Magazine - Australian Sugar Craft

A quarterly publication of the
Australian National Cake Decorators Association Inc.

Australian
Sugar Craft
Registered by Australia Post
Publication No. PP762005/17
Vol. 20 No. 1
September 2008
ISSN 10336656
2 Australian Sugar Craft
Clockwise from top left:
Grand Champion Exhibit
Kym Fryer.
First Prize, Open Sugar
Floral Art Rina Van Es.
First Prize, Open Corsage
Rina Van Es.
Open Sugar Floral Art entry
by Ann Bichel
Second Prize, Open Specifed
Arrangement Pauline Herrmann.
All things Floral
from
Mt Coot-tha
September 2008 3
Australian
Sugar Craft
Volume 20 No. 1 September 2008
ISSN 10336656
Australian Sugar Craft is published quarterly by the
(ABN 74 056 654 365)
Magazine Content and Advertising Enquiries
Enquiries about content (articles, photos, etc.)
and advertising rates should be directed to:
Australian Sugar Craft
c/- Mrs Wendy Schulz (Magazine Offcer)
RSD 1105, Two Wells SA 5501
Phone/Fax: 08 8529 2075
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email: tw.schulz@bigpond.com
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email: hdpumpa@yahoo.com.au
Annual Subscription Rates
(4 issues commencing September 2008)
Within Australia $37
New Zealand (Airmail delivery) $A42
Other Overseas (Airmail delivery) $A52
Association Web page
www.ancda.org
All things Floral
Front Cover A delightful arrangement
of Vanda Orchids, demonstrated by
Stella Abraham at Wonders of the Wimmera,
the 2008 CDAV State Seminar.
Contribution Deadline Dates
and Themes for 200809 Issues
December 08 (Christmas) 15 September
March 09 (Roses, Roses, Roses) 15 December
June 09 (Magical Cakes) 15 March
September 09 (Black and White) 15 June
Volume 20 Production Assistance
Magazine editing, design, and layout:
Robee Bureau Services Pty Ltd
1 Tuart Place, West Lakes SA 5021
Phone/Fax: 08 8445 8831
Printing:
Kookaburra Press
6/575 Grange Road, Grange SA 5022
Phone: 08 8235 0470
Copyright
Copyright for material published in this magazine 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 Australian
Sugar Craft, which acts only in the capacity of publisher.
All enquiries should be directed in the frst instance to
RSD 1105, Two Wells SA 5501
Phone/Fax: 08 8529 2075
email: tw.schulz@bigpond.com
Contents
From the National President 4
From the Editorial Team 5
Arisaema Lily 6
Cakes by Air 7
Swingin Santa 8
Sugar Flower (Opium Poppy) 911
Anemones 12
All things Floral 1315
2008 Mt Coot-tha Competition 1618
2008 CDAV State Seminar 19
Cake Stories 2021
A Cake Decorators Fun Gift 22
Beginners Corner 22
How to Make Number Cakes 23
Chrysanthemums and Oriental String Work 24
Gelatine Balloons 25
Reports 26
Book Review and Competition 27
ANCDA Calendar of Events 28
International Events and Contacts 29
ANCDA Contacts 30
All things Floral II 31
2008 VCDS Stitches and Craft Show 32
From the National President ...
I have always known that cake decorators are a very
resourceful and adaptable group of people, and my recent trips
to South Australia and West Australia have only reinforced that
belief.
South Australian members managed to complete their AGM
and demonstrations against the background of a teenage disco
and a subsequent blackout.
In Albany Western Australian members attending their
State Seminar endured a severe wind and rain storm that
resulted in a loss of power for 32 hours. This may have meant
that everyone had an early evening but it certainly didnt
dampen their enthusiasm and the candlelight dinner was most
enjoyable.
It was indeed a pleasure to meet the members in both States
and share with them the joys of our art. My special thanks to
all those members who went out of their way to make me feel
so welcome.
The CDA of NSW has advised that application forms for the
15th National Seminar have been sent to all State Secretaries,
and the form will be available to be downloaded from the
National website.
The Seminar is to be held at the Citigate Central Hotel,
which is close to Central Railway Station. Bus transfers
can be arranged from Sydney Airport. It promises lots of
demonstrations and fun. The theme is Sweet Time in 2009.
More details about the seminar program appear in the on
page 5.
Marilyn Dzelmanis
These two photos were taken at the 2008 CDA of WA State
Seminar. The decorations on the seminar cake (below) were
inspired by Albanys nautical heritage.
The other photo (at right) is of Margaret Newman, WA State
President, who was a very relieved (and tired) lady at the end
of another highly successful seminar.
Marilyn Dzelmanis
THANK YOU
At the 14th National Seminar in
Western Australia in 2007, the meal
at the fnal dinner was not up to par,
and the attendees were offered a
refund. They could choose to direct
that money to the magazine, or take
it themselves.
Many chose to direct it to the
magazine, and we were extremely
grateful when we received $4950
from their generosity. The money
will be used to cover increases in
production costs and to maintain the
quality appearance of the magazine
that you enjoy when you subscribe to
Australian Sugar Craft.
Thank you from the bottom of our
hearts!
September 2008 5
Just last weekend, my daughter was married.
Her dress was very simple, but she carried the most
stunning bouquet of cymbidium and Singapore
orchids.
Accordingly, her little wedding cake (well,
there were just 13 of us at the wedding), featured
a matching spray of orchids, What pleasure it gave
me to make those fowers for her.
Sugar Floral work is something we all seem to
enjoy, and in many cases it is the very thing that
got us hooked on this great craft in the frst place.
From the Editorial Team ...
- 2 -
- 3 -
Sweet Time in 2009
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Everyone welcome Io oIIeno
15th National Seminar
Sydney August 23-28 2009
The Cake Decorators Association of New South Wales Inc.
The Cake Decorators Association of NSW Inc. is hosting the 15th National Seminar next year at
the Citigate Central Hotel, Thomas Street, Sydney.
The Seminar will open officially on Sunday evening, 23 August, and finish at 3.00 p.m. on Friday,
28 August.
The proposed program is:
Sunday evening Official Opening
Monday Demonstrations
Tuesday Demonstrations
Tuesday evening Aussie Fun Night
Wednesday Free time
or pre-arranged outing
or Shopping afternoon
Wednesday evening Prize presentations
Thursday (all day) Demonstrations
Thursday evening Gala Seminar
Dinner
Friday morning Demonstrations
Friday morning National General
Meeting
Friday afternoon Farewell
Demonstrations will be presented by Lindy Smith, our international guest, and many top
Australian demonstrators.
Displays from all Australian States will be featured, and National Competition entries will be on
display.
Application forms for National Competition entrants and Seminar attendees can be
downloaded from the NSW web site (www.cakedirectory.com) and the ANCDA website (www.
ancda.org). They are also available from the Secretaries of all State Associations.
Registration Enquiries (Phone) 02 9631 0361
(email) seminar2009@y7mail.com
Everyone is most welcome to attend.
From a simple pulled blossom, or a quick rose, to
the challenge of creating something stunning and
botanically correct, we all seem happy to while
away some time, fddling with our fower paste and
tools. We hope you enjoy All things Floral that we
have assembled for you in this issue.
Thank you to all who have sent us articles and
photos for the magazine. Please keep them coming,
Remember, this is your magazine after all, and we
can only publish what you send us.
Wendy Schulz (and Helen Pumpa)
Figure 3
Figure 2
These pitcher plants (which are also known as a
Cobra or Jack-in-the-Pulpit Lily) are found all over
the world. Their unique tongues come in many
colours, with stripes and almost translucent veins.
Requirements
24 and 26 gauge white wire
Pale green paste
Rose petal cutter
Light green tape
Tulip veiner
Your choice of colours (I use burgundy,
aubergine, moss green and white)
Dipping solution
Water
Fine paint brush
Method
Tongue
Add a small piece of paste to the
end of some 26 gauge white wire,
then curve it over the end of a
paintbrush (or similar) to form a
shepherds crook. Mould a small
bulb at the end.
Tape some 24 gauge wire to this for
added support, then add a larger
piece of paste to form a post to
support the fower (see Figure 1).
Flower
Roll out some paste a little
on the thick side and cut out
a petal shape (see Figure 2),
then remove the parts denoted
by the dotted lines (see Figure 3).
Use a balling tool to ball the head of the fower
and then fne the edges. Place on
veiner and vein the head only.
Use a corn husk to vein the
base of the fower.
Moisten both sides of the
