Professional Documents
Culture Documents
In This Issue
In This Issue
In This Issue
In this issue
Interview with Handi Mulyana
Summer
2013
Editors note
Welcome
Sweet Tiers
Blissfully Sweet
Copyright
All images contained in Cake! are subject to copyright of the artist, illustrator or photographer as named, but not limiited to.
Reproduction of any part of this magazine without prior written permission is prohibited. January 2013
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In this issue...
FEATURED:
Decorators Spotlight:
Handi Mulyana (Handis Cakes)
Janet OSullivan (The Cupcake Lady)
Cake Avenues Guide to Lustre Painting
Cake Camp 2013
TUTORIALS:
Summer Beach Hut Cookie
Vintage Rose
Ruffled Flower Cupcake Topper
Ruffles and Corrugated Iron tips
GALLERIES:
Glamorous Weddings
Summer Florals
International Inspirations
REGULARS:
Contributors
Business Basics: Insurance
Shopping Guide
Decorator Directory
Next issue: Submit your work
RECIPE FILES:
Mascarpone, mango & hazelnut tarts
Tricolour macarons
Ginger spice cake with peach brown sugar
swiss meringue buttercream and salted caramel
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Disclaimer
The views and comments expressed by the authors are not always that of the editor or publisher. While every effort
has been made to ensure the accuracy of this information within Cake! magazine, the Australian Cake Decorating
Network and Cake! magazine accepts no responsibility or liability for any errors, omissions or resultant consequences
including loss or damage arising from reliance on information in this publication.
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Handi Mulyana
Handis Cakes
www.facebook.com/handiscakes
Jacki Fanto
Blissfully Sweet
www.facebook.com/blissfullysweet
Trinh Nguyen
Cake Avenue
www.facebook.com/cakeavenue
Amy De La Rosa
De La Rosa Cupcakes
www.facebook.com/
delarosacupcakes
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Contributors
Want to be part of the next issue of Cake!?
We publish quarterly online and select our favourite images, tutorial proposals
and feature ideas from our members and supporters. To get involved email
editor@austcakedecoratingnetwork.com
Janet OSullivan
The Cupcake Lady
www.facebook.com/
thecupcakeladyadelaide
Karen Stack
Lick The Bowl
www.facebook.com/lickthebowl
Lisa Brown
Serves Eight
www.facebook.com/serveseight
Nicole Slater
Sweet Love Cake Couture
www.facebook.com/
sweetlovecakecouture
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Handi Mulyana
Decorator
Spotlight
Handi Mulyana is an
international award winning
cake decorator, business
owner, teacher and all round
Mr Nice Guy. He opened
Handis Cakes in Sydney in
2010 after five years as course
director at the famous Planet
Cake, Sydney and hasnt
looked back.
With over 20 years experience
in making, decorating and
sculpting cakes, Handi travels
regularly across Australia and
around the world sharing his
knowledge and passion for
all things cake. His designs
have earned him the title of
number one wedding cake
expert in Australia and ranked
him as Australias best cake
decorator and fifth worldwide
in the Wedding Industry
Expert 2012 awards. He was
also named Cake Decorator
of the year in 2011 by the
National Baking Industry
Association of Australia. Handi
is an ambassador for Bakels
and has been featured on
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Ive bee
that my pa
cakes has t
all over th
TOP TIPS
1. Be focused
specialise in the
one thing youre
best at.
2. Pay attention to
details.
en lucky
assion for
taken me
he world.
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Handis Cakes
www.facebook.com/handiscakes
www.handiscakes.com
I want to surprise
people with what
you can do with
sugar art.
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Decorator
Spotlight
Janet OSullivan, Adelaides
famous cupcake lady, is an
experienced cake decorator with
a passion for creating exquisite
sugar flowers, unique figurines
and fantasic fun novelty cakes.
She creates beautiful cakes to
suit any style or theme and is
passionate about cake artistry.
Janet will be a guest tutor at
the Australian Cake Decorating
Networks first cake camp
in March 2013, teaching the
fantastic cake techniques shown
in the photo on page 17. She
also runs decorating workshops
in Adelaide throughout the year.
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I predict
boundaries will be
pushed and people
will use their cake
as a true canvas.
Janet OSullivan,
The Cupcake Lady
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TOP TIPS
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ustre Painting
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Lustre Painting
Trinh, the woman behind
Cake Avenue, lives in
the Blue Mountains in
NSW. She started her
cake business while on
maternity leave and now
juggles working as a
pharmacist, two children
under four and Cake
Avenue.
She started cake
decorating about eight
years ago after doing a
local community college
course with her sister.
