Sue Rees Modelling & Deportment Academy

17/01/2025

Celebrating 50 years of Sue Rees Modelling & Deportment Academy. Take a look at just some of our beautiful memories over the years. Join the celebrations with my next course, starting Tuesday the 11th of February.
For more information contact Sue on 0419 897 673.

12/01/2025

🌈💞🌻🦋🙏🕊🍄🌟💫💜🌱🏵🪺🪶

12/01/2025

I am thrilled to share my talented graduates, Sofia (sof_in_paris) and Maggie (maggieroserobins), recently embarked on an unforgettable Europe trip for fashion week with bellelechic. Their stunning images are featured in the January edition of fashionrepublicmag. Congratulations, girls!

My next course begins Tuesday, February 11th. For more information, please contact Sue on 0419 897 673.

Photography: Holly Hulse Photographer
Hair and Makeup: illustrative.hair

08/01/2025

A little star that stole the show 🥰🤣

06/01/2025

06/01/2025

A trip down memory lane in celebration of our 50th Anniversary. Next course begins Tuesday 11th of February. Contact Sue on 0419 897 673.

06/01/2025

Who would ever think that this beautiful creation was made out of Paper on skin Wearable Paper Art Competition. Tasmania, Australia.

Derek Voorpostel (AUS), 'Summer, (Dress for Janice)'

Winner of the inaugural Designer Dreaming award for 2024, sponsored by Stephanie Reynolds.

Model: Leah from Sue Rees Modelling & Deportment Academy

Hair and Make Up: Kitty Flesfaderr and team from the Pop Up parlour.

Pic: Tara Pal Photography

25/12/2024

Below are few photos of some of my graduates who in their wildest dreams some 12 months ago that they would in 2024 be walking the runway in Paris, Milan,participating in the international runway production Paper on Skin and appearance on the front page of a national magazine.
I can remember the first night when they attended their first night at the school they were so nervous it was hard to even get a word out of them and look at them now. Our course is designed to firstly concentrate building their confidence then we move onto our other lectures ie fashion where they can look in the mirror and know whether the garment is for them building a “New You”, Table and Social Etiquette etc. I have not changed my way of teaching knowing only too well what the student is looking for they will find it by attending our 12 week course. Combined with my tutors we have well over 100 years experience to pass on. Next course starting Tuesday the 11th of February. Enquiries to Sue: 0419 897 673 [email protected]

22/12/2024

Heavenly Raspberry Chocolate Mousse Cake
Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 4 hours
Servings: 10-12 slices
Ingredients
For the Chocolate Cake:
• 1 ½ cups all-purpose flour
• 1 ½ cups sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
For the Raspberry Mousse:
• 12 oz fresh raspberries
• ½ cup sugar
• 1 tbsp lemon juice
• 2 tsp gelatin powder
• 2 cups heavy cream
For the Chocolate Ganache:
• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream
Instructions
Step 1: Make the Chocolate Cake
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin). Pour into prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Step 2: Make the Raspberry Mousse
1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down.
2. Blend the mixture until smooth, then strain to remove seeds.
3. Sprinkle gelatin over ¼ cup cold water, let it bloom for 5 minutes, then microwave for 10 seconds to dissolve.
4. Mix gelatin into raspberry puree.
5. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into raspberry mixture.
Step 3: Assemble the Cake
1. Place one layer of chocolate cake in the bottom of a springform pan.
2. Pour raspberry mousse over the cake layer. Place the second cake layer on top.
Step 4: Make the Chocolate Ganache
1. Heat cream in a saucepan until steaming but not boiling.
2. Pour over chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth.
3. Pour ganache over the cake, spreading it evenly. Chill for at least 4 hours.
Step 5: Serve
1. Run a knife around the edge of the pan before releasing the cake.
2. Slice and serve this decadent Raspberry Chocolate Mousse Cake to impress your guests!
Tips
• Fresh raspberries: Use fresh raspberries for the best flavor and texture in the mousse.
• Chilling time: Ensure the cake chills for at least 4 hours to set the mousse and ganache properly.
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