American Cake Decorating Magazine JanFeb 2014
The JanFeb 2014 issue of ACD features cake decorating and sugar art tutorials, cake design inspiration, recipes and more.
JAN.| FEB. 2014 • U.S. $6.99 childhood Memories & Magic From first birthdays to bat mitzvahs, kindergarten to college, any important milestone is better with cake. inspirations Tutorials for designs based on childhood dreams and fantasies—dragons, princesses and other fairy tales. JAN|FEB 2014 Story Time The importance of contracts, innovative flavor combinations for Valentine’s treats, highlights from IBIE, a look at Icing Smiles and much more. plus... Pfeil & Holing TEL: 718-545-4600 www.cakedeco.com Everything you need for cake decorating from One Great Source ALL NEW SIMI SILCONE MOLDS features American Cake Decorating January | February 2014 07 showcase: Memories and Magic Whether looking back on childhood dreams or celebrating an exciting future, cake artists relish the opportunity to unleash their creativity. 07 contents 16 All Together The International Baking Industry Exposition (IBIE) is a once-everythree-years event for the entire professional baking community. 16 JAN.| FEB. 2014 • U.S. $6.99 childhood MeMories & Magic From first birthdays to bat mitzvahs, kindergarten to college, any important milestone is better with cake. inspirations 07 Tutorials for designs based on childhood dreams and fantasies—dragons, princesses and other fairy tales. JAN|FEB 2014 story tiMe The importance of contracts, innovative flavor combinations for Valentine’s treats, highlights from IBIE, a look at Icing Smiles and much more. plus... on the cover This two-foot-tall red velvet cake by Anne Heap was made for a bat mitzvah and is based on the gown the young lady wore to her party. See page 7 JANUARY | FEBRUARY 2014 americancakedecorating.com 1 in every issue contents 06 share your love Dessert professionals provide a glimpse into their current passions. 30 TRENDS An Evolution of Flavors: Valentine’s Day has been marked as a special day ever since the late Roman era, but its association with romantic love began in the Middle Ages. Since then, the tradition of presenting special flowers, cards and confectionery has spread. 48 work station New introductions from IBIE. 20 first rise A look at two new stars in the industry. 32 business minded Cake Contracts Decoded: It’s easy to believe that conversations or emails between you and your client are enough to ensure a smooth transaction, but to guarantee you get paid what you deserve—you need a contract. 52 tutorial: Teatime with Alice An elegant and whimsical sugarwork Alice created with blown, pressed and cast elements, and including a pastillage teacup. By Chef Jessie Anne Reilly 22 in my kitchen John Kraus runs hot and cold. 34 sweet science Fat Facts: This issue’s Sweet Science column examines the differences between a butter-rich batter and one that relies exclusively on olive oil. 56 tutorial: Dragon Quest For centuries, the myth and magic of dragons have enchanted many a child (and adult) and remain an ever-popular source of inspiration. By Derek Aimonetto 24 The Madeleine Questionnaire Dana Herbert 38 by the book wit h DeC iDe Gr ow N-U P DLy reC iPe S 62 tutorial: A Princess 50 , Cupcakes (and Frosting) Done in the Making Differently: Two newly released books A little girl’s dream is captured in sugar offering interesting and inspiring new and sparkles. By Armine Adamyan takes on the most surprising dessert trend of the past five ro b ive St eor a LoC LyL years—cupcakes i’S with CUP Cak eS (and frostings)! 26 profile The Joy of Baking: Icing Smiles connects cake designers with critically ill children in need of the simple happiness that a custom treat can deliver, an act that benefits all involved. 44 test kitchen Sophisticated Short Cuts, Part Two: New products that offer faster, easier decorating options. aLLiSo MattN & robiCe LLi 66 TRADUCCION: Creando una Princesa El sueño de cualquier niña es capturado en azúcar y brillitos. Por Armine Adamyan 2 americancakedecorating.com JANUARY | FEBRUARY 2014 JAN | FEB 2013 americancakedecorating.com 3 Editorial Director Art Director Copy Editor Susan Schultz Nichole Day Diggins Linda Day Dunlap Cake created by: Chef Mark Seaman Technical Services & Application Advisor North America Barry Callebaut U.S.A. LLC Contributing Writers Armine Adamyan, Derek Aimonetto, Melissa Bocanegra, Junita Bognanni, Linda Cloutier, Frederic Loraschi, Elizabeth Marek, Jessie Anne Reilly Contributing Artists and Chefs Jaclyn Blain, Bob Brougham, Nadia Colella, Kimberly Coryea, Noelle De Santis, Konrad Drewnowski, Patricia Drewnowska, Anne Heap, Dana Herbert, John Kraus, Joëlle Mahoney, Andrea Mangold, Jacqueline Ngo, Leann Schaefer, Ted Scutti, Adam Starkey, Cindy Summers, Layne Whitehead-Lee, Nate Winner, Beverly Woomer, Avalon Yarnes Special Thanks President/CEO Associate Publisher Carrie Bachman, Cher Bork, Bethany Carland-Adams, Laney Cowan, Charity George, Abby Jimenez, Bozena Luczak, Mayen Orido,Tracy Quisenberry, Evanya Stevens, Susana Martinez Zepeda Grace McNamara Karen Griffiths Featuring Massa TicinoTM by Carma View more images online Editorial Advisory Board Michelle Bommarito, Prof’l Chef/ Instructor Chef Paul, Chef Rubber John Kraus, Patisserie 46 Beatrice Schneider, Chicago School of Molding Marina Sousa, Just Cake Susana Martínez Zepeda, Casa Susana Marian Franza, Marian Franza Tortas Decorades Artesanales Joan Steuer, Chocolate Marketing, LLC Circulation Manager Subscriptions Peggy Yung 877-467-1759 1 Year: U.S. $28; CAN. $36; FOR. $48 2 Years: U.S. $50; CAN. $66.50; FOR. $48 All subscriptions payable in U.S. funds, drawn on U.S. bank or postal money order. Editorial Director: Please direct all correspondence, photos, and press releases to Susan Schultz, firstname.lastname@example.org or mail to American Cake Decorating, 151 Lafayette Ave. #3 Brooklyn, NY 11238 Subscription Questions & Changes: Send address changes to, New Mailing Address: American Cake Decorating, PO Box 15698, North Hollywood, CA 91615 or e-mail CakeDec@pubservice.com. Please notify us of address changes four to six weeks ahead of time. The post office is under no obligation to forward your magazine. If the postal authorities notify us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year. We cannot be responsible for nondelivery. The staff of American Cake Decorating magazine and AIM Communications LLC have reviewed contributions and advertising materials with the understanding that the information is original, accurate, and reliable, but we cannot be held responsible for such content. Please note that some of the techniques may be suitable for private home use, but are not necessarily appropriate for cakes destined for sale. American Cake Decorating (ISSN 1094-8732) is published bimonthly by AIM Communications LLC. 4756 Banning Ave. Suite 206, St. Paul, MN 55110. Periodicals class postage paid at St. Paul MN and additional offices. Postmaster: Send address changes and subscription correspondence with mailing label to American Cake Decorating, 4756 Banning Ave. Suite 206, St. Paul, MN 55110. Copyright 2014 by AIM Communications LLC, Phone: 651/330-0574, Fax 651/653-4308, service@ americancakedecorating.com., www.americancakedecorating.com. Reproduction in whole or in part without written permission is prohibited. 3x9cake.indd 6 4 americancakedecorating.com JANUARY | FEBRUARY 2014 11/12/2013 3:47:05 PM Busy, Busy, Busy We made a lot of changes in 2013 and more in this issue. we’re unveiling some There is just so much Social List editorial happening in the cake and sugar art world and much as we can with you. We’ve added some new features to give better insight into how both established chefs and relative newcomers succeed in the business. During 2013 the ACD staff were on the road at industry shows and events, giving us the opportunity to meet and make The results of many of those meetings are featured in throughout 2014. our goal is to share as https://twitter.com/doriegreenspan Dorie lives the life I want to lead…so at least I can do so vicariously through her tweets. connections with so many amazing people in this industry. projects, tutorials and other pieces in this issue–as well as For example, you may notice LOTS of references to the the French Pastry School’s scholarship fund and of the French Pastry School in this issue. ACD is a supporter of annual For the Love of Chocolate fundraiser, scheduled for Saturday, February 22, in Chicago. But we wanted to show our support in other ways, i.e. by showcasing graduates love featuring experienced chefs, but it’s a special thrill designers, sugar artists and pastry chefs. of the program and instructors throughout this issue. We to help recognize the talents of a new generation of cake Now for our big news—ACD is going digital! Our print https://www.facebook.com/ftloc We’re thrilled to be part of the French Pastry School’s annual fundraiser and looking forward to the Great Gateau Cake Parade. These are Mark Seaman’s sketches for his Art Deco cake, as seen on page 4. subscribers will get the digital version as a bonus, and new subscribers can choose print plus digital or digital only. for details. Go to americancakedecorating.com or subnow.com/cake Welcome to 2014! http://www.pinterest. com/2tartsBakery/inspirationart-deco-cakes/ The theme of the FPS fundraiser got me looking for wonderful Art Deco cakes on Pinterest and led me to 2 Tarts, an amazing sister act in New Braunfels, TX, who featured this design on their Art Deco board. (pinned via Style Me Pretty) Grace McNamara Publisher Facebook: AmericanCakeDecorating Twitter: CakeDecMagazine Pinterest: acdpins JANUARY | FEBRUARY 2014 americancakedecorating.com 5 share your love The inspirations that drive ACD readers to create... I am part of a group of chefs that throw a 100-mile pop-up dinner every few months where everything we bring has to be made, grown/produced within a 100-mile radius. At one of the dinners, I made a Dark Chocolate Cayenne Tart accented with a local huckleberry and blackberry moonshine reduction. I can’t disclose where the moonshine came from, but the berries came right from my mother’s garden. Layne Whitehead-Lee has been the proud owner of Sweet N’ Sinful since she started the company from her home in late 1999. Having been a decorator in custom cookie shops and a small town family owned bakery, she realized the need around Atlanta for a high-end specialty cake and dessert shop. Culinary school at The Art Institute of Atlanta taught her the basic ins-and-outs of pastry, as well as the business know-how to run a company. Wanting to learn more, Layne packed up and moved to Chicago to attend The Illinois Institute of Art. Then, in the winter of 2003, Layne started at The French Pastry School. She studied under Chefs Jacquy Pfeiffer and John Kraus, all the while flying back and forth to attend to orders and customers of Sweet N’ Sinful in Atlanta. In July of 2003, Layne returned back home to Atlanta and has worked full time at Sweet N’ Sinful ever since. The Ella Vanilla signature cake kit in black and white. “It gives the appearance of a couture cake design, yet it’s really a very simple cake for a beginner to decorate,” explains DeSantis Nothing says sophistication to me more than the color combination of black and white. So when I designed the signature cake for my line of DIY cake decorating kits, it just had to be a chic black and white cake. I wanted it to be a classic beauty—I added little white flower blossoms covering the cake, the polka dot motif, and topped it with yellow roses, a symbol of friendship. I like to think of this as my Audrey Hepburn of cake designs—a delicate balance of sophistication and whimsy. It gives the appearance of a couture cake design, yet it’s really a very simple cake for a beginner to decorate. Noelle DeSantis is the owner of Ella Vanilla, a company that sells DIY cake decorating kits to help home bakers easily decorate a fancy bakery-style cake. She designs each kit as a mini cake decorating lesson in a box, and includes everything needed such as disposable pans, food color, fondant, display board, easy-to-make or pre-made decorations and tools. Noelle holds an M.A. in fine art and worked as a director of an art gallery in New York City before she attended the French Pastry School’s L’Art du Gâteau program in 2010. Upon graduation, she worked for world-renowned cake artist Colette Peters of Colette’s Cakes in New York City before launching Ella Vanilla last year. Layne Whitehead-Lee Owner – Sweet N’ Sinful, Avondale Estates, GA Noelle DeSantis Owner – EllaVanillaCakeKits.com, Chicago, IL 6 americancakedecorating.com JANUARY | FEBRUARY 2014 Memories & Magic Cake by Anne Heap turn page for more JANUARY | FEBRUARY 2014 americancakedecorating.com 7 Anne Heap â€˘ Founder and Pastry Chef, Pink Cake Box, Denville, NJ This two-foot-tall red velvet cake was made for a Bat Mitzvah and is based on the gown the young lady wore to her party. Decoration includes a crystal mask and fuchsia feather to tie to the partyâ€™s masquerade theme, while hand-piped dots and crystals mirror the details of the original dress. The back of the dress features a corset design and the tulle texture was achieved by pressing netting into the fuchsia fondant. 8 americancakedecorating.com JANUARY | FEBRUARY 2014 Nadia Colella • Owner & Cake Artist, Nadia & Co., Toronto, Canada “One of my fondest childhood memories is enjoying tea with my grandmother out of her Old Country Rose China,” said Nadia. "About 10 years ago she put it in her will for me and while I am in no rush for the collection, I continue to love the design. I decided to design a cake inspired by the pattern because of the special memories it holds for me.” Nadia knew she wanted to incorporate a soft blue, as it’s a color featured in her grandmother’s home. While researching ideas, she came across the Schönbrunn Palace, a lovely Rococo estate in Vienna, where the walls of the garden rooms have handpainted flowers on walls of powder blue. Her inspiration set, she painted the Old Country Rose motif between blue panels accented with gilding and deeper blue detailing, just like the walls of the palace. The cake itself—a delicate lemon cake layered with a fragrant poppy mousseline cream and fresh strawberries—was developed to complement the design. Nadia is a 2011 graduate of L’Art de la Pâtisserie program at The French Pastry School. Patricia Drewnowska • Patricia’s Cake Creations, Toronto, Canada Based on the design of an actual carousel, Patricia created this for her daughter’s first birthday. “I think it symbolizes every aspect of childhood,” she explained. “It’s a time when your dreams and imagination are boundless. This cake encourages me to use several classes at The French Pastry School. that limitless childhood imagination as well.” Patricia has taken JANUARY | FEBRUARY 2014 americancakedecorating.com 9 Corey Ann Photography 10 americancakedecorating.com JANUARY | FEBRUARY 2014 Corey Ann Photography Kim Coryea • Owner and Executive Pastry Chef, Hummingbird Bake Shop, Cleveland Heights, OH When award-winning wedding planner and friend, Heidi Baumgart of Heidzillas asked Kim to make a cake for her daughter Morgan’s first birthday, she knew it would be a great opportunity to do something fun and creative. “Morgan’s bedroom is nautical-themed and Heidi designed a navy and pink nautical invitation with wave graphics that inspired me to make the unfinished ‘wave’ cake layers,” Colleen Reed Photography said Kim. She took the nautical concept a step further by turning the dessert table into a regatta for Morgan and 30 of her friends, complete with a personalized gumpaste sailboat for each child to take home after the party. “To complete the beach scene on the dessert table, I baked traditional bite-sized French shortbread cookies, filled them with strawberry and vanilla Swiss meringue buttercream and made them into oysters, each finished with a handmade fondant pearl.