MARCH 2020

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 2020 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. 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 Welcome to our first issue for 2020! We are excited for this brand new year and have lots of great cake events planned for this year for our members and followers! This issue of Cake! Magazine is Easter themed, and is the first time we've created a magazine on this theme. This issue was lots of fun to put together. Easter is a lovely time of year here in Australia, the weather is usually still beautiful but not quite as hot as the last few months! We hope you enjoy this issue filled with Easter themed tutorials and recipes for you to create and share with your loved ones. Take a look at the pages on two of our upcoming events for 2020 - USA Cake Crawl on page 64 and on page 71 our 2020 Cake Decorating & Baking Industry Awards - save the date for Melbourne on the 28th November 2020! In this issue we interview Ben Cullen of The Bake King and catch up with Amber Comadira-Smith with her regular column for Cake! Magazine - Business Basics. Enjoy! Liz COVER IMAGE: Veronica Figueredo www.sweetpeonycakes.com.au 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 33 25 15 20 28 17 25 9 13 25 21 24 23

MARCH 2020 84 Features Interviews 65 2020 USA Cake Crawl 71 2019 Awards Night Save The Date 55 Ben Cullen 63 Amber Comadira-Smith: Busines Basics Tutorials 9 13 25 33 Cute Bunny Cupcake Domes Chocolate Mirror Glaze Tutorial Cute Bunny Topper Easter Bunny Baker Regulars 3 Letter from the editor 45 Recipes 75 ACDN Member Gallery

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Easter treats! A collection of tutorials to help you make your own sweet Easter themed creations

pf PRESENTS Emma Jayne “Ollie The Otter” Tuesday 15 th September WILLOUGHBY www.cakedecoratingsolutions.com.au

CUTE BUNNY CUPCAKE DOMES By Janene Panos of Sugartop Cakes Skill Level: Beginner + Drying Time: 2-3 Days, best made 1 week prior to your event Makes: 6 Domes f www.facebook.com/SugarTopCakes www http://sugartop.com.au

You will need: Tools • Rolling pin • Toothpick • 3 x 6.5cm styrofoam balls, cut in half • 6cm Lily petal cutter • Round cookie cutter (approx 6.8-7cm) • Edible glue • Craft knife • Icing sugar or cornstarch • Paint brush • White fondant • Edible black marker • Pink gumpaste Step 1: Step 2: Roll a piece of white fondant 3mm thick and big enough to cover one of the half styrofoam spheres. Lightly dust the underside of the fondant with Icing sugar or cornstarch to stop it from adhering to the styrofoam. Cover a half sphere with fondant, smoothing down the sides with your hand to eliminate any air pockets. Using your round cutter, cut away the excess fondant. Repeat this step on the remaining half spheres. Allow the domes to dry for at least 12 hours before removing from the styrofoam sphere. After 12 hours you can remove the styrofoam, then dry the domes for a further 12 hours.The domes are much easier to handle and decorate once they are fully dry. Step 3 & 4: Step 5: Roll two small balls of white fondant and flatten them slightly. Apply Draw eyes on your domes using a small amount of edible glue to the fondant balls. Attach them to your edible marker. the dome, flattening and bringing them closer together to create the bunny’s snout. Roll a small ball of pink fondant for the bunny’s nose. Pinch one side to create a V shape. Apply a small amount of edible glue above the snout and attach the bunny’s nose, flattening it slightly and gently shaping it to fit snug on the snout. Use a toothpick to add some whisker holes.

Step 6: Roll white fondant 2-3mm thick, enough to cut 12 ears using your lily petal cutter (I usually cut out 1 or 2 extra in case I mess one up). Roll your pink gumpaste 1-2mm thick, enough to cut 12 earsusing your lily petal cutter. Trim one side off your pink “petal” using the petal cutter then attach it to the white fondant ear. Trim the bottom of the ear flat, using your craft knife. Step 8: Pipe a generous amount of buttercream to your cupcake, as this will be the glue that holds your dome topper in place. Add your bunny domes. Step 7: Apply enough edible glue to the base of your bunny ear to make it tacky. If you use too much glue your bunny ear will slide off your dome. You may like to place your dome back on the half styrofoam sphere to support it whilst attaching the ears. Keep the ears straight or curve them as you adhere them to the domes. Allow your assembled bunny domes to dry overnight to ensure the ears are set.

