Cake! magazine AUGUST 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 Hello and welcome to another amazing edition of Cake! In this issue we celebrate our love of all things buttercream. Whether it's swiss meringue, italian meringue or regular old Women's Weekly birthday cake book style buttercream, we can't get enough! We feature interviews with some of the hottest decorators in the world at present - Katherine Sabbath, Valeri Valeriano and Christina Ong, as well as our very own ACDN member and buttercream extraordinaire, Kerrie Wyer. Our tutorials in this issue will give you the skills to create a perfect yet simble ombre buttercream cake, a delicate array of buttercream piped roses and help you master the perfect Italian meringue buttercream recipe. very exciting news - ACDN's first e-course! As the name suggests, Cake Business Bootcamp will help cake business owners get their business into shape and make sure it's performing at optimal level. Part of the bootcamp experience is that we'll do this as a team, supporting each other to improve the performance of your business and learning from some of the best in the business with our industry experts. Head to page 145 to register your interest and be the first to know when course details are available! We are gearing up to head to America for our NYC Cake Crawl next month - follow us on Instagram to join in the fun! We feature our favourite moments from the recent Cake Bake & Sweets Show and announce some 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 joined the ACDN team in 2013 and along with contribution manager for Cake! magazine, Kellie is also social media manager for ACDN. Liz Liz Wright editor Liz is the editor of Cake! magazine and founder and owner of the Australian Cake Decorating Network. Liz grew up surrounded by cake, spending hours upon hours watching her mum create stunning wedding cakes (in the days of intricate piping and extension work!). Liz is excited to have the opportunity to use Cake! magazine to showcase the incredbile talent of cake decorators worldwide. COVER IMAGE: Wild Rose Sweets & Styling Marianna Saran Kirsty Vierdag 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. Kirsty is marketing and advertising manager for ACDN. 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 and she now runs her own cake decorating business. editorial Rolaine Raya

contents features 8 6 cake camp expression of interest 96 cake bake & sweets show wrapup tutorials 11 16 21 28 35 39 47 50 buttecream bobble cake ombre buttercream buttercream chrysanthemums metallic flexi lace buttercream pansy korean buttercream flowers buttercream rose 6 ways with star tip 11 12 16 galleries 58 buttercream inspirational gallery 124 ACDN member gallery 147 member monday finalists gallery 39

AUGUST 2015 84 interviews 78 interview with Valeri Valeriano & Christina Ong 84 interview with Katherine Sabbath 88 interview with Kerrie Wyer 94 36 regulars 3 120 157 160 162 letter from the editor book review member monday winner featured ACDN member ACDN member directory recipes 41 italian meringue buttercream 49 best buttercream frosting 124

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Beautiful buttercream A collection of tutorials to help you create your own stunning buttercream cakes and cupcakes

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Bobble Cake By Iron Chef Shellie You will need: • 3 layers of your favourite cake • Your favourite frosting • x1 45cm piping bag • Wilton 1A piping nozzle

Step 1: Fit the piping nozzle to the piping bag, and fill the piping bag with frosting. Place your first cake layer in the centre of a cake board or cake stand. Starting from the edge of the cake, hold the piping bag straight and lightly squeeze so the frosting comes out dollop about the size of a ten cent coin, gently pull up. Repeat this process all way around the edge of the cake. Continue the piping process, by piping another row of ‘bobbles’ inside the one you have just piped. Keep doing this until the layer of cake is completely covered in bobbles. Step 2: Gently place the next layer of cake on top of the base layer topped with bobbles, and lightly press down.

Step 3: Repeat the piping process to cover the second layer of cake. If you have a third layer, place it gently on top of the two frosted layers, place on top and push down gently. To finish, repeat the bobble frosting process as you have done on the previous layers. If you wish to top the cake with flowers or extra decorations, do this before the frosting dries. f www

food photography workshops King Valley October 12-15, 2015 Agrarian Kitchen November 24-28, 2015 Daylesford April 15-18, 2016 For the love of Food Photography please join us for 4 day workshops in Victoria or Tasmania. These extended programs offer an abundance of gourmet inspiration and professional tuition, with all accommodation and all meals covered. These events offer a unique blend of hands on experience with an immersive learning environment. Hosted by top editorial photographer, Ewen Bell with Iron Chef Shellie on site to cook up some gorgeous food, it’s not only a workshop, but a gourmet holiday. ewenbell.com/food

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Ombre Buttercream cake By Serene Leong You will need: • Turntable • Same size baking paper • Angled spatula • Same size ganaching lid (or a 2nd cake • Cake scraper • 6” cake board (or your desired size) f www.facebook.com/CakesBySerene board) • Cling wrap www www.cakesbyserene.com

Step 2: Step 3: Prepare the desired coloured buttercream in individual pipping bag Layer, trim, torte and crumb coat your cake, leaving a 2-3mm gap from edge of cake board. Double wrap your ganache lid with cling wrap with the baking paper in between. Pipe some buttercream on the lid you prepared Step 5: Step 6: Step 7: Step 8: Use a spatula to spread out evenly and cover the whole lid Place lid on cake and press down with slight pressure. Optional: use a leveller to help you achieve a level top Use your cake scraper to ensure it is level with your cake board Using the turntable, pipe rims of ombre buttercream from bottom up Step 1: Step 4:

Step 9: Step 10: Use the cake scraper to scrape the side of the cake, until you achieve your desired smoothness Chill the cake for at least two hours or until buttercream is firm to touch. Step 11: Unwrap the cling wrap, remove lid and baking paper. Carefully peel off the cling wrap. Your sharp and straight edged buttercream cake is completed and ready for decoration!

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Buttercream Chrysanthemums By Hayati Abdul Rahim

You will need: Ingredients & Tools • Cake fully frosted with buttercream icing • White icing • Piping tip : Wilton no. 81 - petals • Cupcakes iced with Wilton no. 233 – centre/ tiny florets buttecream • Buttercream icing tinted with lemon yellow, electric orange & avocado green by Americolor Wilton no. 352 leaves • Disposable piping bags • Small pallete knife Part 1 Single Chrysanthemum on a Cupcake Step 1: Fill a disposable piping bag with 1/3 full of white icing. Make a small cut at the tip. Pipe a dot of icing on the cupcake. The size of the dot will determine the size of the flower Step 2: Place the number 81 tip in a piping bag & fill in the orange/ yellow icing. Hold the piping bag with the rounded end down and the U shape pointing up. Squeeze the icing firmly, giving a bit of pressure at the base and pull out and up about 1/3inch and release. Repeat the steps to create the first layer of petals.

Step 3: To create the second layer, pipe between the petals of the first layer and pipe at a 45 degree angle position, outward and up. Repeat the steps around the white dot. Step 5: Step 4: Pipe the third layer with the tip positioned at almost 90 degree angle so the petal stands upward. Step 6: Pipe white icing using tip number 233, at the centre of Using tip number 352 and green icing, pipe a few the flower, at a 90 degree angle to form the tiny florets. leaves around the base of the flower. The V shape opening of the tip should be positioned on the top and bottom and not sideways. At 45 degree angle, start piping at the base of the flower giving some gentle pressure forward and backward several times to create the ruffles effect.

Part 2 Small Posy of Chrysanthemums on a Cupcake Step 1: Step 2: Using the white icing bag in Part 1-step 1, pipe a small amount of icing onto the top of the cupcake, followed by a dot on the side. Follow the same steps in Part 1, but this time pipe the petal against the mounted icing so the flower will be facing the side at a 45 degree angle. Step 3: Pipe the second flower right next to the first flower against the mounted icing so the flower will also be facing the side at a 45 degree angle.

