NOVEMBER 2017

letter from the editor 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. Can you believe it's the last issue of Cake! magazine for 2017 already! And you know what that means... It's our Christmas edition! Christmas is by far my favourite time of the year. Seeing all of the beautiful lights, hearing Christmas music and baking lots of yummy Christmas treats truly makes my heart happy! I love working on our November issue of Cake! magazine each year as we get closer to the festive season. In this issue we share tutorials for you to create for your Christmas centrepiece, or to give as a gift to a loved one. We also interview the magnificent Shannon Bond in this issue, one of the leaders of cake decorating trends in the industry at the moment. The USA based Chef Benny Rivera features in this interview with a tutorial and decorator profile. We have recently returned from the UK where we attended Cake International as part of our UK Cake Crawl. You can read all about our UK adventure on page 68. Wishing you all a very happy, safe and relaxing Christmas & New Year break. 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: Shannond Bond: Shannon Bond Cake Design To advertise in Cake! magazine, contact: [email protected] f Kellie Rudland Kirsty Vierdag Aika Jeane 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 www.acdn.me [email protected] click here to join our mailing list! marketing & advertising administrative assistant

LETTER FROM THE EDITOR We also Can you believe it's the last interview the of Cake! magazine issue magnificent Shannon Bond for 2017 already! And you in this issue, one of the know what that means... leaders of cake decorating It's our Christmas edition! trends in the industry at the moment. Christmas is by far my favourite time of the year. The USA based Chef Benny Seeing all of the beautiful Rivera features lights, hearing Christmas in this music and baking lots of interview with a tutorial and decorator profile. Liz Wright editor Christmas yummy treats truly makes my heart happy! Liz is the editor of Cake! magazine and founder and owner of the We have recently returned Australian Cake Decorating Network. from the UK where we I love working on our Liz grew up surrounded by cake, November issue of Cake! attended Cake International spending hours upon hours watching magazine each year as we as part of our UK Cake Crawl. her mum create stunning wedding get closer to the festive You can read all about our cakes (in the days of intricate piping UK adventure on page 68. season. and extension work!). Liz is excited to have the opportunity to use Cake! magazine as well as the In this issue we share Wishing you all a very happy, Australian Cake Decorating Network tutorials for you to create for safe and relaxing Christmas to showcase the incredbile talent your Christmas centrepiece, of cake decorators in Australia and & New Year break. or to give as a gift to a loved worldwide. one. COVER IMAGE: Shannond Bond: Shannon Bond Cake Design Kellie Rudland Kirsty Vierdag Aika Jeane contribution manager marketing & advertising administrative assistant Kellie discovered the world of cakes 8 With a background in marketing and a Born in the Philippines, Aika is the years ago. Since then she has worked passion for baking, Kirsty has become AdministrativeAssistant for the alongside pastry chefs as a head an integral part of the ACDN team. Kirsty ACDN.She was newtothecake world decorator for an established cake runs her own catering business creating when she joined the ACDN team in company.Kellie joined the ACDN team delicious cakes and treats. Kirsty is 2015 and has since discovered her in 2013 and along with Contribution love for cakes & baking. She hopes Marketing and Advertising Manager for Manager for Cake! magazine, Kellie is to pursue her passion and enter into ACDN. also Social Media Manager for ACDN. a professional culinary program in the future.

contents 9 8 november 2017 48 19 21 15 84 Features 44 2018 Industry Awards 60 Cake! TV 62 UK Cake Crawl Wrapup Tutorials 36 15 28 23 9 15 19 33 40 88 Rudolf Cake Christmas Present Cake Merry Flamingo Cake Gorgeous Gardenia Penguin Snowglobe Cookies Ho Ho Ho Striped Cake Interviews 25 74 Shannon Bond 77 Benny Rivera Galleries 83 Inspirational gallery 104 ACDN member gallery 118 Member Monday finalists gallery Regulars 3 136 140 143 Letter from the editor Member Monday winner Featured ACDN member ACDN member directory

NOVEMBER 2017 Features Galleries 442018IndustryAwards 83 Inspirational gallery 60Cake!TV 104 ACDNmembergallery 62UKCakeCrawlWrapup 118MemberMondayfinalistsgallery Tutorials Regulars 9RudolfCake 3 Letter from the editor 15ChristmasPresentCake 136MemberMondaywinner 19MerryFlamingoCake 140FeaturedACDNmember 33 GorgeousGardenia 143ACDNmemberdirectory 4o PenguinSnowglobeCookies 88 Ho Ho Ho Striped Cake Interviews 74ShannonBond 77BennyRivera

SUBCSRIBE FOR FREE to have each issue of Cake! magzine sent straight to your inbox! Festive Fun! A collection of tutorials to help you make your own stunning creations this festive season f www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! magazine, contact [email protected]

Festive Fun! A collection of tutorials to help you make your own stunning creations this festive season

festive + fun Rudolph Cake by Amber Comadira-Smith of Commie’s Cupcakes Tools and Supplies Materials: Tools: • 6” round tall cake, ganached • 10” round cake board • Printed antler template • Scissors • Fondant: white, dark brown, red and black (with • Rolling pin added tylose) • Pizza cutter • Cornflour • Scalpel • Small bowl of water • 2 wooden

Tools and Supplies Materials: Tools: 6"round tall cake,ganached 10round cake board Printed antler template Scissors Fondant: white, dark brown, red and black (with Rolling pin added tylose) Pizza cutter Cornflour Scalpel Small bowl of water 2 wooden skewers Cake decorating alcohol Paintbrush Rolkem super gold dust 48x51mmloveheart cutter Piping gel (measuredfromwidestpoints) Thin red ribbon (to go around your cake board): 38x41mm loveheartcutter Thin double sided tape (measuredfromwidestpoints) Chocolate buttercream 5toothpicks Assortment of Christmas-coloured sprinkles and Fondant smoother lollies(lusedM&Ms,jellybeans,Jaffas,etc) Work mat Piping bag Large open star tip Antlers Step 1: Step 2: Print and cut out the reindeer antler template.Roll out a vertical white fondant Flip your fondant antler strip (just larger thanthe size of one antler)to 3mm thick.Place one of the over sothat the back antler cut-outs on thefondant and cut around the template using your scalpel of the antler is now and pizza cutter. facing up towards you. Brush a small amount of waterontothe back and gently press a skewer in the centre of the antler. The skewer facebook.com/CommiesCupcakes will support the antlers when they sit vertically, so it's important that the skewer is sitting 3/4 up www commiescupcakes.com the antler.

Nose Step 1: Roll a chunk of red fondant into a ball (roughly between the size of a golf ball and tennis ball). Set aside to firm. Cake Board Step 3 & 4: To secure the skewer firmly in place, roll out a long fondant sausage and use water to glue the fondant in place over the skewer (making sure the fondant sausage wraps all the way around the skewer). Repeat the above three steps for the second antler and leave both of the antlers to dry until set firm (roughly 24hrs) Step 5 & 6: Once both the antlers are dry, it’s time to paint on the gold! Mix a small amount of cake decorating alcohol with a portion of Rolkem Super Gold dust. You are aiming for a nice medium consistency - not too watery but not thick and gluggy. Continue to add either the gold dust or the alcohol until you achieve the right consistency. Flip the antlers over so that the front of the antlers are now facing towards you. Go ahead and paint the front and sides of your antlers, being sure to paint in one direction. You may have to do one or two coats. Once they’ve been painted, set aside. Ears Step 1: Roll out your brown fondant to 4mm thick and cut out two love hearts using the largest of the two love heart cutters. Roll out your white fondant to 2mm thick and cut out two love hearts using the smallest cutter. Step 2: Turn your love hearts upside down (so that the point of the heart is at the top) and glue the white hearts inside the brown love hearts. You now have the base for your ears! Step 3: Pinch the bottoms of the ears to give them a slightly cupped shape. Dip a quarter of a toothpick in water and insert a quarter of the toothpick into the bottom of the ear. Step 4: Paint the white parts of the ear gold (see step 5 in Antlers method). Once painted, set the ears to the side. Step 1: Time to cover our cake board! Roll out your red fondant to 2mm thick into a rough circle shape. Make sure the circle shape is just larger than your 10 inch cake board. Brush a light layer of piping gel over the top of your 10 inch cake board. Place your cake board top side down onto the red fondant (making sure that the fondant covers the entirety of the board). Step 2: Use your pizza cutter to cut around the edge of the board and get rid of any excess fondant. Step 3: Carefully flip the cake board the right way up. Your cake board is officially covered in fondant! Use a fondant smoother to get rid of any bumps and utilise steam (from a pot of boiling water or kettle) to get rid of any cornflour stains. Finish it off by applying red ribbon around the edge of the board (adhering it with double sided tape). Eyes Note: you want to make the eyes just before you place them onto your cake (we don’t want the fondant to dry out). Step 1 & 2: We’re going to create Rudolph’s right eye! Roll a small portion of black fondant into a ball, roughly the size of a marble. Roll the ball into a sausage shape with tapered ends on both sides. Transfer onto baking paper to prevent the black fondant from sticking to your work mat. Shape and curve your tapered sausage as per the picture shown. This is the line of the eye. Step 3 & 4: Roll out two small balls of fondant to the size of a pea. Roll each ball into a small sausage and taper on one side. These are going to be eyelashes! Attach both of these fondant sausages to the right hand side of your eye line as shown, curving the pieces of fondant slightly upwards. Repeat the same steps for the left eye but make sure it’s a mirror image.

Nose Step 1: Roll a chunk of red fondant into a ball (roughly between the size of a golf ball and tennis ball). Set aside to firm. Cake Board 141312 1514131211109 Step 1: Step 2: Step 3: Time to cover our cake Use yourpizza cutter to Carefullyflipthe cake board! Roll out your red cut around the edge of board the right way fondant to 2mm thick into the board and get rid of up.Your cake board a roughcircleshape any excess fondant. is officially covered in Make sure the circle fondant!Use a fondant shape is just larger than smoother to get rid of any your 10 inch cake board. bumps and utilise steam Brusha light layer of (from a pot of boiling piping gel over the top of water or kettle)to get rid your 10 inch cake board. of any cornflour stains. Placeyourcake board Finish it off by applying top side down onto the red ribbon around red fondant (making sure the edge of the board that the fondant covers (adhering it with double the entirety of the board). sided tape). Eyes Note: you want to make the eyes just before you place them onto your cake (we don't want the fondant to dry out). Step1&2: Step3&4: We're going to create Rudolph's right eye! Roll a Roll outtwosmall ballsof fondanttothesizeofa small portion of black fondant into a ball, roughly pea.Roll each ball into a small sausage and taper the size of a marble. Roll the ball into a sausage on one side. These are going to be eyelashes! shapewithtaperedendsonbothsides.Transfer Attach both of these fondant sausages to the right onto baking paper to prevent the black fondant from. hand side of your eye line as shown, curving the sticking to your work mat. pieces of fondant slightly upwards. Shape and curve your tapered sausage as per the Repeat the same steps for the left eye but make picture shown. This is the line of the eye. sure it's a mirror image.

Reindeer Mane Step 1: Step 2: Step 3: Transferyourganached Nowfocus your attention Pipe another layer of cake to a turn table and to the top side of the rosettes overthe butter cake where you'll be prepare your piping cream you've just piped back with your large continuing to pipe the from step 3.Add any little star tip nozzle.Fill the mane down the centre. buttercreamstarswhere bagwithyour chocolate Behind your first rosette, necessary to add detail buttercream. pipe two rosettes side by or hide any imperfections. side.Then continue to Start by piping a rosette Once finished,transfer on the front, top centre of pipe three more rosettes your cake onto your red the cake (as pictured) in a single, vertical line covered cake board (if you (as pictured). haven't done so already). Assembling Step1: Step 2: Step 3: Step 4: Insert your ears into Add somecolourto your Carefullyinserttheantlers Dip three toothpicks into reindeer by decorating either side of the mane just behind the ears. water and insert them a (sitting just behind the the buttercream mane quarter of the way in to twoside-by-siderosettes with an assortment of the back of the red nose. Christmas coloured as pictured). The toothpicks will help lollies and sprinkles. supporttheheavynoseon thesideofthecake.Place the red nose onto the centre front of your cake Step5: Brush a small amount of water onto the back of each eye and glue them on either side of the red nose.You'reofficially done!