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Step 8: Sift together the flour, cocoa powder, baking powder, bicarb and salt. Step 9: Step 10: Step 11: Add the dry ingredients to the chocolate batter. Whisk until well combined. Pour the mixture into the prepared tin. Step 12: Step 13: Step 14: Step 15: Place in the oven and bake for 30 to 40 minutes. Poke the centre of the cake and check that the cake is cooked through. If the skewer comes out clean, leave the cake 20 minutes in the tin to cool. Invert the cake on Dollar Sweets 10 inch silver foil board and leave on the wire rack to cool completely. Place the lip of the balloon over a water tap and allow water to fill the balloon to the size of a grapefruit. CARAMEL BASKET TIP: Never allow your caramel basket to be in contact with liquid or humidity. It will MELT!

Step 16: Put the water filled balloon into a small bowl, that allows half of the balloon to stand above the bowl rim. Step 18: Step 17: Place sugar in the pan, over medium heat and stir continuously. This technique is called the dry method, because it requires no water at all. The sugar will start to melt. Bring the melted caramel to the top and continue to stir. Step 19: Step 20: Step 21: As soon as the sugar is completely melted looks caramel in colour, remove from the heat. Whilst the caramel is hot, dip a spoon into the caramel. Drag the spoon in the same direction, across and over the top of the balloon that stands in the small bowl. Continue till the balloon has several toffee lines over the top of it. In order to make the toffee basket strong, dip the spoon again and drag it the opposite way, across and over the balloon.

Step 24: Step 23: Step 22: If you desire, you may swirl toffee in a circular motion around the balloon. Here are some variations in toffee baskets. The toffee will set, then gently break away toffee that has attached the bowl. Pull out the balloon, and using scissors make a little snip next to the balloon knot. Allow the water to pour out of the balloon and shrink away from the nest. PREPARING THE CAKE FOR DOLLAR SWEETS CHOCOLATE GLAZE Step 25: Step 26: Step 27: Step 28: Secure your cake to the board with buttercream. Add ½ cup of hot water to ½ cup of sugar in a heatproof bowl. Mix with a pastry brush and paint the sugar syrup over the cake. Spread buttercream the top of the cake and then place the second eight- inch cake on top. Paint the top of the cake with sugar syrup.

FONDANT MESSAGE FOR THE CAKE Step 30: Cover your cake in buttercream and smooth. Refrigerate overnight. Condition your coloured fondant and roll into a ball. Place your rolling guides on each side of the fondant ball. I have used one centimetre thick rolling guides. Use a template with a knife or a Easter egg shaped cookie cutter to create the egg shape. Step 33: Step 34: Step 35: Step 29: Paint the edges of the Place your ‘Happy Easter’ message into the egg-shaped fondant with water. text holder and stamp the fondant egg. Step 32: Step 31: Insert a skewer into the base of the fondant made egg shape, pushing it up ¾ of the way. Use the non-bristle end of the brush to lift Dollar Sweets Gold Leaf off the paper and apply to the wet fondant. Allow it to dry hard.

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CUTE BUNNY TOPPER By Janene Panos of Sugartop Cakes You will need: Tools • Rolling pin • 2 x 3cm styrofoam balls or 2 x LCM Bars rolled into 3cm balls • 1 x lollypop stick • 1 x bamboo skewer (two if you don’t have a lollipop stick) • Cutting tool or knife • Paint brush • Toothpick • 6cm lily petal cutter • Edible glue • Tylose/CMC powder • 300g white fondant • Gel colours - pink, black, brown, blue, yellow Skill Level: Beginner + Drying Time: 2-3 Days, best made 1 week prior to your event f www.facebook.com/sugartopcakes www www.sugartop.com.au/

