Saturday, February 26, 2011

March 1st Purple Cake Day $-Special-$

In celebration of Purple Cake Day ALL PURPLE Rainbow Dust products are on special for $7 (normally up to $11.50)  - With $1 from every product sold going to Purple Cake Day. You can purchase your $7 Rainbow Dust Products, through the Kiwicakes website, by checking out the specials pages here (until 10pm March 1st)

Products include, food marker pen, edible lustre dust, edible powder colouring and sparkling glitters.

Or by coming to visit us at Kiwicakes

Tuesday March 1st 12 noon - 5.30pm

Kiwicakes is having an open house for Purple Cake Day. I am proud to be the cake decorating supplies sponsor for Purple Cake Day. I'll be selling Purple Rain (after the cocktail) cupcakes for $2.50 each, with all money going to

Come and grab yourself a cupcake browse Kiwicakes while you're at it. In celebration I'll have some great purple specials. I don't open the doors very often in this fashion. I'd love to see you. There is no parking on Nixon st, so please park in Elizabeth street directly opposite.

For those who come dressed in purple, we'll have something extra special just for you.

Rum ball pops or any kind of truffle pop

The following recipe comes from our friends at Robert's in Australia. Here at Kiwicakes I have all the Robert's products in stock, to make these little treasures. You could also fill them with cakes balls, or from customer suggestion, blending toffee pops or oreos with cream cheese, to make a quick ball filling for the cup.

1 Packet of Maria Biscuits (malt biscuits, or super wine)

1 Can of Condensed Milk

2 Tbs of Cocoa Powder

1 Cup of Coconut

Truffle cup mould - click here to get one

300g Packet of White Chocolate for Base

Jar of Strawberry Fondant for Top or 300g Bag of White Chocolate

Packet of Red Cupcake Candy Hearts

Place the Maria Biscuits in a plastic bag. Grab a rolling pin, tin, wooden spoon and whack the biscuits repeatedly until they are crushed into fine biscuit crumbs (or use a food processor). I had 2 four year olds who helped me for this part and they did a wonderful job.

In a large bowl, put the crushed biscuits, condensed milk, cocoa powder and coconut. Mix until combined. If you find it too dry, add a bit of water, or a bit of rum! Otherwise hold off on adding some of the crushed biscuits until you get the consistency you lik.

Roll into small balls and put in the fridge.

Take Mould 21 and fill just over half way with white chocolate

Gently place a rolled rum ball into the melted chocolate and push down until the chocolate comes up the sides of the mould and fills to the top. Don't push too hard, otherwise chocolate will spill over the edges. Gently does it and you will get better results with practice. Let it set. Always look on the underside of the mould and if the chocolate is wet and shiny it hasn't fully set. Wait until it looks dull. Once set, ease the piece out of the mould.

To create a melted chocolate Top:
Melt chocolate (approx 300g) into a deep bowl. You can colour it if you like using our chocolate powder colour

Dip the Rum Ball with the chocolate base into the melted chocolate. Move it around until melted chocolate touches the top of the chocolate base created from the earlier step. Slowly does it for the best results. Lift the Rum Ball back out of the melted chocolate and swirl it around (holding it the right way up) so that the chocolate gets a smooth finish on top.

Finish with a Red Heart Cupcake Candy.

To create a shiny Fondant Top:
Scoop out some Fondant Creme Filling (I used Strawberry) and place into a small deep bowl. Microwave for around 5-7 seconds until it becomes a litle runny. Then dip the Rum Ball into the fondant like in step 2 - 3 above. Its thicker than chocolate so you need to be a little more patient in getting a smooth finish. Fondant Creme filling comes in lots of flavours, Peppermint, Raspberry, Strawberry or Plain (colour and flavour to suite. Easy and quick to use and looking for something sweet.

Cake Pops with different toppings. Bright Pink is the Strawberry Fondant Creme, the White is Chocolate and the middle light pink colour is white chocolate coloured with red chocolate powder colouring

They can be finished in many different ways.

Thursday, February 24, 2011

Awesome new paper straws just in

I'm proud to be bringing you these awesome packs of 144 paper straws (red or blue or silver grey) for several reasons.
1. They're bio-degradable (unlike plastic straws) You can throw them on the compost heap.

2. They are one of the best prices on the web

3. They are just so darn cute, I couldn't wait for them to arrive, after seeing what Bakerella did with them (sorry I haven't got heart ones) You simply have to check out Bakerellas blog if you haven't already, it design inspiration heaven.

