MERRY CHRISTMAS

Merry Christmas to all of our amazing customers. May your 2012 be filled with lots of sticky fun!!

Lots of love,

Sandra and Annie xx

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THIS WEEKEND AT SWEET DELIVERIES

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SOME CLASS PHOTO'S

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CHRISTMAS DECORATING NEEDS

For those of us who like to be super organised we have our Christmas stock out on the shelves. Cooke cutters have arrived from the U.S. We also have cute little sugar toppers, baking cups and much more to help you make your hand-made gifts a hit.

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CHRISTMAS CLASS SCHEDULE 2011

OK fellow cakers here it is....

We will be offering Wednesday mornings from 10am to 12 pm and Wednesday evening 7pm to 9pm.

Saturday classes vary from all day to morning and afternoon classes. Call or email us to register your place.
There is a maximum of four students per class.

WEDNESDAY CLASSES
November 2 am & pm: Christmas Cupcakes- $68.00
November 9 am & pm: Christmas Cookies- $68.00
November 16 & 23 am & pm: Gingerbread Nativity Scene part 1 and 2 -$165.00 (modelling tools required for this class)
November 30 & December 7 am & pm: Christmas Parcel Cakes part 1 and 2 -$165.00

SATURDAY CLASSES
November 12 10am-12pm:Christmas Cupcakes- $68.00
November 12 1-3pm: Christmas Cookies-$68.00
November 26 10am-3pm: Christmas Parcel Cakes-165.00
December 3 10am-3pm: Santa Face Cake- 195.00
December 10 10am-12pm: Christmas Cookies-$68.00
December 10 1pm-3pm: Christmas Cupcakes-$68.00

You just need to bring an apron to our classes as we supply everything else. Our classes are designed with gifts in mind. Each creation serves as a beautiful personalised gift for friends and family, neighbours and school teachers!!




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GREAT NEW WILTON PRODUCTS IN STORE!

How gorgeous is this stand?! We have it in stock as well as the princess themed cake stand kit. The kits come with the stand, baking cups and picks.

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Do you want us to brag?

Are you a customer or one of our students?

Send through your shots of your creations and we will include them in our newsletter/facebook page.

sweetdeliveries@bigpond.com

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CUPCAKES FOR BOYS AND GIRLS

Saturday's class was such fun. Our cupcakes were too cute to eat!

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A piece of cake cake

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RSPCA CUPCAKE DAY!

It is that time of year again.

Monday August 15. Pop in for your supplies and be sure to send through photo's of your creations!!

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CLASSES FROM JULY TO OCTOBER 2011

Hi Friends,
Here is the class schedule for the coming months. In November we will start our Christmas classes so keep your eye out!

Please be warned to register early as our classes are kept small to provide for an optimum learning experience.
Annie
WEDNESDAY MORNING 10AM-12PM

WEDNESDAY EVENING 7PM-9PM

July 27: Introduction to Decorating Cupcakes.
You will work with fondant and frosting. Learning to colour, cover and finish with decorations made by hand.
Bring your modelling tools, small rolling pin and small spatula.
68.00

August 10+17: Covering a Cake with Fondant. (two sessions)
You will be instructed on how to prepare, cover and decorate a square mud cake to a professional standard.
Bring rolling pin, pizza cutter and fondant smoothers.
195.00

August 31: Making Little Flowers for Cupcakes
You will make sweet little flowers to adorn cupcakes (also good for large cakes!).
These will include, blossoms, ribbon roses, carnations and calla lillies.
Bring modelling tools and mini rolling pin.
68.00

September 14+21: Bride & Groom Figure Modelling
Learn how to model the perfect wedding cake topper.
Bring modelling tools and mini rolling pin.
195.00

October 5+12: Big Flowers
You will learn how to make large roses, tiger lily's, calla lillies and dog roses.
Bring modelling tools and mini rolling pin.
115.00

October 26: Piping
You will learn piping techniqes required to finish large cakes and cupcakes.
Including, swirls, basket weave, writing and flowers.
68.00

SATURDAY 10AM-3PM
July 23: Piping (2 hour class only)
See piping class description above.
68.00

August 6: Jungle Animals and Teddies.
class full


August 20: Cupcakes for Boys and Girls.
You will fondant and finish cupcakes with boy and girl themes.
Bring mini rolling pin and modelling tools.
115.00