Step 2 & 3: Step 1: Knead 1 teaspoon of tylose/ CMC into your 300g of white fondant. Weigh out 60g of the fondant then wrap and set aside the remaining fondant. Roll the 60g of fondant into a ball, smoothing all the seams. Gently pinch and pull one side to create a pear shape. Insert a lollipop stick (or bamboo stick) into your fondant and trim it down, leaving 2cm exposed. This is your bunny’s body. Place it aside for 12 hours to set. Mix some yellow gel in to 60g of fondant. Wrap and set aside a pea size amount of yellow fondant then roll the rest of the yellow fondant into a ball. Flatten it slightly and push a very small amount of glue on one side (just enough to make the fondant tacky). Place your styrofoam ball or LCM ball on the tacky side, push it into the fondant and wrap around the sides until the ball is completely enclosed. Roll the ball in your hands smoothing out any seams. Apply a little extra pressure to the centre and top of the ball to create an egg shape. Pick the best side for the front of your egg, flatten the base just enough so it stands up on its own at a slight angle. Set the egg aside to dry for 12 hours. Once your bunny’s body and egg are set, roll 10g of fondant into a ball. Using a similar method to step one, pinch and pull one side into a pear shape. Roll the narrower end between your fingers to lengthen the fondant. Slightly flatten the fondant and taper it down towards the narrower end. Using your cutting tool or knife, score the toe lines. Repeat this step to create a second foot. Step 4: Use a small amount of edible glue on the base of your bunny’s body, position its feet and place the body down on them. If your bunny is tipping backwards at this point, pop a bamboo skewer under its bottom to steady it while you make the tail. To make its tail, roll a 5g piece of white fondant into a ball and pinch one end to create a teardrop shape. Curve up one side to cradle your bunny’s bottom. Apply a small amount of edible glue and place your bunny down onto its tail. Your bunny should now be supported and not tipping back. Step 5: To create a bunny arm, use a 5g piece of fondant. Roll the fondant into a ball, and then into a cylinder shape. Pinch and pull one end as you roll the fondant to elongate the arm. Flatten and taper down the narrower end and curve it slightly. Use your cutting tool or knife to score the finger lines. Repeat this step for the second arm. Brush a small amount of glue to the inside of the arm then attach to the body.

Step 6: Roll a ball of fondant to the same size as your styrofoam ball or LCM ball. Flatten it slightly and brush a very small amount of glue on one side (just enough to make the fondant tacky). Place your styrofoam ball or LCM ball on the tacky side, push it into the fondant and wrap around the sides until the ball is completely enclosed. Gently roll the ball, smoothing out any seams. Apply a little extra pressure to the centre of the ball to create an oval shape. Pick the best side for the face, then using a bamboo skewer make a hole in the base of the head. Place the head on the body but keep it loose. Do NOT glue it on - this way your topper’s head can be turned to face whichever way you like when you position it on your cake. Step 7: Roll two small balls of white fondant and flatten them slightly. Apply a small amount of edible glue to the flattened fondant balls. Attach them to the bunny’s face, flattening them more and bringing them closer together to create the bunny’s snout. Colour 20g of fondant pink. Roll a small ball of pink fondant for the bunnys nose and place the rest aside for later. Pinch one side to create a V shape. Apply a small amount of edible glue above the snout and attach the bunny’s nose, flattening it slightly and gently shaping it to fit snug on its snout. Use a toothpick to add some whisker holes. Step 8: Step 9: Step 10: Roll white fondant 2-3mm thick, enough to cut 2 ears using your lily petal cutter. Roll your remaining pink fondant 1-2mm thick, enough to cut 2 ears using your lily petal cutter. Trim one side off your pink ‘petal’ using the petal cutter then attach it to the white fondant ear. Trim the bottom of the ear flat. Apply enough edible glue to the base of your bunny ear to make it tacky. Too much glue and your bunny ear will slide off its head. Keep the ears straight or curve them as you adhere them to the head. Colour a pea-size piece of fondant black. To create the eyes, roll a small amount of fondant into a thin sausage, tapering it at both ends (approximately 4cm long). Cut the black fondant sausage in half. I find this helps to keep the eyes a similar length and shape. Cut the tip of the tapered end of one length and curve it slightly to form one lash. With the remaining length, taper each end by rolling it gently between your fingers, then slightly curve each end. Apply a small amount of glue to the bunny’s face and attach the eye and then the small lash.

Step 11: Mix 5g of fondant to a medium brown colour, break off 1/4 and add the same amount of white to create some light brown also. Mix a pea size amount of blue fondant. To make a paint brush stick, roll a small amount of medium brown into a sausage and taper down one end. Repeat this three times for 3 paint brush sticks. Cut each stick to approximately 2.5cm long, then put two aside. With the third brush stick, cut each a 5mm section off each and then set them aside. To make the bristles end of the paint brush, roll two small balls of light brown and then roll one of the same size ball in each colour. Cut all the balls in half. Add a little glue, then stick one half of each colour with one half of the light brown. Roll them gently between your fingertips to smooth the seam. Pinch the coloured end to create the tip, flatten it a little then curl it around slightly. Use a small amount of glue to attach your paint-dipped bristles to the paint brush handle. Step 12: Dab a small amount of glue on to each side of your bunny’s paw and attach the paint brush top and bottom. Step 13: Roll out your pink and blue fondant to 1mm thick. Cut stripes, polka dots or other decorations like stars or hearts to decorate your egg.

