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  1. 1. Summer2013CAKE!In this issue• Interview with Handi Mulyana• Cake Avenue on lustre painting• Inspirational design galleries• Delicious recipes• Cake and cookie step-by-step tutorials• Supplier discounts for readers
  2. 2. Welcome to Cake! magazine. Here at theAustralian Cake Decorating Network (ACDN)we’re extremely excited to launch the firstedition of our new quarterly free e-magazine.The network is for everyone interested in cakedecorating. Whether you are a professionaldecorator or hobbyist, a cake decorating supplieror simply a food lover. There is sure to besomething inside to interest you - be it sharingtips and tricks, business advice, design inspiration,course information or recommended products.In this issue we meet talented cake artists’Handi Mulyana and The Cupcake Lady, learnpainting techniques from Cake Avenue, sharestep-by-step tutorials from some of Australia’sfinest cake decorators and inspire you withdelicious recipes and beautiful photos ofsome of the best cakes created in 2012.We hope you enjoy reading Cake! andwould love to hear your thoughts and receivecontribution suggestions for future issues.Please email me at the address below.Happy reading,Catrin, Liz and the Team xeditor@austcakedecoratingnetwork.comEditor & Artwork: Catrin HobartAdvertising: Liz WrightCopyrightAll images contained in Cake! are subject to copyright of the artist, illustrator or photographer as named, but not limiited to.Reproduction of any part of this magazine without prior written permission is prohibited. ©January 2013Editor’s noteMain cover image: Handi’s CakesOther images: Cake Avenue, Lick the Bowl, Sweet Love Cake
  3. 3. PAGE:12345678910111213141516171819In this issue...FEATURED:Decorators’ Spotlight:Handi Mulyana (Handi’s Cakes)Janet O’Sullivan (The Cupcake Lady)Cake Avenue’s Guide to Lustre PaintingCake Camp 2013TUTORIALS:Summer Beach Hut CookieVintage RoseRuffled Flower Cupcake TopperRuffles and Corrugated Iron tipsGALLERIES:Glamorous WeddingsSummer FloralsInternational InspirationsREGULARS:ContributorsBusiness Basics: InsuranceShopping GuideDecorator DirectoryNext issue: Submit your workRECIPE FILES:Mascarpone, mango & hazelnut tartsTricolour macaronsGinger spice cake with peach brown sugarswiss meringue buttercream and salted caramelDisclaimerThe views and comments expressed by the authors are not always that of the editor or publisher. While every efforthas been made to ensure the accuracy of this information within Cake! magazine, the Australian Cake DecoratingNetwork and Cake! magazine accepts no responsibility or liability for any errors, omissions or resultant consequencesincluding loss or damage arising from reliance on information in this
  4. 4. We would like to thank an amazing group of contributors from all overAustralia, who have helped bring our launch issue to life. Our firstissue is jampacked with gorgeous photos, sumptuous recipes, inspiringinterviews and imaginative tips and techniques for your various cakeprojects. Cake! would not be possible without this wonderful group ofAustralian contributors, so THANKYOU!Handi MulyanaHandi’s NguyenCake De La RosaDe La Rosa FantoBlissfully
  5. 5. ContributorsLisa BrownServes SlaterSweet Love Cake StackLick The O’SullivanThe Cupcake to be part of the next issue of Cake!?We publish quarterly online and select our favourite images, tutorial proposalsand feature ideas from our members and supporters. To get involved
  6. 6. HandiMulyanaHandi Mulyana is aninternational award winningcake decorator, businessowner, teacher and all roundMr Nice Guy. He openedHandi’s Cakes in Sydney in2010 after five years as coursedirector at the famous PlanetCake, Sydney and hasn’tlooked back.With over 20 years’ experiencein making, decorating andsculpting cakes, Handi travelsregularly across Australia andaround the world sharing hisknowledge and passion forall things cake. His designshave earned him the title ofnumber one wedding cakeexpert in Australia and rankedhim as Australia’s best cakedecorator and fifth worldwidein the Wedding IndustryExpert 2012 awards. He wasalso named Cake Decoratorof the year in 2011 by theNational Baking IndustryAssociation of Australia. Handiis an ambassador for Bakel’sand has been featured onDecoratorSpotlightMasterChef Australia andMasterChef Indonesia. Someof his more famous clientshave included Oprah Winfreyand the popstar, Rhianna.The Australian CakeDecorating Network is proudto announce that Handiwill be a guest tutor at ourfirst cake camp in March2013, teaching the fantasticCircus Topsy Turvy cake.5
  7. 7. I caught up with him at hisSydney shop to find out moreabout this bubbly, brilliant andvery busy cake decorator.How did you first get started incake decorating?I worked in my family cakeshop, Ten Keng Cu Bakeryin Indonesia, from the age of10. My dad was a baker soI think it’s just in my genes.I moved to Sydney in 1994and studied hospitality andcake decorating at variouscolleges as well as through theNSW Cake Decorating Guild. Iworked in The Cake Store inLondon for a couple of yearsbefore coming back to PlanetCake. I’ve been lucky that mypassion for cakes has takenme all over the world.What would a typical day belike at Handi’s Cakes?There is no typical day! Icould be sketching ideas formy next class, teaching, inappointments with clients,dealing with enquiries frommagazines like CosmoBride, decorating cakes formy bookings, setting up myonline store, flying to Perth,Tasmania, Jakarta or anywhereelse that I teach. I tend to beaway in two week blocks soI’m lucky that Margie Carterworks with me. When I’m notin Sydney she looks afterthe classes and is such awonderful
  8. 8. “I’ve beethat my pacakes has tall over thWhat is the most rewardingpart of cake decorating?I love teaching and travelling.I love meeting new people,love interacting with othersand learning from my students.Spending day in day out inthe kitchen on your own canbe a bit lonely so I love theteaching side of my work. TheSydney shop though really ismy baby. I’m working on anonline store too where I cansell decorating tools that areexclusive to Handi’s.Tell me more about youronline store.It’s still in development andis going to be small andexclusive. I’ll stock toolsthat are used in my classes.Tools that are made to myexact specifications – veiners,scrapers, rolling pins etc… Ofcourse, they will be brandedHandi’s Cakes but the realpoint is to make it easy foreveryone who takes myclasses to access the toolsthey use on the day.You teach a lot in Asia. Tellus about cake decorating overthere.Traditionally Asian decoratorstend to use a lot ofbuttercream. Their cakes arereally intricate and fussy.Fondant decorating is reallyjust starting to boom. That’swhy there is so much interestin Australian style cakedecorating. Faye Cahill isjust so popular. They like ourtechniques, our different style.You know… the sharp edges,the clean and elegant designs.They like that our cakes arenot over the top, that there’sno fuss. I think Faye Cahillreally set a trend there.1. Be focused –specialise in theone thing you’rebest at.2. Pay attention todetails.3. Keep an open mindwhen you startcreating something.4. Make sure you havea good serratedknife, a good rollingpin and a goodmodelling tool.Theyare indispensableto good cakedecorating.7 austcakedecoratingnetwork.comTOP TIPS
