June - August 2013
animation in sugar
Brookies and other recipes for this summer
Bouquet de Sucre Cattleya Orchid
RON BEN-ISRAEL CAKES | PETALSWEET | BISKOTA
Animation in Sugar CARLOS LISCHETTI
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THE BEST RECIPES FOR THIS SUMMER
27 | 30 | 2 | DELIA’S MAGAZINE
LORENA PUENTE FROM BISKOTA
34 | The world of
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Bouquet de Sucre
ORNELLA DE SIMONE
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When we ha d the though t of creating magazine w this e were think ing in creati mething diff ng soerent. We w a n te d to links betwee strengthen n different p a r ts of the world regardless of cultural or li nguistic dife bounding th rences em with so m e th ing common creative past : ry. Delia’s M a g a z in e w with the pur as created pose of creati n g a meeting poin for professio t nals and ama te urs in this sp world. Amo ecial ng its pages y o u w ill find exclu sive intervie ws from diffe re nt bakeries in world, the la the test trends, te c h n iq ues, tips and tutorials.
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find us: s m ag w w w.d e l ia
a z in e .c o m
K/delia’s O O B E C A F b a k e ry
@ D e l ia s M ag
a z in e
p e ta l s w e e t cakes
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ANIMATION IN SUGAR
Animation in Sugar
astering his m o d e l l i n g technique in creating sugar figures, has led Carlos Lischetti to write his first book entitled “Animation in Sugar.” Throughout the book the reader will find different projects that can be properly done by yourself by following the detailed step by step tutorials. “Animation in Sugar”, published by B. Dutton Publishing, is a book full of magic and enchantment in which Carlos shows his style, making it accessible to all of us. For those who are curious to discover the world of Carlos Lischetti, the book not only shows modelling projects. Its first pages are devoted to explaining recipes and fillings to delight the people you love with his cakes and cookies, as well as he explains to us the different fondants and sugarpaste (as well as his technique to cover cakes with perfect results). The book design is flawless and the reader feels the perfection as you to turn each page seeing that every detail has been considered
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and treated with the delicacy it deserves. The book does not disappoint the reader’s expectations. Each of the fourteen projects shown in the book are explained in great detail making it accessible to anyone who wants to introduce himself with modelling. A very attractive element are the tutor tip boxes that appear throughout the book, in which Carlos gives us extensive information about the technique or explains some tricks to achieve perfect results. The projects of the book are varied and ideal for different occasions. Can you imagine an Alice in Wonderland cake with his Queen of Hearts? Or maybe you want to create a cake full of magic and mystery with his figure of Flora the Woodland Fairy? Aren’t the bride and the groom from the “Just Married” project perfect for a wedding cake? Setting the scene is key to engage the audience. Therefore, each of the proposed projects is accompanied by small candies created pretending to be an extension of the cake. Isn’t it perfect? In addition, the
book includes all the patterns and templates so you do not lose detail. Each project opens up with an outstanding sketch, done by his brother Elio Lischetti, which is the initial vision Carlos has for the figures. By its intrinsic beauty, the ballerina project has captivated us and therefore we want to share with you an excerpt of it, so you can realize the ability to create realistic figures of one of the most internationally recognized professionals.
Animation in Sugar by Carlos Lischetti, B. Dutton Publishing, £16.99. Available direct from the publisher at www.squires-shop.com and from all good bookshops.