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EASTER BUNNY BAKER CAKE TOPPER By Ashini Wijayaneththi of Cherry On Top Cakes & Toppers You will need: EQUIPMENT • Fondant • Gel colours • Petal dust • Styrofoam egg • Barbecue stick/skewer • Toothpicks • Small brush • CMC/tylose powder • Royal icing • Modelling and shaping tools • Round ice cube mould • Paring knife f www www.facebook.com/cherry- ontopcakesandtoppers cherryontop.pb.studio

Step 2: Cover the styrofoam with fondant. I used three colours. For the top and bottom you’ll need rolled Step 1: fondant cut in to large circles and for the middle Take a large styrofoam egg and pass a long you’ll need a stripe. Use some water to stick the barbecue stick through the centre of the styrofoam. fondant to the styrofoam, and cut off the excess. Step 3: Step 4: Step 5: Step 6: Smooth the fondant to remove any finger marks. Attach the fondant covered egg to another styrofoam using the barbecue stick. Add some CMC powder to white fondant. Make sure to add CMC to fondant where you want them to dry out fast. Roll out a long rope, spreading your fingers apart to create thick and thin spots. Apply some water using a paint brush where the joint and paste the white colour fondant, make sure to paste the top of the white fondant to a straight line and the bottom to be uneven.

Step 8: Step 7: Create some freehand drips to look like it’s dripping in between the two layers. Follow steps 5 and 6 for the next layer of ‘dripping’ icing. Step 9: Step 10: Step 11: To make legs for the bunny, roll some light brown fondant to a cylinder shape. Cut two similar size cylinders and shape the fondant for the foot. Using a flat edge tool, mark toes on the foot. Stick the two legs on the top of the egg. You can use royal icing to stick the fondant. Make the body by rolling out some fondant in a log shape, thinning out one end for the neck. Thread the body onto a skewer or toothpick and stick it on to the egg and legs.

Step 12: Roll out fondant and cut Step 13: out a large round frill shape. Cut a small circle Press the frills using a pointed tool to make the in the middle. pleats. Step 14: Step 15: Step 16: Stick the frill on to the body of the bunny using some water. Make another frill following steps 11 and 12 and paste it on top of the first frill, leaving a 1cm gap between the edges. Cover the upper body using another piece of fondant and remove the excess.

Step 19: Step 17: Make the apron using some free hand cut out shapes. Paste the pieces on to the body. Make the straps of the apron and a bow, and attach to the body. Step 20: Step 21: Using a thin fondant strip and a pointed tool, make a frill and paste it on the edges of the apron. Use a fondant ball to make the bunny’s head. Use your fingers to shape the nose. Step 18:

Step 23: Step 24: Using a pointed tool or toothpick, define the mouth and nose area. Using pink fondant, create the nose and lower lip and attach them to the head. Use a shaping tool to make indents for the eyes. Step 25: Step 26: Step 27: I used a combination of these tools to create the bunny’s face – Sugar Shapers and pointed modelling tools. Using a thin brush, paint Attach the head to the the eyeballs, eyelashes body on a slight angle. and eyebrows (I used Americolour black gel colour). Step 28: Roll out some white fondant and cut out two circles to make the bowls. Place a circle on your palm and, using your index finger on the other hand, slightly press the fondant with a circular movement to create the shape. Step 22: Using white fondant, make two small teardrop shapes and stick them where the eyes are marked.

Step 30: Make two cylinder shapes to create the Step 29: hands. Roll them, Place both in a round ice cube mould until they dry making one edge out, then carefully remove them from the mould. thinner than the other. Step 31: Stick the bowl on bunny’s lap with royal icing and place the arm around the bowl. Step 32: Step 33: Step 34: Insert a small piece of toothpick to the other arm. This is going to be the spoon handle. Insert the other end of the toothpick into the bowl and push it through so it will secure the placement of the bowl. Stick the other end of the arm to the shoulder, and stick the other bowl near the bunny’s right leg. Place some yellow fondant in the bowl to cover the toothpick and the join inside the bowl. Make some small teardrop shapes and stick them around the bowl and on the egg to create a splatter/spilling effect.