��� In addition to the regatta cakes, Kim made a pink ombré cake with gumpaste nautical alphabet flags that spelled Morgan’s name and designed a smash cake. “For Morgan’s smash cake, I wanted to create something that wasn’t covered entirely in fondant, but included some nautical details. I sculpted fondant panels to simulate a boat around the top buttercream tier and handcrafted all the boat details from gumpaste. I left the top open so Morgan could sink her fingers in.” In lieu of gifts, guests were asked to bring donations for Geauga Job & Family Services, which benefits area children in need. Over 2,100 diapers and 3,500 wipes were donated along with kids care items, school supplies, books and clothes. Kim is a 2007 graduate of The French Pastry School’s L’Art de la Pâtisserie program. JANUARY | FEBRUARY 2014 americancakedecorating.com 11 Photos by Mieng Saetia Jacqueline Ngo • Owner, Sweet Dreams Bakery, Anaheim, CA For her daughter Lily’s first birthday party, Jacqueline was inspired by the movie Up. “I love the idea of creating your own adventures, and I liked the idea of balloons and rainbow colors,” she explained. She baked all the goodies for Lily’s dessert station, including French vanilla mini cupcakes with Swiss meringue frosting, Oreo™ truffles, and six types of macarons— rose, mango, lemon, macha green tea, vanilla and raspberry. “Lily had a special smash cake photo shoot a few days before her birthday, so the cake at her party was a display because I didn’t want it to melt in the heat,” said Jacqueline. “Keeping the party and the smash cake event separate meant we were able to get great photos of Lily eating her cake for the first time. She could get all frosted up and covered in cakey goodness. We just hosed her down and didn’t have to worry about keeping her party guests waiting." Lily’s smash cake was a French vanilla with Swiss meringue frosting. The six layers are each one color of the rainbow, in keeping with the overall colorful theme. Embellished with goldtrimmed fondant flowers and a butterfly, these designs also appeared on the display cake at her party. Photo by D. Park Photography 12 americancakedecorating.com JANUARY | FEBRUARY 2014 Photo by D. Park Photography JANUARY | FEBRUARY 2014 americancakedecorating.com 13 Joëlle Mahoney • Owner and Chocolatier, Chocolaterie Maya “I remember watching myself in front of my Mom’s full-length mirror, sliding forward into a pair of her stylish pumps and thinking, ‘I’ll have shoes like this when I grow up,’” said Joëlle, explaining the roots of what has become her signature design. Back in 1999, long before high heel shoes became the rage in everything related to cake decorating, Joëlle came across a hobby-grade, two-part, high heel shoe mold. “Immediately I thought of the possibilities. Shoes and chocolate, a perfect combination—what woman wouldn’t want a pair of fully edible chocolate shoes?” Back at the studio, she made her first pair, cleaning up the mold seams and opening the top of the mold to better imitate a real shoe. With the addition of an inner sole, trim and a classic bow, all made in modeling chocolate, she had a fully-finished pair of shoes. Presented for the first time at the 1999 International Chocolate Show in New York City, the chocolate shoes became a world-wide sensation and Joëlle became ‘the lady who makes those chocolate shoes.’ Over the years, she’s made hundreds of pairs in various colors and styles, taught her technique in multiple countries and multiple languages and continues to fill orders for them. Ted Scutti and Adam Starkey • Owners, Sugar Sugar Cake Studio, Phoenix, AZ For a beach-themed baby shower hosted by an event planner for her sister, Ted and Adam created a set of cakes to complement a six-foot-tall sand castle prop. “To create the impression of sand, we surrounded the sand castle with brown sugar before we placed the cakes—the 16" diameter beach ball, the life-size sand bucket, and the sea horses—the table was so large we used a 50-pound bag.” A little more than a year later, Ted and Adam were contracted by the same client to create a pirate ship first birthday cake for her nephew. “We designed the pirate gumpaste figures with a deliberately child-like appearance to avoid any chance of frightening the one-yearold guest of honor,” said Ted. The ship was sculpted from cake and covered in fondant that was impressed with a wood grain rubber stamp (originally intended for scrapbooking), scribed with lines to suggest planks, then “stained” with brown gel food color to bring out the wood grain texture. The map that wraps the round tier was made from pieces of sheeted gum paste, painted free hand, then smudged to give it an aged appearance. 14 americancakedecorating.com JANUARY | FEBRUARY 2014 NEW ITEMS FROM 1942- 4 Flower Cutters $ 20.40 1943- 4 Heart Cutters $ 20.40 1321- fan Shaped Bowl Scraper $ 1.80 4203- 15 piece small sculpturing tools $ 4.80 1336- cake Knife $ 16.50 1337- cake Knife $ 26.50 608- revolving turntable $ 9.00 1362- offset spatula $ 7.20 5770- alphabet cutters 1.5” $ 6.00 4700- hi grip disposable bags 12” $8.50 18” $14.50 21” $18.50 7512- non stick rolling pin with thickness bands $ 6.50 1330- fondant cutter/embosser $ 3.80 1301- fondant smoother $ 3.20 Ask for them at your favorite bakery distributor or cake decorating supply shop. 3700- superflex decorating bags 11.8” $3.05 21.7” $6.30 13.4” $3.30 23.6” $8.30 15.0” $3.80 25.6” $10.30 18.1” $4.80 27.6” $12.30 19.7” $5.30 JANUARY | FEBRUARY 2014 americancakedecorating.com 15 All Together On October 6-9, 2013, all aspects of the baking industry—from international heavy equipment manufacturers to local pastry shops— gathered in Las Vegas at the International Baking Industry Exposition (IBIE) to see the latest in ingredients, equipment, technology and tools. 16 IBIE Concentration was needed by competitors in the 13th Annual Pillsbury Bakers’ Plus Creative Decorating Competition, which took place on the busy show floor. According to show management, the 2013 edition of IBIE attracted more than 21,000 attendees from 100 countries, all exploring 500,000 square feet of exhibit hall space. With more than 800 exhibitors to see, plus seminars, on-floor demos and competitions, attendees needed all four days to fit everything in. While the one hall devoted to large-scale industrial baking and packaging equipment catered to international corporate buyers, the section of the show that focuses on cake, pastry, chocolate and sugar art grew substantially since the 2010 show, with many first-time exhibitors who were enthusiastic regarding their experience. “As a first time exhibitor, we were surprised by the number of export customers that were present,” said Paul Dedominicis, director of sales at SweetWorks. “The fact that our items are gluten-free and produced in a plant that is nut-free seemed to be a big plus.” Photos by Adrian Williams americancakedecorating.com JANUARY | FEBRUARY 2014 TOP LEFT: The display case at the SweetWorks stand highlighted the variety of designs possible with the Celebration by SweetWorks® line of colored candies, chocolates and gumballs. TOP RIGHT: Frederic Monti, a corporate pastry chef with PreGel in the company’s demo kitchen, presenting a finished entremet with Chef Keegan Gerhard (far left) narrating. LEFT: Buddy Valastro drew a standing-room-only crowd to the Amoretti theater, while Kevin Reilly of Satin Fine Foods, who sponsored Buddy, observed in the background. The cake/pastry/chocolate sector of the show was centered around the busy two-stage theatre sponsored by Amoretti. Both stages were filled every day with demonstrations and presentations, from both the starpacked Las Vegas culinary scene as well as popular figures in the national and international cake and pastry world. The American Cake Decorating booth was directly across from stage two, where we were able to see ACD contributor Flora Aghababyan, the Wynn’s chief cake designer, as well as Chefs Sébastein Canonne, MOF, and Jacquy Pfeiffer, both of The French Pastry School in Chicago. But, without a doubt, the biggest draw was Buddy Valastro of Cake Boss on stage one, who gave a 50 minute talk sponsored by Satin Ice. Seats were filled hours in advance and more people crowded the aisles. Celebrity chefs were a draw at other stands as well. Chef Keegan Gerhard, owner of D Bar Desserts in Denver, CO, but probably best known as the former host of Food Network Challenge, emceed the pastry and frozen dessert demos at the always busy PreGel America stand. “IBIE was a fantastic show for PreGel AMERICA,” said Jillian Hillard, marketing manager, PreGel America. “The new products we debuted were extremely well received and our team had a great time interacting with the attendees.” JANUARY | FEBRUARY 2014 americancakedecorating.com 17 IBIE 18 americancakedecorating.com TOP LEFT: Chefs Rob Sobkowski (left) and Chef Klaus Mueller at the Swiss Chalet Fine Foods booth. LEFT: At the Carmi Flavors stand, the company served up popcorn, soft-serve ice cream and more, featuring different flavors and flavor combinations throughout the day. TOP RIGHT: Karen Thomson, of Elé Cake Company in West Carrolton, OH, with her Pillsbury Bakers’ Plus championship trophy. ABOVE: Karen’s collection of campfire-themed cupcakes from the competition. JANUARY | FEBRUARY 2014 See more flavors at AmorettiStore.com e Bring on th rt with eations apa Set your cr avor! ry natural fl a in rd o a tr ex Wo w TOP: A meeting of the ‘cake council’—from left: Mike Terry, Michelle Curran, Ashley Vicos, Peggy Tucker, Debbie Coughlin and Susan Carberry. ABOVE: Debbie Coughlin of Icing Images explaining the benefits of the company’s new Spellbinders® Sweet Accent die cutting and embossing system. The first food-safe professional grade option available in the industry. In the background are the banners for the four companies that combined their exhibit space to form a ‘decorating community’ in the aisles of IBIE. While some companies worked with star power, others decided to join forces. In a clever arrangement of their booths, four companies—Icing Images, Sweet Art-Chocopan, The Sugar Art and Cake Play created a little ‘town square’ to show how well all their products worked together. “IBIE was absolutely amazing,” said Icing Images owner Debbie Coughlin. “We were able to educate our customers, meet old friends and showcase new products.” NEW! GOURMET ICINGS by 1.800.Amoretti (266-7388) • AmorettiStore.com icing_cake deco ad.indd 2 12/4/13 5:11 PM Another popular feature in the cake and pastry aisles at IBIE was the area set aside for the 13th Annual Pillsbury Bakers’ Plus Creative Decorating Competition. Over a three day period, 11 cake designers needed to create cakes in each of five different categories. Gold, silver and bronze are awarded in each category and the top-placing individuals overall share $14,000 in prize money. Karen Thomson, of Elé Cake Company in West Carrolton, OH swept the competition, taking first place in Wedding Cakes, Custom Designs, Fondant Cakes and Sculpted Cakes, placing second in Floral Cakes. All in all, everyone seemed to have positive reviews of IBIE. “We thought the show was fantastic,” said Robert ‘Chef Rob’ Sobkowski, corporate pastry chef with Swiss Chalet Fine Foods, another first-time exhibitor. “The show was very well-attended and everyone we spoke with was extremely interested in our products. It’s great to see the baking business so alive!” ACD Decorating? Find all your confectionary supplies at Global Sugar Art VISIT...GlobalSugarArt.com CALL...800.420.6088 RECEIVE...GSA Ships Worldwide JANUARY | FEBRUARY 2014 americancakedecorating.com 19 first rise first RISE A look at two new stars in the industry. Konrad Drewnowski, Head Pastry Chef/Owner, Patricia’s Cake Creations, Toronto, Ontario, Canada About nine years ago, Konrad’s sister Patricia began designing custom cakes, a venture that proved so successful it eventually drew Konrad and other family members in. “We looked into opening a patisserie and expanding the business,” explained Konrad, “and my mother found a twoevening course at The French Pastry School in Chicago. We drove there to give it a try and once there I realized it was what I wanted to do.” Upon returning home, Konrad immediately started the process to attend the school’s full patisserie program. As head pastry chef for a family business, he juggles both creative and business roles. “I attempt a balance between working on producing the daily pastries we require, working on marketing ideas, photo shoots and business relations while also finding time to develop quirky new recipes to delight everyone’s taste buds. My greatest reward is watching someone’s face light up when they taste something I created. It makes all the hard work worth it.” Cindy Summers, Chef/Owner, Sugar Fixé Pâtisserie, Oak Park, IL During her successful career as an e-commerce director, Cindy was always responsible for bringing dessert to company potlucks and other gatherings. When she considered leaving her position, her husband suggested she start her own business. “The first thing that popped into my mind was a bakery— and I didn’t look back,” she said. She notes that Chef Jacquy Pfeiffer was instrumental in helping her focus her training in the six months she spent at The French Pastry School: “My goal was to open a high-quality patisserie and I wanted to get hands-on experience making fine pastries with a focus on French techniques because those were the types of products I wanted to offer.” She credits her business background along with the top-notch pastry training she received that allowed her to open a bakery without first working in the industry. “Sugar Fixé is just shy of three years old, and there’s a lot of work to be done to ensure its continued growth and success,” said Cindy. “Owning a business means I never have a day off. Even if I’m away from the bakery, I’m still responding to customer emails or answering vendor calls while grocery shopping.” But in spite of the all-consuming nature of owning her business, she really enjoys getting to know her customers and their families. “It’s very meaningful to design a birthday cake for a child that I've been seeing since his mother was pregnant with him. Or making an anniversary cake for a couple whose wedding cake I made the year before.” ACD Photo by Mary Brandt of Kenep Photography Sponsored by Amoretti 20 americancakedecorating.com JANUARY | FEBRUARY 2014 JANUARY | FEBRUARY 2014 americancakedecorating.com 21 in my kitchen John Kraus Owner of Pâtisserie 46 in Minneapolis, MN, and a chef instructor at The French Pastry School, he loves his ovens, but couldn’t work without his blast chiller. ACD: You’re pretty cheerful by your oven, but you’re grinning next your blast chiller… John Kraus: I couldn’t live without the Irinox blast chiller—it’s that important to our production process. It allows us to build cakes within a single shift, instead of splitting the process over days. It cools fresh croissants while preserving their crispness so we can make ham and cheese sandwiches at lunch. It helps prevent bacteria buildup and extends the shelf life of many products. I knew when I opened the bakery that I had to have one. What about the oven(s)? I started with a Bongard electric deck oven. It’s a brand I’ve worked with before, as have a lot of people, which is helpful when hiring. It’s also a very dependable, easy to work with piece of equipment. There aren’t thousands of wires and connections, so when there’s an issue, it’s really easy to sort out. This is two years old and we haven’t had a technician out yet. What else do like about your Bongard? It doesn’t produce a lot of external heat, which is nice, but the recovery time in the racks is amazing. Marc, our head baker, uses it for all our artisanal breads. And your other ovens? We also have a convection oven that we use for the breakfast pastries and other items. But by the time this comes out, we’ll have installed a new