AUGUST 2017

Cake! m a g a z i n e PUBLISHER: Cake! is published by the Australian Cake Decorating Network Pty Ltd. ACN: 91 164 927 584. © All content copyright 2017 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 our August 2017 issue of Cake! magazine! In the past few months we've been working behind the scenes on 3 exciting new projects forthe Australian Cake Decorating Network community: Cake! TV, Cake! Shop and the 2018 ACDN Industry Awards. You'll find more info on each of these on pages 42, 44 & 64! Our Cake! Shop recently launched and features the cutest range of cake decorating and baking accessories. There is free shipping worldwide on all products. so that our readers all over the world can enjoy our Cake! Shop goodies! Our beautiful August 2017 issue is Winter Wonderland themed. We love Winter time and have equally enjoyed creating this Winter Wonderland themed issue. There is something special about creating a Winter Wonderland themed party so in this issue we've included a party styling feature complete with DIY giant snowflake to complete your party styling! (Pages 72 to 88) We hope you enjoy the tutorials and images in this issue and that they inspire you to create your own stunning Winter Wonderland themed cake or party! Enjoy! 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 as well as the Australian Cake Decorating Network to showcase the incredbile talent of cake decorators in Australia and worldwide. COVER IMAGE: Kellie Rudland Kirsty Vierdag marketing & advertising administrative assistant 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. 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 creating delicious cakes and treats. Kirsty is Marketing and Advertising Manager for ACDN. Born in the Philippines, Aika is the Administrative Assistant for the ACDN. She was new to the cake world when she joined the ACDN team in 2015 and has since discovered her love for cakes & baking. She hopes to pursue her passion and enter into a professional culinary program in the future. contribution manager Aika Jeane

contents 9 15 19 15 86 40 33 23 25

AUGUST 2017 84 Features 30 42 44 64 94 98 Cake International Industry Awards Cake! TV Cake! Shop Cake Decorating Insurance Recipes Tutorials 9 15 19 33 40 88 Unicorn Baby Onesie Winter Woods Cookies Winter Girl Figurine Mitten & Glove cookies Snowflake SugarVeil Giant snowflake DIY Interviews 48 Miranda Piotrovska 52 Rick Reichart Galleries 56 76 102 122 Inspirational gallery Party styling gallery ACDN member gallery Member Monday finalists gallery Regulars 3 136 140 143 Letter from the editor Member Monday winner Featured ACDN member ACDN member directory

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Winter Wonderland A collection of tutorials to help you make your own stunning Winter Wonderland creations

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Unicorn Onesie Baby Tutorial By Jodie Marshall of Little Lady Baker You will need: • Exacto or craft knife • Rolling pin • Self healing non slip mat • Cake dummy or foam • 2 thin wooden kitchen skewers • Toothpicks • A fine/thin artists brush • Small soft bristle artist brush for cheeks • Fine paint brush for water/gluing • Water • Edible metallic gold paint • Tylose powder • Gel food colour in black, white, pink, mint green, sky blue, lemon yellow and mauve or purple • Rose pink petal dust • A tiny pinch each of back and brown fondant • Flesh toned fondant (50g) • White fondant (250g to be safe) • Leaf shaping tool • Ball tools (very small and large) • Knife tool • Flower/foam pad • Cornstach for nonstick rolling surface

Note: Tylose powder is a necessary addition to fondant for modelling. Step 2: Roll a cone shape from white fondant for the babies body – then roll two thinner log shapes for legs. Taper these towards one end and indent for ankles. Roll two tapered logs for arms. These should be slightly thinner and shorter than the legs. Indent for wrists and flatten the hands. Cut a small triangular piece from the hand to separate a thumb. It should create a ‘mitten’ shape. Step 3: Step 4a: Shape feet by pressing the bottom of the leg piece upwards. Shape thighs to fit cone body. Insert a wooden skewer into keg pieces for support. Fix legs to the body piece inserting the skewers. Dampen the skewers and the area of the body that the legs will attach to with a damp paint brush. Step 4b: Step 5a: Step 5b: Step 6a & 6b: Fix the arms into place dampening the areas of contact with water. Roll a small sausage shape for the baby’s neck. Insert a dampened toothpick through this piece as pictured. With a ball tool make an indent for the neck on the body piece. Dampen the area with a paintbrush and fix the neck in place. Roll a ball of flesh toned fondant for the head. With your fingers pinch the bottom of the ball for a chin. Make an indent across the middle of the ball to create shape for the forehead. With the wider end of a leaf shaping tool model a noses shape. Step 1:

Step 7a: Step 7b: Create nostrils with a toothpick and finish shaping the nose with the leaf shaping tool. With the leaf shaping tool push the fondant to give volume in the mouth area. This creates the bottom lip. Use a small knife tool to make the mouth opening. You will need to return to pushing up and shaping the bottom lip around the opening. Use a small ball tool to push up from the mouth opening to create the top lip and cupids bow. Step 8a: Step 8b: Step 9a: Step 9b: Make slits for the eyes with a small knife tool. Open the slits and manipulate eye shaped sockets with the leaf shaping tool. Roll small balls of white fondant and fill eye sockets. Use a small ball tool to indent for irises. Use small balls of brown fondant for irises and create an indent for pupils (tiny balls of black fondant). Step 6c: Step 7c:

Step 10a: Step 9d: Roll very thin black sausage shapes for the eye lash line. Fix in place with a damp paint brush. Roll thin brown sausage shapes for brows. Fix to face and finish face with rose pink petal dust on the cheeks and lips. You can also uses tiny dots of edible white paint to highlight the eyes. Roll small balls of flesh tone fondant for the ears. Use the leaf tool to flatten interiors and fix to indentations you make with the leaf tool to the sides of the head. Use a damp paintbrush to glue them in place. Dampen the top of the neck and fix the head into place. Step 11a: Step 11b: Step 11c: Step 12a: Roll out some white fondant and cut into shape pictured. The length of the widest side should measure long enough to drape over the head and tuck in at the nape of the neck allowing for some droop of the hood. The depth of the piece should allow for the meeting and joining of the two ends behind the head with some excess that you will cut off. To fix the hood in place dampen the top and back of the head as well as the nape of the neck (sides and front of the neck also). Pull the hood together at the back. Use scissors to cut excess fondant away from the join and tuck the hood in at the back of the neck. Roll a small line of fondant thicker in the middle than the ends. Gently fold in half and twist to make a unicorn horn. Remember to make the end pointy! Step 9c: Step 10b:

Step 13b: Roll lines of pastel Make some unicorn ears coloured fondant (about Step 12c: by rolling two small balls 5-6 cm long). Place them of white fondant, pinching With a damp paintbrush closely or overlapping a little at the tip of the fix the ears and the horn before rolling flat with a ears. Use the leaf shaping into place on the hood. rolling pin. You should tool to flatten the ears Paint them gold with some have a stripy piece of interiors. edible gold paint. fondant). Cut a length from your stripy piece to create rainbow tassels for the unicorns mane. Leave a square section for the babies ‘blankie’. Finish the edges of the black ie by thinning and smoothing them with a large ball tool on a flower mat. Step 13c: Step 13d: Step 14a: Step 14b: Use a damp paint brush to glue the mane in place. Dampen the baby’s hand and leg – gently create some drapes and folds in the blanket piece and secure into place. Use a small oval cutter and cut an oval shape from thinly rolled grey fondant. Use a stitching tool and run a line down the centre of the oval to simulate a zip. Make a button flap from rolling a tiny oval shape log and flattening it. Roll a tiny ball to flatten as a button. Fix the oval piece to the belly of your unicorn baby with a damp paint brush. Add the button flap and button. I

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Winter Woods Cookie tutorial By Rhian Johnson of Flyawaypineapple You will need: • Cookie dough • Plaque shaped cookie cutter (a rectangle would also work well) • Royal Icing • Food colour gel pastes (white, teal, chocolate brown, black) • Tipless/disposable piping bags • Non-toxic graphite pencil • Paint palette • Round food only paint brushes in various sizes (#5, #3, #1 liner) • Stippling food only paint brush • Container of water for washing brushes • Scribe tool (or toothpicks) f facebook.com/flyawaypineapple

