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  Read and enjoy a large number of stories and articles for every level of cake decorator.
  
  In addition to new stories and articles, we have all the previously archived stories from the old print editions available to subscribers!
  
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- Wrapping or Tenting your Cakes
  
  Articles & Stories, Novelty | 0 Comments
  
  Wrapping or Tenting your Cakes
  
  
  
  Presented by Janelle Farquhar, WA
  
  Tenting your cakes is a method of wrapping and covering your cakes while baking to ensure an even bake with no overcooked edges and dry crusty tops.
  
  Gain instant access dozens of info-packed posts in the Australian Sugar Craft Magazine.
  
  Subscribe for only AUD$19.90 per year!
  
  You must be a logged in subscriber to read post content.
  
  We are very proud to offer this new-media magazine. Our online format now offers unprecedented access to all of the sensational Tips, Tutorials, Inspirational Photos, Stories and Recipes to our subscribers.
  
  Plus all the new material as it is published regularly.
  
  No more waiting for six months for a new magazine, we will be publishing new articles/stories/recipes/tips every fortnight.
  
  On behalf of the entire Association, I invite you to take up a subscription here online and be inspired, informed and amazed!
  
  Regards,
  Ann-Maree Gorman
  Editor, Australian Sugar Craft Magazine
  Australian National Cake Decorators Association.
  
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  The Magic of Aquafaba
  
  Articles & Stories | 0 Comments
  
  The Magic of Aquafaba
  
  
  
  Presented by Yen Chamberlain, Tasmania
  
  The Wonder Egg Substitute
  
  I was referred to this amazing by-product by a vegan friend, after learning my youngest was severely allergic to egg.
  
  WOW! I thought, WHAT ELSE can this do?
  
  Gain instant access dozens of info-packed posts in the Australian Sugar Craft Magazine.
  
  Subscribe for only AUD$19.90 per year!
  
  You must be a logged in subscriber to read post content.
  
  We are very proud to offer this new-media magazine. Our online format now offers unprecedented access to all of the sensational Tips, Tutorials, Inspirational Photos, Stories and Recipes to our subscribers.
  
  Plus all the new material as it is published regularly.
  
  No more waiting for six months for a new magazine, we will be publishing new articles/stories/recipes/tips every fortnight.
  
  On behalf of the entire Association, I invite you to take up a subscription here online and be inspired, informed and amazed!
  
  Regards,
  Ann-Maree Gorman
  Editor, Australian Sugar Craft Magazine
  Australian National Cake Decorators Association.
  
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  Transferring an image to Fondant
  
  Articles & Stories, Novelty | 0 Comments
  
  Transferring an image to Fondant
  
  
  
  Presented by Julie McConnell, WA
  
  Transferring an image is a personal preference and useful if you are not confident in drawing freehand.
  
  Gain instant access dozens of info-packed posts in the Australian Sugar Craft Magazine.
  
  Subscribe for only AUD$19.90 per year!
  
  You must be a logged in subscriber to read post content.
  
  We are very proud to offer this new-media magazine. Our online format now offers unprecedented access to all of the sensational Tips, Tutorials, Inspirational Photos, Stories and Recipes to our subscribers.
  
  Plus all the new material as it is published regularly.
  
  No more waiting for six months for a new magazine, we will be publishing new articles/stories/recipes/tips every fortnight.
  
  On behalf of the entire Association, I invite you to take up a subscription here online and be inspired, informed and amazed!
  
  Regards,
  Ann-Maree Gorman
  Editor, Australian Sugar Craft Magazine
  Australian National Cake Decorators Association.
  
  Log in with existing Account
  
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  Gain access to all the old magazine articles, tips and recipes, plus be entitled to all new material for a full year!
  
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  Painting on Icing
  
  Articles & Stories, Novelty | 0 Comments
  
  Painting on Icing
  
  
  
  Article by Ken Robinson, NSW
  
  Painting is an excellent way to achieve a “different” result for that “different” cake.
  