ANIMATION IN SUGAR
The elegant posture of this beautiful dancer, with graceful arms and long legs, captures that special moment just before her big performance. CARLOS LISCHETTI
All pictures taken from “Animation in Sugar” by Carlos Lischetti Published by B. Dutton Publishing, £16.99. DELIA’S MAGAZINE | 7
ANIMATION IN SUGAR
20.5cm (8”) round x 7cm (2¾”) deep cake, filled and crumb-coated Sugarpaste/rolled fondant: 1kg (2lb 3¼oz) pink, 150g (5¼oz) white SK Mexican Modelling Paste (MMP): 200g (7oz) Soft Beige, 50g (1¾oz) Teddy Bear Brown SK Sugar Florist Paste (SFP)/gum paste: 100g (3½oz) White SK Professional Paste Food Colour: Edelweiss (white) SK Designer Pastel Dust Food Colour: Pale Peach SK Professional Liquid Food Colours: Chestnut, Fuchsia 50g (1¾oz) SK Instant Mix Royal Icing
Basic equipment SK Great Impressions Ballerina Head Mould by Carlos Lischetti, or a mould cast from your chosen head Design wheeler tool Food-grade soft foam pad 28cm (11”) Round cake drum/board 20cm (8”) round cake card
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6cm (23/8”) round x 6cm (23/8”) deep polystyrene dummy
Roll a piece of Soft Beige MMP into a sausage and stroke the paste halfway along to create the back of the knee. Roll one end into a long bottleneck shape to create the calf, leaving a tiny piece of paste at the end. Hold this tiny piece with your thumb and index finger and use your finger to push the paste upwards slightly towards the calf to create the heel. Flatten down the remaining paste in the opposite direction to point the foot then trim the end at an angle. Make a second leg in the same way. To bend the legs, press the back of a knife into the back of the knee and bend the paste to the angle required. Bend the right leg to a right angle and the left slightly less.
Leave both legs to dry on a soft foam pad until the paste is firm enough to handle. Leave them to dry
with the inner side of the leg facing down so that the flat side is hidden when the ballerina is assembled.
Thinly roll out a small piece of White SFP on a non-stick board greased with a little vegetable fat. Cut out two teardrop (or round) shapes using a cutter and cut a ‘v’ shape into the rounded end. Brush the paste with a little edible glue and place it on the foot as shown in the picture. Bring the paste down and press gently to fit the shape of the foot. Trim away the excess paste with a small pair of scissors. Repeat on the other foot.
To make the ballet shoe ribbons, cut out a strip of White SFP and glue it to the right leg. Cut another strip of White SFP, attach one end to the shoe on the left leg and leave it to dry in a wavy shape. You can attach the ribbons now or once you have placed the ballerina on the cake.
ANIMATION IN SUGAR
Before you start modelling the ballerina, take into account that the body proportions will depend on the size of the head mould you are using. Make a rough head with the mould you have and use this head size to guide you when making the body and limbs.
Make sure you leave both legs to dry on a foam pad with the inner side facing down to prevent them from going flat.
Roll a small piece of White SFP into a sausage. Glue this to the legs and then onto the dummy to create the ballerina’s hips.
Torso and Neck
Thinly roll out some White SFP on a non-stick board and cut out five 3
circles with a 6cm (2 /8”) round cutter. Keep the paste circles sealed in a food grade polythene bag to prevent them from drying out. Take one circle at a time and press and roll a veining tool around the edge to frill it. Glue each frilled circle to the hips with a little edible glue, layering one on top of the other. Insert a cocktail stick into the tutu, hips and dummy to support the torso later on.
Roll a small piece of White SFP into a ball. Stroke the ball at one end to make a long pear shape and create the waist. To create the décolletage, cut some paste from the wider end using a 3cm (11/8”) round cutter, then trim the thinner end straight using a sharp knife.
For the neck, roll a piece of Soft Beige MMP into a bottle shape and flatten down the wider end. Use the same round cutter as before to cut the paste so that it matches the torso
It is important to have enough of the cocktail stick sticking out of the hips to support the figurine fully. The spaghetti should go all the way up through the torso once it is inserted. This will prevent the torso from bending forward whilst it dries and will support the ballerina during transportation.
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ANIMATION IN SUGAR
shape. Glue the neck to the torso and insert a cocktail stick into both the neck and torso. Leave the whole piece to firm up. Push the torso down the cocktail stick in the hips and leave to dry completely at this stage.
TUTOR TIP If you would like to give your ballerina fingers, make three indentations on the hand using a cutting tool.
