VCDS - CASEY BRANCH

Christmas Cake Pops

2011-10-30T17:54:00.003+11:00

JINGLE BELLS, JINGLE bells …
Christmas is just around the corner!
So what better way to spend a day
In the run up to Christmas
Come along & learn how to make……
Christmas cake Pops!On the 19th of November 2011
From 1pm to 3.30pm
At The Old Cheese Factory, 34 Homestead Rd, Berwick
Cost: Members $6, Non-members $10 & Children under 16 $5
Contact Lyn Rattle on 9705 7837 or Belinda on 0417 312 376 or by email to lmrattle@bigpond.net.au

Halloween in Chocolate

2011-09-01T18:26:00.003+10:00

No Trick, Just a Treat

Halloween in Chocolate
On the 17th of September 2011
From 1pm to 3.30pm
At The Old Cheese Factory, 34 Homestead Rd, Berwick
Cost: Members $6, Non-members $10 & Children under 16 $5
Anne from the Mixing bowl in Hallam is returning to waive her magic wand & show you how to create her Chocolate Halloween treats. So come along watch, learn & taste some of Anne’s hand made Chocolate Halloween treats.

Also to help you make some of the treats at home Anne will be bringing along the items used for you to purchase.

So if it all sounds too good to miss out on & you would like to attend or if you have any questions please Contact Lyn Rattle on 9705 7837 or by email to lmrattle@bigpond.net.au and join us for what should be a fun afternoon, Tea and Coffee will be supplied.

Annual Christmas In July Craft Day

2011-07-05T17:09:00.002+10:00

Casey’s Christmas in July Craft Day
Saturday the 16th of July – Registration from 9.45am to approx 3.34pm
Old Cheese Factory Berwick
$45 Non Members $30 for children under 16 $25 for VCDS members
You will learn and take home –
• String Cards
• Christmas Stocking
• Quilling
• Chocolate house
You will also get a full lunch and raffles will be offered on the day, as well as a show bag of goodies.
This will be a fun day for anyone aged 6 up and if you would like to book or require further information please call Lyn on 97057837 or Belinda on 0417312376. You are always welcome to email as well belindadalgleish@bigpond.com

Bluebells Workshop

2011-05-11T23:21:00.003+10:00

Our president Lyn Rattle will be showing us in this workshop how to make the bulb flower, Bluebells

21st of May 2011
At the Old Cheese Factory
34 Homestead Road, Berwick
Time: 1pm to 3.45pm
Entry fee: Members $6, Visitors: $10,
Children under 16: $6
For bookings contact Belinda on 0417312376

List of requirements to make Blue & White Bluebells
Flower paste coloured baby blue with a touch of pink added
Light green & white paste
Bluebell, African violet & green (for the leaves) petal dusts
White & light green stemtex (if you don’t have light green stemtex you can dust your white stemtex with green dust)
Fine yellow stamens
Corn veiner
24 & 33 gauge white wire
Sharp scalpel or cutting wheel
Fine sharp scissors
Toothpicks
Tweezers
Petal pad, balling tool and the rest of your kit
Dimpled form to lay your flowers
Optional - glaze to glaze your leaves to make them stand out
Container to take your work back home in

Magnolia workshop

2011-03-10T15:36:00.003+11:00

Have you ever wanted to now how to make a beautiful Magnolia? Well Casey can help you out with March's workshop teaching the much loved flower.

17th of March 2011
At the Old Cheese Factory
34 Homestead Road, Berwick
From 1pm to 3.45pm
Entry fee: Members $6, Visitors: $10,
Children under 16: $6

List of requirements for this workshop.
Modelling paste - white
Magnolia cutter & small water lily cutter
Small amount of Kelly Green or juniper Green Paste
Dark Green paste or chalk
Veiners
Glue
Rolling pin and board to work on
Dusting powder (potato starch)
Small pair of pointed scissors
Brown stemtex
22, 26 & 30 gage wire
Burgundy & Wine dusting colours
Pale pink cotton (thread)
Dusting brushes
Bring your usual kit with you especially your balling tool
Something to lay your petals to give them a small curve
And don’t forget something to take your work back home in.