fower along the lower edge,
and wrap around the post,
then join at the front.
Curve the fower gently
over the post, then tip the head
forward and gently elongate the
point of the hood.
Arisaema Lily
by Margaret Southwell (NSW)
Tape right up to the base of the fower, then
leave to dry.
Some fowers have their hoods tipped back and
curl from the front.
continued on page 7
Figure 1
September 2008 7
Isnt it strange, how circumstances differ?
In the last issue of Australian Sugar Craft (vol. 19
no. 4), I read with great interest about the diffculties
experienced by Sue OLoughlin of Victoria, when
she few to New Zealand with her cake.
In June 2008 my husband and I few from
Brisbane to the UK with a cake (see photo at right)
for my much-loved Mother-in-laws 100th birthday.
(I had entered this cake in the 2008 Mt Coot-tha
Competition and was awarded Second Prize, Open
Special Occasion Cake.)
We had booked our fights with Royal Brunei
Airlines and, having heard about other decorators
having diffculties with iced cakes and air travel, I
decided to contact the airline beforehand and ask
about transporting the cake with my hand baggage.
As long as airport security say its OK, youll be
alright. I was told.
The airline representative I spoke to even
contacted airport security on my behalf and rang
back to confrm it was OK. All I had to do was
to make sure the cake was easily accessible for
inspection. The check-in desk would be aware of
the weight of the cake and the dimensions of its
travel-box (which was a packing case for Australian
Sultanas).
Cakes by Air
by Eli Richards (Qld)
At check-in I presented the cake with my
other baggage, and it went through all of the pre-
departure screening processes. My only problem
was that the security staff all wanted to look at
the cake and taste a slice just as a sample.
(Cheeky beggars!) The cake was much admired
everywhere it was checked as it travelled safely to
its destination.
It just goes to show how attitudes differ. I would
happily recommend Royal Brunei Airlines to
anyone who was intending to carry a cake on an
international fight. In 30 years of decorating I have
transported a number of cakes to the UK for various
occasions, and I have never experienced any of the
diffculties that Sue described.
Figure 4
Arisaema Lily
continued from page 7
Colour
Simply spray the fower using your choice of
colour mixed with alcohol. While still damp, paint
your stripes using water. Leave to dry thoroughly
then dust with a deeper colour.
I have used pale green paste dipped in a deeper
green alcohol mixture, then burgundy to paint the
stripes. When dry I have then dusted with aubergine
to make the head a deeper colour.
Leaf
Using pale green paste, cut out two leaves per
fower head. An Arum Lily cutter (or Figure 4) may
be used for this.
Wire, vein, and fne the edges. Allow to dry in a
curved and interesting shape. Spray with or dip in a
deeper green colour and let dry.
Use silver lustre dust mixed in alcohol to blotch
the leaves with a sea sponge or paint brush.
HINT
Set the chalk colours by dipping the fower in an
alcohol dipping solution.
from Pat McRae (who witnessed Margarets
demonstration of the Arisaema Lily).
With Christmas celebrations almost upon us, here
is a timely reminder.
Requirements
Flesh coloured, red, white, and black liquorice
paste
Blush for Santas nose and cheeks
Gold paint
Liquid black
Method
Draw a basic outline of Santa on paper and
transfer to a dry plaque.
Roll a 4 mm sausage of red paste for the arms.
Apply glue and position on the outline.
Next, roll a 6 mm sausage for the legs, apply
glue and position on the outline.
Take a 20 mm ball of red paste and shape it into
a bell. Apply glue and position it to form Santas
coat. Flare the coat bottom, fatten the sides, and
include an indent for the belt.
For Santas face and hands, start with a 10 mm
ball of fesh-coloured paste, fatten slightly, apply
glue, and position for his head. Add another small
ball of paste to form his nose.
Shape two small balls of fesh-coloured paste
(about 6 mm) to form Santas hands. Apply paste
and position. Use two tiny balls of fesh-coloured
paste to form his ears.
For Santas hat, start with an 8 mm ball of
red paste and stretch it out to form the tail.
Flatten it then paste into position.
Roll a small piece of liquorice to form a
5 mm wide strip. Apply glue and position
in the indent around the waist, then paint
a gold buckle to fnish the belt.
For Santas boots, take two 10 mm balls
of black liquorice and shape each to form
an L. Cut a small v in the bottom of
each boot to form the heel and sole, then
mark each toecap with commas of white
paste to resemble a surface sheen.
Roll white paste to form 4 mm diameter
sausages and position around the top of
the boots, bottom of the coat, bottom of
the sleeves, and brim of the hat. A small ball
of white paste is also added to the tail of the
hat to form the pom-pom.
Roll a 10 mm ball of white paste to form a fat
banana, texture it to resemble Santas beard, and
then position. Two small balls of white paste should
then be formed into cose shapes for his moustache.
Apply a little blush to Santas nose and cheeks,
and mark his eyes with liquid black.
To fnish Santas coat, take three very small balls
of red paste, fatten and then position to form the
coat buttons. Mark each with two black dots to
resemble the thread.
Decorate the remainder of the plaque with
musical notes, curved lines, and/or a themed edge
to suggest a Merry Christmas.
Swingin Santa
Demonstrated by Glenis Zala in Victoria in 2004
Notes by Karyn Meyman (Tas.)
Palm is visible
Back of hand
is visible
September 2008 9
Veining
tool
Glue
This is pink, violet or white poppy with darker
tone on the petal. It is often found in South Eastern
Europe and Western Asia.
Requirements
Leaf veiner, ball tools, former pad
Brush, scissor, tweezers
Forest, moss, vine, emerald green, yellow, pink,
white, brown, plum, violet petal dust
Pink alcohol solution
Green and white fower paste.
Floral tape, 18/20 and 24/26 gauge wire
Medium stamens ,tuck glue, tissue, foral sponge
Method
Centre (crown stigma)
Roll some green dough to form a
medium-sized ball, and insert a hooked
piece of 18/20 gauge wire into bottom.
Use tweezers or pinch the upper side
of the dough ball to mark 10 lines to
form a star or crown.
Dust the ball with green petal dust
and the upper/crown side of the star with vine green
dust, then over dust with yellow dust.
Take 10 to 15 stamens
and bind with tuck glue
across the centre. Flatten,
let it dry, and cut evenly
into two halves.
Bend the stamens around the
crown stigma, bind using tuck
glue, and let dry. Dust with yellow
dust.
Petals
Use the petal templates
on page 11 as a guide.
Each fower has two
small petals and two large
petals. (The size of each
depends to the size of the
fower)
Roll out some soft pink
dough so that it is moderately
thin elsewhere and thick
at the centre.
Sugar Flower (or Opium Poppy)
Papaver somniferum
by Shahril Shamsudin
Lay the template on it, and cut the shape using a
roller pin wheel tool.
Insert a piece of 24/26 gauge wire at the bottom
of the shape and ruffe the edges with a ball tool or
ceramic veiner.
Transfer the petal into a paper cup and let it dry.
Dip in pink alcohol solution, and over dust with
pink color. Then apply some violet or plum dust
from the base of petal to the middle, and steam it.
Assembling the Flower
Take two medium-
sized petals, place them
opposite each other
around the crown stamen,
then wrap in position with
green foral tape.
Attach two large petals between the medium
petals so they are also opposite each other, bind
with tissue paper, and over bind with foral tape.
Bud
Roll a small pink ball and insert a
piece of 18/20 gauge wire. Roll out to
form a small petal using a love cutter
(i.e. a small rose cutter), and ruffe with
a ball tool.
Apply gum glue around the base and place the
petal, overlapping its edges. Let it dry. Dip in pink
alcohol solution and let dry.
To make a sepal, take a small green
ball of paste, and press it onto the pad,
using small ball tool in the centre.
Brush with gum glue and place on the
fower.
Mark the sepal with tooth picks. Dust
with moss green, forest green, and vine
green dust, and steam.
Continued over page
Sepal
A larger image of Shahrils Poppies is on page 13.
Frill
continued from previous page
Leaf
Roll out some green dough
moderately thin, and thicker
at the centre.
Lay the leaf template
on it and cut to shape
with a pin wheel tool.
Press with leaf veiner
or ruffe the edges with a veining tool.
Petal Templates
Large
Medium
Small
Bottom
Bottom
Bottom
Bottom
Leaf Templates
Large
Medium
Small
Bottom
Bottom

