AUGUST 2018

letter from the editor Cake! m a g a z i n e PUBLISHER: Cake! Magazine is published by the Australian Cake Decorating Network Pty Ltd. ACN: 91 164 927 584. © All content copyright 2018 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! Magazine 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! Magazine the publisher and Cake! Magazine 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! Magazine 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! Magazine contains advertising through individual arrangements, which may include paid affiliate arrangements. Cake! Magazine may also contain affiliate links. The agreements are held between the advertiser or affiliate and the Australian Cake Decorating Network Ptd Ltd. Welcome to our August 2018 issue of Cake! Magazine! The collaboration features cake MADE by Men! We love this issue - Cakes for Men! Creating a male themed cake can sometimes be tricky and is something our followers often ask for suggestions on! We also interview international cake decorating icon Paul Bradford, as well as ACDN member Christopher Beard, someone we think Liz Wright editor you'll be seeing more of in Liz is the editor of Cake! magazine and founder and owner of the the coming years! In this issue we feature tutorials with some of Australia's leading decorators and Australian Cake Decorating Network members. We are featuring a collaboration organised by Sharon Spradley, a much- loved Aussie who lives in the USA. I hope you enjoy this issue of Cake! magazine as much as we enjoyed creating it. We look forward to seeing lots of cakes created for Father's Day this year with tutorials from this issue! Liz 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: Marianne Bartuccelli, Tastefully Yours Cake Art 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 WelcometoourAugust2018 The collaboration features issue of Cake! Magazine! cake MADE by Men! We lovethis issue We also interview Cakes for Men! Creating international cake a male themed cake can decorating icon Paul sometimes be tricky and Bradford,as well as ACDN is something our followers member Christopher oftenaskforsuggestionson! Beard, someone we think Liz Wright editor you'll be seeing more of in Liz is the editor of Cake! magazine In this issue we feature the coming years! and founder and owner of the tutorials with some Australian Cake Decorating Network. I hope you enjoy this issue ofAustralia's leading Liz grew up surrounded by cake, of Cake!magazineasmuch spending hours upon hours watching decorators and Australian as we enjoyed creating it. her mum create stunning wedding Cake Decorating Network cakes (in the days of intricate piping members. We look forward to seeing and extension work!l). lots of cakes created for Liz is excited to have the opportunity to use Cake!magazine as well as the Father's Day this year with We featuring Australian Cake Decorating Network are tutorials from this issue! to showcase the incredbile talent collaboration organised by of cake decorators in Australia and Sharon Spradley, a much- worldwide. lovedAussiewholivesin COVER IMAGE: Marianne Bartuccelli, the USA. Tastefully Yours Cake Art Kellie Rudland Kirsty Vierdag Aika Jeane contribution manager marketing & advertising administrative assistant Kellie discoveredthe world of cakes8 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 forthe 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 Marketing and Advertising Manager for love for cakes & baking.She hopes 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 17 28 21 augUST 2018 25 84 Features 42 Upcoming Events 44 Awards Night information Tutorials 32 35 9 17 28 32 35 Gladiator Glory cake Snazzy Dad cake Marble & Texture Swimming Upstream Barrel Cake Interviews 25 53 Paul Bradford 57 Chris Beard 61 Sharon Spradley Galleries 65 Cakes For Men Gallery 87 ACDN member gallery 109 Member Monday finalists gallery Regulars 3 122 126 129 Letter from the editor Member Monday winner Featured ACDN member ACDN member directory

AUGUST 2018 Features Galleries 42UpcomingEvents 65CakesForMenGallery 44 Awards Night information 87ACDNmembergallery 109 MemberMonday finalistsgallery Tutorials Regulars 9 Gladiator Glory cake 3 Letter from the editor 17 Snazzy Dad cake 122MemberMondaywinner 28 Marble&Texture 126FeaturedACDNmember 32 Swimming Upstream 129ACDNmemberdirectory 35BarrelCake Interviews 53Paul Bradford 57ChrisBeard 61 Sharon Spradley

SUBSCRIBE FOR FREE to have each issue of Cake! magzine sent straight to your inbox! Cakes for Men! A collection of tutorials to help you create a gorgeous Father's Day cake for the men in your life! f www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! magazine, contact [email protected]

Cakes (or men! A collection of tutorials to help you create a gorgeous Father's Day cake for the men in yourlife!

Gladiator Glory Cake By Beata Mielcarek of Cake Art Studio You will need: • Black and white fondant • Flower picks • Edible glue • Modelling tools • Paper towel • Rolling pins • Water wipes (small and large) • 2 square cakes (6 and 8 inch) • Modelling paste (skin tone) • Black, grey and gold edible petal dust • Paint brushes • Cornflour • Flexi smoother • Fondant smoother • Scraper • Scissors • Template for gladiator helmet (I used Magic Colours) • White gel (I

GLADIATOR GLORY CAKE By Beata Mielcarek of Cake Art Studio You will need: Black and white . Flower picks fondant Edibleglue CAKE ART STUDIO Modelling tools BeataVielcarek Paper towel Rolling pins Water wipes (small and large) . Paint brushes 2 square cakes Cornflour (6 and 8 inch) Flexismoother Modelling paste Fondant smoother (skin tone) Scraper Black, grey and Scissors gold edible petal Template for dust gladiator helmet (I used Magic (Pinterest) Colours) Florist tape White gel Flowerfoampad (I used Magic Grooved board Colours) Aluminium foil Whiteflowerpaste Clearalcohol Floral wires (vodka orrose (28 & 20 gauge) spirit) Universal leaf Cocktail stick cutterandveiner www.facebook.com/CakeArtstu- dioDublinle www Cake Art Studio

Step 1: Start by making the bay leaves (around 28 leaves) so they can dry overnight. Step 2: Roll out the flower paste thinly and cut out the leaves. Step 5: Vein the bay leaves with the leaf veiner. Step 6: Let your leaves dry overnight. Step 3: Insert a piece of No.28 floral wire into the leaves. Step 7: Paint all of the leaves gold using edible gold dust with vodka.  Step 4: Using a ball tool, carefully thin out the edges of the leaves. Step 9: Mix together white and black fondant to create a medium grey. Step 10: On the rolled out grey fondant, sprinkle over the crushed dried fondant. Step 8: Around two hours before creating your cake, crush some white and black fondant and leave to dry. Step 13: Carefully shape out the edges of the cake. Step 14: Cut the excess fondant with scissors. Step 11: With the help of a fondant smoother press the dried pieces in and smooth over. Step 15: Using a flexi smoother, shape the edges further and sharpen the lines. Step 12: Cover the 6’’ and 8’’ square cakes with the grey fondant. Step 16: Scrunch a piece of aluminium foil into a ball and use it to add texture to the fondant.

Step 11: Step 9: Step 10: Withthehelp of afondant Step 12: Mix together white and On the rolled out grey smoother press the dried Cover the 6"and 8" black fondant to create a fondant, sprinkle over the pieces in and smooth square cakes with the medium grey. crushed dried fondant. Over. grey fondant. Step14: Step13: Step15: Step 16: Cut the excess fondant Carefullyshapeoutthe Using a flexi smoother, Scrunch a piece of edges of the cake. with scissors. shape the edges further aluminium foil intoaball and sharpen the lines. and use it to add texture to the fondant.

Step 17: Using a modelling tool, create a crevice in the cake. Step 21: Using a paper towel lightly dipped into white gel, gently press the white onto the cake. Step 18: Shade the crevice with black and grey edible dust and a dry brush to create depth.  Step 19: Make sure to add a lot of colour for a more intense look. Step 20: Using a water wipe, wipe away the excess dust so it is only in the crevices. Step 25: Make marks in the helmet using a modelling tool, so it looks worn and torn. Step 22: Cover your board using the same technique and stack the cake. Step 23: Cut out the first piece of the helmet from skin tone modelling paste. Step 24: Make an indention down the middle of the helmet. Step 29: Also add some marks to the second piece for effect. Step 26: Stick the piece on to the corner of the top cake. Step 30: Stick the piece on to the corner of the top cake a little bit below the first one. Step 27: Cut out the second piece of the helmet from modelling paste. Step 28: Using a cocktail stick, roll up the edges of the helmet. Step 31: Paint the whole helmet gold using edible dust mixed with alcohol. Step 32: Divide the leaves in half and start building your wreath.

Step 25: Step 27: Step 28: Make marks in the helmet Step 26: Cut out the second Using a cocktail stick, Stick the piece on to the using a modelling tool, so piece of the helmet from roll up the edges of the it looks worn and torn. corner of the top cake. modellingpaste helmet. Step 29: Step 30: Step 31: Step 32: Alsoaddsomemarks Stick the piece on to the Paint the whole helmet Divide the leaves in half gold using edible dust to the second piece for cornerof the top cake and start building your effect. mixed with alcohol. a littlebitbelowthefirst wreath. one.

Step 33: Paint the floral tape as well for a better effect. Step 34: In the middle of your wreath, twist a floral wire around so you have a pick you can use to mount your wreath onto the cake. Step 35: Behind the helmet, in the middle, place a flower pick and attach your wreath. Step 36: Using black edible dust, dust the helmet and marks to give an aged look. Cake Decorating & Baking Supplies 2018 CLASSES Beginners I Intermediate I Advanced Visit website for class details and bookings Step 37: Step 38: Add a few touches of gold You should have a similar edible dust, using your effect. finger or a brush. NEW STORE OPENING – Nunawading VIC Step 39: The finished design. Store Locations Castle Hill Store Unit 31/9 Hoyle Avenue, Castle Hill NSW 2154 +61 2 9899 3065 Follow us on: Campbelltown Store Unit 2/5 Harbord Road, Woodbine NSW 2560 +61 2 4626 5526 instagram.com/cakedecoratingcentral I facebook.com/cakedecoratingcentral I www.cakedecoratingcentral.com.au

cake dｅｃｏｒatiｎｇ ｃｅntｒａl Decoratrgy#Baling 2018 CLASSES Beginners I Intermediate 1 Advanced Visit websitefor class details and bookings STORE OPENING - Nunawading VIC orelocations Castle Hill Store Campbelltown Store Unit31/9Hoyle Avenue,CastleHill NsW2154 Unit 2/5HarbordRoad, WoodbineNsW 2560 +61298993065 +61246265526 www.cakedecoratingcentral.com.au

