Sweet Magazine | Winter 2013

sweet.

PREVIOUSLY PUBLISHED AS CAKE! MAGAZINE VOLUME ZERO, ISSUE TWO CAKE DECORATING TUTORIALS WINTER WEDDING INSPIRATION GLUTEN FREE BAKING KAREN PORTALEO BUTTERCREAM & GANACHE

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Features Spotlight Cake Crawl Cake Camp Karen Portaleo Dawn Butler Great Ganache Debate Business Basics Louise Vansleve

10 14 132 150 46 66

Competition Winners Member’s Monday

Recipes

Allergy or Intolerance Gluten Free Brownies Gluten Free Baking Chocolate and Vanilla Cheesecake Cake

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Contents

156 120 122 114 116

Tutorial

Galleries

Sweetness & Bite

Classic White

Chocolate Box

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Dessert Menu, Please Cherry Blossom Cookies

The Cupcake Lady Evie the Elephant

Katriens Cakes Winter Wonderland

86 104 125

Modern Designs

Australia's Sweetest Morning Tea Sweetness for a Cause

Bringing Back Buttercream It's back!

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Pretty Patterns Terrific Textures

Blissfully Sweet

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Readers 30

Reader Submission Gallery 156 Directory 160

Contributors 58

Regular Contributors Guest Contributors

Next Issue

White Gold & Pink With a hint of green

Make That Cake!

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A sneak peak at Spring!

3 7 106

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Around the World In 15 Cakes

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sweet magazine . now available in print . http://sweetm.ag/ Welcome to the new and improved Winter issue of Sweet Magazine!

Previously published as Cake! Magazine, this issue has been specially enhanced for iPad, iPhone, Android tablets and smartphones, and Kindle Fire!

One of our prettiest issues, and a personal favourite, this issue is full of beautiful inspiration and easy to follow detailed tutorials. We've also featured work from the Australia's Sweetest Morning Tea collaboration which showcases some of Australia's best and brightest in Cake Decorating, Sweet Styling and Baking in the name of cancer research.

We take a quick look at ganache, and regular contributor Natalie from Sweetness & Bite shows us how to ganache a chocolate box and cover for a sweet gift.

In early 2014 we released Sweet Magazine in print in Australia and New Zealand, you can get your copy from the Sweet Mag online shop, in Australia visit Cakes Around Town, and in New Zealand head to Kiwi Cake Supplies or Sugar Craft Hawkes Bay. You'll also find Sweet Magazine on sale at leading news agents across Australia - find your copy here: http://sweetm.ag/find Our digital issues have been hiding in the background for a little while, waiting for this brand new and much improved app to be up and running. To you, our digital subscribers, we sincerely apologise for the incredible inconvenience of being unable to read your purchased content, we hope that now that everything is up and running you'll be reading Sweet Magazine for years to come!

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Contributors

Karen Stack, Lick the Bowl

Natalie Willis, Sweetness and Bite

Dawn Butler, Dinkydoodle Designs

Janet O'Sullivan, The Cupcake Lady

Karen is a decorator who's clean lines and unfalteringly simple designs are the envy of cake decorators across Australia.

Natalie is a baker, cake decorator and blogger who lives in Wellington, NZ. She began baking with her mum at the age of three, sitting on the bench making up her own “recipes”.

Dawn Butler is the face behind Dinkydoodle Designs, a cake decorating company based in Nottingham, England.

Janet takes deliciousness very seriously, that’s why she creates it in a variety of shapes and sizes to suit any occasion.

Based in Melbourne, Karen creates sweet masterpieces and can be found teaching and assisting in classes across Australia.

Follow Karen's sweet journey on her Facebook page.

Her cake decorating obsession began in 2008, after making a Cinderella carriage cake for her niece’s 3rd birthday. She’s at her happiest fussing with the little details and whimsical touches that make for beautiful, personalised cakes.

Dawn found her passion for cake decorating when she took a job in a local bakery, 20 years later in 2010 Dawn set up shop with the pet name her Dad gave her - ‘Dinkydoodle’ Designs was born.

Dawn travels the world to teach, and will be teaching in Australia this year!

Her handcrafted cakes and cupcakes are created in a magical studio in the west of Adelaide, and just when you think they look too good to eat, they accidentally end up in your belly.

Don’t worry though, it’s their rightful home.

After her father was diagnosed with coeliac disease, Natalie’s baking talents were expanded to include gluten free treats.

People began asking for her recipes, which led her to start Sweetness & Bite, a blog combining her loves of baking, cake decorating and food photography.

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sweet. editor in chief lisa brown lisa@sweetm.ag publisher peach tea design hello@peachteadesign.com.au contribution manager karen stack design assistant dan brown dan@danb.com.au financial controller sheryl brown accounts@peachteadesign.com.au it manager steven evans app development fearsome studios maz digital email addresses are published for professional correspondence only. we love to chat, join in the conversation: facebook facebook.com/sweetmagazines twitter twitter.com/sweetmagazines pinterest pinterest.com/sweetmagazines instagram instagram.com/sweet_magazine issuu issuu.com/sweetmagazine http://sweetm.ag general enquiries hello@sweetm.ag subscriptions subscribe@sweetm.ag sweetm.ag/shop advertise advertise@sweetm.ag stock sweet mag stockists@sweetm.ag find sweet mag sweetm.ag/find in the appstore on google play sweet magazine is published 6 and a bit times a year by peach tea design pty ltd ABN: 11 357 475 808. find our special annual on sale in january. want to contribute? everything@sweetm.ag sweet magazine. sugar spice & all things nice is a pending trademark of peach tea design. views and opinions expressed within are not necessarily those of the publisher or it’s affiliates. sweet magazine is copyright peach tea design, all rights reserved. reproduction in whole or in part is prohibited.

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Contents

ISSN: 2203-2924

Crumbs of Comfort A cake decorator and sweet stylist. Gillian discovered her daughter had a life threatening peanut allergy at 16 months old, making her more aware of the problems encountered by people with severe food allergies and intolerances in sourcing quality cakes and bakes. To meet this demand Gillian developed Crumbs of Comfort Cake Design, which not only meets the dietary requirements of her clients but delivers an exquisite range of cakes and sweets.

You can find Gillian's recipes and article on allergy free baking on page 120!

Katrien's Cakes Katrien van Zyl believes that any occasion should be celebrated with an exquisitely hand-crafted cake, whether it’s a wedding, birthday, anniversary or any other celebration. Chocolate cakes are her true passion which led her to write the book ‘Katrien’s Cakes: Scrumptious Recipes and Original Chocolate Decorations.’

Katrien's modelling chocolate tutorial can be found on page 125!

Dessert Menu, Please Noo is an artist of the cookie variety! Custom made for any occasion, her cookies are always bright, bold and beautiful.

Noo's super sweet Cherry Blossom cookies can be found on page 86!

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Join us & face

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on pinterest p e book

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Country Daisy & Veiner

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Gallery

Bianca Cupcake Topper Mould

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modern designs

=dclassic white=n We look at some modern takes on the classic white wedding cake. Whether it's pops of bold colour, beautiful fresh flowers, fabric inspired floruishes or subtle ivory touches, you're bound to be inspired by these amazing Australian artists!

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Gallery

Blissfully Sweet Sydney, New South Wales

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Sharon Wee Creations Sydney, South Wales 14 NewGallery

fabric inspired

textures

Some of the most beautiful effects we see on cakes are inspired by fashion. Sharon Wee's fondant ruffle rose (left) inspired by the Vera Wang ruffle rose is a classic example or cake imitating fashion (and you can find a tutorial on Sharon's Facebook page). If your bride is stuck for inspiration, start with her dress! Cashous and sugar pearls work beautifully as beading, and with a little perseverance your fondant can add a lovely flowing fabric feel!

Sweet Love Cake Couture Coffs Harbour, New South Wales Photography: David Moore

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soften with

fresh flowerr

We adore the look of fresh flowers don't you? They soften the look and add a beautiful feminine touch to any cake! Adding fresh flowers to cakes is a favourite for brides who want to tie the cake into their wedding day theme, but before you say yes to your bride(zilla) there are some important things to remember.

We spoke to expert horticulturist Vivienne Brown who explained that the flowers you see at your florist are farmed and sprayed with poisonous pesticides (similar to those used on fruit and vegetables) - she stressed that flowers are not grown with the intention of being eaten! Our advice? If fresh flowers are the way your bride wants to go, get her to go organic - certified organic produce (including flowers) are grown without the use of poisons and pesticides.

