FEBRUARY 2018

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. It's February already and we are so excited to kick off another year of Cake! magazine issues! This issue we feature all things METALLIC as this trend continues to dominate in the cake decorating world. We feature some fantastic tutorials which show how to perfectly achieve metallic finishes, showcase various ways in which metallics can be used, and share tips and tricks from some of the world's best decorators. We are getting ready for another big year of ACDN events, and have recently enjoyed a fantastic night at our 2018 ACDN Industry Awards night. Read all about the night and the winners on page xx. We are excited to be hosting the Industry Liz Wright editor Awards night as a yearly Liz is the editor of Cake! magazine event, and plans are and founder and owner of the already underway for Australian Cake Decorating Network. Liz grew up surrounded by cake, 2019's event! spending hours upon hours watching I hope you enjoy this issue of Cake! magazine as much as we enjoyed creating it! We interview xx and xx Liz 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. 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: Enrique Rojas: HAVE+SOME+CAKE 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

EROM THE ETTER EDITOR It's February already We are getting ready for and we are so excited to another big year of ACDN kick off another year of events, and have recently Cake! magazine issues! enjoyed a fantastic This issue we feature all night at our 2018 ACDN things METALLIC as this Industry Awards night. trend continues to dominate Read all about the night in the cake decorating world. and the winners on page 42. We are excited to be hosting the Industry feature Liz Wright editor some Awards night as a yearly fantastic tutorials which Liz is the editor of Cake! magazine event, and plans are show how to perfectly and founder and owner of the already underway for AustralianCakeDecoratingNetwork. achieve metallic finishes, 2019's event! Liz grew up surrounded by cake, showcase various ways spending hours upon hours watching in which metallics can be her mum create stunning wedding used, and share tips and cakes (in the days of intricate piping I hope you enjoy this and extension work!). tricks from some of the issue of Cake! magazine Liz is excited to have the opportunity world's best decorators. as much as we enjoyed to use Cake!magazine as well as the creating it! AustralianCake Decorating Network to showcase the incredbile talent We interview Marianne of cakedecoratorsinAustralia and Bartuccelli, Monica worldwide. Cavallaro Dawn and COVER IMAGE: Parrott. Enrique Rojas: HAVE+SOME+CAKE 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 inthePhilippines,Aika is the years ago. Since then she has worked passion for baking, Kirsty has become AdministrativeAssistantforthe alongside pastry chefs as a head an integral part of the ACDN team. Kirsty ACDN.Shewasnewtothecakeworld decorator for an established cake runs her own catering business creating when she joined the ACDN team in company.KelliejoinedtheACDNteam 2015 and has since discovered her delicious cakes and treats. Kirsty is in 2013 and along with Contribution love for cakes & baking.She hopes Marketing and Advertising Manager for Managerfor Cake!magazine, Kellie is to pursueherpassion and enter into ACDN. also Social Media Manager for ACDN. a professional culinary program in the future.

contents 9 9 8 15 19 21 15 february 2018 22 84 Features 42 2018 Industry Awards Wrapup 52 Cake! TV Tutorials 9 15 22 33 37 96 33 25 37 Geometric Metallics Metallic + Orchids Perfect Metallic Tiered Cake Precious Metals Spotted Metallics Gold Lettering Technique Interviews 71 Marianne Bartuccelli 75 Dawn Parrott 79 Monica Cavallaro Galleries 82 Inspirational gallery 108 ACDN member gallery 130 Member Monday finalists gallery Regulars 3 144 148 150 Letter from the editor Member Monday winner Featured ACDN member ACDN member directory

FEBRUARY 2018 Features Galleries 42 2018 Industry Awards Wrapup 87 Inspirational gallery 68Cake!TV 113 ACDN member gallery 135 Member Monday finalists gallery Tutorials Regulars 9 GeometricMetallics 3 Letter from the editor 15Metallic+Orchids 148 Member Monday winner 22 Perfect Metallic Tiered Cake 152 Featured ACDN member 33 Precious Metals 155 ACDN member directory 37 Spotted Metallics 101 Gold Lettering Technique Interviews 74 Marianne Bartuccelli 79 Dawn Parrott 83MonicaCavallaro

SUBSCRIBE FOR FREE to have each issue of Cake! magzine sent straight to your inbox! Metallics! A collection of tutorials to help you make your own gorgeous and flawless metallic designs f www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! magazine, contact [email protected]

metallics! A collection of tutorials to help you make your own gorgeous and flawless metallic designs

Geometric MetallicS By Wanda Abbas from Wandaful Cakes

GEOMETRIC METALLICS By Wanda Abbas from Wandaful Cakes

You will need: Thispiecewasinspired bya StevenKhalil gownwornby GuilianArancic attherecent Materials Tools Screen ActorsGuild Awards. 5"round cake,ganached Rollingpininlargeand and covered in white small size SAG·AFTRA fondant Smoothers AW 7" round cake (8" tall) Knife/razor blade lcing sugar/cornflour Exactoknife CMC/tylose powder Airbrush White fondant (also black if · CK Jewel candy mould doingBossLadycake) Paintbrush and paint tray RolkemSuperGold Baking paper RolkemSuperSilver Barco Quick Paint Crisco orpipinggel Americolorairbrush gold Iced 10"roundcakeboard with ribbon edging Caketopper Step 1: Cover base board with fondant and edges with ribbon and put aside. Cover 5round cake with white fondant and put aside. To cover just the top of 7" round in white roll out thin fondant and drape to cover just the top of the cake. Carefully smooth out and run a sharp knife or blade against the side of the cake holding knife straight upright,whilepullingtheexcessfondantawaywithyourotherhand.

Step 2: To prepare the jewels on bottom tier the fondant needs to be slightly firmer for ease of application to cake. Add a small amount of CMC powder/tylose and knead well. Roll out fondant to around 6mm thick.Lightly dust surface with icing sugar/cornflour then flip the top surface over into the CK Jewel mould. Push into indents with fingers. With a small rolling pin, roll over the mould to ensure that the fondant has pushed in deep enough to pick up the impression. Flip back over onto baking paper on a board and slowly peel back the mould from the fondant. Trim all the excess off the sides with exacto knife repeat for a total of 5. Allow the jewels to slightly firm up until they can be moved and gluedontothe cake with piping gel or Crisco (l prefer Criscoas it gives more time to slide into place perfectly). Step3: Step4&5: Trim a lineandaddthisaround thebottomof thecake Airbrush cake with a light thenkeepaddingjewels,turningeachsecondjoin coveringofgoldairbrush upsidedownsotheyinterlockwitheachother.Repeat colour and allow to dry. untilthewholecakeiscovered. Assemblethecakeonto driedpresentation base board and attach top tier and ribbon.

Step 7: Step 6: Mark out where you wish to place the design by hand painting dots as a guide. This design has a V formation at the front and a ^ on the sides, so we will have one row of gold and one of silver alternating. Hand paint the silver jewels first followed by the gold. Allocate some time for this as it can be time consuming! When you need a sugar paste that is Extra ... “Extra” now launched Available in stores across Australia and New Zealand Step 8: Add finishing touches such as topper or flowers. This cake can be airbrushed in just the one colour if you wish to skip the hand-painted two-toned effect such as this ‘Boss Lady’ gold and black cake. With 12 colours in 250g, and white available across a range of pack sizes 250g f www www.facebook.com/Wandaful-Cakes-146055392102691 www.wandafulcakes.com.au 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

RENSHAW AUSTRALASIA When you need a sugar paste that is Extra ..: RENSHAW AUSTRALASIA Cxtranouulaunched Auailableinstores across Australiaand Mew Tealand With 12 colours in 250g, and white available across a range of pack sizes 250g | 1kg (2x500g) 3kg (3x1kg) 10kg 1 (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub Renshaw Extra, specifically formulated to be firmer and more elastic, perfect for 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

Metallic + orchids By Enrique Rojas from HAVE+SOME+CAKE TECHNOLOGY WITH STYLE DECEPTIVELY POWERFUL BUILT TO PERFORM • BUILT TO LAST AVAILABLE IN RED • BLACK • PANNA (CREAM) • SILVER PASTEL BLUE • PASTEL GREEN • PASTEL PINK SMEG AUSTRALIA PROUDLY SUPPORTING THE AUSTRALIAN CAKE DECORATING NETWORK Metallic colours always convey ideas of luxury, of luxurious bygone eras where gilding almost any detail was a symbol of elegance and class. This tutorial is a modern design with geometrical elements, almost architectural in their look. The rough finish of the royal icing and the smoothness of the fondant underneath combines to give depth and difference between this modern arrangement of tiers. It’s airbrushed in different metallic colours from gold to dark bronze, and finished with a climbing line of Catleya orchids in contrasting white.

