sweet.
VOLUME ONE, ISSUE TWO 2013 ANNUAL - A SWEET YEAR
2013 ANNUAL A SWEET YEAR Join us in a look back at the Autumn, Winter, Spring, and Celebrate i ssues of Sweet Magazine on Facebook from Januar y 1st. Then sit back, relax, and recover from the year end festivities with your copy of the Sweet Magazine 2013 Annual; A Sweet Year.
Welcome to the first ever Sweet Magazine Annual; A Sweet Year! I am so excited to take a look back at the four publications that we’ve produced and share with you again some of the outstanding contributions to our magazine and more importantly the sweet community. 2013 has been a turbulent year for Sweet Magazine but we’re excited to move forward into 2014 with the first ever printed copies of Sweet Magazine coming to a
newsagency near you in February. You can also subscribe on our website or buy individual copies to have the sweetness delivered right to your door in Australia and New Zealand. We’ve got a new look, a new Facebook page, and a new website too. Through
all these changes, supporting the cake decorating, baking, and sweet styling community remains our priority and is something we’ll continue to do through 2014 as we always have. Follow along on Facebook for fabulous giveaways and competitions including our Sunday Shout Outs and Friday Features. Our magazine is about showcasing your work and supporting the community that has supported us, if you want to contribute to the magazine make sure to join in the sharing on Facebook and look out for our contributor call outs. Got questions, need help with the Android, iPhone or iPad Apps or having trouble reading online, send us through an email.
lace doily cake boards
cherry blossom cookies
novelty pineapple cake
autumn
gluten free chocolate brownies
celebrate
winter
sweet. join us on facebook & instagram subscribe to the print edition
spring
send us an email receive the newsletter
perfect styling
Sweet Magazine is published by Peach Tea Design Pty Ltd. © All content and layout copyright 2014 Peach Tea Design Pty Ltd. All rights reserved. Reproduction without permission is prohibited. Peach Tea Design Pty Ltd accepts no responsibility or liability for damage or loss as a result of material submitted for publication or published. The views and opinions expressed within are not necessarily the views of the publisher or it’s affiliates/ While every effort has been made to ensure the acuracy of the information contained within Sweet Magazine, the publisher and Sweet Magazine hold no responsibility or liability for any errors, ommissions, or consequences subsequent or otherwise, including loss or damage arising from reliance on information in this publication. Sweet Magazine’s Autumn, Winter and Spring issues were previously published as Cake! Magazine. The Autumn, Winter and Spring issues of Cake! Magazine are the sole copyright of Peach Tea Design Pty Ltd and Lisa Brown, reproduction of these publications without permission is strictly prohibited. Sweet Magazine is not associated with the Australian Cake Decorating Network.
Autumn was the first issue from the Sweet Magazine team with over 100 contributors from 7 countries submitting photos of thier cake and cookie creations. More than 100 000 people enjoyed the unique tutorials created especially for the magazine by cake artists including Paul Bradford Sugarcraft School, Alison Lawson Cakes, Rouvelee’s Creations, Lick the Bowl, Catrina’s Cupcakes, Dinkydoodle Designs by Dawn Butler, and The Cupcake Lady! Galleries featured hand painted, airbrushed, and novelty cakes, cookies, and sweet tables as well as interviews from Rouvelee’s Creations (Rouvelee Illagan), Cake 2 the Rescue, Devilish Cakes - Kiama (Louisa Glyde), and Fernanda Abarca Cakes.
The Autumn issue of Sweet Magazine was originally published as Cake! Magazine. Sweet Magazine is not affiliated with the Australian Cake Decorating Network.
Louisa’s work is fun and always impeccable. An example of one of hundreds of incredible works of art created by Louisa at Devilish Cakes - Kiama, this fun chook featured on the cover of the Autumn issue.
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AUTUMN TUTORIALS Paul Bradford - Chocolate Wrap Cake Ali son Lawson Cakes - Squiggle Ruf f le Rouvelee’s Creations - Mother & Daughter Lick the Bowl - Cookie Bouquet Catrina’s Cupcakes - Sequin Cupcakes Dinky Doodle Designs - Barrier Reef The Cupcake Lady - Pineapple Cake
Rouvelee’s Creations sweet Mother & Daughter figurine is available as a downloadable tutorial for individual purchase from the Sweet Magazine AppStore.
Alison Lawson’s gorgeous squiggle ruffle cake can also be found in the Sweet Magazine AppStore as a tutorial available for individual purchase.
THE CUPCAKE LADY novelty pineapple cake
tutorial
Drill a hole into your cardboard slightly larger than the diameter of your dowel and then cut your dowel long enough to support the height of the cake and stem and leaves.
Drill a hole into the centre of the styro and slide it onto your dowel. Once you are happy with the position secure your styro in place with hot glue. Glue a cake board slightly smaller than the diameter of your styro on top.
Use a glue gun to secure your cardboard cake board to the bottom of your masonite cake board, this will create a space for you to glue your dowel without the dowel falling through. Apply hot glue to the centre of the drilled hole and using a right angle to keep your dowel straight, glue it in place.
Ensuring your cakes are cold, stack two or three layers of cake adding ganache between each layer for flavour and structural support.
Prepare the bottom of your pineapple by wrapping a half ball of styro with masking tape. This will prevent it from melting when applying the hot glue. The styro ball becomes the base of your pineapple and supports the cake.
Use your smaller diametre dowel and insert into your cake cutting to size. Apply a small amount of ganache and place a cake board smaller than the cake diameter on top.
Stack two to three more layers of cake filling with ganache. Using a real pineapple as a visual aid, carve your cake shape. Make sure your cake is cold when carving. If you make a mistake just stick it back on with your ganache!
Trim your fondant at the joins, cutting with a very sharp and clean knife in a straight line from the bottom of the cake to the top leaving a small gap. Using your palms close the gap at the join by moving the fondant gently inwards. You can cover the cake with plastic wrap while working on the join to avoid it drying out.
