Cake! magazine FEBRUARY 2015

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| Welcome to our first issue of Cake! magazine for 2015! This year we'll be celebrating our love of cake with hundreds of inspirational photos, tutorials, interviews, recipes and more, starting with this modelling themed issue. planned for 23-25 September 2015. We are very excited to announce just some of the incredible decorators that we will be spending time with on our NYC Cake Crawl (page 36). Keep your eye on our Facebook page for tickets which go on sale in March! In this issue we feature the best in the modelling world of cake decorating, including Carlos Lischetti, Brenda Walton and Nadia Flecha Guazo. If you're looking for a way to record your cake bookings and be more organised this year then head to page 88 to see what's inside our 2015 Cake! calendar and booking planner editor kit. Included is booking sheets, to Liz is the editor of Cake! magazine and do lists, daily and weekly planners, founder and owner of the Australian business planning pages and so Cake Decorating Network. Liz grew up much more. We are also very priviledged to feature a cupcake collaboration, 'It's a small world', which was created to commemorate and celebrate International Children's Day. Take a look at the incredible contributions to this collaboration on page 66, including work by Avalon Yarnes, Nina Blackburn, Tracy James, Shawna McGreevy, Sheryl Bito and more. Liz Wright surrounded by cake, spending hours upon I hope you enjoy this issue of Cake! hours watching her mum create stunning magazine! wedding cakes (in the days of extension work and intricate piping!). Happy reading XX For the first time, the Australian Cake Decorating Network is taking their Cake Crawl event internationally, with our New York City Cake Crawl 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. Liz Liz is excited to have the opportunity to use Cake! magazine to showcase the incredbile talent of cake decorators worldwide. COVER IMAGE: Karla Chumpitaz, Sweet K 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

Content s tutorials 09 15 20 26 31 39 dreaming genie boy & girl dolls henrietta hedgehog bow tie easter bunny porky pig interviews 94 96 102 106 8 interview with Brenda Walton interview with Carlos Lischetti interview with Nadia Flecha Guazo interview with Michelle Green and Sharon Wee 24 84 82

FEBRUARY 2015 58 128 galleries 50 model me inspirational gallery 66 'it's a small world' cupcake collaboration 114 ACDN member gallery 50 36 regulars 3 122 125 132 135 155 105 letter from the editor featured ACDN member member monday winners book reviews ACDN member directory

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Model me! A collection of modelling projects perfect to top any cake or cupcake!

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Dreaming genie Samantha Gojak of Wicked Cakes

Step 2: My plastic doll’s head was hollow so I have filled it with fondant and placed it in a disposable container as the former for my mould. I have put a Step 1: thin layer of fondant in the bottom of the container Moulds are great if you don’t have the time or skill and attached the doll’s to hand model a face. If head firmly to this base. you can’t find a mould that (Tip - Choose a container suits your taste consider that is just slightly bigger making a custom mould than your piece so you yourself using pouring don’t waste your moulding material) silicone or casting gel. Dust the mould with corn flour. Using flesh coloured fondant mixed with tylose push fondant firmly into Step 3: the mould and place in Follow the instructions of the freezer for approx 5 your moulding material, I minutes. This helps your used Pinkysil that cured in fondant retain it’s shape a couple of hours, some as you remove it from the mould. moulds cure overnight. Step 5: Step 6: Step 7: Step 8: You have a brief window of time to adjust features when the face is fresh out of the mould. I have used a soft rubber modelling tool to make the lips and nose more defined. I have also adjusted the jawline with my hands. Set aside to dry. This may take a few days depending on weather and the size of your mould. Once your face is dry stick it to half a styrofoam ball with a wooden dowel inserted into the foam. You can use royal icing or hot glue here. The foam completes the shape of the head without adding too much weight. Prepare your dry colours to be used for make-up and shading on the face. I have used shaved pastels mixed with corn flour. Start with your lighter colours and apply blush, eye shadow and lip colour with soft, dry brushes. Step 4:

Step 12: Step 9: Step 10: Build up darker colours around eyes, concentrating on the outer contours, don’t worry about dust overflowing into the middle of the eyes as we will cover that with the whites of the eyes. Press a thinly rolled piece of fondant onto the eyes of the original plastic doll’s head to make an impression you can use as a guide to cut around. Stick eyes on using water or sugar glue. Use circle punches to cut out the irises and pupils. Make sure these layers are super thin. Trim the excess off the top of the iris so it fits neatly within the eye. Add details to the Iris’s with a darker dust and add the pupil. For the glint in the eye use a dot of white paint or a white non-pareil. Step 13: Step 14: Step 15: Step 16: Roll tiny sausages of black fondant with very tapered, pointy ends. Curl slightly and attach as eyelashes to rim of the eyes. Use the very tip of a craft knife to pick up and attach the individual lashes. Roll longer sausages for eyeliner on the top lids, this will also cover up any messy joins where the lashes meet the eyes. Two slightly fatter, tapered sausages make up the eyebrows. For the body start with a short log of flesh coloured fondant with tylose. Thin out one end for the neck. Thread the body onto a temporary wooden skewer the same size that has been attached to the head. Make sure the body can slide up and down the skewer and is not stuck. Using modelling tools and your fingers give the torso a bust and waistline. Remove the skewer and replace with the head on it’s skewer, making sure the neck and head fit together neatly but are still not stuck. Step 11:

Step 20: Step 17: Step 19: Decide on a pose for the arms and legs and construct out of 18-20 gauge wire. Wires should stop at the ankle and wrist joints. Insert and remove the wires into the body while it is still soft. Let the body dry before proceeding. Roll flesh coloured fondant into tapered sausages with contouring for knees and ankles. No detail is needed at the foot as shoes will be added later. Carefully thread the legs onto their corresponding wires and reshape as necessary. Insert the wires into the pre-drilled holes and attach with royal icing. Use scrap balls of fondant to hold legs in position while the royal icing dries. Roll flesh coloured fondant into a sausage with a bulging end. Flatten the end and cut fingers and thumb to form a hand. Carefully thread each arm on to it’swireup to the wrist joint and make sure the wired arms fit neatly into each arm hole. Do

Step 25: Make 3 extra long ropes and plait together carefully before wrapping around the top of the head hiding the messy fringe joins. For the pony tail I twist the hair into thick tapered ropes that are arranged to cover the whole back of the head and trail down her shoulder. It took approx 25-30 ropes for this hairstyle. Finally add her veil and hat which is a large rectangle of pleated Flexipaste attached with glue to her top braid and a small flattened cone of darker paste. f www

