FEBRUARY 2016

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 the first issue of Cake! magazine for 2016! This issue we celebrate our love for all things chocolate! We feature interviews and tips & tricks from some of Australia's best chocolatier; Jessica Pedemont, Kirsten Tibballs, Arno Backes and Geoffrey Michael. Our galleries are filled with gorgeous images of chocolate delights and the tutorials featured in this issue are sure to give you some great inspiration and projects to start working on! Take a look at the amazing sphere tutorial on page 20, created by our very own Kellie Rudland. Kellie operates her own business, Treat Bakeshop, as well as being an integral part of the 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. Australian Cake Decorating Network team. Don't miss our Q&A feature with Jessica Pedemont on page 48 where she reveals all of her tips and tricks for working with chocolate. We are busy planning our upcoming events; NSW Cake Camp in May 2016 and Melbourne Cake Crawl in July 2016, as well as attending several cake & food expos around Australia. Members, keep a look out in the Members Facebook Group for information about our bimonthly member meetups in each state! I hope you enjoy this issue of Cake! as much as we enjoyed creating it. 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: Kalpita Pandit Colour Drama Cakes 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 16 25 44 44 12 96 13 39

FEBRUARY 2016 84 features 6 35 63 74 NSW Cake Camp information meet the decorator: Arno Backes meet the decorator: Ashwini Sarabhai ACDN preferred suppliers tutorials 13 16 22 25 31 chocolate box cookies chocolate sphere chocolate butterfly chocolate shards chocolate curls interviews 44 Q&A with Jessica Pedemont 68 Ki

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Chocolate Love A collection of tutorials to help you create your own chocolate masterpieces

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Chocolate Box Cookies By Julie Carter Artistic Biscuits & Cakes

‘Chocolate Orange Spice’ Cookie Recipe You will need: INGREDIENTS: METHOD: • 200g Butter (at room temp) 1. M ix together the butter and sugar until well • 200g Castor Sugar incorporated. • 1 Egg 2. Add the egg and mix well. • 350g Plain Flour 3. Add the orange oil, cinnamon, ginger and nutmeg. • 50g Dutch Cocoa • 6 drops Confectioners Orange Oil • Pinch of Cinnamon, Ginger, Nutmeg 4. Add the cocoa and flour and mix well. 5. U sing your hands, gather together the mixture into a dough and ensure all the ingredients are fully incorporated. TOP COOKIE TIPS: 6. P lace the dough on a layer of cling wrap, wrap well Place similar sized cookies onto the same baking tray so they cook evenly. 7. Roll out dough onto baking paper or floured Run a flat spatula or fondant smoother over the cookies immediately after they are baked to eliminate air pockets and uneven surfaces. You can eliminate the orange oil and spices if you prefer, to create a plain chocolate cookie base to add your own flavours. Step 1: Use a large square cutter to cut out the chocolate box cookie shapes, then use a smaller square, circle, flower and heart shape cutter to create the individual chocolate shapes. and refrigerate for at least an hour. surface and cut out desired shapes. 8. P lace directly onto a baking tray and chill for minimum 30 minutes. 9. Bake in the oven at 160C – 170C for 8 to 10 mins (depending on size of cookie) Step 2: Place the cut out shapes directly onto a baking tray and chill in the fridge for minimum 30 minutes before baking. Step 3: Using Royal Icing pipe an outline around each cookie in your desired colour and flood the entire surface, then set aside to dry for a couple of hours.

Step 4: I used gold / dark yellow and light pink royal icing for the large square cookies, and a combination of light brown, dark brown, ivory and light pink for the smaller sized cookies. Step 7: Repeat the previous step but this time with ivory coloured Royal icing. f www Step 5: Mix together edible lustre dust (I used Rolkem Antique Silk) and a drop of rose spirit or vodka, then using a paint brush, paint over each of the larger square cookies to create a shimmer / pearlescent effect. Leave to dry overnight if possible. Step 8: Repeat again but this time with dark brown coloured Royal icing. Then leave all the cookies to dry for a couple of hours or more. Step 6: Using light brown Royal Icing, pipe two or three little chocolate shapes onto each of the large square cookies, and add swirls, dots or line details to a selection of your smaller cookies to resemble individual chocolates. Step 9: Add the finishing details by piping little dots, swirls or lines to each little chocolate on the large square ‘Chocolate Box’ cookies. I a

Chocolate Sphere By Kellie Rudland Treat Bakeshop You will need: • Oven tray • Sphere mould (I am using a Wilton one but any plastic or silicon sphere mould will do) • White chocolate (I used compound, but if using couverture be sure to temper it first) • Spoon • Metal circle cutter/s

Step 1: Slowly melt your chocolate in the microwave, stirring frequently. When melted, spoon chocolate in to sphere mould. Step 2: Swirl the chocolate around the mould, ensuring that you reach up to the very top of the sphere. Step 3: Scrape off any excess and return it to your bowl of chocolate. Step 5: Allow to partially set, and repeat the process of swirling the chocolate around the mould. Scrape off the excess and tap the mould again. Allow chocolate to set in refrigerator. Put tray in oven and heat oven to 75 degrees Celsius. Meanwhile, when the chocolate is completely set, remove spheres from the mould. I wear gloves at this point to ensure the chocolate remains shiny, and that it isn’t clouded by fingerprints. Step 6: Remove heated tray from oven and place both halves of the sphere on it, gently melting the edges. Step 7: Working quickly, press the two halves together, ensuring that the seam is blended together well. Step 4: Turn the mould upside down and allow the excess to drip out on to baking paper. Firmly tap the mould to allow any air bubbles to escape. Step 8: You should now have a gorgeous, shiny chocolate sphere! Depending on what you are planning to use the spheres for, this may be a good point to stop. For this dessert sphere we will be adding some garnishes and cut outs for more visual appeal.

Step 9: Return the tray to the warm oven for a few minutes, and place your metal cutters on it to warm them up. Step 10: Gently press the warm cutter in to the chocolate sphere, slowly twisting it through the chocolate. Step 11: Do not apply too much pressure – you don’t want your sphere to shatter! Add as many cut outs as you like. I have done one larger circle and two smaller circles in this instance. Creating the chocolate pencils You will need: • Dark chocolate (I used compound, • Glass filled with sugar but if using couverture you will need • Pencil sharpener to temper it first) • Parchment bag • Thin plastic drinking straws

Step 12: Melt chocolate and spoon in to parchment bag, folding the ends over twice. Snip off the end of the bag. Step 13: Insert the end of the piping bag in to one of the straws and squeeze until the straw is ¾ full of chocolate. Step 16: Using a pencil sharpener, gently sharpen the ends of the chocolate pencils to a point. Step 17: These chocolate spheres and pencils are a versatile garnish and can be used in a variety of ways. Here, my chocolate sphere sits on a sweet crumb and it is filled with a smaller sphere of fresh mango sorbet. Step 14: Sit the chocolate-filled straws in the cup of sugar to set. Step 15: Once the chocolate has completely set, use a skewer to push each chocolate pencil out of the plastic.

