I am really pleased that my husband and I,as well as another couple who have supported the 2 houses in Brisbane for several years with their baked goods have been invited to attend the ball as guests of the 2 houses, here in Brisbane. I am also in the middle of creating a cake for the nights events,that will be auctioned, a cake scullptured in the shape of a Macdonalds house all made of delicious chocolate mud cake with their helping hand logo.I will post a photo once the masterpiece has been completed ! I have also offered a baking cupcake voucher to be auctioned too.
Tickets are still available to purchase
I am looking forward to booging on down on the dance floor, to the one and only Leo Sayer who is entertaining us at the ball.
( My cousin who is a London taxi driver said he picked him up once and said he was like a live wire in the taxi very chirpy! some celebrities he has ferried around say absolutely nothing!)
Ronald McDonald House Gala Charity Ball Saturday 27th of August 2011
6:30pm til midnight
$250 p/person
Bookings & Enquiries: http://www.rmhc.org.au/events/qld-gala-ball-2010
For a night with some added sparkle, please come and join us at this year’s Ronald McDonald House Charities Channel Ten Queensland Gala Ball where star-studded entertainment, great food and wine, dancing and unique auction items make it the talk of the 2011 social calendar.
Money raised on the night will assist the funding of RMHC’S current Queensland programs and go towards developing our future commitment to the following:
Ronald McDonald House – Herston
Ronald McDonald House – Mater
Ronald McDonald Family Rooms – Gold Coast
Ronald McDonald Learning Program
As McDonald’s covers all administrative and management fees associated with the charity, we guarantee that 100 cents out of every dollar raised on the night will go directly to RMHC.
Dress:
Black Tie
Tickets:
Dinner & Entertainment: $250 per person or $2500 for a table of 10
For all enquiries and to confirm your reservation to this ‘night of nights’:
Meredith Holland, RMH SEQ
M: 0439 789 344
Direct Dial: 07 3636 2221
E: meredith.holland@rmh.org.au
Have a good week, Jackie.
Sunday, August 21, 2011
Wednesday, August 17, 2011
New Cake classes listed.
New cake classes are now listed on my new cake class schedule for October, November and December.
I have created 3 new designs.The first being a Fairy cake class I have been asked many times by my students to include a figurine as part of the design so pictured to the right is a very cute beginners cake.It is designed for students who are allready familiar through practise, ganaching and covering their cakes and this class has the added skills of learning how to create a marble effect in the sugarpaste as decorated on the cake board.We also learn how to get an even rolled out 2 piece plait as well as make hand rolled roses. A very cute fairy is modelled using sugar modelling paste with a 3d wand.
The next is a Chocolate wrapped cake.This is an advanced cake workshop, not suitable for beginners.Students will learn how to make chocolate modelling paste in the class and over the next 2 days learn how to wrap their cakes, create bows and ribbon tails and beautiful roses and leaves.Photo to follow soon!
Masquerade cake .This cake is a 2 tier offset stacked cake with sugarpaste applique in the design.The use of an airbrush will be shown and each student will use an airbrush to create this stuning visual technique.Pastillage modelled masks will be made with various techniques learnt in the class, embossing, piping and creating eyelets.
Cake Pops the craze that has arrived from America and I am teaching 3 classes all quite different in the designs.
The October class we will be doing additional designs to include Halloween and with the December class Christmas themed decorations will be included.
Princess, Pirates ,cupcakes and cookies.
This class is designed for students wanting to create both designs in cupcakes as well as cookies.
Wishing you all a good week, Jackie.
I have created 3 new designs.The first being a Fairy cake class I have been asked many times by my students to include a figurine as part of the design so pictured to the right is a very cute beginners cake.It is designed for students who are allready familiar through practise, ganaching and covering their cakes and this class has the added skills of learning how to create a marble effect in the sugarpaste as decorated on the cake board.We also learn how to get an even rolled out 2 piece plait as well as make hand rolled roses. A very cute fairy is modelled using sugar modelling paste with a 3d wand.
The next is a Chocolate wrapped cake.This is an advanced cake workshop, not suitable for beginners.Students will learn how to make chocolate modelling paste in the class and over the next 2 days learn how to wrap their cakes, create bows and ribbon tails and beautiful roses and leaves.Photo to follow soon!
Masquerade cake .This cake is a 2 tier offset stacked cake with sugarpaste applique in the design.The use of an airbrush will be shown and each student will use an airbrush to create this stuning visual technique.Pastillage modelled masks will be made with various techniques learnt in the class, embossing, piping and creating eyelets.