Once you are happy with your carved cake, apply ganache to form your desired pineapple shape, hold all your cake in place, and create a surface for your fondant to stick to. To cover your pineapple, wrap in one single piece or two pieces of fondant - the joins will be camouflaged by the pattern we apply to the cake, so choose a method that’s easiest for you.
Use the sharp end of a celpin to create the diamond pattern. Make sure the area of your cake you are not working on is covered with thick plastic to stop it drying out and forming a skin. To achieve the texture on your pineapple skin, use the round end of the celpin to push the icing inwards. Alternatively, you can also use your finger to do this and pinch the fondant.
To start, brush your cake with hot water, this will smooth out the ganache and create a sticky surface for the fondant to stick to. Roll your fondant out evenly, and then roll it onto your rolling pin to wrap around the cake. When its wrapped around, trim carefully at the bottom of the cake.
Once the pattern is applied it’s time to colour your pineapple. You could use yellow fondant, we start with a white base because it allows more control over the colour. You can also apply your colour with an airbrush. We find that petal dusts give a more realistic light and dark shade.
tutorial
You can also incorporate some greens, cream and darker yellow shades for a more realistic pineapple. Once your cake is coloured, colour some fondant green, add a little tylose and wrap it around the exposed dowel protruding out of the cake. This will support the pineapple leaves.
Pinch the very tip of your leaf in the centre and work your way down to the base so that the leaf curves in the centre. You can dry the leaf flat on your table or lie it over a folded paper towel to allow it to curve backwards. If your leaf is not holding its shape use folded paper and allow the leaves to dry within the folds.
You will need flower paste, a small rolling pin, a long skinny leaf cutter, 1 packet of #24 wire cut in to 4 pieces and a corn husk for texture.
To colour your leaf use a variety of green petal dusts and paint directly onto your leaf. Use a real pineapple leaf for inspiration. You can also add shades of cream for a more realistic leaf. Assemble your leaves from the top to the bottom by inserting the wire into the stem created earlier.
Roll out your flower paste to 1 – 2 mm depending on how long you want your leaf to be. Insert your wire and pinch the flower paste around it. Using a small rolling pin, roll your leaf to achieve a longer thinner look. Using the corn husk push it firmly on to your leaf, turn over and repeat on the other side. Make your leaves in various sizes and remember to make plenty.
To complete the base of the pineapple leaves, make the leaves individually and apply directly to the cake allowing the to curve downward and dry on the cake. You should only need two rows of these smaller leaves. Finish by covering your board in biscuit crumbs to create a sandy beach!
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AUTUMN CAKES Featuring handpainted, airbrushed, novelty, and ideas for Mother ’s Day, the cakes of the Autumn i ssue were diverse, and fun!
Cakesalouisa is one of our favourite artists of 2013. Lousia’s style is so fun and unique, and her characters are always so full of life and whimsy. We can’t wait to see what she creates in 2014. Connect with Cakesalouisa on Facebook: https://www.facebook.com/cakesalouisa
Right: Cakes & Biscuits by Lisa Melbourne, Victoria
Left: The Cupcake Lady Adelaide, South Australia
Blissfully Sweet Sydney, New South Wales
Left: Kidacity Brisbane, Queensland Right: Sweet Tiers Melbourne, Victoria
We discovererd Fernanda’s work when she made this amazing cake for the DreamWorks release of their animated feature The Croods. Fernanda, like many other successful cake artists, draws on her creative background for all of her sweet
works of art. Her eye for the finer details is obvious, take a minute to study even one small section of this cake and you’ll see meticulous attention to the smallest details which are what really bring this cake to life.
Fernanda, originally from Brazil has been living in the US
painting at DreamWorks where she’s been working for the
since she was 8 years old. Never considering herself a
past seven years. Opening her online boutique in January,
professional artist, she was recognised as a Maryland
cake is what she does when she’s not making movies -
Distinguished Scholar in Visual arts, a shock to Fernanda -
fascinated, we asked Fernanda some questions!
but none of us, she went on to study under a full scholarship at the Maryland Institute College of Art before changing direction.
Do you think your skills as an animator help with your 3D cakes? Absolutely!!! Animation is all about the “Illusion of life”, and that’s what I’ve been trying to convey with
“I got bored really quickly (as I normally do) and decided
my cakes. I know how to digitally sculpt, rig, and paint a
to change course and move to Florida to study Computer
character, so I’ve been able to translate that to cakes rather
Animation at Ringling College of Art and Design. Since
easily. My foundation in traditional arts has been a huge help
then my world has been nonstop. In 2006 after interning at
as well.
Electronic Arts Tiburon creating video games, I got married, graduated from college, and was hired at DreamWorks Animation as a Computer Animator. That brought my husband and I over to California where we currently reside with our two kids.”
How long have you been creating gorgeous cakes? My first cake was for my son’s 1st birthday 3 years ago, it was a disaster!! However, 2 years later I tried again and made my daughter’s 4th birthday cake, a 3D castle. This time I loved the way it turned out and it piqued my curiosity. I
Starting out as an animation artist, Fernanda quickly realised
started reading about cakes and sugar sculptures and
that she preferred painting and so transferred to digital
realized I could do something fun with it. At the end of last year I decided I would give it a go again. My first “real” gig was with DreamWorks for the company’s studio release celebration event of “Rise of the Guardians” in late
I fail alot, but I know to keep going. The challenge keeps me hooked.
November. I didn’t think much was going to come of it, but the cupcakes where a hit and subsequently, they decided to book me for “The Croods” release event in March 2013, “Turbo” in 2013, and I’ve since done a few other studio events. I also made my very first 3D cake “The Elf” last December for a studio Christmas party. I could not BELIEVE how fun it was. People went crazy over it and I got hooked.
