NOVEMBER 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. As usual, we can't believe another year is nearly over! We love creating our Christmas Celebrate issue of Cake! Magazine, and this year is no different! In this issue we feature tutorials with some of Australia's leading decorators and Australian Cake Decorating Network members. We have some big events coming up this month; the return of the world class Cake Bake & Sweets Show to both Sydney AND Melbourne, as well as our ACDN Cake Decorating & Baking Industry Awards Night, being held at Crown Hotel in Melbourne. You can read our top show highlights of the Cake Bake & Sweets Show in this issue! I hope you enjoy reading this issue of Cake! magazine Liz Wright editor and making some of the Liz is the editor of Cake! magazine Christmas tutorials from it. and founder and owner of the We wish you all a very happy and safe Christmas and New Year holiday. I hope you all can take some time to relax and enjoy a break! See you in 2019! 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: Penny Bunz of Cleopatra Cakes 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 As usual, we can't believe & Baking Industry Awards another yearis nearly over! Night, being held at Crown Hotel in Melbourne. We love creating our You can read our top show Christmas Celebrate issue highlights of the Cake Bake of Cake! Magazine, and &SweetsShowinthisissue! this year is no different! Ihopeyouenjoyreading this In this issue we feature issue of Cake! magazine Liz Wright editor tutorials with some and making some of the of Australia's leading Liz is the editor of Cake! magazine Christmas tutorials from it. and founder and owner of the decorators and Australian Australian CakeDecorating Network. Cake Decorating Network Liz grew up surrounded by cake, members. Wewishyouallaveryhappy spending hours upon hours watching her mum create stunning wedding and safe Christmas and cakes (in the days of intricate piping New Year holiday. I hope and extension work!). We have some big events you all can take some time Liz is excited to have the opportunity coming up this month; the to use Cake!magazine as well as the to relax and enjoy a break! return of the world class Australian Cake Decorating Network CakeBake&Sweets to showcase the incredbile talent See you in 2019! Show to both Sydney AND of cake decorators in Australia and worldwide. Melbourne, as well as our COVER IMAGE: ACDN Cake Decorating Penny Bunz of Cleopatra Cakes Kellie Rudland Kirsty Vierdag Aika Jeane contribution manager marketing & advertising administrative assistant Kelliediscoveredthe 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 Administrative Assistant for the 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 contents 9 9 15 17 november 2018 nOVEMBER 2018 33 25 84 Features 76 Cake Bake Sweets Show Must-see show features! 25 Tutorials 41 35 49 9 17 27 35 43 51 Standing Santa Cookie Modern Christmas Mrs Claus' Bakery cake Moss & Mistletoe Candle with marzipan pears Festive Koala Interviews 25 84 Aika Zunino Galleries 93 ACDN member gallery 119 Member Monday finalists gallery Regulars 3 130 134 129 Letter from the editor Member Monday winner Featured ACDN member ACDN member directory

NOVEMBER 2018 Features Galleries 76CakeBakeSweetsShow 93 ACDNmembergallery Must-seeshowfeatures! 119MemberMondayfinalistsgallery Tutorials Regulars 9 Standing Santa Cookie 3 Letter from the editor 17 Modern Christmas 130MemberMondaywinner 27 Mrs Claus'Bakery cake 134FeaturedACDNmember 35Moss&Mistletoe 129 ACDNmemberdirectory 43 Candle with marzipan pears 51FestiveKoala Interviews 84 Aika Zunino

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

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

standing Santa Cookie THE CUPCAKES HAVE RISEN... By Aixa Zunino of Dolce Sentire, Spain THE SWEETEST EVENT IN AUSTRALIA IS HERE! BOOK YOUR TICKETS NOW! USE THE CODE: CAKE18 TO SAVE $10 OFF FLEXI TICKET FACEBOOK.COM/CAKEBAKEANDSWEETSSHOW INSTAGRAM.COM/CAKEBAKESWEETS TWITTER.COM/CAKEBAKESWEETS WWW.CAKEBAKEANDSWEETS.COM SYDNEY SHOW ICC SYDNEY DARLING HARBOUR 23 - 25 NOV 2018 MELBOURNE SHOW MELBOURNE CONVENTION & EXHIBITION CENTRE 30 NOV - 2 DEC 2018

STANDING SANTA COOKIE By Aixa Zunino of Dolce Sentire, Spain Cmevy

You will need: • Large Santa-shaped cookie • Twine and a jingle bell • Oval-shaped cookie • Black edible pen • Christmas quote, printed (search online for templates) • Christmas design (flowers and decorations) • Powder colours: pink, red, eucalyptus, yellow, citrus green, moss green, Christmas green, brown • Piping bags • Paintbrushes: flat, small round, dusting brush • White royal icing for flooding Step 7: • Scribe Step 6: You can also draw a quote of your choice freehand directly on the cookie. Step 9: Step 10: Step 11: Step 12: Trace the Christmas decorations again, using the same technique used in step 5. Put out the colours on a paint palette and mix them with a few drops of vodka. Start paint-ing, using a paper towel to dab off excess liquid. Write the ‘Be Merry’ quote with the black edible pen. Let the painting and pen marks dry completely. Apply a coat of red royal icing of medium consistency to the oval cookie with the flat brush, covering the entire cookie surface (edges too). Step 5: • Couplers • Rubber piping bag ties • PME nozzle #2.5 • Red royal icing, medium consistency • Non-toxic pencil Place the pencil-side down on the cookie, and trace over the quote again to transfer the pencil marks to the cookie. Now, trace the Santa silhouette on another piece of parchment paper and start drawing freehand flowers and Christmas decorations, using a printed illustration as a reference. Step 8: Place the pencil-side down on the cookie, making sure that you can adjust the drawn sil- houette on the cookie. • Parchment or baking paper Step 1: Step 2: Step 3: Step 4: Cut out a Santa shape and an oval shape and bake them as usual. You can use a cookie cutter or a paper pattern if you prefer. Coat the Santa cookie with white icing of flooding consistency. Use a scribe to flood the entire surface of the cookie. Let the royal icing dry completely (about 8 hours at room temperature or 60 minutes in a dehydrator). Print the reverse image of your chosen quote (using a photo editor program like Photoshop) and trace it with a non-toxic pencil on parchment or baking paper.

Step 7: Now, trace the Santa silhouette on another Step 5: Step 8: piece of parchment Step 6: Place the pencil-side paper and start drawing Placethe pencil-side freehand flowers and You can also draw a down onthe cookie,and down on the cookie, trace over the quote again quote of your choice Christmas decorations, making sure that you to transferthepencil freehand directly on the using a printed illustration can adjust the drawn sil- marks to the cookie. cookie. as a reference. houette onthe cookie. Step 9: Step10: Step11: Step12: Put out the colours on Trace the Christmas Write the'Be Merry'quote Apply a coat of red decorations again, using with the black edible pen. a paint palette and mix royal icing of medium the same technique used themwithafew dropsof Let the painting and pen consistency to the oval in step 5. vodka. Start paint-ing, marks dry completely. cookie with the flat brush, using a papertowel to covering the entire cookie dab off excess liguid. surface (edges too).

Step 14: Step 13: Let it dry about 8 hours at room temperature or 60 minutes in a dehydrator). When it’s completely dry, age its edges using a round paintbrush and brown dusting powder. Now, stick the oval cookie and Santa cookie together with red icing of medium consisten-cy. Clean off any excess icing with a flat brush, and place a vase or container against the cookie side to keep it from falling over as the icing dries. Step 16: Step 15: Add some edible stars by using a little bit of white royal icing (flooding consistency) as a glue and a round small paintbrush. Complete the cookie project by inserting the twine with a little golden jingle bell into the hole at the very end of the Santa’s hat. Make a knot to secure. Welcome TO THE WONDERFUL COLOURFUL WORLD OF SWEET STICKS W E A R E T H E C O M PA N Y T H AT M A K E S cake decorating easy! OUR VISION IS simple, WE BRING ART INTO FOOD. WE EXIST TO CHANGE AND E V O LV E T H E C A K E D E C O R A T I N G I N D U S T R Y, T O T H E N R E D E F I N E H O W we experience sweets! E D I B L E A R T D E C O R AT I V E C A K E PA I N T f www E D I B L E A R T M E TA L L I C PA I N T PA L E T T E www.facebook.com/dolcesentiredolci EDIBLEARTPAINT www.dolcesentire.com SHARE THE @sweetsticksAU love W W W. S W E E T S T I C K S . C O M . A U SWEET STICKS

SWEET STICKS FOR ALL THINGS SWEET Weleome TO THE WONDERFUL WEARETHE COMPANYTHATMAKES cake decorating easy OuR Vison Is imple WE BRING ART INTO FOOD. WE EXIST TO CHANGE AND EVOLVE THE CAKE DECORATING INDUSTRY, TO THEN REDEFINE HOW we experience sweety! &dillewrt METALLIC FOR THETINE DETAILS dileat dilleat dilleat ECORATIVEPUNE DECOLATIVEPANT ECOKATIVEPNST ELEARTPAINT GLAMOROUS GOLE BABYPINK ROSE GOLD SWEETSTICIS SWEETSTICK AWEEY.STICKN SWEET STICKS EDIBLEARTDECORATIVECAKEPAINT EDIBLEARTMETALLICPAINTPALETTE SHARE THEOE @sweetsticksAu SWEET STICKS WWW.SWEETSTICKS.COM.AU

Christmas Workshop Series WOODLANDS This beautiful rustic Christmas cake design will be perfect for your Christmas table centrepiece. CUTE CHRISSY CUPCAKES Can you believe the cuteness of these gorgeous cupcakes? They are the perfect gift box for someone special. HEAD TO OUR WEBSITE TO BOOK NOW: WWW.CAKEDECORATINGCENTRAL.COM.AU BOOK IN TO 2 CHRISTMAS WORKSHOPS AND GET 50% OFF A THIRD THANK YOU TEACHER COOKIES Say “THANK YOU” to someone who looks after your precious children this Christmas. In this workshop you will decorate 4 shortbread cookies to be presented in a window box ready to give to your favourite teacher. Class Pricing SANTA CHOCOLATE OVERLOAD There is nothing better at Christmas than Santa and chocolate and this workshop covers this perfectly. 1. WOODLANDS $180.00 2. CUTE CHRISSY CUPCAKES $145.00 3. CHRISTMAS GINGERBREAD WREATH $125.00 4. CHRISTMAS TREE SHORTBREAD CAKE $125.00 5. THANK YOU TEACHER COOKIES $99.00 6. SANTA CHOCOLATE OVERLOAD $145.00 CLASSES ARE AVAILABLE AT ALL STORES OWN THE WAY YOU PAY CHRISTMAS GINGERBREAD WREATH This beautiful Christmas Wreath made from gingerbread with a holiday spice cream will make a stunning centrepiece at your celebration. CHRISTMAS TREE SHORTBREAD CAKE This beautiful Christmas Tree made from delicious buttery shortbread with a delicious cream filling will make a stunning centreplece at your celebreation. Store Locations NSW Castle Hill Store Unit 31/9 Hoyle Avenue, Castle Hill NSW 2154 +61 2 9899 3065 NSW Campbelltown Store Unit 2/5 Harbord Road, Woodbine NSW 2560 +61 2 4626 5526 VIC Nunawading Store 4 Lindsay Avenue, Nunawading VIC 3131 +61 3 9894 1981

HEADTO OURWEBSITETOBOOKNOW WWW.CAKEDECORATINGCENTRAL.COM.AU BOOKINTO2CHRISTMASWORKSHOPS AND GET5O%OFFATHIRD 121314 THANN THANK YOU TEACHER COOKIES SANTA CHOCOLATE OVERLOAD Say "THANK YOU" to someone who looks after your There is nothing better at Christmas than Santa and precious children this Christmas. In this workshop chocolate and this workshop covers this perfectly. you will decorate 4 shortbread cookies to be presented in a window box ready to give to your favourite teacher. WOODLANDS $180.00 2. CUTECHRISSYCUPCAKES $145.00 ass CLASSESARE 3. CHRISTMASGINGERBREADWREATH $125.00 4. $125.00 AVAILABLEAT CHRISTMASTREESHORTBREADCAKE 5. THANK YOU TEACHERCOOKIES $99.00 ALLSTORES 6. SANTA CHOCOLATEOVERLOAD $145.00 cake zip OWN THE WAY YOU PAY decorating central NSW NSW VIC Castle Hill Store CampbelltownStore Nunawading Store Unit 31/9 Hoyle Avenue, Unit 2/5Harbord Road, 4 Lindsay Avenue, Castle Hill NSW 2154 WoodbineNSW2560 Nunawading VIC3131 +61298993065 +6124626 5526 +61398941981

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MODERN CHRISTMAS By Penny Bunz of Cleopatra Cakes You will need: 1 x fondant- Petal dusts covered cake, (pink, plum, 8" high (width is greens, yellow, your preference). gold) 1 x fondant- Floralwire-18, covered cake, 20, 24 gauge 5"high (diameter · Floral tape 2"smaller than .Floralfoampads bottom tier) (firm and soft) Dowels Ball tool Cake boards Veining tool Ribbon Long nosepliers White and navy Wire cutters fondant Rolling pin Gumpaste Cornflour Petal/leafcutter Cellpad Royal icing Bead mould Tylose Straws or floral Shortening picks Sugar glue Craft or paring Clear edible knife lacquerspray Ruler Rose spirit Smoothers Gel colours or 4mmstyrofoam edible paints ball (pink,teal,black)