Insert a piece of 18/20 gauge wire in the bottom
and let it dry on a former.
Dust with vine green, moss green and forest
green dust.
Brush with varnish or leaf glaze, let it dry, then
apply some yellow dust to the leaf centre.
Continued on facing page
September 2008 11
Cut
Cut
Hollywood Cake Decorations P/L
continued from previous page
Opium Pod
Roll a large ball of green paste,
and use tweezers to mark ten lines
to form a star or crown (i.e. same
as poppy stigma), then insert a piece
of 18/20 gauge wire into the bottom of the ball.
Cut off the star without
breaking it, then pinch or
squeeze the edges and
fatten to make it level.
Roll out a small ball of
paste, brush it with glue,
attach to bottom of the opium pod
and allow to dry.
Dust the star or crown with
plum dust. To the remaining area
apply some forest and emerald
green dust and fnish with white dust.
When dry, just apply some fesh brown dust and
over dust with white.
Good Luck!
Editors Note:
Shahril is from Malaysia. He previously worked
as a pastry chef and culinary instructor in a
university in Kuala Lumpur (KL).
He has been interested in sugarcraft since 1998.
In 2002 he established a home-based bakery and
then started serious cake decorating. Since then
he has created many wedding, engagement, and
celebration cakes for functions in KL. In addition
to decorating cakes, Shahril also conducts cake
decorating classes when he is home.
Shahril is currently completing a Master of
Gastronomy at the University of Adelaide. He has
previously completed a Diploma in Culinary Art
and Bachelor of Science (with Honours) in food
service and management.
His plan is to upgrade his qualifcations so he
can work as a Lecturer, hence this further study in
Australia. He hopes to complete his studies in 2009
and then return home to Malaysia.
Since arriving in Adelaide he has been a very
active member of the CDASA. He is keen to learn
and share as much as possible whilst he is here.
Shahril is also a member of the BSG (UK) and
ICES (USA). His long-term goal is to foster the
development of cake decorating skills among other
Malaysians.
Leaf
Petal
Seed Pod
Centre
1. Take a small petit pois size ball of black paste
and roll between the palm of the hand with
frm pressure to remove any cracks. Slice off the
bottom so it resembles a dome shape and then
smooth the rough edges with your fnger.
2. Hook the end of a quarter length of 26# green
forist wire. Heat under a fame till white hot and
then burn into the black dome-shaped paste.
3. Paint the dome all over with tylose glue and then
dip it in poppy seeds to cover the entire dome.
4. Take some white cotton thread and wind it
around three fngers about 50 times. Secure each
end by hooking and then twisting 30# white wire
tightly around each loop.
5. Put the two pieces of cotton inside one another.
Cross over each other and tape securely together.
6. Add the domed centre to the middle of twisted
cotton and tape to the bottom of the wire.
7. Put some vegetable fat on your fnger tips and
stroke through the cotton to stick them together.
8. Separate them evenly with a fne comb. Paint the
edges with tylose glue and dip in a mixture of
black pollen mixture. Leave to dry.
Petals
1. Use the lateral sepal cutter of the butterfy/
Papillion orchid to cut out nine petals and insert
a quarter length of 30# white wire about 1 cm
deep into each one. Pinch the base tightly and
roll between the fngers to secure.
2. Set aside four petals and then gently re-roll the
remaining fve petals with a cell stick to make
them slightly larger, being careful not to alter the
shape too much.
3. Vein each of the nine petals with the poppy
veiner, then ball the edges to give the petals
movement on the top edges.
4. On double layer of white tissue, dust each petal
with the chosen colour. Leave the bottom
5 mm undusted. For the purple anemone I use
violet and Barney purple mixed with cornfour.
5. Use a large balling tool to ball the centre of
each petal on the back of the hand. Leave to dry
upside down on bubble sponge.
Assembly
1. Bend each petal wire back at a 90 degree angle.
Support the petal between your fngers as you do
so.
2. Tape the smallest four petals around the centre
stamens. Next tape in the large petals in between
the small petals, making sure that the base of the
stamens and petals meet exactly.
3. Rearrange the petals lightly so they look lifelike.
Leaves
1. Mix some very light lime green fower paste and
roll out thinly. Cut one poppy leaf and cut off
the long base. Insert a 30# white wire and roll
between the fngers.
2. Take a pair of sharp embroidery scissors and cut
into the leaf sections forming two or three leaves
out of one section.
3. Ball and stretch leaf sections to give movement.
4. Place the leaf on a rolling board and use a
Dresden tool to slice the leaf sections and make
whisper leaves.
5. On a double thickness of white tissue, dust the
leaf with a fat-ended dusting brush. I use lime
and emerald green mixed with cornfour. Dust
the tips with brown. Over dust the base of the
petal with a little black mixed with powder blue.
A hint of pearl lustre gives the leaf a velvety look.
6. Dip into a mixture of 50/50 isopropyl alcohol or
ethanol and confectioners glaze. Leave to dry on
bubble sponge.
Buds
1. Hook one end of a quarter length of 26# forist
wire, then form a rounded teardrop shape similar
to a rose cone and burn the hooked wire into it.
2. Paint the upper half of the cone with tylose glue
and dip into poppy seeds.
3. Cut out three petals as used in the fower and
make three larger by stretching them with a cell
stick on a rolling board. Vein them with a poppy
veiner and ball the edges.
4. Dust each one the same colouring as the fower.
5. Ball the inside centre with a large balling tool.
6. Take the smallest of the three petals and paint
them diagonally across the base with tylose glue
overlapping them from left to right. Curl the frst
smallest petal inwards.
7. Place the larger petals in between the small
petals, then bend the bud wire gently forward for
a lifelike appearance.
Helens Anemones are featured on page 13
(see photo top right).
Anemones
by Helen Dissell (Qld)
September 2008 13
All things Floral
All things
Floral
Sugar Flower / Opium Poppy by Shahril Shamsuddin.
(See details on page 9.)
A Wedding Cake by Anette Laidlaw (SA).
Carnations, by Farida Lambada (Qld).
A Wedding Cake, featuring roses and blossom,
by Vicki Jobber (Qld).
Orchids and Roses, decorated by Rhonda Phillips
(SA) for Flowers 2007.
September 2008 15
All things
Floral
Cake Decorating Queries
A 150-page website containing photographs and
more than 1,000 hints and sugarcraft solutions
50 tips on Wedding Cakes