Step 1 - 6: Roll out cookie dough and cut out plaque shapes. Chill dough in freezer for 15 minutes then bake as your recipe directs (until edges are just lightly golden). Make royal icing according to your recipe. Separate into bowls and colour one bowl with white gel paste and another with chocolate brown and a touch of black gel pastes to achieve very dark brown. Thin the white icing with water a little at a time using a teaspoon or spray bottle, stirring gently with a silicon spatula. For piping icing, add only enough water for the icing to form soft peaks. Leaving some icing in the bowl, scoop a small amount into a tipless piping bag and tie the end in a knot. Add water to the remaining white icing until it drops from the spatula in a thick ribbon. This is flooding consistency. Scoop into another tipless piping bag. For the brown icing, the consistency should be somewhere between piping and flooding, Add just enough water so that when you draw a knife through the icing, the line heals to a smooth surface in 20 seconds. Scoop into a tipless piping bag. Step 8 - 10: Step 7: Cut a small hole in the bag containing the white piping icing and pipe an outline around the cookie. Let the outline set for a few minutes. Cut a larger hole in the icing bag containing white flood icing and flood the cookie. Pop any air bubbles that rise to the surface with your scribe tool or a toothpick. Allow to dry completely (at least 8 hours, but overnight is best). Prepare the paint palette with drops of teal and white food colour gel pastes. Mix a tiny bit of teal with water in the palette with a number 5 round brush until you have a very light wash. Dab the brush on paper towel before applying the colour to the cookie in light, circular strokes, avoiding the centre and bottom quarter of the cookie. Step 11: Gradually add more colour to the watery mix and repeat the process, using light circular strokes to build up colour working from the outside towards the centre. Remember to always dab the paintbrush on paper towels before applying to the cookie. Too much water will erode the royal icing causing the surface to pit.

Step 14: Step 12: Wash the brush and use watered down white to paint around the centre to create the appearance of the glow around the moon. Paint a line to define the horizon. Allow to dry for a few minutes. Step 13: Using a new graphite pencil, lightly sketch the shape of a tree with bare branches. Cut a tiny hole in the piping bag containing the brown icing and pipe over the sketched lines. The icing should be thick enough to pipe the thin branches, but thin enough to fill in the trunk without leaving peaks. Allow to dry for 10 minutes. Step 15: With white piping icing, add snow to the tops of the tree branches. Step 16 & 17: Load the paint palette with brown and black gel pastes. Using a #2 or #3 paintbrush, lightly paint a simple bear shape with watered down brown colour. If you like, you can draw or trace a bear shape onto cardboard and cut it out to make a template. Lightly trace around the template with a pencil then paint with the colour wash. Build up colour gradually, allowing the surface to dry a little between each layer. Add definition with a liner brush and a mix of brown and a touch of black. Apply shadows under the bear and the tree root with teal. Allow to dry for a few minutes Dip a small stippling brush into white food colour (it’s quite liquid and shouldn’t need any water added) and use your finger to flick the bristles over the cookie to create speckled snowfall. Finally, add some dots in various sizes with white piping icing.

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Winter Girl Figurine By Jhoomur Bose of Pretty Special Cakes

You will need: Fondant: Edibles: Cornflour · 30g flesh tone-coloured · Sharp embroidery scissors fondant for head and neck : Shortening (Copha/Crisco) : Very fine paintbrush for eye (I used Wilton ivory mixed · Edible glue detailing with a touch of pink) Cutting mat Fat, round brush for cheeks 50 g marsala-coloured 4" tall styrofoam round/ Size 1 brush for eye shadow, fondant for dress, sleeves, block details buttons, eyes (l used Wilton Wire cutters (pliers) Black edible marker pink with burgundy) Bamboo skewers White gel colour · 40g pale baby blue fondant Cocktail sticks/ wooden Black gel colour (I used Wilton navy blue toothpick Deep pink petal dust mixed with a touch of ivory) Dresden tool . No. 2 piping tip 50g bright blue (l used Americolor electric blue) (stick end) 50-80g red (l used Satin lce Small and medium ball tool red fondant mixed with a Xacto/ craft knife touch of Wilton brown) Stitching tool (optional) 20 g white fondant BEFORE YOU START: 1. All three parts of the figurine - lower body, torso and head - can be made the same day. However, Every time you use the fondant bits, give them a good knead so they are pliable and to avoid cracks in your figurine. 3. I haven't used any tylose/CMC here, but you can if you want the piece to dry faster. However, unless 4. Don't stress if both eyes, arms etc are not exactly the same - human bodies are not 10o% symmetrical. 5. The head has been made to be just so slightly bigger in comparison to the rest of the body. A. LOWER BODY BOOTS&TIGHTS Step 1: Step 2: Step 3: Step 4: Take two 10g balls With your xacto knife at Go up another V2 inch Gently roll the indent a slight angle, cut off V2 from the cut end and of blue fondant- roll with your thumb and each into a 3 inch long and inch from one end. mark an indent with cel forefinger to bring out the stick/brush end. sausage. heel.

Step 5: Shape the toe – keep it slightly rounded. Step 6 & 7: Fold up from the heel to form a standing boot. Insert a skewer from the top of the boot and out through the heel; push the skewer into the styro round at an angle. The toe should be pointing slightly sideway. Step 11: Take two 2g balls of baby blue fondant and roll into sausages – thinner than the boots. Step 12 - 16: Slide a skewer through the both the tights to mark a ‘tunnel’ hole and remove. Dab some glue onto top of boots and slide the tights down the skewers and stick onto the top of the boots. Press very gently to ensure the tights stick but don’t push down hard. The tights should be inclining towards each other and touching at the top. With the ball tool, mark two indents midway up both tights – these are knees. Allow boots and thighs to dry 1-2 days. B. TORSO/DRESS Step 17: Take 30g of the marsala fondant and roll into a 2 ½ inch cone shape. The top should be narrower than bottom but not too thin. Step 8 - 10: Repeat steps 2-6 for second boot. Mark stitch marks with the stitch tool/ sharp end of cocktail stick and score a line underneath it to mark the top of the boot. Repeat on second boot. Allow to set for at least 2 hours. DRESS Step 18: Press down the entire length to flatten the sausage. Step 19 & 20: Hold the narrow side between your left thumb and forefinger and with side if your right palm, gently shape it into a wedge. Still holding the narrow end between your thumb and forefinger to keep shape – make an indent with wide ball tool – this is the neck cavity.

Step 21: Roll 2-3 g of flesh fondant into an elongated pear shape – bottom heavy, thinner neck. Step 22: Step 23: Dab a bit of glue in the Use a cocktail stick to gently mark the collar bone. neck cavity and stick the elongated pear in. Flatten upper chest area with your finger – should sit lush with neckline – and gently roll the neck to give it the correct shape. Step 24: Insert a skewer from top of neck and push down till you feel it reaches a bit under the neckline. Step 25: Use the round cutting tool (or dresden tool) to score lines all around the tunic to make it look like corduroy. Step 28: Roll a tiny ball of marsala fondant and stick it under the collar. To texture, press down either with end of cel stick or emboss with tip no. 2. Step 29 & 30: Make three more buttons like above and stick them on the tunic (total four). Allow to set for 24 hours. Dab some glue onto bottom of tunic and firmly – but carefully – insert it onto the skewers on the (firm) legs. Allow to set for at least 1-2 hours. Step 26: Roll out a thin strip of marsala fondant and frill one end using the small ball tool. Step 27: Apply glue around the neckline and stick the frill around it (meets at the back) to make the decorative collar; mark stitch marks with cocktail stick.

C. HEAD Step 31: Take 20g of flesh fondant and roll into a slight oval shape Step 37: Gently but firmly rub down the sides of the sockets to define the cheek bone. Rub out the ridge between the brows to smooth it. FOREHEAD, CHIN, NOSE, MOUTH, & EYES Step 32: Halfway across the oval, press down with cel stick to create eye socket area. Step 33: Place your thumb and forefinger of one hand next to either side of the indent – gently give shape the forehead with the side of your other hand. Step 35: Define the chin by pressing in with your thumbs. Step 36: Place your two pinkie fingers in the indented area and press down to define the eye sockets. Step 38: To bring out the nose – place the pinkie of one hand on an eye socket and the pinkie of the other hand right under it – gently pushing up the fondant. Do it on either side of the face to push up a little plateau- like nose. Step 34: The forehead to should slant back and down. Step 39: Mark two ridges (defined but not too deep) on either side of the nose.