convection rack oven during our post-holiday shut down. It’s 45” wide and fits 20 sheet pans, while our current convection oven only fits 10, so we’ve increased capacity 200% within a very small space. The guys from F.B.M. Baking Machines in Cranbury, NJ come out, do the install, do a technical check, it’s fantastic. How does the new oven fit in your production process? The new one will handle all the breakfast pastries while the smaller oven will probably be used for the macarons, which need to bake at 300 and then it can be adjusted for cookies and other items that need to bake at 350 and up. If space and money were no object, what other piece of equipment would you like to see in your kitchen? Photos by Ania McNa mara A dough molder/divider would be helpful, because we currently do all of our rolls by hand and that is so time-consuming. A depositor for macarons and éclairs might be nice as well for the same reason. And a whipped cream machine—perfectly aerated and whipped cream at the touch of button—would be wonderful, especially during Minnesota’s long hot chocolate season! ACD 22 americancakedecorating.com JANUARY | FEBRUARY 2014 Offer exquisite chocolate confections to your customers For more information about our wholesale program contact us at 717 583 0368 receive 15% off your first wholesale order FredericLoraschiChocolate.com like us JANUARY | FEBRUARY 2014 americancakedecorating.com 23 madeleine The Madeleine Qu e s t ionnaire Our take on the Proust Questionnaire, in deference to his masterpiece Remembrance of Things Past, where a madeleine dipped in tea evokes waves of sensory memories. DANA H erbert D ana Herbert, owner of Desserts by Dana, in Bear, DE, attracted national attention for his big win on TLC’s hit show Cake Boss: Next Great Baker, which premiered in December 2010. Dana has also been featured on WE tv for Wedding Cake Wars, TLC’s Ultimate Cake Off, in addition to other local, national, and international magazines and television programs. His love for blending sweet and savory caught the eye of the James Beard Foundation, which led to his invitation to join the James Beard Celebrity Chef. A result of his love for blurring the lines is his recent book, The Sweet and Savory Union. Currently, Dana is teaming up with several celebrity chefs and bakers from around the country to construct a world-record-breaking, 20-foot-high, 20,000-pound, pink wedding cake in Las Vegas. The attempt to break Photo by Adrian Williams the record will take place in 2014 and is a fundraiser for Susan G. Komen for the Cure, Southern Nevada Affiliate. What is your first food memory? It would have to be at grandma’s watching her make homemade jams and jellies. Who would you most like to share a kitchen with? That depends in what discipline within the kitchen. From a pulled and blown sugar standpoint, I would have to say Ewald Notter— he is a ridiculously talented artist with more skill in one finger than most within the field, yet he is so humble and will show you anything. I loved that about him when I took classes with him. From a restaurant dessert standpoint, I like the work of Pichet Ong and Richard Leach. Their flavor combinations and creativity open you up to new places. What has been your best professional experience to date? One would be owning my own business, Desserts By Dana. There is nothing that can totally prepare you for running your own business— it’s wild and energetic to feel the pulse of something. Second would be winning TLC’s Cake Boss: Next Great Baker and working on Cake Boss. ABOVE: Chef Pichet Ong developed this beet salad that works as a starter or a dessert, with roasted beets, candied pistachios, mint, citrus and Greek yogurt. LEFT: Chef Ewald Notter 24 24 americancakedecorating.com americancakedecorating.com JAN JANUARY | FEB 2013 | FEBRUARY 2014 What kitchen task do you find to be the most soothing? I love cake decorating. Honestly I like doing it in the dark—I walk into the kitchen and there is just the one safety light on above the cake and it’s…ahhh, solitude. I launch Pandora™ on my iPhone™ and I get to work. It’s so soothing and I am just moving to my own beat—like a smooth groove between me and the cake. What was your biggest professional disaster? (perceived or actual!) My delivery guy turned over a cake—a five-tier Betty Boop™ theme cake—that we spent all day on. I was at an awards ceremony and get a phone call, “Hey I think you need to come back to the shop. I had an accident with the cake and don’t think I’m capable of fixing it.” So I leave thinking, ‘ok a little touch up’ but the whole cake was destroyed! The only thing left was the sculpted topper. I was livid and it was awfully quiet in that kitchen for the next two hours. I think the heat coming off me raised the temperature in the bakery ten degrees! Basically we made a new cake in about two hours. Each person took a tier and focused on that one tier to rebuild this cake. We got it to the venue right as the doors opened. So in some way, thanks to Buddy for throwing our cake off the roof in Next Great Baker—because I knew just what to do in this situation! What’s your favorite recipe that you’ve developed? I think it has to be Peach Cobbler with Bacon Ice Cream. If there’s an event and I don’t bring that or some sort of combination of the two, people give me a look. It’s the type of dessert you eat while curled up on the couch with a great movie, letting the world fade away for a spell and enjoying the indulgence. What’s your kitchen philosophy? Whatever it takes—I learned that from working with Marriott. It’s simple in thought and action because as hospitality professionals, we have ‘a spirit to serve.’ Regardless if it’s at the front desk, housekeeping, kitchen, utility, etc., we should have an overwhelming sense of pride and accomplishment in making people happy and their experiences memorable. So as we embrace this spirit to serve, we do whatever it takes to make someone’s moment with us extraordinary. What’s your secret weapon in the kitchen? Probably the torch, I use it to do so many things. If I had a holster, I would probably keep it on my hip and whip it out like a Wild West gun slinger, “Got a problem? I can fix it. Boom!” What tool do you wish you had? An Agbay—it’s a razor sharp cake divider. I mean surgically sharp, if you’re not careful, it will get ya! But it’s awesome. ACD Photo by Francis Mainard Satin Ice is The Professional’s Choice for Premium Quality, Creativity and Profitability. “ My company would not be where it is today without having the privilege of working with Satin Ice” RON BEN-ISRAEL, RON BEN-ISRAEL CAKES, NEW YORK www.satinice.com JANUARY | FEBRUARY 2014 americancakedecorating.com 25 profile Baking By Susan Schultz The Joy of T 26 americancakedecorating.com Created for Peyton by Sugar Angel Leann Schaefer, Chesapeake, VA Tracy Quisenberry knows first-hand the distress, anxiety and pain associated with the illness of a child, as her own son struggled with the effects of a premature birth. When she saw the happiness that a simple birthday cake gave him, the idea for Icing Smiles took hold of her imagination. On January 27, 2010, Icing Smiles delivered its first cake and today there are more than 4,500 registered "Sugar Angels" who have provided more than 3,500 cakes with an average of 10 new cake requests a day. Icing Smiles has determined to see the mission continue to grow. grown from an inspired idea to an inspirational reality and Quisenberry is JANUARY | FEBRUARY 2014 ABOVE LEFT: Created for Cami by Sugar Angel Jaclyn Blain, SophistiCakes, Sandy, UT. ABOVE RIGHT: At the Chicago Fine Chocolate Show in 2012 several Icing Smiles Sugar Angels designed cakes as a fundraiser—for $1.00 attendees could vote for their favorite out of the four cakes pictured. From left: Michelle Boyd, Good Gracious Cakes; Karen Scobbie, Karen Scobbie Cake Design; Mark Lie, Piece of Cake– Custom Cakes by Mark and Bob Brougham, The Cakery, with Michelle Boyd’s design winning the most votes. Building a Support Team Like many fast-growing organizations, Icing Smiles was able to develop a strong network of its Sugar Angels due to social media. “We became involved with Icing Smiles right around its launch in 2010,” said Anne Heap, owner of Pink Cake Box in Denville, NJ. “We were introduced to the organization through Facebook and thought it was an innovative idea that offered the cake industry a unique opportunity to give back to the community.” “We reached out to Tracy to find out how we could help. We signed up as a partner and also made it one of our goals to help spread awareness. We started with a simple post and it has blossomed into yearly online sweepstakes that we use as an opportunity to promote Icing Smiles and raise money for the organization.” Tracy agrees that the national exposure from that post brought in offers from hundreds of new volunteers, some of whom weren’t even sure how they could be involved. “Though I learned about Icing Smiles in 2011, I was not sure if I would be able to join right away,” said Mayen Orido, owner of Way Beyond Cakes, who just recently relocated from Baltimore, MD, to Phoenix, AZ. “I was a hobby baker at the time and was under the impression that one needed to be a business to become involved.” She decided to call to see if there were other ways she could help and realized that even without her business license, which she was in the process of applying for, there were ways to assist—especially in terms of fundraising. Still, she was gratified to receive her first call to action in July 2012 for a 13-year-old boy. The network of Sugar Angels also grew in more oldfashioned ways. “I first heard about Icing Smiles when Tracy called me and asked if I would be interested in helping out,” said Bob Brougham, owner of The Cakery, Inc., North Aurora, IL. “Of course I said yes. I think I was the first baker she called, as she had been doing all the cakes herself up until then. I’m not rich, but I’m glad I have this talent that allows me to give back in my own special way.” It’s this idea of putting skills to use to bring happiness to a sick child or brighten the day of a family worn-down by illness that makes Icing Smiles so appealing to many bakers and decorators. And many, of course, make a very personal connection to the mission. Bob relates to the financial hardship he faced growing up as one of five kids in a single-parent family, in which fancy cakes were a luxury. Abby Jimenez, CEO and Executive Chef of Nadia Cakes, Inc., with locations in both Palmdale, CA, and Maple Grove, MN, recognized that Icing Smiles' mission fit perfectly with her company’s charitable goals. “As a mother of four small children, benefitting organizations that bring a smile to sick children is very close to my heart,” she explained. “We decided early on that Nadia Cakes would donate exclusively to organizations that help critically ill children and local families in need. We rarely do any other kind of fundraising so we can give the maximum amount to what's really important to our communities.” JANUARY | FEBRUARY 2014 americancakedecorating.com 27 profile But others, like Charity George of D’zrt Cake Studio, La Mesa, CA, understand first-hand. “My oldest daughter was diagnosed with a rare form of Leukemia when she was seven. She’s now 14 and every day she takes an oral chemotherapy medication. I know what it’s like for these families —those in medical crisis and those dealing with long-term chronic illnesses. I love giving of my time and talents to other kids and families by making their special occasions even more wonderful with a cake.” Charity is so committed to Icing Smiles that she also serves on the organization’s board of directors. “I have a goal to get Icing Smiles to be as well known and recognized as Make-AWish® is,” said Charity. “I believe that what you give, you get back ten-fold.” Created for Wyatt by Sugar Angel Andrea Mangold, Kalli Cakes and Confections, Powell, OH. More Support Needed While bakers and decorators continue to eagerly sign up to offer their services, Tracy admits there are other aspects of the organization that need support. “We’re a non-profit and we have financial needs just like any other,” citing the need to pay for database management, website hosting and programming, volunteer coordination services and ongoing outreach efforts. She is most anxious to build strong working relationships with those that could best benefit from Icing Smiles such as local children’s hospitals, Ronald McDonald House charities nationwide and other such institutions, as well as connecting with individual families. Because each of these local organizations has its own unique infrastructure, there’s a lot of outreach required to initiate and build those relationships. In the past year, with the help of the board of directors, there has been a concerted effort to reach out to corporate sponsors. In recent months both Domino Sugar and NielsenMassey Vanillas have joined Fondarific as core corporate sponsors. Brian O’Malley, president and CEO of Domino Foods Inc., explains his company’s involvement: “We have a guiding principle of being good corporate citizens in the areas where we have operations. Icing Smiles is a Baltimore-based organization and we have a very sizable refinery with many employees living in that area. In addition, we look for various causes that have relevance to our sugar brands. The mission of Icing Smiles is to present families with a stunning cake that will help to brighten their day and bring a smile to a child who is battling difficult circumstances. This touched our hearts and we wanted to get more involved.” Created for Daniel by Sugar Angel Avalon Yarnes, Avalon Cakes, Denver, CO. 28 americancakedecorating.com JANUARY | FEBRUARY 2014 FAR LEFT: Created for Maya by Sugar Angel Beverly Woomer, Niagra Falls, NY. LEFT: Created for Isabella by Sugar Angel Bob Brougham, The Cakery, Inc. North Aurora, IL. BELOW: Created for Matthew by Sugar Angel Anne Heap, Pink Cake Box, Denville, NJ. For Matt Nielsen, of Nielsen-Massey Vanillas, the correlation between his family business and Icing Smiles was evident almost as soon as Charity George made the introduction. “Icing Smiles is all about bringing a little bit of joy to a family struggling with the critical illness of a child. They do that by providing the families with celebration cakes that are visually enchanting and delicious. Through their amazing cakes, they're bringing creativity and playfulness to homes that probably don't have enough of that. We wanted to be a part of bringing something fun and wonderful into the lives of these families. This all matches up with the values that we hold dear—good food made with quality, natural ingredients and the importance of family.” Be it a major corporation like Domino or a cake artist just starting their career, the mission of Icing Smiles is almost universally appealing. “Being part of Icing Smiles gave my business its heart,” explains Mayen. “The message and mission of this organization resonates so much with me, especially since I am a mother of two healthy children. I cannot imagine what parents of very sick children are going through everyday…but there is one thing I could do to help celebrate their life and that is to make them a cake.” ACD For some first-hand stories of deliveries made by the Sugar Angels featured in this story, go to AmericanCakeDecorating.com Interested in assisting Icing Smiles? In addition to being a Sugar Angel there are many other ways you can help. • Icing Smiles has fundraising and sponsorship opportunities available for individuals, small business, civic groups and corporations—contact the organization for details. Provide other types of baked treats for the families at Ronald McDonald Houses—muffins, bars, brownies, cookies and more are all welcome. Delivery assistance is always welcome! Connect families that could use a cake with Icing Smiles—there are many bakers and decorators who have been waiting