Australian Sugar Craft by Cleo Sund

Australian Sugar Craft

Registered by Australia Post Publication No. PP762005/17

Vol. 20 No. 1 September 2008 ISSN 1033–6656

A quarterly publication of the Australian National Cake Decorators’ Association Inc.

Australian Sugar Craft

Clockwise from top left: Grand Champion Exhibit — Kym Fryer. First Prize, Open Sugar Floral Art — Rina Van Es. First Prize, Open Corsage — Rina Van Es. Open Sugar Floral Art entry by Ann Bichel Second Prize, Open Specified Arrangement — Pauline Herrmann.

All things Floral from Mt Coot-tha

September 2008

Magazine Content and Advertising Enquiries Enquiries about content (articles, photos, etc.) and advertising rates should be directed to: Australian Sugar Craft c/- Mrs Wendy Schulz (Magazine Officer) RSD 1105, Two Wells SA 5501 Phone/Fax: 08 8529 2075 Mobile: 0427 292 075 email: tw.schulz@bigpond.com

Magazine Subscription Enquiries Enquiries about magazine subscriptions should be directed to: Australian Sugar Craft c/- Mrs Helen Pumpa (Subscriptions Officer) PO Box 280, Salisbury South SA 5106 Phone/Fax: 08 8258 3523 email: hdpumpa@yahoo.com.au

Annual Subscription Rates (4 issues commencing September 2008) Within Australia $37 New Zealand (Airmail delivery) $A42 Other Overseas (Airmail delivery) $A52

Association Web page www.ancda.org

All things Floral Front Cover — A delightful arrangement of Vanda Orchids, demonstrated by Stella Abraham at ‘Wonders of the Wimmera’, the 2008 CDAV State Seminar. Contribution Deadline Dates and Themes for 2008–09 Issues December 08 March 09 June 09 September 09

(Christmas) 15 September (Roses, Roses, Roses) 15 December (Magical Cakes) 15 March (Black and White) 15 June

Volume 20 Production Assistance Magazine editing, design, and layout: Robee Bureau Services Pty Ltd 1 Tuart Place, West Lakes SA 5021 Phone/Fax: 08 8445 8831 Printing: Kookaburra Press 6/575 Grange Road, Grange SA 5022 Phone: 08 8235 0470

Australian Sugar Craft Volume 20 No. 1 — September 2008 ISSN 1033–6656 Australian Sugar Craft is published quarterly by the Australian National Cake Decorators’ Association Inc. (ABN 74 056 654 365)

Contents From the National President 4 From the Editorial Team 5 Arisaema Lily 6 Cakes by Air 7 Swingin’ Santa 8 Sugar Flower (Opium Poppy) 9–11 Anemones 12 All things Floral 13–15 2008 Mt Coot-tha Competition 16–18 2008 CDAV State Seminar 19 Cake Stories 20–21 A Cake Decorator’s Fun Gift 22 Beginners’ Corner 22 How to Make Number Cakes 23 Chrysanthemums and Oriental String Work 24 Gelatine Balloons 25 Reports 26 Book Review and Competition 27 ANCDA Calendar of Events 28 International Events and Contacts 29 ANCDA Contacts 30 All things Floral II 31 2008 VCDS Stitches and Craft Show 32

Copyright Copyright for material published in this magazine has been retained by individual authors. Permission to publish in this format has been granted to Australian Sugar Craft on behalf of the Australian National Cake Decorators’ Association Inc. Apart from any fair dealing for the purposes of private study, research, criticism, or review, as permitted by the Copyright Act 1968, no part of this magazine may be reproduced by any process without written permission. The statements, analyses, opinions, instructions, and conclusions in these materials are those of individual authors and not of Australian Sugar Craft, which acts only in the capacity of publisher. All enquiries should be directed in the first instance to Australian Sugar Craft c/- Mrs Wendy Schulz (Magazine Officer) RSD 1105, Two Wells SA 5501 Phone/Fax: 08 8529 2075 email: tw.schulz@bigpond.com

Australian Sugar Craft

From the National President ... I have always known that cake decorators are a very resourceful and adaptable group of people, and my recent trips to South Australia and West Australia have only reinforced that belief. South Australian members managed to complete their AGM and demonstrations against the background of a teenage disco and a subsequent blackout. In Albany Western Australian members attending their State Seminar endured a severe wind and rain storm that resulted in a loss of power for 32 hours. This may have meant that everyone had an early evening but it certainly didn’t dampen their enthusiasm and the candlelight dinner was most enjoyable. It was indeed a pleasure to meet the members in both States and share with them the joys of our art. My special thanks to all those members who went out of their way to make me feel so welcome. The CDA of NSW has advised that application forms for the 15th National Seminar have been sent to all State Secretaries, and the form will be available to be downloaded from the National website. The Seminar is to be held at the Citigate Central Hotel, which is close to Central Railway Station. Bus transfers can be arranged from Sydney Airport. It promises lots of demonstrations and fun. The theme is ‘Sweet Time in 2009’. More details about the seminar program appear in the on page 5.

Marilyn Dzelmanis

These two photos were taken at the 2008 CDA of WA State Seminar. The decorations on the seminar cake (below) were inspired by Albany’s nautical heritage. The other photo (at right) is of Margaret Newman, WA State President, who was a very relieved (and tired) lady at the end of another highly successful seminar.

THANK YOU At the 14th National Seminar in Western Australia in 2007, the meal at the final dinner was not up to par, and the attendees were offered a refund. They could choose to direct that money to the magazine, or take it themselves. Many chose to direct it to the magazine, and we were extremely grateful when we received $4950 from their generosity. The money will be used to cover increases in production costs and to maintain the quality appearance of the magazine that you enjoy when you subscribe to Australian Sugar Craft. Thank you from the bottom of our hearts!

September 2008

The Cake Decorators Association of New South Wales Inc.

15th National Seminar Sydney

August 23-28 2009

Sweet Time in 2009 4HE #AKE $ECORATORS !SSOCIATION OF .37 INC IS HOSTING THE TH The Cake Decorators Association of NSW Inc. is hosting the 15th National Seminar next year at the Citigate Central Hotel, Thomas Street, Sydney. .ATIONAL 3EMINAR AT THE #ITIGATE #ENTRAL (OTEL 4HOMAS 3T 3YDNEY The Seminar will open officially on Sunday evening, 23 August, and finish at 3.00 p.m. on Friday, 4HE 3EMINAR WILL OPEN OFlCIALLY ON 3UNDAY %VENING RD !UGUST 28 August. AND WILL lNISH AT PM &RIDAY TH !UGUST

The proposed program is: 0ROPOSED 0ROGRAMME WILL BE AS FOLLOWS Thursday (all day) Demonstrations Sunday evening Official Opening Thursday evening Gala Seminar Monday /FlCIAL OPENING Demonstrations 3UNDAY EVENING Dinner Tuesday $EMONSTRATIONS Demonstrations -ONDAY ALL DAY Friday morning Demonstrations Tuesday evening Aussie Fun Night $EMONSTRATIONS 4UESDAY ALL DAY Friday morning National General Wednesday !USSIE &UN .IGHT Free time 4UESDAY %VENING or pre-arranged outing Meeting &REE /UTING $AY 7EDNESDAY or Shopping afternoon Friday afternoon Farewell 3HOPPING 7EDNESDAY AFTERNOON Wednesday evening Prize presentations

0RIZE 0RESENTATIONS

7EDNESDAY %VENING

Demonstrations will be presented by Lindy Smith, our international guest, and many top $EMONSTRATIONS 4HURSDAY ALL DAY Australian demonstrators. 'ALA 3EMINAR $INNER 4HURSDAY %VENING Displays from all Australian States will be featured, and National Competition entries will be on $EMONSTRATIONS &RIDAY display. .AT 'ENERAL -EETING &RIDAY Application forms for National Competition entrants and Seminar attendees can be &AREWELL &RIDAY downloaded from the NSW web site (www.cakedirectory.com) and the ANCDA website (www. ancda.org). They are also available from the Secretaries of all State Associations.