Step 4: Add the third flower by repeating the same steps. Use the palette knife to touch up any drooping petals. Pipe a few leaves between the flowers, (refer to Part 1 : Step 6) to complete the decoration. www.flickr.com/photos/hellikonia f

Part 3 Chrysanthemums Wreath on a Cake Step 1 and Step 2: Use the piping bag with the white icing to make tear drop shapes bead border by giving a bit pressure while squeezing the piping bag. Reduce the pressure Step 3: while you pull back to complete the tail. Repeat the steps to complete the border around the cake. Pipe the first orange chrysanthemum on the marked Mark the cake with small dot of icing into 6 equal parts places (refer to Part 1: Step 1 to 5) Step 4: Pipe another 5 orange chrysanthemums Step 5: Pipe the yellow chrysanthemum next to the orange chrysanthemums, the numbers to follow equally. Pipe the leaves around the flowers, (refer to Part 1 : Step 6) to complete the decoration.

A spoonful of colour makes the cake go round… Did you know that you should choose different types of baking chocolates for different results? Whether you’re dipping cake pops, molding or coating and decoration, NESTLE BAKERS’ CHOICE Melts are the perfect addition to a cake decorators toolkit. Available in White, Milk & Dark, they stay set without the need for refrigeration or tempering. 1 Spread cream cheese frosting on top of your Choc-Chunk Hummingbird Carrot Cake & cut into 14 triangles. Visit bakers-corner.com.au for this delicious recipe. 2 3 4 Divide 1 ½ cups (225g) of melted NESTLÉ BAKERS’ CHOICE White Choc Melts & 1 tbsp vegetable oil evenly between two bowls. Add orange food colouring to one bowl & green food colouring to the other. Place green choc in a piping bag fitted with a small nozzle & pipe carrot stems on tray lined with baking paper. Drizzle orange choc over cake triangles & serve topped with stems to make carrots.

Flexi Lace review By Marianna Saran Step 3: The ACDN team did contemplate whether we required science degrees to concoct this Flexi Lace. There are so many similar Step 1: Step 2: products out there on the market that require different ingredients It was a hard decision on which The team at Australian Cake Decorat

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Step 5: Step 4: After spraying our mould lightly with some vegetable oil, we spread our mixture out. It’s amazing how easy and evenly it spread we didn’t have any trouble at all. Due to the current cold weather and our lack of patience, we decided to speed up the drying process by popping our Flexi Lace filled moulds in the oven at 60 degrees fan forced for about 5 minutes. While our lace creations were cooling, we wondered how hard they would be to remove, the details of the moulds are so intricate. To our surprise- with a little caution- they pulled right out and we are proud to say we didn’t even have any casualties! Step 6: Using this gorgeous metallic Flexi Lace just opens up the imagination, the cake masterpieces that could be created with this stuff is limitless. Marianna came up with this stunning buttercream covered mudcake, adorned elegantly with the Flexi Lace lace pieces from our experiment and wafer paper flowers. If you’re looking for another time efficient cake decorating technique to add to your repertoire – Flexi Lace is it! You can purchase Flexi Lace and moulds from Cake Decorating Solutions

WIN! For your chance to WIN on of 2 Flexi Lace prize packs thanks to Cake Decorating Solutions, head to their fb page and comment on their facebook wall stating WHY you'd like to win! {Prize pack includes: 1 x Silver Flexi Lace, 1 x Gold Flexi Lace, 1 x Diamond Crystal, 1 x Flexi Lace base} (Australian entrants only. Competition closes 8pm Monday 31st August 2015 and winners will be announced on the CDS facebook page)

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Buttercream Pansy By Katja’s Cakes You will need: Tips used for a pansy: • 104 – Rose Tip • 3 – Writing tip • 68 – Leaf tip • 18 – Star tip. www katyaskupcakes.co.uk

Step 2: I use a star tip to produce a swirl, but you can prepare your cupcake however you prefer. For this pansy I used a pink, pink mixed loosely with fushia and a touch of sky blue, black (liquirice with a touch of navy) and melon yellow. For the leaf I used a combination of gooseberry and leaf green. Step 5: Step 6: Using the 104 rose tip I repeat this three times With the thick edge in contact with the cupcake I draw the tip round. Step 1: Step 3: In order to get the varigated look I have used a mix of the pink and the pink mix. Note. I don’t over mix the colours. I want it to be badly mixed. Step 7: Step 4: I combine the colours in the piping bag, again, not worrying about any mixing.

Step 8: Step 9: And then add a fourth petal over one of the others. It doesn’t matter which. Using a writing tip (I used a number three) fill in the centre of the flower with black. Step 11: Step 12: To create the variagation on the leafs I squeeze out the remaining yellow buttercream but use that bag. Adding the green buttercream (as with the pinks, I have used different shades but left them poorly mixed). Squeeze out the I have gently pulled and pushed the leaf tip to create buttercream until you start the effect for this leaf. Repeat to give

Video tutorial buttercream flowers By Azlita Aziz Watch this video tutorial at: www.facebook.com/azlita.aziz www www.azlitamasammanis.com www.azlitamasammanis.com/2015/05/korean-flower-buttercream.html

Italian Meringue Buttercream By Patisserie Angelica Our patisserie has always been a pure butter bakery. Italian Buttercream is what we use for the exterior of our buttercream or fondant cakes. It may take some getting used to if you have never used it before. • Must be stored in the refrigerator. • You can make a large batch and store in the refrigerator for two weeks or frozen for one Depending on the size of your container, microwave just to soften slightly. • Contrary to others, I use a whisk attachment on my mixer to whip it. Some prefer a paddle, but experiment to see which you prefer to use for your cake. I like using a firmer smooth IBC to do buttercream cakes as opposed to a really soft one. Use what works best for you. • Use a propane torch to lightly heat your month. • Cake must be stored in the refrigerator during and after processing. • The IBC sets firm and is a perfect medium for enrobing with fondant. • Can be out on display for approximately 2 hours in the heat, depending on the size of the cake, but in a shaded area. It will get soft but it won’t go anywhere. • In a climate controlled room the cake can be on display for 3 – 4 hours. • When you are assembling the cake it helps if you can work from the freezer in between coats or if you don’t have a freezer work from the fridge. www • To get ready for use, microwave the container. www.patisserieangelica.com buttercream in the metal bowl if necessary to get your perfect consistency. If the IBC looks curdled use some heat; if it looks too soft, add some cold IBC to stiffen it up. • You may add color, alcohol, flavors, melted chocolate (remember to temper it in) and pastes to the IBC. • We make an organic buttercream at our shop but the recipe is using traditional ingredients. You will notice in the images the syrup is browner due to the organic cane sugar. The organic butter is also more yellow. Even with conventional ingredients this is not a white buttercream.

Italian Buttercream You will need: • Copper sugar pot heavy pot with lid Ingredients • Digital thermometer • 340g caster sugar • Mixer with whisk attachment • 200g water • Bowl scraper • 450g egg whites • Storage containers • 226g superfine/caster sugar • palet knife • 1814g softened unsalted butter Yield: As this is a commercial recipe, these • 150g high quality white chocolate couverture measurements will yield 3.18kg of buttercream. – this adds a wonderful ‘mouth feel’ to the This recipe may be scaled up or down as buttercream, but is not necessary. needed. Step 4: Step 2: Step 1: Combine caster sugar with the water and stir. Cover the pot and bring to a boil. The lid will create steam that will wash sugar crystals off the side of the pan. Step 3: Insert a digital thermometer probe into the syrup and continue to boil with the lid off. When temperature reaches 112º C, start whipping the whites on high speed. When slightly stiff add your sugar syrup and continue whipping. If your sugar syrup hasn’t reached temperature and your whites are whipped, turn down to low speed until sugar syrup is ready.