SNAZZY DAD CAKE TUTORIAL By Marianne Bartuccelli from Tastefully Yours Cake Art You will need: • Round 7” cake x 6” high • Blunt tool • Round 6” cake x 5 ½” high • Small brush • Covered Black Cake board 10” round • Black Magic Petal Dust from the Plain Simple Range by Rainbow Dust • Renshaw Extra Ready to Roll Icing • Extruder – 1mm hole disc - Teddy Bear Brown • Metallic Light Silver Lustre Dust by Rainbow Dust - Black • Rose Spirit - Grey • Quilters Ruler - Red • Lollipop stick – min 10cm long - White • Rainbow Dust Black Edible Food Pen • Small rolling pin • Rainbow Dust Brown ProGel • Small circle cutter – 7mm • Sugarcraft Essentials Edible Glue • 1 sheet paper towel • Scissors • Sticky tape • Sugarcraft Essentials Tylo • Autumn Carpenter Powder Fabric Texture Sheets Impression Set • Cornflour • Baking Paper • Gumpaste Storage Board or Plastic Flap • Greaseproof Paper • Crisco • 2 Small rulers • Pastry brush • Craft knife • Pizza Cutter • Sharp long blade • Royal Icing • HB pencil • Small Icing bag • Spacers – 2mm and 4mm • Silicone Button mold • Circle shape – refer pic 3 • Sterilized Pins • Sharp knife • Pliers - optional • Smoother

DAD SNAZZY CAKE TUTORIAL By Marianne Bartuccelli from Tastefully Yours Cake Art You will need: Round 7" cake x 6" high . Blunt tool Round6"cakex5V2" Small brush high Extruder-1mmholedisc CoveredBlackCake BlackMagicPetalDust board 10"round fromthePlainSimple RenshawExtraReadyto RangebyRainbowDust Roll Icing Metallic Light Silver White LustreDustbyRainbow TeddyBearBrown Dust Black Rose Spirit Grey Quilters Ruler Red Lollipop stick- min 10cm long RainbowDustBlack EdibleFoodPen Small rolling pin Rainbow DustBrown Small circlecutter-7mm ProGel Scissors Sugarcraft Essentials 1 sheetpapertowel EdibleGlue Sticky tape Sugarcraft Essentials Tylo · Autumn Carpenter Powder FabricTexture Sheets Cornflour Impression Set Smoother Gumpaste Storage Board Baking Paper orPlasticFlap Greaseproof Paper Crisco 2 Small rulers Pastry brush Craft knife Pizza Cutter Sharp long blade Royal Icing HB pencil Small Icing bag Spacers-2mmand4mm Silicone Button mold Circleshape-referpic3 SterilizedPins Sharp knife Pliers - optional

Step 2: Step 3: Step 4: Step 1: Dust your work surface Cut a circle measuring Smooth any rough AddV2tsp of tylo with cornflour.Roll 125mm(lusedthelid edges with yourfinger outbetween4mm powderto 160gms of off my circlecutter set andplace on a piece white icing and knead ....or you may have a spacers to ensure even of baking paper to dry well. thickness. saucer that size). completely. ylo Powde Step 5: Step 6: Step 7: Step 8: Trace the face template Flip overthe tracing and Draw over the pencil Draw lines throughthe [(provided) with a pencil position centrally onto imprint with the wide moustache and go over onto the matt side of the dried plaque. endof theBlack Edible again to thicken up. Rub overthe tracing greaseproof paper. Food Pen. Finish glasses and with a blunt tool. moustache

Step 11: Place the lollipop stick in a bed of stiff royal Step 9: icing.Use the pencil You can continue to mark you just made as fill in with the marker if a guide to ensure you you like, or you can put have the stick centred.A someBlack Petal Dust ruler on top is handy as Step 10: Step 12: into a palette and add well.It isvery important that the stick is in the Withyour pencil makea rose spirit to create a Add a small amount of paint. With a small brush middle of the plaque, as small mark in the centre tylo powder to white fill in the hat. it will be visible later. of your plaque. icing and knead well. Step 14: Step 13: Step 15: Step 16: Using the small circle Print out the bow tie Dust worksurfacewith Roll out some red icing cornflour and roll out cutterpunchout30 template(provided)and large enough to fit the thinly. Let it dry for circles.Flatten each cut out with scissors. template. approximately5minutes circle a little with your to firm up. finger to soften the cut edges.

Step 18: Step 27: Step 26: Place the spots evenly across the icing. Gently press the dots into the soft icing. The dots should now be flush with the top of the icing. Lay the template over and cut with a sharp craft knife. Step 21: Step 22: Step 23: Take a piece of paper towel and cut into 3. Roll up and tape end. Make two. Turn your icing bow over Do the same for the and lay your paper towel opposite side. former in the centre. Brush a small amount of edible glue in the centre and bring in one edge. Step 17: Using the offcut, cut the centre strip. Place strip upside down and apply some sugar glue to the middle. Gently turn bow over and glue at the centre back. Fold over the strip to secure. On a small board lined with baking paper place the bow the right way up and leave to dry completely. Step 24: Step 29: Step 30: Step 31: Trim centre strip with straight edges. For the Dark Brown icing, take 105g of Teddy Bear Brown, add some Brown Gel paste and tylo powder. Knead well. Now add 25g of red icing. Take equal amounts of For the light brown, add grey and white icing and half the amount of white knead well. icing to the Teddy Bear Brown. Add Tylo powder and knead well. Step 19: Step 25: Step 20: Step 28: Cover your cake with white White Extra Ready to Roll Icing. Step 32:

Step 27: Step 26: Ona small board lined Step25: Step 28: Gently turn bow over withbakingpaperplace Place strip upside down and glue at the centre the bow the right way Cover your cake with up and leave to dry back.Fold overthe strip andapply some sugar white White Extra Ready completely. to secure. glue to the middle. to Roll Icing. Step 29: Step 30: Step 31: Step 32: FortheDarkBrown Now add25g of red Take equal amountsof Forthe lightbrown,add icing,take105gof icing. grey and white icing and half the amount of white TeddyBearBrown,add knead well. icing to the TeddyBear some BrownGelpaste Brown.Add Tylopowder and tylo powder.Knead and knead well. well.

Step 36: Step 34: Dust your work surface with cornflour and roll out between 2mm spacers. Place the icing on a piece of baking paper and lay the houndstooth texture mat over. Press with your hands. Try and get the impression as even as possible. Cut a straight edge with a pizza cutter and your quilters ruler. Print out your Argyle template (provided) and lay the icing over this, lining up the straight edge at the base. Indent firstly with the blade following the pattern and then cut. Step 37: Step 38: Step 39: Continue cutting the pattern. I prefer working in small blocks no bigger than your blade so I get a single clean cut. This is important so the pattern lines up really well when you piece it together. Lay the pieces under a plastic flap while you continue cutting. Roll out the grey icing and texture. Step 33: Step 35: Step 43: Step 42: Texture the dark brown and continue cutting the shapes. Add tylo powder to some black icing and knead well. You will only need full diamonds shapes in the black. Brush the base tier with Crisco. The pieces will adhere, but the vegetable fat allows you to adjust positioning where needed. Step 40: Step 45: Step 46: Step 47: Step 48: Repeat cutting diamonds and triangles. Continue adding more pieces to build up the pattern in small sections at a time. Trim if needed to keep everything lined up. Alternate colours to keep the pattern balanced and trim top edges with your blade. There will most likely be a diagonal band left when you finish the pattern. Cut pieces to fit and gently press over the whole pattern with the smoother to make sure everything is secure and even. Step 41: Step 44: Begin applying the triangles along the base, alternating colours.

Step 43: Step 42: Brush the base tier Add tylo powder to with Crisco.The pieces Step 41: Step 44: some black icing and will adhere,butthe Texturethedarkbrown knead well. You will vegetablefatallowsyou Beginapplyingthe to adjust positioning and continue cutting the onlyneedfull diamonds triangles along the base, shapes. where needed. shapes in the black. alternating colours. Step 45: Step 46: Step 47: Step 48: Continue adding more Alternatecolours There will most likely Cut pieces to fit and pieces to build up the to keep the pattern be a diagonal band gentlypress overthe balanced and trim top pattern in small sections left whenyou finishthe whole pattern with the at a time. Trim if needed edges with your blade. pattern. smoother to make sure to keep everything lined everything is secure and 'dn even.

Step 49: Fill an extruder with white icing and insert a 2mm round disc. With a small brush apply a line of water in the centre of the black diamond shapes and apply the rope. Use a small ruler to straighten each rope once it is applied. Step 51: Step 52: Keep going around the cake. Trim at the base. Continue applying the ropes that cross over and trim the overlap with your blade so it sits flat for a neat finish. Clean your extruder and fill with red icing. Continue as before to complete the pattern. Step 53: Step 54: Step 55: Using the ends of 2 small rulers is helpful to make sure all the lines are straight. Dust your work surface with cornflour and roll out some light brown icing between the 2mm spacers. Place onto a piece of baking paper. Position impression mat over and rub over evenly with your hands. Step 50: Step 60: Step 58: Step 59: Trim the ends of the brown strips. Roll out some white tylo icing between the spacers. Cut a 7/8” wide strip a bit longer than the height of your top tier. Apply some Crisco in a line down the centre of the top tier and add the white strip. Step 56: Step 61: Step 62: Step 63: Step 64: Use a quilters ruler to cut ¾” strips with a pizza cutter. It is best not go though to the edge so the icing won’t move and distort. Place some royal icing in a small piping bag and cut the end to make a small tip. Fill any gap between the top tier and the base tier with a bead of royal icing. Brush some Crisco either side of the white strip and attach the brown pieces for the braces. Trim top edges with a sharp blade. Roll a small ball of tylo icing and press firmly into a silicone button mold. Push

Step 60: Step 58: Step 59: Apply someCriscoina Step 57: Roll out some white Cut a 7/8"wide strip line downthe centreof Trim the ends of the tyloicing between the a bit longer than the the top tier and add the brown strips. height of your top tier. spacers. white strip. Step 61: Step 62: Step 63: Step 64: Place some royal icing Brushsome Crisco Fill anygap betweenthe Roll a small ball of in a small piping bag top tier and the base either side of the white tylo icing and press and cut the end to make tier with a bead of royal strip and attach the firmly into a silicone a small tip. icing. brown piecesforthe buttonmold.Pushfrom braces.Trim top edges underneathto release. withasharpblade. Make three. Push a pin through the holes.