Step 1: Prep sugar flowers. Take a heavy gauge wire, fold in half and twist with pliers to create a sturdy stem. Poke a hole into a small styrofoam ball, fill with low temp hot glue and push in wire to create the base of a sugar protea. Step 2: Step 3: Step 11: Paint the bottom half of the ball in sugar glue or water, then cover in gumpaste. Smooth. Use a protea flower image for reference. Cover the top half in fondant. Add texture using a veining tool and a small knife, starting at the centre and working outwards. Step 4: Step 9: Using small scissors, snip at the fondant to create more texture. Step 5: Step 6: Step 7: Thinly roll and cut out gumpaste using a petal/ leaf cutter and store in plastic bag while prepping petals. You’ll need approximately seven. Refer to images 11 & 12 for reference to prepping petals. Set aside on gently curved surface then dust with a little pink and yellow petal dust. The first layer of petals can be lightly brushed with sugar glue on the bottom half of the petals and arranged around the protea bud. I add royal icing where I can to give added strength. Hang protea upside down to dry. Remaining protea petals are wired. Roll gumpaste thinly on the cellpad. Peel gumpaste off cellpad, turn over and cut petals. Cut at least 21 petals. Dip a 24 gauge wire into sugar glue, then thread the wire into the vein of the petal. Thin the edges of the petal with a ball tool on a firm flower pad. Roll ball tool into centre of petal to cup the petal. Lay on a gently curved surface to dry. Step 8: Step 13: Step 14: Step 15: Step 16: You can dust the outside of the petals or wait. The remaining petals will be wired to give more space, flexibility and fullness to the protea. Once petals are dry, dust with pink petal dusts with cornflour to soften the colour and begin taping to the protea bud with floral tape. Alternate the petals and give a bit of space between petal layers. This is a stylised version of a pink protea – a little green and yellow on the outside of the bud is nice. When finished, steam the flower. A variety of the petal dusts I used. Dusted foliage leaves. I used white gumpaste so I could play with shades of green. Green gumpaste would also work well. Step 10: Step 12:

Step 11: Dip a 24 gauge wire into Step 10: Step12: sugar glue, then thread Step 9: the wire into the vein of Peelgumpasteoff Roll ball tool into centre Remaining protea petals cellpad,turn over and the petal. Thin the edges of petal to cup the petal. are wired.Roll gumpaste cut petals. Cut at least of the petal with a ball tool Lay on a gently curved 21 petals. on a firm flower pad. thinly on the cellpad. surface to dry. Step 13: Step14: Step15: Step16: Once petals are dry, dust This is a stylised version Avarietyofthepetal Dustedfoliage leaves withpink petal dustswith of apinkprotea-a little dusts I used. I used white gumpaste so cornflourto soften the green and yellow on the I couldplaywith shades colour and begin taping outside of thebud is nice of green.Green gumpaste to the protea bud with When finished, steam the would also work well. floral tape.Alternate the flower. petals and give a bit of space between petal layers.

Step 20: Step 17: Step 18: Step 19: Making of the wired leaves. Refer to images 9, 10 & 11 for reference to thinning leaves and wiring. I used the same cutter, but I squeezed the metal to make it thinner.  Veining and thinning the leaves. Once dry, dust with a variety of green dust and tape. Start with the leaf with the longest wire and tape the other to it with floral tape. Filler berries. Make a hook at the end of a 20 gauge wire, roll a ball of gumpaste, dip wire in sugar glue and insert into the ball and secure. Dust with colour. Prepping of Christmas ornaments. Cut these using a template off the internet or make your own. Smooth edges. Mix fondant with tylose or gumpaste. I cover a dummy the size of the cake with baking paper, smear on shortening and stick on ornaments to dry. This ensures they dry with the correct curve. Step 21: Step 22: Step 23: Step 24: Step 29: Step 30: Step 31: Step 32: To create the watercolour effect, paint ornaments with rose spirit or vodka and dilute your paints a little. Just start experimenting by putting on colour and even taking away colour with your brush. I added some black Sweet Sticks Edible Art paint and some gold detailing. I then sprayed the ornaments with a clear edible lacquer to give them a porcelain feel. Prepare your cakes with ganache and fondant. Stack the cakes using dowels for support. Creating the ribbon and bow. Once the loops of the bow are firm, stick in place with royal icing. Add the ends of the ribbons, cutting to desired length. Add a smooth ball of fondant, shape to fit, and use a sugar shaper or similar modelling tool to give the knot shape. Position ornaments and apply royal icing to the back. Draw lines with a ruler onto the cake and paint with black gel or paint. Using pliers to hold stems and a pointed tool to poke holes in cake, start to play with your sugar flower arrangement. Use cut straws or flower picks to hold the stems within the cake and royal icing to fill the gaps. Step 28: Step 25: Step 26: Step 27: Measure circumference of the top tier and decide height of ribbon. Roll out fondant and add a little extra so you can fold over the top edge. Flip your fondant so folded edge is against the cake. I decide to wrap it at an angle, gathering the fondant where the ends meet. Cut ends of ribbons at varying lengths. The sticks are just there to help give the gathering some shape before applying to the cake. Add a little tylose to your fondant. Roll out, measure and cut to desired length. Fold in half, hold loop in place with a tube and glue ends. Set aside to dry.

Step 28: Step 25: Step 26: Step 27: Add a little tylose to your Measure circumference Flipyourfondant so Cut ends of ribbons at fondant.Roll out, measure of the top tier and decide folded edge is against the varying lengths.The and cut to desired length. height of ribbon. Roll out cake.I decide to wrap it sticks are just there to Fold in half, hold loop in fondant and add a little at an angle, gathering the help give the gathering place with a tube and fondant where the ends extra so you can fold over some shape before glue ends. Set aside to the top edge. meet. applying to the cake. dry. Step 29: Step 30: Step 31: Step 32: Once the loops of the bow Add a smooth ball of Position ornaments and Using pliers to hold stems fondant, shape to fit, and apply royalicing to the are firm, stick in place and a pointed tool to poke back.Draw lines with a with royal icing. Add use a sugar shaper or holes in cake, start to play ruler onto the cake and the ends of the ribbons, similar modelling tool to with your sugar flower paintwith black gel or cutting to desired length. give the knot shape. arrangement. Use cut paint. straws orflowerpicksto hold the stems within the cake and royal icing to fill the gaps.

Step 33: I used a bead mould for the decorative edge on the top and bottom tier. f www Step 34: The finished cake. Merry Christmas! www.facebook.com/cleopatracakeart www.cleopatracakeart.com

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` Mrs Claus’ Bakery Cake By Caroline Barnes of Love Cake Create You will need: • 6” round x 6” high cake covered in red fondant (I used Bakels Pettinice red fondant) • 4” round x 3” high cake covered in red fondant • Fondant: electric green, ivory, brown, red, white • Edible gold paint – I used Sweet Sticks Edible Art paint in Sunkissed Gold • Sugar glue • Tylose • 2cm circle cutter • Paint brush • X-acto Knife • Paper towel • Toothpick • Black edible marker • 2.5cm snowflake plunger cutter RETURNING FOR CLASSES IN • Small heart plunger cutter • Small star plunger cutter • Brown petal dust AUSTRALIA • Pencil • Baking paper MARCH 2019 www.cakedecoratingsolutions.com.au • Cardboard • Royal icing www.bakeboss.com.au

MRS CLAUS BAKERY CAKE By Caroline Barnes of Love Cake Create You will need: 6"round x6"high cake covered in redfondant (Iused Bakels Pettinice red fondant) 4"round x 3"high cake covered in red fondant Fondant:electric green, ivory,brown,red,white Edible gold paint -I used Sweet Sticks EdibleArt paint in Sunkissed Gold Clans Sugar glue Tylose 2cm circle cutter Bukery Paint brush X-acto Knife Papertowel Toothpick Blackedible marker 2.5cm snowflake plunger cutter Small heartplunger cutter Small star plunger cutter Brown petal dust Pencil Baking paper Cardboard Royal icing

Step 2: Step 1: For the purpose of this tutorial I’m using cake dummies but the same process applies to ganached cakes. At this stage keep the two cakes separate, we’ll stack them later. The bow will take a day or two to dry so we’ll start with that first. Add some tylose to the green fondant and mix it in well. Using the x-acto knife, cut out a rectangle approximately 12cm x 5cm (3mm thickness). Step 5: To create a pleat in the bow loop, first fold the edges down (as shown). Step 11: For the middle of the bow, cut out a rectangle approximately 7cm x 2.5cm (3mm thickness). To make this bow look as realistic as possible, we need to create some more movement. First fold the rectangle in half, lengthways. Then fold the top and bottom back to create a pleat-like fold. Apply a little sugar glue to the back of the strip and wrap it around the middle of the bow. Step 13: Step 14: Step 15: Step 16: Secure the ends at the back of the back of the bow. Pop the bow aside and allow it to dry for a day or two. For the tails of the bow, Create pleats in the other cut out two rectangles end by folding the fondant 6cm long x 5cm wide. Cut back and forth. triangles out of the bottom of the tails. Step 4: Step 9: Flip the rectangle over and apply a line of sugar glue to one end. Pick up the other end of the rectangle and place it on top of the sugar glue. Gently press down to ensure they’re stuck together. Follow the same process to make a second bow loop. Brush a little sugar glue where you trimmed off the pleats and join the two bow loops together. Step 6: Step 7: Step 8: Then bring them back up. Add a dab of sugar glue in the folds to secure them. To prevent the bow loop Trim off a little of the pleat from drooping, roll up with the x-acto knife. some paper towel and insert it inside the loop. Next, use your finger to gently push in the outside of the loop - the aim here is make a slight dent, which helps create a bit of movement. Step 3: Step 10: Step 12:

Step 11: To make this bow look Step 9: asrealisticaspossible Followthe same process we needto create some Step 10: Step 12: to make a secondbow more movement. First loop.Brusha little sugar For the middle of the fold the rectangle in half, Applya littlesugarglueto glue where youtrimmed bow, cut out a rectangle lengthways.Then fold the the back of the strip and off the pleatsand join the top and bottom back to approximately7cmx wrap it around the middle 2.5cm(3mmthickness) create a pleat-like fold. two bow loops together. of the bow. Step 13: Step 14: Step 15: Step 16: Pop the bow aside and Secure the ends at the For the tails of the bow, Createpleats intheother backofthebackofthe allow it to dry for a day or cut out two rectangles end by folding the fondant bow. two. 6cm long x5cm wide.Cut back and forth. triangles out of the bottom of the tails.

Step 25: Step 17: Next we’ll make the reindeer sugar cookies. Roll out a little ivory fondant and use the 2cm circle cutter to cut out the circles. Allow the circles to dry. To make the reindeer antlers, add tylose to the brown fondant, mix it in well and roll out the brown fondant to a 2mm thickness. Use the snowflake plunger to cut out two snowflakes. Apply some sugar glue to the back of the antlers and attach them to the top of the reindeer sugar cookie. Use the edible black marker to create eyes and for the nose, roll a tiny ball of red fondant. Step 26: Secure the nose in place Use the x-acto knife to cut with sugar glue. Three off the ‘antlers’ from the reindeer sugar cookies snowflake. were used for this cake. Step 27: So that the pleats will sit neatly behind the bow, use your finger to gently flatten the pleats. Trim off some of the excess pleats. To add movement to the tails, roll up some paper towel and pop it underneath. Curl up the ends a little. Pop them aside to dry. Step 18: Next we’ll make the treats that Mrs Claus offers in her bakery. To make the candy canes, roll a long sausage of red and white fondant. Twist the two together, curve the top part around and trim off the bottom. This cake has three candy canes. Step 19: For the macarons, start with a small ball of green fondant. Use your finger to flatten it slightly. Brush a small amount of sugar glue around the outside of the flattened circle (just around the base). Roll out a thin sausage of fondant and adhere it around the circle. Trim off any excess. Step 21: Step 22: Step 23: Step 24: Step 28: Step 29: Step 30 & 31: To create the ‘feet’ of the macaron, use a toothpick to make tiny dots in the fondant sausage. Use the same above steps to create a second macaron shell, so now you should have a top and bottom. For the filling, roll a small ball of white fondant and use your finger to flatten it. Apply a little sugar glue to the middle of the macaron shells and place in the white filling. Use your finger to encourage the filling to come to the edge of the macaron. Pop on the top shell and now you have a tasty- looking macaron! I found cutting the macarons in half made it easier to attach them to the cake later on, that way they aren’t so bulky. I made about 3 macarons for this cake. For the shortbread stars, roll out a little ivory fondant and use the star plunger to cut out 3 or 4 stars. Give the outside edges a light dusting with the brown petal dust and use the toothpick to add some dots (this is to act as the fork marks in shortbread). Repeat the process for the shortbread hearts. Since it’s a bit chilly in the North Pole, we’ll add a few snowflakes. Add some tylose to white fondant and mix it in well. Roll it out thin and use the snowflake plunger to cut out 3 snowflakes. Pop them aside to dry. Next we’ll create the Mrs Claus’ Bakery text on the front of the cake. The font I used is called Bromello. I was able to download it to my computer for free. Work out how big you need the white fondant oval for the front of your cake (mine is approximately 13cm tall), then use a pencil to trace the words Mrs Claus’ Bakery on to the front of the baking paper, ensuring the text fits neatly inside the oval. Step 20:

Step 25: Next we'll make the Step 27: reindeersugar cookies. Roll out a little ivory Applysomesugarglue fondant and use the to the back of the antlers 2cm circle cutter to cut and attach them to the out the circles.Allow the top of the reindeer sugar circles to dry. To make cookie.Use the edible the reindeer antlers, blackmarkertocreate add tylose to the brown eyes and for the nose, roll fondant, mix it in well and a tiny ball of red fondant. Step 26: roll out the brown fondant Secure the nose in place Use the x-acto knife to cut to a2mmthickness.Use withsugarglue.Three the snowflake plunger to offthe‘antlers'from the reindeer sugar cookies cut outtwo snowflakes. snowflake. were used for this cake. Claus ★★ Bakey Step 28: Step 29: Step30&31: For the shortbread Repeat the process for Since it's a bit chilly inthe North Pole, we'll add afew stars, roll out a little ivory the shortbreadhearts. snowflakes.Add some tylose to white fondant and mix fondant and use the star it in well. Roll it out thin and use the snowflake plunger plungertocut out 3or4 to cut out 3 snowflakes. Pop them aside to dry. stars. Give the outside Next we'll create the Mrs Claus'Bakery text on the edges a light dusting front of the cake.The font I used is called Bromello.I was able to download it to my computer for free. Work withthebrownpetaldust out how big you need the white fondant oval for the and usethe toothpick to front of your cake (mine is approximately 13cm tall), addsome dots (this is to then use a pencil to trace the words Mrs Claus'Bakery act as the fork marks in on to the front of the baking paper, ensuring the text shortbread). fits neatly inside the oval.