Originally only wanting
to learn how to make
great cakes for her
children, shes now been
decorating professionally
since 2010.
Inspired by the creative
aspects of cake design
and her cake idols,
Jacqueline Butler of
Petalsweet Cakes, Alan
Dunn and Debbie Brown,
Trinh particularly enjoys
making sugar flowers
and modelling figurines.
Never having received
any formal training, Trinh
has taught herself to
decorate through books,
YouTube and sharing
with other decorators
and is happy to share
her painting techniques
with you.
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Cake Avenue
www.facebook.com/cakeavenue
www.cakeavenue.com.au
Lustre Painting
TOP TIPS
1. Cover your cake well - marks/wrinkles are
enhanced by lustre paint.
2. Only use EDIBLE LUSTRE DUSTS.
3. Colour your fondant a similar shade to the
paint.
4. Apply several thin coats (3-4) and allow them
to dry in between.
5. Use a wide soft bristled brush.
6. Use long brush strokes.
7. Practice on a dummy cake in advance.
8. Take your time and dont rush.
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CAKE CAMP!
Catering for all decorators
from the novice to
professional this weekend
features a 2-day cake
decorating course (2
courses on offer), 2 x night
workshops,
networking and socialising
opportunities!
8-10 March
2013
CAKE CAMP is
located at the
Kangaroo Valley Golf
Club & Resort
with accommodation
in luxury villas.
All food, accommodation
& course fees are
included in the camp fee.
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In this course,
participants will learn:
- The correct technique
of covering a styrofoam
dummy/cake
- Sculpting various
elements from
sugarpaste
- To correctly stack and
support a topsy turvy
cake whilst achieving
correct proportions
- To create a stable,
gravity defying structure
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Images
used with permission
www.austcakedecoratingnetwork.com
or email us at:
admin@austcakedecoratingnetwork.com
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Tutorial
Equipment
List
12 inch square cake board
1.2 kilos white fondant
Food colouring of choice (eg
Wilton)
Biscuits for sand
Royal icing
Sugar glue
Piping bag
Spatula
Scalpel knife
Boxcutter blade
Knife
Scissors
Ruler
Rolling pin
Baking tray
Baking paper
Cake smoother
Circle cutter
Jelly beans or other treats to
fill beach hut
Supports to hold beach hut
while drying
The Beach Hut template is
provided on page 34.
Cookie Recipe
Ingredients
Instructions
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Tutorial
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Tutorial
14. Roll out some orange fondant and place it with
some sugar glue to hide the join. Cut out the
template provided but hold it up against your
own cookie beach hut first to make sure it fits.
Make any adjustments if necessary. Once you
know your end will fit, cut out the fondant and
leave it to dry. Put some CMC into the fondant
to quicken the process. If you try to attach the
roof end before the fondant has dried it till loose
its shape. Repeat this process on both ends.
15. To display your cookie beach hut, sprinkle
some sand around the board. Use a food
processor to crush some Arnotts Finger biscuits
or use brown sugar. Finish with a flower or other
summer decoration.
TOP TIPS
Always use a clean blade for achieving
clean crisp edges. Press the blade gently
down onto the fondant to ensure that there
is no pulling or stretching.
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Vintage Rose
tutorial and photography by Nicole Slater - Sweet Love Cake Couture
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Tutorial
Materials
Equipment
Preparation
1. Colour petal paste the day before. This rose has been created using a
vintage pink (mix Wilton rose pink with ivory) and white.
2. Hook the end of the 18-gauge wire, apply hot glue and insert into the
Styrofoam ball. Remove excess glue at the base of the Styrofoam ball.
3. Roll petal paste very thin, using a pasta machine if you have one. Cut 5
petals from the pink sugarpaste using the size 1 cutter. Cover to avoid
drying.
4. Take your Styrofoam ball and lightly brush with piping gel.
5. Take 2 petals and gently ball the edges. Apply to the Styrofoam ball,
interlocking the petals. Pinch off the excess petal paste from the bottom.
Some of the ball will be showing - dont worry, this gets covered later.
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Tutorial
Creating the Outer Petals
11. Petal layer 6: mix the remaining paste from step
9 with white at a 50:50 ratio. Cut 6 petals from the
size 3 cutter. Using a 28-gauge wire, lightly glue
the wire and insert into the petal, approx one-half to
two-thirds of the way up the petal. This time, use a
rolling pin to thin out the sides and top of the petal
to slightly widen and heighten. Roll the top edges of
the petals back. Place over upturned plastic spoons
and allow to dry completely (preferably overnight).
