DIY Enchanted Rose Feature

Growing up a 90s kid, I was absolutely in love with the Disney classic Beauty and the Beast. Loved the characters, loved the songs, loved the magic. I was so excited when recently a Beauty and the Beast themed cake order fell in my lap – and I was offered the chance to design it however I liked!

I did some rummaging through Google images and Instagram for inspiration. And I’d come across others who had incorporated the Enchanted Rose – and so I thought I would too. With the magical lights and all 🙂

Since posting this cake online yesterday, there have been a few asking how did I make the feature on top, so I thought I would do this blog post as a brief overview on what I used and what I did in order to make it:

Materials/Tools required:

* BEGÅVNING Glass dome with base from Ikea (AU$9.99) – FYI, in this picture it is sitting on top of a 5″ cake. So you would want to be placing it onto the top of at least 5-6″ cake.
* 20M (20 LEDs) warm white battery powered copper wire fairy lights (AU$3.51)
* Wired sugar rose with sugar leaves
* Drill
* Hot glue gun

Steps:

  1. Construct sugar rose with leaves. Use floral tape to cover stem wire.
  2. Drill hole into centre of base, large enough to fit rose stem & fair lights wire through.
  3. Feed the lights through the drilled hole from underneath the base. Apply some hot glue to the hole, and place the rose stem through. This will hold the rose and the lights in place. (I added a couple extra dots of hot glue in places to secure the LED wire to the base in a couple places).
  4. Play with the fairy lights wiring until they are arranged how you like them. I decided to keep the lights below the rose so they did not pose an obstruction to viewing the rose itself.
  5. Dollop of hot glue onto the base behind view of the rose, to secure the glass dome in place.

Hope this is helpful for people out there wanting to have a go at making one for yourself. As you can see, it’s something that is very effective but doesn’t break the bank to make if you have the time to spare.

Why are my custom cakes so expensive?

I’ve come across a number of articles giving a high-level explanation as to why custom cakes are so expensive. But if you’re a bit like me – you kind of want to see where your money is going exactly, right? I mean, how can a custom cake from a home baker really come with a $200 price tag when you can head down to the Cheesecake shop and get a party cake for less than $50?

I think the best approach to explain this, is to do a bit of a comparison. So let’s take the ever-popular unicorn cake as a sample-case – so we can see like-for-like, between other establishments and myself.

  • Cheesecake shop – $140 – double barrel 7″ mudcake decorated with truffle (I’m guessing this ready-made truffle white chocolate ganache product) – serves 20-25.
  • Coles – $25 – doesn’t state what it’s made of or serving size, only that it’s made in the United Kingdom (generally, cakes from Coles/Woolies are 7″) – estimated serves 12-18.
  • Anita of Cake – $170 – 6″ extended height mudcake decorated with vanilla buttercream – serves approx 18.

So of course, you can see there are already differences in the pricing. So let’s get into why my cake costs more:

My cakes are fully customisable: you’re not always going to find the cake you’re looking for readily available at every established bakery (such as this unicorn cake). And even if you do happen to find it, you are probably going to be limited as to what customisations you can do. With me, you are in complete control as to what you want changed – your cake is bespoke. Would you expect a bespoke wedding dress to cost the same as one off the rack? You’re paying to know that you’re going to get exactly what you want – from changing the dietary requirements, to choosing the colour scheme. I even include candles (if it’s a birthday cake) and fondant lettering for the recipient’s name on the board – even the finer details are taken care of 🙂

All cakes are made from scratch: I make everything from scratch (only exception is fondant/gumpaste) – this include all cakes, fillings and buttercreams using quality ingredients. No artificial flavours or preservatives! Using the unicorn cake as an example: $10.70 for cake ingredients, $11.19 for buttercream ingredients, $1.97 for fondant. $23.86 total for ingredients only. Now let’s look at the other considerations:

