PUBLISHER : Cake ! Magazine is published by the Australian Cake Decorating Network Pty Ltd . ACN : 91 164 927 584 . © All content copyright 2022 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 information 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 : liz @ acdn . me

letter from the editor Hello and welcome to our second Cake ! Magazine issue for 2022 ! Can you believe we are already halfway through the year !? This issue of Cake ! Magazine we celebrate everything Glitz & Glam featuring tutorials for cookies , cakes and cupcakes with beautiful metallic glam along with many inspirational images in our Member Gallery . Last month I attended the Cake Bake & Sweets Show and was able to meet up with some of our lovely ACDN members for lunch which was wonderful ! We are looking forward to attending the Melbourne Cake Bake & Sweets Show on 8-10th July ! We are so excited about the announcement of our next Cake Crawl which will be held in Sydney in August this year ! We have missed seeing our beautiful members and can ' t wait to catch up with you all ! ( More details on page 48 ) In this issue , we interview Shane , the Director of Temper Group and have Amber Comadira-Smith back with her regular column for Cake ! Magazine and talks about unknowingly badmouthing your cakes . We hope you enjoy this issue of Cake ! Magazine ! Enjoy ! Liz COVER IMAGE : Karen Stack Lick the Bowl

Contents 10 20 28 42 58 31

June 2022 Features 42 48 Interview with Shane Delaney , Director of Temper Group Sydney Cake Crawl 10 20 24 28 31 Tutorials Royal Icing Drip Cake Cupcake Stencil Tutorial Cookie Stencil Tutorial Custom Cookie Cutter Stamp Pads Perfect Metallic Tiered Cake 51 58 Regulars Cake Chat with Amber Comadira-Smith ACDN Member Gallery

GLITZ & GLAM Tutorials

Royal Icing Drip Cake By Ekat ’ s Couture Cakes

2 x 6inch Round Cakes ( 3 inches high ). Filled , stacked and covered in Fondant . Over The Top Sky Blue Fondant 250gm Over the Top White Fondant 250gm Over The Top Classic Gold Royal Icing Over The Top Edible Bling Gold Rods Over The Top Edible Bling Gold Balls Medley Over The Top Edible Bling Gold Flakes Mondo Turntable Mondo Cranked Spatula Mondo Piping Bag Florist Tape Decorative Flowers Tools to mix the Royal Icing Mondo Cranked Spatula Mondo Piping Bag Mixing Bowls Measuring Jug Measuring Spoons Mixing Spatula YOU WILL NEED : 2 x 6inch Round Cakes ( 3 inches high ). Filled , stacked and covered in Fondant . Over The Top Sky Blue Fondant 250gm Over the Top White Fondant 250gm Over The Top Classic Gold Royal Icing Over The Top Edible Bling Gold Rods Over The Top Edible Bling Gold Balls Medley Over The Top Edible Bling Gold Flakes Mondo Turntable Mondo Cranked Spatula Mondo Piping Bag Florist Tape Decorative Flowers Tools to mix the Royal Icing Mondo Cranked Spatula Mondo Piping Bag Mixing Bowls Measuring Jug Measuring Spoons Mixing Spatula

Step 1 Measure ½ cup of Over The Top Classic Gold Royal Icing . Step 2 Add the measured Royal Icing to a mixing bowl . Step 3 Add 2-3 teaspoons ( one teaspoon at a time ) of water to the Royal Icing . Step 4 Mix the Royal Icing and water together with a spatula to combine well until all Royal Icing is dissolved . * To prevent air bubbles do not overmix .

Step 5 Mix well by hand , approximately one to two minutes until powder has dissolved and desired consistency is achieved . Step 6 Add more water in ½ teaspoon increments to thin Royal Icing mixture or add more powder to thicken Royal Icing . Test the consistency of the Royal Icing before adding to your cake . Step 7 Place the Mondo piping bag over the measuring cup . Scoop the Royal Icing mixture into the piping bag . Step 8 Cut the tip of the piping bag and apply the Royal Icing to the cake from the centre outwards . Spread evenly with the Mondo Cranked Spatula whilst turning the cake on the Mondo turntable .

Step 9 Smooth the Royal Icing over the top of the cake . Step 10 Apply the Royal Icing to the edge of the cake with the piping bag . Squeeze the piping bag to create a drip of the Royal Icing . Step 11 Create the drips of Royal Icing . Allow for extra drip length on your cake as the Royal Icing drips will lengthen as they are applied . Step 12 Add the Over The Top Edible Bling sprinkles to the top of your cake .

Step 13 Select your decorative flowers . Step 14 Place florist tape around the stem of your decorative flowers . Stretch the tape to activate the waxing glue and wrap around the stem . Step 15 Place stem into flower picker . Step 16 Select the area of the cake you wish to place the decorative flowers .

Step 17 Insert flower picker with the flower stem into the selected area of cake . Step 18 Arrange flowers on your cake with the flower pickers . Step 19 Using tweezers , place the Edible Bling Gold Leaf Flakes to your cake design . Step 20 Allow 24 hours for the Royal Icing drip to dry . Do not place in the fridge .