Step 6: Step 5: When syrup registers 117º C, pour down the side of the bowl on high speed. Whip for approximately ten minutes on high speed but if the meringue starts flying out of the bowl turn down to medium speed. Continue to whip until the bottom of the bowl is no longer warm. Step 7 : With the mixer on medium speed, put in the softened butter a handful at a time, one cube right after another. Step 8: Step 9: Depending on the temperature of the butter, your mixture may look curdled. Do not dismay, put a propane torch to it. It WILL come together. Turn the mixer to high speed and whip until everything comes together. Do not mix too long, otherwise the buttercream becomes soft. Melt down the high quality chocolate and temper in 4-5 big scoops of buttercream until incorporated.

Step 10: Scrape the white chocolate/ buttercream mixture back into the mixer and give a few turns on high speed. Scoop IMB into microwaveable containers. Store for later use or may be used directly. Refrigerate when not using. Instructions for Using the IMB • Use the IMB for making wells around the side of your cakes. We use wells when the filling is different from the exterior buttercream finish i.e. fruit curds, jams or anything chocolate. • Freeze the cake for ten minutes to set after filling or place in fridge for 20 minutes. • Soften the IMB and whisk for volu

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Buttercream rose By Kerrie’s Cakes You will need: • A piping bag, fitted with a petal • A piping nail, with a square of tip (Tip 104 shown), with firm/ wax/baking or parchment paper piping consistency buttercream attached with some buttercream

Step 2: Holding your piping bag at 45 degree angle away from you, touch the petal tip to the nail, and pipe a small cone shape, slowly turning the nail. Using the same angle, pipe 3 petals, touching the tip to the nail to start and finish each petal. Think of each petal as a brush stroke, rather than squeezing toothpaste. Each petal should start half way between the beginning and end of the previous petal. For symmetry, always use odd numbers of petals (3, 5, 7 etc.), as that is how they naturally occur. Step 4: Step 5: Step 6: Step 7: To finish your rose, pipe another 7 petals, now angling your tip towards you, at about a 45 degree angle from you. You now have a completed rose! Instead of lifting the rose straight from the nail, using paper allows you to gently slide the rose on its paper off the nail, and refrigerate (or freeze) until you are ready to use it. Pipe a blob of buttercream where you wish to place your rose (to help it “glue”). To position your rose on a cake or cupcake, insert a skewer or scribe tool into the side of the refrigerated rose, and gently peel the backing paper away. Step 1: Step 3: Pipe your next 5 petals, angling the tip closer to you (about 90 degrees) If you want a small rose, you can finish now, or continue piping for a fuller rose.

facebook.com/kerriescakesnsw Step 8: Position the rose in the desired place, apply gentle pressure on the skewer, and twist the skewer as you pull it away, leaving the rose in place. Finish your cupcake by adding more flowers and/or foliage. tutorial is h t w o ll o f To se click a le p , o e id v by this link bit.ly/kerries cakes f

By Elise Strachan Best Buttercream recipe http://mycupcakeaddiction.com/ blogs/best-candyland-party-ideasever

6 ways with a star tip By Elise Strachan

Watch Elise's video here: https://www.youtube.com/ watch?v=9JLKTvHg5-I f www.youtube.com/user/MyCupcakeaddiction www www.mycupcakeaddiction.com

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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 the ACDN • In the ACDN Member's Only Facebook group • At one of our Cake Crawl or Cake Camp events! Members can access discounted ticketing • Participate in our Member Monday weekly competition on our Facebook page • Place an ad in the ACDN Trading Post • Place an ad in the ACDN Job files- Either as 'work wanted' or 'position vacant' shop • Cake! Shop NOW OPEN • ACDN merchandise NOW AVAILABLE save • With ACDN preferred suppliers across Australia and Internationally • Discounted tickets to ACDN events • Discounted Insurance premiums through Red Star Insurance Brokers • Become an affiliate and tell your friends! Refer your friends to ACDN and earn money for those who become a member. f www.acdn.me [email protected] click here to become a member!

Beautiful buttercream inspiration Be inspired by a collection of beautiful buttercream cakes and cupcakes by decorators from across the globe

f Katherine Sabbath

www Azlita Masam Manis

{make this cake} Tutorial on page 39

Image credit: Viera Photography

f Patisserie Angelica

Hazel Wong Cake Design f Kerrie's Cakes

f Marianna's Caking Me Crazy

Wild Rose Sweets & Styling f

{From the cover}

Katherine Sabbath f

f Katherine Sabbath

Sweet Bakes

f Sweet Bakes

JT Cakes The Dream Cakes f

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Your passion can be profitable! Bringing the best in the business to you, in ACDN's first e-course: Cake Business Bootcamp Coming soon!

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Interviews In this issue we catch up with some of the best in the buttercream business Katherine Sabbath, Valeri and Christina from Queen of Hearts Couture Cakes and ACDN member and buttercream expert: Kerrie Wyer

Valeri Valeriano & Christina Ong interview with Valeri Valeriano and Christina Ong are the dynamic duo behind Queen of Hearts Couture Cakes. They are masters in anything and everything that involves buttercream.

Written by Marianna Saran Their spectacular cakes and cupcakes are always meticulously covered in lush, fluffy buttercream, their designs continuously pushing decorating boundaries. Their careers came accidentally after creating sweet mothers’ day gifts for their beloved mothers. It was suggested they continue on this baking and decorating journey. A passion ignited and, as they say, the rest is history. The ACDN team were lucky enough to meet Valeri and Christina recently at the Cake, Bake Sweets Show in Sydney. They took time out of their hectic schedule to chat with us. When you started decorating, why did you choose buttercream as your decorating medium? Back home in the Philippines, we grew up celebrating birthdays and holidays with sheet cakes covered and decorated with luscious buttercream. We think 8 out of 10 Filipino kids can’t help to not poke those cakes when no one is looking to get a taste of that icing - of course we are one of them! Also, when we were looking for “easy” cake decorating tutorials, buttercream is the only medium that is easily sourced out and cheap too. What is the most important thing to know before working with buttercream? Buttercream is all about skills… and skills are honed through dedication and practice. There are not a lot of specialist tools when using buttercream as your medium so you also have to combine your skills with imagination, because this is the only limitation in creating new techniques or designs in buttercream. There is often confusion about how long buttercream lasts once applied to a cake and whether it can be left out of the fridge at room temperature. Could you please clarify this? In our buttercream recipe, we only use water to thin it down if we need too. Some use milk. If you use water, you can keep your buttercream for 7-10 days even if left out of the fridge. If you add milk, you can keep it for about 4 days. But of course, make sure to take into consideration what filling you put into your cake. If it is something perishable (cream cheese, custard, etc), then by all means, you should keep it in inside the fridge. When you do, make sure to put it in a box and cover with cling wrap all over. If you are taking it out, take to room temperature to thaw before you remove all the wrappings. This will ensure that your cake will not sweat. What is the best way to achieve deep colours when working with buttercream? First of all, avoid using powder colours for tinting buttercream because the micro granules do not easily get dissolved in it, unless you dissolve in water first which will make your buttercream to become too soft. We usually just use more amount of colour if we needed to make it a deeper shade. But for red, we usually mix even amounts of 3 colours – any dark shade of pink, then orange, and then finally, red extra or any dark shade of red. If it comes out bright red, then you can add a hint of brown or black. What do you believe are some of the benefits of working with buttercream? First of all, the ingredients to make buttercream are very affordable and you can easily get them from grocery stores. Also the sweet fact that buttercream is so yummy, you can also finish decorating a cake in such a short time. You do not need a lot of tools to create the designs because if you only have a couple of good colours, piping bags, tips/nozzles, the only limitation to your design is your imagination. But for us, we think that the BEST benefit in working with buttercream is that you can use it for decoration in ANY TYPE OF WEATHER. Especially in Australia where it gets really (really..really) hot, with our buttercream recipe, you wouldn’t worry that your cake will melt away. We recently did a Buttercream Heat Challenge in Arizona, Abu Dhabi and India wherein we left a cake outside for about 1-3 hours under the sun at 39C-40C and nothing happened. Next challenge will be in Australia!!