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Step 40: Rub under the nose to define mouth area; rub out the ridges and shape the nose. Step 43: The mouth is placed halfway between the bottom of the nose and chin – mark two holes at the halfway point, just slightly wider than the sides of the nose. Step 46: Lightly rub the top lip with cel stick to define; accentuate bottom lip with cel stick to give it shape. Step 41: At this stage the nose should have a prominent bridge and a nub-like tip Step 42: Rub out the nose-bridge of the nose and push up the tip of the nose. Mark two little nostrils with a Cel stick or cocktail stick. Step 44: Draw a line with the cel stick then cut over that line by inserting the Xacto knife a couple of millimetres in. Step 45: Push knife inside a bit more and under the upper lip and gently lift. The top lip should open and lift just by so. Step 47: Push in under the chin with your thumbs to give shape to the chin. Rub with your forefinger on both sides of the chin to further define it.

Step 48: Push back any excess fondant to the back of the head and smooth everything to finish the head. Insert a cocktail stick under and slightly to the back of the chin to make a hole; remove cocktail. Step 49: Define eye sockets by pressing down with the small ball tool; ensure brow bone is well- defined. Step 50: Small balls fondant. Step 51: Define irises with ball tool. Step 52: Place tiny balls of marsala in the iris-indent and gently spread with ball tool to make irises. Step 53: Outline iris with fine brush and black and paint in the pupils – these should touch the top of the cornea. Step 55: Take small balls of flesh fondant and roll them so they have a tapered end. Brush the top of eyes with glue and carefully place the tapered end to form the eyelid; cut off excess with Xacto knife. Step 56: Use a fine brush and black to make eyelashes and to add a shadow under the lower lid. Add some blush (pink dust + cornflour) on the cheekbones and some pink to the lips. Step 57: Add glue to the top of the neck and insert head onto the skewer poking out of neck – tilt head to one side to give figurine some movement. Allow to rest for at least 2 hours. Step 54: Make very fine lines radiating outwards from the iris; paint in eyebrows on the brow bone with a fine brush.

D. ARMS & HAIR Step 58: Take two 5g balls of marsala fondant and roll each into 1 ½ inch long tapered sausages. ARMS & HAIR Step 59: Push ball tool into the wider side to make indents for mittens later. Step 60: Flatten arm one side by rubbing gently on your table and with a bit of glue, stick arms in place. Insert small cocktail sticks with a bit sticking out. Step 61: Roll two 2g balls of bright blue fondant into tear drops and flatten the fat end. Step 62: Cut out an L-shaped bit to separate thumb and shape into mittens Step 63: Dab some glue inside the indented bit on arm and carefully slide mittens up the protruding cocktail stick bits. Step 64: Take a 10g of red fondant and roll into a tear drop; flatten it keeping the wider end thicker than the narrow end. Step 65: Stick the flat tear drop on to the back of the head – just reaching the top back of the head. Ensure the narrow end covers bottom of head and top of nape – gives some support to the head and holds it in place better. Step 67: Start sticking the rolls on to the back of the head, from slightly higher than the midway mark. Step 68: The figurine will look like rather bald from the front – it’s ok! Step 66: Roll out long tapered sausages with the red fondant, make grooves on them and then twist to form strands.

Step 69: Roll out thin strings of fondant and twist them around skewers to make curls – remember that thin sticks will give tighter curls and thicker sticks (eg. a pencil) will give looser curls. Step 70: Start sticking the smaller curls from the front and fill up the back to create a full head of curls. Step 72: Roll out a rope of white fondant and texture all over by pressing multiple times with round tip 2. Wrap this around the base of the beanie to create a ‘turned’ look and…. Ta da! You’re all done! f facebook.com/prettyspecialcakes Step 71: Beanie: Use a round cookie/ fondant cutter to measure the head – the cutter should fit around the top of the forehead and up to the start of the curls at the back of the head. Cut out a circles of white fondant about 2mm thick. Texture it with a knitting texture mat (optional) or a toothbrush pressed all over and glue it in place on the head.

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hat and mitten cookie tutorial By Marian of Sweetopia You will need: • hat and mitten cookie cutters • couplers • #18 star piping tips • food gel coloring (of your • snowflake stencil • #2 piping tips • offset spatula • sanding sugar choice) • piping bags

Once you’ve made your icings, baked your cookies, and let them cool to room temperature, they’re ready to be decorated. We’ll start with the royal icing. The consistency of icing is key for easy decorating. Click here to see a YouTube video on finding the right icing thickness. Step 1: Step 2: Outline the hat shape with royal icing. For detailed decorating tips, this tutorial may be helpful for you. With the same icing, flood, or fill in your shape. Shake the cookie gently to help smooth the icing out. Step 3: Step 4: Let the base dry for at least 6-12 hours. Place your stencil on the tried icing, and smooth some white royal icing over the design with an offset spatula.

Step 6: Step 5: Remove stencil To pipe a basic shell, hold the piping bag at about a 45-degree angle, at the 6:00 o’clock position, with the tip slightly above the surface of your cookie. Squeeze the icing out of your piping bag, then relax the pressure and pull the piping tip towards the surface of your cookie. Let go of the pressure completely, lift the piping bag away and repeat. Using your buttercream icing in a piping bag fitted with an #18 star tip, pipe a few shells for the rim of the hat. Step 7: Using a #18 star tip, pipe a swirl of icing for the pom pom of the hat.

Step 8: Sprinkle on some sanding sugar if you like, and let your cookie dry for 6-12 hours before packaging. Step 9: Sprinkle on some sanding sugar if you like, and let your cookie dry for 6-12 hours before packaging. There are so many decorating options – have fun with your designs! facebook.com/Sweetopia www.sweetopia.net f www

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sugarveil snowflake tutorial {make these cookies!} By Marian of Sweetopia For offline viewers: http://sweetopia.net/2016/10/ video-snowflake-cookie-tutorial f www www.facebook.com/Sweetopia sweetopia.net

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7 of Australia's best cake decorators on one YouTube Channel Launching October 2017 at caketv.me Cake! TV brought to you by Renshaw

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Interviews In this issue we interview Miranda Piotrovska, the owner and creator of Edible Art Paint, as well as the amazing Rick Reichart of Cakelava, Las Vegas.

Miranda Piotrovska interview with From Cake Pops to Paint Palettes – An Interview with Miranda from Sweet Sticks Written by Kellie Rudland By now, you’ve more than likely heard of or used Edible Art Paints - you know, the edible paints that paint on just about anything? We sat down with Miranda Piotrovska, the mastermind behind this product that has taken the cake decorating industry by storm. How did you get started in the baking industry? I found my way in the baking industry when I needed to find a new career path for when I became a mum to my first child Jacob. [I was] working full time in visual merchandise management and having a side business at the Melbourne markets, it was time for change with new life coming. Has it always been about cake pops for you? It was! I Googled my way through different ideas to sink my teeth into and cake pops just had my heart. I practised for almost a year before I felt confident enough to share with my family and friends, and before I knew it I was running Sweet Sticks. Your business has shifted from blogging and recipe development to focusing on the production of Edible Art Paints. Do you see yourself returning to cake pops in the future? At this stage probably not, but you can never say never right? Tell us about the process of developing Edible Art Paints. Was it more or less difficult than you imagined? It was almost a year in the making to develop the Edible Art Decorative Paint range. It was me with my mini home studio filled with so many sample ingredients, lots of syringes and endless notebooks of different formulas and ingredients. We had so many ‘science nights’ at our place with different family members and friends trying to create the perfect formula. It was a really fun experience because there wasn’t any expectations. No one knew what I was doing and at that stage even I wasn’t sure what I was doing either. All I knew is that I had to keep going. Sounds cliché, right! been so supportive and just downright nice. It’s been an awesome adventure! What has been the most valuable business advice you’ve received? 1. F  ocus on what you are doing, not what others are doing. And it’s so true! 2. N  EVER GIVE UP - there is ALWAYS a solution. 3. Get a good book keeper! Did you ever anticipate the amazing reaction to your paints? No way! I wake up every day still thankful and grateful for this experience. It’s what keeps me going. Through this journey I feel like I’ve found what I really love to do and for that I am grateful. The industry has Do you have any tips for juggling a successful business with raising a young family? Creating time for every area of your life and being accountable for where you spend your time. Every hour for me has to be planned out for my day

