choice – use 7 plant-sourced protein such as pea protein for dairy-free option) • ½ cup shelled pistachios • 50g organic cacao (cocoa) powder INGREDIENTS • 1 tbs rosewater • 60g almond butter (or preferred nut or seed butter) 2 & 1/4 cups plain flour • ⅓ cup peanut oil • 60g peeled, and cubed pear – softened for a couple of minutes 1 in a covered dish in the microwave or saucepan 3/4 cup icing sugar • 50 – 80g Natvia according to taste 185g unsalted butter • ½ cup butter • aturally sweetened Dark Chocolate melted together with 1 tsp or N 10g coconut oil – easily done for about 30 seconds in microwave 3 egg yolks • 1 ½ cups Natvia Icing Mix • Slivered or flaked almonds to garnish • 3 eggs, lightly beaten ROSEWATER ICING www more recipes available at: www.cuttercraft.com.au 1 tsp vanilla essence (or to taste) • 1 tsp rosewater • 1 - 2 drops natural pink colouring METHOD • Pinch salt Preheat oven to 230°C. 1 • 1 tbs milk ix all ingredients together (I used a food processor M on medium speed for about 20 seconds). Sift the flour and icing sugar. Add it to the soft butter in a food processor. Use the pulse button until mixture combines and resembles fine bread crumbs 2 METHOD reheat oven to 175°C and line a 12 hole cupcake pan with paper liners. P 1 lace oats, baking powder, Natvia and pistachios in a processor and grind to P a fine powder. Place in a medium sized bowl and make a well in the centre. 2 lend rosewater, oil and eggs pour into the well. Beat B with a hand beater until well combined. 3 ivide mixture between cases and bake for 18 - 20 minutes D or until an inserted skewer comes out clean. 4 llow to stand in pan for 5 minutes, then transfer A to a wire rack to cool completely. 5 sing a stick blender, cream butter until smooth and add ½ cup of U Natvia Icing Mix at a time, beating well after each addition. our mixture into individual silicone muffin p

Perfect vanilla biscuits Cuttercraft INGREDIENTS 2&1/4cupsplainflour more recipes available at: 3/4 cup icing sugar www.cuttercraft.com.au 185gunsaltedbutter 3 egg yolks 1 tsp vanilla essence (or to taste) Sift the flour and icing sugar. Add it to the soft butter in a food processor. Use the pulse button until mixture combines and resembles fine bread crumbs Add the egg yolks and the vanilla essence. Continue processing until a dough begins to form. Removethe dough ontoa lightlyfloured benchtop and knead lightly until smooth. Place dough in fridge for about 20 minutes Cut desired shapes and bake at 180 degrees for 10-12mins until light, golden brown. Leave on baking tray for 5 minutes before transferring to a cooling rack. HANDY TIPS- 1- To make life easier than having to roll out hard dough from the fridge, roll dough in between 2 pieces of baking paper and place in fridge for 20 minutes before cutting desired shapes. then place in oven to cook. This eliminates the dough spreading out of shape when cooked.

Sa lt e d caramel mud cake prEparation and cooking timE 3 hours 45 minutes (+ cooling timE) sErvEs 16 395g (12½ ounce) can sweetened condensed milk 250g (8 ounces) unsalted butter, chopped ¾ cup (165g) firmly packed brown sugar 1 teaspoon sea salt flakes ¼ cup (60ml) butterscotch schnapps 1½ cups (225g) plain (all purpose) flour ½ cup (75g) self-raising flour 2 eggs, lightly beaten Tip Serve layered with white ganache and topped with caramel ganache dripping down the sides, laden with piles of Caramel Popcorn. Over the years I have sampled many caramel mud cakes and sadly none of them have been worthy of their titles. For me, it’s important that the cake is flavoured with actual caramel and not just be a white chocolate mud cake flavoured with brown sugar. I guarantee this cake to be a hit and by balancing the sweetness of the caramel with sea salt flakes you get a perfectly balanced flavour sensation. - Adam 1 Preheat oven to 220°C (425°F). 2 Pour the condensed milk into a medium shallow baking dish; cover with foil. Place the dish in a large baking dish; the add enough boiling water to the large dish to come halfway up the sides of the smaller dish. Transfer to the oven and bake for about 1¼ hours or until the condensed milk is caramel in colour, whisking twice during the cooking time. Remove the smaller dish from the larger dish and whisk the caramel until smooth. Cover and allow to cool to room temperature. 3 Reduce the oven temperature to 160°C (325°F). Grease and line a deep 20cm (8 inch) round or 18cm (7 inch) square cake pan with baking paper. 4 Combine butter, sugar and salt in a medium saucepan; whisk over low heat, without boiling, until smooth. Add caramel and schnapps; whisking until smooth. Transfer the mixture to a large bowl; cool for 15 minutes. 5 Whisk the flours and then the eggs into the caramel mixture; pour the mixture into the prepared pan. 6 Bake the cake for 2 hours, covering the pan loosely with foil half way through the cooking time to prevent from over-browning. To check if cake is cooked insert a skewer into the centre of the cake if the skewer comes out clean, the cake is cooked. Stand the cake in the pan for 15 minutes before turning, topside up, onto a wire rack to cool. Recipe from FOR THE LOVE OF CAKE. By Louise Vansleve and Adam Cremona f www Available online HERE: www.learncakedecoratingonline.com/product/for-the-love-of-cake Photography by Frank Selmo

680 SALTED Over theyearsIhave sampled many caramel mud cakes and sadly none of them have been worthy of CARAMEL their titles. For me, it's important that the cake is flavoured with actual caramel and not just be a white MUD CAKE chocolate mud cake flavoured with brown sugar. I guarantee this cake to be a hit and by balancing the PREPARATIONANDCOOKINGTIME3HOURS45MINUTES sweetness of the caramel with sea salt flakes you get a (+COOLING TIME) perfectly balanced flavour sensation. - Adam SERVES16 BC DC 395g (12/2 ounce) can sweetened 1 Preheat oven to 220°C (425°F). condensed milk 2 Pour the condensed milk into a medium shallow 250g (8 ounces) unsalted butter, baking dish; cover with foil. Place the dish in a chopped large baking dish; the add enough boiling water to the large dish to come halfway up the sides of the 3/4 cup (165g) firmly packed brown smaller dish. Transfer to the oven and bake for about sugar 1/4 hours or until the condensed milk is caramel 1 teaspoon sea salt flakes in colour, whisking twice during the cooking time Remove the smaller dish from the larger dish and 14 cup (60ml) butterscotch whisk the caramel until smooth. Cover and allow to schnapps cool to room temperature. 1/2 cups (225g) plain (all purpose) 3 Reduce the oven temperature to 160°C (325°F). flour Grease and line a deep 20cm (8 inch) round or 18cm (7 inch) square cake pan with baking paper. 1/2 cup (75g) self-raising flour 4 Combine butter, sugar and salt in a medium 2 eggs, lightly beaten saucepan; whisk over low heat, without boiling, until smooth. Add caramel and schnapps; whisking until TIP smooth. Transfer the mixture to a large bowl; cool for 15 minutes. Serve layered with white ganache and topped with caramel ganache dripping down the 5 Whisk the flours and then the eggs into the caramel sides, laden with piles of Caramel Popcorn mixture; pour the mixture into the prepared pan. 6 Bake the cake for 2 hours, covering the pan loosely with foil half way through the cooking time to prevent from over-browning. To check if cake is cooked insert a skewer into the centre of the cake if the skewer comes out clean, the cake is cooked. Stand the cake in the pan for 15 minutes before turning, topside up, onto a wire rack to cool. RecipefromFORTHELOVEOFCAKE.ByLouiseVansleveandAdamCremona Available Online HERE: www.learncakedecoratingonline.com/product/for-the-love-of-cake

