Cake! magazine NOVEMBER 2014

Cake! magazine 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. 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. To advertise in Cake! magazine, contact [email protected] f www.acdn.me [email protected] click here to join our mailing list!

letter from the editor Thankyou for reading our November issue of Cake! This issue we're celebrating Spring weddings, with a collection of stunning spring wedding cakes featuring sugarflowers, bright colours, and even a touch of metallic! We have tutorials for all styles of wedding and engagement cakes, perfect for any couple saying 'I do'. Don't miss our new 'back to basics' feature with foundation tutorials to perfect those important basic skills- this issue includes stencilling secrets with Janet O'Sullivan. In this issue we also feature interviews with some of the best wedding cake decorators in the world- Mrs Weinstock, Peggy Porschen and Zoe Clark, just to name a few. Interviewing these ladies for this issue was even more special than usual, as I had the pleasure of visiting Peggy Porschen Parlour and Zoe Clark's The Cake Parlour on my recent trip to London. Kellie Rudland contribution manager 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. Unfortunately for my family our holiday quickly became a 'cake tour of London' as I travelled the city interviewing my cake idols! We had an absolutely brilliant time at the Melbourne Cake Bake & Sweets Show at the start of October. Despite the sore feet by the end of the weekend, I loved every second of the show weekend. My favourite part of the show, of course, was seeing our Cake Chapel project come to life. Liz Wright editor The amazing Verusca Walker and our team of 30 ACDN member volunteers came together to create an edible Cake Chapel in less than 48 hours- ready for the wedding of Stef and Dave, which happened live at the show! 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 Check out our show wrapup from page work and intricate piping!). 83 for photos of our Cake Chapel build, Liz is excited to have the opportunity to exhibitor listing and lots of photos from use Cake! magazine to showcase the incredbile talent of cake decorators the show. worldwide. Happy reading XX Liz COVER IMAGE: Peggy Porschen Cakes Marianna Saran Kirsty Vierdag editorial marketing administrative assistant 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. 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. Rolaine Raya

contents features 8 tutorials 24 41 43 46 48 70 76 90 144 8 14 24 36 84 87 95 98 117 120 123 130 136 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 strawberries and cream cake airplane cake mushroom house cake roast dinner

JULY 2014 interviews 54 58 60 62 102 108 112 50 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 galleries 50 gravity defying cakes 155 ACDN member gallery regulars 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

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"I do!" A collection of tutorials for cakes perfect for a wedding or engagement celebration!

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Spring birdcage Carlie Taylor of CJ Sweet Treats f www

You will need: • 6” cake of your choice (enough to get four 1” layers) • 6” half ball cake of your choice • Ganache of your choice • Turntable • Setup board • 6” cake board (cleaned with vodka before use) STAGE 1 Step 1: • Serrated knife Trim and torte your cake to get four 1” layers • Spatula • Level • Scraper • Small piece of acetate • Non slip mat Step 2: Step 3: Step 4: Step 5: Time the excess off your half ball cake and scrape off any ‘crunchy’ edges Place non slip mat on your turntable followed by your setup board Place another piece of non slip mat on your setup board followed by your 6” cake board Spread ganache on cake board and place one layer of the cake on top. Continue with ganache and cake until you have used up all your layers of cake (besides the dome)

Step 7: Place your half ball cake on top and cover with ganache. Scrape off excess ganache. Continue Check to make sure your cake is level then proceed to applying ganache and scraping off the excess until you are satisfied with the finish. You can use a piece applying ganache to the outside of the cake, scrape acetate to help get a smooth finish on the dome off excess ganache Step 6: Step 8: Leave to set overnight

STAGE 2 You will need: • Your ganached cake • Rolling pin • Sugar syrup • Cornflour • Pastry brush • Smoothers • Fondant • Pizza cutter or knife • Cake board • Small piece of acetate * Please note if you are making the birdcage as a top tier of a wedding (or other) cake you do not need to cover a cake board

Step 1: Step 2: Knead your fondant until soft Brush ganached cake with sugar syrup Step 3: Roll out fondant and place over your cake Step 4: Step 5: Gently smooth fondant over cake. Be mindful not to pull the fondant down the cake otherwise your fondant may tear before you get to the bottom Cut off excess fondant with a pizza cutter or knife

Step 6: Smooth the sides of your cake using fondant smoothers until you are happy with the finish (remove any air bubbles with a fine pin) Step 9: Step 7: Step 8: Smooth the dome with a piece of acetate Brush your cake board with sugar syrup Step 10: Roll out fondant and place Smooth with fondant smoothers and cut off excess over your cake board with pizza cutter or knife Leave overnight to dry

STAGE 3 You will need: • Your fondant covered cake • Exacto knife • Your fondant covered board • Ruler • Contrast coloured fondant for cage wires • Water • Small brush • Airbrush with vodka (optional) • 6mm ribbon of your choice • 6mm double side tape • Pre-made edible lace • Pre-made sugar flowers and fillers • Small amount of royal icing • Shortening • Extruder * Please note if you are making the birdcage as a top tier of a wedding (or other) cake you do not need to attach to a cake board

Step 1: Spread some royal icing on the centre of your cake board. Lift your cake off the setup board and place in the centre of your covered cake board Step 2: Step 3: Step 4: Step 5: Spray with airbrush filled with vodka to remove cornflower and to assist edible lace to adhere to cake Apply edible lace to the bottom of your cake Measure where you want your edible lace to sit at the top of your cake and mark all the way around. Apply your edible lace to the top of your cake. If the lace doesn’t stick, brush a little water on your cake and gently press the lace onto the cake Work some shortening into your contrast coloured fondant. Roll into a sausage and insert it into your extruder with a fitting to make a thin round strip of fondant

Step 8: Step 6: Step 7: Wrap a small strip around a round cutter and leave Place ribbon around the to dry, this will be applied base of the cake and fix to the top of the cake later with royal icing Apply water with a small brush where you want your cage wires to be and apply the strips of fondant accordingly cutting off the excess at the bottom of the cake Step 9: Step 10: Measure the gaps between the cage wires and cut enough fondant strips to go around the cake. Apply the strips with water Roll a small amount of the contrast coloured fondant into a ball and flatten slightly. Attach to the top of the cake with water. Make an indent in the top for the hook ring to sit

Step 11: Start placing your flowers using royal icing to adhere Step 12: Step 13: Place your hook ring on Continue arranging flowers until you achieve the look the top of your cake using you want royal icing before you arrange any flowers on the top of your birdcage

Step 14: Apply double sided tape to your 6mm ribbon and adhere to the edge of your cake board Step 15: Voila! You have a Spring Birdcage Wedding Cake

Romantic Heart Hannah Nyugen of Storytale Cakes You will need: • 7 inch cake & 5 inch cake • Toothpicks • Craft knife or an sharp knife • Balling tool • Fondant roller • Fondant mat or foam pad • A non toxic pencil • Fondant ribbon cutter • 500 grams of white fondant • 500 grams of red fondant • Cake decorating Glue or Water

Step 1: Draw a heart shape outline all around the cake (remember to have the sides of the heart touching each other and the top part of the hearts also touching the top part of the cake) Step 2: Roll out a ball of red fondant and cut out strips approximately 2cm in width per strip and about 1/4 of a centimetre in thickness. Step 5: Slightly fold the fondant strip and adhere the unfrilled side of the fondant strip onto the cake. Step 6: As you reach towards the end of the strip, simply fold the ruffles over to the next layer. Step 3: Ball each of the strips with a balling tool along the edge of one side to give a frilled effect. Step 7: Cut out more strips and continue to attach the ruffles inside the heart. Step 4: Apply cake decorating glue or water to the edge of the heart outline Step 8: Keep on cutting out strips and layering it inside the heart. Note that as you go closer to the inner section, your strips will gradually become smaller.

Step 9: Roll out a red fondant strip about 5 cm long and ruffle the edges Step 13: Roll out a ball of white fondant and cut out strips approximately 2cm in width per strip and about 1/4 of a centimetre in thickness. Step 10: Turn the 5cm strip into a heart shape and adhere it into the centre of the heart Step 11: Use a tooth pick to prevent the ruffles from sticking together and also to manipulate how you want the petals to appear. Step 12: Repeat Steps 1-13 for the remaining hearts around the cake. Note: make sure the sides of each heart are touching. Step 14: Cute out the end of the fondant strip with a craft knife to give a clean cut for the frills Step 15: Ball each of the strips with a balling tool along the edge of one side to give a frilled effect. Step 16: Lay the fondant white ruffle strip into the gaps on top of the love heart.

Step 17: Apply the same method to the bottom of the gaps connecting the two hearts. Note: For this bottom shape we are working with a triangle form so like previously we created a small heart to fill in the gap, this time we are creating a small triangle. Same method, different shape. Step 18: Cover up the top part of the cake with a long ruffle piece of white fondant. Step 20: Assemble bears onto cake and style however you wish and voila your cake is done!

Step 19: To make bears for the top cake ( optional)

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I heart you Karen Stack of Lick The Bowl

f www You will need: • Metal ruler • Acetate sheet • Heart plunger • Cake smoothers • Fondant • 400 grams fondant • Sew square • Food gel • Cake scraper • Kitchen scales • Pastry brush • Zip lock bag • Sugar syrup • Copy paper • White fondant • Rolling pin • Scalpel blade, tape • Corn flour • Pasta Machine • Cake smoother • Small brush • Acupuncture needle • Sugar glue Step 1: This cake design requires a little bit of pre planning and measuring. The cake must also be level. If not, your rows will be wonky! It’s a great idea to take a bit of time and look at your design first. The height of your cake will be determined by how many rows of hearts you wish to have. Use some spare fondant to try it all out first. Here, I have lined up the hearts and set them out in a line. In this design, I am doing 12 rows of hearts. All lined up they are 6” in length.

Step 2: Therefore my ganached cake needs to be a little under 6” tall. Once covered in fondant it will be 6” in height. I stand a ruler around Step 3: the side of the cake to check Once your ganache is set hard, use a cake scraper to gently remove any high spots. the levels. Check all sides! Step 5: Roll out your fondant and cover your cake. Secure the top edge first, so it does not rip. Step 6: Secure the sides. Step 7: Use a cake smoother to press down the fondant around the bottom of the cake. Step 4: Using a pastry brush apply a sugar syrup mixture to the top and sides of the cake. This should be done before rolling your fondant. Step 8: I use an acetate sheet to cut off the excess fondant at the bottom.

Step 9: I use 2 clear cake smoothers to create a sharp edge. The top smoother stays still while the smoother on the side of the cake moves back and forth. Clear smoothers are great as you can easily see the sharp edge forming as you go. Once your cake is covered in fondant, set it aside and allow it to dry. Step 12: Kneed each fondant section together and store in a zip lock bag. Step 10: My cake is 7” round and 6” tall. I’m using 400 grams of fondant, which is more than I need. I would rather have some left-over than not enough – especially when using ombre colours! Divide the fondant equally and colour one half. This coloured half will be the darkest colour in the design. Step 11: Kneed and roll out the fondant into logs, thicker at one end, skinnier at the other. For this design I will be having 6 ombre colours. I want the colour change to be subtle. For a more dramatic colour change, roll the logs skinnier and thicker at each end. I’ve used a ruler to cut each section evenly. Step 13: Join some sheets of copy paper together with tape, long enough to wrap around the whole cake. Remembering from the beginning that my heart plunger is ½” I want my paper wrap to be 5 ½”. Step 14: Tape the paper wrap around the cake. The top of the paper should be level with the top of the cake – leaving a ½” gap at the bottom. This paper wrap will guide you up the cake, ensuring your rows remain even all the way around. Step 15: Take your darkest fondant and roll it out. I use a pasta machine to ensure the same thickness all the way around. Cut out enough hearts for your rows. It’s much easier to let them dry a little before you start handling them, so cut them out and leave them for 5 mins or so. Each of my rows has 44 hearts!

Step 16: Using a small brush paint a line of sugar glue and start sticking away! Step 17: Once your first row is complete, remove the paper wrap and cut away another ½”. Place the paper wrap around the cake again, level with the top, and begin your next row. Repeat this process all the way to the top. Step 18: Eventually you will be left with the last row! Remove the paper and fill in the top.

