Yesterday I had a very exciting day attending the Cake Bake and Sweets Show in Sydney with my mother and mother-in-law. It is the first year that the show has been held and needless to say, I think it is going to be much bigger next year. We have already decided that we are going again.
It ended up just being a day trip for us which did make it a long day driving 2 ½ hours each way to get there, but it was really worth it. Sooooo many people attended, we thought we got there at a decent time before the doors opened but the queue was already snaking around the front of the building but once the doors opened, it moved pretty quickly and we could make our way around the amazing displays, cakes and stalls.
One of my favourite “F” words is Free and as soon as we walked in the door a goodie bag awaited us with two small jars of jam/preserve and a small box of Billingtons Sugar. The dessert tables were just inside the entrance and they were my first stop. I have been seeing a lot of dessert tables in my Facebook feed from some of the pages I follow and they certainly are proving to be the “it” thing at the moment, and rightly so because some of them were phenomenal.
Please note I am trying to link to those who created these displays and cakes but there are some I didn’t catch the details of so if it is you, or you know who it is, please let me know so I can give credit where credit is due.
Cake Arcade in collaboration with Missem & Co
I was able to view a few demonstrations as well. Mum really wanted to see Duff Goldman who came over from the US, but unfortunately it was quite packed but mum is happy to watch him on the telly instead.
Kirsten Tibbals from Savour Chocolate and Patisserie School, the creator of the Eve cake, was demonstrating éclairs. I happened to be at the Savour stall afterwards, cleaning them out of Silpat mats, and Kirsten was there so I was a total groupie and had a picture with her.
Claire Bowman, of Cake Lace by Claire Bowman, was giving a demonstration on how to use her product which has been on my wish list for a while now.
Taryn Mumpower and Robyn Holt from Pick Your Poison Bake Shop were demonstrating Red Wine Velvet Cupcakes. I don’t drink, but you know how much I love red velvet anything and they were great to watch.
Lori Hutchinson, aka The Caketress demonstrated her signature tissue flowers.
Then there was the Australian Cake Decorating Championships and it goes without saying that the cakes entered into the competition were ridiculously good. I recognised the names of some of my fellow Australian Cake Decorating Network members as some of the entrants, and the amount of talent out there, and the wide range of techniques, is overwhelming. I was in awe of everyone!
I took lots of photos, but below are some of my favourites.
Natalie from Buds ‘n Petals Cakes
Rebecca Carey
Mehr from Grandeur Bake Studio
Vanessa from Inspired by Cake – Winner of the Masters Wedding Cake Section and runner-up for the Australian Champion
Carlie from CJ Sweet Treats
Handi from Handi’s Cakes
Kirstie Blain
Jacquie Goldstaiz – Crowned Overall Australian Champion
There were a few stalls on my hit list, but I spent nowhere near as much as I thought I would which is good as I have a habit of buying things and never using them. But I did stock up on:
- Carême Pastry – buying four packets of their puff pastry (to make more Portuguese Tarts) as well four packets of their sour cream shortcrust pastry;
- Foam Balls from Couture Cakes and Supplies to make domed cupcake toppers;
- Macarons from Nic and Rocco – salted caramel, citron lemon, raspberry, strawberries and cream, French vanilla, chilli passionfruit, pistachio and chocolate;
- Caramelised cashews from Morish Nuts for the hubby;
- Acrylic cake scrapers from The Cupcake Lady;
- 14 Silpat mats from Savour Chocolate and Patisserie School for my macarons; and
- Mum bought me a Cake on Board sign for car.
It took great strength not to take a texta to the numerous signs around the place, or correct people that were talking about Macarons but spelled/said it as Macaroons. There is one “o” people, just one! It is something completely different when there are two “o”‘s in there – refer below.
From The Macaron Master on their post advising the difference between the two
Sorry for my little rant, it is one thing that really grinds my gears.
But the show was amazing, because I haven’t said that enough already, and if you can make it today by all means do so. Otherwise I might see you there next year!