as how to fill a piping bag and the basic techniques you need. Every flower shows step-by-step photographic details on how to create them and how to use your new found skills to create stunning cake designs. The flowers are presented through the colour spectrum so when you look through the book you’ll see the lovely rainbow effect. Have you had any buttercream disasters? What is best about this book is that we have narrowed down the piping techniques to just 10 main ones. These are all you need to master and keep practicing, and you will be able to do all the 100 flowers in the book...and even more! Oh absolutely! When we were in the learning stage, we had a cake order and we covered a cake with buttercream without crumb-coating it. Then as the celebrant was about to blow the candles on the cake, the back part of the cake, the buttercream came What is your favourite buttercream off. Good thing she was a good friend, project to date? haha! Our favourite so far is our 8ft tall Grand Display Cake that we did for the Cake International Show in

more information www.queenofheartscouturecakes.com www.facebook.com/QueenofHeartsCupcakesAndMore www.twitter.com/QueenOfHeartsCC www. instagram.com/queenofheartscouturecakes/ www.youtube.com/queenofheartsCC

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Katherine Sabbath interview with This year, the self-confessed ‘dessertaholic’ has traded in teaching History, Geography, English, and Commerce as a high school teacher to focus on teaching in the area of her passion - cake. Written by Marianna Saran Katherine Sabbath has taken the caking world by storm - if you don’t know who she is you must be living under a rock! Her creations are something you’d expect to see adorning the benches of Willy Wonka’s chocolate factory - they’re vibrant, whacky and out of this world. The Sydney based baker’s unique style has influenced what’s trending on the cake scene, with thousands of decorators across the globe adopting her cake flair in their own creations. In a few words, how would you describe the “Katherine Sabbath” style? Decadent, playful, and interesting – I really hope these elements are deliciously expressed in my work! Your cakes certainly have a unique flair to them. Where does the inspiration for your cakes come from? To be honest – absolutely everywhere! Inspiration can come from the confectionery aisle of a local supermarket, the colour palette of a friend’s dress, or the natural beauty and architecture of our astounding environment. More often than usual though, I bake according to the flavours and textures I feel like eating at the time…which is actually almost anything! I’ve always loved experimenting with art and drew a lot whilst I was growing up. I think transferring this child-like creativity into my baking was just a natural extension!

The way you decorate your cakes certainly unites many different elements. What are your favourite things to top your buttercream cakes with? I love using fresh and freeze-dried fruit for their burst of colour and flavour. I also like using toppings with interesting textures, such as crushed brittle, meringue, toffee or chocolate shards and assorted sprinkles. What is your favourite cake to date? A colourful and delightfully flamboyant creation that I like to call my ‘Unicorn Cheesecake’. What are two things you simply can’t live without when it comes to buttercreaming your cakes? I always employ the assistance of my trusty off-set spatula and cake scraper. What is your favourite flavoured buttercream? I love mixing homemade salted caramel through my buttercream. It gives a more complex, rich flavour that is just simply divine. Many cake decorators have wondered how you achieve the “runny icing” technique on your cakes. What is it that you use to achieve this look? Chocolate ganache, dark chocolate and different variations of flavoured white chocolate. We are seeing many “Katherine Sabbath” creations popping up. How do you feel to have inspired such a large audience from across the globe? It’s incredibly humbling and fills me to the brim with joy every time! To have so many wonderful people be inspired and share my approach to dessert aesthetics as well as flavours, is very validating. The encouragement motivates me to keep doing what I’ve always been doing! When it comes to your sweet creations, what are your goals and dreams for the future? I’d love to incorporate my teaching background into my baking by having my work published in a cookbook and perhaps some day even have my own video series, where I share my recipes and tips with others! Do you have any words of wisdom when it comes to baking and cake decorating? It sounds clichéd but it really is a truth – practice makes perfect! Please don’t be discouraged by failures in the kitchen because these sorts of mishaps are a wonderful way to learn and track your progress. Is there one random fact you would like to share about yourself? I am an absolute NUT ADDICT! I love nuts and have been eating two handfuls a day for the last 15 or so years! Don’t even get me started on crunchy peanut butter.

more information To check out more of Katherine’s colourful creations head to her Instagram profile @katherine_sabbath Image credit: Nikki To 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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Kerrie Wyer interview with Kerrie Wyer of Kerrie’s Cakes has an undeniable talent for creating mind-blowing edible works of art using buttercream.

decoration. I would say refrigerate if you aren’t using it for a while, let it come to room temperature for serving, and refrigerate unused portions, as buttercream holds up in the fridge for about a week. Written by Marianna Saran Recently she wowed thousands of cake enthusiasts with her spectacular three dimensional buttercream painting of the Palace Rose Garden from the Sydney Botanic Gardens at the Cake, Bake and Sweets Show in Sydney. Buttercream has really become popular in the cake decorating realm. What is your most favourite effect using it? The ACDN team caught up with Kerrie to find out more about her love for buttercream. I love everything about buttercream, picking a favourite technique is hard! I think my favourite though will always be buttercream roses. They took me ages to get right and they were the first buttercream creation I put out there, so they have a special place in my heart. Tell us a little bit about yourself and your business. How did you get into cake decorating and how long have you been doing it? My name is Kerrie Wyer, I am the owner and operator of Kerrie’s Cakes, a fully registered and approved home based cake artistry business based in Bradbury, NSW. I’m married to the best man in the world, and we have two beautiful little boys, who fill our lives with equal parts joy and chaos! I really got started in cake decorating like a lot of people do I imagine. I wanted to make my boys’ birthday cakes special, particularly as they both have special needs, so big parties and lots of madness just isn’t possible for them. I started by watching YouTube, and you would amazed just how much incredible information you can watch, and for free! I spent hours and hours watching everything I could, practising what I had learned. My husband eats a lot of cake, haha! With equal parts knowledge, talent and stubbornness, I opened my cake business in August of last year, and I have loved every minute of it! your buttercream should be the first consideration. Second would be don’t overwhip it, especially if you want to colour it. Whipping adds air, which temporarily lightens the colour, but it will change dramatically once it settles. Lastly, there is no one consistency. You will need different thicknesses for different applications, so don’t give up if your piping droops! What are your main tips for using buttercream? The biggest tip I give for buttercream is spend the money and buy really good butter. I highly recommend Lurpak - it’s all I use. The taste of To be honest, my favourite buttercream creation is always the one I’m working on. I genuinely love what I do, so the actual making of it will always be my favourite. I do have a soft spot for my waterlilies cake. I’m a big fan of Monet and had the good fortune to see his exhibition in Melbourne last year. Life goal right there! So that cake is my o de to the beauty of his work. What is something people don’t realise they can create with buttercream? With the right consistency, almost anything is possible with buttercream. I created a 3D painting of the Palace Rose Garden from the Sydney Botanic Gardens for the Sydney Cake Bake and Sweets Show, made completely of buttercream. I have seen some great videos of chefs in Asia, where buttercream is bigger than here, piping sculptures! That’s next on my list of things to try. What made you decided to use buttercream as your main medium? I have always loved “icing” - the way it smoothed, the way it looked; it just says “cake” to me. When I first started, I felt compelled to use ganache and fondant, because it seemed like that was ‘the way’ to decorate cakes. The fact that I hate the taste of ganache led me quickly back to buttercream. There is pretty much nothing you can’t do with it, and it tastes incredible! What’s the most favourite buttercream project you have created to date and why? There is often confusion about how long you can keep buttercream, what are your thoughts? Buttercream is generally made with dairy products, which generally hold up ok in room temperature for a limited time. I only use full butter buttercream, not Swiss meringue or other variations. A general guide would be that if it’s ok for butter, it’s probably ok for buttercream. People often ask “will my cake be ok in 35 degree heat for 3 hours??” NO! I wouldn’t be ok, so why would I do that to a cake! Potential spoiling aside, it will ruin almost any