Fancy feathers by Emanuela Bryant - Tortissime Cake Design

You will need: • Gum paste • Petal dust • Small rolling pin • Pasta roller • Cutting mat • Cutting wheel • Dresden tool • Soft fluffy brush • Xacto knife (or similar) • Foam pad • Egg crate foam or foil • Royal icing in piping bag with small tip • Steamer or kettle and cake!

Step 3: Start to roll out a piece of gum paste. Using your Xacto knife cut out leaf/feather type shapes. Cover cut feathers and work on one at a time, cover the rest. If the gum paste dries Step 2: too much it makes it hard Pass through pasta to get definition in the machine. Work it from 1 to feathers. This is all pretty a number 3 on the kitchen organic and I do not use aid. any template. Step 5: Step 6: Step 7: Step 8: With the dresden tool score a line in the middle of the feather shape. Give the line some curve in parts, not straight. For the next step you will use the thickest side of the dresden tool. With the dresden tool place the flat side down on the feather and pull the feather from the middle out. You will need to decide which is the top of the feather and work all in the same direction, middle up towards the top of the feather. Work all the way around the feather. Step 1: Step 4: For the next step you will be using the thinnest side of the dresden tool.

Step 11: Step 9: Step 10: What you are aiming for is to thin out the edges, give the feather some veining and to misshape it. For the next step you will be using the smallest wheel on the cutting wheel. Starting at the top of the feather start to cut little insertions in the same direction as you went when using the dresden tool to vein. Do this all the way around leaving a little tail uncut at the bottom. Step 13: Step 14: Step 15: Once the feather is dry, using your soft fluffy brush, petal dust and some baking paper (to catch the dust) it is time to colour your feather. Load your brush with Keep dusting until it is all petal dust and start covered. gently brushing it onto the feather, build the colour as you like. Step 12: Use an egg crate foam (pictured) or some scrunched up foil to allow feather to dry with some movement. Step 16: To lock in the colour and give it some shine, steam your feather using a steamer or a kettle. Pass the feather in the line of the steam for a few seconds until it starts to become shiny. The feather will start to become soft again as it absorbs moisture, allow to dry again on the egg crate foam or some scrunched up foil.

Step 19: Step 17: Step 18: Use as many different colours as you like to colour your feathers. Next you will need your cake, royal icing, piping bag with small tip and completed feathers. Step 21: Step 22: Keep building, more and more feathers, and layering one on top of another. The position of the feathers as you layer should be pretty organic but you need to keep in mind their direction and their relationship to one another. I have placed mine so they look like they are blowing in the wind. Step 23: Finish your cake in your usual way and voila… Here is my ‘Feathers in the Wind’ cake! The options are endless! Step 20: Placing some royal icing behind the feather, only where the feather will make contact with the cake which will be mainly at the base of the feather, working from top down start placing your feathers on the cake. As you place feathers on the cake some may need a little holding before the royal dries. Use some pins (only for dummy) or tooth picks for real cake to keep in place and make sure you take them all out at the end!

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TIE THE KNOT AT A FRACTION OFTHE COST! MacarthurPopup WEDDINGS SarahCleaton/0408699865 macarthurpopupweddings.com

Wedding vows by Kaye Hartman of Petal Crafts You will need: • 12” diameter x 10” height round cake covered with purple fondant • Non-stick rolling pin and Petal board • 8” diameter x 6” height round cake covered with purple fondant • Horizontal Ribbon Guide or Cardboards • 6” diameter x 6” height round cake covered with purple fondant • 10” diameter x 2” height Styrofoam disk • Dummy Cake Holder or Cake Wheel • Tape Measure • Spray Bottle • Purple Fondant • White Gum paste • Rotary Cutter or Craft Knife • Script Alphabet Mat or Alphabet Cutters of your choice • Glue • Needle Tool • Edible Glue • Silicone border mold collection or designs of your choice • Silicone fancy leaves collection mold or any ornate applique mold of your choice • Silicone button collection mold or any button mold of your choice • Greek Texture Mat or Texture Rolling pin of your choice • 2 Tomato Sauce Cans, 1 slightly smaller than the other • Parchment Paper • Royal Icing • 24K Gold Edible Metallic Paint • 14” Round Cake Drum covered with purple fondant • 16” Square Cake Drum covered with purple fondant • ½” width Gold Ribbon All supplies are available at www.petalcrafts.com

Covering the 10” Styrofoam Cake Separator: Step 3: Attach the 10” Styrofoam cake disk separator to the dummy cake holder or cake wheel with prongs to prevent the Styrofoam from moving while covering with fondant. Step 2: Take a tape measure and measure the disk from one side to the other to determine the diameter of fondant you need to roll. Soften the edges of the Styrofoam disk by rubbing the side of a non-stick rolling pin back and forth to prevent it from tearing the fondant while it is being covered. Spray the disk with water all over to help the fondant stick to the Styrofoam. Step 1: Step 2: Step 3: Step 4: Cover 2 Tomato cans, one slightly smaller than the other with parchment paper and tape the ends to secure. Measure the circumference of the cans with a tape measure. Press the Greek pattern texture mat on a strip of white gum paste taking care that the pattern is continuous. Make sure that the strip is to the measurement of the can’s circumference previously measured. Trim the strip to the width of the design using a rotary cutter or a craft knife. Step 1: Step 4: Roll some purple fondant to the diameter needed to cover the Styrofoam and cover the cake separator. Set aside

Wedding Vow: Step 2: Step 1: Wrap the strip around the can and leave to dry thoroughly. Do the exact same procedure to make the other ring. Roll a small amount of gum paste to approximately 1/16” (2mm) thickness using a non-stick rolling pin and petal board. Place the gum paste on top of the Alphabet mat and roll the rolling pin until the sides perforates. If Step 3: using alphabet cutters, cut the words to the vow Remove the excess gum of your choice paste from the mat Step 4: Step 5: Step 6: Step 7: Use a needle tool to lift the letters off of the mat. It is a good practice to cut and lay out all the letters needed and arrange the words on a mat to check for spelling errors. Use a Horizontal Ribbon Guide that is the appropriate height to where you wanted to place the letters. Horizontal Ribbon Guide are strips of foam in ½” increments that helps in attaching horizontal ribbons around a cake. If you don’t have this tool, you may use strips of cardboards to the length of the circumference of your cake. Attach the letters using edible glue on the side of the cake. Step 5:

Step 8: Check the spacing between the words often to make sure that you have enough space around the cake for the words that you are placing. Use a narrower strip of the ribbon guide or card board to place words below the first line of the marriage vow. Step 12: Step 13: Step 14: Step 15: Release the impression using a needle tool. Brush some edible glue on the back side of the impression and attach to the bottom of each tier of the cake. Add more embellishments to the cake by using some ornate appliques. In this case, I used a fancy leaf mold. Attach the leaves on top of the border mold making sure that they are equally spaced. Step 9: Step 10: Press some white gum paste into a border silicone mold of your choice. Step 11: Trim the excess dough using a greased, blunt palette knife

Attaching the Sugar Flowers: Step 2: Step 16: I used an impression from a button mold between the leaves to add more details to the design. Insert the wire stems of the gum paste flowers of your choice in to the Roll a similar color fondant border being fondant about 1” in diameter and attach to the careful not to touch the base of the bottom tier of cake with wires from the flowers. the cake. Step 1: Step 17: Here’s a preview of the border design. Step 3: Step 4: Step 5: Arrange the flowers so that there are minimal space between and the border is completely covered. Paint the letters and the ornate details of the cake with gold or silver metallic paint depending on your color motif. Paint the rings using the same metallic paint as you used on the letters

Wedding Rings: Step 9: Step 6: Step 7: Pipe 2 mounds of royal icing on the top of the 6” diameter cake. Place the rings on top of the mounds and beside each other. Step 10: (Optional) Steam the cake to give it a light sheen and finished look. f www Step 8: Cover any visible royal icing with more gum paste flowers strategically placed around the ring. Cover the top of a 16” square cake drum and glue gold ribbon on the sides to give it a complete finish. Stack the cakes traditionally as you would normally do them, making sure that you have ample support to deliver the cake to its destination.

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Mr & Mrs toppers Kelly Richards - Kelly's Cake Toppers

You will need • Foam dummy • Veiner • Tylose • Scalpel • Crisco • Small rolling pin • Glue • Brushes • Piping tips for cutting small circles • Toothpicks • Gel paste • Fondant f www

Step 2: Step 1: Roll black fondant into a sausage shape long enough to be curled around and sat on the edge of the dummy for the grooms legs. Press in at the back of the knee to allow it to bend and shape the leg a little. Flatten the ends of the legs to allow for the shoes to sit flush with the hem of the pants. Step 3: Roll two small black balls of fondant. Press down with your thumb to make the shoes and squeeze the sides gently to make them more oval shape. Step 5: Add a little tylose to a small piece of grey fondant to make it more workable. Roll out the fondant thinly and cut as per the photo to form a vest. Mark down the centre and using a small piping tip, add the buttons down one side. Step 6: Glue the vest to the front of the body. Roll out black fondant with a little tylose added and cut out a rectangle with the corners cut off one side. This will be the jacket. Step 7: Brush on a little glue to the back of the body, this will help hold the jacket in place while you make any adjustments required. Once you’re happy you can adhere the jacket to the body. You will find it will gather a little at the shoulders, use a small pair of scissors to cut away the excess and use your finger to smooth down the join. Step 4: Glue them to the hem of the pants and if ne

Step 9: Glue the arms inplace at the shoulders covering up the join in the jacket. Bend at the elbows and let the ends of the sleeves rest on the top of the legs, ready for the hands. Step 13: Roll the white fondant into a large teardrop shape. Bend as shown in the picture with the larger end if the teardrop as the hem of the dress. Step 10: Roll black fondant out quite thin and cut a strip for the jackets collar and lapel. Step 14: Sit the dress on the edge of the dummy cake and manipulate the fondant to create a body shape, tapering in at the waist and the knees. Cut the end of the dress to create the hem and place a support underneath to stop it for stretching too far. Insert a long tooth pick down through the dress and into the dummy. Step 11: Cut one end of the strip on an angle. Gently place glue around the edge of the jacket where the collar/lapel is to go taking care not to spread the glue too far as it will show up against the black fondant. Place the strip along this edge and cut an angle at the other end to line up with the first side. Step 15: Roll a small amount of flesh coloured fondant with tylose added into a ball then pull out a thinner piece as per the photo, this will be the neck and chest. Step 12: For the bride, roll a ball of white fondant in some tylose so it holds its shape when modelled. Step 16: Place this part on top of the dress allowing the skewer to go through the neck.

Step 17: Roll a sausage of flesh coloured fondant, cut in half and bend at the elbow. Roll the ends of the arms to create the wrist. Step 21: Glue hands in place on the groom so they are resting on the legs. Step 18: Glue arms to the chest/ body and have the wrists meet at the lap. Step 22: For the heads, roll 2 balls of flesh coloured fondant and hold them in place over the bodies to check for size. I always eyeball this and make the brides head slightly smaller than the groom. Once you’re happy with the size, roll into a slight teardrop shape. Step 19: Roll flesh coloured fondant into a teardrop and flatten the fat end to create the hands. Cut the thumb and fingers and with a little Crisco on your finger tips, separate each one, rolling gently to lengthen the fingers. Step 23: Using the other end of a paint brush, gently roll un and down over the centre of the face to create the eye area. With a little Crisco on your fingers, smooth out any sharp lines and press in each side of the eye line to give the head some shape. Step 20: Using the flat end of the veining tool, gently press into the palm of the hand to shape it. Step 24: Roll a tiny ball of fondant and glue in place for the nose.