  • I would need to first go shopping to buy the ingredients (I am a bespoke cakemaker, preferring to bake things fresh and do not bake in bulk) – that’s time and fuel.
  • It would take me about an hour to prepare the mudcake batter and tins, and then a further 1.5 hours of cooking time (electricity isn’t free for me unfortunately). It would take about half an hour to make the buttercream.
  • Like the look of the rainbow rosettes on the unicorn cake? That’s splitting and colouring 6 bowls of buttercream (oh yes, I forgot to include the cost of the 6 colours! Americolor is my fave 🙂 ).
  • Gold accents – making up the gold paint and handpainting the horn, ears and eyes (all of which I have hand-made)
  • For cleanup, you’d be looking at 2 large bowls, 2 medium bowls, a large pot, 7 smaller bowls, 6 spoons, 2 spatulas, a wooden spoon, piping tip, 3x 6″ cake tins, measuring cup and measuring spoons. Anything that can go into the dishwasher does (running it takes water, electricity and detergent), but you’ll find half of those items are not dishwasher safe so I’m cleaning those items by hand.
  • And I’ve just remembered that I’ve forgotten to include cost of baking paper and oil spray (to line the 3 tins), cling wrap (to cover the 3 cakes as well as for the rainbow piping ‘sausage’) and a disposable piping bag (to pipe the rosette mane).

As you can appreciate, we’re talking hours of work, costly supply and utilities (water, electricity & gas) even before the decorating part has even started. I would say, in total, you would be looking at about 6 hours of labour for this unicorn cake. How much do you get paid an hour? Don’t I deserve at least minimum wage? When you order a cake from me, I am like your personal chef, buying the ingredients/supplies just for your cake, and baking/decorating just for you 🙂

Appropriate packaging:  I don’t buy bulk packaging, because I don’t have the throughput (only taking on 1 order a week, if that), and I don’t have the space to store it all. For this unicorn cake, I would be using a tall box ($3.95 exc p&h) and would probably use a white or marbled-look masonite cakeboard ($4.85). Being a tall cake, I would be adding in extra support in the way of dowels (50c) and a middle cakeboard (23c). Naturally, I would be adding my brand label onto the box as well (19c). You’re looking at approximately $10 for packaging.

Overheads: This portion of every cake order helps pay for ongoing business expenses, such as home food business registration, insurance, website costs, mobile phone & internet costs, vehicle upkeep (maintenance & registration), background utilities (example running the fridge storing the ingredients/cakes), and new cake decorating tools/equipment when required. At the core of it, if I did not pass on those expenses to the customers, then I would be running my business at a loss. As mentioned previously, I limit orders to 1 a week, meaning that those costs are not able to be spread as thinly across more orders.

External additional costs: There are certain prices out of my control where I outsource elements, and I generally include these separately onto the invoice. Florals, edible images, toppers, etc. Did you know a small bouquet of florals sets me back $40? Did you know I needed 3x A4 custom edible images to complete this cake? And my driving out to those shops to collect those items – that’s ~40 minutes of driving time only, and fuel to drive ~39km.

That pretty much covers the big factors as to why my cakes are more expensive than others. This by no means is meant to suggest that the other offerings are inferior, or that my cakes are better than theirs – it is only meant to give an indication as to why the pricing is different, and why my products are different. I am not able to offer the bulk-produced pricing – I wish I could, so that my offerings were more affordable for everyone. But what I can offer, is a gourmet home-made bespoke cake for your special occasion, customised exactly how you want it.

Ordering from me, it is never just a cake – it is an experience.

All In The Font Family

I came across this lovely family of fonts recently that I thought I would make some use of, as it is being offered free, even for commercial use: https://befonts.com/playlist-script-font.html

Now as you can see, there are a few fonts included, all under the one family set. I thought this was brilliant – a bundle of gorgeous fonts that work well together. That was – until I tried installing the family of fonts and discovered that my computer (running Windows 10) only recognised the first font of the family.

What is a girl to do? Well, I researched the issue and came up with a solution. I thought I would share this on my blog, as this appears to be a common issue faced out there in the computing/graphics design community – how do you get computer applications to recognise the family of fonts as individual fonts?

Well – you separate them lol Here’s a quick step-by-step rundown of what I did to separate the fonts so they no longer were named the same and relying on the “font-style” attribute to differentiate them (as my applications were not recognising them!)

  1. You’ll find in the downloaded zip bundle your family of *.otf files. Extract those into a new folder. (In the case of Playlist, there will be 3).
  2. Head over to http://www.glyphrstudio.com/online/ and choose Load option to load a file. Click “Browse for a file” and locate one of the fonts you just extracted in step 1.
  3. After it has imported, click on the top-left menu button (the one with the 3 horizontal stripes). Choose Font Settings.
  4. Under Font Name, choose a new font for it (for example, PlaylistOrnament). Scroll down to the Font Metadata section, and for font-style, change to “regular”.
  5. Back to the left-hand menu, click “export font”. I choose to “Export OTF Font” and save it locally.
  6. As you normally would, right-click on the *.otf file to install.