Coating Celebration Cakes
Advice on Baking and
Design
100 hints on Sugar Flowers
Discover tricks of the trade
Lifetime access to the
website
Visit www.cake-decorating-tips.com
Major Cake Decoration Supplies
Proprietor: Rosemary Scalzi
900 Albany Highway, East Victoria Park WA 6011
Phone: (08) 9362 5202 Fax: (08) 9355 2389
Email: majorcakedecorations@bigpond.com.au
Wedding & Birthday Tops
Glass Ornaments
Cake Tins for Sale and Hire
Fountains, Candelabras &
Cake Stands for Sale and Hire
Hand Moulded Sugar Flowers
Chcocolate Moulds
Icing Cutters
Veiners
Books
Ribbons
Suppliers of Adeles Duo Paste,
Unbreakable Gel & Wonderpaste
Distributors for Wilton, Jem,
Orchard, PME, Patchwork Cutters
and Stephen Benison Cutters
Cake Decorating Classes Available, Enquire Now
MAIL ORDERS AVAILABLE
We accept all major credit cards
A Wedding Cake, featuring roses and frangipani,
by Irene Armstrong (Qld).
A Wedding Cake, featuring phalaenopsis orchids,
by Judy Taylor (Qld).
A Floral Arrangement by Sylvia Fitch (NSW).
2008 Mt Coot-tha
Competition
Third Prize, Open Modern Wedding Cake
Pam Orton.
First Prize, Intermediate Wedding Cake
Donna Williams.
First Prize, Novice Wedding Cake Kerry Piltz.
First Prize, Novice Special Occasion Cake
Suzanne Cash.
September 2008 17
More 2008 Mt Coot-tha
Competition
First Prize, Mini and Cup Cake Gail Hardgrave.
Third Prize, Open Wedding Cake
Rosemary ODonnell.
Second Prize, Intermediate Novelty Cake
Debbie Casey.
First Prize, Open Fully Edible Cake Yasmin Latif.
School Student Cakes
from the 2008
Mt Coot-tha Competition
Nissa Minuzzo, First Prize, Floral cake.
Olivia Barrett, Second Prize, Novelty cake.
Angela Warner, H/C, Novelty cake.
Kyle Armitage, Floral cake.
Carley Ramsay, Second Prize, Floral cake.
September 2008 19
CDAV Wonders of the Wimmera
The Seminar Cake.
Branch Displays: Bendigo, Hamilton, Horsham, Warrigal,
Westgate, and Wodonga.
The seminar organising committee.
(A report on the seminar appears on page 26.)
Cake Stories
(Above) Joy Engleson and Troy Cassar-Daley,
pictured with the cake she made for the
30th SA Country Music Festival and Awards.
(See story on page 21.)
(Right) Two views of the Excavator Cake that was
decorated by Monica Said. (See story on page 21.)
hampagne
akes
Mail order cake supplies
NEW to AUSTRALIA from the UK
Renshaw Regalice Sugarpaste
Over 15 fantastic colours will not crack or craze
Vanilla flavoured suitable for vegetarians
Contact: Dawn Smith
Phone (08) 9300 6095 or 0417 947 710
Our website: www.champagnecakes.com.au
Who said
they werent serious?
This is a candid snap from behind the scenes at
the 2008 Mt Coot-tha Display and Competition.
Kim Fryer (left) and Brenden Clem (right) were
seen wrestling for the Champions Trophy.
(Brenden won it in 2007. Kim won it this year.)
September 2008 21
Cake Stories
Country Music Festival
from Joy Engleson (SA)
My husband is on the committee of the SA
Country Music Festival and Awards, an annual
event in the Riverland. This year was its 30th
anniversary, so I volunteered to make a cake.
Troy Cassar-Daley was the main drawcard for the
event, and he agreed to cut the cake after he had
fnished performing. As I went up to get a photo of
him doing so the announcer mentioned that I had
made the cake, so I was in the photo (rather than
taking it). (See top left on page 20.)
Troy is such a nice down to earth person. After
the cake was cut he continued to have photos taken
with members of the audience as others hurriedly
packed up and went home to escape the cold.
It wasnt until the next day that we realised the
cake wasnt shared around, so someone got a nice,
very large fruit cake to take home.
The hat was the hardest part to make. I copied
the festival emblem, and included a copy of Slim
Dustys famous hat. I made the brim frst and set it
to harden over the tin with GLAD Bake in between.
I then made a paper pattern for the crown. The icing
had to be frm enough to hold its shape but soft
enough to bend over the edge of the cake. (This was
not the easiest thing to do.)
I flled the space underneath the crown with
tissues to support the crown while the icing set. I
didnt want it to collapse in a heap, but it had to
stay in place so the brim could be bent.
After covering the cake I placed the crown over
the brim and used royal icing to keep it there. Boy,
did I use any royal icing! The top of the crown was
an ideal location for the 30th numerals. The guitar
was made of icing (except for the cotton strings).

Excavator Cake
from Monica Said (NSW)
The photo (see top right on page 20) is of a cake
I recently made for a 30th Birthday celebration.
When I was frst asked to make this cake I
hesitated because I could not think of a way to
get the arm of the excavator stable enough for
transportation. After much thought, I advised the
client that the only way it could be made was for
the arm of the excavator to not be edible.
I initially intended to make the arm from
styrofoam and cover it with icing. However, due
to its size my husband offered to make it from
wood and then screw the arm to the base board
and the cabin cake board. Fishing line was used
as a temporary tie down to stop the arm moving
during transportation. (The client cut it off when she
got the cake home.)
The cake was large it had to feed 40 guests.
Being a mud cake, all the work had to be done in
the last few days. The base board was 1 metre long,
and the completed cake stood 60 cm high.
My husband was very helpful with this order.
Apart from making the wooden arm he was also
required to help get the cake into the car. I could
not lift it on my own.
The client was absolutely thrilled with the
result. All of the partygoers were most impressed,
especially her brother for whom the cake was made.