In your buttercream journey what are three things you have learnt about this medium that you would tell a beginner? The three things I would tell a beginner are: 1) Don’t give up! Buttercream is beautiful, but it takes a lot of practice. It took me months of solid practice to get roses right. 2) Don’t let anyone tell you that you need to use a certain type of buttercream, or that ganache is better. Anything is possible with buttercream, so do what you love, with what you love. 3) You need a 103 piping tip, a 352 piping tip, and a strong, straight bench scraper. Those tips will make so many types of flowers, and once you have a smooth cake you can layer it or leave it smooth, whatever! Don’t be tempted to buy every tool that says buttercream! When it comes to colouring buttercream what are your top tips? I always use Americolor or Wilton gel colours for colouring my buttercream. Never use liquid colours, as they will change the consistency of your buttercream. Always cover your buttercream and let it sit for about an hour. If you are using bold colours, they will darken, so take this into account especially if you are aiming for a particular shade. Lastly, with so many allergies these days, people may want to use “natural” colours. Be aware that these colours generally react differently than regular colours, and may not give you consistent results depending on your recipe, so test your colours ahead of time. are really starting to get what a great medium buttercream is. I love Shawna McGreevy of McGreevy Cakes. Her YouTube videos were the first I watched, so I feel like she has been there from the start for me. She has also shared two of my cakes, so I love her even more for that! Who are your cake idols? I love the work of the Queen of Hearts Couture. They are doing so much for buttercream right now, and people more information www.kerriescakes.com facebook.com/kerriescakesnsw Instagram: kerries_cakes Pinterest: Kerrie’s Cakes YouTube: Kerrie’s Cakes

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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 23-25 OCTOBER MELBOURNE CONVENTION & EXHIBITION CENTRE DISCOVER MORE AT CAKEBAKEANDSWEETS.COM

Cake Bake & Sweets Show wrapup Whether you made it to the show or not, you can read the highlights from the show in out wrapup here!

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It’s Australia’s largest cake extravaganza and it just keeps getting bigger and better! Crowds in the thousands couldn’t control their excitement as they lined up to enter Sydney’s Cake Bake and Sweets show.

The Australian Cake Decorating Network wowed enthusiasts upon entry to the show, with our edible Luna Park cake gallery entrance. \

It even caught the attention of several media outlets including channel 10’s The Project; the host of which received a cake in his face at the end of the segment! The ever so talented Margie Carter, spent hours upon hours working with a group of our talented ACDN members to bring this crazy idea to life. We'd like to thank all of the ACDN members who assisted with the construction of our Luna Park gallery entrance: Margie Carter, Handi Mulyana, Susan Boylson, Erin Burch, Belinda Boylson, Karen Stack, Janet O'Sullivan, Lydia Dalton, Keng Seng Goh, Lauren Shakespeare, Sarah Ludwell, Jenny Wazir Kiriakos, Helen Glitsos, Jessica Neave, Lena Mck, JulieAnn Hawker, Melissa Waller, Sandra Chapman, Nicole Lax, Kristie Wallace Tracey, Daniella Raimondi, Sarah Forsyth, Liz Mem, Vicky Angelopoulos, Hilary Stone, Sam Gojak & Merryn Holder.

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Cake fanatics were amazed with the ACDN’s edible art gallery. Many of our talented members and Australia's best decorators worked in secret on their edible art projects, which were inspired by their love of Sydney. The results were stunning works of art each piece was truly mind blowing! Hilary Stone The Artful Caker “Botanical Gardens” Jayne Baratta - Yummies Cake & Special Treats “A Day on the Harbour” Christopher Chavez Christopher Chavez Cake Engineer “The Sydney Ferries” Carole Ford “Life’s a Beach” Karen Stack - Lick the Bowl “Cake Friends”

Sam Gojak Wicked Cakes “Mardi Gras Drag Queen” Cathy & Glenn Cake Arcade “Food Typography” Janet O’Sullivan Janet O’Sullivan Cake Design “The Meeting Place” Kerrie Wyer Kerries Cakes “The Palace Rose Garden, The Royal Botanic Gardens, Sydney”

Vincent Goh Van Goh Cakes “Mardi Gras” Ritzy Roo Ritzy Couture Cake “View from the coffee cups” Trish Barber Cakicature “Taronga Zoo” Jessica Pedemont Chocolate Artisan “Food Scene”

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Verusca Walker “Fashion in Sydney” Kerry Tang Cuppy and Cake “The Grounds of Alexandria”

The ACDN cupcake decorating station proved popular with people of all ages, with lots of fun had by all creating cute little critters. It was wonderful to meet many of our lovely members, who fought their way through the masses to get their hands on of our awesome ACDN showbags. They were also treated to demonstrations by Ximena Sempertegui and Jessica Pedemont on the ACDN stand.

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The Australian Cake Decorating Network's stand was professionally styled by Sarah of Sarah Jay & Co., and adorned with cakes by ACDN members.

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We gave thousands and thousands of dollars worth of prizes away on our 'Wheel of Cake Fortune', sponsored by Roberts Confectionery. The amount of caking royalty at this show definitely left us a little star struck! Kaysie Lackey, Queen of Hearts Couture Cakes and Dessert Divas all made appearances during the three day event as part of a stellar line up of talent. There was not a seat to spare when some of Australia’s best including caking extraordinaire Versuca Walker, Queen of chocolate Kirsten Tibbals, dessert master Pierrick Boyer and Celebrity Chef Miguel Masetre took to centre stage with remarkable demonstrations in the main arena. Melbourne get ready, you’re next! Cake, Bake and Sweets show is heading your way on the 23rd to 25th of October and we’ll be there! See you soon!

