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
Monday, July 4, 2011
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
Thursday, June 16, 2011
Brisbane Ekka Show.
I am very pleased to anounce I have been asked to judge the Contemporary Cake category at the Brisbane Ekka Show.
For those wanting to know how to enter their baked goodies or created decorated cakes click onto the below link., childrens categories also available too.
This is the link for the Brisbane Ekka show.
http://www.rna.org.au/royal-qld-show.aspx
I look forward to seeing all those beautiful entries.
Have a great week, Jackie.
For those wanting to know how to enter their baked goodies or created decorated cakes click onto the below link., childrens categories also available too.
This is the link for the Brisbane Ekka show.
http://www.rna.org.au/royal-qld-show.aspx
I look forward to seeing all those beautiful entries.
Have a great week, Jackie.
Queensland Cake Decorators Ässociation Show.
Friday 24th June 2011 11.30am- 4pm, Saturday 25th June 9 am -4pm and Sunday 26th of June 2011 9am -3pm at the Auditorium Mt Coot-tha Gardens, Brisbane.
Adults $3, Pensioners and students $1 and ankle biters free!
Cake decorating techniques and demonstrations will be featured throughout each day.
Come and view Queenslands talent and a chance to grab a cuppa and a slice of cake and purchase some cake decorating goodies.
Come and have a look at all your local talented cake decorators creations.
This years group displays are Australian Native Flowers in sugar.
Adults $3, Pensioners and students $1 and ankle biters free!
Cake decorating techniques and demonstrations will be featured throughout each day.
Come and view Queenslands talent and a chance to grab a cuppa and a slice of cake and purchase some cake decorating goodies.
Come and have a look at all your local talented cake decorators creations.
This years group displays are Australian Native Flowers in sugar.
Tuesday, May 31, 2011
June 2011
Last week myself and Sharnee Rawson. a previous contestant from Masterchef had the delightful task of tasting and judging some very tasty morsels.I donated a shooting stars cake that was then auctioned to raise much needed funds and I also offerered a gift voucher for one of my beginners classes, to the novelty cake category.The entries were both equally spectacular so I ended up giving the contestants a voucher each and I look for ward to them attending a class very soon.
Talking of classes I have just listed my next 3 month cake class calendar with some additional children and teenager baking cupcake classes for the July holidays.I have also introduced some sweet baking classes of whoopie pies, decadent deliscious desserts and a zesty lemon day of baking to!
*********Wednesday 6th of July2011
Childrens animal cupcakes.Cost of class $250 10-4pm( 8 to 14) years) Adult supervision will be required.
This class is for children to learn how to bake cupcakes from scratch.With the help of adult supervision, they will then decorate the cakes with animal themes.Modelling Making faces of elephants zebras, lions and monkeys a great way of being creative with food.The cupcakes will be boxed to take home and will guarantee a roar once the box is opened!
A light lunch and refreshments are provided.
********Thursday 7th of July 2011
Animal cupcakes. Teenage cupcake class 10am-4pm $250 Year 10,11or 12 students.
This class is for teenagers to learn how to bake cupcakes from scratch.
You will then decorate the cakes with animal themes.Modelling faces of elephant,s zebras, lions and monkeys a great way of being creative with food.The cupcakes will be boxed to take home and will guarantee a roar once the box is opened!
A light lunch and refreshments are provided.
*********Friday 8th of July 2011Teenage cupcake classPirate and treasure cupcake workshop .
10am-4pm $250 Year 10, 11or 12 students.
This class is for teenagers to learn how to bake cupcakes from scratch.
You will then decorate the cakes with sugar paste and create pirate faces , treasure chests, gold trinkets and more! aaarrrrh!!!!
A light lunch and refreshments are provided.
Talking of classes I have just listed my next 3 month cake class calendar with some additional children and teenager baking cupcake classes for the July holidays.I have also introduced some sweet baking classes of whoopie pies, decadent deliscious desserts and a zesty lemon day of baking to!
*********Wednesday 6th of July2011
Childrens animal cupcakes.Cost of class $250 10-4pm( 8 to 14) years) Adult supervision will be required.
This class is for children to learn how to bake cupcakes from scratch.With the help of adult supervision, they will then decorate the cakes with animal themes.Modelling Making faces of elephants zebras, lions and monkeys a great way of being creative with food.The cupcakes will be boxed to take home and will guarantee a roar once the box is opened!
A light lunch and refreshments are provided.
********Thursday 7th of July 2011
Animal cupcakes. Teenage cupcake class 10am-4pm $250 Year 10,11or 12 students.
This class is for teenagers to learn how to bake cupcakes from scratch.
You will then decorate the cakes with animal themes.Modelling faces of elephant,s zebras, lions and monkeys a great way of being creative with food.The cupcakes will be boxed to take home and will guarantee a roar once the box is opened!
A light lunch and refreshments are provided.
*********Friday 8th of July 2011Teenage cupcake classPirate and treasure cupcake workshop .
10am-4pm $250 Year 10, 11or 12 students.
This class is for teenagers to learn how to bake cupcakes from scratch.
You will then decorate the cakes with sugar paste and create pirate faces , treasure chests, gold trinkets and more! aaarrrrh!!!!
A light lunch and refreshments are provided.
Monday, May 23, 2011
PAs Biggest morning tea,
Join me this wednesday 25th at PA's Biggest morning tea,12pm start, main foyer.
Princess Alexandra Hospital, 199 Ipswich Road, Woolloongabba .
Are you a budding chef in the making?
Do you have a winning recipe?
...Enter your best Cake, Slice/Biscuit or novelty cake in the Bake Off.
HOSTED & JUDGED BY Masterchef Contestant SHARNEE RAWSON and JACKIE THOMPSON of Contemporary Cakes.
Princess Alexandra Hospital, 199 Ipswich Road, Woolloongabba .
Are you a budding chef in the making?
Do you have a winning recipe?
...Enter your best Cake, Slice/Biscuit or novelty cake in the Bake Off.
HOSTED & JUDGED BY Masterchef Contestant SHARNEE RAWSON and JACKIE THOMPSON of Contemporary Cakes.
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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