Step 40: Step 32: Step 34: Cut out an oval template from the cardboard. Take some white fondant, roll it out to approx. 2 -3mm thickness, place the oval template on top and use the x-acto knife to cut it out. Brush a light layer of sugar glue on the back of the oval and then adhere it to the front of the cake. Line up the baking paper with the white oval and use the dresden tool to score over the outline of each word. The fondant underneath is still soft so just apply a medium pressure with the tool. Step 35: Step 36: Step 37: They’re a little light/faint at this stage so take the dresden tool and go over the outline of each word again. Use a smoother for any bumpy parts on the oval. Each word will now be more defined. Step 33: Remove the baking paper and you’ll see the words embossed in the fondant. Next it’s time to arrange Mrs Claus’ treats around the words. Apply some sugar glue (or piping gel/ royal icing if you prefer) to the back of each item and adhere them to the cake, following the outline of the oval. Step 38: Step 39: Now it’s time to make the words stand out and paint them gold! With the Edible Art paint, just give the bottle a shake and paint it straight on. Go slow and steady and stay within the lines. Now the cake is starting to come to life! Step 42: Step 43: Continue all the way around the oval until you’re back at the start. Next we’ll add the top tier. Add a small amount of royal icing to the top of the 6” cake and place the 3” cake on top. The royal icing will help ensure the two cakes stick together. Once the bow has completely dried, it’s time to attach it to the cake. First, add some royal icing on the back of the bow and a little on the pleats of the bow tails. Step 44: Step 45: Step 46: Place the bow against the top tier and hold it in place until it’s secure. With the tails, position one on either side of the bow and hold in place to secure it. The cake is now complete! Now you can stand back and admire your beautiful Christmas cake! f Step 41: www.facebook.com/lovecakecreate www www.lovecakecreate.com.au

Step 40: Next it's time to arrange Step 42: Step 43: Mrs Claus'treats around Next we'll add the top the words.Apply some Oncethebowhas tier. Add a small amount sugarglue (orpiping gel/ completely dried,it's time royalicingifyouprefer)to of royal icing to the top of to attach ittothecake. Step41: the back of each item and the 6" cake and place the First, add some royal adhere them to the cake, Continue all the way 3cake on top. The royal icing on the back of the following the outline of the around the oval until icing will help ensure the bow and a little onthe oval. you're back at the start. two cakes stick together. pleats of the bow tails. Clang Clang Bukcy Bukcy Claus Bakey Step 44: Step45: Step46: Place the bow against With the tails,position The cake is now the top tier and hold it in one on either side of the complete!Nowyou can place until it's secure. bow and hold inplace to stand back and admire secure it. your beautiful Christmas cake! www.facebook.com/lovecakecreate www www.lovecakecreate.com.au

Moss and Mistletoe By Beata Mielcarek Cake Artstudio You will need: • White sugar paste • Flexi smoothers • Modelling tools • Scraper • Rolling pin (small and large) • Scissors • 1 x 5” and 1 x 6” round cakes • Flower paste (white and cream) • White royal icing • Small round nozzle and piping bag • 2 thin rectangular sheet of green sponge cake • Christmas picture (I used one from Pinterest) • Petal dust (black, antique gold, gold, white, poppy red, terracotta, shades of green) • Fondant smoother • Green floral tape • Cocoa butter • Flower foam pad • Paint palette • Groove board • Tealight candle and • Universal leaf cutter holder • 2 x flower picks • Small round cutter • Edible glue • Baking paper • 28 gauge floral wire • Spatula • Piping gel • Tape • Paint brushes • Cornflour (thin and thick) f • Decorators’ alcohol facebook.com/CakeArtstudioDublinIe

MOSS ANDn MISTLETOE By Beata Mielcarek Cake Artstudio You will need: White sugar paste · Flexismoothers Modelling tools Scraper Rolling pin Scissors (smallandlarge) Christmaspicture 1x5"and1x6" (I used one from round cakes Pinterest) Flowerpaste Petal dust (white and cream) (black,antique White royal icing gold, gold, white, Smallroundnozzle poppy red, and piping bag terracotta,shades of green) 2 thin rectangular sheet of green Fondant smoother sponge cake Green floral tape Cocoa butter Flowerfoam pad Paint palette Groove board Tealight candle and Universal leaf holder cutter 2 x flowerpicks Small round cutter Edible glue Baking paper 28gaugefloral wire· Spatula Piping gel Tape Paint brushes Cornflour (thin and thick) Decorators'alcohol facebook.com/CakeArtstudioDublinle

Step 2: Step 1: Roll the out the flower paste thinly and cut out Start by making the the leaves & insert a mistletoe leaves (around 20 leaves) so they can dry piece of No.28 floral wire into the leaves. overnight. Step 5: Step 6: Using a circle cutter cut Create round mistletoe out around 15 circles from berries from the circles. a cream-coloured flower paste. Step 10: Step 11: Step 12: Mix together two shades of green dust. Dust your leaves with your customised shade of green. Now create two bouquets from your leaves and berries. Dust your flower tape with your shade of green for a natural effect. Step 8: Step 13: Step 14: Step 15 & 16: Using gold dust mixed with alcohol, paint details on your berries. Leave your bouquets in safe place while we work on the cake. Cover a 5’’ and 6’’ round cake with the white sugar paste. With the help of a flexi smoother, shape the edges further and crisp up the lines. Step 3: Step 4: Using a ball tool carefully thin out the edges of the leaves. With the help of a modelling tool create light veins in the leaf. Step 7: Let your leaves and berries dry overnight. Step 9:

Step 10: Step 11: Step12: Step 9: Dustyourleaveswith Now createtwo bouquets Dust your flowertape with fromyourleaves and Mixtogethertwo shades your customised shade of your shade of green for a berries. of green dust. green. natural effect. Step13: Step14: Step15&16: Cover a 5"and 6"round Leaveyourbouquetsin With the help of a flexi smoother, shape the edges safeplace while we work cake with the white sugar further and crisp up the lines. onthecake. paste.

Step 25: Step 17: Print out a picture for inspiration or guide (I like to use Pinterest). Step 18: Step 19: Step 20 & 21: Transfer your picture onto baking paper. Using tape, secure the picture onto your 5” cake. Carefully transfer the picture onto the cake. Now using a small nozzle with royal icing create small dots to create a snowflake effect. Step 22: Step 23: Step 24: Using melted cocoa butter mix your colours, being careful to not burn yourself. Paint your chosen picture. Now assemble your cakes With the help of a spatula, carefully. use royal icing to create a snow effect. Step 28: Step 26 & 27: Mix edible gold dust with alcohol and paint small details on the shoes. Let your icing dry before continuing onto the next step. Step 29: Step 30: Step 31: Step 32: Cut your green sheets of sponge cake to the diameter of the 6’’cake. Cover your 6’’ cake with piping gel. Very gently cover your cake with the green sponge. Create an uneven edge at the top to create a moss feel.

Step 25: Step28: Now using a small nozzle Step26&27: withroyalicingcreate Let your icing dry before Mix edible gold dust with alcohol and paint small small dots to create a continuing onto the next snowflake effect. details on the shoes. step. Step 30: Step 29: Step31: Step 32: Cutyour green sheets Cover your 6"cake with Very gently cover your Create an uneven edge at cake with the green piping gel. of sponge cake to the the top to create a moss sponge. diameterofthe6cake feel.

Step 34: Step 33: Again with the help of a Gently press the moss spatula, use royal icing against your cake to make to create a snow effect at sure it’s secure. the bottom of the moss. Step 35 & 36: Insert the floral picks in to the cake (one at the top and one at the bottom). Dawn Butler of Dinkydoodle Designs has released her new airbrush system. * 36PSI Compressor * Airbrush Gun * 3 Speed buttons * 7CC Interchangeble Cup * 9CC Interchangeable Cup * Airbrush hose with easy snap adaptor * Rugged Carry Case Step 37: Step 38 & 39: Carefully insert your sugar Using a large paintbrush and white dust, create a bouquets into the floral snow effect on the moss. picks. Step 40: Your cake is now ready. Happy holidays to everyone! AVAILABLE AT FOR WHOLESALE ENQUIRES CONTACT WWW.DINKYDOODLE.CO.UK

Dimkyoodle Designs DawnButlerofDinkydoodle Designs has releasedher newairbrushsystem. *36PSICompressor * Airbrush Gun * 3 Speed buttons Dnaerdle * 7CC Interchangeble Cup *9cInterchangeableCup * Airbrush hose with easy snap adaptor * Rugged Carry Case tal ae AVAILABLEAT CAKE DECORATING SOLUTIONS

Christmas Candle with Marzipan Pears By Joanne Wieneke of The Little Cake Patch, USA You will need: • 6” x 6” cake • 450g fondant • Rolling pin • 1 tealight candle • 4”x4” aluminum foil • Cornflour • Shortening • Dresden tool • Groove board • 120g green gumpaste • 60g red gumpaste • Petal dust in forest green, super red, yellow, light green • Holly cutter • Wire cutter • Green floral tape • 28 gauge green wire • Sugar glue • Leaf glaze • 250g almond paste • 1 cup icing sugar • 1 tsp corn syrup • Clove stems • Pearl dust • Soft filbert brushes, round and flat tips • Grain alcohol or vodka f www.facebook.com/thelittlecakepatch

CHRISTMAS CANDLE WITH MARZIPAN PEARS By Joanne Wieneke of The Little Cake Patch, USA You will need: 6"x 6"cake 450g fondant Rolling pin 1 tealight candle 4"x4" aluminum foil Cornflour Shortening Dresden tool Groove board 120ggreengumpaste 60g redgumpaste Petal dust in forest green, superred,yellow,light green Holly cutter Wire cutter Green floral tape 28 gauge green wire Sugar glue Leaf glaze 250galmondpaste 1 cup icing sugar 1 tsp corn syrup Clove stems Pearl dust Soft filbert brushes, round and flat tips Grainalcoholorvodka www.facebook.com/thelittlecakepatch

The Christmas Candle Cake Step 1: Enrobe a 6” cake with fondant. Set aside. Step 3: Knead and roll to a ball twice the amount of what you would consume to cover the top. Step 2: Take a tealight candle and wrap the case with aluminum foil. Step 4: Roll out fondant starting from the sides to create what would look like a little hill. The height of the hill is based on the thickness of the tealight case. Step 5: Use the tealight case to measure the diameter of the hole you are going to cut out from hill. This will look like a volcano. Step 6: Lightly brush the top of the cake with a little water and place the rolled out fondant volcano on top of the cake. Step 7: Smooth the sides of the cake shoulder and pinch the excess to create drips. Step 8: Brush with desired lustre or pearl dust to create a shimmery effect on the cake.

Step5: Step6: Use the tealight case to measure the Lightly brush the top of the cake with a diameter of the hole you are going to cut out little water and placethe rolled out fondant from hill. This will look like a volcano. volcano on top of the cake. macle inFranceSi Step 7: Step8: Smooth the sides of the cake shoulder and Brush withdesired lustreorpearl dustto pinchthe excess to create drips create a shimmery effect on the cake.

Holly Leaves and Berries Step 9: Roll green gumpaste on a groove board and cut with holly leaf cutter. Score to create veinings and attach 28 gauge green wire dipped in edible glue to the groove. Set aside to dry. Step 11: Roll pea-sized balls of the red gumpaste and attach the 28 gauge green wire dipped in edible glue. Set aside to dry. Step 10: Brush the leaves with evergreen or forest green petal dust. Dip or spray with flower glaze to create a shiny effect. Set aside to dry. Step 13: It is recommended to let dry the berries Step 14: and leaves at least a day to make sure the glaze has totally dried and will not cause the Assemble the spray, gathering 3-5 berries leaves and berries to stick to each other. per 3 leaves with green floral tape. Step 12: Brush the berries with deep red or super red petal dust and spray with flower glaze twice to create a very shiny effect. Set aside to dry. Step 15: Take 250g almond paste and knead gently with ¾ to 1 cup of icing sugar. Marzipan Pears Step 16: Add one teaspoon of corn syrup to give the marzipan a little stretch. Refrigerate for 30 minutes before using.

