PUBLISHER: Cake! Magazine is published by the Australian Cake Decorating Network. ABN 91 691 434 821.( c) All content copyright 2025 Australian Cake Decorating Network. 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 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. To advertise in Cake! magazine, contact: admin @ acdn. me

letter from the editor Hello wonderful decorators, This issue of Cake! Magazine sparkles— quite literally. Our theme this quarter celebrates Bling, Queens and All That Glitters, and our members absolutely embraced it. The submissions that came in were filled with disco balls, shimmering finishes and every form of edible sparkle imaginable. One technique appeared again and again: mirror balls. If you’ ve ever attempted one, you’ ll know they are deceptively tricky to execute well, yet the results our members achieved were spectacular. Much of that glittering inspiration can be traced back to this quarter’ s Baking Box, created in collaboration with My Dream Cake. The tutorial and product bundle gave decorators the tools to experiment with edible glitter in new ways, and it has been wonderful to see how many of you ran with the idea and made it your own. Inside this issue you’ ll also see how contributors have taken those same tools in different directions— from Ellana Haddrill’ s elegant tiara tutorial to Yvette Farrugia’ s creative Easter cupcakes. It’ s a great reminder that the magic of decorating often lies in how we reinterpret the same idea in our own style. A small side note for the truly observant readers among you: if you happen to spot a little surprise tucked somewhere in the Baking Box pages, consider it a quiet thank-you for reading the magazine properly. Details are included for those who find it. Behind the scenes at ACDN, this quarter has also been a time of thoughtful reflection. You may have noticed that Sharing Sunday is taking a short break while we review the program and make improvements. Our goal is always to create experiences that are enjoyable and rewarding for members, deliver strong value for our Preferred Suppliers, and remain sustainable for the small team working hard to keep everything running. Sometimes the best way forward is to pause briefly, refine the process, and return with something even better. This spirit of reflection also led us to introduce a new Sector News feature in the magazine. In this issue we explore a topic many in the industry are feeling: the rising cost of delivering face-to-face events. While we’ ve previously spoken about plans for Cake Camp, the reality is that producing large events in the current climate requires careful planning to ensure they remain both sustainable and affordable for our members. Taking the time to get that balance right now will ultimately lead to better experiences in the future. Another development you’ ll see in this issue is our commitment to showcasing more of the extraordinary talent within our own community. This quarter we invited Glenn Jones to share insights into his work, and we look forward to creating more opportunities for members to be featured in upcoming editions.

letter from the editor Finally, one of the things that continues to impress me most about this community is the way difficult topics are handled with maturity and generosity. In this issue we share highlights from a recent Chat with Amber discussion sparked by a thoughtful question from member Lisa Spratling on the topic of copying in the cake industry. What followed Editor’s Tip: was one of those conversations that reminds Somewhere in this issue we’ve you why communities like ACDN matter — hidden a small reward for experienced decorators sharing wisdom, readers who make it all the way offering practical suggestions, and supporting through. If you spot it, follow the one another through challenges many of us instructions — we love have faced. rewarding attentive decorators. That spirit of generosity, creativity and quiet encouragement is what makes this community Emma special. So whether you’re here to try your hand at a mirror ball cake, learn a new technique, or simply enjoy the beautiful work shared by fellow decorators, I hope this issue leaves you inspired — and perhaps just a little more sparkly. Happy decorating, Emma Holliday Director & Editor Australian Cake Decorating Network

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Features

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Easter Crown & Garden Cupcakes Enchanted Cakes by Yvette

Easter Crown & Garden Cupcakes Create a pair of charming Easter cupcakes with this simple decorating tutorial. Learn how to pipe a soft pastel buttercream swirl and finish it with an elegant crown topper for a regal touch. You’ ll also create a playful Easter nest cupcake using a grass piping technique, decorated with mini eggs and colourful sprinkles. These delightful designs are perfect for Easter celebrations, dessert tables, or gifting YOU WILL NEED: 2 regular size cupcakes 80g Pink Buttercream( I’ ve used Raspberry by Colourmill) 80g Green Buttercream( I’ ve used Green by Loyal) 2 x 9” piping bags Loyal # C7 Piping Tip Loyal # 234 Grass Piping Tip From the Baking Box: 4 x Bunny Ear Toppers Iconic Gold Crown Rose Gold Glitter Spinks Easter Sprinkles Small paint brush www. enchantedcakesbyyvette. com instagram. com / enchantedcakesbyyvette

Step 1 Gather all tools and ingredients before you begin. Step 2 Fit your piping bag with the Loyal #C7 tip and fill with pink buttercream. Pro Tip: I like to roll my buttercream in cling wrap before placing it into the piping bag. It keeps everything cleaner and makes refilling easier.