  9. 9. en luckyassion fortaken mehe world.”What is your cake decoratingstyle?I love big cakes. The biggestI’ve ever made was 1.2mx 1.2m and 2m high. I’verecently completed a 10 tierwedding cake which wasamazing to do. The techniquesI enjoy most are piping, sugarflowers (particularly roses andlilies) and sculpting.Where do you get yourinspiration from?It’s comes from all around. I’malways dreaming about cakes.For wedding cakes I tendto look at the invitation, thedress, the venue, the flowers. Iconsider the overall theme. Isit traditional or modern? Whatare the main colours beingused? I think the cake has tobe part of a continuous design.I think about cutting the cakein the picture frame – does thedesign of the cake flow intothe rest of the scene? There’sonly a two second shot, but, ifthe cake isn’t as beautiful asthe dress, it ruins the wholeeffect. I very rarely producethe same cake twice. I tailorthe cake to my clients. I oftensketch ideas whilst sitting withthem in our initial appointment.It develops their trust in me.They need to see what I’
  10. 10. Which other cake decorators do youadmire?I admire Maggie Austin for beingherself and doing her own thing.I think she’s only been decoratingfor two years but her style is socreative. Her cakes are so pretty andreflect her personality and perhapsher original training as a ballerina.I think Debbie Brown is fantastic.She’s really successful and everyonein the industry likes her. Ron Ben-Israel is my idol and I also loveSylvia Weinstock, Karen Portaleo andMike from Mike’s Amazing Cakes.Their work is just stunning. And ofcourse here in Australia it has to beFaye Cahill, she’s really set a designtrend and is so inspirational.What is your greatest challenge?I think learning to say ‘no’ andbalancing my time. I’m just so busyand love creating things that I findit hard to turn down opportunities.In the past, I’ve also had somerequests for cake designs that Ididn’t feel comfortable making – notbecause of the skill involved butbecause of the subject matter. Theywere always really hard to do.Have you had any cake disasters?I’ve not had any major disasters yetbut this past week has been one ofthose weeks where everything goeswrong. Yesterday I had to cover adummy cake three times before Iwas happy with it and it just seemedlike everything had to be done twiceall week.What cake trends do you expect to seein 2013?I think that stencilling and ombre ison the way out. My guess is thatpiping and buttercream cakes will startbecoming big. In fact I’m consideringrunning buttercream classes later in theyear. For wedding cakes, they tend tofollow fashion. So I’m expecting biggercakes and lace piping this year.What are you looking forward to in2013?Well, cake camp obviously but alsoteaching in Europe for the first time.I’m going to Barcelona and TheNetherlands and maybe Italy too. I’malso excited about my entries into theRoyal Easter Show this year. I wantto do something a little bit unusualinvolving sculpting and another cakewith royal icing piping. I want tosurprise people with what you can dowith sugar art, bring cake decoratinginto the modern era. Really put it outthere. I’d also like to develop my ownbook – maybe something informativefor the coffee table. But we’ll have tosee about that…Handi’s
  11. 11. “I want to surprisepeople with whatyou can do withsugar art.”
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  14. 14. Janet O’Sullivan, Adelaide’sfamous cupcake lady, is anexperienced cake decorator witha passion for creating exquisitesugar flowers, unique figurinesand fantasic fun novelty cakes.She creates beautiful cakes tosuit any style or theme and ispassionate about cake artistry.Janet will be a guest tutor atthe Australian Cake DecoratingNetwork’s first cake campin March 2013, teaching thefantastic cake techniques shownin the photo on page 17. Shealso runs decorating workshopsin Adelaide throughout the year.DecoratorSpotlightHow did you get started in cakedecorating?I just fell into cake decorating. Iam a registered nurse and alsostudying to be a paramedic.Cake decorating started as Iwas looking for something todo at home while caring for thekids and studying part time. Butstudy has been on hold for afew years as business is toobusy. Life often takes you indifferent directions and I alwayrun with it to see where it takesme.When did you start ‘TheCupcake Lady’?We started in January 2010 andsince launching on Facebook wehave not had many days off!!Do you have formal training orare you self taught?Up until September 2011 I wassolely self taught but since thenI’ve done courses with Handifrom Handi’s cakes which havebeen priceless in advancing myskills. I also recently learnt fromMaggie Austin.TheCupcakeLady13
  15. 15. What’s your favourite thing aboutcake decorating?I love being creative, love seeingthe cake come together, lovebeing my own boss, love theflexibility of cake decorating.I very much enjoy designing acake, thinking outside the square,giving it a go and most days it allcomes together just as planned. Ilove a happy customer.And your least favourite?Not much but mostly bakingerrors.There are days when abatch is mixed incorrectly and itis 2am and you have to start allover again. As much as I don’tlike the all nighters I do loveworking at night as it is peacefuland when my imagination runswild!Do you specialise in anyparticular types of cake?No I am an all rounder. I doanything from cupcakes to standup guitar cakes to tiered weddingcakes. I find specializing in onestyle quite boring so like to mix itup a