Step 13: It is recommended to let dry the berries and leaves at least a day to make sure the Step 14: glaze has totally dried and will not cause the Assemble the spray,gathering 3-5 berries leaves and berries to stick to each other. per3leaves with green floraltape. IND RO ALMOND PASTE madlein.France Step 15: Step 16: Take250galmondpasteandkneadgently Add one teaspoon of corn syrup to give with 34 to 1 cup of icing sugar. the marzipan a little stretch.Refrigerate for 30 minutes before using MarzipanPears

Step 17: Take 30g of the prepared marzipan and roll on the palm of your hands. If it comes out sticky, you can rub your hands with a little shortening to prevent from sticking on your skin. As you roll, slowly bring it to a teardrop shape. Step 19: Take a clove stem, dip the rounded top in corn syrup and stick it on the marked top of the marzipan pear. You can brush the marzipan with petal dust in shades of yellow, light green and red, or pearl dust diluted in little vodka to make it more festive. Step 18: Smooth the pointy tip and make it bit rounded. With the tip of a dresden or dogbone tool, put a light hole on the top. Step 20: Place cake on a decorative cake stand and arrange leaves, berries and marzipan pears around the cake candle. Insert tealight on the hole and light it up.

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Festive Koala E X TR A Renshaw Extra is specifically formulated to be a firmer and more elastic Fondant. It can be rolled very thinly and gives good coverage. Its greater Elasticity reduces ripping and tearing and is great for covering deep cakes. Visit renshawaustralasia.com to see the full range of Extra fondant By Vincent Goh of Van Goh Cakes

FESTIVE KOALA By Vincent Goh of Van Goh Cakes

You will need: • 15” masonite cake boards x 2 • Chocolate ganache; dark or white • Cocktail stick • Renshaw Extra White Fondant • Electric drill • Renshaw Extra Teddy Bear Brown Fondant • 8mm drill bit • Renshaw Extra Grey Fondant • Ruler • 5/16” hex nut • Renshaw Extra Ivory Fondant • Locking pliers • 5/16” washer • Renshaw Extra Red Fondant • Pliers • 5/16” locking washer • Progel Brown • Cling wrap • Straws • Progel Chestnut Brown • Gloves • 4.8mm armature wire • Progel Blue • Spatula • Aluminium foil tape • CMC powder • Flexi-smoothers • Rice pops • 18G floral wire • Marshmallow • Isomalt nibs • Sugar shapers or dresden tool, ball tool • Candy melts or white chocolate • Rainbow Dust Pastel Blue Sparkle • Acupuncture needle • 5” round cakes which yields a total of 8” in height. • Digestive biscuits or equivalent • Masking tape • 4” masonite cake boards x 2 • Wood to make feet for the cake board • 5/16” threaded rod, approximately 11” length • Black texter • Hot glue gun Step 4: Drill through the board where you previously marked. Use an 8mm drill bit. Step 5: Put the threaded rod (approximately 11” in length) through the hole, and add the nut, locking washer, and washer through the bottom part of the cake board. Add a washer and a nut through the top part of the cake board. • Rolling pin • Blowtorch Creating the Structure Step 1: Step 2: Step 3: Step 6: Step 7: Step 8: To create a stable base board, stick two 15” cake boards together with hot glue. Attach feet to the board to avoid the nut, washer, and threaded rod from damaging the table top and to add stability. You may simply attach it with hot glue. Mark where you will be drilling the threaded rod with a black texter. Place the rod about 1.5” away from the centre of the board  Tighten the nuts on both sides of the cake board with pliers, to ensure that the threaded rod is not loose. Gently push the threaded rod so that it has a slight tilt, or you can leave the threaded rod standing at 90 degrees as well. Using the same texter, mark two locations along the threaded rod; one at the widest point of the koala’s belly and the other at just the koala’s neck.

Step 4: Drill through the board Step5: whereyou previously Put the threaded rod (approximately 11" in length) through the hole, and add the marked.Usean8mmdrill nut, locking washer, and washer through the bottom part of the cake board.Add a bit. washerand anutthroughthetop partof thecakeboard. Step 6: Step 7: Step 8: Tighten the nuts on both Gentlypushthethreaded Using the same texter, sides of the cake board rod so that it has a slight mark two locations along with pliers,to ensure that tilt, or you can leave the the threaded rod; one at the threaded rod is not threaded rod standing at the widest point of the loose. 90 degrees as well. koala's belly and the other at just the koala's neck.

Step 9 & 10: Mark two holes on one 4” masonite cake board for the koala’s belly. This is where the two legs will be. Mark the holes 1” from the side of the board. Mark the second 4” cake board with just one dot, 1” Step 11: away from the side of the board. This will be for the Drill the holes with the neckline. same drill bit size. Step 13: Step 12: To cover the threaded rod, first measure the distance from the hex nut to the first black mark on the rod. This would be approximately 4”. Use a straw with the same diameter, and cut out that length. Place the straw through the threaded rod. This helps protect the structure from cake, making it food safe. Step 18: Finally cover the top part of the threaded rod with straw too. To make the other koala’s leg, cut some 4.8mm armature wire. Use a pair of pliers to create a circle on one end. Step 17: Step 16: Add the other 4” cake board and repeat steps in 14. Step 14: Step 15: Step 19 & 20: Step 21: Step 22: Add the first 4” cake board with two holes, using the locking washer, washers, and hex nuts to fix it in place. Tighten them in place. Measure the distance between the hex nut on the 4” cake board to the next mark on the threaded rod which should be approximately 4” again, and repeat step 12 by cutting a straw and placing it over the threaded rod. Thread through the armature wire through the hole on the bottom cake board, and this will act as a leg that’s “kicking” in the air. Apply hot glue generously on top to set the armature on the cake board. Check the armature wire against your template, to make sure that it’s placed correctly. Cut off any excess armature wire. Cut another longer piece of the same armature and shape it at the bottom of the cake board. Twist it around the nut so that it’s snug and doesn’t move around a lot. Lift the wire above the cake board as this will be the wooden log that’s anti-gravity.

Step 18: To make the other koala's Step 17: leg,cutsome4.8mm Finally coverthe top part armature wire. Use a pair Step 16: of the threaded rod with of pliersto create acircle Add the other4"cake board and repeat steps in 14. strawtoo. on one end. Step19&20: Step 21: Step22: Check the armature wire Thread through the Cutanother longerpiece armature wire through the against your template, to of the same armature and holeonthebottomcake make sure that it's placed shape it at the bottom of correctly. Cut off any board, and this will act as the cake board.Twist it alegthat's"kicking"inthe excess armature wire. around the nut so that it's air. snug and doesn't move Applyhotgluegenerously around a lot. Lift the wire ontoptosetthearmature abovethecakeboardas on the cake board. this will be the wooden log that's anti-gravity.

Creating the Koala in Cake Step 3: Use gloves for this part so it won’t be so messy on the hands. Apply Step 1: shortening and rub it all Make your Rice Krispies Treat (RKT) to create bulk for over the gloves. Using the log, and the lower portion of the koala’s torso. Heat your hands, mix through 200g of marshmallows, 1/4 cup of white chocolate in the rice pops in the the microwave until it has melted. Then add 200g of melted marshmallow mix rice pops to it. until it is well combined. Let the RKT cool down a little before using it on the structure. Use some melted marshmallow on the armature wire so the RKT has something to stick on. Apply RKT little by little along the wire on the cake board to create the “log”. If it’s starting to fall off the structure, do not fret and just try to hold it together. Step 25: Step 4: Step 5: Step 6: Cover the rest of the cake board with aluminium foil too, it doesn’t have to be smooth so the more creases, the better. Apply melted marshmallow or chocolate underneath the cake board and add RKT to the bottom of the lower cake board. This is the bottom part of the torso of the koala. Once you are happy with the overall shape of both the torso and the log, use cling wrap and wrap around the RKT so it holds it in place and doesn’t fall off. Let it set overnight before working on it. Add cake to the rest of the structure. Apply ganache at the bottom of the board, and build cake layer by layer. The height between the two cake boards is about 4”, so adjust the height of the cakes accordingly. Step 2: Step 24: Step 23: Use hot glue again around the said nut and let it set. Use aluminium foil tape and cover the areas where the hex nuts are exposed, both on top of the cake board and under it. Cover the armature wire too.

Creatingthe Koala inCake Step 3: Let the RKT cool down a little before using it on the structure.Use some Step2: melted marshmallow on Use gloves for this part the armature wire so the so it won't be so messy RKT has something to on the hands.Apply stick on.ApplyRKTlittle Step 1: shortening and rub it all by littlealongthe wireon Make your Rice Krispies Treat (RKT) to create bulk for over the gloves. Using the cakeboard to create the log, and the lower portion of the koala's torso. Heat your hands, mix through the "log".If it's starting to 200g of marshmallows, 1/4 cup of white chocolate in the rice pops in the fall off the structure, do the microwave until it has melted. Then add 200g of meltedmarshmallowmix not fret and just try to hold rice pops to it. until itis well combined. it together. Step 4: Step 5: Step 6: Apply melted Once you are happywith the overall shape of both the Add cake to the rest marshmallow orchocolate torso and the log, use cling wrap and wrap around the of the structure.Apply RKT so it holds it in place and doesn't fall off. Let it set underneaththe cake ganache at the bottom board and add RKT to the overnight before working on it. of the board, and build bottomofthelowercake cake layer by layer.The board. This is the bottom height between thetwo part of the torso of the cake boards is about 4" koala. so adjust the height of the cakes accordingly.

Step 8: Using the RKT that you built the torso before, carve the lower half of the torso into an egg shape, this will be the koala’s body. Step 7: Step 9: Step 10: Add more cake on the second cake board to build the head, that’s about 4” in height too. Shape the head of the koala by carving it so that the front of its face is pointed towards the nose, and flatter at the back. Make sure to carve the sides of the head as though it’s pointed towards the top. Use the cake board as a guide to not carve too much from the neckline. Make some cake pop mixture using cake and ganache, and build the sides around the neckline so there is a smooth transition between the neck and the torso. Use the mixture to fill in spots where you think you may have carved out too much.

Step 8: Using the RKT that you built the torso before, carve the lower half of the torso into an egg shape, this will be the koala's body Step9: Step10: Shape the head of the koala by carving it so that Make some cakepop the front of its face is pointed towards the nose, and mixture using cake and flatter at the back. Make sure to carve the sides of the ganache, and build the head as though it's pointed towards the top. Use the sidesaroundtheneckline cake board as a guide to not carve too much from the so there is a smooth neckline. transition between the neckandthetorso.Use themixturetofill inspots whereyouthinkyoumay have carved outtoo much.

Step 11: Continue carving where necessary if you feel that the shape can be improved. Step 12: Step 13: Start to apply your chocolate ganache all over, including the area where the RKT is too. Let the ganache set overnight before you start work on it the next day. Use hot water and run your fingers around your cake the next day to smooth out any lumps and bumps. Step 14: Step 15: To achieve the colour of the Roll the fondant out to be koala, I use 1000 grams of approximately 5mm in White fondant, 250 grams thickness of Grey and 70g of Teddy Bear Brown. Adjust as to how grey you want your koala to be by adjusting the amounts of grey, and how warm the grey is by adjusting the amount of teddy bear brown. Step 16: Apply the fondant to the koala, starting from the front and slowly smoothing it so that you have folds on both sides of the “ear” area and the back of the koala. Gently rub out the joints with your palm or with some of the same fondant.

Step13: Use hot water and run your fingers around your cake the next day to smooth out any lumps and bumps. Step14: Step15: Step16: Roll the fondant out to be Toachievethecolourof the Applythe fondantto thekoala, starting from the front koala,luse1000gramsof approximately5mmin White fondant, 250 grams thickness both sidesof the“ear"area and the back of thekoala. of Grey and 70g of Teddy Gently rub out the joints with your palm or with some Bear Brown.Adjust as to of the same fondant. how grey you want your koala to be by adjusting the amounts of grey, and how warmthe greyisby adjusting the amount of teddy bear brown.

Step 17: Step 25: If you have any air bubbles, poke through them with an acupuncture needle and smooth them against the cake. Step 18: Use about 20g of the fondant and add a touch of CMC powder. Roll it into a ball, and then into a cone - this will be the koala’s ‘left leg’. Gently shape the thinner end of the cone to create the koala’s ‘feet’. Step 19: Step 20: Step 21: Step 22: Step 23: Step 26: Step 27: Make about two 2mm size balls with black fondant to make the koala’s eyes. Place them on the lower half of the face, and have them both aligned so you can decide where you like them. Use an end of a paintbrush or a Cel stick to create indents where you can add the eyes, and add the eyes in. Roll out a 20g piece of black fondant to make the koala’s nose, thicker at the top and slightly tapered towards the bottom. Place the nose on the same level as the eyes. To create a cute smile, use your thumb to gently press against its right cheek, then use a Sugar Shaper or a dresden tool to create a smile. To create its ears, use 200g of the original grey fondant mix and add about a teaspoon of CMC powder to it. Use the fleshier part of your palm and slowly smooth and flatten the fondant. Roll out the lighter grey fondant and cut out a circle with a 6.5cm diameter round cutter. Smooth the sides around the circle and attach it to the ear with some water. Let this firm up for a few hours, preferably overnight. Place the ‘leg’ through the armature wire, and you have his first leg! Step 24: Mix equal amounts of white fondant to the grey fondant mix, to create a lighter shade of grey. Roll out the fondant to approximately 2mm in thickness, and place that on the koala’s belly.

Step25: Roll out the fondant to Step 24: approximately 2mm in Mix equal amounts of white fondant to the grey fondant mix, to create a lighter thickness, and place that shade of grey onthe koala'sbelly. Step26: Step 27: To create its ears, use200g of the original grey Roll outthe lightergrey fondant mix and add about a teaspoon of CMc fondant and cut out powderto it.Use thefleshierpart of yourpalmand acirclewith a6.5cm slowlysmoothandflattenthefondant. diameterround cutter. Smooththesidesaround the circle andattach ittotheearwithsome water. Let this firm up for a few hours,preferably overnight.