How to create a parchment bag Parchment bags are a quick, easy way to pipe chocolate. The chocolate inside can be gently re-melted in the microwave time and time again, so they’re handy to have on hand for writing messages on cakes or piping intricate chocolate garnishes. Step 18: Start with a square of baking paper. Fold the baking paper in half on the diagonal, tidying up the edges if they aren’t quite square. Step 22: Bring the bottom right corner up and around, and hold in place. Step 19: Open the paper and cut on the diagonal fold. Step 20: You now have the base for two parchment bags. Step 23: Repeat the process with the bottom left corner. Manipulate the corners until you have a sharp point at the end of the parchment bag. There should not be a hole at the bottom of the cone. Fold over the corners inside the bag twice to secure. Step 24: You now have a parchment bag ready to use! Step 21: Hold one piece of parchment by the top corner (the corner with the shortest distance to the opposite side of the paper).

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Chocolate Butterflies By Geoffrey Michael Dimitrousk Geoffrey Michael Pattisier

f www Step 1: Melt some white chocolate (coverture) to 45 – 47 degrees. Step 4: Print out your favourite butterfly picture and cut a piece of silicon paper to fit on top. Step 2: Add 1/3 of white chocolate to the melted chocolate to bring down to 28 degrees. Step 5: Pipe around the outside of the butterfly first. Then using the

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Chocolate Shards By Amie Milton Whipped Cake Co.

You will need: • Large cutting board • 125 grams white chocolate melts • Baking paper • 125 grams dark chocolate melts • Skewer • A variety of sprinkles and • 2 teaspoons • 2 bowls Step 1: Separate the chocolates into two bowls. Step 4: Using a teaspoon, spoon blobs of both white and dark chocolate onto the baking paper, making sure that the blobs are all budding up against one another. Try to evenly space the colours so there is not one big section of white for example. chopped fun sized snickers bar • Sharp knife Step 2: Microwave your first bowl of chocolate melts for 1 minute. Stir, and then continue microwaving in 30 second intervals until melted. Repeat this for both bowls of chocolate. Step 5: Taking hold of both sides of the cutting board, gently tap it on to the table to flatten the blobs of chocolate down. This gives you a flatter and larger surface area to work with. Step 3: Place your cutting board down and cut a piece of baking paper to fit on top. About 30-40cm long will be enough. Step 6: Using a skewer, make swirls into the chocolate. Gently tap the cutting board on to the table once more after you have finished swirling the chocolates together.

Step 7: Now it is time to decorate your melted chocolate with a variety of sprinkles and the chopped snickers bar. Tap the cutting board back down on to the table once all decorations have been added to secure them into the chocolate. Step 8: Once the chocolate is almost set, but before it has set completely, imprint lines with your knife where you would like to cut your shards. Step 9: Once the chocolate is set, using soft pressure, start slicing over the lines you created in the above step. Top tip: Always slice in the same direction, towards your body, and never go back and forth. It might take you three or four slices to get through the chocolate but the slower and softer pressure you use the more control you have with the neatness of the edge.

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Chocolate Curls By Arno Backes Ganache Chocolate

You will need: • Metal rings or water glasses to use as weights • A pastry comb with the tips lightly trimmed • Rubber spatula • Couverture chocolate • 50mm wide acetate strips Step 1: Temper the couverture, ensuring there are no lumps. Step 2: Lay the acetate on a clean bench and pour a small amount of couverture along its length.

Step 3: Using the pastry comb, in one movement spread the couverture along the acetate, covering it completely. Step 4: Lift the sheet from the bench and wipe off excess couverture from the sides with forefinger and thumb. Step 6: Carefully twist the acetate sheets to form a cylinder with the chocolate layer on the inside. Step 5: Lay the chocolate covered acetate strip on the greaseproof paper and weigh down one end. Step 7: Make the cylinder reasonably tight and weigh down the end.

Step 8: Leave the cylinders to set, Step 9: ideally overnight in a cool Remove the weights place. carefully. Step 11: Very carefully unwind the curls from each other and tease apart. tip: Step 10: Gently unwrap the acetate from the chocolate. The strip can be cleaned and reused. Step 12: Using a knife or fingers, place the curls on your cake. These delightful chocolate curls can be made in milk, dark or white chocolate to gar

Arno Backes – Master Chocolatier & Patissier Arno Backes moved to Australia in 2004, joined a local chocolate company then in 2008 opened Gânache Chocolate. Starting with just one Pastry Chef working with Arno, there are now 15 highly trained and devoted team members creating everything from chocolate bars to fine patisserie, tea cakes to macaron towers and everything in between. Meet the decorator Dedicated to individually crafted pralines and infused ganaches, meticulously sculpted bars and a gallery of patisserie under domed glass cabinets, the store immediately shows the passion Arno has for his profession. Arno Backes – Master Chocolatier & Pat Arno Backes moved to Australia in 2004, joined a local chocolate company Gânache Chocolate. Starting with just one Pastry Chef working with Arno, trained and devoted team members creating everything from chocolate ba cakes to macaron towers and everything in between. Dedicated to he individually crafted pralinestoand infused His love affair began when was just 15, an eager apprentice a pastry chef onganaches, the border ofmeticulous Germanygallery and Luxembourg, which led to the commended completion of a masters degree in Munich of patisserie under domed glass cabinets, the store immediately sho 1996, winning the gold medal from the Bavarian state government. Arno Backes for his profession. Master Chocolatier Patissier But chocolate college wasn’t enough for Arno – he embarked on a motorcycle trip around South America tracing the history of coffee and learningin about the origins of some ofathe local finest Arno Backes moved to chocolate, Australia 2004, joined beans in the worldcompany and discoveringthen some interesting moulds along the way. chocolate in 2008 opened Gânache Choco- late. Starting with just one Pastry Chef working with Arno, German-born has been sweet treats in London Marasus Petitteam Fours, making there areArno now 15 making highly trained and fordevoted members chocolates and everything petit fours for famous establishments including;bars Harrods, to the Ritz, The Dorchester creating from chocolate fine patisserie, teaforcakes to macaron towers and everything in between. and also the Royal family. Dedicated to individually crafted pralines and infused ganaches, meticulously sculpted bars and a gallery of patisserie under domed glass cabinets, the store immediately shows the passion Arno has for his profession. His love affair began when he was just 15, an eager apprentice to a pastry chef on the border of Germany and Luxembourg, which led to the commended completion of a masters degree in Munich 1996, winning the gold medal from the Bavarian state government.

