Introducing: Kylene Lovat from SMASHCAKES!!

The Face behind the page ~ Kylene “The Smasher” Lovat from SMASHCAKE

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Hi- I’m Kylene but these days seem to be answering more to “The Smasher”, “Smashie”, “Smashcake Queen” & anything else Smashingly related now that my business SMASHCAKE has become an extension of my being….

I’m Sydney, Australia, born & bred & live in Coogee with my amazingly supportive hubbie & my two beautiful, crazy & loving boys, Haiden- 8, & Jesse- 5.

If you were to cut me open I would bleed chocolate. Along with my family, chocolate is my equal first love & it’s simply just always being that way- well at least for as long as I can remember. I have no formal chocolate training but have dabbled & dabbled & dabbled some more in the warm, sweet, sticky stuff for more than ¾ of my life, since the tender chocolate loving age of 9. My first job was at the Sydney Hilton making desserts, then Death By Chocolate. From there it was one chocolate business venture & then another.

My inspiration came for Smashcake about 4 years ago when a friend gave me an unusual gift- a chocolate box filled with sweets. I loved the novelty aspect of this so much that it inspired me to experiment with cakes shaped out of chocolate – quirky ones filled with lollies & designed to be smashed apart with a hammer! I made my first prototype & was lucky enough to be able to display it at Haiden’s day care centre. The first order came that week & then they kept rolling in. This inspired me to register my brand SMASHCAKE & a few months later, the day Haiden started Kinder, I launched my online shop


3 years down the Smashcake track & a lot of blood, sweat, tears, trials, tribulations, melt downs (yes literally) & toddler tantrums to boot, my business is right where I planned for it to be.

Just last week I waved goodbye with tears in my eyes to my youngest, Jesse, on his first day at school. Secretly, I found solace in the fact that I would be turning to my other baby, SMASHCAKE (the one I know will never leave me!) to love, nurture & grow it since it had been tugging on my apron strings for far too long demanding some extra special attention….I’m as happy as a kid in a candy shop that the time for that is NOW!


Having boys with destructive personalities has been brilliant for my business! My market research has been free & fun & permanently in my face, day in day out. They tell me what works & what doesn’t, what’s cool & what’s not & they have even recently implemented a scaling system to rank the “siiiiickness” of my work.

We are also very lucky to have friends with beautiful daughters who have also been a source of inspiration & advice for my ‘girlie” designs. The creative freedom my friends & family have allowed me & the faith they have in me has transpired to some of my best pieces of work.

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My Must Have Tool

This is sounding SO corny but the answer to this is my mind! When I switch it on & put it in positive ”I can do/I believe” mode things just happen for me. If I don’t program it correctly each morning I’m guaranteed things will be turned upside down that day. I’ve always been my toughest judge & I have not always backed myself. Over time I’ve learnt that self-belief & a positive state of mind always gets the hardest part of the job done. Now that I have learnt how to work it right, my favourite tool is definitely my mind because it’s the most powerful one I own…………..My new Air Master Air Brushing system is pretty good too 😉

Advice on Business

I think it’s difficult to advise others in business as our circumstances & journeys are always going to be different. Having said I’m always pep talking myself about Smashcake & these are some of the conversations I often have …..”Work your butt off…..Remember Rome wasn’t built in a day… Dream Big- Aim High….Fight for what you believe in…..Never say die….Surround yourself with positive people & positive energy…..Smile freely….Love warmly…..Treat respectfully…..Stay true to yourself…..Always be honest……Always listen….Admit your mistakes….learn from them…..Laugh a lot….laugh some more….and just a little bit more…

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Life is Smashingly Sweet…..X

Visit Kylene at Smashcake

Introducing ~ Lesley Wright from Royal Bakery!!

Here she is….Lesley Wright from Royal Bakery ~ the ‘face behind the page’

“Well, hello! It’s me, Lesley, from The Royal Bakery!


Monday Moaner, Tuesday Top Tipper, Wednesday ‘WHOA’er, Thursday Thinker, Friday Free-for-aller, Saturday Spotlighter and Sunday Schooler! If you don’t know me, none of that will make any sense!

