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Summer 2013CAKE!

In this issue• InterviewwithHandiMulyana

• CakeAvenueonlustrepainting

• Inspirationaldesigngalleries

• Deliciousrecipes

• Cakeandcookiestep-by-steptutorials

• Supplierdiscountsforreaders

Welcome to Cake! magazine. Here at the Australian Cake Decorating Network (ACDN) we’re extremely excited to launch the first edition of our new quarterly free e-magazine.

The network is for everyone interested in cake decorating. Whether you are a professional decorator or hobbyist, a cake decorating supplier or simply a food lover. There is sure to be something inside to interest you - be it sharing tips 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, learn painting techniques from Cake Avenue, share step-by-step tutorials from some of Australia’s finest cake decorators and inspire you with delicious recipes and beautiful photos of some of the best cakes created in 2012.

We hope you enjoy reading Cake! and would love to hear your thoughts and receive contribution suggestions for future issues. Please email me at the address below.

Happy reading,

Catrin, Liz and the Team x

[email protected]

Editor & Artwork: Catrin Hobart

Advertising: Liz Wright

CopyrightAll 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 2013

Editor’s note

Main cover image: Handi’s CakesOther images: Cake Avenue, Lick the Bowl, Sweet Love Cake Couture

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In this issue...FEATURED:

Decorators’ Spotlight: Handi Mulyana (Handi’s Cakes)

Janet O’Sullivan (The Cupcake Lady)Cake Avenue’s Guide to Lustre Painting

Cake Camp 2013

TUTORIALS:Summer Beach Hut Cookie

Vintage RoseRuffled Flower Cupcake TopperRuffles and Corrugated Iron tips

GALLERIES:Glamorous Weddings

Summer FloralsInternational Inspirations

REGULARS:Contributors

Business Basics: InsuranceShopping Guide

Decorator DirectoryNext issue: Submit your work

RECIPE FILES:Mascarpone, mango & hazelnut tarts

Tricolour macaronsGinger spice cake with peach brown sugar

swiss meringue buttercream and salted caramel

DisclaimerThe views and comments expressed by the authors are not always that of the editor or publisher. While every effort has been made to ensure the accuracy of this information within Cake! magazine, the Australian Cake Decorating Network and Cake! magazine accepts no responsibility or liability for any errors, omissions or resultant consequences including loss or damage arising from reliance on information in this publication. 2

austcakedecoratingnetwork.com

We would like to thank an amazing group of contributors from all over Australia, who have helped bring our launch issue to life. Our first issue is jampacked with gorgeous photos, sumptuous recipes, inspiring interviews and imaginative tips and techniques for your various cake projects. Cake! would not be possible without this wonderful group of Australian contributors, so THANKYOU!

Handi MulyanaHandi’s Cakeswww.facebook.com/handiscakes

Trinh Nguyen Cake Avenuewww.facebook.com/cakeavenue

Amy De La Rosa De La Rosa Cupcakeswww.facebook.com/delarosacupcakes

Jacki Fanto Blissfully Sweetwww.facebook.com/blissfullysweet


Contributors

Lisa Brown Serves Eightwww.facebook.com/serveseight

Nicole Slater Sweet Love Cake Couturewww.facebook.com/sweetlovecakecouture

Karen Stack Lick The Bowlwww.facebook.com/lickthebowl

Janet O’Sullivan The Cupcake Ladywww.facebook.com/thecupcakeladyadelaide

Want to be part of the next issue of Cake!?We publish quarterly online and select our favourite images, tutorial proposals

and feature ideas from our members and supporters. To get involved email [email protected]


Han

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Handi Mulyana is an international award winning cake decorator, business owner, teacher and all round Mr Nice Guy. He opened Handi’s Cakes in Sydney in 2010 after five years as course director at the famous Planet Cake, Sydney and hasn’t looked back.

With over 20 years’ experience in making, decorating and sculpting cakes, Handi travels regularly across Australia and around the world sharing his knowledge and passion for all things cake. His designs have earned him the title of number one wedding cake expert in Australia and ranked him as Australia’s best cake decorator and fifth worldwide in the Wedding Industry Expert 2012 awards. He was also named Cake Decorator of the year in 2011 by the National Baking Industry Association of Australia. Handi is an ambassador for Bakel’s and has been featured on

Decorator Spotlight

MasterChef Australia and MasterChef Indonesia. Some of his more famous clients have included Oprah Winfrey and the popstar, Rhianna.

The Australian Cake Decorating Network is proud to announce that Handi will be a guest tutor at our first cake camp in March 2013, teaching the fantastic Circus Topsy Turvy cake.


I caught up with him at his Sydney shop to find out more about this bubbly, brilliant and very busy cake decorator.

How did you first get started in cake decorating?

I worked in my family cake shop, Ten Keng Cu Bakery in Indonesia, from the age of 10. My dad was a baker so I think it’s just in my genes. I moved to Sydney in 1994 and studied hospitality and cake decorating at various colleges as well as through the NSW Cake Decorating Guild. I worked in The Cake Store in London for a couple of years before coming back to Planet Cake. I’ve been lucky that my passion for cakes has taken me all over the world.

What would a typical day be like at Handi’s Cakes?

There is no typical day! I could be sketching ideas for my next class, teaching, in appointments with clients, dealing with enquiries from magazines like Cosmo Bride, decorating cakes for my bookings, setting up my online store, flying to Perth, Tasmania, Jakarta or anywhere else that I teach. I tend to be away in two week blocks so I’m lucky that Margie Carter works with me. When I’m not in Sydney she looks after the classes and is such a wonderful decorator.


“I’ve been lucky that my passion for cakes has taken me all over the world.”

What is the most rewarding part of cake decorating?

I love teaching and travelling. I love meeting new people, love interacting with others and learning from my students. Spending day in day out in the kitchen on your own can be a bit lonely so I love the teaching side of my work. The Sydney shop though really is my baby. I’m working on an online store too where I can sell decorating tools that are exclusive to Handi’s.