Step 3 Starting at the outer edge of the cupcake, hold your piping bag upright. Pipe with steady, even pressure in a circular motion, working inwards and gently upwards. Once you reach the top, release pressure and lift away cleanly. Aim for smooth, consistent pressure for a neat swirl. Step 4 Step 5 Prepare the bunny ears. Carefully place the gold They’re beautiful as they are, but I always love adding a crown over the little sparkle. buttercream swirl so it sits Using the short bristle Sweet Sticks paintbrush from the evenly and securely. Baking Box, gently dab rose gold glitter into the centre of each ear for a subtle shimmer.

Step 6 Insert two bunny ears into the buttercream, positioning them so the design feels balanced and centred. Step 7 Fit your second piping bag with the Loyal #234 grass tip and fill with green buttercream.

Step 8 Starting at the outer edge, pipe short bursts of buttercream to create a grass effect all the way around the cupcake. I like to gently pull the buttercream upwards and slightly outward so it drapes softly over the cupcake case. Step 9 Top Tip: Once the outer ring is If your buttercream is too stiff, the grass won’t fall complete, fill in the centre naturally. Adjust consistency if needed for the best of the cupcake until the texture. entire surface is covered. Step 10 Step 11 Using a spoon, gently Insert the remaining two bunny ears into the centre of scatter Easter-themed the cupcake. sprinkles over the buttercream. Less is often more - allow the grass texture to remain visible.

Step 12 Finish with a light dusting of rose gold glitter over the cupcake for a soft, magical finish.

Bridgerton Cupcake Crown Tutorial Sweetpcakes & cookies by Ellana

Bridgerton Crown Cupcakes Tutorial Dearest Gentle Reader, It is with the greatest pleasure that I present to you a confection most befitting the ton- a crown-topped cupcake inspired by romance, opulence, and whispered intrigue. These delicate crowns are the perfect finishing touch for cupcakes destined for grand celebrations, afternoon teas, or any occasion that calls for a little Regency-era indulgence. With soft pastels, intricate detailing, and a hint of shimmer, this tutorial will guide you step by step through creating a show-stopping dessert worthy of the Queen herself. Now, steady your rolling pin... and let us begin... www. sweetpcakesandcookies. com instagram. com / sweetpcakesandcookies

Step 1 - Roll & Cut Your Scallops Begin by rolling your fondant to approximately 3mm in thickness, for precision is alwas admired in polite society. Gently Press the embossing plate into your fondant, allowing the pattern to reveal itself, then cut out your scallops using the scallop cutter. Repeat untill you have enough scallops for each cupcake, setting them aside to firm ever so slightly before assembly. Tip: Should your fondant prove a touch unruly, a light spray of canola oil will swiftly restore order. Step 2 - Prepare Your Ice-Cream Cones With a steady hand and a sharp knife, carefully trim the wide end of each waffle cone so it sits flat and poised. Place a small amount of cornflour into a container large enough to hold your prepared cones. Gently roll each cone until it is fully dusted - a necessary precaution, dear reader, to ensure your icing does not cling where it is not invited later.

Step 3 - Prepare Your Crowns Roll your fondant to approximately 2mm thick over the lace embosser plate, allowing the pattern to imprint directly. Carefully remove the embosser plate, then cut out your crown using the SweetP Crown Cutter. Tip: Should your fondant be temperamental, a light spray of canola oil on the embosser plate will ensure a smooth and agreeable release.

Step 4 - Getting Your Crowns Into Shape Carefully place the crown cut-out over the top of your ice-cream cone, allowing it to fall naturally into shape. Gently press and mould the fondant so it fits snugly around the cone, taking care to preserve every delicate detail - for a crown must always maintain it’s composure! Set aside to dry completely, or place in a low oven at 40-50°C for approximately 15 minutes. Remove from the oven and allow to cool fully. Take care not to touch the crowns until they are completely cooled and firm - patience, as ever, is rewarded, dear reader.

Step 5 - Decorating Your Crowns Mix Colour Mill lustre blend with a small splash of decorator's alcohol until you achieve a thick yet spreadable paste. Using a soft, food-safe brush, paint the cooled, fully dried crowns with the mixture. Set aside and allow to dry completely, before painting the inside of the crown. Tip : For those wishing to make a bolder statement, sprinkles or edible pearls may be added while the paint is still slightly tacky - a little extra never goes unnoticed in society. Pro Tip : Edible glitter works best when applied over a slightly tacky surface like piping gel or glaze. Reader bonus: If you’re one of the few people who reads every page of this magazine (we see you...), email [email protected] with code TIARA and we’ll share a little Baking Box discount surprise.