  16. 16. Where do you get your cake decoratinginspirations from?Inspirations come from all over theplace. Most of the time my ideas cometo me when I least expect it. I used tolook at Google and other designers alot when I first started for inspirationbut not so much now. I use weddinginvitations, textures, colours themes.Once I have a design concept I justplay and create.Do you ever recreate other people’sdesigns or do you always create yourown designs?I have recreated other people’s designswhen requested by a client. I alwaystouch base with the designer to makesure all is ok. And if that image ispopped on Facebook, I always referencethe original designer. However, unlessthe client specifies they want the exactdesign I do try and put my own spin onit.What has been your biggest cakechallenge?Funnily enough I find that its themost clean cakes that have very littledecoration and very little room for error.The novelty cakes such as the guitarhave been challenging but very fun.“I predictboundaries will bepushed and peoplewill use their cakeas a true canvas.”Janet O’Sullivan,The Cupcake
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  18. 18. Give us 3 top tips all decorators shouldknow1. Get a good air conditioner!2. When you have been working on acake for days and start to think it islooking wrong... Walk out of the roomfor 20 minutes and walk back in and Iassure you you will love what you see.3. Trust your gut on a design. Givethings a go. Try new techniques andattend as many classes as you can..What do you think will be the trends forcakes in 2013?Buttercream cakes are making a comeback but in regards to designs andcolours I see a huge shift from youreveryday cake to a lot more designs. Ipredict boundaries will be pushed andpeople are using their cake as a truecanvas.Are you looking forward to Cake Camp?What are the key skills you’re teachingin your course?I am very much looking forward tocake camp and will be teaching ahuge range of beginners techniquesincluding ganaching cakes, achievingsharp edges, stacking cakes, stencilling,quilting, stripes, ruffles, hand paintingand sugarflowers.17
  19. 19. Five things to considerwhen setting up yourown cake business1. Do your research, make sure you have set upyour business name and domainname.2. Don’t rely solely on Facebook as youradvertising platform.3. Make sure you have a business plan, revisethat plan regularly. Be organized..4. Don’t look at your competitors. It is hard withFacebook around but you need to try.5. Focus on your business, your brand and yourgoals.6. Be confident in your product but be flexible tochange. Listen to your customers and have funalong the way.The Cupcake TIPS
  20. 20. Lustre PaintingCake Avenue’s Guide to Lustre Paintingguide and photography by Trinh Nguyen - Cake Avenue19
  21. 21. Trinh, the woman behindCake Avenue, lives inthe Blue Mountains inNSW. She started hercake business while onmaternity leave and nowjuggles working as apharmacist, two childrenunder four and CakeAvenue.She started cakedecorating about eightyears ago after doing alocal community collegecourse with her sister.Originally only wantingto learn how to makegreat cakes for herchildren, she’s now beendecorating professionallysince 2010.Inspired by the creativeaspects of cake designand her cake idols,Jacqueline Butler ofPetalsweet Cakes, AlanDunn and Debbie Brown,Trinh particularly enjoysmaking sugar flowersand modelling figurines.Never having receivedany formal training, Trinhhas taught herself todecorate through books,YouTube and sharingwith other decoratorsand is happy to shareher painting techniqueswith you.Why do cake decoratorspaint their cakes?I think it’s because itjust looks spectacular.Painted cakes shimmerand change colour underdifferent lighting and itsfar more effective thansay using silver leaf.Which decorators doyou admire that use thistechnique?There are lots but FayeCahill comes to mindfirst. That’s where I firstsaw the metallic finishesdone on cakes. And thenthere’s Patricia fromYummy Cupcakes andMignon from Cake Face.They all apply lustre soflawlessly.What are some commonmistakes to avoid?1. Using too small abrush.2. Applying coats beforethe previous coat isdry and making it lookpatchy.3. Not covering yourcake properly to startwith. Painting yourcake highlights anyimperfections!What tools do you need?• A wide soft bristlebrush 2 inches wideor wider (I like usinggoat’s hair artistbrushes.)• Edible metallic orpearl lustre (e.g.Squires Kitchen EdibleMetallic Silver orEdible Pearl Lustre,Caroline’s Pure Lustreor Rainbow Coloursedible lustres)• Cake decorators’alcohol or vodka• A small bowl wideenough to fit yourbrush• A turntable• Newspaper or sheetto protect your tablefrom paint splatters!Lustre
  22. 22. What painting techniquedo you use?I always start at the topof the cake and spinit on a turntable as Iapply the lustre. I thendo the sides the sameway. Keep the brushperpendicular to the cakeand spin it as you applythe mixture, reloading thebrush when it becomesdry.What steps do you takein painting your cake?1. Colour your fondantto a similar shade to thepaint.2. Cover your cake welland make sure it’s assmooth as possible.3. Mix the edible lustrewith decorators’ alcoholin a small bowl to form aliquid paint.4. Place your cake on aturntable and then startpainting.5. As the alcoholevaporates you mayneed to add more tokeep the mixture runny.6. Don’t forget to let thepaint dry between eachcoat.How long should youleave your cake to drybetween coats?It only takes a fewminutes but really itdepends on the humidity.I tend to do two or threecakes at a time so bythe time I’ve applied onecoat to the last tier I’mready to go back andapply a second coat tothe first cake. Just makesure to always checkthat the cake is touchdry before applyingsubsequent coats.What is wet brushing?Wet brushing is used tocreate dramatic paintedeffects on cakes. Imix lustre dust withdecorator’s alcohol so itbecomes a consistencylike ink. I then simplyapply the paint with asoft bristled brush.What is dry brushing?Dry brushing creates amore subtle effect thanwet brushing. To drybrush, I use a largepuffy makeup brushspecifically reserved forcakes. I apply the dustin large circular motionsall over the cake forsubtle sparkle or I use asmaller brush to highlightspecific parts, eg onfigurines.Cake
  23. 23. 1. Cover your cake well - marks/wrinkles areenhanced by lustre paint.2. Only use EDIBLE LUSTRE DUSTS.3. Colour your fondant a similar shade to thepaint.4. Apply several thin coats (3-4) and allow themto dry in between.5. Use a wide soft bristled brush.6. Use long brush strokes.7. Practice on a dummy cake in advance.8. Take your time and don’t rush.Lustre Painting22austcakedecoratingnetwork.comTOP TIPS
  24. 24. 23 austcakedecoratingnetwork.comJoin us & other like-minded decorators fora weekend away in thegorgeousKangaroo Valley onCAKE CAMP!Catering for all decoratorsfrom the novice toprofessional this weekendfeatures a 2-day cakedecorating course (2courses on offer), 2 x nightworkshops,networking and socialisingopportunities!8-10 March2013CAKE CAMP islocated at theKangaroo Valley GolfClub & Resortwith accommodationin luxury villas.All food, accommodation& course fees areincluded in the camp fee.
