NOVEMBER 2019

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. To advertise in Cake! magazine, contact: [email protected] f www.acdn.me [email protected] click here to join our mailing list!

letter from the editor It's that time of year again - our favourite season! The warm weather is back and it's time to CELEBRATE! Welcome to the 4th issue of Cake! Magazine for 2020. We have had a very busy year, with our Cake Camp in Blue Mountains in August and our 2019 Cake Decorating & Baking Industry Awards Night on 9th November 2019, as well as working on several new events and exciting plans for 2020! Our 2019 Awards Night was a huge success, we had a room full of cake decorators and bakers from across Australia and several international guests. Congratulations to all of our finalists and winners! Read our event wrapup on page 82 to see winners of our 2019 Awards. We are busy planning our next big event, LA Cake Crawl (May 2020) and we have just 5 spots remaining! Get your passport ready... this will be a cake trip of a lifetime! (See page 78 for details) In this issue of Cake! Magazine we celebrate our favourite time of the year - Christmas - with a range of Cakes & Bakes from Australian and international decorators. We interview Prachi Dhabal Deb about her new product and catch up with Amber Comadira-Smith with her regular column for Cake! Magazine - Business Basics. Enjoy! Liz COVER IMAGE: Antonella Veddovi LOYAL Bakeware Liz Wright editor Liz is the editor of Cake! magazine and founder and owner of the Australian Cake Decorating Network. Liz grew up surrounded by cake, spending hours upon hours watching her mum create stunning wedding cakes (in the days of intricate piping and extension work!). Liz is excited to have the opportunity to use Cake! magazine as well as the Australian Cake Decorating Network to showcase the incredbile talent of cake decorators in Australia and worldwide. Kellie Rudland contribution manager 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.

contents contents 15 29 9 20 45 17 28 25 21 37 25 51 24 23

november 2019 84 Features Interviews 78 2020 USA Cake Crawl 82 2019 Awards Night Wrap up 69 Prachi Dhabal Deb 76 Amber Comadira-Smith: Busines Basics Tutorials 9 24 29 37 45 51 A Busy Little Elf Festive Pumpkin Christmas Cookie Baubles Christmas Polar Bear Christmas Wreath Mr & Mrs Claus Cupcakes Regulars 3 Letter from the editor 59 Recipes 95 ACDN Member Gallery

SUBSCRIBE FOR FREE to have each issue of Cake! magzine sent straight to your inbox! 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

A BUSY LITTLE ELF By Sarah Theaker of Creative Cake Art Melbourne

You will need: Materials • Round 11” cake (3” high), covered in white fondant • 3 thick wooden skewers or cake dowels • Round 8” cake (4” high) or foam dummy, covered in white fondant • Cocktail sticks or dry spaghetti • 20” 6mm thick square cake board, iced in white and left to dry • Edible glue • Secateurs • Wooden kebab sticks • Cornflour • Fondant in white, red, green, yellow, blue and black • Rolling pins (large and small) • Tylose powder • Fondant smoothers • Modelling paste • Spatula • Airbrush or dry bristle paint brush • Craft knife • Shimmer dust in black and pink • Ruler • Paint brushes (one large soft, one small soft tipped paint brush, one fine tipped brush) • Triangle cutter • Fabric texture sheet (I used one by Autumn Carpenter) • Small circle cutter • Liquid food colouring in black blue, brown and yellow • Any type of icing nozzle • White edible food paint • Cotton tips • Stitching wheel tool • Shaping tool (large and small) • Dresden tool For the Rice Krispie Treats (RKT) • Ball tools (large and small) • 200g marshmallows • Serrated wheel • 160g rice bubbles • Foam block/polystyrene • 50g butter • Wire cutters • Wooden spoon • 22 gauge wire • Saucepan • Cling wrap f www.facebook.com/creative.cake.art.pty.ltd

A BUSY LITTLE ELF This cake shows a little elf that is very happy with himself because he has made a number of toys at Santa’s workshop. He has ticked many boxes on his ‘to-make’ list. Toys are all around him! Step 2: Step 1: The 11” cake is the base tier, which creates the workbench. The wood grain effect can be obtained either by airbrushing or by painting. Airbrush the dark wood grain first in brown, and then add yellow to the brown and spray on to the cake, creating the background colour. Alternatively, paint the tier with brown food dye. A bristle brush will help get the woodgrain effect. To create the drum tier, take the 8” cake and use water to attach the sugar decorations. Using a ruler, cut a strip of red fondant and secure with water at the base. Using a triangle cutter, cut blue fondant triangles and then add the red strip at the top. Finish off the drum with hand-rolled yellow fondant balls. Step 3: Place the drum on top of the base ‘wooden’ tier. Use dowels or skewers in the base tier to take the weight of drum and decorations. Cut them flush with the height of the base tier using secateurs. Spread wet fondant or ganache between the two tiers to secure them together. The Dumbo and the polar bear toppers are both made with Rice Krispie Treat mix.