$EMONSTRATIONS WILL BE PRESENTED BY MANY TOP !USTRALIAN Registration Enquiries (Phone) 02 9631 0361 $ECORATORS AND OUR )NTERNATIONAL 'UEST ,INDY 3MITH (email) seminar2009@y7mail.com $ISPLAYS FROM ALL 3TATES OF !USTRALIA WILL BE FEATURED Everyone is most welcome to attend. .ATIONAL #OMPETITION CAKES WILL BE ON DISPLAY

!PPLICATION FORMS FOR 3EMINAR AND .ATIONAL #OMPETITION CAN BE

From the Editorial Team ... DOWNLOADED FROM .37 WEB SITE WWW CAKEDIRECTORY COM AND

!.#$! WEB SITE WWW ANCDA ORG OR AVAILABLE FROM 3ECRETARIES IN Just last weekend, my daughter was married. From a simple pulled blossom, or a quick rose, to Her dress was very simple, but she carried the most the challenge of creating something stunning and EACH 3TATE OF !USTRALIA stunning bouquet of cymbidium and Singapore botanically correct, we all seem happy to while )NQUIRES TO 2EGISTRAR 0( orchids. away some time, fiddling with our flower paste and tools. We hope you enjoy â&#x20AC;&#x153;All things Floralâ&#x20AC;? that we Accordingly, %-!), her little wedding cake (well,SEMINAR Y MAIL COM have assembled for you in this issue. there were just 13 of us at the wedding), featured %VERYONE WELCOME TO ATTEND a matching spray of orchids, What pleasure it gave Thank you to all who have sent us articles and me to make those flowers for her. photos for the magazine. Please keep them coming, -3Remember, this is your magazine after all, and we Sugar Floral work is something we all seem to can only publish what you send us. enjoy, and in many cases it is the very thing that Wendy Schulz (and Helen Pumpa) got us hooked on this great craft in the first place.

Australian Sugar Craft

Arisaema Lily by Margaret Southwell (NSW) These pitcher plants (which are also known as a Cobra or Jack-in-the-Pulpit Lily) are found all over the world. Their unique tongues come in many colours, with stripes and almost translucent veins.

Requirements • • • • • •

24 and 26 gauge white wire Pale green paste Rose petal cutter Light green tape Tulip veiner Your choice of colours (I use burgundy, aubergine, moss green and white) • Dipping solution • Water • Fine paint brush

Method Tongue Add a small piece of paste to the end of some 26 gauge white wire, then curve it over the end of a paintbrush (or similar) to form a ‘shepherd’s crook’. Mould a small Figure 1 bulb at the end. Tape some 24 gauge wire to this for added support, then add a larger piece of paste to form a post to support the flower (see Figure 1).

Flower Figure 2 Roll out some paste a little on the thick side and cut out a petal shape (see Figure 2), then remove the parts denoted by the dotted lines (see Figure 3). Use a balling tool to ball the head of the flower and then fine the edges. Place on veiner and vein the head only. Use a corn husk to vein the base of the flower. Moisten both sides of the flower along the lower edge, Figure 3 and wrap around the post, then join at the front. Curve the flower gently over the post, then tip the head forward and gently elongate the point of the hood.

Tape right up to the base of the flower, then leave to dry. Some flowers have their hoods tipped back and curl from the front. continued on page 7

September 2008

Cakes by Air by Eli Richards (Qld) Isn’t it strange, how circumstances differ? In the last issue of Australian Sugar Craft (vol. 19 no. 4), I read with great interest about the difficulties experienced by Sue O’Loughlin of Victoria, when she flew to New Zealand with her cake. In June 2008 my husband and I flew from Brisbane to the UK with a cake (see photo at right) for my much-loved Mother-in-law’s 100th birthday. (I had entered this cake in the 2008 Mt Coot-tha Competition and was awarded Second Prize, Open Special Occasion Cake.) We had booked our flights with Royal Brunei Airlines and, having heard about other decorators having difficulties with iced cakes and air travel, I decided to contact the airline beforehand and ask about transporting the cake with my hand baggage. ‘As long as airport security say it’s OK, you’ll be alright.’ I was told. The airline representative I spoke to even contacted airport security on my behalf and rang back to confirm it was OK. All I had to do was to make sure the cake was easily accessible for inspection. The check-in desk would be aware of the weight of the cake and the dimensions of its travel-box (which was a packing case for Australian Sultanas).

At check-in I presented the cake with my other baggage, and it went through all of the predeparture screening processes. My only problem was that the security staff all wanted to look at the cake and taste a slice — ‘just as a sample’. (Cheeky beggars!) The cake was much admired everywhere it was checked as it travelled safely to its destination. It just goes to show how attitudes differ. I would happily recommend Royal Brunei Airlines to anyone who was intending to carry a cake on an international flight. In 30 years of decorating I have transported a number of cakes to the UK for various occasions, and I have never experienced any of the difficulties that Sue described.

Arisaema Lily — continued from page 7

Colour Simply spray the flower using your choice of colour mixed with alcohol. While still damp, paint your stripes using water. Leave to dry thoroughly then dust with a deeper colour. I have used pale green paste dipped in a deeper green alcohol mixture, then burgundy to paint the stripes. When dry I have then dusted with aubergine to make the head a deeper colour.

Figure 4

Leaf Using pale green paste, cut out two leaves per flower head. An Arum Lily cutter (or Figure 4) may be used for this. Wire, vein, and fine the edges. Allow to dry in a curved and interesting shape. Spray with or dip in a deeper green colour and let dry. Use silver lustre dust mixed in alcohol to blotch the leaves with a sea sponge or paint brush.

HINT Set the chalk colours by dipping the flower in an alcohol dipping solution. from Pat McRae (who witnessed Margaret’s demonstration of the Arisaema Lily).

Australian Sugar Craft

Swingin’ Santa Demonstrated by Glenis Zala in Victoria in 2004 Notes by Karyn Meyman (Tas.) With Christmas celebrations almost upon us, here is a timely reminder.

