Australasian Baker

Australasian
The Official Magazine of the National Baking Industry Association and Allied Industries
ISSUE: #8: December
January 2011
Interview:
Matt Moran
Cake Pops!
Baking in:
New York
the
revolution
contents
14
22
26
32
38
40
4 NBIA News
24 Baker’s Choice
Red Beard
34 My Baking Business
McGregor’s Pies
26 Recipe Vixen
36 Recipe Schiacciata con l’uva
14 The Interview Matt Moran
27 Industry Round Table
Baguette
38 One World Baking in New York
16 Baking Revolution
28 Giving Something Back
22 At the Bench Cake Pops!
32 Kirsten Tibballs
8 News
12 Overseas News
40 Business #101 Photography
42 IR News
46 Calendar
Editors letter
It’s already the Festive
Season! How quickly
time flies. At Australasian
Baker we have spent
the year working on the
magazine, thinking about
ways to improve it, to
continually make it a
more inspiring, valuable
resource for bakers.
This has meant various new article
ideas and a couple of layout changes
throughout the year with even more to
come. On page 27 for example, we are
really excited to be able to introduce the
first of our ‘Industry Round Table’ pages,
where we ask your opinion on topics such
as ‘What makes a perfect baguette?’
which has provided us with some
extremely varied answers!
We have also been receiving some really
great feedback from our past editions,
with Larry Pantaleo from Pinjarra Bakery
and Patisserie in Western Australia
penning a detailed response to our
apprentice training article in the Oct/
Nov edition, of which he has kindly let us
reproduce on page 30.
As to the New Year, we are so excited to
be involved with the industry at this time.
Just looking at our cover story from page
16 shows how many really fantastic things
are happening, not only with education,
but with the artisan trades, organics, ever
increasing public interest and of course
taking our skills to a world stage through
International competition.
Marle Juster from Queensland has also
written to us, in regards to the article we
ran in our business section on Brian Fox
and his ‘Fox Dollars’. Marle wanted to let
us know that he too, used to offer ‘Marle
Dollars’ as legal tender in his Redcliffe
Bakery.
For now though, it’s time for us to slide
on into the festive season, perhaps whip
up a quick Christmas-inspired cake pop
or two (recipe page 22) and get ready to
embrace 2011 and all that it may bring.
Briana Cicchelli
Editor
Cake Pops
bench
at
the
Recipe courtesy Bakerella
www.bakerella.com
Australasian
22
You will need:
Ingredients
Volume
cake baked in 32.5 x 23cm cake tin
buttercream or icing
candy coating
320-350g
900g
paper lollipop sticks
any decorations required
Yield: Around 48 Cake Pops
Method:
1. Crumble the cooled cake into a large mixing bowl.
2.Mix buttercream or icing into crumbled cake. Combine
thoroughly.
3.Roll cake into 4cm balls and place on wax paper. Mixture
should be moist enough to roll and still hold round shape.
4.Cover balls with plastic wrap and place in fridge for 2
hours or freezer for 15 minutes. Ball must be firm but not
frozen.
5. Melt candy coating.
6. Take balls out of fridge or freezer, ready to dip.
7. D
ip about 2cm of the tip of a lollipop stick into the
melted candy coating and then insert into cake
ball no more then half way through.
Stick cake pop into Styrofoam block and allow
to dry.
11. Decorate as desired.
at
10.
the
9. If coating starts to drip, simply rotate lollipop stick until
coating evens out.
bench
8.Dip cake ball into candy coating. Ensure coating
meets the base of the lollipop stick to help secure
the cake ball when coating sets.
23