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Cake Bake & Sweets Show is returning to Melbourne, and we’re excited to announce the Art of Cake Challenge is also returning, bigger and better than before! - A competition to showcase the wonderful world of cake artistry, and to recognise the creative talents of novice cake decorators through to the professionals. **** $4,000 IN CASH & PRIZES **** 23-25 OCTOBER MELBOURNE CONVENTION & EXHIBITION CENTRE CALL FOR ENTRIES • Open and Novice categories • ‘Carnival of Colours’ Wedding Cake Class • ‘Anything Goes’ Novelty Cake Class ENTRY FORMS AND SCHEDULE AT www.CakeBakeAndSweets.com/ArtofCake

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

The Contemporary Buttercream Bible and 100 Buttercream Flowers By Valeri Valeriano and Christina Ong Turn your cakes into modern buttercream masterpieces with the help of “The Contemporary Buttercream Bible” by buttercream queens Valeri Valeriano and Christina Ong. This book is jam packed with step by step contemporary buttercream cake designs and includes fabulous step by step photography. Learn how to transfer buttercream writing, paint with buttercream and much more. Throughout this book Valeri and Christina share all their tips and tricks on how to make the perfect buttercream that will remain stable while you decorate- a decorators’ dream. The ACDN team also love the section on how colour buttercream to achieve that perfect hue, including vibrant reds and dark blacks. If you really LOVE buttercream as much as we do, then you also need to grab yourself a copy of Valeri’s and Christina’s second book “100 Buttercream Flowers”. This book is simply amazing! In this book you’ll learn different piping strokes to create different petals for a wide array of flora including Cactus, Tiger Lilies and Freesias. There’s step by step photography to guide you as you recreate each stunning flower. The flowers in this book are extremely versatile, you can use them on cupcakes or why not create a cascade of buttercream flowers on a tired cake. The Contemporary Buttercream Bible and 100 Buttercream Flowers are a must have on your bookshelf! www.bookdepository.com/Contemporary-Buttercream-Bible-Valeri-Valeriano/9781446303979 www.bookdepository.com/100-Buttercream-Flowers-Valerie-Valeriano/9781446305744

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

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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 the ACDN • In the ACDN Member's Only Facebook group • At one of our Cake Crawl or Cake Camp events! Members can access discounted ticketing • Participate in our Member Monday weekly competition on our Facebook page • Place an ad in the ACDN Trading Post • Place an ad in the ACDN Job files- Either as 'work wanted' or 'position vacant' shop • Cake! Shop NOW OPEN • ACDN merchandise NOW AVAILABLE save • With ACDN preferred suppliers across Australia and Internationally • Discounted tickets to ACDN events • Discounted Insurance premiums through Red Star Insurance Brokers • Become an affiliate and tell your friends! Refer your friends to ACDN and earn money for those who become a member. f www.acdn.me [email protected] click here to become a member!

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ACDN Member Spotlight Cindy's Cake Creations I kind of stumbled upon cake decorating by accident. I’ve always loved cooking and I am addicted to watching cooking shows on TV. I had never really baked anything before, let alone a cake. One day, an episode of Martha Stewart came on where she baked a monkey head in a Pyrex bowl. I thought, “That is the coolest thing ever! I’m so going to make that!” So I did. I baked it and spent hours decorating it for my little brother for his birthday. He loved it! Looking back at the monkey head, it was well… very bad! Boy, have I come a long way since then! But I was so proud then, and I knew at that moment I had been bitten by the cake decorating bug! The rest as they say is history. After posting the photo on Facebook, I received such great feedback from everyone. I started getting lots of requests from family and friends. f

I decided to set up a page as a gallery for my cake creations. People soon knew of my name and associated it with cakes, so the page name kind of stuck. One day I would love to change it to something that really reflects who I am and the business. Growing up, I never knew what I wanted to do once I finished school. I completed a Bachelor of Business and landed my first marketing job. It was not long after I realised that an office job was simply not for me. I needed to be able to work with my hands. I needed something to channel my creativity. I am now a qualified pastry chef. I’ve worked in many bakeries and patisseries making gourmet cakes, pastries and desserts. My own business however, was the only way I got to play with making fondant cakes. After struggling to juggle full time work and weekly orders, I finally took the plunge in mid-2014 and decided to focus solely on Cindy’s Cake Creations. I enjoy making a variety of sweet treats as well as just cake. I love tailoring designs to make unique cakes to suit my clients. My favourite is making realistic looking novelty cakes, but at the same time I do love making beautiful wedding cakes too. I particularly like cakes that make people go “Wow! That’s a cake?!” When a client gives me free reign on the design, I believe this is when I do my best work. Th e caker life is totally different from anything I’ve done before! I’m sure many can relate. It is hard work and the most stressful job I’ve ever done. There are many late nights, early starts and even all-nighters (I’ve stayed up for almost 40 hours straight before. Crazy I know). But as cliché as it may sound, when you see the client’s face light up, it makes it all worthwhile. Cindy

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 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 Food Collective Hackett, ACT facebook.com/tfccreations thefoodcollective.net NT Cookies/243893325620810 bdcbymazz.com The Chantilly Kitchen Darwin, NT facebook.com/pages/The-ChantillyKitchen/424303061008365 Bodalla Bakery Bodalla, NSW facebook.com/pages/BodallaBakery/159097165989?fref=ts NSW Buds ‘n Petal Cakes Sydney, NSW facebook.com/BudsnPetalCakes?ref=hl Adri’s Shop Umina Beach, NSW facebook/adrisshop adrisshop.com Cake A Break Sutherland, NSW facebook.com/cakeabreak cakeabreak.com.au All Things Cake & Small Sydney, NSW facebook.com/pages/All-Things-CakeSmall/185986598161826 allthingscakeandsmall.com.au Cake Fix Sydney, NSW facebook.com/cakefixaustralia All Things Sweet by Bec Blacktown, Sydney, NSW facebook.com/allthingssweetbybec Cake Salon Ermington, NSW facebook.com/cakesalon cakesalon.com.au Amanda’s Cake Art Young, NSW facebook.com/AmandasCakeArt Annette's Cakes Kangaroo Valley, NSW facebook.com/annettescakes.com.au Bake a Story Rhodes, Sydney, NSW facebook.com/BakeAStory bakeastory.com.au BAKES & CAKES STRATHFIELD, NSW facebook.com/bakescakesnow Best Dressed Cookies Gosford, NSW facebook.com/pages/Best-Dressed- 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 Creative Bites by Mel Port Macquarie, NSW facebook.com.au/CreativeBiteByMel Feather & Lace Creative Cakes Byron Bay, NSW facebook.com/featherandlacecreativecakes featherandlacecreativecakes.com.au Flyawaypineapple Central Coast, NSW facebook.com/FlyawayPineapple flyawaypineapple.com.au Cakes by Raewyn Sydney, NSW facebook.com/cakesbyraewyn cakesbyraewyn.wix.com/cakesbyraewyn Cupcakes by Corrie Sydney, NSW facebook.com/cupcakesbycorrie cupcakesbycorrie.com.au Frosted Fantasies Cake Design Central Coast NSW facebook.com/rachsfrostedfantasies frostedfantasies.com.au Cakes with Class by Amy H Nowra, NSW facebook.com/cakeswithclass cakeswithclass.com.au Deliciously Yours Sydney/Drummoyne, NSW facebook.com/deliciouslyyourssyd deliciouslyyours.com.au gotta love it - sweet designs Sydney, NSW facebook.com/pages/gotta-love-itsweet-designs/187203861446116 Cakey Bakey Art Sydney, NSW facebook.com/cakeybakeyartAU cakeybakeyart.com.au Devour Cakes Willoughby, Sydney, NSW facebook.com/devourcakes devourcakes.com.au Iced Creations Collaroy, Sydney, NSW facebook.com/IcedCreationsAU icedcreations.com.au Caths Cupcake Mill Sydney, NSW facebook.com/cathscupcakemill D’lish Cupcakes & Accessories Penrith, Sydney, NSW facebook.com/dlishcupcake dlishcupcakes.com.au I Dream of Cupcakes Kingsford, NSW facebook.com/idreamofcupcakesbyjo idreamofcupcakes.com.au Dragonfly Cakes Newcastle, NSW facebook.com/pages/Dragonfly-Cakes/ 114660295330205?ref=bookmarks dragonflycakes.com.au Indulge By Rebecca Brown Matraville, Sydney facebook.com/imagineinvitesandcakes www.imagineinvites.com facebook.com/CakesByMichelleCamp?_rdr NSW 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 Dubbo Cake Dezines Dubbo, NSW facebook.com/julie.kent.712 dubbocakedezines.com.au Fanciful Cakes Goulburn, NSW facebook.com/fancifulcakes Imagine Invites And Cakes Western Sydney, NSW facebook.com/indulgebyrebeccabrown2012 Liz’s Cakes Glenmore Park, NSW facebook.com/Lizs.Cakes.NSW lizscakes.com.au