Cake Pops the craze that has arrived from America and I am teaching 3 classes all quite different in the designs.
The October class we will be doing additional designs to include Halloween and with the December class Christmas themed decorations will be included.
Princess, Pirates ,cupcakes and cookies.
This class is designed for students wanting to create both designs in cupcakes as well as cookies.
Wishing you all a good week, Jackie.
Thursday, August 11, 2011
Ekka Show
Hello everyone and I hope you have all had a great week.
Last Saturday I joined a group of lovely judges and spent the entire day at the Ekka judging the cake categories.The stewards provided beautiful morning tea, lunch and constant coffee throughout the day.What a wonderful service they provide and the extent of their hardwork I hope is recognized, thank you.
What a wonderful array of designs, colours and shapes, amazing sugar flowers used to decorate the cakes and the smell of the fruit cake as it was been cut just deliscious!
The childrens cake category was just wonderful and the standards that were achieved makes me reiteratee the potential of getting our children involved in this amazing craft.I find, when I teach childrens classes, which I run several times a year from my home based cake studio as well as my yearly sessions at Christmas at my local library, the children have no inhibitions, no doubts, they just create! We all need to encourage them and nuture them in all that they do.
Now for those that know me baking is my love and passion that began when I was a child and those gorgeous guys from Southern Cross baking group are doing what they do best, sharing their amazing skills, passion and deliscious recipes again .
Southern Cross Baking group are hosting An Introduction to Baking with Preferments visit their website to book your spot.http://www.southerncrossbakinggroup.com.au/news/bookings-open-for-first-event-of-master-class-series/
(Louis Lesaffre Cup Master Class Series)
Brett Noy will demonstrate 3 breads of the Australian Baking Team made with preferments:
•Traditional Baguette
•Decorative Baguette
•Old Style Sandwich Bread
Brett was the captain for the Australian team that competed in the Louis Lesaffre Cup, China 2011. He has real world experience on how these unique breads can fit into a production schedule.
Will McPhail will discuss technical components:
•Using bakers % in formula construction
•Introduction to the biology of sourdough
•Important aspects in controlling a leaven
Will was the coach for the Australian team competing in the Louis Lesaffre Cup, China 2011. He spends much of his time developing practical applications from technical knowledge for use in small bakeries.
At the end of this class you will have had a chance to taste a range of different breads. You will have a better understanding of this production style, recipes and technical information to better assess the benefits of baking with preferments and their role in your production.
Date: Tuesday 20th Septempber
Location: Bakels Test Bakery
Address: 100 Compton Rd
Underwood, Brisbane
Time: 9:00am - 2:00pm
This is a great session and I highly recommend it, as I attended their last bread day.
I will not be attending as I have a designer handbag class that I am teaching and I am being a handbag diva for the day!
Have a great week, Jackie.
Last Saturday I joined a group of lovely judges and spent the entire day at the Ekka judging the cake categories.The stewards provided beautiful morning tea, lunch and constant coffee throughout the day.What a wonderful service they provide and the extent of their hardwork I hope is recognized, thank you.
What a wonderful array of designs, colours and shapes, amazing sugar flowers used to decorate the cakes and the smell of the fruit cake as it was been cut just deliscious!
The childrens cake category was just wonderful and the standards that were achieved makes me reiteratee the potential of getting our children involved in this amazing craft.I find, when I teach childrens classes, which I run several times a year from my home based cake studio as well as my yearly sessions at Christmas at my local library, the children have no inhibitions, no doubts, they just create! We all need to encourage them and nuture them in all that they do.
Now for those that know me baking is my love and passion that began when I was a child and those gorgeous guys from Southern Cross baking group are doing what they do best, sharing their amazing skills, passion and deliscious recipes again .
Southern Cross Baking group are hosting An Introduction to Baking with Preferments visit their website to book your spot.http://www.southerncrossbakinggroup.com.au/news/bookings-open-for-first-event-of-master-class-series/
(Louis Lesaffre Cup Master Class Series)
Brett Noy will demonstrate 3 breads of the Australian Baking Team made with preferments:
•Traditional Baguette
•Decorative Baguette
•Old Style Sandwich Bread
Brett was the captain for the Australian team that competed in the Louis Lesaffre Cup, China 2011. He has real world experience on how these unique breads can fit into a production schedule.