Step 21 Well done ! Your Royal Icing drip cake is complete ! facebook . com / ekatscakes See website for full range of products used in this tutorial : www . worldofcake . com . au

Cupcake Stencil Tutorial With Sweet Sticks

You will need : Sweet Sticks Stencil Alcohol free activator Sweet Sticks Lustre Brush Sweet Sticks Lustre Dust ( We have used Royal Gold Lustre ) Baking Paper Cupcakes Buttercream Step 1 Pipe a buttercream blob in the centre of your cupcake . Step 2 Place baking paper down and your stencil over the top . Squish your buttercream flat onto of the stencil . Then place in the fridge to harden . Step 3 Remove baking paper and apply a thin coat of Alcohol free activator

Step 4 Grab your lustre brush and gently apply lustre over the top . Then brush away any excess dust . Step 5 Peel away the stencil . Now you have yourself a beautifully elegant cupcake . www . facebook . com / sweetsticksAU www . instagram . com / sweetsticksau See website for full range of products used in this tutorial : www . sweetsticks . com . au

Cookies Stencil Tutorial With Sweet Sticks

You will need : Sweet Sticks Stencil Alcohol free activator Sweet Sticks Lustre Brush Sweet Sticks Lustre Dust ( We have used Royal Gold Lustre ) Cupcakes Fondant Step 1 Roll out your fondant to desired thickness , then place stencil over the top and roll back over the top this will make your fondant rise . Step 2 Apply a thin coat of Alcohol free activator over your stencil . Less is best .

Step 3 Using a lustre brush , gently apply lustre over the top covering the stencil . Lightly dust away any loose lustre . Step 4 Slowly peel back your stencil , grab your desired cookie cutter and there you have it , a lustre activator that can effortlessly dress up your cookie that sets rub free in a cello bag . Tip : If you have trouble with sticking your stencil to the fondant , try the other side of the fondant , this will be more sticky or even adding a little bit of canola spray will help . www . facebook . com / sweetsticksAU www . instagram . com / sweetsticksau See website for full range of products used in this tutorial : www . sweetsticks . com . au

https :// youtu . be / 3jJl1Ca9BYI Custom Cookie Cutter Stamp Pads With Alyssa Bakes Cakes https :// youtu . be / 3jJl1Ca9BYI

An interview with Shane Delaney Director of Temper Group An interview with Shane Delaney Director of Temper Group

TELL US A LITTLE ABOUT YOURSELF , THE STORY BEHIND HOW CAKERS WAREHOUSE STARTED AND HOW IT HAS GOTTEN TO WHERE IT IS TODAY . Cake Decorating is in my blood , I ' m a 4th generation in the baking industry so I guess you could say I didn ' t have a choice ! My parents Paul & Michelle Delaney started Delaney ' s Cakes in 1989 and has been an Illawarra icon ever since ... Everyone gets their cakes from Delaneys . In 2012 we started to see a shift with more customers coming into our bakery wanting to purchase the same supplies we were using . After 2 years of growing a small supply section of our bakery it was time to expand . Cakers Warehouse was born in 2014 and has grown from 1 warehouse and 1 staff member ( me ) to 3 warehouses and 15 incredible staff . WHAT DO YOU FEEL HAVE BEEN THE KEY DRIVERS IN BUILDING SUCH SUCCESSFUL BUSINESSES ? Passion and innovation ... Love what you do and don ' t look at what others are doing . Run your own race . HOW DID YOU COME UP WITH THE IDEA TO CREATE COLOUR MILL ? Seeing the grown in popularity of Swiss Meringue Buttercream and the struggle my customers were having colouring high fat products . You could say all the complaining led me to doing something about it !

WE HEARD YOU HAVE RECENTLY PURCHASED THE LOYAL BRAND ! DO YOU HAVE ANY PLANS TO CHANGE OR EXPAND THE PRODUCTS OFFERED IN THE NEAR FUTURE ? Yes , like every company under the Temper Group banner we will be pushing and innovating . Loyal will launch Internationally and grow from an Australian brand to a global powerhouse . CAN YOU SHARE A FEW KEY PIECES OF ADVICE BASED ON YOUR EXPERIENCE IN BUSINESS THAT MAY HELP OTHERS EITHER STARTING OUT OR TRYING TO GROW THEIR BUSINESS ? Find your market and your style , don ' t be afraid to hire help or ask for advice . Make your customers experience fun and convenient . YOU HAVE RECENTLY FORMED A NEW COMPANY WHICH HOUSES SEVERAL BRANDS UNDER IT , CAN YOU TELL US MORE ABOUT THAT ? Yes , Temper Group has been formed to head Loyal Bakeware , Colour Mill & Cakers Warehouse . We cover all aspects of the baking industry , Wholesale , Retail , Manufacturing , Imports & Exports . Developing new products has never been easier or more exciting . Temper Group allows us to bring world class products to the Australian market and for our local brands to expand globally . OUTSIDE OF RUNNING YOUR BUSINESS , WHAT ARE YOUR HOBBIES ? Spending time with my partner Charlotte and baby Austin . Eating out , travelling , fishing , exercising .