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Boy and Girl Dolls Sharon Wee of Sharon Wee Creations You will need: MATERIALS • 2 ganached cupcakes • Syrup • Cornflour • Fondant icing • Colour paste: green, blue, pink, peach, brown,yellow, orange, and ivory • Tylose powder • Sugar glue • Vegetable fat EQUIPMENT • Small knife • Small rolling pin • Pastry brush • Circle cutters • Skewers • Smoother • Small scissor

Covering Ganached Cupcakes Lightly brush syrup on the ganached cupcakes. Roll out white icing with little cornflour and a rolling pin. Using a circle cutter, cut out circles the same size as the cupcakes. Gently pick up the cut icing and cover it on top of the cupcake. Gently smooth the icing on the cupcake with a smoother. Girl Doll Figurine Step 1: Step 2: Colour icing – mix 20g of white icing with ivory and orange colour for skin colour, and also colour and prepare 50g of light green icing, and also small amounts of pale blue, pink, peach and dark brown. Knead a little tylose powder into the skin-coloured icing and the light green icing, to help the icing to set hard faster. Smear little vegetable fat on your hands, then roll the skin-coloured icing and shape it into a ball to make the head. Leave aside to slightly dry. Roll the light green icing and shape it into an oval shape for the body part. Brush a little sugar glue on the skewer and gently insert it into the centre, leaving a little space on top of the skewer for head attachment. Step 4: Step 5: Step 6: Step 7: Roll out a small amount of pale blue and cut out a thin strip. Using a dab of water, attach one end of the strip at the tip part of the white triangle icing and wrap the other end around neck and down the front of the body. Cut excess with the small knife. Brush a little sugar glue on the top of skewer, gently push and attach the head on. Roll out a small amount of pink icing and cut out a thicker strip. Attach it around the body with water or sugar glue. Roll out a small amount of peach icing and cut out a small circle with a circle cutter. Cut out a fan shape and mark lines on it. Attach fan on the pink belt with a dab of water. Step 3: Roll out a small amount of white icing and cut a small triangular shape with a small sharp knife. Using sugar glue, stick it on the body’s top center.

Step 8: Roll out a small amount of dark brown icing and cut out a medium circle with a circle cutter. Brush a little glue on the head, gather the circle around the head, and trim excess icing at the top with a small scissor. Mark the hair line with the back of a small knife. Step 11: Brush the base of the topper with a little sugar Step 9: glue and place the Pinch very little amount figurine on the cupcake, Roll two small balls of of dark brown icing and dark brown icing and roll into very two little balls gently inserting the attach on the left and right and attach them on the skewer to secure it on top side of the head. of the cupcake. face for her eyes. Step 10:

Boy Doll Figurine Step 12: Colour icing – mix 20g of white icing with ivory and orange colour for skin colour, and also colour and prepare 50g of light blue icing, and also small amounts of pale blue, pale yellow, dark blue and dark brown. Knead a little tylose powder into the skin-coloured icing and the light blue icing, to help the icing to set hard faster. Smear little vegetable fat on your hands, then roll the skin-coloured icing and shape it into a ball to make the head. Leave aside to slightly dry. Roll the light blue icing and shape it into an oval shape for the body part. Roll out a small amount of dark blue icing, cut out a strip for the pants part. Wrap it around the body’s bottom part, trim excess at the front. Indent the line with the back of a knife. Step 15: Step 16: Step 17: Step 18: Roll out a small amount of white icing and cut a small triangular shape with a small sharp knife. Using sugar glue, stick it on the body’s top center. Roll out a small amount of pale yellow icing and cut out a thin strip. Wrap it around the body, on top of the blue pants. Trim excess at the front. Attach two tiny stripes and a flatten ball icing on with a dab of water. Roll out a small amount of pale blue and cut out a thin strip. Using a dab of water, attach one end of the strip at the tip part of the white triangle icing and wrap the other end around neck and down the front of the body. Trim excess with the small knife. Brush a little sugar glue on the top of skewer, gently push and attach the head on. Roll out a small amount of dark brown and cut out a small circle with a circle cutter. Trim the front part of the circular icing into a hairstyle with a small scissor. Brush a little sugar glue on his head and attach the cut icing on it. Step 14: Step 13:

Step 20: Brush the base of the topper with a little sugar glue and place the figurine on the cupcake, gently inserting the skewer to secure it on top of the cupcake. Step 19: Pinch very little amount of dark brown icing and roll into very two little balls and attach them on the face for his eyes. f www Follow us on Instagram instagram.com/ austcakedecoratingnetwork

Henrietta Hedgehog Brenda Walton of Sugar High, Inc

Step 2: BODY - Roll a (70g) (2.5oz) light brown piece of fondant to about (5cm) (2”) tall into a teardrop shape Roll some pink fondant thin and use an impression mat to mark fondant. Tip - (You can find several different types in the paper crafting department of a craft store) Step 5: Step 6: Step 7: Step 8: Glue on front towards bottom of body shape HEAD - Roll (50g) (1.75oz) light brown into a teardrop shape Indent slightly both sides just above point. This will help form the nose. Use a tiny circle cutter (or back of an icing tip) to indent for mouth Step 1: Step 3: Place a piece of plastic wrap over your embossed Step 4: fondant Tip - (This helps for your Use a (4.45cm) (1.75”) piece to have a soft edge) circle cutter to cut piece

Step 11: Use same tip to indent slightly for eye creases Use ball tool to indent slightly at tip for nose and also right above indents for eyes. Insert skewer through center of body and glue head atop of body. Roll two tiny round balls of black for eyes and dark brown ball for nose. Step 12: Step 13: Step 14: Step 15: Roll 2 (.6cm) (1/4”) balls for ears and use larger ball tool to indent off to one end. Glue in place While the head is in place you can indent again on both sides to create a more defined nose area FEET - Roll (10g) (.35oz) light brown into a slight peanut shape Step 10: Step 9:

Step 19: Step 17: Step 18: Indent about half way down Use your knife tool to indent across the area to make a defined part Use knife tool to indent 2 times across top to create toes Roll some light pink and use a tiny tear drop cutter (or circle cutter) to create balls of feet Step 20: Step 21: Step 22: Step 23: Glue feet onto front and have them slightly angled outward Using DARK brown This is only a few, you fondant roll lots and should have PLENTY lots (and lots haha) of more. ;) teardrop shapes. Ranging from (.6cm) (1/4”) to (.12cm) (½”) in length. Step 16: Start gluing them on coming to a point on the forehead