METALLIC ORCHIDS By Enrique Rojas from HAVE+ SOME+CAKE Metallic colours always convey ideas of luxury, of luxurious bygone eras where gilding almost any detail was a symbol of finish of the royal icing and the smoothness of the fondant underneath combines to give depth and difference between this line of Catleya orchids in contrasting white.

You will need: Sugar Paste:White Metal ruler Flower Paste:White Catleya Orchid cutter and veiner Non-stick mat (Ornella de Simone Range) Rolling pin Ball tools Paint brushes Dresden tool Scraper Pliers Medium paletteknife Small scissors Pizza cutter Floral Wires-24/26guage Super Gold and Rose Gold dust (Rolkem) · Flower picks × 6 BronzeandDarkBronzedust Edible glue (SquiresKitchen) Airbrush Rejuvenator or rose spirit Royal icing Cornflourfor dusting 8"× 7"deep round dummy/6"× 7"deep round dummy/5"x7"deep rounddummy Step 1: Step 2: Step 3: Image ofdummies required forproject andtheir Using the pliers, bend the Rolla 6-8mm flower arrangement. tip of a No 24 florist wire paste in to the shape of a Start by making the sugar Catleya orchids and buds as shown. You will need teardrop. so they dry overnight. 10piecesof wirewitha bent tip (6 for the orchid's throat and 4 for the buds).

Step 4: Insertthehookedwire intotheSFP(SugarFlorist Paste)ovalandwiththe Step 5: Step 6: small scissorsmake two cutsasshownonimage. Roll some SFP and using Insertapieceof No26floristwire intoa sepal andthin the Catleya cutters cut 6 Repeatsteps2-3tomake the edges on a foam pad as shown. Vein the sepals 6 of these. Leave to dry throats, 18 small sepals with the orchid veiner. Repeat these steps for the all for a few hours. and 12largepetals. sepals.Leaveto dry overnight. Step 7: Step 8: Step 9: Thin the edges of the Repeatsteps5to7with Brush a little edible glue the 12 large petals. throat and vein them ontothe V-shapepartof with the orchid veiner. the throat. Repeat for the remaining 5 throats.

Step 16: To achieve the desired curvature, you can mould the strip around a similar diameter dummy or the 8” inches tier for your project. TIP: If they are very thin, they will be easy to mould around and they will start drying very fast so you can move them without losing the curvature. Step 10: Wrap the previously thinned and veined throat around the centres made in steps 2-3. Leave to dry overnight. TIP: Leave the finished throats on a foam pad overhanging so they dry with a natural drop similar to the real flower. Step 11: Step 13: Step 14: Step 15: Step 19: Step 20: Step 21: Once you have done both petals, tape the top sepals. Then tape the two bottom sepals. Do not worry to open them in their final arrangement as it is easier to tape them as if they were slightly closed. Once taped, open and arrange the sepals and petals. Roll some white SFP as thin as possible to create the curved overhanging strips. The thinner they are, the easier to apply later when they dry. Using a metal ruler and a pizza cutter, cut different width strips and then divide the strips into different lengths. With the palette knife, start applying a coat over your tier. You don’t have to cover the whole tier; apply the icing randomly, leaving gaps around the tier. Smooth the tier with the scraper. You will need a moderately thin coat of royal icing, as this will help with the application of the curved overhanging strips. You can do this same texturing technique by scraping a lot more and having an almost flush, semi-rough concrete-like look as well. Step 12: Start taping the petals Roll a 8-10mm SFP in the shape of a small orchid bud. and sepals with a half width white floral tape. Dip a #24 hooked wire and insert it into the SFP bud as shown. With the dresden tool make 4-5 indentations Tape the large petals to either side of the throat. from bottom to top as shown. Leave to dry overnight. Step 17: Make around 30-35 different widths and lengths of curved strips, enough to apply them around the bottom tier and have some extras, just in case any break. Step 18: Prepare some royal icing to stiff consistency, following your own recipe or manufacturer’s guidelines.

Step 16: To achieve the desired curvature, you can mould the strip around a similar diameter dummy or the 8" inches tier for your Step 17: project. TIP: If they are Makearound30-35 Step 18: very thin, they will be different widths and lengths of curved strips, easy to mould around Prepare someroyal and they will start drying enough to apply them icing to stiff consistency, around the bottom tier veryfastsoyou canmove following your own them without losing the and have some extras, recipeormanufacturer's just in case any break. curvature. guidelines. Step 19: Step 20: Step21: Withthe paletteknife, You don't have to cover Smooth the tier with the scraper.You will need a the whole tier; apply the startapplying a coatover moderately thin coat of royal icing, as this will help icing randomly,leaving your tier. with the application of the curved overhanging strips. gaps around the tier. You can do this same texturing technique by scraping a lot more and having an almost flush, semi-rough concrete-likelookaswell.

Step 23: Step 22: Start applying the overhanging curved strips around the bottom tier. These should support themselves on the royal icing coat easily as long as they are very thin strips. For the wider strips, use an acupuncture needle to support while the royal icing dries completely. Extend the curved strips application onto the middle tier. The middle tier will have a flush point with the bottom tier. The top tier should be flush with the middle tier. Step 25: Step 26: Dust the throat of the Catleyas with some bronze dust, as well as where the petals and sepals join in. Dust the buds lightly with bronze dust. Step 24: Step 27: Start airbrushing your metallics onto the cake. Start with gold at the top and working your way down to rose gold, bronze and dark bronze. TIP: No airbrush? You can paint it! It will take longer of course, but the final product will be similar. Arrange the orchids, buds and decorative wires. If you are making a real cake, remember to use posy picks for your sugar flowers when inserting them into the cake. f www www.facebook.com/MacaronKid www.havesomecake.co.uk

Step25: Step 26: DustthethroatoftheCatleyaswithsomebronzedust, Dustthebuds lightlywith as well as where the petals and sepals join in. bronze dust. 3435363738394041424344454647 Step 27: Arrange the orchids, buds and decorative wires. If you are making a real cake, remember to use posy picks for your sugar flowers when inserting them into the cake. HAVE www.facebook.com/MacaronKid SOME CAKE www www.havesomecake.co.uk byEnrique

Perfect Metallic Tiered Cake By Karen Stack from Lick The Bowl You will need: • 7’’x6’’ round cake • 6’’x6’’ round cake • Brush • Acrylic rolling guides • Rolling pin • 5’’x6’’ round cake • Cake Smoother • 1kg Renshaw Extra Black • Acetate sheet • 1.5kg Renshaw Extra White • Rainbow dust Metallic Ginger Glow • Metallic dark gold click and twist brush • Acrylic board • Sharp Blade • Long metal ruler • Sharp Scalpel blade • Wooden dowel • Sharp craft blade • Royal Icing • Patterned template • Sugar syrup • Tape • Cornflour • Pin • Decorators alcohol • Piping bag • Tin foil • Soft brush f www facebook.com/lickthebowl.com.au lickthebowl.com.au/

Perfect Metallic Tiered Cake By Karen Stack from Lick The Bowl You will need: 7"x6" round Brush cake Acrylic rolling 6"x6" round guides cake Rolling pin 5"x6" round Cake Smoother cake Acrylic board 1kg Renshaw Acetate sheet Extra Black Sharp Blade 1.5kg Renshaw Long metal ruler Extra White Sharp Scalpel Rainbow dust blade Metallic Ginger Wooden dowel Glow Sharp craft Metallic dark blade gold click and twist brush Patterned Royal lcing template Tape Sugar syrup Pin Cornflour Piping bag Decorators alcohol Tin foil Soft brush facebook.com/lickthebowl.com.au www lickthebowl.com.au/

WHAT RENSHAW EXTRA? Perfect for Australia's weather conditions, the latest fondant from the world's largest sugarpaste manufacturer is launching soon in Australia and New Zealand! EXTRA Elastic and EXTRA Firm - Renshaw Extra is like no other fondant you have ever used before. Coming in 12 colours and 4 convenient pack sizes: 250g / 1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub RENSHAW AUSTRALASIA Heepan eye out in yowr Pavowrite Eake Decorating dupplies Store This cake created by Emma J's Cakes using Renshaw EXTRA RENSHAW www.renshawaustralasia.com [email protected] AUSTRALASIA +61 437 929 003

Step 1: I cover my cakes using the wrap method. I cover the top first, then the sides. In this tutorial I am Step 2: covering polystyrene dummies, but the same Dust your bench with a Step 3: process applies to little cornflour. This will stop the fondant from ganached cakes. I use acrylic rolling To begin, paint the top of sticking. You'll need to guides on either side of Step 4: roll out enough fondant your cake only with sugar my fondant to ensure it is rolled out to the same syrup (piping gel if you just to cover the top of Place the piece of fondant thickness. are covering polystyrene). your cake. on top of the cake. Step 5: Step 6: Step 7 & 8: Use a cake smoother to Place an acrylic board on I use an acrylic board so that you can easily see the secure it to the top of the top of your cake (you can fondant being cut. This method ensures a clean cut, cake, leaving the excess use an acrylic smoother so that the fondant on top is exactly in line with your around the sides. too. Take an acetate cake. sheet and gently cup it If you don't have these tools, you can cut the excess in the palm of your hand. off with a sharp blade. Place it around the cake I like the top of the fondant to dry before I cover the and push it up under the side, so leave your cake for around 2 hours to set up. excess fondant. This Brush the side of your cake with sugar syrup (piping will act as a cutting tool gel if you are covering polystyrene). and remove the excess fondant.