Christmas Table Settings

2010-11-08T21:38:00.002+11:00

Wondering how to make this Christmas a little bit more special? Come along to Casey's Christmas break up workshop and learn how to make beautiful Christmas Table Decorations all from icing.

When: Saturday 20 Novemeber 2010
Where: The Old Cheese factory – 34 Homestead rd Berwick
Time: 1pm to 3.30pm
Cost: $6 Members $10 Visitors
Bookings: Belinda 0417 312 376 or Lyn 9705 7837

List of requirements (If you want to make your own on the day) Modelling paste
White sparkling sprinkles or Caster sugar
Red, black, ice blue, skintone & any other colours that you would prefer
Black texter
Luster powder (pearl)
White & red stemtex, if you don’t have red stemtex just colour the white stemtex red.
A piece of card (same thickness of a Christmas card)
Ruler
Pastry cutter or a scalpel
Small rolling pin
Fine scissors
Tooth pick
Paint brushes
6, 24 gauge white wire.

Chocolate Demonstration Day

2010-09-03T14:12:00.001+10:00

Anne from the Mixing Bowl Hallam will be our special guest and will show you how to perfect everything to do with chocolate.
This event is a must for anyone who loves to decorate with chocolate and wanting to know the tricks of the trade.

When: Saturday 18 September 2010
Where: The Old Cheese factory – 34 Homestead rd Berwick
Time: 1pm to 3.30pm
Cost: $6 Members $10 Visitors
Bookings: Belinda 0417 312 376 or Lyn 9705 7837

Chrismas in July Fun Craft Day

2010-06-09T19:46:00.001+10:00

You are invited to the
Casey Branch of the Victorian Cake Decorating Society’s
Christmas in July

A hands on make & take home craft day On Saturday the 17th of July 2010
At the Old Cheese Factory
34 Homestead Road, Berwick
From 9am to 2.45pm
Registration starts from 9am
Entry fee: Members $30, Visitors: $40,
Children under 16: $30

This includes a hot 3 course Christmas lunch, five different hands on workshops (sugar art, paper craft, beading & textile); raffles & show bags while stocks last

For Further details or questions please contact
Belinda on 0417 312376, or email to bdalgleish@bigpond.com.au
Bookings is essential by the 7th of July 2010 with a
Non-refundable deposit of $20 for catering purposes.

High Heel Workshop with Patricia Borthwick 20th of Feb 2010

2010-01-07T11:51:00.009+11:00

Patricia has volunteered her cake decorating skills. She will be doing the high heeled shoe workshop instead of a get together as previously planned.
One sole of a shoe will be provided for you to work with on the day, so confirmation of your attendance is necessary.
A summer luch will still be provided.
Booking essential for catering purposes by the 13th of Feb.
Time: 1pm to 3.30pm Cost: $6.00 - Members and $10.00 non members
List of requirements
• Small flower cutters (if available but not necessary)
• Modelling paste (coloured if preferred - keep in mind the sole that you would be provided with will be white) or colour on the day.
• Dusting powders (if using white paste)
• Lustre’s (optional)
• Non stick board or surface to work on
• Non stick rolling pin
• Basic Cake decorating kit.
• Pieces of foam, cotton wool, tissues or foil (used to shape)
• Glue (Paintbrush for glue)
• Palette knife
• Bits & pieces of craft like ribbon, beads, lace etc... To decorate the top of your shoe (I will have a few bits available on the day for everyone to use)
• Board or pre-made plaque (no smaller than 17cm long & 7cm wide) to showcase your high heeled shoe (optional)
• Box or container to carry your finished work home in.