12. Petal layer 7: repeat step 11, this time cutting 8
petals from the size 4 cutter.
Assembling
13. Using dental floss, tape the dried petals from
step 11 around the prepared centre, one at a time.
Ensure they are held in place tightly.
14. Repeat the process with the petals from step 12.
15. Finally, wrap all the wires tightly in white floral
tape to secure.
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Tutorial
Tutorial
Equipment
Fondant
Round Fondant Cutters - Sizes: 3cm, 3.5cm,
4.5cm and 5cm
Flower Frilling Tool and Ball tool
Drying Plate or Drying Palette
Foam Pad and Shaping Foam
Instructions
1. Roll out your fondant and using the circle cutters
cut out 4 to 5 fondant circles.
2. Place fondant circles onto the foam pad and thin
out the edges with your flower frilling tool.
3. Place each ruffle fondant circle on top of each
other and use a little of water to glue each layer
together. Using your small ball tool, gently push
into the centre of your ruffle flower.
4. Transfer your flower onto the drying plate or
drying palette. Leave it to dry overnight and they
will be ready to use on your cake and cupcakes.
5. Cover your cupcake with fondant or buttercream
and place your ruffle flower at the centre and
then you will have your beautiful fondant ruffle
flower.
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Tutorial
Equipment
RUFFLES
1. Roll out your fondant to approx. 3mm.
Ensure you measure the circumference of the
ruffle that you will need as it is preferable to
have the ruffle in one piece.
2. & 3. Using your Celpad and your ball tool,
gently press down on the edge of one long
side of the fondant and continue along to
the end. The harder you push down while
ruffling the edge the more it will curl. For
this cake, I only wanted a slight ruffle.
4. To provide the elevation for my ruffles (so
they looked as if they were suspended in air
and with gravity) I used bamboo skewers
placed around the cake while I waited for it to
dry.
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TOP TIPS
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Tutorial
Tutorial
Corrugated Iron Effect
1.Roll out your fondant in the size that is
needed to cover your board, approx. 3mm
thick. Let the fondant have more of a
weathered look, that is what you are after.
2. Lay out your skewers about 7 mm apart.
These will form the base of your corrugated
iron.
3. Lay your fondant piece over the skewers
and then using your finger tips, or ball tool,
push the fondant down around the skewers
and then keep smoothing until you have
achieved your desired iron look.
4. After allowing your fondant to dry over the
skewers (depending on the weather, about 1.5
hours) cut and fix to your cake board. Allow
to dry on the cake board overnight.
5. Apply your lustre. I used a wet lustre
painted finish on my iron, you can also dry
brush it on. I then dotted over sprinkles of
copper/bronze coloured lustre and roughly
painted into the silver. This gave the look of
the rusty corrugated iron.
Blissfully Sweet
www.facebook.com/blissfullysweet
www.blissfullysweetcakes.blogspot.com.au
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Rouvelees Creations
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Glamorous Weddings
Luna Cakes
Blissfully Sweet
De La Rosa
Cupcakes
Rouvelees Creations
austcakedecoratingnetwork.com
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DLish Cupcakes
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Glamorous Weddings
Handis Cakes
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Serves Eight
Cake Avenune
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Blissfully Sweet
Glamorous Weddings
Sweet Tiers
Handis Cakes
Sweet Tiers
austcakedecoratingnetwork.com
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Cake Avenue
Glamorous Weddings
Rouvelees Creations
Blissfully Sweet
Serves Eight
Cake Avenune
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Red Star Insurance Brokers offer special rates to members of the Australian Cake
Decorating Network. Rates start at just $415 annually for up to $20 million cover
and monthly payment plans are also available.
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Sweet Tiers
Blossombelle Cakes
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Sweet Tiers
Summer Florals
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Handis Cakes
Rouvelees Creations
Luna Cakes
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De La Rosa Cupcakes
Summer Florals
Sweet Tiers
austcakedecoratingnetwork.com
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Rouvelees Creations
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Cake Avenue
Summer Florals
DLish Cupcakes
De La Rosa Cupcakes
Blissfully Sweet
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Blissfully Sweet
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Recipe Files
Ingredients
Recipe instructions
1. Whip the mascarpone until fluffy
and slowly add your icing sugar
continuing to whip until both
ingredients are fluffy.
2. In a seperate dish, whip your
thickened creeam until it has soft
peaks.
3. Gently mix the cream into the
mascarpone mix.
4. Assemble your short crust pasty
shells on your serving dish and
then pipe or spoon a generous
dollop of the mascarpone mix into
each shell.