years for an opportunity to serve. Icing Smiles needs assistance in reaching out to those families in need. Contact Icing Smiles directly to see if there are specific services in your local region you or someone you know could provide. • • • Weblinks: IcingSmiles.org facebook.com/icingsmiles twitter.com/IcingSmiles • JANUARY | FEBRUARY 2014 americancakedecorating.com 29 V alentineâ€™s Day An Evolution of Fla vors By Frederic Loraschi trends Usually fashion, music and other cultural trends guide my work, but a recent trip to Taiwan captured my attention. Taiwan, which is world famous for its flowers, celebrates this most romantic of holidays not once, but twice a year, on February 14th and again on July 7th. 30 americancakedecorating.com JANUARY | FEBRUARY 2014 O n these two special days, men are expected to give bouquets of flowers to their beloved. According to Taiwanese tradition, the color and number of flowers deliver an important message. For example, red roses represent ‘an only love,’ 99 roses express ‘love forever,’ and 108 roses asks the question "will you marry me?" Of course, ‘the language of flowers’ itself has a history that predates Valentine’s Day by thousands of years, but this Taiwanese tradition inspired me to use flowers in my current Valentine’s Day collection in a more unique manner. Following are some of the flowers and their meanings that I have used in my past and current creations: • • • • • Red Rose: Passionate love, perfection, from the heart. Violet: Hidden love, modesty. Orange Blossom: Generosity, fertility. Poppy: Solace, rest. Jasmine: Happiness, sensuality, elegance. Frederic Loraschi’s Valentine’s 2014 collection consists of (from left to right) Stripped, which layers licorice with dark chocolate; Blush, harmonizing raspberry, litchi and rose water; Forbidden, blending tangy passion fruit with fresh ginger; and Ultra, a marriage of black currant and violet flower. The alchemy of flavors and multiple aromas always titillate me and my main motivation when developing new recipes is to arouse and surprise the taste buds of my customer. However, each texture, layer and flavor must be enhanced by the presence of the other ingredients. For example, the tart flavor of blackcurrant draws out the subtle floral notes of violet, each complements the other without overpowering it. The flavor combinations listed below are some of my favorites, based on my personal taste and experimentations: In conclusion, I leave you with this quote from French philosopher Paul Valery: “The real tradition of the greater things is not to re-invent what others have created, but to rediscover the spirit that created those things and that will go on creating different ones in different times.” I hope these words and thoughts will help you discover sweet new horizons! ACD • • • • • Raspberry, Litchi and rose water Passion fruit and jasmine flower Mango and orange blossom Strawberry and poppy flower Black currant and violet These are certainly not flavor combinations that I have invented or innovated, rather they are traditional flavor combinations that I have worked with and evolved into sweet creations that are unique and distinctive to my own process and taste. Because what is innovation really? Many times I see pastry chefs and chocolatiers falling on the side of extravagance or even incoherence, all for the sake of being unique. Instead, favor evolution—taking the time to think and better comprehend failure and success by not rejecting acquired knowledge and pastry fundamentals just to be innovative. By combining what we already know with what we can learn from new techniques or ingredients, we can successfully evolve our processes. Creating a stunning cake or chocolate confection does not only depend on the quality of the ingredients used, but also on the techniques used to mix and blend the ingredients together. After learning his craft in France and working for some of the continent’s most renowned chefs, Frederic Loraschi came to the U.S. landing posts at The Ritz-Carlton Laguna Niguel, The Ritz-Carlton Boston and the Hotel Hershey as executive pastry chef. In 2005 he launched Frederic Loraschi Chocolate and in 2010 won the Best Tasting award at the U.S. finals for the World Chocolate Masters competition. Weblinks: fredericloraschichocolate.com Facebook: Chocolat-FredericLoraschi-LLC JANUARY | FEBRUARY 2014 americancakedecorating.com 31 business minded Cake Contracts decoded By Elizabeth Marek In her freelance graphic design career, Elizabeth Marek quickly learned that her #1 tool was a contract between her and her clients. “Without stating the job, the timeline, the cost and the expectations all in black and white, the chances of getting paid in the end were about zero to none,” she said. So when she made the switch from digital designer to edible artist, the first thing she did was draft a contract. “What I didn’t realize at the time was that many cake decorators ignore, forget or perhaps don’t even have a contract. But unless every project you work on goes perfectly, you need a contract if you want to get paid.” She generously shares her experience with ACD. et’s set up a few scenarios here. First there is the general inquiry: “Hello, my name is Jane Smith, I am interested in ordering a three tier wedding cake with white roses for January 8th and I would like to place an order.” “That’s great Jane! The cost will be $400. You can pay when I deliver the cake!” “Sounds great! See you then!” Everything seems great at first, but so much information has been left out. What flavors does Jane want? How many servings does she need the cake to feed? What is the exact design she had in mind? Where is the venue? Does the cake need to be delivered? What time does it need to be delivered? All these are very important questions that need to be answered ahead of time and in one place. Texting or emailing a million questions can get very confusing later when you are trying to piece together all the information you need for the cake order and that is when mistakes can happen. Another scenario: “Hello Jane, I have finished making your wedding cake for you, could you tell me where you would like it delivered or if you are going to pick it up today?” “Oh so sorry, I forgot to tell you that the price was too high so we decided to go with another baker so we won’t be needing the cake after all.” This might seem like it would never happen, but it happens all the time! Communicating with your client ahead of time and getting a deposit is very important and shows both parties involved that the order is on the books and official. Most importantly, always have the client pay in full before you start making the cake. There should never be any exception to this rule, even for friends, or you will end up with empty pockets and a cake you don’t want at some point. Here’s another unfortunate scenario: “Hello this is Jane, I see that you just delivered my cake, but it is only three tiers tall! I was expecting a cake much larger! I am very unhappy and would like you to come fix the cake or bring me a new one.” L Sometimes the client forgets what they ordered. It is important to have a contract on hand when you deliver as well as emailing or mailing the client a copy of the contract they have agreed upon ahead of time so that you can easily clear up any confusion. “Hello Jane, I am so sorry you are unhappy, but your contract clearly states that your wedding cake would be three tiers tall and would feed 100 people. Please let me know if you have any other problems and I would be happy to discuss them with you.” The fact is, most people who order a specialty cake have never done so before and have no idea how the process should flow—especially brides. It is your job as the industry professional to set the stage for how the ordering process should go, what the steps are and to be as clear as possible so no questions or miscommunications can happen. Having a clear, understandable contract makes both parties happy. The client knows what to expect, you know what the client wants and everyone is happy with the cake. Budgets and Pricing What about budgets? Budgets can be tricky to get out of a client and they may not know what they are getting themselves into when they request that sculpted cake with all the bells and whistles. It’s a huge time commitment to sketch out an idea and quote without knowing if the client can even afford the cake. A lot of decorators struggle with what to charge for their cakes and will ask others what they charge. This can be a big mistake. Figuring out what to charge is an in-depth process based on your area, your ingredients and labor. Keep in mind that as a specialty cake designer grocery stores are not your competition. To make things easier for myself during quotes, I use an app called TieredCaker to figure out what to charge for cakes. It is for iPhone, but I am sure there are apps out there for Android as well. 32 americancakedecorating.com JANUARY | FEBRUARY 2014 I incorporated this basic quote form on my website to help guide the client into providing pertinent information in the first email. This could also be done in the initial part of a phone conversation with a potential client. This is an important tool for me because I can easily figure out the cost as well as different configurations for the servings (for 50 servings I might do one 12" round or a 10" and a 4" round, depending on the design). I can also change from round to square or calculate party-sized portions or wedding portions. Most importantly, I can set the price per serving and it automatically calculates the cost of the cake. Example conversation: “Hello, I saw your work online and would love to order a cake from you. I am thinking of a cake that looks just like my best friend’s car! It is a gorgeous Mini Cooper and she just adores it. Could you maybe even make a little figure that looks like her standing next to it? It would only need to feed about 10 people! Thanks so much!” “Hello, I would love to make you a Mini Cooper cake. The cost would be about $$$$. The figure of your friend would be $$$. Another option would be to make the car out of fondant and place it on top of a decorated cake and the cost would be $$. Let me know if either of these options sound good and we can move forward with the ordering process.” “That sounds great! I would love to place an order” or “Sorry that is out of our price range, thank you for your time” (no harm done and not too much time wasted). “Wonderful, here is an order form for you to fill out. I will also send you a PayPal invoice for payment (or deposit). Once I receive your completed order form and your payment, your cake will be placed on the books. Your order is not finalized until the order form and payment is received. Thank you!” Because I take the time to list all the details such as sizes, fillings, colors and other details, there is no question as to what the client will be receiving on the day of the event, putting both parties at ease. I do not require a deposit from brides before a consultation, but it is great for both parties to know about what they are looking at as far as budget goes before the consultation so no one has sticker shock. Once a deposit is made, I work up detailed sketches. For regular cake orders, I work from notes and examples that the client sends through email. For brides, I take notes and make general sketches during our consultation and then email a more detailed sketch later on for their final approval. If I send out an invoice and it is not paid, I send a reminder. If it is still not paid, I cancel the invoice and send an email letting the client know that the order has not been paid and assume it has been canceled. I never ever take orders through Facebook or text. It’s not professional and just opens the door for more confusion and miscommunication. Having a contract may seem daunting, but it will really help you streamline your orders and prevent confusion or misunderstandings. The end result: Your client will have a cake they love and you will have happy customers and more money in the bank! ACD Order Confirmation of Elizabeth’s order form online at americancakedecorating.com. She is sharing the form with ACD readers to use or adapt as they need. The order form is our contract. I have all the pertinent information in the order form that I need to know as well as disclaimers about the ordering process. I keep my form in an email template so I can easily send it to clients and they can easily send it back to me. Editor’s Note: Please see an example Elizabeth Marek is the owner of Artisan Cake Company in Portland, OR. She has degrees in graphic design and marketing as well as baking and pastry. She has been running her licensed home bakery for the last six years. She also has a successful youtube channel where she puts out free tutorials for her followers. Weblinks: artisancakecompany.com Facebook.com/artisancakecoPDX Youtube.com/lissomarek Pinterest.com/lizzomarek Instagram.com/artisancakecompany Artisancakecompany.tumblr.com Flickr.com/photos/artisancakecompany Twitter.com/artisancakes 33 In the case of brides, after I give them a general quote I give them the option to come in for a tasting and consultation where we can discuss the details of their cake and work up a drawing. JANUARY | FEBRUARY 2014 americancakedecorating.com sweet science 34 americancakedecorating.com JANUARY | FEBRUARY 2014 Is butter still the king of cakes? Or is there room for new ways to enrich your batters? Many bakers are reinventing their recipes with olive oil—a decidedly different flavor. BY Junita Bognanni Fat Facts A baker’s arsenal is small, but powerful. With only a few elements in every cake—flour, sugar, Olive Oil Cakes Oil and water don’t mix, and that’s a good thing when it comes to cake batters. In an olive oil cake, the batter’s flour proteins are essentially greased, so they can’t easily attach in the batter, leaving the final texture quite moist. Olive oil eggs/leavener and fat—each ingredient counts. Change just one and you’ll end up with an entirely different cake. So what happens when you experiment with a cake batter’s moisture, color, crumb and texture? fat? How do the finished cakes compare in terms of flavor, themselves to water molecules. The unbound water remains also coats protein more completely than butter can, reducing gluten-formation and creating a tender crumb. A welcome side effect of this moisture is that olive oil cakes have a much longer shelf life. However, olive oil really shines in the flavor department. Depending on the oil you use, its fruity, spicy notes are a beautiful complement to citrus, vanilla and nuts. Butter Cakes There’s no denying it. Using butter in your batter is a surefire route to flavortown. Not only does the fat impart a more flavor and a beautiful color. Butter gets high marks for their perfect match when creamed with sugar—aerating the two together creates hundreds of air bubbles making for richness, butter aids browning in your cake, leading to even texture and moisture as well. The fat molecules in butter find Equally Delicious Decisions So which cake takes the prize? If it’s flexibility you’re after, go with butter. Butter-based cakes are like a blank canvas; you a light cake. When using the quick mixing method, butter flour before any liquid is added, resulting in a cake crumb that will melt in your mouth. can choose any number of flavor combinations and mixing techniques with delicious results. If your heart is set on a moisture-rich cake with a hint of the exotic, olive oil is the one for you. You may be limited by mixing techniques and flavor profiles, but you’ll be rewarded with a long-lasting cake yourself surprised by which cake you prefer. ACD valiantly fights against gluten-development by coating the that tastes unique. So go forth and experiment! You may find JANUARY | FEBRUARY 2014 americancakedecorating.com 35 sweet science Hazelnut Orange Olive Oil Cake 4.5oz/128g (1 cup) unbleached all-purpose flour 5.5oz/156g (1 1/4 cups) hazelnuts, toasted with skins peeled 1 tablespoon baking powder 1/2 teaspoon salt 4 large eggs 10.5oz/298g (1 1/2 cups) sugar 4 fluid oz/118g (1/2 cup) extra-virgin olive oil, plus more for pan 2 fluid oz/59g (1/4 cup) whole milk 2 fluid oz/59g (1/4 cup) freshly squeezed orange juice Finely grated zest of 1 large orange Optional: 4oz/113g bar of dark chocolate, chopped Preheat oven to 350° F. Lightly coat a 9" springform pan with olive oil. Grind toasted hazelnuts in a food processor until finely chopped, but not powdery. Transfer to a bowl. Add flour, baking powder and salt. Whisk to combine. In the bowl of a standing mixer, fitted with the whisk attachment, beat eggs on medium-high speed until frothy, about 2 minutes. Gradually add sugar, beating until light, thick and pale yellow, about 4 minutes. Add hazelnut-flour mixture gradually, then add olive oil, milk, orange juice and orange zest, beating 1 minute more to combine well. Transfer batter to prepared pan and bake 40 minutes, or until golden brown. Cool cake completely, then release from pan and serve. Optional: Melt chocolate in a bain-marie or in the microwave. Pour melted chocolate into a pastry bag fitted with your smallest pastry tip and drizzle chocolate over the top of the cake. Rosemary Lemon Butter Cake 8.5oz/241g butter (2 sticks plus 2 tablespoons butter), at room temperature 9oz/255g (1 1/3 cups) granulated sugar 1 teaspoon vanilla extract Zest of 1 lemon, about 1 teaspoon 1 1/2 teaspoons fresh rosemary, chopped 4 eggs 5.5 fluid oz/163g (2/3 cup) milk 9oz/255g (2 cups) flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt Optional: Confectioners’ sugar and freshly squeezed lemon juice Preheat oven to 350°F. Coat a 9" x 5" loaf pan with baking spray. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light, fluffy and pale yellow. Add the vanilla extract, lemon zest and rosemary. Add eggs, one at a time, scraping the bowl with a spatula in between additions. Alternately add the milk and flour, scraping the bowl when necessary, until the batter is thoroughly mixed. Spread the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then turn cake out onto a cooling rack. Optional: Mix confectioners’ sugar and lemon juice together until you have a thick glaze. Pour icing over the cake and let stand until the glaze has hardened. Junita Bognanni is a freelance writer, recipe tester and food stylist. For the next year she's happily based in Rome. Follow her hunt for the best gelato and other Italian food adventures on stackofcookbooks.com or on Twitter @junita. 36 americancakedecorating.com JANUARY | FEBRUARY 2014 NOVEMBER | DECEMBER 2013 americancakedecorating.com 37 by the book C upcakes (and Frosting) D one D ifferently Chocolate, Peanut Butter and Pretzel Cupcake from Robicelli's: A Love Story with Cupcakes 38 americancakedecorating.com JANUARY | FEBRUARY 2014 ’S i L L e C i rob UPCakeS ith a Love Story, w DeC iDe DLy wit h iPe S Gr ow N-U P reC 50 C & aLLiSoN Matt robiCeLLi Robicelli's: A Love Story with Cupcakes by Allison and Matt Robicelli. © Viking Studio 2013. ISBN 978-0-670-78587-2. The Dollop Book of Frosting by Heather Saffer. Photos courtesy Matt Wittmeyer Photography. © Adams/F+W Media, 2013. ISBN 978-1-440-55883-2. On a cold, rainy Friday, Linda Cloutier received two sweet treats—Robicelli’s: A Love Story with Cupcakes and The Dollop Book of Frosting. She curled up for a good read, but soon found herself in the kitchen instead. Speaking of baking, I live and bake in Colorado at et me start by saying I’m not much of an altitude of approximately 6,000 feet above sea a cupcake girl—to me, cupcakes are level. It makes baking an adventure. I’ve adopted just something to do a three strikes rule with leftover cake for recipes. I try batter. That being said, the recipe first as I thoroughly enjoyed written. If that doesn’t reading Robicelli’s: work, I try some A Love Story with basic adjustments. Cupcakes, as it’s If necessary, I’ll try slightly more than a one more time with cookbook. In addition adjustments made to the recipes, it offers based upon my a little glimpse of an evaluation of the extremely likeable batter and outcome. couple. Fair warning I’ve found that some though, this book recipes simply don’t contains some strong adjust. To be fair to language. If that kind Linda’s prep for making the corn cupcakes featured in the book, I enlisted of thing offends you, the Robicelli”s book. the help of a friend at please try to overlook sea level (Laney Cowan, of Delicious Desserts in it—the book is worth it. It’s funny, warm, and Charleston, SC) to try the recipes along with me. honest. And it made me really want to bake. L JANUARY | FEBRUARY 2014 americancakedecorating.com 39 by the book Linda’s version (top) of the Robicelli’s Chocolate, Peanut Butter and Pretzel Cupcake and the version from the book (below). Root Beer Float Another recipe we tried was a Root Beer Cupcake, filled with root beer custard, and topped—in the Robicelli’s version—with vanilla French buttercream. I deviated from the book by using an ermine frosting, a long-time family favorite. (Side note: also known Linda drizzled a little bit of chocolate sauce (top) on her Root Beer Float cupcake and used an Ermine frosting instead of vanilla French buttercream suggested by the Robicelli’s (below). as boiled milk or butter roux frosting, this has a boiled milk and flour base that is added to creamed butter and sugar. The result is a rich but light taste with an ermine-like mouth feel, thus the name.) Chocolate and Peanut Butter I started with the somewhat traditional choice of the Chocolate, Peanut Butter, Pretzel Cupcake, in part because I really like cocoa-based cakes. The batter was a beautiful, rich chocolate color, but somewhat watery. The first try didn’t rise very well and was crusty on the top, but had a wonderful flavor and color. The texture was a little dense for a cupcake. I made another batch with reduced leavening and sugar, which resulted in a nicer dome and better texture. The top was still a little crusted, but softened once frosted. The sea level version also had a beautiful color. Those rose perfectly, much better than mine did, even with adjustments. The texture on hers was spongy, smooth and not too crumbly. For the peanut butter buttercream, I almost doubled the peanut butter and added some vanilla. (Side note: If This cupcake had a nice thick batter, and the addition of a bit of cocoa makes for a nice root beer-like color. It rose nicely and had, like the other cupcakes, a nice texture and crumb. The crust on top was worse than the others though, to the point that the cupcakes cracked when I was making the hole for the filling. The root beer custard was unexceptional on its own, but once all the components were pulled together it was excellent, according to the root beer expert in the family and my trusty testers, who raved about this one. the topping of coarsely chopped peanuts, pretzels and chocolate, this is a rich and yummy looking treat. I replaced the suggested ganache with mini chocolate chips. I liked the flavor of the cupcake a lot, but it overpowered the buttercream. Overall, my testers gave it a lukewarm review. One comment was “tasty, but not WOW”. However, I did really like the peanut butter French buttercream, even though it was a little too subtle for the cupcake. I plan to make some to use in place of whipped cream on top of a chocolate cream pie! you’re a cooking geek like I am, it’s a treat to watch a French buttercream come together. It’s creamy, light, sophisticated and takes on flavor wonderfully.) Once assembled with Even without the popcorn and lime zest garnish suggested by the Robicelli’s, Linda’s take on the corn cupcakes (above left) received rave reviews. Corn Cilantro Because I was intrigued, I made the El Guapo—a sweet corn cake topped with cilantro lime buttercream. The sweet corn cake made a beautiful batter that smelled wonderful while baking. Its taste definitely lived up to the aroma—delicious! I know that cilantro is a love or hate thing. I love it—the smell, the taste, even the color. The cilantro and lime zest in the light, buttery French buttercream was heavenly and just perfect on the sweet corn cake. My taste testers agreed with me that this was, all around, an amazing cupcake. One declared it “my favorite out of everything you’ve made.” 40 americancakedecorating.com JANUARY | FEBRUARY 2014 A As for working with the book, the layout of the book could have been a little better. I like recipes all on one page, or on facing pages so there was a lot of page turning with this one. The recipes are rated with whisks for ease, but I do think the authors may have overestimated the baking skills of the average cook. Even the easiest recipes are somewhat complicated and time consuming, but certainly worth the effort. Fun to read, cool pictures of cool people eating cupcakes, great recipes and incredible flavor combinations—even with a few misses I would rate the book as a hit, and I know I will go back to it again and again. Fun with Frostings! N ext I turned to The Dollop Book of Frosting by Heather Saffer, a visually appealing book that’s fun, bright, colorful and easy to read. The recipes are grouped in three parts. ‘Part 1: The Classics’ are exactly that. I doubt if any experienced bakers would use any of these recipes, but they are an excellent starting point for the beginner. ‘Part 2: With a Twist’ is more interesting. I couldn’t wait to pair the Bananas Foster frosting with my caramel cupcakes. I made a double batch of the frosting but threw in a whole sliced banana, considerably more than what the recipe called for. This step isn’t in the recipe, but I tossed my sliced banana in a bit of lemon juice to prevent discoloring. The frosting was very soft and creamy but held its shape when piped onto the cupcake (pretty is important to me). The frosting got very good reviews, though most said the banana flavor was a little too subtle. Overall it was pretty successful, but I’d tweak the recipe by adding some vanilla and increasing the banana even more when making it again. Beyond the Basics ‘Part 3: Be Crazy: Live a Frosted Life’ is what we all expect from a Food Bananas Foster frosting with Bananas Foster Network's Cupcake Wars winner! A Cupcake-Pancake Bites from The Dollop Book little too crazy for real life, maybe, and of Frosting. certainly for the most part too crazy for my real life, my real family and my real customers. But I decided I should go way outside my personal box and try the cashew sriracha frosting on a deep dark chocolate cupcake. I was skeptical, and went into it thinking I wouldn’t like it at all. I was wrong. I will gladly eat my words if they have this frosting on them. I wished I had more cashews in the cupboard to make more. My taste-testers did have mixed reviews, but the majority agreed with me…yum! With each recipe, the author offers ‘The Extra Sweets’ feature, a unique use for the frostings that is always interesting—if a little off-beat—such as raspberry buttercream on spinach salad or honey mustard frosting as a dip for chicken nuggets. I admit I’m intrigued by the lemon glaze frosting over fruit salad, but I’m afraid I’m simply not brave enough, or curious enough, to try pasta with malbec ganache and raspberry buttercream. A couple caveats—some of the recipes called frostings, really aren’t. And the terminology could be clearer; for instance, I was expecting the “strawberry Cashew Sriracha Frosting with Sriracha Brownies meringue frosting” to be a meringue buttercream (which it isn’t) and the “cookies and cream frosting” is really a ganache. There are several recipes that the serious from The Dollop Book of Frosting. baker would consider “semi-homemade,” calling for ingredients like store-bought caramel or fudge sauce but these can be easily replaced with the from-scratch versions. All in all, this is a very fun book that inspired me to try some new things, and rethink some of my flavor combinations. ACD For recipes go to pages 42-43. Additional comments from Linda on both books and even more recipes are available on our website and in the digital edition of American Cake Decorating. JANUARY | FEBRUARY 2014 americancakedecorating.com 41 by the book Linda Cloutier, an award-winning cake decorator and baker, has been the owner and operator of Iced and Dazzle, a home-based custom cake business located in Colorado Springs, CO, since June of 2012. Weblinks: icedanddazzle.com Facebook.com/IcedandDazzle Laney Cowan has been the owner of Delicious Desserts in Charleston, SC, since 2011. Weblinks: verydeliciousdessert.com Facebook.com/Delicious-Desserts El Guapo Excerpted from Robicelli's: A Love Story with Cupcakes by Allison and Matt Robicelli. © Viking Studio 2013. Used by permission of the publisher. All rights reserved. Corn isn’t a vegetable—it’s dessert food. Seriously! That sweet corn that we’re all so fond of during the summertime? Each kernel is a little bit of starch and a 'lottabit' of pure sugar (hellooo corn syrup!), which we slather in butter. Starch with sugar and butter? That’s every frikking recipe in this book. It’s like corn is really just a cob filled with dozens of miniature cupcakes, all lined up in pretty little rows. Even though when I explain it corn seems pretty obvious as a sweet, I always have to sell people on the cilantro angle. No, this isn’t a savory cake at all. Yes, I know cilantro goes on tacos, and tacos aren’t sweet, unless you count those Choco Tacos they used to sell at Taco Bell. Go taste cilantro on its own—it’s sort of bright and citrusy, like sunshine in a little green leaf. I wouldn’t go making a pie out of it, but then again, you’re not eating a fistful of mint leaves at the dessert table either, and I don’t see anyone fighting with old minty about his place in the kitchen. Sweet Corn Cake ¾ cup sweet corn kernels, freshly shucked, or frozen sweet corn ½ cup half-and-half 12 tablespoons (1½ sticks) unsalted butter 4 large eggs 1 teaspoon pure vanilla extract 1 teaspoon kosher salt 2 cups all-purpose flour 1¾ cups sugar 2 teaspoons baking powder 1. Preheat the oven to 350°F. Line cupcake pans with 24 baking cups. 2. Place the sweet corn and half-and-half in a blender and puree for 2 minutes. Strain the mixture through a sieve into a 3. Melt the butter in a microwave at 60% power for 1½ to 2 minutes. Keep the butter warm—do not allow it to sit and cool. 4. In a stand mixer with the paddle attachment, beat the eggs on medium-low speed for 2 minutes until light yellow and lightly foamy. eggs do not scramble. Once the butter is added, reduce the speed to medium-low. 4-cup measuring cup—you should have about 1 cup of liquid. If you’re slightly short, add a bit more half-and-half. 5. Increase the mixer speed to medium-high. Pour the warm butter into the eggs slowly, so that the mixture tempers and the 6. With the mixer running, add the corn liquid, vanilla, and salt. Mix for 1 minute until well combined. Sift together the flour, 7. Remove the bowl and paddle from the mixer and use the paddle to scrape the bottom and sides of the bowl, ensuring 8. Scoop the batter into the prepared baking cups, filling them two thirds of the way. Bake in the middle of the oven for 20 to 9. The cupcakes are done when the centers spring back when you touch them. Remove the cupcakes from the oven. Let cool for 5 minutes, then remove the cupcakes from the pan and place on a baking sheet. 42 americancakedecorating.com JANUARY | FEBRUARY 2014 25 minutes, rotating the pan halfway through. that everything is well mixed. sugar, and baking powder and add to the batter. Mix on medium until just combined, 10 to 20 seconds. Cilantro Lime Buttercream This is it—the star of the show, the main event, the most important part of our cupcakes—buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along, and execute these directions! C’est Sérieux! 