RICE KRISPIE TREAT MIX RECIPE Step 4: Melt 50g of unsalted butter in a large saucepan over a low heat. Add 200g of marshmallows and stir constantly until melted. Stir for a further minute. Remove from the heat and add 160g of cereal and stir well until coated. Step 5: Once the RKT has cooled a little, spray oil onto your hands and start moulding the RKT into the desired head and body shapes. Wrap them in cling wrap and leave them to cool. DUMBO Step 6: Step 7: Cover the pre-made RKT mix body in grey fondant Using grey fondant, model some cheeks, a chin and a snout and place onto the RKT head. Use your thumbs to press in some eye sockets. Roll out some fondant and place over the top of the head. Using a ball tool press in the mouth, and make indentations at the corner of the mouth.

Step 8: Step 9: Place a stick onto the snout and add on a trunk, smooth it on with a bit of water. Use your fingers to press in a mouth and the eye sockets. Step 10: Step 11: Use a shaping tool with a soft rubber tip to make the creases on the trunk and give definition to the eye and cheek line. To make the limbs, add a teaspoon of tylose powder to your grey sugar paste and roll out some grey sausages. Pinch in at the ankles and pull the feet up.

Step 13: Use a circle cutter to cut white toenails. Cut them in half and place onto the feet. (14) Glue the limbs on with sugar glue. To make the ruffle collar you need to add a pinch of tylose to the fondant to help the fondant set. Roll out and cut a red strip of fondant. Roll and cut a narrower yellow strip of fondant and attach it to the middle of the red strip using a bit of water. Gently roll the strip together using a rolling pin. Fold up the ruffles and brush some water between the ruffles to stick them together. Place the ruffle collar onto Dumbo. Use cocktail sticks keep the ruffles held up until the collar sets. Step 15: Step 16: Place a stick in Dumbo’s head and place on a yellow hat, then wrap the yellow hat rim around the hat and fold the rim down. Add some tylose to the grey fondant and roll out two large tear drop ears. Glue on the ears and keep them in place by pressing an object up against them for support. Once the ears have set, using a thick soft bristle brush, brush some pink lustre dust onto the inside of the ears and the cheeks. Step 12: Step 14: To make Dumbo’s eyes, cut out some blue and black circles. Add some white dots to bring the eyes to life. Paint the eyelashes and eyebrows using black food dye and a fine paint brush.

MAKING THE ELF Step 17: Using some red modelling paste, roll out two sausages onto some wire. Pinch the sausages in at the knees and at the bottom of the calves. Step 19: Place a green body onto the wrapped wire and pinch in a waist. Make sure the chest is wider than the waist. Step 20: Step 21: Step 22: Step 23: Wrap the sugar strip around the waist of the elf. Add a little belt using a black strip of fondant and a small yellow square of fondant. On top of the yellow buckle add a smaller black square. Next, insert some wire into a ball of white modelling paste and roll out a sugar arm. Make a matching second arm and attach the arms onto the body. To make the hands, roll out a wrist and press down to make a palm shape. Roll out thin sausages for the fingers. Make little marks along the fingers for the bends in each finger. Place the fingers onto a palm using a bit of water to help them stick. Smooth the fingers to the palm and mark the creases of the palm using a small rubber tipped shaping tool. Step 18: Stand the legs up onto a foam block and wrap the ends of the wires together. Roll out a length of green fondant and make some little cuts 1cm apart.

Step 25: Stick a small circle of fondant onto the top of the hands and mark on the knuckles. Place the hands onto the arms and either paint the red stripes into the arms or attach small strips of red fondant. Step 27: Step 28: Step 29: Make an indentation along where the eyes should be using your little finger, and pull the chin to a point. Press a balling toll down over the two eye areas. Mark in the mouth using a Dresden tool. Step 24: Step 26: To make the head, roll out an oval ball of skin- colour sugar paste.

Step 33: Step 31: Step 30: Make little marks at both corners of the mouth using a cocktail stick. Mark the top of the cheeks and the bottom of the eyes using a dresden tool. Step 32: Make the eye sockets using a small balling tool. Give more definition to the bottom lips using the Dresden tool. In turn this helps bring more definition to the cheeks. Step 34: Add on a nose, blend it in with a bit of water using a tine tipped rubber shaping tool. Mark in the nostrils and the wrinkles.

Step 37: Step 35: Using a small balling tool push in the area directly under the nose and above the top lip. Step 36: Make some tear drop ears and stick them on with water and blend them in. Roll out two white eye balls and place in the sockets. Cut two semi circles for the top eyelids and press them down. Step 38: Step 39: Roll out two small sausages for the lower lids and smooth them down. If you feel the elf needs more definition you can always add on more modelling paste for some lips, cheeks and brows. Blend them in using water and set aside to dry.

Step 40: Paint the eyes with food colour. When painting the eyes, make sure the iris is darkest at the top. You can add slight shading to the corners of the pupil. Once the pupil is painted, add the white dots to bring the eye to life and paint on the brows with a fine paintbrush. Step 42: Place the head of the elf onto the body and attach rolls of hair. Step 41: Place on the back of the head, sticking it together with sugar glue. Step 43: Make a little hat and add it to your finished elf. Set it aside to dry.