The Australian-made cake decorating stencils with a unique attachment system www.cakestencils.com.au Join us! PRE-SALE runs from 11th-28th July. See website for details. FOLLOW us on FB for updates: www.facebook.com.au/CakeCrazeNewcastle W: www.cakestencils.com.au E: [email protected] Patent pending, copyright and registered design of Cake Craze. Become a member of the Australian Cake Decorating Network to access a wide range of benefits. Start saving and networking today! f www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! magazine, contact [email protected]

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! magazine, contact [email protected]

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!

f f f f f f Cakes by Jane Sweet Tiers sweettiers.com.au f f f f f f Caking It Up f f f f f f f Ideas for ACDN members men submitted by f f f f f f f f f

HAPPY6OTH IAN customcakedesigns.com.au Canon Dulux Wash& Wear 101 ADYANCED Ideas for men submitted by ACDN members

f f f f f f f Gravity defying cakes f submitted by ACDN members f f f f f f f f f f f f f f

HAPPY40m BIRTHDAY! Gravity defying cakes submitted by ACDN members SHERRIN VIP HIGH ROLLERS Callaway Hae SNBA DUCATI lappy40th Birthday Brad

f f f Promote, network, shop & save with the Australian Cake Decorating Network! f Meet Katie! f Watch our video at www.acdn.me or view the online version of Cake! magazine at www.cakemagazine.me f ACDN members: Don't forget to submit to the member gallery for our next issue! Submissions close end September [email protected] f

Promote, network, shop & save with the Australian Cake Decorating Network! Meet Katie! Watch our video at www.acdn.me or view the online version of Cake! magazine at www.cakemagazine.me Your feedback is Name... important to us! E-mail... Please let us know what you think of our mag by filling in the Feedback form on the right! Connect with us on Facebook to stay up to date with all the Cake! magazine news Send

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CAKE ART CAKE BAKE SWEETS CHALLENGE SHOW TocelebratetheCake Bake&Sweets Show coming to Melbourne, we've launched the Art of Cake Challenge Australia's - a competition to showcase the wonderful world of cake BIGGEST artistry, and to recognise the creative talents of hobby event andprofessionalcakedecorators for everything **** $6,000 IN CASH &PRIZES ★*** BAKING & CAKE CALLFORENTRIES DECORATING! ·Professional, Open and Novice categories ModernWeddingCakesclass Anthing GoesNovelty Cakesclass 3-5 0CTOBER ENTRYFORMSANDSCHEDULEAT MELBOURNECONVENTION www CakeBakeAndSweets.com/ArtofCake G EXHIBITION CENTRE

Our Member Monday winner for Autumn was... Cakes byJane Mackenzie Jane My name is Jane. I am the wife of one incredibly supportive and adorable husband, the mother of 2 cheeky little boys and together we are ‘Cakes By Jane’. Yes, we are a team (albeit on the small side) but each member contributes significantly and somehow it just works! I have a Degree in Business however both my husband and I are shift workers in emergency services. I began cake decorating like many other women - wanting to make something special for my son’s first birthday. The addiction was immediate and unrelenting!! After attending a Planet Cake course my confidence grew and so did the Cakes By Jane concept. I would like to see Cakes By Jane become more involved with charity opportunities (in some way, shape or form) in the future, but in the mean time - continue to enjoy seeing ‘that' smile when someone receives a cake from our kitchen.

f Look At That Cake f Cake Art by Lauren f f Cakeadaisical f Mummes Yummes Sophia Mya Cupcakes f Ticky Cakes The overall winner is... Lisa Cristie Member Monday f 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! Cake by Lisa Cristie Here are our weekly winners of 'ACDN Choice' Sweet Tiers f f Blissfully Sweet f Caking It Up f Inspired by Cake Congratulations Lisa, you have won a $250 voucher to spend at Cake Decorating Solutions and a double page feature in our next issue of Cake! magazine! f Cake Cre8 by Debbilee

LookAtThatCake ESTAELISHED1964 upter Trickycakes The overall winner is... Lisa Cristie Cake by Lisa Cristie Inspired by Cake Congratulations Lisa, you have won a $250 voucher to spend at Cake Decorating Solutions and a double page feature in our next issue of Cake! magazine! Cake Cre8 by Debbilee

What's on z ACDN Bookshelf Written by Marianna Saran For The Love Of Cake By Louise Vansleve & Adam Cremona If you’re tired of making the same boring old cake flavours, then boy do we have the book for you! “For The Love Of Cake” is an eBook that has been put together by the team from Learn Cake Decorating Online, and it’s full of sweet morsels that are bound to get your tastebuds tingling. You will find and array of different cakes including flavours from around the world, mud cakes and decedent dessert cakes. There are recipes for divine jams, jellies and syrups- perfect to flavour cakes or to use in your fillings. For The Love Of Cake even has recipes for an array of different buttercreams, ganaches and toppings. If you need a pick me up while waiting for your cakes to bake, Louise and Adam have you covered with a few of their favourite cocktails. The ACDN team loves this book, and if you have wanted to venture out of your comfort zone to try new fancy cake, filling and topping flavours that are guaranteed to satisfy- this is for you too. You can pick up a copy here: http://bit.ly/lcdo2014 Sweet & Unique Cupcake Toppers: Over 80 Creative Fondant Tutorials, Tips, and Tricks (Paperback) By Lynlee North Beckett Cupcakes are becoming an increasingly popular choice with customers for their special event, and let’s face it the good old swirl of icing and sprinkles just doesn’t cut it anymore. People want to wow their guests with amazing cupcakes… but coming up with ideas on how to decorate them can be tricky. Sweet & Unique Cupcake Toppers has more than 80 cupcake projects and for just about every theme you can imagine! There are construction cupcakes, sporting cupcakes, cupcakes to celebrate the sand and the sun, cupcakes to celebrate music and cupcakes to celebrate love bugs! The list doesn’t end there but we simply can’t list them all. What our team loves most about this book is that all the projects have detailed instructions and step by step photos. We also loved that the majority of the projects don’t require fancy tools, they are just tools you’re likely to have at home already. The ACDN believes this book would be perfect for any cake decorator’s book shelf. You can pick up a copy here; www.amazon.com/Sweet-Unique-Cupcake-Toppers-Tutorials/dp/1462113664/ ref=sr_1_1?s=books&ie=UTF8&qid=140 3639499&sr=1-1&keywords=sweet+and +unique+cupcake+toppers+over+80+c reative+fondant+tutorials+tips+and+tric ks Contemporary Cake Designs: Book One By Jackie Thompson Jackie Thompson of Contemporary Cake Designs has been teaching cake decorating for many years and now she has compiled her knowledge to bring us Contemporary Cake Designs: Book One. This book focuses on the basics of cake decorating, so if you want to know the ins and outs, this book will teach you everything you need to know. Throughout Contemporary Cake Designs Jackie shares an array of fabulous tips and tricks and demonstrates with in-depth detail and step by step photos, how to recreate some of her stunning projects such as her Sand Castle Cake and Feather Cake. This book would be a fabulous investment if you want to get a good grounding in the basics of cake decorating. You can pick up a copy here; www.amazon.com/Contemporary-Cake-Designs-