Step 32: Step 31: To create the arms, cut an 18G wire in half. On each end of the wire, use a needle nose pliers and twist the end to make a circle. This is extremely useful trick if you would like to hang any decoration on its arms. For the left arm, roll out 20g of grey fondant mixed with some CMC powder and shape it into a tapered cone. Put the wire through the fondant, with the circle end of the wire on the tapered end of the fondant. Step 28: Step 29: Step 30: Step 33: Step 34: Step 35: To secure the ears, add three skewers to the sides of the koala, preferably at a slight downward angle into the cake, and slowly push the ear to its head. This may help compensate for the weight of the ear. Use a small ball of the lighter grey fondant and attach it to the back of the koala to make its tail. Roll out very thin sausages of black fondant and place it on the koala, creating its eyebrows. You can have them as rounded or adjust it to any expression you like. Cover the other side of the wire going into the cake with aluminium foil tape. Attach the left arm, and with some water to stick the arm to the body. Make an L shape with the other wire, and roll out same amount of fondant with CMC powder and shape the right arm through the wire. Attach it to the body.

Step 32: For the left arm, roll out 20g of grey fondant mixed withsomeCMCpowder and shape it into a Step 31: taperedcone.Putthewire To create thearms,cutan18G wire inhalf.On each through the fondant, with endof the wire, use a needle nose pliers andtwistthe the circle end of the wire endto make a circle.This is extremely useful trick if onthetapered endof the you would like to hang any decoration on its arms. fondant. Step 34: Step 33: Step 35: Coverthe other side of Attachtheleftarm,and Make an L shape with the otherwire,and roll out same the wire going into the withsomewatertostick amountoffondantwithCMCpowderand shapethe the arm to the body. cake with aluminium foil right arm through the wire. Attach it to the body. tape.

Making the Wooden Log Step 7: Step 1: Ganache the RKT to create the log, it doesn’t have to be a smooth finish. Step 2: Roll out about 500g of Ivory fondant, and then apply it on the log. Make sure to cover the underside of the log that’s raised above the cake board. Step 5: Step 6: Make them into thin sausages and twist the fondant several times to create a marbled effect. Roll the marbled fondant out and leave it exposed for several hours to achieve crackling effect. If you want to speed up the crackling effect, use a blowtorch and run it all over the top of the fondant. If it starts to blister and caramelise, that is perfectly fine as it will add to the wooden effect. Step 3: Step 4: Step 8: On the ends of the log, slowly flatten and pinch the edges. To create the bark of the log, make a few colours using the leftover Ivory fondant, some are mixed with the Teddy Bear brown, some are coloured using Progel colours - Chestnut and Brown. Add some CMC to them so they will develop a skin faster. Use your rolling pin and slowly roll it out in both directions - length and width; to approximately 4mm in thickness - you will start to see the crackling effect.

Step 7: If you want to speed up the crackling effect, use a blowtorch and run it all overthetop ofthe Step5: Step6: fondant. If it starts to Make them into thin Rollthemarbledfondant blisterand caramelise, outandleaveitexposed sausages and twistthe that is perfectly fine as for several hours to fondantseveraltimesto it will add to the wooden create a marbled effect. achieve crackling effect. effect. Step 8: Use your rolling pin and slowly roll it out in both directions -length and width; to approximately 4mm in thickness - you will start to see the crackling effect.

Finish Cake Board Step 1: Spray the log lightly with water and apply the crackled fondant over. If it doesn’t cover the entire circumference of the log, that’s ok. The fondant may start to tear as well, which is perfectly ok. That adds to the character of the log. You can always go back with the blowtorch to add more colour, depth and definition on the log Use masking tape and tape around the cake board. We will be filling the board with isomalt later and this will help prevent overflowing. Step 10: Step 11: Step 12: Step 3 & 4: Step 5: Use a dresden tool to add some texture on the exposed ivory part of the log. To finish the koala, make the other leg as well. Roll out some black fondant into tapered strips and cut out three strips to make its claws. Place them over the ends of the arms with the hook to conceal them. Take extra precaution with this step! Double gloves are necessary in this step! Melt about 1000g of isomalt in the microwave in short 30 second bursts until they have melted and are flowing. Use a tiny bit of Progel blue and colour the isomalt. Gently pour the melted isomalt all over the cake board to fill it up - if you feel the isomalt is not flowing as smoothly as before, just put it back in the microwave for a few seconds again, and continue pouring. Step 9: Step 2: Use any leftover grey fondant with some leftover brown fondant to create ‘stones’ and ‘rocks’ in varying sizes.

FinishCakeBoard Step 1: Use masking tape and tape around the cake Step 2: board. We will be filling theboardwithisomalt Use any leftover greyfondant with some leftover later and this will help brown fondant to create'stones'and'rocks'in varying prevent overflowing. sizes. Step3&4: Step 5: Take extra precaution with this step!Double gloves Gentlypourthe melted are necessaryin this step!Melt about 1000g of isomalt isomaltalloverthecake in the microwave in short 30 second bursts until they boardto fill itup-if you have melted and are flowing. feel the isomalt is not Use a tiny bit of Progel blue and colour the isomalt. flowing as smoothly as before, just put it back inthemicrowavefora few seconds again, and continue pouring.

Adding Celebration Cheer - Christmas Step 6: Use small pinches of the Pastel Blue Rainbow Dust Sparkle on the isomalt to give it some shimmer. Spray the board with some glaze to prevent the isomalt from getting cloudy. Step 3: Step 1: Step 2: To make Christmas hat, knead 100g of red fondant and roll it into a tapered cone. Try to make the base as flat as possible. Curve the tip of the Santa’s hat to make it as though it’s flying in the air. Step 7: Step 4: Step 5: Step 6: Add some crushed biscuits to one corner of the board to give the illusion the koala is going to land on ground. Roll out about 30g of white fondant into a long sausage, and attach it around the base of Santa’s hat. Roll out some white fondant and make it into a ball Use a cocktail stick and put it through the top of the hat.

AddingCelebrationCheer-Christmas Step 3: Step1: Step 2: Curve the tip of the To make Christmas hat, knead 100g of red fondant Trytomakethebaseas Santa's hat to make it as flataspossible and roll it into a tapered cone. though it's flying in the air. Step 4: Step 5: Step 6: Roll out about 3Og of white fondant into a long Roll out some white Useacocktailstickand sausage, and attach it around the base of Santa's hat. fondant and make it into a put it through the top of ball the hat.

Step 7: Insert the ball of white fondant on the end of the hat where the cocktail stick is. Step 8: Use a ball tool or Sugar Shaper and start pressing around the areas where it’s white to create texture. Leave it to dry overnight and it is ready to be used! SUBCSRIBE HERE FOR FREE! to have each issue of Cake! magazine sent straight to your inbox! Step 9: Attach hat to the koala, add a leaf to one hand and a present in the other! f facebook.com/vangohcakes To advertise in Cake! magazine, contact [email protected]

SUBCSRIBEHERE FORFREE! to have each issue of Cake! magazine sent straight to your inbox! Cak alke! magazine AUGUST2016 To advertise in Cake!magazine, contact [email protected]

ACDN's Top 10 picks for the upcoming Cake Bake & Sweets Shows!

CAKE BAKE SWEETS SHOW ACDN'S TOP 10O PICKS FOR THE UPCOMING CAKE BAKE & SWEETS SHOWS!

THE STARS HAVE LANDED FOR THE SWEETEST EVENT IN TOWN! MEET THE INDUSTRY’S TOP CHEFS POLYVIOU, CANDICE BROWN, ERIC LANLARD, KATHERINE SABBATH, KIRSTEN TIBBALLS, SIBA MTONGANA AND MORE, UNDER ONE ROOF! SYDNEY SHOW ICC SYDNEY DARLING HARBOUR 23 - 25 NOV 2018 1. Marketplace Highlighting some of the most exciting up- and-coming businesses alongside some staples of the baking and sweets indus- try, the Marketplace is the area to start your journey into the Cake Bake & Sweets Show. Your mind will be ablaze with new ideas and inspiration when you see all the new products you can use for your cre- ations, and of course, you can purchase them right then and there! SUCH AS ADRIANO ZUMBO, ANNA BOOK YOUR TICKETS NOW! ACDN's Top 10 picks for the upcoming Cake Bake & Sweets Shows! VIP TICKETS START FROM $95 FACEBOOK.COM/CAKEBAKEANDSWEETSSHOW INSTAGRAM.COM/CAKEBAKESWEETS TWITTER.COM/CAKEBAKESWEETS 2. SugarLab What happens when you give the most creative dessert chefs free rein to make whatever they wish in front of a live audi- ence? We are bound to find out! Celebri- ties Anna Polyviou, Adriano Zumbo, Kath- erine Sabbath, Kirsten Tibballs and Eric Lanlard will each be holding demonstra- tions, astounding us with their energy and artistic creations! 3. MELBOURNE SHOW MELBOURNE CONVENTION & EXHIBITION CENTRE 30 NOV - 2 DEC 2018 WWW.CAKEBAKEANDSWEETS.COM For The Love of Cooking Before the dessert must come the dinner, and we all love cooking! We are bringing the international flavour to the Cake Bake & Sweets Show, with demonstrations from starlets such as the Crazy Bull, Miguel Maestre, South African Superstar Siba Mtongana, Plant-based chef Lorraine Pas- cal plus many more. You will walk away from this stage with a zest for creation!

SEEUSATTHE CAKEBAKE&SWEETSSHOW! CAKE BAKE SYDNEY,ICCSYDNEYDARLINGHARBOUR SWEETS 23-25NOVEMBER2018 SHON CAKEBAKEANDSWEETS.COM ACDN'S TOP 10 PICKS FOR THE UPCOMING CAKE BAKE & SWEETS SHOWS! 1.Marketplace Highlighting some of the most exciting up- and-coming businesses alongside some staples of the baking and sweets indus- try, the Marketplace is the area to start your journey into the Cake Bake & Sweets Show. Your mind will be ablaze with new ideas and inspiration when you see all the new products you can use for your cre- ations, and of course, you can purchase them right then and there! 2. SugarLab What happens when you give the most creative dessert chefs free rein to make whatever they wish in front of a live audi- ence? We are bound to find out! Celebri- CAKE ties Anna Polyviou, Adriano Zumbo, Kath- BAKE erineSabbath,Kirsten TibballsandEric Lanlard will eachbe holding demonstra- tions, astounding us with their energy and artistic creations! 3.For The Love of Cooking Before the dessert must come the dinner, and we all love cooking! We are bringing the international flavour to the Cake Bake &Sweets Show,withdemonstrationsfrom starlets such as the Crazy Bull, Miguel Maestre, South African Superstar Siba BLA Mtongana, Plant-based chef Lorraine Pas- cal plus many more. You will walk away from this stage with a zest for creation!

4. Healthy Baking A section dedicated to enjoying the healthier things in life, without sacrificing taste! Cake and desserts conjure the image of sugar, but with demonstrations from the experts, you will find out how to treat yourself without affecting your waistline! 5. VIP Meet and Greets They’re on our screens, writing our books and are most often larger than life, yet the celebri- ties we know and love always enjoy meeting the fans! With VIP tickets, not only can you watch your favourite celebrity chefs on the screen and stage, you’ll meet and greet with them too! 6. Workshops There’s nothing quite like creating your own masterpieces, but where do we start? The work- shops at Cake Bake & Sweets are bringing the heavy hitters to teach you all about the baking process. With workshops dedicated to Christ- mas cakes, figurine cake toppers, fantastical creature cakes and much, much more, you will find what you’re looking for with these intimate and intensive classes! Learn from the best then make it yourself with direction directly from them. 7. Art of Cake A cake decorators chance to showcase their abilities, the Art of Cake competition is the richest event for novice and professional cake decorators alike! Featuring an array of differ- ent categories to enter, you will be able to find the competition to suit your skills, and hopefully walk away with some fantastic prizes too! 8. ACDN Member Demos Throughout the 3 days of each show, we have ACDN Members demonstrating a range of techniques and sharing their skills on the Australian Cake Decorating Network stand. Come and watch these fun and interactive demos and meet some of our members too! 9. Cake Decorating Theatre Always one of the most popular features of the show, the Cake Decorating Theatre show- cases some of the most talented decorators in the country and abroad as they show the creativity that made them famous! Master craftspeople like Benny Rivera, Rosie Cake Diva, Molly Robbins, Karen Reeves and many more will hope to inspire you with their deco- rating skills! 10. Discovering 1000+ of products Arguably the greatest part of the Cake Bake & Sweets Show… finding that new and excit- ing product to incorporate into your baking and sweets! We know that everyone has their own cooking and baking preferences, and the slew of exhibitors on show will make sure that you find your next inspiration. Whether it be an idea or a product, you will walk away from the Cake Bake & Sweets Show invigo- rated and ready to take on a new challenge! Don't forget to come and visit us at the Australian Cake Decorating Network stands! SYDNEY SHOW: G38 MELBOURNE SHOW: J34

SEEUSATTHE CAKEBAKE&SWEETSSHOW! CAKE BAKEO MELBOURNE,MELBOURNECONVENTION&EXHIBITIONCENTRE SWEETS 30NOV-2DEC2018 SHOW CAKEBAKEANDSWEETS.COM 8. ACDNMemberDemos Throughout the 3 days of each show, we have ACDN ACDN Members demonstrating a range of techniques and sharing their skills on the MEMBER Australian Cake Decorating Network stand. Comeand watchthese funand interactive DEMOAREA demos and meet some of our members too! 9. Cake Decorating Theatre Always one of the most popular features of the show, the Cake Decorating Theatre show- cases some of the most talented decorators in the country and abroad as they show the creativity that made them famous! Master craftspeoplelikeBenny Rivera,Rosie Cake Diva, Molly Robbins, Karen Reeves and many more will hope to inspire you with their deco- rating skills! 10.Discovering 1000+of products Arguably the greatest part of the Cake Bake & Sweets Show...finding that new and excit- ing product to incorporate into your baking and sweets!We know that everyone has their own cooking and baking preferences, and the slew of exhibitors on show will make sure that you find your next inspiration. Whether it be an idea or a product, you will walk away from the Cake Bake & Sweets Show invigo- rated and ready to take on a new challenge! Don't forget to come and visit us at the Australian Cake Decorating Network stands! SYDNEY SHOW:G38 MELBOURNESHOW:J34

