Cake Decorators’ Association of WA Albany Branch in Albany, Western Australia | Community organisation

Cake Decorators’ Association of WA Albany Branch

Locality: Albany, Western Australia

Address: Stirling Club 14 Stirling Terrace 6330 Albany, WA, Australia

Website: http://cdawa.org

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25.01.2022 Www.veruscawalker.com

25.01.2022 Longer version of the Pavlova Rose! its composed with a bottom of crunchy Swiss vanilla meringue, a vanilla mascarpone whipped cream, a soft raspberry cremeux, a lime joconde sponge soak in a Raspberry liquor syrup and a fresh red berries compote.

23.01.2022 Another fabulous cake by Julie McConnell.

22.01.2022 Wooohooooo LOOK at this amazing line up for this Saturdays "Caking all over the World" Round 3 Time to get the popcorn ready...... Thanks Px https://www.facebook.com/CakeflixOfficial

20.01.2022 Transforming a dusky pink sugar rose into a vintage amnesia rose using petal dusts.

19.01.2022 Made with smart flex amazing paste !

19.01.2022 Great tips from the Master of Texture. So into this style at moment!

18.01.2022 Following on from our previous post on mirror glaze cakes. Here are a couple that I have made. You can certainly see why they call it mirror glaze, take a clos...e look at my spooky hand reflection on the blue cake which was made for a lovely young lady who was having a slime party. Mirror glaze is certainly slimy in texture when poured. Why not have a go at making your own mirror glaze cake. The recipe below is supplied by BB Cakes, thank you for sharing. Both my cakes were vanilla sponge, with mixed berries and Bavarian cream filling and covered in dream whip, then placed in the freezer to set firm. Mirror Glaze (Cake Glazing) Ingredients * 15 grams of gelatin powder * 80 grams of cold water(i.e.1/3 cup) * 200 grams of white granulated sugar (i.e. 1 cup) * 200 grams of glucose or corn syrup (i.e 2/3 cup) * 150 grams of sweetened condensed milk (i.e 1/2 cup) * 200 grams of real chocolate (i.e 11/4 cups of chopped chocolate preferably white) * Food coloring (preferred colors) Cake Glazing Procedures Step 1 Pour gelatin into a small bowl and pour the cold water into the bowl containing the gelatin, allowing it to sit for about 3-5 mins. Step 2 Into a medium-sized saucepan/pot, pour in some water and bring it to a boil. Thereafter, place the sugar, glucose into separate small glass/steel bowl, place it on top of the saucepan on medium heat until the glucose-sugar mixture is fully dissolved. Step 3 Remove from heat and add in gelatin, stirring it together and set aside. Step 4 Into step 3, add the condensed milk. Thereafter pour the entire mixture over the chocolate, allowing it to sit for about 5mins. Step 5 Carefully stir the mixture alternatively, checking the temperature with a food thermometer, when mixture reaches 32C/90F, then it is ready for use. If you are adding colour(s), this is the best time to do so.You can color the glaze in individual containers with gel food coloring. Please note that it is important not alter the texture or constituency of the glaze. It may take a while to cool. Just keep Stirring carefully while waiting for it to cool. How to apply glaze on Cake Step 1 Cover your baking sheet or a surface with a plastic wrap. Step 2 On your cooling rack (on which you will place the cake before applying the glaze), so you can have all excess run off. Step 3 Place your cake over the rack, and pour the glaze over the cake, allow the excess run off. To get different colour design, pour base colour completely over the top of the cake, ensuring it cover all spots. Thereafter you immediately pour in the other colors. Step 4 To give a finishing touch, use a long offset spatula to perfectly level the top. Swipe the spatula across the top, just barely above the cake level to remove excess. This will give you a nice looking flat and perfect cake top. Allow to sit before transferring the cake. You may refrigerate before serving. Recipe supplied by BB Cakes Thank you for sharing

17.01.2022 Fantastic wisteria tutorial.

17.01.2022 The Master of Modelling Chocolate never fails to amaze!

16.01.2022 The project that has been keeping me busy lately.

15.01.2022 The Show might not be on, but the Spring Fair sounds like a great interim even! Spread the word!

15.01.2022 Dahlia cake pop made from Choc-it modelling chocolate. All edible, Kelloggs unicorn rice krispy centre covered with modelling chocolate petals on a lollipop st...ick. Made using the same idea and techniques for my modelling chocolate rose pops. The dahlia is surprisingly simple, but lots more petals. My live modelling chocolate rose pop tutorial can be rewatched on: https://www.facebook.com/CakeflixOfficial/videos/522936581992407/ This is how I make and colour fully edible chocolate flowers. Cakeflix is an excellent online formal school and community of cake decorators who is currently hosting a weekly caking all over the world event watch the videos from this incredible free event at Facebook.com/cakeflixofficial