  The Most Important Rule Is – Be Patient and Careful!
  
  Gain instant access dozens of info-packed posts in the Australian Sugar Craft Magazine.
  
  Subscribe for only AUD$19.90 per year!
  
  You must be a logged in subscriber to read post content.
  
  We are very proud to offer this new-media magazine. Our online format now offers unprecedented access to all of the sensational Tips, Tutorials, Inspirational Photos, Stories and Recipes to our subscribers.
  
  Plus all the new material as it is published regularly.
  
  No more waiting for six months for a new magazine, we will be publishing new articles/stories/recipes/tips every fortnight.
  
  On behalf of the entire Association, I invite you to take up a subscription here online and be inspired, informed and amazed!
  
  Regards,
  Ann-Maree Gorman
  Editor, Australian Sugar Craft Magazine
  Australian National Cake Decorators Association.
  
  Log in with existing Account
  
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  Annual Subscription - $19.90 / 1 Year
  Gain access to all the old magazine articles, tips and recipes, plus be entitled to all new material for a full year!
  
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Tutorials
- Tutorials
- Cupcake Themed Cake Pops
  
  Our Associations have talented junior cake decorators, and Isabelle is one of them. With this tutorial Isabelle shows how to hand-mould and decorate cupcake themed cake pops. Cake pops are a form of cake styled as a lollypop, hand shaped into any shape you desire....
  
  Gorgeous Meringue Sugar Cookies & Pops
  
  You can make meringue kisses, pops or anything you like. here’s how I make them . . . In this lesson you will learn how to make these easy meringue pieces to decorate your cakes *Original recipe is based on the Sugar Stamp Meringue Recipe by the Cookie Countess....
  
  Baby Face Biscuits
  
  A delightful gift - so easy to make!EQUIPMENT Biscuit, round shape (use your own biscuit/cookie recipe) Rolling pin Pizza wheel cutter Small circle cutters Edible black paint Edible glue Cornflour or icing sugar Large circle cutter Lustre or powder...
- Wired Phalaenopsis Orchid
  
  How to create a beautiful orchid.If you look at a real Phalaenopsis Orchid, you will see that the throat seems to hang from the column in the centre of the flower, so this method of wiring is a little different from the usual way. Take six lengths of wire about 7cm in...
  
  Wedgewood Theme
  
  These are some examples of Wedgewood as we all know it. What I did was add a spin on the old favourite and do a couple of different things.The Wedgewood Rose Make your bud as usual then when dry add your “Wedgewood” effect by piping thick Royal Icing to the edge of...
  
  Making a Slipper Orchid
  
  The genus are many and are generally known as Slipper, or Lady Slipper Orchids (Paphiopedilum is derived from a Greek word meaning - Paphia = Goddess Venus, pedilon = slipper or shoe).The Slipper Orchid habitat is South-east Asia, Philippines, Malaysia, New Guinea and...
- Drippy Magic Cake
  
  This attractive covering can be done in any colour and works well with metallics.EQUIPMENT • 1 Ganached cake on a cake board• 1 x 100g packet Deco Magic Drippy Magic• No 0 piping tube• Scissors• Palette knife• Cake topper of your choice• Turntable (if you have one it...
  
  Wired Phalaenopsis Orchid
  
  How to create a beautiful orchid.If you look at a real Phalaenopsis Orchid, you will see that the throat seems to hang from the column in the centre of the flower, so this method of wiring is a little different from the usual way. Take six lengths of wire about 7cm in...
  
  Wedgewood Theme
  
  These are some examples of Wedgewood as we all know it. What I did was add a spin on the old favourite and do a couple of different things.The Wedgewood Rose Make your bud as usual then when dry add your “Wedgewood” effect by piping thick Royal Icing to the edge of...
- Mermaid Cake Topper
  
  The aim of this Tutorial is to show how to make a completely edible, detailed character topper quickly, using relatively few tools and two easily found generic cheap moulds.REQUIREMENTS 3 Kellogg’s LCM bars (Rice Krispie bars), plain or coco pops doesn’t matter....
  