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Internet: www.carolines.com.au
Phone: 08 8377 0340 Fax: 08 8377 0341
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I hope other Australian Sugar Craft readers think
this an appropriate (and interesting) article for the
magazine. It certainly was a fun gift and enjoyed by
all who saw it and know my background.
The photo (at right) is of a nappy cake that I
made for my daughter on the birth of her son Jed.
He arrived on Mothers Day.
I saw this idea in a magazine at the hairdressers
and thought it would be a great gift from a cake
decorator with 20+ years experience. The cake
was made from newborn disposable nappies, and
it sat on a 14 board.
I found it easiest to fold each nappy in half to
enable them to be made into a circle which I tied
tightly with narrow curling ribbon. The bottom tier
had three nappies flling the centre void.
A Cake Decorators Fun Gift
by Elizabeth Marburg (ACT)
To complete the cake I used wide blue ribbon,
tied with bows at the back and decorated with a
small truck and cars (instead of fowers). It was then
wrapped in clear celophane to give to my daughter.
She was thrilled with this most unusual gift.
Beginners Corner
The above two photos were sent in by Christine
Curran of Tasmania. She writes ...
Hi, am enclosing a couple of photos you may be
able to use at some stage in the magazine.
The frst photo (see above left) featured a model
of the Eiffel Tower that was made by my cousin and
sprayed with food colouring. (He is a sign writer).
The cake was made by my son and daughter-in-
law. (I helped out with instructions on how to cook
the mud cake.) It turned out beautifully.
They wanted to ice it themselves, because it was
for their friends who were getting engaged.
We were all very happy with the way it turned
out. It was a good job for frst timers, dont you
agree.
The second photo (see above right) was a white
wedding cake with a bride and groom.
It was made by Annette Bryan of Northern
Branch and this is her frst attempt at the quilt
design.
She said it was not as easy as it looked, but it
was obviously a job well done.
September 2008 23
Bud
1. Cut a quarter-length of 24# green wire and hook
the end.
2. Heat the hooked wire until it is white hot then
insert it into a pea-size ball of white fower paste.
3. Flatten the top of the ball with your fngers and
then use fne sharp embroidery scissors to make
tiny cuts throughout the fattened area.
4. Paint with tylose glue, then dip in pollen made
by mixing gelatine and yellow powder colour.
5. Over shade with a hint of lime and emerald
green mixed with a little cornfour.
6. Leave to dry completely.
Petals
Chrysanthemums come in varying sizes so you
can choose a variety of sizes to make by increasing
the cutter size and amount of petals.
First and Second Layers
1. Using white fower paste, cut out two petals
using the smaller size cutter.
2. Ball the edges and cut each section into four or
fve smaller sections.
3. Pinch the edges with the tip of your fnger.
4. Dust with a hint of lime and emerald green
mixed with a little cornfour.
5. Turn over and paint the centre with tylose glue,
then insert the dried bud into the centre of the
frst petal.
6. Glue and hang upside down to dry.
7. Repeat the process for the second layer with the
same size cutter.
Third and Fourth Layers
Change the cutter size to the next size cutter for
the third and fourth layers, then proceed as follows:
1. Cut out two petals. Keep the one under a plastic
sheet until it is required to use.
2. Ball the edges and mark a central vein down
each centre of each leaf with a veining tool.
3. Pinch the edges with the tip of your fngers.
4. Dust with snow all over and then dust the inner
edge with a little of the green mixture used
previously. Depending on the required colour of
the fower the colours may be varied.
5. Paint the centre with a little tylose glue. Attach to
the dried bud and hang upside down to dry.
6. Repeat for the next layer.
7. After dusting and applying glue, attach to the
fower in between the previous row of petals.
Leave to semi dry upside down.
8. Be sure to turn the fower over before it has
completely dried to ensure a natural looking
appearance.
Calyx
The calyx can be formed either by:
Rolling tiny sausages in green paste, veining
them down the middle using a little tylose glue
and placing them at the back of the formed
fower in a circle,
or
Using the cosmos calyx cutter or the strawberry
calyx cutter, cut two calyxs from green paste,
then ball and vein. Apply tylose glue on wrong
side and attach to bud.
Leaves
1. Use a daisy leaf cutter or poppy leaf cutter and
cut out light green fower paste.
2. Insert a 30# white wire.
3. Pinch base of leaf and vein.
4. Dust with lime green then use green with a hint
of yellow to over dust.
5. Dip in a mixture of 50/50 confectioners glaze
and isopropyl alcohol.
6. Leave to dry on bubble sponge.
When preparing a spray, make sure you always
have a large variety of buds, smaller fowers, and a
few larger fowers readily available.
Oriental String Work
A fruit cake or dummy must be covered and
allowed to dry for one week before commencing
the string work as handling may cause dents if not
completely dry. It can be covered in either pettinice
or Royal Icing.
Make sure the cake is free of any excess icing
sugar or cornfour, and prepare a template of the
design you require.
If you wish to do any embroidery it must be done
frst, before commencing the string work.
Royal Icing must be made by hand and the icing
sieved through a fne mesh or silk stocking as fne
tubes are used in this work.
Continued on page 25
Chrysanthemums and Oriental String Work
September 2008 25
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____________________________
Requirements
Good quality balloons (I use Qualitex brand,
only available from party shops)
Copha
Balloon cups and sticks
Gelatine
Water
Powder or liquid colours.
Method
Mix two quantities of water to one quantity
gelatine. Use boiling water or heat in a microwave
until the mixture is clear.
Remove scum with a spoon, then blend in colour
being careful not to create too many air bubbles.
Bang the side of the bowl to remove excess bubbles.
Blow up balloons to an appropriate size and
lightly coat with copha. Do not use too much copha
as this will prevent the gelatine from sticking well
and leave empty patches.
Leave the gelatine mixture to cool to slightly
below body temperature. About 32C is optimum.
Spin the balloons in a sideways swooping
movement evenly, and coat well.
Once coated, immediately hold upright at a right
angle to dry until the mixture hardens. This may
take a good couple of hours or even overnight it
all depends on the humidity.
Once dry, defate the balloon with a pin prick
or just by untwisting the balloon. It twill leave the
gelatine ball behind.
Pearl lustre dust generates a wonderful effect
when mixed in with other colours.
Trim the uneven edges when dry and attach to
the cake using gelatine nearly set or royal icing.
These balloons can be decorated using royal
icing designs and basic royal icing principles.
A photo of Helens Gelatine Balloons
appears on page 13.
Gelatine Balloons
Mark out the dots on the cake evenly using a pin,
then use a 0 or 00 writing tube to pipe dots on the
marked area and allow to dry.
It is a good idea to work under a white light to
allow easy and quick drying of the Royal Icing.
Using a 0 or 00 tube, drop loops from dot to dot
in the darkest colour chosen and allow to dry.
Carefully place a smaller piece of sponge and
cake tin on top of the dried iced cake and invert.
With same colour drop loops from dot to dot and
allow to dry. Make sure that they are balanced and
the same depth as the previously piped loops, and
invert the cake again.
Many designs can be built up on the same
principle and in different colours.
Ribbon embroidery can be applied between the
loops.
Once you have completed your string work do
not touch it, otherwise disaster will strike.
A photo of Helens Chrysanthemums and
Oriental String Work appears on page 13.
HINT
When making black buttercream, frst beat in
some chocolate paste, and then colour with
black paste colour.
You will fnd the buttercream tastes better, and
you do not need to use so much black to achieve
a good depth of colour.
Chrysanthemums and Oriental String Work
continued from page 24
Reports
Wonders of the Wimmera
by Pamela Walter, CDAV Seminar Secretary
WOW is all that needed to be said!
Everyone agreed it was a great CDAV Seminar in
the Wimmera last April. It was a frst for Horsham
Branch, with 172 attendees coming from New
South Wales, Northern Territory, South Australia,
Tasmania, and Victoria.
The Branch displays were fantastic, imaginative,
and colourful. Each display depicted interesting
scenes from the Wimmera region.
Thank you to all who participated and made
such a delightful display. The time spent perfecting
the detail and presentation of our craft was really
appreciated by the 360 visitors who came to the
public viewing. Thanks also from Horsham Branch
to our demonstrators, gift donors, Australian Sugar
Craft, and local service clubs for their assistance.
Last but not least we must thank all who attended
for their interest in cake decorating.
See page 19 for some photos from the Seminar.
2008 Mt Coot-tha
by Bev Knobloch (Albury/Wodonga)
What a lovely time I had last June at the 2008
Mt Coot-tha Display and Competition. I was
invited to be a Guest Judge and one of the many
demonstrators at Mt Coot-tha, and it turned out to
be three glorious days of showing the public our
wonderful craft.
In 2008 the competition entries were of very high
standard, and the branch displays were excellent.
It is also wonderful for the judges to get together
and judge as a group, then meet afterwards.
Congratulations to all concerned, especially to the
QCDA for holding this event each year.
I would happily recommend that any cake
decorators from the other States who are visiting
Queensland at that time of year should try to attend.
For me it all started 18 years ago. I had read
that the event was on in the CDAV magazine. My
daughter had just moved to Noosa and so I had to
visit on my way through Brisbane.
At the event I met some of the girls from
Sunshine Coast Branch, and I was invited to attend
their next meeting.
Shortly afterwards I joined the QCDA and each
year, when I travel northwards for my holidays, I am
always made to feel most welcome.
As a QCDA member this also means attending
State Seminars (which are held the opposite year to
National Seminars), and this works out well for me
as I am addicted to seminars.
This year I demonstrated making decorated
shoes, and the one that drew most comment was
made in two halves, using an old chocolate mould.
I made it in red, and to camoufage the centre join
I completely covered the shoe with red glitter, and
called it Dorothys shoe.
I have also tried to use the same mould with
gelatine for Cinderellas glass slipper but I have not
yet perfected that one. (I am sure some of the more
experienced decorators who work with gelatine
could it is like Maureens ship in a bottle in
Perth. If anyone has been successful, I would love
to hear how they did it.)
Anyway, to my many QCDA friends, thank you
for the invitation to attend and participate at the
2008 Mt Coot-tha Display and Competition.
I had a wonderful time!
Photos from the 2008 Mt Coot-tha Diaplay
and Competition appear on pages
2 and 1618 of this magazine.
Your Digital Photos
Lately we have received many digital
photos that have already been compressed
or downsized. The compression process
generates a smaller fle (which is easier for you
to store and email) but it also discards some
important image quality data we need.
For our high quality print production we
need a minimum image resolution of 200 dots
per inch (i.e. 200 dpi). Our optimum resolution
is 300 dpi.Typically, your compressed or
downsized images are only 7275 dpi. We
can increase the resolution back to 200 dpi.
However, the image reduces to about 20% of
its original size, and some of the quality data
cannot be recovered.
In future, when you submit digital photos
for publication in Australian Sugar Craft, would
you please supply the raw images that come
straight from your digital camera.
Similarly, a photo stored on the internet is
usually a 75 dpi image. It looks fne when it is
downloaded and displayed on your computer
screen, but it is a blotchy (i.e. poor quality)
image when it is printed. Images taken from the
internet are not suitable for publication.
For further information please contact Robee
Bureau Services (see page 3 for contact details).
September 2008 27
Book Review + Competition
The Cakes new Dress
by Maisie Parrish
Stdter
GmbH , a German wholesaler of cake