15.01.2022 Even though the Royal Show didn't go ahead, the Cookery competition did. Part of this competition included the usual Decorated Cakes competition. The theme ...for this Class was Black & White. When entering a competition, we know that Judges look for different techniques. It's always a balance of trying to include as many techniques as possible, and also to the highest standard possible. Doing this with just Black or White was an extra challenge - we were allowed to use one other colour just as an accent. This attention to detail won Glenda - 1st Prize in the Open Wedding Cake Class, along with - Gaena Duncan Award of Excellence for the Cake gaining the highest points in the Open/Masters section, and - Wedding Cake gaining highest points in the Open/Masters sections. #perthweddingcakes #perthweddingcake #perthweddings #cakeloveperth #weddingcake #perthcakeartist #cakelove #cosmobride #modernweddings #instacakers #acdnmember #weddinginspo #perthweddinginspo #weddinginspiration #100layercake #luxurycakes #perthcreatives #perthfood #perthroyalshow

14.01.2022 Definitely a star in the making.

14.01.2022 Some thing different to try!

12.01.2022 I have been working on a showpiece I can finally reveal. Its the largest piece I have ever made in sugar. I cant count the hours I have spent the last few mont...hs on it. Lots of new techniques learned. It includes: my favourite Roses, a whole new technique in making them thanks to a Russian lady I stumbled upon; double coloured Dahlia, a technique I have had for a long time in my head, I wanted to try it out; Hydrangeas, buds, half open, flowers and even wilted and dying ones, if you look closely there are hundreds of them in there; Chrysanthemum, thanks to a wonderful class I took in Germany last year; then there are dozens of teeny Forget-me-nots, a new flower to me and one I fell in love with in Summer camp with Natasha; Trailing Amaranth, again one in my head for a while, done; Foliage, my nemesis for years, I am conquering. So she is done and finally I can show you. Am beyond proud of this lady, I dedicate it to all of us for these past months of trial and new ways, new learnings. Enjoy. Miriam See more

11.01.2022 This morning Im very proud to be able to tell every Western Australian family that the Royal Show will be going ahead this year. Not only that, the State Gove...rnment will support the show by providing funding for a 25 per cent discount on ticket prices for family and adult entry. While there will be some slight differences at this years Show, it will still have all the agriculture, entertainment, displays, animals, food and fireworks we know and love. This year has turned life upside down for so many in our community. Being able to safely have the Royal Show this year is one more exciting step on the road back to normalcy. I encourage everyone to come together and support the Perth Royal Show.

10.01.2022 I thought I would just do a quick little video to show you how you could ice some cookies for the Easter holiday at home. #stayhome #staysafe

10.01.2022 It’s Party Time! Members only Christmas Luncheon today @ the Whalers’ Cafe, 12:30 pm.It’s Party Time! Members only Christmas Luncheon today @ the Whalers’ Cafe, 12:30 pm.

08.01.2022 Some pics from our demo day yesterday Special thanks to our members Maria, Ann-Marie, Wendy, Nana and Jessica for their workshops and demos! It was great to see a few new faces as well

08.01.2022 Robert Harwood Modelling chocolate rose pops Robertscakesandcooking.com

08.01.2022 Great simple techniques. No special tools required.

08.01.2022 Unfortunately due to unforeseen circumstances we must postpone tomorrows Demo Day workshop till September. Apologies for the late notice and disappointment.

07.01.2022 Only 2 days till Demo Day!!! Its going to be a great day, check out all the details below!

06.01.2022 With the kids heading back to school on Tuesday, my kitchen became a baking factory this morning. Sadly, only two of the ham and cheese muffins survived the lunch rush. Theyll now go into the freezer for one school lunch and Ill just have to make more.

05.01.2022 Easter is only 2 weeks away! I have always wanted to try these and seeing as Easter celebrations will be quiet this year, I should have plenty of time to give them a go

03.01.2022 Beautiful open roses by Alan Dunn. His online class and demonstrations. If you want to do a class with Alan Dunn, check out his page for more information. Always something to learn.

03.01.2022 Are you wanting to help with the 2021 Albany Show Become a member of the Albany Agicultural Society www.albanyshow.org.au

02.01.2022 A little glitz and glamour to jazz up your Sunday afternoon. Personally I would have made sugar roses, maybe with gold detail and leaves, but the fresh ones look great too.

01.01.2022 the Royal Crown in full details. I really love the look of this one, the flavor profile is Yogurt and Cherry!