Step 24: Keep gluing working your way around the entire back half of your piece. The larger teardrop shapes can go on the back and as you work your way down they can get larger. Roll a little sausage shape for the tail and glue in This is what you should place have so far Roll (7g) (.25oz) light brown into a slight peanut shape, this time rolling a little longer on thin end Step 28: Step 29: Step 30: Step 31: Use your knife tool to indent 2 times to form hand Use knife tool to indent about half way down arm to create bend Flatten top of arm slightly and glue onto body Repeat steps for other side and I use a little plastic balloon to have held in hand. Step 27: Step 25: Step 26:

Step 33: Fold diamond shapes in half with points touching and indent slightly in center of point with knife tool. Roll tiny strip of light pink and pinch at both ends to fold over center to create bow. (You may have Step 32: excess center strip to trim Roll light pink fondant and off) Glue onto head at cut out 2 diamond shapes hairline. Step 36: Paint on eyebrows with brown food color and I like to add gloss on the eyes and nose by using confectioners glaze. f www Step 34: Step 35: Using BROWN petal dust, dust, both sides of nose, in creases of hands and feet. Using PINK petal dust, dust cheeks, inner ears and I like to dust around my design on the belly. Using WHITE Americolor gel food coloring and a toothpick to add little dots to center of the design on the belly. If you do not have an embossed center, you could just add polka dots here instead.

Bow tie Hannah Nguyen of Storytale Cakes You will need: • 250 grams of red fondant • Craft knife or pizza cutter • Fondant roller • Tissue paper • Dowels or any two cylinder objects of the same size • 3cm triangle cutter • Ruler

Step 1: Step 2: Roll and cut out two strips of fondant strips that measure15cm in length, 5cm in width and half a centimeter in thickness. Wrap tissue paper around any two identical cylinder objects. Shown below are two dowels that can be purchased at any hardware store. Step 4: Step 5: Fold the bow loop into half and create pleats into the shape of the letter “M”. Once you have created two bow Roll out a thin piece of fondant loops attach them together with tylo measuring 6cm in width and 5 cm glue or water. Let them dry before in length. continuing to the next step. Step 3: Place the dowel in the middle of the fondant strip and add water or tylo glue to the ends. Step 6:

Creatve KITCHEN add some creativitytoyourkitchen Cubcake Beautification Add some Oreatity lo you 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

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Step 9: Step 7: Step 8: Slightly fold each end of the fondant strip Create a further pleat with an extra fold Brush tylo glue onto the back of the pleated strip and attach over the bow loops. Trim excess if necessary. Step 10: Step 11: Step 12: Roll and cut out two identical fondant strips 3cm in width and 11cm in length. Use two 3cm triangle cutters, cut out the bottom parts of the bow string. Remove the dowels from the bow after 12-24 hours depending on the humidity of your location. Pinch the ends of the bow string and apply tylo glue under the bow to the bow strings. f www

Easter Bunny Barbara Luraschi of Sweet Janis You will need: Ingredients Tools • Sugar paste black, white, beige, blue • Scalpel • Silicone rolling pin • Blade tool • Ball tool • Mini cutters, round and oval • Toothpick f www

Step 1: For the body of the rabbit take a ball of white sugar paste and give it the shape of a drop, then insert a toothpick. Step 2: Step 3: Step 4: Model the final part with the aid of the little finger to create the end. Engrave the end with the blade tool and create the fingers. Cut a cylinder of white sugarpaste in half in an oblique direction to make the legs.

Step 6: Step 5: Apply the legs to the body of the bunny, and prepare the feet by cutting a sphere of white paste in half. Model the two halves in to drop shapes and slightly flatten. Using the blade tool engrave fingers and apply feet at the base of the body with edible glue. Step 7: Step 8: Roll out beige sugar paste and with mini cutter cut out six round and two drop shapes to create the pads under the foot. Apply with a little edible glue. Make the head and shape a sphere of white sugar paste to a teardrop shape; apply the head to the body by inserting it into toothpicks and with the small ball tool indent the eye sockets.

Step 9: Step 10: Create the muzzle by modelling a sphere of white paste shaped oval, engrave it in half with the blade tool and apply a small triangle of beige sugar paste for the nose. Apply two small balls of black paste inside the cavity of the eye; prepare the ears by inserting two sticks on the head that will serve as support and model two white tear drop shapes from sugar paste. Step 11: Step 12: Roll out the beige sugar paste and with mini cutter oval cut out two ovals and apply them inside the ears. Make the bow: roll out the blue sugar paste and cut out 2 ovals.

Step 13: Fold back the two ovals in half and apply them with a little edible glue to the body of the bunny.

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23-25 SEPTEMBER 2015 n Ro n Be -I e sra l Sac h Mim iko Win icaf e Un dbiel, ion Elisa Strauss Confetti Cakes inez M a r t Ca k e Rudy Bakes Man Follow us| To see who else will be joining us on NYC Cake Crawl! Tickets will be available to ACDN members first, so become a member today! JOIN HERE

Australia’s event for everything BAKING and BEYOND! Interactive features • Live demos • Skills classes • Competitions • Amazing displays • Brilliant chefs Hands-on workshops • Make & take classes • Food marketplace • Baking supplies Best show ever! I came for a few hours on Saturday then ended up coming back for the entire day on Sunday. Count me in next year. Can’t wait to go again tomorrow, it was worth the five hour drive! Living the cake dream. Thanks for putting on such an amazing show. MERLE from MANLY SHARON from BODALLA WOW! I planned to stop in for an hour and ended up being at your show for about 4 hours, thanks! It’s like a Bunnings for women. There’s so much stuff to buy and see. I love it! JUDITH from BRIGHTON MARGO from PARRAMATTA 12-14 JUNE SYDNEY showground OLYMPIC PARK 23-25 OCTOBER MELBOURNE CONVENTION & EXHIBITION CENTRE For sponsorship and exhibitor enquiries contact Heather on 07 5510 5119 or [email protected]

Porky Pig Rouvelee Ilagan of Rouvelee’s Creations

You will need: EQUIPMENT: • Pasta machine • Digital weighing scale • 6 mm ball tool • 8 mm ball tool • 15 mm ball tool • Paintbrushes MODELLING PASTE PORTIONS: Part Head Ears Body Legs Eyes Fower • Knife or blade • Clay shaper with pointed tip • Piping tip 2 MATERIALS: Modelling Paste 1/2 tsp tylose/cmc 250g fondant/rtr icing • Modelling paste • Tylose glue • Cornflour bag • Gel colours • Coloured dust (pink) • Bamboo stick • Styrofoam ball (1.5”) x 2 • Styrofoam square or round base Amount (g) 90 g 4 g each 50 g 8g 10 g 5 g each RECIPES: • Frilling tool • 5-petal flower cutter (medium) Colour Pink Pink Pink Pink Dark Brown Whie and Yellow Knead the tylose into the icing until all the powder has been incorporated. Only use the amount you need to work with at a given time and keep the rest in a zip lock bag when not in use. Tylose Glue 1/4 tsp tylose/cmc 2 tbspn warm water Mix the tylose and water together. Leave overnight to allow the tylose powder to melt. Store in the refrigerator when not in use. PREP WORK: • Colour modelling paste according to chart. • Portion modelling paste according to chart.