Tell me more about your online store.

It’s still in development and is going to be small and exclusive. I’ll stock tools that are used in my classes. Tools that are made to my exact specifications – veiners, scrapers, rolling pins etc… Of course, they will be branded Handi’s Cakes but the real point is to make it easy for everyone who takes my classes to access the tools they use on the day.

You teach a lot in Asia. Tell us about cake decorating over there.

Traditionally Asian decorators tend to use a lot of buttercream. Their cakes are really intricate and fussy. Fondant decorating is really just starting to boom. That’s

why there is so much interest in Australian style cake decorating. Faye Cahill is just so popular. They like our techniques, our different style. You know… the sharp edges, the clean and elegant designs. They like that our cakes are not over the top, that there’s no fuss. I think Faye Cahill really set a trend there.

1. Be focused – specialise in the one thing you’re best at.

2. Pay attention to details.

3. Keep an open mind when you start creating something.

4. Make sure you have a good serrated knife, a good rolling pin and a good modelling tool.They are indispensable to good cake decorating.


TOP TIPS

“I’ve been lucky that my passion for cakes has taken me all over the world.”

What is your cake decorating style?

I love big cakes. The biggest I’ve ever made was 1.2m x 1.2m and 2m high. I’ve recently completed a 10 tier wedding cake which was amazing to do. The techniques I enjoy most are piping, sugar flowers (particularly roses and lilies) and sculpting.

Where do you get your inspiration from?

It’s comes from all around. I’m always dreaming about cakes. For wedding cakes I tend to look at the invitation, the dress, the venue, the flowers. I consider the overall theme. Is it traditional or modern? What

are the main colours being used? I think the cake has to be part of a continuous design. I think about cutting the cake in the picture frame – does the design of the cake flow into the rest of the scene? There’s only a two second shot, but, if the cake isn’t as beautiful as the dress, it ruins the whole effect. I very rarely produce the same cake twice. I tailor the cake to my clients. I often sketch ideas whilst sitting with them in our initial appointment. It develops their trust in me. They need to see what I’m thinking.


Which other cake decorators do you admire?

I admire Maggie Austin for being herself and doing her own thing. I think she’s only been decorating for two years but her style is so creative. Her cakes are so pretty and reflect her personality and perhaps her original training as a ballerina. I think Debbie Brown is fantastic. She’s really successful and everyone in the industry likes her. Ron Ben-Israel is my idol and I also love Sylvia Weinstock, Karen Portaleo and Mike from Mike’s Amazing Cakes. Their work is just stunning. And of course here in Australia it has to be Faye Cahill, she’s really set a design trend and is so inspirational.

What is your greatest challenge?

I think learning to say ‘no’ and balancing my time. I’m just so busy and love creating things that I find it hard to turn down opportunities. In the past, I’ve also had some requests for cake designs that I didn’t feel comfortable making – not because of the skill involved but because of the subject matter. They were always really hard to do.

Have you had any cake disasters?

I’ve not had any major disasters yet but this past week has been one of those weeks where everything goes wrong. Yesterday I had to cover a dummy cake three times before I was happy with it and it just seemed like everything had to be done twice all week.

What cake trends do you expect to see in 2013?

I think that stencilling and ombre is on the way out. My guess is that piping and buttercream cakes will start becoming big. In fact I’m considering running buttercream classes later in the year. For wedding cakes, they tend to follow fashion. So I’m expecting bigger cakes and lace piping this year.

What are you looking forward to in 2013?

Well, cake camp obviously but also teaching in Europe for the first time. I’m going to Barcelona and The Netherlands and maybe Italy too. I’m also excited about my entries into the Royal Easter Show this year. I want to do something a little bit unusual involving sculpting and another cake with royal icing piping. I want to surprise people with what you can do with sugar art, bring cake decorating into the modern era. Really put it out there. I’d also like to develop my own book – maybe something informative for the coffee table. But we’ll have to see about that…

Handi’s Cakeswww.facebook.com/handiscakes

www.handiscakes.com


“I want to surprise people with what you can do with sugar art.”




Janet O’Sullivan, Adelaide’s famous cupcake lady, is an experienced cake decorator with a passion for creating exquisite sugar flowers, unique figurines and fantasic fun novelty cakes.

She creates beautiful cakes to suit any style or theme and is passionate about cake artistry.

Janet will be a guest tutor at the Australian Cake Decorating Network’s first cake camp in March 2013, teaching the fantastic cake techniques shown in the photo on page 17. She also runs decorating workshops in Adelaide throughout the year.

Decorator Spotlight

How did you get started in cake decorating?

I just fell into cake decorating. I am a registered nurse and also studying to be a paramedic.Cake decorating started as I was looking for something to do at home while caring for the kids and studying part time. But study has been on hold for a few years as business is too busy. Life often takes you in different directions and I alway run with it to see where it takes me.

When did you start ‘The Cupcake Lady’?

We started in January 2010 and since launching on Facebook we have not had many days off!!

Do you have formal training or are you self taught?

Up until September 2011 I was solely self taught but since then I’ve done courses with Handi from Handi’s cakes which have been priceless in advancing my skills. I also recently learnt from Maggie Austin.

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What’s your favourite thing about cake decorating?

I love being creative, love seeing the cake come together, love being my own boss, love the flexibility of cake decorating.

I very much enjoy designing a cake, thinking outside the square, giving it a go and most days it all comes together just as planned. I love a happy customer.

And your least favourite?

Not much but mostly baking errors.There are days when a batch is mixed incorrectly and it

is 2am and you have to start all over again. As much as I don’t like the all nighters I do love working at night as it is peaceful and when my imagination runs wild!

Do you specialise in any particular types of cake?

No I am an all rounder. I do anything from cupcakes to stand up guitar cakes to tiered wedding cakes. I find specializing in one style quite boring so like to mix it up a lot.