Sunday, February 20, 2011

Have you ever tried brush embroidery?

This video from Wilton has inspired me to give it a go. Have you ever tried it?

Thursday, February 17, 2011

Who loves magazines?

I do! I do! - I promised some new and exciting things happening this year at Kiwicakes. I am pleased to announce one of these things today. We are now offering to our Kiwicakes members the Cake Craft & Decoration magazine from the UK. Our first issue will be available from March 24th. You will be able to purchase single copies at 14.99 as each issue arrives. I will load each issue to the website separately, as it becomes available.
However from today, I am pleased to offer the magazine on subscription for 12 months for 203.88 (this includes standard post and packaging of $2 per issue). The magazine runs a calendar month behind the UK, so you will be purchasing the February issue in March 2011.

Here's a little insight in to what you'll see in the February issue.

Guest Of The Month - Reflection Of The Heart

A delicate heart shaped design by Maureen Hirons complete with a sugar lotus flower, ideal for a wedding or as a very special Valentine cake.
On The Wing

Debbie Lynch illustrates how to paint a beautiful hummingbird and with the addition of Christmas bells (an Australian flower) and stylish orchids, creates a wedding or special occasion cake that is a work of art.

Floral Inspirations - Iris

Talented flower artist Ulla Netzband shows you how to make this flower in full step-by-step detail.

Getting More From Your Equipment - Patchwork Cats

Cake Craft welcomes Bev Hilton to our magazine and this month with just one cutter she decorates wedding invitations, place settings, a wedding cake, gifts and favours for the wedding party guests.

International Project - Marie Antoinette Cake

This month we feature a Grand Prize winning cake from the New York Show created by Cynthia Bayne.

Couture Lace

Peter Roberts completes his first commission for Cake Craft with a sophisticated black and white wedding stacked cake using mixed mediums of royal icing and sugarpaste.

Themed Wedding Cakes - Medieval Wedding Cake

For a wedding celebration held in a castle Ruth Wyld has made this cake and co-ordinating cake stand specially for the knight and his lady.

Cake International Show Results - Part 1

We have the results of classes A-N for you along with pictures of the winners from each class.

Simply Modelling - Just For You

With love in the air this month, Jane Barraclough has a model of a girl making a card for her Valentine. This could easily be adapted for a friend’s birthday who is keen on papercrafts.

I Love U Valentine Bear

A romantic gift for your Valentine of a cute teddy resting on a red cushion, all made from carved cake by Elaine Thomas.

Cake Boutique

L’Oven Cake offer a very different way to present cupcakes - a cupcake bouquet.

Home Baking

Valerie Hedgethorne makes Valentine cupcakes, a no-bake biscuit cake, a rich chocolate cake with chocolate ganache and a glazed orange cake so you can make the most of Seville oranges this month.


I've secured an advance copy today of January 2011 - order your subscription prior to March 24th and be in to win, this advance copy delivered with your first issue. Read on to find out what is covered in this issue.

Guest Of The Month - Snowman’s Christmas

A delightful last minute Christmas cake by Karen Davies with a family of hand modelled snowmen along with a matching snowman border.

Penguin Cake

Francesca Feely has created this cute and very appealing penguin topper for any special occasion during winter that needs a cake to help celebrate the event.

Floral Inspirations - Bearded Iris

Is our challenge for you this month and floral expert, Ulla Netzband shows how to make this in full step-by-step detail.

Royal Icing Techniques

Another one of our experts, Nadene Hurst, begins a New bi-monthly series for us. This month she demonstrates comprehensively how to marzipan and coat a cake with Royal icing.

International Project - Rhapsody in Blue

USA’s Dianne Gruenberg takes a papercraft technique and turns this into a challenging and amazing intricate edible snowflake winter wedding cake in our New monthly slot for international contributors.

Show Report

Pictures from Hotelympia’s Salon Culinaire held at London’s ExCel Centre last year.


In response to reader requests, we are bringing the index forward so that it will be in line with your 12 issue binders, as most of you like to keep a year's worth of Cake in each binder.

Themed Wedding Cakes - Sapphire Crystal Ice

In the first of this New series Ruth Wyld creates a stunning wedding cake for a chilly, ice bar/ice hotel themed wedding.