I am English, but have been living in California for two and a half years. My husband, Neil, worked for Apple in the UK and we jumped at the chance to move when they offered him a position in Silicone Valley. And we just love it! The summers are hot and dry, the winters are cool and rainy and there is zero humidity. Perfect caking weather! We have a 13-year old son called Will who is my biggest fan (along with my mum) and loves to hear all about the latest cake drama.

Before the move, I worked as a Marketing Manager in a Girls’ Boarding School. It was a fun and varied role, but I especially loved the more creative aspects of the job—designing advertisements and brochures, setting up photo shoots, and writing magazine articles. At home, I always had some creative project on the go—sewing dress up costumes and soft toys for Will, designing stationery and school yearbooks, or planning themed dinner parties. I’ve worked in some form of marketing or other since I was 18, and am now *cough* 44. I haven’t had a ‘real job’ since moving to the US, but find that most of the marketing principles I learned in my 25 years can be applied to running a Facebook business like mine.

I decorated my first cake a few years before the move, when I threw a spy party for Will’s eighth birthday. It took me months to plan the party and I put so much effort into it, that It seemed a shame to just serve up a run-of-the-mill cake from the local supermarket. So my mum and I made a cake that looked like a ticking time bomb. It was SO awful, but we thought we were fabulous! I actually served it on an aluminum foil-covered bread board!

Here it is!

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I enjoyed making another couple of cakes for Will’s birthday after that, but never thought it would one day become such an obsession!

When we arrived in California, I joined Will’s school PTA board as Director of Communications, and helped organize a Teacher Appreciation lunch. I baked a cake – my first ever two tier – and it went pretty well! Well enough that friends started asking me to make cakes for their special occasions. It was such a shock to have them specify what type of cake they wanted – it meant I had to learn to bake! I’m really not a natural baker, although I’m a pretty good cook and can throw handfuls of stuff into a pan and know it’ll turn out fine. But baking is half science, half magic, and it’s taken me a long time to get to the point where the most of what I bake ends up in the cake and not on the bird table!

First tiered cake for the Teacher Appreciation Lunch. Look at the bulges! Ganache for me all the way after this!
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I like to be adventurous with cake flavors and fillings and ask my friends to choose a favorite candy, cocktail or ice cream sundae flavor and I try and recreate it for them in cake. My biggest challenge was to create a cake flavor based on a chocolate bar called the Whatchamacallit. It’s described as ‘This peanut-flavor crisp topped with a layer of caramel and dipped in chocolate has a name and a taste that’s hard to forget!’, but was asked that it not be too sweet or rich! I think I pulled it off!

Baking is just a means to an end for me, as I’m sure it is with most cake decorators. I try to keep myself amused with interesting recipes but, really, it’s the decorating that I love! If I could find someone to do the baking for me, I’d be very happy! So because I used to be less than confident about the inside of my cakes, I knew the outside had to be spot on! I decided when I made my very first cake for a friend that I would never say, ‘that’ll do.’ It has become my mantra and if I look at something and find myself saying, ‘that’ll do’ then I redo it. I’m lucky that I have the luxury of time and don’t have to cram my baking and decorating into a few short hours after work, so I can afford to spend time doing things over if I need to.

Cake I made two months later!
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So my Facebook page started to grow with the help of my lovely new cake friends like Peggy Does Cake and Way Beyond Cakes by Mayen. They would share my works and send so many new Likers my way – I definitely wouldn’t be where I am today without them! I realized then that I needed to offer more than just the odd photo of a cake, so I started my first themed weekly post – Top Tip Tuesday. ‘WHOA’! of the Week quickly followed every Monday, but have since moved that to Wednesday – both because it alliterates better and because I started the Monday Moan! I’ve added a Thought for Thursday which is usually just something for us to ponder on, and also the Free-for-all Friday, where anyone can share their work on my page, as long as they stick to that week’s theme. Saturday Spotlight chooses the best of the previous day’s shared cakes and during Sunday School, I share my favorite decorators alphabetically. It’s fun to have a set of posts planned out for each day of the week, and if I ever forget a Moan or a Tip, you can be sure that folks will soon be asking where they are!

I also try and write tutorials for the cakes I make, or at least some part of them, but last year I bit the bullet and decided to write some tutorials to sell. I started with my clouds because I had so many questions about how to make them, but it was hard to explain without photos. I was totally overwhelmed with how popular it was! Since then, I’ve tried to create original cakes like the Jolly Santa and Valentine’s Day owl to make tutorials from. It’s nice to be able to make a little money to spend on cake goodies!