Step 3: Step 2: Step 4: HEAD – Roll paste into a crack free ball. Roll the paste between your hands to elongate the paste. Position styrofoam ball in the centre of the paste and push to insert it into the paste. Step 5: Step 6: Step 7: Step 8: Gather the paste at the centre and seal the ball. Roll the paste between your hands to elongate the shape. The ball should now be at the top of the head. Choose a smooth side for the face and roll your finger about ¾ down the face to indent the eye area. Use a frilling tool and mark the lower part section of the face for the nose and mouth area. Step 1: Push the paste upwards along sides of the ball to further enclose the ball.

Step 10: Step 9: Use a clay shaper with NOSE - Use the frilling a pointed tip to further tool to section off the base define the shape of the of the nose. nose. Step 11: Step 12: Use your thumb to shape Use your thumb to shape the jawline and chin of the the cheeks and side of pig. the face. Step 13: Step 14: Step 15: Step 16: MOUTH - Use a clay shaper with a pointed tip to mark a mouth. Move the clay shaper from side to side to further open the mouth. Use a 15 mm ball tool to deepen the corners of the mouth and accentuate a smile. Move the tool, starting from one corner of the mouth, and swipe under the mouth opening, ending the tool to the other corner of the mouth. Press your thumb on each Press your thumb above side of where the eye the indent you just made sockets will be. to define a brow arch.

Step 19: Step 17: Step 18: This is how the side profile EYES – Use an 8 mm ball tool to mark eye sockets. should look like. Fill the eye sockets with white paste. Use a 6mm ball tool to mark pupils. Step 21: Step 22: Step 23: Roll thin tapered logs of dark brown paste for eyelashes. Attach the pointed tip to the inside of the eyes. Cut off excess with a knife. CATCH LIGHT – Roll white Grab each white dot with paste in pasta machine your damp paintbrush on setting 6. Use a piping and attach to each eye. tip 2 to punch out two small white dots. Step 20: Fill each pupil with dark brown paste. Step 24: Dust nose, cheeks, lips and eyebrow arches with pink dust.

Step 28: Step 27: Grab the top inside corner of each paste and fold Attach each ear to the down towards its centre. side of the head. BODY – Cover a styrofoam ball with paste, the same way you did the head. Turn the paste upside down so the styrofoam ball is at the bottom of the body. Roll paste into cone shape. Step 29: Step 30: Step 32: Roll your finger across the top of the paste to slightly bend the paste. Position body

Step 33: This naturally creates a leg with a wider, rounded end on one side and a slightly longer, and smaller end on the other side. At the smaller, rounded end, stroke the paste between your thumb and index finger to define a heel. Step 36: Step 34: Flatten the wider, rounded end with your thumb. Mark a line to separate the leg and the hoof section. Mark a line at the front of the hoof. Dust all hoof sections with pink dust. Step 35: Attach legs to body as shown and secure with gllue. Roll out a small tapered log of pink paste for tail and attach to the bottom of the pig. If you wish, attach a flower to the pig’s head. Roll white paste in pasta machine on setting 6. Use a flower cutter to cut out a flower shape. Add a small ball of yellow paste in the centre and attach to head with glue.

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Model me! inspiration A collection of adorable sugar-models made by decorators from across the globe.

f Sharon Wee Creations Learn to make this cake with Sharon Wee's book: Adorable cakes for all occasions

f Kidacity

f Kidacity

f Wicked Cakes

f Wicked Cakes

Sweet Janis f

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 NSUPPLIES Ximena DESIGNINGDREAMS

f Sweet Janis

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It's a small world ~ around the world in cupcakes ~ Amsterdam, Netherlands Priya Maclure of Sugar Pot

When we were provided with images of this gorgeous cupcake collaboration we immediately knew we wanted to publish them in Cake! magazine. Here's what the organiser had to say about this collaboration: "My name is Yanira Anglada, from Cake Therapy, based in Puerto Rico. I am working on a collaboration for International Childrens Day. This will be a cupcake exclusive collaboration. I know that most bakers “graduate” from cupcakes, but I still love working with them. I think they give us the chance to work on a broader artistic canvas. I fell in love with the idea of taking inspiration in the cities from around the globe and honoring their children on International Children’s Day. This was a secret, cupcake exclusive collaboration honouring the children from around the world. Each group member was assigned a different city to create a cupcake design using 6 cupcakes. I had high hopes for this project and I was very excited about the members. I’m a huge fan of each and every one of them and still can’t wrap my head around the fact that I worked with them. Some of the members are Sheryl Bito, Brenda Walton, Shawna McGreevy, Avalon Yarnes, Karla Chumpitaz, Sachiko Windbiel, Elina Prawito, and Zoe Clark among others. I think this collaboration has turned into a really beautiful project."

Siem Reap, Cambodia Sheryl Bito, Buns In The Oven

Auckland, New Zealand Nina Blackburn, Make Pretty Cakes Merzouga, Morocco Katrien Van Zyl, Katrien's Cakes

Beijing, China Elina Prawito, Bake-a-Boo Cakes Santiago, Chile Catherine Beddall, Catherine's Cakery

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Sydney, Australia Karla Chumpitaz, Sweet K

London, England Ana Remigio, Cupcakes & Dreams

Bali, Indonesia Avalon Yarnes, Avalon Cakes

Juneau, Alaska Sachiko Windbiel, Mimicafe Union

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Montego Bay, Jamaica Tracy James, Cotton & Crumbs Bangkok, Thailand Brenda Walton Sugar High, Inc.