Speaking of pests, Vivienne warns that there are some species of flowers that attract bugs, so unless you want crawlers on your cake check those blooms for ants before they go near your food!

Wrap those stems before they go near your cake, get the florist to wrap the stems in cellophane or tape before they go on the cake. All flowers are cut at the base and stripped of leaves, which can expose your cake to sap - which even if harmless, certainly won't be a tasty combination with your beautifully prepared cake.

Use ribbon (like this cake from Blissfully Sweet) or another barrier around your tiers and on your tiers to separate the beautiful blooms and greenery from your cake altogether. If in doubt, Vivienne says to get Googling - work out what your bride wants on the cake, decide whether you want to take the risk (if any - it's your business and your insurance!), and plan accordingly if you do.

Vivienne's final words of advice? Go edible, there are so many beautiful and perfectly edible flowers out there in the world - why not use those?

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Gallery

rrs

Blissfully Sweet Sydney, New South Wales

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Alison Lawson Cakes Bowral, South Wales 18 NewGallery

The Cake That Ate Paris Brisbane, Queensland

ivory

simply a touch of The subtle and simple addition of a touch of ivory to your stunning white canvas can take an ordinary cake to extraordinary! This simply magnificent cake by Alison Lawson Cakes (left) uses individually piped meringue pearls in varying ivory shades to add interest and finish this stunning cake.

The Cake That Ate Paris (above) finishes the teeny tiny ivory and white ruffled cake with a statement stand and cloche.

Remember that sometimes, simple can be stunning!

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Sunny Girl Cakes Mooloolabah, Queensland

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Gallery

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Join us & face

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Gallery

on pinterest p e book

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australia’s sweetest morning tea

=dcreating sweetness for a cause=g Australia's Sweetest Morning Tea was an online Australia's Biggest Morning Tea 'e-vent' thought up by the combined talents of Jacki (Blissfully Sweet), Janet (The Cupcake Lady), Monique (Darling Details), and Nicole (Pretty & Print), to raise money for the Australian Cancer Council.

Contributors were invited to take part in the event by creating a morning tea that not only showcased their own work, but raised awareness of and funds for the prevention of cancer.

Follows is a sneak peak at the stunning results of the day, you can donate to the cause through the purchase of the Australia's Sweetest Morning Tea magazine, featuring all of the beautiful contributors' sweet tables - a small price to pay for a stunning magazine and to aid the work of a worthy charity. http://www.austsweetestmorningtea.com.au http://www.cancercouncil.com.au (donate generously, only a few dollars can make a big difference!)

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=g

Ruby May Designs Photography: Enraptured Photography Venue: Hedgend Maze at Healsville Cookies & Brownies: Sweet Table Cakes, Cupcakes & Scones: Just Call me Martha Macarons & desserts: Sweet Empire

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Alison Lawson Cakes Photography:Corinne Dany Photography and Design Props: Bunya House Cookies: Sugary Goodness Lemon Curd Tarts: Flour Water Salt

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Gallery

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Gallery

Kiss My Cakes Photography: The Garage Studio Florals: The Bouquets Of Ascha Jolie Vintage cake stands: Petite Portions

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Gallery

Darling Details Cakes & Sweets: The Cupcake Lady Photography: Karen Pfeiffer Photography Cookies & Oreos: Sweet Table Flowers: Lotus Flowers Pottery: Ang Walford Ceramics

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Gallery

Confetti & Crumbs Photography: Tealily Photography Props: Sweet Style Vintage Props: Antique Events

Native Flowers: Sydney Wild Flower Nursery Location: The Grounds of Alexandria Australian Native Ingredients: Essential Ingredient, Rozelle Wooden Cake Topper: Better Off Wed

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Hanging Pretty Cake and Sweets: Baked Cakes and Cupcakery John Riddle, The Hutch Bistro Location: Hitched at the Boomerang Farm Beeswax, Soy & Scented Candles: Paisley Road Photography: Rebecca Williams Photography Speciality Paper: Paper Go Round Bower Bird Painting: Marie O’Neil Design + Illustration Props:Whimsy Petite Styling

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Gallery

Styled By Belle Cakes & Desserts: Sweet Tiers Photography: Lee Bird Photography CakeStands: Petite Portions

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Ruby May Designs Photography: Enraptured Photography Venue: Hedgend Maze at Healsville Cookies & Brownies: Sweet Table Cakes, Cupcakes & Scones: Just Call me Martha Macarons & desserts: Sweet Empire

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Gallery

To purchase the full magazine and find out more about Australia's Sweetest Morning Tea, visit the site here: http://www.austsweetestmorningtea.com.au

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The most frequently asked questions we get are about ganache! So we went on a mission to find out more about ganache and create some tutorials for the three most common ways that cakes are ganached.

While no one can agree where ganache was created, culinary experts agree that it originated in the 19th century. Our favourite legend says that the term Ganache originated in France at the Parisian Patisserie Siravdin when an apprentice poured scalding cream into a bowl of chocolate meant for another dessert and was called ‘un ganache’ - an imbecile in French - by his master. The ruined chocolate is now to the culinary world what mouldy bread was to the scientific world, and the insulting name remains!

Now, ganache is a French word that refers to the silky smooth blend of chocolate, cream and butter that can be found on and in cakes around the world. Used warm to coat and cover tortes, hard to create truffles and fill cakes, it is an extremely versatile product that can be favoured with virtually anything (edible) that you can find in your cupboard.

For cake decorators in Australia ‘ganache’ has become a verb used to describe the art of coating a cake in a high chocolate ratio ganache to create a hard shell for fondant to adhere to. Ganache in higher ratios sets hard and remains solid in Australia’s hot and humid climates, while still soft and delicate to eat, and for some is a way to offset the pure sweetness of the fondant and sugar paste.

So why ganache your cakes? In Australia, ganache stands up to the heat and humidity of the climate and is far more stable than the usual buttercream base. The ganache shell on the cake serves the dual purpose of creating a super smooth and hard base that the fondant can be smoothed against to create incredibly smooth and sharp fondant finishes.

Sick of the usual dark or white chocolate ganache?

Ganache can be created in many flavours! While the usual fillings made with fruit are out of the question for creating a firm and smooth base coat, we’ve got some great ways to infuse beautiful complementary flavours into your ganache for your next cake order!

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Vanilla Ganache Add two split vanilla bean pods per 300ml of fresh cream and bring to the boil. Allow the cream to cool and store in a container in the fridge, beans and all, overnight. Strain the cream through a clean chux and create your ganache as normal.

Raspberry Coconut White Chocolate Ganache Use frozen raspberries make this delicious ganache super fruity. Place your raspberries into the microwave and defrost. Mash the defrosted raspberries in a bowl using the back of a fork, transfer to a clean chux and wring out the lovely raspberry juice. Simmer the juice on the stove until the juice reduces by half. Add equal quantities of full fat coconut cream and reduced raspberry juice to create your coconut and raspberry flavour combo, and add to create your ganache as normal.

Dark Chocolate Espresso Ganache If you have a coffee machine, pour six shots of espresso, if not, head down to the local cafe and buy the straight espresso from them. Add a quarter cup of caster sugar to your espresso and boil into a very thick sugar syrup. It will taste burnt and bitter - but it isn’t. Add a tablespoon or two of your espresso essence to your cream, and add to create your ganache as normal.

Don’t forget to re-measure your flavoured cream before adding to the chocolate, you need to keep the ratio of chocolate to flavour the same to ensure your chocolate shell firms up nicely.

For dark chocolate ganache use two parts chocolate to one part cream or other flavour. For white chocolate ganache use three parts chocolate to one part cream or other flavour.

If you find white chocolate ganache too sweet, try replacing fresh cream with sour cream, coconut cream, or reduced fruit juice from berries or fruit which don’t have a high natural sugar content.

the great ganache debate Standard, Lid, or Upside Down?

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icing

on the $8,000

cake

ngEe leNg challE ng CH tiNg coraTI deCO Ca ke dE cakE

CHOICE OF 3 NOvElTy CaTEgOrIES PrOFESSIONal, NOvICE & CUPCakE dECOraTINg PlUS THE PEOPlE’S CHOICE award

theme iS “tea party”

with winners announced at mounties biggest morning tea event on thursday 22 may at 11am register by 9 May via www.mounties.com.au

$10.00 entry fee. Conditions apply.

For further information, email promotions@mountiesgroup.com.au or call Rachael on (02) 9822 3542.

mounties.com.au or call 02 9822 3555 101 meadows rd, mt pritchard

Further inFormation visit 14 For > Mounties Group April - May 2014

Proceeds aid the Cancer Council’s Biggest Morning Tea

subscribe! http://sweetm.ag/shop

Head to the Sweet Magazine shop to access past editions of Sweet, view video tutorials, and subscribe to Sweet Magazine.

