Cake! MAGAZINE

letter from the editor Hello and welcome to our third issue of Can you believe there are only 2 Cake! Magazine for 2023! Christmas is weeks until the 2023 Cake Decorating going to be here before we know it! & Baking Industry Awards being held in Sydney where we will be The past couple of months has been announcing the winners of the jam-packed with so many events such Awards! as the Cake Bake & Sweets Show and Cake Camp! It has been so great to see In this issue, we interview Dan, the so many familiar faces and also meet Founder of Dan’s Bake Lab and have PUBLISHER: some of our newer Members! Amber Comadira-Smith back with her 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 regular column for Cake! Magazine 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. This issue of Cake! Magazine is all about talking all things design brief! 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 Chocolate featuring tutorials all things 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 chocolate along with many inspirational Australian Cake Decorating Network and it is the external party's responsibility to ensure content and credits are accurate. We hope you enjoy this issue of Cake! Cake! Magazine contains advertising through individual arrangements, which may include paid affiliate arrangements. Cake! Magazine may also contain affiliate links. The agreements images in our Member Gallery. are held between the advertiser or affiliate and the Australian Cake Decorating Network Ptd Ltd. Magazine! Enjoy!

letter from the editor Can you believe there are only 2 & Baking Industry Awards being held announcing the winners of the In this issue, we interview Dan, the Founder of Dan’s Bake Lab and have 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 Amber Comadira-Smith back with her 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 regular column for Cake! Magazine 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 talking all things design brief! 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 We hope you enjoy this issue of Cake! Cake! Magazine contains advertising through individual arrangements, which may include paid affiliate arrangements. Cake! Magazine may also contain affiliate links. The agreements

Contents 41 28 19 9 53 50 61

September 2023 Features 53 Interview with Dan Pasquali, founder of Dan’s Bake Lab 41 Cake Camp Wrapup Tutorials 9 Chocolate Cake Tutorial 19 Modelling Chocolate Tutorial 29 Chocolate Shards 32 Chocolate Curls Regulars 50 Cake Chat with Amber Comadira-Smith 61 ACDN Member Gallery

Tutorials

Tutorials

CHOCOLATE CAKE TUTORIAL By Yvette Farrugia of Enchanted Cakes by Yvette

YOU WILL NEED: Dummy foam cake 7 inches Piping Gel diameter x 6 inches tall Flower tape covered in dark chocolate Stem Seal ganache with a textured top Decorators alcohol edge on a white 10 inch Pipette round cake board Brushes x 3 Chocolate fondant, Dried/artificial flower posy approximately 100g Cake stand Flower molds of your choice (Daisy Mold by Sugar Shapes and Big Blossoms Mold by Katey Sue) Bee mold Stencil of your choice (Eden Stencil by Caking It Up) 2 pins to secure the stencil Small spatula Rose Gold Lustre Dust by Colour Mill Rose Gold Glitz by Colour Mill Edible Glue www.facebook.com/enchantedcakesbyyvette2 enchantedcakesbyyvette.com

Step 2 Make your stenciling paste by first mixing Step 3 together some Rose Attach the stencil onto your cake at the top Step 1 Gold Lustre dust of the rustic edge with a pin on either side. Place cake on your with decorators Using your spatula, apply small amounts of cake stand for ease alcohol, then add the rose gold paste for the entire design of decorating. some piping gel. and remove the excess with the spatula. Step 4 Step 5 Step 6 Using a clean dry Carefully remove the Using small amounts of the chocolate

Attach the stencil onto your cake at the top of the rustic edge with a pin on either side. Using your spatula, apply small amounts of the rose gold paste for the entire design and remove the excess with the spatula. Using small amounts of the chocolate

Mix some Rose Gold Lustre dust with a Step 8 little rose spirit to make a fairly dry paste and lightly brush over the flower petals flower centers and dust on some Rose highlighting the designs. Step 11 Gold Glitz with a soft brush. Step 10 We have left some flowers without lustre Insert floral PRO TIP: we find it easier to lightly tap our Cover the stem of your arrangement with for contrast. arrangement into paint brush loaded with some glitz to apply floral tape, then melt the Stem Seal and Make a thicker paste for better coverage the top of the cake it rather than touching the fondant with apply over the tape. Allow this to dry. and paint the bees. positioning it to the the glitz loaded brush. PRO TIP: Our Stem Seal took 8 minutes left side and add the in the microwave to melt, so allow extra final fondant time and don’t rush as it is very hot. flowers.

