I've just about finished all the roses and leaves for Mum & Dad's anniversary cake, as well as a bucket-load of little 'baby's breath' filler flowers. They were fiddly little buggers of things to make, but it will definitely be worth it. I wasn't happy at all with the batch of flower paste I made for this cake, as it was very stiff and dry, and the gelatine mustn't have mixed through properly because it was riddled with little lumps. I persevered anyway because I didn't have time to start again, but once I got on a roll I managed to turn out some reasonable buds and roses.
I've also been writing down my start-and-finish times and the before-and-after weights of paste as I've worked on the flowers and leaves so I can keep working on my statistics to figure out material costs and time taken. After I finish Mum and Dad's cake I'm planning to make up some rose sprays and put them on ebay, so I can hopefully start making some money back to cover some of my start-up costs.
- 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.