Step 26: Fill the holes with a small amount of white fondant keeping level with the Step 25: flesh fondant. Roll out a Using the small end of the tiny piece of black fonball tool, make indentadant and cut 4 small putions for the eyes. pils, glue in place. Step 29: Add a drop of clear alcohol to black gel paste and mix together. Using a fine paint brush, carefull paint a black line around the eyes to give definition and add eyelashes to the bride. Paint on the eyebrows. Step 30: Place the heads onto the bodies and allow to dry for 24 hours before adding the hair. Step 27: Use a large piping tip to make an indent for the mouth. Step 31: For the flowers, roll out pink fondant very thin and cut into strips. Using a frilling tool, frill along one edge of the strip. Roll a small pea sized amount of fondant with tylose added into a ball and glue in place where the brides hands would be. Step 28: Using the flat end of the veining tool, open up the mouth and smooth out any sharp lines. At this point you can dust the cheeks with a little pink petal dust. Step 32: Roll up frilled strips like a ribbon rose and cut the excess off leaving a flat end. This will make it easier to stick to the ball of fondant the bride is holding.

Step 33: Step 34: Glue roses in place on the Give the groom a pink tie fondant ball. to match the roses. Step 38: Roll 2 tiny balls of flesh coloured fondant for ears and glue in place. I added some pearl sand to the top of her dress with a little glue to give is some texture but let your imagination take over when it comes to dress detail, there’s so many beautiful designs to choose from or you could come up with your own. Step 35: For the hair, roll out a piece of brown fondant to the length you would like and glue in place. Make it quite short for the groom and use your veining tool to give it a parting. Step 36: Roll 2 long tear drop shapes for the brides hair and glue in place at the front to give it a full effect.

Basics 101 We're going back to basics with our new regular 'Basics 101' feature! This issue we feature stencilling secrets with Janet O'Sullivan Cake Design- one of Australia's most talented decorators and teachers

- Secrets of stencilling Janet O’Sullivan - Janet O'Sullivan Cake Design You will • 1 cake that has been covered in fondant and left to dry for 24 hours • A packet of royal icing mix or your own royal icing mixture • 1 small crank knife • 1 small clear cake scraper • Black food colouring • 1 stencil – thank you to Cake Craze for supplying our stencils f www

Step 1: Using Cake Craze stencil attach your stencil to your cake using masking tape and the purposely cut side slits in your stencil (can you please pop a link in here to their page so people can use her instructions on how to attach the stencils Step 2: Make sure your stencil is attached snugly and straight Step 5: Using a Clear Cake Scraper which has been lightly dampened with a wet paper towel begin to remove your royal icing Holding your scraper at 45° from the cake start from 1 side of the stencil and work your way across to the other. Step 3: Make your royal icing according to the packet instructions. For black add less water as you do add quite a bit of colour. Using your small crank knife and starting from the centre of your stencil apply your coloured royal icing Apply from the centre out, like opening curtains. Step 4: Keep applying your royal icing until your entire stencil is covered. No need to overload the stencil Be careful when using colours to not get them into your cake If there are any sections of your cake you wish to protect it is advised to pop some masking tape on this area. Step 6: Remove the excess royal icing from your scraper, wipe over with a damp paper towel and continue to remove your royal icing You should not be able to see any white fondant through the black royal icing. If you do, apply another thin layer of royal icing and repeat as per above Once finished store your royal icing with a damp paper towel over to top to prevent it drying out Step 7: Remove the tape from your stencil and carefully remove your stencil from your cake.

Step 8: Once removed you can step back and look at your gorgeous cake! To finish your cake let your royal icing dry. Reapply your stencil so the pattern lines up Repeat the steps above.

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"I do!" inspiration A collection of stunning wedding cake designs from Australian and International cake designers

f Zoe Clark

f Shakesphere's Cakesphere

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Brian Leahy Photography f facebook.com/thebutterendcakery thebutterend.com

f Sharon Wee Creations

ClickClickBang Photography Black Cherry Cake Company f

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CAKEDECORATING SOLUTIONS NAKED CAKES FOR SALE OTHERFLAVOURSAVAILABLE! FORPICKUPINALLSYDNEYSTORES LIVERPOOL ARNDELLPARK NORTHMEAD ROSEBERY WILLOUGHBY BELMONT ORDER ONLINE www.cakedecoratingsolutions.com.au

Capture Your Cake e-course before after Don't let your photography let you down www.captureyourcake.com

Top Tips from Andy Knight 1. Take your time initially and find a dedicated place in your home/work place for you to set up your mini photography area. Taking a professional looking photo of your cake is just as important as decorating it. 2. Incorporate photo time in your work time. I would allow 5-20 mins for this. While getting familiar with your new photography skills I would allow a little more time than less. 3. Treat every photo as if you were submitting into a magazine or social media site. There are loads of amazing magazines and cake decorating social media pages that are screaming for professional looking photos to share on their page. Don’t let your photo let you and your cake down. Capture Your Cake e-course just $39. JOIN NOW PHOTO BACKDROP AVAILABLE IN BLACK OR WHITE FROM JANET O'SULLIVAN CAKE DESIGN

- A wedding with a difference Enhitched Wedding Design arose from the exposure we received following our own Victorian Steampunk wedding. The way that we styled our wedding seemed to capEnhitched Wedding to transform ture peoples’ imagination and there was a great deal of pressure for us Design that vision into a business concern. From the creator: We have always loved textiles and beautifully tailored clothing, the Victorian era we feel, epitomises both. The inspiration for the British Raj wedding theme, arose naturally enough, from the chance purchase of the sari the brides’ gown was made from. The process of working out how to best showcase all its marvellous patterns, led to research into life in the Raj. As we learnt more, the concept grew and evolved into a complex fusion of Indian and Victorian accents. With the assistance of some extremely creative suppliers and collaborators, who enrolled whole heartedly in the process, the project took on a life of its own. Wanting to showcase British eccentricity, we chose our first location based on the absurdity of taking England everywhere, much the same as the British did in India. The bare hills of Rapid Bay were a perfect canvas for the opulence of our wedding party. The second location was a no brainer, given the way the Bombay Bicycle Club has been decorated with so many authentic imported elements. Cake, macarons and cupcakes by Sweet Temptations by Jen f

Essentially, this photo shoot is a wedding ensemble in miniature, showcasing what is possible for couples who don’t want to be constrained by current conventions. Our aim is to provide an avenue for people to explore the possibilities that exist when creative designers team with adventurous couples who want to inject some fun and theatre into their big day. ~ Faith Enhitched Wedding Design

Zoe Clark interview with Written by Marianna Saran Zoe’s store also specialises in an array of delicious confections and fancies that will make any taste buds tingle. Zoe is excited to have released her first book “Simply Perfect Party Cakes for Kids” and she has another book dedicated to ‘everything lace’ in the works. The Australian Cake Decorating Network caught up with Zoe who shared her insight on wedding cakes. We enjoyed having afternoon tea with Zoe in her gorgeous Parlour! Tying the knot isn’t complete without a special cake and no one knows this better than founder of London’s The Cake Parlour, Zoe Clark. She is busy in her boutique store throughout the year designing and creating exquisite wedding cakes for lucky couples. Tell us a little bit about yourself and how long you have been in the industry? I’ve been making cakes now for about 8 years. I started off as a pastry chef but as soon as I had chance to combine sweet things with my childhood passion of art and crafts, I immediately went into cake decoration and was lucky enough to find a great job which is where I learnt all my basic cake making skills. I set up my own business from home about 6 years ago and 3 years later I moved into a shop where I am today, making mainly wedding cakes and teaching classes in the quieter periods.

What would you say have been your career highlights to date? My first book publication is probably my favourite as I felt it was such a great achievement. I’ve also enjoyed teaching and travelling to different parts if the world, meeting new students. How would you describe your wedding cake style? Quite simple and pretty I hope. It’s always changing though as new methods and techniques evolve I like to keep up and incorporate them where I can. Of all the wedding cakes you have created, which is your favourite? Although it has been made I would say nearly 200 times, the tumbling hydrangea design is still one of my favourites as it always looks amazing in whatever colour scheme and whatever size ( although the bigger the better!) it’s so simple to do  and stress free and you know the couple is going to love it! The more traditional wedding cakes are white and ivory in colour. These colours tend to show imperfections easily. When work with light colours what tips do you have for keeping the icing clean, crisp and fluff free? What elements do you like on a wedding cake? I like everything really!  I love lace appliqués, pretty piping and sugar flowers. What do you wish you saw more of on today’s wedding cakes? Nice understated and simple Lambeth piping. What do you think have been the most popular wedding cake trends? I find usually the darker colours show more imperfections as the icing is usually a lot drier and you get cracks! To get the best results though with any icing, you need to work fairly quickly and confidently but don’t rush. Apply pressure where necessary but with love! Breath and never panic- it’s a cake and if needs be, do it again! Make sure your work area is always clean and fluff free and wear white or very pale cotton clothing when working with the fondant. If your hands are hot, wash them in cold water first! Get yourself some good smothers! In the past 5 years...... dare I say ‘vintage’(the shabby chic roses and pearls look), lace, ruffles, ‘MarieAntoinette’ style, Sharp edges, metallic and now wafer paper techniques. What wedding cake trends do you foresee in the next 12 months? I keep hoping it’s back to traditional piping but it seems the bolder more geometric designs including the chevrons and funky repetitive patterns are getting more and more popular. Colourful punchy accents and statement sugar flowers are also on the rise. You have something exciting in the pipeline. Can you share it with the ACDN community? I’m currently working on a brand new book on ‘lace cakes’ incorporating a whole range of techniques and mediums used to make sugar ‘lace’ which will be our next year! more information Follow Zoe Clark Cakes here: www.thecakeparlour.com/ Facebook Zoe Clark Cakes Twitter @zoeclarkcakes

Jacqueline Butler interview with Fast forward to 2014, Jaqueline is now a renowned sugar artist and owner of PetalSweet in San Diego, California. Jacqueline is known for her gorgeous wedding cakes and has shared a little bit about her experiences creating them with our team. Here’s what she has to say. Written by Marianna Saran Jacqueline Butler spent 17 years working in the non-profit sector, for an amazing organization that provides assistance dogs for people with disabilities. It was within her workplace that she nurtured her love for baking by making birthday cakes for her family, friends and co-workers. Jacqueline decided that she wanted to take her hobby of baking and decorating to the next level, so she enrolled in a series of baking classes at the California Culinary Academy in San Francisco. These classes ignited a fire within Jacqueline, that’s when she decided to leave her position at the non-profit organization, to pursue her dream of opening a business. What style of wedding cake best describes your personality? Wedding cakes with clean lines that are decorated with modern, sophisticated and fresh looking sugar flower arrangements in soft, pastel colors. I don’t add a lot of adornments to our cakes as I prefer to have the sugar flowers be the main focus.

