Cake! Cake! Cake! Cake! MAGAZINE CELEBRATING 50 ISSUES OF CAKE! MAGAZINE PHOTO CREDIT: SHONTEL LASKER - TULLY CAKES

PUBLISHER: Cake! Magazine is published by the Australian Cake Decorating Network. ABN 91 691 434 821. (c) All content copyright 2026 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, see https://cakenetwork.com/contact

letter from the editor Hello wonderful decorators, Fifty issues — can you believe it?! Cake Alley Brisbane is coming to the Craft & Quilt Fair from 14 to 17 October, and we can’t wait to welcome the Brisbane community to what promises to be a wonderful show. A huge part of what makes our Cake Alley events so special is the incredible dedication of our retailers and suppliers — Cake Decorating Central, and the many brands they champion work so hard to ensure that decorators can discover, shop and be inspired by so many wonderful products all in one place. We are truly grateful for everything they bring to our shows and to this community Cake! Magazine has always been something special — a space built on talent, creativity and a genuine love for this industry. Over fifty issues it has grown into something that truly reflects the best of this community, and stepping into the role of Director and Editor this past year has given me a whole new appreciation for just how much heart has gone into every single page. To every decorator, member, contributor and supporter who has been part of this journey — this issue is for you. Fifty issues of cake, creativity and community is absolutely worth celebrating, and I am so proud to be the one holding the pen for this particular chapter. On the education front, Amber Comadira-Smith's Hyperrealistic Cakes masterclass is well underway and the results our members are sharing are nothing short of extraordinary. The level of creativity our members are bringing to hyperrealism right now is genuinely something to behold. Our Annual Awards process is well underway, with nominations and judging recognising the incredible talent, creativity and contributions that make this industry so special. These awards matter. They are a genuine celebration of the decorators, businesses and community members who go above and beyond, and we are so proud to be able to honour them in this way. For this special edition, we put a simple call out to our members — show us your fiftieth designs. The response was, as always, a reminder of just how talented this community is. Across these pages you will find stunning milestone cakes, celebration designs and creative interpretations of the number fifty that genuinely stopped us in our tracks. Whether bold and maximalist or refined and elegant, every submission carries with it the skill, heart and personality of the decorator behind it. We are so proud to showcase them here. But the night itself? It is going to be a party! The awards will be presented throughout what we are planning to be a really fun, joyful celebration — a chance for the whole community to come together, connect in person, have a wonderful time and cheer each other on. Speaking of milestones, ACDN itself has had a remarkable year. Think less formal ceremony, more cake community celebration. We truly cannot wait to see you there. Cake Alley has now visited both Sydney and Melbourne, bringing together decorators, suppliers and the wider cake community in person across two wonderful events. The energy, the connections made and the creativity on display at both shows was everything we hoped for and more. Fifty issues in, and I find myself more inspired by this community than ever. The creativity shared throughout these pages, the encouragement exchanged between members, the willingness to try something new, to take a risk, to show up and share — that is what Cake! Magazine has always been about. We are not done yet either! Here's to the next fifty. Emma Emma Holliday Director & Editor Australian Cake Decorating Network

Contents 39 14 29 40 22 34

September 2026 Tutorials 11 ‘Fifty’ Celebration Cake tutorial by Coventreats 18 COPHA White Rocky Road 19 ‘Get Your Swag On’ - Sweet P x Custom Cookie Cutters Features 26 An Interview with Annabel Fletcher - BakeGenie Member Feature - Kylie Sadler 36 Regulars 31 Cake Chat with Amber Comadira-Smith ACDN Member Gallery 40

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‘Fifty’ Celebration Cake By: Cassie Coventry of Coventreats

FIFTY NEVER LOOKED SO GOOD Rectangular, maximalist and dripping in pink — this showstopping creation is everything a fiftieth celebration cake should be. Disco ball details, vintage-inspired piping and a cocktail glass topper come together in a design that refuses to be anything less than spectacular. Because when you hit fifty, you go all in. YOU WILL NEED: TOOLS & SUPPLIES Rectangular cake board Metal scraper (loyal) Offset spatula (loyal) Piping bags LOYAL brand piping nozzles, basket weave, 126 & 4B Edible pink shimmer Mixed blend sprinkles Pink satin ribbon (Spotlight) Pink disco ball cake topper (Spotlight) Custom acrylic toppers (Beam & Blossom) Artificial florals (desflora) Oil based food colouring (Colour Mill Baby Pink & Raspberry) facebook.com/coventreats instagram.com/coventreats

