Cover star! This week I was ranked number 1 wedding cake designer by Epicure / Good Food (The Age, Sydney Morning Herald). Read the full article online here.
300 wedding cakes later (yep, really) and five years of collaborating with couples on their wedding day, I’ve come to learn a lot about which Melbourne businesses can be counted on for their creativity, authenticity and love of what they do.
C A K E B U D S is my guidebook on the best suppliers I’ve worked with. From florists, jewellers and tailors right through to beauty, bridal wear and styling, I’ve unpicked the real personalities that I recommend wholeheartedly to my wedding cake clients.
Due to launch very soon, I can’t wait to share my know-how with you! Hopefully it will become your cheat sheet to planning a contemporary wedding with minimal headaches.
Sign-up to receive a sneak preview of the eBook and news on the launch date and party.
A sneaky update on new publications and websites, featuring my latest food writing.
Biannual UK design magazine Dirty Furniture, was one of my favourite reads last year. Issue two celebrates everything to do with the table. Pre-order your issue before it sells out, sit back with some cake and devour the contents – including my two articles on the rebel culture of chewing gum, and risque dining tables of a Russian heiress. Intrigued?
I’ve been so lucky to work with The Australian Ballet from time to time. It’s always so inspiring to receive a cake commission from the arts. It allows me to push my creativity and explore fantastical, edible designs with them.
Here’s a look back at the GIANT 30 cake I designed to celebrate the 30 years of service Artistic Director and dancer David McAllister has achieved. It even featured in The Australian the following morning.
Another highlight was a special creation to celebrate the ‘Imperial Suite’ production. With their stunning costumes as a reference, I dreamed up a Blueberry Buttermilk Pancake with French marigold, cornflowers, glitter blueberries and toffee shards laced with 24ct gold leaf (!!)
Thanks to Sea Photographers for this cute snap! Happy reading 🙂
WIN a Party in a Box
We’re running a sweet competition to get dreamy about, over on Instagram.
Enjoy a custom Sticky Fingers Bakery cake, case of SOFI Spritz and professional photography from Kelli Morris delivered to your next party for an instant hit of wow.
Want to know what you’ll be slicing into? A Toasted Meringue, Blood Orange, Almond and SOFI soaked Apricot Cake. Start writing your guest list!
Here’s how to Enter:
- Head to Instagram and follow @stickyfingersbakery, @sofisparkling and @kellimorris_photo
- Search #mystickyfingers and comment on your favourite cake letting us know what kind of party you’d throw if you won
- Make sure you use the hashtag #partyinabox so we can find your entry
Entries open to Victorian residents aged 18+. Entries close 14th March 2015.
G O O D L U C K !
Terms & Conditions
- The competition is open to Victorian residents only. Must be 18+.
- Competition runs from 14th February to 14th March 2015. 1 x Winner will be chosen by Sticky Fingers Bakery on 15th March 2015 at 8pm. The winner will be notified and announced by Sticky Fingers Bakery on Instagram.
- Winner will receive 1 x case of SOFI sparkling, 1 x Toasted Meringue, Blood Orange and SOFI soaked Apricot Cake from Sticky Fingers Bakery and 1 x hour of professional photography from Kelli Morris Photography.Delivery of Party in a Box subject to Sticky Fingers Bakery’s delivery zone (visit the website for details).
- Date and time of Party in a Box subject to availability of Sticky Fingers Bakery and Kelli Morris Photography. Prize valid for 4 months from date of winner announcement.
- Cake flavour cannot be modified.
To get you in the right frame of mind, here’s my favourite snaps of the colour exploding Sweet 16 birthday cake and Willy Wonka cupcakes I created. The cake was commissioned to celebrate the latest RWB collection and to high-five the ladies of the iconic Alice Euphemia.
We nearly set the alarms off with those fireworks, but it was worth it!
Super cool Beci Orpin is know for her incredible colour palette, craft ingenuity and interior style. I was thrilled to provide one GIANT cake for her first published book ‘Find & Keep’, available from Hardie Grant Books.
Check out her masterful make-over of my classic butter cake, and grab a copy of ‘Find & Keep’ for ideas on making your own cake stencils.
Thrilled to have five new recipes published in Issue 8 of Hooray – just in time for your Christmas baking.
Mulled Wine Brownies, Peppermint Cheesecake Slice, New Years Day Granola, Lemon Rosemary Shortbread and Apricot Ginger Cookie Dough are all at the ready.
Styled by Sticky Fingers Bakery. Photographed by Mia Mala McDonald.
A while back I supplied a troppo recipe for the beautifully slick publication The Blackmail Offline #1. The edition sold out like hot cakes so I thought I’d share the wee recipe with you today.
An early music Vs baking interview with the inspiring Turntable Kitchen.
My interview with Home Heaven is out today, with a lengthy Q & A about all things wedding cakes. Head to the article for my secrets on choosing the best cake for your wedding style.
Here’s one from the vaults. On my first week of opening, I was lucky to be featured in Epicure, the foodie bible from Melbourne’s daily newspaper The Age. One of the most exciting times to date.
