London Cake decorating trip May 2012 Mich Turner
The cake decorating group attended a demonstration with Mich Turner and we were very pleased to meet with her. She demonstrated some piping skills and also discussed the latest trends in the UK for wedding cakes.
Mich told us the history of her business and gave us a short power point presentation of her life in the cake world, which began as a young teenager making her home economic's teachers wedding cake and from the it grew.
Mich had a great genuine passion for what she does and the group left on a real high .
Sunday, October 21, 2012
London Cake trip May 2012.
Slight delay, but a few months on I am going to tell you what I got up to in England!
At the Telford cakes international show I was fortunate enough to sign up for several demonstrations that were held throughout the two day event.
The first demonstration that i attended was with Alan Dunn, the flower guru. Alan demonstrated tropical flowers and with his sense of humor and his nice charming way about him we were entertained with his flower skills.
Later on in the day I attended a demonstration from Tony Warren who demonstrated Calanthe Vestita (sugar orchid). Tonys demonstration was clear and very well structured and at the same time entertained the audience with short stories too.
The final demonstration that I attended was with Elaine MacGregor who demonstrated again brush embroidery with run- out painting in icing. This was fabulous.
That evening the group attended a local Chinese restaurant and with more than 25 people at our table, the restaurant noise was very boisterous with our noisy group.
We were all hyped and over dosed with cake decorating!! Shares in cake decorating tools in the British economy was booming!
On the Sunday I attended in the morning a demonstration by Tracey Mann and she demonstrated her chocolate paste in cake decorating.
The second demo. Marion Frost, Patch work cutters owner and cake extraordinaire showed us the latest cutters that her and her husband had designed and showed different ways of using them.
In the afternoon Mary Jo Dowling from the USA demonstrated small furry chocolate animals. Mary Jo modelling skills were amazing and modeled a cute little mouse.
The next demo i attended was Alan Dunn again and this time he demonstrated exotic flowers.
The last and final demo was with Cassie Brown and she demonstrated using an air brush how to apply it to various edible products for different decorative designs.
The group had to make a hasty departure at 5pm as we were London bound for the last few days of the groups trip.
On the Monday morning we made our way to Peggy Porschen cake studio in Belgravia in London. We had a lovely morning ,with Peggy demonstrating roses and other flowers.
Peggy provided beautiful cakes and refreshments during the demo and we were able to view some of her latest display cakes.
We the ventured further up the road to Peggy's cupcake parlour. In small groups we visited her basement bakery and Antonella (The Cake Girl) and I chatted to the pastry chefs about the cakes, how they were decorated.
We also spoke about Australia's distinctive sharp corners on our cakes and our less is more attitude, especially with sugar flowers being used.
We then had the opportunity to view Peggy's wedding cake room with some stunning wedding cake designs. I purchased some of Peggy's Products and delicious cupcake too!
Saturday, May 26, 2012
Telford Cakes International show 2012
Telford Cakes International show 2012
A group of 12 Aussie cake decorators are attending the above show, some have entered the listed competitions with pieces,some are having a working holiday, but the most common factor we all have is our interest in cakes.The group trip was organised by Mary Of Merrivale cakes and some students I allready know and some I had yet to get to know!
With a mixed array of ages and all are from Queensland, let the fun begin .........
Day one. Ironbridge, somewhere near Telford........
The groups first day after a 2 day journey and trying to shake jet lag, we had a lovely day exploring visiting Queenies cupcake parlour, www.queeniescupcakery.co.uk
visiting an interactive historical village, getting a free bus ride because the ticket machine was not working, so I asked the driver whether we could go to London?
I also learnt what a selfie was( holding the camera and taking a picture of yourself,) Deb is an expert instructor at this!
Day 1
Day 2 Monday 14th May 2012 morning in Liverpool.
Patchwork cutters,the lovely host Marion Frost demonstrated some of her latest Patchwork Cutters and we were shown into her warehouse with her friendly smiley staff busily packing for the Telford Cake show, later that week,
We were led into her lovely cake workshop and saw all her displayed cakes with new and old designs.We were able to purchase her cutters and books after the demonstrations.
The room was lovely well lit, spacious and was a delight to be in.
Marion is a friendly warm host and has not tired from her craft and brings out new designs and cutters with great books with photos and still has the passion. Marions work also features in the UK Cake magazines.
