Cake! MAGAZINE

letter from the editor Welcome to our first Cake! Magazine This edition of Cake! Magazine is issue for 2024! dedicated to all things candy, featuring mouthwatering tutorials for Here at ACDN, we're gearing up for an cookies and cakes, along with a exciting year ahead, filled with collection of inspiring images in our wonderful opportunities. Member Gallery. We kicked things off with the Start Your Inside, you'll also find an exclusive Own Baking Business Live course. Next interview with Julia of Miss Biscuit, as PUBLISHER: on the agenda, I'll be heading to SoFlo well as Amber Comadira-Smith's 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 in Miami in April, where ACDN are 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, inspiring you to teach 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. media partners. If you happen to be in 2024 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 there, be sure to drop by the Cake! TV 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 stage and say hello! 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 And let's not forget about the upcoming are held between the advertiser or affiliate and the Australian Cake Decorating Network Ptd Ltd. Magazine! Festival of Cake and the Australian Baking and Decorating Industry Awards, Enjoy! both happening in Melbourne this

letter from the editor This edition of Cake! Magazine is dedicated to all things candy, featuring mouthwatering tutorials for collection of inspiring images in our Member Gallery. Inside, you'll also find an exclusive 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 well as Amber Comadira-Smith's 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, inspiring you to teach 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 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 13 28 21 45 27 41 49

March 2024 Features 41 Interview with Julia Day founder of Miss Biscuit Tutorials 13 Royal Icing Cookies 21 Candy Cake 27 Pastel Buttercream Cake 32 Fondant Candy Cookies Regulars 45 Cake Chat with Amber Comadira-Smith 49 ACDN Member Gallery

Candy Candy Tutorials Tutorials

Candy Candy Tutorials Tutorials

The Festival you’ve been waiting for!

The Festival you’ve been waiting for!

Royal Icing VENDOR Summer Cookies LINEUP By Julia Day of Miss Biscuit

Royal Icing Summer Cookies By Julia Day of Miss Biscuit

YOU WILL NEED Preferred cookie recipe Egg white powder & pure icing sugar for royal icing Flower cookie cutter Paddle pop or Icy pole cookie cutter Water based food colouring - black, pink, yellow, white Piping bags (piping tips/couplers optional) Edible pen Dehydrator/fan or oven for drying Small circle cutter Step 3 Step 2 Make royal icing by mixing together 25g egg white powder with 1kg pure icing Step 1 sugar. Then add 150ml Bake your paddle pop and water and beat on high

YOU WILL NEED Water based food colouring - black, pink, yellow, white Step 3 Make up outline and flood consistency in yellow and pink.. The outline consistency looks like thick yoghurt and the flood consistency looks like melted chocolate. Work with about 1 cup of icing per colour. Colour your icing first and then add a teaspoon of water at a time until your consistency looks right. If you make it too thin you can add some of the

Step 5 Cut the end of your flood bag by holding the bag with Step 6 Step 4 the seam facing the ceiling Put two tiny dots of icing Make up a slightly thicker and cut 2-3 mm off the end where your eyes will sit on consistency for white and of the bag. Don’t cut your your paddle pop cookie. black (we will outline and hole any bigger than this or The dots will help you flood with the one bag for you will lose control of your ensure your eyes are these colours). icing. symmetrical. Cont. Step 6 Pipe circles around these dots and then pipe the outline for the pink part of the cookie. Lift your piping bag as you pipe so that you have control over where the icing lands. Fill in the pink with the flood bag and use your scribe tool to smooth out the icing. Use your scribe to take out the guiding dot from the eye. Put your cookies in a dehydrator or oven set to 50 degrees to help them dry quickly. You can also put them in front of a fan to fasten the drying process.

Step 7 Step 8 Outline and flood your sun cookie in white and put these Take out your paddle pop cookies in your oven/dehydrator. cookie and outline/flood the white part of the cookie. Use your black icing and fill in the eyes by squeezing your icing into the middle and holding it there, keep squeezing until the eye socket has been filled. Whilst the black is still wet, squeeze a little white icing onto your scribe tool and place it in a corner of the eye to give him a twinkle! Put this cookie back in the oven/dehydrator.

Step 9 Use a smaller circle cutter to guide your circle shape. Pipe the eyes and then outline just outside the black circle so that you are hiding the black line. Fill in the yellow with your flood bag and smooth out. Put this cookie in the oven/dehydrator.