Christmas Angel Workshop

2009-09-14T19:07:00.003+10:00

Our last workshop for 2010 will be a very special one – Joy McDonald one of Casey’s own, after much demand has agreed to show us how to make her beautiful Christmas Angel Cake. Please bring a plate of something yummy to share with your friends on the day, it will be our last chance to catch up and celebrate the end of year.
Christmas Angel Cake Workshop
On: The 21st November 2009.
Time: From 1pm till approx 3.30pm
Location: The Old Cheese Factory, 34 Homestead Rd, Berwick.
Cost: Members $6.00: Non-members $10

Requirements
•1 fruit cake baked in a terracotta pot or small Dolly Varden tin
•200 grams almond paste
•750 grams white pettinice
•Small quantity of flesh coloured paste for the face
•Small amount of white flower paste for the wings
•Tylose powder. Tylose glue. Frilling tool. Palette knife, paintbrush for glue.
•7inch or 18cm covered round board
•1 set of wings cut from pattern made from pastillage paste or flower paste, let dry for7 days

Cover the base of cake with almond paste and then cover over the cake with the same.
Place cake on board and attach with soft pettinice or glue or royal icing.

Annual Chocoholics Day

2009-09-14T19:04:00.001+10:00

Hi VCDS Members and Friends,

It’s that time again when The Casey Branch of the Victorian Cake Decorating Society hold our annual chocoholics day, this year our demonstrator will be Anne from the Mixing Bowl in Hallam.
On: the 19th September 2009.
Time: From 1pm till approx 3.30pm
Location: The Old Cheese Factory, 34 Homestead Rd, Berwick.
Cost: Members $6.00: Non-members $10
Anne will be demonstrating Beautiful, Creamy, Milky, Lush, Nice, Lovely and FULL OF TASTE treats.
So come along watch, learn & best of all TASTE the following teats:
Petit fours

A petit four is a small cake generally eaten at the end of a meal or served as part of dessert. The name is from the French petit four, meaning "small oven".

Chocolate Ganache Truffles & more various hand dipped truffles

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate or cocoa powder Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liquor.
Chocolate Transfers & collars to go around your cake with chocolate bark

Especially designed for chocolate work - these fantastic acetate sheets are printed with edible colour and are ideal for creating stylish contemporary chocolates, cakes and desserts. Just imagine how creative you can be!
And wait there’s more
Scrumptious chocolate & shortbread strawberry hearts & there’s one more! Chocolate Fudge Squares.
Also to help you make all of the above treats at home Anne will be bringing along some of the items used for you to purchase.
So if it all sounds too good to miss out on & you would like to attend or if you have any questions please email me back or Contact Lyn Rattle on 9705 7837 or by email to lmrattle@bigpond.net.au
I hope to see you at the workshop which will be followered by our Annual General Meeting.

Christmas in July craft fun day

2009-06-24T21:34:00.002+10:00

Casey Branch
Inviitte you to our…..
Christmas In July
Make and take home
CRAFT DAY
At: The Old Cheese Factory
34 Homestead Road, Berwick
On Saturday The 18th Of July 2009
From 9:30am to 2:30pm.
Entry: Members - $25.00: Visitors - $35.00: Children - $25.00
Includes a hot Christmas lunch, with four different hands on workshops with lots of
games & raffles
You will learn to make the Hellebore flower with Stella Abraham, do a greeting card
with Irene Williams, beading with Lyn Burch and decorate Cookies with Lyn Rattle.
For further details or questions please call Lyn Rattle on 9705 7837 or 0409542518.
BOOKING IS ESSENTIAL BY THE 1ST OF JULY 2009 WITH A NON-REFUNDABLE DEPOSIT OF
$15.00 FOR CATERING PURPOSES. WE HOPE TO SEE YOU THERE!

Edible Images Easter Workshop 21st March 2009

2009-02-19T22:10:00.002+11:00

1pm to 4pm - Old Cheese Factory

Get your photo's in quick and Deb from Edible Images will transform your loved ones into a Easter themed wonderland that we will then show you how to frame your picture on the cake 3D style at this Easter workshop. You will certainly impress the kids with this one!

List of Requirements - To Be advised

For more information contact Lyn, Sharon or Belinda your local Casey Branch Rep on the above details.