Step 67: Carefully position the bow tie. Use sterilized Roll out 2 small balls of pins to keep in place white icing and attach to until dry. Use sugar either side of the white glue to add the top and strip at top of the cake bottom button first. Then with sugar glue. add the middle button. Step 66: Step 65: Place some stiff royal icing on the back of the bow tie. Step 68: Roll out a small piece of tylo white icing and cut 2 straight edges with your blade and the quilters ruler. FOR GOODNESS SAKE, WE LOVE DESSERTS! INDULGE IN ALL OF YOUR SUGAR CRAVINGS AND ENTER DESSERT HEAVEN OVER 3 DAYS AT AUSTRALIA’S ULTIMATE SWEET EVENT, CAKE BAKE & SWEETS SHOW! BUY YOUR Step 69: Step 70: Place pieces on top of the quilters ruler and cut 1” x ½” rectangles. Indent halfway across each piece with the edge of your small ruler and paint with the metallic lustre dust mixed with rose spirit. Apply two coats. Glue onto the braces 3cms up from the bottom. Mark the centre of your top tier with a toothpick and insert the topper. Do not push on the fondant disc as it may dislodge from the royal icing. It is best to only handle the lollipop stick. Use pliers if necessary. TICKETS TODAY! FACEBOOK.COM/CAKEBAKEANDSWEETSSHOW INSTAGRAM.COM/CAKEBAKESWEETS TWITTER.COM/CAKEBAKESWEETS f facebook.com/tastefullyyourscakeart WWW.CAKEBAKEANDSWEETS.COM SYDNEY SHOW ICC SYDNEY DARLING HARBOUR 23 - 25 NOV 2018 MELBOURNE SHOW MELBOURNE CONVENTION & EXHIBITION CENTRE 30 NOV - 2 DEC 2018

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MARBLE AND TEXTURE By Gemma Walmsley of Sweet Gems You will need: Step 4: Step 3: In the smaller piece of Twist fondant and roll fondant, incorporate in into a sausage shape, pieces of dried fondant fold into itself and repeat and roll out to about until desired amount of 3mm. Also roll out the streaks show. larger piece. Step 6: Step 5: Cover half of the cake Sprinkle smaller pieces with the lighter coloured of dried fondant on to marble. Stretch and the rolled-out marble break into pieces the fondant, and use rolling darker piece of fondant. pin to press in. Do Arrange these pieces this to both pieces of like a jigsaw onto the fondant, slightly more on exposed ganache, the smaller piece. overlapping slightly. Step 7: Use a small, round edged tool to press in where the two different coloured fondant types join. Step 9: Stick wafer paper pieces on to the cake on the smooth fondant side, overlapping to create a rough textured look. • White fondant • Prepared round cake or dummy • Gel colours (I used Americolor black and navy) • Toothpick • Rolling pin • Modelling tools • Edible gold paint or lustre + rose spirit Step 1: Dry out a small amount of fondant and crumble up into different sized pieces. f www www.facebook.com/sweetgemsbaking www.sweetgems.com.au Step 2: Make two balls of fondant, one smaller than the other, and dot colour (Americolor black and navy were used here) the smaller piece needs slightly more colour. Step 8: Tear pieces of wafer paper into small pieces. Step 10: Paint using edible gold paint or rose spirit mixed with lustre dust, along the imprinted join and along some of the lines on the textured fondant and wafer paper.

Step 6: Step 5: Coverhalf of the cake Sprinklesmaller pieces with the lighter coloured Step 4: of dried fondant on to marble.Stretch and Step 3: In the smallerpiece of the rolled-out marble breakintopiecesthe Twist fondant and roll fondant,incorporate in fondant, and use rolling darker piece of fondant. into a sausage shape, pieces of dried fondant pin to press in.Do Arrangethesepieces fold into itself and repeat and roll out to about thisto bothpiecesof likeajigsawontothe until desired amount of 3mm. Also roll out the fondant, slightly more on exposed ganache, streaks show. larger piece. the smaller piece. overlapping slightly. Step 7: Step 8: Step9: Step10: Use asmall,round Tearpieces ofwafer Stick wafer paperpieces Paint using edible gold paper into small pieces. on to the cake on the edgedtoolto press in paint or rose spirit mixed where the two different smooth fondant side with lustre dust, along coloured fondant types overlappingto create a the imprinted join and join. rough textured look. along some of the lines on the textured fondant and wafer paper.

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Paint Your Swimming Upstream Own Cookie By Lena McKechnie of Savvy Cakes Sydney Step 1 & 2: Cover your cake in fondant and wait until fondant goes hard. (ideally overnight) Print out the design and trace the back of pictures with a pencil. Step 3: Attach picture to cake using masking tape so that the front of the design is facing outwards and the lead pencil tracing is on the cake. TIP - Be mindful of lead pencil marks on hands as they can mark the cake! Step 4: Gently shade over the design, checking that it is being etched on the fondant enough that you can see it to paint over. Once you’ve shaded over the pattern you want to appear on your cake, remove the picture. Your cake is now ready to paint! You will need: • Ganached cake or dummy • White fondant • Soft graphite pencil • Masking tape • Fine paint brush • Edible Art Paint by Sweet Sticks in black, light blue & teal • Cake topper (optional) f www.facebook.com/ SavvyCakesSydney www savvycakes.com.au Step 5: With a fine paint brush and paint (I use Edible Art Paint by Sweet Sticks), paint over the etched design. Paint all fish except for the one swimming upstream. TIP - be mindful of your painting hand! Paint from left to right if you are right handed or right to left if you are left handed, so your painting hand won’t touch your freshly painted area. Step 6: Carefully paint the last fish in your desired colour (I used Edible Art Paint Light Blue and Teal). Wait for it to completely dry before adding the outline. Add a topper if you wish, in a colour to match and VOILA!

Step 4: Step 3: Gently shade over the Attachpicture to cake design, checking that using masking tape it is being etched on so that the front of the fondant enough the design is facing that you can see it to outwards and the lead paint over.Once you've Step 1& 2: pencil tracing is on the shaded over the pattern Cover your cake in fondant and wait until fondant cake.TIP-Be mindful you want to appear on goes hard.(ideally overnight) ofleadpencilmarkson your cake, remove the Print out the design and trace the back of pictures handsastheycanmark picture. Your cake is with a pencil. the cake! now ready to paint! Step 5: Step 6: With a fine paint brush and paint (l use Edible Carefullypaint the last Art Paint by Sweet Sticks), paint over the etched fish in your desired design.Paint all fish except for the one swimming colour (l used Edible upstream.TiP-bemindful of your painting hand! Art Paint Light Blue Paint from left to right if you are right handed or and Teal). Wait for it to completely dry before hand won't touch your freshly painted area. adding the outline. Add a topper if you wish,inacolourto match and VOILA!

Barrel Cake Tutorial By Chris Beard from ILMA Cakes You will need: • 2 x 5” round cakes • 1 x 6” round cake • Ganache (3:1 ratio for milk chocolate) • Fondant (white, grey and brown) • Isomalt granules • Modelling chocolate • Silver lustre dust • Vodka or rose spirit • Gel colours (black, brown, ivory) • Food processor • Ribbon cutter or ruler • Knife or quilting tool • Paint brushes • Flexi smoother • Thermometer • Isomalt-safe ice cube mould • Clay/fondant extruder • Styrofoam sphere • Food safe gloves

BARREL CAKE TUTORIAL By Chris Beard from ILMA Cakes You will need: 2 x 5" round cakes 1 x 6" round cake Ganache (3:1 ratio for milk chocolate) Fondant (white, grey and brown) Isomalt granules Modelling chocolate Silver lustre dust Vodka or rose spirit Gel colours (black,brown,ivory) Bundaberg Food processor Ribbon cutter or ruler Knife or quilting tool Paint brushes Flexi smoother Thermometer Isomalt-safe ice cube mould Clay/fondant extruder Styrofoam sphere Food safe gloves

Step 1 - 4: Allow the cakes to come to room temperature - this will make them easier to cut and avoid any blow outs or air bubbles down the track. Cut your cakes and keep the top dome or excess from the 6” round. Start by filling and crumb coating with one 5” round on the base, then add the 6” round on the top, followed by the second 5” round. Using a food processor, blitz up the excess cake into a crumb, and add in some ganache to bind the crumb together. Roll into even-sized cylindrical strips and add onto the top and base of the 6” cake to alleviate the sharp edge. Push into any crevasses that are creating a harsh line, and add another around the centre line to create a rounded edge. Smooth out the cake crumb until it is the desired barrel shape, then ganache the cake. Step 5: Step 6 & 7: Step 8: Once all the main parts are filled with ganache, use a flexi smoother to get the ganache as smooth as possible. Trim the excess ganache off the top. Roll out some spare fondant into a sausage, using a cake board to get the thickness even. If the fondant is not rolling but is squashing, very lightly spritz the fondant with a tiny bit of water to make it slightly tacky. Place the sausage on the top and lightly pinch it into place. This ensures that the barrel does not have a flat top. Cut out a fondant circle slightly larger than the top of the barrel. Step 9 & 10: Teddy Bear Figurine Step 11 & 12: Use a ruler to score the lines to achieve a wood plank effect. Place the circle on the top of the barrel and press down with a 4” tin. Trim off the excess fondant from the fondant circle. Roll out white fondant to desired thickness and cut into strips. Starting from base, adhere the strip to the cake and then let the excess rest on the top. Once the cake is covered, trim the excess off the top. By Pearl Toh of Pearl’s Creations Step 13 & 14: Step 15 & 16: In a container, mix the ivory and brown food colour gel with some vodka to a watercolour consistency. Add more brown for a darker wood or more ivory for a pine wood look. Paint the crevasses first to ensure they are coloured and not white. Then paint the remaining strips with a light coat to start - you can always go darker. Let the paint dry slightly, then go over it with a damp brush. This will slightly pull the base colour and give a natural wood grain effect. If the brush has too much liquid it will take off the base coat. Roll some excess fondant into three sausages, one long slightly thicker and two short. Spray the styrofoam ball with water and wrap the thicker sausage around the base of the base to keep it steady. Add the two smaller sausages on the top with a slight gap. Add a touch of brown to white modelling chocolate to achieve desired colour and roll into a circle. Spritz the styrofoam with water and place the modelling chocolate over the Styrofoam, smoothing it onto the hat structure. Trim the excess to get the desired shape then curl the brim of the hat up to the side of the structure. Place the hat aside to set to desired shape. In a clean pot add in the Isomalt granules and a few tablespoons of water (just enough to coat the granules). Have a bowl of cold water large enough to fit the pot next to the isomalt. Heat the isomalt slowly to 165 degrees Celsius, keeping a close eye on it as the temperature changes rapidly. Carefully swirl the isomalt occasionally to ensure even heat distribution. Do not stir the Isomalt as crystallisation can still occur. Once the temperature is at 165 degrees Celsius, take out the thermometer and carefully place the base of the pot into the cold water to stop the temperature rising further (roughly five seconds).

Step9&10: Step11&12: Use a rulerto score the lines to achieve a wood Roll out white fondant to desired thickness and cut plank effect. Place the circle on the top of the into strips. Starting from base, adhere the strip to the barrel and press downwitha 4"tin. cake and then let the excess rest on the top. Trim off the excess fondant from the fondant circle. Once the cake is covered,trim the excess off thetop Step13&14: Step15&16: In a container,mix the ivory and brown food colour Add a touch of brown to whitemodelling chocolate gel with some vodka to a watercolour consistency. to achieve desired colour and roll into a circle. Add more brown for a darker wood or more ivory Spritz the styrofoam with water and place the for a pine wood look.Paint the crevasses first to modelling chocolate over the Styrofoam, smoothing ensure they are coloured and not white.Then paint it onto the hat structure. Trim the excess to get the the remaining strips with a light coat to start -you desired shape then curl the brim of the hat upto can always go darker. Let the paint dry slightly, the side of the structure. Place the hat aside to set then go over it with a damp brush.This will slightly to desired shape. pull the base colour and give a natural wood grain In a clean pot add in the lsomalt granules and effect.If the brush has too much liquid it will take a few tablespoons of water (just enough to coat off the base coat.Roll some excessfondant into the granules). Have a bowl of cold water large three sausages, one long slightly thicker and two enough to fit the pot next to the isomalt. Heat the short. Spray the styrofoam ball with water and wrap isomaltslowlyto165degreesCelsius,keeping the thicker sausage around the base of the base a close eye on it as the temperature changes to keep it steady.Add the two smaller sausages on rapidly.Carefully swirl the isomalt occasionally the top with a slight gap. to ensure even heat distribution.Do not stir the Isomalt as crystallisation can still occur.Once the temperature is at 165 degrees Celsius,take out the thermometer and carefully place the base of the pot into the cold water to stop the temperature rising further (roughly five seconds).