Step 10 Make up a slightly thicker consistency for white and black (we will outline and flood with the one bag for these colours). Step 11 Fill in the eyes of your sun the same way you made the eyes of the paddle pop. To pipe the rays, use your outline bag with the piping tip and hold the icing in one spot near the edge of the cookie and squeeze until you get a large blob then drag downwards towards the centre of the sun and then take the pressure off. Fill the outside of the cookie with rays. Put your cookie back in the dehydrator/oven for half an hour and then use your edible pen for the details on the face. Your cookies are finished! Note - Your icing needs to be completely dry before using the pen. Ensure that you are very light on the icing with your pen if your icing isn’t completely dry. If you press too heavily on the icing you will break the surface.

2024 Candy Cake PREFERRED SUPPLIERS MEMBER By Yvette Farrugia of Enchanted Cakes by Yvette DISCOUNTS

2024 Candy Cake PREFERRED SUPPLIERS MEMBER By Yvette Farrugia of Enchanted Cakes by Yvette DISCOUNTS

YOU WILL NEED Dummy foam cake 5 inches diameter x 6 inches tall covered in teal buttercream frosting on a white 10 inch round cake board. 700g teal buttercream Teal colouring (we use Colour Mill Tiffany) 300g pink buttercream (we use Colour Mill Hot Pink) 250g orange buttercream (we use Vivid Electric Orange) 3 piping bags Fondant x 6 x 80g ○ White ○ Hot pink (Colour Mill) ○ Lighter Hot Pink ○ Electric Orange (Vivid) ○ Purple (Colour Mill) ○ Leaf Green (Chefmaster) ○ Lemon (ProGel) Fondant mold- cupcake, donuts and icecream. Piping tips: Loyal # C7 Teal buttercream Loyal # 127 Hot Pink buttercream Loyal # 4B and # 33 Orange buttercream Loyal # C10 Orange & Pink buttercream 6 drained maraschino cherries Gold Glitzy Blend (Colour MIll) 6 pink ribbons Tweezers

Step 2 Using the pink buttercream with the petal tip, pipe a ruffle row using an Step 3 up & down motion, Using your teal around the base of buttercream, pipe a Step 4 Step 1 the cake on the shell border row Next, pipe a row of Fill piping bags with board. Leave approx around the base of the orange buttercream and 5mm gap away from the cake on top of buttercream on top appropriate tips. the cake. the ruffle. of the teal. Step 5 Step 6 Step 7 Step 8 Next, move onto the Pipe a shell border Last row of piping, Place the pink and top edge of the on top of the pink using the orange orange buttercream cake. ruffle using your teal buttercream, together in a piping Using the pink buttercream all the change your piping bag with the Loyal buttercream, repeat the ruffle row on the way round. tip to the smaller 10 piping tip. top edge over #33 open star tip hanging the sides. and pipe a row of drop flowers in between the pink ruffle and teal piping on the top edge.

Step 10 Place small amounts of fondant into the molds to create your candy land decorations. Scrape off the excess fondant. Place in the Step 11 Step 9 freezer for 5 mins to Place the candy land Pipe 6 x ruffle swirls allow easy removal. decorations around evenly spaced on We made 7 lots of the middle of your top of the cake. each mold. cake.

Step 12 Sprinkle the gold glitter over the Place the candy land cherries and place decorations around them on top of the the middle of your orange and pink buttercream swirls.

Piped Buttercream Cake By Yvette Farrugia of Enchanted Cakes by Yvette

Buttercream Cake By Yvette Farrugia of Enchanted Cakes by Yvette

YOU WILL NEED Place cake on your cake stand for ease of Using the peach buttercream with the widest tip, place the flat side of the ip Dummy foam cake 6 inches diameter x 6 inches tall against the cake so the striped side is covered in white buttercream frosting on a white 10 visible. Pipe a row of buttercream starting at the base of the cake working your way Step 1 upwards. Continue over the top of the 600g white Over the Top buttercream cake. Pipe another 3 rows up the sides of the cake. Use a wave motion to add appropriate tips. 350g Peach buttercream (OTT Pastel Peach) movement to the buttercream. 300g pink buttercream (OTT Pastel Baby Pink) 250g soft plum buttercream (OTT Pastel Plum) 250g lavender buttercream (OTT Pastel Lavender) 250g rose buttercream (OTT Pastel Rose 5 piping bags Piping tips: Mondo # 1M Open Star Plum buttercream Mondo # 789 Basketweave Tip Peach buttercream Mondo # 32 Open Star tip Lavender buttercream Mondo # 234 Grass Tip Baby Pink buttercream Mondo # 125 Petal Tip Rose buttercream OTT Edible Bling- Pastels OTT Edible Bling- Gold Tweezers & spoon OTT Edible Bling- Sparkling White

Step 4 YOU WILL NEED Using your rose buttercream and petal tip, pipe a row of ruffles next to the Make sure the wide end of the nozzle is against the cake so that the fine edge creates the ruffle.