Requirements • Flesh coloured, red, white, and black liquorice paste • Blush for Santa’s nose and cheeks • Gold paint • Liquid black

Method Draw a basic outline of Santa on paper and transfer to a dry plaque. Roll a 4 mm sausage of red paste for the arms. Apply glue and position on the outline. Next, roll a 6 mm sausage for the legs, apply glue and position on the outline. Take a 20 mm ball of red paste and shape it into a bell. Apply glue and position it to form Santa’s coat. Flare the coat bottom, flatten the sides, and include an indent for the belt. For Santa’s face and hands, start with a 10 mm ball of flesh-coloured paste, flatten slightly, apply glue, and position for his head. Add another small ball of paste to form his nose. Shape two small balls of flesh-coloured paste (about 6 mm) to form Santa’s hands. Apply paste and position. Use two tiny balls of flesh-coloured paste to form his ears. For Santa’s hat, start with an 8 mm ball of red paste and stretch it out to form the tail. Flatten it then paste into position. Roll a small piece of liquorice to form a 5 mm wide strip. Apply glue and position in the indent around the waist, then paint a gold buckle to finish the belt. For Santa’s boots, take two 10 mm balls of black liquorice and shape each to form an ‘L’. Cut a small ‘v’ in the bottom of each boot to form the heel and sole, then mark each toecap with ‘commas’ of white paste to resemble a surface sheen. Roll white paste to form 4 mm diameter sausages and position around the top of the boots, bottom of the coat, bottom of the sleeves, and brim of the hat. A small ball of white paste is also added to the tail of the hat to form the pom-pom.

Roll a 10 mm ball of white paste to form a flat ‘banana’, texture it to resemble Santa’s beard, and then position. Two small balls of white paste should then be formed into cose shapes for his moustache. Apply a little blush to Santa’s nose and cheeks, and mark his eyes with liquid black. To finish Santa’s coat, take three very small balls of red paste, flatten and then position to form the coat buttons. Mark each with two black dots to resemble the thread. Decorate the remainder of the plaque with musical notes, curved lines, and/or a themed edge to suggest a Merry Christmas.

Palm is visible

Back of hand is visible

September 2008

Sugar Flower (or Opium Poppy) Papaver somniferum by Shahril Shamsudin This is pink, violet or white poppy with darker tone on the petal. It is often found in South Eastern Europe and Western Asia.

Requirements • Leaf veiner, ball tools, former pad • Brush, scissor, tweezers • Forest, moss, vine, emerald green, yellow, pink, white, brown, plum, violet petal dust • Pink alcohol solution • Green and white flower paste. • Floral tape, 18/20 and 24/26 gauge wire • Medium stamens ,tuck glue, tissue, floral sponge

Method Centre (crown stigma) Roll some green dough to form a medium-sized ball, and insert a hooked piece of 18/20 gauge wire into bottom. Use tweezers or pinch the upper side of the dough ball to mark 10 lines to form a star or crown. Dust the ball with green petal dust and the upper/crown side of the star with vine green dust, then over dust with yellow dust. Take 10 to 15 stamens and bind with tuck glue across the centre. Flatten, Glue let it dry, and cut evenly into two halves. Bend the stamens around the crown stigma, bind using tuck glue, and let dry. Dust with yellow dust.

Petals Use the petal templates on page 11 as a guide. Each flower has two small petals and two large petals. (The size of each depends to the size of the flower) Roll out some soft pink dough so that it is moderately Veining thin elsewhere and thick tool at the centre.

A larger image of Shahril’s Poppies is on page 13. Lay the template on it, and cut the shape using a roller pin wheel tool. Insert a piece of 24/26 gauge wire at the bottom of the shape and ruffle the edges with a ball tool or ceramic veiner. Transfer the petal into a paper cup and let it dry. Dip in pink alcohol solution, and over dust with pink color. Then apply some violet or plum dust from the base of petal to the middle, and steam it.

Assembling the Flower Take two mediumsized petals, place them opposite each other around the crown stamen, then wrap in position with green floral tape. Attach two large petals between the medium petals so they are also opposite each other, bind with tissue paper, and over bind with floral tape.

Bud Roll a small pink ball and insert a piece of 18/20 gauge wire. Roll out to form a small petal using a ‘love’ cutter (i.e. a small rose cutter), and ruffle with a ball tool. Apply gum glue around the base and place the petal, overlapping its edges. Let it dry. Dip in pink alcohol solution and let dry. Sepal To make a sepal, take a small green ball of paste, and press it onto the pad, using small ball tool in the centre. Brush with gum glue and place on the flower. Mark the sepal with tooth picks. Dust with moss green, forest green, and vine green dust, and steam. Continued over page

Australian Sugar Craft

Sugar Flower (or Opium Poppy) â&#x20AC;&#x201D; continued from previous page

Leaf Roll out some green dough moderately thin, and thicker at the centre. Lay the leaf template on it and cut to shape with a pin wheel tool. Frill Press with leaf veiner or ruffle the edges with a veining tool.

Insert a piece of 18/20 gauge wire in the bottom and let it dry on a former. Dust with vine green, moss green and forest green dust. Brush with varnish or leaf glaze, let it dry, then apply some yellow dust to the leaf centre. Continued on facing page

Petal Templates Small Large Bottom

Bottom

Medium

Bottom

Leaf Templates

Small Large Medium Bottom

Bottom Bottom

September 2008

Sugar Flower (or Opium Poppy) — continued from previous page

Opium Pod Roll a large ball of green paste, and use tweezers to mark ten lines to form a star or crown (i.e. same as poppy stigma), then insert a piece of 18/20 gauge wire into the bottom of the ball. Cut off the star without Cut breaking it, then pinch or squeeze the edges and Cut flatten to make it level. Roll out a small ball of paste, brush it with glue, attach to bottom of the opium pod and allow to dry. Dust the star or crown with plum dust. To the remaining area apply some forest and emerald green dust and finish with white dust. When dry, just apply some flesh brown dust and over dust with white. Good Luck!

Seed Pod

Leaf

Petal

Editor’s Note: Shahril is from Malaysia. He previously worked as a pastry chef and culinary instructor in a university in Kuala Lumpur (KL). He has been interested in sugarcraft since 1998. In 2002 he established a home-based bakery and then started ‘serious cake decorating’. Since then he has created many wedding, engagement, and celebration cakes for functions in KL. In addition to decorating cakes, Shahril also conducts cake decorating classes when he is home. Shahril is currently completing a Master of Gastronomy at the University of Adelaide. He has previously completed a Diploma in Culinary Art and Bachelor of Science (with Honours) in food service and management. His plan is to upgrade his qualifications so he can work as a Lecturer, hence this further study in Australia. He hopes to complete his studies in 2009 and then return home to Malaysia. Since arriving in Adelaide he has been a very active member of the CDASA. He is keen to learn and share as much as possible whilst he is here. Shahril is also a member of the BSG (UK) and ICES (USA). His long-term goal is to foster the development of cake decorating skills among other Malaysians.