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CHRISTMAS PRESENT CAKE By Sandra Monger and Robin Pakes

You will need: • Star cutter • Jam • 25cm (10 inches) round cake drum • Assorted small square cutters • 2.9 kg white (Renshaw) sugarpaste. • 12cm, 17cm (5 and 7 inches) round cake boards • Rolling pin • Cake dowels • Pastry brush • Piping bags • Non-toxic glue stick • Writing tubes No.1.5 & No. 2 • 15mm wide red ribbon Tools and Materials: • Smoother • Sugarcraft rolling pin • Piping tube No.5 or small 8mm • Corn flour bag circle cutter • Ruler • Cocktail sticks • Scribing tool Edible Items: • Dry oasis wrapped in cling film • Madeira sponge cake layers • Small kitchen knife 12, 17cm (5, 7 inches) to achieve 12cm • Small palette knife (5 inches) in depth. • Artists’ paintbrush • Non-stick rolling board • Buttercream • Flower and modelling paste white (Renshaw) • 160g strengthened* Lincoln Green (Renshaw) sugarpaste for the tree • 125g each of strengthened* assorted Renshaw colour sugarpastes for parcels and decorations • Green and white royal icing for attaching decorations • Pale grey royal icing • Vegetable shortening • Icing sugar for dusting Step 4 – Form the Tree Step 5 – Measure and Cut Templates Step 6 – Mark Swags with Scribing Tool Measure the circumference and depth of both tiers. Cut two accordingly sized lengths of greaseproof paper. Mark out 6 equal divisions on both lengths. Fold each template to form a concertina. Place a round 5 inch cake tin or board on each folded length so that the circumference meets the top two corners. Draw round to form a scallop and cut out. Open out templates. Fix templates around each tier with masking tape. Mark a faint line along the scalloped edge of the template using a scribing tool or cocktail stick. Remove the template and mark 4.5cm vertical lines from the highest point of each scallop for the droppers. Step 7 – Roll out Swags Step 8 – Fix Swags to Tiers Step 9 – Add ‘Droppers’ Roll thin strings of strengthened Lincoln green sugarpaste using your fingers and a smoother. Paint the scribed scallop markings with a little water and fix the green strings in place. Adjust with paint brush. Pipe vertical lines using a number 1.5 writing tube and pale grey royal icing. Form a cone from 160g of strengthened Lincoln green sugarpaste. Insert a cake dowel about 8cm into the centre of cone base to use as a handle. Stand formed cone in cling film covered oasis, the dowel will keep the tree straight whilst drying. Set aside until firm. * To strengthen the sugarpaste add CMC powder (Tylose). Knead in ¼ teaspoon per 150g. Allow to rest overnight and re-knead before use. Step 1 – Cover the Cake Step 2 – Dowel and Stack the Cake Step 3 – Neaten the Joins Roll out 400g of white sugarpaste and cover a 10 inch round drum base-board. Set aside to dry. Make 5 and 7 inch Madeira sponge cakes. Layer with jam and buttercream on on 5 and 7 inch boards until 5 inches deep. Crumb coat tops and sides. Place in fridge for 30 minutes to firm. Roll out 1.5kg of white sugarpaste. Lightly brush surface of 7 inch cake with cooled boiled water. Lift sugarpaste over cake taking care to avoid air pockets. Smooth and trim. Repeat using 1kg of white sugarpaste for the 5 inch cake. Allow icing to firm overnight. Spread a little royal icing onto the centre of the iced baseboard and position the 7 inch cake. Measure and cut 5 dowels so that they will match the depth of the iced 7 inch cake. Insert dowels, placing them evenly inside the area to be covered by the top tier. Spread a little royal icing in centre of cake and place the top tier in position. Fill gaps between tiers with white royal icing using a No.2 writing tube. Smooth with a damp artists’ paintbrush.

Step4-FormtheTree Step5-Measure and Cut Step6-MarkSwagswith Templates Scribing Tool Formaconefrom160gof strengthened Lincoln green Measure the circumference Fix templates around each tier with sugarpaste. Insert a cake dowel and depth of both tiers. Cut two masking tape.Mark a faint line about 8cm into the centre of cone accordingly sized lengths of along the scalloped edge of the base to use as a handle. Stand greaseproof paper. Mark out 6 template using a scribing tool or formed cone in cling film covered equal divisions on both lengths. cocktail stick.Removethe template oasis,thedowelwillkeepthetree Fold each template to form a andmark4.5cmvertical linesfrom straight whilst drying. Set aside concertina.Place a round 5inch the highest point of each scallop for until firm. caketinorboardoneachfolded the droppers. lengthsothatthecircumference meets the top two corners. Draw round to form a scallop and cut out. Openouttemplates. Step7-Roll outSwags Step8-FixSwagstoTiers Step9-Add‘Droppers” Roll thin strings of strengthened Paint the scribed scallopmarkings Pipe vertical lines using a number Lincoln green sugarpaste using with a little water and fix the green 1.5 writing tube and pale grey royal strings in place. Adjust with paint your fingers and a smoother. icing. brush.

Step 10 - Decorate the Swags Step 11 - Make the Parcels Step 12 - Decorate the Parcels Cut out small yellow and red circles Cut out squares and rectangles of Cut out ribbons using a knife and with 8mm circle cutter or size 5 assorted sizes and colours using ruler. Fix to parcels with a little piping nozzle Fix to swags and ruler and small kitchen knife water before trimming to size. Cut droppers with a little water. triangles for bows from halved small squares and set aside to dry. Step 13 - Decorate the Cake Step14-Makethe Presents Step 15 - Fix and Decorate the Tree Fix parcels to sides of tiers and with Form assorted size parcel shapes. Cut ribbons and bows as before royal icing. Fix bow triangles with a Removedowelfrombaseandfix little water. and fix with water. The bows should tree centrally on top of cake with be dry before attaching so that they white royal icing. Roll assorted stand firm. colouredpea sizedballsandcut out yellow star. Fix to tree with green royal icing. Step 16 - Add Final Touches. Finish board with ribbon trim with non-toxic glue stick. Fix parcels around base of tree with white royal icing. facebook.com/sandramongercakes www sandramongercakes.co.uk

PRODUCＴS USED IN THIS TUTORIAL RENSHAW Renshaw Extra ts specialyformulated tobe extra firm and etra THE PROFESSIONALS CHOICE elastic.Ithasafrmer texture than standard Renshaw Profesional suitableforhotterandmoreumidcimates RENSHAW dtedwthnsgothedredick 0103 Fanwiwwhwtm Sugarcraft Essentials Ingedentc Sugar, Guose srg,Paimofr, Humetart (eza.Emuser (a THEPROFESSIONALS CHOICE HUTRITCWINFORKATION Seningperpachg:20 SesA Tylo Powder Nedeidythathandemt Extra Stbiegetarasandga Ready to Roll Icing White Decon-ice Madeinte UK Runstew Astsiasia FLOWER& 47 ngtburyited 3x 1kg MODELLINGPASTE kunvod Eet Veturg 55l. ESTO RENSHAW RENSHAW RENSHAW THE PROFESSIONALS CHOICE THEPROFESSIONALS CHOICE THEPROFESSIONALSCHOICE Extra Extra Extra Ready to Roll Icing Ready to Roll Icing Ready to Roll Icing extrafirm&extra elastic extra firm&extra elastic extrafirm&extra elastic 250g 250g 250g RENSHAW RENSHAW RENSHAW THEPROFESSIONALS CHOICE THEPROFESSIONALS CHOICE THE PROFESSIONALS CHOICE Extra Extra Extra Ready to Roll Icing Ready to Roll Icing Ready to Roll Icing extra firm& extra elastic extra firm&extra elastic extra firm&extra elastic 250g 250g 250g Available now at your favourite cake decorating supply store!

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MERRY FLAMINGO By Zoe Byres of Sugar Art by Zoe Byres SUGARART BYZOEBYRES

You will need: Get your image organised and onto your cake • Soft lead pencil • Rolkem Quick Dry Essence • Large leaf cutter • Baking paper roll • Black and white Edible Art • Sculpting tools (I used Sugar • Fondant covered cake or dummy Paints • Small quantity of coloured • Paintbrushes, larger one for watercolouring and fine ones for detail plus one for use with water/piping gel Turquoise, Sky Blue and Laser fondant knife) fondant, I used: • Extruder o W  hite coloured with • Small blossom cutter Americolor Electric Pink o P  re-coloured Fondtastic • Lustre dusts (I used Rolkem Shapers (mini soft) and a Green, Black, Red and Yellow. • Small rolling pin • Water or piping gel • Rose spirit and paper towel for errors Peach) Watercolour background Step 3: Step 4: Once you have decided on the theme of your cake design and have sketched out or found an image you wish to place on the side of your cake, decide on the focal point of the image and scale it to suit. You can use design or art books, photographs and Google searches to locate the best image for your cake but remember to respect the work of other artists. It is always better to use the images to inspire you rather than for pure imitation. If you aren’t confident to freehand straight onto the cake, tracing is an easy way to get your image outlined. Simply lay your original image flat and cover with a piece of tracing or baking paper, securing the edges of the paper together. Trace the outline of the image onto the tracing paper with a lead pencil. If you are using a printed image, print it in mirror to ensure it is facing the correct way. If not, then cover the back of the image with pencil using a soft lead (4-6B) as it is more easily transferred. Making sure the fondant on your cake is set hard and your watercolour is dry, trace over the lines of the image with a scribing tool or pencil, securing the edges of the paper with pins if required. Building simple bas relief Step 1: Step 2: Before painting anything onto a cake it is best to make sure that your fondant is set and dry. The firmer the canvas, the less likely you are to damage your beautiful sides and edges while trying to decorate it with painted or bas-relief details. Watercolour is an easy technique to get an effective background onto a cake, adding colour without overpowering the main focus of the design. It can of course be used on its own to create a pretty, subtle colour on a cake with blends and colour variations as a feature. Painting watercolour is all about paint consistency. Mix your dusts with a little Quick Dry Essence to make a watery colour. The more liquid you add, the more the colour will be diluted. I prefer to use Quick Dry for watercolour as it gives me time to blend colours a little more than with Rose Spirit, which dries much faster. In this design I mixed turquoise and sky blue dusts into watercolour and alternated them in stripes, horizontally down the cake, overlapping each slightly. Once the entire cake is painted, set it aside to dry completely before decorating further. Step 5: Now that our image is outlined, decide on the parts you would like to stand out from the cake. It can be only part of the design or the entire image. Think about how it sits on the cake and how you can fill in the detail with paint or fondant cut outs. For this design the entire flamingo is to stand out from the side of the cake. Taking a small piece of pink fondant, shape the body of the flamingo and attach to the cake with the smallest amount of water or piping gel, keeping it within the outline of the image. Do the same with the neck, pinching the head to fit within your outline. Use sculpting tools to smooth the edges to the side of the cake so as give the appearance that the image continues into the cake rather than it being placed on top.

Getyourimageorganisedandontoyourcake Step 3: Step 4: Once you have decided You can use design orart books, photographs and Google searches to locate the on the theme of your best image for your cake but remember to respect the work of other artists.It is cakedesign andhave sketched out orfound an If you aren't confident to freehand straight onto the cake, tracing is an easy way imageyouwishtoplace onthesideofyourcake, decideonthefocal point the outline of the image onto the tracing paper with a lead pencil. If you are using ofthe image and scale it a printed image, print it in mirror to ensure it is facing the correct way. If not, then to suit. cover the back of the image with pencil using a soft lead (4-6B) as it is more easily is dry, trace over the lines of the image with a scribing tool or pencil, securing the edgesofthepaperwithpinsif required. Buildingsimplebasrelief Step 5: Now that our image is outlined, decide on the parts you would like to stand out from the cake. It can be only part of the design or the entire image. Think about how it sits on the cake and how you can fill in the detail with paint or fondant cut outs. For this design the entire flamingo is to stand out from the side of the cake. Taking a small piece of pink fondant, shape the body of the flamingo and attach to the cake with the smallest amount of water or piping gel keeping it within the outline of the image. Do the same with the neck, pinching the head to fit within your outline. Use sculpting tools to smooth the edges to the side of the cake so as give the appearance that the image continues into the cake rather than it being placed on top.