Step 9 Pipe around the base of the cake Step 10 using the baby pink Using your spoon and tweezers, arrange buttercream and both the pastel and gold bling pearls onto grass tip. your cake.

Using your spoon and tweezers, arrange both the pastel and gold bling pearls onto

Fondant Candy Cookies By Ator Youkhana of Doughvine Cookies Now live! Cake! Cake! TV PREMIUM TUTORIALS FROM DECORATORS AROUND THE WORLD

Candy Cookies By Ator Youkhana of Doughvine Cookies Cake! Cake! TV PREMIUM TUTORIALS FROM DECORATORS AROUND THE WORLD

YOU WILL NEED Rolling pin Cornflour Brush Scribe Coloured fondant (I recommend Colour Mill Oil blend to colour fondant) Two-tone plate by O’khach Mini candy stamps/cutters by O’kach Sweet Sticks glitter pump of your choice Step 3 Place the rolled pink fondant onto the Two-tone plate and Step 2 press the candy Step 1 Dust the candy stamp into the Step 4 Roll out the pink stamp cavity with fondant (gently Using the scribe to fondant to your cornflour using wiggle away excess remove fondant desired thickness. brush. fondant). from stamp cavity.

Step 6 Roll out the white base fondant and stamp the candy stamp onto it. Remove excess Step 5 white fondant using Repeat Steps 2 and 4 with the yellow the matching cookie fondant. cutter. Step 7 Step 8 Using the Sweet Stick the fondant Sticks glitter pump candy design onto spray the newly sugar cookie. stamped fondant candy design. www.facebook.com/doughvinecookies

SAVE THE DATE!

SAVE THE DATE!

An interview with Julia Day Founder of Miss Biscuit

TELL US THE STORY OF HOW YOU GOT INTO BAKING & DECORATING AND HOW YOU GOT TO WHERE YOU ARE TODAY? I worked as a speech pathologist in research for a long time in a very non-creative role. I have always had a creative side and one day I baked some cookies and decided to decorate them but had no idea how. That's when I discovered a whole new world of royal icing cookies on Pinterest. There weren't many people decorating cookies with royal icing in Australia back in 2012 and so my social media started to grow as I started sharing some videos on instagram and facebook. I had registered my home kitchen but found that more people wanted to learn how to decorate than buy cookies from me and so I started teaching. I then opened my first store in Melbourne in 2016. I now have two stores and two classrooms in Melbourne and teach regularly around Australia. I've also had the opportunity to teach in Dubai, London, New York, Muscat, Mumbai and Lebanon. It's been a bit of a crazy ride over the past 10 years. WHAT ARE YOUR TOP 3 BAKING & DECORATING TIPS? 1. Royal icing does not have to be complicated! I like to simplify royal icing for beginners. You only need 3 ingredients (icing sugar, egg white powder and water) to create perfect royal icing that can be used for so many different purposes. 2. Temperature matters in baking. So many people don't realise the importance of the temperature of your eggs and butter matter when it comes to baking cookies. Warm up your eggs in a bowl of warm water before adding to your softened butter and they will combine beautifully. 3. Don't compare your work to anyone else. I was lucky that when I first started decorating I had no one to compare to and so I just continued to create. It gave me a freedom that is hard to find these days because of how much is shared online. Try to focus just on your own journey. The more you create, the better and more confident you will become. WHERE DO YOU FIND INSPIRATION FOR CLASSES? Everywhere. Sometimes it's a birthday card or a beautiful garden, sometimes a simple colour palette will catch my eye. Even after all this time I still love to spend a day creating and designing.