Where do you get your cake decorating inspirations from?

Inspirations come from all over the place. Most of the time my ideas come to me when I least expect it. I used to look at Google and other designers a lot when I first started for inspiration but not so much now. I use wedding invitations, textures, colours themes. Once I have a design concept I just play and create.

Do you ever recreate other people’s designs or do you always create your own designs?

I have recreated other people’s designs when requested by a client. I always

touch base with the designer to make sure all is ok. And if that image is popped on Facebook, I always reference the original designer. However, unless the client specifies they want the exact design I do try and put my own spin on it.

What has been your biggest cake challenge?

Funnily enough I find that its the most clean cakes that have very little decoration and very little room for error. The novelty cakes such as the guitar have been challenging but very fun.

“I predict boundaries will be pushed and people will use their cake as a true canvas.”

Janet O’Sullivan, The Cupcake Lady



Give us 3 top tips all decorators should know

1. Get a good air conditioner!

2. When you have been working on a cake for days and start to think it is looking wrong... Walk out of the room for 20 minutes and walk back in and I assure you you will love what you see.

3. Trust your gut on a design. Give things a go. Try new techniques and attend as many classes as you can..

What do you think will be the trends for cakes in 2013?

Buttercream cakes are making a come back but in regards to designs and colours I see a huge shift from your everyday cake to a lot more designs. I predict boundaries will be pushed and people are using their cake as a true canvas.

Are you looking forward to Cake Camp? What are the key skills you’re teaching in your course?

I am very much looking forward to cake camp and will be teaching a huge range of beginners techniques including ganaching cakes, achieving sharp edges, stacking cakes, stencilling, quilting, stripes, ruffles, hand painting and sugarflowers.


Five things to consider when setting up your own cake business

1. Do your research, make sure you have set up your business name and domainname.

2. Don’t rely solely on Facebook as your advertising platform.

3. Make sure you have a business plan, revise that plan regularly. Be organized..

4. Don’t look at your competitors. It is hard with Facebook around but you need to try.

5. Focus on your business, your brand and your goals.

6. Be confident in your product but be flexible to change. Listen to your customers and have fun along the way.

The Cupcake Ladywww.facebook.com/thecupcakeladyadelaidewww.thecupcakelady.com.au


TOP TIPS

Lustre Painting Lustre Painting

Cake Avenue’s Guide to Lustre Paintingguide and photography by Trinh Nguyen - Cake Avenue


Trinh, the woman behind Cake Avenue, lives in the Blue Mountains in NSW. She started her cake business while on maternity leave and now juggles working as a pharmacist, two children under four and Cake Avenue.

She started cake decorating about eight years ago after doing a local community college course with her sister. Originally only wanting to learn how to make great cakes for her children, she’s now been decorating professionally since 2010.

Inspired by the creative aspects of cake design and her cake idols, Jacqueline Butler of Petalsweet Cakes, Alan Dunn and Debbie Brown, Trinh particularly enjoys making sugar flowers and modelling figurines. Never having received any formal training, Trinh has taught herself to decorate through books, YouTube and sharing with other decorators and is happy to share her painting techniques with you.

Why do cake decorators paint their cakes?

I think it’s because it just looks spectacular. Painted cakes shimmer and change colour under different lighting and its far more effective than say using silver leaf.

Which decorators do you admire that use this technique?

There are lots but Faye Cahill comes to mind first. That’s where I first saw the metallic finishes done on cakes. And then there’s Patricia from Yummy Cupcakes and Mignon from Cake Face. They all apply lustre so flawlessly.

What are some common mistakes to avoid?

1. Using too small a brush.

2. Applying coats before the previous coat is dry and making it look patchy.

3. Not covering your cake properly to start with. Painting your cake highlights any imperfections!

What tools do you need?

• A wide soft bristle brush 2 inches wide or wider (I like using goat’s hair artist brushes.)

• Edible metallic or pearl lustre (e.g. Squires Kitchen Edible Metallic Silver or Edible Pearl Lustre, Caroline’s Pure Lustre or Rainbow Colours edible lustres)

• Cake decorators’ alcohol or vodka

• A small bowl wide enough to fit your brush

• A turntable

• Newspaper or sheet to protect your table from paint splatters!

Lustre Painting


What painting technique do you use?

I always start at the top of the cake and spin it on a turntable as I apply the lustre. I then do the sides the same way. Keep the brush perpendicular to the cake and spin it as you apply the mixture, reloading the brush when it becomes dry.

What steps do you take in painting your cake?

1. Colour your fondant to a similar shade to the paint.

2. Cover your cake well and make sure it’s as smooth as possible.

3. Mix the edible lustre with decorators’ alcohol in a small bowl to form a liquid paint.

4. Place your cake on a turntable and then start painting.

5. As the alcohol evaporates you may need to add more to keep the mixture runny.

6. Don’t forget to let the paint dry between each coat.

How long should you leave your cake to dry between coats?

It only takes a few minutes but really it depends on the humidity. I tend to do two or three cakes at a time so by the time I’ve applied one coat to the last tier I’m ready to go back and apply a second coat to the first cake. Just make sure to always check that the cake is touch dry before applying subsequent coats.

What is wet brushing?

Wet brushing is used to create dramatic painted effects on cakes. I mix lustre dust with decorator’s alcohol so it becomes a consistency like ink. I then simply apply the paint with a soft bristled brush.

What is dry brushing?

Dry brushing creates a more subtle effect than wet brushing. To dry brush, I use a large puffy makeup brush specifically reserved for cakes. I apply the dust in large circular motions all over the cake for subtle sparkle or I use a smaller brush to highlight specific parts, eg on figurines.