Step 37: Step 35: Repeat the process for the other bowl, this time using pink fondant. Step 36: Make two sleeves and place them above bunny’s shoulders, covering the joins. Roll out some white fondant and cut two large ear shapes. Roll out some pink fondant thinly and cut two slightly smaller ear shapes. Stick the pink cut outs on to the white ear shapes. Step 38: Step 39: Stick the ears on to bunny’s head and shoulders, with the pink side facing down. To create the chef’s hat, roll two short fondant cylinders (one small and one large). Use a veining tool on the larger cylinder to make few contours, and mark lines on the smaller cylinder to create the lower part of the chef’s hat.

Step 40: Stick the smaller cylinder on the bunny’s head and the larger cylinder on top of it. Using your fingers, Step 41: shape the larger cylinder until it looks like Paint the bunny’s dress using gel or airbrush colours. a chef’s hat. Step 42: Using white liquid colour, paint some dots on the hem. Step 43: Step 44: Use dark pink petal dust to define bunny’s cheeks, nose and lips. Apply with a small brush. Add a small bow on bunny’s head and add some dots with white liquid colour. Place the cake topper on the cake and finish it off with dripped icing decorations.

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Recipes A collection of delicious recipes for you to bake this Easter

PREP TIME: 60 mins | COOK TIME: 35 mins | SERVES: 12 INGREDIENTS METHOD Chocolate cake: Buttercream: • 2 cups White Wings Self-Raising Flour • 1/3 cup cocoa powder • 1 cup CSR Caster Sugar • 4 eggs • 500g butter, melted • 1 tsp vanilla essence • 125g butter, softened • 1 ½ cups CSR Soft Icing Mixture • 1 tbsp milk Vanilla cake: • 2 cups White Wings Self-Raising Flour • 2/3 cup White Wings Plain Flour • 1 cup CSR Caster Sugar • 4 eggs • 250g butter, melted • 2 tsp vanilla essence • 1 cup milk Chocolate Buttercream: • 125g butter, softened • 1 cup CSR Soft Icing Mixture • ½ cup cocoa powder • 1 tbsp milk Filling: • Coloured candy-coated mini chocolate Easter eggs • Mini marshmallows 1. Preheat oven to 180°C (160°C fan-forced). Prepare batters by combining each cake ingredient list into 2 bowls. Use electric beaters until thick and smooth. Divide each batter equally into 2 bowls of pure chocolate and pure vanilla. 2. Take ½ cup of chocolate batter and add to vanilla batter and vice versa. Beat each again to fully combine. You should have 4 distinct colour batters. 3. Pour each batter into 4 greased/paper lined 20cm round springform cake tins. Bake for 25-35 minutes or until a inserted skewer comes out clean. Remove from oven and leave for 10 minutes before releasing on a wire rack to cool. 4. Prepare both buttercreams in separate bowls. Use electric beaters until pale then gradually add ingredients to each until thick. 5. Using a 6cm round cookie cutter, remove the centre of each cake and set aside. Stack the cake discs from darkest chocolate on bottom to vanilla on top with 1cm layer of buttercream between each. 6. Spread remaining buttercream over the top and down the sides. Gradually add chocolate buttercream down the sides to the bottom then smooth all over with a palette knife. 7. Add some of the remaining chocolate buttercream to the inside of the top 2 layers of the stack. Fill the centre hole with Easter eggs/marshmallows to third layer. Crumble 2 of the darkest cake cut-outs to a fine crumb and mostly fill the remainder of the centre hole. Leave a trail of Easter eggs and marshmallows on top of cake, plate and across table. Short on Time? Use White Wings Cake Mix! There’s inside @WH IT EWINGS B A KIN G