WHAT IS YOUR FAVOURITE THING ABOUT BEING PART OF ACDN ? It ' s a great community , everyone is happy to lend a hand , share tips and support those also running a baking business . WHERE DO YOU SEE TEMPER GROUP IN 3-5 YEARS TIME ? With the pace things are moving at the moment , 3 years sounds like a lifetime away ! I ' m sure there will be more brands under Temper Group , many more amazing staff and you will find our products all around the world . ANY PLANS FOR THE FUTURE YOU CAN SHARE WITH US ? The 2nd half of 2022 is all about Colour Mill ... We have huge plans for more ranges which are already being tested and produced . MORE INFORMATION cakerswarehouse . com . au loyalbakeware . com . au colourmill . com . au

What is automatically covered ? Typical Cake Industry Association Policy Home based cake & cookie baking & decorating activities ( including macarons & brownies ) Making handmade chocolates , desserts and confectionery Teaching cake baking / decorating for up to 12 adults ( 18 years & over ) Cooking Classes involving use of ovens , gas burners or the like Up to 12 adults Up to 5 adults Hiring of hall or commercial premises to teach classes Selling at local markets , fetes , fundraisers Automatic $ 20million cover Turnover of up to $ 100,000 ( Income before deducting expenses ) Certificate of currency in the individual sole trader name Use of fresh , artificial & preserved flowers for decorative purposes Up to 12 adults Unlimited Limited number / year Limited / tiered turnover levels Hiring of a commercial kitchen Selling to shops , cafes & restaurants Attending Wedding Expo ' s & Bridal Fairs Setting up at a wedding or event venue Making & selling sprinkle mixes and dry cake mixes Manufacturing cookie cutters Making and selling craft items at markets ( excludes baby items ) Preserves / jams & honey Limited Decorating classes uploaded to YouTube * Food Certificate required www . acdn . me / insurance

Cake Chat Cake Chat with Amber Comadira-Smith from Cake with Amber Amber shares her cake expertise so you can sweeten-up your cake skills and create amazing cakes with confidence ! ARE YOU UNKNOWINGLY BAD-MOUTHING YOUR CAKES ? I was participating in a cake decorating class one day , held by a talented local cake decorator . During our session together , she had a customer arrive to pick up a custom cake order . The cake was impressive - it was a hand-carved , 3D cowboy hat cake . The detail was amazing ! After her customer gave the biggest ‘ wow ’ in utter amazement , this decorator was quick to point out the faults about the colour and shape of the cake . The customer was very reassuring and stated that everything “ was amazing ” and that she “ didn ’ t notice the faults ”. After the customer left , the cake decorator was relieved and thankful the client appreciated her work . The whole interaction got me thinking … … and after chatting about the incident with my fellow cake biz friends , it turns out that so many of us insult our own cake work in front of our clients , without even realising ! Are you unknowingly guilty of this ? “ The colour didn ’ t turn out the right shade of blue , but I feel it ’ s close enough to what you wanted ”. “ Sorry , there ’ s just a couple of air-bubbles on the cake , but you can barely see them . Just make sure this side of the cake faces the front ”. “ Do you like it ? I wasn ’ t sure if you ’ d like what I did with the bow …”. “ The cake may have been over-cooked in the oven . Let me know if it is and I can give you a small refund ”. We need to stop these type of comments NOW . Trust me , those small ‘ throw-away ’ insults are damaging your reputation ( and you probably don ’ t even realise it ).

Here ’ s what happens when you criticize your own work in front of your clients : You ’ re unintentionally telling people that you ’ re inexperienced and lacking skills ( when you ’ re not )… customers will question your abilities and wonder if it was a good decision to hire you . If you ’ re unlucky , some clients will wonder why you didn ’ t fix these ‘ faults ’ and assume that you ’ re giving them a faulty product . Don ’ t be surprised if they ask for a partial refund . It ’ s a mood killer . People are excited to see their cake for the first time , but instead they ’ re met with negativity upon the big reveal . It totally kills the happy vibe ! It ’ s time to become more mindful about what you say and how these small interactions are affecting your business . Make your comments positive and centered around your client . Your main focus should be creating a welcoming and positive experience when your customer arrives to pick up their order . Client says : “ Wow , this looks amazing !” You should say : “ Thank you ! I ’ m so happy that I could create this cake for your special day ”. OR “ Thank you ! Knowing you ’ re a fan of * insert subject here *, I thought you ’ d appreciate this added detail of * fill in blank *”. When you project confidence about your amazing work , client ’ s will mirror this behavior and remember the positive experience they shared with you ( plus your great cake !). Project confidence , believe in yourself and celebrate your beautiful cake work with your client ! MORE INFORMATION facebook . com / cakewithamber instagram . com / cakewithamber cakewithamber . com . au

July Baking Box KIDS themed ! Our Baking Box features Aussie small businesses each month , so you can support small business and have some great new tools and supplies to bake with at home ! Subscribe now ! www . bakingbox . me