We had an amazing lunch,and that is an understatement,
as a chef I have to leave my chefs hat at home, so to speak, but we had soup, prawns, smoked salmon, quiches, salads and more and my favourite........Banofee pie mmmmmmmm truely a delight and a big thank you to Marions hubby for his camera work too xxx
Monday 14th May 2012 Afternoon Karen Davies
Karen Davies, has produced a huge range of moulds to help cake makers save time and create adorable decorations..
Karens books also compliment her moulds with clear concise instructions and great photography.
Karen has a range of mould brooches and pearls too and is very up to date with the styles.
Karen made in the demo the above pictured baby and the ballerina, cute effective and not too time
consuming.
Afternoon tea at Karens was also deliscious, with scones and clotted cream and a beautiful caramel cake and again we kept the UK economy going by purchasing a few products .(okay quite a few products! I am not too sure if my hubby will read this!)
Karens work also features in the UK Cake magazines.
Day 3 Tuesday 15th and Wednesday 16th May 2012 International skills school with Alan Dunn and Elaine Macgregor
This was organised by the British Sugarcraft Guild with Marilyn Hill and Jackie as our wonderful hosts.
Royal icing skills flood work and brushed embroidery, Elaine was wonderful in the way she still holds these skills and adapts them to todays style of cake.Elaine, was originally from Australia and has been in the UK for the last 20years (maybe longer) she used to teach at my local Tafe in Brighton, except there not called Tafe!
Elaine,was also enjoyable company at meal times and was also an excellent assistant in helping Susan get some of the girls clothing cleaned at the launderette, thank you Elainexxx
I was not feeling well the second part of the first day and went to my room for a lie down in the afternoon and woke the next morning ! some of the group were not feeling too well either.The next morning Elaine had finished of my lady plaque, thank you .
Elaine also has the following dvds available
SUCCESSFUL SUGARCRAFT TRIPLE DVD COLLECTION - Description
Sugar FlowersFloral decorations made from sugar are something very special. Their beauty enhances any cake for any occasion and they may be presented as a gift or preserved as a memento.
On this DVD, Elaine MacGregor shows you how to create simple blossoms, posies and bouquets from Lilies, Stephanotis and Jasmine to Orchids and Roses.
The techniques of cutting, forming, colouring and assembling petals and leaves into beautiful arrangements are made easy by Elaine's step-by-step demonstrations.
Elaine is Chairman of Judges for the British Sugarcraft Guild, an accredited judge for the Cookery and Food Association, a member of the Craft Guide of Chefs and a Fellow of the Institute of British Bakers.
Sugar Modelling
Sugar Models can bring to life any cake. They can be humorous, beautiful and creative.
Among the many simple models featured on this DVD are Elephants, Penguins, Goldfish and Teddy Bears. More ambitious subjects include an Iceberg Cake, a delightful Pastillage Vase and a jolly 'Bas Relief' Golfer - and they're all easier than you think!
Elaine MacGregor also demonstrates many other techniques for enhancing your sugarcraft skills including brush embroidery, stenciling, run-outs and cocoa painting.
With these skills at your fingertips, you'll feel confident enough to tackle almost any project and succeed. Practice makes perfect and what better way to start than watching Elaine's easy to follow DVD.
Elaine is Chairman of Judges for the British Sugarcraft Guild, an accredited judge for the Cookery and Food Association, a member of the Craft Guide of Chefs and a Fellow of the Institute of British Bakers.
Wedding Cakes
Wedding Cakes are the ultimate expression of the sugarcraft and yet they don't have to be difficult to decorate. By using simple techniques, Elaine MacGregor creates five stylish cakes each stunningly different.
These include a two-tiered royal iced cake with ready-made decorations for those with less experience, an iced cake topped with real chocolate and ornamented with gilded chocolate roses, a 'Teardrop Cake' featuring Royal inlay patterns, a delicate four-tiered cake and a spectacular Edwardian confection with ornate Royal icing patterns.
All five wedding cakes are tempting alternatives to expensive make-to-order cakes and will encourage you to reach new heights of sugarcrafting.
Elaine is Chairman of Judges for the British Sugarcraft Guild, an accredited judge for the Cookery and Food Association, a member of the Craft Guide of Chefs and a Fellow of the Institute of British Bakers.