What are three things a cake decorator should know before walking into a consultation with a couple to be? How important the wedding cake is to the couple (in relation to other aspects of the wedding), what is the budget for the cake, and I ask the bride for a short description of what her wedding cake looks like in her head… not a photo, but what she envisions based on her feelings about the day. This usually gives me a much better idea of the direction we might want to go for the design. Do you provide tastings? If so do you charge for them and how many flavours to you allow a couple to try? How do you think wedding cakes have evolved over the past 10 years? The wedding cake industry has evolved so much in the past 10 years. The fabulous creativity and use of new textiles and finishes continues to amaze me. I also think artists are more confident in using a variety of colors and shapes, and I’m thrilled to see the growing interest in the art of sugar flowers. The high level of craftsmanship is also wonderful, which allows artists to create cakes with “simple” designs, but with beautiful and elegant lines that don’t need much adornment. The artists who are creating sculpted and painted wedding cakes completely blow me away with their skills and ideas too… I’m very grateful to be a part of the industry at this amazing time. From a business perspective, how much time do you allow yourself to work on each wedding cake you are contracted to create? I don’t necessarily have a set time to work on a wedding cake, but I try to stay very organized and work on sugar flowers for cakes a few weeks before they are needed. I make our signature filler flowers, buds and leaves all year around so we have access to them when we need them, and I’m grateful to work in a dry environment where we can make and store sugar flowers easily, so the last minute rush is quite rare. We don’t add much to our cakes other than the flowers and a simple ribbon finish, so while the cake tiers really need to look perfect and polished, I think they take less time than a design with a lot of adornments or other details. We do provide tastings and yes, we do require a deposit to book them. We offer three flavors of cake and six flavors of buttercream and/or ganache. What has been the most unusual wedding cake you have created? I have been asked before about making unusual wedding cakes, and truthfully, I don’t have any good stories to share. The style of our wedding cakes is very modern, fresh and floral, so those are the types of cakes

What are three things a cake decorator Give yourself plenty of time, be sure to fully understand wedding cake structures/ supports and practice if you need to, plan and think ahead about the details of the delivery and the weather conditions for the day. And, don’t overpromise for your first attempt – keep it simple so you can enjoy the process and the result. should know before attempting a wedding cake? What do you think is the most popular wedding cake trend currently? Regardless of the materials used (gumpaste, wafer paper, painted, appliqué), I think flowers continue to be a popular and growing trend in the wedding cake industry. Definitely more popular than even a few years ago! It’s wonderful to see, and I love the incredibly creativity with the different textiles, mixing flowers with strong patterns and graphics, and the flower colors ranging from soft pastels all the way to deep colors with gilded finishes. What kinds of wedding cake trends do you forecast in the next 12 months? I continue to get more and more inquiries from students for classes in not only making sugar flowers but also how to arrange them in lush looking bouquets. So, while there will still be the wonderful occasion for a single statement flower on a cake, I think floral bouquets and arrangements on cakes will continue to trend into next year and beyond. They may vary in size, take on a more modern or messy shape (versus a tight traditional posy), and they may be mixed with other complementary textiles and finishes, but I’m excited to see the floral trend continue to grow. more information Facebook: www.facebook.com/PetalsweetCakes Twitter: @PetalsweetCakes Instagram :petalsweetcakes Blog: www.petalsweet.com

NOT YOUR AVERAGE COOKIE CUTTERS VISITUS ATWWW.CAKESBYXIMENA.COM Established in 1992, a cake decorator and teacher with over 20 years of experience, began finding new innovative designs for cutters and silicon molds. Cakes by Ximena continues producing trendy and original designs today. We ship worldwide CAKES N'SUPPLIES Ximena DESIGNINGDREAMS

Mrs. Weinstock interview with Photo credit: Carol Chan A love of baking and creating has always been a large part of Mrs. Weinstock, although it wasn’t until later in life that she created a stellar caking career for herself. Written by Marianna Saran There’s no mistaking that when A-listers want to order a cake, mediocre is simply out of the question. That’s where leading American cake designer, Mrs Sylvia Weinstock comes in. Mrs. Weinstock has created elaborate cakes for some of the world’s most influential people, including the Kennedy and Trump families. The Australian Cake Decorating Network was honoured that Mrs. Weinstock took the time to share her story with us, here’s what she has to say. You have had a very interesting career in the industry. Can you share with us all how you started on the path of your cake decorating career? My first career, after graduating college with a degree in psychology, was kindergarten teacher. I am the mother of three girls and when our children were growing up, there were many weekends spent at a ski house in upstate New York: I do not ski… so I baked. There was only so much my family could eat, so I made extra cakes for some local restaurants in the area – and lucky for my, some wellknown NYC chefs also came upstate to ski, and I was introduced to them. One in particular, Andre Soltner of the famous restaurant, Lutece, introduced me to other pastry chefs and bakers. When I was 50, I developed breast cancer and during the months of chemotherapy treatment, baking became my therapy. A New York bakery owner, William Greenberg Jr., asked if I could help him

What has been your secret to remaining passionate about the industry all these years? A beautiful and delicious product is my passion, so 100% of the cakes produced by me and my team get 100% attention, 100% of the time. Nothing leaves this building unless I think it is a wonderful creation that tastes as great as it looks…so I guess you can say that’s my definition of passion. Your wedding cakes are fabulously extravagant! Did you create yourself a wonderful wedding cake for your own special day? It’s the case of the cobbler’s children having no shoes! No, my husband Benjamin and I had a very small wedding 65 years ago, and there was no wedding cake. Of all the cakes you’ve created, which is your favourite and how long did it take to create? The last cake I did is always my favourite…it is like asking anyone to pick their favourite child! I do, however, really love an order I did recently for an event planner in Washington DC who wanted individual mini-cakes for her client. The cakes themselves are only three inches in diameter with hand-made florals. We did 4 colour palettes for the 200 cakes, as you see in the photos Can you give us an example of a timeline of one of your cakes, from concept to completion? Brides, or even clients ordering for a big celebration like a milestone birthday or anniversary, come about a year in advance…sometimes even longer. We consult, sketch, design, perhaps create décor elements in advance…but the cake is always made only 48 hours before it leaves our shop. Do you have any tips or tricks you can share with us to keep in mind when creating a wedding cake? Make it personal… is it the pattern of the bride’s lace? A beloved family heirloom, such as a pattern of china? Is it a hobby of the bride or groom? Beyond the flavours selected by the wedding couple, something should stand out as a unique element that makes this cake belong to one couple alone. What do you believe have been the biggest evolution in cake decorating trends over the years? The biggest evolution is fondant , and it is one I do not approve of. It is easy? Yes. Can it cover cake “mistakes”? Yes. But why do so many people peel off the fondant, and eat the cake? We have always used Italian buttercreme icing, and we always will. Harder to do, yes, but worth all the effort in taste.

How do you keep up with new cake decorating trends, in an industry that is continually evolving? If you are a creative person, you don’t follow trends, you build on them. I find my inspiration everywhere…fabric, gardens, books, art. All you need is to be curious about the world, and not stuck on trendiness. What is one technique you wish you saw more of on wedding cakes? Buttercreme for sure, and just quality overall: deliciousness. I am afraid that too much art and architecture has replaced taste. Yes a cake should be fabulously beautiful but is must also be fabulously good to eat. What words of wisdom would you love to share with our cake decorating community? Spend the money to always use the freshest and best ingredients you can find. Always. The best butter, the best chocolate, the best eggs and milk, the best flour, and fruits. It will always make a difference in the end product. more information facebook.com/pages/Sylvia-Weinstock/43264422759?fref=ts and @SylviaWeinstock on Twitter (coming soon)

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Sharon Wee interview with Sharon’s been professionally decorating for four years, and has been touring the globe sharing her knowledge of decorating with enthusiasts. We decided to catch up with Sharon prior to Cake Crawl, to share with you all how she actually started out in the industry. Written by Marianna Saran Melbourne, we hope you’re ready! This November we are heading back your way for the Australian Cake Decorating Network’s Cake Crawl! The bus is booked, our bags are packed and we have a stellar line up for an action packed day. One of our dear friends, Sharon Wee, will be joining us for the already booked out event. When did you first become interested in cake decorating, was there anyone who inspired you? I started decorating by accident, trying to make birthday cakes for friends in college. Back then, I had no idea who anyone in the industry was, or even that there was an industry! Once I started following the industry though I think two people stood out. Duff and the team from Ace of Cakes, since their show was so accessible and entertaining. Some of the crazy things they did with lights and flames were unbelievable to a beginner. And Mike from Mike’s Amazing cakes, I think his cakes are so polished and structurally impressive.that I teach worldwide. As an artist what do you find the most challenging about cake decorating? Sometimes I’ll take an order but it isn’t in a style I like. I can get it done but it’s not as fun if I don’t totally enjoy the project.

How do you remain competitive in such What advice do you have for other an evolving industry? decorators in business? It’s important to keep learning, so I like to take classes from other decorators whose work I admire. I also try to do new projects to test out ideas but it’s hard to find the time lately! You run a variety of classes, tell us a little bit about them. Yes, some classes are run from my studio in Mascot (Sydney) but I also travel to other countries around the world. Check my website for the latest dates. If you can’t get to class then I sell online written tutorials with pictures, or you can check out my videos at Craftsy. What do you do as a cake decorator to keep improving your skills? If I’m visiting another country I like to try and book a private class with one of the talented decorators from that area. Everyone has a different style and different skills to teach. Apart from that, it’s all just practice! When did you start your business Sharon Wee Creations and why? 2008 is when I started, but not full time. I wanted to do something that appealed to my creative side without requiring me to sit in an office all day. What’s the best part of running a cake business? The best and worst part is definitely not having a traditional 9 to 5 job. It means I never really get a day off, but at least I’m doing something that I love. Value your time and know your price! I see a lot of new businesses who think it’s OK to sell cheap products because it’s a hobby, or they’re just starting, etc. You need to charge a fair price for the work you do so you value each and every project. What’s your creative process for designing and creating a cake? I start by talking to the client and deciding what theme and inspiration they have, and then produce and show them a sketch. Once we make changes and agree on the design I can start work. It definitely helps to have more information, such as colour samples of fabric or an invitation to match. Where does your inspiration come from? Everywhere, just day to day life! But there are a lot of cute things in toy, stationery and homewares stores, so sometimes they help with ideas. The Australian Cake Decorating Network loves your book Adorable Cakes For All Occasions. Where did the inspiration come from? With my online tutorials I try to take a very detailed, step by step approach to explaining cake decorating. There are a lot of books that focus on baking, but not the nitty gritty details of how to decorate cakes with fondant. If you had to give one piece of advice to a fellow cake decorator what would it be? Never be afraid to try. You learn the most when you try. "Never be afraid to try. You learn the most when you try." more information

Peggy Porschen interview with Peggy Porschen's style is instantly recognisable for her gorgeous sugarflowers, pretty pastels and attention to detail. I was lucky enough to interview Peggy during my recent trip to London, as well as have afternoon tea in her gorgeous Peggy Porschen Parlour! Interview by Liz Wright What is your background? How did you get started in cake decorating? I moved from my home in Germany to London in 1998 to study at the internationally renowned cookery school Le Cordon Bleu. After successfully completing ‘The Grand Diploma of Cuisine & Patisserie’, I worked as a pastry chef at London’s Lanesborough Hotel and celebrated caterer Rhubarb Food Design, followed by a position as cake decorator for German master-baker Gerhard Jenne, proprietor of Konditor & Cook. I set up my business ‘Peggy Porschen Cakes’ in 2003 from my home in Battersea, which I eventually had to move out of as the business grew and grew! Can you tell us about your wedding cake design process? When a bride comes to have a cake consultation with you, what questions do you ask and how do you design a cake that you are sure will fit perfectly with their wedding theme? Before arranging a tasting and design consultation, a bride should ideally have the venue booked and a clear idea of the colours, flowers, theme and over all feel planned for the day. This will help them to choose a design that fits perfectly and complements all of the other elements involved in the wedding.