1/ 3 cup fresh cilantro, finely chopped Zest of 2 limes 5 egg yolks Candy thermometer. Non-negotiable! 1 whole egg 2 cups guar 1 cup water 1/8 teaspoon xanthan gum 2 tablespoons corn syrup ¼ teaspoon cream of tartar 1 ½ lb cold butter—preferably European 1. In a heavy nonreactive saucepan, add water, then add sugar, corn syrup and cream of tartar. The last two help keep 2. Put the pot on high heat. It’s going to be there for a while. Be patient and keep your eye on it. Don’t go walking away & watching TV or something. 3. Put yolks and eggs in a stand mixer with the whisk attachment & turn to high. (WEEE!!!) Just let it go! Eggs will triple 4. Wait on the sugar—looking for 235 degrees, aka “soft ball.” When it happens, be ready to move quickly. Turn off the 5. Rest the lip of the saucepan on the edge of the mixer bowl. Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don’t go too fast! If you do there will be chunks of scrambled eggs in your buttercream. mixer and add xanthan gum, turn to medium. Remove the thermometer from hot sugar. Lift with two hands. in volume and go to “ribbons stage.” You can’t over-whip! the sugar from crystallizing. 7. Switch out the whisk for the paddle. Next we’re adding the butter. It’s too heavy for the whisk and you’ll end up breaking your stand mixer if you stay with the whisk. 6. Once sugar is all in, turn the mixer to high. (WEEE!!! [AGAIN!]) Beat until cool. Gauge this by putting the inside of your wrist to the outside of the bowl. It’s more accurate than your hands. 8. Start cutting the butter into thin pieces—you could shave it with a cheese slicer if you’d like. Add butter piece by 10. Once your butter is added, turn the mixer to med/high to add some air—ten, twenty seconds at most. Quelle Magnifique! It should be fluffy and make you want to eat it with your fingers. For this version add the chopped cilantro and lime zest and mix well. Assembly Fill a pastry bag fitted with a fluted tip with the cilantro lime buttercream and pipe onto each corn cupcake. To finish, crush some plain, salted popcorn over the top of each cupcake and sprinkle some additional lime zest. 9. If your buttercream does break, you can fix it! Turn to medium-high, then add a little more butter, piece by piece, til fixed. Or try adding a little guar gum! This is very strong, so add a pinch and beat for a minute, then check. piece—we’re making an emulsion. If you dump all the butter in at once, the butter and eggs will never combine properly, and you’ll have a “broken” buttercream. You’ll be able to identify this easily—it’ll be a chunky, watery, hot mess. JANUARY | FEBRUARY 2014 americancakedecorating.com 43 Sophis t icat ed Short Cuts, Part Two test kitchen A 44 s a follow up to Melissa Bocanegra's column in the Nov/Dec issue where she tested Onlays and Edible Adhesive, she now tries the last of new products she found at ICES: the SugarVeilâ„˘ Lace Kit. americancakedecorating.com JANUARY | FEBRUARY 2014 Melissa notes: As a professional decorator, I am constantly looking for ways to provide a quality product to my clients while also trying to avoid spending all hours of the night in my kitchen. So I was excited to have the opportunity to test and review these products that offer the promise of beautiful work in less time. The Search for Lace Lace is a beautiful, elegant and delicate decoration that I have always tried to recreate with sugar, mostly unsuccessfully. I’ve painfully piped for hours with royal icing using a number 1 tip. I’ve experimented with brush embroidery, stencils and molds. But none of these options satisfied the perfectionist in me—the decoration was either too thick, not uniform or just didn’t work. Until I saw the products from SugarVeil. What is SugarVeil confectionery icing? In simple terms, it is a flexible royal icing with a pleasant flavor and a not-too-sweet taste. It can be piped, combed or smoothed onto a silicone baking sheet/mat or lightly greased parchment paper. Once it has set, it can be peeled away from the silicone mat or parchment paper to reveal beautiful, delicate and edible lace designs. It was an early Christmas when I received my package in the mail. Everything you need comes neatly packed in this kit, including a SugarVeil lace mat, SugarVeil confectionery icing, confectionery scissors, a hygrometer, a mini spreader, a 12-inch spreader and an instructional DVD. I admit that I was intimidated when I saw the hygrometer—I felt like I was going back to my middle school science class and that this whole experiment might require me to make some sort of intricate calculations about my environment. Thankfully this was not the case. It’s Not the Heat... The main uncontrolled factor that determines whether or not your SugarVeil confectionery icing will work is humidity. I happen to live in Austin, TX–a very humid city–so I was worried that I might not be able to fully experience the ability of this product. I immediately went to the company website and found the FAQ section that went more into depth about adjusting for humidity. Because dry air is vital in order for the confectionery icing to work, the kit includes a hygrometer used to measure the amount of humidity/moisture in the air. The more moisture in the air, the longer it will take for the confectionery icing to set. The first measurement I took with the hygrometer was right at 50% humidity—which is sort of the make or break point for this product. Anything more than 50% and you are going to have additional precautions. After I started working, the humidity reading soared to 75%. Since I had to battle the high levels of humidity during the entire process, I thought it would be best to share the route I took. Because the icing needs to thoroughly dry before it can be removed from the silicone mat, the SugarVeil website describes several different options to counteract high humidity conditions. Some suggestions include using a dehumidifier, a heat lamp or sunlight. I didn’t have immediate access to any of these options, but SugarVeil also suggests using your oven and simply turning on the oven light. It worked! The next morning I opened the oven door to find edible lace—using no additional heat source at all. As you may have guessed, you will encounter the exact opposite reaction when working with SugarVeil confectionery icing in dry conditions. The icing will actually set up much quicker in drier conditions. The main concern is to not let the set decorations dry out too much. If your hygrometer reading is less than 25%, the silicone mat with confectionery icing may be placed in a large 2.5 gallon ziplock bag to create an artificial micro-climate of about 32% humidity–which is the ideal humidity to have the icing set within a four-hour period. JANUARY | FEBRUARY 2014 americancakedecorating.com 45 My process is as follows: test kitchen 46 Before you start, take a look at your hygrometer and check the humidity measurement. Mixing times will vary, depending on whether your humidity measurement is above or below 50%. . Take your KitchenAid™ bowl and stir 1/2 cup boiling water with 1 cup of SugarVeil confectionery icing mix and mix by hand until completely wetted. . After about 30 seconds of mixing by hand, immediately start beating the mixture with the KitchenAid whisk attachment on high speed for about four minutes–if the humidity measurement is less than 50%. IMPORTANT: If your humidity reading is higher than 50%, you will need to beat the mixture on high for 10 minutes. 1 2 3. Once your confectionery icing is finished mixing, take about a cup of the icing and plop this down on your silicone lace mat. Using either the small or large icing spreader, start spreading the icing around the mat. Make sure to really get the icing into all of the design. Once you have filled in the lace design, take the 12-inch icing spreader and run over the mat several times (horizontally and vertically) to make sure the icing is spread evenly on all points of the mat. 4. 5. Now it’s time to let your icing set. Setting times may vary from 15 minutes to overnight depending on the humidity reading in your work area. After the icing has set, you are ready to peel away the edible lace. You want to make sure that you flip the mat so that the edible lace is facing down. Always peel the mat away from the lace and not vice-versa to avoid tearing the lace. 6. Helpful hints: . Other ‘mats’. You can also use parchment paper or cellophane greased with vegetable shortening or an ungreased silicone baking mat to spread the confectionery icing. 1 2. No sprays. Use only vegetable shortening when ‘seasoning’ parchment paper or cellophane. Do not use baking or cooking sprays. 3. Stick to the rules. Follow the instructions given by SugarVeil step by step. It is crucial to mix the confectionery icing accurately. Any alterations can change the consistency and outcome of the final product. 4. 20 minute remix. If SugarVeil confectionery icing is left to sit for more than 20 minutes after it has been mixed, go ahead and remix the icing for another minute or so to incorporate the ingredients back together. dries out completely. 5. Check the set. When SugarVeil is set, it will be dry to the touch. If you feel that it is still a little sticky, it is not yet set. 6. Make it ahead of time. SugarVeil suggests making decorations at least 1-2 days in advance to ensure the product What else can you do with this product besides make lace? A lot! Follow the same directions to make the icing, but instead of spreading it over a lace mat, just create very thin sheets of SugarVeil and simply spread a thin layer of the mixed confectionery icing on one of the following: a greased sheet of parchment or cellophane or an ungreased silicone baking mat. Allow the thin sheet of confectionery icing to dry exactly the way you would if you were creating lace. Once the sheets have been set and dried they can be cut with a pair of scissors into different shapes. You can create bows or you can even use scrapbooking punches or hole punches to add different details, depending on your project. SugarVeil also offers a ‘fin’ tool that can be used like a ball tool to create fabric-like ruffles on strips of the icing. Thin sheets of SugarVeil can also be used in the Cricut™ machines. americancakedecorating.com JANUARY | FEBRUARY 2014 SugarVeil can also be colored. You can use powdered food coloring, gel colors or liquid colors when mixing the confectionery icing. If a dark color is desired, you’ll want to use powdered food coloring. The company recommends using about five teaspoons of any dark powdered food color per cup of dry SugarVeil confectionery icing. Be sure to mix the two dry ingredients before adding water. You can also pipe custom decorations with SugarVeil using a standard piping bag or parchment cone fitted with a very fine tip. The confectionery icing can also be used with different stencils and decorating combs. And, like royal icing, it also works to decorate cookies, chocolates and other desserts. I used Edible Adhesive from Chocolaterie Maya (reviewed in the Nov/Dec 2013 issue of ACD) to attach my SugarVeil designs to a fondant-covered cake. It worked beautifully. To recap: The product is approximately the size of a nail polish bottle and a little goes a long way. Simply dip the cap with attached brush into the bottle, brush along your decoration and attach it to your cake. The adhesive works quickly and holds your decoration firmly in place. If necessary, it can be removed easily with vodka or any clear alcohol. ACD Melissa Bocanegra is a pastry chef and cake artist living and working in Austin, TX, having graduated from the Le Cordon Bleu College of Culinary Arts-Austin with a certificate in French Pâtisserie and Baking in 2005. She started her cake business—“cake.”—in 2009 and has been making custom cakes for the Austin area ever since. Melissa has won several titles in local cake decorating competitions over the years and was recently featured in our July/August 2013 issue. Weblinks: marvelousmolds.com chocolateriemaya.com cake-austin.com JANUARY | FEBRUARY 2014 americancakedecorating.com 47 work station New introductions from IBIE. Golden Touch EasyLeafProducts.com Easy Leaf Products, a division of the Neuberg & Neuberg Importers Group, Inc. is the sole importer and distributor in North America for the edible gold (Oro Fino) and silver (Argento Fino) product lines from Italy. Once available only as sheets, these food-safe metallic decorations can be ordered in spray, powder or flake form. The flakes, packaged in 150 mg or 500 mg boxes, come with a bamboo tweezer for easy placement. Squared Off CakeShooters.com The new, square CakeShooter® delivers a portion 35% larger than the previous round version. It also eliminates the waste inherent when using the round version, which was originally adapted from the ice cream industry where the round shape was suitable. All CakeShooters are made in the U.S.A. of foodgrade plastic and the square version ships in cases of 144. KitchenAid.com The 8 qt. Commercial Series lift stand mixer from KitchenAid may look similar to the one in your home kitchen, but it’s definitely designed for professionals. The NSF-Certified® mixer is powered by a highly-efficient 1.3HP motor, created to deliver consistent power to large loads without overheating. The mixer comes with a spiral dough hook, flat beater, and an 11-wire stainless steel whip. The 10-speed slide control powers up from a very slow stir to a very fast whip and a bowl-lift design raises the stainless steel mixing bowl and locks it into place. Commercial Appeal Small-Scale Styles ChicagoMoldSchool.com Designed and produced by Stéphane Tréand, MOF, and the Chicago School of Mold Making, these silicone mats have multiple cavities to provide professional chefs with a variety of shapes to quickly cast sugar or chocolate. Part of the Showstoppers™ collection, these three new designs—Couples, Bouquet, and Violinare—are sized to fit on a half sheet pan, ideal for smaller applications including cake toppers. Silikomart.com Tortaflex is a new line of silicone molds from Silikomart designed to make creating cakes and confectionery easier and faster than ever. The sides of each mold are marked in centimeters, making it easy to measure batches and adjust sizing. 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Fantastically effective with fondant, gumpaste, modeling chocolate and more. Video available on YouTube. 800.333.5678 contact@MarvelousMolds.com www.MarvelousMolds.com 50 americancakedecorating.com JANUARY | FEBRUARY 2014 What’s your secret ingredient? When you make cakes, just add flour.TM Retail. Commercial. Wholesale. ® www.flourconfections.com (888)443-CAKE (2253) Icing Smiles is a non-pro t organization that provides complimentary custom cakes and other treats to families impacted by the critical illness of a child. Our goal is to provide a temporary escape from worry and create a positive How can you help? Serve We need quality bakers to donate their time and talents to create special memories for our kids. memory during a di cult time. Support We need support. In addition to donations, we need motivated individuals willing to sponsor fundraising events. Share We need you to use your social networks to spread the word. When you “follow” us, you know that it is so much more than “just a cake.” To volunteer or for more information, please visit JANUARY | FEBRUARY 2014 americancakedecorating.com www.icingsmiles.org 51 tutorial 52 americancakedecorating.com JANUARY | FEBRUARY 2014 Tea time with Alice Last issue we featured ‘Alice in Art Nouveau’, a cake designed by Chef Jessie Anne Reilly which took third place in the 2013 Art of Cake competition at Pastry Live. The whimsically elegant Alice topper captured our attention and Jessie graciously agreed to share her process with ACD. “Before I created her, I studied what girls would wear in that time period. I wanted it to be accurate, but also for her to have attitude!” for design and assembly: Isomalt Sugar pot Heat lamp Cooling fan Silpat Small bent metal spatula Silicone spatula Sugar pump or clear oxygen tubing Blue coloring for the skirt Jessie notes: I use airbrush coloring Gold coloring for the hair Gold luster for the hair Black coloring for the hat Red coloring for the rose detail Sugar torch Doll of your choice, to use as model Silicone putty or silicone mold Jessie notes: I used silicone putty for this project, but for larger sugar projects I use a kit from Flower mold, for the bustle on the back of Alice’s dress and the hat detail Cold spray Rubber gloves Sugar thermometer Chicago School of Mold Making. JANUARY | FEBRUARY 2014 americancakedecorating.com 53 tutorial Start by choosing a doll as your model—I chose this doll because of her movement and profile. Press the doll’s face into a piece of silicone putty and leave it overnight to firm. Jessie notes: Make sure your 1. 