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Lifestyle : Cakes and Confectionary 2012
1HERSA1 0016 AG5140264AA-190612 0433 778 784 | cycc.com.au Celebration • Cakes • Desserts • Sweet Gifts 9726 2727 Shop 7, 44-68 The Horsley Dr, Carramar At Just William Chocolates you can buy just one exquisite handmade chocolate or select any number your heart desires. Make up your own gift box or choose from our beautiful range of boxed chocolates. 4 William Street, Paddington NSW 2021 02 9331 5468 www.justwilliam.com.au My Little CupcakeTM Est 2004 Since 2004, My Little Cupcake has been passionate about making cupcakes for all occasions. From birthdays, weddings, engagements to baby showers or corporate events, we have a cupcake for your special day. Our boutique store also has a wonderful range of gifts including cake stands, homewares, glasshouse candles, baby toys and much more. Open Tuesday to Saturday Easy parking available Visit our website for further information. 9909 3908 | 62 Ben Boyd Rd, Neutral Bay 2089 www.mylittlecupcake.com.au Master Bakers Alexander & Nicholas Schwarz are a father and son duo who have been established since 1986. Specialising in Traditional German delicacies, including their famous Krumfen & Bretzels. Supplying savouries & sweets to major hospitality establishments in the area. A must visit for all your Easter treats & speciality German delights including Easter marzipan and Easter hot cross buns. 30 Station St, Wentworth Falls PH: 4757 3300 02 9949 5330 Shop 1, 549 Sydney Road Seaforth, NSW artisan bread & chocolate creator AG5186014AA-190612 Huge range of products! The best there is in cake decorations nandascakedecorations.com.au NANDAS Cake Decorations Phone (02) 9597 1289 | Mob 0417 403 970 BEXLEY Any way you slice it Taste and texture . . . Christopher The; (left) his strawberry watermelon cake. Photo: Steven Siewert Whatever the occasion, these experts have a cake to suit, from Mexican chocolate to strawberry and watermelon, writes Lucy Clark. P ity the poor school parents supplying the cake stall when Jodie van der Velden turns up with her offering for the fund-raiser. Last time it was a multi-layered rainbow cake -- eight layers of vanilla sponge in the colours of the rainbow, frosted with the lightest Tahitian vanilla bean and cream-cheese icing and decorated with tiny rainbow- coloured sugar balls. Slices of that one sold out pretty quickly. ''Well, there are expectations,'' laughs van der Velden, who is the owner-baker at Josophan's Fine Chocolates and Cafe Madeleine in Leura. ''Everyone knows us and knows my daughters. If their father was a fireman, it would be exciting for him to turn up at school in the fire engine -- when they take a cake, it's their time to shine.'' While van der Velden says choosing her favourite cake is ''like asking me to choose which one of my children I like better -- impossible'', she does admit her customers' favourite is also hers: the Mexican chocolate cake, made using dark fair-trade Belgian couverture chocolate in the cake and the ganache covering. ''It has no cocoa powder or milk, it just uses couverture chocolate with 31 per cent cocoa butter, which melts at body temperature, so when you taste this cake -- and it's really exciting watching people taste it for the first time -- it is literally a melt- in-your-mouth experience.'' Second to the Mexican chocolate cake -- so called not because of any particular flavour but because it is a Mexican recipe handed down through generations -- is a white chocolate cheesecake, made with a kilogram of white chocolate, mascarpone cream cheese and home-made honeycomb that breaks down. ''People are going crazy for it,'' she says. ''I'm trying to keep up.'' Christopher The, of Black Star Pastry in Newtown, says his favourite cake is ''whatever I'm creating at the moment''. Having recently created an ethereal and feminine Mother's Day cake, featuring a ylang-ylang sponge and mandarin curd, he is now working on his Father's Day occasion cake: ''A butch black forest cake. There'll be no prissy little decorations on this one.'' The's work eschews straight edges, overgarnishing and fondant. He goes for naturalistic and free-form styles, concentrating on taste and texture. Being in Newtown, he says, he will always have a vegan cake on the menu, with no eggs or butter, which requires meticulous scientific dedication to alkaline levels so the baking powder is effective. His best-selling cake is his pretty strawberry watermelon cake, with a layer of cured watermelon, followed by the gluten-free Moroccan- special report Cakes and confectionery
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