This is my Cloud Cake…
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This is one of my other favorite cakes – The Owl. This one has a tutorial available to purchase – A special offer for Fifty Shades of Cake fans, for the next week the tutorial will be a dollar off at only $3 USD click here for purchase details:

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But I continue to make a cake every weekend for my friends, and Will’s friends and my husband’s colleagues, and am trying to develop my own style. I’ve not got there yet though as there are still so many cakes I want to try and decorators that I am inspired by! People will argue with me about this, but I don’t have much imagination. I have to plan each cake right down to the last detail and draw it out, first with a pencil and then using Photoshop or Artboard so that I can be sure it’ll look right ‘in the flesh’. I’m not one of these people who can start with a blank canvas and just wing it – it would be a disaster for me! My only skill really is being able to make something look like something else, so if I have the computer sketch in front of me, to scale, then I can normally be pretty sure the cake will end up looking pretty similar!

My must have tools:

My Kitchen Aid mixer is top of the list. It’s black and sparkly and I just couldn’t do without it! I love my silicone spatulas too, and got the Kitchen Aid one from Santa that is almost the full length of the mixer bowl! Letter cutters are my other big obsession, which I’m sure is something to do with having been a graphic designer! I love fonts and add to my letter cutter collection as often as I can. And although it’s not a tool, I just love Wilton fondant. It gets a bad rap because it doesn’t taste too good, but I swear by it for making all of my cake decorations. I wouldn’t use it for covering cakes – I use FondX, Fondarific of Carma Mass Ticino Tropic for that – but for making bows, cutting letters, modeling figures, spots, stripes, chevrons, clouds and everything else, I love my Wilton fondant!

Advice on business:

Well, I don’t have a baking business yet, so I don’t really feel qualified to give much advice, but as far as running a Facebook Page is concerned, I would say this. Don’t get too concerned with any many “Likers” you have. You might think that’s easy for me to say as I have quite a few, but 99% of them are fellow bakers. That’s great for my business of selling tutorials, and it’s wonderful to be able to ask a question and know I’ll get an answer from somebody within a few minutes, but these hundreds of global likers aren’t going to buy my cakes when I go into business. Work on Likers that are local to you and might actually order from you! Word of mouth is the very best marketing strategy you can employ. Make a free cake for children’s school, your work colleagues and your husband’s colleagues, your church or gym. If they love your cake, they’ll tell their friends and you’ll have customers for life!

Even though caking is just a hobby for me right now, California passed a cottage food last year and is gearing up to issue licenses in the Spring. I’m excited and nervous to turn The Royal Bakery into a proper business and hope you’ll all keep your fingers crossed for me!

Visit Lesley over at Royal Bakery!!

Introducing: Victoria Threader from VICTORIOUS CUPCAKES!

Here she is…. Victorious Cupcakes ~ exposed! A ‘Face’ to the ‘Page’…!!

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I am Victoria Threader, been meaning to change my name by marriage to Dickinson for YEARS now and still haven’t married my OH Mark. One day… I live in Netley Abbey on the south coast of England and I have lived here for 5 years. Mark and I moved from Liverpool when Mark found a new job in Southampton.

We have a daughter Millie, she is my Number 1 fan and often ‘Bigs Me Up’ whenever we go anywhere. You will often hear her in Tesco shouting “Don’t buy those, buy Victorious Cupcakes!” It can be Embarrassing but it keeps me chuckling, Millie has a great sense of humour.

I am 41 and grew up in Milton Keynes, England. After school, I had MANY jobs.
I started in a Restaurant that my parents ran.
My Mum cooked the hot food and my Dad was the Baker. I also worked in a Jewellers, LOTS of Restaurants and then finally settled in a great job as a Flight Attendant for a Company called ‘European Aviation’. It was owned by an Australian man called Paul Stoddart. I was very lucky to see some wonderful places while I worked with them, I think my favourite being Petra, a jaw dropping experience.

I came down to earth with a bump (literally) in 2006 when expecting Millie. I was made redundant while on maternity leave which was a bit of a god send as I wasn’t sure I’d want to travel after having Millie.