2. mold capture all the elements you want, which in this case includes part of her forehead and neck. ▶ Remove the doll from the silicone and press a small piece of warm isomalt into the mold to create the face. 3. this case I only wanted the torso, not the arms or legs. Repeat this process to make a mold for the body. Jessie notes: In 4. skir t needs to be heavier than the rest as it needs to be strong enough to suppor t the rest of the figure when attached to cup. The skir t is flatter at the front and sweeps back to for m a bustle. The skir t should have movement to confir m with the overall Ar t Nouveau theme. For the skirt, cook off 16oz of isomalt. 168°C/334°F. Add the blue coloring at 135°C/275°F by pouring into the hot sugar to achieve the desired intensity. Pull and cool the colored sugar to your desired temperature. Then blow a ball about 3 1/2" long and 4" wide. Pinch the top and detach from pump. While cooling form the skirt, moving between the fan and the heat lamp as necessary. Jessie notes: The bottom of 6. 5. Jessie notes: The top of the skirt needs to be small enough to attach to the back of the body. Form pleats into the skirt while the sugar is cooling, you want to provide volume and movement. Heat the top part of the skirt and the back of the body and the pieces, molding with your fingers. Jessie 7. ▶ notes: I use my thumb to contour the warm sugar, pressing the two pieces together. Heat the upper part of the neck and the lower part of Alice's head and attach it at the back and hold it until it cools, contouring the two pieces together until the head is firmly attached. Next, cut out two small pieces of blue sugar while it is warm, to make the front and back of dress. 8. Jessie notes : the front has a "v" at the bottom to complete the covering of the front of her body. Attach these pieces to the body. ▶ To decorate the bustle at the back of the skirt, I used a small rose mold I had on hand, making three and slightly elongating them, but other decorative elements would work as well. Warm the sugar to attach to the skirt. I then created a simple ribbon as an additional accent. 9. The arms are made of pulled white sugar, about 3" in length, and heated a bit to attach at the shoulder. To make her hand, pinch the end to flatten a bit and then make finger lines with the heated metal spatula. Repeat for the other side to complete the pose, only this time with the hand turned up, in order to hold her teacup. 10. 54 americancakedecorating.com JANUARY | FEBRUARY 2014 For her sleeve, take two small pieces of warm blue sugar, each about 1" square. Wrap these around the upper arm to the shoulder. 11. 12. ▶ To give the sleeve some detail, pull another two pieces of the blue, approximately the same size, but fold these in half so they have some volume. Attach these to each shoulder at the top part of the sleeve. The hair is made by pulling individual strands of warm white sugar. Loop them over and over again until you get the look and volume you like. 13. 14. Attach the hair at the forehead, by carefully warming the end with the torch. Be sure not to overheat. Once all the hair is attached, cover the face and airbrush the hair with gold, and then hand paint with gold luster. For Alice’s tea cup and saucer, take pea-sized piece of white pulled sugar and press it flat between your thumb and index finger and indent it slightly. Then pull a small piece of sugar about 1/2" wide by 1" high, hollow it out slightly and attach it to the saucer. For the handle, pull a thin strand and loop it from the top to the bottom of the cup. 15. 16. Alice’s hat was created in the same way, only in a slightly larger size and a bit more oval. A small red rose was molded at added to the top of the hat and a ribbon was looped around the base of the hat’s crown. ACD For details on the large pastillage tea cup, how Jessie created the f lower faces and mushrooms at the base of the cake, and the chocolate beet cake recipe she used, go to AmericanCakeDecorating.com. Jessie Anne Reilly is the owner of Take the Cake Décor, Somerset, KY, a successful 13-yearold cake design studio and also teaches sugar art by appointment Born and raised in Ontario, Canada, Jessie received a degree in food and beverage management and cuisine, owned five different restaurants in Canada and went on to attend Le Cordon Bleu’s chef pâstisserie program in Ottawa, Canada, before settling in the U.S. in 1996. She has studied sugar art with Chefs André Renard and Christian Faure, MOF, as well as gumpaste design with Nicholas Lodge and cake design with Colette Peters. Weblinks: Pinterest.com/annereilly firstname.lastname@example.org JANUARY | FEBRUARY 2014 americancakedecorating.com 55 tutorial Dragon Quest Photo by Anna Salter Majestic and mystifying, dragons have been the source of fantasy and legends for millennia. From J.R.R. Tolkienâ€™s dragon Smaug to Anne McCaffreyâ€™s Dragon Riders of Pern, these fantastic beasts inspire the dreams of both the young and the young-at-heart to take flight. In this sugar sculpture, Derek Aimonetto shares his interpretation of this legendary creature. 56 americancakedecorating.com JANUARY | FEBRUARY 2014 Components: Dragon armature (see americancakedecorating.com) Derek notes: To create a successful dragon sugar sculpture, you must start with a secure armature. This will give the creature’s body, arms, wings, head and tail the proper support. This approach to creating an armature allows the artist to adjust the position of the creature during the sculpting process. In addition, dragons come in all shapes and sizes, so the measurements shown in these instructions are only suggestions—as you become familiar with the process, you may choose to change the size of the wings, the length of the tail, or the extension of the neck to suit your own vision of what your dragon should look like. for design and assembly: 20-gauge wire 28-gauge wire 3-5 lbs. of gumpaste 1 lb. of modeling chocolate Small brush or water pen X-acto™ knife Paring knife Needle Gumpaste rolling pin Knitting needle Air brush or artist’s brushes Assorted sculpting tools (based on your design preference) Assorted food colors (based on your design preference) Creating the Wings 2. Roll out 1-2 oz. gumpaste into long pointed spines—two long spines approximately 8" long for this armature: four medium spines approximately 6” to 7” long and two short spines approximately 2" to 3" long. Insert a 20-gauge wire with a crimped loop in the end into each of the spines. Set aside to dry. ▶ Attach one of the long spines and the two medium spines to the top of the wing armature by twisting the wires together. Attach one of the short spines at the middle of the wing armature. Repeat this process with the other wing armature and the remaining spines. 1. 3. Position the wing and spines in the desired position and apply gumpaste to the “joints.” Form a horn/spike in the top joint facing forward. Let the gumpaste dry to lock the wing in place. Repeat with the opposite wing. ▶ Roll out sheets of gumpaste approx. 1/16" thick and trim to a triangle shape to match the gaps between the spines on your wing. Using a water pen or brush dipped in water, slightly dampen a wing spine and attach to the top of the wings, stretching from spine to spine to create the main wing membranes. Repeat with the opposite wing. Set aside to dry. 4. JANUARY | FEBRUARY 2014 americancakedecorating.com 57 tutorial Using wire, attach the wing armatures to the body armature at the base and at the wing support. Position the wings in the desired pose and apply gumpaste to the base connection and the wing support connection. Add additional gumpaste “muscles” to help support the wing in the desired position. 5. Position the body armature in the desired pose. Apply aluminum foil to fill out the torso and wrap it securely with wire. Use gumpaste to lock the joints, tail, and neck into position. Fill out the tail with foil and finish the tip of the tail with gumpaste. 6. 7. To make the arms and legs, cut two 6" and two 4" pieces of 20-gauge wire and make a loop in one end of each wire. Crimp the 6" wires in the middle of the calf and thigh, and crimp the 4" wires in the middle of the forearm and upper arm. Bend the wires at the knees/elbows and attach gumpaste to fill out the muscles, leaving the joints free of gumpaste for now. Cut 20 pieces of 28-gauge wire into 1" lengths. Crimp the ends of these wires and use a very small amount of gumpaste to form a claw on the end. Attach five wires to the loop at the end of each arm and leg to form the hands and feet. ▶ Using gumpaste, form muscles and tendons throughout the body to hold the pose and provide dimension. This layer will be covered by a final “skin,” so any features that will show through the skin need to be emphasized. Add any desired horns or spikes at this time. Reserve space on the neck for attaching the dragon’s head and attaching muscles to secure it. Attach the leg and arm armatures and position them in the desired pose. Use gumpaste to lock them in position. Once dry, add more gumpaste to delineate detailed hands and claws. 8. 9. Roll out gumpaste 1/16" thick and add additional membranes stretching from the smaller spine to the dragon’s body and at the front of the wing. 10. ▶ 58 americancakedecorating.com JANUARY | FEBRUARY 2014 Making the Dragon’s Head 11. Form a 2" diameter ball of gumpaste and roll it into a teardrop shape. Flatten the middle and end of the teardrop to form the dragon’s snout and nose. Add holes for nostrils and indentations to fit the eyeballs. Make a loop in the end of a long piece of 20-gauge wire and insert it in the back of the head. Set aside to dry. 12. ▶ To make the jaw, form a 1/2" diameter ball of gumpaste and roll it into a flattened log, approximately 1/4" thick. Cut a 4" piece of 20-gauge wire and make a loop in the end. Insert the loop into one end of the jaw. Take another small piece of gumpaste, roll it out, and cut out a thin triangle. Place this down the center of the jaw to form the tongue. Set aside to dry. 13. Using an air brush or painting with an alcohol/food color mixture, paint the tongue peach/orange. Paint the bottom of the head, the top of the jaw and inside the nostrils with black. Set aside to dry. 14. On the bottom edge of the head and the top edge of the jaw, use gumpaste to form a few teeth and set them aside to dry. Twist together the wires to attach the jaw to the head and use gumpaste to add brow ridges, accents, and cheeks. Set aside to dry. 15. Attach the head to the body by wrapping the long wire several times around the neck armature. Position the head in the desired pose and use gumpaste to lock it in place. Once dry, additional gumpaste accents should be added to form details such as brow ridges, cheek bones, horns and other ornamentation. 16. 17. Create the eyeballs by forming two small balls of gumpaste tinted to the desired eye color. Attach these balls in the eye sockets and paint on the pupils. ▶ Covering and Coloring the Body 18. Tint one pound of gumpaste to the dragon’s color. Knead it together with five ounces modeling chocolate in the matching color. This will be your dragon’s skin. 19. Starting at the head and working your way along the body, roll out sheets of the skin approximately 1/16" thick and apply them to the armature using a light coating of water. Position seams at inconspicuous locations, such as skin folds, hidden joints, and on the underside of the dragon. Gently rub the seams together to blend. ▶ JANUARY | FEBRUARY 2014 americancakedecorating.com 59 20. tutorial • • • Use a variety of modeling tools to create wrinkles, textures, and details to give the dragon expression, such as: After laying the skin over the eye balls, use a craft knife to create the opening for the eyes and push back and position the eye lids with a palette knife. Use dowels or the end of a knitting needle to smooth and shape around the eye to define the eye socket. Use a needle tool to form the nostrils and give them some flare. 21. Add additional “skin” around the base of horns and claws and use it to model joints and claws to give definition to the feet and hands. Use a dowel to bring out muscle definition on the legs, arms, neck, back and tail. Apply fondant to cover the wing spines and membrane seams, adding details as you go. 22. 24. Use a knitting needle to texture the dragon’s skin. 23. Add definition to the skin using food color paint or an air brush. Layer colors to add depth by working from lightest to darkest color. ACD Derek Aimonetto owns Sweet Life Cakes, Cookies, and Confections in Madison, WI. Derek has been baking for more than 15 years and teaches baking, pastry arts, and cake decorating through Madison College’s Adult Continuing Education Program. Weblink: SweetLifeMadison.com 60 americancakedecorating.com JANUARY | FEBRUARY 2014 as we proudly present Chef Nicholas Lodge and Chef Lauren Kitchens as they combine their creative talents to bring you “A Modern Marie Antoinette Cake” An exciting opportunity to learn from two of the most sought after insructors in the pastry world as they combine modeling chocolate, gum paste, and fondant to teach you the techniques, tips, and tricks used to create an amazing modern interpretation of this French Queen’s iconic fashion and style. Visit us on-line to view a photograph of this exquisite masterpiece. Monday & Tuesday June 23rd & 24th, 2014 International Sugar Art Collection Classroom Norcross, Georgia 9:30 am to 5:30 pm Hurry, Limited Seating Make your Reservation Today! Our NEW user-friendly website allows you to: • Review the Nicholas Lodge Collection of tools, cutters, veiners, and supplies needed to create your amazing works of sugar art • Shop our “International Bazaar” of unique and hard-to-find cake decorating items from around the world • Enroll in sugar art and cake decorating classes taught by Chef Nicholas Lodge as well as visiting instructors in Studio B 1-800-662-8925 770-453-9449 JANUARY | FEBRUARY 2014 americancakedecorating.com 61 tutorial 62 americancakedecorating.com JANUARY | FEBRUARY 2014 A Princess in the Making When Armine Adamyan’s seven-year-old daughter appeared in a ballerina outfit consisting of a pink ruffled skirt, crystal tiara, pearl necklace and shiny flowers on her wand, she told her mother, “Look, I’m making myself into a princess.” Armine decided right then to commemorate the moment in a cake, creating a three-tier design that captures every detail of her princess in the making. for design and assembly: 5 lbs fondant Rolling pin Corn starch Shortening Silicone mat Lydia mold from Marvelous Molds (or your choice of design) Flower medallion mold from CK Molds (or your choice of design) Scroll pattern silicone mold (optional, for cross) Foam board Toothpicks Burgundy icing color 2" Round cutter 4" fluted round cutter COMPONENTS: Carpenter’s blade One 6" round cake, covered in pink fondant 1 lb gumpaste #12 brush One 8" round cake, covered in white fondant Peony cutter in four sizes One 10" round cake, covered in pink fondant Ball tool Flower former or egg crate Edible petal dust Edible gold glaze Non-toxic gold dust Gum glue Floral tape 28-gauge covered wire Diamond shaped crystals Buttercream Piping bag fitted with a #2 tip #2 brush Diamond cutter Edible silver pearls Food-safe crystal ribbon One 4" x 1" foam separator One 6" x 1" foam separator JANUARY | FEBRUARY 2014 americancakedecorating.com 63 For the top tier Place the silicone mat on a clean work surface and begin to warm up the fondant by kneading it well until soft and smooth. Using a light dusting of corn starch, roll out a piece of fondant wide enough to cover the Lydia mold. Then roll the fondant over the mold for even distribution and a clean cut. ▶ For the peonies, cut several dozen pieces of the covered wire, each approximately 5" long and set aside. Knead the white gumpaste until shiny and smooth and then roll some out as thin as possible without tearing. Cut out at least 16 petals (four of each size) for each white peony, more if you prefer a fuller flower. Create enough for two white peonies. 