Now I am not sure whether it was the “regular” font-style that caused the issue, or if it was simply because they were named the same. I figured I would change both attributes as a guarantee that the system/applications would be sorted in one go, rather than messing around. And thankfully – it worked ^_^

Launching my YouTube channel

So I ventured out and bought myself a tripod off eBay last week, just for a bit of fun. I have just uploaded my very first video – showing me piping buttercream and decorating some yummy chocolate cupcakes. I don’t particularly like hearing the sound of my voice, so opted to do some text subtitles to explain what I am doing 🙂

I am now taking on fewer cake orders to free up time to spend with my family, and this has  opened up the possibility of doing some other cakey/baked treat things, as well as sharing some of the little tips I’ve learnt along the way. If you have any requests for future videos, leave a comment below and I’ll see what I can do! ^_^

Music by: https://www.bensounds.com

Macaron Madness

When I was approached earlier in the year and asked whether I would donate to the Sweet Charitea high tea charity event this year, I immediately agreed and blocked the week from availability for other orders. I wanted to be able to focus all my energies into being creative – doing something for me (selfishly), as well as being able to provide something unique for this incredible cause.

Pink Lemonade Macarons

Pink Lemonade Macarons

I initially thought I would provide mini tarts – but as the year went on, I started to explore more with making macarons, and thought this would be a fabulous time to play with making more, while doing something good for the cause. Seemed like a win-win decision – so I contacted the organiser and said I would change to donate 100 macarons (for reference – regular macarons go for $3/each here, and mine would be worth $3.50-$4 each being decorated and gourmet. So I felt like I was being generous with this one 🙂 ).

Bubblegum Macarons

Bubblegum Macarons

So I started brainstorming with a friend of mine about what possible design/flavours I would do. The theme for the high tea was “At The Movies”. I immediately thought I would either go with appropriately-themed designs – or I run with appropriately-themed flavours. Me being all about flavours, I ran with that. My shortlist was narrowed down to five:

Malteser Macarons

Malteser Macarons

The week began just like any other week really. Me preparing my list of to-dos into my diary – and I allocated time each night after work for me to create a batch or two, thinking by the time I got to Friday I should have the 200 shells at the ready to fill and decorate before my son got home from school. Afterall, macarons are best matured for 24-48 hours prior to consumption – so it sounded like a good plan to me. And I had a million other commitments going on for the weekend, so I really needed to have these done by Friday evening. Should be a piece of cake, right?

Choc Top Ice Cream Sundae Macarons

Choc Top Ice Cream Sundae Macarons

Well, if you’ve ever attempted making macarons, you’ll know that these finicky cookies are anything but predictable. You need to pray and sacrifice your first born to the Mac Gods for them to play nice. Anything from the almond meal/flour being oily, to egg whites not being aged the right amount of time, or even if there’s extra humidity in the environment can all wreak havoc on your otherwise perfect recipe and method. And I’m not sure what happened – but this was not my mac week. My ol’ reliable French method recipe had failed me. Twice. And I was disheartened (OK, not quite this bad lol).

So back to the drawing board I went. Hunting on the All Things Macarons group I’m part of for alternative recipes that I could try to make these bastards *ahem* delightful cookies, work. By this stage it was late Wednesday night and I decided to give the Broma Bakery recipe a go, which uses the Swiss method. I’d made Swiss Meringue buttercream before, so the concept wasn’t completely foreign to me. I followed the recipe as best as I could. I even did a Macaron dance (which I would later dub the Macarona). And could not believe the result…

Full, fluffy macarons!

Full, fluffy macarons!

I’ve never been able to get macarons this full and fluffy before – I was on cloud 9. I have tried both French and Italian methods, and got most success with French method, but still hit minor hollows and just accepted them. This was just absolutely amazing, and I decided there and then, I was converted. The texture still had the slight crunch on outside but chewy centre. It was absolute heaven <3

Butter Popcorn Macarons

Butter Popcorn Macarons

Now, just so it doesn’t appear as though this was the miracle cure for everything, I will admit that there were still a few hiccups. Hiccups because every environment is different, and every oven is different. And I’m sure everyone uses different trays, too. Just like usual, these cookies would need to be perfected, by trial and error, based on the symptom. So here is a list of slight changes that I made to the recipe, to make it work for me. With every batch that I made, it got better and better.