But chocolate college wasn’t enough for Arno – he embarked on a motorcycle trip around South America tracing the history of coffee and chocolate, learning about the origins of some of the finest beans in the world and discovering some interesting moulds along the way. in Switzerland followed at the 5 star Hotel St. Gotthard, making desserts and sugar show German-born Arno has been making sweet treats in London . for Marasus Petit Fours, making chocolates and petit fours for famous establishments including; Harrods, the Ritz, The Dorchester and forPalais, the Royal n Germany, Arno worked in Berlin at thealso Opern then infamily. Munich at the famous Pati d, before bringing his skills and knowledge A year in Switzerland followed to atMelbourne. the 5 star Hotel St. Gotthard, making desserts and sugar show pieces. Back in Germany, Arno worked in Berlin at the Opern Palais, then in Munich at the ackes has been passionate about chocolatebefore all his lifebringing and with ahis keenskills eye forand detail he h famous Patisserie Luitpold, knowedge Melbourne. Backes hasevery been ed himself to creatingtosuperb chocolateArno creations that taste bit passionate as good as they loo about chocolate all his life and with a keen eye for detail he has devoted himself to creating superb chocolate creations that taste every bit as good as they look.

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Multi-coloured chocolate wrap By Julia Usher Recipes for a sweet life

For those reading the 'Download & Print' version of Cake! magazine, see this tutorial at: www.youtube.com/watch?v=SyIeBB6t6AA

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Chocolate Q&A with Jessica Pedemont

Chocolate Q&A We sat down with the Chocolate Artisan herself,Jessica Pedemontfor sometips on achievingprofessional results withchocolate.Jessicahelpfullyprovidedus with a wealth of information on all things chocolate, which she generously allowed us to share with our readers. lypes of Chocofate CompoundedChocolate Tempering is not required, as the cocoa butter has Couverture oil,knownaslauricfats.Compoundedchocolateislowerin For a rich chocolate flavour, only the best quality cost,has a better heat resistance,and is very easy touse. couverture should be used. Couverture (or pure eating Compounded chocolatemustbelabelledas such. chocolate) must be made from pure cocoa nib, cocoa Avoiding Imperfections butter, and sugar. To create milk chocolate, milk, cream, and/or milk fat are added.To remove most of its water content, the millis either condensed or dried. The resulting product is called milk crumb.Flavouring (mainly vanilla). Sugar Bloom stabilisers emulsifiersmaybe and used. Sugar bloom also appears as a greyish coating on the So calledwhite'couverture(contains no chocolateliquor, surface of the chocolate. Unlike fat bloom, it isn't greasy to therefore is not considered true chocolate)consists of touch. When magnified,minute sugar crystals are visible. Its butter,sugar and milk. cocoa crystallised appearance(frosting)is quite rough totouch andeffectbothmilkanddarkchocolate. When couverture is being manufactured, it is exposed to an enormous amount of pounding. grinding, CommonCausesof SugarBloom: refining and conching. resulting in a very smooth,fine chocolate. This chocolate is then tempered, run into :Humid storage conditions (above 80% humidity) moulds, then passed into coolers. After de-moulding, the couverture is wrapped for sale. By using a different for too long isproduced in various sizes of button shapes or pieces, Migration of moisture from centres (usually soft and packed fondant) , When moulds, equipment or packaging are not Couverture must be stored in a cool, dry place.Under completely dry favourable conditions, dark couverture improves with Use of hygroscopic ingredients (low grade or brown some ageing. Under unfavourable conditions, the full, sugars) fresh aroma deteriorates rapidly.The above descriptions are globally used by the confectionery industry,and also form a legal point if a product is sold as couverture.

Sugarbloom isalsoformedwhenthe jump intemperature between cold storage (1o degrees and below) and the removal from storage (2O degrees and more) is too great. If a difference of about 8 degrees is exceeded, intermediate storage is necessary. When water (condensation) settles on the surface, it will dissolve some sugar from the chocolate.Upon evaporation, this sugar and crystallises remains on thesurface. Fat Bloom Fat bloom appears as a grey coating, streakiness, or dots on the surface of the chocolate. It is greasy to touch As the complete melting point is just below body and is easily rubbed off. Upon magnification, minute fat temperature (37 degrees) it gives the impression of cool- crystals are visible. Some of the causes of fat bloom ing the mouth as it melts. as the change from solid to liguid include: :Badtemperingofchocolate The melting and crystallisation characteristics of cocoa : Insufficient of melting or holding at that temperature . The presence of low-melting fats in the centres (nut oils) Cocoa butter is a mixture of glycerides which are : Storage area temperatures too high or fluctuating too polymorphic (polymorphic means 'of many forms). This much means that cocoa butter is a mixture of several forms of : The addition of fat from coated centres (hazelnut or fat. Therefore, several crystalline arrangements can exist in filings containing hazelnut oil or coconut paste cocoa butter, each with its own characteristic melting encourages the formation of fat bloom) point Fat bloom is more noticeable on dark chocolate than on Of these crystalline arrangements, only one is stable and milk chocolate. the remainder are unstable: Understandling the Importance of : Gamma (G) - very unstable, melting point 17 degrees. : Alpha (A) - unstable. melting point 21 - 24 degrees. : Beta Prime (B1) - unstable, melting point 27 - 29 Cocoa Butter degrees. : Beta (B) - stable, melting point 34 - 35 degrees. Cocoa butter is essentially the natural fat of the cocoa bean. An understanding of cocoa butter and its various In the process of tempering chocolate, it is aimed to forms is vital if one is to work successfully with chocolate. initiate a process where Gamma transforms to Alpha, which Usually obtained by the hydraulic expression of cocoa nib, then changes to Beta Prime and ultimately to mainly stable it is light yellow in colour and has a distinct brittle fracture Beta crystals. below 20 degrees. This is primarily as specific creation for high-melting. The cocoa butter and tempered chocolate begin to stable crystal modifications of the cocoa butter in order to obtain optimum gloss, a crisp break, optimum melting be- haviour and fat bloom resistance for a solidified chocolate. This means that chocolate is generally either solid or liquid. The assistance of very small cocoa butter crystals of equal We expect chocolate to melt in our mouth, not in the size guarantees a micro-fine structure in the finished hands chocolate