PUT YOUR APRONS ON STEP UP YOUR CAKE GAME AT THE SWEETEST EVENT IN TOWN! PARTICIPATE IN ONE OF THE WORKSHOPS HAPPENING AT CAKE BAKE & SWEETS SHOW WITH RENOWNED DECORATORS SUCH AS BENNY RIVERA, JESSICA PEDEMONT, MARIANNE BARTUCCELLI, ROSIE CAKE DIVA, AND MORE! BOOK YOUR TICKETS NOW! SYDNEY SHOW ICC SYDNEY DARLING HARBOUR 23 - 25 NOV 2018 USE CODE: ICING18 FOR 10% OFF ALL WORKSHOPS FACEBOOK.COM/CAKEBAKEANDSWEETSSHOW INSTAGRAM.COM/CAKEBAKESWEETS TWITTER.COM/CAKEBAKESWEETS MELBOURNE SHOW MELBOURNE CONVENTION & EXHIBITION CENTRE 30 NOV - 2 DEC 2018 WWW.CAKEBAKEANDSWEETS.COM

PUT YOUR CAKE BAKE APRONSON SWEETS SHOW STEPUPYOUR CAKEGAMEATTHESWEETEST EVENT IN TOWN!PARTICIPATEIN ONEOFTHE WORKSHOPSHAPPENINGATCAKEBAKE&SWEETS SHOW WITHRENOWNED DECORATORSSUCH AS BENNYRIVERA,JESSICAPEDEMONT,MARIANNE BARTUCCELLIROSIECAKEDIVA,ANDMORE! BOOKYOURTICKETS USECODE:ICING18 NOW! FOR1O%OFFALLWORKSHOPS FACEBOOK.COMICAKEBAKEANDSWEETSSHOW INSTAGRAM.COMICAKEBAKESWEETS SYDNEYSHOW TWITTER.COMICAKEBAKESWEETS ICCSYDNEY DARLINGHARBOUR 23-25NOV2018 MELBOURNESHOW DBAL MELBOURNE CONVENTION& EXHIBITION CENTRE 30NOV-2DEC2018 WWW.CAKEBAKEANDSWEETS.COM

Interviews In this issue we interview Aixa Zunino of Dolce Sentire

Interwiews In this issue we interview Aixa Zunino of Dolce Sentire

Aixa Zunino interview with Spanish and Australian cookie decorators, it is the size of the cookies and the frequent use of hand painting techniques. Spanish cookiers tend to decorate larger cookies and they love to paint on royal icing. you to improve and determine exactly what went wrong and why. Failing over and over again is the way to success. You travel the world teaching your craft. Do you prefer teaching or creating for customers? Well, I have to confess that I don’t have an art background. I’m a self-taught artist. I really enjoy teaching and sharing my passion for decorated cookies! I love to see how no matter what nationality you have, the curiosity, enthusiasm, issues and dedication are the same in every country I have visited. I love teaching, as meeting new students makes me want to challenge myself, learn new things every day and improve my skills to share with them. You push the boundaries with your designs, creating 3D and hanging cookies. How much planning goes in to these designs? So Sweet To Hear: An Interview with Aixa Zunino of Dolce Sentire Written by Kellie Rudland Aixa Zunino of Dolce Sentire is fast becoming one of the biggest names in the cookie industry. Known for her intricately hand-painted designs, Zunino uses cookies as her canvas. We caught up with her to chat about the evolution of Dolce Sentire and to grab some tips on how to create the perfect cookie. You began Dolce Sentire in 2012. How did you discover cookie decorating? I had never planned to start in the world of cookie decorating. I remember when I was a little girl I was very curious and I really loved everything about sweets and treats. My two grandmothers loved to cook and bake so they shared with me everything they learned from their own mothers. That’s probably the reason why I discovered decorated cookies by chance. It was in 2012, I was living and studying in Sardinia (Italy) and I used to spend part of my leisure time watching a sugarcraft TV show hosted by a very talented Italian cake design artist, Renato Ardovino. That’s how I knew about all the possibilities cookies could offer. You currently reside in Spain. Do you think there are differences in styles between Spanish and Australian decorators? If there is something that I can highlight as a difference between I don’t use to plan a lot in advance my cookies. Actually, I follow my heart when I want to create. I just think what I want to render into a cookie and start looking for some inspiration, meaning shapes, colours, techniques, textures, finishings… that takes me about one day. Once I have an idea about what I want to create, I just begin decorating, trying not to be under pressure and open to change all the design if it’s necessary. Decorating process may take one or two days more. You tend to combine painting and piping in your cookie designs. Do you have favourite brushes you can recommend? I do only use round quality brushes. Sable hair brushes (eg Kolinsky sable) make the best choice for cookie painting and, if you properly care for them, will maintain their shape and texture for long time. If you don’t want to spend too much, some high quality synthetics (nylon or polyester) can also do a great job. What are your top three tools for creating amazing cookies? Paintbrushes, scribers and piping bags. Have you had any cookie fails? Of course I have! Actually, I keep on failing sometimes. Cookie fails force Your work is so detailed and flawlessly executed. Do you have an art background? What were you doing before you found cookies? In my “past life” I was an agricultural engineer. Do you have any plans to come back and teach in Australia? I was teaching in Melbourne and Sydney this year and I really enjoyed it! My students were so adorable and I had a very pleasant time there, even if I couldn’t visit too much. It would be great to back again soon! What are your three tips for beginners learning how to decorate cookies? 1. Don’t go crazy with the different consistencies of royal icing. Mastering them is something that takes some time, especially if you never use it on your cookies. 2. Relax and enjoy the learning process without worrying about the outcome. Remember: every fail helps you to improve yourself and achieve your cookie goals in the future. 3. Be patient and keep on practicing. Don’t stress yourself if something went wrong…never give up! Where do you find inspiration for your cookie designs? I used to look for inspiration at Pinterest or Instagram. Who are your cookie idols? I have a lot of cookie idols but I especially love the art of Julia M. Usher, with her intricate decorations, the cuteness of SweetAmbs’ cookies or the amazing paintings that Evelindecora creates on her cookies.

Spanish and Australian cookie you to improve and determine exactly decorators,it isthe sizeof the cookies what went wrong and why.Failing over and the frequent use of hand painting and over again is the way to success. techniques.Spanishcookiers tend to decorate larger cookies and they love to paint on royal icing. Your work is so detailed and flawlessly executed. Do you have an art background? You travel the world teaching your Well,IhavetoconfessthatI don'thave craft. Do you prefer teaching or an art background. I'm a self-taught creating for customers? artist. I really enjoy teaching and sharing my passion for decorated cookies!I love What were you doing before you found to see how no matter what nationality you have, the curiosity, enthusiasm, cookies? issues and dedication are the same In my“past life"Iwas an agricultural in every country Ihave visited.I love engineer. teaching, as meeting new students makes me want to challenge myself, learn new things every day and Do you have any plans to come back improve my skills to share with them. and teach in Australia? I was teaching in Melbourne and Sydney this year and I really enjoyed You push the boundaries with your it!Mystudents wereso adorableand designs, creating 3D and hanging I had a very pleasant time there, even cookies.How much planning goes in if I couldn't visit too much. It would be to these designs? great to back again soon! I don't use to plan a lot in advance my cookies. Actually, I follow my heart whenI want to create.I just think what What are your three tips for beginners I want to render into a cookie and start learning howto decorate cookies? looking for some inspiration, meaning shapes,colours,techniques,textures, 1. Don't go crazy with the different finishings... that takes me about one consistencies of royal icing. day. Once Ihave an idea about what I Mastering them is something that want to create, I just begin decorating, takes some time,especially if you trying not to be under pressure and never use it on your cookies. open to change all the design if it's necessary.Decorating process may 2.Relax and enjoy the learning take one or two days more. process without worrying about the outcome. Remember: every fail helps you to improve yourself and You tend to combine painting and achieve your cookie goals in the piping in your cookie designs. Do future. you have favourite brushes you can 3.Be patient and keep on practicing. recommend? Don't stress yourself if something I do only use round quality brushes. went wrong...never give up! Sablehairbrushes(egKolinskysable) makethebestchoiceforcookie painting and, if you properly care for them, will maintain their shape and Where do you find inspiration foryour texture for long time. cookie designs? If you don't want to spend too much, I used to look for inspiration at some high quality synthetics (nylon or Pinterest or Instagram. polyester) can also do a great job. Who are your cookie idols? What are your top three tools for creating amazing cookies? I have a lot of cookieidols butl especiallylove the art of Julia M. Paintbrushes, scribers and piping Usher, with her intricate decorations, bags. the cutenessof SweetAmbs'cookies or the amazing paintings that Evelindecora creates on her cookies Have you had any cookie fails? Of courseIhave!Actually,Ikeep on failing sometimes.Cookie fails force

more information facebook.com/dolcesentiredolci

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COMPREHENSIVE CAKE DECORATING INSURANCE COVERAGE CHECKLIST Typical Cake Decorating Association Policy $20m Public & Products Liability $189 PER YEAR FOR ACDN MEMBERS $289 per year for Non-ACDN Members (Insurance subject to acceptance criteria) To arrange cover or for more information visit www.acdn.me/insurance Red Star Insurance Pty Ltd (AFSL 444803) T&C apply, see website for details. The Australian Cake Decorating Network Pty Ltd does not provide any advice regarding insurance matters. Please contact Red Star Insurance Brokers on the above contact details to discuss your insurance requirements. Referral advertisement. For information see www.acdn.me/insurance www.acdn.me/insurance

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

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

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Member Monday Competition Each Monday our members share their work on our Facebook page, for the chance to win a double page feature in Cake! Become a member at www.acdn.me to join in! f Supplying all of your cake decorating equipment SHOP ONLINE www.bakeanddeco.com.au & INSTORE 28 Laidlaw Drive, Ballarat f

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

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Our Member Monday winner for November 2018 is... Amy Chapman Member Monday is proudly sponsored by Inspired Cakes By Amy f Become a member to join in Member Monday! Join us online HERE Members can share a photo of their work each Monday on the Australian Cake Decorating Network facebook page. Congratulations! You've won a $250 voucher to spend at Bake & Deco Warehouse and a double page feature in our next issue of Cake! magazine! Each week we award a 'People's Choice' and 'ACDN Choice' award. The winners of the ACDN Choice award for 2016 will be featured in Cake! magazine and go in the draw to win the quarterly prize of a double page feature in Cake! magazine, as well as a $250 voucher thanks to Bake & Deco Warehouse! f Join in the fun on our FACEBOOK page!

member monday is pioudly sponsoied by BAKE & DECO WAREHOUSE Become a member to join in Member monday! Join us online HERE Members can share a photo of their work each Monday on the Australian Cake Decorating Network facebook page. double page feature in Cake! magazine, as well as a $250 voucher thanksto Bake&Deco Warehouse! Join in the fun on our FACEBOOK page!

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ACDN Member Spotlight Penny Bunz of Cleopatra Cakes My name is Penny Bunz and my business is Cleopatra Cakes. My passion is creating cakes that are artistic, detailed, a little quirky and delicious. I love colour, art and music,exotic cultures, offbeat humour and subject matter, which usually influences my creations. I hail from the Great white north, Canada that is. I met my husband Stuart, who is from Melbourne, 20 years ago at a backpackers hostel in England. After years abroad we have settled in Melbourne, Cheltenham to be exact. We have 2 kids, Lola and Ace. I'm kept busy dividing my time at my day job as a lampshade maker for a contemporary lighting company, which has been my career for the last 10 years, kid and pet wrangling, and of course nights and weekends as a crazy cake lady. I've been cake decorating now for nearly a decade. I spent years in hospitality, as a cook and have a background in fine arts. Art and craft and cooking have been a constant obsession in my life and I love that I have found a medium that combines the two.Thank you so much to the Australian Cake Decorating Network for choosing me for your Members Monday feature. The Network is such a fantastic resource and its wonderful to meet and be a part of a group that is so talented, like minded, and supportive. www.facebook.com/cleopatracakeart Penny