A bride should consider the size of their venue as the cake will need to stand out as a centrepiece, as well as the number of guests it needs to feed and any special dietary requirements that she needs to cater for. A bride should also consider where and when they plan to cut the cake, will the cake be served as dessert, served later with coffee or given as favours, this may affect the fillings that are chosen. When it comes to choosing their filling, it may not be possible to please everybody so I always suggest opting for a different flavour for each tier? Most of my brides opt for a selection of different fillings to keeps things fun yet maintain tradition with a traditional fruit cake for the top tier to keep for the Christening. I encourage my customers to go with their first instinct, not to try and please everyone as its impossible, but just be true to themselves and their vision for the day. hen it comes to cake, one should follow their heart rather than their head.  You are well known for stunning and elegant wedding cakes, pretty pastels, gorgeous floral cakes, as well as perfectly decorated sugar cookies. Is this style something you have have purposefully worked on creating as your signature style, or did it just evolve? I think I gave the industry a young, fresh take on traditional sugar craft. I took traditional wedding cake styles which can be quite fussy and overstated, and simplified the designs giving them a modern graphic look, yet maintaining an understated elegance. I also raised the bar when it came to iced cookies and cupcakes, my cookies are hand-piped perfection and my cupcakes are no ordinary frosted sponge. They are gourmet cupcakes, made usin g only the finest ingredients with complex recipes and decadent touches. I think my cakes refocused the industry on taste and the quality of ingredients used, it’s no longer acceptable for a cake to be exceptional to look at but filled with dry sponge or heavy fruitcake.  I’ve learned how important it is to keep creative and to develop your style, always learning and using new techniques, you have to keep evolving in order to stay on top of your game, but equally be very careful to stay true to your signature look and feel, never be tempted to imitate others. Has your success in the cake decorating industry been gradual or are there a couple of specific moments or events that you feel propelled your business? Opening your Parlour must have been a big step for you. How did you come to the decision to open the Peggy Porschen Parlour? The Peggy Porschen Parlour opened in London’s Belgravia in October 2010. My inspiration was taken from a mix Obviously commissions from Elton of a European/French style patisserie John and for Stella McCartney’s with a ‘New England Touch’. The aim wedding cake which came relatively was for the Parlour not to be a version early on in my career were notable of someone else’s but for it to have highlights, however, the most its own identity. The experience we significant milestone for me was are hoping to provide is one of cake definitely my first book ‘Pretty Party heaven. We want our visitors to enter Cakes’. It defined me as a cake the ‘Peggy pink’ and chocolate brown designer and was a true reflection of shop, to instantly be hit by the baking exactly what I had set out to become. smells which are coming up the stairs from our onsite kitchen, to gaze around What was the best advice given to you and be inspired by the various cake when you started your business? creations that decorate the shop and to taste something incredibly delicious. Not only that, but cake-makers can stock up on Peggy Porschen baking accessories, recipe books, polka-dot pinnies and a selection of delicious cake fillings to try at home with their own cakes. I’d like to think that it has become a cake destination in London and I love that people come from far and wide to visit and share their love of cakes and baking. The addition of the Peggy Porschen Academy, London’s first cookery school entirely dedicated to baking and cake decorating, which We’re sure you’ve learnt a lot of business and life lessons since starting sits just across the road from the Parlour has also helped to create an out in the industry. If you could give inspirational and exciting atmosphere. your younger self 3 tips or pieces of advice, what would they be? "Be prepared for a lot of hard work, to be patient, dedicated and resilient in order to achieve success"  My advice to somebody thinking about starting their own business is before anything else, to study business, to get a good grounding and understanding in order to formalise their company from the outset. Be confident and don’t undervalue your time and skill. Cake Makers are often criticised for charging high prices for their product, but I think it’s important to compare our craft to that of a tailor or even a plumber for example, who charge far higher prices without question. When you turn your hobby and passion into a business, it’s easy to lose that important work/life balance. I can get very consumed with the business and it’s difficult to find the head space needed to keep creating and setting trends - so its very important to be aware of this and make time for creativity. After the success of your Parlour in Belgravia, do you have plans to open another parlour, either in the UK or abroad? I don’t have any immediate plans to expand but it is certainly something I would love to do in the future.

How do you juggle cake orders, writing different blooms as opposed to one books, teaching classes and managing flower and one colour. I have noticed a cafe at the same time? that mainly it is size and shape that is changing, cakes are becoming more Its something that I continue to work contemporary and architectural in on, finding the right balance between structure and designs are less fussy all aspects of the business and also and more graphic. my personal life - which has become all the more important to me since becoming a mother for the first time last year. I mainly split my time between the kitchen and my office and am lucky to have a fantastic team around me who I couldn’t do it all without. In the office I tend to work on new designs and help with the running of the Parlour. In the kitchen I work alongside my specialist team who are all amazingly talented and come from all over the world. From Michelin starred patisserie chefs to German konditors and Japanese sugar artists. I love to spend time in the Parlour, especially after 3.30pm when the schools in the area finish and the Parlour fills up with gorgeous little children. They are my favourite customers! What decorating trends do you think we’ll see across the world in 2015? There is certainly a trend towards the traditional tiered cake, brides are opting for elegant and understated designs which display detailed craftsmanship and skill. Flowers of course remain very popular, I find a lot of brides ask for a bouquet of Who are three of your favourite decorators and why? I’m inspired by Wendy Kromer for her original, innovative approach. She uses unusual tools and materials and you get a real sense  of her Parisian patisserie background and European flair just by looking at the designs. Ron Ben-Israel for the most outstanding sugar flowers I have ever seen – he is simply the best. Sylvia Weinstock – she deserves a lifetime achievement award for her contribution to the industry, just consistently incredible. You’ve made cakes for many celebrities, including Kate Moss, Elton John and Madonna. If you could make a cake for any person in the w ܛ

Pantry staples for perfect baking. When thinking cakes, biscuits, scones, syrups, cheesecakes or anything baking, think McKenzie’s. sponge cake pavlova Like us on /McKenziesFoods for information and special offers

THE FESTIVAL OF DELICIOUSNESS RETURNING TO SYDNEY CAKE MAKE.TASTE. SHOP. BAKE SLCMS SHOW Australia's BIGGEST event dedicated to everything BAKING and CAKE DECORATING! 12-14JUNE‘15 SYDNEY SHOWGROUND Seecelebritychefs,bakersand cakeartists live inaction OLYMPICPARKHOMEBUSH Learnnewskillsandtechniquesinbaking,pastryandsugarcraft Tastedelicioustreatsfromartisanbakers,chocolatiersandcakemakers Shopforthelatestbakingandcakedecoratingsuppliesand equipment DISCOVERMOREAT Getideasandinspirationfromhundredsofstunningcakes CakeBakeAndSweets.com EXHIBITOR ENQUIRIES:If your success depends on being recognised by cakedecorators or baking enthusiasts,then CakeBake&Sweets Showis the ideal platformtopromoteandsellyourproductsandservices.Foranexhibitorpack,[email protected]

ACDN Cake Chapel For three months The Australian Cake Decorating Network and CAKE! Magazine was in hiding, planning a phenomenal surprise for Australia! On the 3rd, 4th and 5th of October, our life size chapel -made of cake- was revealed at the Cake, Bake & Sweets show, in Melbourne, and broadcast live to the nation on the Today Show. Liz having her microphone fitted for her interview on the Today Show! To transform this crazy idea into a caking spectacle, the Australian Cake Decorating Network teamed up with world renowned caking extraordinaire, Versuca Walker, and an army of our members who volunteered their time.

They worked so hard in secret, for hours on end prior to the three day event, to plan the structure, organise materials and create sugar decorations to adorn the chapel. To give you some idea of how mammoth this project was, we needed more than 80L of ganache and 160kg of fondant! The team worked frantically as we had less than 48 hours to create the chapel. There was no room for error, as our stunning chapel wasn’t just for show!

Stefani and her bridal party arrived in a purple GT thanks to Wild Violet Wedding Cars, while groom Dave waiting patiently in the wedding chapel (left) for his bride to arrive! By Friday afternoon, our team had pulled it off- the chapel was complete and ready for a wedding! Gorgeous couple Stefani and Dave looked wonderful and were happily surrounded by friends, family and CAKE! Amazing wedding coordinator from Macarthur Pop Up Weddings , helped Stefani and Dave plan their special day, while Sweet Bakes created the couple’s wedding cake. Stefani was pampered (as every bride should be), with hair by Katie’s Mobile Hair Services, makeup by Makeup With Me and a gorgeous bridesmaid dress by Leiela Ladies Evening Wear. All of the special details of the day were captured by Dean Snushall Photography. The bride and groom were even lucky enough to recieve their first wedding present from our friends at KitchenAid Australia!

To help the lovely couple tie the knot Celebrant Sally Hughes joined us at the Cake Chapel for the occasion. Our masterpiece even impressed the master of macarons Adriano Zumbo!! Want to be a part of our Cake Display project for the June 2015 Sydney Cake Bake & Sweets Show? Volunteers are randomly selected from our ACDN members only Facebook group. Become an ACDN member to apply! Join at www.acdn.me

Liz and Zumbo getting 'married' in the ACDN Cake Chapel!

Buddy Valastro aka Cake Boss flew all the way Down Under to attend the Cake, Bake & Sweets Show. Sending the crowds into frenzy, he shared his knowledge of years in the industry on centre stage. Cake Boss shared the stage with some of Australia’s best cake decorators and pastry chefs, including irsten Tibballs, Anna Polyviou, and Executive Pastry Chef Pierrick Boyer of Le Petit Gâteau. Chef Boyer taught the audience how to recreate his stunning “Chocolate Coffee Mascarpone Tart” (below). Savour Chocolate & Patisserie School showed the world who's boss when it comes to chocolate! Their team achieved a new record for the “World’s Largest Chocolate Flower Bouquet”! (opposite page) Six months in the making and more than 300 kilograms of Callebaut Couverture chocolate was used to create the spectacle-totalling $6162.66 in chocolate!

The final length of the chocolate bouquet was 9 metres long and 1.8 metres wide. It consisted of many elements including 131 individual chocolate flowers, chocolate twigs, butterflies, ferns and more than 100 leaves. So how long does the “World’s Largest Chocolate Flower Bouquet” take to make? A whopping 1,500 hours of combined labour!

The ACDN team received many complements on our gorgeous stand, which was styled by Amanda of Red Wagon Events with preparation and products from Louisa of The Little Big Company. Our stand was filled with incredible cakes from so many of our talented ACDN members.

It was a frantic wait as people lined up for their ACDN showbags. Jam packed full of amazing goodies, they disappeared quickly from our stand! If you missed out on a bag or couldn't make it to the show, we're happy to announce we're launching our 'cake kit' with this issue of Cake!, you can grab yours on page 105! The Australian Cake Decorating Network would like to thank the following sponsors, as without their ongoing support we simply couldn't have achieved what we did at the show. Sicao, McKenzies, Baker's Secret, Cake Decorating Central and Satin Ice for helping make our crazy Cake Chapel idea a reality! Macarthur Pop Up Weddings, Sally Hughes Authorised Wedding Celebrant, Dean Snushall Photography, Sweet Bakes, Bohemia Cakes Canterbury, Leiela Ladies Evening Wear, Katie's Mobile Hair Service, Pantry, Wild Violet Wedding Cars, KitchenAid Australia, Makeup With Me and Coolabah Charms for making Stefani and Dave's wedding day simply perfect!

A HUGE thankyou goes to Verusca Walker for leading our mammoth Cake Chapel project so competently and calmly, as well as our 30 ACDN member volunteers who made the project possible to complete. You might think we have all kicked off our shoes to relax after such a big event, but we haven’t! We are now putting the finishing touches on our last exciting, sell out event for the year! Melbourne we will be seeing you again on November 22nd for Cake Crawl! See you all for our crazy Cake Display for Sydney Cake Bake & Sweets Show (June 12-14!) Liz

Australian Cake Decorating Network Wedding Cake Chapel Proudly sponsored by SICAO CHOCOLATE Exclusive Australian Agent F.Mayer Imports Contact:[email protected] SICAO Sydney: 02 9669 2211 Melbourne: 03 9372 5222 www.mayers.com.au www.barry-callebaut.com

Missed out on one of our ACDN showbags? Now you can get yours ONLINE!