Hollywood Cake Decorations P/L

Australian Sugar Craft

Anemones by Helen Dissell (Qld) Centre 1. Take a small petit poi’s size ball of black paste and roll between the palm of the hand with firm pressure to remove any cracks. Slice off the bottom so it resembles a dome shape and then smooth the rough edges with your finger. 2. Hook the end of a quarter length of 26# green florist wire. Heat under a flame till white hot and then burn into the black dome-shaped paste. 3. Paint the dome all over with tylose glue and then dip it in poppy seeds to cover the entire dome. 4. Take some white cotton thread and wind it around three fingers about 50 times. Secure each end by hooking and then twisting 30# white wire tightly around each loop. 5. Put the two pieces of cotton inside one another. Cross over each other and tape securely together. 6. Add the domed centre to the middle of twisted cotton and tape to the bottom of the wire. 7. Put some vegetable fat on your finger tips and stroke through the cotton to stick them together. 8. Separate them evenly with a fine comb. Paint the edges with tylose glue and dip in a mixture of black pollen mixture. Leave to dry.

Petals 1. Use the lateral sepal cutter of the butterfly/ Papillion orchid to cut out nine petals and insert a quarter length of 30# white wire about 1 cm deep into each one. Pinch the base tightly and roll between the fingers to secure. 2. Set aside four petals and then gently re-roll the remaining five petals with a cell stick to make them slightly larger, being careful not to alter the shape too much. 3. Vein each of the nine petals with the poppy veiner, then ball the edges to give the petals movement on the top edges. 4. On double layer of white tissue, dust each petal with the chosen colour. Leave the bottom 5 mm undusted. For the purple anemone I use violet and Barney purple mixed with cornflour. 5. Use a large balling tool to ball the centre of each petal on the back of the hand. Leave to dry upside down on bubble sponge.

Assembly 1. Bend each petal wire back at a 90 degree angle. Support the petal between your fingers as you do so.

2. Tape the smallest four petals around the centre stamens. Next tape in the large petals in between the small petals, making sure that the base of the stamens and petals meet exactly. 3. Rearrange the petals lightly so they look lifelike.

Leaves 1. Mix some very light lime green flower paste and roll out thinly. Cut one poppy leaf and cut off the long base. Insert a 30# white wire and roll between the fingers. 2. Take a pair of sharp embroidery scissors and cut into the leaf sections forming two or three leaves out of one section. 3. Ball and stretch leaf sections to give movement. 4. Place the leaf on a rolling board and use a Dresden tool to slice the leaf sections and make ‘whisper’ leaves. 5. On a double thickness of white tissue, dust the leaf with a flat-ended dusting brush. I use lime and emerald green mixed with cornflour. Dust the tips with brown. Over dust the base of the petal with a little black mixed with powder blue. A hint of pearl lustre gives the leaf a velvety look. 6. Dip into a mixture of 50/50 isopropyl alcohol or ethanol and confectioner’s glaze. Leave to dry on bubble sponge.

Buds 1. Hook one end of a quarter length of 26# florist wire, then form a rounded teardrop shape similar to a rose cone and burn the hooked wire into it. 2. Paint the upper half of the cone with tylose glue and dip into poppy seeds. 3. Cut out three petals as used in the flower and make three larger by stretching them with a cell stick on a rolling board. Vein them with a poppy veiner and ball the edges. 4. Dust each one the same colouring as the flower. 5. Ball the inside centre with a large balling tool. 6. Take the smallest of the three petals and paint them diagonally across the base with tylose glue overlapping them from left to right. Curl the first smallest petal inwards. 7. Place the larger petals in between the small petals, then bend the bud wire gently forward for a lifelike appearance. Helen’s Anemones are featured on page 13 (see photo top right).

September 2008

All things Floral

Australian Sugar Craft

All things Floral Clockwise from top left: Sugar Flower / Opium Poppy by Shahril Shamsuddin. (See details on page 9.) A Wedding Cake by Anette Laidlaw (SA). Carnations, by Farida Lambada (Qld). A Wedding Cake, featuring roses and blossom, by Vicki Jobber (Qld). Orchids and Roses, decorated by Rhonda Phillips (SA) for ‘Flowers 2007’.

September 2008

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Clockwise from top left: A Wedding Cake, featuring roses and frangipani, by Irene Armstrong (Qld). A Wedding Cake, featuring phalaenopsis orchids, by Judy Taylor (Qld). A Floral Arrangement by Sylvia Fitch (NSW).

2008 Mt Coot-tha Competition

Australian Sugar Craft

Clockwise from top left: Third Prize, Open Modern Wedding Cake — Pam Orton. First Prize, Intermediate Wedding Cake — Donna Williams. First Prize, Novice Wedding Cake — Kerry Piltz. First Prize, Novice Special Occasion Cake — Suzanne Cash.

September 2008

Clockwise from top left: First Prize, Mini and Cup Cake — Gail Hardgrave. Third Prize, Open Wedding Cake — Rosemary O’Donnell. Second Prize, Intermediate Novelty Cake — Debbie Casey. First Prize, Open Fully Edible Cake — Yasmin Latif.

More 2008 Mt Coot-tha Competition

School Student Cakes from the 2008 Mt Coot-tha Competition Clockwise from top left: Nissa Minuzzo, First Prize, Floral cake. Olivia Barrett, Second Prize, Novelty cake. Angela Warner, H/C, Novelty cake. Kyle Armitage, Floral cake. Carley Ramsay, Second Prize, Floral cake.

Australian Sugar Craft

September 2008

CDAV â&#x20AC;&#x2DC;Wonders of the Wimmeraâ&#x20AC;&#x2122; Clockwise from top left: The Seminar Cake. Branch Displays: Bendigo, Hamilton, Horsham, Warrigal, Westgate, and Wodonga. The seminar organising committee. (A report on the seminar appears on page 26.)

Australian Sugar Craft

Cake Stories (Above) Joy Engleson and Troy Cassar-Daley, pictured with the cake she made for the 30th SA Country Music Festival and Awards. (See story on page 21.) (Right) Two views of the Excavator Cake that was decorated by Monica Said. (See story on page 21.)

Who said they weren’t serious? This is a candid snap from behind the scenes at the 2008 Mt Coot-tha Display and Competition. Kim Fryer (left) and Brenden Clem (right) were seen “wrestling” for the Champions Trophy. (Brenden won it in 2007. Kim won it this year.)

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September 2008

Cake Stories

Country Music Festival

Excavator Cake

from Joy Engleson (SA)

from Monica Said (NSW)

My husband is on the committee of the ‘SA Country Music Festival and Awards’, an annual event in the Riverland. This year was its 30th anniversary, so I volunteered to make a cake. Troy Cassar-Daley was the main drawcard for the event, and he agreed to cut the cake after he had finished performing. As I went up to get a photo of him doing so the announcer mentioned that I had made the cake, so I was in the photo (rather than taking it). (See top left on page 20.) Troy is such a nice down to earth person. After the cake was cut he continued to have photos taken with members of the audience as others hurriedly packed up and went home to escape the cold. It wasn’t until the next day that we realised the cake wasn’t shared around, so someone got a nice, very large fruit cake to take home. The hat was the hardest part to make. I copied the festival emblem, and included a copy of Slim Dusty’s famous hat. I made the brim first and set it to harden over the tin with GLAD Bake in between. I then made a paper pattern for the crown. The icing had to be firm enough to hold its shape but soft enough to bend over the edge of the cake. (This was not the easiest thing to do.) I filled the space underneath the crown with tissues to support the crown while the icing set. I didn’t want it to collapse in a heap, but it had to stay in place so the brim could be bent. After covering the cake I placed the crown over the brim and used royal icing to keep it there. Boy, did I use any royal icing! The top of the crown was an ideal location for the “30th” numerals. The guitar was made of icing (except for the cotton strings).