moulds, imaginative cutters, cake decorating
materials, and baking accessories has combined
with Maisie Parrish , the well-known English cake
decorating teacher to publish The Cakes new Dress.
Maisie Parrish
In 1989 Maisie started working with salt
dough and discovered she had a fair for creative
modelling. Her imaginative designs were very
popular, and she subsequently wrote two books that
featured her work.
In 1998 began sugar modelling. She started
working from home, creating new designs, and
was soon tutoring at kitchen schools and cake
decorating workshops around the world.
In 2002 Maisie published her frst sugarcraft
title, Sugar Dough Magic. It was soon followed by
Marzipan Magic and Cakes with Character.
The Cakes new Dress
Maisies latest book is this full-colour, hardback
publication. Its 168 pages describe 19 different
projects decorated cakes with amazing themes,
quirky fgures, and associated trims. Whatever the
occasion, you will fnd a cake with a theme to suit,
including Its Party Time, A Little Bit of Heaven,
The Man of the Match, My Sweet Valentine, The
New Arrival, and A Special Wedding.
Each design includes clear instructions and
step-by-step photographs to show the reader how
straightforward it is to create these fabulous cakes.
This book would be a great addition to any sugar
artists library. You will referring to it time and time
again for those little touches to complete a cake.
The Competition
Stdter
GmbH have kindly donated one copy of