Roll some Soft Beige MMP into a sausage and divide it in half. Stroke the paste at one end to make a wrist, leaving a tiny piece of paste at the end for the hand. Flatten the end and cut a ‘v’ shape into it to bring out the thumb. Trim the remaining portion into an angle to give shape to the hand. Repeat to make the other arm, making sure the thumb is on the other side.
Make a mark halfway along the arm with the back of a knife and bend to bring the elbow out (this only applies to bent arms; do not make a mark if the arm is straight). Glue the arms to the torso and the left leg in the required position with a little edible glue.
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Make the head from Soft Beige MMP using the ballerina head mould or your own mould. Insert a cocktail stick into the neck and allow to dry.
Once the head has firmed up, brush the cheeks with Pale Peach dust food colour. Paint the eyelashes and eyebrows using a fine paintbrush (no. 00) and Chestnut liquid food colour, or any brown paste food colour diluted with water to a watercolour consistency. To create a soft shadow for the eyelids, paint with
Chestnut liquid food colour diluted with water. Blot any excess colour gently on a piece of kitchen paper before painting the face.
To paint the lips, mix Fuchsia liquid food colour with Edelweiss paste food colour to achieve a pale pink, runny consistency. Paint the lips using a fine paintbrush. Leave the head to dry completely.
You can use fine Black or Brown and Pink food colour pens if you are not confident with using a brush.
Roll some Teddy Bear Brown MMP into a ball, flatten slightly and glue from the back to the front of the head with a little edible glue. Bring the MMP to the forehead line and down to the back of the ears using the palm of your hand.
ANIMATION IN SUGAR
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ANIMATION IN SUGAR
Holding the cocktail stick, mark a few lines on the paste using the back of a modelling tool to give texture. Remove the cocktail stick and push the head down onto the cocktail stick protruding from the neck. Position the head so it is slightly tilted to one side.
To make the white ruffle in the hair, thinly roll out a tiny piece
of White SFP and cut out a 1cm (3/8”) circle. Frill the edges with a cocktail stick and glue onto the top of the head. For the bun, roll a small piece of Teddy Bear Brown MMP into a sausage and roll it up. Glue to the ruffle with a little edible glue.
Glue the dummy complete with ballerina onto the cake with a dab of royal icing. Ensure you remove the dummy before serving the cake: the recipient can keep it as a souvenir of the occasion. Find the complete project in the book “Animation in Sugar” by Carlos Lischetti
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When summer comes around our palates want to leave behind everything that taste overly sweet and focus on all those desserts that include fruit, whipped cream and / or some chocolate in their recipes.
THE BEST RECIPES FOR THIS SUMMER
Therefore, we wanted to share with you some recipes that work perfectly in hottest season of the year. From the hand of Cupcakes a Diario, The Homebased Mom, Aliter Dulcia, Florentine Cupcakes & Cookies and Delia’s Bakery we propose five wonderful recipes that are nothing but tasty and easy to make, so you can enjoy making them with your friends and family. Which one will you make the first?
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Chantilly Whip 2 Cream 5 whipped 0 ml. of cr add 2 ta eam and blespoon icing sug s of ar www.cupcakesadiario.com, Cupcakes a Diario 14 | DELIA’S MAGAZINE
RECIPE BY CUPCAKES A DIARIO
Ingredients: 7 gr. albumin powder 80 ml. warm water 150 gr. icing sugar 1 teaspoon bourbon vanilla paste 1 teaspoon lemon juice 1 teaspoon vinegar (white wine)
Instructions: 1. Hydrate the albumin with water, mix well and let stand a few minutes until no lumps of albumin appear. 2. Beat the egg whites until stiff peaks form and slowly add the icing sugar previously sieved until it becomes a white foam and shiny mixture. 3. Add the vanilla, lemon and vinegar and shake one last time very to integrate. 4. Fill the 3/4 of the cupcakes and bake 1 hour and a quarter at 130ºC. Remove from oven and let it cool. 5. Garnish with whipped cream and a few berries, serve it immediately.