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to be a successful one. When I’m working, my daily tasks are written down and I’m hustling my way through to get through my day. I’m so limited with my hours of work, so I utilise every minute I have. When I’m with my family, I am with my family – no work. I recognised where I was wasting my time - Facebook, soci

dilleart DECORATIVEPAINT BySweetSticks SHOPNOW EDIBLEARTPAINT

Rick Reichart interview with We ‘Lava’ Cake! Written by Kellie Rudland Combining textures, sculpting techniques and pops of colour into one cake design is not for the faint- hearted. We caught up with Rick Reichart, the creative brain behind Vegas-based cake business, cakelava. You moved your business from Hawaii to Las Vegas. Has your clientele changed as a result? Do you find your customers in Vegas have different tastes to those in Hawaii? Yes, we moved our business to Las Vegas and one of the reasons for me was to get more interesting and edgy projects. There is a difference in the customers as far as what they are asking for. There are cultural differences between Hawaii and the rest of the mainland that play better for our business here in Vegas in the sense that people are more likely to show off, spend more and have more adult birthday celebrations. I really enjoyed our customers in Hawaii and getting the opportunity to design Hawaiian themed cakes but as an artist I also wanted more. Interestingly, Las Vegas has a large population of Hawaii expatriates and is known as the ninth island of Hawaii. Because of that I’m getting the best of both places in terms of design opportunities. As a husband and wife team, do you have any tips on how to maintain a great relationship while juggling the demands of a successful business? It would be a lie to say that it isn’t difficult being married and working together. A business does take a toll on marriage because of the stress it puts on us. A lot of people comment that they couldn’t do it but I wouldn’t have it any other way, it’s made our bond stronger. Sasha is a remarkable person that is very good at her part in the business and especially good at dealing with customers. I think the key for us is that we are good friends and have a lot in common. We both have

The process definitely had a high learning curve. Initially, we were called by literary agents who asked us to write the book. It was their idea and it took some convincing to get me on board. When we agreed to write the book the next step was to create a proposal of what the book would be like and then that would get summited to publishing houses. The response was beyond belief and went to auction. Several large publishing houses as well as independent publisher started a bidding war for the rights to publish our book. We eventually went with Clarkson Potter, an imprint of Random House specializing in cookbooks and were beside ourselves with excitement. Random House took over from there and guided us through the process and provided a timeline that mapped out every detail in the order in which it had to get done. respect for what each other does in the business and for what each have to deal with on a daily basis. When we are not at work I make her stay 100 feet away from me at all times <wink>. What are your top three cake tools? Paint brush, airbrush and clay sculpting tools. Tell us about the process of writing and publishing your book, Extreme Cakeovers. WOW….The process was brutal. It falls with in the top four most difficult things I’ve done, the others being military basic training, starting a business twice and marriage. One of the hardest parts of writing a book for us was how to write the instructions so that everyone could understand. You start to realize that words fall short when trying to describe and orient the reader. Our book also was entirely different from what we do and how we do it. We make high end, inside and out, custom art cakes. The book is about taking grocery store sheet cakes, candy and other ready made products to create beautiful cakes that the whole family can do together. It was extremely difficult to do s

Tell us about your most memorable cake request. The most memorable cake I’ve done was one that happened earlier this year. We had some wedding clients that came us wanting a WOW cake and budget was of no concern. Their family owned a very well known casino here in the Vegas area and they were having the wedding of the century. They wanted to go big with lots of bling. I designed a 7-foot tall blinged out design that took me 60 hours to make 1500 sugar flowers. The entire cake took two weeks and 120 hours to complete. The crowning jewel was that it was filmed for a cable TV network and was coincidental that we had this cake on the books when they called us. Do you have a ‘cake bucket list’? I don’t have a formal bucket list but generally I like to do anything geek related and I love making flowers. I’m basically doing that here in Vegas. What do you know now that you wish you’d known when you first began your business? I wish I realized just how much overhead and hidden costs there are in owning and operating a business and how more many hours per week I would have to work. I often work double the amount of hours I did as an employee. Starting a business is not for the faint of heart or ill prepared. You proudly bake all of your cakes from scratch. What’s your most popular flavour? Unfortunately people in the USA are not very adventurous and they go for our strawberry shortcake or our double down chocolate. Our most popular specialty flavour is our Guava Lava, and The 9th Island. Who do you consider to be your cake mentor/s? Elin Katz (now retired from Rosebud Cakes in Beverly Hills), Annie Welch (formerly of Great Cakes in the Seattle area) and Joan Spitler of Cake Divas in Los Angeles. Rosebud Cakes and Colette Peters inspired me to get into cake design. I saw their work featured in In Style magazine while I was doing pastries in Los Angeles. That moment I decided to apply with Rosebud Cakes and the rest is history. more information www.facebook.com/cakelava www.cakelava.com

BARCO PINKLABEL isusedtoPAINTorDUsTfondant,decorations,pastilage etc.togiveproductapearlorsatinlikefinish REDLABEL isusedtocolourandMiXINTOchocolate,batter,fondant, buttericingetc.ortoDUSTorPAINTwith GREYLABELMETALLICS isusedtoDusTremovablecakepartstogiveahighsheen GREENLABELPEARLS isusedtoDusTremovablecakeparts&changescolour dependingonthelightandwhichwayitisviewed FLITTERGLITTER&HOLOGRAMS isusedtosprinkleontoremoveablecakedecorationsto createasparklingtouch CHOCOLATEPAINTBASE isusedtoMixwithanyBarcocolourpowderanduseas aquickdryingpaintonChocolate QUICKPAINT isusedtoToMiXwithanyBarcoColourPowder anduseasaquickdryingpaint PAINTBRUSHCLEANER isusedtoToCLEANyourpaintbrushesusedto applyPaintBaseorFoodGlue FOODGLUE issuitabletoGLUEglitterontoobjects,decorationsto cakes,sugarflowersandanythingthafneedsfobe fixedinplace BARCo RED LABELcoLouRS:Usedfordusting,mixing,paint BARCO PINKLABELCoLouURS:Usedfordusting and painting BARCOFEITTER:OSedf akeoss bakeboss.com.au

Winter Wonderland inspiration Be inspired with a range of Winter Wonderland inspired sugar art with some amazing designs by decorators from around the globe

vincent goh Van Goh Cakes

W H AT I S REN S HAW E X TR A? Perfect for Australia’s weather conditions, the latest fondant from the world’s largest sugarpaste manufacturer is launching soon in Australia and New Zealand! EXTRA Elastic and EXTRA Firm - Renshaw Extra is like no other fondant you have ever used before. Coming in 12 colours and 4 convenient pack sizes: 250g 1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub Keep an eye out in your favourite Cake Decorating Supplies Store This cake was created by Emma J’s Cakes using Renshaw EXTRA. W www.renshawaustralasia.com E [email protected] P +61 437 929 003

vincent goh Van Goh Cakes

{From the cover} AVALON YARNES Avalon Cakes

Acrylic & WOOD Cake Toppers $40 including shipping or $35 with trade discount (ABN required) Perth based & ship nationally - Fast turnaround Wide range of colours - Full custom designs included in price Order online - www.footeandflame.com.au - [email protected] Sign up for a trade account - www.footeandflame.com.au/trade-account/cake-decorator

marianne bartuccelli Tastefully Yours Cake Art

Natalie Porter Immaculate Confections

marianne bartuccelli Tastefully Yours Cake Art f

Timeless bakeware to delight your friends and family for a lifetime See our complete collection JACQUIE GOLDSTAIZ f NORDICWARE.COM.AU