Cake Avenuewww.facebook.com/cakeavenuewww.cakeavenue.com.au

Lustre Painting


1. Cover your cake well - marks/wrinkles are enhanced by lustre paint.

2. Only use EDIBLE LUSTRE DUSTS.

3. Colour your fondant a similar shade to the paint.

4. Apply several thin coats (3-4) and allow them to 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 Painting


TOP TIPS


Join us & other like-minded decorators for a weekend away in the

gorgeous Kangaroo Valley on

CAKE CAMP!Catering for all decorators

from the novice to professional this weekend

features a 2-day cake decorating course (2

courses on offer), 2 x night workshops,

networking and socialising opportunities!

8-10 March 2013

CAKE CAMP is located at the

Kangaroo Valley Golf Club & Resort

with accommodation in luxury villas.

All food, accommodation

& course fees are included in the camp fee.


Janet from The Cupcake Lady, Adelaide, will be teaching the beginner-intermediate course which is suitable for for those with no or minimal experience in decorating with fondant, or for those who have experience but want to perfect their ganaching skills and 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 internal supports- 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 their bottom tier, including stencilling, quilting, stripes, ruffles and hand painting

CAKE CAMP is located at the

Kangaroo Valley Golf Club & Resort

with accommodation in luxury villas.

All food, accommodation

& course fees are included in the camp fee.


Places are limited so book early to avoid disappointment!

See our website for more details:www.austcakedecoratingnetwork.com

or email us at:[email protected]

Multi award-winning Sydney cake decorator, HANDI MULYANA from Handi’s Cakes will be teaching the intermediate-advanced course.

This is a brand new course by Handi which is not yet taught in Australia. It is a fabulous 3 tier topsy turvy circus themed cake with elephant topper.

In this course, participants will learn:

- The correct technique of covering a styrofoam dummy/cake

- Sculpting various elements from sugarpaste

- To correctly stack and support a topsy turvy cake whilst achieving correct proportions

- To create a stable, gravity defying structure

- How to use internal supports

Images used with permission


Places are limited so book early to avoid disappointment!

See our website for more details:www.austcakedecoratingnetwork.com

or email us at:[email protected]


Summer Cookie Beach Hut tutorial and photography by Karen Stack - Lick the Bowl

Tutorial


Equipment List12 inch square cake board1.2 kilos white fondantFood colouring of choice (eg Wilton)Biscuits for ‘sand’Royal icingSugar gluePiping bagSpatulaScalpel knifeBoxcutter bladeKnifeScissorsRulerRolling pinBaking trayBaking paperCake smootherCircle cutterJelly beans or other treats to fill beach hutSupports to hold beach hut while drying

The Beach Hut template is provided on page 34.

Cookie RecipeIngredients200 grams unsalted butter200 grams castor sugar1 egg lightly whisked400 grams plain flour2 tsp vanilla essence

Instructions1. Beat butter and sugar until creamy then add vanilla essence.2. Slowly add beaten egg then mix in small batches of flour at a low speed until all ingredients are combined together. 3. Press mixture into a ball and cover in plastic wrap. Chill in the fridge for a minimum 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 a baking tray prelined with baking paper.7. Bake for 10-15 minutes (depending on cookie size).

You will need approximately one batch of the cookie dough for this project.

Tutorial

1. Colour approx. 300 grams of fondant a sandy colour (eg Wilton Ivory). Brush your cake board with a little water and roll out the fondant, using a little cornflour on the bench to prevent it from sticking. Gently smooth the fondant with your hand or a cake smoother. Cut off the excess leaving a little fondant overhanging the sides. Use the cake smoother on an angle and press down on the top edge of the board. The fondant will cut away leaving a nice bevelled edge. Set aside to dry.

2. Take the cookie dough from the fridge. Roll your cookie dough to about 1cm thickness and place the cut-out template pieces onto the dough. Cut the shapes out using a knife and a ruler. The dough will have warmed during this process so don’t try and pick up the pieces - pop them back in the fridge to firm up for 10 mins - then the shape won’t distort while transferring to the baking tray.

3. Place each piece onto the baking tray - keeping some distance between them - they will spread a little during baking. Cooking times will vary but try baking in a fan forced oven at 160 for 15 mins. Once the cookies have cooled use a knife to clean them up. Gently file away any rough edges and straighten any ‘wonky’ sides. Use the same filing technique to remove any lumps and bumps from the face of the cookie. You want a nice smooth finish ready for your fondant.

4. Colour approx. 300grams of fondant in the colour of your choice (eg Wilton Teal) and set aside approx. 300grams of white fondant. Roll out your coloured fondant onto a surface. Let it dry out for a few minutes before cutting as this will help stop the blade from sticking.


5. Using a scalpel blade, cut out strips 1.5cm wide. Each strip needs to overhang the sides of the cookie. Brush your cookie with a little sugar glue (or royal icing) and begin to place the fondant strip over each cookie - leaving a 1.5cm gap from the bottom. Use a ruler as a guide. Cutting the ends off at once will give them all a clean crisp straight uniform edge. Repeat this process for both the sides and the front of the beach house.

6. Roll out some coloured fondant and using the back of your knife or blade; gently make some impressions to the fondant. Using a little sugar glue, place a rectangle shape onto one of the beach hut ends. Cut the overhang with the blade. Colour a further 300 grams of fondant (Wilton Orange). Roll out a little ball for a handle and two little sausage shapes for hinges. Stick both with a little sugar glue.

7. Roll out some white fondant and using the blade cut little strips - about 5mm wide. Brush the top of each strip with a tiny amount of sugar glue (or water) and layer the strips over each other until you have enough to cut out a circle shape - I’ve used a 3.5cm diameter circle cutter.

8. Place the circle onto the other end of the beach hut end. Roll out some orange fondant to create the window frame. When rolling fondant I begin to roll a sausage shape in my hand. Then I place this on the work bench and using my cake smoother start gently rolling the sausage back and forth with the smoother. This creates an even roll. Using a little sugar glue (or water) wrap the fondant around the window shutters. Cut off the excess with a blade.

