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Lifestyle : Cakes and Confectionary 2012
1HERSA1 0017 www.chocogram.com.au email@example.com (02) 8060 2994 590 Botany Road, Alexandria 2015 CUSTOM PRINTED CHOCOLATES personalised for every special event weddings • birthdays • christmas • corporate Couture Cakes & Supplies One of Australia's leading custom cake shop now stocks thousands of supplies for the modern cake decorator and holds professional cake decorating classes. Products sourced from around the world and growing every day. Stocking such brands as Bakels, Satin Ice, Wilton, Americolor, CelCrafts, First Impressions, Robert Gordon, The Mat, CK Products, PME and many more essentials. Every bakers heaven! Wanting to expand your cake decorating skills? Couture Cakes & Supplies is now hosting professional cake decorating classes for beginners - advanced students and hosting specialised classes teaching their renowned handmade sugar art flowers. 3 Haig Avenue, Georges Hall NSW 2198 (Open to the Public) (02) 8764 3668 | couturecakes.com.au | firstname.lastname@example.org SWEET OFFER! SAVE 45% on 8 week Cake Decorating Course Only $880 (was $1,570) • Learn to decorate like a master in 8 intensive sessions • All equipment supplied to keep (colours, paste, wires, sculpting tools, cutters, moulds, brushes and much more) • Limited student spaces (15 beginners + 15 intermediates) For full course details & great cake visit: www.alpino.com.au or call 9569 3667 Handmade chocolates inspired by Brazilian desserts y Indulge yourself at www.emporiumofchocolate.com TRADITIONALLY CRAFTED - UNIQUE - ADDICTIVE Five Dock Store OPENING SOON! 145 Ramsay Street Haberfield TRADING HOURS Mon-Fri•8am-6pm Sat • 7.30am - 5pm Sun • 7.30am - 1pm Check out the web site www.ppapa.com.au tel: 1300132166 for more information visit www.icecreamfactory.com.au ICE CREAM CAKES deliciously different! AG5172803AA-190612 Layered . . . (from left) Wayne Jacka from Cake Mania; Mexican chocolate cake; Rachel Grisewood with a pomegranate cake. Photos: Fiona Morris, Steven Siewert inspired orange cake with cream- cheese icing, wild figs, pistachios and candied confetti -- ''a real cake cake, not fussy'', The says. For occasions in his personal life, The makes special cakes four times a year for the birthdays of his four children, but recently for his wife's birthday he went to another baker and bought a free-form lemon meringue cake. ''We've had everything in our shop and it's just so nice to have something made by someone else, you know?'' he says. On the other hand, professional baker Rachel Grisewood, author of the book Manna from Heaven, recently made her own birthday cake ''for the first time ever, in my entire life, at the age of 51''. ''It was a really lovely genoise sponge with baked apple and molten caramel. I tossed the apple pieces in a bit of sugar and put them in the bottom of the pan and poured the genoise batter over the top. After I turned it out I then poured chewy boiling-hot caramel over the top. It looked quite impressive.'' Baking since she was 14, Grisewood sings the praises of a basic pound cake recipe as the basis for cakes, from the simple to the elaborate. ''Because of the equal weights of all the ingredients -- 200 grams eggs, 200 grams sugar, 200 grams butter, 200 grams flour -- you can easily scale it up if you need a bigger cake for a bigger occasion. It's fail-safe and it's a good keeper, whereas genoise is not.'' Grisewood, who co-founded biscuit, cakes and slices company Manna from Heaven, says that during her time with the company, the favourite cake was the gluten- free lemon polenta cake, closely followed by the raspberry brownie. Now founder of The Middle Eastern Kitchen and occupied with savoury cooking for Orange Grove Market in Lilyfield, Grisewood still bakes cakes every week. Her latest discovery is fruit powder -- natural flavoured powders ''with the most amazing colour and flavour. I did a raspberry and passionfruit cake, which was a plain-looking cake but the flavours were incredible.'' For a really special occasion -- her daughter's birthday -- Grisewood peaked with a My Little Pony cake. Three tiers of genoise sponge, each one split and filled with three different flavours of home-made ice-cream, then covered with ponies all over the cake. ''It looked like the Leaning Tower of Pisa by the time I brought it out but it tasted amazing,'' she says. ''I wouldn't bake a cake unless I had the best butter and eggs. What it tastes like is far more important than how it looks. In the end, someone's got to eat it.'' Wayne Jacka's clients are very concerned with the way his cakes look. A baker with 27 years experience, he runs Cake Mania in Parramatta, where his sculptural creativity intersects with his lifelong passion for food. He has made in cake a full-size bust of Lady Gaga, the Teletubbies (all four of them), the Eiffel Tower, cartoon characters, sculptures of jewellery boxes and an anti- Valentine's Day cake -- it had a dead Cupid with ''I'm over you'' written on it. ''I really hesitated with that one; it was not the nicest cake to work on,'' he says. Jacka, who specialises in allergy- specific recipes, is just as happy making a simple black forest cake or a vanilla sponge with custard and fresh strawberries. ''I very, very rarely bake at home unless the kids want one and then it will be simple butter cakes, cupcakes, or carrot cake -- just simple kids' stuff. I'm not a fan of sweet stuff after all these years.'' good living Where to try Black Star Pastry, 277 Australia Street, Newtown, 9557 8656, blackstarpastry.com.au. Cafe Madeleine, 187a The Mall, Leura, 4784 3833, josophans.com.au. Cake Mania, 91 Macquarie Street, Parramatta, cakemania.com.au. The Middle Eastern Kitchen, themiddleeasternkitchen.com.au.
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