With free shipping Australia wide, you'll have Sweet delivered right to your door step every two months, and a special gift too!

save 10%

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chocolate box cake sweetness and bite

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Tutorial

Tutorial

Check out this page on how to draw a hexagon. Instead of drawing a circle like in the article, you’ll be doing the steps using your round cake board.

Following the steps in the article, create a hexagon using the large board, this will be board 1.

Take your other larger board, and copy the hexagon onto the board. Use the ruler to measure in approximately 5mm/ ¼” the whole way around the hexagon, to make a smaller hexagon, and cut this out. This will be board 2, and will be one of your carving guide boards. Wipe the boards with vodka/cake decorator’s alcohol to clean the edges.

Follow these same steps with the smaller two round cake boards, making the hexagon shape (board 3), and then the smaller hexagon (board 4). Board 3 will be the

final board that your cake stays on, and board 4 is your second carving guide board.

Onto a piece of baking paper, trace around boards 2 and 3 and cut them both out. Trace around board 1 onto two pieces of thick paper or thin cardboard and cut them out.

Now you're ready to carve your cake!

Layer your cakes into even layers. Cut the hexagon shape out of each layer using board 2. Place board 2 on your setup board.

Smear a little ganache on the board and place a layer of cake on top.

Spread an even layer of ganache onto another layer of cake and place the smaller baking paper cut-out onto the ganache. This will help when it comes to cutting out the indent in the cake that you will fill with goodies later.

Place the layer of cake that has your baking paper template on it, and place it paperside down on your bottom layer of cake (we're going to ganache upside down, and later this will be the top of the cake).

Spread ganache onto the top of the layer, and continue filling and layering up your cake. Be careful to make sure your layers line up.

Smear some ganache into the middle of the top layer of cake, and place board 4 on top. Put cake in fridge to let ganache set.

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Cut around each side of the hexagon, pointing your knife out at a slight angle. Cut down gradually, and check your progress by leaning the knife against the cake. You’re aiming to be able to touch the knife to both boards at once.When you do the corners, you need to come at them from one side and then the other. Take the knife past the corner, sawing gently up and down, to prevent pulling any chunks of cake away. If you do accidentally take a chunk, you can replace it with some ganache.

Once your cake is smooth all the way around, and you can see the edges of the boards, it’s time to ganache.

Using a spatula, carefully lift off the top cake board.

Replace it with board 3, sticking with some ganache.

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Tutorial

Keep scraping the cake away with your knife until the sides are straight and the corners are reasonably sharp and smooth.

Flip the whole cake over, and remove the bigger board.

Take board 1 and use dabs of ganache to attach the bigger piece of baking paper that you cut out earlier.

Dab some more ganache on top, flip the board over and attach it to the cake. Make sure the boards are centred, with an even amount of board showing the whole way around. Flip the cake over again, so the smaller side is back on top again.

chocolate box cake Tutorial sweetness and bite

Ganache the cake between the two boards. To get sharp corners, scrape in one direction, smoothly taking your scraper past the corner. Then repeat in the other direction for the same corner.

Continue until the sides of the cake are smooth, and the corners are sharp. Set in fridge.

Flip the cake over onto a setup board. Run a warm metal spatula under the board 1 and flick it off. Remove baking paper. Spread ganache over the top of the cake. Place a piece of baking paper over the ganache and smooth the paper down to remove the air bubbles with hand or fondant smoother.

Place the first setup board on top of the paper and flip the cake over. Place a spirit level on the cake, and press down gently until the cake is level. Scrape away any ganache that has been squeezed out, taking care not to lose sharp edge.

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Once smooth, place back in the fridge until ganache is set. Flip the cake back over and peel back the baking paper. Fill in any little holes around the edge with ganache. Don’t worry about the middle as it will be cut out. Put the cake back in the fridge while you make a guide to cut the indent.

Take the piece of paper that you drew the outline of board 1 on at the start, and measure in ¾ of an inch around the edge of the hexagon. Cut out the shape and put it onto the top of your cake.

Use a knife to score around the inside of the shape.

Using a small serrated knife, cut straight down through the ganache along the lines. You should feel the knife hit the baking paper, but try not to cut through it.

Once you’ve cut the whole way around, begin carefully prying the cake out. When you’ve exposed the baking paper, cut through so you can get a grip on it, then gently pull it out. It may be tucked between the cake layers, so be careful not to pull too hard or you may rip it.

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Tutorial

chocolate box cake Tutorial sweetness and bite

Ganache the inside edge of the box with a small spatula.

Leave the ganached cake to set overnight.

The easiest way to cover this cake is with panels on each side of the hexagon cut from a template.To make the template, measure the top and bottom width of a side of the cake, and the height. Add two inches to the top of the template, and half an inch at the bottom.

Roll out your fondant (Using a pasta machine if you have one) then place your lightly cornflour or icing sugar dusted template on top. Cut around the template.Raise the cake on a board or similar so you can trim the bottom of the fondant neatly.

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Brush one side of the cake with vodka or syrup and position your piece of fondant. Line up the left hand side of the fondant with the edge of the cake. Smooth the fondant against the cake, pushing out any air bubbles.

Run your finger and thumb along the top edge to make sure it’s attached and to stop any cracking on the edge.

Fold the top of the fondant gently down into the indent.

It won’t fit completely in the corners, so trim them carefully up to the top, and then cut on an angle from the inside of the corners of the top edge to the outside.

Trim down the right hand side of the fondant and trim the bottom of the fondant, holding your knife against the cake board under the cake, to get a nice straight cut.

Use two smoothers, one on top and one on the side of the cake to sharpen the top edge.

Do the next three sides the same way.

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Tutorial

chocolate box cake Tutorial sweetness and bite

The final piece is a little trickier, to keep things neat you want to avoid needing to do much trimming on either side. If you’ve noticed how much you’ve trimmed from the right side of each other piece, then cut that much off the piece of fondant before you place it on the cake. If you need to trim the final side, do it carefully and with a sharp knife so the cut is neat.

Take the second piece of paper with the tracing of board Thinly roll out some fondant, and cut about 1” out from the template. Working quickly so the fondant doesn’t dry out, either use your fingers or a ball tool on a foam mat to thin edges.

Place the piece into the indent of the cake, and press gently into the corners. Make sure that the “tissue” doesn’t hang too far over on the side where you want your lid to sit.

Decorate the box however you like and leave the fondant to dry

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To make a tapered lid, cut out a hexagon from styrofoam that is around ¼” bigger than the top of your box.

On one side, measure in ¼ inch. Use a craft knife to cut around lid, from the mark on that side to the bottom edge, creating a slant. Use sandpaper to refine edges.

Cover the top of the lid, gently easing the fondant down over the edges. You’ll need to work quickly to get the paste down over the corners of the polystyrene and tucked down into the taper.

Flip the lid over onto a piece of baking paper and trim the excess paste carefully with a sharp knife, scalpel or razor blade. Use fondant smoothers to smooth the fondant and sharpen the edges.

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Tutorial

Brush the smaller side of the lid with vodka and cover with fondant or gumpaste. Trim around the edges and then leave to dry. I pressed a texture mat into mine after covering, but you can leave it plain if you want.

If you end up with some coloured paste from the top on the white, leave it to dry and then gently scratch off the coloured bits.

Leave the lid to dry so you don’t dent it while you do the rose.

chocolate box cake Tutorial sweetness and bite

Start by making an almostfull rose, (on a piece of thick wire, I used 18 gauge, or you could use a toothpick) and then leave it to dry.

Place small rolled up pieces of paper towel under the petals to keep them from flattening. Allow this layer to dry for 10 minutes or so.

Lay out your second row of petals, overlapping them, and aiming to place the petals over the joins of the first layer, glue in place and repeat with a third layer.

While the rose is drying, make a template for the top of the lid . Fold the template to find the middle. Decide how far in from the edges of the lid that you want your rose to reach. Draw lines around it. Find something round to draw around that fits close you where your lines are.

Centre it and draw around it, then cut the circle out.

Place the two pieces of template onto the lid, and push a pin through the centre to mark it onto the fondant.

Remove the circle, leaving the outer piece.

Take your rose, and add one more layer of petals to it. Hang the rose upside down for a little while until those petals dry slightly.Trim the wire of the rose slightly shorter than the thickness of the polystyrene lid. Brush with a little edible glue, and then very gently push the rose into the centre.