Step 9 - 12: Step 18: Dust your bench with cornflour and roll your fondant in a rectangular shape. It needs to be wide enough to account for the height of the cake (plus some excess) and long enough to wrap around the whole cake (with some excess) so do some quick measurements before you begin. Again I have used the acrylic rolling guides to ensure the fondant is the same thickness. This will give your cake a much cleaner finish. When rolling your fondant, make sure you keep it moving on the bench so it does not stick. Dust a little more cornflour if you need it. Use a long metal ruler and sharp scalpel blade to cut a straight edge along one length of the fondant. Also cut a straight edge at the top end of the fondant. It is important to make sure that before you cut your fondant it is not sticking to your workbench. You’ll have problems when you are transferring your fondant to its wooden dowel. Use a wooden dowel or rolling pin to roll your piece of fondant up. Roll towards the end that is cut straight. When rolling the fondant keep it tight and keep the straight edge to the bottom of the dowel. Keep rolling until you have reached the end. In a circular motion, use the heat from the palm of your hand to massage the fondant. This will blend the seam at the back. The great thing about Renshaw Extra is it is beautifully elastic and soft, so most often the seam will be invisible. Use a sharp craft blade or knife to remove the excess fondant from the top of the cake. This is much easier if the top of the cake has been left to harden (refer to step 7 above). Make sure the blade is directly in line with the top of the cake. If you cut the excess fondant off at an angle you won’t get a nice sharp edge to your cake. It’s time to prepare for the top tier. You can make your own template using baking paper. I have printed a dot pattern on the computer. The top tier in this tutorial is 5” round x 6” high. Join the pattern so that it is long enough and wide enough to wrap around your cake. Step 13: Step 14: Step 15 & 16: Step 21: Step 22: Step 23: Step 24: Pick up the dowel using one hand. I use the other hand to support the end with my finger on the bottom of the dowel. Gently raise it up and rest the fondant roll on your workbench. Attach the straight edge to your cake. Give it a little rub to make sure it has stuck. Then gently using the palm of your hand push the roll around the cake. Always push the roll at the bottom of the dowel, not from the top. If you push from the top you will lose control of the bottom of the fondant. When your fondant meets up at the back, use a sharp scalpel blade to remove the excess. Use sticky tape to hold it in place. Use a pin to mark little holes in the fondant. Remove the template to reveal the pattern. Mix up some royal icing and place it in a piping bag. Step 17: Step 19: Step 20:

Step 18: Use a sharp craft blade orknifeto removethe excess fondant from the Step 17: top of the cake.This is In a circular motion, use much easier if the top of Step 19: the heat from the palm the cake has been left to of yourhand to massage harden (referto step7 It's time to preparefor the the fondant.This will above). top tier. You can make Make sure the blade is blend the seam at the your own template using Step 20: back. The great thing directly in line with the top bakingpaper.Ihave about Renshaw Extra is it of the cake. If you cut the printed a dot pattern on Join the pattern so that it is beautifully elastic and excess fondant off at an the computer. is long enough and wide soft, so most often the angle you won't get a nice The top tier in this tutorial enough to wrap around seam will be invisible. sharp edge to your cake. is 5" round x 6" high. your cake. Step 21: Step 22: Step 23: Step 24: Remove the template to Use sticky tape to hold it Use a pin tomark little Mix up some royal icing in place. holes in the fondant. reveal the pattern. and place it in a piping bag.

Step 28: Time to decorate the Step 27: middle tier. Cover your Let the Royal lcing dry cake in white Renshaw Step 25: and use a Click Twist Extra using the same Step 26: Begin piping over the Brush to highlight some of method as above (refer to dots. You can practice on The great thing about the piped dots. This brush steps 1-19). Royal lcing is that you can some paper first to make is super quick and easyto The middle tier in this pull it off and pipe it again use. I have used Metallic sure you have the right tutorial is 6" round x 6" consistency for piping. Dark Gold in this tutorial. if you make a mistake. high. LLPURPO FkGold Step 29: Step 30: Step 31: Step 32: Use some tin foil and Use this to press into the Next you will need a nice Brush in an upwards side of the cake. You'll soft brush and some scrunch it up a little motion at the top so you decorator's alcohol (l to create a textured need to do this while the keep the top clean. You ‘sponge'. fondant is still soft. have used Rose Spirit). might need to use a Tap a little Rainbow Dust couple of coats. into a cup and slowly add some of the rose spirit to create a paint. I have used Metallic Ginger Glow for this tutorial. Brush your cake with the paint using a large sweeping motion.

Step 34-36: Time for the bottom tier. This time you will only need to cover the top of your cake in white Renshaw Extra (refer to steps 1-7 above). You will also need to do some cake measurements before you get started. Step 33: This bottom tier has a row of 12 fondant ‘tiles' around the cake. So I have Eventually the rose spirit measured the circumference of the cake and divided this by 12. will evaporate and you The bottom tier in this tutorial is 7" round x 6" height. will be able to scrape the Roll out a long piece of Renshaw Extra Black. Rainbow Dust back into I have used a pasta roller for this to ensure my fondant ‘tiles' are all perfectly the its container- so don't wash it out! Use a cutting mat and a metal ruler carefully cut strips that are 1" thick. Step 37 - 40: Take a craft blade and cut the lengths of fondant by pressing down, using the lines on the mat as a guide. It's easier to do this if you stand up and look over the fondant so you can see the cutting mat lines on each side of the blade. Cutting the tiles in this way prevents any drag on the fondant, and will give you a perfectly cut rectangle. For this 7" round cake each tile measured 4.7cm in length. Take patience and care cutting your tiles. If you take your time the end result will be well worth it. Repeat this process with Renshaw Extra White. You will notice that I have turned my polystyrene dummy upside down. I prefer to place the tiles onto the cake starting from the top - this will ensure a perfect edge to the top of the cake. don't want to flip your cake, just start from the bottom and work your way to the top. Start by painting some sugar syrup around the bottom edge of the cake. One by one, place a tile down.

Step 42: Step 41: Apply more sugar syrup If you have measured as you work up the cake. correctly the last tile will fit Keep adding more tiles perfectly in place. If not to create your desired make some adjustments pattern. I have used an and make sure this acrylic cake smoother as becomes the back of your a guide to keep my tiles in cake. line. products used in this tutorial :

PRODUCTS USED IN THIS TUTORIAL ESTO 8681 RENSHAW lncwBtngedalyuubladlsteecfryateala THEPROFESSIONALS CHOICE Extra RENSHAW Ready to Roll Icing extra firm&extra elastic Extra Hcahelucryhetwslinet Rruey o Roll icing White 3x 1kg 250g 10 RAINBOWDUST MetallicDark Gold THE EDIBLESILK Metallic RANGE Ginger Glow Ciok-Tuuint Braus

WE’VE GOT YOUR COLOURS COVERED Icing Colors Candy Melts Edible Paints Cupcake Glitters Candles Coloured Fonts Cake Sprinkles www.cakedecoratingcentral.com.au www.facebook.com/CakeDecoratingCentral

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Do you want to expand your skills&creativity? Do you want your cakes to look more professional (& less amateur)? Commie’s Cupcakes has the class for you! SATURDAY APRIL 21 9am-2pm @ Bake Boss Gold Coast AMBER COMADIRA-SMITH Book online & find out more www.commiescupcakes.com Nerang Precious Metals By Kellie Rudland of Treat Bakeshop