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Nairobi, Kenya Dorina Xhaxho, Il Mondo di Dorina Rio de Janeiro, Brazil Lynlee North Beckett, Lynlee's Petite Cakes

Venice, Italy Zoe Clark, The Cake Parlour

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Brenda Walton interview with Brenda Walton is the face behind the adorable creations of Sugar High Inc. Her love for this sweet business was ignited, after creating her daughter’s first birthday cake. Written by Marianna Saran How did you get into sugar modelling? Brenda now travels the globe sharing her passion of sugar modelling, while teaching others how to recreate her signature sugar figurines. The first time I ever tried working with fondant was when I wanted to try my hand at creating my daughters 1st birthday cake in 2010. I loved working with it from the start. About 6 months after launching Sugar High, Inc™ I narrowed my focus to only creating fondant toppers. This was where I found my love of fondant art. She’s also joined the Craftsy family as an instructor, and has expanded Sugar High Inc to include a range of backdrops specifically designed for cake photography. What medium do you use for your modelling? I’ve always used fondant. I don’t make my own and I prefer using precoloured Satin Ice fondant and if I have to mix colours I use Americolor gel food colouring.

What are your top three tips for sugar modelling? Tip 1 Always keep your area clean. I wipe and clean my surface and clean my hands and work area constantly. Tip 2 My last step when rolling fondant before starting the modelling process is a light dust of cornstarch for a soft porcelain like finish. Tip 3 Make the things that make you happy. You’re always producing original little characters, what inspires you to come up with new designs? I am a big kid at heart and I think this helps when I am thinking of new little characters to create. So many things inspire me, such as children, toys, art, nature, animals, kawaii style, fabric, food and so much more. Inspiration lies everywhere, we just have to open up our eyes to see it. Your modelling is perfect and never has any flaws.What tips do you have for avoiding imperfections in your fondant, such as fluff and finger marks? Thank you so much! This goes back to my Tips. Try to keep your work surface as clean as possible and I never have finger marks as I try to be gentle when handling my figures when I work with them. I like to work on styrofoam bases as this helps to avoid over handling my work. I also like to work in stages and let certain part dry before starting on another part

Carlos Lischetti interview with There’s no mistaking that the world has fallen in love with Carlos Lischetti and his flawless sugar modelling. He meticulously constructs his figurines and effortlessly captures distinct emotion in each stunning piece.

A lot of your fans have been wondering what your chosen medium is for creating your figures, and what drying time do you allow? Written by Marianna Saran Carlos’ successful book “Animation In Sugar” has become a popular go to guide for decorators across the globe. In between his touring and teaching, Carlos is working on a second book, due out in March 2015, which is bound to surprise the caking community with new impressive creations. I use sugarpaste for modelling my figurines. Any paste which contains CMC is enough to get started. Drying time will depend on weather conditions and humidity, so it’s difficult for me to say how long a figurine takes to dry, but general drying time should be around couple of days when using the right paste consistency. Tell us a little bit about Carlos Lischetti and where you are from? Do you make your own modelling paste? I’m from Rosario in Argentina. Rosario is my home town in the province of Santa Fe, around 300 km from Buenos Aires, to give you a rough idea of where it is located. However, I am based in Edinburgh, Scotland, where I moved to Europe to work for a season. This season has been extended! To be honest, I don’t have the time to make my own paste. I would never think of making paste for a class or workshop as I prefer to use the paste that is locally available in a certain country. I only make the paste when I am in Argentina as it’s not easy to find a good brand that I like. How did you initially get involved in cake decorating? I got involved in cake decorating quite a long time ago, more than twenty years ago to be honest! I was really young, probably about nine or ten years old when I found myself in the kitchen in my house in Rosario, trying to bake any cake recipe from any cookery book that I came across. Then I was drawn into cake decorating after seeing a local cake decorating magazine that really captured my attention. That is how everything started! What was it about decorating that intrigued you? What really intrigued me about sugarcraft was that there are endless possibilities that sugarpaste can offer. I discovered sugarpaste as a fantastic medium to create any sort of figurines and novelty cakes. Did you study courses relating to cake decorating? I took my first cake decorating course at the age of 15 in a local sugarcraft shop near my home in Rosario which I thoroughly enjoyed. Years later I signed up for workshops at Lenotre School in Paris where I had the chance to master all the techniques in French baking and decorating. I also did a workshop with Alan Dunn that was one of my dreams! By highlighting a few of these courses, they really helped me to embrace and master different techniques after I had a bit of experience on my own. You are one of the world’s best when it comes to modelled sugar figurines. What is the secret to getting flawless, delicate work such as yours? The secret is all about practice, patience and a bit of discipline and of course to have a good quality sugarpaste to get the best results. What is the biggest mistake people make when trying to construct sugar figures? One of the biggest problems is when fondant is used on its own. Fondant is really for covering cakes and the only way to use it for modelling is by adding cmc to it. You are an amazing cake artist, but are there any other areas of cake decorating you wish to improve in? There are so many fields in pastry that I would love to improve on, such as pulled sugar, chocolate structures and even in modelling there’s always something to improve and learn. Is there one cake in particular that you get asked to create a lot? From my first book, ‘Animation in Sugar’, the ballerina figurine is one of the most popular. What has been your most challenging cake to date? I had to make a lot of wedding cakes in the past that were a challenge for me. I remember a cake in particular where I had to reproduce parts of Gaudi’s Parc Guëll which was really challenging.

Do you have a particular creative process you undertake when you are designing your cakes? When creating a sugar piece, my twin brother, Elio, is involved in the process. Elio’s training in classical animation is the key to achieving my characters. Elio draws an initial sketch of any idea we think that might be interesting for us and the public. Then I

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Nadia Flecha Guazo interview with Completely self-taught, Nadia’s modelling chocolate creations are phenomenal and look far too good to eat. We were lucky enough to chat with Nadia, and she happily gave away a few of her secrets to mastering modelling chocolate! Written by Marianna Saran Self-confessed chocolate addict Nadia FlechaGuazo of ChocoLate, decided to transform her addiction into edible art, by delving into the realm of modelling chocolate. It all came about when the fondant from her cakes was always left on people’s plates. As fondant is expensive, Nadia was adamant to find a solution to the waste, something that still made cakes look amazing, but was also decadent to eat. Tell us a little about yourself and where you are from? I’m Spanish, based and born in Belgium. I grew up travelling back and forth from Brussels to Gijón (Asturias, Spain). I’m the proud mum of 2 daughters (4 and 7 years old). I have a master degree in translation, but I actually work as a legal and software training assistant in an International Law firm since 2002 and this is my full-time job. A self-taught hobbyist, I always lovedcraft art, even if I had really never had the opportunity to follow any courses. My Mom thought that Fine Arts was not a job, and that I should think about my future. So I left it aside for more 20 years, but always sought the opportunity to be creative...