Tutorial


Tutorial

9. Mix up some Royal Icing and using a spatula spread it along the base of the beach hut side wall. Position the side wall onto the covered cake board. Use a foam block to help support the sides while they dry. To speed up the drying time mix a tiny amount of CMC into the Royal Icing mix. Don’t add too much - just a sprinkle - or the Royal Icing will harden too quickly.

10. Pop some of the Royal Icing into a piping bag and secure the inside walls. At this stage leave the structure to dry - preferably overnight. If you try to put the roof on before the walls have set - you will cause the beach hut to collapse. Remove any excess Royal Icing from the cake board before it sets

11. To create the corrugated roof roll out some of the left over fondant and place strips over the two roof cookies. You won’t see these so you can use any leftover colour you have. Secure them with a little sugar glue. Cut off the excess with a blade.

12. Roll out some orange fondant and place it over the roof. With your fingers GENTLY smooth the fondant over each roll. Once the fondant is smoothed cut off the excess with the blade.Once your beach hut has dried, you will be able to tilt it on the bench. Cut some fondant strips to tidy the sides and to add a foot around the base.

13. BEFORE attaching the roof - fill your beach hut with some treats. You could bake some little flower cookies or use chocolates or jelly beans. Again use some Royal Icing as glue to attach the roof. Find something to help support each end and set aside to dry.31


Always use a clean blade for achieving clean crisp edges. Press the blade gently down onto the fondant to ensure that there is no pulling or stretching.

14. Roll out some orange fondant and place it with some sugar glue to hide the join. Cut out the template provided but hold it up against your own cookie beach hut first to make sure it fits. Make any adjustments if necessary. Once you know your end will fit, cut out the fondant and leave it to dry. Put some CMC into the fondant to quicken the process. If you try to attach the roof end before the fondant has dried it till loose its shape. Repeat this process on both ends.

15. To display your cookie beach hut, sprinkle some ‘sand’ around the board. Use a food processor to crush some Arnott’s Finger biscuits or use brown sugar. Finish with a flower or other summer decoration.

Tutorial

Lick the Bowlwww.facebook.com/lickthebowl

www.lickthebowl.com.au


Tutorial

TOP TIPS




Vintage Rose tutorial and photography by Nicole Slater - Sweet Love Cake Couture

Tutorial


Preparation

1. Colour petal paste the day before. This rose has been created using a vintage pink (mix Wilton rose pink with ivory) and white.

2. Hook the end of the 18-gauge wire, apply hot glue and insert into the Styrofoam 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 5 petals from the pink sugarpaste using the size 1 cutter. Cover to avoid drying.

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, cut

in half• 5 x 28-gauge white floral wires, cut

into thirds• Petal paste• Gel colours - Wilton rose pink and

ivory• Cornflour for dusting• Piping Gel• Tylose glue

Equipment

• Rose petal cutters in the following sizes (measured across at the widest 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 forming

and drying• Dental Floss• Florist Tape in white• Pasta machine (optional)

Tutorial


Creating the Inner Petals

6. Petal layer 2: take the remaining 3 petals. Thin and ball the edges. Apply tylose glue to the bottom half of the petal. Apply these to the rose bud overlaying the petals in a ‘helicopter pattern’. Turn out the outer edges so they curl back slightly.

7. Petal layer 3: mix the pink petal paste with white at a ratio of approximately 50:50. Cut 4 petals using the size 1 cutter. Thin and ball the edges. Apply tylose glue in a v-shape on the bottom of the petal from 9 to 3 o’clock. Apply these to the rose bud, overlaying the petals. Turn out the outer edges so they curl back slightly.

8. Petal layer 4: mix the pink paste remaining from step 7 with white at a 50:50 ratio. Cut 4 petals using the size 2 cutter. Thin and ball the edges. Dry in plastic spoons to form the curved shape. When almost dry - but still pliable - glue the bottom edges and apply the next layer to the rose centre.

9. Petal layer 5: Repeat step 8, this time cutting 6 petals from the size 3 cutter. Before drying in the spoons, roll the top edges of the petal back using a toothpick to help form the curl. Dry on upturned spoons so the rolled edges don’t flatten. When almost dry, apply to the rose centre. 10. Allow the centre of the rose to dry completely (preferably overnight). Use a cupcake case to cup the rose so the petals don’t flop.

Creating the Outer Petals11. Petal layer 6: mix the remaining paste from step 9 with white at a 50:50 ratio. Cut 6 petals from the size 3 cutter. Using a 28-gauge wire, lightly glue the wire and insert into the petal, approx one-half to two-thirds of the way up the petal. This time, use a rolling pin to thin out the sides and top of the petal to slightly widen and heighten. Roll the top edges of the petals back. Place over upturned plastic spoons and allow to dry completely (preferably overnight).

12. Petal layer 7: repeat step 11, this time cutting 8 petals from the size 4 cutter.

Assembling

13. Using dental floss, tape the dried petals from step 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 floral tape to secure.

Tutorial

Sweet Love Cake Couturewww.facebook.com/sweetlovecakecouturewww.sweet-love.com.au


Tutorial


Ruffle Flower Cupcake tutorial and photography by Amy De La Rosa - De La Rosa Cupcakes

Instructions

1. Roll out your fondant and using the circle cutters cut out 4 to 5 fondant circles.

2. Place fondant circles onto the foam pad and thin out the edges with your flower frilling tool.

3. Place each ruffle fondant circle on top of each other and use a little of water to glue each layer together. Using your small ball tool, gently push into the centre of your ruffle flower.

4. Transfer your flower onto the drying plate or drying palette. Leave it to dry overnight and they will be ready to use on your cake and cupcakes.

5. Cover your cupcake with fondant or buttercream and place your ruffle flower at the centre and then you will have your beautiful fondant ruffle flower.