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EXHIBITOR DIRECTORY Lindt Chocolate factory outlet selling direct to the public. Open Mon-Fri 9-5. Check website for weekend openings. We sell a wide range of Lindt products & our own products made with Lindt chocolate. Location: Braeside VIC FB: www.facebook.com/PremiumChocolateCompany w: www.premiumchocolateco.com.au e: [email protected] p: 03 9580 5244 Cakes n' Supplies by Ximena We pride in manufacturing and designing our own metal cutters and molds. We don't copy designs, we create! Location: Online. We ship worldwide! FB: facebook.com/pages/Cakes-N-Supplies-by-Ximena/105729079471219?fref=ts w: shop.cakesbyximena.com/ e: [email protected] Communicake it is dedicated to making beautiful cake accessories, from custom cake toppers, custom silhouettes, cake boards or table numbers. Location: Sydney/online FB: facebook.com/communicakeit w: communicakeit.com e: [email protected] p: 0438 024 682 Serving the baking industry for years, we pride ourselves on providing excellent service, a great range of high quality products at the lowest prices, and cake decorating solutions for all your cake decorating needs We offer a personalised service and everything is baked from scratch. Sugar & Spice Cupcakes also offers Couture Cakes, Cookies, Cake Pops, Dessert Tables and Candy Buffets. Location: Sydney/Newcastle/Online FB: www.facebook.com/CakeDecoratingSolutions w: cakedecoratingsolutions.com.au e: [email protected] Location: Online & Greenvale, VIC FB: https://www.facebook.com/pages/ Sugar-Spice-Cupcakes/115632778449727 w: www.sugarandspicecupcakes.com.au e: [email protected] p: 0407 315 544 Our classes aim to teach our students how to decorate cakes like a professional. We share our passion by imparting to our students the years of experience that we have gained. Our shop has all you need for cake decorating. Classes available for beginners to advanced students. Little Kite produces premium quality designer paper partyware and the best quality baking cups. With the prettiest pastels and the brightest brights we have every occasion catered for Location: Online & Knoxfield VIC w: www.specialtreatsbycarolyn.com e: [email protected] p: 03 97641188 Location: Online FB: www.facebook.com/littlekiteaustralia w: www.littlekite.com.au e: [email protected] p: 1300 461 142 CAPTURE YOUR CAKE Learn how to take professional quality photos of your cake creations all from your smartphone. Don't let your poor photography let your cakes down, taking quick and professional photographs with your smartphone is easy when you know how- and we can teach you! Location: Online w: www.captureyourcake.com Deco magic is the world's first shiny, solid coloured gel that sets hard. You can pipe, scrape, shape, punch, crunch and wrap with DecoMagic. Location: Online FB: www.facebook.com/pages/DecoMagic/323404174371356?ref=hl w: decomagic.net e: [email protected] p: 0417 934 610

EXHIBITOR DIRECTORY My Cake Calculator is a revolutionary new tool designed work out the perfect amount of Ganache, Buttercream and Fondant, no matter the shape or size of your cake. Location: Traralgon, Victoria FB: www.facebook.com/customcakesbykaren w: www.mycakecalculator.com e: [email protected] p: 1300 787 465 We are manufactures and suppliers of quality products for the patisserie industry. Buttercream Frostings (flavoured and coloured) and Filling de Macaron. Marciano's cakes serves delicious homemade cakes and pastries everyday in both South American and International styles. Cake Lace is easy to use and simple to make! Cake Lace has a range of lace icing and mould mats, great for all cake and cupcake decorating. Location: Clayton Victoria FB: https://www.facebook.com/pages/ Marcianos-Cakes/135930616459457 w: www.marcianoscakes.com.au e: [email protected] p: (03) 9543 5967 Location: Brisbane & Online FB: https://www.facebook.com/cakelaceOZ w: www.bakegroup.com e: [email protected] p: 0466 338 575 We offer high quality silver & gold cake boards & cupcake stands, in a range of different shapes & sizes, as well as black & white vinyl boards. Location: Online FB: Bitemecakes Melbourne w: ginavee.com.au e: [email protected] p: 0417 597 669 Location: Online FB: www.facebook.com/JustCakeBoards w: www.justcakeboards.com.au e: [email protected] p: 0422 820 017 CONFECTIONATELY YOURS Unusual chocolate moulds and exquisite baking cu and cupcake wrapperswrappers. JANET O'SULLIVAN CAKE DESIGN Black and white photo backdrops available from Janet O'Sullivan Cake Design help you to take professional photographs of your cakes easily! Location: Online FB: www.facebook.com/ConfectionatelyYoursPerth w: www.confectionatelyyours.com.au e: [email protected] p: 0423 252 462 Location: Adelaide, SA FB: www.facebook.com/thecupcakeladyadelaide w: www.thecupcakelady.com.au e: [email protected] p: 0411 445 076 Makers of all Australian Premium Gourmet Sauces, Relishes & Stir Fry. Treat yourself a bottle or a fabulous gift pack for your Friends. Location: Online & Bayswater North VIC FB: www.facebook.com/designerfoods w: www.designerfoods.com.au e: [email protected] p: 03 97614119 CAKE! SHOP The ACDN's new online shop is now open! We stock Martellato, Italian cake decoratorating equipment, and ACDN branded merchandise. Location: Online w: www.acdn.me/shop e: [email protected] FB: www.facebook.com/australiancakedecoratingnetwork

Lookie utter A TOUCH OF WHIMSY! Based in Australia we specialise in sourcing cookie cutters from around the world. Over 11OO different cookie cutters are just waiting to be discovered in our website. We have a lot of decorating accessories too! Flat rate shipping Australia wide only $9.95! We ship next business day for all orders. www.cookiecuttershop.com.au I www.facebook.com/cookiecuttershop

THE FESTIVAL OF DELICIOUSNESS RETURNING TO SYDNEY CAKE MAKE.TASTE. SHOP. BAKE SLCMS SHOW Australia's BIGGEST event dedicated to everything BAKING and CAKE DECORATING! 12-14JUNE‘15 SYDNEY SHOWGROUND Seecelebritychefs,bakersand cakeartists live inaction OLYMPICPARKHOMEBUSH Learnnewskillsandtechniquesinbaking,pastryandsugarcraft Tastedelicioustreatsfromartisanbakers,chocolatiersandcakemakers Shopforthelatestbakingandcakedecoratingsuppliesand equipment DISCOVERMOREAT Getideasandinspirationfromhundredsofstunningcakes CakeBakeAndSweets.com EXHIBITOR ENQUIRIES:If your success depends on being recognised by cakedecorators or baking enthusiasts,then CakeBake&Sweets Show is the ideal platformtopromoteandsellyourproductsandservices.Foranexhibitorpack,[email protected]

CAKE DECORATOR INSURANCE $10m Public & Products Liability $380 PER YEAR FOR ACDN MEMBERS $450 per year for Non-ACDN Members (Insurance subject to acceptance criteria) To arrange cover or for more information visit www.redstarinsurance.com.au/cake Red Star Insurance Pty Ltd (AFSL 444803) 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. AFFILIATE ADVERTISEMENT

LEARN SHOP CREATE Visit our World Class Teaching Facility on the Gold Coast Robert Haynes November 2014 Michelle Rea & Handi Jacquie Goldstaiz 2015 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!

DIY dessert buffet secrets There isn't a lot that can top a great dessert bar at a wedding. They can create a theme and atmosphere, not only tasting devine but looking it too. This issue we caught up with two of Australia's top event stylists, who share their DIY tips for creating your own dessert buffet!

f Wild Rose Sweet Styling

TheD Dessent Table Dessert Tables are a hot trend in weddings,birthdays and special events and are often a natural extension for bakers. If you're looking for some guidance on howto design a dessert table,we've asked Allison from Wild Rose Sweets &Styl ing to give us some tips on setting up a beautiful table that's sure to impress. Whether you are given free reign over the table,or strict guidelines tofollow,your table should have a distinct concept.It could have an actual theme,such as Spring, Baby The Concept Elephants,Roses or Ballerinas,or itmay be just a subtle idea based around a particular style,or colour palette.Either way, it is helpful to make up a Mood board, or Secret Pinterest board to collate your ideas. This not only gives both you and your client a clear idea on your direction, but also is helpful when working with other suppliers, so that they understandthebriefclearly. Every table has a shapeto it.A symmetrical table is evenlybalanced;naturally pleasing to the eye The Shape and usually has a cake,macaron tower,or floral arrangement as the centrepiece.This style suits any themeand is usually the easiest to implement.An asymmetrical table will usually have its cen trepiece to one side and will have its remaining plates,props and desserts spread across thetable with no apparent structure.In actuality,more time is usually spent on this type of table,as it's harder to make the imbalance'pleasing to the eye. Thistypeoftable naturally suits Vintage and Boho stylesand children's birthdayparties. Printables refer to the graphic design elements of the table, including buffet cards, cupcake top ThePrintables pers, backgrounds, chocolate wrappers and table signs. While you don't need every item on every table,buffet cards labelling the food are always a good idea,not just to let the guests know what they are eating but also to identify foods that are baked to special dietary requirements such While flowers are not an essential to every table,they really can lift a pretty table into something unigquely beautiful.Whether you work exclusively with one florist, or choose to use the florist of The Fowens your client,ensure that you have a colour palette,size and budget in mind to avoid any surprises While it can takea while to build up your collection,tablecloths and cake stands are two items that Ibelieveare worth investing in.Boutique tablecloths offer a wow'factor and strong cake stands TheTablewane such as Mosser will take a lot of wear and tear from both yourself and guests alike. They are also a great item to hire out with your cakes and desserts.Beautiful compotes,apothecary jars and risers are more items that are worth investing in as your business grows. One trademark feature of a beautiful dessert table is height and depth on your table.Make sure The Heighe that your centerpiece is the highest point of the table and the other props, cake stands and compotes are at differing heights and depths on your table to offer interest to the eye. Make sure and Weighe you look at your table from both a guest's and photographer's point of view. Ensure that all food is easy to access, buffet labels can be easily read and that nothing is blocked from a front on view.

Allison

GARSIDE Lovei Blom

f Table styled by Wild Rose Sweet Styling Photography by Redmoose Photography

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EVENT FLORAL STYLING HEDONYCS-CORPORATE-OCCASIONS Celebnalto in tyle Piccolo anl Poppi [event stylists) Sydney. Melbourne. Canberra

Images sourced from: Potted Succulent - Style Me Pretty Wooden Sign - Flourish Devon Table runner foliage - Style Me Pretty

How to organise your own dream wedding, without breaking the bank. The top 10 tips from Piccolo & Poppi's head stylist, Ashleigh When it comes to a DIY wedding, it's not always about working to a budget {aka penny pinching}. Let's face it, the money-saving tips that come along for the ride are an added bonus, but today's brides enjoy adding personal touches to their big day, by crafting it up with their bridesmaids and handy fiances. 1. Floral fantasy! Skip the florist, and instead, head straight to your local flower market for fresh blooms in every colour. Grab your bridal party, and make a morning of it, by choosing your all-time favourite flowers, and bunching them together to make amazing bouquets. Twine from your local hardware store makes for perfect wraps, and old jam jars and tomato tins work well for vases. 2. Ace the Cakes. With the demand for naked cakes, it seems brides can DIY their wedding cake, without the stress of the fondant being too runny, or the cream and jam filling slipping out the sides. Naked cakes are a sure-fire way to create gorgeous {and tasty} sweets, without worrying about the neat factor of a traditional wedding cake. Slap on some icing, dress it with fresh flowers, and voila, you have a masterpiece worth taking a selfie with! 3. Sew it up! Looking for a wedding dress, but stuck on a tight budget? Purchase a second-hand dress, but make it your own, by adding touches of lace, beads or a gorgeous veil. You can save hundreds of dollars by shopping at stores such as the Savvy Bride in Sydney, or Love Me Twice in Melbourne. 4. Nail it! Looking to have signage at your wedding day, or better yet, get your fiance involved? Together, whip up some wooden signs, and have them scattered around your wedding venue with words such as 'ceremony this way', and 'parking'. Your fiance will love being involved, and he'll come in handy for things like nails and a hammer. 5. Dress the table. Want cost effective and gorgeous table runners? Then look to nature. Pick fresh leaves and foliage from your backyard, and that of your neighbours and

relatives, and create table runners using freshly picked greenery. It looks a million dollars and costs nothing! 6. Bake it! Instead of giving your guests useless wedding favours, that will land in the garbage, bake sweet treats, such as cake pops, cupcakes or macaroons, and place them in cello bags with twine and a tag that reads 'midnight munchies'. Your guests will enjoy the sweetness at the end of the night. Guaranteed! 7. Lights, camera, action! Instead of going to the expense of hiring a videographer, grab your best mate with a handy cam, and get him to film all the fun bits. You can edit your own home footage using different software such as iMovie, and create timeless footage that will 'wow' your socks off! 8. Something blue. Get crafty with a hot glue gun, and whip up a gorgeous lace and embellished garter using bits and bobs from your local haberdashery store. Add a touch of blue for that 'something blue' and be proud of your nifty work when your new husband is ripping it off! 9. Green thumb! Looking for centrepieces that will create a talking point? Head to your local nursery and buy mini succulents. Add them to terracotta pots, wrap them in hessian, and voila, you'll have fun centrepieces that will bring the outdoors in! 10. Let the good times roll. At the end of the day, you have to enjoy your big-day planning. So grab your bridesmaids and family and make all of your DIY crafts as a group. There will be laughter and fun times all around.