How you were first introduced to modelling chocolate and how many years have you been using it to decorate cakes? I started using modelling chocolate when my junior daughter was turning 2 years in November 2011. I only bake occasionally for my daughter’s birthday and had a very bad experience with sugar paste two years earlier, during the birthday of my eldest onewhen she was turning 3. So I decided to usemarzipan for a couple of years instead (I love it) but it didn’t make the unanimity among the guests (too many paste left overs, and I hate wasting food). In mid-November 2011 started browsing and getting interested in the cake design world and noticed that modellingalso existed. I looked for a recipe, but they all contained cornsyrup which wasimpossible to find here in Belgium. Then discovered an Italian lady “Le dolcicreazioni di Dany” whokindly shared her recipe but this time with glucose. I gave it a try for my two year old daughter’s birthday party and fell in love with this dough. What is it about modelling chocolate that you love so much? I love chocolate, couldn’t live without it! I always eat a piece of chocolate every day... I’m addict! I found modelling chocolate magic, temptingly tasty, unashamedly gourmand and so smooth! Very easy to colour and p

Where can people go to purchase your book? Do you teach modelling chocolate classes? If so what do you teach? It’s available in French on: Yes I do, I started teaching in January 2013. I only run classes once a month, as cake design is not known in Brussels and half my students come from abroad. I Jove teaching and sharing my techniques; proving that we can play with modelling chocolate same way as with fondant with much more pros. ChokoLate’s shop: http://chokolate.be/shop/fr/livres/11decouvrez-la-pate-a-chocolat.html Amazon.fr : http://www.amazon.fr/Découvrez-pâtechocolat-Nadia-FLECHA-GUAZO/ dp/281410151X Amazon.co.uk: http://www.amazon.co.uk/Découvrezchocolat-ChokoLate-explore-monde/ dp/281410151X What words of wisdom do you have for cake decorators that want to start using modelling chocolate on their cakes? Don’t be scared, chocolate is not your enemy, here are some tips: - Cool room, about 18-19C° - Cold hands -  lways colour your paste 2 or A 3 days before modelling You will see that 99% of your guests will leave no leftovers Apart from modelling chocolate, are there any other cake decorating techniques or mediums you enjoy using when constructing your cakes? I recently started using edible rice paper to make the clothes of my figurines (i.e. lady Halloween or Lady Ballerina) but also wafer paper (quilling). Do you have online tutorials people can join? I have some tutorials available for free on my Facebook page but also a very detailed one on how to reproduce a little hula girl which is available in several languages on my website: http://www.chokolate.be/shop/tutorials Are there any traditions in Belgium when it comes to having the perfect centrepiece for parties, weddings or other celebrations? Not at all. Cake design is a new trend and it is complete unknown in our culture. Hard to believe but we are still discovering the cupcake and cake pops… What can we expect to see from ChokoLate in 2014? I’m planning to publish several books and tutorials… But also hope to be more available to participate in different Cake shows next year! more information www.chokolate.be/shop/tutorials

White Modelling Chocolate b y Nadia F lecha Guazo Ingredients: Water - 30gr Icing sugar - 50gr Glucose - 100gr Chocolate - 400gr Instructions: • Melt chocolate • In a separate bowl ad d water, icing sugar and syrup of gluco se • Add to the melted ch ocolate • Mix the dough until is compacted • Leave to cool • Wrap in a plastic film . After 24h it is ready to use. Knead it an d you will have a smooth paste.

I n t e rv i e w w i t h M i ch e l l e G r e e n a n d Sh a ro n W e e Like Chalk and Cheese On the surface of it, it might seem like we have a very unlikely friendship. There are visual differences, because I'm six foot tall and Sharon is... not quite that tall. These are also obvious personality differenc

M: This isn't a new issue, but one that's endemic to female dominated creative industries – the issue of money. Too many peo work too hard for little or nothing, thus being taken advantage of by people and organisations who can afford to pay them. Als M: This isn't a new of people hiding behind the “but female dominated creative industries – I'm all for of money. Too many only reason you're doing it issue, but one that's endemic to I'm only doing it for the love,” excuse. the issue love but if that's the people are willing to work too hard for little or in business. beingindustry is full of incredibly talented, valuable people … afforddon't value themselves and a lot let ot to be nothing, thus This taken advantage of by people and organisations who can who to pay them. Also there are who of people hiding behind the “but I'm only doing it talking love,” excuse. is really uncomfortable. (I'm only reason you're doing it, you don't need them as well, and for whom for the about money I'm all for love but if that's the working on that though!) to be in business. This industry is full of incredibly talented, valuable people … who don't value themselves and who let others undervalue them as well, and for whom talking about money is really uncomfortable. (I'm working on that though!) If you could pick one word to describe each other what would it be? S: optimistic If you could pickDriven. Michelle Iiswant to do.each 

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

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Handi Mulyana 23 & 24 May Queen of Hearts 20 & 21 June Michelle Rea 1 & 2 August Visit our website for more information Classes available for Beginners to Professional Decorators Edible Images and a HUGE range of cake decorating products!

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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Julia Day MISS BISCUIT JULIA DAY of Miss Biscuit is our November winner of Member Monday. We caught up with Julia to ask her how she got started in cookie decorating and found out a bit more about her business. Here's what she had to say: "I started decorating biscuits two years ago. I have always loved baking and had been learning how to decorate cakes but when I discovered biscuit decorating with royal icing I was hooked. It got to the point where I was handing out biscuits to everyone I knew to try and get rid of them. People started asking me if they could put in orders and Miss Biscuit was born. At that point my local council were not registering home kitchens and so it took a lengthy proposal and many conversations with council to become registered but once we got there my Facebook page grew and the orders started to come in. I am now rarely seen without a piping bag in my hand. I get a large variety of order requests (from llamas to Indian headdress and street signs) but my one of my common requests is for pretty sets. I love using colour, design and texture to make beautiful biscuits. I started offering a few decorating classes late 2014 and it took my by surprise when the classes sold out within a matter of days. I didn’t realize there were so many people wanting to learn how to pipe and decorate. I now conduct classes regularly and it’s a big part of my week. I recently gave up my day job as a Speech Pathologist and now work full time with the business. I do still manage to squeeze in time occasionally to spend with my family (husband and two children). My 14 year old daughter often works with me, helping me bag cookies, conduct classes and I rely on her as my design consultant. My family are incredibly supportive of this crazy change in life direction.

f www It’s been an amazing two years and I can’t wait to see what the next two years will bring." Julia

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What's on z ACDN Bookshelf BOOK REVIEWS by Marianna Saran