Step 1 - Prep the Cake & Decorating Elements Trim and Slice: Measure and cut your sheet cake into even rectangular layers. Prep the Florals & Accents: Trim artificial florals (Desflora) and secure/wire the stems for food-safe placement. Set aside your ribbon, pink disco ball cake topper (Spotlight), and custom acrylic toppers (Beam & Blossom). Prepare the Buttercream: Tint your buttercream using Colour Mill Baby Pink and Raspberry oil-based food colourings. Fit separate piping bags with Loyal piping nozzles: Basket Weave, 126, and 4B. Step 2 - Stack & Chill Assemble the Layers: Secure the bottom rectangular cake layer onto the large rectangular cake board using chocolate ganache Build up: Fill and stack the cake layers evenly with chocoyganache and filling of your choice. Set: Place the stacked cake in the fridge to chill until fully set and firm.

Step 3 - Crumb Coat & Base Frosting Apply Base Layer: Remove the cake from the fridge and allow it to cool slightly (ensure it is cool to the touch, not ice- cold). Smooth the Surface: Coat the cake in a smooth outer layer of buttercream using your Loyal offset spatula and Loyal metal scraper. Set the Base: Chill briefly in the fridge until the buttercream exterior is firm. Step 4 - Pipe Decorative Details Basket Weave & Ruffles: Pipe side or border textures using the Basket Weave nozzle and Loyal 126 nozzle. Textured Accents: Add stars, shells, or rosettes along the edges and top borders using the Loyal 4B nozzle.

Step 5 - Apply Finishes & Toppers Add Shimmer & Sprinkles: Gently dust the cake with edible pink shimmer, then press or scatter the mixed blend sprinkles over the desired piped borders while the buttercream is soft. Place Decorative Elements: Arrange the prepared artificial florals, pink disco ball topper, ribbons and custom acrylic toppers onto the cake as you desire.

WHITE ROCKY ROAD For lovers of white chocolate, this delicious recipe twist on rocky road and made with Copha - it’s sure to please the sweetest tooth! PREP TIME COOK TIME SERVINGS 15 MINS 5 MINS 20 SLICES + 40 MINUTES SET TIME If you’re looking for a simple homemade treat that looks impressive without spending hours in the kitchen, this White Rocky Road recipe is the perfect choice. With just 15 minutes of preparation and no baking required, it’s an easy dessert that delivers maximum flavour with minimal effort. The recipe combines melted white chocolate and Copha with fluffy pink marshmallows, raspberry jellies, caramel popcorn and shredded coconut for a colourful, sweet and crunchy treat that is sure to be a crowd-pleaser. One of the best things about this recipe is its convenience. Ingredients There’s no need to turn on the oven or worry about complicated baking techniques. Simply melt, mix, press into a tin and allow it to set. This makes it an ideal recipe for busy schedules, last- minute entertaining, school holidays or when you need a quick dessert for a special occasion. 100g Copha ¼ cup icing sugar 150g white chocolate, melted 100g pink marshmallows, halved 100g raspberry jellies, halved 100g caramel popcorn ½ cup shredded coconut Instructions White Rocky Road is also a fantastic homemade gift. Once set and cut into neat squares, it can be packaged in cellophane bags, gift boxes or decorative tins for birthdays, Christmas, Easter, thank-you gifts or teacher appreciation presents. Its vibrant colours and attractive mix of ingredients make it look festive and thoughtful, while the homemade touch adds a personal element that recipients are sure to appreciate. 1.Line the base and sides of a 15 x 30 cm slab tin Because the recipe makes around 20 squares, it’s perfect for sharing with family, friends and colleagues. with baking paper. 2.Melt the Copha in a small saucepan over a low heat. Stir in the icing sugar until well combined 3.Melt the white chocolate in a large bowl in the You can even customise it with dried cranberries, blueberries or nuts to create your own unique variation. microwave on 50% power for 1 minute. Stir and microwave for a further 30 seconds, stir until smooth. 4.Add the Copha mixture to the chocolate and fold Easy to make, delicious to eat and beautiful to gift, this White Rocky Road recipe is a must-try for home bakers who are after a quick no-bake sweet treats or the perfect food gift. through all the remaining ingredients, coating well. 5.Press the mixture evenly into the lined tin and allow to set in a cool place or refrigerate. 6.When rocky road is set, cut into squares with a warm sharp knife and store in an airtight container until required. Rocky Road may also be drizzled with pink chocolate to decorate. Tips & Hints: This rocky road recipe is also delicious with dried cranberries or blueberries added. Nuts may also be used.