Eontemporary ADRIANO Cake Designs ZUMBO Book One y achie Thompsan ol ontemporary Eakes 80 CIC FENDANT TORIALETIH Sweet niaue CUPCAKE TOPPERS Jackie's cakes have always surprisedmeandkeptmein awe. ZUMBAI AFANTASYLAND LYNLEE NORTH BECKETT Hercreations are nofonlycakes,butareedible statementsand works ofart. OFMACARNS ourgorgouscreationtherpliahandbagcakethedetailingismagnifce. SpencerandRuherfard.MelbouneRustralia Sweet & Unique Cupcake Contemporary Cake Zumbarons Toppers: Over 80 Creative Designs: Book One By Adriano Zumbo Fondant Tutorials, Tips, and By Jackie Thompson Tricks (Paperback) Macarons are taking over By Lynlee North Beckett Jackie Thompson of Contem- dessert tables everywhere- porary Cake Designs has been the ACDN team loves a Cupcakes are becoming an increas- teaching cake decorating for good macaron, but no one ingly popular choice with customers for many years and now she has compiled her knowledge to loves them more then ce- their special event, and let's face it the good old swirl of icing and sprinkles bring us Contemporary Cake lebrity pastry chef Adriano just doesn't cut it anymore. People want Designs: Book One. This book Zumbo. Adriano has penned to wow their guests with amazing cup- focuses on the basics of cake a macaron bible called Zum- cakes... but coming up with ideas on decorating, so if you want to how to decorate them can be tricky. barons and its jam packed Sweet & Unique Cupcake Toppers has know the ins and outs, this book full of his delicious recipes. more than 80 cupcake projects and for will teach you everything you You'll find his popular reci- just about every'theme you can imag- need to know. Throughout Con- ine! There are construction cupcakes, pes such as salted butter temporary Cake Designs Jackie sporting cupcakes, cupcakes to cel- shares an array of fabulous tips popcorn, cherry coconut ebrate the sand and the sun, cupcakes and tricks and demonstrates and pancake & maple syrup. to celebrate music and cupcakes to with in-depth detail and step celebrate love bugs! The list doesn't It's also full of quirky flavours end there but we simply can't list them by step photos, how to recreate that you may have never all. What our team loves most about some of her stunning projects thought like Kalamata Olive this book is that all the projects have such as her Sand Castle Cake detailed instructions and step by step and Wasabi & Pickled Gin- and Feather Cake. This book photos. We also loved that the majority ger. Zumbarons would a fan- would be a fabulous invest- of the projects don't require fancy tools, tastic addition to your book- ment if you want to get a good they are just tools you're likely to have grounding in the basics of cake shelf, especially if you're at home already. The ACDN believes decorating. this book would be perfect for any cake tired of making the same old decorator's book shelf. You can pick up a copy here; flavoured macarons. You can pick up a copy here; www.amazon.com/Contempo- You can pick up a copy www.amazon.com/Sweet-Unique-Cup- rary-Cake-Designs-Book-Vol- here; cake-Toppers-Tutorials/dp/1462113664/ ume/dp/0987426605/ref=sr_1 ref=sr_1_1?s=books&ie=UTF8&qid=140 www.bookdepository.com/ 3639499&sr=1-1&keywords=sweet+and 1?ie=UTF8&qid=1391046590& Zumbarons-Adriano-Zum- +unique+cupcake+toppers+over+80+c sr=8-1&keywords=Contemporar y+Cake+designs+book+one b0/9781742669700 reative+fondant+tutorials+tips+and+tric ks

Shopping Guide Little Man Party Items From our style expert, Tanya: "Whether you’re planning a celebration for the big man or the little man in your life, the mustache party trend will work for both! Perfect for putting together a celebration for Father’s Day or a birthday celebration for your son. Have fun with mustache toppers and partyware and mustache photo props! Black and white are the obvious colour choices however you can mix these in with another bright colour choice such as yellow, green or blue!" Muslin mustache favour bags - Penny Lane Studio: www.etsy.com/shop/ByPennyLaneStudio Sambellina black and white plates - Love The Occasion www.lovetheoccasion.com.au/shop/paper-plates-candystripe-black/ 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 Acrylic cake topper - Glistening Occasions www.glisteningoccasions.com.au/ Mustache table runner - The Party Parlour www.thepartyparlour.com.au/products/buy/tablerunnermoustache-and-tie?id=984c05c7f13fac7d0eb6b3418a 6f5912&key=sCeK3O

Sambellina black and white plates - Love The Occasion Muslin mustachefavour bags-Penny Lane Studio: www.lovetheoccasion.com.au/shop/paper-plates-candy www.etsy.com/shop/ByPennyLaneStudio stripe-black/ Fellow cads &bounders UHAPS Mustache table runner - The Party Parlour Acryliccaketopper-GlisteningOccasions www.glisteningoccasions.com.au/ moustache-and-tie?id=984c05c7f13fac7d0eb6b3418a 6f5912&key=sCeK30

Mustache plastic dessert cups - The Little Big Company www.tlbc.com.au/shop/item/mustache-shot-glasses-x Mustache favour box - The Little Big Company www.tlbc.com.au/shop/item/moustache-favour-boxes Mustache party hat and bow tie - Little Miss Charlie’s Treasures www.facebook.com/LittleMissCharliesTreasures Mustache photo props: Charli Mae www.facebook.com/charlimae.1 Moustache cupcake wrappers - Confectionately Yours www.confectionatelyyours.com.au/black-moustachewrapper Black and white striped lantern - Occasion by Design https://occasionbydesign.com.au/Round-Paper-Lantern35cm-Candy-Stripe-Black-64p1129.htm Mustache soap favours - Soap Buddies www.facebook.com/SoapBuddies/ photos/pb.459968544034398.2207520000.1402568044./600786299952621/?type=3&theater Mustache straws: Sugarlicious Parties www.sugarlicious.com.au

Mustache party hat and bow tie - Little Miss Charlie's Mustache photo props: Charli Mae Treasures www.facebook.com/charlimae.1 www.facebook.com/LittleMissCharliesTreasures SOAPBUDDIES Mustachesoapfavours-SoapBuddies www.facebook.com/SoapBuddies/ Mustache straws: Sugarlicious Parties photos/pb.459968544034398. www.sugarlicious.com.au 2207520000.1402568044./600786299952621/?type=3&theater