  • Hollow macs – you’re probably giggling at this, because how did I end up with hollow macs, when the first lot I’d made were full? Well I didn’t pay close enough attention to the temperature of the recipe the first time round and cooked them at about 160 degrees Celsius (fan-forced). The second time I attempted the recipe I followed the instruction of 150 degrees and ended up with hollows. D’oh! Batches thereafter were done by preheating the oven to 160 degrees Celsius, then reducing the temperature dial to 150 degrees when I put the tray in. I would then cook for 7 minutes, rotate the tray and cover the macs with baking paper, and cook for a further 8 minutes (on average the cooking temperature would be about 155-157 degrees, according to my oven thermometer).
  • Cracked tops/small or no feetI managed to hit a snag with this happening to me on my third batch haha I did because I rushed (all the time pressure by this stage!), and the recipe said you didn’t need to rest. Well, in my case, I obviously had to. Because they all exploded and had no feet. Disaster. So back I went to my usual resting practice, about 20 minutes, until a skin has formed.
  • Cracked tops on single back row – WTAF I thought I’d sorted the cracked tops thing, but to my dismay I saw that I was still getting cracked tops along the back row while cooking at the 160 degrees temp. And then sitting there, drinking my Earl Grey with a few tears and beads of stress-sweat, I figured it out – fan-forced has its heating element at the rear of my oven. Right where the macarons were cooking and exploding. Uh ohs… so all I could come up with was to use a smaller tray, one that could be brought forward enough and away from the rear element (well either that, or just don’t pipe out the back row of macarons). In my rush to ensure I troubleshoot this issue quickly, I also decided to go with a smaller tray that also had a rim to further protect it from direct heat, start using baking paper so I could save time not having to clean my silicon mats, and just in case it would help at all with reducing the heat factor, I even double trayed it (ie nested it into another tray of same size).
  • Smooth tops – I finally had the method down and they were cooking beautifully – but they still didn’t have the perfectly smooth tops that I would be seeing with the French method. After some research, I discovered that this was quite common with the Swiss method. Because it develops a firm, stable meringue (pro: no hollows woo!), the batter itself doesn’t completely meld into itself when it’s piped (con 🙁 ). The solution is to rap the trays. Hard. Multiple times. Yes, if I’d bang the tray this hard with French macaron batter, they would be pancakes and completely misshapen. But this is NOT. THE. SAME! I kept telling myself that as I rapped the tray 3x on each edge, so hard my poor corgi leapt from her bed in utter fear (note to self: get Pep to leave room before rapping tray in future lol). The action gets the tops to smooth down, and you can continue with the toothpick trick of smoothing the popped air bubbles on the surface.

What I’ve now ended up with is what I would perceive as the perfect macaron. Slight crunch on the outside, chewy middle – and full and fluffy shells. But don’t be mistaking me for a mac-snob. Nope. I’ll still be going down to the local fancy bakery, paying $3 a macaron that comes with a slight hollow, and happily enjoying my guilty little pleasure ^_^

Full and fluffy Bubblegum macaron

Full and fluffy Bubblegum macaron

Colouring meringue buttercream

Trying to colour your meringue-based buttercream but finding it doesn’t take on colour that well? It’s easy enough to achieve pastels, but when it comes time to trying to achieve a deep, vibrant colour, I’ve been frazzled by how much gel colour I’ve added and still not getting the results I was looking for.

One approach is to colour your meringue before you add your butter. Butter being high in fat, it does not take on gel colours well (water based colour + fat = no go). So, if you colour your meringue first, before emulsifying in the butter, you will have better success with it. But, when wanting to save on time, you may want to make a big batch of buttercream, then split it up to colour separately.

And I honestly thought that it was impossible. I’d tried using flo-coat mixed with gel colours (fail), and used oil based colours as well (another fail) . I had all but given up – that is, until I learnt about the “blooming” method – and let me tell you, it’s been a game-changer.

