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 third issue of Cake ! Magazine for 2022 ! Christmas is going to be here before we know it ! The past couple of months has been jam-packed with so many events such as the Cake Bake & Sweets Show and our Sydney Cake Crawl . It has been so great to see so many familiar faces and also meet some of our newer Members ! This issue of Cake ! Magazine is all about Kid ' s Parties featuring tutorials for cakes , cookies and toppers perfect for Kid ' s Parties along with many inspirational images in our Member Gallery . We are full steam ahead for our next event , the ACDN 10th Birthday Awards Night Celebration being held in Melbourne on the 5th of November . We will be celebrating 10 years of ACDN along with announcing the winners of the 2022 Cake Decorating & Baking Industry Awards . In this issue , we interview Georgia , the Founder of Cookie Trade Show Australia and have Amber Comadira- Smith back with her regular column for Cake ! Magazine talking all things design brief ! We hope you enjoy this issue of Cake ! Magazine ! Liz Enjoy ! COVER IMAGE : Luisa Nodarik Luisa ' s Sweet Creations

Contents 9 33 24 44 58 54

September 2022 Features 40 2022 Awards Night 44 50 Interview with Georgia Foord , Founder of Cookie Trade Show Australia Sydney Cake Crawl Wrap-up 9 24 33 Tutorials Dollar Sweets Rainbow Buttercream Cake Cake Sera Sera Cutter Tutorial Perfectly Textured Buttercream Tutorial 54 58 Regulars Cake Chat with Amber Comadira-Smith ACDN Member Gallery

Tutorials

Dollar Sweets Rainbow Buttercream Cake By Karen Stack from Lick The Bowl

1kg Dollar Sweets Ready to Roll White Fondant 3 tubs Dollar Sweets Vanilla Buttercream Dollar Sweets Food Colours Dollar Sweets Edible Markers Dollar Sweets Gold Lustre Dollar Sweets Colours of the Rainbow Sprinkles Cake Size – 8 ” long x 4 ” deep x 5 ” high White MDF Cake Board 10 ” x14 ” Angled Spatula Long knife or cake leveller for torting cake Ruler Small Rolling Pin Small brush Scalpel Blade Cutting Mat Rolling guides / Pasta Machine ( not essential but will help create a nice even finish ) Tylose Powder Cornflour Mixing Bowls Piping Gel / Sugar Glue Pencil A4 Paper YOU WILL NEED : 1kg Dollar Sweets Ready to Roll White Fondant 3 tubs Dollar Sweets Vanilla Buttercream Dollar Sweets Food Colours Dollar Sweets Edible Markers Dollar Sweets Gold Lustre Dollar Sweets Colours of the Rainbow Sprinkles Cake Size – 8 ” long x 4 ” deep x 5 ” high White MDF Cake Board 10 ” x14 ” Angled Spatula Long knife or cake leveller for torting cake Ruler Small Rolling Pin Small brush Scalpel Blade Cutting Mat Rolling guides / Pasta Machine ( not essential but will help create a nice even finish ) Tylose Powder Cornflour Mixing Bowls Piping Gel / Sugar Glue Pencil A4 Paper

Step 1 I baked this white chocolate mud cake in an 8 ” square tin to 4 ” high . I cut 3 inches off the top to create a rectangle shape . My cake shrunk slightly while baking , so I added some of the off cut piece to the end , and stuck this together with a small amount of Dollar Sweets Buttercream . I have turned this cake on its side . It is 4 inches wide and 8 inches long . I used my Agbay to torte the cake into 3 equal layers . Step 2 Using an angled spatula , mix the Dollar Sweets Vanilla Buttercream to a workable consistency . You can do this straight from the tub to avoid any unnecessary clean up ! If you are in a colder climate , pop the tub into the microwave for 10 seconds to make it a little softer . Apply a good amount of the buttercream directly to the set up board . Place your first layer of cake down and ensure it is firmly in place .

Step 3 Continue to stack each layer of cake with buttercream using the angled spatula . Step 4 Smooth out the sides and apply a thin crumb coat of buttercream over the whole cake . You do not need to worry about creating a neat finish or sharp edges for this design . Measure the height of your stacked cake in preparation for designing the rainbow template .