Cake Boutique - Safari prints ribbons and bows

This month in our New series we have a quick and easy wedding cake adorned with ribbon by Julie Askew.

Simply Modelling - New Year Resolution

January is the time of year when we have all put on a few pounds over Christmas and with this in mind Jane Barraclough models a tongue in cheek exercise class for you.
Party Wine

It’s party time and when they say 'bring a bottle' you could oblige with this cake from Pam Wakefield.
Cake Boutique - Sparkling Snowflake

A stylish white on white snowflake wedding cake by Cassie Brown.

Man's Best Friend

How Peter Roberts of Centre Attraction in Liverpool created a full size Alsatian cake.

Home Baking

Valerie Hedgethorne continues the festive season with tasty recipes for New Year entertaining with lemon meringue torte, individual rum babas, mincemeat and marzipan slice, and a fruit truffle roll.

Tuesday, February 15, 2011

Covering pillow shape cakes in fondant

Gosh, I'm not sure I ever thought about covering pillow cakes before, but if I had, I know I would have needed these videos, so I wanted to share them with you. From Wilton.

Free faux wood cupcake wrapper download

I know how much you all love the free cupcake wrapper downlaods. Get yourself over to the Bird's Party Blog  Where you can download a large variety of faux wood cupcake wrappers FREE. Be sure to check out the rest of the blog. It's really awesome.

Piping frozen buttercream transfers from Wilton

You simply must check out this video from Wilton, if you've ever wanted to copy a 2d picture over to a cake, this is the way to do it.

Monday, February 14, 2011

Purple Cake Day charity fundraiser in Whangarei

Tuesday March 1st 12 noon - 5.30pm.

Kiwicakes is having an open house for Purple Cake Day. I am proud to be the cake decorating supplies sponsor for Purple Cake Day. I'll be selling Purple Rain (after the cocktail) cupcakes for $2.50 each, with all money going to

Come and grab yourself a cupcake browse Kiwicakes while you're at it. In celebration I'll have some great purple specials. I don't open the doors very often in this fashion. I'd love to see you. Please RSVP via our Facebook events page if you can, so I have an idea of how many cupcakes to bake. There is no parking on Nixon st, so please park in Elizabeth street directly opposite.

For those who come dressed in purple, we'll have something extra special just for you.

Kiwi Cake Decorator - Suzie Toms

It's that time again! to profile another Kiwi Cake decorator. If you'd like to be featured here. Send me an email
Today I ask the questions of Suzie Toms. Suzie recently relocated to Cambridge from Devonport and lives there with her three boys.

Please give use details of your online sites (website, facebook page, blog etc); Suzie's Cake Creations,!/SuziesCakeCreations the Blog is coming soon!

How long have you been decorating? I have been making birthday cakes for friends and family for over 10 years and started Suzie's Cake Creations just under 2 years ago.

What is you favourite thing to bake & decorate – why? I love to make 3D Birthday cakes for children - especially for pre-school children who are always delighted to recognize their most favourite characters in cake!

What got you started in baking/decorating ? A desire to make great birthday cakes for my children.

What are your top 5 decorating tools you cannot live without? My ball tool, my rolling pin, my spatula, a good sharp knife and my sieve.

What do you do when you’re not decorating ? When I'm not decorating I'm spending time with my children, family and friends, keeping house, gardening, reading and watching movies.

What are some of your favourite creations you’ve created ? My Dragon cake - made for a 70th Birthday for a much loved grandmother who was always affectionately known as the dragon.

The Beatrix Potter Christening cake because of the huge satisfaction I felt with the creation of the characters.

And my first 3D Tigger cake because it was such a success!

What is you favourite Cake, cookie, or cupcake flavour? I love a good lemon madeira with white chocolate butter cream - delicious!

If you could have someone make a cake for you, what would it be like? It wouldn't matter what it was like because it was made for me and that doesn't happen very often!

You offer an edible image printing service, direct to the public - can you tell me a little about this and why you enjoy doing it? I've only just begun to offer edible images - - I like to offer my clients and customers a full and professional service.