Coloured meringue buttercream

Coloured meringue buttercream

Sorry for the terrible quality of this picture, but I took this picture at night time – and purposely did not enhance the image in any way, just to demonstrate that it is possible to achieve deep, vibrate colours with your meringue buttercream, using gel colours (in my case, I use Americolor colours). Here is a run down on what product and approach I used for each of the above colours:

  • Red – Start off with Deep Pink until deep pink is achieved, then tone to red using Super Red. Pink seems to colour easier than red, so overall you would be using less colouring.
  • Yellow – Lemon yellow.
  • Blue – Start off with Electric Blue until a deep blue, then tone using Royal Blue.
  • Black – Start off by adding cocoa powder and/or melted dark chocolate to get a chocolate buttercream colour (it’s better to start with a darker base, that way less colouring is used), then tone to black using Super Black.

So, what is the blooming method? Here is a rundown:

Prepare your buttercream as usual, and set aside whatever portion you want to colour. From the portion you want to colour, scoop out 1/4 cup of it into a microwave safe cup/bowl. Add several drops of gel color and stir well. Microwave it until it is melted (usually about 10 seconds) – you will find that the colour will have darkened significantly. Then mix this “bloomed” colour into the rest of the batch in the mixer, bit by bit, until you like the color. If you need to darken further, repeat the process and add more colour. (Try to avoid repeating too often, or you may compromise the texture of your buttercream. If it does start going too soft, you’ll have to fridge it for, say, 15 minutes at a time and remix, until it becomes firmer again).

Be mindful – colours darken with time! I tend to leave the coloured buttercream to develop at least 4 hours (overnight is best). The colours above, for example, I stopped adding to the red when it was at a coral red colour; the black was more of a dark charcoal colour when I stopped adding colour. The colour then further developed overnight to achieve those pictured results.

I hope this is helpful and makes sense to everyone – happy buttercreaming! 🙂

Achieving Rose Gold

So I have had a few tries at achieving Rose Gold painting onto fondant – and could never quite achieve the finish I was going for. It was actually driving me crazy. Until over the weekend I managed to achieve this:

To me, this resonated the closest to Rose Gold that I have been trying to achieve all this time. The metallic sheen typical of a Rose Gold, and the pink tone.

Prior to this attempt, I had tried the Rolkem Special Rose Gold luster dust mixed with alcohol to form a paint. While I loved the metallic sheen, I found the resulting colour was more bronze than I was expecting. It’s definitely still a form of Rose Gold, but it wasn’t what the Rose Gold I was looking for.

After reading another cakemaker’s suggestion to try the Rolkem Super Champagne luster dust, I did so. While I loved the colour with the pink undertone – I felt it missed the metallic sheen you would expect to find with a gold.

On this attempt, I did a 50/50 mix of the two different Rolkem dusts, and mixed with alcohol to form a paint, and Bam!, I feel like I’ve finally struck gold. *Ahem* I mean, rose gold 😉

Classes with Anita

Exciting news happens so often and I usually forget to blog about it (not intentional – just time-poor 🙁 ). But I must write about this one – I will be teaching classes at the new and upcoming cake decorating supply shop in Tuggeranong – Across The Board Cake Decorating Supplies!

The current line-up includes the following courses:

  • 30 June 2018 @ 10am – Unicorn cake
  • 8 September @ 10am – Mermaid drip cake
  • 29 September @ 10am – Semi-naked cake with gumpaste succulents

If you’re interested in enrolling into one of the classes and learning some of the techniques I use in creating cakes, you can book via the Classes page on the website.

Let’s go shopping!

So I haven’t done an official launch of my website’s shopfront, but I am excited about it unfolding live and in a more organic nature.

In the meantime, I am going to write a more technical post about how I managed to accomplish the shop up to this point. Probably the majority of people reading this blog are here for the cake posts, I know, but you just never know who may be more interested in the technical aspect of it (especially considering its unusual complexity of requiring multiple shipping origins).

Overview of technologies

There are a number of decent ones available, just find one that meets your needs. I am currently with a business package on Hosting Australia who provide excellent pricing and brilliant service, even on weekends.

You can either get this bundled with your web hosting package, or you can pay for one separately to have installed along with your website manually. Be sure to choose which one suits your needs. Please don’t disregard this step if you are intending to do online sale transactions to protect your customers’ data!