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SEPTEMBER 2026 AN INTERVIEW WITH ANNABEL FLETCHER The brain behind BakeGenie What is your perspective on how cake and baking businesses are evolving today? Q The cake industry has changed enormously in recent years, not because people have stopped valuing beautiful, handmade products, but because they value them more than ever. Custom cakes, cupcakes and cookies continue to grow in popularity, helped along by social media trends that can turn a decorating technique, cake shape or piping style into the next “must have” almost overnight. But behind all that creativity, something else is changing too: the way cake businesses operate. One interesting shift we’ve observed through BakeGenie is the growing number of commercial cafés and bakeries using the software specifically for their custom orders. Many already have robust point-of-sale systems, but those systems are designed for transactions, not the complexity of custom work. It’s an interesting indication of custom products becoming a more significant part of traditional food businesses. At the same time, home-based businesses continue to flourish. With the cost of commercial premises, staffing and overheads, operating from home offers a relatively low-cost and flexible way to enter the market and build a thriving business. We’re even seeing interesting variations of this overseas. In the US, home bakers are adapting self-service ‘farm stands’, while in the UK the traditional honesty box has evolved in some places into ‘cake sheds’. A fridge, cart or cabinet stocked with cupcakes, cookies and treats creates another sales channel without the overheads of a physical shopfront. There are obvious considerations around food safety, regulation, security and wastage, but it will be interesting to see whether Australia embraces more of this kind of flexible selling too WWW.BAKEGENIE.CO

How is new tech or AI shaping the sector? Q How are decorators best utilizing tools like BakeGenie to save time and run more profitable businesses? Q It’s so encouraging to see more decorators recognise the value of what they do. For too long, talented bakers have meticulously calculated every gram of butter and chocolate, allowed something for their time, and somehow forgotten one very important ingredient: profit. There is a difference between creating beautiful cakes and running a sustainable cake business. As a business owner, I find this area incredibly exciting, and I’m always looking for the right ways to use new technology to make running a business easier and more effective. For example, I’m currently testing an AI social media assistant that analyses account performance, identifies which content performs best and helps develop content ideas and schedules. A sole trader can increasingly access capabilities that once required a marketing team, bookkeeper, copywriter or business advisor. Increasingly, decorators understand that their expertise has value, their time has value, and the hours they spend administering their business have a cost too. Of course, AI is more complicated in a creative industry. Customers are already arriving with AI-generated cake inspiration, sometimes featuring designs that would challenge both physics and fondant. Rather than fighting it, communication is key. An AI image can still tell us a great deal about a customer’s preferred colours, theme and style. We can appreciate the inspiration while explaining that a handmade cake won’t be an exact reproduction of something generated by a computer. When you first start, it’s completely natural to be a penny-pincher. A diary will be fine. A spreadsheet will do. You’ll remember to send that reminder email later. Then the orders increase. The diary runs out of room, the spreadsheet falls out of date and somehow you have three versions of your chocolate cake pricing and no idea which one is the right one. This is where technology can give small businesses an enormous advantage. I think the same principle should guide how we use AI in our businesses: use it to extend our abilities, not surrender them. Let technology remove repetitive work, analyse information and help develop ideas, while we keep learning, creating and developing the skills and judgement that make our businesses ours. Modern business tools can follow up payments, automate customer communication, keep orders organised and even calculate what needs to be purchased and baked for the week ahead. These are all things we’ve focused on with BakeGenie, but the bigger principle applies to any small business: automate the repetitive work so your limited time can be spent where it has the greatest value. For less than many decorators charge for a single hour of labour, the right technology can save hours of administration. Think of it as the cheapest admin assistant you’ll ever employ. Technology doesn’t have to make business less human. One of my favourite parts of BakeGenie is the online community around it, bakers sharing ideas, answering questions and helping each other run better businesses. The best technology should simply give us more time for what it can’t replace: our creativity, our craft, our connection with customers, and the joy of creating something remarkable for another person.