Sugar Decorations The bag The list Step 45: Mould a blue bag shape and make a hollow at the top to make the bag come open. Add blue pockets to the front and the sides and add some stitches using stitching wheel. Add a yellow rim and some black modelling paste handles. Use cocktail sticks to help hold the handles in place. Remove the stick once the handles have set. Roll out a piece of modelling paste for the ‘To Make’ list. Write on the it using a fine paintbrush and food dye. Place the list onto the cake before it has set entirely. Step 47: Step 48: Step 49: Step 50: Make a square of yellow fondant. Spray some canola oil and roll out some red modelling paste (or red fondant with tylose added). Cut six strips of red. Place two on around the present. Make the bow loops from the other two strips. Place the loops on the present. Use the remaining two Paint on some blue dots strips as the ribbons that using food dye and a come out from the bow cotton tip. and add a bobble onto the bow for the knot. Step 44: The present Step 46:

The snowman Step 51: For the snowman you can use some fondant that has had tylose added to it, or you can use modelling paste. Roll out two balls and attach them together with a cocktail stick or some dry spaghetti. Use a small balling tool mark in the eyes and the buttons. With the larger end of a piping nozzle, mark in the mouth and add dots to the corners. Roll out black fondant balls and place in the button and eye sockets. Paint a white dot onto the eyes. Roll out an orange carrot and stick on the carrot nose using a bit of water or sugar glue. Make the green and red hat and scarf. For extra detail use the fabric texture sheet. Roll some modelling paste onto the end of a cocktail stick or piece of spaghetti. Cut out the stick fingers at the end. Repeat again for the other arm. Leave to set before attaching the arms. Step 52: Step 53: Step 54: Step 55: Roll out some fondant with tylose added (or modelling paste) and use a texture sheet to give the woodgrain effect. Cut out some strips using a craft knife. For the boat, cut out the base shape and the sides. Glue on the sides to the base rim of the boat and leave to set. The wooden toys and teddy

Step 57: Make a teddy to sit in the boat. Make the head larger than the body to make the bear look cuter. Make the snout small and add it to the very Step 56: bottom of the head. Add a little seat and Mark in the fur by then paint or airbrush pushing some fondant the ‘wood’ strips and up and away from the boat once they have set. head and the cheeks. Step 58: Place two black ball eyes onto the lower half of the head, right down near the snout. Make sure they aren’t too close together. Mark in some stitches using a stitching wheel. Step 59 & 60: To make the lollipops, add some tylose powder to the fondant. Roll out two sausages of different coloured fondant and twist them around each other. Coil the twisted fondant into a circle and gently press flat. Insert a wooden skewer. To the bottom right hand corner of the cake there is the ‘material’ used to make Dumbo. Roll out some grey fondant into a large teardrop shape to make the ear. Roll a round ball for the ball of string and roll out thin strings of fondant as the string. Attach the string with water. Group some of the strings of dark grey together to make Dumbo’s tail and stick it to a longer sausage of grey string. To make the pins in the pin cushion, use dry spaghetti topped with little white sugar heads. Use spaghetti to make the needle and the also the hammer handle in the tool bag. Cover the spaghetti with fondant and add a hammer head. To make the boat use blue fondant with tylose powder added. Cut the white deck and roof from modelling paste and stick them together once the modelling paste has set. Paint on some little black windows. Secure Dumbo to the drum with a dowel, some royal icing or some wet fondant. Secure the polar bear and other sugar decortions to the board in the same way. Finally, you can finish off the cake by adding some lustre to give it a pearly sheen. You can either brush on some lustre dust powder or spray on some airbrush pearl shimmer.

Vegan Royal Icing by Prachi Dhabal Deb Gluten free Dairy free Nut free Egg free Ready to use straight from the box Just whisk it with a spoon 12 months shelf life unopened, 6 months once opened Available at www.prachidhabaldeb.com

FESTIVE PUMPKIN COOKIE TUTORIAL By Lindsey Mortensen of Caneland Cookies You will need: Materials • Edible marker • Royal icing in blue, green and brown (in both thick and thin consistencies) • Scribe tool • 12” disposable piping bags • #1 or #2 round piping tips (optional) • Food safe petal dust (I used Rolkem New Baby Blue and Caroline’s Apple Green) • Paint brush f www.facebook.com/ canelandcookies

Step 2: Step 1: Draw outline on blank cookie with an edible marker. Outline the two outer parts of the pumpkin with a thicker consistency icing, and then flood with a thinner consistency. Leave to crust over, usually about 20-30 minutes. Step 3: Step 4: Outline middle section of the pumpkin and flood, again leaving to dry for another 30 minutes. Pipe thin lines with the thicker consistency icing and leave to dry for 10 minutes. Step 5: Step 6: Begin layering the icing, alternating the left and right side. Use pressure to make the thicker end, and ease off while moving the bag to create the thinner end. Outline and flood the greenery.