The photo (see top right on page 20) is of a cake I recently made for a 30th Birthday celebration. When I was first asked to make this cake I hesitated because I could not think of a way to get the arm of the excavator stable enough for transportation. After much thought, I advised the client that the only way it could be made was for the arm of the excavator to not be edible. I initially intended to make the arm from styrofoam and cover it with icing. However, due to its size my husband offered to make it from wood and then screw the arm to the base board and the cabin cake board. Fishing line was used as a temporary “tie down” to stop the arm moving during transportation. (The client cut it off when she got the cake home.) The cake was large — it had to feed 40 guests. Being a mud cake, all the work had to be done in the last few days. The base board was 1 metre long, and the completed cake stood 60 cm high. My husband was very helpful with this order. Apart from making the wooden arm he was also required to help get the cake into the car. I could not lift it on my own. The client was absolutely thrilled with the result. All of the partygoers were most impressed, especially her brother for whom the cake was made.

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Australian Sugar Craft

A Cake Decorator’s Fun Gift by Elizabeth Marburg (ACT) I hope other Australian Sugar Craft readers think this an appropriate (and interesting) article for the magazine. It certainly was a fun gift and enjoyed by all who saw it and know my background. The photo (at right) is of a ‘nappy cake’ that I made for my daughter on the birth of her son Jed. He arrived on Mothers Day. I saw this idea in a magazine at the hairdressers and thought it would be a great gift from a cake decorator with 20+ years’ experience. The ‘cake’ was made from ‘newborn’ disposable nappies, and it sat on a 14” board. I found it easiest to fold each nappy in half to enable them to be made into a circle which I tied tightly with narrow curling ribbon. The bottom tier had three nappies filling the centre void.

To complete the ‘cake’ I used wide blue ribbon, tied with bows at the back and decorated with a small truck and cars (instead of flowers). It was then wrapped in clear celophane to give to my daughter. She was thrilled with this most unusual gift.

Beginners’ Corner The above two photos were sent in by Christine Curran of Tasmania. She writes ... Hi, am enclosing a couple of photos you may be able to use at some stage in the magazine. The first photo (see above left) featured a model of the Eiffel Tower that was made by my cousin and sprayed with food colouring. (He is a sign writer). The cake was made by my son and daughter-inlaw. (I helped out with instructions on how to cook the mud cake.) It turned out beautifully. They wanted to ice it themselves, because it was for their friends who were getting engaged.

We were all very happy with the way it turned out. It was a good job for first timers, don’t you agree. The second photo (see above right) was a white wedding cake with a bride and groom. It was made by Annette Bryan of Northern Branch and this is her first attempt at the quilt design. She said it was not as easy as it looked, but it was obviously a job well done.

September 2008

Australian Sugar Craft

Chrysanthemums and Oriental String Work by Helen Dissell (Qld)

Bud 1. Cut a quarter-length of 24# green wire and hook the end. 2. Heat the hooked wire until it is white hot then insert it into a pea-size ball of white flower paste. 3. Flatten the top of the ball with your fingers and then use fine sharp embroidery scissors to make tiny cuts throughout the flattened area. 4. Paint with tylose glue, then dip in pollen made by mixing gelatine and yellow powder colour. 5. Over shade with a hint of lime and emerald green mixed with a little cornflour. 6. Leave to dry completely.

Petals Chrysanthemums come in varying sizes so you can choose a variety of sizes to make by increasing the cutter size and amount of petals.

First and Second Layers

7. After dusting and applying glue, attach to the flower in between the previous row of petals. Leave to semi dry upside down. 8. Be sure to turn the flower over before it has completely dried to ensure a natural looking appearance.

Calyx The calyx can be formed either by: â&#x20AC;˘ Rolling tiny sausages in green paste, veining them down the middle using a little tylose glue and placing them at the back of the formed flower in a circle, or â&#x20AC;˘ Using the cosmos calyx cutter or the strawberry calyx cutter, cut two calyxs from green paste, then ball and vein. Apply tylose glue on wrong side and attach to bud.

Leaves

1. Using white flower paste, cut out two petals using the smaller size cutter. 2. Ball the edges and cut each section into four or five smaller sections. 3. Pinch the edges with the tip of your finger. 4. Dust with a hint of lime and emerald green mixed with a little cornflour. 5. Turn over and paint the centre with tylose glue, then insert the dried bud into the centre of the first petal. 6. Glue and hang upside down to dry. 7. Repeat the process for the second layer with the same size cutter.

1. Use a daisy leaf cutter or poppy leaf cutter and cut out light green flower paste. 2. Insert a 30# white wire. 3. Pinch base of leaf and vein. 4. Dust with lime green then use green with a hint of yellow to over dust. 5. Dip in a mixture of 50/50 confectioners glaze and isopropyl alcohol. 6. Leave to dry on bubble sponge.

Third and Fourth Layers

Oriental String Work

Change the cutter size to the next size cutter for the third and fourth layers, then proceed as follows: 1. Cut out two petals. Keep the one under a plastic sheet until it is required to use. 2. Ball the edges and mark a central vein down each centre of each leaf with a veining tool. 3. Pinch the edges with the tip of your fingers. 4. Dust with snow all over and then dust the inner edge with a little of the green mixture used previously. Depending on the required colour of the flower the colours may be varied. 5. Paint the centre with a little tylose glue. Attach to the dried bud and hang upside down to dry. 6. Repeat for the next layer.

A fruit cake or dummy must be covered and allowed to dry for one week before commencing the string work as handling may cause dents if not completely dry. It can be covered in either pettinice or Royal Icing. Make sure the cake is free of any excess icing sugar or cornflour, and prepare a template of the design you require. If you wish to do any embroidery it must be done first, before commencing the string work. Royal Icing must be made by hand and the icing sieved through a fine mesh or silk stocking as fine tubes are used in this work.

When preparing a spray, make sure you always have a large variety of buds, smaller flowers, and a few larger flowers readily available.

Continued on page 25

September 2008

Chrysanthemums and Oriental String Work — continued from page 24

Gelatine Balloons by Helen Dissell (Qld)

Mark out the dots on the cake evenly using a pin, then use a 0 or 00 writing tube to pipe dots on the marked area and allow to dry. It is a good idea to work under a white light to allow easy and quick drying of the Royal Icing. Using a 0 or 00 tube, drop loops from dot to dot in the darkest colour chosen and allow to dry. Carefully place a smaller piece of sponge and cake tin on top of the dried iced cake and invert. With same colour drop loops from dot to dot and allow to dry. Make sure that they are balanced and the same depth as the previously piped loops, and invert the cake again. Many designs can be built up on the same principle and in different colours. Ribbon embroidery can be applied between the loops. Once you have completed your string work do not touch it, otherwise disaster will strike. A photo of Helen’s Chrysanthemums and Oriental String Work appears on page 13.