PRECIOUS METALS By Kellie Rudland of Treat Bakeshop

You will need: Creating the chocolate sail • Fondant-covered cake (mine was a 5” round, 8” tall) • Kitchen torch • Wide paint brush • Lustre dust (I used Rolkem Super Copper) • Geometric cutters (I used pentagons from Not Just Cakes by Annie) • Rose spirit • 50g dark compound chocolate melts • 50g black fondant • Baking paper • Small rolling pin • Clothes pegs Creating the crackle effect • Icing sugar or cornflour, for rolling Step 2: Using your kitchen torch, gently caramelise the Step 1: fondant by moving in a Dust your work surface liberally with icing sugar or circular motion. Be careful cornflour and roll the black fondant to a thickness of not to stay in one spot for 4-5mm. Make a paint by combining the lustre and rose too long as this will melt the spirit and paint over the entire piece of fondant. fondant to your work bench. Step 3: Allow the fondant to cool for a few minutes. Applying firm pressure with your rolling pin, roll the fondant until you achieve a cracked effect. Step 2: Slowly melt chocolate buttons in the microwave, stirring every 30 seconds until completely melted. Spoon the chocolate on to the baking paper, ensuring it measures Step 1: around 10cm in height. Shake your baking paper Take a piece of baking paper, scrunch it into a until the chocolate settles ball and open it up again. and there are no spoon Lay it flat on a baking tray. marks. Step 4: Step 3: Arrange your chocolate sail by manipulating the paper and setting with pegs. Keep in mind that the sail will be flipped over when it is dry. Allow to set completely in the fridge. Remove the paper from the chocolate sail and flip it over so that the crumpled texture can be seen. Make a paint by combining lustre dust and rose spirit. Roughly paint the sail so that some of the chocolate can still be seen, mimicking the crackle effect on the geometric shapes. Step 5: Step 4: Step 5: Cut several shapes using your geometric cutters. I used a combination of small and medium pentagons, and also used the smaller cutter to cut a hollow section in some of the medium-sized cut-outs. Using a little water or sugar glue, adhere your cut-outs to your prepared cake. I applied mine in a random pattern, moving down the height of the cake. Press your chocolate sail down in to the top of your cake, securing with a little melted chocolate. f www.facebook.com/treatbakeshop.au

Creating the chocolate sail Step 2: Step 4: Slowly melt chocolate Remove the paperfrom buttons in the microwave, the chocolate sail and stirringevery30seconds flip it over so that the Step3: until completely melted. crumpledtexturecan be Arrange your chocolate Spoon the chocolate seen. Make a paint by on to the baking paper, sail by manipulating the combining lustre dust ensuring it measures paper and setting with and rose spirit. Roughly Step 1: around 10cm in height. pegs. Keep in mind that paint the sail so that some Take a piece of baking Shake your baking paper the sail will be flipped of the chocolate can paper, scrunch it into a overwhen it is dry.Allow untilthechocolatesettles still be seen, mimicking ball and open it up again. and there are no spoon to set completely in the the crackle effect on the Lay itflat on abaking tray. marks. fridge. geometric shapes. Step 5: Pressyourchocolate sail down in to the top of your cake, securing with a little melted chocolate. www.facebook.com/treatbakeshop.au

spotted METALLICS By Bridie Conway from Bridie Bakes Step 5: Step 6: Step 7: Step 8: Using a piping bag, pipe various sized chocolate tiles on to baking paper and allow to set. Mine range from about 5mm to 25mm in diameter. Once set, use various metallic lustre dusts or edible paints to colour your tiles and allow to dry. I have used gold and silver lustre dusts, as well as rose gold edible paint. Fully ice your cake. Starting from the top of your cake, use a fresh paintbrush to drag chocolate buttercream in a wavy motion towards the base of the cake, getting thinner and lighter as you go. Do the same for the top, from the outside working in. Step 9: Starting from the centre of the cake, begin sticking the chocolate tiles to the buttercream. Try to vary the colour and size. Follow the chocolate swirls, and use smaller tiles with larger spaces between as you get to the bottom. Step 1: Step 2: Step 3: Step 4: Level and torte your cake to get nice even layers. Fill cake with your favourite fillings. I’ve filled mine with vanilla buttercream and different crushed biscuits and chocolates. Crumb coat your cake and place in fridge to chill. While your cake is setting, start on your ‘tiles’. Melt some white chocolate melts in the microwave at about 30 second intervals, stirring in between. f www.facebook.com/bridiebakesinfo

Step 6: Step 7: Step 5: Step 8: Using a piping bag, pipe Once set, use various Fullyiceyourcake. Starting from the top of various sized chocolate metallic lustre dusts or your cake, use a fresh tiles on to baking paper ediblepaintsto colour paintbrush to drag andallowtoset.Mine your tiles and allow to chocolatebuttercreamin rangefromabout5mmto dry.I have used gold and a wavy motion towards 25mm in diameter. silverlustredusts,aswell the base of the cake, as rose gold edible paint. getting thinner and lighter as you go. Do the same for the top, from the outside working in. Step 9: Starting from the centre of the cake, begin sticking the chocolate tiles to the buttercream. Try to vary the colour and size.Follow the chocolate swirls,and use smallertiles with larger spaces between as you get to the bottom. www.facebook.com/bridiebakesinfo

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EVENT WRAPUP AND CATEGORY WINNERS 17 February 2018

AUSTRALIAN cake decorafing NETWORK INDUSTRY AWARDS RENSHAW BROUGHT TO YOU BY AUSTRALASIA EVENT WRAPUP AND CATEGORY WINNERS 17 Febuuay 2018

On Saturday 17th February decorators from across Australia and New Zealand came together in Sydney, along with several International guests, to celebrate the first annual Australian Cake Decorating Network Industry Awards. We would like to say a very big thank you to everyone who joined us for our first Industry Awards Night and to our sponsors who helped us to make this event possible: Renshaw Australasia Smeg Sweet Sticks Caker's Warehouse Loyal Bakeware Cake Bake & Sweets Show Cake Decorating Solutions Dollar Sweets Kware Rainbow Dust Cake Decorating Central Renshaw Academy The 15 category winners were announced and presented with their Award and we were pleased to have the company of 3 of our guest judges on the night; Stevi Auble, Jessica Pedemont and Handi Mulyana.

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We look forward to celebrating again with you next year at the 2019 ACDN Industry Awards!

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SUBCSRIBE HERE FOR FREE! to have each issue of Cake! magzine sent straight to your inbox! Interviews In this issue we interview Marianne Bartuccelli, Monica Cavallaro and Dawn Parrott To advertise in Cake! magazine, contact [email protected]

Intewiews In this issue we interview Marianne Bartuccelli, Monica Cavallaro and Dawn Parrott

Marianne Bartuccelli interview with You’ve always had a creative streak, given your background in graphic design. How did you make the transition to cake decorating? For me cake decorating is another form of design….and a delicious one at that! I draw upon my background in Graphic Design every day and it takes time to find your own style. Mine is mostly tall with clean lines and sharp edges, but I still love to do a pretty and romantic cake with sugar flowers too. I always made a cake for my 2 girls on their birthday, but only really began cake decorating about 4 years ago. I was not very good and have a little laugh at some of the work I did back then. So many techniques, materials and tools to learn about! It all seems quite overwhelming at the start. But persistence and practice pays off as you develop more skills. I think there should be a warning to all newcomers though, that cake decorating is highly addictive and you are at high risk of contracting OCD (Obsessive Cake Disorder)! Now, no matter what style of cake I am working on, attention to detail and colour harmony is something I am passionate about. I take the extra time and effort to make sure that every element is perfect. If I see a line that is crooked and it is meant to be straight, that drives me crazy! Balance is the key to a great design. Do you love baking, or are you more interested in the decorating side of things? I have always enjoyed baking for my family and friends. But in all honesty, I love the decorating process the best. My mother always made cakes from scratch and it is a tradition I continue today. We eat with our eyes and I firmly believe that a cake should taste as good as it looks. The decorating is the challenge I enjoy the most, a s every cake I make is different. I love exploring and trying new techniques to create something interesting and unique. You’ve made the leap to teaching, both in hands-on demonstrations and as a presenter on ACDN’s Cake TV. Is this a direction you see yourself moving towards or are you fulfilled by creating cakes for clients? I have absolutely loved the opportunities I have had to teach so far and would love to do more! It is so rewarding to see the joy in a students face when they have learned new skills and techniques they never believed they were capable of. I love to travel and it would be a dream come true to visit and teach in countries around the world. Cake! TV has also been a wonderful experience and I have really enjoyed the time working with Liz and the ACDN team. It is such a great platform for any decorator to learn new skills and have the convenience of watching top class tutorials whenever they want. If you have seen my many bloopers on Cake! TV …it is definitely harder than it looks! But am honoured indeed to be asked to be a part of this wonderful homegrown project! textiles, art, design and beyond. As a cake decorator, every week is a new challenge with new designs to create. I love making cakes for my clients too. Without them I wouldn’t be where I am today. As a solo artist I work long hours, but with each order I feel I grow artistically. My clients are happy and return again and again to see what I can create for their next celebration…. and enjoy delicious cake of course! Tastefully Yours Cake Art began in October 2014. I was encouraged by friends to enter a cake competition. I think I covered the dummy tiers 3 times over and still remember working through the night to finish the cake. I have never been so nervous in my entire life (even my wedding day). Driving that cake into the city, I kept thinking it would tip over because it was only made of polystyrene. I went into the show the next day to find my cake had won first place in the novice section and runner up for the whole show. I seriously couldn’t believe it! Many people asked if I had a website or Facebook. Tell us about your cake design process. My cakes often tell a story. It is easy for me if I know the person. But even if I don’t, a few details of what they like is enough for me to go on. Knowing the type of celebration and how big the cake needs to be is the starting point. This becomes my blank canvas. I often draw inspiration from elements that have been chosen by the client like an invitation, flowers, dress, colours etc. I will then source different references relating to the theme and begin thinking about the layout. I very rarely ever sketch a design, it is mostly just worked out in my head. My clients never really know what they are going to get and I am fortunate that they trust me completely. I let the cake evolve and can add or substitute elements in the design to create the right balance. When they see the cake, the sheer delight and sometimes tears of joy make all the effort worth it. Who are some of your cake idols? There are so many exceptionally talented cake artists in the world, my list could go on for ages! But if I had to choose…it would be 2 Aussie ladies who started Planet Cake all those years ago, Faye Cahill and Margie Carter. They are both quiet achievers, humble cake artists who have shaped modern cake design worldwide. Faye’s signature style is always elegant and sophisticated and Margie’s magic hands can craft the most amazing 3D cakes. What inspires you to keep creating? Life is Better With Cake An Interview with Marianne Bartuccelli of Tastefully Yours Cake Art Great question! The desire to learn, to make people happy and not being afraid to try something new. Inspiration is everywhere and there are so many cakes I still want to make! I am inspired by incredible creative people, the beauty of nature, to Tell us about the evolution of Tastefully Yours Cake Art. I still don’t have a website, but I do have Facebook and more recently Instagram. I wanted the name to be meaningful, just like my cakes. So ‘Tastefully’ means that the cakes most importantly taste good because they are made from scratch. They are also ‘Tastefully’ created because I do not make rude cakes and am too squeamish for horror cakes. ‘Yours’ means that the cake now belongs to you after it is made. And ‘Cake Art’ means just that, it is an original form of edible art. I also sign all of my correspondence Tastefully Yours which is a sweet bonus!