Step 7: Outline and flood the stem, allowing to dry for 10 minutes before adding the swirl detail to the tip of the stem. Allow cookie to dry for 3-4 hours. Use coloured food-safe petal dust to add dimension by shadowing the creases in the pumpkin and the leaves. ROYAL ICING RECIPE By Kellie Rudland of Treat Bakeshop You will need: • 2/3 cup warm water Place meringue powder and water in the bowl of a stand mixer with a whisk attachment fitted. Mix on high for 3 minutes or until frothy. Scrape down the sides of the bowl with a silicone spatula. Reduce speed to low and add the icing sugar. Increase mixer speed and mix on high for 2 minutes. Add the vanilla (or other flavouring of your choice) and mix on medium speed for about 30 seconds. • 7 1/2 cups pure icing sugar (450g) Divide the icing in to bowls for colouring and thinning. Add a drop of water at a time to thin the icing to a flooding consistency. • 1 teaspoon vanilla extract or flavouring of your choice Use immediately or store in an airtight container in the fridge for up to two weeks. Materials • 1/3 cup meringue powder

MADE FROM VELVET PREMIUM SPRAY ENTREMETS, GIVES QUALITY A MOUSSES, UNIQUE ICE COUVERTURE VELVETY CREAMS AND CHOCOLATE, FINISH TO YOUR MODECOR CAKES, MORE. AVAILABLE EXCLUSIVELY AT CAKERSWAREHOUSE.COM.AU

Did somebody say SPRINKLES ………...we have you covered www.cakedecoratingsolutions.com.au

www.cakedecoratingsolutions.com.au

THOUSANDS OF SYDNEYSIDERS SHOW THEIR SWEET (& SAVOURY) TOOTH Early November, the Cake Bake & Sweets Show returned to Sydney for 2019, this year co-locating with the exciting launch of For the Love of Cooking, the first show designed specifically for home cooks. Both events from GL Exhibitions, welcomed over 13,000 visitors over the three days – a 30% increase on attendees from 2018 – proving that if there’s one thing Sydneysiders love, it’s good food! Held in the ICC Sydney, the events showcased a diverse range of local businesses, giving visitors the opportunity to explore everything from sweet and savoury treats to the latest in cooking and baking equipment, all available via interactive stands, hands-on classes, and demonstrations. The events also attracted some of the country’s leading celebrity chefs and cake artists, with Katherine Sabbath, Kirsten Tibballs, Anna Polyviou and Miguel Maestre demonstrating live on stage. Exhibitors applauded both events with many selling out thanks to a buzzing show floor - a testament to the show’s success. GL Exhibitions Events & Portfolio Director, Shinu Pillai, said, “We are thrilled with the success of the two shows. The launch of For the Love of Cooking alongside the much-loved Cake Bake & Sweets Show allowed us to appeal to wider demographic, and gave Australia the first show dedicated to the home cook. We have received great feedback from our exhibitors who experienced great support from the industry and general public collectively, and we are ecstatic with the result. We hope to replicate the same success at the Melbourne event.” The Melbourne editions of Cake Bake & Sweets Show and For the Love of Cooking will take place at the Melbourne Convention & Exhibition Centre from the 29 November – 1 December 2019. Both events will return to Sydney and Melbourne in October 2020. Grab your Melbourne admission tickets on http://www.cakebakeandsweets.com/

AND, THAT'S A WRAP FOR SYDNEY! MELBOURNE, HERE WE COME! The Cake Bake & Sweets show in Sydney witnessed a whopping 13,000+ hungry sweet aficionados munching on delicious treats - grabbing great deals that stands ran out of stock - to the point of raiding their retail stores, as early as the first day! Now, if that wasn’t amazing enough, we LOVED our visitors extra this year, because they were some of the most savvy, enthusiastic and ravenous people we’ve ever met! And if you’re upset that you’ve missed out on seeing this slice of heaven, come for the Melbourne show - which will be held at the Melbourne Convention & Exhibition Centre from 29th November to 1st December, 2019.

CHRISTMAS POLAR BEAR TUTORIAL By Sarah Theaker of Creative Cake Art Melbourne You will need: • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 15” round board, 6mm thick 8 x 11” slab cake Chocolate ganache Cornflour Serrated knife Spatula Fondant smoother Rice Krispie Treats (see Busy Little Elf tutorial) Canola oil spray Rolling pins (small and large) Fondant smoothers Spatula Craft knife Snowflake push cutter Fabric texture sheet (I used one by Autumn Carpenter) Small ball tool Fondant in white, red, green and orange Tylose powder Modelling paste Edible glue 2 thick wooden skewers or cake dowels Secateurs Cocktail sticks or spaghetti Shimmer dust in blue Petal dust in black/grey Large soft paint brush Small soft tipped shaping tool Liquid food dye in black and blue Fine paintbrush White edible food paint

Step 2: Step 1: Make some indentations up along the sides with your fingers to give the effect of jagged icing edges. If needed, dab a bit of water between the board and the rolled sugar. Make some sugar ice rocks and place on the iced board. Step 4: Using a soft bristle brush, dust some blue shimmer powder onto the board to make the ‘water’ around the iceberg. Roll out some modelling paste or fondant with tylose added, and cut some snowflakes using a snowflake push cutter. Stick the snowflakes onto the cake with a little water. Step 5: Step 6: Step 7: Create polar bear body and head using RKT (see Busy Little Elf tutorial). Unwrap the body and head shapes and attach the head using a dowel. Cover the whole bear in fondant and using your fingers, mark the eye area and mould the snout. Mix some tylose powder into the fondant and roll out some arms and feet. Place them on with some dowels and smooth them on with some water. Using a serrated knife, cut the cake into the shape of an iceberg. Mask the shape with ganache and cover the cake and board in white fondant. Step 3:

Step 9: Step 8: Mark the fur and the lines on the forehead using the fine tipped rubber shaping tool Make the eyes more defined by marking in two almond shapes. Attach two semi circles for the ears and use your thumb to give them shape. Using a small soft tipped brush, dust some grey colour around the snout, around the eyes, and onto the lines of the head. Step 11: Step 12: Step 13: Paint the iris blue, with darker blue at the top. Paint black pupils and add white dots to make the eyes come to life. Mould out a hat shape. Roll out a piece of white fondant and place a fabric texture sheet on top and roll again. Roll out some red and use the fabric texture sheet again. Cut small red strips and place around the hat. Finish the hat off with a red bobble. Step 10: Paint a thin black line around the eyes.

Step 14: Step 15: Make the scarf in the same way and cut the ends off the scarf to make the scarf knitted string. Place the polar bear onto the cake. To secure it in place, it is best to use one or two dowels or large wooden skewers. Place a dowel in the cake with the point facing upwards and slowly place the polar bear onto the dowel. Finally, you can finish off the cake by adding some lustre to give it a pearly sheen. You can either brush on some lustre dust powder or spray on some airbrush pearl shimmer. f www.facebook.com/creative.cake.art.pty.ltd

TURN YOUR CHRISTMAS DESSERTS INTO FESTIVE MASTERPIECES WITH OUR READY TO USE CHOCOLATE MIRROR GLAZE, EDIBLE GOLD LEAF AND SHIMMER SPRAY POWDERS www.dollarsweets.com

colour mill. COLOUR MILL DEVELOPED MERINGUE, OIL TO BASED PIGMENTS OUTPERFORM BUTTERCREAM, ARE MADE CONVENTIONAL CHOCOLATE, FOR GEL FONDANT, COLOURMILL.COM.AU FOR STOCKISTS & INFO. YOUR BAKING. COLOURING GANACHE & IN SWISS MORE.

No one bakes brighter than you and SPRINKS

CHRISTMAS WREATH By Hilary Stone of The Artful Caker T he inspiration of the wreath is about memories of childhood. I wanted the cake to have elements that meant something to me, of love, tradition, memories and family. Christmas in Australia is usually hot and there are certain flowers that I associate with Christmas and that flower is a Gardenia. When it’s hot the scent of the gardenia is divinely intoxicating. The opaque fleshy petals and swirling centres that dance in the heat to the sound of cicadas. Vintage baubles of acorns, red berries and faded sparkle is my childhood Christmas. I wanted to fuse modern with tradition and that’s why I went with white leaves to decorate the wreath instead of green. The flashy red berries reminded me of The Wizard of Oz, always a family favorite to watch at Christmas. Along with Oliver, Miracle on 34th Street and It’s a Wonderful Life and that comfort that they bring of family, memories and love. The wreath symbolises unity of family and the circle of life with no beginning and no end. It is made with love, hope and peace.

Cut hole and shape cake to form a wreath shape (large donut) place cake on a 13” cake board, put a little fondant glue on board for the cake to sit upon. Cover with a thin layer of fondant, brush the cake with sugar syrup or apricot jam that has been boiled with a little water and strained. Cut out leaves with a maple leaf cutter and vein with veiner. Attach with a little water on the spine of the leaf and attach to cake, starting at the base and working up in a random fashion, overlapping slightly. Keep going until cake is completely covered. Roll out gumpaste for leaves and cut, vein and wire (24 gauge) set aside to dry on apple tray overnight before dusting or painting.

Roll out gumpaste for leaves and cut, vein and wire (24 gauge) set aside to dry on apple tray overnight before dusting or painting. Roll out a ball of gumpaste for acorn about the size of a small olive, you should vary the size slightly. Make a little point and dip 20 gauge wire in egg white or sugar glue then insert wire. Make sure it pokes out a bit. Allow to dry for 24 hours. Make another ball of gumpaste about ½ the size and push gently a small celpin into the ball to make a hollow. Thin edged with celpin.

Put little acorn hollow on your finger and pinch with tweezers to add texture. Insert acorn on wire through the hollow that has been brushed with egg white or sugar glue. Allow to dry 24 hours before painting or dusting. Make a collection of different acorns, leaves flowers and berries. Make a collection of different acorns, leaves flowers and berries.

Tape your selection with floral tape in small bunches and arrange how you like on your wreath. I like to insert a plastic straw or poly dowel into the cake for the bunches to sit in. f www.facebook.com/TheArtfulCaker Tutorial first published in 'the Christmas Table' e-book by the Australian Cake Decorating Network

MR + MRS CLAUS CUPCAKES By Kerry Tang of Cuppy & Cake Tutorial first published in 'the Christmas Table' e-book by the Australian Cake Decorating Network

You will need: 5 cupcakes Red fondant White fondant Small amount black fondant Small amount yellow fondant Circle cutter set Small rolling pin Scalloped edge circle cutter set Diamond cutter (or you can use small knife) Gold paint Paint brush Modelling tool 1.  Mix a flesh/ ivory icing colour into fondant. Roll it out and cut out two circles with a circle cutter. Make sure the circles fit the desired cupcake case. Leave aside to dry. 2. Roll out red fondant and cut two circles of the same size. 3. Cut one circle in half, then using a circle cutter cut the semi circle in half to create a crescent shape. This will create the hat. 4. With the other circle, use a circle cutter to do the same technique, this time make the crescent thinner.

