Cake ! Cake ! MAGAZINE

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 2023 ! How are we already halfway through the year ?! We are still on such a high after returning home from Miami where we attended SoFlo Cake & Candy Expo ! We took the Baking Box with us , where we got to share and promote lots of awesome small Aussie businesses , and also had the Cake ! TV stage where we held amazing demos all weekend ! Later this month we are excited to be heading to the Cake Bake & Sweets show in Melbourne and in July we are hosting our VIC Cake Camp in the gorgeous Yarra Valley . This issue of Cake ! Magazine is Floral themed , featuring tutorials for cupcakes , cakes and sugar flowers along with many inspirational images in our Member Gallery . In this issue we interview Jacqueline Butler , the Founder of Petalsweet and have Amber Comadira-Smith back with her regular column for Cake ! Magazine helping you to elevate your cake photos ! We hope you enjoy this issue of Cake ! Magazine ! Enjoy ! Liz COVER IMAGE : Vanessa Gibilisco Pastel and Bloom

Contents 28 22 54 47 43 60

June 2023 Features 54 Interview with Soraya , founder of Oma Yaya 47 Interview with Jacqueline Butler , Founder of Petalsweet Tutorials 9 22 28 Floral Cupcake Cookie Tutorial Floral Cake Tutorial Sugar Orchid Tutorial Regulars 43 60 Cake Chat with Amber Comadira-Smith ACDN Member Gallery

F L O R A L Tutorials

Floral Cupcake Tutorial By Soraya of Oma Yaya

Baked muffin size cupcake or mini cake A handfull of clear Isomalt nibs in a microwave safe tray 1 large marshmellow Some fondant Piping tip # 61 # 1 # 2 # 352 Piping nails and piping block and small squares baking papers A piece of paper towel core cut half length way A piepe of parchment paper ( approximately same size with the paper towel core ) A skewer Edible glue , Karo Clear Corn syrup Wavy foam YOU WILL NEED : Baked muffin size cupcake or mini cake A handfull of clear Isomalt nibs in a microwave safe tray 1 large marshmellow Some fondant Piping tip # 61 # 1 # 2 # 352 Piping nails and piping block and small squares baking papers A piece of paper towel core cut half length way A piepe of parchment paper ( approximately same size with the paper towel core ) A skewer Edible glue , Karo Clear Corn syrup Wavy foam

STEP A : MAKING THE ‘ WATER ’ and THE WATERING CAN Step 1 Cut a paper towel core into half length way , fold it and place it on a wavy foam so it stays straight . Step 2 Fold a piece of baking paper , put it on top of the paper towel core . Step 3 Heat the isomalt nibs until they become liquid . BE CAREFUL this is SUPER HOT !! Pour it onto the folded baking paper .

Step 4 Let the isomalt runs through the folded baking paper while you are tilting the carboard to the left then to the right slowly so the isomalt forms a tube like LET the isomalt set and cooled down 100 %. Meanwhile , Step 5 Grab some small amount of fondant ( any colour ) and make a tube and a small spout shape . Step 6 Poke the spout to make a whole with cakepop stick or a skewer . Step 7 Check the spout size and position . Step 8 Glue one side of the marshmellow and attached the handle .

Step 9 Cut the left over and glue it to the ‘ marshmellwo can ’ . Step 10 Glue the spout to the marshmelow on the oposite side of the handle . Use a toothpick to hold it until the glue dried out . Step 11 Glue the top handle of the ‘ can ’, use a small rolled paper towel to hold the bent fondant until it is completely dry .

Step 12 Once the isomalt set 100 %, take it off the baking paper slowly so it doesn ’ t break . Step 13 Insert the isomalt stick into the spout . Put aside . STEP B : PIPING THE FLOWERS Step 14 Using tip no . 61 , make several simple flowers in any colours you like on a small square piece of baking paper . In fact you can pipe any type of flowers you like . Step 15 Using tip no . 1 make some yellow center dots .