Do you love baking, or are you more and have the convenience of watching textiles,art, design and beyond.As a interested in the decorating side of top class tutorials whenever they want. cake decorator, every week is a new things? If youhave seen mymany bloopers on challenge with new designs to create. I have always enjoyed baking for my Cake!TV...it is definitely harder than family and friends.But in all honesty, itlooks!But amhonoured indeedto be asked to be a part of this wonderful Tell us about the evolution of Tastefully love the decorating process the best. Yours Cake Art. homegrown project! Mymother always made cakesfrom I love making cakes for my clients too. Tastefully Yours Cake Art began in scratch and it is a tradition I continue October2014.1was encouraged by today. Without themI wouldn't be where am today. As a solo artist I work long friends to enter a cake competition. We eat with our eyes and I firmly hours,but with each order I feel I grow I thinkI covered thedummytiers 3 believe that a cake should taste as times over and still remember working artistically. My clients are happy and good as it looks. return again and again to see what l through the night to finish the cake. The decorating is the challenge l I have never been so nervous in my can create for their next celebration... enjoy the most, as every cake I make entire life (even my wedding day). and enjoy delicious cake of course! is different. I love exploring and trying Driving that cake into the city, I kept new techniques to create something thinking it would tip over because it Tell us about your cake design process. interesting and unique. was only made of polystyrene.Iwent My cakes often tell a story. It is easy into the show the next day to find my for me if I know the person. But even if cake had won first place in the novice You've made the leap to teaching, both I don't, a few details of what they like section and runnerup for the whole in hands-on demonstrations and as a is enough for me to go on. Knowing show.I seriously couldn't believe it! presenteron ACDN's Cake TV.Is this the type of celebration and how big Many people asked if I had a website a direction you see yourself moving the cake needs to be is the starting orFacebook. towards or are you fulfilled by creating point.This becomes my blank canvas. I still don't have a website,but I do cakes for clients? Ioftendrawinspirationfromelements have Facebook and more recently I have absolutely loved the that have been chosen bythe client Instagram. opportunities I have had to teach so like an invitation,flowers,dress, I wanted the name to be meaningful, far and would love to do more! colours etc.I will then source different references relating to the theme and just like my cakes.So'Tastefully” It is so rewarding to see the joy in a begin thinking about the layout. I very means that the cakes most importantly students face when they have learned taste good because they are made rarely ever sketcha design,itismostly new skills andtechnigues they never from scratch.They are also‘Tastefully just worked out in my head.My clients believed they were capable of. Ilove created because I do not make rude never really know what they are going to travel and it would be a dream come cakes and am too squeamish for horror to get and I am fortunate that they trust true to visit and teach in countries cakes.“Yours'means that the cake me completely.I letthe cake evolve around the world. now belongs to you after it is made and can add or substitute elements in Cake! TV has also been a wonderful And 'Cake Art'means just that, it is an the design to create the right balance. experience andIhavereally enjoyed When they see the cake, the sheer original form of edible art. the time working with Liz and the delight and sometimes tears of joy I also sign all of my correspondence ACDN team.It is such a great platform make all the effort worth it. Tastefully Yourswhichisa sweet for any decoratorto learn new skills bonus! Who are some of your cake idols? There are so many exceptionally talented cake artists in the world, my list could go on for ages! But if I had Steven to choose...it wouldbe 2 Aussie ladies who started Planet Cake all those years ago, Faye Cahill and Margie ONE Carter.Theyare both quiet achievers, humble cake artists who have shaped Hopny Batksy modern cake design worldwide.Faye's signature style is always elegant and sophisticated and Margie's magic hands can craft the most amazing 3D cakes. What inspires you to keep creating? Great question! The desire to learn, to make people happy and not being afraid to try something new. Inspiration is everywhere and there are so many cakes I still want to make! I am inspired by incredible creative people, the beauty of nature, to

ERLAST Andtew excited to see what I can come up with What are your top three cake tools? way to start! I wish they were available for them. I love having the creative when I began decorating! Make cakes 1. My electric pasta roller is king. freedom for my design to evolve and for family and friends to practice on It is so quick and easy to roll out develop until I am happy with it. And and they will love you forever! Join pieces of fondant to a smooth even they do too. cake organisations like Australian thickness every time. Cake Decorating Network and local 2. Quilters Ruler for perfect straight cake associations that offer member What styles and technigues do you see lines every time. benefits, demos and helpful advice as being the trends of 2018? when you need it. 3. Small silicone rolling pin. I think we will see a lot more texture There is not a week that goes by that I and 3D design. don't learn something new. It is a very Buttercream will continue to be strong You never create the same cake exciting, challenging and rewarding twice. How do you manage clients' as it moves into more artistic styles industry to be in! expectations when designing a custom and textures also. I often say I am in the' order? business of happiness'. Every client is different, so I believe What advice do you have for anyone every cake should be different. because 'Life is better with starting out in the cake industry? Customising each cake is what I love cake'! to do. I am very fortunate that clients Never stop learning. Free Youtube trust my artistic judgement and are channels like Cake! TV are a great MORE INFORMATION facebook.com/tastefullyyourscakeart instagram.com/tastefullyyourscakeart

CAKE BAKE AND SWEETS SHOW Save the Date Amaning ERESILIENT CBSSis back Sydney 23-25 November, ICC Darling Harbour Melbourne 3Oth November to 2nd December, Melbourne Convention & Exhibition Centre

Dawn Parrott interview with When you need a sugar paste that is Extra ... “Extra” now launched available in 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: Australia: E [email protected] New Zealand: E [email protected] Join the conversation P 1300 50 30 40 P 04 385 7424 www.renshawaustralasia.com ”Dawn Parrott is a Certified Working Pastry Chef and an accomplished award-winning cake designer living in Houston, Texas. Known for her outstanding royal icing work, her passion and inspiration first arose from watching her dad create incredible cakes for family and friends. She has won numerous competitions and awards in her career across the United States and worldwide including being the Oklahoma State Sugar Art Show Grand National Wedding Division Grand Prize winner 2014, and is proudly published in magazines across the globe. Not only this but she is the owner of her own company Dawn Parrott Cake Designs and as well as being a guest tutor at Pretty Witty Cakes, and was Cake Masters Royal Icing Award winner in 2014, Chef Dawn also has television experience as well and has appeared on The Food Network Challenges. Now Dawn is currently teaching around the globe as well as being a Brand Associate Partner for Renshaw Americas.” been winning the Oklahoma stat3 sugar arts grand national wedding cake competition in 1014 and winning the Royal Icing award from Cake Masters in 2015. Tell us a bit about yourself? I currently travel around the world teaching various sugar art skills, however, my emphasis is on piping and Royal icing. I am Canadian born. But have been living in the U.S. for over 20 years. Most of those in Texas. I have been a cake decorator for about 17 years. I am about 90% self-taught. I am also a certified Pastry chef. I have been teaching the sugar arts for about 13 years. Competing became a passion in 2003. I now only compete in the Oklahoma State Sugar Art show. This will be my last year to compete as I now judge most cake shows in the United States, as I want to mentor and inspire the next generation of competitors/artists. I have won many ribbons, awards, etc. my two most proud moments have