5. Using a knife cut the top of the crescent and cut off half way. Remove excess. 6. Using a patterned circle cutter, cut out a white fondant circle. 7.  Using the circle cutter repeat step 3 this time with the white fondant. 8. Using the scalloped edge cutter, cut the white fondant circle 1/3 of the way. 9.  Dampen the top of the flesh coloured fondant with some water then place the white and red semi circles on top. 10. Cut out long strips of fondant then place it along the red semi circle acting as a rim for the hat. Cut off excess on the two sides. 11.  Now create the face of the santa. Cut out two thin white strips for the eyebrows, roll out two black balls for the eyes, one small flesh tone ball for the nose, two white teardrop shapes for the moustache and a little semi circle for the mouth. 12.  Cut out thin strips of white fondant. 13. Get 6 strips, moisten the top ends and then divide it by 3.

Stop and tighten the bands 16. Use diamond cutter (or small knife) 14.  Now start plaiting away 15.  together and then cut off the normally like how you would to cut diamond shape, then cut it excess make sure you leave plait real hair. in half. Place it on top of the braid a gap before cutting off the where it was tightened. Then place excess. a small ball in the centre where the diamonds meet. Using a small ball tool then gently apply pressure on top of the diamonds. 17.  Using the semi circle made earlier place it on top of the flesh toned topper. 18. Using the excess strips create a fringe by placing the strips diagonally, split from the middle. Complete the same process on the other side then cut off excess. 19. Using the braids made earlier place them on two sides and cut them according to fit the topper. 20. Place on the skinny crescent 21. Recreate the same for Mrs Claus’ on top of the santa hat and roll face using the same technique out a ball at the end to create a as Mr Claus. pompom for the hat. 22.  Cut out two fondant squares, narrowing at the top, then using a circle cutter and out a small semi circle at the top. Make sure one square is slightly bigger than the other.

Cut out a thin red piece of 23  Cut out a thin piece of white 24. Place them all as shown in the 25.  picture above and cut away fondant, a slightly thicker piece fondant for the top rib of the excess. of black fondant, yellow square dress, 3 fondant balls for buttons, for the belt and a smaller black and black strip for a belt. Using the square for the centre of the same patterned circle cutter cut belt. it out then using a smaller circle cutter, cut away the inside. Cut out long strips of red 28. Place the white strips at one 26. Place it as shown above and 27.  fondant, white fondant and cut away excess. I painted the end of the red strips and cut create little white mittens for belt buckle square in gold for away excess. santas hands, flesh semi circle extra detail, this is optional. hands for Mrs Claus. Using the red outfit squares 29.  Roll out two thin pieces of 30.  created earlier place on red and white fondant. Start the arms and then hands intertwining them together connecting to the ends. and rolling and rolling them 31.   You have now completed until you get the desired thickness you like and cut your Mr & Mrs Claus toppers! them. Bend the top into a candy cane shape. f www.facebook.com/cuppyandcake

With over 170 pages, this book includes step-by-step tutorials, recipes and traditions from contributors including Verusca Walker, Calli Hopper, Janet O'Sullivan, Anna Polyviou, Karen Stack, Jenny May, Hilary Stone, Handi Mulyana and many more. Purchase with instant download at www.acdn.me/shop

Over 170 pages e-book available at www.acdn.me/shop Instant download $14.95

Recipes A collection of delicious recipes for you to bake this festive season

SPRINKLE A INTO YOUR CHRISTMAS BAKING Chocolate Rudolph cake Prep time 60 min Cooking time 60 min Serves 12 Ingredients Chocolate cake layers: • 4 cups White Wings Self Raising flour • ¾ cup cocoa powder • 2 cups CSR caster sugar • 8 eggs • 2 x 500g butter, melted • 2 tsp vanilla essence Method: 1. Preheat oven to 180°C (160°C fan forced). 2. Sift flour, cocoa and sugar into large bowl before adding eggs, melted butter and vanilla essence. Whisk with a hand mixer or whisk until lump free. 3. Divide mixture evenly between 4 greased and paper lined round springform cake tins (20cm). 4. Bake for 25-35 minutes or until a skewer inserted into the centre comes out clean. 5. Leave in tin for 10 minutes before releasing and cooling on a rack. Ingredients Chocolate buttercream: • 250g butter, softened • 2 cups CSR icing sugar mixture • ½ cup cocoa powder • ¼ cup milk Method: 1. Using electric mixer, beat butter in a large bowl until pale, gradually adding icing sugar, cocoa and milk until combined and thick. 2. Stack the cake discs with a thin layer of icing (1cm) between each. Spread remaining icing over the top and sides of cake stack then smooth over with a palette knife. Transfer remaining icing to a piping bag with large star nozzle for decorating. Refrigerate to harden icing. Decorations: 1. Use black fondant to make eyes and lashes. Use a red Christmas bauble for the nose. 2. Make antlers from gold cardboard and attach a bamboo skewer. Insert antlers into the top of the cake. 3. Pipe remaining buttercream to create hair between ears and antlers.