 Why reinvent the wheel? There is a myriad of wonderful WordPress plugins that are absolutely free, so why not make the most of it? What’s great about WooCommerce are the number of additional plugin extensions you can get for it! Here is a list of the ones that I am (at this point in time) using to provide a seamless online shopping experience on my website. And best of all, these are all (at the time of writing this article) ABSOLUTELY FREE! 🙂

WooCommerce Extension NameExtension Description
Multiple Packages for WooCommerceA simple UI to take advantage of multiple shipping packages without PHP knowledge
Payment Gateway Based Fees and Discounts for WooCommerceWooCommerce Payment Gateways Fees and Discounts.
Smart Send Shipping for WooCommerceAdd Smart Send Australian shipping calculations to Woo Commerce.
** REQUIRES VIP ACCOUNT **
Woo Checkout Field Editor ProCustomize WooCommerce checkout fields(Add, Edit, Delete and re-arrange fields).
WooCommerce Print Invoice & Delivery NotePrint Invoices & Delivery Notes for WooCommerce Orders.
WooCommerce SquareAdds ability to sync inventory between WooCommerce and Square POS. In addition, you can also make purchases through the Square payment gateway.

Now, before you go and just install everything willy-nilly, I will point out that WooCommerce on its own is a powerful plugin and I would probably say most people don’t necessarily need to add anything else on. But, in my case, I had some small things that I needed to tweak, and these extensions worked beautifully.

Customisations

Now wouldn’t it be lovely if every single thing worked straight outta the box?! While I would say 99% did, the complication I faced was that not everything I intended to sell would be shipped from the one origin address. Something that I thought there would be a plugin readily available for, but apparently not quite.

So what I did was divide and conquer the problem. I first installed the extension “Multiple Packages for WooCommerce” (mentioned in table above). This could then handle the splitting of packages via use of the product shipping class, so each package has its own set shipping fee. (This incidentally handles the issue of products that need to be limited to pick up only, ie fresh baked goods, fragile goods, or in the other industries, larger items).

The next stage was to then apply that same stream of logic (ie using the product shipping class) to then differentiate shipping origin address in the SmartSend plugin (I happened to be using SmartSend as my courier option, however I am sure there are equivalent courier plugins for other services in other countries). Now, as far as I am aware, I could have requested assistance for this issue directly with SmartSend and the developers probably could have created a solution for me. However, what kind of software programmer would I be if I had not at least attempted to resolve this for myself?

Overview of existing wordpress plugin Development

What you’ll need to develop an existing WordPress plugin:

  • FTP client, such as FileZilla client
  • Your FTP credentials to log onto your website’s hosting files
  • A PHP editor, such as Notepad++
  • AgentRansack (optional) – a fast and efficient way to search through folders, based on search terms “filename” and “containing text”.

Once you’ve logged into your website’s FTP, you can then locate the plugin you want to develop under directory (in this particular example, we are going to develop on the SmartSend plugin, located under public_html/wp-content/plugins/woocommerce-smart-send-australian-shipping).

I tend to download the entire directory to my local drive, and then make a copy under a BACKUP folder. Just in case I mess something up, I can then roll back hehe

Now, the development that I did, all happened to be contained in one file: smartsend-plugin.php.

I won’t delve into specific details at this stage of what I changed, however here is an overview.

Problem: Need to assign a different shipping origin for Bakels products

Solution:

  1. Create new Shipping Class “Bakels” as part of Multiple Packages plugin use, which splits the cart items by Shipping Class
    WooCommerce Shipping Classes

    WooCommerce Shipping Classes

  2. In the product itself, you’ll need to select “Bakels” shipping class so that they correlate
    Assign shipping class to product

    Assign shipping class to product

  3. Edit smartsend-plugin.php file, add new fields in init_form_fields method
    Updated SmartSend plugin settings page

    Updated SmartSend plugin settings page

    • Add new “Select” element: drop down list of all the registered Shipping Classes – will be Bakels
    • Add new form fields: secondary Origin Address details which correlates to that specific Shipping Class – where the Bakels shipping class items will be shipped from
  4. Edit smartsend-plugin.php file, where in the code it calls the setFrom method, insert code such that pseudocode is
    For each item in shopping cart
       If item has shipping class "Bakels"
          Call setFrom method using Secondary Origin Address
          break;
       Else
          Call setFrom method using Primary Origin Address

I think that covers it – not bad eh? Then when in use, you’ll see:

Cart split

Cart split

A useful tip – when developing PHP on WordPress, it’s hard to debug. Learnt this nifty little piece of code that you can insert into PHP that will dump to the output anything you need, example:

var_dump($shopping_cart)

Happy coding everyone! 🙂