interview with arrott awn Network Challenges.Now Dawn is "Dawn Parrott is a Certified been winning the Oklahoma stat3 sugar Working Pastry Chef and an currently teaching around the globe arts grand national wedding cake accomplished award-winning as well as being a Brand Associate competition in 1014 and winning the cake designer living in Houston, PartnerforRenshawAmericas." Royal cing award from Cake Masters Texas. Known for her outstanding in 2015. royal icing work,herpassion and I currently travel around the world inspiration first arose from watching Tell us a bit about yourself? teaching various sugar art skills, her dad create incredible cakes I am Canadian born. But have been however, my emphasis is on piping and forfamily and friends. She has won living in the U.S.for over 20 years. Royal icing. numerous competitions and awards Most of those in Texas. I have been in her career across the United a cake decorator for about 17 years. States and worldwide including I am about 90% self-taught. I am also being the Oklahoma State Sugar a certified Pastry chef.Ihave been Art Show Grand National Wedding teaching the sugar arts for about DivisionGrandPrizewinner 13 years. 2014, and is proudly published in Competing became a passion in 2003. magazines across the globe. Not I now only compete in the Oklahoma onlythis but she is the owner of her State Sugar Art show. This will be my owncompanyDawnParrottCake last year to compete as I now judge Designs and as well as being a most cake shows in the United States, guest tutor at Pretty Witty Cakes, as I want to mentor and inspire the next and was Cake Masters Royal lcing generation of competitors/artists. Awardwinnerin2014,ChefDawn I have won many ribbons, awards, etc. also has television experience as well and has appeared on The Food my two most proud moments have

What is the best way to colour fondant/ How do you dealwith stickyfondant? What is the bets way to repairs cracks Royal icing? I generally add a little shortening to my in fondant? I use manymethods to colour both hand or my mat. Rub a little shortening over it. If that fondant/Royal icing.It really depends doesn't work, you can take bit of your Again,you can add a little powdered onthe colour.Forexample,if it's a fondant, work water into it to create a sugar or corn flour to the work surface. particular shade,Imay startwith a pipable fondant and fill the crack. This premodern colour and scale by weight will bean exact match! to knead into a white paste. This will How do you transport big/ delicate allow for easy matching,shouldI cakes? Who is your cake hero and why? need large amounts or need extra for Igenerally use cardboard boxes.If pieces,etc. Easy.EddieSpence,M.B.E.Heisour they are heavy, I cut a piece of wood to I use powder colors from time to time. fit the base of the box. I cut one side if lastgreatmasterinRoyal lcing.Ihad This is good for Royal as it doesn't add the box open by cutting straight down the pleasure to meet him this past two corners.This way the cake go in extra liquidto the icing.With Royal, November at the NEC.Best moment of my career thus far. So kind and its bestto use a water based colour nice and smooth. as the gels have glycerine which can humble.I strive to be like him. Sometimes put a piece of foam on break down or weaken the icing. the wood to help absorb shock. On the I also use gel colors.There are many foam is a piece of non skid mat. What inspired your love of Royal lcing? on the market. They are usually quite I then place the cake and tape up the I was working at a bakery in Dallas, strong or concentrated and makes it box.Final step is covering the top of Texas. We had to make some accents easy to achieve your desired colour. thebox in Saran or clearfilm to avoid for an order.I justfell in love with it. and rain or debris from getting inside. It wasn't long before I was playing This is,of course,ofyourboxflaps Cornflour vs lcing sugar? more, pushing it's limits, etc.Iknew couldn't be used due to the cakes very quickly,I had found the medium I do use both. However, I use only height. that I was meant to focus on. It is so powdered sugar on real cakes versatile,youcan createmagical work becausethecornflouronthe with it. underside of the fondant will turn to a Which is the bestbutter cream to work gelatinous like substance once on the with on hot days? buttercream on your cake! How and where do you find Bakery buttercream,this is a Whenrollingfora competitioncake,1 inspiration? buttercream that uses a highratio generally use my cornstarch puff.The shortening. If it is a very hot area, like I am mainly inspired byarchitecture same for my gumpaste work. Texas, you can use all shortening to The clean lines, and thought in help. Just be careful on using these, the Designs draw my eye and start my brain on design sessions.Wooden sugar paste will absorb them and can (I can send a recipe if you like,letme cause your fondant to dry out. know) accents,picture frames,iron work etc..

MORE INFORMATION www.dawnparrott.com SUBCSRIBEHEREFORFREE! to have each issue of Cake! magazine sent straight to your inbox! ma AUGUST.2016 To advertise in Cake!magazine,contact [email protected]

Monica Cavallaro interview with We Want More…ish!

interview with onica ava We Want More...ish!

cakes – multiple tiers, cascades of sugar flowers, moulding, textures, mediums, products, lights, automation etc. The bigger, the better, the more I love it. Written by Kellie Rudland We spoke to Monica Cavallaro of Moreish Cakes about how she managed to build a successful business, develop a media profile and become one of Sydney’s most sought- after cake designers, all in the space of just a few years. Many of your wedding cakes feature beautiful handcrafted flowers. Do you have a favourite type of flower to create? Aww thank you! I love making sugar flowers, it’s how I started all those years ago. My absolute favourites are anemone, wafer flowers and fantasy flowers. I could do it all day. Your business’ success really skyrocketed after your appearance on the 2016 season of The Great Australian Bake Off. What drew you to apply for the show? Bake Off is one of my favourite shows. It’s supportive, it’s just about the bakes, no drama… just perfect for me! I was at a point where I had been very unwell and wanted to test myself and see if I could do more, if my bakes were any good (because your friends and family are awesome but are they just being nice?) Never thinking for a second when I applied I would make it on there! Boy was that phone call a shock! Cake decorating is such a specialised area; how comfortable did you feel undertaking such varied bakes on GABO? It was way outside of my comfort zone! Of the 30+ bakes that we did across the 10 weeks, I had probably only ever made five before! ‘You never know what you are really capable of until you try’ is what I tell everyone now. Even my husband last week, out of the blue says ‘I still can’t believe the things you made, I would have never thought you were capable of it’. And neither did I! What was the most surprising thing you came across while filming? The most surprising is to learn how many people are truly involved in production of your favourite shows. How well they all work together in crazy conditions, for the longest hours. TV makes it all nice and pretty - a bit like a duck on a pond, calm above water and bedlam below! All of them, just wonderful. Over the past two years you’ve become the go-to cake supplier for the Sydney weddings on Married At First Sight. How did this opportunity present itself? One of the gorgeous crew from Bake Off gave me a call asking if I could What lies ahead for Moreish Cakes? make a cake or two for the show, and the next thing I knew it was six. I really appreciated the trust they put in me. Let’s be honest, I was a nobody and had only made four or five wedding cakes before it. I was super flattered when I received a call for the second year. The crew at Channel Nine and the supporting networks are all so engaging and wonderful to work with. I love weddings. I can’t tell you how awesome the crew are, and the work that they do to pull these weddings together is truly awe-inspiring to be a part of. You and your work have appeared in many media outlets, including print and television. Do you have any plans to explore these avenues further? 2018 is set to be an interesting year, just watch this space is all I can say for now... You have a very varied portfolio of cakes - weddings, birthdays, religious celebrations and more. What’s your favourite type of cake to design? I just love creating things. It’s the art that appeals. I wanted to be an art or music teacher growing up. The mixed mediums of baking and caking gives me so much scope to play. My fav cakes are the over-the-top wedding There are big plans for Moreish, which involve diversifying the business further. I have some goals scoped out to hit over the next couple of years.                                     How did your cake decorating journey begin? How long have you got? Like everyone else, I started to make cakes when my son was born in 2009 as I couldn’t really afford the birthday cake I wanted and stupidly thought ‘how hard could it be?’ I learnt my lesson the hard way – I re-baked a sitting Wilton bear cake three times, and piped, scraped off and re-piped buttercream for six hours. It was a hot mess. At 3am, I would have thrown $1000 at anyone to just hand me a cake by that stage. I continued for a couple of years making his cakes and then my daughter came along in 2012. Things then went downhill and I got very ill. 15 months at home and I became very creative with my time making flowers in front of the TV. A friend asked me to make a cake for their son and I said ok. I returned back to work 1 to 2 days a week in 2013 and was thinking about starting a little something on the side. Someone said to me, don’t bother, there isn’t any money in it and I believed them for the majority of that year. But by the time 2013 was coming to a close, I decided to do what my heart told me to do and I registered Moreish Cakes and launched it December. As a business manager, I set goals for myself and the business (I can hear [cake business coach] Michelle Green nodding very proudly at that comment). I was aiming for one cake a month and to be on 200 likers by the end of 2014. By April 2014 I had one cake a week and was up to 1000 likers! Fast forward four years and here we are. What trends do you see continuing throughout 2018? On the same token, before saying yes to your friend, aunty etc offering to make the wedding cake as the gift, consider that the cake will be on front and centre display for the entire function. Will it be w

