I've just finished a marathon petal-dusting and steaming session to completely finish off the first 12 roses and 18 leaves for my class cake. I brushed the leaves with moss green and blended aubergine around the edges, and then I coloured the edges of the rose petals with plum. I couldn’t believe the transformation... what a difference a bit of shading with a little petal dust makes! I thought my roses looked good before, now they look absolutely amazing and more life-like than ever!
- Kylie Skellams
- Newcastle, NSW, Australia
- I’m a former industrial chemist, and after deciding on a career change while at home with my two young children, I’m now a qualified pastry chef. In 2009 I started taking some classes in cake decorating and other pastry-related cookery, and taught myself many more decorating techniques from books and internet resources. In 2010 I started a pastry apprenticeship, studying Retail Baking (Cake & Pastry) Certificate III at TAFE, which I completed with Distinction in 2012. I completed my apprenticeship in December 2013, and am now working as a full time Pastry chef and Cake Decorator at 'Exquisite Cakes by Lennert' in Cessnock, NSW.