1. 2. tutorial Invert the mold and gently peel it back to release the design. Armine 3. notes: You may want to use a little bit of shortening for your hands to maintain the flexibility and shine of your fondant. Apply this piece to the base of the 6" round using a little bit of gum glue. Repeat the process and match up the pattern to finish the entire base. Repeat steps 1 and 2 with the flower medallion mold or a mold of your choice to create the lace floral designs for the top tier. Apply as with step 3. 4. 5. Put a bit of gum glue on a piece of the wire and insert it about 1/4" deep at the base of a petal. Use the ball tool to thin and ruffle the edge. Set in a flower former or an egg crate to shape and let dry for at least 24-48 hours. 6. Roll out two small balls of the white gumpaste and elongate it slightly to form the center bud. Insert a covered wire that has been dipped into the gum glue into the center of each bud. Score each bud with an X and set aside to dry. 7. ▶ 9. Once the petals are dry, use a #12 brush and lightly color the edges of each petal with the gold dust. Tint some of the white gumpaste with the burgundy color, using a toothpick to add just a bit of color at a time in order to reach your desired hue. Armine notes: I made several shades 8. of slightly different pink to provide some variation in the petals. Repeat steps 5-7 with the pink gumpaste. ▶ Use floral tape to attach each petal to a bud, working from the smallest, inside petals to the largest outside ones. Gently shape the wires to create your preferred shape. Set aside until final assembly. 10. For the center tier For the bottom tier 11. Use a diamond cutter to trace the pattern all the way around the white tier. Place edible silver pearls at each intersection. Color some of the white fondant with the burgundy, again using the toothpick method to add color gradually. Armine notes: 13. Repeat steps 1-3 to create the fondant pattern that will sit on the top of this tier, around the base of the 4" foam divider. 12. As with the peonies, I chose to use several different intensities of pink to get a subtle tonal effect. 14. ▶ 64 americancakedecorating.com JANUARY | FEBRUARY 2014 Knead a piece of the pink fondant and roll it out as thinly as possible without tearing. Cut out a piece using the 4" fluted cutter and then, with the 2" round cutter, cut out the center section, making it a ring. 17. Place the ring on the foam and using the ball tool, thin and ruffle the edges. 15. 16. ▶ Cut the ring and spread it open. Place it on a piece of foam to dry. Repeat steps 14-16 until you have enough ruffles to cover the bottom tier of the cake. Fill a piping bag fitted with a #2 round tip full of buttercream. Gently squeeze an even amount in one straight line along the bottom of a ruffle and position this at the top of the 10" tier. Repeat this with the rest of ruffles until the entire tier is covered. Dip a #2 brush in the edible gold glaze, brush parts of the ruffles you’d like to highlight and then further accent them with the gold dust. 18. final assembly 19. Place the 6" separator on top of the 10" tier. Position the 8" tier on top of this, then place the 4" separator and the 6" tier. Ar mine notes: I finished 20. the 4" separator with a narrow band of food-safe rhinestones and the base of the 8" tier with the food-safe crystal ribbon. Put a dab of buttercream where you’d like your peonies placed and push the “stem” wire of each peony into that position. The buttercream will help hold the flower in place. Armine notes: As an optional design element, I added a gold cross so that this could also work as a baptism, confirmation or first communion cake. Roll out a 3 oz. piece of gumpaste approximately 1/2" thick and cut arms for the cross 3" wide by 4" high. Insert a toothpick into the base of the cross, set aside to dry. 21. 22. ▶ You can leave the cross plain, or embellish with scrollwork or other designs. Once dry, brush the cross with the edible gold glaze and enhance with the gold luster dust. Position the cross on top of the cake near the peony, using the toothpick support. ACD Armine Adamyan runs Cakes by Armine, based in Van Nuys, CA. She’s had a passion for baking since the age of seven, but first started decorating to make cakes for her kids. Word soon spread, and for the past five years Armine has built a reputation for delivering beautiful cakes to a growing clientele. Weblink: Facebook.com/armine. adamyan.756 A note from Armine: "I would like to thank my mentor Flora Aghababyan, the chief cake designer at the Wynn and Encore resorts in Las Vegas, NV. Also Maral and Jack Barsoumian of Amoretti for their amazing products that make my cakes taste great, my family for all their love and support and my husband for being my worst critic, best friend and my better half." Alternatively, you can simplify the cake by eliminating the bottom tier and it still makes a very pretty presentation. 23. JANUARY | FEBRUARY 2014 americancakedecorating.com 65 Creando una Princesa traducción de Susana Martínez Zepeda tutorial Cuando la hija de siete años de edad, de Armine Adamyan apareció con un traje de la bailarina que consistía en una falda de color rosa con volantes, una tiara con cristales, collar de perlas y flores brillantes en su varita, le dijo a su madre: “Mira, soy una princesa.” Armine decidió en ese mismo momento realizar un pastel para conmemorar ese momento, creando un diseño de tres niveles que capturara todos los detalles de su princesa. COMPONENTES: Para el nivel superior Un pastel de 6" redondo, cubierto de fondant rosa Un pastel de 8" redondo, cubierto de fondant blanco Un pastel de 10" redondo, cubierto de fondant rosa Un separador 4" x 1" de unicel Un separador 6"x 1" de unicel 5 libras de fondant Rodillo Maízena 1. PARA EL DISEÑO Y MONTAJE: utilizar un poco de manteca para las manos para mantener la flexibilidad y el brillo de su fondant. 2. Invierta el molde con cuidado de nuevo para liberar el fondant del molde. Armine señala: Es posible que desee 3. Aplicar esta pieza al pastel redondo de 6" con un poco de pegamento de fondant. Repita el proceso para que coincida el dibujo para terminar el decorado del pastel. 4. Repita los pasos 1 y 2 con el medallón o molde de flor o un molde de su elección para crear los diseños florales de encaje para el nivel superior. Aplicar igual que con el paso 3. Coloque el tapete de silicón sobre una superficie de trabajo limpia y comience por calentar el fondant amasando bien hasta que esté suave y liso. Use una ligera capa de maizena para extender el fondant sobre el molde de silicón lo suficientemente amplio como para cubrir el molde “Lydia”. A continuación, invertir el molde para distribuirlo de manera uniforme y podamos realizar un corte limpio. Manteca vegetal Tapete de silicón Lydia molde de Marvelous Molds (o un diseño de su elección.) Molde de silicón patrón (opcional, para cruz) Tapetitos de esponja Palillos de dientes Color rojo Borgoña Flor molde medallón de CK Molds (o un diseño de su elección.) 2" cortador redondo Exacto 4" cortador redondo estriado (con ondas) 1 libra de pasta de goma #12 pincel Acocador Cortador Peonia en cuatro tamaños Flor antiguo o caja de huevos Matizadores comestibles Oro en polvo no tóxico Cinta floral Esmalte de oro comestible Pegamento para fondant y pasta de goma Alambre forrado del No. 28 5. Para las peonías, cortar varias decenas de piezas de alambre forrado, cada una de aproximadamente 5" de largo y dejar a un lado. Amase la pasta de goma blanca hasta que esté brillante y suave y luego extender lo más fino posible sin que se rompa. Recorta al menos 16 pétalos (cuatro de cada tamaño) para cada peonía blanca, más pétalos si se prefiere una flor más grande y completa. Crear suficiente para las dos peonías blancas. 6. Ponga un poco de pegamento de pasta en la punta de un pedazo de alambre e insertarlo alrededor de 1/ 4" de profundidad en la base de un pétalo. Utilice la herramienta para acocar para adelgazar la orilla. Acomodarlos en un formador de pétalos o un cartón de huevos y dejar que sequen por lo menos 24 a 48 horas. 7. Amasar dos pequeñas bolas de la pasta de goma Cristales en forma de diamante Betún de mantequilla #2 pincel Manga con una duya #2 Diamantina comestible Listón Perlas de plata comestibles 8. Entinte algunos de los pétalos de pasta de goma blanca con el color burdeos, con un palillo para agregar un poco de color a la vez con el fin de llegar a su tono deseado. Armine señala: Hice varios tonos de rosa blanca y alargar un poco para formar el centro. Insertar un alambre forrado que se ha sumergido en el pegamento de goma en el centro de cada centro de flor. Márquelos con una X y deje secar. ligeramente diferente para darle tonos variados en los pétalos. Repita los pasos 5-7 con la pasta de goma de color rosa. 66 americancakedecorating.com JANUARY | FEBRUARY 2014 9. Una vez que los pétalos están secos, use un pincel #12 10. Use cinta floral para fijar cada pétalo al centro de la flor, trabajando desde las más pequeñas, que serán las más cercanas al centro hasta las más grandes que serán las de afuera. Moldee suavemente los alambres para crear la forma preferida. Reservar a un lado hasta el montaje final. Para el nivel de centro y ligeramente colorea los bordes de cada pétalo con el polvo de oro. 18. Sumerja el pincel #2 en el barniz de oro comestible, y pinte algunas piezas de los olanes que desee resaltar y luego acentúe aún más con el polvo de oro. El montaje final 19. Coloque el separador de 6" en la parte superior del piso de 10". Coloque el pastel de 8" encima del separador y enseguida coloque el separador de 4" en la parte superior del pastel. Y terminamos con el pastel de 6". Armine señala: 11. Utilice un cortador de forma de diamantes o rombos 12. Repita los pasos 1-3 para crear el patrón en fondant que se aplicará en la superior de este nivel, alrededor de la base de 4" divisor de espuma. Para el nivel inferior para trazar el patrón alrededor del piso de color blanco. Colocar las perlas de plata comestibles en cada unión de las figuras. Terminé el separador de 4" con una estrecha banda de imitación de diamantes que no es tóxica y también a la base de la capa de 8 con la misma cinta. 20. Ponga un poco de betún de mantequilla en el lugar que desee que vayan sus peonías colocadas y empuje el “tallo” en la posición de cada peonia. El betún de mantequilla ayuda a mantener la flor en su lugar. 21. Armine señala: Como un elemento de diseño opcional , he añadido una cruz de oro por lo que esto también podría funcionar como un pastel para bautiz, confirmación o primera comunión. Estirar un poco de pasta de goma (3 oz) de aproximada de 1/2" de espesor y cortar los brazos de la cruz de 3" de ancho por 4"de alto. Inserte un palillo de dientes en la base de la cruz, a un lado para que se seque. 13. Colorea una cantidad de fondant blanco con el color borgoña, de nuevo utilizando el palillo para agregar color poco a poco. Armine señala: Al igual que con las peonías, opté por usar diferentes intensidades del color rosa para conseguir un efecto sutil. 14. Amase un pedazo de fondant de color rosa y extiéndala lo más finamente posible sin que se rompa. Corte un pedazo con el cortador de ondas de 4" y luego, con el de 2" cortador redondo corte la sección central, para obtener un anillo. 15. Coloque el anillo en la espuma y acoque la orilla con la herramienta de bola (acocador) para adelgazar y rizar los bordes. 16. Corte el anillo y extiéndalo a lo largo (abierto). Colóquelo en un pedazo de espuma para que se seque. Repita los pasos 14 a 16 hasta que usted tenga suficientes olanes para cubrir el nivel inferior del pastel. 22. Puede dejar la cruz lisa, o embellecerla con diseños en trabajo de duya. Una vez seco, pase sobre la cruz con el esmalte de oro comestible y resaltar con el polvo o matizador en oro. Coloque la cruz en la parte superior del pastel cerca de la peonía, utilizando como soporte un palillo. 23. Como otra opció, usted puede simplemente eliminar la capa inferior del pastel y todavía será una bonita presentación. ACD Armine Adamyan es dueña de “Cakes by Armine” , con sede en Van Nuys, CA. Ella ha tenido una pasión por la realización de los pasteles desde la edad de siete años, pero comenzó decorando pasteles para sus hijos. Su negocio se extendió rápidamente, y durante los últimos cinco años Armine a logrado una buena reputación y ofrece hermosos pasteles a una clientela cada vez mayor. Weblink: Facebook.com/armine.adamyan.756 Susana Martínez Zepeda has been involved in the cake business for 10 years. Six years ago she opened her own shop, Casa Susana, which serves as both a retail and a training facility. Susana is a member of ICES and an instructor for Wilton, Satin Ice and SugarVeil in Mexico. She is also an instructor for the recently formed Sugar Arts Institute. Her work has been featured in Mexican and international publications, as well as in TV trend reports on cake decoration and the sugar arts. Weblinks: CasaSusana.com.mx Facebook: Susana Martinez Facebook: Casa Susana 17. Llene una manga pastelera con betún de mantequilla y con duya #2. Apriete suavemente una cantidad uniforme en línea recta a lo largo de la parte inferior de un olán y posicione el olán en la parte superior del pastel de 10". Repite esto con el resto de los olanes hasta que el nivel esté cubierto. Susana Martínez Zepeda ha estado implicado en el negocio de la torta por 10 años. Hace seis años ella abrió su propia tienda, el Casa Susana, que sirve como una venta al por menor y facilidad de entrenamiento. Susana es un miembro de ICES y un instructor para Wilton, el Satin Ice y el SugarVeil en México. Ella es también instructor para el instituto recientemente formado de los artes del azúcar. Su trabajo se ha ofrecido en publicaciones mexicanas e internacionales, tan bien como en informes de la tendencia de la TV sobre la decoración de la torta y los artes del azúcar. JANUARY | FEBRUARY 2014 americancakedecorating.com 67 last bite Nate Winner is a 2007 graduate of The French Pastry School and is the owner of NOLAPieGuy.com in New Orleans, LA. One of his most popular items is his Chocolate Chess mini pies, which he recommends serving with a mint-infused chantilly cream. â€œFor an adult version I like to spike the pie with a little Old New Orleans Dark Rum,â€? added Nate. Find out more about Nate and get his recipe for Chocolate Chess pie online at AmericanCakeDecorating.com Photo by Alexandra Eve Schoenfeld 68 americancakedecorating.com JANUARY | FEBRUARY 2014 Professional QualityBakeware and Decorating Tools helps you create your own Spectacular Cakes & Desserts. Look for these quality items at a store near you • Heavy-Gauge Aluminum Bakeware • Cake Toppers • Flavors & Colors • Tips & Tips Sets • Pastry Bags, Spatulas, Decorating Utensils • Airbrush Supplies • Candy Molds Magic Line® The Choice of Professionals for over 80 Years Parrish’s Cake Decorating Supplies, Inc. MARCH | APRIL 2013 americancakedecorating.com Magic Line® Pans – Made in USA69