I’m not a good cook, although Mark and Millie, OH and my Mum would say I’m OK, so I never really baked. I would buy or my Mum would make birthday cakes for me and Millie. All changed when Millie was 4.

I went to the supermarket and could never find anything I liked, when I did buy THOSE cakes I’d buy the most expensive THINKING it would taste the best and that was often not the case.

Millie decided she wanted ‘The Hungry Caterpillar’ as a birthday cake, so I bit the bullet and decided to try. I thought it all looked awful, my friends and the kids were very kind. Here’s my first attempt at cake:


It was an easy option, I admit but it was the start of exciting times for me.
I started baking for friends and family and got to quite enjoy it, it gave me something to do at night, when there was nothing on the TV.
If I went anywhere I would take cake and they always got a positive reaction, so it gave me the confidence to keep going.

I started posting my cake photos on Facebook, when a friend ‘Hee Jung’ said a recipe site Good To Know Recipes were looking for people to post their cake photos. So that’s what I did. I made some Ladybirds from my very first recipe book ‘Planet Cake’ by Paris Cutler and posted those. I worked my way through the book, just making the cupcakes as large cakes are still a little daunting for me.

Here are the lady birds….
and my very first LARGE cake, all 5” of it Hahahaaa!!
5 inch cake

After posting a few months and then featured in the magazine in the Cake Corner section, where they feature followers cakes. I was chuffed to be in print and astonished they had chosen my cakes above all the other wonderful creations!

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Where I am now…

In May 2011 I was offered a job with ‘Goodtoknow’ Recipes. I jumped for joy and said “YES!” straight away. I was worried that I wouldn’t be able to think of 5 new cupcakes a month, but (so far) it’s been great.

I have a weekly ‘Cupcake Of the Week’ on Goodtoknow Recipes website and Facebook page here: GoodtoKnow Recipes of the Week

And a monthly feature in Goodtoknow recipes magazine called ‘Victoria’s Cupcake Secrets’ where we have step-by-step photos to show you how to recreate my cakes.

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Making videos in my Kitchen with GoodtoKnow
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In August 2012, I was flattered to be asked to write step-by-step tutorials for Sharon Zambito of SugarED Productions. I was thrilled as I am a HUGE fan of her work, some of the most amazing cakes and tutorials I have seen.

My must have tools…

I couldn’t live without my hand mixer (obviously). I use the Kenwood K-Mix Hand mixer. I’ve not long had it long, my Mum gave me her 40 year old Kenwood hand mixer and it has been brilliant, although now it has a funny smell, which is why I bought the new one. I do have a K-Mix Stand mixer too, but I can’t get the hang of it for my cake batter, it’s not the same as my hand mixer. I do however use it for Meringue Buttercream, as my arm can’t take that one!

The other thing I use every day is my silicone pastry mat. Nothing sticks to it EVER and I really couldn’t live without it. The only trouble is, I usually make the mistake of using the crafting knife and slicing through the mat, so I never buy the expensive ones.

Last one – A silicone spatula. The thing is, I’m not fussed on the cake, never liked sweet stuff really; I’m more a savoury girl, HOWEVER, the uncooked cake batter is something else. I would happily eat it with a spoon, so using a spatula has saved me, as when using one of these, there is not even a smidgen left in the bowl – PHEW!

Advice on business…

I’m not qualified in giving advice on a business level, as I STILL haven’t braved it myself. I’m OH SO confident behind a computer but would fall to pieces if I had to make wedding/birthday cakes for people. The thing is – I enjoy creating, but the thought (and I have had it making a friend’s wedding renewal cake) of not getting right and the continuous fussing and fiddling to make it perfect takes all the fun out of it for me. So, for now, I’m happy with my 3 little jobs.

I am completely self-taught too as I’m far too nervous to attend classes, well then there’s the expense. I’ve always been a skin flint, so would try and teach myself rather than spend money I didn’t have on someone else teaching me. I have learned that my best friends in life are Google and Youtube. I am the master of finding tutorials and videos if I really want to learn something. If I ever had a question, I’d ALWAYS find the answer by Googling. Also, I have to say, I get asked impossible questions sometimes and actually Google in order to find the answer for my followers, I’m not perfect and I can’t possibly know everything there is to know about baking, I’ve only been baking for 2 and a half years! So my advice would be, Google it. Watch videos on Youtube and practise, practise, practise, because it pays off. I cringe looking at the stuff I used to make and I think I have improved LOADS in the last 2 years of Facebooking. A good camera helped too (thanks Mark) :0)

I think that’s about it – Me, a mum who loves to bake and create, for fun, for now anyway.