Add a little edible glue to some of the flower centers and dust on some Rose we find it easier to lightly tap our Attach the last few paint brush loaded with some glitz to apply fondant flowers. the top of the cake it rather than touching the fondant with Extra details - dust positioning it to the the glitz loaded brush. some Rose Gold left side and add the Glitz onto your florals for a bit of sparkle!

MODELLING CHOCOLATE TUTORIAL By Dan Pasquali of Dan’s Bake Lab

YOU WILL NEED: 6" frosted cake with ganache (or buttercream) 500g white modelling chocolate* Modelling tools Fondant rolling pin Silicon mat Airbrush Gold dust (for airbrush) 99% pure alcohol Petal / leave cutters Veiners Gnocchi maker (or a cheese grater ) Round cookie cutters *You won't use all of it. Once I finished the full cake I had lots of modelling chocolate left.

YOU WILL NEED: *You won't use all of it. Once I finished the full cake I had

Step 1 Step 2 Frost a 6” cake with Make the Step 3 Step 4 white chocolate decorations: Decoration 2: Create Decoration 3: Using ganache (you can Decoration 1: create more rain drops but a star modelling use buttercream some rain drop this time flat the tool, wrap a small too. Make sure it’s shapes with white thick portion with portion of modelling set) modelling chocolate your thumb chocolate around it Step 5 Step 6 Step 7 Step 8 Decoration 4: Roll Decoration 5: Using Decoration 6: Roll Decoration 7: To some modelling a gnocchi maker, roll some modelling create this texture, chocolate and cut on top of it a 5-6” chocolate and make roll small amount of small circles modelling chocolate some leaves using modelling chocolate (2-3 cm), fold them sausage, to create different petal/leave and connect them and cut them in half this texture. (you cutters and a veiner on the base. can use anything, from a cheese grater to a fork)

Step 11 Randomly add the Step 12 Decoration 5 Add the decoration Step 9 Step 10 around the cake. 3 around the Let’s decorate the Add the Decoration The modelling modelling chocolate cake. You can use a 7 in the middle of chocolate will be we put in the long wooden skewer the cake. We will hard at this stage so middle. A wooden to help you with the build everything else it will be very easy to skewer will be very decoration process all around it stick into the cake. helpful at this stage Step 13 Step 14 Step 15 Step 16 In one corner add Add some of the Add the Decoration The cake is ready the decoration 4 leaves all around the 1 & 2 in one corner main structure in and cover the rest of the middle of the the cake in leaves. cake

Step 17 Step 18 Airbrush the cake The final cake is with some gold ready

CHOCOLATE SHARDS By Amie Milton of Whipped Cake Co.

www.facebook.com/dWhippedCakeCo

CHOCOLATE CURLS By Arno Backes of Ganache Chocolate

$199

CAKE C MP WRAP UP Cake Camp 2023 was an unforgettable weekend filled with sweet memories and delicious experiences. From the 28th - 30th July, 80 enthusiastic cake campers from all over Australia gathered at the gorgeous Yarra Valley Lodge for a weekend adventure in the world of cake decorating. The primary focus of Cake Camp 2023 was to empower Campers with new cake decorating techniques and inspire creativity. Attendees had the opportunity to learn from 4 incredible teachers; Karen Stack of Lick The Bowl, Georgia Chiarella of The Confectionist, Saadia Masood of La Ombre Creations and Katelyn Wait of Georgia + Ella. Cake Campers spent the weekend learning new skills in fondant, royal icing cookies, wafer paper, flower arranging and buttercream. The workshops and hands-on sessions were both educational and fun, leaving everyone with new skills and techniques. One of the most remarkable aspects of Cake Camp was the sense of community during the event. Campers from diverse backgrounds and skill levels came together to share their love for baking and decorating.