Step 16 Make as many as you need to cover the cupcake or the mini cake . FREEZE THEM for a minimum of 10 minutes . So they will be easy to handle . Step 17 Pipe several tiny white flowers , ( this is optional ) FREEZE them . Step 18 Now , let us arrange the flowers on our cake .

Step 19 Then add some leaves using tip no . 352 . Step 20 Check if our cupcake / cake needs more flowers or more leaves pictures of every angles . Step 21 Using a skewer , poke a hole on the cake where you want the ‘ water isomalt drop ’.

STEP C : PUTTING ALL TOGETHER Step 22 Then ( this is optional ) add a few droplets of clear corn syrup on some petals and leaves to get the wet impression . Step 23 Gently and carefully , insert the isomalt stick with ‘ watering can marshmellow ’ on to the hole we created with the skewer . www . facebook . com / OMA-YAYA-411643486270527 www . bakingwithomayaya . com

Now live ! Cake ! TV PREMIUM TUTORIALS FROM DECORATORS AROUND THE WORLD caketv . online

FLORAL CAKE TUTORIAL By Yvette Farrugia of Enchanted Cakes By Yvette

Dummy foam cake 7 inches diameter x 6 inches tall covered in teal buttercream frosting with a textured top edge on a white 10 inch round cake board . 700g teal buttercream Teal colouring ( we use Colour Mill Sea Mist ). 150g blush buttercream ( we use Colour Mill Blush ). 150g mustard buttercream ( we use Colour Mill Mustard ). 150g burgundy buttercream ( we use Colour Mill Red & Pro Gel Pink ). 150g green buttercream ( we use Colour Mill Olive ). Piping tips : 1 . Loyal # 61 BLUSH buttercream 2 . Loyal # 104 MUSTARD buttercream 3 . Loyal # 126 BURGUNDY buttercream 4 . Loyal # 352 ( leaf tip ) GREEN buttercream Cocktail Stick 4 Piping Bags Cake stand YOU WILL NEED : Dummy foam cake 7 inches diameter x 6 inches tall covered in teal buttercream frosting with a textured top edge on a white 10 inch round cake board . 700g teal buttercream Teal colouring ( we use Colour Mill Sea Mist ). 150g blush buttercream ( we use Colour Mill Blush ). 150g mustard buttercream ( we use Colour Mill Mustard ). 150g burgundy buttercream ( we use Colour Mill Red & Pro Gel Pink ). 150g green buttercream ( we use Colour Mill Olive ). Piping tips : 1 . Loyal # 61 BLUSH buttercream 2 . Loyal # 104 MUSTARD buttercream 3 . Loyal # 126 BURGUNDY buttercream 4 . Loyal # 352 ( leaf tip ) GREEN buttercream Cocktail Stick 4 Piping Bags Cake stand www . facebook . com / Enchantedcakesbyyvette1 www . https :// www . enchantedcakesbyyvette . com

Step 1 Fill piping bags with buttercream and appropriate tips . Step 2 Place cake on your cake stand for ease of decorating . Step 3 Using your cocktail stick , draw random lines in the buttercream which will become the stems for your flowers and leaves . Step 4 Using your green buttercream , apply small amounts of green leaves to the lower stems . Make sure your tip is positioned vertically on the cake . Step 5 Step 6 Starting with the burgundy flowers , place the wide end of your piping tip against the cake and move in a small up and down motion fanning out in a clockwise direction to create your petals . Start at the top of your flower and work down the stem adding petals . Next add in the blush bell type flowers . Again , place the wide end of your tip against the cake and squeeze out only a small amount of buttercream placing them up the stem .

Step 7 Lastly , add in the mustard petals in the same fashion as the burgundy ones . You may need to go back and fill in any gaps in the design as you wish- it ’ s all very personal to you !