Sandy from DreamWorks Animations’s Featured Animation The Croods Fernanda Abarca Cakes California, United States
fernanda abarca How did you get started in Cake Decorating? I think at first it was for the challenge and extra money. When you’ve been a professional artist for a while, there comes a time when you feel you hit a plateau and need new challenges. I needed something to get my creative juices flowing again, so when the State of California approved the Cottage Food Law, it was a perfect opportunity to open the boutique. Now I do it because I LOVE IT. I know it’s only been four months, but I think about it all the time, I read about it all the time, and I follow the best cake decorators on Facebook and try to get to know as many of them as I can. I am addicted and in love. And my husband feels betrayed! Do you have any formal training? Other than my Art and 3D training I have no formal training in cakes. I honestly learned everything from reading and watching the best decorators. When I can’t figure out something, I Google it and a lot of the times I get an answer. When I don’t, I remember what I know and trust my own instincts and creativity. I fail a lot but I know to keep going. The challenge keeps me hooked. What are your favourite decorating tools? That’s a hard one. I guess the ones I use the most are of course my sculpting tools. But my favourites are grooming scissors and paint brushes. The scissors are so tiny and perfect for everything. I use them ALL THE TIME. The brushes are the best for sculpting. You can really handle the fondant quite well with a brush. My favourites are the Craft Smart® Golden Taklon Brush Sets. [Editor’s Note: You can find similar sets of brushes at your local craft store, Spotlight or Lincraft in Australia.] You can find them at Michaels in the brush section. I use them with shortening and I’m able to really do a lot with them. Do you use any home-made or non-traditional tools for cake decorating? When I need some kind of texture that I don’t have a mold or mat for; I get really creative and make it out of foam. I do this a lot for veins on flowers and for board textures. I just draw on it with my craft knife creating the shape I need. Then I use it like a stamp on the fondant. Works great. What do you enjoy most about Cake Decorating? Creating. I love that something starts out on paper as an idea and you make it come to life. It doesn’t matter if it’s a cake or fondant sculpture. It’s so rewarding to see it complete; most of all though, I think the best part is being able to use the gifts God has given me to bless others. It brings me so much joy to see people’s reactions to my work. I stand back and often watch them as they ask each other “Is that really cake? OMG! That’s a cake!” It’s so funny and nice to see how much they appreciate it and how happy it makes them. It makes all the sleepless nights worthwhile.
You can read the full interview with Fernanda in the Autumn issue of Sweet Magazine available in the AppStore. Connect with Fernanda on Facebook: http://facebook.com/ FernandaAbarcaCakes
Little Wish Cakes Perth, Western Australia
Our Winter issue was one of the most popular issues published. Inviting contributors to create work specifically for the magazine, we sent out inspiration boards that produced some spectacular cakes. The Winter issue has been read over 300 000 times, and went just a little bit viral on Facebook. This issue featured the Austalia’s Sweetest Morning Tea charity collaboration which saw sweet stylists, bakers and decorators come together to create beautiful and original work for a book sold to raise money for the Cancer Council. Tutorials from Sweetness and Bite, Dessert Menu Please, Katrien’s Cakes and The Cupcake Lady included beautiful cookies, sweet figurines and a wonderfully detailed chocolate box cake. We ramped up the recipes in this issue and focused on gluten free baking with the help of Crumbs of Comfort. We took a whirlwind world trip with a look at the work of our favourite sweet artists abroad!
The Winter issue of Sweet Magazine was originally published as Cake! Magazine. Sweet Magazine is not affiliated with the Australian Cake Decorating Network.
After inviting contributions for the Winter issue of Sweet Magazine, we were delighted when this meant the opportunity for a unique cover image. Sugarpot’s Priya took on our white, pink & gold (with a hint of green) fabric and floral inspiration board and created this stunning cake which took out the cover for the 2013 Winter issue.
tutorial
WINTER TUTORIALS Sweetness & Bite - Chocolate Box Desser t Menu, Please - Cherr y Blossom Cookies The Cupcake Lady - Evie the Elephant Katrien’s Cakes - Winter Wonderland
Sending heartfelt thanks to Janet of The Cupcake Lady who has been a regular contributor to Sweet Magazine duing 2013!
Katrien’s Cakes released a brand new book in 2013, head to her page to check it out, and learn more about working with modelling chocolate!
DESSERT MENU, PLEASE cherry blossom cookies
Photography: OY Photography
tutorial
Outline the cookie with stiff royal icing. Let it dry about 30 minutes, and then paint the gold metallic edible paint on the outline icing. Let the paint dry about 10 minutes.
Flood the whole area with very thin flood consistency icing. The icing should be thin enough that it smooths after a soft shake.
Use toothpick to get rid of all bubbles.
Use medium consistency icing to create the cherry blossom pattern. Pipe the pattern while the flooded icing is still wet. Start by piping a small circle, then flood it to create your first petal. Continue creating petals in the same way until your blossom has five petals, then flood the middle area to close the gap. Tap or shake you cookie so that the blossom flattens out and settles into the flooded area.
Repeat the steps with another colour to create a smaller blossom.
Then, using a different colour, pipe a drop shape in-between in the middle gap. Dot a small circle at the pointy end to finish your blossom.
To create the side view of the cherry blossom, start by piping a wide heart shape.
Tap, gently shake or use a toothpick to help smooth the icing. Repeat the steps to create more blossoms until you’re happy with the patten. Let the cookie completely dry for 10-12 hours.
tutorial
After the cookie is completely dry, use a stiff consistency icing to outline the blossoms, and add detail to the inside of the cherry blossoms. Repeat with all of your cherry blossoms.
Use the same stiff consistency icing to pipe little dots. Let them dry for about 30 minutes.
Paint with gold metallic edible paint on the outlines and detail. Let the paint dry about 10 minutes. Enjoy!
Create these gorgeous cookies in all your favourite flavours and enjoy with a cup of tea! You can see more of Noo’s fabulous creations on her Facebook page: Dessert Menu, Please!