Step 17 - 20: Once the bubbles have subsided in the isomalt, slowly and carefully pour into the isomalt safe mould. It is best to have the mould on a tray. Once the isomalt has been poured, gently tap the mould to remove any air bubbles. Carefully set aside to cool in the mould. Using some brown fondant, knead until it is soft and malleable. Place in the extruder and extrude two long strands. Twist them around each other and cut both ends to seal them together. Wrap the fondant rope into the desired shape. Roll out some grey fondant and cut into strips, two thick and two thinner. Stick one thick strip to the base of the barrel and one to the top. Stick one thinner strip roughly 1” above the base strip and the other thin strip 1” from the top strip, leaving enough room in the centre. To get the horizontal lines straight you can use some folded up parchment paper or craft foam. Pin the transfer to the centre of the cake and transfer onto the cake. Remove the transfer and hand paint with black food gel or Edible Art Paint. Hold your wrist for support so as to not deviate from the transfer as wiping off mistakes will also wipe off the wood effect and leave a white gap. Cake Decorating & Baking Supplies Cake Decorating Classes Expert Advice International Guest Teachers f www www.facebook.com/ilmacakes World Renowned Brands Genuine Products www.ilmacakes.com NEW STORE OPENING – Nunawading VIC Step 21 & 22: Mix up some silver lustre dust with touch of black food gel/Edible Art Paint and rose spirit or vodka to a paste consistency. The touch of black into the silver gives a more aged colour to the straps. Paint the grey barrel straps, careful not to get the silver on the wood as wiping off the silver may also wipe off the painted wood effect. Place the rope onto the top of the barrel. Insert a skewer into the dried styrofoam hat and insert over the rope. Turn out the isomalt from the mould and place some ice cubes on the top and the base of the barrel. Step back and be proud - you did it! Exceptional Customer Service Store Locations Castle Hill Store Unit 31/9 Hoyle Avenue, Castle Hill NSW 2154 +61 2 9899 3065 Follow us on: Campbelltown Store Unit 2/5 Harbord Road, Woodbine NSW 2560 +61 2 4626 5526 instagram.com/cakedecoratingcentral I facebook.com/cakedecoratingcentra l I www.cakedecoratingcentral.com.au

cake decorating central Decratrg #Bofing ppiey Cake Expert Decorating Edidleat Advice Classes PASTEL BLUE International Exceptional Guest Customer NCREDIENTS 171.133. Teachers Service RAINBOWDUST 017173738 World Genuine Renowned Products Brands NEW STORE OPENING - Nunawading VIC tore locations Castle Hill Store CampbelltownStore Unit31/9HoyleAvenue,CastleHill NsW2154 Unit2/5HarbordRoad,WoodbineNSW2560 +61298993065 +612 46265526 www.cakedecoratingcentral.com.au

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FOR GOODNESS SAKE, WE LOVE TO BAKE! Upcoming events: Cake Bake and Sweets Show JOIN AUSTRALIA’S ULTIMATE FOODIE EXPERIENCE FOR THREE DAYS OF BAKING, CAKE DECORATING AND INDULGING IN ALL OF YOUR SUGAR CRAVINGS! BUY YOUR TICKETS TODAY! SYDNEY SHOW ICC SYDNEY DARLING HARBOUR 23 - 25 NOV 2018 USE THE CODE CAKE18 TO RECEIVE 10$ OFF! FACEBOOK.COM/CAKEBAKEANDSWEETSSHOW INSTAGRAM.COM/CAKEBAKESWEETS TWITTER.COM/CAKEBAKESWEETS WWW.CAKEBAKEANDSWEETS.COM MELBOURNE SHOW MELBOURNE CONVENTION & EXHIBITION CENTRE 30 NOV - 2 DEC 2018 SYDNEY: 23-25 November 2018 MELBOURNE: 30 November - 2 December 2018 ACDN Cake Decorating and Baking Industry Awards Saturday 1st December 2018

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Tickets on sale now! DATE Saturday 1st December 2018 TIME 7pm - 12 midnight with an after party to follow TICKETS $159/head (early bird ticket price) Tables of 10 are available for $1550. The table discount applies when 10 tickets are purchased at the same time for the same table Don't miss Australia's Cake Decorating & Baking Industry Awards coinciding with the much anticipated return of the Cake Bake & Sweets Show in Melbourne! The Awards Night will be held at Crown, Melbourne, and will be one of the biggest cake decorating events of the calendar this year! INCLUSIONS - Welcome cocktail on arrival - 3 course seated meal - 5 hour Alcoholic & non-alcoholic drink package (Beer, wine & softdrink) - Entertainment & Awards presentation LOCATION Crown Promenade Hotel Cnr Queensbridge St & Whiteman St, Southbank VIC 3006 Tickets on sale now: www.acdn.me/awards Nominations open now: www.acdn.me/awards

Tickets on sale mou DATE Saturday 1st December 2018 TIME 7pm - 12 midnight with an after party to follow TICKETS $159/head (early bird ticket price) Tables of 10 are available for $1550. The table discount applies when 10 tickets are purchased at the same time for the same table INCLUSIONS - Welcome cocktail on arrival - 3 course seated meal - 5 hour Alcoholic & non-alcoholic drink package (Beer, wine & softdrink) - Entertainment & Awards presentation LOCATION Crown Promenade Hotel Cnr Queensbridge St & Whiteman St, Southbank ViC 3006 Nominations open now: www.acdn.me/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 Sharon Spradley, Christopher Beard and Paul Bradford To advertise in Cake! magazine, contact [email protected]

Intewiews In this issue we interview Sharon Spradley Christopher Beard and Paul Bradford

Paul Bradford interview with Paul Bradford: from Gran’s kitchen to CakeFlix Written by Kellie Rudland One of the industry’s most esteemed male cake decorators, Paul Bradford, has gone from strength to strength in training the next generation of bakers. We chatted with Paul about his success, his next project, and what goes in to creating his vast library of cake tutorials. How did you develop an interest in cake decorating? From a very young age I would spend most Saturdays with my gran which is where the cake baking, then decorating started. Did you complete any formal training before opening your own business? I spent two years at Telford College in Edinburgh doing an HNC in Baking, then a couple of years at the local bakery, but I always knew it was the cake decorating I was interested in. At the age of 11 we all had to stand up in school and tell the class what we wanted to do when we grew up. All my friends wanted to be astronauts, footballers or engineers, but I stated that I wanted to be a cake decorator, much to everyone’s amusement!

interview with aul Bradford Paul Bradford: from Gran's kitchen to CakeFlix WrittenbyKellieRudland Edinburgh doing an HNC in Baking, we wanted to do when we grew up.All then a couple of years at the local my friends wantedto be astronauts, Oneof the industry'smost esteemed bakery,but I always knew it was the footballers or engineers,butI stated male cake decorators,Paul Bradford, cake decorating I was interested in. that I wanted to be a cake decorator, Attheageof 11weall hadto stand has gone from strength to strength in muchto everyone's amusement! up in school and tell the class what training the next generation of bakers. Wechatted with Paul about his success,hisnextproject, and what goes in to creating his vast library of cake tutorials. Howdidyoudevelop an interestin cake decorating? Froma veryyoung age I would spend most Saturdays with my gran which is where the cake baking, then decorating started. Did you complete any formal training before opening your own business? Ispenttwo years atTelford Collegein

You experienced amazing success with your business in its first few years - 7 outlets, 35 staff, a yearly turnover of over 1 million GBP. What do you believe was the reason for such incredible success so early on? out to be one a year for the next 7 years. But the first one was when the Royal Yacht Britannia was to be decommissioned and the Queen had her last voyage in the Western Isles of Scotland. The cake was a highland scene with a rowing boat which had the Queen and Prince Philip in the boat with two page boys. When Lord Linlithgow collected the cake he laughed, but said that we had better not have the Queen rowing! We had great feedback and learned that our lemon drizzle cake was her favourite. Success is one of those words that means different things to different people. We were able to grow the business quickly because we knew that there was a market for what we had to offer. We were carried away by Jenners, a major department store in Edinburgh, who had ambition for us to open in many more stores. However, we quickly realised that we were not happy as we were not fulfilling our dreams. So, much to everyone’s surprise, we decided to sell the business to concentrate on teaching, which is where my heart lies. Have you experienced any cake disasters? Tell us about how Paul Bradford Sugarcraft School came about. When I first started the business was named Paul Bradford Designer Cakes, which is where our web address originated from. When we grew the business we renamed to Truly Scrumptious Designer Cakes, but when we sold the trading name, we kept the same company number and renamed to Paul Bradford Sugarcraft School. At the time I was running a lot of attended courses and it was soon after that we decided to go down the online tutorials route, but just kept the same name. You’ve just released CakeFlix. What can you tell us about this new facet of your business? We have been releasing weekly online tutorials for 7 years now and have noticed a change in the past 12 months. We surveyed our members and it became clear that what we were offering was different to what many were wanting. With those insights we worked out that our audience wanted more live features, more techniques and shorter courses. I also wanted to open the site up for home contributors to have their work published on the site and to include products where there are videos supporting how to use the items (which we don’t take any commission for). Putting all that together, it made sense to change our name, re-brand and launch a new concept and so CakeFlix was born. It’s taken 8 months to secure the key domains and trademark, but we are excited by the new concept and hope that visitors will enjoy it too. Are there any challenges in being a male in a largely female-dominated industry? It can be an advantage, certainly when I was younger and slimmer! Your online tutorials are among the best in the industry. What goes in to creating each one? Thank you. We learned early on that it’s best to make the tutorials as live as possible, leaving in mistakes and not over-rehearsing, which is just as well because I hate an auto-cue. I usually dream about the design the night before and we usually film a course in one long day. The filming guy types up the course notes and tools and ingredients as we go along. The cake needs to be photographed straight away, then the clips head off to the editor. This is where it takes time - it’s usually 2-3 days to edit a feature length course. Once that’s done, we have to create the course on the site, add the videos and course notes then make sure that it’s ready to be published. Just before it’s published, Mum checks through the draft version for any mistakes and to make sure any swearing has been removed! What has been your proudest cake moment so far? That’s easy - I was asked to make a cake for the Queen, which turned One big one springs to mind. We had a large transit van for our deliveries and our driver, who had only started that week, set off with 8 wedding cakes in the back with a planned out delivery route. A couple of hours later he phoned me to say that he had had to put the brakes on quickly and some of the cakes had been damaged. He didn’t have a smart phone to take a photo and I was in the middle of a wedding appointment on a Saturday morning. I calmly (I think!) told him to return to the shop. I called in all the staff to help out and when the cakes came back they were a complete mess. However, everyone pulled together, David phoned around the venues explaining the problem and finding out the latest delivery time to get the priority order. By the skin of our teeth we managed to fix or replace all the cakes and have them out to their venues on time. The next week the driver filled the diesel van with petrol! You’ve created cakes for many celebrities and royals. Have you had any ‘fan’ moments while creating or delivering these cakes? Biggest fan moment was not long after we started. A customer had ordered a cake, but we had no idea who it was for. It was mid-week and we were getting on with the routine in the shop and we heard the door go so Angela, one of the shop staff, walked out to greet the customer. It was none other than Barry Gibb who had come into the shop to thank me for making his birthday cake. He was lovely, had a short conversation then he left and we were all left thinking, did that really happen! Closest miss was Prince Albert of Monaco, who we missed by 10 minutes despite being driven at speeds matched by the Monte Carlo Grand Prix around the streets of Monaco to get the cake to him. We settled for a tour of the private quarters of the palace while drinking his champagne. What’s next for PBSS? With CakeFlix set up to take over the tutorial side of things I have set up Paul Bradford Training, which keeps my courses separate to the tutorials side of things. Effectively PBSS now splits to become CakeFlix and Paul Bradford Training. more information Paul Bradford Training / CakeFlix www.facebook.com/CakeflixOfficial www.cakeflix.com DISCOUNT CODE FOR CAKE! MAGAZINE READERS: 50% Off Annual Pro membership (AUS$ 179.70) www.designer-cakes.com/50percent-offer-on-pro-membership-aud 30% Off Annual Premium membership (AUS$125.50) www.designer-cakes.com/30percent-offer-on-premium-membership-aud