Other 3D Elements Step 6: I used an extruder with a small circle piece to extrude the flamingo’s legs, attaching them the same way as the body and neck. Step 10: Step 11: To really make this a party flamingo, I added some Christmas lights around his neck. Using the extruder and small circle piece again, extrude the wire of the lights in green fondant. Using yellow and red fondant, roll small teardrop shapes for the lights. Attach the green fondant to the cake with a little water or piping gel. To give the effect that the wire is wrapping around the flamingo, use short pieces, sticking the end of each to the sides of the neck. Once you have enough attach the teardrops of red and yellow to the green, a

Other3DElements Step10: Step11: To really make this a party flamingo, I added some To complete the design, add a little tylose to some Christmas lights around his neck. Using the extruder green fondant and use a leaf cutter to cut shapes. To and small circle piece again, extrude the wire of the maketheselookmore liketropical leavescut small lights in green fondant. Using yellow and red fondant, triangles from each side of the shape. Leave these roll small teardrop shapes for the lights. overa rolling pin orposition on somescrunched Attachthegreen fondant to the cake with a little paper towel to give them some natural shape. As water or piping gel. To give the effect that the wire these are stylised leaves,there isn't any need to vein is wrapping around the flamingo, use short pieces, them or roll them too thin. sticking the end of each to the sides of the neck. Once you have enough attach the teardrops of red and yellow to the green, alternating them to form the lights. Other3DElements Cont.step 11: Step12: Once dry,attachtheseto the base of the cake, on is simply painting in the remainder of the design or just adding some finishing the board and on either touches.With this design, the painted details are usedfor theface and wing of the side of the flamingo. Add in afew small balls of painting realistic features. For the face, paint a small section towards the right of fondant in red and green the head white,painting the beak black and adding a small line up into the white toadda littleextratothe design,almostgivingthe appearanceof traditional For thewingI also used black and white Edible Art Paints, togetherwithLaser Christmas holly. Peach Rolkem mixed again witha littleQuick Dry Essence (making the paint thicker this time by adding less liquid and more dust). Paint two circular sweeps in each colour across the body of the flamingo as a wing

Step 13: Using the white paint, I also painted a little palm tree island in the background and some simple stars around the watercolour to give it a bit of a retro feel. As they are silhouettes, they can be easily painted freehand but if you aren’t confident, you can also transfer these just as the flamingo was. Step 14: Finally, paint small lines along each of the coloured party lights for some extra detail and you are done! f www.facebook.com/zoebyres Over 8000 Cake Decorating SuppliesTop Leading Brands OFF TO ACDN MEMBERS pm 5 - 9 Mon 9-6pm U2, 261 Princes Hwy, Hallam, Vic 3803 i r F in - s Tue 9-5pm [email protected] www.mydreamcake.com.au Sat

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gorgeous Gardenia By Nanette Van Orsouw of Look At That Cake Tools and Supplies a. Grooveboard or Celboard b. Suitable working surface c. Foam bumpy former d. Foam petal pad e. Non-stick small rolling pin f. Knife/scriber tool g. Toothpick h. Brush to apply sugar glue i. Metal ball tool j. Palette tool k. Sugar glue l. Cornstarch m. Shortening n. Rose petal cutter 4cm and s. Green floral tape multipurpose veiner o. 26g green and white wire, 20g green wire t. Celbuds 3cm, hot glued to a 20g green wire u. Green and yellow petal dusts p. Gardenia leaf cutters and veiner q. Sugar paste in white and dark green r. Needle nose pliers and small pair of scissors v. Confectioners glaze w. Brush/s to dust buds and leaves Make the Centre. Introduction Fragrant and stunningly beautiful, the gardenia is certainly an all-time favourite flower of mine, and it really is surprisingly simple to get realistic results using sugar paste. The buds and leaves, in hues of fresh spring greens, really provide a pop of colour against the crisp whiteness of the flower. Have fun learning my version of this wonderfully versatile and striking flower, that is easy to use as the focal point in almost any design. Step 1: Roll soft white sugar paste thinly on your work surface. Step 2: Cut 5 petals using the 4cm rose petal cutter. Step 3: Vein each petal between 2 veiners, applying gentle pressure. Step 4: Thin the edges of each petal using a ball tool, half on and half off, the edge of the petal. Don’t create too much ruffle at this stage.

Tools and Supplies a. Grooveboard or Celboard b. Suitable working surface d. c. Foam bumpy former Foampetal pad d. Non-stick small rolling pin f. h."j. e. C. Knife/scriber tool k. e. Toothpick w. g. m. 9. h. Brush to apply sugar glue q. Metal ball tool S. Palette tool a. k. Sugar glue p. 0. Cornstarch b. m. Shortening n.Rose petal cutter 4cm and S. Green floraltape multipurpose veiner t. Celbuds 3cm, hot glued to a 20g green wire 26g green and white wire, 20g green wire Green and yellow petal dusts p. Gardenia leaf cutters and veiner V. Confectioners glaze q. Sugar paste inwhite and dark green W. Brush/s to dust buds and leaves Needlenose pliers and small pairof scissors Make the Centre. Step 1: Step 2: Step 3: Step 4: Roll soft white sugar Cut 5petals using the Veineachpetal between Thin the edges of each paste thinly on your work 2 veiners, applying 4cmrose petal cutter. petal using a ball tool, surface. gentle pressure. half on and half off, the edge of the petal.Don't create too much ruffle at this stage.

Assembling the flower. Step 5: Lightly apply sugar glue to the edges of the petals, avoiding the top edge. Step 6: Apply the petals to the celbud, in a spiral fashion, tucking each petal under the one before it, and adhering the left side of the petal only. Step 7: While gently stretching each petal downwards, carefully stick the right hand side of the petal, to end up with the lovely spiral shape. (Tip - Use the pointed end of the knife/scriber tool to rearrange the centre if needed. Step 8: Leave to dry for several hours or overnight. Step 1: Using half width green floral tape, attach the first petal to the underside of the centre, leaving no gaps. Step 2: Continue with the second petal, right next to the first. Step 3: Step 4: Repeat with the third and By the fifth petal, the flower will be complete. fourth petals and see your flower start to take shape. Making the buds. Make the outer petals. Step 1: Roll a piece of sugar paste thinly over the groove of the groove board Step 2: Cut a petal half way up the groove. This will allow for insertion of the wire. Step 3: Gently dampen the end of a 26g white wire and insert carefully into the groove in the paste. Pinch the base to secure. Step 4: V ein between 2 veiners, the same way as the centre petals. Repeat steps 1-4 to make 5 petals Step 5 & 6: Using a toothpick, gently roll the edge of one side of the petal to create a small curl. Do something a bit different to each petal to create interest and variety. Leave to dry on bumpy foam, place some petals bent backward, and some forward. There are no mistakes here, each should have a unique form. Step 1: Roll a small ball of sugar paste to form a cone shape. Step 2: Using needle nose pliers, create a hook in a 20g green wire. Step 3: Slightly dampen the hook with sugar glue and insert into the base of the bud you just made, pinching and twisting the bottom to create a secure seal. Step 4: Your bud should look smooth and have a secure attachment to the wire. Step 5: Use the knife tool to make 3 - 4 indentations around the cone, pressing from top to bottom. Step 6: This is how the cone should look with the indents. Step 7: Now, with firm but gentle pressure, take hold of the bottom and top of the cone and gently twist in opposite directions to create a spiral pattern in the cone. Step 8: The cone should now look like this. Allow to dry thoroughly overnight.

Assembling the flower. Step 1: Step 2: Step 3: Step 4: Using half width green floral Continue with the second Repeat with the third and By the fifth petal, the fourth petals and see tape,attachthefirstpetal to petal,right nextto the flowerwill be complete the underside of the centre, first. your flower start to take leaving no gaps. shape. Making the buds. Step 1: Step 2: Step 3: Step 4: Roll a small ball of sugar Usingneedlenosepliers,Slightlydampenthehook Yourbud should look create a hook in a 20g paste to form a cone with sugar glue and insert smooth and have a shape. green wire. intothebase of the bud secureattachmenttothe you just made, pinching wire. and twisting the bottom to create a secure seal. Step 6: Step 7: Step 5: Step 8: This is how the cone Use the knife tool to Now, with firm but gentle The cone should now make3-4 indentations should look with the pressure, take hold of the look like this. around the cone, indents. bottom andtopofthe cone Allow to dry thoroughly pressing from top to and gentlytwist inopposite overnight. bottom. directions to create a spiral pattern in the cone.

Dusting the buds. Step 1: Take a small amount of light green petal dust and brighten with some yellow. Proceed to stroke the indentations of each bud with colour. Step 2: You could colour some buds with full colour, leaving no traces of white. Step 3: Here is what your finished buds should look like. Step 1: Roll a small amount of green sugar paste over a groove in the groove board. Step 2: Step 3: Vein and cut a leaf using Dampen the end of a 26g the veiner and leaf cutter. green wire and insert into the groove on the back of the leaf. Step 4: Gently thin the edges of the leaf the same way as we did the petals. Step 5: Allow to dry on bumpy foam. Step 6: Once dry, dust your leaves with any shade of green petal dust that you like. Step 7: And finish with a coat of confectioners glaze, to give the leaf a beautiful glossy appearance that lasts. Making the leaves. f www www.facebook.com/netticake www.lookatthatcake.com

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penguin snowglobe cookies Tools and Supplies By Zoe Clark of Zoe Clark Cakes You will need: 8.5cm round cookie cutter (you will need to cut a thin piece off one side so they sit flat) Green flower/gum paste Edible green dust 5.5cm, 7cm and 8.5cm oval shaped cookies (see recipe) Four no.0 or no.1 piping tips and two no.1.5 or no.2 Royal icing (see recipe) Acetate Food paste colours: baby blue, mint green, red, black Penguin Template Edible pens: black, orange, light and dark green, red Small and large piping bags Fine paintbrush Holly cutter 1. First prepare the icing for the run-out penguins. You will need four small bags with no.0 or no.1 piping tips, one with white icing, one, dark grey (coloured with black), one green and one red. The consistency for these should be of soft peak. Whilst making each colour, make enough to water down for the ‘flooding’ icing and put the ‘flooding’ icing into the larger bags. There is no need for a piping tip for these. Zoe Clark is one of the world's leading cake designers, and her work regularly appears throughout the world in bestselling bridal and sugarcraft magazines. Her cake designs have also featured on television and in films, and she has previously produced six books for D&C showcasing her unique style. Zoe travels the world teaching and you can find her tutorials online. For Zoe, Christmas means quality family time, lots of eating and great board games! f www facebook.com/zoeclarkcakes zoeclarkcakes.com

Tools and Supplies You will need: Green flower/gum paste 8.5cm round cookie cutter (you Edible green dust will need to cut a thin piece off one side so they sit flat) Small and large piping bags 5.5cm, 7cm and 8.5cm oval Four no.0 or no.1 piping tips and shaped cookies (see recipe) two no.1.5 or no.2 Royal icing (see recipe) Acetate Food paste colours: baby blue, Penguin Template mint green, red, black Fine paintbrush Edible pens: black, orange, light and dark green, red Holly cutter 1. First prepare the icing for the run-out penguins. You will need four small bags with no. or no.1 piping tips, one with white icing, one, dark grey (coloured with black), one green and one red. The consistency for these should be of soft peak. icing and put the 'flooding' icing into the larger bags. There is no need for a piping tip for these. facebook.com/zoeclarkcakes zoeclarkcakes.com

Draw a penguin template. Place some acetate on a board over the template. To make the penguin with the green scarf, first outline and ‘flood’ the neck of the scarf. Repeat for as many penguins as you’d like to make. Outline and flood the head and the body in white then outline Use a damp paintbrush to help push the flooding icing into the smaller areas if necessary and take care not to over-fill. . Finish the flooding by outlining and flooding the scarf’s tails. Set aside to dry 24-36 hours. Draw the features on the penguins using the edible pens. Use black for the eyes, orange for the nose, the green and red for the holly. Carefully remove the penguins from the acetate and stick them to the round cookies with royal icing. Repeat the process to complete the penguin, working from the inside out- the white for the body first, then the dark grey around the white, then the hat if adding a hat (white then red). Pipe tiny snowflakes with soft peak royal icing using a no.0 or no.1 piping tip. For the base of the snow globe, pipe a squiggly line around each of the oval cookies with soft peak icing so the line goes over the edge. Carefully fill the cookies with the runny icing. Set aside to dry. Place some soft-peak royal icing into a piping bag with a no.1.5 or no.2 piping tip. Place some more flooding icing into a larger piping bag. You will also need to make a bag of outlining icing and flooding icing in baby blue. Assemble the three different size oval cookies on top of each other with stiff- soft peak icing, then carefully stick and stand the rounded globe cookie on top. You may need to hold it in place for a few seconds until it adheres. Pipe a thin squiggly outline around the base of the penguin cookie and flood in as before. This will help secure the upright cookie. and flood with the dark grey. Outline the snow in white and the sky in blue. Flood in both colours and set asi de to dry overnight.

Draw the features on the penguins using the edible pens. Use black for the Carefully remove the penguins from eyes, orange for the nose, the green and red for the holly. the acetate and stick them to the round cookies with royal icing. Pipetiny snowflakes with soft peak For the base of the snow globe, pipe Carefully fill the cookies with the royal icing using a no.0 or no. 1 piping a squiggly line around each of the runny icing. Set aside to dry. tip. oval cookies with soft peak icing so the line goes over the edge. Assemble the three different size oval cookies on top of each other with stiff- Pipe a thin squiggly outline around the base of the penguin cookie and top. You may need to hold it in place for a few seconds until it adheres. flood in as before. This will help secure the upright cookie.