Casey Branch – Foliage Workshop with Lyn Burch – 21st Feb 2009

2009-02-19T21:36:00.003+11:00

Old Cheese Factory Berwick 1pm to 4pm

List of Requirements

· Cutters required: Rose, small oriental lily/waterlily, ivy maple and hydrangea/camellia
· Veiners required: Large leaf, poinsettia/crumpled rose, tulip, ivy, maple and hosta (not essential)
· Wire: 24g 26g and 28g white wires - Stemtex: green and white
· Coloured paste: eucalyptus, gooseberry, pale melon and juniper/spruce.
· Petal dusts: eucalyptus (blue/green), pink, rainforest, aubergine, yellow and red.
· Dark green/alcohol mix for dipping variegated ivy.
· Fat/copha
· Bubble foam
· Tool box
· Glue
· Dusting brushes
· Grooved rolling pin etc.
· Glaze - you may wish to omit this as it can be quite messy if spilt!!!

Back To Basic's Workshop

2008-09-03T23:31:00.002+10:00

We are going back to the basics in how to cover a board, then your cake in almond paste and then covering it with a layer of icing - starting from scratch for those who haven’t done it before or just need a refresher. Finishing off the beginners class with royal icing piped around your cake & then adding the finishing touches with some Chrissie flowers to make it in time to be the centre piece on your Christmas dinner table.

Requirements for October 18th’s workshop

* Fruitcake 8inch or what size you want
* sugar syrup
* smoothers
* Almond icing
* Pastry Brush
* Pettinice icing
* Large nonstick mat and rolling pin for rolling out icing
* Non-stick board to put cake on to work with
* Greaseproof paper
* Silver board at least 2-3inches than the size of your cake for your finished product
* Red modeling paste
* Holley cutters
* Rose cutters
* Green Modeling paste
* Fine yellow stamens
* Green stemex
* Small nonstick rolling pin
* Balling tool
* Nonstick mat
* Frilling tool
* Petal pad
* 28 white gage wire
* Foam for bobbing on
* Basic kit - Please feel free to contact Lyn if you wish to know what this is in more detail.
*** If you want almond or Pettinice Lyn will supply this only if ordered from Lyn before the workshop
******Due to popular demand, Lyn will be making up modeling paste on the day

Please call me if you need any help Lyn would be happy to explain requirements in more detail.
Lynette at lmrattle@bigpond.net.au

Chocolate Workshop

2008-07-26T17:50:00.002+10:00

The Casey Branch of the Victorian Cake Decorating Society will be holding a
Chocolate Workshop with Jan Nelson
When: Saturday the 16th of August 2008
Where: The Old Cheese Factory
34 Homestead Road, Berwick
Time: From 1pm till approx 3.30pm
Cost: Members $6.00: Non-members $10.00
All welcome and booking is essential
List of requirements
Cake covered with chocolate gnash
Basic decorating kit, (rolling tools etc)
Ruler
Pizza wheel cutter
Either Rose cutters, Frangipani cutters or Lilly cutters
A rolling pin.
Non Stick Mat
For more information or to book a seat please contact
Lyn Rattle
Chairperson
9705 7837 or 0409542518

Casey Bride and Groom Demonstration & Workshop

2008-05-09T23:45:00.001+10:00

Casey Branch

Casey Bride and Groom Demonstration & Workshop
With Nola Cordell

Saturday 21st June
1pm – Old Cheese Factory
Homestead Road, Berwick
$6.00 Members $10 Visitors
Anyone wanting to participate in the workshop will need a head and torso cast in modelling paste that Nola is happy to provide and orders must be placed by the 14th of June and the cost will be $5 per cast.
If anyone wishes to purchase a mould, the cost of the head and torso is $32.50.The arms and the legs mould is $16.25 each separately.