Mustache garland: Sugarlicious Parties www.sugarlicious.com.au/ Little man party printables - Style Me Gorgeous www.facebook.com/photo.php?fbid= 10152223972740440&set=a.10152223971330440. 952112.243735905439&type=3&theater Want to see your product listed in our Shopping Guide? Email us to discuss this and other promotional opportunities [email protected] Munchstaches cookie cutters/stampers: www.limetreekids.com.au/product-munchstaches-cookiecutterstampers-902.aspx ONLINE CHILDREN’S PA R T Y D I R E C T O RY www.lifeslittlecelebrations.org Source unique & stylish suppliers around Australia for your next little celebration! CAKE MAKERS • PARTY BOUTIQUES • DECOR • PHOTOGRAPHERS • PRINTABLES •PARTY HIRE • EVENTS STYLISTS • ENTERTAIN MENT • VENUES www.facebook.com/lifeslittlecelebrations [email protected]

LIFE'S little CELEBRATIONS ONLINE CHILDREN'S PARTY DIRECTORY www.lifeslittlecelebrations.org Source unique & stylish suppliers around Australia for your next little celebration! CAKEMAKERS·PARTYBOUTIQUES·DECOR·PHOTOGRAPHERS·PRINTABLES ·PARTYHIRE·EVENTSSTYLISTS·ENTERTAINMENT·VENUES www.facebook.com/lifeslittlecelebrations [email protected]

Social pages Want to be featured in our social pages next issue? Send your photos to [email protected] Top left: Kim, Tracy and Bryce with Greg Cleary on ACDN's QLD Cake Camp Top right: Anna Mariam Michelle Smith and Michelle Hanley catch up with a cocktail! Bottom left: Elissa Inglid with Rouvelee Ilagan Bottom right: Miranda Piotrovska with Duff Goldman at the Sydney Cake Bake & Sweets Show Opposite bottom left: Belinda & Susan Boyle with Adriano Zumbo at the Sydney Cake Bake & Sweets Show Opposite bottom right: Janet O'Sullivan and Karen Stack on ACDN's QLD Cake Camp Above left: Karen Stack, Kirsty Vierdag, Liz Wright, Kellie Rudland and Janet O'Sullivan enjoying lunch before the ACDN's QLD Cake Camp Above right: Corrie Au with Sharon Wee

KIOSK REGISTERTEHOIN Want to be featured in our Above left: Karen Stack, Kirsty Vierdag, social pages next issue? Liz Wright,Kellie Rudland and Janet O'Sullivan enjoying lunch before the ACDN'sQLDCakeCamp Send your photos to [email protected] Above right:CorrieAu withSharonWee CAKE MONDCOAUSTRALIA BAKE EETS MOF 2PEI DAY1 FWC

DECORATOR DIRECTORY CAKE DECOR A house of designer cakes, we specialise in tiered cakes, gumpaste flowers and exclusive buttercream cakes Location: Pune, Maharashtra, India FB: www.facebook.com/www.cakedecor.co.in w: www.cakedecor.co.in e: [email protected] BAKE ME I'M YOURS Artistic cakes inspired by you and your celebration! Location: Kangaroo Flat, VIC FB: facebook.com/bakemeimyourscakes w: www.bmiy.com.au e: [email protected] p: 0403 300 083 MISS CONFETTI VINTAGE WEDDING EVENTS Creation of sweet memories! Specialising in Cookies, Cupcakes, Cakepops, Cakes and Cafe desserts. Location: Bella Vista, NSW FB: facebook.com/miss.confetti.cookies w: www.miss-confetti.com e: confettimis

COURSES EVENTS Contemparary Cake Designs Book One Lewrn Cake ONLINE CAKE DECORATING SOLUTIONS CAKEDECORATINGSOLUTIONS CONTEMPORARYCAKES LEARNCAKEDECORATINGONLINE Cakes and Cake classes, Contem- Hosting Planet Cake courses at our Access over 200 hours of video tutorials porary Cake Designs Book One now & learn from amazing decorators such Sydney and Newcastle locations, we available directfromour website and as Handi Mulyana & Verusca Walker! have courses that cater to every level overseas via Amazon. Take your cake decorating business to Location:Daisy Hill, QLD Location: Sydney/Newcastle/Online the next level with our online courses: FB:www.facebook.com/pages/Contempo- FB:www.facebook.com/CakeDecorating- Start Your Cake Business, Photograph rary-Cakes/125235470862934 Solutions Your Cake and Deep Dive Facebook w:www.contemporarycakes.com.au w:cakedecoratingsolutions.com.au e: [email protected] Location: Online e:[email protected] p: 07) 33882453 w: http://bit.ly/lcdo2014 Start Janet O'Sulliwan Your Schoo eahe DeepDivefb.com Of Business JANETO'SULLIVANSCHOOLOFCAKE STARTYOURCAKEBUSINESS DEEPDIVEFACEBOOK Hosting a range of incredible decorators, Learn the fundamentals of starting a Learn howto effectively market and ad- including Verusca Walker, the School of cake decorating business with this vertise your business on Facebook with Cake has a course to suit everyone online course by Louise Vansleve. Top- this 8 video module online course ics covered include pricing, insurance, Location:Adelaide,SA marketing, using social media, and FB:www.facebook.com/thecupcakelady- Location: Online more adelaide w:http://bit.ly/lcdo2014 w:www.thecupcakelady.com.au Location: Online e:[email protected] w: http://bit.ly/sycb2014 p: 0411 445 076 CAKE piedents MELBOURNE BAKE LISTYOUR CAKE SLCAMS BUSINESSHERE! SHOW CRAWL CAKEBAKE&SWEETSSHOW CAKECRAWLMELBOURNE Accessover200 hoursofvideotutorials Join us for our Cake Decorating bus tour To list your business in our & learn from amazing decorators such of Melbourne! We'll be lunching with our cake idols, shopping, eating and watch- Directory and for other as Handi Mulyana & Verusca Walker! ing demos as we make our way across Take your cake decorating business to advertising opportunities, the next level with our online courses: Melbourne! please contact Kirsty: Start Your Cake Business, Photograph When: Saturday 22nd November 2014 Your Cake and Deep Dive Facebook Cost:$390 all inclusive TICKETSONSALENOW! [email protected] Location: Online Secure your seat on the bus with a $50 de- w:http://bit.ly/lcdo2014 positviaourwebsite:www.acdn.me/events

SUPPLIER DIRECTORY SUPPLIER DIRECTORY CAKE BITZ World class supply store and teaching academy, with guest decorators including Richard Haynes! GLISTENING OCCASIONS Glistening Occasions is dedicated to creating original, custom made Acrylic and Wooden Cake Toppers with the choice to also add glitter or rhinestones. Location: Online FB: facebook.com/glisteningoccasions w: www.glisteningoccasions.com.au e: [email protected] p: 0400 664 867 RED STAR INSURANCE BROKERS Providing discounted cake decorator insurance for all size cake businesses. ACDN members can receive cover from $380/yr. Non members from $450. THAT GINGERBREAD PLACE THE CAKE POD Location: Online FB: www.facebook.com/thecupcakeladyadelaide w: www.thecupcakelady.com.au e: [email protected] p: 0411 445 076 Australia's leading supplier of DIY gingerbread house kits, DIY cookie packs and cookie pops! Location: Castle Hill, NSW FB: www facebook.com/thatgingerbreadplace w: www.thatgingerbreadplace.com.au e: [email protected] p: 02) 8850 1340 We create gorgeous cakes and cupcakes for any occasion. We also supply cake boards in a range of sizes and shapes. Location: Brisbane, QLD FB: www.facebook.com/thecakepod w: www.thecakepod.com.au p: 0437 996 283 DIY CAKES TOPS FOR CAKES TOP THAT CAKE DIY Cakes offers naked or undecorated cakes, dressed or fondant iced cakes, fillings, fondant, unfinished cookies and cookie pops as well as other decorative items. We are a one stop shop for all your cake and cookie needs! Acrylic cake toppers, we can personalise or select from our range. Nine colours to choose from. Location: Newborough, Victoria w: www.topsforcakes.com.au e: [email protected] p: 0403 397 800 CAKE CRAZE Pre-sale running until 28th July. They have a unique patented attachment system, and specific sizing for different sized round cakes