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 Foam

Tutorial


Tutorial


Tips forRuffles & Corrugated Irontutorial and photography by Jacki Fanto - Blissfully Sweet

RUFFLES

1. Roll out your fondant to approx. 3mm. Ensure you measure the circumference of the ruffle that you will need as it is preferable to have the ruffle in one piece.

2. & 3. Using your Celpad and your ball tool, gently press down on the edge of one long side of the fondant and continue along to the end. The harder you push down while ruffling the edge the more it will curl. For this cake, I only wanted a slight ruffle.

4. To provide the elevation for my ruffles (so they looked as if they were suspended in air and with gravity) I used bamboo skewers placed around the cake while I waited for it to dry.

Equipment

• Fondant in your colour choice• Sponge type pads (Celpads)• Rolling pin • Ball tool • Skewers• Paint brush, skewers and lustre dusts are for the

corrugated iron detail


Tutorial

5. To create a fuller effect add a little “padding” under the ruffle. Pad the skewers with tissue.

6. Allow the fondant to dry out a little so it is less pliable and flexible (about 10-15 minutes). Then gently lift and work quickly to fix to your cake sides with a little sugar glue/water/egg white (whatever is your preference). Allow for as much draping on the skewers as you would like.

7. Once it is all fixed in place, fluff up the places that need to be fluffed up with your tissue and wait for the ruffle layer to dry overnight. 8. Once dry add your texture treatment (piping, painting, lustre etc) and wait for this to dry too. 9. Repeat steps 4 through 8 for as many ruffled layers as you like.

Remember to always look around at your everyday household items and see how they can be turned into cake decorating tools.


TOP TIPS

Corrugated Iron Effect

1.Roll out your fondant in the size that is needed to cover your board, approx. 3mm thick. Let the fondant have more of a weathered look, that is what you are after.

2. Lay out your skewers about 7 mm apart. These will form the base of your corrugated iron.

3. Lay your fondant piece over the skewers and then using your finger tips, or ball tool, push the fondant down around the skewers and then keep smoothing until you have achieved your desired iron look.

4. After allowing your fondant to dry over the skewers (depending on the weather, about 1.5 hours) cut and fix to your cake board. Allow to dry on the cake board overnight.

5. Apply your lustre. I used a wet lustre painted finish on my iron, you can also dry brush it on. I then dotted over sprinkles of copper/bronze coloured lustre and roughly painted into the silver. This gave the look of the rusty corrugated iron.

Blissfully Sweetwww.facebook.com/blissfullysweet

www.blissfullysweetcakes.blogspot.com.au


Tutorial Tutorial

Rouvelee’s Creations


Luna Cakes

Blissfully Sweet

De La Rosa Cupcakes


Cakeage Cake Craft


Glamorous Weddings

D’Lish Cupcakes


Handi’s Cakes


Glamorous Weddings

Blissfully Sweet

Cakeage Cake CraftCake Avenune

Serves Eight


Sweet Love Cake Couture

Sweet Tiers Sweet Tiers

Handi’s Cakes


Glamorous Weddings

Cake Avenue 51


Cake AvenuneBlissfully Sweet

Serves EightRouvelee’s Creations


Glamorous Weddings

Please note: The above information has been supplied by Red Star Insurance Brokers. The Australian Cake Decorating Network does not provide any advice regarding insurance matters. Please contact Red Star Insurance Brokers on the above contact details to discuss your insurance requirements.

SPECIAL MEMBERS RATESRed Star Insurance Brokers offer special rates to members of the Australian Cake Decorating Network. Rates start at just $415 annually for up to $20 million cover and monthly payment plans are also available.

Contact Anthony today

1300 799 242 or email [email protected]

The popularity of baking and cake decorating in Australia, driven by the popularity of shows such as Cake Boss, Planet Cake and the soon to be released The Great Australian Bake Off, is growing rapidly.

Cake decorating is now one of the most common start-up business ideas in the country. If you’re one of those hobbyists thinking of turning professional or already run a cake business, it’s wise to

make sure your business is comprehensively insured.

Anyone who sells a product to the public in Australia needs to have liability insurance. A Public and Product Liability policy protects you essentially from two common scenarios when running a business:

1) Personal Injury to third parties

2) Property damage to third party owned goods


“Australia is the second most litigious country in the world behind

the US. Cake decorators in particular need to protect their home

and other assets from potential litigation as many small businesses can leave themselves

vulnerable” Anthony Murphy,

Red Star Insurance Brokers

Even if you’re just making cakes for family and friends it is important to be covered. If a friend’s child suffers a long term medical injury following an allergic reaction to one of your cakes, you can be assured their solicitor will advise them to pursue legal action.


Business Basics: Insurance

Sweet Tiers

Sweet Love Cake Couture Sweet Tiers

Blossombelle Cakes


Dessert table created for the Oh Sweet Mum Event, cakes by Blissfully Sweet, photography by Sweet Style.


Summer Florals

Luna Cakes De La Rosa Cupcakes

Handi’s Cakes



Sweet Tiers58


Summer Florals

Cakeage Cake Craft

Cake AvenueRouvelee’s Creations

Sweet Love Cake Couture


D’Lish Cupcakes

Blissfully Sweet

De La Rosa Cupcakes


Summer Florals


Blissfully Sweet

Mascarpone, Mango & Hazelnut Tarts recipe and photography by Jacki Fanto - Blissfully Sweet

Blissfully Sweetwww.facebook.com/blissfullysweetwww.blissfullysweetcakes.blogspot.com.au


Recipe instructions

1. Whip the mascarpone until fluffy and slowly add your icing sugar continuing to whip until both ingredients are fluffy.

2. In a seperate dish, whip your thickened creeam until it has soft peaks.

3. Gently mix the cream into the mascarpone mix.

4. Assemble your short crust pasty shells on your serving dish and then pipe or spoon a generous dollop of the mascarpone mix into each shell.