You've created cakes for many Monte Carlo Grand Prixaround the celebrities and royals. Have you had streets of Monaco to get the cake to anyfanmoments while creating or him.We settled for a tour of the private delivering these cakes? quarters of the palace while drinking Biggest fan moment was not long his champagne. after we started.A customer had ordered a cake,but we had no idea What'snext forPBss? who it was for. It was mid-week and With CakeFlix set up to take overthe we were getting on with the routine tutorial side of things I have set up in the shop and we heard the door go so Angela, one of the shop staff, Paul Bradford Training,whichkeeps walked outto greetthe customer.It my courses separate to the tutorials side of things.Effectively PBSS now was none other than Barry Gibb who had come into the shop to thank me splitsto become CakeFlix and Paul Bradford Training. for making his birthday cake.He was lovely,had a short conversation then he left and we were all left thinking, CakeFlix did that really happen!Closest miss wasPrinceAlbertofMonaco,who we missed by 10 minutes despite being driven at speeds matched by the MORE INFORMATION Paul Bradford Training /CakeFlix www.facebook.com/CakeflixOfficial www.cakeflix.com DISCOUNT CODE FOR CAKE!MAGAZINE READERS: 50%OffAnnualPromembership (AUSs179.70) 30%OffAnnualPremiummembership(AUS$125.50) www.designer-cakes.com/3Opercent-offer-on-premium-membership-aud

Chris Beard interview with Rising Star: Chris Beard of Ilma Cakes Written by Kellie Rudland Chris’ amazing cakes have been on our radar for a while now, so while we’re celebrating the males of our industry we thought it was only appropriate to find out more about the man behind Ilma Cakes. We chatted to Chris about the evolution of his business, what inspires him, and what’s next for this up-and-coming cake designer. How long has Ilma Cakes been operating? It is going on 2.5 years. I actually did not think it would get past three months. I am loving it and hope it never ends. I now understand how people say if you do what you love you don’t work a day in your life.

interviewwith Chris Beard Rising Star: Chris Beard of Ilma Cakes WrittenbyKellieRudland Chris'amazing cakes have been onourradarforawhilenow,so How long has llma Cakesbeen operating? while we're celebrating the males of our industry we thought it was only It isgoingon2.5years.Iactually did not think it would get past three appropriate to find out more about the months.I am loving it and hope it never manbehind llma Cakes.Wechatted ends.Inowunderstandhowpeople to Chris about the evolution of his say if you do what you love you don't business, what inspires him, and worka day inyour life. what's next for this up-and-coming CHRIS cake designer.

Your grandmother inspired you to What has been your biggest learning ILMA CAKES start baking. What were her signature curve since opening your business? bakes? There is so much to do behind She made everything but her signature the curtains; the banking, quotes, baked goods that are still talked sketches,bills,consultations,pricing, about were her‘snowballs'.She contracts, terms and conditions, would do balls of sponge cake then deliveries,talking to clients and makeher own marshmallow,coatthe everything else. So much goes into sponge cakes in marshmallow and running a business that has very little coconut and fill with jam and cream. to do with actual decorating.I love She was an amazing baker-the what I do and am so glad I have found cakes andtreats she would bake in my passion, but if I don't do the work her combustion oven were always no one will.I have had one single incredible. three-day holiday in 2.5 years, and had so many quotes and emails to reply to when I got back that it took four days You're a qualified pastry chef. What to catch up.I hardly ever stop working drove you to make the transition to evenwithagreatsysteminplacel becoming a full-time cake decorator? am still in the office orkitchen'til all don't do a sketch unless a deposit I was working in a local cafe, starting hours of the night. Finding a balance is paid otherwise I find cakes Ihave at 4am and finishing around 2pm is always tricky,so that is my 2019 designed pop up on the"cheap cake making Viennoiserie.I was visiting the goal -to have a set day off and go on person's"Facebook page.Ino longer chiropractor atleast once a week,and a holiday with my incredibly patient experience any negativity from clients when I got to 12 months of that job family. regarding my gender.I have worked I thought I don't want to be working hard teaching myself to be adaptable myself to the bone for minimum wage to any style and I am always up for a What'syour favourite flavour for someone else', so I gave notice challenge. combination? and jumped in head first (which is not recommended atall). Caramel mud cake filled with salted caramel, crunchy pretzels and Who are some of your cake idols? chocolate ganache for sure-it's the Liz Marek for sure, I have marvelled at Your style is very broad-you create simple things in life. hercakes foryears andIfeel Ireally everything from novelty to wedding connect with her tutorials.She is so cakes.ls there a certain style of cake downtoearthandIlovethatLizshows you prefer to create? Is there aparticulartrend or style that everything in the tutorials she does. Liz I love realism-it is so exciting and you haven't yet tried but want to? alsoisvery‘real'-there is no smoke the challenge of getting something as I love Jasmine Rae'sstyle withthe and mirrors of ‘here is an amazing close to the real thing as possible. This ‘aged stone'-they are exquisite.l cake l just did'-you see her fails and is whatI thriveon,and Iactuallyreally actually have a cake coming up this howshefixesthem.Iowe mostof struggle sometimes with the 'creative wedding season that I have designed what I know to her, YouTube and Karen and'pretty'cakes.Now I sketch with that style which I am extremely Stack fromLickthe Bowl. them out so I have a clear plan and excited for. It will be a three-tier FayeCahill is outstanding,Tortik direction.Iam very analytical so the emerald and gold'aged stone'effect Annushka is my modern inspiration, realisticnovelty cakes come naturally with Bas-relief.The Bas-relief will Kek Couture is my vintage inspiration. (toanextent)whereastheprettycakes be vintage game paraphernalia that JasmineRae,Carla Puig(incredible give me major anxiety and I stress for is unique to the clients,so it will be atbustcakes),LimaCakes,Mionette weeks. But a severed head or a full- artistic, creative and subtly 'nerdy". Privee is incredibly talented, and is my scale guitar I cannot wait to start. kids cakes inspiration. The list goes on Do you think that customers treat you for hours. any differently because you're a male CAKES ILMA CAKES in a female-dominated industry? At the start of my business I had a lot of trouble getting the wedding and 'pretty'cake orders as most of the time they thought that because I am a male that I couldn't do them. After seeingthattherewas a lack of wedding cakes and'prettycake ordersIexperimented with some dummy cakes.Once I had a few under my belt people felt more comfortable trusting me with their orders.I also started sketching my ideas for people to see,which helped a lot as people got a visual of what I could do. I now

What advice doyou wish you'd been orders as theprices have increased. howhard it was formeto learnfromall given when you first started your Or you get burnt out staying up until my mistakes.If I can teach someone business? 4am four nights of the week making 12 elseand save them the heartache of cakes a weekend thatbarely coverthe Make the mistakes, take classes and thosemistakesorissues,Iwouldlove bills. to do so.I also want to spend this year perfect what you can before you onmy designing asI know it is my expect people to pay forthem.It will save a lot of stress and anxiety, weakness.Iam aimingforitto become What's next for llma Cakes? my strength -having an analytical as well asthe cringe when you look I was considering opening a shopfront back at the first cakes you made for brain, it makes it hard as I stand in but the stress, cost and ongoing the business. Get the pricing right my own way9 times out of 10. would anxiety outweighed thepros in my lovetofocusmore onmy artistic so you don't get stuck in the 'cheap pro and con list.I would love to start capabilities and find my own creative cake person'lane.It makes it hard to doing tutorials or teaching as I know change later, which results in less cake style, rather than a slight variation on a 'copyandpaste'cake. ILMA CAKES ILMA CAKES MA 60 ROSS Glenfiddieh Wm GranthSuLTn Tn Clenhushenhntilery MORE INFORMATION www.facebook.com/ilmacakes www.ilmacakes.com

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interview with Sharon pradl Curiaussiety got the cake: An interview with Sharon Spradley of Curiaussiety Cakes WrittenbyKellieRudland seen much more than the men do even though there are so many great men Arespectedbaker,decoratorand in the cake industry. So after being teacher, Sharon Spradley is a well- in many collab's and seeing none or known name in the world of cake veryfew menIthought it was about decorating.We chatted with Sharon time they were given a chance to shine.So when the Ford Mustang was about her cake journey and her advice celebrating its 5OthbirthdayIthought for those starting out in the industry. that was a great time to put an all-male collaborationtogether.We have done twomoreonothertopics sinceand You've headed many cake all have been a great success. But l collaborations overthe years, but amalwayslooking and askingnew interestinglyyou'veorganized male decorators to join in on the fun of collab's with specificallyall malecake these collab's.It also has formed great decorators. Tell us about your interest friendships and bonds in the men, in unearthing male talent in such a when theytoo had no clue these are female-dominated industry. other men existed.I love the guys we Well you hit it right on the head have in this industry;they are actually actually.This industry is mainly some of the kindest, friendliest and compiled of women and we tend to get most giving amongst us!