MARIA SHAW Sweet Affection Cake Designs

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emma bowden Emma Lee Cake Design

CAKE CRAET gourmet cakes by you turntables CASTMETAL BALLBEARINGS STRONG&SUPPORTIVE SMALL[18CMDIA】 LARGE [30CM DIA] dummy impaler PERFECTFOR DECORATINGDUMMYCAKESWITHEASE! STAINLESSSTEEL 30CMDIAMETER airbrush compressor CAKECRAFT PROFESSIONALSERIES SINGLECYLINDERPISTONCOMPRESSOR [email protected] www.cakecraftaustralia.com.au

Natalie Porter Immaculate Confections

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Winter Wonderland Party Styling & DIY We've brought together this stunning collection of Winter Wonderland parties and DIY ideas for your next party

francisca neves Cupcake Francsisca Neves

francisca neves Cupcake Francsisca Neves

Cake Me To Your Party

Credits Styling: Kiss With Style @kisswithstyle facebook.com/kisswithstyle Cake & Desserts: Cake Me To Your Party @cakemetoyourparty facebook.com/cakemetoyourparty Photography: Aimaris Photography @aimaris.photography facebook.com/AmarisPhoto

VISIT VISIT US US AT AT FINE FOOD SYDNEY FINE FOOD SYDNEY 11th – 14th September 11th – 14th September Booth HM28 & Innovations in Patisserie Stage HJ57 Booth HM28 & Innovations in Patisserie Stage HJ57 Chocolate World Chocolate Tempering Wheel • Table-top moulding/tempering wheel • Melts and Tempers chocolate callets • Low investment machine ideal for professional production of a limited amount of chocolate • Stainless Steel body • Digital thermostat • 30kg Floor model available. • Fully automatic tempering machines also available in 12kg – 80kg Tekno Stamap Tablette Pastry Sheeter • A compact Bench sheeter suitable for rolling small quantities of puff pastry, pasta, pizza dough and sugar paste / fondant icing • 4 food grade plastic scrapers for the rollers and two completely Teflon-coated slides to allow the dough to glide smoothly during processing • Tables fold up for fast, easy and compact storage when not in use • Direction of the rollers is selected by a joystick • Dough thickness can be regulated by a lockable handle with one touch lowering • Tekno Stamap Pastry sheeters available for small productions right through to large industrial lines Tekno Stamap C-Line 20tl Planetary Bench Top Mixer • Manual bowl lift with easy handle • Bench mounted • Stainless steel bowl • 3 tools – beater, whisk & spiral • Variable speed • Option of 10lt Bowl Reduction Kit • Tekno Stamap Planetary Mixers available from 10lt – 120lt Vanrooy have been supplying the Bakery, Patisserie, Chocolaterie, Pizzeria and Gelataria industries with European equipment solutions since 1978. We have solutions for small domestic setups through to large industrial operations, Artisan producers to Supermarkets. Vanrooy Machinery offer the most extensive range of equipment backed by superior Australia wide service and trusted experience to help you continuously create the food you love.

Winter Wonderland DIY party styling: giant light-up snowflake By A Beautiful Mess

You will need: • Battery-Operated LED lights Additional supplies for wood version: • Wood board big enough Additional supplies for foam core version: • Large foam core boards big • Snowflake template for your desired sign size enough for your desired sign • Drill and drill bits (or paddle (thickness is up to you; mine size drill bits) • Duct tape is 1/2" thick) • Jigsaw • X-Acto knife, metal ruler, and cutting mat

Step 1: Step 2: TRACE. First you'll want to trace your snowflake design onto your material. I would suggest taking your downloaded snowflake file to a place like Kinkos or Staples and have it printed on their blueprint printer as large as you want. I wanted a big statement, so I made mine 40" wide. Then you can just cut it out, place it on your piece of wood or foam core, and trace around it to transfer your design. If you are a lucky duck and have access to a projector, you can also print your snowflake on a transparency to trace it with the projector instead. I added the dots on the printout to mark where the lights should be based on where I ended up drilling mine, so make sure to mark those dots when you are tracing as well. CUT. Okay, here's one part of the process where you can go either the less or more time-consuming route. If you want to use foam core for your marquee, you can just use an X-Acto knife and metal ruler to cut out your snowflake. For a thicker foam core sign, cut out more than one and glue them together. If you choose to use wood for this project instead, you'll need a jigsaw, but if you don't already have one the good news is that they are under $50, easy to use, and you'll have a whole new range of wood DIYs you can tackle from now on. Totally worth it. If you choose to use a jigsaw, clamp your wood (or have someone hold it) so that the portion of the wood you are cutting hangs over the side of a table or workbench that's about waist high. Keep the flat metal bottom of the jigsaw close against the top of the wood as you cut into the board, and use the metal guide on the front of the saw to follow your outline. Don't force the saw forward too fast or it won't give you as clean of a cut, so just let the saw go at its own pace. Make all the cuts that you can get to from the outside of the snowflake, and I'll show you how to do the cutouts near the inside.

Step 3: To make a cutout that you can't get to as easily from the outside edge, you'll need to make yourself an opening near the lines that you want to cut. You can see in the photos above that I drilled holes a bit bigger than the width of my jigsaw blade near the lines that were hard to get to so that way I could start the saw from those holes and go in either direction I needed to from there. Step 4: Step 5: Once your snowflake is cut, you can take a piece of fine sandpaper and smooth any rough edges. DRILL. To make your light holes, use a drill bit or a paddle bit that makes a hole big enough to fit your lights through (my bit was 1/2"). A regular drill bit will work just fine for either wood or foam core, but paddle bits tend to give the cleanest holes in wood if you have access to one. Just drill with the paddle bit until the tip just goes through the other side, and then flip the wood and finish drilling the hole from the back.

Step 6: PAINT. You guys know how to do this step. Choose whatever color you like (spray painting is an option too) or add a glitter coat with Mod Podge so the lights have extra sparkle. Step 6: ADD LIGHTS. I love these Martha Stewart LED lights because they run on battery packs and you don't have to worry about cords hanging down or having to be near an outlet. They are also great because the front bulb cover can be removed and you can just stick the bulb through from the back and reattach the cover from the front. And the larger bulb really just works for the look I'm going for here. There's not really a right or wrong place to start adding the lights in from the back, so just pick a spot and start adding! It's also okay if you have to skip a bulb to make it to the next hole if the spacing is too far apart on some. I think light-up signs actually look better when they have a few lights behind the sign, as they give it an extra glow against the wall. Use duct tape on the back of the sign to secure any loose lights or wires that might dangle in sight and to secure the battery packs. f www facebook.com/abeautifulmessbyelsieandemma abeautifulmess.com

ACDN members can get discounted cake decorating business 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!

CAKE DECORATOR INSURANCE $10m Public & Products Liability $380 PER YEAR FOR ACDN MEMBERS $450 per year for Non-ACDN Members (Insurance subject to acceptance criteria) To arrange cover or for more information visit www.redstarinsurance.com.au/cake Red Star Insurance Pty Ltd (AFSL 444803) T&C apply, see website for details. The Australian Cake Decorating Network Pty Ltd does not provide any advice regarding insurance matters. Please contact Red Star Insurance Brokers on the above contact details to discuss your insurance requirements. Referral advertisement. For information see www.acdn.me

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Recipes

BOWL ONE Wonder GIVESYOUMORE TIMETODECORATE INGREDIENTS METHOD 3 cups plain flour 1.Preheat the oven to180'C (160°Cfan forced).Grease and line the base 2 cups CSR White Sugar of a 22cm or 23cm cake pan. V2 cup cocoa 2. Sift the dry ingredients together into a bowl and mix to combine. Make three 2tspbicarbonatesoda deep wells in the mixture with the base of a measuring cup or spoon.Pour 1 tsp salt the oil into one well, vinegar into the second and vanilla into the third. Pour 3/4 cup sunflower or cold water over the top and stir well with a fork or whisk. Pour into the pan. vegetable oil 3. Bake for 1 hour, 10 minutes, or until a skewer inserted into the centre of the 2 tbsp white vinegar cake comes out clean with only some moist crumbs sticking to it. Allow to 2 tsp vanilla essence cool for 1o minutes, then gently remove from the pan onto a cooling rack. 2 cups cold water Cool completely. MILKCHOCOLATEGANACHE FORTHEMILKCHOCOLATEGANACHE 200gmilk cooking chocolate, 4.Heat the cream ina small saucepan.Removefromthe heat chopped and stir in the chocolate until it has melted and the mixture Vs cup cream is smooth. Spread over the cooled cake or refrigerate until it has thickened and then spread over the cake. EST. CSR 1855 White LOOK OUT Find more delicious recipes FOR OUR Sugar at csRsugar.com.au NEWLOOK #BakingNation 1kge PACKS