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WINTER CAKES Contributors to the Winter i ssue were invited to create cakes inspired by pretty pattens and textures, and white, gold, and pink (with a hint of green) f lorals and fabrics. We added some buttercream beauties, fresh f lorals and a selection of work from Australia’s Sweetest Morning Tea for one of the prettiest i ssues yet!
This stunning cake from Sweet Disposition Cakes inspired by our pretty patterns and textures inspiration board is one of our favourites for the issue. Learn to create these gorgeous ranunculus with the stand alone tutorial or Spring issue available in the Sweet Magazine App Store!
Blissfully Sweet Sydney, New South Wales
Darling Details Cakes & Sweets: The Cupcake Lady Photography: Karen Pfeiffer Photography Cookies & Oreos: Sweet Table Flowers: Lotus Flowers Pottery: Ang Walford Ceramics
One Sweet Girl Melbourne, Victoria
Emma-Lee Cake Design Sydney, New South Wales
Gillian is the gorgeous face behind Crumbs of Comfort. Dedicated to educating the bakers of the world that gluten free doesn’t also mean flavour free sweets with the texture of cardboard, Gillian regularly contributes her delicious recipes
to Sweet Magazine. You’ll find a deliciously moist coconut cupcake in the Spring issue, and Christmas Eve Spice Biscuits in the Celebrate issue of Sweet!
Ingredients
Method
150g Unsalted Butter
Preheat oven 180*C or 160*C fan forced
250g 70% Cocoa Dark Chocolate, Chopped 50g Dutch Cocoa Powder (substitute with regular cocoa if needed) 100ml Boiling Water
Line a deep ( at least 1 inch ) lamington tray with baking paper, allowing it to overhang.
250g Brown Sugar
Combine butter, chocolate, cocoa and water in a heatproof
50g Almond Meal
bowl over a saucepan half filled with simmering water,
50g Rice Flour
making sure the water doesn’t touch the base of the bowl.
50g Plain Gluten Free Flour
Using a spoon, stir for around 6 minutes or until chocolate
4 Large Free Range Eggs
melts and mixture is smooth. Remove from heat Add sugar, almond meal, and combined flours and combine well. Using a mixer, beat eggs in a bowl for 5 minutes or until thick and pale. Gently fold the eggs into the chocolate mixture. Pour the chocolate mixture into prepared lamington tin and bake for approx 25 minutes. Hints & Tips Substitute butter for a dairy free alternative to make these delicious brownies Gluten and Dairy Free. In Australia, Tablelands do a dairy free spread that has a lovely subtle
Gluten free. Flavour full!
taste. For a nut free brownie, substitute the 50g of almond meal with 50g of gluten free plain flour. You can add half a cup of nuts of your choice, white choc buds, cherries or other chocolate loving fruits
This beautifully moist and rich chocolate brownie can be cut and served at teatime or prettied up with ganache and chocolate transfers! Find Gillian’s recipes in the Spring, and Celebrate issues, and connect with Crumbs of Comfort on Facebook: http://www.facebook. com/crumbsofcomfortcakedesign
Left: De La Rosa Cupcakes Perth, Western Australia Right: Blissfully Sweet Sydney, New South Wales
There’s no doubt about it, Karen Portaleo oozes creativity and talent! Her awe inspiring work is another example of what an artist can do when challenged with a new medium. With a mix of quirky imagination and pure talent, Karen
has created some of the most popular cakes we’ve seen! In 2013 Karen started her own studio, and we can’t wait to see what she produces next!
I met with Karen on a beautiful Autumn day at the Whimsical
to their own careers in cake decorating. Now the lead
Cakehouse in Dolans Bay NSW where she was taking a
decorator at Atlanta’s Highland Bakery, Karen says she fell
quick break from a week packed with filming video tutorials
into cake decorating by accident. Meeting a friend at the
for Cake Masters. On arriving I stood in awe while the team
bakery one day she noticed the store was missing decorated
at Whimsical explained that Karen was planning the cake
baked goods and asked to decorate some cookies - the
that they were going to start filming that day - she’d been
catalyst for a change in medium from clay to sugar and a
given the go- ahead from Warner Bros ten minutes earlier,
turning point in Karen’s artistic career.
and at 1 o’clock in the afternoon, they planned to start filming in two hours and wrap all filming that day. Later had the pleasure of speaking with her friend Ria (Ria’s Blue Bird - Atlanta) who spoke about Karen’s ability to talk with a customer about a cake and just ‘know’ how to make it. This
Working with companies including Dove and Maybelliene Karen designed and built sets for her high profile clients’ advertising campaigns, and attributes her set building structural knowledge to her ability
completely explained the cool, calm and collected Karen
to create gravity defying sculpted 3D cakes. Karen’s artistic
that had been given about half an hour to plan, create and
career lead her from jewelry making and clay and so we
film a 3D Joker cake - a task that would turn most of us into a
asked Karen why she chose to make the change to sugar.
nervous wreck!
She explained that working in clay and partnering with
Karen Portaleo’s cakes are much more than sponge,
galleries was slow, drawn out
buttercream and fondant - they’re intricate and awe- inspiring
and unprofitable. For Karen, working with modelling
works of art that many call the inspiration that lead them
chocolate - her preferred medium - is almost the same as working with clay, and when she started posting pictures of her edible artwork online it took off and became
You’ve got to practice. Your own trial and error is where you’ll learn the most.
