This is part 1 of a 2-part blog post all about fondant. There is just so much to cover that I decided to split it into 2 posts or else it would be way too long! This post deals with humidity and how that affects fondant, while part two will deal with the opposite – […] Read more…
The ONE thing you must do when creating 3D structural cakes
When I first started creating 3D and structural cakes, I used to just guess as I created each project because I didn’t know any better and had really bad time management skills. I used to start at the last minute and was under so much pressure to finish on time that I would just ‘wing […] Read more…
What does it mean to be brave?
Although I was running my business as a side business/hobby for a couple of years, July 1st 2010 marks the day I officially started doing it full time. Over the last 8 years the business has evolved so much (and still continues to do so) and if you had asked 2010 Sharon where she thought […] Read more…
Sometimes you just have to try something different
I’m always in a bit of a weird mood before something major happens with my business. The launch of my Craftsy classes, the first overseas teaching trip, my first book… All those major moments kind of leave me in that state of panic and calm at the same time. Panic because of the unknown but […] Read more…
To teach or not to teach?
During the last year I’ve been dabbling in a few different hobbies and self-improvement courses. Honestly, it’s been so refreshing being a student again and going to a class that is not cake related. I forgot what it’s like to literally not know anything when you walk through the door – it’s intimidating but humbling […] Read more…
Adorable Puppy Cake Topper Tutorial
If you know anything about me you would know that I absolutely love dogs. Chances are if you were walking towards me with a dog, I’d be more inclined to say hi to the dog first 🙂 This month with Valentines Day and Chinese New Year (2018 is the year of the dog!) happening at […] Read more…
Getting to know Yumi Castrillo
When I first started cake decorating, sugar flowers never appealed to be because I was so impatient. I always couldn’t wait until they dried and would keep trying to touch them and end up breaking them. Plus I just found them so fiddly and hard 🙁 Over the years, I’ve learnt that I didn’t actually […] Read more…
A Grand Arabian Start to 2018
Happy New Year guys!! I hope you are all having a fabulous start to the new year and if you are still on holidays – lucky you! I don’t actively take on client orders anymore but occasionally a past client will ask or a request comes by that is too exciting to pass up and […] Read more…
Cheeky Monkey Cake Topper and Brushed Buttercream Tutorial
Earlier this year I got asked for a last minute cake by a good friend of mine for her niece. She’s also a decorator but just happens to not be in the same country. On top of that she’s pretty easy going and told me that I could do whatever I wanted to the cake […] Read more…
How to Make Dark and White Modelling Chocolate
I have a confession to make. For a loooong time, I avoided making or using modelling chocolate because I didn’t have much success with it and thought that it was too difficult to make. In Australia at the time, you could not buy it off the shelf. Turns out, it’s not hard but there are […] Read more…