DID YOUKNOW... NUTINO TORTA GIANDUJA NUTINO ISA CORE INGREDIENT USEDTOCREATE A VARIETY OFGOURMETDESSERTS? It'sthepremium Italianchocolatehazelnut spread that's made from the finest hazelnuts and cocoa. INGREDIENTS PREPARATIONTIME:3OMINUTES COOKINGTIME:4OMINUTES ·No artificial colours or preservatives. FORTHECAKE .250gwholeblanchedhazelnuts · Made using skim milk and real hazelnuts. .200g butter, cubed, plus extra for greasing .200gNUTINO ·An Australian family owned brand. .6 medium eggs, separated .200g caster sugar,preferablygolden .3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice) TOPPING .150gdark chocolate .150gNUTINO METHOD 1. Preheat the oven to200°C. 2. Roast hazelnuts on a baking tray in the centre of the oven for 10 minutes, giving the pan a shake halfway through. Bake until they are golden brown. 3. Reduce the oven temperatureto180°C. Butter a 23cm/9in spring form caketin and line thebase with baking paper. 5. Place2oOgofthehazelnutsinafoodprocessorandblend Nating until they are finely ground. 6. Set the remaining 50g hazelnuts aside. Put the butter and NUTINO in a heatproof bowl and set it Hazelnut Spread above a pan of gently simmering water.Stir occasionally and as soon as nearly all the NUTINo has melted, remove the bowl fromthe pan and continueto let the chocolate melt in the residual heat. Stir in the ground hazelnuts and leave the mixture to cool for 750gNET PRODUCT OF ITALY 5minutes. 9.Beat the egg yolks and sugar together with an electric hand- whiskforatleast5minutesuntilpaleandcreamythencombine with the chocolate mixture until thoroughly mixed. 10. In a clean bowl, whisk the egg whites until stiff peaks form. 11.Working quickly, stir the hazelnut liqueur,amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonful's of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. 12.Spoon themixture intothepreparedtinandbake inthecentre of theovenfor35-40minutesoruntil thecakeis well risen and firm. 13.Removethe cake from the oven and leave ittocoolin thetinfor 30minutes. loatin 14. Undo the spring clip and invert the cake onto a serving plate, thenpeel off the liningpaperand leave ittocool completely. 15.When thecake is cold,spread it with the melted dark PRODUCTOFITALY chocolateandNUTINO and sprinklewiththehazelnuts that Hazelnut Spread you set aside.

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Congratulations! Member Monday is proudly sponsored by You've won a $250 voucher to spend at Bake & Deco Warehouse and a double page feature in our next issue of Cake! magazine! f Become a member to join in Member Monday! Join us 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, as well as a $250 voucher thanks to Bake & Deco Warehouse! f Join in the fun on our FACEBOOK page!

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ACDN Member Spotlight Leanne McGrath of Leanne's Little Cakery Hi! I’m Leanne McGrath and my home based business is Leanne’s Little Cakery based in The Oaks, near Camden NSW. I have always escaped to the kitchen to bake and cook from an early age, and I took my first decorating class when my daughter was 3 months old. What started as the challenge of creating wow factor cakes for family birthdays quickly grew into a busy business almost 2 years ago. I love seeing a design or idea come to life in cake. I especially like bright, vibrant, exciting cakes that bring smiles to faces of all ages. Novelty and children’s cakes are fast becoming my specialty, but I also love modern patterns, textures and colour combinations.

What started as an occasional hobby has turned into an all- consuming business; attending workshops, perfecting details and learning new techniques. Earlier this year I took a huge (and daunting!) step and completed my first competition cakes…which was an exciting experience. But what makes a perfectly decorated cake even more memorable, is the customers delight when it tastes amazingly delicious as well. Leanne Facebook:   Facebook.com/LeannesLittleCakery Instagram:  @leanneslittlecakery

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ACDN Member Directory Decorators ACT Anita of Cake Canberra, ACT facebook.com/anitaofcake anitaofcake.com.au Cake FromThe Heart Sydney, Nsw facebook.com/cakefromtheheartbyalison cakefromtheheart.com.au Kelly’s Treats Liverpool NSW facebook.com/kellystreats kellystreats.com.au Cakes in Heels Bow Bowing, NSW facebook.com/pages/Cakes-in- Heels/149594435190767 Lavish Cakes Shoalhaven Heads, NSW facebook.com/Lavish- Cakes-218540088178655 lavishcakes.com Cave Cakes by Christine Strathfield, Nsw Cakes By Jane Canberra, ACT facebook.com/cakesbyjane2012 cakesbyjaneincanberra.com Christine's Cake Creations Kareela, New South Wales Christine's Cake Creations Forty-Two Cakes Canberra, ACT facebook.com/fortytwocakes fortytwocakes.com.au Copy Cat Cakes Rozelle, Sydney, NSW facebook.com/copycatcakesaustralia copycatcakes.com.au Occasional Cakes Canberra Canberra, ACT facebook.com/OccasionalCakesCanberra occasionalcakescanberra.com Cupcakes by Corrie Sydney, NSW facebook.com/cupcakesbycorrie cupcakesbycorrie.com.au Surrender to Cake Queanbeyan, ACT facebook.com/surrendertocake Easy Bake Cakes Muswellbrook NSW facebook.com/EasyBakeCake.Julie The Sweet Baker Campbell, ACT facebook.com/TheSweetBakerCakes instagram.com/the.sweet.baker Frosted Sugar Cake Design Hills District, NSW NSW facebook.com/frostedsugarcakedesign frostedsugarcakedesign.com.au Gorgeous Cakes by Helen Pagewood, Sydney, NSW facebook.com/gorgeouscakesbyhelen gorgeouscakesbyhelen.com.au A Moment in Time Cake Drsign Picton, NSW facebook.com/amomentintimecakedesign Hayley's Cake House Wallabi Point, NSW facebook.com/hayleyscakehouse Art of Baking Gladesville, NSW facebook.com/SydneyAOB artofbaking.com.au Heavenly by Design Mallanganee / Casino, NSW facebook.com/HeavenlyByDesign BAKES & CAKES Sydney, NSW facebook.com/bakescakesnow Buds ‘n Petal Cakes Sydney, NSW facebook.com/BudsnPetalCakes Cake Animation Annangrove, NSW facebook.com/CakeAnimation cakeanimation.com.au Leanne’s Little Cakery Camden, NSW facebook.com/LeannesLittleCakery Macaron Madness Newport, NSW facebook.com/ruthsmacaronmadness macaronmadness.com.au Paintbrush Patisserie Sydney, NSW facebook.com/thepaintbrushpatisserie Pearl’s Creations Hornsby, NSW facebook.com/pearlscreations.com.au pearlscreations.com.au Redbox Pantry Tuross Head, NSW redboxpantry.com/ sarah's sweet tooth Waverley, NSW facebook.com/sarahsweettooth Savvy Cakes Sydney/Blue Mountains, NSW facebook.com/savvycakessydney savvycakes.com.au Soiree Milsons Point, Sydney, NSW facebook.com/soiree.events soireecakes.com.au Hoopla Cakes & Bakes Orange, NSW facebook.com/hooplacakesandbakes hooplacakesandbakes.com.au Southin Style Cakes Woodcroft, NSW facebook.com/SouthinStyleCakes Julicious Cakes Sydney Belrose, Sydney, NSW Sweet Perfection Cakes Newcastle, NSW facebook.com/sweetperfectioncakes sweetperfection.com.au Sugarpot I'mPossible Cakes Sydney, NSW Bondi Junction, NSW facebook.com/sugarpot4me facebook.com/imPOSSIBLEcakecompany sugarpot.com.au facebook.com/juliciouscakesdesignersydney