Saturday, February 12, 2011

Napier cake decorating day

Napier Cake Decorators’ Guild - Invites you to their Deco Dames Demonstration Day, 19 March 2011. At St Columba’s Church Hall, 176 Gloucester Street Taradale. 9.15am – 3.00pm

Demonstrators are:

Michele Barnett – Paua shell

Bonnie Henry – Casablanca Lily, 2011 Conference flower

Doreen Watkins – Bladder pea

Ivy Waite – Easter eggs for children

$25 entry fee includes morning and afternoon tea

Demonstrations commence at 9.30am

RSVP to enable sufficient Demo notes to be printed

Heather Holdsworth Phone: (06) 879-7962
Sandra Pearson Phone: (06) 844-8843

Friday, February 11, 2011

Hamilton Cake Decorating demo day (visit Kiwicakes)


Invite you to their Annual Cake Decorating Demonstration Day. Saturday, March 26th 2010. At the Discovery Christian Centre, Insoll Ave, Hamilton. $25 Full Day, $15 Half Day (Morning/Afternoon session)

Demonstrations: White Carnation, Shaggy Teddy Bear, Morning Glory, Peony, Sugar Jewels and Fantasy Gelatine Flowers.

Join us at 9am for Tea and Coffee, First Demonstrations start at 9.25am. Afternoon Demonstrations begin at 12.30pm. Please bring your own lunch, tea/coffee will be provided

I really hope to see you there. I will be there with the awesome Kiwicakes sales table. If there is anything in particular you want me to bring down for you. Please just email me ahead of time.

Thursday, February 10, 2011

An awesome video From Edna De La Cruz

This awesome video from Edna De La Cruz on You Tube shows anyone who finds tappits hard to use, the easy way to do it.

Stylish Blogger Award

Gosh I've received the "Stylish blogger award" and I've now to follow these instructions (Or goodness knows what will happen to me - sounds like fun though)

1) Thank and link back to the person who awarded you this award

2) Share 7 things about yourself

3) Award 15 recently discovered great bloggers

4) Contact these bloggers and tell them about the award

2) Well anyone who regularly reads this blog will know a lot about me already, so I'll give you the sort of info that I might almost call secret
1. I adore PASTA - I could eat it every night for dinner and never get sick of it, I particularly like it with pesto.
2. I was once upon a time a manufacturing jeweller.
3. I have an addiction for "Body Combat" a Les Mills exercise class.
4. Once of my favorite sweets is marzipan and anything to do with marzipan
5. I prefer to make sweet dishes, but when I cook I love to make fiddly things - like  hors d'oeuvre's or appetisers
6. My favourite flower is the Arum Lily
7. My favourite colour is green, I even had a green wedding dress, back as a spring chicken when I got married in 2000 at 24.
3. Wow awarding 15 recent blogger's (some might not end up being so recent.)

1. Monica from Delissimon - Many of you may remember Monica from "NZ's hottest home baker". Monica was actually one of my first commenter's way back when I started this blog, in the first few weeks, I think it was just me and Mon! We have regular cyber chats, I am glad she is in my life.
2. Flo from Flo's a Scrapin  Flo and I got to know each other, when Cricut Cake was released. Flo's knowledge of all things paper related in Cricut, opened my mind to what was possible in icing and then some. I 've learnt so much from Flo. 
3. Evelyn from Fun Decorating I'm loving the chance to showcase some of my customers blogs! - I enjoy checking out the latest creations here.
4. Nici from Nic Nac Noodle Nici is based in Taupo and  this could have been one of the seven things I could have told you about me.................. Nici and I flatted together in our youth for a few years, I still see Nici's mum and sister daily, as they work at the local Post office. Nici's party planning news and ideas are awesome. Her site is the one I go to, when my children consistently pick a theme I don't stock. Lately I've been loving her party food ideas.
5 Cakes by Anne another of my customers blogs. Anne runs cake decorating classes. We met at a recent conference, she's one fun lady, we often chat on the phone.
6. Sondra at Sweet Bites Cakes I love her novelty cake work, another lovely lady, I've had the pleasure of working with.
7. Vanessa at Bella Cupcakes Her blog has recently had a makeover. Many of you will be familiar with her work. Her work is unparalleled in my mind. If I was getting married (already did that - I would order my cake from Vanessa)
8. Glory from Glorious Treats does amazing things with cookies & cakes. She plans stunning parties and her floristry is awesome. I have in the past commented on Glory's facebook, flickr & blog. But she's such a popular lady, I'm but one of her many fans. Glory is very generous with her time, ideas and free printables she creates & shares.
9. Haniela from Haniela's food & photography she has in the past very kindly permitted me to share some of her tutorials with you all here on my blog. Her amazing photos always accompany her generous tutorials, you could learn alot from Haniela.
10.  Delish Cupcakes Colleen and Kathryn are two awesomely awesome girls who work together over on the North Shore (Auckland). Get yourself over there for one of their wonderful creations that change daily.