Step 5 Draw a rainbow design on some paper and use this as a template . Measure the drop point of the rainbow . Cut out the template and make sure it is the right size for your cake . Step 6 Take approx . 400g of Dollar Sweets Ready to Roll White Fondant . Knead in a good amount ( approx . 3 teaspoons ) of Tylose powder . Tylose ( or CMC powder ) is a hardening agent that will make your rainbow nice and strong . Using a rolling pin , roll out the fondant to a thickness of about 6mm . I used rolling guides to ensure an even thickness . Place the template on top of the fondant , and using a scalpel blade , cut the rainbow shape .

Step 8 Step 7 Using the Dollar Sweets Food Colours , use just a tiny drop to colour some White Fondant . I used approx . 100g for each colour . Roll the fondant into long strips of equal thickness . These can be rolled out thinly , I used a Pasta Machine to ensue each strip was even . Using a scalpel blade , cut out strips that will be long enough to place around the rainbow . Using a brush , place a small amount of piping gel or sugar glue onto the outer edge of the white rainbow . Pick up your strip and carefully place it around the rainbow . Step 9 Repeat this same process with the other strips . Roll out the pink coloured fondant to the same thickness as the previous colours . Use a heart cutter to cut out some shapes . Using a small amount of the glue , place the hearts in between the strips . Leave your completed rainbow to dry .

Step 10 Draw a butterfly onto some paper and as with the rainbow template , use a scalpel blade to cut it out . Step 11 Colour up approx . 100g white fondant using just a drop of the pink food colouring . Knead in a tiny amount of Tylose Powder and then roll out the fondant to an even thickness . I used 3mm rolling guides this time . Use the scalpel blade to cut the butterfly shape .

Step 12 Using the same butterfly template , cut out the body shape . Colour approx . 50g of white fondant using a tiny amount of the yellow food colour . I didn ’ t add any Tylose this time . Cut out the body shape . Use a circle cutter to make some oversized butterfly eyes . Stick the butterfly pieces together using a small amount of piping gel , and set aside to dry . Step 13 Place an equal amount of Buttercream into two bowls . I used nearly a full tub of Buttercream for each colour . Drop a tiny amount of the food colour into the buttercream and mix well .

Step 14 Place the coloured buttercream into piping bags . I have used Tip # 199 for the Blue and Tip # 21 for the Teal . Step 15 Mark a line with a long knife to create an angle on the cake . Use this line to begin piping your first colour . Follow the same line with alternating colours . Step 16 Use the Gold Lustre Pump gently pump the lustre onto the finished cake to create a beautiful shimmer . Step 17 Use the Edible Food Markers to create an outline on the dried butterfly and rainbow . The will create a fun definition to the design .

Step 18 Pipe some fresh buttercream onto the cake and gently press the butterfly in place . Lift the rainbow onto the side of the cake and gently press the top end into the cake . Pipe some white buttercream at the base to help secure it in place . I used Tip # 1M . Use some sprinkles for added decoration . www . facebook . com / lickthebowl . com . au www . lickthebowl . com . au

Cake Sera Sera Multilayer cutter , available at Custom Cookie Cutters “ No spread ” sugar cookie dough Cookie Microplane ( or fine zester ) Fondant Colouring Embosser / debosser / stencils of your choice Small paint brush Edible glue Sprinkles / decorations of your choice Cake Sera Sera Cutter Tutorial By Shanni-Lea McLeod of Cake Sera Sera You Will Need : Cake Sera Sera Multilayer cutter , available at Custom Cookie Cutters “ No spread ” sugar cookie dough Cookie Microplane ( or fine zester ) Fondant Colouring Embosser / debosser / stencils of your choice Small paint brush Edible glue Sprinkles / decorations of your choice www . facebook . com / cakeserasera www . cakeserasera . com /

Most of my range of Multi-layer cutters are 3 piece sets with a second fondant cutter to create multiple layers . There are so many different shapes available including lots of on trend arch shapes which are so popular at the moment ! You can view the whole range and different design inspiration on the Custom Cookie Cutters website : www . customcookiecutters . com . au Step 1 Step 2 These Multi-layer cookie cutters have been designed in trending shapes to suit any theme ! They come in two sizes the “ Statement ” which is an extra large cookie and “ Petite ” which is a standard size cookie . This one is called “ Madrid ” and was released in the Father ’ s Day baking box subscription ! This cutter comes with 2 pieces , one for the cookie dough and one for the fondant . Use your cookie cutter and a good “ no spread ” sugar cookie recipe . Any spread is often noticeable on a square shaped cookie , so if you want to sharpen up your edges you can do so with a cookie microplane or fine zester . Step 3 The idea behind the “ multilayer ” cutter is being able to add multiple elements to one cookie with ease . You can get the effect of many cookie stamps / stencils moulds and textures without adding the bulk of too much fondant . Here I will be putting a bit of a fun colour twist on the ever popular “ wild one ” theme . Step 4 Using your fondant cutter , you will use one side to cut out your first piece , I have used a monstera leaf Pattern debosser .