OUTSIDE OF RUNNING YOUR BUSINESS, WHAT ARE YOUR FAVOURITE THINGS TO DO? I love to travel. Running the business has given me so many opportunities to travel with my husband and we are always planning our next trip. I love Europe and recently became a European citizen through my Maltese heritage. This presents so many opportunities for us in the future and I'm excited about that. WHAT DO YOU LOVE ABOUT YOUR JOB? The one thing I love most is teaching. I currently teach 2-3 classes a week and have done this for a very long time. Royal icing is such a fun thing to teach and it makes people happy. I love sharing the love for this craft with so many different people. Teaching has also given me opportunities to meet a huge number of people around the world and every week I get to meet different people with different stories. WHAT CAN WE EXPECT TO SEE FOR MISS BISCUIT IN 2024? A huge focus on classes. Late last year we opened a second classroom near our Camberwell store which gives us the opportunity to run so many more classes. I have some very talented cake teachers on my team and so we offer a very diverse program. But this new classroom also gives us the opportunity to explore even more diverse classes this year. More information: www.missbiscuit.com.au Instagram.com/miss_biscuit_

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! BAKE YOUR BEST YEAR YET - WHY TEACHING SHOULD BE ON YOUR 2024 BUCKET LIST! Do you know what I'd love for you to add to your list of big-and-amazing 2024 goals this year? Teaching. Yep, I'm suggesting you give some thought to sharing your cake decorating skills. And no, I’m not just saying this because I happen to be a cake teacher (ok, maybe just a tiny bit). Now before you dismiss the idea completely, let’s address those intrusive thoughts creeping into your head right now (then we’ll dive into the perks). “I’m not any good” > Interesting, your popularity & countless compliments you’ve received says otherwise! Let’s silence that inner critic. “I wouldn’t know what to teach.” > Teach what you’re good at - you know those techniques like the back of your hand. “I don’t think I’d be any good at it.” > Practice makes perfect! A little bit of planning can go a long way to making sure your class runs smoothly. “I don’t have the space for it.” > There’s always a perfect space waiting - whether it’s your local community hall, church kitchen or cosy cafe. “I’m not that good compared to other decorators in town.” > Remember, your students are (likely) beginners or hobbyists eager to learn. You’ll be the most knowledgeable person in

Cake Chat Cake Chat with Amber Comadira-Smith from Cake with Amber Amber shares her cake expertise so you Do you know what I'd love for you to add to your list of big-and-amazing 2024 goals this skills. And no, I’m not just saying this because I happen to be a cake teacher (ok, maybe just “I don’t think I’d be any good at it.” > Practice makes perfect! A little bit of planning can go a “I’m not that good compared to other decorators in town.” > Remember, your students are (likely) beginners or hobbyists eager to learn. You’ll be the most knowledgeable person in

materials, or offering private lessons, teaching can provide a steady revenue stream. For egotistical - is the legacy you leave behind. By sharing your expertise, you're contributing creativity for generations to come. This is something I didn’t fully appreciate when I first started teaching - it’s now only years later that I realise how lucky I am to be a part of such an incredible legacy. I think there are times in our life and business where we don’t take that leap because our self-doubt creeps in. If we let self-doubt win over, we may miss out on opportunities for growth and the discovery of success.. Do you ever wonder how different our lives could be if we didn’t let that self-doubt win over? So, as you contemplate your goals for 2024, I urge you to consider adding teaching to the mix. Step out of your comfort zone, embrace the role of mentor and embark on a journey filled with discovery, connection, and endless sweetness.

On top of the fulfillment it brings, teaching can also be a great financial move. Beyond the satisfaction of creating cakes for your clients, teaching offers a supplemental income stream. Whether it’s through hosting in-person or online classes, selling instructional pdf materials, or offering private lessons, teaching can provide a steady revenue stream. For me, it gave me a good income boost, allowing me to invest in higher-quality tools and attend more classes, ultimately enabling me to enhance the quality of my cake orders and But perhaps the most fulfilling part of teaching cake decorating - and not to sound too egotistical - is the legacy you leave behind. By sharing your expertise, you're contributing to the growth and evolution of our craft - inspiring others to continue the tradition and creativity for generations to come. This is something I didn’t fully appreciate when I first started teaching - it’s now only years later that I realise how lucky I am to be a part of such I think there are times in our life and business where we don’t take that leap because our self-doubt creeps in. If we let self-doubt win over, we may miss out on opportunities for growth and the discovery of success.. Do you ever wonder how different our lives could be So, as you contemplate your goals for 2024, I urge you to consider adding teaching to the mix. Step out of your comfort zone, embrace the role of mentor and embark on a journey

2024 PREFERRED SUPPLIERS MEMBER DISCOUNTS

2024 PREFERRED SUPPLIERS MEMBER DISCOUNTS

$199

2024 PREFERRED SUPPLIERS MEMBER DISCOUNTS

2024 PREFERRED SUPPLIERS MEMBER DISCOUNTS