more successful. At Cake! we talk to many different cake decorators with all kinds of backgrounds, and unusually when I asked if her background in art was the reason her cakes were so popular, she said while it helped - no. “Everyone makes and eats cake, but with art there is an intimidation factor - people think they need to be educated to have an opinion on art”. Food, says Karen, is so much more
At the Cake Masters Studio, Karen works on one of her online tutorials. Connect with Karen on Facebook: http://facebook.com/ KarenPortaleoCakeArtist Photo courtesy of Cake Masters. Photographer: Alex Kesselaar
karen portaleo accessible: “what I make... is beautiful, delicious cake” and that’s what drives her popularity. Karen openly laughed at me when I asked if she enjoyed baking cakes. Her grandfather was a pastry chef and she grew up surrounded by food, but she says the best thing about working at the Highland Bakery is that she can take an order for a cake and doesn’t need to do the baking; “I just look at the order, work out what I need and send the details to the bakery - I don’t have to do any baking!”. Karen’s intricate and incredible sculptures are created in under three days, “the cake we use in America is light and fragile, and so it stales easily.” Completely amazed at the details she can put together in her self imposed time frame I asked how she did it; “I’ll work all through the night if I have to. People will look at my cake and say ‘if it looks that good, it can’t taste good’, and I take that as a challenge!”. Most of Karen’s cakes are towering 3D sculptures and I asked for her top tips on creating armature. Karen says the biggest mistake we all make is designing the internal structure for our cakes - any cakes without considering the delivery. We make armature that will hold the cake, fondant, and all its filling, but won’t withstand the car trip. Karen stressed that the internal structure of cakes should be designed with movement in mind, not just the execution of the client’s brief. What can we find in your tool box? I do 90% of my work with a leaf and flower dresden tool, if I only had my dresden tool and nothing else, I’d still be able to work. The weirdest tools I use are probably wooden spoons, I use them to slap the modelling chocolate around and get it into the right shape faster! What is your favourite sugar medium to work with? Modelling chocolate! Modelling chocolate is most like clay and easiest to work with. If I want to add a nose to a character, I can add it and blend into the rest of the face seamlessly. I can add or take away from the chocolate and blend it completely. I use modelling chocolate for the flesh, and gumpaste or fondant for costuming. Karen’s number one tip for getting started in the cake decorating? Go and set aside some money for fondant. Play with it! Cover baking pans, recover baking pans and do lots of practice. Practice with things that aren’t precious. Waste some fondant, waste some cake and buttercream and write it off as an investment. Going to classes and looking at online tutorials is great, but you’ve then got to practice - your own trial and error is where you’ll learn the most.
You can read the full interview with Karen in the Winter issue of Sweet Magazine available in the AppStore.
SweetAmbs United States
SUBSCRIBE Australian and New Zeland residents can subscribe now to receive Sweet Magazine in print in 2014. Receive over $40 savings by subscribing for a full twelve months!! Use code ANNUAL to receive 5% off subscriptions in the Sweet Magazine store. http://sweetm.ag
The Spring issue of Sweet Magazine was a special one! Our first interactive issue available to purchase from the App Store for iPhone and iPad, it was sold to raise money for the Australian National Breast Cancer Foundation. We turned the issue pink from cover to cover and invited collaborators including Ron Ben-Israel, Faye Cahill, Hey There Cupcake, Petalsweet Cakes and more to send us their favourite pink cakes for the issue. Our cover for this issue was a unique contribution from Aemelia George Cake Design. We asked Rachel to create a specific look for the cover, and she went above and beyond to produce this beautiful sugar flower adorned cake. Stuffed full with pretty, this issue contains a whopping seven tutorials, interviews with Jacqueline Butler and Faye Cahill, tips for the perfect sweet table, tips for photographing cakes, and recipes too! Buy the Spring issue of Sweet Magazine before the 31st of January and you could win an amazing prize pack thanks to the National Breast Cancer Foundation including a brand new oven, knife set, ice cream maker and stick blender!!
The Spring issue of Sweet Magazine was originally published as Cake! Magazine. Sweet Magazine is not affiliated with the Australian Cake Decorating Network.
This stunning cake is one small part of the event created by Aemelia George Cake Design and her team. Photographed by Simon Scott Photo, this image was the perfect cover for the Spring issue of Sweet Magazine.
tutorial
SPRING TUTORIALS Ki ss My Cakes - Per fectly Styled Tables Petalsweet - Arranging Sugar Flowers Faye Cahill Cake Design - Waf f le Weave Learn Cake Decorating Online - Photography Sweetness & Bite - Lace Doily Boards Sweet Di sposition Cakes - Ranunculus Bite Me Cakes Yeppoon - Parrot Tulips Sweet Love Cake Couture - Succulents Aemelia George Cake Design - Sweet Pea
This gorgeous sugar succulent from Sweet Love Cake Couture is available as a downloadable tutorial for individual purchase from the Sweet Magazine app in the AppStore.
A ranunculus makes a beautiful centrepiece to a sugarflower spray. This Sweet Disposition Cakes tutotial is also available for download as an individual tutoial on the Sweet Magazine app in the App Store.
SWEETNESS & BITE lace doily cake boards
tutorial
Apply the feet/cleats to your board. Try to space them so that the weight of the cake will be evenly distributed. The bigger the cake and board, the more feet you will need.
Fold one of the doilies into quarters, then unfold and poke a hole in the centre. Lay this doily on top of the other doily and poke a hole in the centre of that one too.
Cover the top surface of the board thoroughly with the glue stick. You’ll be able to see where you’ve glued as the glue dulls the silver paper.
Place the paper over the board (or if the paper and board size are very close, turn the paper upside down and centre the board on top).
Spray the back of the second (fold-free) doily with adhesive, then line up the centre hole with the mark on the board. Smooth the doily down gently, from the centre outwards to avoid pleats.
Apply the double-sided tape around the edge of the board. To get a neat ribbon join, cut the tape 5mm longer to give you an overlap. Place your ribbon and stick the overhanging 5mm of tape from the other side on top.
Use your hand or a folded up cloth to smooth out the paper, starting in the centre and working your way out. Press gently around the edge of the board until you can see the outline of the board on the paper.
Continue applying the ribbon, pulling it taut and pressing it against the tape. When you get to the end, cut the ribbon 5mm longer, and stick it to that overhanging tape.