Step 6 - Final Assembly - A Crown Worthy of the Ton Arrange your soft pink scallops delicately atop each cupcake, then place your crown proudly at the centre - for no confection should enter society without proper adornment. Should you wish to truly captivate the room, finish with Colour Mill Glitz Blend, add the 1/4 teaspoon of Glitz Blend to the centre of the crown. The debutant simply removes the crown and gives one gentle puff upon the cupcake to create a shimmering effect that would surely earn the Queen's approval.

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Where Have all the Cake Shows Gone? WHY AUSTRALIA’S CAKE SHOWS, EXPOS AND COMPETITIONS ARE QUIETLY DISAPPEARING — AND WHAT COMES NEXT Recently we’ve noticed a change in the cake decorating industry. Events that once formed the backbone of the cake calendar - expos, festivals, competitions and educational camps — are quietly disappearing, postponing, or restructuring. Some have announced cancellations. Others have paused indefinitely. A few have simply stopped announcing new dates.For many in the community, the changes feel sudden. But the reality is that a combination of economic pressures has been building for several years - and the cake sector is now feeling the full impact. The story is not about declining interest in cake. In fact, the passion for baking, decorating and sugar art remains strong. What has changed is the economics of running large events.

The squeeze: rising costs meet cautious consumers Australia’s cost-of-living pressures have been widely reported, but their impact on niche creative industries is less visible. According to the Australian Bureau of Statistics (ABS), the Consumer Price Index rose 3.8% in the 12 months to January 2026. At first glance that may not sound dramatic. But the categories driving inflation are exactly the areas that affect events and hospitality. Housing costs increased 6.8%, while food and non-alcoholic beverages rose 3.1% over the same period. Electricity prices — a critical factor for venues and commercial kitchens - jumped a whopping 32.2%. For event organisers, these increases compound across dozens of cost categories: venue hire, insurance, staffing, electricity, refrigeration, freight, equipment hire, and food preparation. For attendees, the pressure shows up in a different way. When housing, groceries and utilities rise, discretionary spending is often the first category households reduce. Travel, tickets, workshops and specialty supplies become harder to justify, even for passionate hobbyists.

The hidden cost of running events Many cake events are organised by small teams, small businesses or community organisations. Unlike large commercial trade shows, they often operate on tight margins and rely heavily on volunteer support or community goodwill. In the past decade, another cost has risen dramatically: insurance . The Insurance Council of Australia reports that since 2019, the average cost of public liability insurance has increased between 55% and 60% , significantly outpacing inflation. For event organisers, this cost cannot be avoided. Public events involving demonstrations, kitchens, food handling, crowds and equipment require comprehensive insurance coverage. In some cases, insurance alone can add tens of thousands of dollars to an event budget. Combined with rising venue costs and compliance requirements, organisers are facing a difficult decision: increase ticket prices dramatically or reduce risk by cancelling. For many, cancelling is the only responsible option.

Business pressure across hospitality The pressures affecting cake events are occurring in isolation. They mirror broader trends across hospitality and food businesses. ASIC corporate insolvency statistics show that in the first quarter of the 2024-25 financial year, 3,633 companies entered external administration , a 45.6% increase compared with the same quarter the previous year. One of the industries most affected was Accommodation and Food Services , with 709 companies entering administration , representing a 109% increase . While cake decorators and baking businesses operate in a specialised niche, they are closely connected to the same ecosystem: hospitality venues, commercial kitchens, ingredient suppliers, and food retailers. When that ecosystem experiences stress, events feel the ripple effects quickly. A changing event model For many organisers, the decision to cancel an event is not about lack of demand. Instead, it reflects a shift in how creative communities gather. Large flagship events require substantial upfront financial risk. Venues must be secured months or years in advance, suppliers contracted, marketing budgets committed, and staffing organised long before tickets are sold.

In uncertain economic conditions, that level of risk becomes difficult to justify. Across the country, organisers are experimenting with alternative models: Smaller regional workshops Online tutorials and digital education platforms Community-led meetups Pop-up demonstration events Hybrid online-offline learning formats Or taking shortcuts to sell tickets at volume, resulting in risks to public health and safety, not to mention irreparable brand reputation damage. The future of cake events in Australia The Australian cake industry has weathered major changes before — from the rise of social media tutorials to shifts in consumer trends and the impact of the pandemic.