Roll out the green flower paste to about 1mm thick and cut out the holly. Set the leaves aside to dry a little in a former or piece of dimple foam before dusting them lightly with edible green dust. To finish, attach the holly leaves to the cookies with some royal icing. Pipe on some berries with red coloured, soft-peak icing. cake dec solutions ad

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Chocolate Cookie Dough T Royal Icing T he cookie dough can be made a few days ahead or stored in the freezer until ready to use. The baked cookies will keep for up to 1 month. Zoe Clark of Zoe Clark Cakes Ingredients: 250g (9oz) unsalted butter 250g (9oz) caster (superfine) sugar 1–2 medium eggs 1 tsp (5ml) vanilla extract 425g (1lb 2oz) plain (all-purpose) flour, plus extra for dusting 75g cocoa powder ips for making the perfect royal icing, both for soft-peak royal icing and run-out icing. 1. In a large electric mixer, beat the butter and sugar together until creamy and quite fluffy. 2. Add the eggs and vanilla and mix until they are well combined. 3. Sift the flour and cocoa together and add to the bowl of the mixer and mix until all the ingredients just come together. You may need to do this in two stages – don’t overmix. 4. Tip the dough into a container lined with cling film (plastic wrap) and press down firmly. Cover with cling film and refrigerate for at least 30 minutes. 5. On a work surface lightly dusted with flour, roll out the cookie dough to about 4mm (3/16in) thick. Sprinkle a little extra flour on top of the dough as you roll to prevent it from sticking to the rolling pin. 6. Cut out your shapes either with cutters or using templates and a sharp knife. Place on baking trays lined with greaseproof or baking paper and return to the fridge to rest for at least 30 minutes. Meanwhile, preheat your oven to 180°C/350°F/Gas Mark 4. 7. Bake the cookies for about 10 minutes, depending on their size, or until they are golden brown. Leave them to cool completely before storing them in an airtight container until you are ready to decorate them. Zoe Clark of Zoe Clark Cakes Ingredients: 2 medium egg whites or 15g (½oz) dried egg albumen powder mixed with 75ml (2½fl oz) water 500g (1lb 2oz) icing (confectioners’) sugar Directions If using dried egg powder, soak it in the water for at least 30 minutes in advance, but ideally overnight in the fridge. Sift the icing sugar into the bowl of a large electric mixer and add the egg whites or strained reconstituted egg mixture. Mix together on a low speed for about 3–4 minutes until the icing has reached a stiff-peak consistency, which is what you need for sticking on decorations and gluing cakes together. Store the icing in an airtight container covered with a damp, clean cloth to prevent it from drying out. Soft-peak royal icing To pipe decorations easily, you may need to add a tiny amount of water to your royal icing to soften it slightly. Run-out icing Royal icing is thinned down with water to ‘flood’ cookies (see Royal-Iced Cookies). Test for consistency by lifting your spoon and letting the icing drip back into the bowl – it should remain on the surface for 5 seconds before disappearing. If it’s too runny it will run over the outlines and sides of the cookies, but if it’s too stiff it won’t spread very well. Store the icing in an airtight container covered with a damp, clean cloth to prevent it from drying out.

Royal Icing ipsformakingtheperfectroyalicing,both for soft-peak royal icing and run-out icing. Zoe Clark of Zoe Clark Cakes Directions Ingredients: least 30 minutes in advance, but ideally overnight in 2mediumeggwhitesor15g (/oz) the fridge. driedeggalbumenpowdermixed Sift the icing sugar into the bowl of a large electric mixer with75ml(2/2floz)water and add the egg whites or strained reconstituted egg 500g(1lb2oz)icing(confectioners) mixture. sugar Mix together on a low speed for about 3-4 minutes until the icing has reached a stiff-peak consistency, which is what you need for sticking on decorations and gluing cakes together. Store the icing in an airtight container covered with a damp, clean cloth to prevent it from drying out. Soft-peak royal icing To pipe decorations easily, you may need to add a tiny amount of water to your royal icing to soften it slightly. Run-out icing Royal icing is thinned down with water to'flood'cookies (see Royal-lced Cookies). Test for consistency by lifting your spoon and letting the icing drip back into the bowl - it should remain on the surface for 5 seconds before disappearing. If it's too runny it will run over the outlines and sides of the cookies, but if it's too stiff it won't spread very well. Store the icing in an airtight container covered with a damp, clean cloth to prevent it from drying out.

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ho ho ho striped cake By Karen Stack of Lick The Bowl You will need: Chocolate mud cake Ganache 7” MDF cake boards (2) Go Between or equivalent Sticky tape Set up board Cake scraper Spatula 200 grams red fondant 200 grams white fondant Template (provided) Sugar syrup Pastry brush Rolling pin Pasta machine Scalpel blade Metal ruler Cake scrapers (2) Acetate sheet Small brush 7” pie template Hands down Christmas is my most favourite time of the year. I remember when I was about 5 I found a piece of white cotton on the end of Grandpa’s bed. “It’s from Santa’s whiskers” he exclaimed. I think my eyes nearly popped right out of my head. Now I get to witness that same look of pure excitement on my own children’s faces. Nothing on earth beats the sound of laughter and excitement from Owen and Macy on Christmas morning. Season’s Greetings from Karen at Lick the Bowl!

You will need: Chocolate mud cake Template (provided) Ganache Sugar syrup 7" MDF cake boards (2) Pastry brush Go Between or equivalent Rolling pin Sticky tape Pasta machine Set up board Scalpel blade Cake scraper Metal ruler Spatula Cake scrapers (2) 200 grams red fondant Acetate sheet 200 grams white fondant Small brush 7" pie template

GLAD GO-BETWEEN GLAD GO-BETWEEN GLAD GO-BETWEEN GLAD -BETWEEN Cover one of the MDF cake The Go Between should be I use masking take on the boards with Go Between. smooth on top and the sides base board to attach it to the Stretch it out so it's tight, and of your board. set up board. You can also fix it to the back of the board use ganache. with sticky tape Secure the other 7" cake Using a spatula, cover the Place your bottom cake layer boardwith entire cake board to the set up board. on the board and give it a This is NOT the board covered ganache. little press and wiggle to stick in Go Between. it down.

Using a spatula, cover the top Place your next cake layer on, Once all your layers are and follow this process with layer of cake with ganache stacked, quickly check for your remaining layers. areas of cake that might be sticking out over the bottom cake board. Running your cake scraper around the cake board is the best way to do this. Cut off any cake that may Don't forget to check your Using the spatula cover the be overhanging with a bread levels! cake board lined with Go knife. Between with a good amount of ganache.

When you need a sugar paste that is Extra ... “Extra” Place the ‘lid’ onto the top of the cake. Press it down gently and give it a little wiggle to remove any air pockets. This top ‘lid’ needs to be in line with the bottom cake board. Use 2 cake scrapers as a guide. Hold each straight edge against both boards all around the cake to make sure they are in line. Don’t forget to check your levels! Using a spatula fill in all the sides of your cake with ganache. Rest your cake scraper on the edge of each of the cake boards and remove any excess ganache. You may need to fill in spaces that you missed the first time. Repeat this process as needed until all the sides are filled with ganache. I leave my ganached cake sitting on the bench overnight to set. now launched in 55 stores across Australia and New Zealand With 12 colours in 250g, and white available across a range of pack sizes 250g 1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub Renshaw Extra, specifi cally formulated to be fi rmer and more elastic, perfect for Australasia’s weather. It can be rolled thinly and gives excellent coverage. The greater elasticity means that it is ideal for covering deep cakes too. For more information: E [email protected] Join the conversation P 1300 50 30 40 www.renshawaustralasia.com

Place the 'lid' onto the top of This top lid' needs to be in Don't forget to check your the cake. Press it down gently line with the bottom cake levels! and give it a little wiggle to board. Use 2 cake scrapers remove any air pockets. as a guide. Hold each straight edge against both boards all around the cake to make sure they are in line. Using a spatula fill in all Rest your cake scraper on Repeat this process as the edge of each of the cake the sides of your cake with needed until all the sides are and remove any boards ganache. filled with ganache. I leave excess ganache. You may my ganached cake sitting on need to fill in spaces that you the bench overnight to set. missed the first time.

Carefully cut away the Go Between with scissors or a scalpel blade. Ta Da! Carefully remove the cake board. Print your template onto thick paper. I use a paper weight of 250gm. With a ruler and marker, transfer the outer lines of the cake template onto a set up board. With a scalpel, cut out one of the sections. Then peel away the Go Between. Centre your cake on the set up board, so you can see the lines all the way around. Place 2 cake scrapers in line with the ones drawn on the set up board. Place your template on top of the cake. They should line up nicely. This is the area in which to brush your sugar syrup. You can go a little outside this area, but not much. Once you have applied your syrup, roll out a piece of red fondant. It is important that each piece of fondant is rolled to the same thickness – I have used a pasta machine to ensure this. Your piece of fondant needs to be wide enough and long enough to cover the area shown in image 24. Apply it to the cake and smooth it – just like you would with a normal cake. Cut off the excess at the bottom, so you can see the lines on the set up board. I use an acetate sheet to trim the fondant at the bottom. Pop your template back on the top of the cake, and with a pin, mark the centre of the cake. Place the cut out section on top of the cake, using the pin prick to line up the point, and the edges of the scrapers with the 2 sides. Use a box cutter blade to press down along each side of the section. Do the same on the other side.

Once you have applied your Cut off the excess at the Pop your template back on syrup, roll out a piece of red bottom, so you can see the the top of the cake, and with fondant. It is important that lines on the set up board. I a pin, mark the centre of the each piece of fondant is rolled use an acetate sheet to trim cake. to the same thickness - 1 the fondant at the bottom. have used a pasta machine to ensure this. Your piece of fondant needs to be wide enough and long enough to cover the area shown in image 24. Apply it to the cake and smooth it - just like you would witha normal cake. Place the cut out section on top of the cake, using the pin prick to line up the point, and the edges of the scrapers with the 2 sides. Use a box cutter blade to press down along each side of the section.

Remove the template and scraper. Using a metal ruler and a clean scalpel blade, cut the whole length of the cake. Cut with confidence! These cuts need to be precise and clean. If you are working on a short cake, it’s much easier to press the blade in again, just as you did on the top. Ensure your blade is clean before every cut. Carefully remove the excess fondant and find something else to do! This piece of fondant needs to dry out a bit. I leave each piece for at least 2 hours. Before you remove the excess pieces, VERY GENTLY smooth the area. The next section is done in the same way as the first, except this time one side of the fondant needs a straight edge, so it can butt up to the one on the cake. Simply cut the fondant using the metal ruler on your work surface. Place some more sugar syrup on the area you will be covering. Not too much, as you don’t want it to seep out through the join. Because the first piece is dry it won’t warp or lose its shape. Use your smoother to gently work the seam together. Do this along the whole join. Gently work the fresh piece of fondant into the dry piece. Repeat this process right the way around the cake. Be patient, and let the fondant dry between applications. You now have the last piece to apply. Only when the fondant is smooth, cut off the excess in the same way as before. Your section template should fit nicely into the gap. You can do both sides, then let them dry. The last piece of fondant is cut to size on your workbench, then applied to the cake. The measurement needs to be fairly spot on, so it’s best to use a ruled mat. I use a Sew Easy. Here, it is easy to see that the length of the cake needs to be cut just a little bit wider than 2”.

Because the first piece is dry it Only when the fondant is You can do both sides, then won't warp or lose its shape smooth, cut off the excess in let them dry. Use your smoother to gently the same way asbefore work the seam together. Do this along the whole join. Gently work the fresh piece of fondant into the dry piece. The last piece of fondant is cut to size on your workbench, then applied to the cake. The measurement needs to be fairly spot on, so it's best to use Repeat this process right Your section template should a ruled mat. I use a Sew Easy. fit nicely into the gap. the way around the cake. Be Here, it is easy to see that the patient, and let the fondant dry length of the cake needs to be between applications. You now cut just a little bit wider than have the last piece to apply.

f www Cut the strip out first. Then place the template on the end. Cut the excess using the box cutter blade. Apply sugar syrup to the ganache, use a small brush near the centre. Apply the top first, ensuring the tip meets the centre. Gently attach the remaining strip down the cake. Use your acetate again to blend the seems together. Add the words 'Ho Ho Ho' using cutters of your choice and paint with some shimmer dust! facebook.com/lickthebowl.com.au lickthebowl.com.au

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

7 of Australia's best cake decorators on one YouTube Channel NOW LIVE at caketv.me Cake! Tv brought to you by Renshaw Cake! cake RENSHAW decororong KENWOOD NETWORK AUSTRALASIA TV

On 31st October to 8th November 34 decorators from Australia, England and UAE met in London for the Australian Cake Decorating Network's UK Cake Crawl. We spent the first half of our trip in London, where we completed a donut making workshop, cookie making workshop and High Tea at the Ritz. A highlight of our trip was visiting the Peggy Porschen Parlour and participating in a sugar flower workshop with Peggy Porschen herself.

BOROUGH MARKET BREAD AHEAD BAKERY S SCHOOL BAKING SCHOOL THE BREAD AHEAD COOKBOOK MATTHEW JONES,JUSTIN GELLATLYAND RITE LONDOM A highlight of our trip was visiting the Peggy Porschen Parlour and participating in a sugar flower workshop PEGGY PORSCHEN with Peggy Porschen eakis herself. PEGGY PORSCHENaeodom

Members of the Australian Cake Decorating Network were thrilled to attend Cake International at the NEC in Birmingham, UK as part of our recent U.K. Cake Crawl tour. We enjoyed meeting up with new and old friends at the show including Paul Bradford and Kerry Vincent. Our group enjoyed High Tea on a double decker bus and a chocolate indulgence at Choccywoccydoodah.

Members of the Australian Cake Decorating Network were thrilled to attend Cake International at the NEC in Birmingham UK as part of our recent U.K. Cake Crawl tour. We enjoyed meeting up with new and old friends at the show including Paul Bradford and Kerry Vincent. F15 Kirsty

We were so fortunate to spend three days experiencing the wonder of one of the world’s largest cake shows. Established in 1994, Cake International continues to delight baking enthusiasts, cake decorators and hobbyists from all corners of the globe. The cake competition is the largest in the world, with over 1500 entries submitted by decorators from the UK and abroad. This competition was something to behold, with the sheer volume and quality of submis- sions dwarfing similar Australian events. It took three days for adjudicators to evaluate the entries, and the Aus- tralian Cake Decorating Network proudly sponsored 3 categories.