The heavier particles will sink to the bottom, while the oily substance (cocoa butter), having a smaller specific weight, will float to the top. The process will not only take place in a container of warm chocolate,but also in moulds, on chocolates or other chocolatehas beenused.Theproof will be evident when the chocolate hardens with pale brown to greyish discolouration (fatbloom)onitssurface,sometimes inthe shape of streaks, dots, or even honeycomb pattern. The aim or tempering chocolate is to reunite and evenly distribute all the components of the chocolate. This can be achieved by anyone of the following tempering methods. CBR (Cocoa Butter Replacers) In each case, irrespective of the method used, the chocolate must show a noticeable thickening effect, the indicator that all the particles are bound together. A gentle Made from coconut, palm kernel and peanut oil, by heating to the required temperature and thorough stirring fractionation and hydrogenation, these products are used will renderthechocolateready for use. for compounded chocolate. Imethods lempering Tempering of Couverture Fully automated tempering tanks are used by the Tempering is a method of inducing cocoa butter to larger chocolate and confectionery manufacturers. The crystallise in a stable form in the fluid chocolate mass. tradesman confectioner,patissier, pastry cook or chef will The process of tempering consists of heating the chocolate evenly (usually to 45 - 50 degrees) to Method 1- Direct Warming completely dissolve all of the cocoa butter. The liquid chocolate is now cooled to initiate crystallisation by As most manufacturers of chocolate temper their gently reheating the chocolate to just below the melting products, it is possible to carefully melt this chocolate and point of the desired fat type (Beta), so as to melt out any retain the original temper. Only very gentle heat must be of the undesirable types applied. When dissolved, the chocolate must be well stirred occasionally and 32 degrees not exceeded The chocolate is now stirred at this temperature for some (depending on the brand and manufacturer's instructions). time, which will help to obtain a high proportion of very Tempering tanks (kettles) with very sensitive thermostats small crystals of the Beta type when the chocolate finally or warming cupboards are well suited for this method - solidifies in a mould or as a coating .In well-tempered there, chocolate can soften slowly overnight. At 27 chocolate, the dry cocoa particles and the finely ground degrees it will take on a dough-like consistency and soften sugar are evenly dispersed in the liquid cocoa butter. further with increased heat until ready to use. It is the cocoa butter which reacts to temperature. If the Method2-VaccinationorAdditionmethod chocolate is heated to above 33 degrees, the cocoa butter will liquefy. The evenly arranged dry cocoa and Part of the chocolate is completely dissolved (45-50 degrees). Some finely chopped, shaved or grated fusion no longer exists chocolate is now added to the dissolved chocolate

and signs of thickening occur. By gently re-heating or by the addition of some more overheated chocolate the final correct state of temper can be achieved. This method of seeding is also used if the chocolate is accidentally slightly overheated (by 1 - 2 degrees). incorrect thermostat setting etc. Always keep grated (chopped) chocolatewell coveredorsealed,astheincreasedsurface thus hinderingeasyandcompletedissolving. Method3-"Tablier'or Tabling orManipulation method Pour in excess of half (2/3) of the completely dissolved chocolate onto a marble slab, spread evenly. To assist in the cooling process, scrape the chocolate together and spread it out again. Cocoa butter seed crystals are formed as they come into contact with the cold marble. Scraping them off the surface will distribute the crystals through the rest of the chocolate. This is carried out repeatedly with a flexible palette knife or scraper. The seeding is complete when the chocolate starts to thicken at 26 degrees. Add the manipulated chocolatebacktoremaining warmedportionand stirwell until smooth. The chocolate should now register about 29-31 degrees. Affer undergoing a gentle heating process, It is loads of fun, can be messy the chocolate is tested for setting properties and 'sheen' and should now be ready for use. If correct temper is not and you can eat most of achieved straight away.the process has to be repeated until satisfactory. yourmistakes further information More short videos and recipes that can be found on my websitewww.jessicapedemont.comandIhaveavarietyof All temperatures stated can vary depending on brand hands on chocolate classes available at my Sydney cooking of chocolate and manufacturer's instructions. I recommend school www.celebrationcooking.com.au. Enjoy! to always check these details before using a new brand or variety of chocolate, and it will only be a very slight difference, if any at all. It is critical that you follow the details the brand states as 1 degree out can make all the difference in successfully working with chocolate. If the information is not stated on the packet, you can usually find the information on the particular brand's website. Remember it is in their best interest you can understand andusetheir chocolatetothebestof itsability.sothere is a lot of information on these websites. The more you can arm yourself with studying and practicing. will lead to the positive development of your quality achievements with chocolate

Meet the decorator Jessica Pedemont

apedemort

Castle Hill: Unit 31/9 Hoyle Avenue Castle Hill NSW 2154 P: 02 9899 3065 E: [email protected] Campbelltown: Unit 2/5 Harbord Rd Woodbine NSW 2560 P: 02 4626 5526 E: [email protected] www.cakedecoratingcentral.com

CAKE DECORATING WE KNOW CAKE DECORATING BECAUSE WE LOVE CAKE DECORATING DECORATING COURSES COURSES DESIGNED TO SUIT ALL LEVELS FROM BEGINNERS TO ADVANCED KAYSIE LACKEY RETURNS TO CDC 2016 EXPERT ADVICE & SERVICE WE TAKE THE TIME TO HELP YOU DESIGN AND CREATE YOUR MASTERPIECE OUR STAFF LOVE CAKE DECORATING AMAZING PRODUCTS 5000+ GENUINE PRODUCTS INSTORE & ONLINE WE SUPPORT GENUINE CAKE DECORATOR DESIGNED TOOLS NOT THE RIP OFFS EDIBLE IMAGES-TIN HIRE-READY BAKED CAKES GANACHED CAKES-CUSTOM FLOWERS & TOPPERS

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!

Chocolate inspiration Be inspired this collection of Chocolate creations with this collection of beautiful images by decorators from around the globe

KaTRIen Van ZYL

KaTRIen Van ZYL

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CREATE KOSHERCERTIFIED & GLUTEN FREE! Cane by Bahe Boss RuppySinhaay HAPPYBIRTHDAY HAPPY BIRTHDA AERRY IDEY! 881 Customiseand cneate yourown EdibleImages! Plus there are many more pre-designed Edible lmages to choose from. If you'reanABNholderandcurrentlyprintEdibleImagesandwouldliketoprint ourrangeof imagesonCreateaCake,contactustodayandwecanorganiseto supplyyouwithalltheprintingequipmentandsetyouupwithaCreateaCake businessaccounttoprintourimagesondemand! [email protected]. [email protected](02)98280700createacake.com.au

Meet the decorator Ashwini Sarabhai The Dream Cakes Name: Ashwini Sarabhai Business Name: The Dream Cakes Website: www.thedreamcakes.com Facebook Page: www.facebook.com/TheDreamCakes Location: Hyderabad, India Email: [email protected] Profile: Ashwini is an award winning Cake Artist, born and brought up in the lovely city of Mumbai, India. An electronics engineer by qualification, Ashwini worked in the IT sector for a while. While in the USA, she attended cake baking and decorating classes from reputed institutes and experts in the industry. Her Venture “The Dream Cakes” where she creates designer cakes, conduct workshops and Online Classes for Cake Decoration Art. Her creations have been featured in many National & International Magazines and websites like Cake Central Magazine, Cake Masters Magazine, Satin Ice showcases, DIY Weddings Magazine, Bride – Hindu Magazine, TV Shows, Party Cakes, Australian Cake Decorating MagazineCake!, Pretty Witty Cakes, CakesDecor, Cake Geek and more.

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

Join our mailing list at bit.ly/cakebusinessbootcamp to be first to hear when our new e-course launches!