Blissfully Sweet
www.facebook.com/blissfullysweet
www.blissfullysweetcakes.blogspot.com.au
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Join Us
cake
AUSTRALIAN
decorating
NETWORK
www.austcakedecoratingnetwork.com.au
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Next Issue
Want to get involved?
Carinas Cupcakes, UK
64
Tricolour macarons
recipe and photography by Lisa Brown - Serves Eight
65 austcakedecoratingnetwork.com
Recipe Files
Ingredients
Method
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Serves Eight
www.facebook.com/serveseight
www.serveseight.com.au
Recipe Files
on a perforated tray at 160 degrees
for about 12 minutes. In an electric
oven with the heat source at the base
of the oven, the temperature is much
more direct, and I cook them on an
insulated tray at 150 degrees for 10
minutes. It really is worth piping a few
onto half sheets of baking paper and
testing out your oven.
17. The perfect macaron has a foot
created when the heat below the
macarons lifts the mixture up, and the
skin created by leaving the macarons
rises to create a perfect shiny shell.
Macarons should be moist, and
wonderful to eat as individual biscuits.
18.To fill, pipe a generous amount
of buttercream (like the peach
buttercream we made for the ginger
cake), salted caramel, chocolate
ganache, jam or other filling. Ive
made a chia seed jelly using chia
seeds, lemon juice and castor
sugar, with fresh peach to fill some
super food macs - think outside the
square for some surprisingly delicious
combinations!
19. To get the beautiful bulging filling
that you see in patisseries, twist the
shells together rather than plonking
and squishing them together.
20. Once filled, to get the gorgeous
texture that we all just love in our
macarons, leave them in the fridge
over night.
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Serves Eight
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Recipe Files
Ingredients
Cake
Salted Caramel
175g caster sugar
125g cream
175g butter chopped into small
cubes
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Method
1. Pre-heat oven to 150 degrees
celcius.
2. Sift dry ingredients into the bowl of
your mixer, add the eggs, softened
butter and buttermilk. Start the mixer
on its lowest setting to combine the
ingredients, then set to a medium
setting and allow to beat for about
fifteen minutes, or until the ingredients
are fully combined and the mix is
smooth and glossy.
3. For an 8 inch tin, bake your cake
for approximately 1 hour on the
middle shelf of your oven.
4. For cupcakes, bake for
approximately 15 minutes on the
middle shelf of your oven - makes
approximately 12.
5. Place the egg whites and brown
sugar in a bowl over a saucepan of
just simmering water.
TOP TIPS
if the mix appears to be slightly curdled
or has lots of little lumps, the butter
wasnt soft enough, let it continue
beating, the butter will soften and
incorporate and the mix will get lighter,
glossy and smooth in texture.
can I use milk instead of buttermilk?
no, bicarb soda is activated by acid,
the acidity of the buttermilk activates
the bicarb soda and gives your cake a
lovely velvety texture.
71 austcakedecoratingnetwork.com
Recipe Files
12. Roughly chop the flesh off the
peaches and macerate using a stick
blender/blender/food processor.
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Serves Eight
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www.serveseight.com.au
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International Inspirations
We asked award-winning, highly
talented cake decorators from around
the world to choose their favourite cake
design from 2012. Here they are - a truly
international gallery of inspiration .
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Int
Carinas Cupcakes, UK
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ternational Inspirations
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Int
Firefly India
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ternational Inspirations
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Int
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ternational Inspirations
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Shopping Guide
Shopping Guide
Advertise with
Cake magazine
in 2013.
Next issues are:
April, July and October.
Contact Advertising for details of
our great rates and packages.
Discounts for members available.
Email: advertising@
austcakedecoratingnetwork.com
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Handis Cakes
Sydney NSW
Smashcake
Sydney NSW
Serves Eight
Sydney NSW
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Panache Cakes
Ballina NSW
Just Cupcakd
Batemans Bay, NSW
Benitas Cakes
Langwarrin VIC
Its Caked On
Melbourne VIC
VIC & WA
Cake of Art
Perth, WA
KBJ Cupcakes
Rowville VIC
Jakes Cakes
Perth WA
Sugar Push
Adelaide SA
Cake Ellicious
Adelaide SA
WA
Suppliers Directory
Whip It Up
Online & Salisbury East SA
Cubicake WA
Online
Crystal Occasions
Online
Advertising enquiries:
advertising@austcakedecoratingnetwork.com
Editorial enquiries:
editor@austcakedecoratingnetwork.com
NEXT ISSUE
with Rouvelees
Creations:
Q&A with Rouvelee
Mothers Day
modelling tutorial