September 3: Covering a Cake with Fondant.
You will be instructed on how to prepare, cover and decorate a square mud cake to a professional standard.
Bring Rolling pin, pizza cutter and fondant smoothers.
195.00


September 17: Handbag Cake
You will prepare, cover and decorate a mudcake to resemble a handbag.
Bring modelling tools, rolling pin and pizza cutters.
195.00

October 1: Princess Cake
You will cover a dolly vardon cakefor the skirt and sculpt the princess for a beautiful finish.
Bring roling pin, pizza cutter and modelling tools.
195.00

October 15: Lightning McQueen Cake.
You will sculpt and cover cake with fondant and decorate including edible decals provided for an authentic finish.
Bring rolling pin and pizza cutter.
195.00

































































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Handy Manny Cake

Another fun cake to create.

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PRINCESS CAKE DECORATING CLASS

The one thing that I love about our classes is that we encourage our students to express themselves through their creations. Love the Bollywood theme here!

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Number 1 Cake

Life is good when your cake is designed to co-ordinate with your dress!

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PHONE ORDER SERVICE

Did you know you can phone through your order for cake decorating supplies and we will have it ready for you to pick up in a jiffy? It is a great service for busy Mum's. Park out the front, run in and grab your supplies (or better still-send hubby down!).

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COVERING A CAKE WITH FONDANT CLASS

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How to make these Teddy Bear Cookie Pops!

So, my little sister has the cutest little boys who were celebrating their third birthday. The party theme was teddy bears picnic. Those of you who follow us on facebook know the story!

Here is the recipe and instructions by popular demand!

BUTTER COOKIES

ingredients

2/3 cup butter

3/4 cup castor sugar

1 tsp baking powder

1/4 tsp salt

1 egg

1 Tbsp milk

1 tsp vanilla extract

2 cups plain flour

method

• In a large bowl beat the butter and sugar until light and creamy



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• add baking powder and salt. Beat until combined



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• beat in egg, milk and vanilla



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• stir in flour.



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• wrap in cling wrap and chill for 2 hours.



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• roll out on floured surface and cut out circles



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• insert pop sticks



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• place on baking sheet and return to fridge for 20-30 minutes.



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• bake in over 160-170 degress C for 8-10 minutes until golden



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• Do not move until cool.



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TEDDY FACE INSTRUCTIONS

you will need:

white fondant to cover cookies

fondant coloured medioum brown

1/4 of the amount you have in brown fondant coloured beige.
small amount black fondant

sugar glue

circle cutters

Oetal cutter/piping tube

black

sharp knife/scalpel

cooled boiled water and pastry brush

non-toxic black texta

ball tool

paint brush

instructions

• roll out white fondant and cut with circle cutter sized slightly smaller than cookie.




• brush back of fondant with small amount of water and apply to cookie.




• roll out brown fondant and cut out round slightly smaller than white.




• brush with sugar glue and place onto white fondant slightly toward the bottom of the white cirlcle.




• next cut out small cirlce for the muzzle




• use the curve of the rose petal (or pipe) to make the smile.




• make a line coming from the centre of the curve to the top of the round with the knife(scalpel.




• glue into position.




• To make the ears roll two small balls of brown fondant and indent with ball tool or keep as balls and glue into position.




• roll a small piece of black fondant for the nose and glue on to top of muzzle.




• mark eyes using a non toxic black texta




• add bows or flowers made from fondant for extra cuteness!!




• Allow to dry flat for two hours prior to standing up.

I used the same technique for cupcakes and they looked great combined as a display.

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TIPS FOR YUMMY CAKES

Here are a couple of tips that will help you achieve great results with your cakes:

1. Always use the best ingredients. Free range eggs, real butter, coverture chocolate and full cream milk are a great start. Where possible I use organic ingredients.

2. Ensure that your eggs and butter are at room temperature.

3. Have all of your ingredients measured out before you start.

4. Always sift your flour and any other dry ingredients as instructed.

5. Take the time to beat your butter and sugar until it is pale and fluffy.

6. Do not over mix when combining wet and dry ingredients.

7. Ensure the tin is properly lined and the batter is in the corners of the tin.

8. Do not put your cake into the oven until it has reached the correct temperature.

9. Most cakes are best baked in the middle of the oven.

10. DO NOT open the door whilst cooking (no matter how tempting!!!).

11. Use a skewer to check if the cake is cooked. It will come out clean.

Happy Baking!!