EXCLUSIVE TO ACDN READERS 20% OFF Entire Online Store ONE WEEK ONLY www.cuttercraft.com.au Use coupon ACDN20 on checkout • handmade cookie cutters • DIY kits with dvd classes on how to make fondant flowers • decorating tools • decorating supplies & more ‘how to’ dvds ph:0425 734 599 follow us on facebook and instagram Exclusive Offer Valid Sun 28th Feb - Sun 6th Mar

Interviews In this issue we interview two of Australia's leading chocolatiers; Kirsten Tibballs & Geoffrey Michael

Kirsten Tibballs interview with Kirsten Tibballs, owner of Melbourne’s Savour Chocolate & Patisserie School, is an award-winning patissier, famous for her incredible chocolates and desserts. We were fortunate enough to attend a class at the school and managed to catch up with Kirsten while we were there. Tell us a little about yourself and where you are from? What are your long term goals for Savour? I started Savour in 2002 to pass my knowledge and experience on to other food enthusiasts and professionals. The business has had a steady growth since then and we now teach 3,500 students per year in our hands-on classes. In 2014 we launched Savour Online classes, which offers video tutorials and printable recipes for people unable to attend the school in person. We now have over 100 videos in the library and continue to add to the collection regularly. Our focus at Savour for the future is to continue to keep up with current trends in the industry and to pass on those skills and techniques to our students. We will also continue to grow the size and variety of our online classes. What is the best thing about your job? Passing my skills on to other passionate foodies and developing new products and concepts.

What has been your greatest achievement? Did you ever expect to become a media personality? I can’t choose one single achievement, I set goals that I want achieve and do whatever I can to ensure they come to fruition. Among them are my first book ‘Chocolate To Savour’, winning a gold medal in the Pastry Olympics, being recognised for the best chocolates in the world at the World Pastry Team Championships in Las Vegas and appearances on television shows such as MasterChef and Everyday Gourmet. And of course the success of Savour. I also have a new book coming out in July next year. No, not at all. I am fortunate that chocolate and patisserie is a very popular subject. I work really hard at what I do and it is great to be acknowledged for that. Do you have a favourite dessert to create? I don’t have one particular favourite. I like the fact that my job enables me to create a wide variety of products; the diversity keeps me on top of what I do. You always seem to be working on several

HAVE YOU EVER WISHED YOU COULD DECORATE YOUR CAKES LIKE A PROFESSIONAL? Well, now you can! The Teach Me Cakes app is the perfect home bakers companion. Learn decorating tips and tricks direct from the professionals with easy-to-follow instuctional videos. Teach Me Cakes will transform the way you bake and decorate your cakes. Let’s get baking! Watch and learn how to... • • • • • • • • • • • • • • • • • • • • • Making Ganache Ganache & Cover a Round Cake Ganache & Cover a Square Cake Stencil & Stripe Shimmer & Silver Leaf Building a Structure and Stacking your Cake Double Barrel Cake Easy Sugar Rose Petty Cupcakes Cover a Board & Box Frilling Painting on Fondant Figurines Piping Stiletto Shoe Buttercream Naked Cakes Mad Hatter Cake Texturing Fondant & Gold Sequins Sugar Poppy Hydrangeas & Parrot Tulip Guest teachers include... • • • • • • • Sharon Wee of Sharon Wee Creations Jacki Fanto of Blissfully Sweet Rouvelee Ilagan of Rouvelee’s Creations Raewyn Read of Cakes by Raewyn Faye Cahill of Faye Cahill Cake Design Dewi Kurniadi of Sweet Bloom Cakes Anna Maria Roche of Cake Design MORE guest teachers coming soon! DOWNLOAD THE APP TODAY! Get all the tips and tricks from Australia’s best Bakers direct to your device for a fraction of the cost of decorating classes. Now available on your smartphone and device.

Join us! Members get pre-sale access & discounts to ACDN events. Become a member today! f www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! magazine, contact [email protected]

Geoffrey Michael interview with If you haven't been to the bustling regional centre of Albury before, now there’s an even sweeter reason to mark it on your map. Over the past couple of years, Executive Pastry Chef Geoffrey Michael Dimitrovsk has established an extraordinary boutique patisserie full of mouth-watering morsels. Written by Marianna Saran Geoffrey’s modern twist on classic French patisserie pushes the boundaries in an ever-evolving industry. His love for chocolate is apparent, with many of his desserts and pastries filled, covered or adorned with it. In this interview Geoffrey shares with the ACDN some tips about one of the world’s most consumed foods. Tell us a little bit about yourself and how you came to be a master of pastry and chocolate? I am a country boy, born and raised in Albury NSW. I have been a pastry chef for 15 years and to become successful at anything you need hard work, dedication and most of all passion. Where does the inspiration for your amazing desserts come from? I draw inspiration from many things including childhood memories and art pieces, and I’m always inspired to be better than yesterday.

There are so many different types of chocolate on the market these days, what is the difference between cheap chocolate and a good quality chocolate? Taste, flavour, mouth feel - you definitely get what you pay for. Always get the best quality you can afford. What is your favourite chocolate to work with and why? Valrhona Caramelia, because I love to eat it! During the day I always keep a little bowl close by. Is white chocolate really chocolate? Technically no. Why is white chocolate not technically chocolate? As it doesn’t contain part of the cocoa bean ie: cocoa solids or mass. It only includes cocoa butter, which is a by-product of the chocolate making process. You do chocolate spraying on your desserts. It’s such a great effect, could you share with our readers how you achieve this look? To achieve a velvet look you need to ]

Australian Cake Decorating Network Preferred Suppliers Cake Decorating Solutions supports the Australian Cake Decorating Network as Platinum Preferred Supplier with a 10% discount for members (excludes Naked Cakes, Gift Vouchers and Classes) Our Preferred Suppliers all offer a 10% discount for ACDN members. Find the code on our website under 'Discounts' CAR HAVE YOU EVER WISHED YOU COULD DECORATE YOUR Retail CAKES LIKE A PROFESSIONAL? Supply with a www. Well, now you can! The Teach Me Cakes app is the perfect home bakers companion. Learn decorating tips and tricks direct from the professionals with easy-to-follow instuctional videos. Teach Me Cakes will transform the way you bake and decorate your cakes. Let’s get baking! Watch and learn how to... • • • • • • • • • • • Making Ganache Ganache & Cover a Round Cake Ganache & Cover a Square Cake Stencil & Stripe Shimmer & Silver Leaf Building a Structure and Stacking your Cake Double Barrel Cake Easy Sugar Rose Petty Cupcakes Cover a Board & Box Frilling Carolace - Australian Made Lace mix Easy to use with our locally made sil Silicone Moulds - A reliable range of Colours - Sparkle Powder, Pure Lustr Gel Paste and New Hi-Sparkle Paint, Guest teachers include...