Alan Dunn, needs no introduction, really a very talented published flower creator, based in the north east of the UK, Newcastle. Alans calm easy going persona is quite aparent, as I also attended a couple of demonstrations later at the show.
His preferred medium to work in, is Cold Porcelaine rather than flower paste. He explained that he has longer time to shape and to mould and when it dries it is less likely to break, it also shrinks slightly too, creating a finer detail.He does use flower paste too.In this class we had a choice of what to use the girls from Oz used medina flower paste from Filomena.
I attended a cold porcelaine class almost 17 years ago in the UK at my local community college and I made napkin rings and flowers and a butterfly.The instructor seemed to have all the cake tools that I used, rolling pin, board scissors and similar cutters and she also used Ponds hand cream to prevent the porceline from sticking to the board and her hands.If you use this medium, it must not come into contact with the cake, so a posy pick can be used or placed onto a plaque as a barrier on the decorated cake or cupcake.
Day 4 Fairy workshop with Frances McNaughton
Frances made the sweet props for Harry Potter and Charlie and the chocolate factory,Chocolate and for several food commercials too.When I met her I had just finished the styling of cakes and food for Bridget Jones and she was at my cake group in Eastourne and we chatted about the film work.......small world eh?
Frances has written several books and now has created tools bang on, to create the figurines and designs,from her book.She has also created dvds too.
Cake show entries
I entered 2 competitions the fruit cake and the decorated wedding cake.
I transported the top tier with the peony rose flower separate as hand luggage and the cabin crew kindly looked after it in a separate cupboard as the overhead container cupped up when closed so that would have been disastrous!The fruit cake was carefully stored in my suitcase.
Below is the dumy cake reassembled.
I did not receive any certificate,the judges comments were that the piped hearts were not evenly spaced out....they are random piped hearts!
The base cake board is too big???? although within cake schedule and the flowers lack movement ???????
On the Sunday the fruit cake entries had been judged and allocated certificates.
My name was next to a burnt shallow sloppy side cake with almond slivers in ! Mary had placed my entry in for me as I had been in a class on the Friday and I was horrified that there had been a mix up.
I spoke to one of the judges and said that there had been a mix up and that was not my cake, he said he would look into it, Mary came over and I told her that it was not my cake and she said she knew that it was not as my sides were beautiful and straight and not burnt.
After a demo that I had booked in for, I then returned and asked the judge what would happen?
He asked me what cake I thought was mine and I said it was either the silver one or the highly recommended one.I told him that I do not bake using nuts in Oz as they sometimes can go rancid.I asked him can he not ask the competitors whether they have the right cakes? He said that not all entries then collect their cakes!
I was bitterly dissapointed as I was also wanting to take the cake to give to my Aunt that I was visiting a week later,I left the burnt entry at the event.
When I spoke to my husband the next day, he said that whoever took my cake home will have surprised the family with a great cake! He always says the right thing.
Now for some medal winners from the rest of our group.
Sheree and Vickys entries and I cannot find Debs entry!
These 3 girls were working late some nights to finish their entries and what wondeful talent.
Debs made an amazing entry My Fair Lady but I have mistakenly deleted the images.
The crate had a small Koala inside and this was gorgeous.
More blogging info tomorrow as this has took me 3 hrs!
Sunday, May 6, 2012
Cakes International Show Telford May 2012
I have less than 5 days before I leave on Friday for the UK Cakes International show.
Mary of Merrivale cakes has organised the trip and myself and 9 other cake decorators from Brisbane and the surrounding areas are attending and a few of the group are entering the various competitions.
The 2 categories I am entering are OD2 and OD6
The first is a wedding cake with a modern theme and anything goes! perfect ! and the second is the rich fruit cake category and for those that have tasted my fruit cake I think I will give the UK entries a run for their money!
So the problems willl be transporting and asembling the cakes for the competition, so I plan to try and write a blog every couple of days to let you know how I get on.The fact the cakes have to travel a few miles! will be a little nerving.
We are attending some classes with Marion Frost and Karen Davies, before the show as well as doing a little sightseeing and I shall pretend to be a tourist!
The group will then be attending a 2 day skills scholl with Elaine MacGregor, originally from Australia, now living in Sussex, UK. and the talented Alan Dunn, who recently visit us in Brisbane for a few classes.The lovely John Hoi of Melbourne, will be teaching at the Cakes International Show as well as releasing his first book and I am really excited on getting a copy.