delicious experiences. From the 28th - 30th July, 80 enthusiastic cake campers from all The primary focus of Cake Camp 2023 was to empower Campers with new cake decorating techniques and inspire creativity. Attendees had the opportunity to learn from 4 incredible teachers; Karen Stack of Lick The Bowl, Georgia Chiarella of The Confectionist, Saadia Masood of La Ombre Creations and Katelyn Wait of Georgia + Ella. Cake Campers spent the weekend learning new skills in fondant, royal icing cookies, The workshops and hands-on sessions were both educational and fun, leaving everyone with new skills and techniques. One of the most remarkable aspects of Cake Camp was the sense of community during the event. Campers from diverse backgrounds and skill

CAKE C MP WRAP UP Friendships were forged, and connections were made as attendees networked with like-minded individuals who shared the same passions. The event wasn't just about learning and networking; it also included a shopping extravaganza at Cake Decorating Central. Attendees had the chance to explore a wide array of cake decorating supplies, from buttercream and sprinkles to cookie cutters and preserved flowers. The fun didn't stop when the sun went down. The campers enjoyed a lively games night, filled with laughter, friendly competition, and delicious food. It was a fantastic opportunity to unwind, bond with fellow campers, and enjoy a night with like-minded friends. A highlight of the event was the generous support of sponsors, who provided attendees with incredible goody bags, supplies throughout the event and prizes for the games night. Look out for our next Cake Camp in 2024!

CAKE C MP THANK YOU! Event Partner: Event Sponsors:

MP

Saturday 23rd September 2023 THANKYOU! THANK YOU TO OUR SPONSORS FOR SUPPORTING OUR 2023 AWARDS NIGHT TICKETS ON SALE NOW

Saturday 23rd September 2023 THANK YOU TO OUR SPONSORS FOR SUPPORTING OUR 2023 AWARDS NIGHT TICKETS ON SALE NOW

Cake Chat from Cake with Amber Amber shares her cake expertise so you amazing cakes with confidence! HOW ARE YOU MANAGING COST INCREASES WITH YOUR CAKE BOOKINGS? Every business in Australia is feeling the impact and hardships of the rising costs-of-living. The first option involves making minor adjustments to the overall design to stay within the prices and what we charge our clients follow suit. initial agreed-on price, ensuring that any compromises keep the essence of the original with a bit of a conundrum - should you grin and bear the burden, absorbing the extra cost decision for their needs and budget, while also keeping my business bottom line in check. This is a dilemma that so many of us cake decorators have had to face this past year. So I’d It’s a true win/win scenario! Moving forward with any future cake bookings, I would recommend incorporating a clause situations in the hopes of helping you in your business. into your cake contracts that acknowledges the potential increase to cost-of-goods. This proactive step not only offers you protection, but establishes clear expectations with your My personal recipe for tackling this issue starts with exploring cost-saving alternatives clients upfront about potential price adjustments. Additionally, consider exploring bulk (before engaging with the client). For me, this can look like substituting ingredients for more purchasing options through wholesalers to help manage the impact of cost fluctuations. moulds/cutters for decoration instead of labour-intensive hand-crafted designs. These Always keep in mind that open communication, creative solutions and a touch of honesty measures aim to be more efficient and cost-effective without compromising on the cake or can go a long way. You're not just solving a cost-of-goods problem – you're cultivating trust the experience my customer will have, which is paramount. with your clients and guaranteeing the long term financial success of your business!