  25. 25. 24austcakedecoratingnetwork.comJanet from The Cupcake Lady, Adelaide, will be teaching thebeginner-intermediate course which is suitable for for those withno or minimal experience in decorating with fondant, or for thosewho have experience but want to perfect their ganaching skillsand acheiving sharp edges.Participants will learn:- How to set up both a round 6” and square 8” cake- How to fill and ganache both a round and square cake- How to cover a round and square cake with fondant- How to achieve sharp edges- How to securely stack a 2 tiered cake with internalsupports- How to cover a cake board with fondant- How to finish your cake board with ribbon- How to make a simple sugarflower- 5 different decorating techniques to apply to theirbottom tier, including stencilling, quilting, stripes,ruffles and hand painting
  26. 26. 25 austcakedecoratingnetwork.comMulti award-winning Sydney cakedecorator, HANDI MULYANA fromHandi’s Cakes will be teaching theintermediate-advanced course.This is a brand new course by Handiwhich is not yet taught in Australia. It is afabulous 3 tier topsy turvy circus themedcake with elephant topper.In this course,participants will learn:- The correct techniqueof covering a styrofoamdummy/cake- Sculpting variouselements fromsugarpaste- To correctly stack andsupport a topsy turvycake whilst achievingcorrect proportions- To create a stable,gravity defying structure- How to use internalsupportsImages used with permission
  27. 27. 26austcakedecoratingnetwork.comPlaces are limited so bookearly to avoid disappointment!See our website for more details:www.austcakedecoratingnetwork.comor email us
  28. 28. 27 austcakedecoratingnetwork.comSummer Cookie Beach Huttutorial and photography by Karen Stack - Lick the Bowl
  29. 29. Tutorial28austcakedecoratingnetwork.comEquipmentList12 inch square cake board1.2 kilos white fondantFood colouring of choice (egWilton)Biscuits for ‘sand’Royal icingSugar gluePiping bagSpatulaScalpel knifeBoxcutter bladeKnifeScissorsRulerRolling pinBaking trayBaking paperCake smootherCircle cutterJelly beans or other treats tofill beach hutSupports to hold beach hutwhile dryingThe Beach Hut template isprovided on page 34.Cookie RecipeIngredients200 grams unsalted butter200 grams castor sugar1 egg lightly whisked400 grams plain flour2 tsp vanilla essenceInstructions1. Beat butter and sugar until creamy thenadd vanilla essence.2. Slowly add beaten egg then mix in smallbatches of flour at a low speed until allingredients are combined together.3. Press mixture into a ball and coverin plastic wrap. Chill in the fridge for aminimum of one hour.4. Preheat oven to 160 degrees.5. Roll out dough to an even thickness.6. Use spatula to lift the dough onto abaking tray prelined with baking paper.7. Bake for 10-15 minutes (dependingon cookie size).You will need approximately one batch ofthe cookie dough for this project.Tutorial
  30. 30. 1. Colour approx. 300 grams of fondant a sandycolour (eg Wilton Ivory). Brush your cake boardwith a little water and roll out the fondant, usinga little cornflour on the bench to prevent it fromsticking. Gently smooth the fondant with yourhand or a cake smoother. Cut off the excessleaving a little fondant overhanging the sides. Usethe cake smoother on an angle and press downon the top edge of the board. The fondant willcut away leaving a nice bevelled edge. Set asideto dry.2. Take the cookie dough from the fridge. Roll yourcookie dough to about 1cm thickness and placethe cut-out template pieces onto the dough. Cutthe shapes out using a knife and a ruler. Thedough will have warmed during this process sodon’t try and pick up the pieces - pop themback in the fridge to firm up for 10 mins - thenthe shape won’t distort while transferring to thebaking tray.3. Place each piece onto the baking tray - keepingsome distance between them - they will spread alittle during baking. Cooking times will vary but trybaking in a fan forced oven at 160 for 15 mins.Once the cookies have cooled use a knife toclean them up. Gently file away any rough edgesand straighten any ‘wonky’ sides. Use the samefiling technique to remove any lumps and bumpsfrom the face of the cookie. You want a nicesmooth finish ready for your fondant.4. Colour approx. 300grams of fondant in the colourof your choice (eg Wilton Teal) and set asideapprox. 300grams of white fondant. Roll out yourcoloured fondant onto a surface. Let it dry outfor a few minutes before cutting as this will helpstop the blade from sticking.29
  31. 31. 5. Using a scalpel blade, cut out strips 1.5cm wide.Each strip needs to overhang the sides of thecookie. Brush your cookie with a little sugar glue(or royal icing) and begin to place the fondantstrip over each cookie - leaving a 1.5cm gapfrom the bottom. Use a ruler as a guide. Cuttingthe ends off at once will give them all a cleancrisp straight uniform edge. Repeat this processfor both the sides and the front of the beachhouse.6. Roll out some coloured fondant and using theback of your knife or blade; gently make someimpressions to the fondant. Using a little sugarglue, place a rectangle shape onto one of thebeach hut ends. Cut the overhang with the blade.Colour a further 300 grams of fondant (WiltonOrange). Roll out a little ball for a handle andtwo little sausage shapes for hinges. Stick bothwith a little sugar glue.7. Roll out some white fondant and using the bladecut little strips - about 5mm wide. Brush the topof each strip with a tiny amount of sugar glue (orwater) and layer the strips over each other untilyou have enough to cut out a circle shape - I’veused a 3.5cm diameter circle cutter.8. Place the circle onto the other end of the beachhut end. Roll out some orange fondant to createthe window frame. When rolling fondant I beginto roll a sausage shape in my hand. Then Iplace this on the work bench and using my cakesmoother start gently rolling the sausage backand forth with the smoother. This creates an evenroll. Using a little sugar glue (or water) wrap thefondant around the window shutters. Cut off theexcess with a blade.Tutorial30austcakedecoratingnetwork.comTutorial
  32. 32. 9. Mix up some Royal Icing and using a spatulaspread it along the base of the beach hut sidewall. Position the side wall onto the covered cakeboard. Use a foam block to help support thesides while they dry. To speed up the drying timemix a tiny amount of CMC into the Royal Icingmix. Don’t add too much - just a sprinkle - or theRoyal Icing will harden too quickly.10. Pop some of the Royal Icing into a piping bagand secure the inside walls. At this stage leavethe structure to dry - preferably overnight. If youtry to put the roof on before the walls have set -you will cause the beach hut to collapse. Removeany excess Royal Icing from the cake boardbefore it sets11. To create the corrugated roof roll out some ofthe left over fondant and place strips over the tworoof cookies. You won’t see these so you canuse any leftover colour you have. Secure themwith a little sugar glue. Cut off the excess with ablade.12. Roll out some orange fondant and place itover the roof. With your fingers GENTLY smooththe fondant over each roll. Once the fondant issmoothed cut off the excess with the blade.Onceyour beach hut has dried, you will be able to tilt iton the bench. Cut some fondant strips to tidy thesides and to add a foot around the base.13. BEFORE attaching the roof - fill your beachhut with some treats. You could bake some littleflower cookies or use chocolates or jelly beans.Again use some Royal Icing as glue to attach theroof. Find something to help support each endand set aside to dry.31
