© 2015 by Cake Studio Adelaide

Shop 4 / 1048 Grand Junction Rd

Holden Hill SA 5088

Ph: 7225 8486

 

Mon, Tues closed

Wednesday 9am - 2pm

Thursday 9am - 5pm

Friday 9am - 5pm

Saturday 9am - 12pm

 

email; cakestudioadelaide@gmail.com

0
Shop

  • BLOG

    • HOME
    • CONTACT & FAQ

  • CUPCAKES

    • CUPCAKE TOWERS

  • CAKE ORDERS

    • CAKE ORDERS
    • CAKE PRICING
    • WEDDINGS

  • EDIBLE IMAGES/TOPPERS

    • 3D TOPPERS

  • TIN & STAND HIRE

    • CAKE STANDS

  • NEW CLASSES

    • Basic Tool Kit

  • MEMBERS

    • Making a Basic Kit
    • How Much Cake
    • Cooking Guide
    • Baking Trouble Shooting Guide
    • Smaller Mix Recipes
    • Buttercream
    • Piping Tip Chart
    • Fondant Tips
    • Colouring Fondant
    • Amount of Fondant & Ribbon

  • RECIPES

    • Sponge Cake
    • Mud Cake
    • Creme Cake Mix
    • Rainbow Cakes
    • Red Velvet
    • Sugar Cookies From Scratch
    • Scratch Mix - Basic Buttercake
    • Rich Fruit Cake - From Scratch
    • Rice Crispy Treats
    • Modelling Chocolate
    • Mars Bar Cheesecake

  • FREE TUTORIALS

    • Making Edible Chocolate Discs
    • Butterflies
    • Booties
    • Peony by Mel
    • Hoot Tutorial
    • Country Daisy
    • Using Clix Cutters/ Embossing Pins
    • Using Silicone Molds
    • Modelling a giant flamingo
    • Cupcake Swirl
    • Making a Poppy No. 1
    • Making a Poppy No. 2
    • Making a Poppy No. 3
    • Making a Poppy No. 4

  • SHOP

  • More

    Online Store

    Now Available

    How to Make a

    Country Daisy

    -Rose Pink Colour

    -1 tspn CMC into 500g Fondant

    -Dust Veiner w Cornflour

    -Dust to highlight with Shimmer or Petal Dust

    -Add Sugar Glue to secure ball

    - All available in store