After the show our group will be travelling down to London for a few days and attending 2 classes with Peggy Porschen and Mitch Turner, ooohhh this is so exciting, plus I love their styling of the studios and stores too! For those that have attended my classes and been in my cake studio, I am sure that in my next life I might be an interior designer !
After that I am back up to Liverpool for a class with David of Davids Cakes, who is about to leave for an American Cake decorating trip, one of his brilliant royal icing class and then back down South to London for a class with the amazing talented, Robert Haynes.
I also am visiting my brothers Jason and Wayne and my lovely Aunt Winnie, who will be my fruit cake sampler after the cake has been sampled by the judges from the show! She is a tough critic!!!
All in all, I am truly looking forward to this trip and catching up with family and friends.
Check out my blog for my cake adventure travels!
I will be back in OZ early June, with news of my soon to be printed cake book!
Toowoomba Show Monday 26th March 2012
I was invited along with Paul Mills owner of Kitchenware-plus to judge some cake categories, including the Contemporay Cakes category at the show.
It was a delight to be invited to judge and see some amazing created cakes, made by talented cake makers from the Toowoomba region.
Some of the entries, I found out later were made bydecorators,that only recently had taken the hobby up within the last year.
Attached are some photos of the entries and well done to you all.
It was a delight to be invited to judge and see some amazing created cakes, made by talented cake makers from the Toowoomba region.
Some of the entries, I found out later were made bydecorators,that only recently had taken the hobby up within the last year.
Attached are some photos of the entries and well done to you all.
Thursday, March 22, 2012
Queensland Cake Decorators Association Show
The Queensland Cake decorators show is hosting its annual show Friday the 15th 11.30 am -4pm and Saturday 16th 9am -4pm and Sunday 17th of June 9am -3pm
Held at MT Coot-tha Gardens Brisbane
The theme this year is the 4 seasons
The cost adults$3 Pensioners and students $1 and children under 5 -free.
There will be demonstrations throughout the days, refreshments and yummy bites to eat, with also a little bit of retail therapy for cake decorating tools and goodies.
Visit the beautiful gardens afterwards to be inspired by all the beautiful planting.
Held at MT Coot-tha Gardens Brisbane
The theme this year is the 4 seasons
The cost adults$3 Pensioners and students $1 and children under 5 -free.
There will be demonstrations throughout the days, refreshments and yummy bites to eat, with also a little bit of retail therapy for cake decorating tools and goodies.
Visit the beautiful gardens afterwards to be inspired by all the beautiful planting.
Thursday, February 9, 2012
Versaces
My lovely bride Bridgette met with me last year to discuss her design of cake.
She has a love of cherrubs and brought with her a photo of a cake that she was wanting.
After a little research and visiting a few American sites I found a suitable lace cherrub to use for her design. Her cake was covered in beautiful white sugar paste and all the lace detailing had a white satin shimmer. All the pearls were hand made (no bead moulder used!) and hand piped pearl detailing on the sides of the cake also.
The venue room was the restuarant that overlooked the swimming pool and was indeed a beautiful room.
The design included a hexagon shaped cake and all 4 cakes were a different flavour.
The deisgn was beautiful and when I went a delivered and set the cake up there were a few oohs and ahhs from the various staff members of Versaces.
She has a love of cherrubs and brought with her a photo of a cake that she was wanting.
After a little research and visiting a few American sites I found a suitable lace cherrub to use for her design. Her cake was covered in beautiful white sugar paste and all the lace detailing had a white satin shimmer. All the pearls were hand made (no bead moulder used!) and hand piped pearl detailing on the sides of the cake also.
The venue room was the restuarant that overlooked the swimming pool and was indeed a beautiful room.
The design included a hexagon shaped cake and all 4 cakes were a different flavour.
The deisgn was beautiful and when I went a delivered and set the cake up there were a few oohs and ahhs from the various staff members of Versaces.
January 2012 Happy New Year!
Happy New Year to everyone, I hope you had a wonderfull Christmas and New Year.
This year I have many beautiful cakes to create and thank you for the support from all my brides and grooms to be.