Squires Kitchen's Guide to Making Sugar Animals: Fun and Easy Dinosaurs, Pets, Aquatics and Wild Animals By Jan Clement-May If you’re a novice wanting to learn how model animals and dinosaurs, then The Squires Guide To Making Sugar Animals by Jan ClementMay is a fantastic go to book. The projects are fun and easy to recreate. http://www.bookdepository.com/ Squires-KitchensGuide-Making-SugarAnimals-Jan-ClementMay/9781905113200 Maisie Parrish's Naughty Cakes: Over 25 Ideas for Saucy Character Cakes, Cake Toppers and Mini Cakes By Maisie Parrish For those wanting to delve into cakes that are a little risqué, internationally renowned sugar artist Maisie Parrish has you covered. Her book Naughty Cakes is full of saucy characters that are bound to make you blush. Perfect for those hens and bucks cakes. http://www.bookdepository.com/ Maisie-ParrishsNaughty-Cakes-MaisieParrish/9781446303832 Molly & Jasmine By Jasmine BecketGriffith If it’s life like modelling books you are looking for, keep an eye out for Molly & Jasmine. In this book, sugar Artist Molly recreates some of the amazing Strangeling artworks of Jasmine Becket-Griffith. You will also learn how to create in proportion women figures, along with mind blowing facial features and expressions. Molly’s work is truly amazing. http://www.yjstore.com/ MOLLY-amp-JASMINEPaintings-amp-CakesBy-Jasmine-Becket-Griffith-Hardback-Book_ p13235.html

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ACDN Member Directory Decorators 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 NT 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 Rapture Cakes Canberra ACT facebook.com/RaptureCakes Rapturecakes.com.au Amanda’s Cake Art Young, NSW facebook.com/AmandasCakeArt Sammy Sprinkle Harrison, ACT facebook.com/sammycupcakes sammysprinkle.com.au Bake a Story Rhodes, Sydney, NSW facebook.com/BakeAStory bakeastory.com.au Shakespeare’s Cakesphere Canberra ACT facebook.com/ShakespearesCakesphere shakescakes.com.au BAKES & CAKES STRATHFIELD, NSW facebook.com/bakescakesnow The Food Collective Hackett, ACT facebook.com/tfccreations thefoodcollective.net Best Dressed Cookies Gosford, NSW facebook.com/pages/Best-DressedCookies/243893325620810 bdcbymazz.com Bodalla Bakery Bodalla, NSW www.facebook.com/pages/BodallaBakery/159097165989?fref=ts Buds ‘n Petal Cakes Sydney, NSW facebook.com/BudsnPetalCakes?ref=hl Cake A Break Sutherland, NSW facebook.com/cakeabreak cakeabreak.com.au Cake Fix Sydney, NSW facebook.com/cakefixaustralia Cake Salon Ermington, NSW facebook.com/cakesalon cakesalon.com.au Cakes by emma jane Armidale, NSW facebook.com/cakesbyemmajane cakesbyemmajane.com.au Cakes by Jacobs Mum Mascot, NSW facebook.com/cakesbyjacobsmum cakesbyjacobsmum.com CakesbyKerrie Tweed Heads, NSW cakesbykerrie cakesbykerrie.com.au Cakes By Meena Strathfield, NSW facebook.com/cakesbymeena Cakes By Michelle Camp Asquith, NSW m.facebook.com/C 

ACDN Member Directory NSW Cakes by Raewyn Sydney, NSW facebook.com/cakesbyraewyn cakesbyraewyn.wix.com/cakesbyraewyn Cakes with Class by Amy H Nowra, NSW facebook.com/cakeswithclass cakeswithclass.com.au Cakey Bakey Art Sydney, NSW facebook.com/cakeybakeyartAU cakeybakeyart.com.au Caths Cupcake Mill Sydney, NSW facebook.com/cathscupcakemill Celebration Cake Stands Sydney, NSW facebook.com/celebrationcakestands yondidesigns.com.au Chloe Kerr Cake Wollongong, NSW facebook.com/chloekerrcakewollongong 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 Creative Bites by Mel Port Macquarie, NSW facebook.com.au/CreativeBiteByMel Central Coast, NSW facebook.com/FlyawayPineapple flyawaypineapple.com.au Cupcakes by Corrie Sydney, NSW facebook.com/cupcakesbycorrie cupcakesbycorrie.com.au gotta love it - sweet designs Sydney, NSW facebook.com/pages/gotta-love-itsweet-designs/187203861446116 Deliciously Yours Sydney/Drummoyne, NSW facebook.com/deliciouslyyourssyd deliciouslyyours.com.au Iced Creations Collaroy, Sydney, NSW facebook.com/IcedCreationsAU icedcreations.com.au Devour Cakes Willoughby, Sydney, NSW facebook.com/devourcakes devourcakes.com.au Indulge By Rebecca Brown Matraville, Sydney m.facebook.com/indulgebyrebeccabrown2012 D’lish Cupcakes & Accessories Penrith, Sydney, NSW facebook.com/dlishcupcake dlishcupcakes.com.au Liz’s Cakes Glenmore Park, NSW facebook.com/Lizs.Cakes.NSW lizscakes.com.au Dragonfly Cakes Newcastle, NSW facebook.com/pages/Dragonfly-Cakes/ 114660295330205?ref=bookmarks dragonflycakes.com.au Love In A Cake Bangalow, NSW facebook.com/loveinacake loveinacake.com.au Dubbo Cake Dezines Dubbo, NSW facebook.com/julie.kent.712 dubbocakedezines.com.au Fanciful Cakes Goulburn, NSW facebook.com/fancifulcakes Feather & Lace Creative Cakes Byron Bay, NSW facebook.com/featherandlacecreativecakes featherandlacecreativecakes.com.au Flyawaypineapple lyndsey Mckenzie cake design Newcastle, NSW facebook.com/lyndseymckenziecakes lyndseymckenziecakedesign.com.au Meli-Ann Designs Marrickville, NSW facebook.com/melianndesigns melianndesigns.com.au Ohh So Sweet Cakes Budgewoi, NSW facebook.com/ohhsosweetcakes