Sugar Orchid Tutorial By Crystal Washington of Dulce All Things Cake

White gumpaste Cornflour ( for dusting ) Grooved flower board Small rolling pin 22 ” gauge floral wire Pliers Ball tool – various sizes Phalaenopsis Orchid ( Moth Orchid ) Cutter and Veiner Set ( 1 x small sepal cutter and veiner , 1 x large sepal cutter and veiner , 1 x petal cutter and veiner , 1 x orchid centre cutter and veiner ) Moreish Cakes ‘ More Pointy - Precision Tool ’ or toothpick White floral tape Scissors Edible sugar glue Plastic paint palette Paint brush Creative petal dust – Colours : Candy Cane , Big Bird , Pickled & Snow White Creative paste – Colour : Rose Pink Royal icing YOU WILL NEED : White gumpaste Cornflour ( for dusting ) Grooved flower board Small rolling pin 22 ” gauge floral wire Pliers Ball tool – various sizes Phalaenopsis Orchid ( Moth Orchid ) Cutter and Veiner Set ( 1 x small sepal cutter and veiner , 1 x large sepal cutter and veiner , 1 x petal cutter and veiner , 1 x orchid centre cutter and veiner ) Moreish Cakes ‘ More Pointy - Precision Tool ’ or toothpick White floral tape Scissors Edible sugar glue Plastic paint palette Paint brush Creative petal dust – Colours : Candy Cane , Big Bird , Pickled & Snow White Creative paste – Colour : Rose Pink Royal icing Note : Creating sugar orchids is a two-day process as the gumpaste pieces will need time to dry overnight before assembly .

Step 1 Take a small piece of gumpaste and knead it in the palm of your hands until it is smooth and pliable . Step 2 Step 3 Dust the flower board with cornflour and place the gumpaste over a groove of medium thickness . Roll out the gumpaste . Try not to roll it out too thinly , the gumpaste should not be opaque . Step 4 Peel the gumpaste back and use the smallest cutter to create the first of two lower outer sepals – repeat steps 1-4 so that you will have two sepals . Step 5 Use the pliers to cut a piece of 22 ” floral wire in half . Using one half ; dip one end into the sugar glue and thread into the base of one sepal . Use your thumb and index finger to pinch it closed and slightly roll upwards to seal the sepal onto the wire . Repeat this process with the second sepal .

Step 6 Place the two sepals on the foam pad and use the medium sized ball tool to slightly thin out the edges . Step 7 Imprint both sepals ( one at a time ) using the smallest veiner – be sure to apply an even pressure . Note : Don ’ t press too hard ; the floral wire may become visible and you risk splitting the gumpaste . Step 8 Place the two sepals on the foam flower former . Use the dips to help form a curve . Step 9 Next , you will need to create the upper sepal using the larger cutter and veiner . Repeat steps 1-8 to create one larger upper sepal . Step 10 The two main petals will also follow the same process , however this time you will use the petal cutter and veiner .

Step 11 To create the orchid centre , knead a piece of gumpaste into a ball and firmly push it into all of the grooves of the orchid centre veiner – generously dust the veiner with cornflour before use . Create a flat backing by rolling over the top of the gumpaste with the rolling pin . Step 12 Slightly stretch the veiner to release the orchid centre and use the matching cutter to remove the excess gumpaste . Step 13 Place the orchid centre on the foam pad and use a small sized ball tool to stretch out and curve in the two wings of the orchid centre and lengthen the two legs – this will allow you to cup the wings and curl the legs when placing the orchid centre in the flower former . Step 14 All pieces will need to be given time to dry overnight .

Step 15 Step 16 Using floral tape , join the two lower sepals into a ‘ V ’ shape . Be sure to stretch out the tape and wind it down diagonally to seal the two . The sepals will need to be bent horizontally so that they appear outstretched . Add the third upper sepal to the two lower sepals and secure them together with more floral tape . Step 17 Repeat the floral tape process to join the two petals together . Step 18 Now you will have two separate pieces – one with all of the sepals joined together and another with only the petals . Place the petals over the sepals and join the two together to create the orchid , making sure to secure it tightly with floral tape .