  33. 33. Always use a clean blade for achievingclean crisp edges. Press the blade gentlydown onto the fondant to ensure that thereis no pulling or stretching.14. Roll out some orange fondant and place it withsome sugar glue to hide the join. Cut out thetemplate provided but hold it up against yourown cookie beach hut first to make sure it fits.Make any adjustments if necessary. Once youknow your end will fit, cut out the fondant andleave it to dry. Put some CMC into the fondantto quicken the process. If you try to attach theroof end before the fondant has dried it till looseits shape. Repeat this process on both ends.15. To display your cookie beach hut, sprinklesome ‘sand’ around the board. Use a foodprocessor to crush some Arnott’s Finger biscuitsor use brown sugar. Finish with a flower or othersummer decoration.TutorialLick the TIPS
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  36. 36. 35 austcakedecoratingnetwork.comVintage Rosetutorial and photography by Nicole Slater - Sweet Love Cake Couture
  37. 37. Tutorial36austcakedecoratingnetwork.comPreparation1. Colour petal paste the day before. This rose has been created using avintage pink (mix Wilton rose pink with ivory) and white.2. Hook the end of the 18-gauge wire, apply hot glue and insert into theStyrofoam ball. Remove excess glue at the base of the Styrofoam ball.3. Roll petal paste very thin, using a pasta machine if you have one. Cut 5petals from the pink sugarpaste using the size 1 cutter. Cover to avoiddrying.4. Take your Styrofoam ball and lightly brush with piping gel.5. Take 2 petals and gently ball the edges. Apply to the Styrofoam ball,interlocking the petals. Pinch off the excess petal paste from the bottom.Some of the ball will be showing - don’t worry, this gets covered later.Materials• 25mm Styrofoam ball• 1 x 18-gauge white floral wire, cutin half• 5 x 28-gauge white floral wires, cutinto thirds• Petal paste• Gel colours - Wilton rose pink andivory• Cornflour for dusting• Piping Gel• Tylose glueEquipment• Rose petal cutters in the followingsizes (measured across at thewidest point):• Size 1: 3.5cm• Size 2: 4cm• Size 3: 4.5cm• Size 4: 5cm• Firm foam pad for balling petals• Balling tool• Toothpick• Plastic spoons or similar for formingand drying• Dental Floss• Florist Tape in white• Pasta machine (optional)Tutorial
  38. 38. 37 austcakedecoratingnetwork.comCreating the Inner Petals6. Petal layer 2: take the remaining 3 petals.Thin and ball the edges. Apply tylose glue to thebottom half of the petal. Apply these to the rose budoverlaying the petals in a ‘helicopter pattern’. Turnout the outer edges so they curl back slightly.7. Petal layer 3: mix the pink petal paste withwhite at a ratio of approximately 50:50. Cut 4petals using the size 1 cutter. Thin and ball theedges. Apply tylose glue in a v-shape on the bottomof the petal from 9 to 3 o’clock. Apply these to therose bud, overlaying the petals. Turn out the outeredges so they curl back slightly.8. Petal layer 4: mix the pink paste remaining fromstep 7 with white at a 50:50 ratio. Cut 4 petalsusing the size 2 cutter. Thin and ball the edges. Dryin plastic spoons to form the curved shape. Whenalmost dry - but still pliable - glue the bottom edgesand apply the next layer to the rose centre.9. Petal layer 5: Repeat step 8, this time cutting6 petals from the size 3 cutter. Before drying in thespoons, roll the top edges of the petal back usinga toothpick to help form the curl. Dry on upturnedspoons so the rolled edges don’t flatten. Whenalmost dry, apply to the rose centre.10. Allow the centre of the rose to dry completely(preferably overnight). Use a cupcake case to cupthe rose so the petals don’t flop.
  39. 39. Creating the Outer Petals11. Petal layer 6: mix the remaining paste from step9 with white at a 50:50 ratio. Cut 6 petals from thesize 3 cutter. Using a 28-gauge wire, lightly gluethe wire and insert into the petal, approx one-half totwo-thirds of the way up the petal. This time, use arolling pin to thin out the sides and top of the petalto slightly widen and heighten. Roll the top edges ofthe petals back. Place over upturned plastic spoonsand allow to dry completely (preferably overnight).12. Petal layer 7: repeat step 11, this time cutting 8petals from the size 4 cutter.Assembling13. Using dental floss, tape the dried petals fromstep 11 around the prepared centre, one at a time.Ensure they are held in place tightly.14. Repeat the process with the petals from step 12.15. Finally, wrap all the wires tightly in white floraltape to secure.TutorialSweet Love Cake
  40. 40. 39 austcakedecoratingnetwork.comRuffle Flower Cupcaketutorial and photography by Amy De La Rosa - De La Rosa Cupcakes
  41. 41. Instructions1. Roll out your fondant and using the circle cutterscut out 4 to 5 fondant circles.2. Place fondant circles onto the foam pad and thinout the edges with your flower frilling tool.3. Place each ruffle fondant circle on top of eachother and use a little of water to glue each layertogether. Using your small ball tool, gently pushinto the centre of your ruffle flower.4. Transfer your flower onto the drying plate ordrying palette. Leave it to dry overnight and theywill be ready to use on your cake and cupcakes.5. Cover your cupcake with fondant or buttercreamand place your ruffle flower at the centre andthen you will have your beautiful fondant ruffleflower.Equipment• Fondant• Round Fondant Cutters - Sizes: 3cm, 3.5cm,4.5cm and 5cm• Flower Frilling Tool and Ball tool• Drying Plate or Drying Palette• Foam Pad and Shaping FoamTutorial40austcakedecoratingnetwork.comTutorial
  42. 42. 41 austcakedecoratingnetwork.comTips forRuffles & Corrugated Irontutorial and photography by Jacki Fanto - Blissfully Sweet
  43. 43. RUFFLES1. Roll out your fondant to approx. 3mm.Ensure you measure the circumference of theruffle that you will need as it is preferable tohave the ruffle in one piece.2. & 3. Using your Celpad and your ball tool,gently press down on the edge of one longside of the fondant and continue along tothe end. The harder you push down whileruffling the edge the more it will curl. Forthis cake, I only wanted a slight ruffle.4. To provide the elevation for my ruffles (sothey looked as if they were suspended in airand with gravity) I used bamboo skewersplaced around the cake while I waited for it todry.Equipment• Fondant in your colour choice• Sponge type pads (Celpads)• Rolling pin• Ball tool• Skewers• Paint brush, skewers and lustre dusts are for thecorrugated iron detail42austcakedecoratingnetwork.comTutorial
  44. 44. 5. To create a fuller effect add a little“padding” under the ruffle. Pad the skewerswith tissue.6. Allow the fondant to dry out a little soit is less pliable and flexible (about 10-15minutes). Then gently lift and work quicklyto fix to your cake sides with a little sugarglue/water/egg white (whatever is yourpreference). Allow for as much draping onthe skewers as you would like.7. Once it is all fixed in place, fluff up theplaces that need to be fluffed up with yourtissue and wait for the ruffle layer to dryovernight.8. Once dry add your texture treatment(piping, painting, lustre etc) and wait for thisto dry too.9. Repeat steps 4 through 8 for as manyruffled layers as you like.Remember to always look around at youreveryday household items and see how theycan be turned into cake decorating tools.43 austcakedecoratingnetwork.comTOP TIPS