5. Top each tart with the mango juliennes and sprinkle with crushed hazelnuts.

6. To finish, drizzle over your balsamic glaze and refrigerate until serving.

*You may want to quarter the size of the filling ingredients when making the mini tarts. The mascarpone mix can be made and then stored in the fridge for 3 days. To use again, quickly whip 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

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Next issue April 2013

• Decorators Spotlight with Rouvelee’s Creations & Dinky Doodle Designs

• Airbrushing techniques, figurine modelling and mothers day tutorials

• Australian and international contributors

Plus all our regulars including Australian and international galleries, Business Basics, Decorator’s Directory, Recipes Files, Shopping Guide and even more reader discounts.

Don’t miss out on Issue 2 of Cake! from the Australian Cake Decorating Network.

Carina’s Cupcakes, UK64


Next Issue

Tricolour macaronsrecipe and photography by Lisa Brown - Serves Eight



Method1. Place your almond meal and icing sugar in a bowl, and using a hand held mixer, ‘blend’ the two ingredients into a fine mix. There is no need to sift if you have ‘blended’ the two together well.

2. Pour 60g of the egg white on top of the almond and icing sugar mixture (tant pour tant - half and half).

3.In a small saucepan, place your sugar and water, and heat on the stove to 118 degrees, brushing down the sides of the pan with a wet pastry brush.

4. While the sugar is coming to temperature, start mixing the other 60g of eggwhites in a stand mixer, the eggwhites should be foamy by the time your sugar syrup is the right temp.

5. Slowly pour the syrup into your beating eggwhites in a thin stream down the side of the bowl to stop from creating spun sugar. You can also slow down the beaters while you add in the syrup.

6. Increase to your highest setting and beat until the bowl is warm to the touch, and the meringue holds its shape, but isn’t stiff and dry.

Ingredients

• 150g almond meal

• 150g icing sugar

• 150g sugar

• 40ml water

• 110g egg whites (aged for two days and brought to room temperature, or straight from the carton and brought to room temperature)

• Gel food colouring of your choice - I used peach, yellow and rose

Note: you don’t need to use pure icing sugar, and the small amount of usually corn or tapioca flour can

help to stabilise the mix.

Recipe Files

Serves Eightwww.facebook.com/serveseight

www.serveseight.com.au67


13. Take out your frustrations with the tray on your bench, this will bring any large bubbles to the surface and pop them for you.

14. Leave to develop a skin for about an hour - you can tell when they are ready when you can touch the top of your mac and the mix doesn’t stick to your finger. Make sure to carefully test the sides of your mac too. Another way to tell is that they will lose the wet shine, and become a little matte.

15. Leaving them too long will develop a thick skin, which will give you a hard crunchy shell. Macarons should be moist, with a delicate shell - avoid making macs that end up with a regular meringue type top on them.

16. Your oven will determine how long your cook them for, and on what shelf - I cook mine in a gas oven where the heat isn’t direct or strong

7. Add the meringue to the tant pour tant and egg whites, start by slowly folding in the meringue until the ingredients are incorporated. Fold from the centre, slowly turning the bowl.

8. To get the three tone effect we’ve created, separate the mix into three separate bowls and add gel colouring.

9. Carefully mix the colour into the mixture while simultaneously deflating the mix. When the mixture falls from your spatula in an even ribbon, you’re ready - STOP MIXING!!

10. Fill each of three disposable piping bags with each colour.

11. Fit the fourth bag with a 2cm round tip, twist the piping bag at the top of the tip and push the bag inside the tip with your thumb - this will stop the mix leaking out and going all over your bench while you’re working.

NB I use a tall stein glass to hold my bags while filling them and in between trays.

12. Use a 3cm circle cutter to trace even circles on a piece of baking paper the same size as your tray, place a second clean piece of paper over the top of your template and pipe in the rounds. This way you only need to make one template, and you can slip it out and reuse under another piece of paper.


Recipe Fileson a perforated tray at 160 degrees for about 12 minutes. In an electric oven with the heat source at the base of the oven, the temperature is much more direct, and I cook them on an insulated tray at 150 degrees for 10 minutes. It really is worth piping a few onto half sheets of baking paper and testing out your oven.

17. The perfect macaron has a ‘foot’ created when the heat below the macarons lifts the mixture up, and the skin created by leaving the macarons rises to create a perfect shiny shell. Macarons should be moist, and wonderful to eat as individual biscuits.

18.To fill, pipe a generous amount of buttercream (like the peach buttercream we made for the ginger cake), salted caramel, chocolate ganache, jam or other filling. I’ve made a chia seed jelly using chia seeds, lemon juice and castor sugar, with fresh peach to fill some super food macs - think outside the square for some surprisingly delicious combinations!

19. To get the beautiful bulging filling that you see in patisseries, twist the shells together rather than plonking and squishing them together.

20. Once filled, to get the gorgeous texture that we all just love in our macarons, leave them in the fridge over night.

Ginger spice cake with peach sugar swiss meringue buttercream and salted caramelRecipe and photography by Lisa Brown - Serves Eight


Serves Eight


Recipe 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 buttermilk

Salted Caramel

• 175g caster sugar• 125g cream• 175g butter chopped into small

cubes

Swiss Meringue Buttercream

• 100g egg whites• 175g brown sugar• 250g salted butter cool, but not soft

or firm.• 1 vanilla bean or 1 tsp of vanilla

bean paste• 2 yellow or white peaches• 1/4 cup of water• 1 cinnamon quill• 1 tbsp caster sugar

Ingredients


1. Pre-heat oven to 150 degrees celcius.

2. Sift dry ingredients into the bowl of your mixer, add the eggs, softened butter and buttermilk. Start the mixer on its lowest setting to combine the ingredients, then set to a medium setting and allow to beat for about fifteen minutes, or until the ingredients are fully combined and the mix is smooth and glossy.