Gently remove paper. Let the rose dry for a couple of hours or, ideally, overnight.

Make your petals and leave to dry slightly with the edges curled back. Let the petals dry just enough to keep their shape, but still be slightly flexible.

Place your first row of petals around the edge of template, overlapping each piece slightly. Stick them in place with edible glue.

Place the cake on your display board, and fill with lollies or chocolate. Prop the lid against the box. If you need to travel with the cake, I would suggest either leaving the lid separate and just placing it on when the cake gets where it’s going, or you can attach it to the board with royal icing or edible glue.

For more great tutorials and gluten free recipes head to: http://sweetnessandbite.com

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bringing back

buttercream=g =g Swiss, Italian, French, English, American, it doesn't matter which you prefer, its back baby and its more beautiful than ever! In this short gallery we've chosen beautiful examples of how the humble buttercream covered cake can turn simplicity into a show stopper and become the centrepiece of your next event.

Head to Sweetapolita for Swiss Meringue Buttercream De-Mystified, read the Autumn issue of Sweet Magazine for ServesEight's Brown Sugar Swiss Meringue Buttercream for a rich caramel twist, and check out the Australian Women's Weekly for a traditional vanilla or chocolate buttercream.

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Gallery

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Sharon Wee Creations Sydney, New South Wales

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Cherrytree Bakehouse Mt Dandenong, Victoria Photography: Sophie Duckworth Photography 54 Gallery

colour

pops of

Bright pops of colour against the pale yellow of creamed butter and sugar will really liven up your bare buttercream cakes. You can create interest with beautiful textures, like the rough and natural look to the left, or sweet and dainty perfectly applied look below. Just don't forget to cover your boards!!

Cherrytree Bakehouse Mt Dandenong, Victoria Photography: Arkadiusz Rejman Photography

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*3soft

harsh &

Cupcake Cravers Perth, Western Australia

Cherrytree Bakehouse Mt Dandenong, Victoria Photography: Kerryn Lee Photography 56 Gallery

Opposites attract! Pairing harsh natural surrounds or deep dark colours with your soft creamy buttercream cakes creates a perfect pairing and results in a stunning cake! Try using natural wooden stands with your next buttercream creation; make your own with this tutorial from oncewed.com.

Sharon Wee Creations Sydney, New South Wales

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Gallery Yummy Cupcakes & Cakes Sydney, New South Wales

Yummy Cupcakes & Cakes Sydney, New South Wales

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sustainable business or prof itable louise vansleve hobby?

Near the end of my first year of business, I was still working my full time job and was trying to establish my cake business on the side. I knew I loved this thing called cake decorating, I loved the creativity, finding inspiration

and watching the visions in my head become a reality.

However I also knew that if I didn’t figure things out I would be working behind a desk forever. This is the point when I had to decide if my business was going to stay a profitable hobby or was I going to create a sustainable business? This is a dilemma I have since seen with the many decorators that I have worked with in business courses that I have run and those whom have approached me over the years for advice on their businesses.

Straight up, my question is. What do you want from this business? Do you want to make a few cakes here and there and make some pocket money? Or, do you want a business that is capable of growth and sustaining you and possibly even your family?

Now, remember there is absolutely nothing wrong with either option. I know decorators who make more profit in their “profitable hobbies” than larger businesses make with all their staff and overheads!

I believe it is choosing the option and setting up your business accordingly that will lead you to profitability and success. All too often I have seen businesses amble along with no clear goals in sight and no clear idea of what they wanted to be. In fact for a time, if I am honest, mine was one of those.

My business started as a hobby and I had no intention of turning it into a business but then suddenly it started making money but with no clear idea of where I was headed I was making decisions that were not in line with my personal lifestyle and financial goals and this is a very real trap. For me there was also a clear turning point that helped me make my decision. I had become so bored with my job for a multi national company where I worked in a training and marketing capacity, that after one of our

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big conferences, I was called into the General Manager’s office where he asked me what was going on with me. I had always been an excellent employee receiving great yearly reviews but he had noticed something was off.

I stood there for a few moments and before I even really had a chance to think about what was coming out of my mouth, I said “Um, I think I want to quit” I was promptly told to take the rest of the week off to think about this rash decision and told how I was a valued employee and perhaps I needed a holiday and I could let him know the following week after I enjoyed some time in the sun. Now whilst I enjoyed a few days off, the decision was made in that instant. The next morning I wrote him a letter, that I believe said something along the lines of “I just want to fly my own plane, not be on the companies flight” All jokes aside. The pressure was on. And let me tell you, I was in for a bumpy ride! There was some serious turbulence up ahead and I wasn’t wearing my seatbelt!

But not for a minute do I regret it. The last 5 years have led my on an amazing journey of self development, both creatively, in my business and I have grown as a person.

I know, I know.....you want me to tell you. When is the point that a profitable hobby is ready to turn into a sustainable business? I think by now you might also have an inkling, that that question just isn’t something I am able to definitively answer for you.

Cake Decorating is a rewarding but also challenging career. Ensuring you have a good set of business skills and resources to back up your cake decorating ability will set you on the path to business success.

Louise Vansleve runs the popular cake decorating tutorial website www.learncakedecoratingonline.com and has just released her new online business course just for cake decorators at www.startyourcakebusiness.com More information about Louise’s courses and products can be found at www.cakemediacreative.com You can connect with her at www.facebook.com/ learncakedecoratingonline

Start Your Cake Business is a 4 week course, comprising of 6 video modules, templates, resource pack and the most comprehensive workbook that you could ever imagine. This course gives you all the resources you need to take your cake business from pipe dream, to profitable career.

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Name Plaque Cutter, $8.90 Wilton Icing Colour in Orange, Teal & Rose, $4.95

Single Large Rose Petal Cutter, $2.95

Wilton Coupler, $2.85

FMM Double Ended Modelling Tool (Ball), $8.94

cake

make that Wilton Pearlised Sprinkles Sugar Pearls in White, $9.85

26 Gauge Florists Wire in White, $3.50

Ateco Flex Decorating [Piping] Bag, 10 inch (not shown), $9.80

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Wilton #2 Piping Tip, $3.10

Set of 6 Double Sided Rose Leaf & Rose Petal Cutters, $14.95

Make this sweet christening cake by Jacki Fanto from Blissfully Sweet with the tools you see on the left! Click on each tool to be taken to the website, and you'll be making this sweet cake in a matter of days!

Blissfully Sweet Sydney, New South Wales

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white, gold, pink &

a hint of green!

We love gold, pink & white on a wedding cake, it's a stunning colour combination with endless applications. This issue we sent inspiration boards to Australian decorators asking them to create exclusive designs just for Sweet Magazine! It was such a delight seeing the way that our contributors interpreted the board!! Among these exclusive designs you'll also find inspiration in cakes created by decorators for other purposes, like this stunning design from The Cake That Ate Paris!

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Gallery

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The Cake That Ate Paris Brisbane, Queensland

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Created for Sweet Magazine Glorious Delights Melbourne, Victoria

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Look familiar? It should! This beautiful cake from Sugarpot in Sydney, New South Wales featured on the cover of this issue of Sweet Magazine. Made exclusively for this issue, we adore the photo that gives a real Australian Winter's day feel. Priya has taken the elements on the inspiration board and created a cake that we think would fit perfectly at any 'White, Pink & Gold Winter Wedding'!

Created for Sweet Magazine Sugarpot 68 Gallery Sydney, New South Wales

from the cover=k

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Created for Sweet Magazine Dessert Menu, Please Melbourne, Victoria 70 Gallery

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Created for Sweet Magazine Yum ME Cakes Sydney, New South Wales 72 Gallery Photography: Life Stories Photography

Created for Sweet Magazine Bite Me Cakes Yeppoon Yeppoon, Queensland

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Little Wish Cakes 74 Way,Gallery Mercer Western Australia

Created for Sweet Magazine One Sweet Girl Melbourne, Australia

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Created for Sweet Magazine Sweet Disposition Cakes Adelaide, South Australia

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Created for Sweet Magazine De La Rosa Cupcakes Perth, Western Australia

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dessert menu, please

cherry blossom coo

Dessert Menu, Please Sydney, New South Wales Photography: OY Photography

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Tutorial

Tutorial

okies Outline the cookie with stiff royal icing. Let it dry about 30 minutes, and then paint the gold metallic edible plaint 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.

You will need:

Hexagon Shaped Sugar Cookies Stiff Royal Icing in colours of your choice Small paint brush Gold metallic edible paint Piping bags Toothpicks Water for thinning Sweet Magazine

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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.