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While making our way around the show, we were treated to seeing many cakes being created live as the attendees milled around them. It was truly amazing to be able to watch talented artists such as Karen Portaleo, Daniel Dieguez, Nathasja Flapper, Carla Puig, Emma Stewart, and Phil Jenson create stun- ning pieces of edible art right in front of our eyes. The show itself was crammed with new and innovative products, and many of the world’s most famous cake artists made themselves avail- able at stands throughout the NEC. Demonstrations were held in three theatres, and attendees also had the option of attend- ing full and half day classes. Other breathtaking exhibits included a life-size wedding dress and a highly emotive war horse display by Emma Jayne. A variety of collaborations were also exhibited, including The Magical Dragon Machine, a towering smoke-blowing dragon that moved; a group of Snow White-themed pieces entitled That Grimm Obsession; and the Caketastics’ interpretation of world issues.

While making our way around the show, we were Aurigeng loved yigeoatemwordwde treated to seeing many cakes being created live as the attendees milled around them. It was truly amazing to be able to watch talented artists such as Karen RENSHAW Portaleo, Daniel Dieguez, RENSHAW Nathasja Flapper, Carla Puig, Emma Stewart, and Phil Jenson create stun- ning pieces of edible art right in front of our eyes. Other breathtaking exhibits included a life-size wedding dress and a highly emotive war horse display by Emma Jayne. A variety of collaborations were also exhibited, including The Magical Dragon Machine, a towering smoke-blowing dragon that moved; a group of Snow White-themed pieces entitled That Grimm Obsession; and the Caketastics' interpretation of world issues.

When you need a sugar paste that is Extra ... “Extra” now launched in 55 stores across Australia and New Zealand With 12 colours in 250g, and white available across a range of pack sizes 250g 1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub Renshaw Extra, specifi cally formulated to be fi rmer and more elastic, perfect for Australasia’s weather. It can be rolled thinly and gives excellent coverage. The greater elasticity means that it is ideal for covering deep cakes too. For more information: E [email protected] Join the conversation P 1300 50 30 40 www.renshawaustralasia.com Our Cake Crawlers were also given the option of attending the annual Cake Masters Awards (otherwise known as the Cake Oscars), a black tie event honouring the best cake artists in the world. Approximately 800 guests filled the Hilton Metropole Birmingham, where awards for 18 categories were presented to very deserving winners. It was an incredible opportunity to mix with some of the world’s most celebrated and loved cake artists, and our Cake Crawlers loved the opportunity for some selfies with their cake idols! Our group watched private demonstrations from Zoe Hopkinson, Jacqueline But- ler, Sachiko Windbiel and Michelle Boyd, before de- parting for Liverpool to visit the Renshaw Academy.

Cake AWARDS AWARDS RENSHAW 2017 THE JUDGES RENSHAW ACADEMY &RICH sil Cake Cake 20 MASTERS AWARDS RENSHAW ICOEATINGCO. 2017 RENSHAW &RICH for 4thNovember2017 Hilton Metropole Birmingham Cak SPONSORED BY Magic FABRICAKE silikovart PENSHAN RENSHAW GLOBAL fondarific ACADEMY ROX KEM RICH siliko ROLKEN Cake Cake Masters Awards (otherwise known as the Cake Oscars), a black 18 categories were presented to very deserving winners. It was an incredible opportunity to mix with some of the world's most celebrated and loved cake artists, and our Cake Crawlers loved the opportunity for some selfies with their cake idols! Our group watched private demonstrations from Zoe Hopkinson, Jacqueline But- ler, Sachiko Windbiel and Michelle Boyd, before de- parting for Liverpool to visit the Renshaw Academy.

www.acdn.me JOIN US! At the Renshaw Academy our group participated in a workshop led by Dawn Coffin-Parrot. A visit to this state of the art teaching facility was the perfect way to wrap up our UK Cake Crawl adventure. Until next time UK! BECOME A MEMBER TODAY! {CLICK HERE FOR MORE INFO!}

Coming in 2018! mme cake design SUGARCRAFT SCHOOL caua puiq SUGAR ATELIER CLASSESWILLBE LISTEDON RESPECTVE WEBSITESASDATES AREFINALISED CAKE DECORATING SOLUTIONS

Need a cake decorating instructor with original and creative ideas? TEACHING LIVE DEMOS COLLABORATIONS EXCLUSIVE CONTENT I’m the sugar artist for you!  I offer artistically designed classes that will raise people’s cake decorating skills to the next level!  I can work with you to provide articles or tutorials tailored to your target audience Amber (aka Commie) Sugar Artist/ Cupcake Designer  I love to share my cake decorating knowledge with others Interviews Contact me now to discuss what I can offer you! Follow me on Instagram to see all of my latest cupcake & sugar creations! [email protected] | www.commiescupcakes.com SUBCSRIBE HERE FOR FREE! to have each issue of Cake! magzine sent straight to your inbox! To advertise in Cake! magazine, contact [email protected] In this issue we interview Shannon Bond and Chef Benny Rivera

Inteiwiewy In this issue we interview Shannon Bond and Chef Benny Rivera

Shannon Bond interview with Written by Kellie Rudland An Interview with Shannon Bond of Shannon Bond Cake Design Your business began in 2013 and has grown in leaps and bounds in just a few short years. What do you attribute your success to? I’ve really been blessed and I still feel the need to pinch myself every so often! With every cake, I try to create something that is a little different than the ones before but always with attention to clean lines. Every cake designer has that one little thing (or more than one little thing) they really emphasize on their cakes and clean lines is one of mine! Where do you find your design inspiration? I love getting inspiration from fashion, art, nature, architecture - inspiration is really everywhere! It can be the ceiling tile texture or a paint swatch or even a pattern on a piece of clothing. I’ll see something and take a quick pic with my phone so when I’m designing, I can flip back through for inspiration. Do you have any advice for decorators starting their own cake business? You’ll spend way more time on the business side of cake than actually designing cakes, especially at first! It’s so important to have policies and procedures in place before you actually need them. It’s not the fun stuff to work on, but when you are neck deep in orders, you’ll be glad you took the extra time at the beginning to sort out all those business details! Once I had my contracts and policies sorted, I made myself practice on something new at least every week. It could be making a flower or painting a monogram - something small - but it really helped to give me confidence in skills as well as the knowledge of how long a technique would take on a client cake. helped where business is concerned too! What are your top three cake decorating tools? Do you have a favourite cake design to date? Oh this one is hard! I would say a toothpick (you’d be surprised just how much a little toothpick can do) a good bench scraper and a locking turntable. They may not be fancy but they are things I use with every cake! After those necessities I have my favourite pasta roller and Agbay leveller - things that save time and get consistent results! Tell us about how you got in to cake decorating. I started making cakes for my kids several years ago, the excitement on their faces when they would see their cakes really hooked me! The more cakes I made, the more my style evolved and I fell in love with cake design! From a young age, I’ve had a love of the arts and baking, cake has allowed me to combine those loves and grow it into my passion. Food can bring back such wonderful memories, it’s an honour to be included in someone’s special day or event - that is something I will never take lightly! What was your background prior to opening your business? The artist behind an ever-expanding collection of breathtaking bespoke cakes, Shannon Bond, spoke to us about her design process, how she manages to balance family and cake life, and how she creates masterpieces using the humble toothpick. I always loved to craft and make things, I dabbled in making jewellery and painting but when I found cake, I knew I had found my medium! I’m a home schooling mom of 6, so that is still my first priority. We home school until high school, our oldest 2 are in high school now and we still have 4 kiddos still at home that I teach. I’ve really been blessed to be able to continue to school them while also having a home based business! I think home schooling so many kiddos really forced me to step up my organisation game. That organisation has definitely Your designs tend to feature delicate, feminine details. What does your design process entail? I usually start my designs with a focal point and work out the details from there. I would say my designs tend to lean towards minimalism, so once I have that main focal point designed, it’s all about adding in details to work around it and help it to flow from tier to tier. I have so many for many different reasons! Some because of the textures or a technique or even because they were made for a special client or cause. But overall, anything that has some turquoise in it is a favourite!                                     Have you had any cake disasters? Yes, we had a cake just this last spring that was bumped after it was set up at the venue. It was a huge 6 tier cake that had separator pillars as well, so it was very, very tall. We got a call from the coordinator that it was leaning, so we flew back to the venue to fix it. It was leaning in two separate directions so I had to disassemble it in front of the guests and shim it up. I was praying the entire time! Thankfully, it was repairable! We stayed for the rest of the evening to cut the cake because I didn’t want anyone else touching it from that point forward! It was definitely stressful. As much as you prepare for every scenario, you can’t prepare for things like that! I always say caking is an extreme sport! You and your husband have six children. How do you manage a work/ life balance? Thankfully, I am able to work from home which allows me to still be involved with my family and have a business. My husband is a “cake husband” and helps with deliveries. He’s also a civil engineer who designed bridges for 15 years, so anytime I have a structure question, he’s the go-to guy! But work/life balance is hard, I’m not going to lie! It’s a struggle for me, like so many others, trying to keep life in perspective. Over the last few years, I’ve come to know just how much I can

WrittenbyKellieRudland and proceduresin place before you helped where business is concerned actually need them. It's not the fun too! An Interview with Shannon Bondof Shannon Bond Cake Design stuff to work on,but when you are neck deep in orders, you'll be glad you took the extra time at the beginning Your designs tend to feature delicate, feminine details. What does your to sort out all those business details! Yourbusinessbeganin2013andhas Once Ihad my contracts and policies design process entail? grown in leaps and bounds in just a sorted,Imademyself practice on I usually start my designs with a focal few short years.What do you attribute something new at least every week. It point and work out the details from your success to? couldbe makinga flower or painting there. I would say my designs tend to I've really been blessed andIstill feel a monogram- something small -but it leantowards minimalism,so oncel the need to pinch myself every so really helped to give me confidence in have that main focal point designed, often!With every cake,I try to create skills as well as theknowledge of how it's all about adding in details to work something that is a little different long a technique would take on a client around it and help it to flow from tierto thanthe ones before but always with cake. tier. attention to clean lines.Every cake designer has that one little thing (or more than one little thing) they really What are your top three cake Do you have a favourite cake design to decorating tools? emphasize on their cakes and clean date? lines is one of mine! Oh this one is hard!I would say a I have so many for many different toothpick (you'd be surprised justhow reasons! Some because of the textures much a little toothpick can do) a good Where do you find your design or a technique or even because they bench scraper and a locking turntable inspiration? were madefora special client or They may not be fancy but they are cause.But overall, anything that has I love getting inspiration fromfashion, things I use with every cake! After some turquoise in it is a favourite! art,nature,architecture-inspiration is those necessities Ihave my favourite really everywhere! It can be the ceiling pasta roller and Agbay leveller-things tile texture or a paint swatch or even a that save time and get consistent Have you had any cake disasters? pattern on a piece of clothing. I'll see results! Yes, we had a cake just this last spring something and take a quick pic with that was bumped after it was set up my phone so when I'm designing, I can Tell us about how you got in to cake at the venue. It was a huge 6 tier cake flip back through for inspiration. decorating. that had separator pillars as well, so it I started making cakes for my kids was very, very tall. We got a call from several years ago, the excitement the coordinator that it was leaning, so Do you have any advice for decorators starting their own cake business? on their faces when they would see weflewbacktothevenueto fixit.It their cakes really hooked me! The wasleaning intwo separate directions You'll spend way more time on the more cakes I made,the more my style so I had to disassemble it in front business sideof cake than actually of the guests and shim it up.I was evolved and Ifell in love withcake designing cakes, especially at first! design! From a young age, I've had a praying the entire time! Thankfully, it It's so important to have policies love of the arts and baking, cake has was repairable!We stayed for the rest of the evening to cut the cake because allowedme to combinethose loves I didn't want anyone else touching and grow it into my passion.Food can bring back such wonderful memories, it from that point forward!It was definitely stressful.As much as you it's an honour to be included in prepare for every scenario, you can't someone's special day or event -that is something I will never take lightly! prepare for things like that! I always say caking is an extreme sport! What was your background prior to You and your husband have six opening yourbusiness? children. How do you manage a work/ I always loved to craftand make lifebalance? things, I dabbled in making jewellery Thankfully, I am able to work from and painting but when I found cake, home which allowsme to still be I knewI had found my medium! I'm a home schooling mom of 6, so that is involved withmyfamily andhave a business.Myhusbandis a“cake still my first priority.We home school husband"and helps with deliveries until high school,our oldest 2are in He's also a civil engineer who highschool now and westill have4 designed bridges for 15 years,so kiddos still athome thatIteach.I've anytime Ihave a structure question, reallybeen blessedto be ableto he's the go-to guy! But work/life continue to school them while also balance is hard, I'm not going to having a home based business! I think lie!It's a struggle for me, like so home schooling so many kiddos really many others, trying to keep life in forced me to step up my organisation perspective. Over the last few years, game.That organisation has definitely I've come to know just howmuch I can

