A Cake Decorating Class and an AppliancesOnline.com.au 8th Birthday Competition


As many readers may know, I love baking and decorating cakes for family and friends.  I’m far from being an expert so any tips and tricks I can get is always welcomed.

I was invited by AppliancesOnline.com.au to attend a cake decorating class at Let Them Eat Cake in South Melbourne.  Owner Christopher Montebello and staff demonstrated their decorating skills and answered all the questions we had.  And trust me, we had plenty.


Australia’s largest online retailer of appliances is celebrating it’s 8th birthday by launching a national cake decorating competition to find it’s official birthday cake.  The national competition encourages Australians to get creative by baking and decorating an appliance themed cake, to celebrate the birthday.  Entrants will go in the draw to win one of eight sunbeam food processors valued at $399.

To enter, create your cake and upload a picture via Appliances Online Facebook, instagram or twitter. Tag @appliancesAU and use the hashtag #AOLbirthday


During our class, we were shown how to decorate cake to make it look like a blender. CakeDecoratingClass1

Doesn’t it look real?!


Christopher also showed us how to write with royal icing.


Not bad huh?


Here are some cake decorating tips:

1. Buy fondant pre-made.  It can be difficult to achieve the right consistency when making fondant from scratch.

2. Sketch your concept before you start decorating and keep it simple.  The simplest ideas are often the best.

3. Use fruit or mud cake.  Fondant works best with firm cakes such as fruitcake or mud cake.  Make sure you don’t use sponge cake as it won’t support the weight of the icing.

4. Heat the marzipan.  If you’re using marzipan, take it out of it’s foil package and microwave for about 10 seconds to make it easier to work with.

5. Applying the fondant.  Knead on a clean board that’s been sprinkled with icing sugar.  If adding colour, apply sparingly and knead into the icing.  Roll out with a rolling pin and keep applying sugar throughout the rolling process.  Drape fondant carefully over the cake and then smooth gently with dry hands, starting at the centre of the cake, moving outwards.  Make sure to get rid of any air bubbles. Trim any excess fondant with a sharp knife.

6. Experiment and have fun with leftover marzipan and fondant icing which can be used to create simple figurines and flowers.


Don’t forget to enter Appliancesonline.com.au’s competition.  Ends December 8th. So get on it now!

Bon Appetite,


Super Moist Banana Cupcakes with salted caramel.

Who doesn't like cupcakes? I have yet to meet a person you doesn't. Especially if the cupcake is topped with a delicious, rich and smooth icing and filled with a salty caramel goodness.

I was lucky enough to receive a jar of gooey salted caramel homemade by my good friend, Thanh. And what good why to use it up? I used it as a filling in my banana cupcakes. Bananas and caramel are a match made in heaven.

I got the recipe for the cupcakes from one of my women's weekly baking books. As for the salted caramel, I have never actually made them before so you will be able to google the recipe or have a very good friend make it for you :)

Banana cupcake recipe:
  • 90g softened butter
  • 100g firmly packed brown sugar
  • 2 eggs
  • 75g self raising flour
  • 75g plain flour
  • 1/2 tsp bicarb soda
  • 1/2 tsp mixed spice
  • 2/3 cup mashed overripe bananas
  • 80g sour cream
  • 2 tbs milk
  1. Preheat the overn to180degC (160degC fanforced) and line a 12 hole standard muffin pan with paper cases.
  2. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
  3. Stir in the sifted dry ingredients and the rest of the ingredients. Divide mixture between the cases.
  4. Bake for about 20 mins. Turn cakes onto wire racks to cool.
  5. When cooled, slice the cupcakes horizontally and fill with your favourite filling. Pipe the top with the cream cheese frosting (recipe below).


Cream Cheese Frosting recipe:

  • 30g softened butter
  • 80g softened cream cheese
  • 1 1/2 cups icing sugar.
  1. Beat the butter and cream cheese in a small bowl with electric mixer until light and fluffy
  2. Gradually beat in the sifted icing sugar. Mix until well blended and smooth.


Bon Appetite,


Cupcake Central Masterclass

I was very lucky to have been one of the food bloggers invited to do a Cupcake Masterclass at Cupcake Central.

Cupcake Central is owned and managed by Sheryl and Tin. It’s a dream Sheryl has been envisioning ever since the day she had her first bite of a famous cupcake sold in New York. Sheryl’s determination on getting the right cupcake recipe was a long and hard road but with trial and error, she was able to find the perfect recipe that has made their little cupcake shop grow into a thriving business.

Their first store was opened in 2010 in Hawthorn and only a short 10 months later, they opened their second store in Melbourne Central. The idea behind cupcake central is that all cupcakes are baked fresh every morning using only the best ingredients. They bake up to 400 cupcakes a day and on a busy day, they can easily double that.  They truly believe in the “quality over quantity” philosophy.

When we arrived for the workshop, Sheryl greeted us and gave us the history, then it was straight into the workshop.  Sheryl and the pastry chefs were very friendly and helpful.  They shared tips on how to achieve a light and airy cupcake and how to decorate and how to pipe frosting. There was a competition on which group had the best decorated cupcakes judged by Tin, but since my group didn’t win, I won’t mention that part :p

We were showed how they make the cupcake batter.

The baked cupcakes ready to be frosted.

After being shown how to roll out fondant and how to pipe frosting, we all got stuck in and started decorating our own cupcakes.

My finished cupcakes.

And this is how they meant to look like.

Thank you so much Sheryl and Tin for letting us all loose in your workshop and sharing some tips on how to make your famous cupcakes. Thank you Thanh for organising such a fun (and tasty) event and for modelling the apron for me so I can take a photo :)

I hope you go and try out their cupcakes. They are amazing.

Cupcake Central on Urbanspoon

Level 2, Dining Hall,

Melbourne Central



Shop 7, 672 Glenferrie Road




Bon Appetite,


Double Chocolate Blueberry Cupcake

Theme 10: Blue

Cookbook:  Australian Women’s Weekly, Cupcakes

Recipe: Double chocolate Blueberry Cake

I love cupcakes.  I especially love baking them and sharing them with family.  I chose to make this recipe for the blue theme.  The original recipe calls for raspberries but I think any berry can be used.

As usual, I changed the recipe slightly.  Not too much though as baking requires exact measurements.  I think the addition of any fruit to a cake batter makes it moist so be creative and add any fruit you like.  Just be sure to add the same quantity as the recipe.

  • 60g dark chocolate, chopped coarsely
  • 125ml water
  • 90g butter, softened
  • 220g firmly packed brown sugar
  • 2 eggs
  • 100g self-raising flour
  • 2 tbs cocoa powder
  • 40g almond meal
  • 100g frozen blueberries (or any berry you like)
  1. Preheat oven to 170degC.  Line a 12 hole muffin pan with paper cases
  2. Combine the chocolate and water in a small saucepan, stir over low heat until smooth
  3. Beat butter, sugar and eggs in a small bowl with an electric mixer until just combined
  4. Stir in sifted flour, cocoa and almond meal. Then add the warm chocolate mixture.  Fold in blueberries
  5. Using a 1/4 cup measurement, divide mixture among cases and bake for about 30-35 minutes.  Turn cakes onto wire rack to cool.
  6. Decorate with dollops of whipped cream and extra blueberries.
Bon Appetite,