You’re originally from Pinnaroo, South Australia (a very small town of only 500 people) but now reside in Florida, USA. What drove your decision to move halfway around the world? I came to Montana, America as an agricultural exchange student 24 years ago and fell in love with everything America had to offer back then. I wore a cowboy hat from the time I woke up ’til I went to sleep and owned a pair of cowboy boots in every colour you could imagine. I learned how to country dance and even taught it on my many trips back to Australia. We even put a competition group together once when I was back in Oz. I travelled back and forth from Oz to the USA for four years and on my final trip, met my hubby and was married just 4 weeks later. We have now been married 20 years with five gorgeous children. My hubby was in the air force for 20 years and we decided on Tampa, Florida when he retired. I never wanted to live in Florida but it only took one trip and as soon as I crossed the border in to Florida it looked much like Queensland (where I lived for many years) and I automatically felt it was my home away from home. How is the US cake decorating industry different to Australia? This is a hard one for me only because I never even knew I could actually make a cake when I was living in Australia. However I was blessed to come back last year and teach at the ACADA show in Brisbane and from that experience I can only say, I see no difference. We are all eager to learn and get better at what we do. We all care very much about our industry and our customers and are only wanting the best for all. There is always new and exciting possibilities for what we can do in cake. All of us, new or old to the industry, want to do it to the best of our ability, no matter where we live I have found. Which is absolutely amazing and inspiring all at the same time. You have a large family of five children - any tips for us working parents on how to achieve a work/life balance? For any mum or dad in this industry I think this is a hard one, especially for those of us that have home businesses. I have to be honest - my marriage has really struggled through it. At first I was just doing this for fun so it was not an issue. But once it got into my bones there was no stopping me. I lived cake! From sun up ’til the wee wee hours of the morning, I did nothing but refine my skills and knowledge. I got my kids up and off to school and fed at night but everything else was cake. It took my marriage ask who I was. It was a real customer order, not a magazine or collaboration cake, so it was all edible. The military member who came to pick it up thought it was my husband’s boots sitting on the table when he came to pick up his order. I love doing all types of cakes and love getting asked to do cakes for magazines, competitions and collabs, but honestly those cakes I have rocked real cake are the ones that I think give me the greatest joy! The customer’s face usually is better than the payment we get. When they are so in love with what we have created for them and cannot stop thanking us or saying how amazing it is. almost collapsing a few years ago to make me realise there had to be a balance. There also had to be a price I set on my time, especially with customer orders. So now I have a set fee and I also have set hours (ok, to the best I can). It is hard when many of our best cake friends live across the other side of the world and you know we cannot live without them! But I now make time that cakes do not come into my family time. I love my pool and spending time in it with my family so at least one day a week I do not touch my computer. That day is for those that mean the most to me - my husband and my children! No magazine cake or cake order can ever replace those times with your family, so make sure you set time aside each week for those that support you the most! What trends do you see continuing throughout 2018-19? This too is a hard question because I think it really depends on where you live. For instance I think the naked cakes will still be requested through much of the country region of America. They love a naked cake with real You regularly teach as well as create unique cakes. Do you have a preference between teaching and baking/decorating? flowers. However I think on the city side of things, bolder and more eye catching designs will be requested. People are now really seeing that cakes can just about be anything you imagine. So if a client has the budget (heck, we all want that client, right?) I think they will be asking for those outrageous, crazy, gravity defying designs. Pushing boundaries with cakes is going to get even more crazy! How did you get started in cake decorating? I think I am like so many others. I watched all the cake TV shows and was inspired to no end. So one year it was my son’s birthday and I thought well why not try to do something crazy! So my first cake was about a metre long alligator. He had marshmallow claw nails and teeth but was covered in homemade fondant. He had a Santa’s hat in his mouth, as if he had just eaten Santa, seeing as my son’s birthday is December 21st. I was pretty impressed for my first try and that was made want to keep learning and trying. Four months later I recreated him except this time with a bulldog in his mouth, as our football team was called the Gators and we were playing the Bulldogs. Second time round was much better, so the passion began! What has been your most memorable cake so far? I have to say I think it will always be my army boots cake! That one was the one that actually made people I have actually found over the last few years since I started teaching that I actually get a bigger kick out of that side of it. I teach a lot of cocoa butter painting classes, all thanks to my gorgeous friend Calli Hopper who was the teacher who introduced me to the technique and always inspired me to learn more and more. I love teaching because I love meeting people who think they cannot do something and showing them that they actually can. I am a very patient teacher and sometimes think I actually may have more fun than the students. My goal as a teacher is to give as much as I can in a very short period of time. Inspire students to step out and try new things and not be overly critical of themselves. We all tend to do that way too much unfortunately! My motto is ‘if you never try you will never know’. And I just want everyone to try new things, but most of all just enjoy life and the experience that comes with it. Are there any techniques you’re wanting to try but haven’t had the opportunity to? I still have not done very much with isomalt and would love to try more, but unfortunately I am usually teaching at the same time those classes are happening so, so far have not done much. I would also like to try quilling. I thought about trying it a few years back so as I could teach it but now two of my friends teach it so I still have not tried. I will now have to take one of their classes which I am super excited about. Have you had any cake disasters? Oh yes! A few years back, early in my caking process, I had made a cake for a very close friend’s school football team. I had rocked this cake, it looked awesome and had taken me days to make and every player’s name was on it. My hubby had helped me get it in the car but thought it was not sitting right so decided he would get a board to sit under it to make it sit more flat seeing as it had gravity defying elements to it. I was running late for delivery so did not check what hubby

ask who I was. It was a real customer order,not amagazineorcollaboration cake, so it was all edible. The military member who came to pick it up thought it was my husband's boots sitting on the table when he came to pick up his order.I love doing all types of cakes and love getting asked to do cakes for magazines, competitions and collabs, buthonestlythose cakesIhave rocked real cake are the ones that I think give me the greatest joy!The customer's face usually is better than the payment we get.When they are so in love with what we have created for them and cannot stop thanking us or saying how amazing it is. You regularly teach as well as create unique cakes. Do you have a preference between teaching and baking/decorating? I have actually found overthe last few flowers. However I think on the city years since I started teaching that I Inspire students to step out and try side of things, bolder and more eye actually get a bigger kick out of that side of it.I teach a lot of cocoa butter new things and not be overly critical of catching designs will be requested. themselves. We all tend to do that way People are nowreally seeing that painting classes, all thanks to my gorgeous friend Calli Hopper who was too much unfortunately!My motto is if cakes can just about be anything you the teacher who introduced me to the you never try you will never know' And imagine. So if a client has the budget I just want everyone to try new things, (heck, we all want that client, right?) technique and always inspired me to learn more and more.I love teaching but mostof all just enjoy lifeandthe I think they will be asking for those because Ilove meeting people who experience that comes with it. outrageous,crazy,gravity defying designs.Pushing boundaries with think they cannot do something and cakes is going to get even more crazy! showing them that they actually Are there any techniques you're can.I am a very patient teacher and wanting to try but haven't had the sometimesthinkIactuallymayhave How did you get started in cake opportunity to? more fun than the students. My goal decorating? I still have not done verymuch with as a teacheris to give as much as I think I am like so many others.I I can in a very short period of time. isomalt and would love to try more, but watched all the cakeTV showsand unfortunately I am usually teaching was inspired to no end.So one year it at the same time those classes are was my son's birthday and I thought happening so, so far have not done well why not try to do something crazy! much. I would also like to try quilling. So my first cake was about a metre I thought about trying it a few years long alligator.Hehad marshmallow back so asI could teach it but now claw nails and teeth but was covered two of my friendsteachit soI still have in homemade fondant.He had a not tried. I will now have to take one of Santa's hat in his mouth,as if hehad their classes whichIam super excited just eaten Santa, seeing as my son's about. birthday is December 21st.I was pretty impressed formy first try and that Have you had any cake disasters? was made want to keep learning and trying.Four months later I recreated Ohyes!Afew years back, early in him except this time with a bulldog in my caking process, Ihad made a hismouth,as ourfootball team was cake for a very close friend's school called the Gators and we were playing football team.I had rocked this cake, the Bulldogs.Secondtime round was it looked awesome and hadtaken me much better, so the passion began! days to make and every player's name was on it.My hubbyhad helped me get it in the car but thought it was not What has been your most memorable sitting right so decided he would get a cake so far? board to sit under it to make it sit more I have to sayIthink itwill always be flat seeing as it had gravity defying my army boots cake! That one was elements to it. I was running late for the one that actually made people delivery so did not check what hubby

had done. I took my then 8 year old with me to be my cake spotter just in case anything looked like it was going wrong. I got to the first stop sign and took it ever so carefully, but “wham” I heard a big thud in the back of my driver’s seat. My poor little guy said “Mum, the cake just flew down the entire mini-van into your seat”. I said “yes, honey I think it did - can you tell mummy how much damage there is”? He said “oh, Mummy I don’t think you can fix this.”. And he was right - the entire cake was destroyed. My husband had forgotten to put the non- skid mat under the cake. Lessoned learned. No matter how late, check and re-check as it’s better to get there late than not at all! What tips do you have for decorators just starting their cake careers? Always stay positive and never stop trying. Take as many classes in person as you can. Cake tutorials are great and I learned a lot from them but there is nothing like an in-person class. Tutorials can only teach you so much as they are not there with you, so they cannot tell if you are holding your tool wrong or pressing too hard. Also, keep pushing your skills to the next level. Get creative and try it even if you think it might not work (maybe on styrofoam first!). But most of all just have fun. You will make the best friends through cake or cookie decorating and many of them will become better friends than you could ever imagine. Don’t judge yourself too harshly or compare yourselves to others. We all start somewhere and when you look at others online you do not know what their story is. They may have gone to art school or been doing it for 20 years. Just look at your work and see the positives in what you have done and where you are going. As long as you are loving what you do and it makes you happy, do not let anyone or anything else get you down! Just keep on caking! more information facebook.com/CuriaussietyCakes curiaussietycakes.com Cakes for Men Inspiration Be inspired with a range of gorgeous Cakes for Men from decorators in Australia and around the globe See gallery for images of the Men's Collaboration organised by Sharon Spradley!

