edible art Tag


-Anne Klein If I ever needed cake design inspiration then a fashion fuelled week hit the spot. Sitting front row at Mercedes Benz Fashion Week followed by a private show at Christian Dior had me giddy with excitement!   It is no secret that I draw inspiration from art and fashion. I often look to the fashion world to find the next direction in cakes.   The bohemian runway style paved the way for rustic fondant-free naked and buttercream cakes. Puddles The Cake Company deconstructed drippy cakes are so popular, towering up to ridiculous heights, flanked with cascading adornments like fluffy meringue, jewelled berries and topped with breathtaking chocolate crowns, that we receive requests for these non - fondant drippy cakes in Sydney more so than their formal fondant cousins.   When the time comes to source a wedding cake, brides are looking for edible works of cake art - bespoke and unique for their event. Fashion inspired fabric effects in fondant make sophisticated cakes. Details such as cascading drapes, edible beading, delicate ruffles and elegant pleats mimic a whimsical Vera Wang gown. The couture techniques applied on fondant are perfected by many hours of practice. Often the wedding cakes are such show stoppers, they deserve their own spot on the runway!   And when it comes to fashion and women...

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When you have the opportunity to go to a bottomless brunch, hosted by celebrity chef Luke Mangan, at his MOJO headquarters in Waterloo, what is a girl to do? My dear friend, Mark and I headed to MOJO for a Brunch of Fun, at Sydney's favourite Brunch party. Local DJ, DuncanBell was serving up live funky beats to accompany the featured three course menu, free flowing Champagne Henriot and lots of bubbles! (the foamy air ones!)   1st Course - chilled chia custard, fruit salad, toasted nuts and coconut yoghurt. 2nd Course- spiced rosted pumpkin, ricotta, poached egg, pea salad, harissa, coriander yoghurt and dukkah 3rd Course- mini bbq glazed chorizo, grilled octopus, chimichurri on Iggy's bread - Ah-maz-ing!!   The brunch also showcased some of Australia freshest baking and dessert talent, including the beautiful Alisha Henderson of Sweet Bakes in Melbourne and the drippy cake legend Cliff Luu (Cakes by Cliff). A collaborative dessert by Clifford Luu and Reynold Poernomo (Masterchef Australia runner-up and KOI dessert bar owner) topped off the brunch with ' A Very Sweet Mimosa' of a Champagne Henriot mousse ball.   If only every weekend could start like this!   Big thank you to Luke Mangan and Natasha Menon for hosting us.   Next month 'Mercedes-Benz Fashion Week'.   Keep it...

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My great passion when growing up was creating using my imagination and my hands. I was always inspired by beautiful things – sculpture, design, music and the natural world around me. After graduating from university I knew that corporate life was not for me and so I followed a richly rewarding path in travel and hospitality. I have been blessed to have enjoyed some of the world's truly great experiences. I had long held an ambition of building a career around doing something that I love. Family, relationships and social gatherings are at the heart of what I think is truly important in life. Countless hours spent in the joy and warmth of a laughter filled kitchen baking with my sister, mother and aunts are some of my most precious memories. Indeed, they were my inspiration for starting this venture. So a little cake company named Puddles was born....

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