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Cake Chat Cake Chat with Amber Comadira-Smith from Cake with Amber ABOUT ME Amber shares her cake expertise so you can sweeten-up your cake skills and create amazing cakes with confidence! YOU’RE ALLOWED TO MAKE UGLY CAKES! I’m going to give you permission to make something ugly. And I can anticipate your next question already - ‘Why exactly would I want to make an ugly cake?’. Well, learning and progressing within the industry is all about experimenting. And experimenting means that there’s a pretty good chance we’re going to create something ugly or not quite as perfect as we hoped (gosh darn that perfectionism!). And I guarantee that terrible cake is going to teach you alot more than the cake you nail the first go. Let’s rewind back to when we were all beginners, working on our first cakes. When you’re a beginner, being bad at something is expected. There’s a freedom knowing that you’re learning - we’re easier on ourselves and more willing to give things a go and make mistakes. We usually improve in leaps and bounds because we’re trying something new regularly. And somewhere along the way, we lose that bit of freedom. When we become more experienced, our expectations of ourselves get higher. We develop a better eye for detail, which means we’re also quicker to spot everything that’s wrong. And if you’ve been decorating professionally, teaching, competing or sharing your work online, there’s the added feeling that your work now needs to live up to and maintain a certain standard.

Then consequently, being bad at something starts to feel way too uncomfortable, and instead of seeing it as a part of learning, we see them as failures. I think that can make us hesitate to experiment or dive into something new. We end up gravitating towards techniques we already know we can execute or new techniques that are similar to what we already know. There’s a safety blanket knowing that the end result will look good, or if there is a mistake, it’s an easy fix. But if we only ever make things we know already, how are we supposed to learn anything new? And in turn, because we avoid making mistakes, how do we learn to troubleshoot when things actually get hairy? Knowing how to make something work is one skill, but knowing how to fix it when it doesn’t is a whole other skill. So how do we give ourselves permission to do that without the pressure of getting it right? I want you to make a cake that absolutely has no purpose other than letting you play (hence the birth of the ‘ugly cake’), where there’s no customer and no need for it to look schmick for social media. Test the technique you’ve been thinking about, use a tool in a way that it wasn’t designed for, make that ‘out-there’ idea in your head that’s been floating around for ages. Personally, I think there’s something really valuable about intentionally putting ourselves in situations where things might go wrong. I do this all the time with my realistic cakes. Half the time I’m trying to replicate a texture or shape I haven’t made before, so I intentionally need to ‘get ugly’ and experiment. Does anyone want to guess how many iterations of those darn marinated chicken-wings I had to make? And if you really want to push yourself another step further, don’t just give yourself permission to fail. ACTUALLY fail.

Instead of waiting for something to go wrong on a cake that actually matters, why not intentionally create problems when there’s low stakes? Split your ganache and see if you can bring it back, tear your fondant and practice repairing it…find the breaking points and troubleshoot! I also use this approach when I’m creating a new beginner cake class to teach. I’ll intentionally try and foresee the mistakes my students might make, replicate those mistakes myself and see how I can fix them. That way if it occurs during class, I already have a quick and immediate solution, rather than trying to troubleshoot the first time with them in the moment. It’s easy to forget that the goal of experimenting isn't always about making something look beautiful and Insta-worthy. Sometimes the goal is simply just to find out what happens. So, here’s your permission slip! Go and let yourself create something that never sees the light of social media. Experiment, make mistakes and make something ugly! Because becoming a better decorator occasionally requires making something you’re not actually proud of. PS. Did you catch Amber on The Morning Show? MORE INFORMATION facebook.com/cakewithamber instagram.com/cakewithamber cakewithamber.com.au

KYLIE SADLER Member Feature

THE CAKE PLACE What I love most about cake decorating is that there is always something new to discover. A technique you haven’t tried, a colour combination you haven’t considered or a design that pushes you outside your comfort zone. Like many cake decorators, my journey began when I had children. What started with making birthday cakes for my family gradually grew into a genuine passion. A few years later, after moving to Queensland, I completed a couple of hands-on decorating courses, and that was when I really started to see just how much there was to learn. I’ve learnt that you don’t need to know exactly how you’re going to achieve something before you start. Sometimes you just need the confidence to give it a go — and that’s often where the most exciting creations begin. The world really is your oyster when it comes to cake. There are endless possibilities, and I’m still enjoying discovering where they can take me. Since then, cake decorating has become a constant journey of learning, experimenting and challenging myself creatively. I love taking an idea and working out how I can bring it to life in cake, particularly through buttercream, texture, colour and the little details that make a design unique. Kylie Sadler Joining the Australian Cake Decorating Network has been an important part of that journey. Through ACDN I’ve discovered some incredible educators and online classes, which have allowed me to continue developing my skills. One of my favourites has been Monica’s Texture Masterclass, which opened up a whole new way of looking at texture and encouraged me to experiment even further. instagram.com/thecakeplaceqld facebook.com/thecakeplaceqld

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