Visit Victoria Threader at Victorious Cupcakes

Cakes And Cookies Cupcake Wrappers – Learn about the maker & WIN A TUTORIAL!

Admiring decorators & artists is simply not enough for me, when I find something truly unique, I have a need to know more.  Not just about the work, but the person behind the concept, the design element, the thought process, what makes them tick and where have they come from to land themselves here today…with impressive talent!

I first discovered ‘hidden surprise’ cakes virtually when I started the Fifty Shades of Cake page.  Initial discovery led me to this fabulous facebook page with incredibly detailed and meticulously crafted hidden surprises inside!  The wonderful lady behind the concept & I have conversed via email, talking about what we both do, what we’ve done and why we are doing what we are doing.  I think I re-read the email on her background at least half a dozen times!

CakeAndCookieCupcakeWrappers – you’ve seen the work, you’ve liked the design, you’ve asked ‘how can I do that?’… Well here’s your chance to learn more about Terry, the creator!  Her background is something to read… and after you have,

There’s a chance to WIN one of her fabulous tutorials which she sells worldwide!

In the words of Terry…

“My story is a long one, and hardly enough time to go into all that now, but I have led an incredibly interesting life. Trained as a graphic designer qualifying in 1976, way before computers, cell phones, and the year that TV made it’s debut in South Africa. 

So I certainly grew up with no technology to speak of, and only in recent years got to grips with what I need to, in order for my world to go around.  I had started at art school doing industrial design before changing to graphics, but spent many years as a press photographer, being the first female in the profession covering more than “girly” stuff.  Interesting years working for an English, and then Afrikaans, and then back to an English morning newspaper.

The best years of my life, and years whilst South Africa was still finding it’s feet so to speak. The year I finished art school – 1976 – was the start of the Soweto riots which was the beginning of the changes in our country.  Well, skipping out a huge chunk, I married, went sailing for 5 years – 3 of which were spent in Mauritius doing yacht charters.  1988 my daughter – now 24 was born, and we returned to South Africa.

In 1996 we lost our home which was situated besides a river in a dreadful flood, and basically emerged with the clothing we were wearing.  I lost amongst everything else, my successful decoupage business, and three weeks after that happened, my husband took off too!!….so, yes, an eventful period in my life. I then moved to where I currently live on the Garden Route, namely Knysna. I had been asked just after the flood to work for a company making carved wooden birds etc. in the town, and although I started in a menial capacity, eventually became it’s marketing director.  Stayed there for nine years, and then decided to go it alone.  Baking!…of all things.

For the last couple of years I have been doing cakes with edible photographs, and then in 2010 started my cupcake wrapper business, being the first in SA to manufacture them.  Like everything else, others soon followed, but I am still the leader of the pack!!….I design and cut the “printed” range, and had dies made for my printer to cut the imported papers I get. Recently also designed and introduced my single cupcake box.  I can’t quite say why I got a bee in my bonnet recently, and went for the “inside job” cakes.  They are original ideas, and I decided to combine all of my talents and give it a go.  I seem to have unleashed a sort of beast!!…..I hardly expected the reaction I have had, and have sent my notes to every corner of the planet. 

2012 has been an interesting year from a creative perspective. In September 2012. I was one of the 25 top finalists in a popular magazines “Creativity 2012” competition.  I did royal iced cookies as my entry.  I still have difficulty getting my head around FACEBOOK, and it certainly seems to have a life of it’s own.  I often read in comments that “I wonder how they did that”.?

I am actually a one man band!!….without staff to help me.  I have a dear friend with whom I live, and we dream my cakes up together…He is the engineer, and I am the bottle and pan washer!…but we have tons of good laughs.

So that’s Terry, in an abridged version, a snapshot of the person behind the page, the driver of this concept which can only be described as sheer brilliance.