things.The cake world is a lot like handle without other areas of our lives our faith but also because of family fashion, very quick moving and it's a starting to slide.Making sure we have traditions we have. time for family time and date nights forever continuing process to evolve They aren't big, flashy traditions, I'm while also trying to continue to grow and think ahead of trends.I also love not good at being a Pinterest mom - a business is hard!As ourkids are having theopportunityto teach.Ihope haha! It's just little things we do every getting older, I'm making more of an to continue to do that both with filming year. Putting up the tree while listening effort to make sure I don't take"just classes and teaching in person at cake to Christmas music followed by hot onemoreorder"soI don'tmiss out on shows and private studios.It's always chocolate and cookies,baking special these last years with them all at home so amazing to meet the wonderful treats with my kids, driving around the orbecome so burned out that I'm not people who make up the cake world! city in our pyjamas to look at Christmas mentally present.These years are There are no better people in the world lightdisplaysandourChristmasEve priceless and I can't get them back! than people who love food art! celebration with our extended family. It's the people you spend your time What's next for your business? Do you and your family have any with that makes it special. Give me my Christmas traditions? kids and hubby on the couch watching Hopefully continued growth!I've Hallmark movies and I'll be a happy beenso blessed withthe recognition We do but not in a big way! Christmas is my most favourite time of year, girl forever! I've received and want to continue to experiment with techniques and new it's special to our familybecause of 16 MORE INFORMATION Shannon Bond Cake Design facebook.com/sbcakedesign sbcakedesign.com

interviewwith Benny Rivera dreai Chef Benny Rivera -Brand Ambassador Partner for Renshaw

on the cover of Cake Masters.Chef that guy who moved from Puerto Rico Benny absolutely loves working with years ago with a bag full of dreams. Still living my life with the amazing couples,parents and clients totake value my amazing parents showed theirideas for celebration cakesand me.A more mature man of course and absolutely bring them to edible life. living a dream that keeps surprising me day by day. I have had my faults but, I have learned how to get up.I Tell us a little bit about yourself? have won but I have also lost. Winning is great but, I do have the clarity that, I wasborninPuertoRicoandmoved to New York City about 20 years ago winning a show orbeingonthe cover RENSHAW of a magazine will never define who l lookingfora change.Whatpeople am as an artist, neither as a person! Berry Rivera are surprised the most is thatI used Theseare extra littlethingsthat comes to work infinance as aResearch Specialist collecting data from not only your way. Spanish markets but also, U.S and Canada. Yes!Believe it or not I used How do you achieve the perfect to be one of those guys who sat all cookies? day in front of a computer dealing with customers and data.Now that I look Creatingthe perfectcookierequire back I say to myself "howI was able alot of work.For us at CityCakes to do that?" I got into cake decorating everything start with an idea. Then we discuss the vision, how do we at some point while still working there and then one dayI felt I needed to do see, feel and tastethe cookie.Then Chef Benny Rivera had a long something for fun and decided to go is when we start trying to figure out careerinfinancialanalysisbefore the ingredients thatwill workbest to culinary school. After that Marc, realizinghewantedtogetback into and of course, developing the recipe. whoismybusinesspartner,andIsaw Normally we start with a simple acreative hobbyhe started in Puerto this small spot and we tooka chance on it to see what might happen. orbasic recipe and we go from Rico back when he was growing up. there. We go through many different That'show ourbusinessCityCakes Studying at the Institute of Culinary was born!TLC contacted us shortly versions.We bake,andtaste,and Education,FrenchCulinaryInstitute after opening for what it was our very bake and taste again... all the different options until we finally feel we hit it! and under the guidance of renowned firstTV show,FabulousCakes.Right after that, I had the opportunity to do Then is whenit goesinto thestore cake designerColette Peters,Chef front for sale.Sometimes we even severalshowsfortheFoodNetwork Bennynow specializes in some of involved our frequent customers in and saw myself in the middle of this the most advanced techniques and the process. It is very important for business that out of nowhere was us to get a feedback from the people has been instrumental at coming exploding.Never did I ever think who normally order them. The baking that I was going to be able to do the up with inventive methodsthat work I do now.I was always somehow process is also a magic part of the have redefinedcertain elements of original Half Pound Cookies from City involved in the arts but didn't realize modern cake design. Chef Rivera is Cakes that Ihave the talent I believe Ihave. but not something we a member of the Food Artist's Group I never took an art class in my life, not even at school. So I keep surprising and can be found teaching cake talk about with others.. myself each day for the type of work courses andmethodologies around I'm capable of doing. For me to think I something that makes the world.He not only specializes in have been able to get where I'm with three dimensional sculpted cakes, just a natural talent is just a blessing. them extra special! I have been able to travel all the Us pumpkins and chocolate, but also and overseas to teach some of my sugar paste flowers, buttercream, What do you think will be the biggest workshops, I have won multiple cake royal icingandcreativefondant shows and events within theUS and cake trend going forwards ? overseas,andmostrecently,Ihave techniques.Hewas featured on Trends tend to come and go. Then become a brand associate partner when they eventually return, they The Rachael Ray Show, an award- for Renshaw here in America with a return in a more updated, different winningTVshowintheUSA,aswell few otherselectedtalented artists.A version. 3D sculpted cakes keeps as TLC's Fabulous Cakes and My total blessing!On a more personal getting stronger in the industry as side you will probably see me always Secret Wedding.Hehas also been thereisalwaysthewowfactorwith at the gym taking care of myself. I'm them. Also, I keep seen a lot of a contestant on The Food Network happy to admit that I love sweets so, painting work on cakes or, the use of Challenge, SugarDomeand two I do have to keep a balance between colours applied in different ways using seasons of Halloween Wars. His work what Ilike to eat and my health.Also, different techniques, especially gold I think I have a good sense of humour. hasbeenfeatured inBridesMagazine, and metallic colours.We have seena Some people get it and some people TheKnot,NewYorkMagazine, spike in skyline cake requests as well, don't but my sarcasm and wit is a big which is fun for the City Cakes team to Traveller's Magazine andmost recently part of me.Looking back, I still am think upnew waysto do these.

What is the best structure for carved details,etc.,itisvery importantto design.Also,itis greatto list some cakes? keep the work neat and clean. I don't of the elements that will affectthe know if it's a good or a bad thing but, It all depend on the design you are price of the cake. For example, sugar I'm an extreme perfectionist.LikeI paste flowers, figurines or any other working on and how complex it is. If said, this could be a good or a bad handmade sugar work are time and the cake is a small one I will probably thing. A good thing because you talent. Also, ask for the serving amount go with using PvC pieces. If a cake will be spot on with the work and the so the from that point, you can tell is larger I prefer to use what is call in details. And bad because no matter the“plumbing industry" steel pipes or the couple that starting price for that howperfectthedesignisyouwill specific serving amount will be nipple pipes. They come in a variety always find something to change and/ By the point you are setting up the of lengths with connecting pieces or fix. appointment for the consultation you suchas45or90-degreesteelelbows bothshouldhaveaclearideaof where to mention just a few.I also tendto the cake design and budget will go. use a lot of threaded rods and build Mykneaded fondant still has cracks, from there using wire to support the Theconsultationshouldbeto discuss what is the best way to get rid of them? all the final details, adjust pricing if various parts.Again,it all depend on If you are working with a fondant that there are changes and of course the the complexity of the design. Building seems to be fragile, gets dry quickly tasting. We do offer complimentary a strong and stable structure support or it gets a small crack, you can add system should be the most important tastings as part of the consultation a thin layer of shortening immediately part of creating an amazing 3D however,wedo require a credit card right after finishing rolling it out. This to make sure their appointment is on sculpted cake. should help tremendously while schedule and confirmed.Why?Well, covering the cake. many times were left behind waiting How do you transport large cakes? for the coupe that never showed up. In that case, you can charge whatever If thecakeissmall wecanusea How do I achieve silky smooth amount you stipulate in case they do regular car or an SUv.However, if buttercream? not showed up or call to reschedule the cake is big thentheprocess is The secret to have the perfect different. We can use a van or a larger the tasting in advance. We all know it buttercreamconsistencyisinthe truck. For example, a few years ago takes time,not tomention ingredients creaming process. Making sure we made a real life size unicorn (using and products, to set up a tasting. In the butteris really soft at room this way you will be set just in case a horse dimensions) for the holiday temperatures and making sure it is party for Viacom (MTV and LOGO). It plus,theywillknowyouare serious mixes well. Again, the creaming about their cake and expect them to was six feet tall by 6 feet long. It was process is key in all recipes, same treat you the same way. for 1,200 people. As you can imagine basically we were dealing with a real when you are making the cake batter. horse. The only way we were able Then personally, I prefer to use a hot What is the best way to repair a tear in to transport such a beast was using metal scraper and off setspatula to fondant? one of those trucks that has the lifting make sure thetop and the sides are completely smooth. platform and extremely slow driving. It will depend on the damage and the brand of fondant you are using. For Again, it all depend on the size of the example,Renshawiseasyworkwith piece and how far you have to drive What is the best type of buttercream to and fix if you happen to make a hole with it. use during the hottest of days? into it. This brand of fondant allows As you know my shop is in the middle us to just stretchthe fondant with just What's your secret to achieving the ofNewYorkCity.Theweatherhere a littlewater on your finger tip and it best out of a simple wedding cake? can be quite extreme.It canget really will look like nothing happened.I have cold in winter and really nasty and worked with so many other brands and My secret to work with wedding cakes humidinthesummer.Formethe inoccasionsIhavebeenforcedto is just one thing and this is, to keep it AmericanButtercreamseemstowork even fill the damage area with a little clean. Even when a design can be a best under hot weather.It seems to royal icing, smooth it out and it will be littlebittoomuchor,is coveredwith hold betterthan a swiss meringue ready to go. a lot of flowers,painted work,sugar base, not to mention we prefer the taste and consistency here at City Cakes. What should I consider when doing a wedding cake consultation? First and most important educate your client. Before setting up a consultation and/ortastingIsendanemail explaininghowwe price cakesand why they are priced the way they are. Start putting clear your price range letting them know starting prices. Then explain the price will go up from there based onthe complexityof the

How to deal with sticky fondant? I have one word for you, shortening! This is an amazing product that can help you in so many ways. A lot of people then to keep adding cornstarch or confectioners sugar and this is a huge mistake as the fondant will get dry quickly. Just put a light coat of cornstarch on the table where you will be rolling it out and put some shortening on your hands and a thin layer on top of the fondant when finished. This should help a lot. When you need a sugar paste that is Extra ... Cornflower vs icing sugar? To roll fondant I prefer cornflower or cornstarch as we call it in U.S. Personally I feel icing sugar or confectioners sugar tends to make the fondant dry out faster. What is the best way to color fondant? It depend on the shade of color you are looking for. If you are looking for a deep color shade of fondant it is best to buy it if is already available on that color. Adding way too much gel into the fondant will change the consistency of it, however it is still possible. If you want to do that I will then suggest you to color the fondant several days before using it as it will be more set and ready to use after one or two days. It won’t be as soft as it used to be when you made the color. Another option is to use colors in powder form. In this way you can add as much as you want without changing the consistency of the fondant. I tend to use a combination of both. “Extra” now launched available in stores across Australia and New Zealand more information facebook.com/citycakesbenny citycakes.com instagram.com/p/skLqBVhwjP With 12 colours in 250g, and white available across a range of pack sizes 250g 1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub Renshaw Extra, specifi cally formulated to be fi rmer and more elastic, perfect for Australasia’s weather. It can be rolled thinly and gives excellent coverage. The greater elasticity means that it is ideal for covering deep cakes too. For more information: E [email protected] P 1300 50 30 40 sandiegocakeshow.com/instructor/benny-rivera Join the conversation www.renshawaustralasia.com

RENSHAW AUSTRALASIA When you need a sugar paste that is Extra .. RENSHAW Extra RENSHAW 10kg (4x2.5kg) RENSHAW Extra wnite 3x1kg 3x1kg "xtra" Extra Extra Ready to Roll Icing Readyto Roll Icing White RENSHAW RENSHAW Ivory 2x500g 2x500g launched available in stores across Australia and Meu Tealand RENSH RENSH RENSH RENSH RENSH ISHAW RENSH RENSHAW SHAW ISHAW ISHAW ISHAW ISHAW Extre Extra Extra xtra xtra Extra Extra xtra Extra xtra Rotirg to Rol! Ro kcin Roll lcing leing Roll Icing 2500 With 12 colours in 250g, and white available across a range of pack sizes 250g 1kg 3kg 10kg (2x500g) (3x1kg) (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub Australasia's weather. It can be rolled thinly and gives excellent coverage. The For more information: E [email protected] P 1300 50 30 40 Join the conversation www.renshawaustralasia.com

SUBCSRIBE FOR FREE to have each issue of Cake! magzine sent straight to your inbox! Festive Season Inspiration Be inspired with a range of Christmas themed sugar art designs by some amazing decorators from around the globe f www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! magazine, contact [email protected]

Festives Season Inspiration Be inspired with a range of Christmas themed sugar art designs by some amazing decorators from around the globe

amber comadira-smith Commies Cupcakes {Make this cake} Tutorial on page 8 Ivy + Stone Cake Design

STONE CAKE DESIGN

Shannon Bond Cake Design Shannon Bond Cake Design

SHANNON BOND CAKE DESIGN

Shannon Bond Cake Design {from the cover} Shannon Bond Cake Design

SHANNON BOND CAKE DESIGN

Enrique Rojas Have Some Cake Enrique Rojas Have Some Cake

ENRIQUE ROJAS Have Some Cake

COVERAGE CHECKLIST COMPREHENSIVE CAKE DECORATING INSURANCE Typical Cake Decorating Association Policy $20m Public & Products Liability $189 PER YEAR FOR ACDN MEMBERS $289 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 www.redstarinsurance.com.au/cake

REDSTAR insurancebrokers COMPREHENSIVE CAKE DECORATINGINSURANCE $2Om Public & Products Liability $189 PERYEAR FOR ACDNMEMBERS $289 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 REDSTAR insurancebroker RED STAR REDSTAR

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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! f f

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The winner for August is... Member Monday is proudly sponsored by Yasaman Baha of Sweet Lilac Cakes 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. Congratulations! You've won a $250 voucher to spend atBake & Deco Warehouse and a double page feature in our next issue of Cake! magazine! 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 f Join in the fun on our FACEBOOK page!

membe monday is pvoudly sponsoved by BAKE & DEOCO WAREHOUSE Become a member to join in Membe'r 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 double page feature in Cake! magazine, as well as a $250 voucher thanks to Bake & Deco Warehouse! Join in the fun on our FACEBOOK page!