EASTER TREATS Home Baked with Love HOT CROSS DONUTS Prep time: 2.5hrs Cooking time: 15 mins Makes: 18 Ingredients: • 3¼ cups White Wings plain flour • ¼ cup CSR Caster Sugar • 3 tsp instant dried yeast • 1 tsp ground cinnamon • ¼ tsp ground nutmeg • Pinch of salt • 1 cup milk, warmed • 100g butter, melted • 3 egg yolks, lightly beaten • Canola oil for deep-frying To garnish: • 1 cup CSR Caster Sugar • 2 tsp cinnamon • ½ cup White Wings plain flour • 5 tbs cold water Ganache Filling: • 150g NESTLÉ Bakers’ Choice Dark Chocolate Melts • ¼ cup cream Method: 1. In a large bowl combine flour, sugar, yeast, cinnamon, nutmeg and salt. Make a well in centre. 2. Add milk, butter and egg yolks. Mix until dough comes together (it will be sticky). Turn dough onto a well-floured surface and knead for 5 mins or until smooth and elastic. 3. Place dough in a lightly oiled bowl and cover with plastic wrap and a tea towel. Set aside in a warm place for 1½ hrs or until it has doubled in size. 4. Punch down dough with your fist. Turn onto a floured surface and knead for a further 3–4 mins or until smooth. 5. Roll out dough until 1cm thick. Using a 6cm cutter, cut 18 rounds from dough and place on lined baking trays. Cover with a clean tea towel and set aside in a warm place for 25–30 mins or until donuts have doubled in size. 6. For the flour crosses, place flour in a small bowl and gradually add cold water, mixing until a smooth paste forms. Spoon flour paste into a small piping bag. Pipe crosses onto donuts. 7. Fill a deep heavy-based saucepan one-third full with canola oil. Heat to 180° on medium-high. Using a slotted spoon, fry 1–2 donuts at a time in hot oil for 45–60 secs until golden and puffed then place on paper towel. 8. Mix cinnamon and sugar on a large plate and roll cooked donuts through the mixture. Repeat with remaining doughnuts. Cool for 5 mins. 9. For the ganache, combine chocolate and cream in a small heatproof bowl. Stir with a metal spoon over pan of simmering water until melted and smooth. Cool for 10 mins. 10. Pour ganache into a piping bag fitted with a 1cm nozzle. Push nozzle into side of each warm donut and pipe into donuts. Caster Sugar Has fine uniform sized crystals, ideal for baking delicious fluffy donuts.

EASTER TREATS Home Baked with Love EASTER CHICKS CUPCAKE Prep time: 25 mins Cooking time: 20-22 mins Makes: 12 Ingredients: • 12 5g butter, diced and softened • ¾ cup CSR Caster Sugar • 2 extra large eggs • 1 tsp vanilla extract • 1½ cups White Wings self-raising flour • ½ cup White Wings plain flour • ¾ cup milk To decorate: • 150g unsalted butter, softened • 250g CSR Vanilla Buttercream Icing Mix • 3 tsp water • 2-3 drops yellow food colouring • White choc buttons • Edible eyes • Assorted decorating sprinkles 1. Pre-heat oven to 170°C fan-forced. Line 12, 1/3 cup capacity muffin pans with paper cases. 2. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla. 3. Fold in flours and milk alternately until combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely. 4. For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, water and food colouring, mixing well. Transfer to a piping bag with a small star nozzle. Pipe small swirls on the top of cupcake and decorate to resemble a chicken. Caster Sugar Has a fine, uniform crystal size which enables it to dissolve instantly and caramelise evenly. Buttercream Icing Mix A gluten free and all natural icing mix that is ready in minutes.

SPRINKLE A INTO YOUR EASTER BAKING Easter Bunny Cake Preparation time: 60 minutes l Cooking time: 60 minutes l 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). Bake for 25-35 minutes or until a skewer inserted into the centre comes out clean. Leave in tin for 10 minutes before releasing and cooling on a rack. Buttercream icing: • 250g butter, softened • 3 cups icing sugar mixture • 2tbsp milk 1. Using electric mixer, beat butter in a large bowl until pale, gradually adding icing sugar and milk until combined and thick. 2. Stack the cake disks 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. 3. Refrigerate to harden the icing Decorate: 1. Use black fondant to create eyes and lashes. 2. Make Bunny ears from white and pink cardboard (stencils at whitewings.com.au) and attach with bamboo skewers. Insert bunny ears into the top of the cake Short on time? Use White Wings Rich Choc Cake Base for the choc layers, bake as per pack instructions. Once cooled, cut cakes in half horizontally, to make 4 discs. @WHITEWINGSBAKING

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Interviews In this issue we interview Ben Cullen and Amber Comadira-Smith

FACIAL EXPRESSIONS WILLOUGHBY SUNDAY 24 TH MAY BOOK NOW www.cakedecoratingsolutions.com.au

If you don’t recognise Ben Cullen from television or his popular YouTube channel, you’ll definitely recognise his cakes, which have been going viral worldwide for the last couple of years. We had a chat with Ben about how he got into cake decorating, and where he sees his business heading. From tattoos to cakes: a cake decorator’s journey through art An interview with Ben Cullen of The BakeKing By Kellie Rudland