HAPPY Cleopatra Cakes

acdn Member member Directory directory ACDN 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/ Elm Tree Collection Canberra, ACT Facebook.com/elmtreecollection Forty-Two Cakes Canberra, ACT facebook.com/fortytwocakes fortytwocakes.com.au Melanie R Cake Designs Gilmore, ACT Occasional Cakes Canberra Canberra, ACT facebook.com/OccasionalCakesCan- berra occasionalcakescanberra.com Rosie Cakes Canberra, ACT facebook.com/rosiecakesbyrose rosiecakes.com.au/ Become a member of the Australian Cake Decorating Network and save with great discounts from our Preferred Suppliers! JOIN US NOW! Surrender to Cake Queanbeyan, ACT facebook.com/surrendertocake 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/ Cake Lady Cakes Sydney, NSW facebook.com/cakeladycakespage cakeladycakes.com Art of Baking Gladesville, NSW facebook.com/SydneyAOB/ artofbaking.com.au Cake Me Away DENMAN, NSW facebook.com/cakemeawayden Baked With Love by Effie Claremont Meadows, NSW facebook.com/bakedwithlovebyeffie effiescakes.com.au cakepop4party Marsfield, NSW facebook.com/cakepop4party cakepop4party.com.au BAKES & CAKES Sydney, NSW facebook.com/bakescakesnow Cakes in Heels Bow Bowing, NSW facebook.com/pages/Cakes-in- Heels/149594435190767 Bella Blue Bakes Balgowlah, NSW facebook.com/bellabluebakes/ bellabluebakes.com.au Cakes By Jacob’s Mum Mascot Sydney, NSW Facebook.com/cakesbyjacobsmum cakesbyjacobsmum.com.au Buds ‘n Petal Cakes Cakes by Riffat Sydney, NSW Sydney, NSW facebook.com/BudsnPetalCakes?ref=hl facebook.com/cakesbyriffat/ Buttercream Lane Cakes Cake Von Dee Kellyville Ridge, NSW Rouse Hill, NSW m.facebook.com/buttercreamlanecakes facebook.com/cakevondee buttercreamlanecakes.com.au Cathy’s Cake’s Grafton cake&i Grafton, NSW Horsley, NSW facebook.com/Cathys.cakes.grafton/ facebook.com/cakeandi marimishwa.wixsite.com/cakeandi Cave Cakes by Christine Strathfield, NSW Cake Animation Annangrove, NSW Christine's Cake Creations facebook.com/CakeAnimation Kareela, New South Wales cakeanimation.com.au Christine's Cake Creations Cake FromThe Heart Cup & Bake Sydney, Nsw Central Coast, NSW facebook.com/cakefromtheheartbyalison cakefromtheheart.com.au Cupcakes by Corrie Sydney, NSW Cake In The Box facebook.com/cupcakesbycorrie Cranebrook, Sydney, NSW cupcakesbycorrie.com.au facebook.com/Mysweetdreams.No1 cakeinthebox.com.au Cake it off! Albion Park, NSW facebook.com/cakeitoff.com.au cakeitoff.com.au

ACDNT MEMBER DIRECTORY A Moment in Time Cake Drsign Cake Lady Cakes Picton,Nsw DECORATORS Sydney, Nsw facebook.com/amomentintimecakede- facebook.com/cakeladycakespage sign/ cakeladycakes.com ACT Art of Baking Cake Me Away Gladesville,NSW DENMAN,NSW facebook.com/SydneyAOB/ Anita of Cake facebook.com/cakemeawayden Canberra, ACT artofbaking.com.au facebook.com/anitaofcake cakepop4party Baked WithLoveby Effie anitaofcake.com.au Marsfield,NSW Claremont Meadows,Nsw facebook.com/cakepop4party facebook.com/bakedwithlovebyeffie Cakes By Jane cakepop4party.com.au Canberra,ACT effiescakes.com.au m.facebook.com/ Cakes in Heels BAKES&CAKES cakesbyjane2012/?ref=bookmarks Bow Bowing,Nsw Sydney,Nsw cakesbyjaneincanberra.com/ facebook.com/pages/Cakes-in- facebook.com/bakescakesnow Heels/149594435190767 ElmTreeCollection Bella Blue Bakes Canberra,ACT Cakes By Jacob's Mum Balgowlah,NSw Facebook.com/elmtreecollection MascotSydney,Nsw facebook.com/bellabluebakes/ Facebook.com/cakesbyjacobsmum Forty-Two Cakes bellabluebakes.com.au cakesbyjacobsmum.com.au Canberra,ACT Buds‘n Petal Cakes facebook.com/fortytwocakes CakesbyRiffat Sydney, Nsw fortytwocakes.com.au Sydney, Nsw facebook.com/BudsnPetalCakes?ref=hlfacebook.com/cakesbyriffat/ Melanie RCake Designs Buttercream Lane Cakes Gilmore, ACT Cake Von Dee KellyvilleRidge,NSW Rouse Hill, Nsw Occasional Cakes Canberra Canberra,ACT buttercreamlanecakes.com.au facebook.com/OccasionalCakesCan- Cathy's Cake's Grafton cake&i berra Grafton,NSw Horsley, NSW occasionalcakescanberra.com facebook.com/Cathys.cakes.grafton/ facebook.com/cakeandi marimishwa.wixsite.com/cakeandi RosieCakes Cave Cakes by Christine Canberra,ACT Strathfield, NSW facebook.com/rosiecakesbyrose Cake Animation Annangrove,Nsw rosiecakes.com.au/ Christine's Cake Creations facebook.com/CakeAnimation Kareela,New SouthWales cakeanimation.com.au Surrender to Cake Christine's Cake Creations Queanbeyan, AcT Cake FromThe Heart facebook.com/surrendertocake Cup&Bake Sydney,Nsw Central Coast, Nsw The Sweet Baker facebook.com/cakefromtheheartbyalison cakefromtheheart.com.au Campbell, ACT Cupcakes by Corrie facebook.com/TheSweetBakerCakes Sydney, Nsw Cake In The Box instagram.com/the.sweet.baker facebook.com/cupcakesbycorrie Cranebrook,Sydney,Nsw cupcakesbycorrie.com.au facebook.com/Mysweetdreams.No1 NSW cakeinthebox.com.au Cake it off! Allsorts Cakes AlbionPark,NSW NorthRocks,NSw facebook.com/cakeitoff.com.au facebook.com/allsortscakessydneyl cakeitoff.com.au

NSW Custom Cakes by Brooke Central Coast, NSW facebook.com/CCBBrooke brookescustomcakes.com.au Custom cakes by Tania Lennox Head, NSW facebook.com/customcakesbytania/ I'mPossible Cakes Bondi Junction, NSW facebook.com/imPOSSIBLEcakecom- pany/ Paper Dough Beaumont Hills 2155, NSW m.facebook.com/paperdough/ paperdough.com.au/ Inspired Cakes by Amy Bowral, NSW facebook.com/InspiredCakesbyAmy/ inspiredcakesbyamy.com Pearl’s Creations Hornsby, NSW facebook.com/pearlscreations.com.au pearlscreations.com.au Happy Tiers Beaumont Hills, NSW facebook.com/happytiersau Jelly R Us Redbox Pantry Bexley, NSW Tuross Head, NSW facebook.com/ redboxpantry.com/ Karenjellycakesydney/?ref=page_internal instagram.com/karenleong2001/ Rosie make me a Cake mudgee, NSW Julicious Cakes Sydney facebook.com/Rosie-Make-Me-A- Belrose, Sydney, NSW Cake-934117323313978/ facebook.com/juliciouscakesdesigner- sydney/ Samantha’s cake Sydney, NSW Kelly’s Treats facebook.com/samanthascakesydney/ Liverpool NSW facebook.com/kellystreats sarah's sweet tooth kellystreats.com.au Waverley, NSW facebook.com/sarahsweettooth/ Knife Fork Spoon Pennant Hills, NSW Savvy Cakes m.facebook.com/chefshellbell/ Sydney/Blue Mountains, NSW facebook.com/savvycakessydney Kustomize Cakes savvycakes.com.au/ Sydney, NSW facebook.com/kustomizecakes/ Savvy Fare Cake and Dessert Sydney, NSW Lavish Cakes m.facebook.com/SavvyFare/ Shoalhaven Heads, NSW savvyfarecake.com.au facebook.com/Lavish- Cakes-218540088178655/ Savvy Fare Dessert Parlour lavishcakes.com/ Willoughby / Sydney, NSW facebook.com/SavvyFare/ Leanne’s Little Cakery Camden, NSW Sinful Treats Co. facebook.com/LeannesLittleCakery Sydney, NSW facebook.com/sinfultreatsco lovecakedesigns sinfultreatsco.com.au LISMORE, NSW facebook.com/@lovecakedesignslis- Soiree more/ Milsons Point, Sydney, NSW lovecakedesigns.com facebook.com/soiree.events/ soireecakes.com.au Macaron Madness Newport, NSW Southin Style Cakes facebook.com/ruthsmacaronmadness/ Woodcroft, Sydney, NSW macaronmadness.com.au facebook.com/SouthinStyleCakes/ Hayley's Cake House Wallabi Point, NSW facebook.com/hayleyscakehouse Make it or Cake it Branxton, NSW facebook.com/makeitircakeit/about Heavenly by Design Mallanganee / Casino, NSW facebook.com/HeavenlyByDesign/ Mon's Delights Engadine, NSW facebook.com/pages/Mons-De- lights/445106495580716?_rdr monsdelights.com Dragonfly Cakes Newcastle, NSW facebook.com/dragonflycakes.aus dragonflycakes.com.au Easy Bake Cakes Muswellbrook NSW facebook.com/EasyBakeCake.Julie/ Eaton Cakes & Catering Campbelltown, NSW facebook.com/EatonCakesCatering/ eatoncakes.com.au/ Ekat's Cakes and Chocolate Breakfast Point, Sydney, NSW facebook.com/ekatscakes ekats.com.au Fancy Events and Parties Sydney, Nsw m.facebook.com/FancyEventsParties/ fancycakesydney.com.au Flourish Custom Cakes Lake Macquarie, NSW facebook.com/Flourishcustomcakes/ flourishcustomcakes.com.au Frosted Sugar Cake Design Hills District, NSW facebook.com/frostedsugarcakedesign frostedsugarcakedesign.com.au Gorgeous Cakes by Helen Pagewood, Sydney, NSW facebook.com/gorgeouscakesbyhelen gorgeouscakesbyhelen.com.au Hoopla Cakes & Bakes Orange, NSW facebook.com/hooplacakesandbakes hooplacakesandbakes.com.au Paintbrush Patisserie Sydney, NSW facebook.com/thepaintbrushpatisserie/ Sugarpot Sydney, NSW facebook.com/sugarpot4me/ sugarpot.com.au Sweet Perfection Cakes Newcastle, NSW facebook.com/sweetperfectioncakes sweetperfection.com.au NSW Sweet Treats by Jules Cherrybrook, Sydney, NSW facebook.com/SweettreatsbyJules/ sweettreatsbyjules.com Sweet 2 Sweet Kellyville/Sydney, NSW m.facebook.com/Sweet2SweetSyd/ sweet2sweet.com.au/ The Cake Connection Shoalhaven, NSW facebook.com/thecakeconnectionsho- alhaven/ 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.CakeDec- orating Triple M Cakes & Supplied Tamworth, NSW facebook.com/triplemcakes16 triplemcakes.com.au 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/Annsdreamcake- toowoomba/ annsdreamcakes.com.au/ A Slice of Simone Bellbird Park, Queensland m.facebook.com/ASliceofSimone/ Cakemum Nerang, Qld cakemum.com.au CAKES ANNIETIME CAIRNS, QLD facebook/cakesannietime cakesannietime.com.au Cakes by Paulie Redland Bay, Queensland facebook.com/Cakes-By-Paulie- 104737139616518/?ref=hl cakesbypaulie.com.au/ 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 Cake Sweet Cakes by Pilar Martin Sunshine Coast, QLD @cakesweetcakes Sprinkles and Love Mackay, QLD sprinklesandlovecakes.com/ Crackles.Create a Cupcake Gold Coast, QLD facebook.com/Crackles.CreateaCupcake/ crackles.com.au/ Sublime Cake Creations Sublime Cake Creations, QLD facebook.com/Sublimecc sublimecc.com.au Dreamcakes by Dorita Gympie/Sunshine Coast, Queensland facebook.com/dreamcakesbydorita dreamcakesbydorita.com Sugarize Gold Coast, QLD facebook.com/sugarizeevents sugarizeevents.com Elizabeth & May Montville, QLD facebook.com/Elizabethandmay/ elizabethandmay.com Sugar Florist Bridges, Queensland Flower & Fondant Gold Coast, QLD facebook.com/flowerandfondant flowerandfondant.com.au Frosted Kitchen Gold Coast, Queensland facebook.com/frostedkitchen15 SUgar Treat Home Baking Gold Coast (Surfers Paradise), QLD facebook.com/sugartreat.au sugartreat.net The Cupcake Collective GC Gold Coast, Queensland facebook.com/thecupcakecollec- tiveGC/ Jackie’s Cakes by design Narangba, Qld facebook.com/JackiesCakesByDesign The Sweet Society Co. Brisbane, Queensland facebook.com/thesweetsocietyco/ thesweetsocietyco.com.au J Poppet Gold Coast, Qld facebook.com/J-Pop- pet-103962643298723/ jpoppet.com.au/ Wandaful Cakes Brisbane, QLD m.facebook.com/Wandaful- Cakes-146055392102691/ wandafulcakes.com.au Kim’s Kitchen Magic Caboolture South, QLD Facebook.com/kimskitchenmagic/ Kimskitchenmagic.com.au Whitsunday Baked Creations Airlie Beach, QLD facebook.com/whitsundaybakedcre- ations whitsundaybakedcreations.yolasite. com/ Magnolia Cake Boutique Brisbane, QLD facebook.com/magnoliacakeb/ Marylou’s Custom Cake Creations Cashmere, QLD facebook.com/marylouscustomcake- creations jasomar.wix.com/creativecakes Wrightway Cakes Kingston, QLD facebook.com/wrightwaycakes wrightwaycakes.com.au Zuccherino Brisbane, QLD facebook.com/zuccherinocakes zuccherinocakes.com.au