• White Wings Tip: For a smart shortcut use 2 White Wings Rich Chocolate Cake Mixes to create the cake base- prepare as per pack instructions and then once cooled cut cakes in half horizontally to make 4 chocolate cake discs. Download our antler template from www.whitewings.com.au.

Become a member of the Australian Cake Decorating Network and save with great discounts from our Preferred Suppliers! JOIN US NOW!

Become a member of the Australian Cake Decorating Network and save with great discounts from our Preferred Suppliers! JOIN US NOW!

Interviews In this issue we interview Prachi Dhabal Deb and Amber Comadira-Smith

D NAKE E! T A R ECO D O T Y D A RE SPECIFICALLY DESIGNED WITH CAKE DECORATORS IN MIND; D PROU RS SO SPON Three decadent flavours: Chocolate, White Choc and Caramel Seven Sizes ( 5 - 11" ) and 3" High Unique flat-top requires no levelling! Save time, stress, mess and waste AVAILABLE IN-STORE AT: Cake Decorating Central - VIC and NSW My Dream Cake - Hallam, VIC West's Cake Decorations - Burwood, VIC Bake Boss - Selected Stores OR DELIVERED DIRECTLY TO YOUR DOOR! Our bespoke packaging guarantees safe delivery anywhere in Australia! www.bakemeup.com.au 1300 50 30 40

An interview with Prachi Dhabal Deb founder of Cake Décor India Royal Icing Art

PRACHI DHABAL DEB, TELL US A BIT ABOUT YOURSELF AND YOUR CAKE DECORATING BACKGROUND. I am a royal icing artist based in Pune, India. I am the founder of Cake Décor India – Royal Icing Art. I had started my cake making journey in 2012. Overtime I started specializing in cake decoration using royal icing, ever since I got an opportunity to learn this art from Sir Eddie Spence, MBE. I had been pursuing royal icing art since 2015 and have been a Cake Masters Awards Finalist under this category in 2017, 2018 and 2019. I have also been awarded by Cake Masters as amongst the top 10 cake artist in India in 2017 and 2018 and had been in the jury for the Indian Cake Awards in 2019. YOU HAVE RECENTLY LAUNCHED A VEGAN ROYAL ICING PRODUCT, TELL US WHAT VEGAN ROYAL ICING IS AND HOW THE CONCEPT CAME ABOUT. Yes, I have launched my vegan royal icing in association with an India company called Sugarin. In this royal icing, we have replaced the egg white with aquafaba (chickpea water) to substitute the protein.

IS THE VEGAN ROYAL ICING PRODUCT SUITABLE FOR PEOPLE WITH INTOLERANCES/ALLERGIES? In India there is a strong preference and prevalence for vegetarian cakes when it comes to celebrating events. There is also a large part of the society worldwide who are moving towards a vegan based diet due to various reasons, restriction etc. which had led to the growth in the vegan bakery industry. However due to this the traditional royal icing is left out of this because of the egg content. So to get the royal icing artwork to suit the cake industry’s trending needs, I had come up with the egg free, vegan version. This will not only help to bring the royal icing dimension in the cake industry in India, but will also help in reviving this elegant art world wide. TELL US HOW VEGAN ROYAL ICING CAN BE USED. WHAT ARE THE BENEFITS? The product is vegan, soy-free, nut free. It is made out of chickpea water and icing sugar. So people having allergies or intolerances towards eggs, dairy, gluten, nuts can still use this. IS VEGAN ROYAL ICING SPECIFICALLY FOR PROFESSIONAL CAKE DECORATORS OR CAN ANYONE USE THIS PRODUCT? This royal icing can be used just like the traditional royal icing. It can be used straight out of the pack for the regular use and the consistency can also be easily adjusted by adding water or icing sugar as needed. This product is good in taste and does not have the smell of the eggs. Additionally, the royal icing shelf life is 1 year in the sealed form and stays good for 6 months once the pack is opened if kept refrigerated. This is also Halal Certified. It is a ready to use product for all kind of cake decorators.

CAN VEGAN ROYAL ICING BE PURCHASED IN STORE? Not as of now. It is available only through our website which can deliver in India, UK, US, Mexico and Canada and also via partners in Malaysia, Thailand, US and UK YOU FIRST LAUNCHED THIS PRODUCT IN INDIA AND YOU CURRENTLY SHIP TO US, UK, MEXICO AND CANADA. DO YOU INTEND ON SHIPPING THE PRODUCT TO ANY OTHER COUNTRIES IN THE FUTURE? Yes. We are looking towards expanding the reach to other geographies including Australia & New Zealand, South Africa, Europe, UAE, Sri Lanka etc. MORE INFORMATION Vegan Royal Icing by Prachi Dhabal Deb Ready to use straight from the box, just whisk it with a spoon. 12 month shelf life unopened 6 months once opened Gluten free,Dairy free, Nut free, Egg free Available at www. prachidhabaldeb.com