NSW Love In A Cake Bangalow, NSW facebook.com/loveinacake loveinacake.com.au Lyndsey Mckenzie cake design Newcastle, NSW facebook.com/lyndseymckenziecakes lyndseymckenziecakedesign.com.au Meli-Ann Designs Marrickville, NSW facebook.com/melianndesigns melianndesigns.com.au Michelle's CAKE Boutique Minchinbury, NSW facebook.com/michellescakeboutique?ref=hl Mummy Bear Cakes Uralla, NSW facebook.com/MummybearCakes/timeline Ohh So Sweet Cakes Budgewoi, NSW facebook.com/ohhsosweetcakes Sensational Cakes Sydney, NSW facebook.com/sensationalcakes sensationalcakes.com.au Yummies Sydney, NSW facebook.com/yummies.com.au yummies.com.au Sugablossom Cakes Camden, NSW facebook.com/sugablossomcakes sugablossomcakes.com.au Yum ME Cakes Heathcote, NSW facebook.com/yummecakesbymare Sugar Bee Cakes Sydney, NSW facebook.com/sugarbeecakesAU sugarbeecakes.com.au Sugartown Leichhardt, NSW facebook.com/

Contemporary Cakes and Classes Daisy Hill, QLD facebook.com/pages/ContemporaryCakes/125235470862934 contemporarycakes.com.au/ Creative Cakes by Gen Bundaberg, Qld facebook.com/genscreativecakes Creative Cakes by Lisa Upper Coomera, QLD facebook.com/creativecakesbylisagoldcoast creativecakesby lisa.com.au QLD Dee-licious Brisbane, QLD m.facebook.com/profile.php?id= 102360339920512 Delightful Bitefull Cupcakes Mackay, Qld facebook.com/DelightfulBitefullCupcakes Dream Cakes and Creations Wamuran, QLD facebook.com/dreamcakesandcreations dreamcakesandcreations.com.au Dream Cakes By Dorita Gympie, QLD facebook.com/pages/DreamCakes/237662383084146 dreamcakesbydorita.com Emma J’s Cakes Griffin, Queensland facebook.com/emmajscakes emmajscakes.com.au Flour Petals Brisbane, Queensland facebook.com/flourpetalscustomcakes flourpetals.com.au Flower & Fondant Gold Coast, QLD facebook.com/flowerandfondant flowerandfondant.com.au Inside the cake box Brisbane, QLD facebook.com/insidethecakebox Sugarize Gold Coast, QLD facebook.com/sugarizeevents sugarize.com.au insidethecakebox.wix.com/insidethecakebox I Luv Cake Strathpine, QLD facebook.com/Iluvcakebycharissestokes Iluvcake.com.au Sweet Art Creations Cakes Gold Coast , QLD facebook.com/Sweetartcreations sweetartcreationscakes.com Jackie’s Cakes by design Narangba, Qld facebook.com/JackiesCakesByDesign SWEET CREATIONS Buderim QLD facebook.com/SweetCreationsSpecialC akesForAllOccasions?ref=hl sweetcreations-cakes.com.au/ Karens Cakes Sunshine Coast, Qld facebook.com/karenscakessunshinecoast Zaffney & Dreams custom cakes by Bec Fernvale Qld facebook.com/ZaffneyandDreams zaffneyanddreams.com.au Katie Young’s Cakes Brisbane, QLD facebook.com/pages/Katie-YoungsCakes/152324272365?v=wall katieyoung.wix.com/katieyoungscakes SA KellieeKreations Clontarf, QLD facebook.com/pages/KellieeKreations/604996382904254 kellieekreations.com Mad about Cupcakes by Maria Visda Mount Isa, QLD facebook.com/madaboutcupcakes mads2b.wix.com/madaboutcupcakes 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 Mardie Makes Cakes Cairns, QLD facebook.com/MardieMakesCakes mardiemakescakes.com.au Cake-oh Flagstaff Hill, South Australia facebook.com/pages/CakeOh/165233870159253?ref_ type=bookmark cake-oh.com.au Sublime Cake Creations Brisbane, QLD facebook.com/Sublimecc sublimecc.com.au CalliCakes Sugar Art Gawler, SA callicakes.com.au Sugarcoat Me Brisbane, QLD facebook.com/SugarcoatMe sugarcoatme.com.au Cupcake Crumbz Adelaide Hills, South Australia facebook.com.au/sarahscupcakecrumbz cupcakecrumbz.com.au

SA Decor R8 It - Cake Supplies Murray Bridge SA decorr8itcakesupplies.com.au Heidelberg Cakes 20 Nelson Street, Stepney SA 5069 facebook.com/#!/heidelbergcakes heidelbergcakes.com.au Imagine-ate Cupcakes and Treats Angle Vale, SA facebook.com/imagineatecupcakesandtreats JustBakedCupcakes.com.au Aldinga Beach, South Australia facebook.com/justbakedcupcakes.com.au justbakedcupcakes.com.au Sweet Bea’s Flagstaff Hill, SA Facebook.com/SweetBeas Sweet Nothings Andrews Farm, SA facebook.com/sweetnothingsaustralia sweetnothingsaustralia.com Sweet Temptations by Jen Adelaide, SA facebook.com/sweettemptationsbyjen Takes The Cake Adelaide, South Australia facebook.com/takesthecakesa lizwickerstakesthecake.com The Shearers Cook Cafe Millicent, South Australia facebook.com/TheShearersCookCafe Karen’s Cookie Jar Adelaide, SA facebook.com/karenscookiejar karenscookiejar.org VIC Lizilicious Cakes Morphett Vale, SA A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au facebook.com/pages/LiziliciousCakes/225225387535012?ref=hl Metro Designer Cakes by Belinda Adelaide, South Australia Axis Cake Edithvale, VIC facebook.com/axiscakes facebook.com/metrodesignercakesbybelinda metrodesignercakesbybelinda.com Sinfully Sweet Milang, South Australia facebook.com/SinfullySweetSA?ref=hl Sugar Push West Lakes, SA facebook.co