Set aside for the glue to dry a bit, then flip the board upside down and cut away the excess paper, using the board to guide your scissors.
If your cake requires a dowel, drill the hole in your board before you cover it with paper. Then use a scalpel or craft knife to cut out the paper covering the hole. You can then insert your dowel!
Press around the edges with a bone folder or folded cloth to smooth down the cut edges. Mark the centre of the board with a pencil (I use a folded circle of paper to mark the centres of my cake boards)
Attach your cake to the board using a dab of royal icing or melted white chocolate. Try to centre it as best you can, so the doily radiates out nicely from the cake. Of course if it has a centre dowel it will be nicely centred all on its own.
tutorial
Spray adhesive is the quickest and easiest way to stick the doilies onto the background paper. Use non-toxic spray adhesive if you can get it, or a non-toxic glue stick and remove the cake from the doily board before you cut and serve it.
You could even use thin cake boards and create cute party placemats, or stack them up using paper covered polystyrene cake dummies to make your own cupcake stands.
You can pretty much use any paper you want on the cake board. Scrapbooking paper is great for cake boards 12” or smaller, be careful though as they are usually 12” square, but wont necessarily fit a 12” round or square board. You can also use pretty wrapping paper, or even fancy handmade paper. It’s best to choose a paper that is reasonably thick; you’ll be much less likely to get wrinkles in the paper when you glue it on. Pair beautiful doilies, paper and ribbon.
Covering your board this way relies on you having your cake already on a cardboard cake card the same size as your cake. Your cake should be pretty much fully decorated before you transfer it to your paper covered board. If you want to do more decorating cover your board in clear contact paper after decorating with the doily to easily remove any marks.
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SPRING CAKES Gorgeous pink f lorals cover thi s i ssue from cover to cover! Contributors from all over the world came together to help us rai se much needed funds for the National Breast Cancer Foundation. 50% of the proceeds of thi s i ssue are donated to the NBCF. Purchase before the 31st Januar y and you could win a brand new oven!!
Created specifically for this issue, Rachel at Aemelia George Cake Design worked with Simon Scott Photo (cover image), Chasing Summer Photography, Vintage Nostalgia, Rosemerin and Peterson’s Guesthouse & Winery Armidale for this gorgeous, and perfectly pink table!
Aemelia George Cake Design Armidale, New South Wales Photography: Chasing Summer Photography Styling: Vintage Nostalgia Florist: Rosemerin Location: Peterson’s Guesthouse & Winery Armidale
Aemelia George Cake Design Armidale, New South Wales Photography: Chasing Summer Photography Styling: Vintage Nostalgia Florist: Rosemerin Location: Peterson’s Guesthouse & Winery Armidale
Jacqueline Butler is the gorgeous face behind Petalsweet Cakes in San Diego, California. Starting as a wedding cake business in 2003, Jacqueline fell in love with sugarcraft
and ten years later, her unique style and signature sugar flowers are instantly recognised the world over.
Jacqueline shares her passion and love of sugar flowers
Where do you draw your inspiration? I am definitely inspired
internationally online and in person as she teaches budding
by other artists and am blown away by the talent that is
(pun intended) students how to create her delicate, clean,
shared on the web these days. A lot of my former teachers
and expertly arranged sugar flowers. She says her favourite
are still a great inspiration to me including Colette Peters,
cake decorating moments have been in the classroom; “I
Nicholas Lodge, Ron Ben Israel and Scott Woolley. I’m also
love watching students learn new skills and then fall in love
a great fan of other flower makers Alan Dunn, Greg Cleary,
with make sugar flowers. When all of the petals are taped
James Rosselle, Peggy Porschen and Maggie Austin.
together and colored with petal dusts, the students have these happy and amazing smiles on their faces while holding their finished flowers…it’s always a really great moment!”.
There are a lot of gorgeous flowers in the world…so I’m slowly working my way through gardening books and flower arranging books for inspiration. It’s always fun to try new
We asked Jacqueline some questions about Petalsweet and
combinations of flowers, so I play around with new flowers
her experiences in the cake decorating world.
whenever I can find the time. But we do have a formula
How did you get started in sugar artistry? I’ve always enjoyed making things with my hands. I had a great dollhouse when I was growing up and I made a lot of the miniature furnishings and details for it. When I was new to cake decorating, I found a book on very basic flower making at the bookstore, and fell in love with the craft immediately!
that works well for us…clean lines on the cake to allow the flowers to be the center of attention, and fresh green and white tones mixed with a pop of color. I always strive to end up with a modern and sophisticated look that is both classic and on trend. How do you choose your colour palette and style? I am mostly influenced by colors and textiles…ceramics, linens, paper, ribbon and fabric, but of course I love real flower
Pay close attention to the little details that are important to you during the creative process. They’ll help you develop your own unique style.
bouquets too. I find myself attracted to textiles for color combinations that I would not normally put together myself. In general, Petalsweet designs are made using soft pastel shades, but occasionally I come across a textile with a pop of color that is really fresh and modern. It’s important to me that our sugar flowers look appropriate for the context of a wedding cake, so we don’t make them perfectly botanically correct…but softer and more stylized.