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Tutorial

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.

dessert menu, please Tutorial cherry blossom cookies

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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pretty patterns

terrific texturess Plain is perfect for some situations, and a pristinely covered cake can be simply stunning. Pretty patterns and terrific textures have experienced a renaissance in the cake world and we're loving it! Among the cakes created for a specific occasion are some gorgeous designs made just for the pages of Sweet Magazine like this design by Sugarplum Sweets in Doubleview, Western Australia!

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Created for Sweet Magazine Sugarplum Sweets Doubleview, Western Australia

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Created for Sweet Magazine Cakesalouisa Gold Queensland 86 Coast, Gallery

from the artist

I love the old fashioned hand stitched quilting and wanted to recreate this look. I rummaged through my tool box searching for inspiration and ended up with a few obscure cutters and ...my secret weapon.....the pointy end of a wedding cake skewer! With a lot of hand cutting, rolling, modelling and lots and lots of little holes I'm hoping that I created the effect I was trying to convey!

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Created for Sweet Magazine Cake Haute Couture Bunbury, Western Australia Photography: Clare Day

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from the artist

All elements are completely edible and I wanted to use a lot of different techniques to achieve the texture of the cake. I used piping, draping, mottled lustreing, appliquĂŠ, gold leaf and also sugar veil. All these elements came together to create the illusion and movement of fabric.

I wanted a large feathery type bloom for the top of the cake to be like a fascinator for the design. I loved the feathery soft texture that it gave, so I decided to make the bottom tier into a "pillow" of rice paper feathers, which softened the whole structure of the cake. I love the mix of elegance with bold rustic textures!

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Created for Sweet Magazine Blissfully Sweet Sydney, New South Wales

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Sweet Disposition Cakes 92 South Gallery Adelaide, Australia

Created for Sweet Magazine My Secret Cake Lady Narangba, Queensland

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Sweet Love Cake Couture 94 Harbour, Gallery Coffs New South Wales

Little Wish Cakes Melbourne, Victoria

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Alison Laeson Cakes 96 NewGallery Bowral, South Wales

The Cake That Ate Paris Brisbane, Queensland

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evie the elephant the cupcake lady Using grey fondant mixed with a small amount of tylose to create a modelling paste, roll a seam free ball and stick a toothpick or piece of broken spaghetti in to the ball. This will form Evie's body.

Using the same grey modelling paste, roll a large teardrop shape.

Working quickly, use your fingers in a rolling motion to extend the tear drop into Evie's trunk. Indent the area above her trunk with a plastic knife for wrinkles, and use your finger to shape the end of her trunk.

Allow to dry slightly before bending her trunk to create more wrinkles. Set aside to dry.

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Tutorial

Tutorial

For each leg, use the same grey modelling paste to roll a thick sausage. Cut into equal lengths. Flatten into a the foot by using your fingers to press the paste into your working board.

Attach Evie's head to her body using a small amount of edible glue or water.

Apply the glue or water to the base of Evie's head at stick on to the toothpick or spaghetti.

Use a modelling tool to give Evie some toes.

Pinch and flatten the top of each leg, and glue to Evie's body with a small amount of water or edible glue.

Roll our your grey modelling paste and cut two circles.

Place them on a foam pad and using a balling tool in the centre of the circles, cup the circles to give them shape. Colour some pale pink modelling paste and cut two slightly smaller circles. Adhere the pink circles to the inside of the grey cupped circles to create Evie's ears.

Add the ears to the back of Evie's head using a small amount of water or edible glue.

Repeat the process to give Evie some 'arms'.

To add eyes, roll two small balls of white fondant and glue to Evie's face. Use an edible marker or dark food colouring to add pupils. Finish off Evie with a beautiful ribbon bow, or make a bow from fondant!

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spring

sneak peak

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Gallery

Confetti & Crumbs Sydney, New South Wales

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Confetti & Crumbs Sydney, New South Wales

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Confetti & Crumbs Sydney, New South Wales

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Confetti & Crumbs Sydney, New South Wales

from the editor

We couldn't love this sweet table and sweet event more! Inspired by the Kitchen Tea invitation, the colour and theme resonate through the whole event...see more of the stunning details of this beautifully styled day on the Confetti & Crumbs Facebook page!

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Those that suffer from the often debilitating symptoms of gluten allergies shouldn't have to give up having yummy, great textured baked goods!!

plants, and they’re often used in gluten free baking to replace gluten. Some people prefer not to use them, and while I use Xanthan gum in much of my baking, I do tend to use it sparingly. If you add too much your results will be a bit gummy. I would much rather have crumbly than gummy. Gummy bears, yes… but gummy cupcakes? Goodness no.

When I first started baking gluten free food, I think I probably did what everyone does and bought a gluten free baking mix from the supermarket. We weren’t impressed, but they certainly have their place.

Buy the best quality ingredients you can find and afford.

Some gluten free flours can have slightly odd flavours compared to wheat flour, but if you use good quality flavourings in your baking then you’d never know the difference. If I could convince you to splurge on two things, they would be vanilla and cocoa. I use vanilla in almost everything, and I’ll only use pure vanilla extract.

Gluten free flours work so differently to wheat flour that there is just no straight substitute for wheat flour. In my experience these blends often rely heavily on one kind of flour - usually rice flour or cornflour, which means they don’t always work well for different baked goods.

The gluten free flours that I use regularly include rice flour, brown rice flour, tapioca flour, potato flour and cornflour. Gluten free flours do tend to be more expensive than buying a bag of wheat flour at the supermarket, but in a lot of cases, buying ready-made gluten free baked goods is even more expensive, and they often taste like lightly flavoured cardboard.

Mixing your own flours may seem like a chore, but honestly after a while it just becomes second nature.

After you’ve weighed your dry ingredients, sift them together and give ‘em a whisk to mix all the flours (and gum, if you’re using it) together. I prefer to mix my flours as I go, depending on the recipe. I usually start with white and brown rice flours, and tapioca starch, adding other grains or starches depending on the final texture I’m looking for. In general, grains are more robust, but can make things a little grainy, whereas starches tend to lighten baked goods, but too much can make them overly delicate and crumbly.

Texture in any cake is important, and measuring cups are for the most part inaccurate. When working with so many different flours, the right measurements are important for a perfect texture and if I could suggest one thing that will improve your gluten free baking (or any baking for that matter) it’s weighing your ingredients. Scales aren’t expensive, they’re not hard to use, and they’re a sure fire way to get your recipe off on the right foot.

Xanthan gum and guar gum are gums derived from

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Gluten free cakes often don’t keep very long… one to three days is usual. There are some exceptions to that, such as mud cakes and cakes that include sour cream in them. Gluten free biscuits and slices should keep a bit longer stored in an airtight container.

If you make a layer cake that seems a little dry, then brush each layer with a little bit of syrup before you fill it. I make plain simple syrup (equal parts sugar and water, brought to the boil and simmered for a couple of minutes until the sugar is completely dissolved) and keep it in the fridge. You can flavour the syrup with vanilla, liqueurs, coffee, or anything to match or complement the flavour of your cake.

Try not to be too disheartened if things don’t turn out perfectly the first time. Gluten free baking isn’t difficult but it can be fickle.

You can find Natalie's Chocolate and Vanilla Honey Cheesecake Cake in this issue of Sweet Magazine, and more delicious gluten free recipes on her blog: sweetnessandbite.com Edited with permission from Sweetness & Bite.

gluten free flavour full sweetness and Bite

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chocolatecake

cheesecake

ingredients

ingredients

150g Dark Chocolate, Chopped (50% cocoa solids) 2 tsp Instant Coffee 265ml Boiling Water 425g Gluten Free Flour Blend 1 ½ tsp Xanthan Gum 25g Cocoa 2 ½ tsp Baking Soda 50g Almond Meal 265g Butter (at room temperature) 425g Brown Sugar 2 tsp Vanilla Extract 5 Eggs (at room temperature) 265g Sour Cream

500g Cream Cheese (at room temperature) 200g Mascarpone 1 ½ tsp Vanilla Bean Paste 150g Caster Sugar 4 Tbsp Honey 2 Large Eggs (at room temperature) 3 Tbsp Cornflour

method

120ml Whipping Cream

method

Preheat the oven to 130*C or 110*C fan forced. Line the bottom and sides of two 8”(20cm) springform cake pans with baking paper. Wrap the outsides of the pans with foil to prevent water getting into the pans.