I am also lookign foward to travelling to the U.K in May for the cakes international show that is hosted in Birmingham. I am also travelling with a group of other cake decorators from Brisbane and Toowoomba and together we will be visiting other cake makers too. Including Mitch Turner and Peggy Porschen in their cake studios in London. I am also looking foward to seeing my family and my 2 lovely brothers.
Cake Classes have now been listed right up to the end of August and I am offering a weeks worth of classes in the month of August. So if you are interstate and wanting to attend a weeks worth of classes starting with beginners classes and including a 2 tiered cake then please check my website for further details.
Channel 11 contacted me and asked for a simple designed cake with their logo to celebrate their first year of airing. My son and I visited the television studios up at Mt Cootha and I have attached the pictures of the cake.
I was amazed at all the different sets for the programs that they film there.
My husband Matt with the company he worked for, built a famous television set in the U.K which was for the Crystal Maze series and for those that remember that program you're probably 40+ years old and from the U.K.
This year I have many beautiful cakes to create and thank you for the support from all my brides and grooms to be.
I am also lookign foward to travelling to the U.K in May for the cakes international show that is hosted in Birmingham. I am also travelling with a group of other cake decorators from Brisbane and Toowoomba and together we will be visiting other cake makers too. Including Mitch Turner and Peggy Porschen in their cake studios in London. I am also looking foward to seeing my family and my 2 lovely brothers.
Cake Classes have now been listed right up to the end of August and I am offering a weeks worth of classes in the month of August. So if you are interstate and wanting to attend a weeks worth of classes starting with beginners classes and including a 2 tiered cake then please check my website for further details.
Channel 11 contacted me and asked for a simple designed cake with their logo to celebrate their first year of airing. My son and I visited the television studios up at Mt Cootha and I have attached the pictures of the cake.
I was amazed at all the different sets for the programs that they film there.
My husband Matt with the company he worked for, built a famous television set in the U.K which was for the Crystal Maze series and for those that remember that program you're probably 40+ years old and from the U.K.
Spencer and Rutherford Hand bag Cake
I was set a challenging task to re create a handbag from this beautiful designer, the guide lines were that the cake had to feed 40 and I had a choice of handbags to choose from.
The design I chose was beautiful with the colouring and detailing.
The cake involved royal icing stencilling, lace work, metallic piping and quite a bit of detailing and the cake looked realistic like the real bag.
The design I chose was beautiful with the colouring and detailing.
The cake involved royal icing stencilling, lace work, metallic piping and quite a bit of detailing and the cake looked realistic like the real bag.
December 2011
Ronald Macdonald House.
Every year the 2 houses in Brisbane get together and have a Christmas party with residents and staff together.
This years Christmas cake, I decided to make with a snow themed effect. Below you will find a link to youtube where I have posted a tutorial on how to make this cake.
http://www.youtube.com/watch?v=0rGAKJR5I8M&feature=g-upl&context=G2a15b98AUAAAAAAAFAA
As you can see I created a snow effect ski slope with modelled cute penguins.
Every year the 2 houses in Brisbane get together and have a Christmas party with residents and staff together.
This years Christmas cake, I decided to make with a snow themed effect. Below you will find a link to youtube where I have posted a tutorial on how to make this cake.
http://www.youtube.com/watch?v=0rGAKJR5I8M&feature=g-upl&context=G2a15b98AUAAAAAAAFAA
As you can see I created a snow effect ski slope with modelled cute penguins.
December 2011
Christmas every year is always a very busy time for me, with Library demonstrations, Christmas classes and Christmas cakes and more!
This year I taught 2 classes at Logan Hyperdome Library on Tuesday the 13th, the first one being a children's cupcake class in the morning followed by a teenage cupcake workshop in the afternoon.
I provide every thing for the class, including tools, frosting and sugarpaste and this year I took a collection box for my charity Ronald Macdonald House and thank you for your coin donations.
My thanks to the Library for hosting me and I hope the cupcakes were enjoyed by all.
On Wednesday the 14th I visited Logan village Library and taught an adults cupcake class workshop, the building I was in was almost 100 years old but thankfully had air conditioning.Again I met a friendly bunch of women and I hope you were pleased with your results.
This year I taught 2 classes at Logan Hyperdome Library on Tuesday the 13th, the first one being a children's cupcake class in the morning followed by a teenage cupcake workshop in the afternoon.
I provide every thing for the class, including tools, frosting and sugarpaste and this year I took a collection box for my charity Ronald Macdonald House and thank you for your coin donations.
