What I have been up to – Le Cordon Bleu – back to basics

Wow, it has been very hectic here. I have been up to my elbows in spatuals, piping bags and oven mits! And loving every moment of my Julia Child experience. Le Cordon Bleu is amazing. Here’s a photo journal of the delicious morsels I have been creating. Enjoy!!         And my favourite:-   Stay tuned for the next update. images: Linda ~ Pleasures of the Plate


Sugarcraft Blueberries – work experience at Faye Cahill Cake Design Studio

I really enjoy creating things by hand and as a realist artist I love making things so that they look as close as possible to the real thing. Making flowers, leaves and fruits out of sugar icing, I find, is therapeutic. Today we are decorating a cake which is embellished with flowers and fruits. My job is to begin making the blueberries that would later be spray painted to give depth of colour and make them look realistic. Here’s the result before spraypainting.   Beautiful little blue/grey orbs. I can already visualise them peeking through amongst the flowers, raspberries and strawberries adding … Continue Reading

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Handmade Truffles – Work experience at Faye Cahill Cake Design Studio

Handmade truffles are an elegant way to finish a dinner party and you can impress your guests by making themself. They are very easy to make, if a little on the messy side. Truffles can also make an impressive alternative to ribbon around the base of a cake. And that is the reason I was making handmade truffles today. Make a batch of chocolate ganache and leave in the fridge the day before you want the truffles.   Place the ganache in a piping bag and pipe these lovely little droplets onto a perspex board. Try to keep them all … Continue Reading

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Sugarcraft leaves. Work experience at Faye Cahill Cake Design

What a fun day was had today. Learning the basics of sugarcraft. So how exactly do you make all those pretty petals, flowers and leaves out of icing? That was my mission for the day. You need some wire, sugar paste and some leaf cutters. Roll out the sugar paste until it is a fine layer and then cut out the delicate little leaves. With a little shaping you are able to achieve the wavy natural look of the leaf. A veining press provides the vein indent into the icing. Once dried, they can be coloured and then stored for … Continue Reading

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My work experience journey at Faye Cahill Cakes continues…


Beware! There are dangers lurking in every kitchen. When you are in the kitchen, no matter what you are doing, it always pays to be mindful of the dangers lurking within. Even though I had been dutifully schooled on the correct and safe process of the use of this beastly machine, I still managed to do myself a minor injury. All it took was a momentary lapse of concerntration. That’s it. That did it! Here’s what transpired…   Today, my job was to neatly slice the cakes and ganache inbetween each slice. (Please note that no cakes were hurt or … Continue Reading




Please accept my apologies if I have been MIA of late, however, I am positively the luckiest person on the planet. You see, I have been spending every available second at Faye Cahill Cake Design. Faye has kindly taken me on for work experience and I am loving every second of it. So I thought I might share a few tidbits of what I get up to during my time with Faye. Blossoms… Once all these tiny blooms have been made they then need to be positioned on the wedding cake like so…  So much fun! Can’t wait for my … Continue Reading


Stunning tiered and piped wedding cake made under the expert tutelage of Faye Cahill at Faye Cahill Cake Design


For the longest time I had been looking forward to attending this class at Faye Cahill Cake Design. White, delicate, fine piping, pretty, flowers – yep, me to a tee. It is also lovely to meet like-minded people that have the same passion for cake decorating that I do, spending the entire day with them and discussing future projects, hopes and dreams. I enjoyed the day immensely, but it would be remiss of me not that send a huge, Huge, HUGE thankyou to both Faye and her effervescent assistant Viola for their expert and informative tutelage. The day began with a coffee of … Continue Reading


A fun competition! Win a Gingerbread Kit from the fabulous people at The Gingerbread Folk.


Hop on over to for all the entry details. See below for further information. Oh, and good luck finding the tricky little gingerbread man! Find our cheeky gingerbread man to WIN!   This week Gingerbread Folk are running a competition on Facebook…Find the cheeky gingerbread man hidden somewhere on our website to WIN.   You could be one of the first to experience the prize of our new Gingerbread Tree Kit.   Once you’ve located the gingerbread man, head to our Facebook page. You need to ‘like’ our page to enter. Email us at with your name, address and answer. Remember – … Continue Reading

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Ganache in a hurry.


Are you like me and always in a hurry? Rushing around. Need to get things done quickly. Need to get that birthday or wedding cake made. Then this is the quick, easy and painless way to make ganache for your next cake to be iced with fondant. Ganaching a cake before topping with fondant icing gives a firm surface providing a perfect base. The end result will be a smooth iced cake with none of that double layer, thick icing. All in all, ganaching a cake will give a professional finish that you will be ultimately happy with. Have a try. … Continue Reading


Cranberry, Pistachio and Apricot Bars.


  I made these delicious bars for ‘the one’ to take to work with him. He tends to have energy slumps at around 10.30am and 3.00pm. The dietician has told him to eat more complex carbohydrates such as raw oats, wholegrain bread, brown rice and so on. These do the job of filling you up and so prevent these nasty mid-morning and mid-afternoon slumps. The recipe is dead easy to make. The bars are sweet from the honey and dried apricots. The pistachios and cranberries provide fantastic colour. Make these to fill your lunch box today. Much better than any store bought … Continue Reading

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