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 With ingredients and supplies becoming more expensive, it’s only natural that our cake remarkable while staying within the agreed budget. The second option is suggesting a price event and pays a deposit upfront. Since taking on their booking, the cost-of-goods have Ultimately, my goal is to be honest and encourage teamwork to tackle the main problem at as an unfortunate reality? Or increase the price of the cake so you can make a profit (and large; the rising cost-of-goods. I want to enable my clients to confidently make the best decision for their needs and budget, while also keeping my business bottom line in check. This is a dilemma that so many of us cake decorators have had to face this past year. So I’d like to share some practical advice on how I’ve personally navigated through these Moving forward with any future cake bookings, I would recommend incorporating a clause into your cake contracts that acknowledges the potential increase to cost-of-goods. This proactive step not only offers you protection, but establishes clear expectations with your My personal recipe for tackling this issue starts with exploring cost-saving alternatives clients upfront about potential price adjustments. Additionally, consider exploring bulk (before engaging with the client). For me, this can look like substituting ingredients for more purchasing options through wholesalers to help manage the impact of cost fluctuations. cost effective brands or adopting different production techniques, such as using moulds/cutters for decoration instead of labour-intensive hand-crafted designs. These Always keep in mind that open communication, creative solutions and a touch of honesty measures aim to be more efficient and cost-effective without compromising on the cake or can go a long way. You're not just solving a cost-of-goods problem – you're cultivating trust with your clients and guaranteeing the long term financial success of your business!

TELL US THE STORY OF HOW YOU GOT INTO An interview with BAKING & DECORATING AND HOW YOU GOT TO Dan Pasquali WHERE YOU ARE TODAY? When I grew up on an Italian farm, my mum and Founder of nonnas baked and cooked everything from scratch Dan’s Bake Lab using all the ingredients we produced. Whenever I had some free time from school I was always helping them in the kitchen, baking some Italian traditional recipes such as apple cakes, crostata (fruit tart), biscotti, etc. I started decorating just a few years ago, before I went on the Great Australian Bake Off. I found it very therapeutic and relaxing, especially after a long day in the laboratory doing scientific research. Decorating makes you discover a new part of you, the creative side. WHAT MADE YOU FALL IN LOVE WITH WORKING WITH CHOCOLATE? First of all, I love eating dark chocolate. It’s my weakness. Actually I fell in love with modelling chocolate during lockdown. From what I had heard in the past, I was always so scared to make it and use it. One day, I was bored at home and I couldn’t go anywhere, I did some reading on internet and I found that it was actually so easy. Since then I have been using it in many of my cakes. It looks great and it tastes amazing too. WHAT DO YOU FEEL HAS BEEN THE BIGGEST CHALLENGES SO FAR WITH RUNNING YOUR BUSINESS?

Actually I fell in love with modelling chocolate during lockdown. From what I had heard in the past, I was always so scared to make it and use it. One day, I was bored at home and I couldn’t go anywhere, I did some reading on internet and I found that it was actually so easy. Since then I have been using it in many of my cakes. WHAT DO YOU FEEL HAS BEEN THE BIGGEST CHALLENGES SO FAR WITH RUNNING YOUR

OUTSIDE OF CAKE DECORATING/BAKING, WHAT ARE YOUR HOBBIES? food. DO YOU HAVE ANY ADVICE TO SHARE WITH DECORATORS/BAKERS THAT ARE JUST STARTING OUT? INever give up! Baking/decorating is fun. You will make mistakes (I still do), and it’s a fantastic way to grow and learn.

I love plants (I collect orchids), when I have some time off I enjoy travelling, discovering new cities and trying new DO YOU HAVE ANY ADVICE TO SHARE WITH DECORATORS/BAKERS THAT ARE JUST STARTING OUT? INever give up! Baking/decorating is fun. You will make mistakes (I still do), and it’s a fantastic way to grow and

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

Cake! Cake! TV PREMIUM TUTORIALS FROM DECORATORS AROUND THE WORLD