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ACDN Member Spotlight Alexis Schnitger Eat Sweet Handmade Cakes Hi! My name is Alexis Schnitger and my little biz, Eat Sweet Handmade Cakes, is based in Ballina on the beautiful far north coast of NSW. My passion for baking and sharing my creations began as a child and has evolved over time, becoming such an enjoyable part of my life. What started as a hobby has now become a business, and I am very fortunate to have loyal following and wonderful customers who put so much faith in my ability to create spectacular centrepieces for their events. For as long as I can remember I have had a love for all things creative and through many years of studying the arts I have worked with many different mediums, but nothing came close to working with sugar to create completely edible works of art. I passionately believe in the handcrafted approach to cake design and creation, meaning every figurine is handmade with care. I am just as passionate about what goes into my cakes. Wonderful flavour and quality on the inside are just as important as the wow factor on the outside. From elegant wedding cakes to fun (and sometimes huge!) novelty celebration cakes, my creations are always designed specifically for each client making them unique and memorable. While I absolutely love creating these works of art, my greatest joy and satisfaction comes from seeing my client’s reactions when their requests have come to life. I feel very lucky to be living my dream job every day. Alexis eatsweethandmadecakes.com.au facebook.com/eatsweethandmadecakes instagram.com/eatsweethandmadecakes

Foity 70 Don MICHAEL EAT EAT SWEET HANDMADE CAKES sweet HANDJIADE cakes Wonderful flavour and quality on the inside are just as important as the wow factor on the outside. unique and memorable. While I absolutely love creating these works of art, my greatest joy and satisfaction comes from seeing my client's reactions when their requests have come to life. I feel very lucky to be living my dream job every day. Aleis eatsweethandmadecakes.com.au facebook.com/eatsweethandmadecakes instagram.com/eatsweethandmadecakes eat swee HANDMADE CAKES

AUSTRALIAN Cake cake decorating NETWORK magazine 2017PREFERREDSUPPLIERS cake CAKE DECORATING SOLUTIONS decorating central ream STATEWIDEFOOD tomacake DISTRIBUTORS ADVANCED FOOD COLOURANTS Wbolenialems efCalieDeconarlom,Fondanes CaileBeardsandeionef Become a member of the Australian Cake Decorating Network and save with great discounts from our Preferred Suppliers! JoIn us now!

ACDN MEMBER DIRECTORY Cake FromThe Heart Hoopla Cakes & Bakes Sydney, Nsw DECORATORS Orange, Nsw cakefromtheheart.com.au hooplacakesandbakes.com.au ACT Cakes in Heels I'mPossibleCakes Bow Bowing, NSw Bondi Junction, NSw Anita of Cake facebook.com/pages/Cakes-in- facebook.com/imPOSSIBLEcakecompanyl Canberra, ACT Heels/149594435190767 facebook.com/anitaofcake Julicious Cakes Sydney anitaofcake.com.au Cakes by Riffat Belrose, Sydney, NSw Sydney, NSw facebook.com/juliciouscakesdesigner- Cakes By Jane facebook.com/cakesbyriffat/ sydneyl Canberra, ACT Cave Cakes by Christine m.facebook.com/ Kelly's Treats cakesbyjane2012/?ref=bookmarks Strathfield,Nsw Liverpool NSw cakesbyjaneincanberra.com/ facebook.com/kellystreats Christine's Cake Creations kellystreats.com.au Forty-Two Cakes Kareela,NewSouthWales Canberra, ACT Christine's Cake Creations Lavish Cakes facebook.com/fortytwocakes Shoalhaven Heads, NSw fortytwocakes.com.au Copy Cat Cakes facebook.com/Lavish- Rozelle, Sydney, NSw Cakes-218540088178655/ Occasional Cakes Canberra facebook.com/copycatcakesaustralia lavishcakes.com/ Canberra, ACT copycatcakes.com.au facebook.com/OccasionalCakesCanberra Leanne's Little Cakery Cupcakes by Corrie occasionalcakescanberra.com Camden, NSw Sydney, NSw facebook.com/LeannesLittleCakery Surrender to Cake facebook.com/cupcakesbycorrie Queanbeyan, ACT cupcakesbycorrie.com.au Macaron Madness facebook.com/surrendertocake Newport, Nsw Easy Bake Cakes facebook.com/ruthsmacaronmadness/ The Sweet Baker Muswellbrook Nsw macaronmadness.com.au Campbell, ACT facebook.com/EasyBakeCake.Julie/ facebook.com/TheSweetBakerCakes Paintbrush Patisserie instagram.com/the.sweet.baker Fancy Events and Parties Sydney, NSw Sydney, Nsw facebook.com/thepaintbrushpatisserie/ m.facebook.com/FancyEventsParties/ NSW www.fancycakesydney.com.au Paper Dough Beaumont Hills 2155, NSW Frosted Sugar Cake Design m.facebook.com/paperdough/ A Moment in Time Cake Drsign Hills District, NSW www.paperdough.com.au/ Picton, NSw facebook.com/frostedsugarcakedesign Pearl's Creations Hornsby, Nsw Art of Baking Gorgeous Cakes by Helen facebook.com/pearlscreations.com.au Gladesville, Nsw Pagewood, Sydney, Nsw pearlscreations.com.au facebook.com/SydneyAOB/ facebook.com/gorgeouscakesbyhelen artofbaking.com.au gorgeouscakesbyhelen.com.au Redbox Pantry Tuross Head, Nsw BAKES&CAKES Happy Tiers redboxpantry.com/ Sydney, Nsw Beaumont Hills, Nsw facebook.com/bakescakesnow facebook.com/happytiersau sarah's sweet tooth Buds ‘n Petal Cakes Waverley, Nsw Hayley's Cake House Sydney, Nsw facebook.com/sarahsweettooth/ facebook.com/BudsnPetalCakes?ref=hl Wallabi Point, NSW facebook.com/hayleyscakehouse Savvy Cakes Cake Animation Sydney/Blue Mountains, NSw Heavenly by Design Annangrove, Nsw facebook.com/savvycakessydney facebook.com/CakeAnimation Mallanganee / Casino, NsW savvycakes.com.au/ cakeanimation.com.au facebook.com/HeavenlyByDesign/

NSW Sinful Treats Co. Sydney, NSW facebook.com/sinfultreatsco sinfultreatsco.com.au Soiree Milsons Point, Sydney, NSW facebook.com/soiree.events/ soireecakes.com.au Southin Style Cakes Woodcroft, NSW facebook.com/SouthinStyleCakes/ Sugarpot Sydney, NSW facebook.com/sugarpot4me/ sugarpot.com.au Sweet Perfection Cakes Newcastle, NSW facebook.com/sweetperfectioncakes sweetperfection.com.au Sweet Treats by Jules Cherrybrook, Sydney, NSW facebook.com/SweettreatsbyJules/ sweettreatsbyjules.com Sweet 2 Sweet Kellyville/Sydney, NSW m.facebook.com/Sweet2SweetSyd/ sweet2sweet.com.au/ Ann's dream cakes toowoomba Toowoomba, QLD facebook.com/Annsdreamcake- toowoomba/ annsdreamcakes.com.au/ A Slice of Simone Bellbird Park, Queensland m.facebook.com/ASliceofSimone/ CAKES ANNIETIME CAIRNS, QLD facebook/cakesannietime cakesannietime.com.au Cakes by Paulie Redland Bay, Queensland facebook.com/Cakes-By-Paulie- 104737139616518/?ref=hl cakesbypaulie.com.au/ Dreamcakes by Dorita Gympie/Sunshine Coast, Queensland facebook.com/dreamcakesbydorita dreamcakesbydorita.com Elizabeth & May Montville, QLD facebook.com/Elizabethandmay/ elizabethandmay.com Flower & Fondant Gold Coast, QLD facebook.com/flowerandfondant flowerandfondant.com.au Frosted Kitchen Gold Coast, Queensland facebook.com/frostedkitchen15 The Cake Connection Shoalhaven, NSW facebook.com/thecakeconnectionshoal- Jackie’s Cakes by design haven/ Narangba, Qld emscakeconnection.com/ facebook.com/JackiesCakesByDesign the polished spoon J Poppet Lane Cove NSW Gold Coast, Qld facebook.com/thepolishedspoon facebook.com/J-Pop- thepolishedspoon.com.au pet-103962643298723/ jpoppet.com.au/ Too Good to Cut - Cake Decorating Ungarie NSW facebook.com/toogoodtocut.CakeDec- Marylou’s Custom Cake Creations Cashmere, QLD orating facebook.com/marylouscustomcakecre- ations Wicked Cakes jasomar.wix.com/creativecakes Frenchs Forest, NSW m.facebook.com/wickedcakes Maydennison Cakes and Crafts Toowoomba, QLD facebook.com/CustomCakesByLouise. Withcott.Qld/ maydennison.com.au/ All Occasions Speciality Cakes red kitchen girls Ormeau, Queensland facebook.com/AllOccasionsSpeciality- Brisbane, Queensland facebook.com/Redkitchengirls Cakes/ AllOccasions.SpecialityCakes.com.au redkitchengirls.com.au QLD A Nice Treat MAREEBA, Queensland facebook.com/anicetreat anicetreat.com Sublime Cake Creations Sublime Cake Creations, QLD facebook.com/Sublimecc sublimecc.com.au Sugarize Gold Coast, QLD facebook.com/sugarizeevents sugarizeevents.com SUgar Treat Home Baking Gold Coast (Surfers Paradise), QLD facebook.com/sugartreat.au sugartreat.net The Cupcake Collective GC Gold Coast, Queensland facebook.com/thecupcakecollectiveGC/ Whitsunday Baked Creations Airlie Beach, QLD facebook.com/whitsundaybakedcreations whitsundaybakedcreations.yolasite.com/ SA The Baker's Dozen Adelaide/Crafers West, SA facebook.com/thebakersdozenau thebakersdozenau.com The Cake Duet Adelaide, South Australia facebook.com/thecakeduet TAS Decorated By Kate Ulverstone, TAS facebook.com /decoratedbykate Wrightway Cakes Kingston, QLD facebook.com/wrightwaycakes wrightwaycakes.com.au Lily May Cake Design Hobart, TAS facebook.com/lilymaycakedesign lilymaycakedesign.com.au/ SA MYcakes custom cakes and edible cake toppers Ulverstone Tasmania Ulverstone, TAS m.me/mariannecanbake Cakeadaisical Warradale/Adelaide, South Australia facebook.com/Cakeadaisical cakeadaisical.com.au Cake Me To A Better Place Strathalbyn, SA facebook.com/cakemetoabetterplace VIC A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au Cakes by Michelle Middleton, South Australia facebook.com/cakesbymichelle2016 All about the Flavour - Cupcakes by Jess Geelong, Victoria facebook.com/allabouttheflavour Cakes by Natasha Willunga, SA facebook.com/cakesbynatashawillunga Ally's Cakes & Sweets Melbourne, Victoria facebook.com/allyscakesandsweets Caroline’s Sugar Art Services Oakland’s Park, SA carolines.com.au A Slice In Time Altona/Melbourne, VIC facebook.com/ASliceInTimeCakes Charmed Creations Cakes Elizabeth, SA facebook.com/charmedcreationscakes charmedcreationscakes.com Baking Bliss Point Cook, Victoria facebook.com/BakingBlissPointCook/ Dotty’s Kitchen Sellicks Beach, SA facebook.com/DottysKitchen Mirror Mirror Patisserie Nuriootpa, SA m.facebook.com/mirrormirrorpatisserie/ Baking The World Better Chirnside Park, VIC facebook.com/bakingtheworldbetter blue + ruby cake art Rowville, Victoria facebook.com/blueandrubycakeart blueandrubycakeart.com.au Sassy Cakes and Cupcakes Adelaide, South Australia m.me/sassycakecreations Cake Bytes Eaglemont, Vic m.facebook.com/cakebytesau/ cakebytes.com.au Sugar Sugar Cakes Adelaide, South Australia Cake Culture Bundoora, Victoria facebook.com/cakeculture cake-culture.com.au facebook.com/sugarsugar.designercakes sugarsugarcakes.com.au Cakery Lane Manor Lakes, Victoria @CakeryLaneCakes cakerylane.com.au ildilicious Cakes & Co. Melbourne, VIC facebook.com/ildiliciousCakes ildilicious.com.au Cakes by Lisa Sandhurst, Victoria facebook.com/cakesbylisamelbourne/ cakesandbiscuitsbylisa.com.au/ ilma cakes warrnambool, victoria facebook.com/ilmacakes ilmacakes.com Cakes of Merrifield Mickleham, VIC facebook.com/cakesofmerrifield Le Cake Makers Melbourne, Victoria facebook.com/lecake.makers/ Cakes2envy Altona Meadows, Victoria m.facebook.com/effie.cakes2envy Little Jem's Cake Co Black Rock, Melbourne, Victoria facebook.com/littlejemscakeco Cardique Craft Studio Malvern East, Victoria facebook.com/cardiquecakeartistry- cardique.com.au Lou Belle Cakes Kialla/Shepparton, Victoria m.facebook.com/loubellecakes loubellecakes.com.au Cheeky pantry Ringwood /Melbourne, Victoria facebook.com/Cheekypantry Lulabelle Cheltenham, Melbourne, Victoria facebook.com/lulabellecakes lulabelle.com.au Chez's Cakes & Sugar Arts Cranbourne West, Victoria facebook.com/ChezsCakesandSugarArts chezscakesandsugararts.com Mrs. Sweet Cakes Mansfield, Victoria facebook.com/Mrs.Sweetcakes.au/ Chic & Sweet Cakes Point Cook, Victoria facebook.com/ChicAndSweetCakes My Cake Studio Melbourne, Victoria facebook.com/mycakestudioau Cindy's Cake Creations Narre Warren South, Victoria facebook.com/cindy.cakecreations cindyscakecreations.com.au My Dream Cake Hallam, Victoria facebook.com/My-Dream- Cake-186150138065194/timeline mydreamcake.com.au Cookez by Erin Upwey, Victoria facebook.com/CookEzByErin cookezbyerin.com.au My Sweet Wishes Box Hill South, Victoria facebook.com/mysweetwishes Creative Bakes Moonee Ponds Melbourne Victoria facebook.com/CreativeBakes4U jobcoleman.wix.com/creativebakes Petite Cookies Melbourne, Victoria facebook.com/PetiteCookie- sMelbourne/ petitecookies.com.au Debbie's Novelty Cakes Narre Warren North, Victoria facebook.com/debbiesnoveltycakes- tands/ dshaw3915.wixsite.com/debbie-novel- tycakes Pretty n Ash Cakes Melbourne, Victoria facebook.com/PrettynAshCakes prettynashcakes.com.au Delatite Special Occasions Mansfield, Victoria facebook.com/delatitespecialoccasions/ Priscilla’s Cakes Epping, VIC facebook.com/PriscillasCakesMelbourne priscillascakes.com.au Dishy Delights Cheltenham, Victoria facebook.com/dishydelights101 dishydelights.com.au/ Sassy Cakes Cheltenham, Victoria facebook.com/SassyCakes.Moorabbin/ sassycakes.com.au Grace Of Cakes Pascoe Vale, Victoria facebook.com/graceofcakesoz graceofcakes.com.au Sugar Rush Cakes by Rakhi Point Cook / Melbourne, Victoria facebook.com/SugarRushAU sugarrushcakes.com.au