Step 19 Using edible petal dusts , lightly colour the centre of the orchid . Mix the colours to create the perfect shade , remember – a little goes a long way ! Step 20 Dip the More Pointy - Precision Tool ( or toothpick ) into the coloured paste to add lined details and dots to the orchid centre . Step 21 Mix together a small batch of royal icing and apply a dab to the back of the orchid centre , position this onto the middle of the orchid sepals and petals – allow to dry ( at least 30 minutes or until firmly secured ). Step 22 And voila , there you have it , a beautiful botanically sound Phalaenopsis Orchid .

I really hope you found this tutorial useful . A video of the process can be viewed via the link below www . instagram . com / dulceallthingscake www . dulceallthingscake . com . au

SAVE THE DATE ! SATURDAY 23RD SEPTEMBER 2023 www . acdn . me / awards

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 ! PICTURE PERFECT : HOW TO ELEVATE YOUR CAKE PHOTOS As a cake maker and business owner , your cakes are undoubtedly the focal point of your business - they represent your expertise , creativity and passion . However , especially in today ' s digital age where first impressions are everything , having high-quality photos of your cakes is equally as important . Your photos are the gateway to your brand and they can either captivate your potential customers or they ’ ll just scroll past . Therefore , it is absolutely crucial to put in the time and effort to capture breathtaking photos that truly showcase your skills and products . In the early days of my cake business , I would often take a single front facing photo of my finished cake and use it to promote on my social media page . I didn ’ t think I would need anything else - one good shot is enough , right ? Looking back , I realised that I missed a huge opportunity to showcase my skills and promote my capabilities . It wasn ' t until a few years into my business that I really understood the importance of creating a strong emotional connection with potential customers through my cake photos . I started asking myself questions like , " My cake is amazing in-person , but how can I convey that same experience on camera ?" and " What can I do to make my cake photos stand out and grab people ' s attention ?". Once I shifted into this mindset , everything changed . I saw a huge increase in social media engagement within the first two weeks and I quickly realised that capturing great photos were the key to growing brand recognition and attracting new customers . Today , I ’ m proud to say that I ’ m well-known in my hometown for my cake photos . From random strangers to fellow cake decorators , I receive continuous compliments on my photos # humblebrag Having personally experienced the power of a well taken photo , I want to share my top tips with you so that you can achieve the same level of success ! With these tips , you ’ ll be able to capture the key shots that will allow your cake to truly shine . First , take a front-facing photo of the cake to showcase the whole picture . This may be a standard shot , but it ' s essential to give customers an overview of the cake and its design . Although earlier I mentioned that this photo alone isn ' t enough , when combined with your other photos , it can help tie everything together .

After taking the front-facing shot , it ' s time to get creative with angled shots to add depth and dynamics to your photos . This is an opportunity to showcase your cake from different angles and create visual interest . Since most people are accustomed to seeing the standard front-facing photos , experimenting with angled shots can make your photos stand out and generate more engagement . As you can see in one of my examples here , my photographer used a ' fisheye ' lens effect to add a quirky twist to the photo . In addition to the standard and angled shots , it ' s crucial to take close-up photos that capture the intricate details and exquisite work that make your cakes unique . Don ' t hesitate to get up close and personal with your camera to showcase your talents !

Styling your photos is another way to make them stand out . You should consider including props or staging the cake in a setting that showcases how it could be used at an event or celebration . This will help potential customers imagine themselves with the cake and increase the likelihood of a sale . As you can see in my examples , I ’ ve styled a fun party scene with streamers and disco balls ! Though don ’ t feel like you have to be as elaborate - simple styling with plates , napkins and a cake knife will go a long way ! Even simply moving your cake from inside to outside when photographing can make a big difference . Finally , don ' t be afraid to include yourself in your cake photos . People engage more with posts that include another human or a human element , so consider jumping in with the cake or including your hands in the shot . For instance , you can pretend to be placing the finishing touches on the cake or simply holding the cake in your hands . Taking amazing photos of your cakes are essential to the success of your cake business . They can help you attract customers , make a great first impression , showcase your skills , and drive engagement on social media . So take the time to get those perfect shots , and let your cakes shine ! MORE INFORMATION facebook . com / cakewithamber instagram . com / cakewithamber cakewithamber . com . au