CHRISTMAS CLASSES www.cakedecoratingsolutions.com.au

What’s Your Flavour……. www.cakedecoratingsolutions.com.au

Cake Chat Cake Chat with Amber Comadira-Smith from Commie’s Cupcakes Amber shares her design & cake expertise so that you can become the master cake decorator you’ve always wanted to be. HOW DO YOU DEAL WITH THE ‘CHEAP CAKE LADY’? I GIVE PEOPLE MY PRICE AND I NEVER HEAR BACK FROM THEM...THEN WEEKS LATER I FIND OUT THAT THEY’VE BEEN GOING TO THE CHEAPER LADIES. I’VE CUT MY PRICES A FEW TIMES BUT I’VE ALWAYS REGRETTED IT. HOW DO YOU COMPETE?? - CAITLYN Well Caitlyn...you don’t. You have to travel in your own lane. Easier said than done, but you can’t be preoccupied with what other cake businesses are doing - it’ll only distract you from your own work and ultimately be a detriment to your business. When you try and undercut the cheap cake lady, you’re doing yourself a HUGE disservice. You’re teaching potential clients that you don’t value your own work and ultimately you end up attracting those difficult clients that want everything for nothing. I don’t believe that you have a better chance of getting a cake order by being “competitive” with your prices. Ultimately, people pay for what they value - it just all depends on how you market yourself (do you show your customers your value and sell them an experience?) and who your target audience is. Take the time - and I mean really take the time - to discover your target market and advertise to them like crazy. They’ll be the ones that will buy from you and fully value your talents.

WHAT ARE SOME FRESH COLOUR SCHEMES I CAN USE FOR CHRISTMAS? I’M A BIT OVER THE USUAL GREEN AND RED. - BROOKE It’s easy to get tired of the same old colours each Christmas (bold red and green can be a little overkill this time of year), but there are ways you can manipulate your colours to keep things fresh and still have that Christmas vibe. If you still want to incorporate those traditional colours - but keep it more modern - I recommend experimenting with different tones, tints and shades. Or alternatively select a different type of green (for instance) altogether that isn’t typically associated with Christmas. For example, instead of Christmas green, you could use lime green or olive green. After selecting your “traditional” colours, simply add in a fresh, non-christmas colour that compliments your chosen hues to add that modern touch. Here’s an example of a cupcake piece I made for Christmas one year. I’ve used the colours mint green, deep red, light blue, pink and yellow. It’s modern and fun but also still has that Christmas vibe. MORE INFORMATION facebook.com/commiescupcakes commiescupcakes.com

the cake crawl bus! Los Angeles Cake Crawl sunday 3rd-Friday 8th May 2020

jacqueline butler natalie sideserf ANNOUNCED SOON! join us for this cake trip of a lifetime. only 5 spots REMAINING READ the itinerary Here!

SUBCSRIBE HERE FOR FREE! to have each issue of Cake! magazine sent straight to your inbox! To advertise in Cake! magazine, contact [email protected]

AND THE 2019 WINNERS ARE... www.acdn.me/events

Thank you

TO OUR 2019 AWARDS NIGHT CATEGORY SPONSORS

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!

COMPREHENSIVE CAKE DECORATING INSURANCE $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

COVERAGE CHECKLIST Typical Cake Decorating Association Policy www.acdn.me/insurance

f Promote, network, shop & save with the Australian Cake Decorating Network! Join us today! Meet Katie! To learn about the benefits of being an ACDN member! Watch our video at www.acdn.me or view the online version of Cake! magazine at www.cakemagazine.me

f Wholesale Cake Decorating Supplies Australian Distributor for Crystal Candy Cacao Ivory Chocolate One of the world's finest chocolate brands. f f With Cacao Ivory you can be assured that your finest creations are one step closer to reality. Our chocolate helps you concentrate on what mat- ters, producing the greatest flavours imaginable. Carefully sourced ingredients from around the world together with spe- cially crafted recipes, Cacao Ivory consistently meets the needs and demands of cake decorators and bakers. 2019 ACDN Preferred Supplier www.statewidefood.com.au

SPRINKLE A INTO YOUR BAKING White Wings range of premium flours are made using quality Australian wheat grains and triple sifted for your best baking results. That’s why the Australian Women’s Weekly test kitchen exclusively uses White Wings flour.

THE Christmas 95

Make this cake TUTORIAL ON PAGE 29 f

ACDN Member Directory A better way to search! Use our online directory to search for Decorators Suppliers Courses Using postcode or business name! For the most up to date member directory information! www.acdn.me

Members: If you're not listed in the website online directory, please login to the Member's Lounge at www.acdn.me to add or update your listing Become a member! Join online at www.acdn.me/join

Read Cake! magazine online or download & print for offline viewing HERE! f www.acdn.me [email protected] click here to join our mailing list! To advertise in Cake! magazine, contact [email protected]

THANKYOU FOR READING ANOTHER ISSUE OF Cake! m a g a z i n e f www.acdn.me [email protected] Don't miss future issues of Cake! Subscribe for FREE here! To advertise in Cake! magazine, contact: [email protected]