Thanks to Wardrobe Vs Pantry for a fun interview and a peek inside my wardrobe and pantry.
They managed to pry out of me details of my worst outfit choice and my most unsuccessful cooking attempt. Ouch.
Let me introduce you to Sweet Talk. It’s a conversational workshop exploring inspiring baking tips and ideas, linked around a central theme. The first Sweet Talk celebrates the edible garden and is being launched at this months Flour Market.
Keep your eyes peeled on our Facebook for event and ticketing details. We’ll be releasing more info this week!
Proudly sponsored by Organic Empire. Guest Speaker The Sage Garden
So happy to celebrate Frankie Magazine’s 10th Birthday with a photo shoot on Pop Culture. Each baked good celebrates famous TV and film moments: Seinfeld, Twin Peaks, The Golden Girls, The Goodies, City of Lost Children and Mall Rats.
Grab a copy of issue 60 for a close up.
Baking by Sticky Fingers Bakery. Recipes by Lucy Corry. Photos by Hilary Walker.
Can you believe Frankie Magazine has turned 10 years old? Sixty issues later and the gang are still loyally loved all around Australia (and the globe).
To celebrate, they invited key bakers from around Melbourne to create the ultimate Australiana cake buffet. The whole event was superbly curated by Firecracker Events and was an incredibly fun night.
Sticky Fingers Bakery supplied the main cutting cake 5 layers high and dubbed it The Bush Baby. It was made with love, nectarines, native pepperberry liquor and native river mint.
Martha Stewart on the front cover, and little old me on the inside.
Thanks to Renegade Collective for an enjoyable interview all about the business and marketing direction of Sticky Fingers Bakery and just how it all started.
Daily Life are featuring one of my recipes today.
A cookie inspired by Cheers
One of the first celebrity infatuations I had was for American actress Shelley Long, and her role as Diane Chambers in Cheers.
Being eight years old at the time, there was no way I could have understood the plot twists of her college graduate turned cocktail waitress character. Yet there was something about her high-necked country shirts and glossy blonde fringe, standing out against the musty brown interior of the infamous Cheers bar that caught my imagination.
Unbeknownst to me, her “opposites attract” love-hate relationship with character Sam Malone (Ted Dansen) was at the time a real talking point for TV audiences. Her character’s bratty charm, feminist leanings and romantic hope paired with Sam Malone’s working class lothario lead, ensured Cheers was one of the highest rating shows of the 70’s and 80’s.
And so, to honour my peculiar childhood crush I created the Bar Fly Cookie – a chewy mash up of everyone’s favourite bar snacks (pretzels and peanuts) with a moreish salty punch.
If only the writers of Cheers had this cookie on hand, they could have written the perfect episode. Diane Chambers stealing the heart of Sam Malone with one crumbly, buttery bite.
Bar Fly Cookies
First make the pretzel shortbread crumble which creates the crunchy, chunky texture of the cookie.
- Preheat oven to 190 degrees.
- Cream 110 g butter, 40g caster sugar and 20g of brown sugar until pale and fluffy.
- Sift in 170g flour and a generous pinch of sea salt.
- Crush 100g pretzels into small pea size pieces. Add to the shortbread mix. Don’t eat the left over pretzels because you’ll need them to decorate later!
- On a lightly floured surface roll the shortbread mixture into a ball, cover with plastic wrap and refrigerate for half an hour.
- Break mixture up onto a baking tray and bake for 20 minutes until pale gold.
- Set aside and allow to cool completely.
Now for the main peanut butter cookie!
- Combine 170g butter, 300g raw caster sugar and 100g glucose until fluffy.
- Add 100g smooth peanut butter and 150g ABC spread (almond, brazil & cashew spread), 2 large free range eggs and a teaspoon of vanilla extract. Beat for 5 minutes for a voluminous, smooth mixture.
- Add 225g plain flour, 1tsp baking powder, 2tsp of sea salt and a generous handful of raw peanuts. Mix to combine lightly.
- Add 250g of the baked pretzel shortbread and mix to combine.
- Refrigerate cookie dough for at least 1 hour before scooping out tablespoon portions of the dough onto a tray lined with greased baking paper. Space cookies apart generously as they’ll spread out when baked.
- Push a whole pretzel into the top of each cookie and bake for 20 minutes or until golden.
Daily Life have featured my Marilyn Monroe inspired recipe today.
A Marilyn Monroe inspired eclair
As a pastry chef, I’m playing around with sweet inventions 24/7. But when my home pantry gets uninspiring or I get bored of trying to soothe my latest sugar tangent, I find myself mentally time travelling to someone else’s kitchen. Someone else’s cravings.
I open an imaginary portal straight into Dame Edna’s ultimate biscuit barrel. I consider what caramel delights would make Billie Holiday weak at the knees. What dessert would cause Elvis to ditch Priscilla for me? You get the picture.
As another dark winter sets in, I find myself drawn to the most shimmering bright and golden bombshell to inspire me – Marilyn Monroe.