Join us! ad full page Become a member of the Australian Cake Decorating Network to access a wide range of benefits. Start saving and networking today! f VIC WA Slice Cakes Croydon, Melbourne, VIC facebook.com/Slicecks slicecakes.com A Little Nonsense Cakes Kelmscott, Western Australia facebook.com/a.little.nonsense.cakes/ www.alittlenonsense.com.au/ Sweet Affection Cake Designs Coburg, Victoria facebook.com/SweetAffectionCakeDesigns sweetaffectioncakedesigns.com.au Alphacakes Woodvale, WA facebook.com/Alphacakesbyloan Sweet CakeArt Melbourne, VIC facebook.com/sweetcakeart.com.au Sweet House Cakes and Pastries Taylors Hill, Victoria facebook.com/sweethousecakesand- pastries/ sweethousecakesandpastries.com.au Sweetest Jubilee Melbourne, VIC facebook.com/sweetestjubilee sweetestjubilee.com.au Sweet Eve Melbourne, Victoria facebook.com/SWEET- EVE-302522109927248/ www.acdn.me [email protected] click here to join our mailing list! Sweet Tiers Williamstown, Victoria facebook.com/Sweet- Tiers-135429156486025/ sweettiers.com.au Sweets for Tilly Mornington Peninsula, Victoria m.facebook.com/Sweetsfortilly/ sweetsfortilly.com.au Tastefully Yours Cake Art Lysterfield South, Victoria facebook.com/tastefullyyourscakeart The Bride & Stork Cake Designs Doncaster, VIC facebook.com/brideandstork brideandstork.com.au The Little Cupcake Ballarat, Vic facebook.com/cupcakeballarat/ thelittlecupcake.com.au/ Top This Cake -Toppers for cakes and cupcakes Grovedale, Geelong, VIC facebook.com/topthiscake topthiscake.com.au To advertise in Cake! magazine, contact [email protected] Van Goh Cakes Melbourne, Victoria facebook.com/vangohcakes vangohcakes.com.au Cake artistry by Rebecca Harvey, WA facebook.com/cakeartistrybyrebecca Cake Creations Perth Perth, WA facebook.com/cakecreations75 cakecreationsperth.com Cake Love Couture Cakes Perth, Western Australia facebook.com/cakelovecouture cakelovecouture.com.au cakes & Cupcakes by Charitha Seville Grove, WA facebook.com/CakesandCupcakes- byCharitha/ Cakes & Cupcakes by Kristy Byford, Western Australia facebook.com/cakesandcupcakesbykristy Cakes by Sarah Perth, WA facebook.com/cakesbysarahwa cakesbysarah.com.au Leeanne's Cakes Geraldton WA Geraldton, WA facebook.com/Leeannes-Cakes-Ger- aldton-WA-1662838454004391 Posh Little Cakes Rossmoyne/ Perth, WA facebook.com/poshlittlecakes SSSV Creation's Perth, Western Australia facebook.com/sssvcreations sssvcreations.com.au Sugar Mama Cakes Thornlie, Western Australia facebook.com/SugarMamaCakesPerth Sweet Things Perth, Western Australia facebook.com/sweetthings.com.au sweetthings.com.au The Pretty Nifty Perth, Western Australia m.facebook.com/prettyniftycakes/ Torta Mia-My Cake Melvile, WA facebook.com/TortaMiaMyCake Tracey's Delights Perth, Western Australia facebook.com/Traceys-Delights- 214503728567657/?ref=bookmarks traceysdelights.com.au/ Wings Kitchen 69 Dumbarton Road, Canning Vale, Western Australia facebook.com/WingsKitchen Caroline’s Custom Cakes Perth, Western Australia m.facebook.com/Carolines-Custom- Cakes-205845482950128/ Courses Chick Cakes Southern River, WA facebook.com/chickcakes ACT CK's Sweet Treats by Clarissa Rivervale, Perth, Western Australia facebook.com/CKs-Sweet-Treats-by- Clarissa-475815819208279/ Everything’s Sweet Perth, WA facebook.com/everythingssweetsheryl.little everythingssweet.com.au Josie's Creations Cake Design Kalgoorlie, WA facebook.com/josiescreationsthe- cakequeen Karen's Cupcakes Canning Vale, Western Australia facebook.com/CupcakesbyKC Latorta Canberra Airport, ACT facebook.com/Latorta.Store latorta.com.au NSW Bake Boss Wetherill Park, NSW facebook.com/BakeBossANZ Cake Decorating Central cakedecoratingcentral.com.au Cake Decorating Solutions Arndell Park, Liverpool Northmead, Willoughby ALEXANDRIA BELMONT / NEWCASTLE CARINGBAH facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au

VIC Leeanne's Cakes Geraldton WA Geraldton, WA facebook.com/Leeannes-Cakes-Ger- Slice Cakes A Little Nonsense Cakes aldton-WA-1662838454004391 Croydon, Melbourne, ViC Kelmscott, Western Australia facebook.com/Slicecks facebook.com/a.little.nonsense.cakes/ PoshLittle Cakes slicecakes.com www.alittlenonsense.com.au/ Rossmoyne/ Perth, WA facebook.com/poshlittlecakes Sweet Affection Cake Designs Alphacakes Woodvale, WA Coburg, Victoria Sssv Creation's facebook.com/SweetAffectionCakeDesigns Perth,Western Australia facebook.com/Alphacakesbyloan sweetaffectioncakedesigns.com.au facebook.com/sssvcreations Cake artistry by Rebecca sssvcreations.com.au Sweet CakeArt Harvey, WA Sugar Mama Cakes Melbourne, ViC facebook.com/cakeartistrybyrebecca Thornlie, Western Australia facebook.com/sweetcakeart.com.au facebook.com/SugarMamaCakesPerth Cake Creations Perth Sweet House Cakes and Pastries Perth, WA Sweet Things Taylors Hill, Victoria facebook.com/cakecreations75 Perth, Western Australia facebook.com/sweethousecakesand- cakecreationsperth.com facebook.com/sweetthings.com.au pastries/ sweetthings.com.au sweethousecakesandpastries.com.au Cake Love Couture Cakes Perth, Western Australia The Pretty Nifty Sweetest Jubilee facebook.com/cakelovecouture Perth, Western Australia Melbourne, ViC cakelovecouture.com.au m.facebook.com/prettyniftycakes/ facebook.com/sweetestjubilee cakes & Cupcakes by Charitha sweetestjubilee.com.au Torta Mia-My Cake Seville Grove, WA Melvile, WA Sweet Eve facebook.com/CakesandCupcakes- facebook.com/TortaMiaMyCake Melbourne, Victoria byCharitha/ facebook.com/SWEET- Tracey's Delights Cakes & Cupcakes by Kristy EVE-302522109927248/ Perth, Western Australia Byford, Western Australia facebook.com/Traceys-Delights- Sweet Tiers facebook.com/cakesandcupcakesbykristy 214503728567657/?ref=b00kmarks Williamstown,Victoria traceysdelights.com.au/ facebook.com/Sweet- Cakes by Sarah Wings Kitchen Tiers-135429156486025/ Perth, WA 69 Dumbarton Road, Canning Vale, sweettiers.com.au facebook.com/cakesbysarahwa Western Australia cakesbysarah.com.au Sweets for Tilly facebook.com/WingsKitchen Mornington Peninsula, Victoria Caroline's Custom Cakes m.facebook.com/Sweetsfortilly/ Perth, Western Australia sweetsfortilly.com.au m.facebook.com/Carolines-Custom- COURSES Cakes-205845482950128/ Tastefully Yours Cake Art Lysterfield South,Victoria Chick Cakes ACT facebook.com/tastefullyyourscakeart Southern River, WA facebook.com/chickcakes The Bride & Stork Cake Designs Latorta Doncaster, ViC CK's Sweet Treats by Clarissa Canberra Airport, ACT facebook.com/brideandstork Rivervale,Perth,WesternAustralia facebook.com/Latorta.Store brideandstork.com.au facebook.com/CKs-Sweet-Treats-by- latorta.com.au Clarissa-475815819208279/ The Little Cupcake Everything's Sweet Ballarat, Vic NSW facebook.com/cupcakeballarat/ Perth, WA thelittlecupcake.com.au/ facebook.com/everythingssweetsheryl.little Bake Boss everythingssweet.com.au Wetherill Park,NSW Top This Cake -Toppers for cakes facebook.com/BakeBossANz and cupcakes Josie's Creations Cake Design Grovedale, Geelong, ViC Kalgoorlie, WA Cake Decorating Central facebook.com/topthiscake facebook.com/josiescreationsthe- cakedecoratingcentral.com.au topthiscake.com.au cakequeen Cake Decorating Solutions Van Goh Cakes Karen's Cupcakes Arndell Park, Liverpool Melbourne, Victoria Canning Vale, Western Australia Northmead, Willoughby facebook.com/vangohcakes facebook.com/CupcakesbyKC ALEXANDRIA vangohcakes.com.au BELMONT/NEWCASTLE CARINGBAH facebook.com/CakeDecoratingSolutions cakedecoratingsolutions.com.au

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