Jackie's Cakes by design NSW Caroline's SugarArt Services Narangba, Qld Oakland's Park, SA facebook.com/JackiesCakesByDesign carolines.com.au Sweet Treats by Jules Cherrybrook, Sydney, NSw J Poppet Charmed Creations Cakes facebook.com/SweettreatsbyJules/ Gold Coast, Qld Elizabeth, SA sweettreatsbyjules.com jpoppet.com.au charmedcreationscakes.com the polished spoon Lane Cove Nsw Marylou's Custom Cake Creations Dotty's Kitchen facebook.com/thepolishedspoon Cashmere, QLD Sellicks Beach, SA thepolishedspoon.com.au facebook.com/marylouscustomcakecre-facebook.com/DottysKitchen ations Too Good to Cut - Cake Decorating jasomar.wix.com/creativecakes Mirror Mirror Patisserie Ungarie NSw Nuriootpa, SA facebook.com/toogoodtocut.CakeDecorating MaydennisonCakesand Crafts facebook.com/mirrormirrorpatisserie Toowoomba,QLD Wicked Cakes facebook.com/CustomCakesByLouise. SassyCakesand Cupcakes Frenchs Forest, NSw Withcott.Qld Adelaide, South Australia m.facebook.com/wickedcakes maydennison.com.au m.me/sassycakecreations red kitchen girls Sugar Sugar Cakes Brisbane, Queensland Adelaide, South Australia facebook.com/Redkitchengirls facebook.com/sugarsugar.designercakes redkitchengirls.com.au QLD sugarsugarcakes.com.au Sublime Cake Creations The Baker's Dozen AllOccasionsSpecialityCakes Sublime Cake Creations, QLD Adelaide/Crafers West, SA Ormeau,Queensland facebook.com/Sublimecc facebook.com/thebakersdozenau facebook.com/AllOccasionsSpeciality- sublimecc.com.au thebakersdozenau.com Cakes/ Sugarize AllOccasions.SpecialityCakes.com.au The Cake Duet Gold Coast, QLD Adelaide, South Australia A Nice Treat facebook.com/sugarizeevents facebook.com/thecakeduet MAREEBA,Queensland sugarizeevents.com facebook.com/anicetreat anicetreat.com SUgar Treat Home Baking TAS Gold Coast (Surfers Paradise), QLD Ann'sdreamcakestoowoomba facebook.com/sugartreat.au Toowoomba, QLD sugartreat.net Decorated By Kate facebook.com/Annsdreamcaketoowoomba Ulverstone, TAS WhitsundayBaked Creations annsdreamcakes.com.au facebook.com/decoratedbykate Airlie Beach, QLD CAKESANNIETIME facebook.com/whitsundaybakedcreations Lily May Cake Design CAIRNS, QLD whitsundaybakedcreations.yolasite.com/ Hobart, TAs facebook/cakesannietime facebook.com/lilymaycakedesign cakesannietime.com.au Wrightway Cakes lilymaycakedesign.com.au Kingston, QLD Cakes by Paulie facebook.com/wrightwaycakes MYcakes custom cakes and edible Redland Bay, Queensland wrightwaycakes.com.au cake toppers Ulverstone Tasmania facebook.com/Cakes-By-Paulie- Ulverstone, TAS 104737139616518/?ref=hl m.me/mariannecanbake cakesbypaulie.com.au SA Dreamcakes by Dorita VIC Gympie/Sunshine Coast, Queensland facebook.com/dreamcakesbydorita Cakeadaisical dreamcakesbydorita.com Warradale/Adelaide,South Australia A Little Bit Fancee facebook.com/Cakeadaisical Melbourne,ViC Elizabeth & May cakeadaisical.com.au facebook.com/alittlebitfancee Montville, QLD alittlebitfancee.com.au facebook.com/Elizabethandmayl Cake Me To A Better Place elizabethandmay.com Strathalbyn, SA All about the Flavour - Cupcakes by Jess facebook.com/cakemetoabetterplace Geelong,Victoria Flower &Fondant facebook.com/allabouttheflavour Gold Coast, QLD Cakes by Michelle facebook.com/flowerandfondant Middleton, South Australia Ally'sCakes&Sweets flowerandfondant.com.au facebook.com/cakesbymichelle2016 Melbourne, Victoria facebook.com/allyscakesandsweets Frosted Kitchen Cakes by Natasha Willunga, SA Gold Coast, Queensland A Slice In Time facebook.com/frostedkitchen15 facebook.com/cakesbynatashawillunga Altona/Melbourne, ViC facebook.com/ASlicelnTimeCakes

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WA COURSES Commie's Cupcakes Gladstone, Queensland facebook.com/CommiesCupcakes Cakes by Sarah commiescupcakes.com Perth, WA ACT facebook.com/cakesbysarahwa J Poppet cakesbysarah.com.au Gold Coast, Qld Latorta facebook.com/J-Poppet-103962643298723 CK's Sweet Treats by Clarissa Canberra Airport, ACT jpoppet.com.au/ Rivervale,Perth,WesternAustralia facebook.com/Latorta.Store facebook.com/CKs-Sweet-Treats-by- latorta.com.au red kitchen girls Clarissa-475815819208279 Brisbane, Queensland facebook.com/Redkitchengirls Everything's Sweet NSW redkitchengirls.com.au Perth,WA facebook.com/everythingssweetsheryl.little Bake Boss everythingssweet.com.au Wetherill Park, NSW WA facebook.com/BakeBossANz Josie's Creations Cake Design Kalgoorlie, WA Cake Decorating Central Bake Boss facebook.com/josiescreationsthe- cakedecoratingcentral.com.au Malaga & Jandakot WA cakequeen facebook.com/BakeBossANz Cake Decorating Solutions Karen's Cupcakes Arndell Park, Liverpool Cake Love Couture Cakes Canning Vale, Western Australia Northmead, Willoughby Perth,Western Australia facebook.com/CupcakesbyKC ALEXANDRIA facebook.com/cakelovecouture BELMONT /NEWCASTLE cakelovecouture.com.au Leeanne's Cakes Geraldton WA CARINGBAH Geraldton, WA facebook.com/CakeDecoratingSolutions Everything's Sweet m.facebook.com/Leeannes-Cakes-Ger- cakedecoratingsolutions.com.au Perth, WA aldton-WA-1662838454004391 facebook.com/everythingssweetsheryl.little Lavish Cakes everythingssweet.com.au Posh Little Cakes Shoalhaven Heads, NSw Rossmoyne/ Perth, WA facebook.com/Lavish- Karen's Cupcakes m.facebook.com/poshlittlecakes Cakes-218540088178655 Canning Vale, Western Australia lavishcakes.com facebook.com/CupcakesbyKC SSsv Creation's Perth, Western Australia Macaron Madness Sweet Things facebook.com/sssvcreations Newport, NSw Perth, Western Australia sssvcreations.com.au facebook.com/ruthsmacaronmadness facebook.com/sweetthings.com.au macaronmadness.com.au sweetthings.com.au Sugar Mama Cakes Thornlie, Western Australia Patty Mac Cookies The Pretty Nifty facebook.com/SugarMamaCakesPerth Northern Beaches, Sydney, NSw Perth, Western Australia facebook.com/pattymaccookies m.facebook.com/prettyniftycakes Sweet Things pattymaccookies.com Perth,Western Australia facebook.com/sweetthings.com.au Pearl's Creations SA sweetthings.com.au Hornsby, Nsw facebook.com/pearlscreations.com.au The Pretty Nifty pearlscreations.com.au Bake Boss Perth, Western Australia Clarence Gardens SA m.facebook.com/prettyniftycakes Redbox Pantry facebook.com/BakeBossANz Tuross Head, Nsw Torta Mia-My Cake redboxpantry.com/ Cakeadaisical Melvile, WA Warradale/Adelaide,South Australia facebook.com/TortaMiaMyCake the polished spoon facebook.com/Cakeadaisical Lane Cove NSw cakeadaisical.com.au Tracey's Delights facebook.com/thepolishedspoon Perth,Western Australia thepolishedspoon.com.au Caroline's Sugar Art Services facebook.com/Traceys-Delights- Oakland's Park, SA 214503728567657/?ref=b00kmarks carolines.com.au traceysdelights.com.au QLD Charmed Creations Cakes Wings Kitchen Elizabeth, SA 69 Dumbarton Road, Canning Vale, Bake Boss facebook.com/charmedcreationscakes Western Australia North Lakes, Gold Coast and charmedcreationscakes.com facebook.com/WingsKitchen Underwood,QLD facebook.com/BakeBossANz The Baker's Dozen Adelaide/CrafersWest,SA CAKESANNIETIME facebook.com/thebakersdozenau CAIRNS, QLD thebakersdozenau.com facebook/cakesannietime cakesannietime.com.au