Petalsweet’s signature style in a spray of hydrangea, buds and filler flowers with a large pink garden rose. Connect with Jacqueline on Facebook: http://www.facebook. com/PetalsweetCakes
What is your favourite flower to create? I’ve made a lot of peonies over
jaqueline butler
the years and they will always be a favorite, but I think the ranunculus flower is what I enjoy making the most right now. I’m fascinated by the never-ending layers of petals and the gorgeous colors, and I’m always working towards making our version better and more delicate. The little pink cosmos is a close second, and I’ve recently fallen in love with cherry blossoms too. I love that sugar flowers are so popular again and I love that so many artists are making them with their own flare and style. I think we will continue to see beautiful arrangements, but we’ll move away from the oversized feature flower that stands alone on the edge of a tier. Smaller and more delicate flowers and bouquets will be used to create a softer look. What is the most invaluable tool in your toolbox? I can’t live without an FMM Knife Tool…it’s perfect for all of the little buds we make for our arrangements, and I’m always using the pointed end to help me place flowers in a tight bouquet. And the most unusual? Don’t laugh…but I have a homemade “ball tool” that I made years ago…it’s actually a large plastic grape (yes!) that is stuck on the end of a chopstick. It’s great for cupping larger petals, and it’s what I used before I found larger metal ball tools to work with. I still pull it out every once in a while! What do you know now about cake decorating and sugar artistry that you wish you knew when you first started? First, it’s so nice now to feel comfortable using gumpaste, knowing all of the quirks and challenges when working with it, and also being able to problem-solve on the fly, but I wish I had worked with more real cake and fondant when I started taking decorating classes many years ago. So many of the classes I took concentrated on creating decorations on Styrofoam dummies, and while practicing your sugar art is important, I now know that the foundation of great cake making and creating a beautiful fondant or buttercream finish are the skills I should have focused on as a beginner. A gorgeously finished cake is the canvas for all of your decorations… and having it close to perfect makes a huge difference in the final product. Second, learning how to make beautiful sugar flowers takes time and effort, and you can’t improve unless you actually sit down and practice…and then practice some more. It still doesn’t come naturally to me…I spend a lot of time at my table working on techniques, playing with petal dusts and coloring, and re-creating flowers over and over again until I’m happy with them. Give yourself the time to learn. And third, pay close attention to the little details that are important to you during the creative process…they will help you develop your own unique style.
You can read the full interview with Jaqueline in the Spring issue of Sweet Magazine available in the AppStore.
Helen is the eye for style behind Kiss My Cakes, and created a list of her ten steps for the perfectly styled table. Using this stunning Marie Antoinette themed table as an example, Helen walks you through her steps - if you’re reading on the iPad or iPhone edition you’ll find interactive hints and tips too!
Step Eight — Printables
To printable, or not to printable, that is the question! There are some great suppliers of pre-designed party printables around, but you might also decide to hire a graphic designer to custom design your invitations and dessert labels for guests. Including printables is a personal choice; they can look fantastic on balanced and simple tables. Consider whether you need to be aware of allergens, and whether your guests know what they’re eating!
Bella Cupcakes Albany, New Zealand
From the cover — Bella Cupcakes, New Zealand
We love this image from a styled event for owner Vanessa’s birthday! We think this cover embodies everything that Sweet Magazine is; perfectly styled, deliciously baked, and beautifully decorated. Throw in a cup of tea and you’ve got our perfection!
Hey There Cupcake California, United States
We had a new look and new name ready to go for 2014, but shared Sweet with you earlier than planned with the Celebrate issue released this December! The Celebrate issue invited decorators to create cakes inspired by daggy jumpers, the twelve days of Christmas, and a vintage Christmas. The results, we’re sure you will agree, are spectacular and wonderfully festive! Tutorials include some of the cutest Christmas toppers around by renowned sugar artist Rouvelee’s Creations, cookie Christmas gift tags from Pixel Whisk, an Angelic Choir of toppers from Leslea Matsis Cakes, a beautiful Christmas birdcage from Nana e Nana, and a naughty grafitti-ing Santa from Blissfully Sweet. The final issue for 2013, we’re so pleased to have been able to bring you four fabulous issues! In 2014 expect this new look, a new feel, more of the same gorgeous content and a focus on cake decorating, baking, and styling. The first issue for 2014 will hit the newsstands (digital and physical) in February, and we can’t wait to share it with you!
We love a good daggy jumper, but Helen at Baked Cakes and Cupcakery has made daggy oh so chic with this fabulous take on our inspiration boards.
tutorial
CELEBRATE TUTORIALS Pixel Whi sk - Chri stmas Cookie Gif t Tags Rouvelee’s Creations - Trim the Tree Wild Rose Sweets & Styling - Chri stmas Table Leslea Matsi s Cakes - Caroling Angel Nana & Nana Cakes - Chri stmas Birdcage Bli ssfully Sweet - Bad Santa
Many thanks to both Rouvelee Illagan and Jacki Fanto of Rouvelee’s Creations and Blissfully Sweet for their multiple contributions and support during 2013! You can find both of these gorgeous tutorials in the Celebrate issue of
Sweet Magazine available in the Sweet Magazine Online Store: http://sweetm.ag/ and the Sweet Magazine App in the AppStore!
LESLEA MATSIS CAKES caroling christmas angel
tutorial
Roll out some white gumpaste until it is approximately 1mm thick. Place the wings template on top and cut around with a scalpel.
Roll between your hands, or on a flat surface until smooth. Let the ball dry for at least 30 minutes then insert a toothpick. Use the end of a paintbrush to mark an open mouth. Roll a tiny ball of gumpaste to make
a nose and stick it onto the face with some sugar glue. Cut off the tip on a polystyrene cone (6.5cm). This will form the body.
Use the white veining tool to put some texture on the wings. This will press the paste out further until it is quite thin. Once you are happy with the markings, place the template on top and cut around again.
Colour some gumpaste grey. Roll out 60 grams of grey paste thinly. Cut a 15cm x 6 cm rectangle then gather it in a zigzag fashion along the length.
Colour some gumpaste a flesh colour with the Claret and the Autumn Leaf colour. Moisten the polystyrene ball with some sugar glue then flatten about 10 grams of paste on the palm of your hand and wrap it around the ball.
Apply sugar glue to the gathered rectangle and adhere to the polystyrene cone. This will form the skirt. Press it on firmly around the top of the cone.
Roll two large marble-sized pieces of white gumpaste.
Using any kind of available lace mold, create a piece of lace for the collar. This can be part of a piece of lace mold as shown. Glue it around the top of the skirt.
Gently tuck the arms under the lace collar and use sugar glue to adhere them in place.