Preheat oven 180*C or 160*C fan forced Line the base and sides of two 7” round cake tins leaving a high Place the cream cheese, mascarpone ‘collar’ of baking paper above the edge and vanilla paste in the bowl and beat of the tins. until smooth and creamy. Add sugar and In a heatproof jug place the chocolate, honey, beating until the sugar has mostly coffee, and pour over the boiling water dissolved. stirring to melt. Sift together the flour, Lightly whisk the eggs and add them xanthan gum, cocoa and baking soda. gradually to the cream cheese mix until Add the almond meal and combine combined. Sift the cornflour into the bowl, well. mix until incorporated before carefully mixing in the cream.

Beat together the butter, sugar and vanilla extract until light and fluffy.

Divide the mixture evenly between the Gradually add the eggs, beating well two cake pans, place the cake pans into between each addition. Alternate the baking dishes, and put them in the adding the chocolate mixture and flour, oven. Pour boiling water into the baking beating well between each addition. dishes until it reaches the level of the cheesecake mixture.

Add the sour cream mixing until just combined.

Bake for about 20 minutes, or until the edges of the cheesecakes are set, but Divide the cake batter between the tins, with more batter in one tin than the the middles are still a little wobbly. Leave to cool, and then place in the fridge until other *see hints & tips. firm.

Bake in the preheated oven for 45 minutes – 1 hour, until a skewer inserted into the middle of the cake comes out clean. Leave the cake in their tins to cool.

Put It Together on the Next Page...

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chocolate and vanilla cheesecake cake Gluten Free

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Gluten Free

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Put It all together!!!

If you haven’t already, make your vanilla Italian meringue buttercream.

Remove the cheesecake layers from their tins (still on the baking paper).

Make a baking paper template approximately 7� in size, and use the template to cut out the cheesecake without cutting through the paper underneath. Leave the circle of cheesecake on the bottom piece of baking paper, and remove trim the excess cheesecake from around the edges. Place both cheesecakes in the freezer.

Use a large serrated knife or cake leveler to remove the domes from the tops of the cakes. Split the taller cake into three layers, and the shorter cake into two layers, so you have 5 layers of cake in total. If your cakes are soft and hard to work with, place them in the freezer for 10-15 minutes to firm them up.

Spread a dab of buttercream onto a 7� cake card (or straight onto your plate or cake stand) and place a layer of cake on top. Spread the cake with a thin layer of the vanilla buttercream and top it with another layer of cake. Take one cheesecake layer from the freezer and smear a bit of buttercream on top.

Flip the cheesecake over onto the cake and peel away the paper. Dab with more buttercream and place another cake layer on top. Repeat steps with the next layer of cheesecake, then cake, then a layer of buttercream and the final layer of cake.

Lightly crumb-coat the cake with buttercream then pop it in the fridge.

While the cake chills, divide the remaining buttercream between three bowls. Add melted chocolate to them, starting with a small amount in the first bowl, then a little more in the second, and more in the third so you have three different shades of chocolately brown buttercream.

buttercream around the bottom of the cake. Repeat with the middle shade, around the middle of the cake. Use a spatula or scraper to smooth all three colours together.

If transferring the cake on a cake card to a stand or plate, chill the cake until the buttercream is firm before transferring. Sprinkle the top and the bottom edge with sprinkles if desired.

To place sprinkles around the bottom, I poured the sprinkles onto the stand around the cake, and then used a clean paintbrush to press the sprinkles against the cake.

Best served the day it is made, but can be stored in the refrigerator for up to two days. Remove from the fridge half an hour or so before serving to let the buttercream soften.

make your own glutenfree flour mix For this recipe use: 200g Brown Rice Flour 125g Tapioca Flour 50g Rice Flour 50g Potato Flour

baking your cakes Top get three layers of cake from only two tins, put approximately 2/5 of the batter in one tin and 3/5 in the other.

Place a piece of foil over each chocolate cake resting it on top of the collar of baking paper before baking to keep your cakes moist.

Leave the cake in their tins to cool, then fold down the baking paper, cover the top of the tin with foil and leave overnight to cool completely.

Cover the top of the cake with the lightest buttercream and smooth.

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allergy or intolerance? crumbs of comfort

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Many people incorrectly use the terms interchangeably, Gillian from Crumbs of Comfort explains why food allergy and food intolerance are not the same thing and answers some common questions about Coeliac Disease.

A food allergy is an abnormal reaction of the body’s immune system to a particular food. The symptoms of food allergies can range from a mild and harmless reaction to one that is severe and potentially life threatening (anaphylasis). Food intolerance is different because while the body has difficulty digesting certain substances in food, there is no allergic reaction and the immune system is not involved.

Food intolerances are never life threatening, but for sufferers, food intolerances can have a range of effects and significant symptoms which can be extremely debilitating. Food intolerances are triggered by eating the food.

An allergic reaction however, can be triggered by even the tiniest exposure to food. People who have severe nut allergies might suffer anaphylaxis after eating something that has only trace amounts of the food; for instance eating a food that was manufactured in a factory that also processes nuts, or even after coming into contact with someone who has recently eaten nuts.

Foods most commonly associated with allergy are milk, eggs, nuts (especially peanuts), seeds, shellfish and other seafood, and fruits such as kiwi, strawberry and citrus.

Coeliac Disease is not a food allergy or a food intolerance, it is a medically diagnosed auto immune disease. This means that the immune system, who’s sole purpose is to protect the body, attacks itself.

In people with Coeliac the immune system reacts abnormally to gluten; a protein found in wheat rye barley and oats.

Coeliac is often incorrectly labeled as a food intolerance but its symptoms are far more complex.

Coeliac sufferers not only suffer gastrointestinal symptoms, but anaemia, vitamin D deficiency, osteoporosis, fatigue and lethargy, recurrent

miscarriages and infertility, and other auto immune diseases such as diabetes. Again, a mere gluten containing crumb can trigger a reaction, causing lasting symptoms. It takes, on average, two weeks for a person with coeliac to clear the gluten from their system once they’ve exposed.

What does this mean for you as a baker?

Cross contamination in kitchens is the biggest cause of accidental exposure to allergens in sufferers. It is your responsibility to find out if your customers or their guests suffer from any allergy, intolerance or food related disease.

All cake and dessert/lolly buffet businesses in Australia are required by law to hold a current food business licence. These vary from state to state and council to council and are generally accompanied by compulsory Safe Food Handling courses.

Items such as cakes, desserts and unpackaged sweets are exempt from Food Safety Australia New Zealand (FSANZ) general labeling requirements.

However, all these foods must still either display warning and advisory statements next to the product or supply the information upon request. Failure to do so can result in hefty fines.

Editor’s Note Do you use a standard set of questions for your orders? Consider adding a mandatory question about allergens and intolerances to your list. If you take an allergen free order, do your research and find and test some recipes before you complete it (we have some great allergen free recipes in this issue including Gillian’s gluten free and dairy free brownies). No one likes dry, crumbly or concrete-like cake!

Further Information www.allergyfacts.org.au www.coeliac.org.au www.foodstandards.gov.au

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Spotlight This beautifully moist and rich chocolate brownie can be cut and served at teatime or can be prettied up with ganache and chocolate transfers!

Ingredients 150g Unsalted Butter 250g 70% Cocoa Dark Chocolate, Chopped 50g Dutch Cocoa Powder (substitute with regular cocoa if needed) 100ml Boiling Water 250g Brown Sugar 50g Almond Meal 50g Rice Flour 50g Plain Gluten Free Flour 4 Large Free Range Eggs

Method Preheat oven 180*C or 160*C fan forced Line a deep ( at least 1 inch ) lamington tray with baking paper, allowing it to overhang.

Combine butter, chocolate, cocoa and water in a heatproof bowl over a saucepan half filled with simmering water, making sure the water doesn’t touch the base of the bowl. Using a spoon, stir for around 6 minutes or until chocolate 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 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

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Decorator Spotlight

chocolate brownies Gluten Free

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supplier guide

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katrien's cakes

winter wonderland Tutorial

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Bake and fill your chosen cake and place it on the cake board.

Coat the cake with the rest of the blue ganache and scrape the coating into an even layer with a scraper or spatula. Leave the cake overnight to rest or place in a refrigerator for 15 minutes to set. Dip the spatula into boiled water to smooth the ganache.

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Tutorial

Soften your ganache in a microwave oven at 20% power or on the Defrost setting until it reaches the consistency of smooth peanut butter.

Measure the height and circumference of your cake and add 5 mm to the height and 5 cm to the circumference.

Use a toothpick to add drops of blue gel food colouring to the ganache.