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TIPS FOR LINING YOUR CAKE TIN

Lining your tin isn't just about getting the cake out easily. The shape and height of your cake are determined by the tin lining. These are simple but tried and true!

1. trace the base of the tin onto baking paper and cut out.
2. cut out strips for the sides.
3. grease the tin with melted butter.
4.place the base and then the sides into the tin. Ensure there are no folds or bubbles.

The base of the cake becomes the top of the cake. If the edges are not even this will effect your finished product.

If you are lining a shaped tin (a number '5' for example) cut a fringe into one edge of the side strips so that they can take the sape of the tin without causing creases. Line the sides first and then the base to avoid the fringe baking into the cake.

Happy Baking!!







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Great tips for successful baking!

Hi Friends,

We just posted some great cooking tips on our faceook page.
Enjoy!

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JUNE - AUGUST CAKE DECORATING CLASS SCHEDULE

Hi Friends,


Our curent class schedule is now available on the Sweet Deliveries website.


Looking foward to seeing our old friends and making some new ones!

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CLASSES FOR JUNE/JULY

We have some exciting new classes running over the coming months. Our cupcakes for girls is on Saturday the 11th of June from 10am to 3pm. Come and create some gorgeous designs including the fairy princesses and sweet 16 above.

As always beginners are welcome:)

Remember, we keep our classes small to allow everyone personal instruction and the time to get lots done!

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Our Customers

Kinda how we think things look when our customers take their goodies home from Sweet Deliveries and work their magic....maybe just a little!

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TIPS FOR BAKING BIG CAKES

I love this pic. Believe it or not we have one of these cute mixers in our store. It is mint green. That is a random piece of information I just had to share!

The most popular problem our customers encounter is baking large cakes successfully. They often end up raw and sunken in the centre and dry toward the outer edge.

To overcome this use a piping nail turned on its head on the base of your lined tin. Secure it with a little cake batter and then pour the rest of the batter into the tin. The nail may move so slide it back to the centre of the tin before placing into the oven.

Insulating your tin with a folded brown paper wrap is also a great help. Fold the brown paper so that it is 4 layers thick. Join together and secure around the outside of the tin with paper clips or bakers twine.

Remember square cakes take longer to cook than round due to the larger surface area of the shape.

Happy baking!!

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Today's Cake Decorating Class

Love this look!

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New Books

New books arrived last week.

Irresistible Macaroons

Pop Bakery by Clare O'Connell

Planet Cake Cupcakes by Paris Cutler

Children's Character Cakes by Debbie Brown

Easy Party Cakes by Debbie Brown

Original Character Cakes by Maisie Parrish.

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Baby Mould

This Baby plaque is the first in a series we are preparing for sale.

This plaque was made for a special Baby Shower Cake, the size and colours are as requested.

We will make the plaques for large or small cakes. Remember to allow at least one week when placing an order.

You will find a couple more examples, pink and blue themes, in the showcase at the shop.

This baby mould is one of the First Impression range.

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Tinkerbelle Birthday Cake!

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CLASSES!

Our latest class schedule has just been posted on the website. Monday & Wednesday evening, Wednesday morning and Saturday's. Call or email to book your place. www.sweetdeliveries.com.au

WEDDING CAKE

Just a little bit vintage for an Autumn wedding in Sydney...

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BAKING TINS -2" SQUARE OR ROUND SETS

We love baking, sharing these skills it is one our priorities for 2011.

Commencing in May there will be a baking demonstration/class, held on the second Saturday of each month. Classes will be held at Pennant Hills.

Here are the new baking tins which have just arrived from UK. They produce beautiful small 2" cakes, ideal for High Tea designs. Stock is limited.

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RED VELVET CAKE BAKING & DECORATING CLASS

Hi Friends, Just updating you on our red velvet class. We have had to move it to next month- Saturday 14th of May. It will be held in Pennant Hills and will cost $95.00. This fee covers baking demonstration as well as your own red velvet which you will fill and decorate with white chocolate-cream cheese frosting. Box and board are also inclusive. Bookings will be taken on 96386945. www.sweetdeliveries.com.au

ENGAGEMENT CAKE

So Elegant.

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Pink Ruffle Cake

I made this strawberry mud (pink of course) and just had to turn it into a pink ruffle cake! Can't wait to see it cut :> www.sweetdeliveries.com.au

Cake Decorating Class Fun.

Gotta love modelling class!

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