What trends do you see continuing On the same token, before saying throughout 2018? yes to your friend, aunty etc offering to make the wedding cake as the The sky isthe limithere.Naked cakes gift, consider that the cake will be on will continue to dominate, but the front and centre display for the entire introduction of textures will comein function. Will it be what you were stronger as the year progresses.Mixed hoping for on the day? mediumsofbuttercream,isomaltand fondant are becoming more popular. Embellishments,finerdetails and Lambeth are gaining popularity again. And of course, metallics continue to grab the public's attention. Lots to learn there isn't it? Very exciting times indeed! Next, try not to cater the cake to the In addition to creating stunning cakes minority. If you have a guest with and dessert tables, you've also been allergies, get a second option like busy teaching cake decorating.Do personalised cupcakes just for them. you prefer creating or teaching? Instead of the tradition of freezing the Such lovely compliments,thank you! top tier for the first anniversary, ask the I enjoy both and they both go hand in cake maker to provide a fresh cake for hand.I have found myself teaching your first anniversary.This opens up and helping people forthepastfew your options in terms of flavours and years, it's kind of been a natural saves on freezer space. If ordering a progression to teach whatI have three tier cake, I recommend the top learnt. two tiers be the same flavour and the bottoma differentflavour.Otherwise they end with up with only one or What advice would you give to brides two pieces of the top tier per table. planning their wedding cakes? When selecting a baker/caker, ask for Great question!I have oodles!Firstly referrals if you haven't tasted or seen and most importantly, anything is their work yourself. possible-it all comes down to budget. MORE INFORMATION facebook.com/moreishcakesaustralia instagram.com/moreish72 moreishcakes.com.au

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metallic Inspiration Be inspired with a range of stunning metallic designs by some amazing decorators from around the globe

Monica Cavallaro Moreish Cakes enrique rojas HAVE+SOME+CAKE

ENRIQUE ROJAS HAVE+SOME+CAKE

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HAVE+SOME+CAKE ENRIQUE ROJAS

marianne bartuccelli karen stack Lick The Bowl Tastefully Yours Cake Art {tutorial} on page 23

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f ACDN Member gallery We invited our members to submit to our member gallery - take a look at what they've been creating! Become a member of the Australian Cake Decorating Network and save with great discounts from our Preferred Suppliers! JOIN US NOW! Want to submit to our member gallery? Join us HERE!

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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 Yasaman Baha of Sweet Lilac Cakes My name is Yasaman Baha and I am the owner of Sweet Lilac Cakes - a small home-based cake decorating business located in the North Shore of Sydney. I’m a self-taught cake decorator who loves being creative. I studied Graphic Design at University and I have had a passion for painting since I was very young. My favourite media is watercolour but I also have experience with many other techniques. I had never decorated a cake until I decided to make a birthday cake for my little girl who was turning one! After that I watched many online tutorials and signed up to Craftsy. I then started practicing by making cakes for my friend’s special events. I continually strive to develop my skills and to help me with this I have attended classes with some of Australia’s leading cake decorators such as Sharon Wee and Verusca Walker. I have mostly created celebration cakes and I am glad that I have been able to bring joy into my customer’s lives. All of my cakes are baked fresh to order and handcrafted for their special occasions. Cake decorating has become my passion. In the last four years of this journey, I have realised nothing is more enjoyable for me than cake decorating and watercolour painting and I would love to combine these two skills to create more unique designs. I feel lucky to be living my dream job every day. www.facebook.com/sweetlilaccakes www.instagram.com/sweetlilac_cakes Yasaman

SweetLilae Cakes SweetLilacCakes ARYANA Sweet Lilac Cakes Lilac Cakes WILLOW

ACDN Member Directory Decorators ACT Anita of Cake Canberra, ACT facebook.com/anitaofcake anitaofcake.com.au Cakes By Jane Canberra, ACT m.facebook.com/ cakesbyjane2012/?ref=bookmarks cakesbyjaneincanberra.com/ Forty-Two Cakes Canberra, ACT facebook.com/fortytwocakes fortytwocakes.com.au Occasional Cakes Canberra Canberra, ACT facebook.com/OccasionalCakesCan- berra occasionalcakescanberra.com Rosie Cakes Canberra, ACT facebook.com/rosiecakesbyrose rosiecakes.com.au/ Surrender to Cake Queanbeyan, ACT facebook.com/surrendertocake The Sweet Baker Campbell, ACT facebook.com/TheSweetBakerCakes instagram.com/the.sweet.baker Become a member of the Australian Cake Decorating Network and save with great discounts from our Preferred Suppliers! JOIN US NOW! NSW A Moment in Time Cake Drsign Picton, NSW facebook.com/amomentintimecakede- sign/ Art of Baking Gladesville, NSW facebook.com/SydneyAOB/ artofbaking.com.au BAKES & CAKES Sydney, NSW facebook.com/bakescakesnow Happy Tiers Buds ‘n Petal Cakes Beaumont Hills, NSW Sydney, NSW facebook.com/BudsnPetalCakes?ref=hl facebook.com/happytiersau Cake Animation Annangrove, NSW facebook.com/CakeAnimation cakeanimation.com.au Cake FromThe Heart Sydney, Nsw facebook.com/cakefromtheheartbyali- son cakefromtheheart.com.au Cakes in Heels Bow Bowing, NSW facebook.com/pages/Cakes-in- Heels/149594435190767 Cakes by Riffat Sydney, NSW facebook .com/cakesbyriffat/ Cave Cakes by Christine Strathfield, NSW Christine's Cake Creations Kareela, New South Wales Christine's Cake Creations Copy Cat Cakes Rozelle, Sydney, NSW facebook.com/copycatcakesaustralia copycatcakes.com.au Cupcakes by Corrie Sydney, NSW facebook.com/cupcakesbycorrie cupcakesbycorrie.com.au Easy Bake Cakes Muswellbrook NSW facebook.com/EasyBakeCake.Julie/ Fancy Events and Parties Sydney, Nsw m.facebook.com/FancyEventsParties/ www.fancycakesydney.com.au Frosted Sugar Cake Design Hills District, NSW facebook.com/frostedsugarcakedesign frostedsugarcakedesign.com.au Gorgeous Cakes by Helen Pagewood, Sydney, NSW facebook.com/gorgeouscakesbyhelen gorgeouscakesbyhelen.com.au Hayley's Cake House Wallabi Point, NSW facebook.com/hayleyscakehouse Heavenly by Design Mallanganee / Casino, NSW facebook.com/HeavenlyByDesign/ Hoopla Cakes & Bakes Orange, NSW facebook.com/hooplacakesandbakes hooplacakesandbakes.com.au I'mPossible Cakes Bondi Junction, NSW facebook.com/imPOSSIBLEcakecom- pany/ Julicious Cakes Sydney Belrose, Sydney, NSW facebook.com/juliciouscakesdesigner- sydney/ Kelly’s Treats Liverpool NSW facebook.com/kellystreats kellystreats.com.au Lavish Cakes Shoalhaven Heads, NSW facebook.com/Lavish- Cakes-218540088178655/ lavishcakes.com/ Leanne’s Little Cakery Camden, NSW facebook.com/LeannesLittleCakery Macaron Madness Newport, NSW facebook.com/ruthsmacaronmadness/ macaronmadness.com.au Paintbrush Patisserie Sydney, NSW facebook.com/thepaintbrushpatisserie/ Paper Dough Beaumont Hills 2155, NSW m.facebook.com/paperdough/ www.paperdough.com.au/ Pearl’s Creations Hornsby, NSW facebook.com/pearlscreations.com.au pearlscreations.com.au