CAROLINE’S SUGAR ART SERVICES Retail, Wholesale, Manufacturing, Importers, Exporters Supplying the Australian and International market for 36 years with a comprehensive line of cake decorating equipment www.carolines.com.au Carolace - Australian Made Lace mix in Gold, Silver, Red, Black and White Easy to use with our locally made silicone Lace Mats Silicone Moulds - A reliable range of silicone moulds Made in Australia Colours - Sparkle Powder, Pure Lustre, Shimmer, Petal Dust, Liquid Colour, Gel Paste and New Hi-Sparkle Paint, all edible and all Made in Australia Tools - CSAS (Brown) Tools, Work Mats, Foam Formers, Flower Drying Stands, Smoothers, Rolling Pins, Tins, Casting Jelly, Large range of Flower Cutters Cake Supplies - Endless Modelling Paste, Bakels and Fondx RTR, Royal Icing and Cake Mixes Decorating Equipment - Pillars, Stands, Cake boards (Black, White, Silver and Gold), Candles, Stamens and Silver Cardboards CAROLINE & MORRIS MATTHIAS Shop 4, 29C Dwyer Road, Oaklands Park, South Australia, AUSTRALIA 5046 Telephone 08 8377 0340 Fax 08 8377 0341 Email [email protected]

3-5 June, 2016 Sydney Showground Olympic Park 21-23 October, 2016 Melbourne Convention & Exhibition Centre

everything BAKING and BEYOND! CAKE BAKE and SWEETS SHOW Discover more at CakeBakeAndSweets.com (( Can't wait to go again (( wow!I planned to stop tomorrow,it was worththe in for an hour and ended up five hourdrive!Living the cake being at your show for about dream. Thanks for putting on 4 hours, thanks!99 such an amazing show.) JUDITHfrom BRIGHTON SHARONfromBODALLA Jhe FESTIVALDELICIOUSNESS

ACDN Member gallery We invited our members to submit to our member gallery - take a look at what they've been creating! Want to submit to our member gallery? Join us HERE!

CHLoe KeRR CaKe

CoLoR DRama Cakes

CHLoe KeRR CaKes CHLoe KeRR CaKeS STuDIo CaKes Commle's Cupcakes

La MaGDaLena CaKes BYCaTHY anD LIz SomeTHInG SweeT BY SImone

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satinice.com Celebrating the magical world of fondant. VIDEO & PHOTO TUTORIALS ARTIST GALLERIES ARTIST INTERVIEWS COLOUR MIX GUIDES SEASONAL CAKE COLLECTIONS TIPS, CHARTS & FAQ FAQs

{From the cover}

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MICHeLLe THE CAKECHEF

CakeFix CReaTIveBakes leneLLe's CusTom Cakes IDReam oF Cupcakes

TM CAKE CＲＡFT gourmet cakes by you 250gfondant 250ggumpaste Paulane Podant IKGfondant 5kcfondant B0gcolouringgels 250g colouringgels cakecraft anodised cakepans cakeleveller MiniProfessionaldasterAirbrsh Compressors Opened Dimensions 48542x36cm PonableCaseDimensions 6215x24cm arbrushcompressors portableairbrush spraybooth [email protected] www.cakecraftaustralia.com.au

Copy Cat Cakes COHIBA copy cakes

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DOWNLOAD & PRINT Cake! magazine is now available for download and print. You can read offline or print your favourite tutorials- no more fondant on your ipad! CLICK HERE f To advertise in Cake! magazine, contact [email protected]

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

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f Promote, network, shop & save with the Australian Cake Decorating Network! Join us today! Meet Katie! To learn about the benefits of being an ACDN member! Watch our video at www.acdn.me or view the online version of Cake! magazine at www.cakemagazine.me

ACDN members can get discounted cake decorating insurance! 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!

ARE YOU INSURED? Get covered with Australia's leading cake decorating insurance broker $10m Public & Products Liability $380 PER YEAR FOR ACDN MEMBERS $450 per year for Non-ACDN Members (Insurance subject to acceptance criteria) www.redstarinsurance.com.au/cake Red Star Insurance Pty Ltd (AFSL 444803) T&C apply, see website for details. The Australian Cake Decorating Network Pty Ltd does not provide any advice regarding insurance matters. Please contact Red Star Insurance Brokers on the above contact details to discuss your insurance requirements. AFFILIATE ADVERTISEMENT

Member Monday Competition Each Monday our members share their work on our Facebook page, for the chance to win a double page feature in Cake! Become a member at www.acdn.me to join in!

BISCUITRY CaKe In THe AFTeRnoon BeLLeissimo CooKies SopHla Mya Cupcakes PIpeD DReams Cakes & BiscuiTs BY Lisa losika losika COR nhya CUPCAKES losika

TaYLoR MaDe GouRmeT COLOR DRAMA ACDN CAKES CHOICE Austalian CkeDecohating Netnosk CoLoR DRama CaKes ivalicious SWEETS Birthday Adam ToRTISSIme VivaLIcIous SweeTs

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We are very excited to have partnered with Cake Decorating Central, to bring you a monthly cake kit subscription with world class guest decorators! What is included? All the cutters, colours, materials & full colour instructions required are provided for you each month. Some tools and ingredients may be required to be provided by you to compl ]HH

Have you ever wanted to learn the art of cookie decorating using royal icing? COOKIE DECORATING CLASSES MELBOURNE / SYDNEY / BRISBANE • Beginner to Advanced Classes • The perfect cookie • Royal icing consistencies • Decorating techniques • outlining and flooding • wet on wet decorating • marbelling and accents • brush embroidery • RI transfers & more Contact us today for more information www.cuttercraft.com.au ph:0425 734 599 follow us on facebook and instagram for news!

MERRY Cup Cup & AwaY CHRISIMAS MaD Hen cake madhen cakes KeLLY's CaKe ToPpeRS HULKAWANIA Kylie Marhs CATS CATS HULRMRNIA Cats CATS Cana mia Cahe CATS CAKES.CUPCAKES&COOKIES KYLie MaRKs CaKes CATS

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Promote, network, shop & save with the Australian Cake Decorating Network! Join our over 800 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!

CAKES, Rosali Dohia Mya Cupe My SweeT DReam Cakes SopHia Mya Cupcakes Welcam INTAGE OOKI CakeaDaisIcaL cdkedodosea

The overall winner is... Robyn Salisbury Congratulations Robyn! You've won a $250 voucher to spend at Cake Decorating Solutions and a double page feature in our next issue of Cake! magazine!

Member Monday is proudly sponsored by Cake Decorating Solutions Become a member to join in Member Monday! f Join online HERE Members can share a photo of their work each Monday on the Australian Cake Decorating Network facebook page. Each week we award a 'People's Choice' and 'ACDN Choice' award. The winners of the ACDN Choice award for 2016 will be featured in Cake! magazine and go in the draw to win the quarterly prize of a double page feature in Cake! magazine Join in the fun on our FACEBOOK page!

Membership open to hobbyists AND professionals WORLDWIDE!

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ACDN Member Spotlight Dell of Cake Salon My name is Dell Khalil, I'm the owner of CAKE SALON and am completely obsessed with cake decorating. This wasn't always the case though, as much as I've been baking and cooking since I can remember, decorating came much later when I attempted to make a castle birthday cake for my youngest daughter for her fourth birthday. I was given a quote and thought, "how hard can this be?" I ventured out and bought my supplies $120 later and no sleep and no idea where to start I realised that the quote I was given of $200 something was actually not nearly enough for the stress involved... I decided to never do this again....

