Cake! magazine by Australian Cake Decorating Network November 2014 | Page 90

How do you juggle cake orders, writing different blooms as opposed to one
books, teaching classes and managing flower and one colour. I have noticed
a cafe at the same time?
that mainly it is size and shape that is
changing, cakes are becoming more
Its something that I continue to work
contemporary and architectural in
on, finding the right balance between
structure and designs are less fussy
all aspects of the business and also
and more graphic.
my personal life - which has become
all the more important to me since
becoming a mother for the first
time last year. I mainly split my time
between the kitchen and my office
and am lucky to have a fantastic team
around me who I couldn’t do it all
without. In the office I tend to work
on new designs and help with the
running of the Parlour. In the kitchen
I work alongside my specialist team
who are all amazingly talented and
come from all over the world. From
Michelin starred patisserie chefs to
German konditors and Japanese sugar
artists. I love to spend time in the
Parlour, especially after 3.30pm when
the schools in the area finish and
the Parlour fills up with gorgeous
little children. They are my favourite
customers!
What decorating trends do you think
we’ll see across the world in 2015?
There is certainly a trend towards
the traditional tiered cake, brides are
opting for elegant and understated
designs which display detailed
craftsmanship and skill. Flowers of
course remain very popular, I find
a lot of brides ask for a bouquet of

Who are three of your favourite
decorators and why?
I’m inspired by Wendy Kromer for her
original, innovative approach. She
uses unusual tools and materials and
you get a real sense  of her Parisian
patisserie background and European
flair just by looking at the designs.
Ron Ben-Israel for the most
outstanding sugar flowers I have ever
seen – he is simply the best.
Sylvia Weinstock – she deserves
a lifetime achievement award for
her contribution to the industry, just
consistently incredible.
You’ve made cakes for many
celebrities, including Kate Moss, Elton
John and Madonna. If you could make
a cake for any person in the w ܛ