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Requirements • Good quality balloons (I use ‘Qualitex’ brand, only available from party shops) • Copha • Balloon cups and sticks • Gelatine • Water • Powder or liquid colours.

Method Mix two quantities of water to one quantity gelatine. Use boiling water or heat in a microwave until the mixture is clear. Remove scum with a spoon, then blend in colour being careful not to create too many air bubbles. Bang the side of the bowl to remove excess bubbles. Blow up balloons to an appropriate size and lightly coat with copha. Do not use too much copha as this will prevent the gelatine from sticking well and leave empty patches. Leave the gelatine mixture to cool to slightly below body temperature. About 32°C is optimum. Spin the balloons in a sideways swooping movement evenly, and coat well. Once coated, immediately hold upright at a right angle to dry until the mixture hardens. This may take a good couple of hours or even overnight — it all depends on the humidity. Once dry, deflate the balloon with a pin prick or just by untwisting the balloon. It twill leave the gelatine ball behind. Pearl lustre dust generates a wonderful effect when mixed in with other colours. Trim the uneven edges when dry and attach to the cake using gelatine nearly set or royal icing. These balloons can be decorated using royal icing designs and basic royal icing principles. A photo of Helen’s Gelatine Balloons appears on page 13.

HINT When making black buttercream, first beat in some chocolate paste, and then colour with black paste colour. You will find the buttercream tastes better, and you do not need to use so much black to achieve a good depth of colour.

Australian Sugar Craft

Reports

Wonders of the Wimmera

2008 Mt Coot-tha

by Pamela Walter, CDAV Seminar Secretary

by Bev Knobloch (Albury/Wodonga)

WOW is all that needed to be said! Everyone agreed it was a great CDAV Seminar in the Wimmera last April. It was a ‘first’ for Horsham Branch, with 172 attendees coming from New South Wales, Northern Territory, South Australia, Tasmania, and Victoria. The Branch displays were fantastic, imaginative, and colourful. Each display depicted interesting scenes from the Wimmera region. Thank you to all who participated and made such a delightful display. The time spent perfecting the detail and presentation of our craft was really appreciated by the 360 visitors who came to the public viewing. Thanks also from Horsham Branch to our demonstrators, gift donors, Australian Sugar Craft, and local service clubs for their assistance. Last but not least we must thank all who attended for their interest in cake decorating.

What a lovely time I had last June at the 2008 Mt Coot-tha Display and Competition. I was invited to be a Guest Judge and one of the many demonstrators at Mt Coot-tha, and it turned out to be three glorious days of showing the public our wonderful craft. In 2008 the competition entries were of very high standard, and the branch displays were excellent. It is also wonderful for the judges to get together and judge as a group, then meet afterwards. Congratulations to all concerned, especially to the QCDA for holding this event each year. I would happily recommend that any cake decorators from the other States who are visiting Queensland at that time of year should try to attend. For me it all started 18 years ago. I had read that the event was on in the CDAV magazine. My daughter had just moved to Noosa and so I had to visit on my way through Brisbane. At the event I met some of the girls from Sunshine Coast Branch, and I was invited to attend their next meeting. Shortly afterwards I joined the QCDA and each year, when I travel northwards for my holidays, I am always made to feel most welcome. As a QCDA member this also means attending State Seminars (which are held the opposite year to National Seminars), and this works out well for me as I am addicted to seminars. This year I demonstrated making decorated shoes, and the one that drew most comment was made in two halves, using an old chocolate mould. I made it in red, and to camouflage the centre join I completely covered the shoe with red glitter, and called it ‘Dorothy’s shoe’. I have also tried to use the same mould with gelatine for Cinderella’s glass slipper but I have not yet perfected that one. (I am sure some of the more experienced decorators who work with gelatine could — it is like Maureen’s ‘ship in a bottle’ in Perth. If anyone has been successful, I would love to hear how they did it.) Anyway, to my many QCDA friends, thank you for the invitation to attend and participate at the 2008 Mt Coot-tha Display and Competition. I had a wonderful time!

See page 19 for some photos from the Seminar.

Your Digital Photos Lately we have received many digital photos that have already been compressed or “downsized”. The compression process generates a smaller file (which is easier for you to store and email) but it also discards some important “image quality” data we need. For our high quality print production we need a minimum image resolution of 200 dots per inch (i.e. 200 dpi). Our optimum resolution is 300 dpi.Typically, your compressed or downsized images are only 72–75 dpi. We can increase the resolution back to 200 dpi. However, the image reduces to about 20% of its original size, and some of the quality data cannot be recovered. In future, when you submit digital photos for publication in Australian Sugar Craft, would you please supply the “raw images” that come straight from your digital camera. Similarly, a photo stored on the internet is usually a 75 dpi image. It looks fine when it is downloaded and displayed on your computer screen, but it is a “blotchy” (i.e. poor quality) image when it is printed. Images taken from the internet are not suitable for publication. For further information please contact Robee Bureau Services (see page 3 for contact details).

Photos from the 2008 Mt Coot-tha Diaplay and Competition appear on pages 2 and 16–18 of this magazine.

September 2008

Book Review + Competition

The Cakes new Dress by Maisie Parrish Städter GmbH , a German wholesaler of cake moulds, imaginative cutters, cake decorating materials, and baking accessories has combined with Maisie Parrish , the well-known English cake decorating teacher to publish The Cakes new Dress. ®

Maisie Parrish In 1989 Maisie started working with salt dough and discovered she had a flair for creative modelling. Her imaginative designs were very popular, and she subsequently wrote two books that featured her work. In 1998 began sugar modelling. She started working from home, creating new designs, and was soon tutoring at kitchen schools and cake decorating workshops around the world. In 2002 Maisie published her first sugarcraft title, Sugar Dough Magic. It was soon followed by Marzipan Magic and Cakes with Character.

The Cakes new Dress Maisie’s latest book is this full-colour, hardback publication. Its 168 pages describe 19 different projects — decorated cakes with amazing themes, quirky figures, and associated trims. Whatever the occasion, you will find a cake with a theme to suit, including ‘It’s Party Time’, ‘A Little Bit of Heaven’, ‘The Man of the Match’, ‘My Sweet Valentine’, ‘The New Arrival’, and ‘A Special Wedding’. Each design includes clear instructions and step-by-step photographs to show the reader how straightforward it is to create these fabulous cakes. This book would be a great addition to any sugar artist’s library. You will referring to it time and time again for those little touches to complete a cake.

The Competition Städter® GmbH have kindly donated one copy of Maisie’s new book for us to give away. To be in the running to win this fabulous book you should send a photo and story of a wedding cake you have made which features modelled figurines. Your entry must be received by 31 October 2008. Send it to: Australian Sugar Craft c/- Mrs Wendy Schulz (Magazine Officer) RSD 1105, Two Wells SA 5501 (via post), or wschulz@bigpond.com (via email).

The Cakes new Dress by Maisie Parrish ISBN: 978-3-9811544-2-9 Anyone wishing to contact Städter (the publisher) should, in the first instance check out their website, www.staedter.de If further information is required, send an email to info@staedter.de (In the body of the message mark it for the attention of Annegret Kiosze in the Marketing Department.)