11. Bullrush Chocolates - these girls make everything sound like fun (even when they are not having fun)

12. Baking for Hospice Because I admire the amazing work they do and there never ending enthusiam for helping others (due to the nature of this blog - I won't be able to get them to particpate in this project -as the blog is showcasing the baking only)

13. Mrs A. in the Cove an amazing blog I admire for her dessert tables. Every time I view them, I want an excuse to make one.

14. Sequin Corner Cakes Kasey, yet another Kiwicakes member, I just sneaked a look and she has a great tutorial just listed recently. Kasey recently was drawn to have her photo showcased int he Kiwicakes newsletter.

15.Tales from a Cafe chick I enjoy reading this blog immensely, always humourous, sometimes thought provoking. Even better for those in Wellington, as great eats tips are often given away.

Wednesday, February 9, 2011

Kiwicakes 5th birthday

It's that time again! - Kiwicakes is turning 5. And we're running our annual birthday cake competition. Click here to see details of the 3rd birthday cake winner and here for the 4th birthday winner. I strongly encourage all past entrants to enter again, as when I think back on all the entries, it is with fond memories. I would have been proud to have any of the entries, as the winning cake.

I'm asking anyone interested to design a birthday cake for Kiwicakes 5th birthday party. Your cake should echo what you feel epitomises Kiwicakes. Your design ideas can be sent to me in any form, for example, a sketch or even a photo of a previous cake you've made, feel free to add written notes describing how you might alter the cake from your photo, or what elements in your sketch represent. The winner will be required to bake & decorate the winning design.

Be sure to include what flavour(s) the cake will be and the approximate size of finished cake.

Where to send it
You can email your ideas to me at or post to me snail mail at Kiwicakes, Po Box 4441, Kamo, Whangarei. Entries close March 31st 2011. Please include your telephone number with your entry.

The details
There are no design limitations for your cake, you can make it as big or as small as you like. However there is a limit of $50 for cake ingredients. I felt by limiting the cost of ingredients, this would allow design talent to shine through, rather than lots of expensive ingredients. The winner will be reimbursed for ingredients, to the value of $50

The winner will be required to make bake & decorate the winning design, during the month of April, at a time to suit them. I will then arrange for the cake to be collected from their home town for delivery to Kiwicakes.

I'll be loading the entries to the Kiwicakes blog (without the entrants names - so you can all remain anonymous) so that anyone interested can check them out.
Terms & Conditions - Kiwicakes 5th birthday competition

Prize is $500 worth of cake decorating supplies, chosen by Kiwicakes - delivered to the winner, at a destination within NZ. Prize is not exchangeable for cash.

Winner is required to bake and decorate the winning design during the month of April 2011 to receive their prize.
Cost of ingredients up to the value of $50 will be reimbursed by Kiwicakes.
Competition is open to all residents of New Zealand (pick up address for cake must be within New Zealand).
The winner agrees to their name & photo of cake being used for publicity purposes.
Entrants designs will be loaded to the KiwicakesNZ blog.
Winner will be posted to Kiwicakes blog and will feature in a future edition of the Kiwicakes newsletter.
Entries close March 31st 2011

Tuesday, February 8, 2011

Ingredients substitutions

An awesomely handy chart to have - from the people at the Chelsea Sugar Company

  • Self-raising flour 1 cup self-raising flour = 1 cup plain flour + 1½ teaspoons baking powder.

  • Butter 250g butter = the same quantity of margarine or 7/8 cup of oil (if recipe required melted butter).

  • Egg 1 whole egg = 2 egg yolks + 1 tablespoon water.

  • Caster sugar place white sugar in a food processor and pulse for approximately 1 minute until the grains are finer.

  • Dark Brown Sugar 1 cup Dark Brown Sugar = 1 cup Caster Sugar + ¼ cup Treacle or Golden Syrup.

  • Soft Brown Sugar 1 cup Soft Brown Sugar = 1 cup Caster Sugar + 2 Tbsp Golden Syrup.

  • Milk 1 cup blue or light blue milk = ½ cup water + ½ cup evaporated milk or cream. Alternatively use soy milk.