  45. 45. Corrugated Iron Effect1.Roll out your fondant in the size that isneeded to cover your board, approx. 3mmthick. Let the fondant have more of aweathered look, that is what you are after.2. Lay out your skewers about 7 mm apart.These will form the base of your corrugatediron.3. Lay your fondant piece over the skewersand then using your finger tips, or ball tool,push the fondant down around the skewersand then keep smoothing until you haveachieved your desired iron look.4. After allowing your fondant to dry over theskewers (depending on the weather, about 1.5hours) cut and fix to your cake board. Allowto dry on the cake board overnight.5. Apply your lustre. I used a wet lustrepainted finish on my iron, you can also drybrush it on. I then dotted over sprinkles ofcopper/bronze coloured lustre and roughlypainted into the silver. This gave the look ofthe rusty corrugated iron.Blissfully
  46. 46. Rouvelee’s Creations45
  47. 47. Luna CakesBlissfully SweetDe La RosaCupcakesRouvelee’s CreationsCakeage Cake Craft46austcakedecoratingnetwork.comGlamorous Weddings
  48. 48. D’Lish Cupcakes47
  49. 49. Handi’s Cakes48austcakedecoratingnetwork.comGlamorous Weddings
  50. 50. Blissfully SweetCakeage Cake CraftCake AvenuneServes Eight49
  51. 51. Sweet Love CakeCoutureSweet Tiers Sweet TiersHandi’s Cakes50austcakedecoratingnetwork.comGlamorous Weddings
  52. 52. Cake Avenue51
  53. 53. Cake AvenuneBlissfully SweetServes EightRouvelee’s Creations52austcakedecoratingnetwork.comGlamorous Weddings
  54. 54. Please note: The above information has been supplied by Red Star Insurance Brokers. The Australian Cake DecoratingNetwork does not provide any advice regarding insurance matters. Please contact Red Star Insurance Brokers on theabove contact details to discuss your insurance requirements.SPECIAL MEMBERS RATESRed Star Insurance Brokers offer special rates to members of the Australian CakeDecorating Network. Rates start at just $415 annually for up to $20 million coverand monthly payment plans are also available.Contact Anthony today1300 799 242 or email popularity of baking andcake decorating in Australia,driven by the popularity ofshows such as Cake Boss,Planet Cake and the soonto be released The GreatAustralian Bake Off, is growingrapidly.Cake decorating is now oneof the most common start-up business ideas in thecountry. If you’re one of thosehobbyists thinking of turningprofessional or already runa cake business, it’s wise tomake sure your business iscomprehensively insured.Anyone who sells a product tothe public in Australia needsto have liability insurance.A Public and Product Liabilitypolicy protects you essentiallyfrom two common scenarioswhen running a business:1) Personal Injury to thirdparties2) Property damage to thirdparty owned goods53
  55. 55. “Australia is the secondmost litigious countryin the world behindthe US. Cake decoratorsin particular need toprotect their homeand other assets frompotential litigation asmany small businessescan leave themselvesvulnerable”Anthony Murphy,Red Star Insurance BrokersEven if you’re just makingcakes for family and friends itis important to be covered. Ifa friend’s child suffers a longterm medical injury followingan allergic reaction to oneof your cakes, you can beassured their solicitor willadvise them to pursue legalaction.54austcakedecoratingnetwork.comBusiness Basics: Insurance
  56. 56. Sweet TiersSweet Love Cake Couture Sweet TiersBlossombelle Cakes55
  57. 57. Dessert table created for the Oh Sweet Mum Event,cakes by Blissfully Sweet, photography by Sweet Style.56austcakedecoratingnetwork.comSummer Florals
  58. 58. Luna Cakes De La Rosa CupcakesHandi’s CakesRouvelee’s Creations57
  59. 59. Sweet Tiers58austcakedecoratingnetwork.comSummer Florals
  60. 60. Cakeage Cake CraftCake AvenueRouvelee’s CreationsSweet Love Cake Couture59
  61. 61. D’Lish CupcakesBlissfully SweetDe La Rosa Cupcakes60austcakedecoratingnetwork.comSummer Florals
  62. 62. 61 austcakedecoratingnetwork.comBlissfully SweetMascarpone, Mango & Hazelnut Tartsrecipe and photography by Jacki Fanto - Blissfully Sweet
  63. 63. Blissfully instructions1. Whip the mascarpone until fluffyand slowly add your icing sugarcontinuing to whip until bothingredients are fluffy.2. In a seperate dish, whip yourthickened creeam until it has softpeaks.3. Gently mix the cream into themascarpone mix.4. Assemble your short crust pastyshells on your serving dish andthen pipe or spoon a generousdollop of the mascarpone mix intoeach shell.5. Top each tart with the mangojuliennes and sprinkle with crushedhazelnuts.6. To finish, drizzle over yourbalsamic glaze and refrigerate untilserving.*You may want to quarter the size ofthe filling ingredients when making themini tarts. The mascarpone mix canbe made and then stored in the fridgefor 3 days. To use again, quicklywhip and use as a topping for a cake,cannoli filling etc...Ingredients (makes 24 mini tarts)• Shortcrust pastry mini tart cases• 500 gms mascarpone cheese• 1 cup icing sugar (sifted)• 300 mls thickened cream• 1 fresh mango (cut into juliennes)• 1/2 cup freshly roasted hazelnuts (lightly chopped)• Aged balsamic glaze (if desired)Recipe Files
  64. 64. Join the Australian CakeDecorating Network onlineand get instant access to theMEMBERS ONLY BENEFITS:- Discounts & offers from ACDN preferred suppliers- Listing in the decorator, supplier and/or courses directories- Live chat sessions with guest decorators- Post in the ACDN Trading Post- Post in the ACDN Job files- Post in the members forum- Discounted Cake Decorator Insurance- Subscription to the Members Only newsletter- Priority booking for all ACDN events- Your work shared on the ACDN Facebook page- Affiliate program: Earn money for friends that join ACDN fromyour referral! austcakedecoratingnetwork.comcakedecoratingNETWORKAUSTRALIAN Join Us
  65. 65. Rouvelee’s Creations, AusDinky Doodle Designs, UKWant to get involved?Submit your work via email -editor@austcakedecoratingnet-work.comSign up to our newsletter - www.austcakedecoratingnetwork.comFollow us on issue April 2013• Decorators Spotlight withRouvelee’s Creations & DinkyDoodle Designs• Airbrushing techniques,figurine modelling and mothersday tutorials• Australian and internationalcontributorsPlus all our regularsincluding Australian andinternational galleries, BusinessBasics, Decorator’s Directory,Recipes Files, Shopping Guideand even more reader discounts.Don’t miss out on Issue 2 ofCake! from the Australian CakeDecorating Network.Carina’s Cupcakes, UK64austcakedecoratingnetwork.comNext Issue
  66. 66. Tricolour macaronsrecipe and photography by Lisa Brown - Serves Eight65
  67. 67. 66austcakedecoratingnetwork.comMethod1. Place your almond meal and icingsugar in a bowl, and using a handheld mixer, ‘blend’ the two ingredientsinto a fine mix. There is no needto sift if you have ‘blended’ the twotogether well.2. Pour 60g of the egg white on topof the almond and icing sugar mixture(tant pour tant - half and half).3.In a small saucepan, place yoursugar and water, and heat on thestove to 118 degrees, brushing downthe sides of the pan with a wet pastrybrush.4. While the sugar is coming totemperature, start mixing the other60g of eggwhites in a stand mixer,the eggwhites should be foamy bythe time your sugar syrup is the righttemp.5. Slowly pour the syrup into yourbeating eggwhites in a thin streamdown the side of the bowl to stopfrom creating spun sugar. You canalso slow down the beaters while youadd in the syrup.6. Increase to your highest settingand beat until the bowl is warm tothe touch, and the meringue holds itsshape, but isn’t stiff and dry.Ingredients• 150g almond meal• 150g icing sugar• 150g sugar• 40ml water• 110g egg whites (aged fortwo days and brought to roomtemperature, or straight fromthe carton and brought to roomtemperature)• Gel food colouring of your choice- I used peach, yellow and roseNote: you don’t need to use pureicing sugar, and the small amountof usually corn or tapioca flour canhelp to stabilise the mix.Recipe Files