Will McPhail will discuss technical components:
•Using bakers % in formula construction
•Introduction to the biology of sourdough
•Important aspects in controlling a leaven
Will was the coach for the Australian team competing in the Louis Lesaffre Cup, China 2011. He spends much of his time developing practical applications from technical knowledge for use in small bakeries.
At the end of this class you will have had a chance to taste a range of different breads. You will have a better understanding of this production style, recipes and technical information to better assess the benefits of baking with preferments and their role in your production.
Date: Tuesday 20th Septempber
Location: Bakels Test Bakery
Address: 100 Compton Rd
Underwood, Brisbane
Time: 9:00am - 2:00pm
This is a great session and I highly recommend it, as I attended their last bread day.
I will not be attending as I have a designer handbag class that I am teaching and I am being a handbag diva for the day!
Have a great week, Jackie.
Thursday, August 4, 2011
Ekka week
It is that time of the year for the Brisbane Ekka and I am very honoured this year in being asked to judge the Ekkas cake competition.I am really looking forward to a sneak preview of Queensland Cake talent this Saturday prior to the shows opening.I have also sponsored a cake category and wish everyone that enters the very best .
This week has been busy with cakes and classes and emails for cake classes and bridal cake bookings.
Please remember that my classes are only small and so do fill quickly and for cake bookings I need at least 2 weeks notice for party cakes and with wedding cakes a couple of months notice.
I received the latest Modern wedding cakes from the publisher in the week, prior to it be circulated at the newsagents and was very pleased with the cakes they choose that I had submitted.
Most bridal magazines will not travel up to Queensland for photo shoots and so I have to email my photos to them. For those that know me photography is not my forte! Anyway as you know that familiar saying practise makes perfect, well then I must have been practising with the camera as the pictures look beautiful!
The magazine has a mixed array of the latest trends in designs and again a lot of colour and ruffles are at the for front in designs at the moment. Tall elegant cakes and the simple classics are also featured.
A couple of weeks ago I created a 7 tier wedding cake (actually 9 tiers as 2 tiers were double stacked!) and delivered and set this up at Versaces.
The assembly of the cakes took 2 and a half hours with every sugar flower placed in a micro flower pick.The results was a very tall beautiful cake sugar roses and sugar phaelenopsis in a beautiful venue for a beautiful couple.
One last thing .....I meet a lot of medical staff through my classes and I would really like to get their message across to all that read this blog Have you ever donated blood ? or perhaps you can consider donating?
My husband and I would regularly donated blood in the UK but due to Mad cows disease risk (and yes I know what your thinking!!!) we cannot donate here in Oz and blood supplies are an all time low.
The blood banks simply need more.Can you help change that?
Have a good week, Jackie.
This week has been busy with cakes and classes and emails for cake classes and bridal cake bookings.
Please remember that my classes are only small and so do fill quickly and for cake bookings I need at least 2 weeks notice for party cakes and with wedding cakes a couple of months notice.
I received the latest Modern wedding cakes from the publisher in the week, prior to it be circulated at the newsagents and was very pleased with the cakes they choose that I had submitted.
Most bridal magazines will not travel up to Queensland for photo shoots and so I have to email my photos to them. For those that know me photography is not my forte! Anyway as you know that familiar saying practise makes perfect, well then I must have been practising with the camera as the pictures look beautiful!
The magazine has a mixed array of the latest trends in designs and again a lot of colour and ruffles are at the for front in designs at the moment. Tall elegant cakes and the simple classics are also featured.
A couple of weeks ago I created a 7 tier wedding cake (actually 9 tiers as 2 tiers were double stacked!) and delivered and set this up at Versaces.
The assembly of the cakes took 2 and a half hours with every sugar flower placed in a micro flower pick.The results was a very tall beautiful cake sugar roses and sugar phaelenopsis in a beautiful venue for a beautiful couple.
One last thing .....I meet a lot of medical staff through my classes and I would really like to get their message across to all that read this blog Have you ever donated blood ? or perhaps you can consider donating?
My husband and I would regularly donated blood in the UK but due to Mad cows disease risk (and yes I know what your thinking!!!) we cannot donate here in Oz and blood supplies are an all time low.
The blood banks simply need more.Can you help change that?
Have a good week, Jackie.
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Lilac sugar roses stacked cake.
Black and white themed cake.
Gazebo fountain Wedding Cake
Pink and white theme sugar lily wedding cake.
2 tier pilared square cake with red sugar roses.
Shooting Stars Cake
Tiffany Cake 2 day workshop, beautiful work.
Personalised figurine 1 day workshop