An interview with Jacqueline Butler Founder of Petalsweet

TELL US THE STORY OF HOW YOU GOT INTO CAKE DECORATING AND HOW PETALSWEET STARTED AND EVOLVED INTO WHAT IT IS TODAY ? Cake decorating and sugarcraft are a second career for me ! Directly out of school , I spent 17 years working in the non-profit sector for an amazing organization that provides assistance dogs for people with disabilities . I trained working dogs for 10 years , and then moved into management and staff training , which is where I also fell in love with teaching . I also grew up baking for my family , so I nurtured my creative side at the non-profit by becoming a hobbyist baker and making birthday cakes for my friends and co-workers . At some point along the way , I wanted to learn to bake at a more professional level , so I enrolled in a baking program at the California Culinary Academy in San Francisco . I also found a small decorating book at a bookstore that featured little pulled sugar flowers . and I immediately fell in love with making them . Further research led me to some flower classes with Nicholas Lodge and Colette Peters , and once I saw what was possible , I knew I wanted to make wedding cakes with sugar flowers full-time . I soon left my position at the non-profit , and Petalsweet Cakes became an official business for me around 2003 . I began sharing my work online in 2005 , and within a few years started getting contacted by other artists who wanted to learn how to make sugar flowers . Surprisingly , that grew into teaching both local and overseas classes , and now I spend all my time teaching the art of sugar and wafer paper flowers , and occasionally making cakes for family and friends . DO YOU REMEMBER THE FIRST EVER FLOWER YOU MADE AS PART OF YOUR BUSINESS ? The first sugar flower I made for my business was hydrangea . I was obsessed with the green Mophead variety , and thought they were the perfect filler to go with my other favorite flowers like tulips , ranunculus , and peonies . I still love them today , and think they are great as a delicate detail for cake designs . WHERE DO YOU FIND INSPIRATION FOR YOUR FLOWERS ? I am fortunate to see beautiful flowers in all the places I walk every day , and they are a great source of inspiration . I follow a lot of florists on social media , and love both the gorgeous blooms they share , as well as the color palettes they put together . I have flower and gardening books I love , and I ’ m frequently on Google and Pinterest to search for flower images . I try to follow the flower seasons , but sometimes I just get inspired to work on certain flowers when I happen to see someone share a beautiful bouquet .

WHAT DO YOU FEEL HAS BEEN THE BIGGEST CHALLENGES SO FAR WITH RUNNING YOUR BUSINESS ? I spent a lot of time early on trying to figure out so many business details on my own , and I wasted a lot of time and money doing so . If you can work with a mentor / professional when you first lay the foundation of your business , it will set you up for great success as you move forward . Social media and email marketing have also been very draining and a lot of work for me . I find setting and sticking to a schedule works well for me now , as well as working in time blocks to create content . After so many years in business , I also no longer worry about the algorithm , or making perfect social media posts , or sharing for every holiday . I share what makes me happy , and I pay attention to what my followers have enjoyed or responded to , and recreate more of that content as much as possible . WHAT ARE YOUR TOP 3 TIPS FOR SOMEONE LOOKING TO IMPROVE THEIR FLOWER MAKING SKILLS ? First , if you can take a private lesson with an artist you admire , I think that is the best investment you can make . Having someone to drill down to the details of handling tools correctly and using them to get the results you want is so worth it ! You will walk away with a good foundation , which will then give you the confidence to create other flowers on your own . Second , invest in a few good tools … a set of great metal ball tools , a Dresden tool and a PME veining tool . These few tools will help you work with your paste and wafer paper well , and can be used to create many different petal shapes , and a lot of movement in your petals . And third , remember you are creating confections for a cake , so don ’ t work too hard to make your flowers perfect . Be inspired by what you see , but work to create your own interpretation of it , not an exact copy . Your flowers will have a more organic feel to them and look more natural . And don ’ t forget the greenery ! Leaves and trailing vines always add life to flowers and help them look more realistic .