  68. 68. Serves austcakedecoratingnetwork.com13. Take out your frustrations with thetray on your bench, this will bring anylarge bubbles to the surface and popthem for you.14. Leave to develop a skin for aboutan hour - you can tell when they areready when you can touch the top ofyour mac and the mix doesn’t stick toyour finger. Make sure to carefully testthe sides of your mac too. Anotherway to tell is that they will lose thewet shine, and become a little matte.15. Leaving them too long will developa thick skin, which will give you ahard crunchy shell. Macarons shouldbe moist, with a delicate shell - avoidmaking macs that end up with aregular meringue type top on them.16. Your oven will determine howlong your cook them for, and on whatshelf - I cook mine in a gas ovenwhere the heat isn’t direct or strong7. Add the meringue to the tant pourtant and egg whites, start by slowlyfolding in the meringue until theingredients are incorporated. Fold fromthe centre, slowly turning the bowl.8. To get the three tone effect we’vecreated, separate the mix into threeseparate bowls and add gel colouring.9. Carefully mix the colour into themixture while simultaneously deflatingthe mix. When the mixture falls fromyour spatula in an even ribbon, you’reready - STOP MIXING!!10. Fill each of three disposablepiping bags with each colour.11. Fit the fourth bag with a 2cmround tip, twist the piping bag at thetop of the tip and push the bag insidethe tip with your thumb - this will stopthe mix leaking out and going all overyour bench while you’re working.NB I use a tall stein glass to hold mybags while filling them and in betweentrays.12. Use a 3cm circle cutter to traceeven circles on a piece of bakingpaper the same size as your tray,place a second clean piece of paperover the top of your template and pipein the rounds. This way you only needto make one template, and you canslip it out and reuse under anotherpiece of paper.
  69. 69. 68austcakedecoratingnetwork.comRecipe Fileson a perforated tray at 160 degreesfor about 12 minutes. In an electricoven with the heat source at the baseof the oven, the temperature is muchmore direct, and I cook them on aninsulated tray at 150 degrees for 10minutes. It really is worth piping a fewonto half sheets of baking paper andtesting out your oven.17. The perfect macaron has a ‘foot’created when the heat below themacarons lifts the mixture up, and theskin created by leaving the macaronsrises to create a perfect shiny shell.Macarons should be moist, andwonderful to eat as individual biscuits.18.To fill, pipe a generous amountof buttercream (like the peachbuttercream we made for the gingercake), salted caramel, chocolateganache, jam or other filling. I’vemade a chia seed jelly using chiaseeds, lemon juice and castorsugar, with fresh peach to fill somesuper food macs - think outside thesquare for some surprisingly deliciouscombinations!19. To get the beautiful bulging fillingthat you see in patisseries, twist theshells together rather than plonkingand squishing them together.20. Once filled, to get the gorgeoustexture that we all just love in ourmacarons, leave them in the fridgeover night.
  70. 70. Ginger spice cake with peach sugar swissmeringue buttercream and salted caramelRecipe and photography by Lisa Brown - Serves Eight69 austcakedecoratingnetwork.comServes Eight
  71. 71. 70austcakedecoratingnetwork.comRecipe FilesCake• 1 cup firmly packed brown sugar• 3/4 cup plain flour• 1/2 cup self raising flour• 1/2 tsp bicarb soda• 3 tsp ground ginger• 1 tsp ground cinnamon• 1 tsp ground nutmeg• 175g butter softened• 2 eggs• 1 cup buttermilkSalted Caramel• 175g caster sugar• 125g cream• 175g butter chopped into smallcubesSwiss Meringue Buttercream• 100g egg whites• 175g brown sugar• 250g salted butter cool, but not softor firm.• 1 vanilla bean or 1 tsp of vanillabean paste• 2 yellow or white peaches• 1/4 cup of water• 1 cinnamon quill• 1 tbsp caster sugarIngredients
  72. 72. 71 austcakedecoratingnetwork.com1. Pre-heat oven to 150 degreescelcius.2. Sift dry ingredients into the bowl ofyour mixer, add the eggs, softenedbutter and buttermilk. Start the mixeron its lowest setting to combine theingredients, then set to a mediumsetting and allow to beat for aboutfifteen minutes, or until the ingredientsare fully combined and the mix issmooth and glossy.3. For an 8 inch tin, bake your cakefor approximately 1 hour on themiddle shelf of your oven.4. For cupcakes, bake forapproximately 15 minutes on themiddle shelf of your oven - makesapproximately 12.5. Place the egg whites and brownsugar in a bowl over a saucepan ofjust simmering water.6. Constantly stir the egg white andbrown sugar mixture until it reaches atemperature of 70 degrees celcius.7. When the egg white and brownsugar mixture has reached 70degrees celcius, place it in your• if the mix appears to be slightly curdledor has lots of little lumps, the butterwasn’t soft enough, let it continuebeating, the butter will soften andincorporate and the mix will get lighter,glossy and smooth in texture.• can I use milk instead of buttermilk?no, bicarb soda is activated by acid,the acidity of the buttermilk activatesthe bicarb soda and gives your cake alovely velvety texture.• to test that the cake is cooked, inserta skewer into the top of the cake, if itcomes out clean, the cake is cooked.You can also gently press the top ofthe cake, if it springs back, the cake iscooked.• to test that the cupcakes are cooked,lightly press the top of the cake, if itsprings back, the cake is cooked.MethodTOP TIPS
  73. 73. 72austcakedecoratingnetwork.comRecipe Filesstand mixer and mix on highuntil the meringue reaches roomtemperature.8. Add your cool butter to themixer a few cubes at a time untilfully incorporated. Your mix shouldbe soft, glossy and smooth, buthold its shape.9. While the egg white and brownsugar mixture is beating, scorea cross into the bottom of yourpeaches, and blanche in a largesaucepan full of boiling water.10. To blanche, place the pearsinto the boiling water for about 1minute or until the colour of thepeaches intensifies and brightensslightly.11. Pull the peaches out of theboiling water and submerge in abowl of ice water to cool themand quickly stop the cooking. Youshould be able to easily peal thepeaches.12. Roughly chop the flesh off thepeaches and macerate using a stickblender/blender/food processor.13. Add the water, sugar, cinnamonquill and peach puree to a smallsaucepan, and slowly reduce untilthe mixture is thick and syrupy -remove the cinnamon quill.14. Add 1/2 cup of the reducedpeach mixture to the freshly madeSMBC and beat to combine.15. Place the caster sugar in asmall heavy bottomed pan overmedium heat. Stir as the sugar meltsto ensure that it melts evenly.16. While the sugar is melting, heatthe cream in a separate pan.17. When the sugar is a darkcaramel colour, take off the heatand add the hot cream - the mixwill bubble and spit, continue mixingcarefully until the cream and sugarcome together.18. Allow to cool slightly, then addthe butter stirring until the butter isincorporated.19. Pour into a shallow dish andallow to cool until room temperature.