Requirements for Bride

· Young Woman Head & Torso (modelled using Sweet Impressions figure mould)
· ( Note - figure to be made from modelling paste and completely firm. Satay stick to be inserted at time of modelling )
· White modelling paste (for dress)
· Flesh coloured modelling paste for arms
· Poly styrene cone approx 100mm (4 inches) high
· Small piece of white tulle for veil (white thread and needle for sewing)
· Small quantity of royal icing for hair OR small amount of modelling paste in colour of choice
· Tiny flowers suitable for bouquet and thin white satin ribbon (approx 5 inches)
· (Optional) shimmer or lustre
· Egg white OR edible glue
· Usual kit containing board, small rolling pin, scalpel, icing sugar or cornflour, scissors,

frilling tool

Sugar Art Expo - Stitches & Craft

2008-05-09T21:24:00.021+10:00

Stitches and Craft turned 21 this year and the Victorian Cake Decorating Society's Sugar Art Expo was fantastic!

Congratulations to all our Casey branch members that not only entered the competition but come away with some great results as well.

Poppy Workshop - With Pam Archibald

2008-03-11T00:33:00.003+11:00

19th Of April 2008
Old Cheese Factory Berwick
1pm
$6.00 Members $10 Visitors
To book contact Lyn Rattle ph:
0409542518

REQUIREMENT LIST FOR POPPIES

· Note book and pencil
· White flower paste
· Flower stand or apple casings from fruit shop
· small amount of green flower paste
· Red paste if doing a red poppy or red chalk for coloring later
· Poppy Cutters
· 22g green wire,
· 28g white wire
· Wire cutters or old scissors
· Florist tape green and white
· Fine yellow split head stamens.
· If doing red poppy black stamens or black cotton .
· Edible gum or egg white
· Paint brushes for applying gum and for colouring
· Small quanity of polenta
· Smallest of the Orchard 6 petal flower cutter only if you have it.
· Poppy Veiner
· Ball tool and frilling tool
· Tweezers
· Fine Scissors
· Small board to work on and rolling pin
· Small container for water
· Cornflour, icing sugar or Canola spray oil.
· Box to carry work home in
· The colours I am using are Yellow, Moss green, Orange and Scarlet but you can bring whatever colour you want. You can pre-colour your paste as poppies come in all colours, Yellow, white, apricot, pink, etc.

Brush Emroidery Workshop - Requirements

2007-08-28T12:49:00.000+10:00

• 6” plaque – or iced dummy cake
• Royal icing
• Piping bags
• Piping tubes Nos 1& 2
• Brushes – 1/2/3
• Wax paper
• Greaseproof paper
• Sticky tape
• Work board
• Pencil
• Small container for water
• Chux cloth or baby wipes or similar
• Container to take work home in

Photos from the Chocolate Workshop

2007-08-22T10:01:00.000+10:00

The Chocolate Workshop, lead by Pam Archibald, was a great success. Attendance was great, a record number of raffle tickets were sold and we all spent the day in close quarters with chocolate - what could be better!

Congratulations to Sharon Coutts and Joy MacDonald who won first and second prizes, respectively, in the workshop raffle.

Thanks again to Pam Archibald of Suzy Q Cake Decorating for sharing with us some of her cake decorating skills.

Please enjoy the photos below and we look forward to seeing you all at our next workshop - Brush Embroidery on 20 October 2007.

Above: Lillies

Above: Roses

Above: TULIPS

2007-08-06T15:49:00.000+10:00

Chocolate Tulips, Tiger Lillies and Roses - Pam Archibald

Saturday 18 August 1.00pm

Requirements:

• Flower workbox

• Tulip, Tiger Lily and Rose cutters and veiners **Veiners if you have them, optional

• White Chocolate modelling paste - recipe below

• Paste colors - orange, pink, yellow, gooseberry green - if you have, or your favourite color for these flowers

• Non-stick rolling pin and board

• Chux

• Glue

• Flower Fat

• Egg mould (for the tulip), Papercup, foil

• stamens

• 20g green, 26g & 28g white wire

• Balling tool and flower pad

RECIPE FOR WHITE CHOCOLATE MODELLING PASTE

INGREDIENTS
• 375g of white chocolate

• 3-1/2 tablespoons of light corn syrup.

DIRECTIONS
1. Melt chocolate and add cornsyrup, this maybe slightly warmed if you like.

2. Mix until it forms a ball.

3. Turn out and wrap immediately with gladwrap and put aside until needed.