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

Too Good to Cut -Cake Decorating NSW JPoppet Ungarie NSw Gold Coast, Qld facebook.com/toogoodtocut.CakeDeco-facebook.com/J-Pop- Redbox Pantry rating pet-103962643298723/ Tuross Head, Nsw jpoppet.com.au/ redboxpantry.com/ Wicked Cakes Frenchs Forest, Nsw Magnolia Cake Boutique Samantha's cake m.facebook.com/wickedcakes Brisbane,QLD Sydney,Nsw facebook.com/magnoliacakeb/ facebook.com/samanthascakesydneyl QLD Marylou's Custom Cake Creations sarah's sweet tooth Cashmere,QLD Waverley,Nsw facebook.com/marylouscustomcakecre- facebook.com/sarahsweettooth/ All Occasions Speciality Cakes ations Ormeau,Queensland jasomar.wix.com/creativecakes Savvy Cakes facebook.com/AllOccasionsSpeciality- Sydney/Blue Mountains,Nsw Cakes/ MaydennisonCakes andCrafts facebook.com/savvycakessydney AllOccasions.SpecialityCakes.com.au Toowoomba, QLD savvycakes.com.au/ facebook.com/CustomCakesByLouise. ANice Treat Withcott.Qld/ SavvyFare DessertParlour MAREEBA,Queensland maydennison.com.au/ Willoughby/Sydney,NsW facebook.com/anicetreat facebook.com/SavvyFarel anicetreat.com red kitchen girls Brisbane,Queensland Sinful Treats Co. Ann'sdream cakes toowoomba facebook.com/Redkitchengirls Sydney,Nsw Toowoomba,QLD redkitchengirls.com.au facebook.com/sinfultreatsco facebook.com/Annsdreamcake- sinfultreatsco.com.au toowoombal Sublime Cake Creations annsdreamcakes.com.au/ SublimeCakeCreations,QLD Soiree facebook.com/Sublimecc MilsonsPoint,Sydney,Nsw A Slice of Simone sublimecc.com.au facebook.com/soiree.events/ BellbirdPark,Queensland soireecakes.com.au m.facebook.com/ASliceofSimonel Sugarize Gold Coast, QLD Southin Style Cakes CAKESANNIETIME facebook.com/sugarizeevents Woodcroft, Nsw CAIRNS,QLD sugarizeevents.com facebook.com/SouthinStyleCakes/ facebook/cakesannietime cakesannietime.com.au SugarFlorist Sugarpot Bridges,Queensland Sydney, NSw Cakes by Paulie facebook.com/sugarpot4mel RedlandBay,Queensland SUgar Treat Home Baking facebook.com/Cakes-By-Paulie- sugarpot.com.au GoldCoast (Surfers Paradise),QLD 104737139616518/?ref=hl facebook.com/sugartreat.au SweetPerfection Cakes cakesbypaulie.com.au/ sugartreat.net Newcastle,Nsw facebook.com/sweetperfectioncakes Dreamcakes by Dorita The Cupcake Collective GC sweetperfection.com.au Gympie/SunshineCoast,Queensland GoldCoast,Queensland facebook.com/dreamcakesbydorita facebook.com/thecupcakecollectiveGC/ SweetTreats by Jules dreamcakesbydorita.com Cherrybrook,Sydney,NSw The Sweet Society Co. facebook.com/SweettreatsbyJules/ Elizabeth&May Brisbane,Queensland sweettreatsbyjules.com Montville,QLD facebook.com/thesweetsocietycol facebook.com/Elizabethandmayl thesweetsocietyco.com.au Sweet2Sweet elizabethandmay.com Kellyville/Sydney,Nsw Whitsunday Baked Creations m.facebook.com/Sweet2SweetSyd/ Flower&Fondant Airlie Beach, QLD sweet2sweet.com.au/ GoldCoast,QLD facebook.com/whitsundaybakedcre- facebook.com/flowerandfondant ations The Cake Connection flowerandfondant.com.au whitsundaybakedcreations.yolasite. Shoalhaven,NSW com/ facebook.com/thecakeconnectionshoal-FrostedKitchen haven/ GoldCoast,Queensland Wrightway Cakes emscakeconnection.com/ facebook.com/frostedkitchen15 Kingston,QLD facebook.com/wrightwaycakes the polished spoon Jackie's Cakes by design wrightwaycakes.com.au Lane Cove NSw Narangba, Qld facebook.com/thepolishedspoon facebook.com/JackiesCakesByDesign thepolishedspoon.com.au

SA TAS Cake Culture Bundoora,Victoria facebook.com/cakeculture Cakeadaisical Decorated By Kate cake-culture.com.au Warradale/Adelaide, South Australia Ulverstone,TAs facebook.com/Cakeadaisical facebook.com/decoratedbykate Cakery Lane cakeadaisical.com.au Lily May Cake Design Manor Lakes, Victoria Hobart,TAS @CakeryLaneCakes CakeMeToABetterPlace facebook.com/lilymaycakedesign cakerylane.com.au Strathalbyn, SA lilymaycakedesign.com.au/ facebook.com/cakemetoabetterplace Cakes by Lisa MYcakescustom cakes and edible Sandhurst, Victoria Cakes by Michelle cake toppers Ulverstone Tasmania facebook.com/cakesbylisamelbournel Middleton, South Australia Ulverstone,TAS cakesandbiscuitsbylisa.com.au/ facebook.com/cakesbymichelle2016 m.me/mariannecanbake Cakes of Merrifield Cakes by Natasha Mickleham,ViC Willunga, SA VIC facebook.com/cakesofmerrifield facebook.com/cakesbynatashawillunga Cakes2envy Caroline's SugarArt Services 3Little Robins Cakery AltonaMeadows,Victoria Oakland'sPark,SA Bendigo,VIC m.facebook.com/effie.cakes2envy carolines.com.au facebook.com/3LittleRobinsCakeryl 3littlerobinscakery.com.au Cardique Craft Studio Charmed Creations Cakes Malvern East, Victoria Elizabeth,SA A Little Bit Fancee facebook.com/cardiquecakeartistry facebook.com/charmedcreationscakes Melbourne,ViC cardique.com.au charmedcreationscakes.com facebook.com/alittlebitfancee alittlebitfancee.com.au Cheeky pantry Chatterbox Cakes Ringwood /Melbourne, Victoria Middleton,SA All about the Flavour-Cupcakes by facebook.com/Cheekypantry facebook.com/chatterboxcakes2017 Jess Geelong,Victoria Chez's Cakes &SugarArts Dotty's Kitchen facebook.com/allabouttheflavour Cranbourne West,Victoria Sellicks Beach,SA facebook.com/ChezsCakesandSugar- facebook.com/DottysKitchen Ally's Cakes&Sweets Arts Melbourne,Victoria chezscakesandsugararts.com Mirror Mirror Patisserie facebook.com/allyscakesandsweets Nuriootpa, SA Chic&Sweet Cakes m.facebook.com/mirrormirrorpatis- Amy's Bake House Point Cook, Victoria seriel Mulgrave,Melbourne, Vic facebook.com/ChicAndSweetCakes facebook.com/abakehousel Parlour Cakes&Desserts amysbakehouse.com.au/ Cindy's Cake Creations Adelaide,SouthAustralia Narre Warren South, Victoria facebook.com/Parlourcakesadelaidel ASliceInTime facebook.com/cindy.cakecreations Altona/Melbourne,ViC cindyscakecreations.com.au Sassy Cakes and Cupcakes facebook.com/AslicelnTimeCakes Adelaide,SouthAustralia Cleopatra Cakes m.me/sassycakecreations Baking Bliss Cheltenham, VIC Point Cook, Victoria facebook.com/cleopatracakeart/ Sugar Sugar Cakes facebook.com/BakingBlissPointCook/ cleopatracakeart.com Adelaide,South Australia facebook.com/sugarsugar.designercakes Baking The World Better Cookez by Erin sugarsugarcakes.com.au ChirnsidePark,ViC Upwey,Victoria facebook.com/bakingtheworldbetter facebook.com/CookEzByErin The Baker's Dozen cookezbyerin.com.au Adelaide/CrafersWest,SA blue + ruby cake art facebook.com/thebakersdozenau Rowville,Victoria Creative Bakes thebakersdozenau.com facebook.com/blueandrubycakeart Moonee Ponds Melbourne Victoria blueandrubycakeart.com.au facebook.com/CreativeBakes4U The Cake Duet jobcoleman.wix.com/creativebakes Adelaide,SouthAustralia Cake Bytes facebook.com/thecakeduet Eaglemont,Vic Debbie's NoveltyCakes m.facebook.com/cakebytesau/ Narre Warren North, Victoria cakebytes.com.au facebook.com/debbiesnoveltycakes- tands/ dshaw3915.wixsite.com/debbie-novel- tycakes

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My Dream Cake Statewide Food Distributors INTERNATIONAL facebook.com/My-Dream- facebook.com/statewidefood Cake-186150138065194/timeline/ statewidefood.com.au Cakes N Supplies by Ximena mydreamcake.com.au/ Florida, USA Sugarize facebook.com/Cakes-N-Supplies-by- Oz Backdrops facebook.com/sugarizeevents Ximena-105729079471219/ Gold Coast, Queensland sugarizeevents.com shop.cakesbyximena.com facebook.com/ozbackdropsandprops ozbackdrops.com.au Sugarlicious Parties Zoe's Cake Studio sugarlicious.com.au Udaipur Rajasthan, India Sandra Dlllon Design m.facebook.com/SugarliciousParties facebook.com/zoescakesstudio facebook.com/sandradillondesign sandradillondesign.com.au The Cake Pod facebook.com.au/thecakepod Say it with Sweetness thecakepod.com.au Geelong, ViC facebook.com/SayitwithSweetness/ sayitwithsweetness.com.au AUSTRALIAN cake decorating NETWORK membe'rs: If you're not listed in this directory contact us at: [email protected] Beome a member! Join online at www.acdn.me

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