  74. 74. Serves austcakedecoratingnetwork.com20. To put together, torte the cakeinto even layers.Fill with a thick layerof peach buttercream, and pour someof the room temperature caramel overallowing it to drip over the sides.21. Repeat and on your top layeromit the buttercream and drizzle overthe salted caramel.22. Decorate with fondant accents orleave it as is.
  75. 75. Bake-a-boo Cakes, New ZealandWe asked award-winning, highlytalented cake decorators from aroundthe world to choose their favourite cakedesign from 2012. Here they are - a trulyinternational gallery of inspiration .74austcakedecoratingnetwork.comInternational Inspirations
  76. 76. Peggy Does Cake, USACottonandCrumbs,UKCarina’s Cupcakes, UK75 austcakedecoratingnetwork.comInt
  77. 77. Vinism Sugarart by Kelvin Chua, Malaysia76austcakedecoratingnetwork.comternational Inspirations
  78. 78. Way Beyond Cakes by MayenBuns in the OvenCupcakery, MalaysiaCake Over Heels,SingaporeFirefly IndiaJoylicious Cakes, Singapore77 austcakedecoratingnetwork.comInt
  79. 79. Antonella Di Maria Torte & Design, Italy78austcakedecoratingnetwork.comternational Inspirations
  80. 80. Royal Bakery, USA79 austcakedecoratingnetwork.comInt
  81. 81. Shereen’s Cakes & Bakes, UKThe Clever LittleCupcake Company. UKDinky Doodle Designs, UK80austcakedecoratingnetwork.comternational Inspirations
  82. 82. Cake Boxes 10inch, 100 for$ inch dummies from $ and acrylic stencil $ & Groom topper $ silicone mould $ dark choc mud mix $ 12 asst colours $ photo guide to cakedecorating $
  83. 83. 5 tier acrylic cake stand $ 100 Silver foil cases $ Boxes 10inch, 100 for$ top edger $ 7cm letters/numbers$ colour mist $ starter kit $ sugar pearls $ cupcake wraps $ Guide
  84. 84. Cakeplay Isomalt sticks $ of Macarons $ transporter box $ box height extender$7.48 ribbon 30m roll from $ storage rack $39.95www.cakesnake.comThe Mat $ Kitchen Sugar Figurines$ box with insert $33.50Pkt 25
  85. 85. Agbay Jnr cake leveller $ pop stand $ display box, 100 for $ imprint $ caramel flavour $ airbrush colours 8OZ $ 25 Gold leaf sheets $ chain 1metre $ 20 Cupcake transporters $ Guide
  86. 86. 85 austcakedecoratingnetwork.comTeacups and RosesVintage China & Prop Hire in Sydney regionSpecialising in pre-loved and eclectic finebone china, cake stands, silverware anddecorative accessories for vintage themedevents, photo shoots, displays and corporateevents.Contact: Sarah 0424 504 421Email: withCake magazinein 2013.Next issues are:April, July and October.Contact Advertising for details ofour great rates and packages.Discounts for members available.Email:
  87. 87. SmashcakeSydney NSWHandi’s CakesSydney NSWServes EightSydney NSWCopy Cat CakesRozelle, Sydney NSW87 austcakedecoratingnetwork.comDecorators’ Directory NSW
  88. 88. Panache CakesBallina NSWSweet Love Cake CoutureCoffs Harbour, NSWJust Cupcak’dBatemans Bay, NSWMix Bake FrostAyr QLDNSW & QLD
  89. 89. Lick the BowlRowville VICBenita’s CakesLangwarrin VICIt’s Caked OnMelbourne VICHandmade with Love by LisaMount Martha VICDecorators’ Directory VIC
  90. 90. Amanda’s Specialty Cakesand DessertsNarre Warren South, VICKBJ CupcakesRowville VICAmy’s Ambrosial DelightsStratton, Perth, W.ACake of ArtPerth, WAVIC & WA
  91. 91. The Cupcake LadyAdelaide, SASugar PushAdelaide SAJake’s CakesPerth WACake ElliciousAdelaide SADecorators’ Directory SA &
  92. 92. Whip It UpOnline & Salisbury East SACake 2 the RescueOnlineCubicake WAOnlineCrystal OccasionsOnlineSuppliers’ DirectoryWA
  93. 93. We hope you enjoyed ourfirst issue of Cake!Our second issue will be out inApril 2013 full of more tutorials,features, inspirational galleriesand GIVEAWAYS.Advertising enquiries:advertising@austcakedecoratingnetwork.comEditorial
  94. 94. In our second issue:CakeBoss Software GIVEAWAY!We’ve got a softwarepackage to give awayto one lucky reader!Valued at $149!NEXT ISSUEwith Rouvelee’sCreations:Q&A with RouveleeMother’s Daymodelling tutorial