Cake Crumbs with Rosie Gaul from Rosie Cakes

Posted by admin 21/07/2021 0 Comment(s) Cake Crumbs,

It was her own engagement cake that sparked the desire within Rosie Gaul from Rosie Cakes to learn the art of cake decorating. It's proved to be a winning endeavour, with Rosie now considering the move to full-time caker!


1. How did your sweets business or journey begin?


My husband’s cousin made our engagement cake in 2011. I mentioned that I would love to learn how to do that, so she invited me around one afternoon and we made a fondant covered cake with a bow - and I haven't stopped since then!






2. What has starting your own business meant for you?


A creative outlet, but also I've always been a bit of a side hustler (I used to own a bra shop for big-busted women!), so this is something I can do from home more flexibly.



3. What have been/are the biggest challenges you face(d) in regard to starting/building/maintaining your business?


Finding time - with the more children I have (I have two) lol! Also keeping that work/life balance while also working part-time in the public service. Although I'm currently on long service leave to see if caking can be my full-time gig... will I return? Hope not!



4. What do you feel are the benefits of using edible images?


I've used edible images for years now. In the beginning, I felt a bit funny about it - in terms of I had a lot of self-doubt in my own work and if it was good enough - it wasn't like I was painting the pics myself! But, I have come to absolutely embrace edible images - they give such a great, crisp and colourful finish and are so versatile - icing sheets, wafer paper, for cakes, cookies, cupcakes - even lollypops! I can easily make children's themed cakes without having to do a degree in art/painting too lol.






5. What is your favourite type of treat/design to create?


I love making cakes and cookies most - I feel like I can be more creative in these areas.






6. What is the current trend you’re seeing in edible images?


I'm seeing a lot of corporate logo cookies - which is great for us bakers, as they are usually larger orders and reasonably quick to make.




7. What is the funniest/most unusual sweet creation you’ve been asked to make?


I once made a cake for a dog - it was a bit of a challenge. I made a low sugar cake with vegetables and the 'icing' was actually mashed potato (which smooths and pipes surprisingly well)! I have been asked for these a few times now, but the answer is NO MORE!


8. Do you have any tips you can share when either printing or applying edible images?


I like to apply images to fondant without water where possible - this can be done if you roll and press the image straight on - I usually give it a light roll over with the rolling pin too (although not too hard or the image may tear). When cutting around intricate details I sometimes use a scalpel!





9. What is your “can’t live without” sweet making tool?


This question isn't fair, there are so many now! My Agbay for cutting cake layers, my edible image printer, my 4" angled spatula... the list could go on forever!


10. What do you do for yourself within your life and business to help

avoid or alleviate burnout?


Yikes, this is a tough one as I have to work on it ALL THE TIME.

I schedule nothing in the school holidays (yep,  from Christmas to Feb is off!) and try to always keep Sundays clear. I try hard to not overbook myself too.





11. What is your career highlight to date?


I don't really have anything that stands out. My joy comes from seeing a client's face light up when they first see what I've created for them. I'm currently working on a project to teach mums how to bake and create amazing cakes themselves for their kids, because imagine their sense of accomplishment and pride when they can say they made the beautiful cake all by themselves!