Step 8 Step 5 Using the other side of your fondant cutter , you can cut out your second piece which can be decorated differently from the first . I ’ ve used an embosser over the top of a stencil to add texture . Step 6 All you need to “ glue ” your fondant to your cookie is a small amount of water on the surface of your cookie . Your two fondant pieces will fit together like a puzzle . Step 7 Using an edible glue , you can now add on some fun elements to suit the theme , like these fondant moulds and sprinkles . You can use some tweezers to place any larger sprinkles to complete the look ! It ’ s fun to take a popular kids theme such as “ wild one ” and revamp it with some different colours . You are only limited to your own imagination !

Add interest and depth to your next buttercream cake by following these simple steps Perfectly Textured Buttercream Tutorial By Kat of Halo & Horns Add interest and depth to your next buttercream cake by following these simple steps YOU WILL NEED : An offset spatula A metal scraper Cake turntable Buttercream At least 3 oil based colours ( a light , medium and dark shade ) Decorative elements of choice ( sprinkles , gold leaf etc )

Step 1 Cut , fill and cover your buttercream cake . Aim for a smooth buttercream finish , but do not sweat any minor imperfections , we can work with these ! Step 2 & 3 Place your buttercream covered cake into the fridge for 10-15 minutes to set firm . Whilst the cake is in the fridge , mix a small amount of buttercream into 3 different shades ; one light , one medium & one dark shade . I recommend the ‘ medium ’ shade be the same colour as the cakes coverage . Step 4 Remove the cake from the fridge and place it on a turntable . Using an offset spatula , apply small dabs of the ‘ dark ’ shade buttercream , creating a steep diagonal line travelling from the bottom of the cake to the top . Step 5 Using a metal scraper , held at an approximate 35 degree angle , gently scrape against the small dabs of buttercream . Remember , we are wanting to create texture , so the idea is not to blend the buttercream into the cake , but to create an extremely thin additional layer .

Step 6 Repeat this process around the entire surface of the cake one small section at a time ( If you place the dabs of buttercream all around the cake , it will harden before you get to it with the scraper ). Follow a zig zig kind of pattern when dabbing on the buttercream , moving in diagonal lines upward to the top of the cake and then back down again . I find this pattern of application distributes the colour nicely . Step 7 Return the cake to the fridge for 5-10 minutes to allow the buttercream to set . Step 8 Remove the cake from the fridge . You will now repeat Steps 4 through to 7 , using the ‘ light ’ buttercream shade . When applying the dabs of the lighter shade buttercream , work in a zig zig pattern that is opposed to the ‘ darker ’ shade buttercream ( think of two interlocking zig zig lines , one peaking where the other hits bottom ).

Step 9 Now use your ‘ medium ’ shade of buttercream to repeat Steps 4 through to 7 . Use creative judgement to decide where you would like any patches of darker or lighter shade buttercream mellowed by the medium colour . This is where the magic happens ! When the ‘ medium ’ shade ( which is the same shade as the cakes coverage ) crosses over the layers of lighter / darker buttercream , it creates a textural layer that will also blend beautifully back into the cakes original coverage . Feel free at this stage to add an additional accent colour , applied sparingly using the same technique . I ' ve done this with a shade of lemon to enhance the overall colour scheme , as well as create greater cohesion with my decorative elements . Step 10 Add themed decorative elements - It ’ s all about butterflies for this little girl ’ s 6th birthday cake !