Looking for a UK Pen Pal? Are you a junior cake decorator who might be interested in communicating with junior decorators in the United Kingdom? If so, send your name and address to: Cygnet Reps. British Sugarcraft Guild (National Office), Wellington House, Messeter Place, Eltham, London SE9 5DP or to Mrs C. Crouch, 58 Moss Acre Road, Penwortham, Preston PR1 9NJ UNITED KINGDOM Your details will then be passed on to BSG Cygnet Goups. (Junior decorators in the United Kingdom are called Cygnets, i.e. young swans.)

Australian Sugar Craft

Calendar of Events Australian National Cake Decorators’ Association Inc. New South Wales Cake Decorators’ Association of New South Wales Inc. 18 Oct — Coonabarabran Dem Day. 18 Oct — Southern Suburbs Dem Day. 22 Oct — Far North Coast Dem Day. 22 Nov — Chatswood 21st Birthday and Christmas Party.

Western Australia Cake Decorators’ Association of Western Australia Inc. 19 Oct — AGM. Contact the State Secretary for details. (Apart from attending the AGM, CDA of WA members are having a break to recover from the National Seminar and their 2008 State Seminar.

Cake Decorators Guild of New South Wales Inc. Nothing advised. Contact the State Secretary for information about local events. Queensland Queensland Cake Decorators’ Association Inc. 26–28 Sep — QCDA 12th State Seminar at Anglican Church Grammar School, East Brisbane. 01 Nov — State AGM. Contact the State Secretary for further details. South Australia Cake Decorators Association of South Australia Inc. 17–21 Sep — State Competition, Tea Tree Plaza. 25 Oct — Sharing Sugar Craft, at Bute Memorial Hall. (Hosted by Flinders Branch.) Contact the State Secretary for timings, etc. Victoria Victorian Cake Decorating Society Inc. 20 Sep — Gelaboons (Northern). For details, contact Julia Duncan (tjdjld@bigpond.net.au) 27 Sep — Wildflowers (Eastern). Contact Lorell Benier (0408 581 641 or ljbenier@bigpond.com) 18 Oct — Covering a cake and board (Casey). Contact Lyn Rattle (0409 542 518 or lmrattle@bigpond.net.au) 25 Oct — Character Bride and Groom (Eastern). 22 Nov — Branch meetings (Casey and Eastern). 29 Nov — Branch meeting (Northern). Town & Country Group: Contact Christine Marshall (03 9802 2442 or cmarshcm@fastmail.fm) Tasmania Cake Decorators Association of Tasmania Inc. 12–14 September — ‘Australian Wildflowers’ State Seminar in Launceston. For more details, contact Helen McGee on 03 6397 3373.

TIN HIRE New South Wales Bakery Sugar Craft — (02) 9756 6164 Full range of tins for hire. Most tins are $5.00 per week (plus deposit) One Stop Cake Decorations — Phone (02) 4722 9580. Large range of Novelty, Number, and different shaped tins.

Queensland Cake Ornament Co. — call (07) 3252 5542 Good Value. Wide Range. Country Confectionery & Cakes Shop 16 Wyalla Plaza, Taylor St, Toowoomba 4350. Phone us on (07) 4634 6313, or email: countryconfec@bigpond.com.au

September 2008

International Events NEW ZEALAND New Zealand Cake Decorators Guild Inc. ANNUAL CONFERENCE 7–10 November 2008 Waipuna Hotel and Conference Centre Auckland For more information: • see our website (www.nzcakeguild.org.nz); • contact Joy McKenzie, 1547 Argyle Otahuti Road, RD 4, Invercargill (Phone: +64 3 224 6074 or email: rossjoy.mckenzie@actrix.co.nz); or • contact Bonnie Henry (see details below).

Auckland NZ Waipuna HotelHotel & Conference Waipuna and Centre Centre Conference  7, 8, & 9 November   2008

  Demonstrators Greg Cleary Australia Greg Cleary Australia Erica Upjohn Erica Upjohn Wellington WellingtonNZ NZ Avis AvisFenton Fenton Eastern Eastern Southland Southland NZ NZ (Fourth demonstratortotobebeadvised advised) 4th Demonstrator

International Contacts GREAT BRITAIN British Sugarcraft Guild (www.bsguk.org) Annual Subscription: (Internationals) GB£22.50 Send details and payment (In GBP or by credit card): Post: British Sugarcraft Guild, Wellington House, Messeter Place, Eltham, London, SE9 5DP Email: nationaloffice@bsguk.org Phone: + 20 8859 6943 Fax: + 20 8859 6117

Available now:   Conference Registration Form   Cake & Flower Competition Schedules    Workshop Registration Form   Workshops will be held on Monday, 10 November.  Led by Greg Cleary + one other (to be advised)  Two sessions — a.m. and p.m. 

Contact:, Contact: Joy Joy McKenzie, McKenzie,1547 1547Argyle ArgyleOtahuti OtahutiRoad Road, RRD4 D 4 Invercargill Invercargill 9874. 9874,New NewZealand. Zealand Phone: 07 829 8297638 7638or oremail: email:nzcakedecinc@xtra.co.nz nzcakedecinc@xtra.co.nz Phone 07 For more information, the website: www.nzcakeguild.org.nz Information on check the website: www.nzcakeguild.org.nz

New Zealand Cake Decorators Guild Inc. Overseas Membership & Magazine

NEW ZEALAND New Zealand Cake Decorators Guild Inc. President: Helen Corder Secretary: Bonnie Henry, RD8, Hamilton 3288, NZ Email: nzcakedecinc@xtra.co.nz

SOUTH AFRICA South African Cake Decorators’ Guild National Office: sacdgnof@hixnet.co.za www.geocities.com/sacdg

UNITED STATES OF AMERICA International Cake Exploration Societé (ICES) www.ices.org (Email: gvmcmillan.aol.com) Membership Coordinator: Gayle McMillan PMB 166, 1740 44th Street SW, Wyoming MI 49509 USA Annual ICES subscription: Internationals US$75

4 issues of Magazine per year: April, July, October, January. NZ$36.00 Subscriptions due annually, 31st March. Please send your name, address, and payment to: The Treasurer, NZCDG Inc, Michele Barnett, 11 Plover Place, Maungatapu, Tauranga. New Zealand.