My thanks to the Library for hosting me and I hope the cupcakes were enjoyed by all.
On Wednesday the 14th I visited Logan village Library and taught an adults cupcake class workshop, the building I was in was almost 100 years old but thankfully had air conditioning.Again I met a friendly bunch of women and I hope you were pleased with your results.
Sunday, December 4, 2011
Christmas is coming!!!
Well its been a while since I last blogged and lots of classes and cakes have been created.
I had a short break with family arriving from Germany and we all were tourists again at the wonderful Australia Zoo which is ever expanding and has now the African display starting to evolve.
Christmas themed classes are still available for more information visit my website for further information www.contemporarycakes.com.au
I have a christmas cake demonstration for Sunday 11th of december 1-4pm and a Christmas cake workshop Sunday 18th of December 10-4pm
Places are still available for the childrens Christmas cupcake class thursday 22nd of december, parental supervision is required.
This month I am attending the Ronald Macdonald house Christmas party, with a cupcake decorating table and get creative with the residents and parents cupcake decorating skills.
I will upload the pictures after the party.
Wishing you all a great Christmas and new year.
I had a short break with family arriving from Germany and we all were tourists again at the wonderful Australia Zoo which is ever expanding and has now the African display starting to evolve.
Christmas themed classes are still available for more information visit my website for further information www.contemporarycakes.com.au
I have a christmas cake demonstration for Sunday 11th of december 1-4pm and a Christmas cake workshop Sunday 18th of December 10-4pm
Places are still available for the childrens Christmas cupcake class thursday 22nd of december, parental supervision is required.
This month I am attending the Ronald Macdonald house Christmas party, with a cupcake decorating table and get creative with the residents and parents cupcake decorating skills.
I will upload the pictures after the party.
Wishing you all a great Christmas and new year.
Saturday, October 15, 2011
Lifestyle food channel!
New website with online class bookings have now been launched and I look forward to create a quicker way for students to book into my classes.
At last a much awaited television show of mine has now begun, the world of Choccywoccydoodah!
When I lived in the Uk I was Head chef at a prestige caterers called Champagne and Caviar.We would often cater for the rich clientelle of our neighbouring Sussex counties and catered for the rich and some famous! We would often sample the delights of a wedding cake from Choccywoccydoodah and I was amazed at the design and details of the cakes and took inspiration from them.The temperature and climate is much more suitable in the UK for those works of Art but was sometimes challenging when left in a marquee during a hot summers day!so a cold room was a must.
At the time, Choccywoccydoodah was also based in Eastbourne, as well as in the mecca of Brighton and I would often stop and glance through their window and be in awe of their amazing creations.
What a fantastic show with amazing talented staff and I look forward to seeing the rest of this series.
Have a good week, Jackie.
At last a much awaited television show of mine has now begun, the world of Choccywoccydoodah!
When I lived in the Uk I was Head chef at a prestige caterers called Champagne and Caviar.We would often cater for the rich clientelle of our neighbouring Sussex counties and catered for the rich and some famous! We would often sample the delights of a wedding cake from Choccywoccydoodah and I was amazed at the design and details of the cakes and took inspiration from them.The temperature and climate is much more suitable in the UK for those works of Art but was sometimes challenging when left in a marquee during a hot summers day!so a cold room was a must.
At the time, Choccywoccydoodah was also based in Eastbourne, as well as in the mecca of Brighton and I would often stop and glance through their window and be in awe of their amazing creations.
What a fantastic show with amazing talented staff and I look forward to seeing the rest of this series.
Have a good week, Jackie.
Sunday, August 21, 2011
Ronald McDonald House Gala Charity Ball Brisbane Saturday 27th of August 2011.
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.
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.
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.
Monday, July 4, 2011
Chocoholics day, I want to go but I have a beautiful 2 day stencilling cake class to teach!
Chocolate Appreciation Demonstration with Drew Maddison hosted by Southern Cross Baking group.
26 Jul 2011 - 9:00am-2:00pm
Town: Brisbane
Location: Bakels Test Bakery
Address: 100 Compton rd, Underwood.
Notes: Drew developed his passion for chocolate whilst working at the Grand Hyatt in Melbourne. In 2008 he filled the role of Technical Sales at F.Mayer Imports in the Chocolate Division. He is responsible for the Callebaut and Cacao Barry brands for Victoria, South Australia, and Tasmania.