One Fifty Shades of Cake fan will receive a design tutorial direct from CakeAndCookieCupcakeWrappers, all you have to do is let us know what special occasion would you LOVE to make this design for in the comment box below by Friday 23rd November 2012!!

CakesAndCookieCupcakeWrappers – show this wonderful lady some love and see her page!!


Giveaway open to residents worldwide.  The tutorial will be posted directly to the winner by the author, CakesAndCookieCupcakeWrapper.

Entries close 23rd November, 2012.

Winner will be selected on the strength of their answer (game of skill) and no correspondence will be entered into.

Winners will be notified by email & and announced on Fifty Shades of Cake with written consent by the winner.

Your entries may be shared via the Fifty Shades of Cake Facebook Page.

Any entries posted by the Promoter to Facebook will be accompanied by the first name you use to post your comment.

Facebook is not a contributor, promoter or connected to this Giveaway.

Win a Profiline PushPan Baker’s Pack, valued over $170!

Sponsored by

Fifty Shades of Cake is giving one lucky baker, the ‘ultimate’ in cake pan technology from Profiline.  This pack includes seven Profiline PushPans: Four 12cm pans and one each of the 18cm, 22cm and 26cm pans, valued at over $170!

That moment of truth for any baker, turning a cake out of its tin and crossing your fingers…!  End this pain now, no more nail biting moments, no more ’wish I had of lined it better’ moments.


The loose-based tin has a silicone seal in its base, which guarantees that no cake mixture can leak out of the tin, leading to a smooth and easy release with no rough or damaged edges.  It’s non-stick but not Teflon, you grease the pan with butter, simply to make the sliding action easier!

The Profiline PushPan has a uniquely integrated silicone seal on its loose base which guarantees that not a single drop of cake batter will sneakily escape the pan! Water-bathing a Cheesecake? Easy….no foiling required, no sealing needed.  Not a drop of water can ease in…trust me, I tried!

It really is as simple as ‘Bake, Push, and Serve’

Before each use, you need to grease the inside of the PushPan and top of the base with butter (or margarine) before pushing the silicone sealed base into the cake pan.  This allows for easy release of the base.  After baking allow the cake to cool, then place the PushPan on a can from your cupboard and push down evenly to release the base.  Voila – cake perfection!

Profiline PushPan features:

  • Unique integrated silicone seal (FDA approved).
  • Patent seal technology.
  • Only completely watertight, leak-proof loose based cake pan.
  • Heavy gauge steel with IILAG Swiss Technology Non-Stick Coating (PFOA free).
  • Easy to clean and dishwasher safe.
  • Oven safe to 260°C.
  • Comes in six sizes: 12cm, 18cm, 20cm, 22cm, 24cm and 26cm.

The Profiline PushPan is available from independent cookware retailers across Australia.

To enter to win all you need to do is follow the Rafflecopter Link on our page at  Fifty Shades of Cake & write in the comment section below in 25 words or less, what WONDERFUL CAKE you would LOVE to make where this Pan would make a huge difference !

The winning entries will be judged based on their creativity and fabulous-ness!

Giveaway open to Australian & New Zealand residents only.

Employees or family of the Promoter are not eligible to enter.

Entries close October 25th, 2012.

Winners will be selected on the strength of their answers (game of skill) and no correspondence will be entered into.

Winners will be notified by email & and announced on Fifty Shades of Cake with written consent by the winner.

Your entries may be shared via the Fifty Shades of Cake Facebook Page.

Any entries posted by the Promoter to Facebook will be accompanied by the first name you use to post your comment.

Facebook is not a contributor, promoter or connected to this Giveaway.


Visit for local stockists.

Fifty Shades of Cake & The KitchenAid ~ More than a ‘Jewel in the Kitchen’


So much talk about the KitchenAid, from hobby baker, to novice, to kitchen proud mums worldwide, there’s a reason these machines are featured in so many commercial kitchens!  

When we started Fifty Shades of Cake in August this year, KitchenAid kindly sent me their incredible Electric Blue Platinum Collection Stand Mixer to play with, funny how much more I used it when I had a new colour in my kitchen!!  (I’m the proud owner of the Candy Apple colour).

If you have one of these beauties in your kitchen, you’ll understand why they are much loved.  If you haven’t got one, love to own one, then read on.  If you’re undecided about the purchase, then let me give you a little run down of why I am infatuated with the product.  