Australian Sugar Craft

ANCDA Contacts NATIONAL

DUBBO EASTERN SUBURBS FAR NORTH COAST Australian National Cake CDA of New South Wales HASTINGS DISTRICT Decorators’ Association Inc. Pat McRae HUNTER DISTRICTS ABN 74 056 654 365 32 Glenbrae Drive INVERELL www.ancda.org Terranora NSW 2486 KYOGLE pat@cakedirectory.com National President: MANNING VALLEY Marilyn Dzelmanis MUSWELLBROOK CDG of New South Wales 11 Cam Street NAMBUCCA VALLEY Cambridge Park NSW 2747 Helen Robinson NARRABRI, NEPEAN RMB 124 Ph: 02 4721 4739 RYLSTONE Old Narrandera Road SOUTHERN SUBURBS National Vice President: Wagga Wagga NSW 2650 TAMWORTH Eileen Manning Ph: 02 6922 9427 TWEED VALLEY 8 Woodside Grove Queensland Forestville NSW 2087 Sue Lapworth Ph: 02 9452 5028 3 Miena Close Cake Decorators’ Guild National Secretary: Riverhills Qld 4074 of New South Wales Inc. Lynette Speer Ph: 07 3376 5271 32 Barwon Street President South Australia Bomaderry NSW 2541 Denise Schaefer Joycelyn Martlew Ph: 02 4421 0483 31 Hambridge Road 26 Edward Street National Assistant Bargo NSW 2574 Bordertown SA 5268 Secretary: Maureen Gunton Ph: 08 8752 1331 Ph: 02 4684 1283 2 Graham Avenue denisch@aapt.net.au Wentworthville NSW 2145 Tasmania Christine Curran Secretary Ph: 02 9631 0363 61 Havelock Street Danitsa Moses National Treasurer: Summerhill Tas 7250 PO Box 8051 Lorraine Finney Ph: 03 6344 6459 Kooringal NSW 2650 8 Queen Street Ph: 02 6922 3398 Victoria Guildford NSW 2161 Lorell Benier Ph: 02 9681 1840 CDG of NSW Branches 66 Amesbury Avenue ARMIDALE Wantirna Vic 3152 BATHURST Ph: 03 9801 7165 CAMDEN ljbenier@bigpond.com CENTRAL COAST Australian COOMA Western Australia COWRA Sugar Craft Lyn Flegg GOLDEN WEST 232B Grand Promenade Magazine GOULBURN Double View WA 6018 ILLAWARRA PO Box 280 Ph: 08 9341 6259 KEMPSEY Salisbury South SA 5106 ORANGE Email: austsugarcraft PARKES/FORBES @yahoo.com.au SAPPHIRE COAST Website: www.ancda.org SOUTHERN HIGHLANDS NEW SOUTH Magazine Officer: SYDNEY WALES Wendy Schulz WAGGA WAGGA RSD 1105 Cake Decorators’ WEST WYALONG Two Wells SA 5501 Association of Ph & Fax 08 8529 2075 New South Wales Inc. Mobile 0427 292 075 State President tw.schulz@bigpond.com Marian Jones QUEENSLAND Subscriptions: 31 Ellesmere Road Helen Pumpa Queensland Cake Gymea Bay NSW 2227 37 Caruso Crescent Decorators’ Association Inc. Secretary Brahma Lodge SA 5108 qcda_inc@yahoo.com.au Sylvia Fitch Ph & Fax: 08 8258 3523 State President 115 Adams Street hdpumpa@yahoo.com.au Phyllis Milgate Woombah NSW 2469 31 Bell Street Ph: 02 6645 9222 Walloon Qld 4306 sfitch@ozemail.com.au Ph/Fax: 07 5464 5485 CDA of NSW Branches: Secretary ALBURY Dawn Hebblewhite BANKSTOWN 61 Kiel Mountain Road BROKEN HILL Woombye Qld 4559 CHATSWOOD Ph: 07 5442 3407 COFFS HARBOUR Fax: 07 5442 3415 COONABARABRAN Australian Sugar Craft Representatives

QCDA Branches: BAYSIDE BRISBANE CENTRAL BRISBANE NORTH BUNDABERG CAIRNS CALOUNDRA DALBY & DISTRICTS DARLING DOWNS GOLD COAST GYMPIE IPSWICH LOGAN CITY MACKAY MAREEBA MARYBOROUGH PENINSULA & DISTRICT ROCKHAMPTON ROMA SOUTH BURNETT SUNSHINE COAST

SOUTH AUSTRALIA Cake Decorators’ Association of South Australia Inc. President Pamela Lane 323 Marion Road North Plympton SA 5037 Ph: 08 8297 0365 Secretary Helen Pumpa 37 Caruso Crescent Brahma Lodge SA 5109 Ph: 08 8258 3523 hdpumpa@yahoo.com.au CDA of SA Branches: ADELAIDE CENTRAL FLINDERS LOWER NORTHERN MARION NARACOORTE RIVERLAND SOUTH EASTERN CAKE DESIGNERS

CDA of Tas Branches: DEVONPORT HOBART LAUNCESTON

VICTORIA Victorian Cake Decorating Society Inc. (www.vcdsstate.websyte. com.au) State President Lynette Rattle 11 Woolshed Road Narre Warren Vic 3805 Ph: 03 9705 7837 lmrattle@bigpond.net.au Caretaker Secretary Lynette Rattle (see above) VCDS Branches: CASEY EASTERN NORTHERN TOWN & COUNTRY

WESTERN AUSTRALIA Cake Decorators’ Association of Western Australia Inc. State President Margaret Newman 5 Quorn Street Wembley Downs WA 6019 Ph: 08 9341 4908 Secretary Sue Ballard 38 Blackbutt Road Woodlands WA 6018 Ph: 08 9446 2639

CDA of WA Branches: ALBANY DARLING RANGE GERALDTON MANDURAH MERREDIN NORTHSHORE PERTH TASMANIA ROCKINGHAM DISTRICTS SOUTHERN SUBURBS Cake Decorators Association of Tasmania Inc. SOUTH WEST SWAN DISTRICTS President WYALKATCHEM Lynn Anthony 405 Relbia Road Relbia Tas 7258 Secretary Rosemary Kerrison 507 Main Road Montrose Tas 7010 Ph: 03 6273 4192

September 2008

orchardicing.com

www.

3kg, 1kg and 500g packs

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Decorators Shortening Gum Tragacanth Orchard Manufacturing Co Pty Ltd 97-101 Bayfield Road Bayswater VIC 3153 Tel: (03) 9720 8311 Fax: (03) 9720 8911 orchard@orchard-mfg.com.au www.orchardicing.com Wholly Australian Owned Company

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al Whi te y Red Gre en Ivor

Easy to Handle Non Stick Smooth Finish Gluten Free Suitable for Vegetarians Great Tasting Brilliant Colours

Retail Packs from your Supermarket

All Things Floral by Olive Maughan (WA) We are pleased to feature some of Olive’s work in this issue of Australian Sugar Craft: A wedding cake for an older couple (top left). The pink and chocolate mud cake she made for her neice’s wedding (top right). The Bride and Groom’s outfits resembled what they wore on the day. A floral table centrepiece decorated for a wedding reception (centre right).

2008 VCDS ‘Stitches and Craft Show’ Clockwise from top left: Lynne Birch, First Prize, Open Sugar Art and Best in Show (awarded the Peter Williams Perpetual Trophy, for the second successive year). Therese Fernando, First Prize, Seniors section. Jan Murphy, First Prize, Open Modern Wedding Cake. Melissa White, Second prize, Novice Miniature Cake. Lynn Rattle, Third Prize, Seniors section. (Perri Martin was also awarded First Prize, 21st Birthday Cake. His cake was featured on the front cover of the June ‘08 issue of Australian Sugar Craft.

Australian Sugar Craft