The last 4 years has seen Drew complete intensive chocolate and pastry training in Belgium, France, Denmark, and Singapore. This has allowed him to further expand his position to a more technical role which involves recipe and product development, training, and judging roles.
Drew will demonstrate the following
•Chocolate Decorations
•Dipped Pralines
•Chocolate appreciation tasting of Single Origins
Cost :
$35 Members
$50 Members
Book now! http://www.southerncrossbakinggroup.com.au/events/?event_id=26
26 Jul 2011 - 9:00am-2:00pm
Town: Brisbane
Location: Bakels Test Bakery
Address: 100 Compton rd, Underwood.
Notes: Drew developed his passion for chocolate whilst working at the Grand Hyatt in Melbourne. In 2008 he filled the role of Technical Sales at F.Mayer Imports in the Chocolate Division. He is responsible for the Callebaut and Cacao Barry brands for Victoria, South Australia, and Tasmania.
The last 4 years has seen Drew complete intensive chocolate and pastry training in Belgium, France, Denmark, and Singapore. This has allowed him to further expand his position to a more technical role which involves recipe and product development, training, and judging roles.
Drew will demonstrate the following
•Chocolate Decorations
•Dipped Pralines
•Chocolate appreciation tasting of Single Origins
Cost :
$35 Members
$50 Members
Book now! http://www.southerncrossbakinggroup.com.au/events/?event_id=26
Cake registration of home based businesses, do you want to get your business licensed?
This weekend 2 sessions in one day.
Sunday 10th of July 2011 10 am - 1pm Cost of workshop $325 inc of gst
Setting up your home based cake business. Are you a cake hobbyist at the moment and wanting to know how to become a licensed cake operation?
Registration and licensing requirements, the varying council requirements and Enviromental health and food licensing.Regardless if you are in Logan, Brisbane or in Perth the food licensing laws are all national, the various councils have different requirements.Public liability what do you really need?What are the costs involved , food safety supervisors certificate and organising meetings with council planning and the EHO.All of this is covered in this 3 hour workshop.
If you attend both workshops a light lunch will be provided.
Sunday 10th of July 2011 2 pm -5pm Running your own cake business. Cost of workshop $325 inc of gst
In this workshop we will discuss many topics including, cake pricing, quotes, consultations, advertising, marketing .What extras can give your business the edge from all of the others.
We will discuss delivery and transporting cakes, public liability, quotes deposits and balances.You will be given a folder containing valuable information to help run your cake business.
Let me share with you my six years of Australian life and starting a new business in a new country.
Contemporary cakes Jackie Thompson 33882453
jackie@contemporarycakes.com.au
Sunday 10th of July 2011 10 am - 1pm Cost of workshop $325 inc of gst
Setting up your home based cake business. Are you a cake hobbyist at the moment and wanting to know how to become a licensed cake operation?
Registration and licensing requirements, the varying council requirements and Enviromental health and food licensing.Regardless if you are in Logan, Brisbane or in Perth the food licensing laws are all national, the various councils have different requirements.Public liability what do you really need?What are the costs involved , food safety supervisors certificate and organising meetings with council planning and the EHO.All of this is covered in this 3 hour workshop.
If you attend both workshops a light lunch will be provided.
Sunday 10th of July 2011 2 pm -5pm Running your own cake business. Cost of workshop $325 inc of gst
In this workshop we will discuss many topics including, cake pricing, quotes, consultations, advertising, marketing .What extras can give your business the edge from all of the others.
We will discuss delivery and transporting cakes, public liability, quotes deposits and balances.You will be given a folder containing valuable information to help run your cake business.
Let me share with you my six years of Australian life and starting a new business in a new country.
Contemporary cakes Jackie Thompson 33882453
jackie@contemporarycakes.com.au
Thursday, June 30, 2011
Cake baking tips.
I received the following email and wanted to share this with you all.
Hi Jackie,
I am having many problems cooking a cake that I have done many times before. I am at the point of tearing my hair out and would appreciate any help you could give. It is a Womens Weekly cake that I have cooked about 6 times in the old oven and twice successfully in the new oven. It is the one I sent you a photo of with the "J" on the front.