3. For an 8 inch tin, bake your cake for approximately 1 hour on the middle shelf of your oven.

4. For cupcakes, bake for approximately 15 minutes on the middle shelf of your oven - makes approximately 12.

5. Place the egg whites and brown sugar in a bowl over a saucepan of just simmering water.

6. Constantly stir the egg white and brown sugar mixture until it reaches a temperature of 70 degrees celcius.

7. When the egg white and brown sugar mixture has reached 70 degrees celcius, place it in your

• if the mix appears to be slightly curdled or has lots of little lumps, the butter wasn’t soft enough, let it continue beating, the butter will soften and incorporate 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 activates the bicarb soda and gives your cake a lovely velvety texture.

• to test that the cake is cooked, insert a skewer into the top of the cake, if it comes out clean, the cake is cooked. You can also gently press the top of the cake, if it springs back, the cake is cooked.

• to test that the cupcakes are cooked, lightly press the top of the cake, if it springs back, the cake is cooked.

Method

TOP TIPS


Recipe Files

stand mixer and mix on high until the meringue reaches room temperature.

8. Add your cool butter to the mixer a few cubes at a time until fully incorporated. Your mix should be soft, glossy and smooth, but hold its shape.

9. While the egg white and brown sugar mixture is beating, score a cross into the bottom of your peaches, and blanche in a large saucepan full of boiling water.

10. To blanche, place the pears into the boiling water for about 1 minute or until the colour of the peaches intensifies and brightens slightly.

11. Pull the peaches out of the boiling water and submerge in a bowl of ice water to cool them and quickly stop the cooking. You should be able to easily peal the peaches.

12. Roughly chop the flesh off the peaches and macerate using a stick blender/blender/food processor.

13. Add the water, sugar, cinnamon quill and peach puree to a small saucepan, and slowly reduce until the mixture is thick and syrupy - remove the cinnamon quill.

14. Add 1/2 cup of the reduced peach mixture to the freshly made SMBC and beat to combine.

15. Place the caster sugar in a small heavy bottomed pan over medium heat. Stir as the sugar melts to ensure that it melts evenly.

16. While the sugar is melting, heat the cream in a separate pan.

17. When the sugar is a dark caramel colour, take off the heat and add the hot cream - the mix will bubble and spit, continue mixing carefully until the cream and sugar come together.

18. Allow to cool slightly, then add the butter stirring until the butter is incorporated.

19. Pour into a shallow dish and allow to cool until room temperature.

Serves Eightwww.facebook.com/serveseightwww.serveseight.com.au


20. To put together, torte the cake into even layers.Fill with a thick layer of peach buttercream, and pour some of the room temperature caramel over allowing it to drip over the sides.

21. Repeat and on your top layer omit the buttercream and drizzle over the salted caramel.

22. Decorate with fondant accents or leave it as is.

Bake-a-boo Cakes, New Zealand

We asked award-winning, highly talented cake decorators from around

the world to choose their favourite cake design from 2012. Here they are - a truly

international gallery of inspiration .


International Inspirations

Peggy Does Cake, USACott

on a

nd C

rum

bs, UK

Carina’s Cupcakes, UK



Vinism Sugarart by Kelvin Chua, Malaysia



Way Beyond Cakes by Mayen

Buns in the Oven Cupcakery, Malaysia

Cake Over Heels, Singapore

Firefly India

Joylicious Cakes, Singapore



Antonella Di Maria Torte & Design, Italy



Royal Bakery, USA



Shereen’s Cakes & Bakes, UKThe Clever Little Cupcake Company. UK

Dinky Doodle Designs, UK



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Shopping Guide

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Shopping Guide

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Pkt 20 Cupcake transporters $95www.packagingplace.com.au

Shopping Guide


Teacups and RosesVintage China & Prop Hire in Sydney regionSpecialising in pre-loved and eclectic fine bone china, cake stands, silverware and decorative accessories for vintage themed events, photo shoots, displays and corporate events.

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April, July and October.

Contact Advertising for details of our great rates and packages.

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SmashcakeSydney NSW

Handi’s Cakes Sydney NSW

Serves EightSydney NSW

Copy Cat CakesRozelle, Sydney NSW


Decorators’ Directory NSW

Panache CakesBallina NSW

Sweet Love Cake CoutureCoffs Harbour, NSW

Just Cupcak’dBatemans Bay, NSW

Mix Bake FrostAyr QLD

NSW & QLD

Lick the BowlRowville VIC

Benita’s CakesLangwarrin VIC

It’s Caked OnMelbourne VIC

Handmade with Love by LisaMount Martha VIC

Decorators’ Directory VIC

Amanda’s Specialty Cakes and DessertsNarre Warren South, VIC

KBJ CupcakesRowville VIC

Amy’s Ambrosial DelightsStratton, Perth, W.A

Cake of ArtPerth, WA

VIC & WA

The Cupcake LadyAdelaide, SA

Sugar PushAdelaide SA

Jake’s CakesPerth WA

Cake Ellicious Adelaide SA

Decorators’ Directory SA & WA

Whip It UpOnline & Salisbury East SA

Cake 2 the RescueOnline

Cubicake WA Online

Crystal OccasionsOnline

Suppliers’ Directory Decorators’ Directory SA & WA

We hope you enjoyed our first issue of Cake!

Our second issue will be out in April 2013 full of more tutorials, features, inspirational galleries

and GIVEAWAYS.

Advertising enquiries: [email protected]

Editorial enquiries:[email protected]

We’ve got a software package to give away to one lucky reader!

Valued at $149!

In our second issue: CakeBoss Software GIVEAWAY!

We’ve got a software package to give away to one lucky reader!

Valued at $149!

NEXT ISSUE with Rouvelee’s Creations:

Q&A with Rouvelee

Mother’s Day modelling tutorial

Final3+cake+mag+20 th+jan

Education

tant pour

dinky doodle

cakeage cake

cake boxes

cookie beach

cake avenues

swiss meringue

brown sugar