If your white chocolate ganache has a yellow undertone it might look slightly green after adding the blue colouring; add a few drops of purple food colouring to counteract the yellow tint until the ganache has a light blue shade.

Cut a template from a piece of greaseproof paper to these measurements (this is the same technique that you would use when making a chocolate collar).

Coat the cake with a thin layer of the blue ganache and place it in a refrigerator for 5 minutes to set.

Knead the white modelling chocolate until it is soft enough to roll out. Roll out the chocolate on a piece of cling wrap between spacers to an even thickness of about 4 mm.

Use a non-stick rolling pin or dust with some icing sugar if the chocolate sticks to the roller.

katrien's cakes Tutorial winter wonderland

Place the greaseproof paper template on top of the rolled white modelling chocolate and cut out a rectangle with a pizza wheel, using the template as your cutting guide.

Remove the template from the chocolate collar and set aside to use later.

Lift up the collar and bend it around your cake (similar to making a chocolate collar).

Overlap the ends where they meet and cut through both layers of modelling chocolate with a sharp knife.

Dip your snowflake cutters into icing sugar and cut out snowflakes from the modelling chocolate collar.

Open up this seam and remove the excess modelling chocolate at the bottom and top to get a smooth joint. Rub over the joint to seal the seam.

Cut out any random pattern with the snowflake cutters.

Remember to set aside some of the snowflakes to use as decoration on the cake.

Spray the greaseproof paper template with nonstick cooking spray or coat with a thin layer of white vegetable fat (shortening).

Place the template on the modelling chocolate collar again and smooth it out with your hands so that the chocolate sticks to the paper. Flip over the rectangle holding onto the paper and the cling wrap underneath. Remove the cling wrap from the modelling chocolate.

Pinch the top edge of the collar with your fingers to give it a softer, frilly look.

Knead the light blue modelling chocolate until it is soft enough to roll out. Roll out the modelling chocolate on a piece of cling wrap to an even thickness of about 4 mm.

Use a non-stick rolling pin or dust with some icing sugar if the chocolate sticks to the roller.

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katrien's cakes

winter wonderland

Dip the snowflake cutters into icing sugar and cut out snowflakes.

Brush apricot jam, sugar syrup or water over the visible edge of the cake board.

Mix all the leftover white and light blue modelling chocolate together until it looks slightly marbled and roll it out until very thin.

Lay patches of the marbled chocolate neatly on the visible edge of the cake board and cut it into tiles of a similar size to decorate the board.

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Tutorial

Cut out small circles from the inside of the snowflakes with differently sized piping nozzles or tubes.

Attach a ribbon around the board.

Push the snowflakes on toothpicks into the top of your cake.

Dip the ends of a few toothpicks into edible glue and twist them into some of the snowflakes.

Attach snowflakes to the side of the cake and cake board with drops of melted chocolate.

Dust the cake with icing sugar to resemble snow.

Brush the snowflakes with edible glue and sprinkle food-safe edible sparkles over them. Set them aside to firm up or place in a refrigerator for 10 minutes.

Tips If your modelling chocolate feels too firm, heat it in a microwave oven at 20% power or on the Defrost setting at 10-second intervals until it is soft enough to roll out.

If you find it difficult to work with modelling chocolate, mix it with sugar paste (fondant) in a ratio of 1:1.

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=IKaren Po Spotlight

spotlight

I met with Karen on a beautiful Autumn day at the Whimsical Cakehouse in Dolans Bay NSW where she was taking a quick break from a week packed with filming video tutorials for Cake Masters. On arriving I stood in awe while the team at Whimsical explained that Karen was planning the cake that they were going to start filming that day - she’d been given the goahead from Warner Bros ten minutes earlier, 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 completely explained the cool, calm and collected Karen that had been given about half an hour to plan, create and film a 3D Joker cake - a task that would turn most of us into a nervous wreck!

Karen Portaleo’s cakes are much more than sponge, buttercream and fondant - they’re intricate and aweinspiring works of art that many call the inspiration that lead them to their own careers in cake decorating.

Now the lead decorator at Atlanta’s Highland Bakery, Karen says she fell into cake decorating by accident.

Meeting a friend at the bakery one day she noticed the store was missing decorated baked goods and asked to decorate some cookies - the catalyst for a change in medium from clay to sugar and a turning point in Karen’s artistic career.

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 to create gravity defying sculpted 3D cakes. Karen’s artistic career lead her from jewelry making and clay and so we asked Karen why she chose to make the change to sugar. She explained that working in clay and partnering with galleries was slow, drawn out and unprofitable. For Karen, working with modelling chocolate - her preferred medium - is almost the same as working with clay, and when she started posting

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pictures of her edible artwork online it took off and became more successful. At Sweet Magazine 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 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.

I asked Karen some of the questions you posted on our Facebook wall:

ortaleo

Photo courtesy of Cake Masters Photographer: Alex Kesselaar

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Spotlight

Photo courtesy of Cake Masters Photographer: Alex Kesselaar

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!

And Karen’s advice if you find yourself in a similar situation.

Number 1: Stay calm and remember there is always a solution, but you need to stay calm to find it. Once you’re calm replace the section that’s been damaged.

Trust that your client won’t know the difference - and don’t tell them!

Do you use the airbrush on all of your work?

Nearly all of it. The air brush has a bad reputation in the art world for being a tool that’s used on t-shirts or car hoods, but its unusual in the culinary world. It gives the most spectacular effects on 3D sculptures, and using an airbrush with food makes it more accessible.

Who are your biggest influences?

Mike McCarey - Mike’s Amazing Cakes: http://www. facebook.com/MikesAmazingCakes Michelle Wibuwo Michelle Sugarart: http://www.michellesugarart.co.uk I’ve only done one class and it was with Mike, for me their work is unrivaled in complexity and execution.

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 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.

What was your biggest cake disaster?

I made a Boston Terrier that was sitting on top of 2 pillows. Driving to deliver the cake I realised that I’d forgotten the cupcakes that went with the order, so we turned around to pick them up and when I opened the boot we saw that a whole corner of the cake had collapsed. We managed to fix what had originally taken us 3 hours in under 45 minutes.

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You can find Karen’s video tutorials online at Cake Masters, and follow her work on her blog, Facebook and Flikr.

Blog: http://specialsugar.blogspot.com.au Facebook: http://www.facebook.com/pages/KarenPortaleo-Cake-Artist/130289367026596 Flikr: http://www.flickr.com/photos/9438541@N04/

World-class online learning

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around the world From Malaysia to South Africa, up to America and over to New Zealand, we've put together a gallery of some of our favourite international cake artists and their favourite cakes!

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BunsInTheOven Cupcakery Malaysia

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from the artist

My favourite cake is my Bluebird Cake, this hand painted cake is a recent design and has been published in all kinds of magazines including home decoration, style and art magazines around the world.

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Cakes Haute Couture Pasteles & Cookies de Alta Costura Spain

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from the artist

The blue and pink cake with cupcakes as my all time favourite (at the moment!). I just love the blue and pink combination, the different sizes and styles of roses, and the different textures with the piped-on lace, buttercream swirls and fondant!

Leslea Matsis Cakes New Zealand

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Bake-A-Boo Cakes New Zealand

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Cake Art by Rabia British Columbia

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macaron marvels!

We're still in awe at these marvels of macaron engineering! All hand piped with coloured macaron batter, we think Aleena of Crumbs in Malaysia must have the patience of a saint and the steady hands of a surgeon!

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Crumbs Malaysia

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from the artist

I'd like to think that this is one of the most tasteful bachelorette cakes I'll ever make!

It was for Megan, who is marrying her high school sweetheart in August. I am so excited to be making their wedding cake too!

I think it's my favorite cake to date because I really had no idea how to pull all the elements together until the day before the cake was due! I'd made the caravan, boat and trees in advance, but it wasn't until I decided not go down a 'landscape on a sheet cake' route that the design took shape in my mind. I'd used these 'waves' on a cake the week before and loved the way they'd turned out. So once I made the decision to use them again, the whole cake came together in a couple of hours.

I was so pleased with how the colors came together and so delighted that Megan, her mother and the rest of the party felt it was perfect for the theme.

Royal Bakery America

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so... is it cake?

Not technically, no, but we think the work of Arte De Ka in Brasil more than deserves to sit along side the work of other international cake artists! These cake imitating creations are all individual works of art with exquisite attention to detail, and are shipped all over the world to feature on dessert tables and at special events. Unlike their edible cousins though, the cakes of Arte De Ka will last forever!