SUPPLIER DIRECTORY RED STAR themes insurancebrokers GLISTENINGOCCASIONS REDSTARINSURANCEBROKERS SWEETTHEMES Glistening Occasions is dedicated to Providing discounted cake decorator Australia's largest range of stainless creating original, custom made Acrylic insurance for all size cake businesses. steel cookiecutters.ACDNmembers and Wooden Cake Toppers with the ACDN members can receive cover get 20% off, see ACDN website for from $380/yr. Non members from $450. choice to also add glitter or rhine- code! stones. Location:Online Location: Online Location: Online FB:www.facebook.com/pages/Red-Star-In- FB:www.facebook.com/ FB:facebook.com/glisteningoccasions surance-Brokers/248562321827675?fref=ts SweetThemesQld?fref=ts w:www.glisteningoccasions.com.au w:www.redstarinsurance.com.au w:www.sweetthemes.com.au e:[email protected] e: [email protected] e: [email protected] p: 0400 664 867 p: 0433 278 066 p: 1300 799 242 That The Raspleny Place.camau TheCakePod Cake Decorating School & supplies THE CAKE POD THATGINGERBREADPLACE THERASPBERRYBUTTERFLY The Raspberry Butterfly is one of Austra- We create gorgeous cakes and cupcakes lia's premier Cake Decorating Schools Australia's leading supplier of DlY gin- for any occasion. We also supply cake gerbread house kits, DlY cookie packs with a comprehensive curriculum of boards in a range of sizes and shapes. and cookie pops! classes,experienced teachers&quality facilities. Location: Castle Hill, NSw Location:Brisbane,QLD FB:www.facebook.com/thecakepod FB: www facebook.com/thatginger- Location: Online & Newcastle, NSw w:www.thecakepod.com.au FB:www.facebook.com/TheRaspberryBut- breadplace p: 0437 996 283 terfly w:www.thatgingerbreadplace.com.au w:www.theraspberrybutterfly.com.au e:[email protected] e:[email protected] p: 02) 8850 1340 p: 02) 49 611 112 Cakes CIVhere is my Cake TOPSFORCAKES TOP THAT CAKE WHEREISMYCAKE Providing the worlds best die-cut edible Specializing in designing products Acrylic cake toppers, we can personalise paper printed with any image provided for the cake world, we have designed or selectfrom our range.Nine colours to complete airbrush kits to suit beginners and shipped to you from just $15 choose from. &intermediates,cakeonboardsigns& Location: Newborough, Victoria Location: Online designing cakes for customers. w:www.topsforcakes.com.au FB:www.facebook.com/treskaanddav- Location: Online e:[email protected] etopthatcake p: 0403 397 800 FB:www.facebook.com/whereismycake w:www.topthatcake.com w:whereismycake.com.au e:[email protected] e: [email protected] p: 0447 000 746 p: 0418 722 634

ACDN Member Directory Decorators NT ACT Cakes By Jane Canberra ACT facebook.com/cakesbyjane2012 cakesbyjaneincanberra.com Cakes from my kitchen Canberra ACT facebook.com/cakesfrommykitchen Cakicature Canberra ACT facebook.com/cakicature mum2noah.wix.com/cakicature Cheryl’s Signature Cakes Canberra ACT facebook.com/CherylsSignatureCakes cherylssignaturecakes.com.au Rapture Cakes Canberra ACT facebook.com/RaptureCakes Rapturecakes.com.au Sammy Sprinkle Harrison, ACT facebook.com/sammycupcakes sammysprinkle.com.au Shakespeare’s Cakesphere Canberra ACT facebook.com/ShakespearesCakesphere shakescakes.com.au The Chantilly Kitchen Darwin, NT facebook.com/pages/The-ChantillyKitchen/424303061008365 NSW Adri’s Shop Umina Beach, NSW facebook/adrisshop adrisshop.com All Things Cake & Small Sydney, NSW facebook.com/pages/All-Things-CakeSmall/185986598161826 allthingscakeandsmall.com.au All Things Sweet by Bec Blacktown, Sydney, NSW facebook.com/allthingssweetbybec Amanda’s Cake Art Young, NSW facebook.com/AmandasCakeArt Bake a Story Rhodes, Sydney, NSW facebook.com/BakeAStory bakeastory.com.au Bake My Cake Tahmoor NSW BAKES & CAKES STRATHFIELD facebook.com/bakescakesnow NSW Caths Cupcake Mill Sydney NSW facebook.com/cathscupcakemill Dragonfly Cakes Newcastle NSW facebook.com/pages/Dragonfly-Cakes/ 114660295330205?ref=bookmarks dragonflycakes.com.au Bodalla Bakery Bodalla NSW Bodalla Bakery ALLTHINGS BAKED Celebration Cake Stands Sydney NSW facebook.com/celebrationcakestands yondidesigns.com.au Dubbo Cake Dezines Dubbo NSW facebook.com/julie.kent.712 dubbocakedezines.com.au Buds ‘n Petal Cakes Sydney, NSW facebook.com/BudsnPetalCakes?ref=hl Chloe Kerr Cake Wollongong NSW facebook.com/chloekerrcakewollongong Fanciful Cakes Goulburn NSW facebook.com/fancifulcakes Best Dressed Cookies Gosford, NSW facebook.com/pages/Best-DressedCookies/243893325620810 bdcbymazz.com cakes by emma jane Armidale facebook.com/cakesbyemmajane cakesbyemmajane.com.au Cakes by Jacobs Mun Mascot, NSW facebook.com/cakesbyjacobsmum janeye1.wix.com/CakesbyJacobsMum CakesbyKerrie Tweed Heads NSW cakesbykerrie cakesbykerrie.com.au Cakes by Raewyn Sydney NSW facebook.com/cakesbyraewyn http://cakesbyraewyn.wix.com/cakesbyraewyn Cake Fix Sydney NSW facebook.com/cakefixaustralia Cake Salon Ermington NSW facebook.com/cakesalon cakesalon.com.au Color Drama Cakes Sydney, NSW facebook.com/ColorDramaBoutique ColorDramaCakes.com Copy Cat Cakes Rozelle, Sydney, NSW facebook.com/pages/Copy-CatCakes/111016708981284?ref=hl copycatcakes.com.au Cupcakes by Corrie Sydney, NS