YOU HAVE A VARIED BACKGROUND IN THE ARTS, WHERE YOU STUDIED GRAPHIC DESIGN AND TATTOOING BEFORE SWITCHING TO CAKES. WHAT APPEALED TO YOU THE MOST ABOUT BECOMING A CAKE DECORATOR? I have tried almost every type of art that I have come across in my life. When I see art in practise I always want to try it for myself. After trying the numerous mediums that I did, I basically fell into cake decorating with no expectations or desire to pursue it as a career; however I just fell in love with the art, and found that out of all the arts I had tried this one felt the most natural to me. The baking side was a learning process for me as it was the art that appealed the most, but combining the idea of intricate sculpture with the fact that it will be shortly eaten is something I find fascinating! YOU’VE ENJOYED A RELATIVELY QUICK RISE TO FAME IN THE CAKE DECORATING WORLD, HAVING ONLY BEEN DOING CAKES SINCE 2014. WHAT DO YOU ATTRIBUTE TO YOUR AMAZING SUCCESS? Yes I feel over the moon with how my life within the cake decorating world has gone so far. I made my first cake in 2014 but it wasn’t a hobby or career then. I started properly in 2016 and since the day I started I have worked every given moment to build the brand and progress my skill. I became obsessed with cake decorating and making myself better, and I’m so grateful that people began to enjoy my work and join along in supporting my growth within the industry! I have an amazing support network that enjoy my work and inspire me to keep aiming higher and working harder.

WHAT HAS BEEN THE BIGGEST CHALLENGE IN BUILDING YOUR BUSINESS? The biggest challenge I think is that it takes over your life. Certainly the jobs I had previous to my own business were so much easier – you just work the hours and get paid and when you go home you can relax. My brain is always switched on to the business and what I’m working on or what I will do next, so it is certainly a full time job in every sense of the phrase! At the same time, I wouldn’t change it for the world. I love building my brand and challenging myself constantly. YOU AND YOUR AMAZING CREATIONS APPEARED ON THE TV SHOW EXTREME CAKE MAKERS. DO YOU FIND YOURSELF BEING RECOGNISED BY THE GENERAL PUBLIC NOW? Extreme Cake Makers has been a fantastic platform for people to see my work, as well as social media and creating videos for that. I have been recognised a few times out and about it’s not too regular. It depends where I am I guess – if I want a chat I can hang around a baking aisle of a shop and that might increase my chances [laughs]. YOU PUT A LOT OF EFFORT IN TO YOUR SOCIAL MEDIA PRESENCE AND VIDEOS. HOW MUCH TIME DO YOU SPEND CREATING CAKES FOR CLIENTS VS CREATING ONLINE CONTENT? I absolutely love creating my online videos, and I’m lucky enough now that a lot of my client orders are the exact type of content that I love to create. Luckily for me I can create the social media content as well as fulfilling an order. I have orders every week but I try to make sure that around those orders I have time to create the pieces I would like to, even if they aren’t customer orders.

YOUR LATEST SERIES OF CAKES HAS FOCUSED ON FOOD CAKES (YOU KNOW, THE ONES THAT MESS WITH YOUR HEAD BECAUSE YOU EXPECT TO EAT A PLATE OF PASTA AND END UP WITH A SPOONFUL OF CAKE!) WHAT INSPIRED THIS TREND FOR YOU? Yes, I became slightly obsessed with the food cakes! I think what got me into these types of cakes the most is the reaction is got from people. If you create something that is very relatable to people (like a popular food) out of cake it really messes with people’s minds, even my own. I always loved illusions as a kid and I just love the impact of when you cut into one of these sculptures to reveal it’s not actually all that it seemed. MANY OF YOUR CAKES FEATURE HYPER-REALISTIC FEATURES, PARTICULARLY YOUR SCULPTED BUST CAKES. WHAT ARE YOUR TOP TIPS FOR CREATING REALISTIC FACIAL FEATURES? I have never been the best at hyper realism and I always tend to lean more towards caricature; however when I have created hyper realism in the past my top tips would be totake your time... and measure.... in the worst for this myself but when doing hyper realism it’s so important. Make sure you are looking from all angles and step back from the piece every now and then. Also, just build one area at a time.