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 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 Double Delight Cakes Bacchus Marsh, Victoria facebook.com/DoubleDelightCakes Edible Indulgence Ballarat, Victoria facebook.com/EdibleIndulgence Elvin and The Cakes Kensington, VIC facebook.com/Elvinandthecakes elvinandthecakes.com.au Five Sweets Melbourne Tarneit, Victoria facebook.com/fivesweetsmelbourne fivesweetsmelbourne.com.au VIC Grace Of Cakes Pascoe Vale, Victoria facebook.com/pages/Grace-OfCakes/151945784866676 Innicka Dee Cakes South Yarra, Victoria facebook.com/innickadee innickadee.com It’s Caked On Northern Suburbs, Melbourne, VIC facebook.com/ItsCakedOn [email protected] Jenelle’s Custom Cakes! Leopold, VIC facebook.com/jenellescustomcakes Jessie Lee Cakes melbourne, victoria facebook.com/jessieleescake jessieleecakes.com.au/ Kekx Kreations Werribee, VIC facebook.com/kekxkreations Kristy Lee’s Cakes Sale, Victoria facebook.com/kristyleescakes kristyleescakes.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 Melbourne Cakes Glen Waverley VIC facebook.com/pages/MelbourneCakes/109278615902934 melbournecakes.net Michelle's Cakes Melbourne, VIC facebook.com/michellescakesmelb Mrs. Sweet Cakes Mansfield, Victoria facebook.com/Mrs.Sweetcakes.au mrssweetcakes.com.au/ My Little Angel - Cake Decorating & Supplies Echuca, VIC facebook.com/MyLittleAngelCakeDecorating mlacds.com.au Pastry Lane Ferntree Gully, Victoria facebook.com/pastrylaneau pastrylane.com.au Pretty As A Cupcake Ballarat, VIC facebook.com/PrettyAsACupcake Regine’s Temptations Mulgrave Victoria Regine’s Temptations reginestemptations.com Simply Cakes Melbourne Bonbeach, Victoria facebook.com/simplycakesmelbourne simplycakes.com.au Slice Of Heaven Bairnsdale, VIC facebook.com/nessykeith nessykeithsliceofheaven.com Something Sweet Custom Cakes Carrum VIC facebook.com/somethingsweetcc sophiamyacupcakes.com.au Sophia Mya Cupcakes Melbourne, VIC facebook.com/sophiamyacupcakes sophiamyacupcakes.com.au Sweet Caroline’s Cakes Point Cook, VIC facebook.com/sweetcarolinescakespointcook sweetcarolinescakes.com.au Sweetly Edible Briar Hill, Vic facebook.com/pages/sweetlyedible sweetlyedible.com.au

VIC Sweet Jubilee Melbourne, VIC facebook.com/sweetestjubilee sweetestjubilee.com.au Sweet Spoilers Franskton, Victoria facebook.com/seetspoilers Two Little Jays Taylors Hill, Victoria facebook.com/twolittlejayseventsandvintagehire twolittlejays.com.au Van Goh Cakes Frankston, Victoria facebook.com/vangohcakes vangohcakes.com.au Sweet Surprise Cakes Pascoe Vale, VIC facebook.com/Sweetsurprisecakes1 WA Sweet Treats Too You Moe, Victoria facebook.com/SweetTreatsTooYou All things cookie & spice Perth, WA facebook.com/pages/All-things-cookiespice/1524090341153082 Sylvia’s Decadent Cakes Huntingdale, Victoria facebook.com/sylviasdecadentcakes sylviasdecadentcakes.com Taylor Cake Designs Templestowe, Victoria facebook.com/TaylorCakeDesigns taylorcakedesigns.com.au The home oven Pakenham, Victoria facebook.com / thehomeoven The Icing Artist Melbourne, Victoria facebook.com/theicingartists theicingartist.com 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 All Things Sweet Perth, WA facebook.com/allthingssweetbylydia Josie’s Creations Kalgoorlie, W.A. facebook.com/josiescreationsthecakequeen 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 Cakes from Claire Perth,Western Australia facebook.com/ca

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 Bakery Treatz Trinidad & Tobago, facebook.com/pages/BAKERYTREATZ/129972023694118 bakerytreatz.com NSW SA Cake Salon Ermington, NSW facebook.com/cakesalon cakesalon.com.au Biscuitry Port Elliot, South Australia facebook/biscuitry biscuitry.com.au CakesbyKerrie Tweed Heads, NSW cakesbykerrie cakesbykerrie.com.au Decor R8 It - Cake Supplies Murray Bridge SA decorr8itcakesupplies.com.au Cakes by Raewyn Sydney, NSW facebook.com/cakesbyraewyn cakesbyraewyn.wix.com/cakesbyraewyn Pomp Cakes Coffs Harbour, NSW facebook.com/pompcakes QLD The Enchanting Merchant Company Abeerdeen, Scotland facebook.com/TheEnchantingMerchantCo theenchantingmerchantco.com/ Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au Courses Cake Rescue Cairns, QLD facebook cake rescue cakerescue.com.au 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 Contemporary Cakes and Classes Daisy Hill, QLD facebook.com/pages/ContemporaryCakes/125235470862934 contemporarycakes.com.au/ Karens Cakes Sunshine Coast, Qld facebook.com/karenscakessunshinecoast Mardie Makes Cakes Cairns, QLD facebook.com/MardieMakesCakes mardiemakescakes.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-InIcing/477146452356302?ref=hl artistryinicing.com.au Cake Teacher www.caketeacher.com facebook.com/caketeacher 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 Cake Teacher www.caketeacher.com facebook.com/caketeacher 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 Salon Ermington, NSW facebook.com/cakesalon cakesalon.com.au Creative Cakes Australia Pty. Ltd. Petersham, NSW facebook.com/cakesuppliesaustralia creativecakesaustralia.com.au D’lish Cupcakes & Accessories Sydney, NSW facebook.com/dlishcupcake dlishcupcakes.com.au/ NSW 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 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/ KellieeKreations Clontarf, Queensland facebook.com/pages/KellieeKreations/604996382904254 kellieekreations.com Lollipop Cake Supplies Albany Creek, Brisbane & Online Nationally facebook.com/LollipopCakeSupplies lollipopcakesupplies.com.au Menina/Buzzs Cake and Bake Gold Coast, QLD facebook.com/pages/Buzzs-Cake-andBake-Menina-products/5637997503506 96?ref=bookmarks menina.com.au Personalised Cake Toppers Australia Wide facebook.com/ PersonalisedCakeToppers?ref=hl personalisedcaketoppers.com.au/ Sugarize Gold Coast, QLD facebook.com/sugarizeevents sugarize.com.au The Cake Pod Ferny Hilld, Queensland facebook.com.au/thecakepod thecakepod.com.au SA Decor R8 It - Cake Supplies Murray Bridge SA decorr8itcakesupplies.com.au Takes The Cake Adelaide, South Australia facebook.com/takesthecakesa lizwickerstakesthecake.com The Shearers Cook Cafe Millicent, South Australia facebook.com/ TheShearersCookCafe?fref=ts

VIC A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.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 Members: If you're not listed in this directory contact us at: [email protected] 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 Baking It Ltd London, UK facebook.com/bakingit bakingit.com Cake Bitz Gold Coast, QLD facebook.com/pages/Cake-Bitz/263351790387110 shop.cakebitz.com.au Cake Decorating Solutions facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Lollipop Cake Supplies facebook.com/LollipopCakeSupplies lolliopcakesupplies.com.au Sandra Dillon Design Cake toppers, cake stands, stencils www.sandradillondesign.com.au Become a member! Join online at www.acdn.me

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