Liz's Cakes NSW Dragonfly Cakes Glenmore Park, NSw Newcastle NSw facebook.com/Lizs.Cakes.NSw Caths Cupcake Mill facebook.com/pages/Dragonfly-Cakes/ lizscakes.com.au Sydney NSw 114660295330205?ref=b00kmarks facebook.com/cathscupcakemill dragonflycakes.com.au Love InA Cake Bangalow Nsw Celebration Cake Stands Dubbo Cake Dezines facebook.com/loveinacake Sydney NSW Dubbo NSw loveinacake.com.au facebook.com/celebrationcakestands facebook.com/julie.kent.712 dubbocakedezines.com.au yondidesigns.com.au lyndsey Mckenzie cake design Newcastle nsw Chloe Kerr Cake Fanciful Cakes facebook.com/lyndseymckenziecakes Wollongong Nsw Goulburn NSw lyndseymckenziecakedesign.com.au facebook.com/chloekerrcakewollon- facebook.com/fancifulcakes gong NJAMLICIOUS Feather&LaceCreativeCakes Sydney, Nsw Byron Bay, NSW Color Drama Cakes facebook.com/njamlicious Sydney, Nsw facebook.com/featherandlacecreative- njamlicious.com facebook.com/ColorDramaBoutique cakes ColorDramaCakes.com featherandlacecreativecakes.com.au OhhSo Sweet Cakes Budgewoi NSw Copy Cat Cakes Flyawaypineapple facebook.com/ohhsosweetcakes Rozelle, Sydney, NSw Central Coast, NSw facebook.com/pages/Copy-Cat- facebook.com/FlyawayPineapple Petit Miam Cakes flyawaypineapple.com.au Cakes/111016708981284?ref=hl Sydney Nsw copycatcakes.com.au facebook.com/petitmiamcakes gotta love it - sweet designs Cupcakes by Corrie Sydney, NSw Pink Velvet Cupcakery Sydney, NSw facebook.com/pages/gotta-love-it- Penrith, NSW facebook.com/cupcakesbycorrie sweet-designs/187203861446116 facebook.com/PinkVelvetCupcakery cupcakesbycorrie.com.au facebook.com/PinkVelvetCupcakery Iced Creations Devour Cakes Collaroy, Sydney NSw Pipedreams Cake Designs Willoughby, Sydney, NSw facebook.com/lcedCreationsAU Broke NSW icedcreations.com.au facebook.com/devourcakes facebook.com/pipedreamscakede- devourcakes.com.au signs Indulge By Rebecca Brown D'lish Cupcakes &Accessories Matraville Sydney Pomp Cakes Penrith, Sydney NSw m.facebook.com/indulgebyrebecca- Coffs Harbour, NSw facebook.com/dlishcupcake brown2012 facebook.com/pompcakes dlishcupcakes.com.au Sarah's Cake Creations Glenmore Park,NSW Sarah's Cake Creations

NSW Sensational Cakes Sydney, NSW facebook.com/sensationalcakes sensationalcakes.com.au Sugablossom Cakes Camden, NSW facebook.com/sugablossomcakes sugablossomcakes.com.au Sugar Bee Cakes Sydney, NSW facebook.com/sugarbeecakesAU sugarbeecakes.com.au Sugartown Leichhardt, NSW facebook.com/sugartownsydney Sweet Genius Sydney NSW Sweet White Box Sydney NSW facebook.com/pages/Sweet-WhiteBox/231480490223365 sweetwhitebox.com.au The Crafty Cake Lady Mortdale NSW facebook.com/TheCraftyCake/Lady craftycakelady.com.au The Cake Pop Queen Erskine Park NSW facebook.com/thecakepopqueen thecakepopqueen.com.au Velvet Desserts Strathfield facebook.com/velvetdesserts1 Wild Rose Sweets & Styling Newcastle, NSW facebook.com/WildRoseSweetStyle wildrosesweetstyle.com.au Yummies Sydney, NSW facebook.com/yummies.com.au yummies.com.au Yum ME Cakes Heathcote NSW facebook.com/yummecakesbymare QLD Adorabella Designs Townsville, QLD facebook.com/AdorabellaDesignsStudio Anita’s Cakes Albany Creek, QLD Anita’s Cakes Albany Creek Cupcakes by K Brisbane, Queensland facebook.com/cupcakesbyk cupcakesbyk.com.au Dee-licious Brisbane Queensland m.facebook.com/profile.php?id= 102360339920512 Delightful Bitefull Cupcakes Mackay, Qld facebook.com/DelightfulBitefullCupcakes QLD Sugarcoat Me Brisbane, QLD facebook.com/SugarcoatMe sugarcoatme.com.au Sunny Girl Cakes Mooloolaba facebook.com/sunnygirlcakes sunnygirlcakes.blogspot.com Zaffney & Dreams custom cakes by Bec Fernvale Qld facebook.com/ZaffneyandDreams zaffneyanddreams.com.au Bloomin’ Scrumptious Petrie, Queensland facebook.com/pages/Bloomin-Scrumptious/210765318993399 Dream Cakes and Creations Wamuran Queensland facebook.com/dreamcakesandcreations dreamcakesandcreations.com.au Cake That Brisbane, QLD facebook.com/cakethat cakethat.com.au Flower & Fondant Gold Coast, QLD facebook.com/flowerandfondant flowerandfondant.com.au Cake This Cairns, QLD facebook.com/CakeThis1 cakethis.com.au/ Karens Cakes Sunshine Coast, Qld facebook.com/karenscakessunshinecoast Cakes Annietime Cairns, QLD facebook.com/cakesannietime cakesannietime.com.au Katie Young’s Cakes Brisbane facebook.com/pages/Katie-YoungsCakes/152324272365?v=wall katieyoung.wix.com/katieyoungscakes Cakeadaisical Warradale, South Australia facebook.com/Cakeadaisical cakeadaisical.com.au KellieeKreations Clontarf, Queensland facebook.com/pages/KellieeKreations/604996382904254 kellieekreations.com Cake-oh Flagstaff Hill, South Australia facebook.com/pages/CakeOh/165233870159253?ref_ type=bookmark cake-oh.com.au Contemporary Cakes and Classes Daisy Hill facebook.com/pages/ContemporaryCakes/125235470862934 contemporarycakes.com.au/ Creative Cakes by Gen Bundaberg, Qld facebook.com/genscreativecakes Creative Cakes by Lisa Upper Coomera, Queensland facebook.com/creativecakesbylisagoldcoast creativecakesby lisa.com.au Lil Ladies Cakes Paddington Queensland facebook.com/pages/Lil-Ladies/214698451901853 lil-ladies.com.au Sublime Cake Creations Brisbane, QLD facebook.com/Sublimecc sublimecc.com.au SA A Little Touch of Sweet Seaford Meadows, SA facebook.com/TouchofSweet alittletouchofsweet.com.au Biscuitry Port Elliot, South Australia facebook/biscuitry biscuitry.com.au CalliCakes Sugar Art Gawler, SA callicakes.com.au Cupcake Crumbz Adelaide Hills, South Australia facebook.com.au/sarahscupcakecrumbz cupcakecrumbz.com.au Heidelberg Cakes 20 Nelson Street, Stepney SA 5069 facebook.com/#!/heidelbergcakes heidelbergcakes.com.au Bella Cake Art Lilydale facebook.com/bellacakeart bellacakeart.com.au Imagine-ate Cupcakes and Treats Angle Vale, SA facebook.com/imagineatecupcakesandtreats Cakeriffic Caulfield Racecourse, Melbourne, Victoria facebook.com/Cakeriffic cakeriffic.com.au JustBakedCupcakes.com.au Aldinga Beach, South Australia facebook.com/justbakedcupcakes. com.au justbakedcupcakes.com.au Cakes By H Rowville, VIC facebook.com/pages/Cakes-ByH/258535207635517?ref=br_rs Karen’s Cookie Jar Adelaide, SA facebook.com/karenscookiejar karenscookiejar.org Cakes by Karen Traralgon, Victoria facebook.com/customcakesbykaren cakesbykaren.com.au Lizilicious Cakes Morphett Vale, SA facebook.com/pages/LiziliciousCakes/225225387535012?ref=hl Cakes 4 Everyone Tarneit, VIC facebook.com/mycakes4everyone cakes4everyone.com.au Sugar Push West Lakes, SA facebook.com/SugarPush sugarpushcakes.com cakes@sues Broadmeadows Melbourne facebook.com/cakesatsues cakesaesues.com Sweet Bea’s Flagstaff Hill, SA Facebook.com/SweetBeas ) -A!=I%)Ʌ