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Recipes By Food Daily www.fooddaily.com.au By Fitness Foodie www.fitnessfoodie.com.au 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 METHOD • Pinch salt 1 • 1 tbs milk 1 Preheat oven to 230°C. ix all ingredients together (I used a food processor M on medium speed for about 20 seconds). 2 METHOD 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 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

SWEETERLIFE Club www.sweeterlifeclub.com

INGRedIeNtS Method For the cupcakes: • 2 cups almond meal • 1 cup coconut flour • ½ tsp baking soda • 2 large eggs • ½ cup Natvia natural sweetener • 5 tbsp almond milk (or any other plant-based milk) • 4 tbsp natural Greek yogurt • 4 tbsp melted coconut oil (or any other neutral-tasting oil) • Zest of 1 lemon • 1 tsp vanilla extract For the cupcakes: 1 Preheat the oven to 180°C. Line a 12-hole muffin tin with liners. Set aside. 2 Combine all the ingredients in a large bowl until smooth. 3 Spoon the batter into the prepared tin and bake for 30 minutes or until lightly golden. 4 Cool completely before icing. For the frosting: • 3 large egg whites • 80g Natvia natural sweetener For the cupcakes: 1 In a bowl, whisk the egg whites until soft peaks form. 2 Whisk in 1 tablespoon of Natvia sweetener, whisking for about 30 seconds in between each addition. 3 Pipe the meringue frosting on each cupcake. 4 Using a blow torch, lightly caramelise each cupcake before serving.

Bake yourself HEALTHY ‒with‒ CLICK ‒here to‒ ENTER! Go to www.bit.ly/NatviaCakeMag and stand a chance to win one of 20 Natvia Sugar Free Baking Packs worth $50! Entries close 1st December 2014. Open to Australian residents only. NATVIA! Codeword: SugarFree Hundreds of sugar free recipes! SWEETERLIFE Club www.sweeterlifeclub.com 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 Available at and selected independent stores

The original non-stick bakeware, with decades of manufacturing experience designed into every product. Baker’s Secret® provides an extensive range of quality home baking products that is very affordable, catering from the standard everyday pans & the more unique/niche shapes. The specific attributes of Baker’s Secret® include: • Advanced non-stick coating for superior food release • Metal spatula safe • Dishwasher safe Baker’s Secret® is available at David Jones, Myer, & all leading retailers To find out more, go to www.bakerssecret.com.au

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100% pure vanilla products direct from our plantation in the Kingdom of Tonga For recipes visit WWW.HEILALAVANILLA.COM.AU

Creative KI+CHEN add some creatitytoyourkitchen Cubcake Beautification Add some Oreativity to yowr Kichen From our range of ready to roll fondants, to our cake tops and sprinkles, the Creative Kitchen range will bring out the best of your cakes and desserts. You can find a select range in all good supermarkets, or the full range in our new Online store. Make sure you check out our facebook page for great baking tips and the latest baking trends. www.dollarsweets.com www.facebook.com/dollarsweets Brought to you by

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!

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f f ACDN members! Don't forget to submit to the member gallery for our next issue! Submissions close end December [email protected] Not a member? CLICK HERE TO JOIN US!

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

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Member Monday is proudly sponsored by f f Member Monday Each Monday our members share their work on our Facebook page, for the chance to win a $250 voucher thanks to Cake Decorating Solutions and a double page feature in Cake! f f f

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f f The overall winner is... Julia Day of Miss Biscuit f f

2014 Decorator of the Year Australian Cake Decorating Network Winner profiles

- First Place ~ Cake Advanced Helena Kastanis With over 15 years experience, Helena Kastanis has been creating edible works of art and has developed a style that is recognised throughout cake artistry circles as original, modern and distinctively Sweet Tiers! From classic, crisp wedding cakes to 3D sculpted edible artworks that evoke disbelief, Sweet Tiers prides itself on the attention to detail that separates her work from the crowd. All cakes are made to measure with personalised service and attention to the smallest detail - resulting in a true couture cake experience. Helena’s work has received many accolades and has been published in Hooray! Magazine, Little One Baby, has adorned the cover of the UK’s Sweet! Magazine and has been featured in many blogs & editorials. 2014 has been an exciting year, from being asked to create a cake to be featured in the Kara’s Party Ideas juggernaut earlier this year, teaching and demonstrating at the Cake, Bake & Sweets Show in Melbourne to winning the ACDN’s 2014 Decorator of the Year - it’s certainly been a year to remember! "With the industry changing the way it has, the larger commercial businesses disappearing amongst a sea of home based artists coming to the fore, a flood of international talent teaching in Australia and likewise, a growing number of Australian talent teaching overseas - it is an exciting time. We have more resources available to us than ever before and the talent is outstanding. I’m so proud to be part of the Australian Cake Artistry scene so proud to have so many wonderful, supportive and generous colleagues and feel blessed to be in a position to inspire others. I love the reaction, the happiness that my work brings to people. It is so rewarding and make the countless hours worthwhile.. I love what I do and I think it shows! Live life, eat cake!' - Helena

f Sweet Tiers Helena Kastanis 2014 DECORATOR OF THE YEAR AUSTRALIAN CAKE DECORATING NETWORK

- First Place ~ Sweet Treats Advanced Belinda Sullivan "Biscuitry started out as a sea-change hobby when I moved back from London to Australia in 2009. I was sure that, having had decorated iced biscuits for my own wedding in 2008, that there must be people who are as passionate about biscuits as I am. I set about perfecting my recipes and techniques, aiming to produce biscuits that used quality ingredients, which tasted great and that looked fabulous. I wanted people to talk about my creations! My graphic designer and I spent weeks tossing about ideas for my brand and in the end we thought "where art and biscuits meet" absolutely summed up everything about Biscuitry. With two small children under foot, I've gradually built my business up to a thriving steady bespoke biscuit business. I work from my home in the gorgeous little seaside town of Port Elliot, about 70kms south of Adelaide. The business continues to grow but I still make and ice the biscuits in exactly the same way. Each biscuit is handmade and every single biscuit is made, iced and packed by me. The best part of my business is helping my clients come up with designs for their event and then producing the biscuits to suit. I've done such a broad mix, from copying logos, collaborating with party stylists and other confectionary makers to come up with some fabulous parties for the young and younger alike. My biscuits have been used for press launches in Sydney, as place names for weddings and copious children's party favours. I was thrilled to be chosen as ACDN decorator of the year, as I love the idea that the word about biscuits is getting out there. The increasing number of decorators only proves my original idea, that biscuits are just a fabulous way to say anything and everything." ~ Belinda

f Biscuitry Belinda Sullivan 2014 DECORATOR OF THE YEAR AUSTRALIAN CAKE DECORATING NETWORK

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What's on z ACDN Bookshelf Written by Marianna Saran

Bachour Simply Beautiful By Antonio Bachour The Art of the Confectioner Sugarwork and Pastillage by Ewald Notter Simply Perfect Party Cakes for Kids By Zoe Clark Do you enjoy admiring stunning sugar pieces that have been created out of manipulated isomalt and pastillage? Well now you can learn how to create your own edible art with The Art of the Confectioner Sugarwork and Pastillage! Designing and styling the perfect party cake for children can be a challenge, especially when you want a show stopper. If you're stuck for ideas there's no need to worry, renowned cake designer Zoe Clark has done all the hard work for us in her new book Simply Perfect Party Cakes for Kids. Ewald Notter has written this stunning 367 page book, sharing his wealth of knowledge in the field of sugar work. Throughout his extraordinary book, Notter will teach you all the requirements and techniques you need to know to create amazing sugar pieces. Simply Perfect Party Cakes for Kids features several fantastic cakes that could easily be adapted for a birthday, christening or baby shower. Zoe also covers cakes for both boys and girls, which the ACDN team loves. You’ll learn how to handle isomalt correctly, and how to manipulate it in a variety of ways to achieve different finishes- including blown and pulled sugar. Notter also shares his knowledge of pastillage and how to combine it with elements of isomalt, to create show stopping sugar pieces. There are easy to follow instructions, including amazing step by step photography. The Australian Cake Decorating Network loves the charming, whimsical style that Zoe's cakes capture and you certainly could let time fly admiring them. The team believes Simply Perfect Party Cakes for Kids would be wonderful for any cake decorator’s bookshelf- even a beginner!! To pick up a copy head to or http://www.stitchcraftcreate.co.uk/simply-perfect-party-cakes-for-kids#4019 or zoeclarkcakes.com The Australian Cake Decorating Networks believes the Art of the Confectioner Sugarwork and Pastillage, is a must have resource for anyone interested in this area of decorating. It comprises of easy to follow- yet in depth instructions, with plenty of amazing pictures. It is jam-packed full of projects, and all the templates needed to create them are included. If you would like a copy of The Art of the Confectioner Sugarwork and Pastillage click the link below http://www.bookdepository.com/Art-Confectioner-Ewald-Notter/9780470398920 Move over Mediocre desserts! Phenomenal Pastry Chef Antonio Bachour, has released Bachour Simply Beautiful to help everyone inject elegance, beauty and flavour into their desserts. In this book Bachour shares the secrets behind recreating a selection of his spectacular desserts. You’ll learn a variety of techniques, how to combine different elements into one dessert, and to appreciate the importance of plating up your desserts. With stunning photography from legendary food photographer Alan Battman, “Bachour Simply Beautiful” captures the artistic nature of each of Bachour’s desserts. They truly are edible works of art. The Australian Cake Decorating Network team has fallen in love with Bachour’s desserts and we think you will too. So if you would love to start creating mind blowing morsels, pick up a copy for your bookshelf at http://www.amazon.com/ Bachour-Simply-BeautifulAntonio/dp/0933477392

Sneak peak! Australian Cake Decorating Network's Christmas Cookbook Our 2014 Christmas Table Cookbook features some of Australia and the world's best decorators, bakers and pastry chefs. We're sharing the Christmas spirit across the globe with our collection of tutorials and recipes, as well as memories and stories about what Christmas means to our contributors. Get to know our contributors and share the Christmas spirit at this very special time of year! PRE ORDER NOW! Receive a copy of ACDN's Christmas Table prior to it's official release and have the ebook sent directly to you! Pre order now and save! $14.95 Pre order. Regular price $19.95 Pre order from 2nd to 23rd November at www.acdn.me

PEACE, JOY& LOVE and the world's best decorators, bakers and pastry chefs. We're sharing the Christmas spirit across the globe with our collection of tutorials and recipes, as well as memories and stories about what Christmas means to our contributors. Get to know our contributors and share the Christmas spirit at this very special time of year! Our Christmas Cookbook features contributors from around the globe, including: Zoe Clark The Cake Parlour Verusca Walker Janet O'Sullivan Cake Design Callicious Cakes Hilary Stone Gateaux Inc. Wild Rose Styling and many more! PRE ORDER NOW AND SAVE! This is an ebook! You will be emailed an electronic copy of the book which you can view on your tablet, smartphone or PC. No physical copy will be sent. have the ebook sent directly to you! $14.95 Pre order. Regular price $19.95 Pre order from 2nd to 23rd November at www.acdn.me PRE-ORDERNOW!

party PONY WHAT IS A SUN MMER WEDDING POPS OF COLOR? This selection of decor is from vendors in the Life's Little Celebration's directory (www.lifeslittlecelebrations.org) and are perfect ways to add some colour fun to your wedding!