About four years ago I decided to give this another go and I really liked it and so became obsession. I bought everything from books to tools and decorated cakes whenever possible for friends and family. Three years ago I took a couple of workshops on things I really liked and the obsession grew and took over my life (in a good way). I completely outgrew my house and ventured out into my studio CAKE SALON in Stamford Avenue Ermington in April 2014. I have a very small but great team and together we can make anything you can imagine. Getting that 'WOW' reaction makes all the late nights and hard work worthwhile! I love what I do and am completely blessed and humbled by all the support I receive. Being paid for doing what you love is truly unbelievable. f Dell

ACDN Member Directory Decorators ACT Shakespeare’s Cakesphere Canberra ACT facebook.com/ShakespearesCakesphere shakescakes.com.au All Things Cake & Small Sydney, NSW facebook.com/pages/All-Things-CakeSmall/185986598161826 allthingscakeandsmall.com.au Cakes By Jane Canberra ACT facebook.com/cakesbyjane2012 cakesbyjaneincanberra.com The Food Collective Hackett, ACT facebook.com/tfccreations thefoodcollective.net All Things Sweet by Bec Blacktown, Sydney, NSW facebook.com/allthingssweetbybec Cakes from my kitchen Canberra ACT facebook.com/cakesfrommykitchen Topped Off Gungahlin ACT facebook.com/ toppedoffcaketoppers?fref=ts Cakicature Canberra ACT facebook.com/cakicature mum2noah.wix.com/cakicature Cheryl’s Signature Cakes Canberra ACT facebook.com/CherylsSignatureCakes cherylssignaturecakes.com.au Crazytreats Canberrq ACT facebook.com/Crazytreats Eat Sleep Dream Cakes Palmerston ACT facebook.com/eatsleepdreamcakes eatsleepdreamcakes.com.au Forty-Two Cakes Canberra, ACT facebook.com/fortytwocakes fortytwocakes.com.au Geek Cakes Canberra, ACT facebook.com/geekcakescanberra geekcakes.com.au Rapture Cakes Canberra ACT facebook.com/RaptureCakes Rapturecakes.com.au Sammy Sprinkle Canberra, ACT facebook.com/sammycupcakes sammysprinkle.com.au Vanille Cake Designs Canberra ACT facebook.com/VanilleDesigns?ref=hl vanillecakedesigns.com.au/ NT The Chantilly Kitchen Darwin, NT facebook.com/pages/The-ChantillyKitchen/424303061008365 Keyks by Maria Darwin NT NSW Adri’s Shop Umina Beach, NSW facebook/adrisshop adrisshop.com Aemelia George Cake Design Armidale NSW facebook.com/Aemelia-George-CakeDesign-352105184843738/?ref=hl aemeliageorge.com.au Aida’s Sweet Treats mount pritchard, NSW facebook.com/aidas.sweet.treats All Occasion Cakes Wollongong NSW facebook.com/alloccasioncakes 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 BAKE MY CAKE Tahmoor NSW BAKES & CAKES STRATHFIELD, NSW facebook.com/bakescakesnow Bellaboo Cakes Lake Heights, NSW Bellaboo Cakes Best Dressed Cookies Gosford, NSW facebook.com/pages/Best-DressedCookies/243893325620810 bdcbymazz.com Bodalla Bakery Bodalla, NSW facebook.com/pages/BodallaBakery/159097165989?fref=ts BrenDelights NSW facebook.com/brendelights

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NSW Created by Monica Sydney NSW m.facebook.com/CreatedbyMonica Creative Bites by Mel Port Macquarie, NSW facebook.com.au/CreativeBiteByMel Cupcakes by Corrie Sydney, NSW facebook.com/cupcakesbycorrie cupcakesbycorrie.com.au Feather & Lace Creative Cakes Byron Bay, NSW facebook.com/featherandlacecreativecakes featherandlacecreativecakes.com.au kays sweet delights casino nsw facebook.com/SweetDelightsByKay kayssweetdelights.webs.com Flyawaypineapple Central Coast, NSW facebook.com/FlyawayPineapple flyawaypineapple.com.au Kelly’s Treats Liverpool NSW facebook.com/kellystreats kellystreats.com.au Frosted Fantasies Cake Design Central Coast NSW facebook.com/rachsfrostedfantasies frostedfantasies.com.au La Magdalena St Johns Park, NSW facebook.com/LaMagdalena2013 Danz Cakez Wentworth Falls NSW facebook.com/danzcakez1 Gorgeous Cakes by Helen Sydney, NSW facebook.com/gorgeouscakesbyhelen gorgeouscakesbyhelen.com.au Deliciously Yours Sydney/Drummoyne, NSW facebook.com/deliciouslyyourssyd deliciouslyyours.com.au gotta love it - sweet designs Pagewood Sydney NSW facebook.com/pages/gotta-love-itsweet-designs/187203861446116 Designer Cakes By Chloe Robertson NSW facebook.com/designercakesbychloe designercakesbychloe.com.au ICE-A-CAKE Rydalmere NSW facebook.com/ICE-ACAKE-690739804321141/ ice-a-cake.com.au Devour Cakes Willoughby, Sydney, NSW facebook.com/devourcakes devourcakes.com.au D’lish Cupcakes & Accessories Penrith, Sydney, NSW facebook.com/dlishcupcake dlishcupcakes.com.au Dragonfly Cakes Newcastle, NSW facebook.com/pages/Dragonfly-Cakes/1146 60295330205?ref=bookmarks dragonflycakes.com.au Dubbo Cake Dezines Dubbo, NSW facebook.com/julie.kent.712 dubbocakedezines.com.au Iced Creations Collaroy, Sydney, NSW facebook.com/IcedCreationsAU icedcreations.com.au I Dream of Cupcakes Kingsford, NSW facebook.com/idreamofcupcakesbyjo idreamofcupcakes.com.au Imagine invites and cakes Woodcroft NSW m.facebook.com/pages/Imagine-invites-and-cakes/160477080696946 imagineinvites.com Indulge By Rebecca Brown Matraville, Sydney m.facebook.com/indulgebyrebeccabrown2012 Ella Bella Cakes Hamlyn Terrace, NSW facebook.com/ellabellacakesau ellabellacakes.com.au Jabelles Cakes Albion Park, NSW facebook/Jabellescakes Emi’s Cakes Kurmond NSW facebook.com/emiscakes emiscakes.com Julicious Cakes Sydney Belrose, NSW facebook.com/juliciouscakesdesignersydney Fanciful Cakes Goulburn, NSW facebook.com/fancifulcakes Kadz Cakes & Events Liverpool NSW facebook.com/KadzCakes Leanne’s Little Cakery Macarthur region, NSW facebook.com/LeannesLittleCakery Liz’s Cakes Glenmore Park, NSW facebook.com/Lizs.Cakes.NSW lizscakes.com.au Love In A Cake Bangalow, NSW facebook.com/loveinacake loveinacake.com.au Lyndsey Mckenzie cake design Newcastle, NSW facebook.com/lyndseymckenziecakes lyndseymckenziecakedesign.com.au Melissa-Ann Designs Marrickville, NSW facebook.com/melianndesigns melianndesigns.com.au Michelle’s CAKE Boutique MINCHINBURY NSW facebook.com/michellescakeboutique Mrs C’s Cupcakes Penrith NSW facebook.com/MrsCsCupCakes mrscscupcakes.com Mummy Bear Cakes Uralla, NSW facebook.com/MummybearCakes/timeline Nutmeg Cakes and Cookies Umina Beach, NSW facebook.com/Nutmegcakesandcookies nutmegcakesandcookies.com.au Ohh So Sweet Cakes Budgewoi, NSW facebook.com/ohhsosweetcakes One Cake Down Koonawarra NSW facebook/onecakedown onecakedown.com.au