Insert the head into the body.
Use two tiny pieces of flesh-coloured paste to form the hands. Glue into place and make sure they are in a position to ‘hold’ the music manuscript.
Press and roll along one end to form a cone shape. Insert the end of a paintbrush into the larger end of the cone. This will form the arms.
Dip the blunt end of a toothpick into some black gel colour to carefully mark the eyes. Dab the toothpick on a paper towel, before marking, to remove excess black colour.
Use the leaf veining tool to make three creases in the curve of the arm.
Colour some gumpaste with the Autumn Leaf gel colour. Mix some vegetable fat into the paste until it forms the consistency of chewinggum. Use a medium sized grass disc in a clay gun for the hair.
tutorial
Glue the hair onto the head in chunks.
Mix some rose petal dust with some cornflour to get a pale blush colour.
You can form any style you like.
Brush onto the cheeks gently.
Put sugar glue completely all over the wings. The wings may break apart at the point, but this doesn’t matter. Paint on some lustre dust and glitter dust with a soft paintbrush. Attach the wings to the back of the angel with some stiff royal icing.
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CELEBRATE CAKES In Australia we celebrate Chri stmas in the scorching heat of Summer, and thi s year we wanted to rejoice in the fun of the dagg y jumper. A long with traditional favourites the twelve days of Chri stmas and vintage Chri stmas, contributors cloaked their cakes in dagg y jumpers with some fabulously chic results!
Inspired by the twelve days of Christmas, these cookies from Karen’s Cookie Jar are perfection. Not a single line of royal icing is out of place, and all twelve days are present and accounted for. You can see the full set in the Celebrate issue of Sweet Magazine available online and in the App Store.
Viva La Tarta Spain
The Cake Tin New Zealand
Bake a Boo New Zealand
Buns In The Oven Cupcakery Malaysia
If there are only two words to Stone is your first stop. See Caz’s describe the sweet creations of Caz recipe for Oreo Pops in the Spring at Nectar & Stone, they’re ‘deliciously issue of Sweet Magazine. beautiful’. Need a wardrobe of colour coordinated chocolate shoes, a glittering cookie tower, or herd of flourescent flamingos? Netctar &
Meringue
Vanilla Icing
3 egg whites
100g unsalted butter (softened)
¾ cup castor sugar
150g soft icing mixture (sifted)
1 teaspoon vanilla essence
1 teaspoon vanilla essence
Pinch salt
1-2 tablespoons milk
Pinch crème of tartar Edible gold glitter / stars / gold leaf Brandy Pudding 20g unsalted butter (softened)
Method Meringue Kisses
1 ½ teaspoon brandy
Prepare your work area with a double boiler and a tray lined
20g finely diced dried apricots
with baking paper.
15 grams sultanas 40g castor sugar 30g brown sugar
Preheat the oven set to 93 degrees Celsius, Combine the egg whites and castor sugar.
40g plain flour (sifted)
Place the mixture over the double boiler and allow to warm
20g cocoa powder (sifted)
through – this will take about 5 – 7 minutes.
¼ teaspoon baking powder (sifted) ½ egg 60ml milk
Once the egg mixture is warm add pinch of salt and crème of tartar and using a mix master or hand held beaters beat on high for 10 minutes. In the last minute of beating add the vanilla essence.
Enjoy a beautiful & delicious Christmas!
Using a large French star tip pipe the meringue mixture onto the prepared baking paper lined tray. Meringues should be about 7cm in diameter. Place into oven and allow to bake for 1 hour 45 minutes to 2 hours. Remove from oven and allow to cool. Store in an airtight container until you’re ready to serve.meal with 50g of gluten
This modern take on the Christmas pudding is beautiful and perfect for a hot Australian Christmas. In the Southern Hemisphere? No problem, serve with warm custard for an equally delicious treat! Connect with Nectar & Stone on Facebook: http://www.facebook. com/nectarandstone
recipe
free plain flour. You can add half a cup of nuts of your choice, white choc buds, cherries or other chocolate loving fruits.
Brandy Pudding Preheat oven to 170 degrees Celsius or gas mark 4, and line a mini cupcake tray with baking cases. Combine dry ingredients in a large bowl. Add wet ingredients in a jug and beat gently with a fork until combined. With the mix master on a low speed – add ¾ of the wet ingrediants to the mixture and continue to beat, add the remaining wet ingrediants mix for a further minute. Place spoonfuls of the mixture into cases and bake in the oven for 12-14 minutes. Allow to cool slightly in the tin before transferring to a wire rack to cool completely. Store in an airtight container until ready to serve.
Vanilla Icing Cream together softened butter and icing sugar using a mix master or hand held beaters. Add vanilla essence and milk and continue to mix until the icing is light and fluffy. Add a little more milk if the mixture appears dry.
Assemble Crumble the brandy puddings into a bowl. Combine with enough vanilla icing to create a mixture that can be rolled into balls. Roll into large balls, flatten slightly, and sandwich between two meringues. Add edible glitter, gold leaf and gold stars to add some festive sparkle!
You can see Nectar & Stone’s Oreo Pop recipe in the Spring issue of Sweet Magazine available in the AppStore.
Styling: Cheer Co, Melbourne, Australia Styling & Desserts: Studio Cake, Melbourne Australia
Styling 7 Sweets - Sweet Empire Melbourne, Australia Photography - Dean Schmideg Cake - Studio Cake Printables - Lajari Santa Photo Props - Charlie Mae Cake Topper - Glistening Occasions Calico Sacks - Leelee
Rosie Cake-Diva Manchester, United Kingdom for the Bake a Christmas Wish collaboration
Callicious Cakes Stoke-on-Trent, United Kingdom for the Bake a Christmas Wish collaboration
Make Pretty Cakes New Zealand for the Bake a Christmas Wish collaboration
Make Pretty Cakes Auckland, New Zealand for the Bake a Christmas Wish collaboration