NSW 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 www.facebook.com/pages/SarahsCake-Creations/220135031507744?fre f=ts Sensational Cakes Sydney, NSW facebook.com/sensationalcakes sensationalcakes.com.au Sydney Custom Cakes Crows Nest, Sydney, NSW facebook.com/sydneycustomcakes sydney-cakes.com/ Bloomin’ Scrumptious Petrie, QLD facebook.com/pages/Bloomin-Scrumptious/210765318993399 The Crafty Cake Lady Mortdale, NSW facebook.com/TheCraftyCake/Lady craftycakelady.com.au Cakers Bits and Bobs Ningi, QLD facebook.com/Cakersbitsandbobs The Cake Pop Queen Erskine Park, NSW facebook.com/thecakepopqueen thecakepopqueen.com.au Velvet Desserts Strathfield, NSW 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 Cake That Brisbane, QLD facebook.com/cakethat cakethat.com.au Cake This Cairns, QLD facebook.com/CakeThis1 cakethis.com.au/ Cakes Annietime Cairns, QLD facebook.com/cakesannietime cakesannietime.com.au Contemporary Cakes and Classes Daisy Hill, QLD facebook.com/pages/ContemporaryCakes/125235470862934 contemporarycakes.com.au/ Creative Cakes by Gen Bundaberg, Qld facebook.com/genscreativecakes Sugablossom Cakes Camden, NSW facebook.com/sugablossomcakes sugablossomcakes.com.au QLD Sugar Bee Cakes Sydney, NSW facebook.com/sugarbeecakesAU sugarbeecakes.com.au Adorabella Designs Townsville, QLD facebook.com/AdorabellaDesignsStudio Sugartown Leichhardt, NSW facebook.com/sugartownsydney Anita’s Cakes Albany Creek, QLD Anita’s Cakes Albany Creek Dee-licious Brisbane, QLD m.facebook.com/profile.php?id= 102360339920512 Sweet seduction Sydney, NSW facebook.com/sweet.seduction.au Birthdays, Parties, Anytime Cakes Logan, QLD facebook.com/BirthdaysPartiesAnytimeCakes birthdayspartiesanytimecakes.com.au Delightful Bitefull Cupcakes Mackay, Qld facebook.com/DelightfulBitefullCupcakes Sweet White Box Sydney, NSW facebook.com/pages/Sweet-WhiteBox/231480490223365 sweetwhitebox.com.au Creative Cakes by Lisa Upper Coomera, QLD facebook.com/creativecakesbylisagoldcoast creativecakesby lisa.com.au

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WA Little Big Cakes Clarkson, W.A. facebook.com/littlebigcakesnet littlebigcakes.net Muffin and Moo Banksia Grove, WA facebook.com/muffinandmoo Mummy’s Cakes Secret Harbour, WA facebook.com/mummyscakes mummyscakes.com.au Never Enough Cake Gooseberry Hill, Western Australia facebook.com/nevereverenoughcake Pearl’s Creations Perth, WA facebook.com/pearlscreations.com.au pearlscreations.com.au Smiley Cakes Perth, WA facebook.com/smileecakes smileycakes.com.au Southwest Special Occasions Bunbury, Western Australia facebook.com/southwestspecialoccasions.com.au southwestspecialoccasions.com.au 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 Wings Kitchen Canning vale, WA facebook.com/WingsKitchen INTERNATIONAL Pomp Cakes Coffs Harbour, NSW facebook.com/pompcakes Bakery Treatz Trinidad & Tobago, South America facebook.com/pages/BAKERYTREATZ/129972023694118 bakerytreatz.com QLD The Enchanting Merchant Company Abeerdeen, Scotland facebook.com/TheEnchantingMerchantCo theenchantingmerchantco.com/ 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 CakesbyKerrie Tweed Heads, NSW cakesbykerrie cakesbykerrie.com.au Cakes by Raewyn Sydney, NSW facebook.com/cakesbyraewyn cakesbyraewyn.wix.com/cakesbyraewyn Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au Cake Rescue Cairns, QLD facebook cake rescue cakerescue.com.au Contemporary Cakes and Classes Daisy Hill, QLD facebook.com/pages/ContemporaryCakes/125235470862934 contemporarycakes.com.au/ Karens Cakes Sunshine Coast, Qld facebook.com/karenscakessunshinecoast SA Biscuitry Port Elliot, South Australia facebook/biscuitry biscuitry.com.au Metro Designer Cakes by Belinda Adelaide, South Australia facebook.com/metrodesignercakesbybelinda metrodesignercakesbybelinda.com Takes The Cake Adelaide, South Australia facebook.com/takesthecakesa lizwickerstakesthecake.com VIC Artistry In Icing Melbourne, Victoria Australia facebook.com/pages/Artistry-In-

Icing/477146452356302?ref=hl artistryinicing.com.au Cakeriffic Caulfield Racecourse, Melbourne, VIC facebook.com/Cakeriffic cakeriffic.com.au Cakes by Karen Traralgon, Victoria facebook.com/customcakesbykaren cakesbykaren.com.au Conveniently Cooked Croydon, Victoria convenientlycooked.com Delatite Special Occasions Mansfield, VIC delatite special occasions Glorious Delights Wheelers Hill, VIC facebook.com/glorious.delights Kekx Kreations Werribee, VIC facebook.com/kekxkreations WA Pearl’s Creations Perth, WA facebook.com/pearlscreations.com.au pearlscreations.com.au ONLINE À la Roch facebook.com/alarochcakes alarochcakes.com.au Ashlea Brown Cakes facebook.com/ashleabrown.cake Learn Cake Decorating Online learncakedecoratingonline.com 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/ Full Belly Bites NSW facebook.com/fullbellybites fullbellybites.com Svveeties Cake Kingsford, NSW, 2032 facebook.com/svveeties.cake svveetiescake.com.au The Crafty Cake Lady Mortdale, NSW facebook.com/TheCraftyCake/Lady craftycakelady.com.au QLD Birthdays, Parties, Anytime Cakes Logan, QLD facebook.com/BirthdaysPartiesAnytimeCakes birthdayspartiesanytimecakes.com.au Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au Contemporary Cakes and Classes Daisy Hill, QLD 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 QLD Menina/Buzzs Cake and Bake Gold Coast, QLD facebook.com/pages/Buzzs-Cake-andBake-Menina-products/563799750350 696?ref=bookmarks menina.com.au The Cake Pod Ferny Hilld, Queensland facebo

SA ONLINE Takes The Cake Adelaide, South Australia facebook.com/takesthecakesa lizwickerstakesthecake.com Baking It Ltd London, UK facebook.com/bakingit bakingit.com The Shearers Cook Cafe Millicent, South Australia www.facebook.com/ TheShearersCookCafe?fref=ts Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au VIC A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au Cakeriffic Caulfield Racecourse, Melbourne, VIC facebook.com/Cakeriffic cakeriffic.com.au Cake Decorating Solutions facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Lollipop Cake Supplies facebook.com/LollipopCakeSupplies lolliopcakesupplies.com.au Debbie’s Novelty Cakes Narre Warren North, Victoria facebook.com/ DebbiesNoveltyCakes?ref_ type=bookmark 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 Text listings in this directory are EE for all ACDN FR members! Join us HERE!

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