Besides it’s iconic look, glossy finish and impressive reputation, this surpasses any mixer I have ever owned in the last 15 years, and by goodness, I have owned many.  There’s always been a concern I’ve had with manufacturers of mixers, no-one ever seemed to combat the issue of ingredients blending entirely from the base of the bowl – hands up who’s had that awful gut wrenching experience of ‘assuming’ your batter is mixed, taking off the beater, pouring into your prepare tray, only to find a clump of butter/shortening or other product stuck to the base of the bowl?  Only to have to start the process all over again, after a good scraping?

The most unique feature that springs to mind after using it, is the ability to ensure that all ingredients are mixed thoroughly from the base of the bowl (yes, I still stop and check to see if butter has been captured – a die hard habit from previous machines).  With this, I never have to worry.  All my batters that call for softened butter are gathered, blended and mixed perfectly.  

“The unique planetary mixing action allows the beater to spiral to 67 different points within the bowl for quick, complete mixing. The KitchenAid Stand Mixer has the highest beater-to-bowl coverage in the industry”.

Ok, so maybe I am a little too addicted to whipped cream, but I did a test.  I timed how long it would beat pure cream into whipped fluffy delight (for a pavlova I was making) and here was the result… impressive huh?

I used a 200ml container of pure cream.  Used the stopwatch on my iPhone to start the timing the minute I turned it on ‘full speed’ – turned my back for a nano second to check on a crawling baby in the kitchen, and before I knew it, I had perfectly formed peaks!!  1 Min, 28 Secs – WOW!

The stand mixers feature a glass bowl (the one featured here) with a pour spout and measurement markings; stainless steel bowls that fit the mixer are also available for separate order. I personally love the glass, easy to clean, lovely to see coloured batter adorned against the vibrance of the machine.  The mixers feature a tilt-head design for easy bowl access and can accommodate eight to nine cups of flour.  A 10-speed slide control ranges from a very slow stir to a fast whip. Compared to the other mixers I have owned, they are reasonably quiet, so quiet in fact that I was able to ‘late night’ bake with two sleeping bubbas within ear shot, neither heard a thing! That in itself sells it for me!

You get three basic accessories with the Stand Mixer: a flat beater for mixing batters, making  dough or mashing potatoes (yes, this is a huge favourite in our house, the fluffiest tatas ever); a dough hook for kneading everything from soft dough to stiff pizza dough; and a wire whip for beating egg whites and whipping cream.  Maybe it’s just me, but I even whip batter with the wire whip, a die hard habit from the old days…

But that’s not all. There are a dozen optional attachments, the stand mixer’s powerful motor can be used for everything from grinding grain & seeds and meat to kneading dough, slicing vegetables, rolling and cutting pasta, and even making ice cream.  All available for separate purchase.

So, for me, this was a huge worthwhile investment (well my husband’s investment) late last year… This will become one of those signature items that I too will be able to pass down to the next generation, (just like the old Singer Sewing Machine my Grandmother left me, dating back over 100 years). Legendary equipment, legendary results!  

Just make sure of one thing, when you purchase, keep in mind the colour of your kitchen, your future kitchen, your decor and make the colour something you will come to fall in love with over & over again!  Since having this one in my kitchen, I’ve fallen out of love with my red… if only the choice to have them all!

Always be careful about buying KitchenAid product online.  The warranty requires you to be able to take the product back to your place of purchase.  So again, if it turns out to be a “grey market” supplier that ships in product from overseas that is not quality assured to Australian standards, your hands are going to tied as to what claims you can make if anything goes wrong.

KitchenAid customer care numbers for Australia and New Zealand are: Australia (Toll Free): 1800 990 990 and New Zealand (Toll Free): 0800 881 200 

Enjoy every moment with your prized machine, the Jewel in the Kitchen, your secret baking weapon and the assistant you always dreamt of having x 

Check out their website for stockist locations, information, colour range & their extensive list of products – go on, I know you want to!

Fifty Shades of Cake – REVEALED!

Hi, I’m Kristin – I am the founder of Fifty Shades of Cake.

This is me, the 'face' to the 'book'. Fifty Shades of Cake.