Maisies new book for us to give away.
To be in the running to win this fabulous book
you should send a photo and story of a wedding
cake you have made which features modelled
fgurines.
Your entry must be received by 31 October
2008. Send it to:
RSD 1105, Two Wells SA 5501 (via post),
or
wschulz@bigpond.com (via email).
The Cakes new Dress
by Maisie Parrish
ISBN: 978-3-9811544-2-9
Anyone wishing to contact Stdter (the publisher)
should, in the frst instance check out their website,
www.staedter.de If further information is required,
send an email to info@staedter.de (In the body of
the message mark it for the attention of Annegret
Kiosze in the Marketing Department.)
Looking for a UK Pen Pal?
Are you a junior cake decorator who might
be interested in communicating with junior
decorators in the United Kingdom? If so, send
your name and address to:
Cygnet Reps.
British Sugarcraft Guild (National Offce),
Wellington House, Messeter Place,
Eltham, London SE9 5DP
or to
Mrs C. Crouch,
58 Moss Acre Road,
Penwortham, Preston PR1 9NJ
UNITED KINGDOM
Your details will then be passed on to BSG
Cygnet Goups.
(Junior decorators in the United Kingdom are
called Cygnets, i.e. young swans.)
New South Wales
Cake Decorators Association
of New South Wales Inc.
18 Oct Coonabarabran Dem Day.
18 Oct Southern Suburbs Dem Day.
22 Oct Far North Coast Dem Day.
22 Nov Chatswood 21st Birthday and Christmas
Party.
Cake Decorators Guild of New South Wales Inc.
Nothing advised. Contact the State Secretary for
information about local events.
Queensland
Queensland Cake Decorators Association Inc.
2628 Sep QCDA 12th State Seminar at Anglican
Church Grammar School, East Brisbane.
01 Nov State AGM. Contact the State Secretary
for further details.
South Australia
of South Australia Inc.
1721 Sep State Competition, Tea Tree Plaza.
25 Oct Sharing Sugar Craft, at Bute Memorial
Hall. (Hosted by Flinders Branch.)
Contact the State Secretary for timings, etc.
Victoria
Victorian Cake Decorating Society Inc.
20 Sep Gelaboons (Northern).
For details, contact Julia Duncan
(tjdjld@bigpond.net.au)
27 Sep Wildfowers (Eastern).
Contact Lorell Benier (0408 581 641 or
ljbenier@bigpond.com)
18 Oct Covering a cake and board (Casey).
Contact Lyn Rattle (0409 542 518 or
lmrattle@bigpond.net.au)
25 Oct Character Bride and Groom (Eastern).
22 Nov Branch meetings (Casey and Eastern).
29 Nov Branch meeting (Northern).
Town & Country Group: Contact Christine Marshall
(03 9802 2442 or cmarshcm@fastmail.fm)
Tasmania
of Tasmania Inc.
1214 September Australian Wildfowers
State Seminar in Launceston. For more details,
contact Helen McGee on 03 6397 3373.
Western Australia
of Western Australia Inc.
19 Oct AGM. Contact the State Secretary for
details.
(Apart from attending the AGM, CDA of WA
members are having a break to recover from the
National Seminar and their 2008 State Seminar.
TIN HIRE
New South Wales
Bakery Sugar Craft (02) 9756 6164
Full range of tins for hire.
Most tins are $5.00 per week (plus deposit)
One Stop Cake Decorations Phone
(02) 4722 9580. Large range of Novelty,
Number, and different shaped tins.
Queensland
Cake Ornament Co. call (07) 3252 5542
Good Value. Wide Range.
Country Confectionery & Cakes
Shop 16 Wyalla Plaza, Taylor St,
Toowoomba 4350. Phone us on (07) 4634 6313,
or email: countryconfec@bigpond.com.au
Calendar of Events
September 2008 29
New Zealand Cake Decorators Guild Inc.
Overseas Membership & Magazine
4 issues of Magazine per year: April, July, October, January.
NZ$36.00
Subscriptions due annually, 31
st
March.
Please send your name, address, and payment to:
The Treasurer, NZCDG Inc, Michele Barnett,
11 Plover Place, Maungatapu, Tauranga. New Zealand.
International Events
NEW ZEALAND
ANNUAL CONFERENCE
710 November 2008
Waipuna Hotel and Conference Centre
Auckland
For more information:
see our website (www.nzcakeguild.org.nz);
contact Joy McKenzie, 1547 Argyle Otahuti Road,
RD 4, Invercargill (Phone: +64 3 224 6074 or email:
rossjoy.mckenzie@actrix.co.nz); or
contact Bonnie Henry (see details below).
International Contacts
GREAT BRITAIN
British Sugarcraft Guild (www.bsguk.org)
Annual Subscription: (Internationals) GB22.50
Send details and payment (In GBP or by credit
card):
Post: British Sugarcraft Guild, Wellington House,
Messeter Place, Eltham, London, SE9 5DP
Email: nationaloffce@bsguk.org
Phone: + 20 8859 6943 Fax: + 20 8859 6117
NEW ZEALAND
President: Helen Corder
Secretary: Bonnie Henry, RD8, Hamilton 3288, NZ
Email: nzcakedecinc@xtra.co.nz
SOUTH AFRICA
South African Cake Decorators Guild
National Offce: sacdgnof@hixnet.co.za
www.geocities.com/sacdg
UNITED STATES OF AMERICA
International Cake Exploration Societ (ICES)
www.ices.org (Email: gvmcmillan.aol.com)
Membership Coordinator: Gayle McMillan
PMB 166, 1740 44th Street SW,
Wyoming MI 49509 USA
Annual ICES subscription: Internationals US$75
Contact:- Joy McKenzie, 1547 Argyle Otahuti Road ,
R D 4 Invercargill 9874. New Zealand.
Phone 07 829 7638 or email: nzcakedecinc@xtra.co.nz
Information on the website: www.nzcakeguild.org.nz
Waipuna Hotel & Conference
Centre

7th, & 8th & 9th November 2008
Drnenstraters Drnenstraters Drnenstraters Drnenstraters
Greg Cleary Australia
Erica Upjohn Wellington NZ
Avis Fenton Eastern Southland NZ
4th Demonstrator to be advised
AvaiIabIe now AvaiIabIe now AvaiIabIe now AvaiIabIe now
Conference Registration Form Conference Registration Form Conference Registration Form Conference Registration Form
Cake & FIower Competition ScheduIes Cake & FIower Competition ScheduIes Cake & FIower Competition ScheduIes Cake & FIower Competition ScheduIes
Workshop Registration Form Workshop Registration Form Workshop Registration Form Workshop Registration Form
Workshops wiII be heId on Monday the 10th November
Led by Greg CIeary + 1 Other to be advised
Two sessions a.m and p.m
Auckland NZ
Waipuna Hotel and
Conference Centre
7, 8, & 9 November
2008
Demonstrators
Greg Cleary Australia
Erica Upjohn Wellington NZ
Avis Fenton Eastern Southland NZ
(Fourth demonstrator to be advised)
Available now:
Conference Registration Form
Cake & Flower Competition Schedules
Workshop Registration Form
Workshops will be held on Monday, 10 November.
Led by Greg Cleary + one other (to be advised)
Two sessions a.m. and p.m.
Contact: Joy McKenzie, 1547 Argyle Otahuti Road,
RD4 Invercargill 9874, New Zealand
Phone: 07 829 7638 or email: nzcakedecinc@xtra.co.nz
For more information, check the website: www.nzcakeguild.org.nz
NATIONAL
Australian National Cake
Decorators Association Inc.
ABN 74 056 654 365
www.ancda.org
National President:
Marilyn Dzelmanis
11 Cam Street
Cambridge Park NSW 2747
Ph: 02 4721 4739
National Vice President:
Eileen Manning
8 Woodside Grove
Forestville NSW 2087
Ph: 02 9452 5028
National Secretary:
Lynette Speer
32 Barwon Street
Bomaderry NSW 2541
Ph: 02 4421 0483
National Assistant
Secretary: Maureen Gunton
2 Graham Avenue
Wentworthville NSW 2145
Ph: 02 9631 0363
National Treasurer:
Lorraine Finney
8 Queen Street
Guildford NSW 2161
Ph: 02 9681 1840
Australian
Sugar Craft
Magazine
PO Box 280
Salisbury South SA 5106
Email: austsugarcraft
@yahoo.com.au
Website: www.ancda.org
Magazine Offcer:
Wendy Schulz
RSD 1105
Two Wells SA 5501
Ph & Fax 08 8529 2075
Mobile 0427 292 075
tw.schulz@bigpond.com
Subscriptions:
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37 Caruso Crescent
Brahma Lodge SA 5108
Ph & Fax: 08 8258 3523
hdpumpa@yahoo.com.au
Representatives
CDA of New South Wales
Pat McRae
32 Glenbrae Drive
Terranora NSW 2486
pat@cakedirectory.com
CDG of New South Wales
Helen Robinson
RMB 124
Old Narrandera Road
Wagga Wagga NSW 2650
Ph: 02 6922 9427
Queensland
Sue Lapworth
3 Miena Close
Riverhills Qld 4074
Ph: 07 3376 5271
South Australia
Joycelyn Martlew
26 Edward Street
Bordertown SA 5268
Ph: 08 8752 1331
Tasmania
Christine Curran
61 Havelock Street
Summerhill Tas 7250
Ph: 03 6344 6459
Victoria
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ljbenier@bigpond.com
Western Australia
Lyn Flegg
232B Grand Promenade
Double View WA 6018
Ph: 08 9341 6259
NEW SOUTH
WALES
Cake Decorators
Association of
New South Wales Inc.
State President
Marian Jones
31 Ellesmere Road
Gymea Bay NSW 2227
Secretary
Sylvia Fitch
115 Adams Street
Woombah NSW 2469
Ph: 02 6645 9222
sftch@ozemail.com.au
CDA of NSW Branches:
ALBURY
BANKSTOWN
BROKEN HILL
CHATSWOOD
COFFS HARBOUR
COONABARABRAN