  • Buttermilk 1 cup buttermilk = ½ cup plain non-fat yoghurt + ½ cup milk.

  • Sour cream 1 cup sour cream = 1 cup milk + 1 tablespoon lemon juice or white vinegar stirred through and allowed to stand for 5 minutes to sour.

  • Baking powder 1 teaspoon baking powder = ¼ teaspoon baking soda + ½ cup buttermilk or sour milk and reduce the liquid in the recipe by half.

  • Cornstarch 1 tablespoon cornstarch = 2 tablespoons all-purpose flour.

  • Lemon juice small amounts of lemon juice e.g. 1 teaspoon can be substituted with vinegar. 1 tsp lemon juice = ½ teaspoon vinegar.

  • Honey 1 cup honey = 1 cup & 2 Tbsp of sugar + ¼ cup of the same liquid used in the recipe.

  • Unsalted butter – many US and UK recipes call for unsalted butter. You can buy unsalted butter in NZ, however regular butter (salted) is fine to use in your recipes.

  • Shortening 1 cup shortening = 1 cup butter or margarine.

  • Cinnamon 1 teaspoon ground cinnamon = ½ teaspoon ground all spice.

  • All Spice 1 teaspoon all spice = ½ teaspoon ground cloves + ½ teaspoon cinnamon

  • Monday, February 7, 2011

    Photo updates for Purple Cake Day

    I thought you might enjoy seeing some photos from this weekend past of the purple cupcakes, that were created for Purple Cake Day. Each weekend Purple cupcakes are being created and sold in Nelson, culminating in Purple Cake Day March 1st. For more details go to the Purple Cake Day website. I'm proud to be the one responsible for all the lovely volunteers being covered in Rainbow Dust glitter.

    I'm busy planning my own Purple Cake Day celebrations. At the moment I'm thinking purpe Rain cupcakes (like the cocktail)

    Sweet cheeky chat

    Recently arrived are Conversation heart candies. Choose from cheeky chat, for wedding showers/hens nights/ stag parties, or endearing sentiments of love, with the regular (non cheeky) hearts.

    Great for cupcakes, or simply place in a small bon bon dish at your next event

    Also recently arrived, are these super cute conversation heart cupcake rings

    Thursday, February 3, 2011

    Purple Cake Day

    Kiwicakes is proud to be the cake supplies sponsor for Purple Cake Day. I've spent some time corresponding with Emily, the incredible woman behind the initiative and after hearing her story I wanted to be involved immediately. Kiwicakes has fitted out Purple Cake Day, with EVERYTHING purple I could possibly think of and then some. I can't wait to see some of the purple creations made throughout February and on Purple Cake Day - March 1st 2011.

    Emily & her daughter Alyahna

    Purple Cake Day is an idea conceived by Nelsonian, Emily Sanson-Rejouis to celebrate the spirit of her daughters, Kofie-Jade (5) and Zenzie (3), who were lost with their father, Emily’s husband Emmanuel, in the Haiti earthquake in January 2010.

    It is inspired by Kofie’s compassion for children less fortunate and by Zenzie who wanted not one, but two purple cakes for her 4th birthday.

    Immediately following the earthquake, Emily established the Kenbe La Foundation (‘Kenbe La’ means “Never Give Up” in Haitian Creole), a registered charitable trust, to provide educational opportunities for children in need. The Foundation has since established Purple Cake Day as a specific day to celebrate and connect children from around the world.

    Funds raised by the Foundation in 2010 and 2011, including those raised by Purple Cake Day, are going towards the Foundation’s current project of building a school in Leogane Province, Haiti, one of the regions most severely affected by the earthquake. The Kenbe La Foundation has already provided and coordinated direct support to the Source of Hope School in Tom Gato Community, Leogane. The school supporting 120 primary level students with 5 teachers was completely destroyed in the quake. The Kenbe La Foundation has arranged educational resources, clothes, ShelterBox tents for temporary classrooms and teachers salaries. To read more about Emily’s story and the Foundation go to

    Purple Cake Day Blog can be found by clicking  here and  from here you can download an educational pack for incorporating Purple Cake Day in to schools.

    Emily's story features in the February issue of next magazine. Julie Le Clerc has created a purple cupcake recipe, which features in next magazine you can get it here

    Ideas for how you can get involved are here

    Photos in the post and on Purple Cake day's website are credited to Daniel Allen Photography.
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