VIC A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au Bake Boss Bendigo, Glen Iris & Tullamarine facebook.com/BakeBossANZ Creative Bakes Moonee Ponds Melbourne Victoria facebook.com/CreativeBakes4U jobcoleman.wix.com/creativebakes Delatite Special Occasions Mansfield, Victoria facebook.com/delatitespecialoccasions/ My Dream Cake Hallam, Victoria facebook.com/My-Dream- Cake-186150138065194/timeline/ mydreamcake.com.au/ Sweet Affection Cake Designs Coburg, Victoria facebook.com/SweetAffectionCakeDesigns sweetaffectioncakedesigns.com.au Sweet Tiers Williamstown, Victoria facebook.com/Sweet- Tiers-135429156486025/ sweettiers.com.au Latorta facebook.com/Latorta.Store latorta.com.au Macaron Madness Newport, NSW facebook.com/ruthsmacaronmadness/ macaronmadness.com.au Occasional Cakes Canberra facebook.com/ OccasionalCakesCanberra occasionalcakescanberra.com Redbox Pantry Tuross Head, NSW redboxpantry.com/ Cake Bake Decorate Penshurst, NSW facebook.com/cakebakedecorate.au cakebakedecorate.com.au Cake Decorating Central Castle Hill & Campbelltown cakedecoratingcentral.com.au Cake Decorating Solutions Arndell Park, Liverpool Northmead, Willoughby ALEXANDRIA BELMONT / NEWCASTLE CARINGBAH facebook.com/ CakeDecoratingSolutions cakedecoratingsolutions.com.au red kitchen girls - sugar art by zoe byres Brisbane, Queensland facebook.com/Redkitchengirls redkitchengirls.com.au Easy Bake Cakes Muswellbrook NSW facebook.com/EasyBakeCake.Julie Sassy Cakes Cheltenham, Victoria facebook.com/SassyCakes.Moorabbin/ sassycakes.com.au QLD Sugar Sugar Cakes facebook.com/sugarsugar.designercakes sugarsugarcakes.com.au/ Sweet Things facebook.com/sweetthings.com.au sweetthings.com.au Bake Boss North Lakes, Gold Coast and Underwood, QLD facebook.com/BakeBossANZ bakeboss.com.au Frosted Kitchen Gold Coast, Queensland facebook.com/frostedkitchen15 Sweet Tiers Williamstown, Victoria facebook.com/Sweet- Tiers-135429156486025/ sweettiers.com.au Sugarize Gold Coast, QLD facebook.com/sugarizeevents sugarizeevents.com the polished spoon facebook.com/thepolishedspoon thepolishedspoon.com.au The Cake Pod Ferny Hilld, Queensland facebook.com.au/thecakepod thecakepod.com.au Baking Style Sydney, NSW bakingstyle.com.au facebook.com/bakingstyle/ Suppliers SA Cakeadaisical facebook.com/Cakeadaisical cakeadaisical.com.au ACT Caroline’s Sugar Art Services Oakland’s Park, SA carolines.com.au CAKE DECORATING SOLUTIONS facebook.com/ CakeDecoratingSolutions cakedecoratingsolutions.com.au Charmed Creations Cakes Elizabeth, SA facebook.com/charmedcreationscakes charmedcreationscakes.com Latorta Canberra Airport, ACT facebook.com/Latorta.Store latorta.com.au Van Goh Cakes Melbourne, Victoria facebook.com/vangohcakes vangohcakes.com.au ONLINE Creative Bakes facebook.com/CreativeBakes4U jobcoleman.wix.com/creativebakes Karen's Cupcakes Canning Vale, Western Australia facebook.com/CupcakesbyKC Bake Boss Clarence Gardens SA facebook.com/BakeBossANZ bakeboss.com.au Caroline’s Sugar Art Services Oaklands Park, South Australia facebook.com/Carolines-SugarArt- Services-174517772635696/timeline/ carolines.com.au VIC NSW Bake Boss Bendigo, Glen Iris & Tullamarine facebook.com/BakeBossANZ bakeboss.com.au Bake Boss Wetherill Park, NSW facebook.com/BakeBossANZ bakeboss.com.au Cardique Craft Studio Malvern East, Victoria facebook.com/cardiquecakeartistry cardique.com.au

VIC ONLINE Debbie's Novelty Cakes Narre Warren North, Victoria facebook.com/debbiesnoveltycakestands/ dshaw3915.wixsite.com/debbie-novel- tycakes Bake Boss facebook.com/BakeBossANZ bakeboss.com.au Delatite Special Occasions Mansfield, Victoria facebook.com/delatitespecialoccasions My Dream Cake Hallam, Victoria facebook.com/My-Dream- Cake-186150138065194/timeline mydreamcake.com.au Onefive8designs Geelong, Victoria m.facebook.com/pg/onefive8designs/ about/ onefive8designs.com.au Top This Cake -Toppers for cakes and cupcakes Grovedale, Geelong, VIC facebook.com/topthiscake topthiscake.com.au WA Bake Boss Malaga & Jandakot WA facebook.com/BakeBossANZ bakeboss.com.au Melbourne Laser Cutting facebook.com/melbournelasercutting [email protected] My Dream Cake facebook.com/My-Dream- Cake-186150138065194/timeline mydreamcake.com.au Baking Style bakingstyle.com.au facebook.com/bakingstyle Oz Backdrops Gold Coast, Queensland facebook.com/ozbackdropsandprops ozbackdrops.com.au Cake Decorating Central cakedecoratingcentral.com.au Cake Decorating Solutions facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au Cakes N Supplies by Ximena Florida, USA facebook.com/Cakes-N-Supplies-by- Ximena-105729079471219 shop.cakesbyximena.com Caroline’s Sugar Art Services facebook.com/Carolines-SugarArt-Ser- vices-174517772635696/timeline carolines.com.au CustomIcing Online - Australia wide, ALL facebook.com/customicing customicing.com.au Sandra DIllon Design facebook.com/sandradillondesign sandradillondesign.com.au Statewide Food Distributors facebook.com/statewidefood statewidefood.com.au Sugarize facebook.com/sugarizeevents sugarizeevents.com Sugarlicious Parties sugarlicious.com.au m.facebook.com/SugarliciousParties The Cake Pod facebook.com.au/thecakepod thecakepod.com.au Easy Bake Cakes facebook.com/EasyBakeCake.Julie Frosted Kitchen facebook.com/frostedkitchen15 INTERNATIONAL Sandra DIllon Design facebook.com/sandradillondesign sandradillondesign.com.au Kelly’s Cake Toppers and Supplies facebook.com/KellysCakeToppers kellyscaketoppers.com.au Cakes N Supplies by Ximena Florida, USA facebook.com/Cakes-N-Supplies-by- Ximena-105729079471219 shop.cakesbyximena.com Statewide Food Distributors Willeton, WA facebook.com/statewidefood statewidefood.com.au Latorta facebook.com/Latorta.Store latorta.com.au Zoe's Cake Studio Udaipur Rajasthan, India facebook.com/zoescakesstudio Members: If you're not listed in this directory contact us at: [email protected] Become a member! Join online at

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