CAKESANNIETIME NSW MaydennisonCakesandCrafts CAIRNS,QLD Toowoomba, QLD facebook/cakesannietime facebook.com/CustomCakesByLouise. SweetTreats byJules cakesannietime.com.au Withcott.Qld/ Cherrybrook,Sydney,Nsw maydennison.com.au/ facebook.com/SweettreatsbyJules/ Cakes by Paulie sweettreatsbyjules.com RedlandBay,Queensland red kitchen girls facebook.com/Cakes-By-Paulie- Brisbane,Queensland Sweet 2Sweet 104737139616518/?ref=hl facebook.com/Redkitchengirls Kellyville/Sydney,NSW cakesbypaulie.com.au/ redkitchengirls.com.au m.facebook.com/Sweet2SweetSyd/ sweet2sweet.com.au/ CakeSweetCakes byPilarMartin Sprinkles and Love SunshineCoast,QLD Mackay,QLD The Cake Connection @cakesweetcakes sprinklesandlovecakes.com/ Shoalhaven,Nsw facebook.com/thecakeconnectionsho- Crackles.Create a Cupcake Sublime Cake Creations alhaven/ Gold Coast, QLD Sublime CakeCreations,QLD emscakeconnection.com/ facebook.com/Crackles.CreateaCupcakel facebook.com/Sublimecc crackles.com.au/ sublimecc.com.au the polished spoon Lane Cove Nsw Dreamcakes by Dorita Sugarize facebook.com/thepolishedspoon Gympie/SunshineCoastQueensland Gold Coast, QLD thepolishedspoon.com.au facebook.com/dreamcakesbydorita facebook.com/sugarizeevents dreamcakesbydorita.com sugarizeevents.com Too Good to Cut -Cake Decorating Ungarie NSW Elizabeth&May Sugar Florist facebook.com/toogoodtocut.CakeDec- Montville,QLD Bridges,Queensland orating facebook.com/Elizabethandmayl elizabethandmay.com SUgar Treat Home Baking TripleMCakes&Supplied GoldCoast (Surfers Paradise),QLD Tamworth,NSw Flower&Fondant facebook.com/sugartreat.au facebook.com/triplemcakes16 Gold Coast,QLD sugartreat.net triplemcakes.com.au facebook.com/flowerandfondant flowerandfondant.com.au The Cupcake Collective GC Wicked Cakes Gold Coast, Queensland Frenchs Forest,NSW FrostedKitchen facebook.com/thecupcakecollec- m.facebook.com/wickedcakes Gold Coast, Queensland tiveGC/ facebook.com/frostedkitchen15 The Sweet Society Co. Jackie's Cakes by design QLD Brisbane,Queensland Narangba,Qld facebook.com/thesweetsocietyco/ facebook.com/JackiesCakesByDesign thesweetsocietyco.com.au All Occasions Speciality Cakes Ormeau,Queensland J Poppet Wandaful Cakes facebook.com/AllOccasionsSpeciality- Gold Coast, Qld Brisbane,QLD Cakes/ facebook.com/J-Pop- m.facebook.com/Wandaful- AllOccasions.SpecialityCakes.com.au pet-103962643298723/ Cakes-146055392102691/ jpoppet.com.au/ wandafulcakes.com.au A Nice Treat MAREEBA,Queensland Kim's Kitchen Magic Whitsunday Baked Creations facebook.com/anicetreat CabooltureSouth,QLD Airlie Beach, QLD anicetreat.com Facebook.com/kimskitchenmagic/ facebook.com/whitsundaybakedcre- Kimskitchenmagic.com.au ations Ann's dream cakestoowoomba whitsundaybakedcreations.yolasite Toowoomba, QLD Magnolia Cake Boutique com/ facebook.com/Annsdreamcake- Brisbane,QLD toowoombal facebook.com/magnoliacakeb/ Wrightway Cakes annsdreamcakes.com.au/ Kingston, QLD Marylou'sCustomCake Creations facebook.com/wrightwaycakes ASlice of Simone Cashmere,QLD wrightwaycakes.com.au BellbirdPark,Queensland facebook.com/marylouscustomcake- m.facebook.com/ASliceofSimonel creations Zuccherino jasomar.wix.com/creativecakes Brisbane,QLD Cakemum facebook.com/zuccherinocakes Nerang, Qld zuccherinocakes.com.au cakemum.com.au

SA All Things Sugar and Spice Murray bridge, SA facebook.com/ByLana.wilson/ wheresthatfood.com/ Brown Sugared Love Adelaide, South Australia facebook.com/Brownsugaredlove/ Cakeadaisical Warradale/Adelaide, South Australia facebook.com/Cakeadaisical cakeadaisical.com.au Cake Me To A Better Place Strathalbyn, SA facebook.com/cakemetoabetterplace Cakes by Mandy Mount Gambier, SA facebook.com/cakesbymandysuckling Cakes by Michelle Middleton, South Australia facebook.com/cakesbymichelle2016 Cakes by Natasha Willunga, SA facebook.com/cakesbynatashawillunga Cakes made by Dee Whyalla Norrie, South Australia facebook.com/cakesmadebydee/ Caroline’s Sugar Art Services Oakland’s Park, SA carolines.com.au Charmed Creations Cakes Elizabeth, SA facebook.com/charmedcreationscakes charmedcreationscakes.com Sugar Sugar Cakes Adelaide, South Australia facebook.com/sugarsugar.designer- cakes sugarsugarcakes.com.au The Baker's Dozen Adelaide/Crafers West, SA facebook.com/thebakersdozenau thebakersdozenau.com The Cake Duet Adelaide, South Australia facebook.com/thecakeduet The Short Stack Bakery Loxton, SA facebook.com/The-Short-Stack-Bak- ery-244653648877968/ TAS 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 Amy's Bake House Mulgrave, Melbourne, VIC facebook.com/abakehouse/ amysbakehouse.com.au/ Cakes of Merrifield Mickleham, VIC facebook.com/cakesofmerrifield Debbie's Novelty Cakes Narre Warren North, Victoria facebook.com/debbiesnoveltycakes- tands/ dshaw3915.wixsite.com/debbie-novel- tycakes Cakes2envy Altona Meadows, Victoria m.facebook.com/effie.cakes2envy Delatite Special Occasions Mansfield, Victoria facebook.com/delatitespecialoccasions/ Cardique Craft Studio Malvern East, Victoria facebook.com/cardiquecakeartistry- cardique.com.au Dishy Delights Cheltenham, Victoria facebook.com/dishydelights101 dishydelights.com.au/ Cheeky pantry Ringwood /Melbourne, Victoria facebook.com/Cheekypantry [email protected] Grace Of Cakes Pascoe Vale, Victoria facebook.com/graceofcakesoz graceofcakes.com.au Baking The World Better Chirnside Park, VIC facebook.com/bakingtheworldbetter Chez's Cakes & Sugar Arts Cranbourne West, Victoria facebook.com/ChezsCakesandSugarArts chezscakesandsugararts.com Biscuits At Tiffany's Brighton East, VIC Facebook.com/biscuitsattiffanys biscuitsattiffanys.com.au Heavenly Bakes by Sam Budgeree, Victoria m.facebook.com/heavenlybakesbudg- eree/ Chic & Sweet Cakes Point Cook, Victoria facebook.com/ChicAndSweetCakes A Slice In Time Altona/Melbourne, VIC facebook.com/ASliceInTimeCakes Avante-Garde Cakes Epping, Victoria facebook.com/artdecoqueen/ Baked On Macedon New Gisborne, Victoria facebook.com/bakedonmacedon/ Baking Bliss Point Cook, Victoria facebook.com/BakingBlissPointCook/ Blissful Inspirations Cakes and Sweets Hillside, Victoria facebook.com/blissfulinspirationscake- sandsweets/ blissfulinspirationscakesandsweets. com.au/ blue + ruby cake art Rowville, Victoria facebook.com/blueandrubycakeart blueandrubycakeart.com.au VIC Busy Bee Cakes and Cupcakes Point Cook, VIC facebook.com/busybeecakesandcup- cakes/ 3 Little Robins Cakery Bendigo, VIC facebook.com/3LittleRobinsCakery/ 3littlerobinscakery.com.au Cake Bytes Eaglemont, Vic m.facebook.com/cakebytesau/ cakebytes.com.au A Little Bit Fancee Melbourne, VIC facebook.com/alittlebitfancee alittlebitfancee.com.au Cake Culture Bundoora, Victoria facebook.com/cakeculture cake-culture.com.au Parlour Cakes & Desserts Adelaide, South Australia facebook.com/Parlourcakesadelaide/ All about the Flavour - 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VIC Debbie's Novelty Cakes MichelleArbel ArtisanCakes Narre Warren North,Victoria Melbourne,Vic facebook.com/debbiesnoveltycakes- facebook.com/michellearbelcakes Cakes of Merrifield tands/ Michellearbelcakes.Com.Au Mickleham,Vic dshaw3915.wixsite.com/debbie-novel- facebook.com/cakesofmerrifield tycakes Michelle's SweetTreats Ringwood East,Victoria Cakes2envy DelatiteSpecial Occasions m.facebook.com/michellesweetreats AltonaMeadows,Victoria Mansfield,Victoria instagram.com/michellesweetreats/ m.facebook.com/effie.cakes2envy facebook.com/delatitespecialoccasions/ Mint and Sugar Cardique Craft Studio Dishy Delights Melbourne,Victoria Malvern East, Victoria Cheltenham,Victoria facebook.com/mintandsugarcakesand- facebook.com/cardiquecakeartistry- facebook.com/dishydelights101 cookies cardique.com.au dishydelights.com.au/ instagram.com/mintandsugarcake- sandcookies Cheeky pantry Grace Of Cakes Ringwood/Melbourne,Victoria Pascoe Vale,Victoria Mrs.Sweet Cakes facebook.com/Cheekypantry facebook.com/graceofcakesoz Mansfield,Victoria [email protected] graceofcakes.com.au facebook.com/Mrs.Sweetcakes.au/ Chez's Cakes&SugarArts HeavenlyBakesbySam My Cake Studio CranbourneWest,Victoria Budgeree,Victoria Melbourne,Victoria facebook.com/ChezsCakesandSugarArts m.facebook.com/heavenlybakesbudg- facebook.com/mycakestudioau chezscakesandsugararts.com ereel MyDream Cake Chic&SweetCakes ildilicious Cakes & Co. Hallam,Victoria Point Cook, Victoria Melbourne,Vic facebook.com/My-Dream- facebook.com/ChicAndSweetCakes facebook.com/ildiliciousCakes Cake-186150138065194/timeline ildilicious.com.au mydreamcake.com.au Cindy's Cake Creations Narre Warren South,Victoria ilma cakes My Sweet Wishes facebook.com/cindy.cakecreations warrnambool,victoria Box Hill South,Victoria cindyscakecreations.com.au facebook.com/ilmacakes facebook.com/mysweetwishes ilmacakes.com Cleopatra Cakes OnebyOnecakes Cheltenham,Vic Kara&Moo Melbourne.Victoria facebook.com/cleopatracakeart/ Lara, VIC facebook.com/onebyonecakes cleopatracakeart.com facebook.com/karaandmoo karamoo.com.au Petite Cookies Cocobud Melbourne,Victoria Werribee, Victoria KC's Eggless Cakes facebook.com/PetiteCookiesMelbournel facebook.com/cocobudz67/ Truganina, Victoria petitecookies.com.au facebook.com/kcegglesscakes/ Cookez by Erin PrettynAsh Cakes Upwey,Victoria Le Cake Makers Melbourne,Victoria facebook.com/CookEzByErin Melbourne,Victoria facebook.com/PrettynAshCakes cookezbyerin.com.au facebook.com/lecake.makers/ prettynashcakes.com.au Cookies by Qui LittleJem'sCakeCo Priscilla's Cakes Geelong,Victoria Black Rock,Melbourne,Victoria Epping,VIC facebook.com/cookiesbyqui/ facebook.com/littlejemscakeco facebook.com/PriscillasCake- cookiesbyqui.com.au/ sMelbourne LouBelle Cakes priscillascakes.com.au Creative Bakes Kialla/Shepparton,Victoria Moonee Ponds Melbourne Victoria m.facebook.com/loubellecakes Sassy Cakes facebook.com/CreativeBakes4U loubellecakes.com.au Cheltenham,Victoria jobcoleman.wix.com/creativebakes facebook.com/SassyCakes.Moorabbin/ Lulabelle sassycakes.com.au creative cake art Cheltenham,Melbourne,Victoria brunswickwest,Vic facebook.com/lulabellecakes Simply Cakes Melbourne facebook.com/creative.cake.art.ltd/ lulabelle.com.au BONBEACH, VIC creativecakeart.com.au facebook.com/simplycakesmelbourne Lulu's Cakes simplycakes.com.au/ Mill Park,VIC facebook.com/luluscakesmelb luluscakes.com.au

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ninamariesweetdesigns.com.au Wings Kitchen 69 Dumbarton Road, Canning Vale, Western Australia facebook.com/WingsKitchen Macaron Madness Newport, NSW facebook.com/ruthsmacaronmadness/ macaronmadness.com.au ACT Pretty Cakes Two Rocks, WA facebook.com/tworocksprettycakes1/ Sugar Mama Cakes Thornlie, Western Australia facebook.com/SugarMamaCakesPerth Miss Dimples Cakes Byford, WA facebook.com/missdimplescakes/ Trendy Cakes Mindarie, WA facebook.com/trendycakes.au/ trendycakes.com.au/ facebook.com/Lavish- Cakes-218540088178655 lavishcakes.com Redbox Pantry Tuross Head, NSW redboxpantry.com/ Josie's Creations Cake Design Kalgoorlie, WA facebook.com/josiescreationsthe- cakequeen Leeanne's Cakes Geraldton WA Geraldton, WA m.facebook.com/Leeannes-Cakes-Ger- aldton-WA-1662838454004391/ Tracey's Delights Perth, Western Australia facebook.com/Traceys-Delights- 214503728567657/?ref=bookmarks traceysdelights.com.au/ Tanya's Cakes Mount Plesant , Perth, WA facebook.com/tanyamcfaddencakes/ 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