Heidelberg Cakes QLD Bella Cake Art 20 Nelson Street, Stepney SA 5069 Lilydale facebook.com/#!/heidelbergcakes facebook.com/bellacakeart Sugarcoat Me heidelbergcakes.com.au bellacakeart.com.au Brisbane, QLD facebook.com/SugarcoatMe Imagine-ate Cupcakes and Treats Cakeriffic sugarcoatme.com.au Angle Vale, SA Caulfield Racecourse, Melbourne, facebook.com/imagineatecupcake- Victoria Sunny Girl Cakes sandtreats facebook.com/Cakeriffic Mooloolaba cakeriffic.com.au facebook.com/sunnygirlcakes JustBakedCupcakes.com.au sunnygirlcakes.blogspot.com Aldinga Beach, South Australia Cakes By H facebook.com/justbakedcupcakes. Rowville, VIC Zaffney & Dreams custom cakes by com.au facebook.com/pages/Cakes-By- Bec justbakedcupcakes.com.au H/258535207635517?ref=br_rs Fernvale Qld facebook.com/ZaffneyandDreams Karen's Cookie Jar Cakes by Karen zaffneyanddreams.com.au Adelaide, SA Traralgon, Victoria facebook.com/karenscookiejar facebook.com/customcakesbykaren SA karenscookiejar.org cakesbykaren.com.au Lizilicious Cakes Cakes 4 Everyone A Little Touchof Sweet Morphett Vale, SA Tarneit, VIC Seaford Meadows, SA facebook.com/pages/Lizilicious- facebook.com/mycakes4everyone facebook.com/TouchofSweet Cakes/225225387535012?ref=hl cakes4everyone.com.au alittletouchofsweet.com.au Sugar Push cakes@sues Biscuitry West Lakes, SA Broadmeadows Melbourne Port Elliot, South Australia facebook.com/SugarPush facebook.com/cakesatsues facebook/biscuitry sugarpushcakes.com cakesaesues.com biscuitry.com.au Sweet Bea's CAKEPHORIA Cakeadaisical Flagstaff Hill, SA Frankston, Victoria Warradale, South Australia Facebook.com/SweetBeas facebook.com/Cakephoria.au facebook.com/Cakeadaisical cakephoria.com cakeadaisical.com.au Sweet Nothings Andrews Farm, SA Cill's Creative Cakes Cake-oh facebook.com/sweetnothingsaustralia Shepparton, VIC Flagstaff Hill, South Australia sweetnothingsaustralia.com facebook.com/pages/Cills-Creative- facebook.com/pages/Cake- Cakes/285993761445445 Oh/165233870159253?ref Sweet Temptations by Jen cillscreativecakes.com.au type=bookmark Adelaide, SA cake-oh.com.au facebook.com/sweettemptationsbyjen CJ Sweet Treats Bacchus Marsh, ViC CalliCakes Sugar Art facebook.com/pages/CJ-Sweet- VIC Gawler, SA Treats/351764801528279 callicakes.com.au cjsweettreats.com A Little Bit Fancee Cupcake Crumbz Melbourne, ViC Conveniently Cooked Adelaide Hills, South Australia facebook.com/alittlebitfancee Croydon Victoria facebook.com.au/sarahscupcakecrumbz alittlebitfancee.com.au convenientlycooked.com cupcakecrumbz.com.au

VIC Cuppy & Cake Melbourne, VIC facebook.com/cuppyandcake CutterCraft Wyndham Vale Victoria facebook.com/CutterCraft cuttercraft.com.au Debbie’s Novelty Cakes Narre Warren North, Victoria facebook.com/ DebbiesNoveltyCakes?ref_ type=bookmark http://dshaw3915.wix.com/debbie-noveltycakes Delatite Special Occasions Mansfield, VIC delatite special occasions Designer Cakes by Effie Melbourne, Victoria facebook.com/designercakesbyeffie designercakesbyeffie.com.au It’s Caked On Northern Suburbs, Melbourne facebook.com/ItsCakedOn [email protected] Sophia Mya Cupcakes Melbourne, VIC facebook.com/sophiamyacupcakes sophiamyacupcakes.com.au Kekx Kreations Werribee, VIC facebook.com/kekxkreations Sweet Caroline’s Cakes Point Cook, VIC facebook.com/sweetcarolinescakespointcook sweetcarolinescakes.com.au Little Bug and Bear Frankston, VIC facebook.com/littlebugandbear littlebugandbear.com MAD ABOUT CAKES Melbourne, VIC facebook.com.au/madaboutcakesaustralia madaboutcakes.com.au My Little Angel - Cake Decorating & Supplies Echuca, VIC facebook.com/MyLittleAngelCakeDecorating mlacds.com.au Double Delight Cakes Bacchus Marsh, Victoria facebook.com/DoubleDelightCakes Pastry Lane Ferntree Gully Victoria facebook.com/pastrylaneau pastrylane.com.au Elvin and The Cakes Kensington facebook.com/Elvinandthecakes elvinandthecakes.com.au Pretty As A Cupcake Ballarat facebook.com/PrettyAsACupcake Glorious Delights Wheelers Hill, VIC facebook.com/glorious.delights Pretty Glitter Cupcakes Ballarat, Victoria facebook.com/prettyglittercupcakes prettyglittercupcakes.com.au Grace Of Cakes Pascoe Vale, Victoria facebook.com/pages/Grace-OfCakes/151945784866676 Serendib Cakes Melbourne Vic facebook.com/cakesbyserendibfoods serendibcakes.com.au Innicka Dee Cakes South Yarra Victoria facebook.com/innickadee innickadee.com Slice Of Heaven Bairnsdale facebook.com/nessykeith nessykeithsliceofheaven.com Sweetly Edible Briar Hill Vic facebook.com/pages/sweetlyedible sweetlyedible.com.au Sweet Jubilee Melbourne, VIC facebook.com/sweetestjubilee sweetestjubilee.com.au Sweet Spoilers Franskton Victoria facebook.com/seetspoilers 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 Tops for Cakes Moe Victoria Facebook.com/tops-for cakes topsforcakes.com.au Tortissime Cake Design Melbourne, VIC facebook.com/Tortissime.au tortissime.com Two Little Jays Taylors Hill, Victoria facebook.com/twolittlejayseventsandvintagehire VIC Van Goh Cakes Frankston, Victoria facebook.com/vangohcakes vangohcakes.com.au WA All Things Sweet Perth, WA facebook.com/allthingssweetbylydia Sugar Love Cake Studio Perth WA (NOR) facebook.com/SugarLiveCakeStudio Torta Mia-My Cake Melvile WA facebook.com/TortaMiaMyCake Wicked Cake Perth, WA facebook.com/wickedcakewa wickedcake.com International SCOTLAND The Enchanting Merchant Company Abeerdeen, Scotland facebook.com/TheEnchantingMerchantCo theenchantingmerchantco.com/ Cakes from Claire Perth,Western Australia facebook.com/cakefromclaire Cakes Tash Bakes Rockingham, WA facebook.com/cakestashbakes cakestashbakes.com Cakes with Passion Bunbury Western Australia Coxie’s Cakes Perth, WA facebook.com/coxies.cakes coxiescakes.com.au Custom Cake Designs Perth, Western Australia facebook.com/CustomCakeDesigns customcakedesigns.com.au Everything’s Sweet Perth, WA facebook.com/everythingssweetsheryl. little everythingssweet.com.au Little Big Cakes Clarkson, W.A. facebook.com/littlebigcakesnet littlebigcakes.net Muffin and Moo Banksia Grove, WA facebook.com/muffinandmoo Text listings in this directory are EE for all ACDN FR members! Join us HERE!

