I When I started to post my cakes on Instagram , my followers increased very quickly and my orders started to get bigger every week . Seeing how important quality photos and videos are for helping your profile grow , I focused on learning these skills to make sure I was presenting my cakes as well as possible .
I have a saying - when you are good at everything , you will never be the best in anything . For this reason , I decided to focus solely on working with buttercream to be as good as I possibly could with this one medium . I challenged myself to create designs with buttercream that other cake makers were creating with fondant , chocolate and sugar paste and all the different mediums that exist in the industry .
I had a lot of success recreating techniques with buttercream , but I quickly realised that the traditional recipes of buttercream didn ' t last very long and they weren ' t particularly stable in the weather in Australia . So , I began to experiment with the recipe . After three months of working on this every day , I finally created my own version of buttercream that was more stable and could last longer In Australian weather – perfect for sculpturing new and unique designs with buttercream . For this reason , I call my recipe Australian Buttercream . DO YOU REMEMBER THE FIRST EVER CAKE THAT YOU MADE AS PART OF YOUR BUSINESS ? Yes , of course . I will never forget the first cake I made for a stranger as a part of my business . And not just for the fact that they offered me good money for that cake ! It was for 25 people and from the price I assumed that it should be two-tiered cake .
The cake had chocolate buttercream icing and it was decorated with flowers and blueberries . They wanted the cake to celebrate two occasions . It was her daughter ' s 30th birthday and she had just finished studying a massive degree . They didn ' t ask for any particular design . The only thing that they told me was to make it a bit girly . I was still at the very beginning of my career , so my design was simple and very traditional and commercial with fruits and flowers that I knew were going to impress the client .
Now while the design was fairly standard , the thing that made it memorable was that I had never made a twotiered cake before and I didn ' t know that they need wooden dowels and inside supports for stability . I finished the cake the day before the delivery very proud of myself , and left it in the fridge overnight . When I checked on it the next day I was devastated to see that the cake had begun to collapse and sink a little bit on one of the sides . I was super worried about what the client would say , but luckily , they were very supportive and they put a metal spoon underneath the side where it was sinking to prop it up .
WHAT MADE YOU FALL IN LOVE WITH WORKING WITH BUTTERCREAM ? The first cake I made after my boss ’ s birthday was made with fondant . It was a 10th birthday with a mermaid theme . I like to challenge myself and I decide to make this cake with fondant icing . Having no experience working with fondant , I found a recipe on youtube and decided to try it out , but it ended up being a a nightmare . I didn ' t realise that you can ’ t use fondant with a warm cake , and that it needs to be cold before you decorate it . So , the fondant kept melting . And I decided to create all the mermaid figures myself as well , which took me ages .