WHAT ARE THE THREE CAKE DECORATING TOOLS YOU COULDN’T LIVE WITHOUT? Dresden tool Airbrush Rolling pin They are 100% the main 3! DO YOU HAVE ANY ADVICE FOR DECORATORS WANTING TO STEP OUT OF THEIR COMFORT ZONE? My advice would be step right out! If you stay in your comfort zone you can’t progress your skills. You may fail the first few times trying anything new (I certainly do) but each time you learn and can try again as a better decorator. IS THERE A CAKE THAT’S BEEN ON YOUR BUCKET LIST THAT YOU’RE YET TO CREATE? There is an endless bucket list of cakes that I update each day! I feel like there will never be enough time in my life to reach the end. WHAT’S NEXT FOR YOUR BUSINESS? WE’D LOVE TO SEE YOU BACK IN AUSTRALIA FOR SOME CLASSES! I CERTAINLY WANT TO BRANCH OUT NEXT YEAR AND START VISITING MORE SHOWS. I POTENTIALLY MAY TEACH ONE OR TWO CLASSES FOR THE FIRST TIME AND I’M WORKING ON A VERY EXCITING VIDEO-BASED PROJECT. I PLAN TO TAKE IT UP A GEAR IN 2020 AND BRING YOU BIGGER AND BETTER CAKES, MORE OF ME AND MORE BEHIND THE SCENES ALSO.

MORE INFORMATION The BakeKing www.facebook.com/ thebakekingcakecrafts www.instagram.com/the_bakeking

Guess Who’s Back ? | WHITE 10KG | WHITE 5KG | WHITE 2.5KG | | COLOURED 500G | 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. I’M TRYING TO STEER AWAY FROM CAKE TRENDS AND HAVE A GO AT DESIGNING MY OWN CAKES. BUT I HATE WHAT I’M CREATING AND I TEND TO GET STUMPED FOR IDEAS. CAN YOU HELP? Ahh...love this question! And it’s a relatively easy fix. Before you even think about turning on your oven, you need to take a deep dive into pre-planning (and designing!) your cakes. Trust me, it’s the only solution that’ll combat your indecisiveness, lack of ideas AND your harsh self critiquing. What’s the pre-planning process involve? Well, it starts with brainstorming, gathering inspiration and then drafting your ideas into rough cake concepts. It’s such an easy way to visually process your ideas, and ultimately, give you a clear direction for your final design. Unfortunately people tend to skip this pre-planning process altogether because they see it as ‘boring’, but what they don’t realise is that: 1. It sparks your creativity and gets your ideas following 2. Refines your ideas so you can create a stunning, professional and visually engaging cake 3. Gives you a clear direction for your end cake design, so that you won’t be stressing or guessing your way through the decorating process. So that’s my advice. Get into the habit of pre-planning and pre-designing and you’ll find this whole cake-design-thing will become alot more enjoyable and successful for you.

I’M SCARED TO TRY ANY NEW CAKE TECHNIQUES ON MY CAKES IN CASE IT TURNS OUT TO BE A MASSIVE FAIL AND I CAN’T FIX IT. WHAT CAN I DO TO AVOID A CAKE FAIL? OR DO YOU HAVE ANY ADVICE IF I FIND MYSELF IN AN UNFIXABLE SITUATION? - TAYLOR I I’m sorry to hear that you’ve been holding yourself back due to fear of failure. I get why you’re apprehensive (I’ve been through the same thing), but unfortunately there isn’t any full proof way to totally avoid a cake fail. However there are ways that you can help prevent cake fails from happening in the first place: 1. Research and practice your new cake styles and techniques The more you know and learn about this new cake technique, the easier it will be to execute and fix any mistakes that may arise. Knowledge is power! 2. Plan ahead Plan your time thoroughly in advance to give yourself enough time to get everything done. This also allows you a bit of ‘breathing room’ to fix any issues that may crop up in the cake making process. But what SHOULD you do when you find yourself in this ‘cake fail’ situation? Firstly, take a step back and breathe. When times are stressful, you need to step away, clear your head and come back with a ‘can do’ attitude (yeah I know, easier said than done!). If you have time to fix your mistakes - like re-baking a cake or making more sugar flowers - then go for it. But if your situation is time sensitive (eg. the cake is due in 2 hours), then it’s just one of those ‘you have to make it work’ situations. Focus on what you CAN do. There is always a solution, even though it may not be the solution you want or hope for. Most of the time, you can turn a disaster into a win. MORE INFORMATION facebook.com/commiescupcakes commiescupcakes.com Just know that you’re not alone - cake fails happen to EVERYONE. Please don’t let fear hold you back from your amazing talent - we create our best cakes when we free ourselves from that fear and let ourselves explore.

some of the things we will be learning... Jacqueline Butler PETALSWEET CAKES

Natalie Sideserf SIDESERF CAKE STUDIO

Michelle Boyd HELLO SUGAR

Jasmine Rae JASMINE RAE CAKES

join us for this cake trip of a lifetime. only 5 spots REMAINING READ the itinerary Here!

Save the date... MELBOURNE 2020

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