Sugar Love Cake Studio VIC International Perth WA (NOR) facebook.com/SugarLiveCakeStudio Van Goh Cakes Frankston,Victoria Torta Mia-My Cake SCOTLAND facebook.com/vangohcakes Melvile WA vangohcakes.com.au facebook.com/TortaMiaMyCake The Enchanting Merchant Company Wicked Cake WA Abeerdeen, Scotland Perth, WA facebook.com/TheEnchantingMer- facebook.com/wickedcakewa chantCo All Things Sweet wickedcake.com theenchantingmerchantco.com/ Perth, WA facebook.com/allthingssweetbylydia Cakes from Claire Perth,Western Australia facebook.com/cakefromclaire CakesTashBakes Rockingham, WA facebook.com/cakestashbakes cakestashbakes.com Cakeswith Passion Bunbury Western Australia Coxie's Cakes Perth, WA facebook.com/coxies.cakes coxiescakes.com.au Custom Cake Designs Perth,WesternAustralia facebook.com/CustomCakeDesigns customcakedesigns.com.au Everything's Sweet Text listings in Perth, WA facebook.com/everythingssweetsheryl. this directory are little everythingssweet.com.au FREE for all ACDN Little Big Cakes members! Clarkson, W.A. facebook.com/littlebigcakesnet littlebigcakes.net Join us HERE! Muffin and Moo Banksia Grove, WA facebook.com/muffinandmoo

Courses NSW Adri’s Shop Umina Beach, NSW facebook/adrisshop adrisshop.com Cake Decorating Solutions Arndell Park Willoughby Belmont Rosebery Liverpool Northmead facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Cake Salon Ermington NSW facebook.com/cakesalon cakesalon.com.au Cake Rescue Cairns, QLD facebook cake rescue cakerescue.com.au Contemporary Cakes and Classes Daisy Hill facebook.com/pages/ContemporaryCakes/125235470862934 contemporarycakes.com.au/ Karens Cakes Sunshine Coast, Qld facebook.com/karenscakessunshinecoast Kekx Kreations Werribee, VIC facebook.com/kekxkreations the icing artist Melbourne, Victoria facebook.com/theicingartists ONLINE À la Roch facebook.com/alarochcakes alarochcakes.com.au SA Ashlea Brown Cakes facebook.com/ashleabrown.cake Biscuitry Port Elliot, South Australia facebook/biscuitry biscuitry.com.au Learn Cake Decorating Online learncakedecoratingonline.com VIC CakesbyKerrie Tweed Heads NSW cakesbykerrie cakesbykerrie.com.au Cakeriffic Caulfield Racecourse, Melbourne, Victoria facebook.com/Cakeriffic cakeriffic.com.au Cakes by Raewyn Sydney NSW facebook.com/cakesbyraewyn http://cakesbyraewyn.wix.com/cakesbyraewyn Cakes by Karen Traralgon, Victoria facebook.com/customcakesbykaren cakesbykaren.com.au Pomp Cakes Coffs Harbour, NSW facebook.com/pompcakes Conveni

Suppliers QLD Debbie's Novelty Cakes Narre Warren North, Victoria Cake Bitz facebook.com/ NSW Gold Coast, QLD DebbiesNoveltyCakes?ref. facebook.com/pages/Cake- type=bookmark Bitz/263351790387110 Adri's Shop http://dshaw3915.wix.com/debbie-nov- shop.cakebitz.com.au Umina Beach, NSw eltycakes facebook/adrisshop ContemporaryCakesand Classes adrisshop.com Double Delight Cakes Daisy Hill Bacchus Marsh, Victoria facebook.com/pages/Contemporary- Cake Decorating Solutions facebook.com/DoubleDelightCakes Cakes/125235470862934 Arndell Park contemporarycakes.com.au/ Willoughby Glistening Occasions Belmont Mildura, Victoria KellieeKreations Rosebery facebook.com/glisteningoccasions Clontarf, Queensland Liverpool glisteningoccasions.com.au facebook.com/pages/Kelliee- Northmead Kreations/604996382904254 facebook.com/CakeDecoratingSolu- Kekx Kreations kellieekreations.com tions Werribee, VIC cakedecoratingsolutions.com.au facebook.com/kekxkreations Lollipop Cake Supplies Albany Creek, Brisbane & Online Na- Cake Rescue My Little Angel -Cake Decorating & tionally Cairns, QLD Supplies facebook.com/LollipopCakeSupplies Echuca, VIC facebook cake rescue lollipopcakesupplies.com.au cakerescue.com.au facebook.com/MyLittleAngelCakeDec- orating The Cake Pod Cake Salon mlacds.com.au Ferny Hilld, Queensland Ermington Nsw facebook.com.au/thecakepod facebook.com/cakesalon thecakepod.com.au cakesalon.com.au ONLINE D'lish Cupcakes & Accessories UK Sydney NSW Cake Bitz facebook.com/dlishcupcake Gold Coast, QLD Baking It Ltd dlishcupcakes.com.au/ facebook.com/pages/Cake- London, UK Bitz/263351790387110 http://facebook.com/bakingit Pink Velvet Cupcakery shop.cakebitz.com.au bakingit.com Penrith, NSW facebook.com/PinkVelvetCupcakery Cake Decorating Solutions VIC facebook.com/PinkVelvetCupcakery facebook.com/CakeDecoratingSolu- tions The Crafty Cake Lady cakedecoratingsolutions.com.au A Little Bit Fancee Mortdale NSW Melbourne Vic facebook.com/TheCraftyCake/Lady Lollipop Cake Supplies facebook.com/alittlebitfancee craftycakelady.com.au facebook.com/LollipopCakeSupplies alittlebitfancee.com.au lolliopcakesupplies.com.au Cakeriffic Caulfield Racecourse, Melbourne, Victoria facebook.com/Cakeriffic cakeriffic.com.au

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