Contrary to popular belief, I don’t make alot of cakes!  In fact, I would probably bake 3-4 times a month.  I bake ‘on a whim’, when the mood strikes, when a recipe catches my eye.  I bake on ‘referral’ from others recommendation of great recipes, and gain inspiration from the weekly women’s magazines with their stylishly presented creations.

Not unlike so many of you, I started my love affair with all sweet baked goods from an early age, watching my Grandmother prepare old-style cakes from the most wholesome of ingredients, always ensuring I understood the importance of ‘fresh & the best’.  Hand beaten eggs, a pinch of salt over the shoulder for good luck (this I still don’t understand)!

I can ‘bake’ a mean cake, I understand it.  Decorating….well, let’s just leave that to those who are magnificent at their craft.

I don’t make cakes to sell, I have never aspired to be brilliant at the craft, I have no desire to ever be a baker or maker of cakes as a living – the clean up of the work frightens me too much.  In fact, I work in a diametrically opposed arena. Eating cake would be my favourite part of the process.

My interest in cakes was evoked again some years ago with the advent of the Food Channel; Ace of Cakes, Cake Boss, Nigella – the shows that got me through sleepless nights with a newborn. I have an enduring appreciation for those who have crafted a business from making and designing amazing cakes.

HOWEVER, what I love MOST is ‘talking’ about cakes, and all things associated.

Since my first ‘pay-cheque’ many moons ago, I was labelled ‘An Advertisers Dream’ – captivated by marketing campaigns, magazines, advertising for all ‘new to market products’, buying as many (affordable) new release products.  In the ‘Marketing’ world, I am what they classify as ‘An Early Adopter’!  I jump in straight away, (hence one of my first posts about the Philadelphia/Cadbury ready-to-eat Frosting).  I share my new found products with anyone who will listen, I encourage them to enjoy it, buy it, tell everyone else.  An unpaid passion of mine, talking and encouraging, promoting and sharing, recommending & trialling.

However, I am a discerning ‘buyer’ of cakes.  There are a handful of amazing local cake shops & businesses which I regularly buy from; I know where they come from, what ingredients they use, their freshness, their uniqueness, their perpetual taste.  I am a loyal devotee to these businesses, as they are to my waistline.  Always looking for more.

So almost six weeks ago, Fifty Shades of Cake was born – a page, a  blog, a medium to communicate CAKE and everything that comes with it. Creation, decoration, purchase, ingredients, packaging, presentation, failures, triumphs, how to source et al.  This community is growing organically with folks that enjoy cake and want to read about it each time they log into Facebook.

I promote it all, I share it all, I talk about it all, I post it, I credit it.  A self-proclaimed ‘novice’ in this dynamic cake-making industry, I still weave in to the page, the things I have learnt, the recipes I have used for years, the tips that have been shared to me over the years and the products I buy, love and want.

Tell em, Tell em, and Tell me again!



So, why did you ‘like’ Fifty Shades of Cake?

So, if you’re reading this you’re already tuned into this strange little facebook page dedicated to ‘cakes’! So how did you arrive here?

We’re not selling you cakes, or products, or books, or guides, or telling you who the best is out there. Quite the opposite.  We are building a community of people worldwide who either love making, baking, decorating, eating, selling or buying them, or perhaps it’s just a new hobby.  People send us a variety of topics to discuss, profile, share and report.  No two days are ever the same.

If you are reading this, then I ask only one thing from you.  If you have come across our page as an ‘interested’ party, please do us a favour and keep our updates on your Newsfeed, this way, as our community expands, the readership extends to those who are interested in answers to questions, comments, expert advice (or novice for that matter).  If you really don’t enjoy seeing all our updates, then please ‘unlike’ us for the sake of the others here.  No use ‘liking’ then hiding from your Newsfeed, kind of defeats the purpose.  (Yes, we get the stats here, it happens and it annoys us).

Our aim to have an ‘engaged’ audience, people wanting to communicate, share and be part of it.  We are not after ‘numbers’.  ‘Likes’ to us will only represent a significance if we have an active audience.  We don’t ‘buy’ likers, we don’t ‘tag’ aimlessly.  We engage with other fabulous pages & people, who engage with us.

In saying that, welcome to everyone, everyone’s welcome.

Please only ‘LIKE’ us if you’re interested in us!