DUBBO
EASTERN SUBURBS
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HASTINGS DISTRICT
HUNTER DISTRICTS
INVERELL
KYOGLE
MANNING VALLEY
MUSWELLBROOK
NAMBUCCA VALLEY
NARRABRI, NEPEAN
RYLSTONE
SOUTHERN SUBURBS
TAMWORTH
TWEED VALLEY
Cake Decorators Guild
of New South Wales Inc.
President
Denise Schaefer
31 Hambridge Road
Bargo NSW 2574
Ph: 02 4684 1283
denisch@aapt.net.au
Secretary
Danitsa Moses
PO Box 8051
Kooringal NSW 2650
Ph: 02 6922 3398
CDG of NSW Branches
ARMIDALE
BATHURST
CAMDEN
CENTRAL COAST
COOMA
COWRA
GOLDEN WEST
GOULBURN
ILLAWARRA
KEMPSEY
ORANGE
PARKES/FORBES
SAPPHIRE COAST
SOUTHERN HIGHLANDS
SYDNEY
WAGGA WAGGA
WEST WYALONG
QUEENSLAND
Queensland Cake
Decorators Association Inc.
qcda_inc@yahoo.com.au
State President
Phyllis Milgate
31 Bell Street
Walloon Qld 4306
Ph/Fax: 07 5464 5485
Secretary
Dawn Hebblewhite
61 Kiel Mountain Road
Woombye Qld 4559
Ph: 07 5442 3407
Fax: 07 5442 3415
QCDA Branches:
BAYSIDE
BRISBANE CENTRAL
BRISBANE NORTH
BUNDABERG
CAIRNS
CALOUNDRA
DALBY & DISTRICTS
DARLING DOWNS
GOLD COAST
GYMPIE
IPSWICH
LOGAN CITY
MACKAY
MAREEBA
MARYBOROUGH
PENINSULA & DISTRICT
ROCKHAMPTON
ROMA
SOUTH BURNETT
SUNSHINE COAST
SOUTH
AUSTRALIA
Cake Decorators
Association of South
Australia Inc.
President
Pamela Lane
323 Marion Road
North Plympton SA 5037
Ph: 08 8297 0365
Secretary
Helen Pumpa
37 Caruso Crescent
Brahma Lodge SA 5109
Ph: 08 8258 3523
hdpumpa@yahoo.com.au
CDA of SA Branches:
ADELAIDE CENTRAL
FLINDERS
LOWER NORTHERN
MARION
NARACOORTE
RIVERLAND
SOUTH EASTERN
CAKE DESIGNERS
TASMANIA
Cake Decorators
Association of Tasmania Inc.
President
Lynn Anthony
405 Relbia Road
Relbia Tas 7258
Secretary
Rosemary Kerrison
507 Main Road
Montrose Tas 7010
Ph: 03 6273 4192
CDA of Tas Branches:
DEVONPORT
HOBART
LAUNCESTON
VICTORIA
Victorian Cake
Decorating Society Inc.
(www.vcdsstate.websyte.
com.au)
State President
Lynette Rattle
11 Woolshed Road
Narre Warren Vic 3805
Ph: 03 9705 7837
lmrattle@bigpond.net.au
Caretaker Secretary
Lynette Rattle (see above)
VCDS Branches:
CASEY
EASTERN
NORTHERN
TOWN & COUNTRY
WESTERN
AUSTRALIA
of Western Australia Inc.
State President
Margaret Newman
5 Quorn Street
Wembley Downs WA 6019
Ph: 08 9341 4908
Secretary
Sue Ballard
38 Blackbutt Road
Woodlands WA 6018
Ph: 08 9446 2639
CDA of WA Branches:
ALBANY
DARLING RANGE
GERALDTON
MANDURAH
MERREDIN
NORTHSHORE
PERTH
ROCKINGHAM DISTRICTS
SOUTHERN SUBURBS
SOUTH WEST
SWAN DISTRICTS
WYALKATCHEM
ANCDA Contacts
September 2008 31
All Things Floral
by Olive Maughan (WA)
We are pleased to feature some of Olives work in this
issue of Australian Sugar Craft:
A wedding cake for an older couple (top left).
The pink and chocolate mud cake she made for her
neices wedding (top right). The Bride and Grooms
outfts resembled what they wore on the day.
A foral table centrepiece decorated for a wedding
reception (centre right).
A
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B
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Orchard Manufacturing Co Pty Ltd

97-101 Bayfield Road
Bayswater VIC 3153
Tel: (03) 9720 8311
Fax: (03) 9720 8911
orchard@orchard-mfg.com.au
www.orchardicing.com
Wholly Australian Owned Company
www. .com orchardicing
3kg, 1kg and 500g packs
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Easy to Handle
Non Stick
Smooth Finish
Gluten Free
Suitable for Vegetarians
Great Tasting
Brilliant Colours
O
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Decorators Shortening
Gum Tragacanth

2008 VCDS Stitches
and Craft Show
Lynne Birch, First Prize, Open Sugar Art and Best
in Show (awarded the Peter Williams Perpetual
Trophy, for the second successive year).
Therese Fernando, First Prize, Seniors section.
Jan Murphy, First Prize, Open Modern Wedding Cake.
Melissa White, Second prize, Novice Miniature Cake.
Lynn Rattle, Third Prize, Seniors section.
(Perri Martin was also awarded First Prize, 21st
Birthday Cake. His cake was featured on the front
cover of the June 08 issue of Australian Sugar Craft.

Magazine - Australian Sugar Craft

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Magazine - Australian Sugar Craft

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A quarterly publication of the

Australian National Cake Decorators Association Inc.

50 tips on Wedding Cakes

GmbH , a German wholesaler of cake

GmbH have kindly donated one copy of

Orchard Manufacturing Co Pty Ltd

32 Australian Sugar Craft

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