I needed a dessert that was like Monroe: classic, womanly and playful. After some daydreaming, I decided a choux pastry éclair filled with fresh whipped cream, topped with a tart rosehip glaze and studded with pomegranate jewels would be her perfect vice. The finishing touch is a single chocolate chip – like her famous beauty mark – balanced perfectly to one edge.
Picture her savouring every last crumb in her dressing room. Champagne in hand, talking with her tickle of a voice and haloed with her big, blonde cotton candy hair.
Indulge in the recipe below and allow some glamour into your everyday kitchen.
Rosehip Pomegranate Éclair
Makes approx. 20 eclairs
1/2 cup unsalted butter
2 tablespoons caster sugar
2 cups plain flour
8 free range eggs
6 rosehip teabags
2 tablespoons of the rosehip mixture
2 cups of icing sugar
Full cream milk powder
- Preheat your oven to 200 degrees. Place baking paper on two oiled trays and set aside.
- Place half a cup of unsalted butter, two tablespoons of caster sugar and a big pinch of salt into 2 cups of boiling hot water. Stir until melted and combined.
- Sift in 2 cups of plain flour all at once. Stir slowly to combine and then rapidly to create a stiff buttery ball of dough. Add 8 free range eggs one at a time and beat vigorously until each one is combined. Your batter should be glossy and thick so take care to note the consistency after each egg. If it’s looking good after 6 or 7 eggs then leave the last one out.
- Use your hands to shape choux pastry into medium size balls (these will create Cream Puffs) or use a wide nozzle pastry bag to pipe the choux pastry into 10cm strips. Leave a few centimeters between each éclair to expand.
- Bake for approximately 1 hour or until golden and puffy. Remove from oven and allow to cool completely. Slice each éclair into two halves.
- Place 6 rosehip teabags into a mug of boiling water. Allow to brew for two minutes before adding two tablespoons of the rosehip mixture to a small bowl filled with two cups of icing sugar. Stir to create a thick paste.
- Use a butter knife to spread the rosehip glaze onto the tops of the eclairs. Add fresh pomegranate jewels on top and any other decorations that take your fancy. Refrigerate.
- Whip fresh cream until thick and fluffy. Pipe into the bottom half of the éclair. Sprinkle full cream milk powder over the top for an extra milky hit. Place glazed éclair half on top of the cream. Enjoy!
Naked wedding cakes are pretty popular right now. My very own wedding cake was nude, and was featured in Polka Dot Bride’s round up of the best.
What’s Melbourne like in summer?
Melbourne turns into a pressure cooker in the summer. The city heat makes people spill into parks and any greenery they can find with bottles of beer and homemade treats. I love the summer nights best. No sweaters and no curfews.
Tell us about your perfect day?
Breakfast at Pearl Oyster. A new summer thing from Martin Fella Vintage. Southside to Licorice Pie for a new record or two, followed by a cruise to the beach for gelato in the sea. Then home to cook up some Korean-inspired tacos with beers, tunes and fairy lights in the garden.
Where do you get coffee?
I grab a coffee wherever I can squeeze in a pit stop between cake deliveries. As long as the coffee is strong and they don’t charge a ransom for Bonsoy then I’m happy. Nick’s Coffee Bar in the city is a new daggy favourite. It’s no frills coffee served in a den of Little Italy charm.
Where do you knock off in the evening?
Captains of Industry is my favourite escape. Get a seat by the window, sip an Old Fashioned and stay for their new dinner menu. Perfect date night.
Where do you go on summer holidays?
There’s not much of a chance to go on holiday running Sticky Fingers, but a daytrip is always doable. My partner and I had a great trek out to Lorne recently. After a swim, we stopped in at The Bottle of Milk for a burger and then lazed around in a magical lagoon. My last big holiday was Hawaii. My plan was to get lost on the most remote island I could find. I would 100 per cent recommend that.
What will you be baking this summer?
Lots of wedding cakes! Fluffy meringue buttercreams, earthy apple cider cupcakes and pink champagne chiffon cakes are popular creations this season. In my down time, I’ll be experimenting with more edible flowers, which I plan to use in some fresh recipes for the new year.
Read the full article here.
Super cool Urban Outfitters featured our baked goods on their blog:
“Hayley McKee from Super Wild Horses can play the guitar, the drums and probably many other instruments, but let me tell you something: she also bakes—professionally.
Her online bakery is called Sticky Fingers and it makes super delicious cupcakes, cakes and aprons then delivers these things to your door. We lie—it doesn’t make the aprons, Oh Henry Vintage does and Sticky Fingers sells them. But one thing we’d never lie about is this cupcake subscription“
This is a feature in the chic Glamour Magazine Paris. If you squint hard you’ll see me amongst these beautiful words about Eleanore Klar, Editor-in-Chief of I Heart Magazine.
Double page interview in the latest Yen. Sorry for the dodgy photocopying!
If you can read French then you’re in luck. Grab a copy of super magnifique I Heart Magazine to read all about moi.