OUTSIDE OF CAKE DECORATING / BAKING , WHAT ARE YOUR HOBBIES ? Outside of decorating / baking , I spend as much time as possible outdoors . My husband and I both love hiking and running in the mountains and taking our dog to the beach to swim and play . I ’ m still very interested dog training after all these years , and enjoy working with our pup on her obedience , good manners in public , and some cute tricks too . I collect a bit of wine , love to travel , I focus a lot on my health and fitness , and am expanding my artistic skills by dabbling in crepe paper flowers , photography , painting , and baking anything other than cake ! DO YOU HAVE ANY ADVICE TO SHARE WITH CAKE DECORATORS / BAKERS THAT ARE JUST STARTING OUT ? Make and share the cakes you want to sell . You may still need to make other types of cakes to build your business and keep the lights on , but you don ’ t necessarily need to share them on social media . Practice what you love to make but on dummy cakes , and share photos of them to attract the customer base you want . Start with smaller cakes to learn great techniques in stacking , finishing and structure . If you can perfect this with smaller cakes , transitioning to larger cakes will be easier and a lot less stressful . And work to develop your own style . Use other artists as inspiration , but really pay attention to what parts of the decorating process interest you most . That ’ s where you want to dabble in your creativity to create your own look and style .

WHAT ’ S NEXT FOR PETALSWEET ? CAN WE GET THE INSIDE SCOOP FOR ANYTHING YOU HAVE PLANNED FOR LATER THIS YEAR OR IN 2024 ? Currently , I ’ m teaching some online livestream classes for both sugar and wafer paper flowers , and I ’ m working on more tutorials to share soon ! It ’ s been a lot of fun connecting with students from all over the world , but I do miss being in the classroom . At the moment , I ’ m loving experimenting with wafer paper for florals , although sugar flowers will always be my true love . I have a few fun projects I ’ m working on … expanding on Petalsweet , but in a bit of a different direction . I can ’ t share anything just yet but am looking forward to the challenge of learning new things . Sorry for the tease , I hope to share more soon ! In the meantime , I ’ d love to have folks join me for some online classes , and I ’ m really hoping I can get back to Australia for a teaching trip soon . Thank you so much for inviting me to be a part of the magazine this month ! MORE INFORMATION www . petalsweet . com instagram . com / petalsweetcakes

An interview with Soraya of Oma Yaya

TELL US ABOUT YOURSELF AND YOUR BUSINESS ? Hi , I ’ m Soraya – the face of Oma Yaya . I am a passionate cupcake decorator . It brings me great joy to decorate cupcakes in particular . When I ’ m not cooking up a storm , I am an office manager at a food factory . I bake around this – after hours and on weekends . My journey started in 2017 when I decorated a cake for my Grandson ’ s special event and the rest is history ! The name Oma Yaya , actually was my daughter ’ s idea , when I asked her what brand name should I use for my cupcakes small business . She said , just use Oma Yaya ! that ' s what my grandkids call me . Oma means grandma in Dutch and Yaya is my nickname ! At the moment I am more focused on teaching how to bake and decorate cupcakes . I enjoy doing this activity so much so I want to share the skills with anyone who wants to learn . That is what CUPCAKE SKILLS IN A BOX is all about . Where complete beginners can learn from zero until they can make stunning edible bouquets . WHERE DO YOU FIND INSPIRATION FOR YOUR DESIGNS ? Pinterest is the best place to get inspiration and ideas , besides of course Instagram . Lot ’ s of super talented cupcake decorators there . ANY ADVICE FOR ANYONE THINKING OF STARTING A BAKING BUSINESS ? I would say , unless you love doing it , baking and decorating and the cleaning part of it … don ’ t start a baking business . You have got to love it ! It ’ s a lot of work and sometimes can be demanding or overwhelming too . But if you do it because you love it , then everything will be very rewarding . It ’ s not always about money , but when you see you make people happy with your creations , that ’ s priceless ! Instagram . com / oma _ yaya www . bakingwithomayaya . com

Now live ! Cake ! TV PREMIUM TUTORIALS FROM DECORATORS AROUND THE WORLD caketv . online