Step 11 To finish , add dainty decorative elements to add interest and sparkle ! Ive used soft dabs of buttercream ( applied using a tissue ), sprinkles and gold leaf . Place these elements strategically ! Look for areas of the cake with particularly good textures of buttercream . Use the sprinkles and gold leaf to draw attention to these areas . www . facebook . com / HaloandHorns . 1 www . halohorns . com . au

ACDN 10th Birthday Awards Night Celebration TICKETS ON SALE NOW ! Melbourne 5TH NOVEMBER 2022 www . acdn . me / awards

Event updates : www . acdn . me / awards

An interview with Georgia Foord Founder of Cookie Trade Show Australia An interview with Georgia Foord Founder of Cookie Trade Show Australia

TELL US A LITTLE ABOUT YOURSELF AND THE STORY BEHIND HOW COOKIE TRADE SHOW CAME TO BE ? My name is Georgia , I am owner of Sweet Dough By Georgia and now founder and director of Cookie Trade Show Australia . I have always had a passion for cooking and baking . My nana was a cake decorator and I used to watch her for hours making fondant flowers and 3-4 tier wedding cakes . She ALWAYS let me test out her baking tools and equipment and I know that that ' s where my passion started for this industry . From the age of 14 I was always looking at shops to rent or food trucks to buy because it was constantly in my head ( It drove my mum insane ). I never really enjoyed school ( Apart from cooking class which I took as an extra subject in high school and learning about business in business class ). I always knew this was the industry for me , I just didn ' t have a niche . Becoming vegan almost 6 years ago due to a health issue , I really started to explore recipes and see a different side to baking , I also saw the demand for vegan bakes starting to become more and more needed . It was my son ' s birthday , and I couldn ' t find any local vegan cookies for his party , so I decided to make my own and that ' s where it all started . I randomly one day came across a Cookie Event in America and thought how amazing it looked and how we are missing that in Australia , it all seemed to be cake shows ect . I have a little bit of a " go get it if you want it " attitude and that ' s totally what happened with this Bake Show ! I was thinking about it for months , talking about it to my husband , he thought I was nuts . I emailed someone to view a venue and they never got back to me for a couple months so it went to the back of my mind , and then they randomly called me one day and offered me a certain date , without any hesitation I booked the venue with money that I had started saving for a bake studio and just rolled with it . I am hoping this show just brings together the whole community . If you have colleagues in this industry , then I think that ' s incredible , but the majority of us don ' t because we have started businesses on our own from our own homes . From announcing this event the community has just been so supportive , from the bakers , to the stamp creators , bake supply store and more . I was so overwhelmed with the love and compassion people were giving me . It really did make me feel like I have hopefully created something amazing to bring us all together doing what we all love . I hope it brings the experts and experienced bakers , the people who have been in business for a while , the people who have just started out , the hobby bakers , the children who love baking like I did as a child and even the people who have maybe burnt out in the industry and they are wanted to find their flare again . I just think if you ' re into baking and cookies we are into you , and I just want to create that space for people to come and be around like minded people . It ' s so important for business growth .

The biggest challenge so far I think for me has been brushing off the negativity . When you put yourself in the spotlight like I have in a community , you are always going to get both positive and negative feedback / comments . I guess trying to keep positive , push through that negativity of what you see on social media or what you hear from others ect , and for me to learn I can ' t please everyone ( even though I really wish I could and I ' m trying my hardest ) that for me has been the most challenging . I can ' t wait for people to finally see all the hard work , late nights , 1000 ' s of hours and tears we have put into this show . My biggest points of advice for people who are just starting out in the industry would be Make insta or social friends in the industry , it ' s so helpful to have others who are like minded around you . ( Also the reason why ACDN is amazing ) Don ' t be afraid to ask for help / advice ( Which sounds stupid coming from me because I never do , but I know I should , I ' m getting there hehe ) JUST START ! Honestly , if you are nervous about becoming a business from a hobby baker , take your time and just take that leap . You ' ll be amazing if you put your mind to it Don ' t be disheartened if you have 5 orders one week and 0-1 the next , that ' s so normal . It never happens overnight , take your time and trust your gut , the more you put in the more you will get out of it . My biggest piece of advice DON ' T COMPARE YOURSELF TO OTHERS ! There are so many of us cookiers / bakers find your way and you do you . Social media does not define your business or you as a person . Getting burnt out in this industry is so easy especially around the seasonal times like Christmas and Easter ect , the late nights are REAL , give yourself boundaries and self care .