Cakes for mMen Inspiation Be inspired with a range of gorgeous Cakes for Men from decorators in Australia and around the globe

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ACDN Member Spotlight Helen Hatzaras of Blissful Inspirations - Cakes & Sweets My name is Helen Hatzaras founder of Blissful Inspirations Cakes and Sweets Creator of delicious custom-made cakes for all occasions. My goal is to make each client’s special day a memorable one by creating a unique customised design making it a highlight of their event So how did I manage to get here? It all started in my mum’s kitchen. I remember always being by her side baking our traditional Greek cakes and sweets. At the age of 14, I baked my first birth- day cakes for both my younger sisters, using the 1 st Edition of the Australian Women's Weekly Children's Birthday Cake Book 1980. I was inspired to continue baking and utilize my artistic flare thanks to family’s encouragement. I studied Art and Design at TAFE and for most of my career I worked in a corporate based environment which was great for a consistent in- come and quality of life though it wasn’t my dream job. I realised I wanted to comb ine my passion for baking and love for art and turn it into a career. This is where Blissful Inspirations started to became a reality. Starting my own business was a risk and a challenge as I knew little about this industry. My husband Michael who I have been married to for 26 years has been my big- gest fan. His ongoing support and encouragement have enabled me to pursue my passion. Joining ACDN group has been a blessing, I have had the pleasure of meeting so many talented cake artists who have been so supportive with their knowl- edge and diverse skills which I greatly appreciate. This group also allows us to showcase our creations each week with the Member Monday Choice Awards which is sponsored by Bake and Deco Warehouse. I love seeing everyone’s creations each week and am in awe and inspired with their talent. So, it came as a surprise to read in the ACDN magazine that I was awarded the Member Monday winner for the month of May 2018. I was so thrilled and hon- oured to have my work recognised with this award. The winning design was my Sliced Fondant creation which was inspired by viewing Sedar Yeners tutorial, it is an amazing technique and I absolutely love incorporating it in other cake designs. In conclusion, I am very grateful to all my family & friends who have supported my journey so far by continuously ordering their cakes through me. I also wish to thank all my clients and appreciate their ongoing support because without them Blissful Inspirations Cakes and Sweets would not exist. Helen

Inspirations Cakes and Swg ACDN CHOICE AuslralianCakeDecohatingNeionk Joining ACDN group has been a blessing, I have had the pleasure of meeting edge and diverse skills which I greatly appreciate. This group also allows us to showcase our creations each week with the Member Monday Choice Awards which is sponsored by Bake and Deco Warehouse. I love seeing everyone's creations each week and am in awe and inspired with their talent. So, it came as a surprise to read in the ACDN magazine that I was awarded the Member Monday winner for the month of May 2018. I was so thrilled and hon- oured to have my work recognised with this award. The winning design was my Sliced Fondant creation which was inspired by viewing Sedar Yeners tutorial, it designs. In conclusion, I am very grateful to all my family & friends who have supported my journey so far by continuously ordering their cakes through me. I also wish to thank all my clients and appreciate their ongoing support because without them Blissful Inspirations Cakes and Sweets would not exist. Helen

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/ Bella Blue Bakes Balgowlah, NSW facebook.com/bellabluebakes/ bellabluebakes.com.au Cupcakes by Corrie Sydney, NSW facebook.com/cupcakesbycorrie cupcakesbycorrie.com.au Buds ‘n Petal Cakes Custom cakes by Tania Sydney, NSW Lennox Head, NSW facebook.com/BudsnPetalCakes?ref=hl facebook.com/customcakesbytania/ Melanie R Cake Designs Gilmore, ACT Cake Animation Annangrove, NSW facebook.com/CakeAnimation cakeanimation.com.au Surrender to Cake Queanbeyan, ACT facebook.com/surrendertocake JOIN US NOW! Copy Cat Cakes Rozelle, Sydney, NSW facebook.com/copycatcakesaustralia copycatcakes.com.au cake&i Horsley, NSW facebook.com/cakeandi marimishwa.wixsite.com/cakeandi Rosie Cakes Canberra, ACT facebook.com/rosiecakesbyrose rosiecakes.com.au/ The Sweet Baker Campbell, ACT facebook.com/TheSweetBakerCakes instagram.com/the.sweet.baker NSW Allsorts Cakes North Rocks, NSW facebook.com/allsortscakessydney/ A Moment in Time Cake Drsign Picton, NSW facebook.com/amomentintimecakede- sign/ Christine's Cake Creations Kareela, New South Wales Christine's Cake Creations BAKES & CAKES Sydney, NSW facebook.com/bakescakesnow Forty-Two Cakes Canberra, ACT facebook.com/fortytwocakes fortytwocakes.com.au Occasional Cakes Canberra Canberra, ACT facebook.com/OccasionalCakesCan- berra occasionalcakescanberra.com Become a member of the Australian Cake Decorating Network and save with great discounts from our Preferred Suppliers! Art of Baking Gladesville, NSW facebook.com/SydneyAOB/ artofbaking.com.au Easy Bake Cakes Muswellbrook NSW facebook.com/EasyBakeCake.Julie/ Eaton Cakes & Catering Campbelltown, NSW facebook.com/EatonCakesCatering/ eatoncakes.com.au/ Fancy Events and Parties Cake FromThe Heart Sydney, Nsw Sydney, Nsw m.facebook.com/FancyEventsParties/ facebook.com/cakefromtheheartbyalison fancycakesydney.com.au cakefromtheheart.com.au Flourish Custom Cakes Cake Lady Cakes Lake Macquarie, NSW Sydney, NSW facebook.com/Flourishcustomcakes/ facebook.com/cakeladycakespage flourishcustomcakes.com.au cakeladycakes.com Frosted Sugar Cake Design cakepop4party Hills District, NSW facebook.com/frostedsugarcakedesign Marsfield, NSW frostedsugarcakedesign.com.au facebook.com/cakepop4party cakepop4party.com.au Gorgeous Cakes by Helen Pagewood, Sydney, NSW Cakes in Heels facebook.com/gorgeouscakesbyhelen Bow Bowing, NSW gorgeouscakesbyhelen.com.au facebook.com/pages/Cakes-in- Heels/149594435190767 Happy Tiers Beaumont Hills, NSW Cakes by Riffat facebook.com/happytiersau Sydney, NSW facebook.com/cakesbyriffat/ Hayley's Cake House Wallabi Point, NSW Cathy’s Cake’s Grafton facebook.com/hayleyscakehouse Grafton, NSW facebook.com/Cathys.cakes.grafton/ Heavenly by Design Mallanganee / Casino, NSW Cave Cakes by Christine facebook.com/HeavenlyByDesign/ Strathfield, NSW

ACDN MEMBER DIRECTORY Art of Baking Christine's Cake Creations Gladesville,NSw DECORATORS Kareela,NewSouthWales facebook.com/SydneyAOB/ Christine's Cake Creations artofbaking.com.au ACT Copy Cat Cakes BAKES&CAKES Rozelle, Sydney,Nsw Sydney,NSw facebook.com/copycatcakesaustralia facebook.com/bakescakesnow Anita of Cake copycatcakes.com.au Canberra, AcT Bella Blue Bakes facebook.com/anitaofcake Cupcakes by Corrie Balgowlah,NSw anitaofcake.com.au Sydney,Nsw facebook.com/bellabluebakes/ facebook.com/cupcakesbycorrie Cakes By Jane bellabluebakes.com.au cupcakesbycorrie.com.au Canberra,ACT Buds‘nPetal Cakes m.facebook.com/ Custom cakes by Tania Sydney, Nsw cakesbyjane2012/?ref=bookmarks LennoxHead,Nsw cakesbyjaneincanberra.com/ cake&i Forty-Two Cakes Easy BakeCakes Horsley, Nsw Canberra,ACT MuswellbrookNsw facebook.com/cakeandi facebook.com/fortytwocakes facebook.com/EasyBakeCake.Juliel fortytwocakes.com.au marimishwa.wixsite.com/cakeandi Eaton Cakes & Catering Cake Animation Melanie RCake Designs Campbelltown,Nsw Annangrove,Nsw Gilmore, ACT facebook.com/EatonCakesCatering/ facebook.com/CakeAnimation eatoncakes.com.au/ OccasionalCakes Canberra cakeanimation.com.au Canberra,ACT FancyEvents and Parties Cake FromThe Heart facebook.com/OccasionalCakesCan- Sydney, Nsw Sydney,Nsw berra m.facebook.com/FancyEventsParties/ occasionalcakescanberra.com facebook.com/cakefromtheheartbyalisonfancycakesydney.com.au cakefromtheheart.com.au Rosie Cakes FlourishCustom Cakes Cake Lady Cakes Canberra,ACT LakeMacquarie,Nsw facebook.com/rosiecakesbyrose Sydney,Nsw facebook.com/Flourishcustomcakes/ facebook.com/cakeladycakespage rosiecakes.com.au/ flourishcustomcakes.com.au cakeladycakes.com Surrender to Cake Frosted Sugar Cake Design cakepop4party Queanbeyan,AcT Hills District,NSW Marsfield,NSW facebook.com/surrendertocake facebook.com/frostedsugarcakedesign facebook.com/cakepop4party frostedsugarcakedesign.com.au The Sweet Baker cakepop4party.com.au Campbell, ACT Gorgeous Cakes by Helen Cakes in Heels facebook.com/TheSweetBakerCakes Pagewood,Sydney,Nsw Bow Bowing,Nsw instagram.com/the.sweet.baker facebook.com/gorgeouscakesbyhelen facebook.com/pages/Cakes-in- gorgeouscakesbyhelen.com.au Heels/149594435190767 NSW HappyTiers Cakes by Riffat Beaumont Hills,NSW Sydney, Nsw facebook.com/happytiersau AllsortsCakes facebook.com/cakesbyriffat/ NorthRocks,NSw Hayley's Cake House facebook.com/allsortscakessydneyl Cathy's Cake's Grafton WallabiPoint,NSW Grafton, NSw facebook.com/hayleyscakehouse A Moment in Time Cake Drsign facebook.com/Cathys.cakes.grafton/ Picton,NSW Heavenly by Design Cave Cakes by Christine facebook.com/amomentintimecakede- Mallanganee/Casino,NsW Strathfield, NSW sign/ facebook.com/HeavenlyByDesign/