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ExpressExcel Oviedo, FL facebook.com/expressexcel etsy.com/shop/ExpressExcel D’lish Cupcakes & Accessories Sydney, NSW facebook.com/dlishcupcake dlishcupcakes.com.au/ Teach Me Cakes facebook.com/teachmecakes Full Belly Bites NSW facebook.com/fullbellybites fullbellybites.com Suppliers NSW Adri’s Shop Umina Beach, NSW facebook/adrisshop adrisshop.com A la Roch Newcastle, NSW facebook.com/alaroch alaroch.com.au Cake Craze Newcastle, NSW /CakeCrazeNewcastle cakecraze.net.au Cake Decorating Solutions Arndell Park Willoughby Belmont Rosebery Liverpool Northmead Canberra facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Cake Salon Ermington, NSW facebook.com/cakesalon cakesalon.com.au Caking Mad Banksia Park, South Australia facebook.com/SinfullySweetSA?ref=hl Communicake it Sydney, NSW & ONLINE facebook.com/CommunicakeIt communicakeit.com Cream Fork Sydney, NSW facebook.com/creamfork creamfork.com.au Creative Bakes Moonee Ponds Melbourne Victoria facebook.com/CreativeBakes4U jobcoleman.wix.com/creativebakes kays sweet delights casino nsw facebook.com/SweetDelightsByKay kayssweetdelights.webs.com La Magdalena St Johns Park, NSW facebook.com/LaMagdalena2013 MyCatering.com.au NSW m.facebook.com/MyCateringAustralia mycatering.com.au One Cake Down Koonawarra NSW facebook/onecakedown onecakedown.com.au Silli Creations Aust Shellharbour NSW facebook.com/jodysilli.distributor sillidistributor.com.au Svveeties Cake Kingsford, NSW, 2032 facebook.com/svveeties.cake svveetiescake.com.au TakeaCake St Huberts Island Nsw facebook.com/takeacake1 takeacake.com.au/ The Crafty Cake Lady Mortdale, NSW facebook.com/TheCraftyCake/Lady craftycakelady.com.au Who Ate The Cake Mudgee, NSW facebook.com/whoatethecake whoatethecake.com.au QLD Birthdays, Parties, Anytime Cakes Logan, QLD facebook.com/BirthdaysPartiesAnytimeCakes birthdayspartiesanytimecakes.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/ Genesis Cake Creations Mackay Queensland facebook.com/#!/genesiscakecreationsmackay Icingbits Cairns, Queensland facebook.com.icingbits icingbits.com Karens Cakes Sunshine Coast Birtinya, Qld facebook.com/karenscakessunshinecoast 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/ Shayne Greenman Chef & Mt Tamborine Wedding Cakes Mount Tamborine, Queensland 4272 facebook.com/Shayne-GreenmanChef-229442477252623/ shaynegreenman.com Sugarize Pimpama, QLD facebook.com/sugarizeevents sugarize.com.au

QLD The Bake Shack Caboolture. QLD facebook.com/The-BakeShack-165868170115668/ bakeshack.com.au The Cake Pod Ferny Hilld, Queensland facebook.com.au/thecakepod thecakepod.com.au SA Caroline’s Sugar Art Services Oaklands Park, South Australia https://www.facebook.com/CarolinesSugarArt-Services-174517772635696/ timeline/ http://www.carolines.com.au Fast Apps Adelaide, SA facebook.com/FastappsSA fastapps.com.au MB Sugar Artistry Adelaide SA facebook.com/MB.sugar.artistry melaniebroome.com Takes The Cake Adelaide, South Australia facebook.com/takesthecakesa lizwickerstakesthecake.com The Shearers Cook Cafe Millicent, South Australia facebook.com/ TheShearersCookCafe?fref=ts Top That Cupcake Adelaide, South Australia https://www.facebook.com/TopThatCupcake http://www.topthatcupcake.com.au Blame It On Cake! Melbourne Victoria facebook.com/BlameItOnCake Boutique Cake Art 79 Anderson Street Yarraville, 3013 VIC facebook.com/boutiquecakeart www.boutiquecakeart.com.au Cake Bytes Eaglemont, VIC facebook.com/cakebytesau cakebytes.com.au/ Cake In The Afternoon Prahran, Victoria facebook.com/CakeInTheAfternoonntheafternoon.com cakeintheafternoon.com Cakeriffic Caulfield Racecourse, Melbourne, VIC facebook.com/Cakeriffic cakeriffic.com.au 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 Double Delight Cakes Bacchus Marsh, Victoria facebook.com/DoubleDelightCakes Glistening Occasions Mildura, Victoria facebook.com/glisteningoccasions glisteningoccasions.com.au My Dream Cake Hallam, Victoria facebook.com/My-DreamCake-186150138065194/timeline/ mydreamcake.com.au/ My Little Angel - Cake Decorating & Supplies Echuca, VIC facebook.com/MyLittleAngelCakeDecorating mlacds.com.au Pretty Special Cakes Melbourne

WA ONLINE Cake Envy by Bel Perth WA facebook.com/cakeenvybybel cakeenvybybel.com Baking It Ltd London, UK facebook.com/bakingit bakingit.com CaKing Warehouse Joondalup WA Caking Warehouse cakingwarehouse.com.au Cake Bitz Gold Coast, QLD facebook.com/pages/CakeBitz/263351790387110 shop.cakebitz.com.au INTERNATIONAL Valizna Delights Kuala Lumpur Bakery Treatz Trinidad & Tobago, South America facebook.com/pages/BAKERYTREATZ/129972023694118 bakerytreatz.com Cake Decorating Central www.cakedecoratingcentral.com.au Cake Decorating Solutions facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Creative Cakes Australia www.creativecakesaustralia.com.au Lollipop Cake Supplies facebook.com/LollipopCakeSupplies lolliopcakesupplies.com.au The Enchanting Merchant Company Abeerdeen, Scotland facebook.com/TheEnchantingMerchantCo theenchantingmerchantco.com/ Lambert Academy of Sugar Craft Calgary, Canada facebook.com/LesiCakes lambertacademy.ca Hana Rawlings Cake Design Prague, Czech Republic m.facebook.com/hanarawlings hanarawlings.com Kiwicakes Whangarei Northland NZ facebook.com/Kiwicakes kiwicakes.co.nz/ Members: If you're not listed in this directory contact us at: [email protected] Become a member! Join online at www.acdn.me

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