Arte De Ka Brasil

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Cakes and Cookies South Africa

from the artist

I truly enjoy what I do, and indeed, each cake is a surprise. Never 100% what I will see when I cut into the cakes, and that I guess is the fun!

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SweetAmbs America

from the artist

It was hard to choose a favorite, but I picked this set because it combines my favorite things: brush embroidery, fondant cameos and Wedgwood blue!

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lear� to decorate - with -

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=DDawn Bu

spotlight

How did you get in to Cake Decorating?

When I was 17 I managed to get a job in the celebration cake department of a local bakery. It was a summer job whilst I was at university and I have to say it was the best summer job I had ever had.

When did you choose to make cake making your career and why?

After finishing university (with a degree in Theatre Studies) I actually joined the police in Sussex. I made my way up the ranks and after 10 years I took a less demanding role within the force to have a family. Because of my children, I started making cakes again and my family and friends enjoyed my re- found skills.

The trouble was, cake decorating was now costing me a fortune as people would often ask for a cake as a gift for the birthday or wedding not realising just how much it was costing, but when I took my eldest’s sons 5th birthday cake to his first big birthday party , the amount of comments I received saying “ I should set up a business” it really gave me food for thought. 6 months later Dinkydoodle Designs was born.

What was the first cake you ever made?

At the bakery I had just cut, filled and covered round and square cakes , so the first cake I really remember me making “ solo” was Finding Nemo, for my eldest son’s first birthday.

Do you have a favourite type of cake you like to make?

Definitely carved novelty cakes. I could cover a simple round cake or square cake 5 times before I’m happy with it! And yet I can carve the most intricate shape from sponge and cover it first time and it looks great…. Go figure!

How did you get into airbrushing?

I was very lucky to have known Pam Wakefield since I was 5. Pam is a master in her field and before retiring from the sugar craft world she was president of the BSG, and was indeed one of the first people to introduce airbrushing to the UK. When I started my cake business she advised me to buy an airbrush and gave me a 10 minute lesson. Like most people, my airbrush lived in the cupboard and I often didn’t use it because I wasn’t sure how to, or I was afraid of making a mess and spoiling my cake. One day I had an order for a cricket bat cake and tried wood grain with my airbrush. It looked amazing and it was so simple to achieve, that I vowed never to put my airbrush back In the cupboard ever again.

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What inspired you to make your own brand if airbrushes and why?

One of the things that put me off airbrushing was the size of my compressor and its difficulty of use. It was so huge it use to weigh a tonne and take up the whole worktop and I longed for a delicate piece of kit that looked like it was designed for cake decorating (not a tool for the garage). I was have a moan one day about it to some colleagues I cake world who were so inspired by my passion for airbrushing and found it infectious. Before long they agreed to fund my quest for the perfect piece of machinery and that’s how the Dinkydoodle Airbrush was born!

What advice would you give decorators who want to invent their own techniques?

Well airbrushing has been around for many years, but i was lucky enough to design my own brand of airbrush , which had lead into colours and stencils, and there’s plenty more ideas in the pot. i’m designing new things as we speak, and i’m finding “ inventing” new products to be real eye opener. My advice is defiantly to do your research then find the right experts to help bring your idea to fruition.

What is the key to your success?

Hard work, passion and the determination to succeed.

What one cake product could you not live without?

My dresden (or flower former tool) ... I use it for everything, and couldn’t actually start a cake without it close to hand... I have 6 at home I case I loose one! .

What has been the highlight of your career so far?

There have been so many, I have made some great cakes, travelled so far, taught in very prestigious places, met some of my cake making idols , but I still feel amazed that every day there is a tonne of comments on Facebook, or e mails and messages from people who would like my advice, or want to share their latest cake with me. It humbles me every time I see it. I’m a very lucky woman!.

Have you ever had a complete disaster in the kitchen?

Oh, yes... And more than I care to remember!!!!! I have made cakes that have fallen over, and spelled children’s names wrong. Thankfully I have managed to rescue them all before leaving the house! All except one that is, and I shall never forgive myself. I made my youngest son a train cake for his first birthday, and it was so dreadful that I couldn’t let it leave the house. He ended up with a bought cake from a supermarket!!!!

utler

Photo courtesy of the Dinkydoodle Designs Facebook page

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What is the best baking advice you have been given over the years?

To have patience, don’t rush your baking, allow things to cool and allow enough time to decorate it carefully.

Patience at each stage will help you produce really good results.

What tips would you give to someone just starting out in the cake world?

To set yourself some simple rules: on pricing your cakes, how many hours a week or day you will work, and what kind of business you you would like..... If you are just happy to make cakes for friends and family have great fun with (it shouldn't be stressful) and if you're just starting a business there are some exciting times ahead, but make sure it doesn't take over your life (sound advice coming from someone who works 29 hours a day!).

How do you come up with new ideas and recipes?

My brain is constantly working, and I find inspiration in the most unlikely places, it could be a colour or an image.

Once I’m inspired I have to get back to the workshop and get started!

What hours do you normally work?

Between 12 to 20 hours a day, every day. When I’m not away teaching, I’m up at 6 with the kids and once I’ve got them off to school I start my day, with either baking or cake preparation for customers, replying to e mails and facebook or preparing or designing new classes and cakes. Thank fully someone else manages my shipping and wholesale orders but it’s soon 3pm and time to collect the children from school. I’m then a mother for while until after tea and they’ve gone to bed when I start work again, finishing cakes, emails and doing my best to advance my world domination on Facebook! Sometimes

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I’m up all night, but I usually try and get to bed around 1 or 2 am before starting it all again!

Pet hate?

Unfinished cake boards, it can be simple with just plain sugar paste but it make a world of difference. You send a cake out naked if it is still on a silver foil board.

Who would be your dream client?

Oooh that’s a tough one….. I’ve not made a royal cake yet! I would love to make a helicopter for prince William!

If you weren’t a cake maker, what do you think you would have been?

Well I was a police officer for 10 years, and at university I studied theatre studies. I’m pretty sure I would have ended up on the stage, or even in teaching if I hadn’t have gone in the police. If I hadn’t have started cake decorating I’m sure I still would have been arresting burglars!

Dawn is coming to Australia this year and teaching her way around the country! Find out more about what she's teaching and where by following her Facebook page speaking to the studios she is teaching at!

Dawn's Aust ralian Tour Dates Brisbane 27 September th to 30th Cake Bitz Adelaide 3rd Whip it up - 6th October Cakes Sydney 10th Cake Decora - 13th of October ting Solutio ns Melbourne 1 October 7th - 20th of The Cake S chool Canberra 22 October nd - 27th of 26th and 27 th FULL

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Reader Submission Sweetest Jubilee Melbourne Victoria

Reader Submission Blissfully Sweet Sydney, New South Wales

Reader Submission SweetP Cakes & Cookies Kangaroo 148 Island, South Australia

Reader Submission Learn Cake Decorating Online Online

Reader Submission Aemelia George Cake Design Armidale New South Wales

Reader Submission Scarlet Jade Boutique Cakes Sydney, Australia

Reader Submission Yummies Cakes & Special Treats Sydney, New South Wales

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Reader Submission Little Wish Cakes Melbourne. Victoria

Reader Submission Yum Mammas 150Yarra, Victoria South

Editor's Pick Bite Me Cakes Melbourne Victoria

Reader Submission Cake Pop Queen Erskine Park, New South Wales

Reader Submission Cakes by Jane Canberra, ACT

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member's directory

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Aemelia George Cake Design Armidale, New South Wales www.aemeliageorge.com.au

Abbolou Cakes Toowoomba, Queensland www.abbolourcakes.com

Bespoke Cakes by Melissa Jamboree Heights, Queensland www.bespokecakes.com.au

Bite Me Cakes Yeppoon Yeppoon, Queensland

Cakes Annietime Cairns, Queensland www.cakesannietime.com.au

Cakes by Nat Mildura, Victoria www.cakesbynat.com.au

Cill's Creative Cakes Shepparton, Victoria www.cillscreativecakes.com.au

Gateaux Girl Brisbane, Queensland www.gateauxgirl.com.au

Glorious Delights Melbourne

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Gold Ribbon Cake Rooty Hill, New South Wales www.goldribboncake.com.au

Yum Mammas South Yarra, Victoria www.yum-mammas.com.au

Jasi Cakes Moe, Victoria

It's Caked On Melbourne, Victoria www.itscakedon.com.au

Urmy's Cakes Perth, Western Australia www.urmyscakes.com.au

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Bake at Home Cake Solutions Online

www.bakeathomecakesolutions.com.au

Your Cake Here!

Your City, Your State Your Website

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