How would you describe what you do? Would you consider yourself more of an artist or a dessert chef?

I would say I’m an entertainer at my core. It’s all about finding a balance between creativity and logic; two vital mindsets in the creative field. As a former drama student, I’ve always loved to tell stories, to ignite joy — to make people laugh or cry. I want World of Crema to evoke a kind of childhood wonder (through mature sensibilities) with World of Crema. It’s a balancing act that brings me a lot of enjoyment, especially when it’s reflected in the smiles on people’s faces. 

Originally, I hadn’t envisioned running a micro-scale bakery. While I deeply respect those who pursue this path, I realised it wasn’t the right fit for me. It’s a tough journey that requires a unique mindset and dedication. Personally, I found the work to be isolated and lacking in inspiration. Continuing down that path felt like it might have hindered my personal and professional growth. I am relatively new to the industry and have a strong desire to learn more, to collaborate with talented individuals and to engage in larger-scale projects. 

Tip 1: Research and concept everything before any cake is made

Having an instant one-on-one conversation with the client is incredibly important. I want to make sure my creations reflect the unique identity of each individual or business.

From there, I curate a mood board… a collage of colours, textures, structures and flavours… a blend of my own work and other chefs I’m inspired by. This sets up the story behind the cake.

Tip 2: Where to look for inspiration:

• Nature:  the contrast of life and death. How a rose is erect but then sheds its petals when it’s coming to its end. Walks in national parks or just down to my local beach in Bilgola can feel like an expedition and discovery of the most beautiful art in the world. 
• Chefs: Laila Gohar and Natasha Pickowicz.
• Art: Explore music, sculpture, dance, poetry and painting. I often attend my friend’s jazz gigs, go to exhibitions… the theatre! Connecting to that part of me helps put my own creativity in better flow. Dance also liberates me in my body and frees my mind.

Tip 3: Hone in on your process, prepare and make time!

Ensuring your research, planning, inspiration and direction are solid is crucial! I try to be in a calm state of mind and manifest my abundance with reminders of past successes stuck on my kitchen walls. 

Tip 4: Connect with your suppliers and producers

My brother in law Tom Eadie owns Berkelo Bakery, they help me out with sourcing produce. He supports local farmers and really cares about each ingredient that goes into his goods. I source organic eggs, flours, sugars and extra virgin olive oil from him. The flour is proudly sourced from the Milling Co which is locally milled in Gunnedah.  When it comes to fresh produce, I recently set up an account with ProBros which has absolutely changed my life! 

Tip 5:  Get creative with your props — sourcing is essential!

Source your props, cake stands, shaped tins, florals and any other decorations in advance! 

Here are some of Tia’s prop hot spots:

• Lunatiques— they have so many antiques, from old school Italian to farmhouse country vibes, to chic retro. 
• Your Family Home —  my Mum and Nonna’s homes are like museums (they have fine chinaware, vases, glassware – you name it). 
• Dirt Ceramics — they have a cake stand which is completely handmade by local artist Gemma Gale for CREMA
• I also often find props that I can use as cake stands such as the vintage scales that I used to sit my cannoli on for the Buffet event. 
• Bess — my go-to for florals! Heaps of native flowers. The team understands my stylistic preference. They are mind readers and magicians and I have so much respect for what Bess has built.

Tip 5: Onto the prep

Larger events typically demand three days of meticulous preparation. I compartmentalise tasks: One day is dedicated to fillings, curds and buttercreams, another for baking and the last, for assembly. Make sure you jot this down and map out each element, so you can figure out how to split your prep well in advance.

Tip 6: Bake, bake, bake!

Start by nailing the basics. Have a simple olive oil cake up your sleeve, find the best scone recipe out there (Alison Roman!) and make adjustments. Add fruits you like and make it yours. Make a jam, make a curd, make a compote, make a jelly! Understand the difference. Get the basics down pat and you’ll grow from there. Buy the Baking Bible by Rose Levy Beranbaum and challenge yourself with something more technical once in a blue moon with some friends who are also curious bakers.

Recipes I love forever:

• Cottage Cheese Cake — this is an amazing recipe, it’s super simple and perfect for apricots and peaches that have just come in season!
• Carrot Cake Banana Bread — this recipe from Nigel Slater is the best carrot cake you will ever eat in your life. I swear. 
• Pineapple Galette — Natasha Pickowicz and Claire Saffitz on their pineapple galette. The perfect summer barbeque dessert! Just add a scoop of vanilla bean ice gelato from Rivareno gelateria and you’re good to go.
• The infamous River Café Chocolate Nemesis cake — I had the pleasure of dining at the river café this time last year and actually died and went to heaven when I tried this. I have since recreated it many times at home. 

Tip 7: Tablescaping — conduct trial runs! 

I always begin by conducting trial runs in my kitchen, crafting smaller cake pieces that will eventually form the lengthy log cake. Aligning 5-6 cake segments involves meticulous attention to detail, ensuring uniform height and seamless integration. Often, shaping the cakes necessitates some cutting and moulding to maintain consistency in the final form. Each mini piece is individually boxed and labelled with its position within the extended log.

When it comes to the event, I always pack my bag with the necessities:

•  Extra meringue buttercream to patch where one small cake meets the other
• Flowers!
• Palette knives and spatulas, for any final touches 
• Floral tape to safely seal the stems of the flowers so no flower juice leaks into the cake (very important!)

Hot tip: For the tablescaping, get a piece of paper and draw a bit of a blueprint for backup of where I am going to place the desserts and selected props.