TROPICANA BAKED CAKES WEDDING STATIONERY AND CUPCAKERY 2LOVE BIRDS BRISBANE THEFLEASUREOF YOURCOMPANY ISREQUESTED ATTHEMARRIAGECELEBRATIONOF ERIN DEANE LUCAS HILL ROSE PRINTABLE YELLOW PAPER SATURDAY 21ST APRIL 2012 WEDDING STATIONERY SUNBURST COCO ELLA DESIGNS LOVE THE OCCASION ATTHEHILTONHOTELSYDNEYAT6O'CLOCK AlissaJamie Jamie ALLURE WEDDING LARGE PAPER STATIONERY HIBISCUS FLOWERS IWILLINVITATIONS HANGING PRETTY PINK PETITE BALLOON PINK AND ORANGE TASSEL TAIL CONFETTI BALLOON by designer party pony pinata EMIKO BLUE RUBYRABBITPARTYWARE 10 PINK SEOUIN PINK CONFETTIBOMB TABLECLOTH CELEBRATEE RUBY RABBIT PARTYWARE ANY OCCASION EVENTS

11 15 BRIGHT CAKE POP PINK HEART PINATA FAVOUR BOXOES PARTYPONY DESIGNER PINATA party PS MADE WITHLOVE PONY 12 16 FLORAL CAKE POPS GLITTER CAKE IN PINK POP STICKS SWEETPOPS BY EMILY GLISTENING OCCASIONS 13 17 COOKIE FAVOURS FLAMINGO FANCY IN A JAR TASSEL GARLAND SWEETCHEEKS COOKIE AND CAKE DIVINEDROPS 18 14 MACARON FAVOURS DIY WEDDING FAVOUR IN A JAR BAG KIT IN YELLOW CHARLI MAE STYLEPARTY LOVE

Want to see your product listed in our Shopping Guide? Email us to discuss this and other promotional opportunities [email protected]

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]

Promote, network, shop & save with the Australian Cake Decorating Network! 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 F

DIRECTORY ALL THINGS COOKIE & SPICE I bake cookies at affordable prices for all occasions Location: Bertram, Perth Western australia FB: www.facebook.com/All-thingscookie-spice e: [email protected] CAPTURE YOUR CAKE Learn how to take professional quality photos of your cake creations all from your smartphone. Don't let your poor photography let your cakes down, taking quick and professional photographs with your smartphone is easy when you know how- and we can teach you! Location: Online w: www.captureyourcake.com SANDRA DILLON DESIGN Cake Accessories and Party Papier. Unique Designer Cake Stands and Cake Toppers. Our stands have a flat-pack design and can be used over and over. Location: Online FB: www.facebook.com/sandradillondesign w: www.sandradillondesign.com.au e: [email protected] CAKE MY DAY BY JO We love designing, baking and decorating cakes and cupcakes for any celebration or event. Location: Stafford, Brisbane, Queensland FB: www.facebook.com/CakeMyDaybyJo w: www.cakemydaybyjo.com.au e: [email protected] p: 0403 893 904 CAKES N' SUPPLIES BY XIMENA CONFECTIONATELY YOURS Unusual chocolate moulds and exquisite baking cu and cupcake wrapperswrappers. JANET O'SULLIVAN CAKE DESIGN Janet O'Sullivan Cake Design takes deliciousness very seriously, that's why she creates it in a variety of shapes and sizes to suit any occasion Location: Online FB: www.facebook.com/ConfectionatelyYoursPerth w: www.confectionatelyyours.com.au e: [email protected] p: 0423 252 462 SILLIDISTRIBUTOR DIY Silicone Mould Kits - Make your own Silicone Mould using our High Grade, Food-safe Silicone Putty from any Household Item. Able to be used with Flexipast, Chocolate, SugarveIl, Fondant, Isomalt etc Dishwasher, Fridge and Freezer Safe. FB: www.facebook.com/JodySilli.Distributor w: www.SilliDistributor.com.au Innovative metal cutters and head molds. We design and manufacture our products under the Fair Trade Act. Location: Online. We ship worldwide! FB: facebook.com/pages/Cakes-N-Supplies-by-Ximena/105729079471219?fref=ts w: shop.cakesbyximena.com/ e: [email protected] Location: Adelaide, SA FB: www.facebook.com/thecupcakeladyadelaide w: www.thecupcakelady.com.au e: [email protected] p: 0411 445 076 TOPS FOR CAKES laser cut acrylic cake toppers. Pick from our designs or have us custom one for you. Location: Moe Victoria w: www.topsforcakes.com.au e: [email protected] p: 0403 397 800

DIRECTORY CAKE DECORATING SOLUTIONS Hosting Planet Cake courses at our Sydney and Newcastle locations, we have courses that cater to every level CAKE BITZ World class supply store and teaching academy, with guest decorators including Richard Haynes! Location: Sydney/Newcastle/Online FB: www.facebook.com/CakeDecoratingSolutions w: cakedecoratingsolutions.com.au e: [email protected] Location: Gold Coast, QLD/ online FB: www.facebook.com/pages/CakeBitz/263351790387110?fref=ts w: www.cakebitz.com.au e: [email protected] p: (07) 5539 8885 DEEPDIVE FACEBOOK Learn how to effectively market and advertise your business on Facebook with this 8 video module online course JANET O'SULLIVAN SCHOOL OF CAKE Hosting a range of incredible decorators, including Verusca Walker, the School of Cake has a course to suit everyone Location: Online w: http://bit.ly/lcdo2014 Location: Adelaide, SA FB: www.facebook.com/thecupcakeladyadelaide w: www.thecupcakelady.com.au e: [email protected] p: 0411 445 076 CAKE! SHOP The ACDN's new online shop is now open! We stock Martellato, Italian cake decoratorating equipment, and ACDN branded merchandise. Location: Online w: www.acdn.me/shop e: [email protected] FB: www.facebook.com/australiancakedecoratingnetwork LEARN CAKE DECORATING ONLINE Access over 200 hours of video tutorials & learn from amazing decorators such as Handi Mulyana & Verusca Walker! Take your cake decorating business to the next level with our online courses: Start Your Cake Business, Photograph Your Cake and Deep Dive Facebook Location: Online w: http://bit.ly/lcdo2014 LIST YOUR BUSINESS HERE! 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. Location: Online FB: www.facebook.com/pages/Red-Star-Insurance-Brokers/248562321827675?fref=ts w: www.redstarinsurance.com.au e: [email protected] p: 1300 799 242 START YOUR CAKE BUSINESS Learn the fundamentals of starting a cake decorating business with this online course by Louise Vansleve. Topics covered include pricing, insurance, marketing, using social media, and more Location: Online w: http://bit.ly/sycb2014 To list your business in our Directory and for other advertising opportunities, please contact Kirsty: [email protected]

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 Best Dressed Cookies Gosford, NSW facebook.com/pages/Best-DressedCookies/243893325620810 bdcbymazz.com Bodalla Bakery Bodalla NSW Bodalla Bakery ALLTHINGS BAKED Buds ‘n Petal Cakes Sydney, NSW facebook.com/BudsnPetalCakes?ref=hl 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

NSW Caths Cupcake Mill Sydney NSW facebook.com/cathscupcakemill Dragonfly Cakes Newcastle NSW facebook.com/pages/Dragonfly-Cakes/ 114660295330205?ref=bookmarks dragonflycakes.com.au Celebration Cake Stands Sydney NSW facebook.com/celebrationcakestands yondidesigns.com.au Dubbo Cake Dezines Dubbo NSW facebook.com/julie.kent.712 dubbocakedezines.com.au Chloe Kerr Cake Wollongong NSW facebook.com/chloekerrcakewollongong Fanciful Cakes Goulburn NSW facebook.com/fancifulcakes 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, NSW facebook.com/cupcakesbycorrie cupcakesbycorrie.com.au Devour Cakes Willoughby, Sydney, NSW facebook.com/devourcakes devourcakes.com.au D’lish Cupcakes & Accessories Penrith, Sydney NSW facebook.com/dlishcupcake dlishcupcakes.com.au Feather & Lace Creative Cakes Byron Bay, NSW facebook.com/featherandlacecreativecakes featherandlacecreativecakes.com.au Flyawaypineapple Central Coast, NSW facebook.com/FlyawayPineapple flyawaypineapple.com.au gotta love it - sweet designs Sydney, NSW facebook.com/pages/gotta-love-itsweet-designs/187203861446116 Iced Creations Collaroy, Sydney NSW facebook.com/IcedCreationsAU icedcreations.com.au Indulge By Rebecca Brown Matraville Sydney m.facebook.com/indulgebyrebeccabrown2012 Liz’s Cakes Glenmore Park, NSW facebook.com/Lizs.Cakes.NSW lizscakes.com.au Love In A Cake Bangalow NSW facebook.com/loveinacake loveinacake.com.au lyndsey Mckenzie cake design Newcastle nsw facebook.com/lyndseymckenziecakes lyndseymckenziecakedesign.com.au NJAMLICIOUS Sydney, NSW facebook.com/njamlicious njamlicious.com Ohh So Sweet Cakes Budgewoi NSW facebook.com/ohhsosweetcakes Petit Miam Cakes Sydney NSW facebook.com/petitmiamcakes Pink Velvet Cupcakery Penrith, NSW facebook.com/PinkVelvetCupcakery facebook.com/PinkVelvetCupcakery Pipedreams Cake Designs Broke NSW facebook.com/pipedreamscakedesigns Pomp Cakes Coffs Harbour, NSW facebook.com/pompcakes 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 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 Youn

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 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 Cakeadaisical Warradale, South Australia facebook.com/Cakeadaisical cakeadaisical.com.au Cake-oh Flagstaff Hill, South Australia facebook.com/pages/CakeOh/165233870159253?ref_ type=bookmark cake-oh.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 CAKEPHORIA Frankston, Victoria facebook.com/Cakephoria.au cakephoria.com Sweet Nothings Andrews Farm, SA facebook.com/sweetnothingsaustralia sweetnothingsaustralia.com Sweet Temptations by Jen Adelaide, SA facebook.com/sweettemptationsbyjen VIC A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au Cill’s Creative Cakes Shepparton, VIC facebook.com/pages/Cills-CreativeCakes/285993761445445 cillscreativecakes.com.au CJ Sweet Treats Bacchus Marsh, VIC facebook.com/pages/CJ-SweetTreats/351764801528279 cjsweettreats.com Conveniently Cooked Croydon Victoria convenientlycooked.com

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/twolittlejayseventsandvin х

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!

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 Conveniently Cooked Croydon Victoria convenientlycooked.com QLD Delatite Special Occasions Mansfield, VIC delatite special occasions Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au Glorious Delights Wheelers Hill, VIC facebook.com/glorious.delights

Suppliers 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 Rescue Cairns, QLD facebook cake rescue cakerescue.com.au Cake Salon Ermington NSW facebook.com/cakesalon cakesalon.com.au D’lish Cupcakes & Accessories Sydney NSW facebook.com/dlishcupcake dlishcupcakes.com.au/ Pink Velvet Cupcakery Penrith, NSW facebook.com/PinkVelvetCupcakery facebook.com/PinkVelvetCupcakery The Crafty Cake Lady Mortdale NSW facebook.com/TheCraftyCake/Lady craftycakelady.com.au QLD Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au Contemporary Cakes and Classes Daisy Hill facebook.com/pages/ContemporaryCakes/125235470862934 contemporarycakes.com.au/ KellieeKreations Clontarf, Queensland facebook.com/pages/KellieeKreations/604996382904254 kellieekreations.com Lollipop Cake Supplies Albany Creek, Brisbane & Online Nationally facebook.com/LollipopCakeSupplies lollipopcakesupplies.com.au The Cake Pod Ferny Hilld, Queensland facebook.com.au/thecakepod thecakepod.com.au UK Baking It Ltd London, UK http://facebook.com/bakingit bakingit.com VIC A Little Bit Fancee Melbourne Vic facebook.com/alittlebitfancee alittlebitfancee.com.au Cakeriffic Caulfield Racecourse, Melbourne, Victoria facebook.com/Cakeriffic cakeriffic.com.au Debbie’s Novelty Cakes Narre Warren North, Victoria facebook.com/ DebbiesNoveltyCakes?ref_ type=bookmark http://dshaw3915.wix.com/debbie-noveltycakes Double Delight Cakes Bacchus Marsh, Victoria facebook.com/DoubleDelightCakes Glistening Occasions Mildura, Victoria facebook.com/glisteningoccasions glisteningoccasions.com.au Kekx Kreations Werribee, VIC facebook.com/kekxkreations My Little Angel - Cake Decorating & Supplies Echuca, VIC facebook.com/MyLittleAngelCakeDecorating mlacds.com.au ONLINE Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au Cake Decorating Solutions facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Lollipop Cake Supplies facebook.com/LollipopCakeSupplies lolliopcakesupplies.com.au

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