Why I want to be mentor in this category: It took me AGES to refine my cooking to a point where it could be sold - and in the process I learnt a lot I'd like to be able to share with other cooks out there.
What inspires me in this category: I'm constantly challenging myself to come up with dairy, egg and wheat/gluten free versions of the food I love.
Experience: I run a little Wheat and Gluten Free Baking Company and have learned through experience how to make beautiful cakes, cookies and pastry with a range of non-wheat flour.
Biggest Lesson Learned: How to make cakes rise and pastry be light even when using a gluten-free flour which by its very nature is heavier.
Books, classes, teachers that have helped me: Women's Weekly Cupcakes BookrnHummingbird Cafe BookrnBabycakes Recipe Book
Education, Awards, Pro Experience: I run a little baking company: www.cakeophony.com
Always add more liquid into any recipe you are adapting to be wheat or gluten free if you want it to be moist and flavourful