NSW Hoopla Cakes & Bakes Orange, NSW facebook.com/hooplacakesandbakes hooplacakesandbakes.com.au I'mPossible Cakes Bondi Junction, NSW facebook.com/imPOSSIBLEcakecom- pany/ Inspired Cakes by Amy Bowral, NSW facebook.com/InspiredCakesbyAmy/ inspiredcakesbyamy.com 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 lovecakedesigns LISMORE, NSW facebook.com/@lovecakedesignslis- more/ lovecakedesigns.com Macaron Madness Newport, NSW facebook.com/ruthsmacaronmadness/ macaronmadness.com.au Make it or Cake it Branxton, NSW facebook.com/makeitircakeit/about Mon's Delights Engadine, NSW facebook.com/pages/Mons-De- lights/445106495580716?_r dr monsdelights.com Pearl’s Creations Hornsby, NSW facebook.com/pearlscreations.com.au pearlscreations.com.au Redbox Pantry Tuross Head, NSW redboxpantry.com/ Rosie make me a Cake mudgee, NSW facebook.com/Rosie-Make-Me-A- Cake-934117323313978/ Samantha’s cake Sydney, NSW facebook.com/samanthascakesydney/ sarah's sweet tooth Waverley, NSW facebook.com/sarahsweettooth/ Savvy Cakes Sydney/Blue Mountains, NSW facebook.com/savvycakessydney savvycakes.com.au/ Savvy Fare Dessert Parlour Willoughby / Sydney, NSW facebook.com/SavvyFare/ 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 The Cake Connection Shoalhaven, NSW facebook.com/thecakeconnectionshoal- haven/ emscakeconnection.com/ the polished spoon Lane Cove NSW facebook.com/thepolishedspoon thepolishedspoon.com.au Too Good to Cut - Cake Decorating Ungarie NSW facebook.com/toogoodtocut.CakeDeco- rating Wicked Cakes Frenchs Forest, NSW m.facebook.com/wickedcakes QLD All Occasions Speciality Cakes Ormeau, Queensland facebook.com/AllOccasionsSpeciality- Cakes/ AllOccasions.SpecialityCakes.com.au A Nice Treat MAREEBA, Queensland facebook.com/anicetreat anicetreat.com Ann's dream cakes toowoomba Toowoomba, QLD facebook.com/Annsdreamcaketoowoomba/ annsdreamcakes.com.au/ A Slice of Simone Bellbird Park, Queensland m.facebook.com/ASliceofSimone/ CAKES ANNIETIME CAIRNS, QLD facebook/cakesannietime cakesannietime.com.au Sweet Perfection Cakes Newcastle, NSW facebook.com/sweetperfectioncakes sweetperfection.com.au Cakes by Paulie Redland Bay, Queensland facebook.com/Cakes-By-Paulie- 104737139616518/?ref=hl cakesbypaulie.com.au/ Sweet Treats by Jules Cherrybrook, Sydney, NSW facebook.com/SweettreatsbyJules/ sweettreatsbyjules.com Cake Sweet Cakes by Pilar Martin Sunshine Coast, QLD @cakesweetcakes Paintbrush Patisserie Sydney, NSW Sweet 2 Sweet facebook.com/thepaintbrushpatisserie/ Kellyville/Sydney, NSW m.facebook.com/Sweet2SweetSyd/ Paper Dough sweet2sweet.com.au/ Beaumont Hills 2155, NSW m.facebook.com/paperdough/ paperdough.com.au/ Crackles.Create a Cupcake Gold Coast, QLD facebook.com/Crackles.CreateaCupcake/ crackles.com.au/ Dreamcakes by Dorita Gympie/Sunshine Coast, Queensland facebook.com/dreamcakesbydorita dreamcakesbydorita.com QLD 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 Jackie’s Cakes by design Narangba, Qld facebook.com/JackiesCakesByDesign J Poppet Gold Coast, Qld facebook.com/J-Pop- pet-103962643298723/ jpoppet.com.au/ Kim’s Kitchen Magic Caboolture South, QLD Facebook.com/kimskitchenmagic/ Kimskitchenmagic.com.au Magnolia Cake Boutique Brisbane, QLD facebook.com/magnoliacakeb/ Marylou’s Custom Cake Creations Cashmere, QLD facebook.com/marylouscustomcake- creations jasomar.wix.com/creativecakes Maydennison Cakes and Crafts Toowoomba, QLD facebook.com/CustomCakesByLouise. Withcott.Qld/ maydennison.com.au/ red kitchen girls Brisbane, Queensland facebook.com/Redkitchengirls redkitchengirls.com.au Sprinkles and Love Mackay, QLD sprinklesandlovecakes.com/ Sublime Cake Creations Sublime Cake Creations, QLD facebook.com/Sublimecc sublimecc.com.au SUgar Treat Home Baking Gold Coast (Surfers Paradise), QLD facebook.com/sugartreat.au sugartreat.net Sassy Cakes and Cupcakes Adelaide, South Australia m.me/sassycakecreations The Cupcake Collective GC Gold Coast, Queensland facebook.com/thecupcakecollectiveGC/ Sugar Sugar Cakes Adelaide, South Australia facebook.com/sugarsugar.designercakes sugarsugarcakes.com.au The Sweet Society Co. Brisbane, Queensland facebook.com/thesweetsocietyco/ thesweetsocietyco.com.au The Baker's Dozen Adelaide/Crafers West, SA facebook.com/thebakersdozenau thebakersdozenau.com Whitsunday Baked Creations Airlie Beach, QLD facebook.com/whitsundaybakedcreations whitsundaybakedcreations.yolasite.com/ The Cake Duet Adelaide, South Australia facebook.com/thecakeduet Wrightway Cakes Kingston, QLD facebook.com/wrightwaycakes wrightwaycakes.com.au TAS SA Cakeadaisical Warradale/Adelaide, South Australia facebook.com/Cakeadaisical cakeadaisical.com.au Cake Me To A Better Place Strathalbyn, SA facebook.com/cakemetoabetterplace Cakes by Michelle Middleton, South Australia facebook.com/cakesbymichelle2016 Cakes by Natasha Willunga, SA facebook.com/cakesbynatashawillunga Caroline’s Sugar Art Services Oakland’s Park, SA carolines.com.au Charmed Creations Cakes Elizabeth, SA facebook.com/charmedcreationscakes charmedcreationscakes.com Chatterbox Cakes Middleton, SA facebook.com/chatterboxcakes2017 Dotty’s Kitchen Sellicks Beach, SA facebook.com/DottysKitchen Sugarize Gold Coast, QLD facebook.com/sugarizeevents sugarizeevents.com Mirror Mirror Patisserie Nuriootpa, SA m.facebook.com/mirrormirrorpatisserie/ Sugar Florist Bridges, Queensland Parlour Cakes & Desserts Adelaide, South Australia facebook.com/Parlourcakesadelaide/ Decorated By Kate Ulverstone, TAS facebook.com/decoratedbykate Lily May Cake Design Hobart, TAS facebook.com/lilymaycakedesign lilymaycakedesign.com.au/ MYCakes custom made cakes Ulverstone, TSA facebook.com/mariannecanbake/ mycakescustommadecakes.weebly.com/ MYcakes custom cakes and edible cake toppers Ulverstone Tasmania Ulverstone, TAS m.me/mariannecanbake VIC 3 Little Robins Cakery Bendigo, VIC facebook.com/3LittleRobinsCakery/ 3littlerobinscakery.com.au A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au All about the Flavour - Cupcakes by Jess Geelong, Victoria facebook.com/allabouttheflavour Ally's Cakes & Sweets Melbourne, Victoria facebook.com/allyscakesandsweets Amy's Bake House Mulgrave, Melbourne, VIC facebook.com/abakehouse/ amysbakehouse.com.au/

SUgar Treat Home Baking QLD SassyCakes and Cupcakes GoldCoast(SurfersParadise),QLD Adelaide,SouthAustralia facebook.com/sugartreat.au m.me/sassycakecreations Elizabeth&May sugartreat.net Montville,QLD Sugar Sugar Cakes facebook.com/Elizabethandmayl The Cupcake Collective GC Adelaide, SouthAustralia elizabethandmay.com Gold Coast, Queensland facebook.com/sugarsugar.designercakes facebook.com/thecupcakecollectiveGC/ sugarsugarcakes.com.au Flower &Fondant GoldCoast, QLD The Sweet Society Co. The Baker's Dozen facebook.com/flowerandfondant Brisbane,Queensland Adelaide/Crafers West,SA flowerandfondant.com.au facebook.com/thesweetsocietyco/ facebook.com/thebakersdozenau thesweetsocietyco.com.au thebakersdozenau.com Frosted Kitchen GoldCoast,Queensland Whitsunday Baked Creations The Cake Duet facebook.com/frostedkitchen15 AirlieBeach,QLD Adelaide,SouthAustralia facebook.com/whitsundaybakedcreations facebook.com/thecakeduet Jackie's Cakes by design whitsundaybakedcreations.yolasite.com/ Narangba, Qld facebook.com/JackiesCakesByDesign Wrightway Cakes TAS Kingston,QLD J Poppet facebook.com/wrightwaycakes Gold Coast, Qld wrightwaycakes.com.au Decorated By Kate facebook.com/J-Pop- Ulverstone,TAs pet-103962643298723/ facebook.com/decoratedbykate jpoppet.com.au/ SA Lily May Cake Design Kim's Kitchen Magic Hobart, TAS CabooltureSouth,QLD Cakeadaisical facebook.com/lilymaycakedesign Facebook.com/kimskitchenmagic/ Warradale/Adelaide,South Australia lilymaycakedesign.com.au/ Kimskitchenmagic.com.au facebook.com/Cakeadaisical cakeadaisical.com.au MYCakes custom madecakes Magnolia Cake Boutique Ulverstone, TSA Brisbane,QLD Cake Me To A BetterPlace facebook.com/mariannecanbakel facebook.com/magnoliacakeb/ Strathalbyn,SA mycakescustommadecakes.weebly.com/ facebook.com/cakemetoabetterplace Marylou's Custom Cake Creations MYcakescustomcakesandedible Cashmere,QLD Cakes by Michelle cake toppers Ulverstone Tasmania facebook.com/marylouscustomcake- Middleton, South Australia Ulverstone,TAs creations facebook.com/cakesbymichelle2016 m.me/mariannecanbake jasomar.wix.com/creativecakes Cakes by Natasha MaydennisonCakesandCrafts Willunga, SA VIC Toowoomba, QLD facebook.com/cakesbynatashawillunga facebook.com/CustomCakesByLouise. Withcott.Qld/ Caroline's Sugar Art Services 3 Little Robins Cakery maydennison.com.au/ Oakland'sPark,SA Bendigo, ViC carolines.com.au facebook.com/3LittleRobinsCakeryl red kitchen girls 3littlerobinscakery.com.au Brisbane,Queensland Charmed CreationsCakes facebook.com/Redkitchengirls Elizabeth,SA A Little Bit Fancee redkitchengirls.com.au facebook.com/charmedcreationscakes Melbourne,Vic charmedcreationscakes.com facebook.com/alittlebitfancee Sprinkles and Love alittlebitfancee.com.au Mackay,QLD Chatterbox Cakes sprinklesandlovecakes.com/ Middleton,SA All about the Flavour-Cupcakes by facebook.com/chatterboxcakes2017 Jess Sublime Cake Creations Geelong,Victoria Sublime CakeCreations,QLD Dotty's Kitchen facebook.com/allabouttheflavour facebook.com/Sublimecc Sellicks Beach,SA sublimecc.com.au facebook.com/DottysKitchen Ally'sCakes&Sweets Melbourne,Victoria Sugarize Mirror Mirror Patisserie facebook.com/allyscakesandsweets GoldCoast, QLD Nuriootpa,SA facebook.com/sugarizeevents m.facebook.com/mirrormirrorpatisseriel Amy'sBake House sugarizeevents.com Mulgrave,Melbourne,Vic Parlour Cakes &Desserts facebook.com/abakehousel Sugar Florist Adelaide,SouthAustralia amysbakehouse.com.au/ Bridges,Queensland facebook.com/Parlourcakesadelaidel

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