Outside of baking I have so many other hobbies , honestly I love working in my food truck , I don ' t if you can say that ' s a hobby because I know it ' s my job , but how amazing to say I love my job , haha . Ice skating has been a huge passion of mine since I was 14 and started training in the UK . My husband and 5 year old now both play ice hockey , so if I ' m not baking I am normally at the local rink watching their games / training or as a family watching our local team , who we sponsored this year , play their games . Lastly , I guess another huge hobby of mine is singing , I actually auditioned for the voice when I was 16 and had a singing coach for a few years because I wanted to pursue that as a career , but now I just do it for fun . Life is full and exciting haha . I can ' t wait to meet you all at the show , please come and say hi and introduce yourself . I want to meet as many of you as possible . Happy Baking Friends ! MORE INFORMATION cookietradeshowaustralia . com . au

50 Cake Crawlers joined us for our 2022 Sydney event , travelling across the city enjoying all things cake ! At our first stop we enjoyed brunch Cake Crawl Wrap up SYDNEY 50 Cake Crawlers joined us for our 2022 Sydney event , travelling across the city enjoying all things cake ! At our first stop we enjoyed brunch and a demo with Tiffany at the Pastry Project , along with a mini-class with Maria of Bouquet Cakes . We then travelled to our lunch venue , The Charlie in Glebe , where our surprise lunch guest and DJ Anna Polyviou was waiting for us ! Following a delicious pink fairy floss cocktail , some amazing food and tunes , we once again boarded the bus and headed to our afternoon venue . Here Heidi of PS Love Cake Manly taught our Cake Crawlers how to create wafer and rice paper textures , and completed a mini-class with Monica of Moreish Cakes where all of our Cake Crawlers created their own wafer paper rose . By the end of the day our Cake Crawlers had not only learnt some great new techniques , and enjoyed some delicious cake & food , but we all left with a bus-load of new friends . See you at the next one !

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 ! DESIGN BRIEF : WHAT IS IT AND WHY DO YOU NEED IT ? Fact : you can ’ t create a good cake without knowing the type of event your catering for or what the client actually wants # truth That ’ s why the first step to starting ANY new cake project involves filling out a ‘ design brief ’ ( yay for planning !). * crickets chirping * * person in the back hesitantly raises their hand * " What is this design-brief-thing exactly …?" Good question . Let me explain this mysterious document to you … To keep it simple , a design brief is the ‘ who , what , when and why ’ form for ALL cake orders , that ’ s completed by yourself and your client at the start of EVERY cake project . The brief contains the core details for your cake order - anything from design aesthetic to cake flavours - giving you a clear direction and reference for your cake design throughout the cake-making process . The type of questions on the brief should go beyond the usual ‘ what event is it for ?’ questions you field on Facebook - it asks you to take an in-depth dive into the needs of the client and the emotional message you need to convey with your cake design . Apart from the usual ‘ when ’ and ‘ where ’ questions , here ’ s a few examples of the type of insightful questions I want to see on your design brief : “ Does the cake need to reflect a specific theme , idea or message ?” Is the cake you ' re making celebrating a happy 21st birthday in a las vegas theme ? Or maybe it ’ s a more feminine , thoughtful cake for someone who ’ s been unwell ?

“ How do I want people to react and feel when they see my cake ?” It ’ s important to evoke thought and emotion that relates directly back to the theme and main message of the cake . Do you want people to feel happy when they see your cake ? Nostalgic ? Triumphant ? Just remember , that the tone of your piece really dictates how your cake is perceived by your audience . So if you want people to feel * insert emotion here * when they see your cake , how will you design your cake to get that type of emotional reaction ? “ Special design requirements from the client e . g . Likes , dislikes , style references , etc .” This might seem like an obvious question to nail down , but I thought it was important to reiterate the value of this question . We should never assume how a client will feel about a particular cake design or certain cake details . Their likes / dislikes dictate our cake design and will change the way we problem solve on the fly if we need to make any last minute cake design changes . Clients usually have a general idea of what they already want , or at the very least what they DON ’ T want . Make sure you go over this question in detail and obtain any reference photos the client may have for you . Having a design brief in place , and asking these more in-depth questions , will enable you to be your best creative self and allow you to create a cake that your client will adore ! Do you already have a design brief in place ? Hit me up on socials and let me know what type of questions you find the most helpful to ask your clients . Three cheers for design briefs and pre-planning ! Let ’ s all make the conscious choice to design with intention for cake success . MORE INFORMATION facebook . com / cakewithamber instagram . com / cakewithamber cakewithamber . com . au