I am having many problems - from being overcooked on the outside to being not cooked in the centre or completely hollow. I believe these issues to be temperature related and I have varied the temp, the length of cooking time, the size of the eggs, added more flour. I don't know what else to do.
If a recipe states that it is for a 20cm round tin - is it ok to use a 20cm square tin? I can't locate my round tin in the renovations we are doing from the floods but am tempted to go buy another one just to trial it.
I hope this email finds you and your family well.
Thank you for your time, Ann.
Hi Ann,
I am sorry to hear that some cakes are not consistant.The first thing is to check the oven temperature and so you will need to buy an oven thermometer to check this.
If the cakes are overcooking on the outside and raw in the centre the oven is simply too hot.
Some ovens cook too quickly and so when the cake has formed a crust you can cover this with a piece of baking paper and a wooden spoon and this will slow the overbaking.
A "6"square tin has more volume than a 6"round tin, fill a 6"round tin with water to the level you would fill it with cake mixture and then pour it into the square you will then see you would need more mix to fill it, they are not the same quantity.
Are you pre warming your oven?
Are you measuring your eggs? or does the recipe say 3 eggs? If so they should be 50 g eggs not super dooper X large eggs.
Are the eggs fresh within use by date? the yolks should be nice and pert and the whites jelly like and not watery.
Are all the ingredients at room temperature before starting ?
Are you correctly weighing all the ingredients?Always sift the flour to add airation as flour is sometimes over a year old.
If the oven is over browning the cakes a small oven proof dish, ramekin, can be placed on a shelf with some water in it and this will create a moist vapour and slow down overcolouring of the cake.
Is the cake in the centre shelf of the oven? do not overcrowd the oven.
I hope this helps and I may have to put this on my cake blog as this is a common problem that cake makers have but if we create with the above guidelines we should be achieving beautifully baked cakes, fingers crossed!
Let me know of your outcome.
Have a good week, Jackie.
If you have any questions about baking just send me an email and I will reply on my blog to share with everyone too.
jackie@contemporarycakes.com.au
Hi Jackie,
I am having many problems cooking a cake that I have done many times before. I am at the point of tearing my hair out and would appreciate any help you could give. It is a Womens Weekly cake that I have cooked about 6 times in the old oven and twice successfully in the new oven. It is the one I sent you a photo of with the "J" on the front.
I am having many problems - from being overcooked on the outside to being not cooked in the centre or completely hollow. I believe these issues to be temperature related and I have varied the temp, the length of cooking time, the size of the eggs, added more flour. I don't know what else to do.
If a recipe states that it is for a 20cm round tin - is it ok to use a 20cm square tin? I can't locate my round tin in the renovations we are doing from the floods but am tempted to go buy another one just to trial it.
I hope this email finds you and your family well.
Thank you for your time, Ann.
Hi Ann,
I am sorry to hear that some cakes are not consistant.The first thing is to check the oven temperature and so you will need to buy an oven thermometer to check this.
If the cakes are overcooking on the outside and raw in the centre the oven is simply too hot.
Some ovens cook too quickly and so when the cake has formed a crust you can cover this with a piece of baking paper and a wooden spoon and this will slow the overbaking.
A "6"square tin has more volume than a 6"round tin, fill a 6"round tin with water to the level you would fill it with cake mixture and then pour it into the square you will then see you would need more mix to fill it, they are not the same quantity.
Are you pre warming your oven?
Are you measuring your eggs? or does the recipe say 3 eggs? If so they should be 50 g eggs not super dooper X large eggs.
Are the eggs fresh within use by date? the yolks should be nice and pert and the whites jelly like and not watery.
Are all the ingredients at room temperature before starting ?
Are you correctly weighing all the ingredients?Always sift the flour to add airation as flour is sometimes over a year old.
If the oven is over browning the cakes a small oven proof dish, ramekin, can be placed on a shelf with some water in it and this will create a moist vapour and slow down overcolouring of the cake.
Is the cake in the centre shelf of the oven? do not overcrowd the oven.
I hope this helps and I may have to put this on my cake blog as this is a common problem that cake makers have but if we create with the above guidelines we should be achieving beautifully baked cakes, fingers crossed!
Let me know of your outcome.
Have a good week, Jackie.
If you have any questions about baking just send me an email and I will reply on my blog to share with everyone too.
jackie@contemporarycakes.com.au
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