“ When we began understanding the real costs to run Cake! Camp this year, we realised the economics had shifted dramatically. Venue pricing, staffing and insurance had all increased significantly while class sizes can’t really change without compromising the learning. We also know many ACDN members are facing very real financial pressures, a big increase to ticket pricing was not something I was willing to consider. Rather than risk ruining the event or dramatically increasing ticket prices, I made the difficult decision to pause and rethink the format. We are working hard to explore how we can meet together as a community .” Emma A Holliday, Australian Cake Decorating Network Director What is happening now may represent another transition. Rather than disappearing entirely, cake events are likely to evolve into a more diverse, smaller gatherings, digital learning, and collaborative experiences. Large flagship festivals like Festival of Cake and Cake! Camp may still return, but they will need new models: stronger sponsorship, partnership with major venues, or more premium ticket offerings. In the meantime, the passion that drives the cake community remains strong. Decorators continue to create extraordinary work, educators continue to share knowledge, and cake still draws a crowd wherever it is served. The challenge for us ahead is simply finding new ways for our community to meet. Sources Australian Bureau of Statistics – Consumer Price Index Australian Bureau of Statistics – Producer Price Index Insurance Council of Australia – Civil Liability Insurance Report ASIC – Corporate Insolvency Update Image Sources Blazer Exhibits, Metro Toronto Convention Centre, Golf Business Technology, Canva

Cake Chat Cake Chat with Amber Comadira-Smith from Cake with Amber Amber shares her cake expertise so you can sweeten-up your cake skills and create amazing cakes with confidence! ARE WE ALL JUST COPYING EACH OTHER? I think there’s something a bit ironic about cake trends. A cake decorator will create something so incredible and completely unique, that it goes viral and becomes the new hot trend. Within weeks, the cake design is replicated so many times, that what once made it special begins to disappear. It gets lost in a sea of replicas on social media and practically becomes invisible. I remember vividly when Katherine Sabbath’s upside-down ice-cream drip cake took the cake world by storm (does this show my age? haha!). So many of us were obsessed and inspired, and I remember it feeling really exciting and fresh for the industry! But it also marked the moment when I really started to notice how quickly originality can dissolve once a design becomes a trend. At what point does inspiration become imitation? And when does imitation cross into copying and stealing someone else's original art? What I do know is that cake trends aren’t the villain of this story. Trends are usually what spark people’s interest in cake decorating and how many of us learn. We see a design that excites us and we want to try it - we buy all the fancy new tools and practice until it’s perfect! (I’m having flashbacks to my early decorating days piping ice- cream sundae cupcakes!). I think imitation is always an important part of skill building and building momentum in our industry (or any industry for that matter).

From a business perspective, big cake trends help cake decorators sell their goods and make money. If customers are asking for it, why wouldn’t you want to take advantage? Replicating an on-trend cake can help boost engagement in your business and keep you relevant. But this is where it gets a bit murky for me… There’s a difference between participating in a trend and replicating someone’s specific design, detail for detail. With social media, cakes can go viral overnight. After enough repetition, the design trend starts to feel like it belongs to the cake community, rather than the individual who first conceptualised it. In reality, the original creator isn’t (usually) credited and I don’t think many of us could name the artist behind many of the cake trends over the past few years. So at what point does a design stop belonging to the person who created it? Is that just the natural progression of art evolution, or does it erase the work of the original artist? I don’t think any of us wake up with the intention to steal someone else's work. We recreate cake designs because we admire it, we want to learn something new and we also know they’ll perform well on social media. So where do we draw the line? Trends will always exist as part of the creative cycle, but originality is what starts them. That’s what (I think) we need to preserve.

Maybe the question isn’ t‘ Can I make this cake?’. Maybe it should actually be,‘ What can I bring to this? How can I push this further? How can I make this my own?’. I think there’ s a difference between being inspired by a trend and becoming part of that echo chamber. Trends don’ t erase the originality of the design. Originality fades away when we stop evolving the idea and imitate without adding our own unique flair. Our choice to evolve the design further is what keeps creativity alive and our industry thriving! MORE INFORMATION facebook. com / cakewithamber instagram. com / cakewithamber cakewithamber. com. au

GLENN JONES Member Share

I have been creating cakes since 2020, and over the past six years it has been important to me to continually develop my skills — whether through self- teaching or by learning from the many inspiring artists within our cake decorating community. I strongly believe that education, practice, and sharing knowledge are essential in growing as an artist and developing your own creative voice.

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