  Pirate Ship
  
  It’s fun to make and you can change it up to suit whatever occasion you need it for.Equipment & Supplies: • Approx. 500g of light brown sugar paste with tylos added • Small amount of black sugar paste with tylos added • 100g of dark brown sugar paste with tylos...
  
  Renaissance Figurine
  
  The aim of this demo is to show how to make a detailed modelling chocolate figure. Equipment Silicone child face mould (to make a face approx. 4.5cm high) – these are $10 from Bake Boss. Mini filigree mould or cutter. Ball tool Small scalpel Rolling...
- Pirate Ship
  
  It’s fun to make and you can change it up to suit whatever occasion you need it for.Equipment & Supplies: • Approx. 500g of light brown sugar paste with tylos added • Small amount of black sugar paste with tylos added • 100g of dark brown sugar paste with tylos...
  
  Renaissance Figurine
  
  The aim of this demo is to show how to make a detailed modelling chocolate figure. Equipment Silicone child face mould (to make a face approx. 4.5cm high) – these are $10 from Bake Boss. Mini filigree mould or cutter. Ball tool Small scalpel Rolling...
  
  Sapphire the Steam Punk Dragon
  
  How to create a cute Dragon Cake and Topper that will delight!Equipment & Supplies: 8” round cake board 2 Foam eggs (from Spotlight) – 1x 100mm (body); 1x 70mm (head) Foam Cake Dummy 6” round 4” high Rolling Pins (small & large) Rolling Pin guides...
Recipes
- Recipes
  Read and try out one of dozens of recipes here, covering a wide range of cakes, sponges, sauces and speciality cake decorations.
  
  There is something for everyone from novice to professional chef.
  
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- Rolled Buttercream
  
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  (This recipe was originally published in Australian Sugar Craft, Vol. 16, Issue 1, September 2004)How good is Buttercream! Check out this golden Oldie Recipe from Pam PentonIngredients: 250g butter 1 cup glucose 1 teaspoon vanilla essence ½ teaspoon salt 3 cups pure...
  
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  Cake Boards
  
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  (This Judges’ Corner article was originally published in Australian Sugar Craft, Vol. 18, No. 4, June 2007)Decorating a cake is more than making a good cake, covering it with icing, and arranging the decorations. The design of a well-decorated cake has many components...
  
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  Gluten-free Carrot Cake with Orange Frosting
  
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  (This recipe was originally published in Australian Sugar Craft, Vol. 16, Issue 4, June 2005)Note from Jean Major: Many of us face the problem of a family member or customer with special needs. We have a family member who suffers an extreme intolerance to gluten –...
  
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  Gluten-Free Fruit Cake
  
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  (This recipe was originally published in Australian Sugar Craft, Vol. 16, Issue 4, June 2005)Note from Jean Major: Many of us face the problem of a family member or customer with special needs. We have a family member who suffers an extreme intolerance to gluten –...
  
  read more
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Ann-Maree Gorman

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COPYRIGHT: Copyright for material published has been retained by individual authors. Permission to publish in this format has been granted to Australian Sugar Craft on behalf of the Australian National Cake Decorators’ Association Inc. Apart from any fair dealing for the purposes of private study, research, criticism, or review, as permitted by the Copyright Act 1968, no part of this magazine may be reproduced by any process without written permission. The statements, analyses, opinions, instructions, and conclusions in these materials are those of individual authors and not of the Australian Sugar Craft, which acts only in the capacity of publisher.

DISCLAIMER: Many articles featured in Australian Sugar Craft are submitted from various sources and therefore, it must be understood, that the expressions of opinion by correspondents do not necessarily reflect the opinion of the Editor or any Committee for the Australian National Cake Decorators’ Association Inc., including the Association and the National Executive, and no responsibility arising there from can be accepted. Furthermore, please note the Publisher makes every effort to ensure all material submitted does not have any copyright restrictions attached, the responsibility for this remains with the supplier of the correspondence.

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