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Berry Almond Butter Cake PÂTISSERIE !
RECIPE BY YOUR HOMEBASED MOM
d r u C n o m g e n i L t s o r F e s e e h C m a e r C curd Lemon
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sm r until e t t u b and ipcheese old wh F m . a e m r a c cre 1. Beat emon curd. ipping . h w l t a lf d e n b ixture tom ha t m sugar a nother bowl o e b s e n e o h and 2. In a into cream c ting mixture f cake til o p s o m o t r a f e Add ll un ping cr pread half of erries. es. Chi i b r r e e S h b t 3. and half r with ning frosting e v o c and mai with re d a e r sp p. g sets u frostin 16 | DELIA’S MAGAZINE
www.yourhomebasedmom.com, Your Homebased Mom
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This cake is very popular in Italy and its secret is based on obtaining a gold exterior and an interior with a dense texture but very mild, which can remember the texture of a polvorón.
www.aliterdulcia.com, Aliter Dulcia 18 | DELIA’S MAGAZINE
Tort a St racciatella
RECIPE BY ALITER DULCIA
· Recipe · 50 gr. white chocolate and black (chopped) 3 medium eggs (yolks and whites separated) 120 ml. sunflower oil 100 ml. whipped cream (35% fat) 200 gr. sugar 100 gr. cornstarch 200 gr. flour A teaspoon of yeast A teaspoon of vanilla paste Meringue: 2 egg whites 100 gr. sugar
Instructions: 1. Beat the egg yolks with the sugar until the mixture turns white, add the whipped cream and the vanilla and beat for a couple of minutes, add the oil while beating. Finally, add the sifted mixture of yeast, flour and cornstarch, wrap well with a spatula. Set it aside. 2. Place the egg whites in the bowl of a mixer and begin to whip them until you see that they are white and firm, then add half the sugar and continue beating. When you see the whites are creamy and glossy, add the remaining sugar while beating. Keep mixing it until the rods leave deep furrows in the mixture. 3. Mix both mixtures and add finally two chopped chocolates. Pour into greased pan and bake in preheated oven at 180 º for 45 minutes. Allow to cool. 4. Prepare the meringue with 2 egg and 100 grams of sugar in the manner explained above. Place in a pastry bag with a wide round tip and decorate the cake.
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RECIPE BY FLORENTINE CUPCAKES & COOKIES
The Pavlova is a meringue-based cake garnished with fruits. It is therefore very suitable for summer. It is very simple dessert to make at home ELISA CALCAGNO
You must have nests or discs of dry merengue, which you can get at many patisseries or you can elaborate them at home. To make them, beat egg whites until firm with sugar in equal parts. Sugar should be added carefully to not lose the meringue. With a pastry bag or a spoon, form a single large nest or nests on baking paper. Bake them at 100 °C for 2 hours. Turn off the oven and let them cool spot. Once you have your meringue nests, you should let your imagination and taste do the rest (fill with whipped cream, mascarpone cream or yogurt cream and top with strawberries or berries and even tropical fruits).
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crispy on the outside d and very creamy an light inside www.florentinecupcakes.com, Florentine Cupcakes & Cookies
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www.deliasmagazine.com, Delia’s Bakery 22 | DELIA’S MAGAZINE
RECIPE BY DELIA’S BAKERY
90 gr. flour 1 teaspoon baking soda 1 teaspoon salt 55 gr. butter, melted 50 gr. brown sugar 2 tablespoons milk 1 teaspoon vanilla extract
COOKIES makes 15 small cookies
1. In a bowl, sift the flour, baking soda and salt. Set it aside. 2. In another bowl mix the butter with the sugar and vanilla essence until combined. 3. Combine both mixtures. We can add chocolate chips if desired. We let the dough rest in the refrigerator for 15 minutes or until firm. 5.
Take equal parts cookie dough and make small balls.
2 eggs M 200 gr. white sugar 50 gr. flour 50 gr. cocoa powder 50 gr. butter, melted 1 teaspoon vanilla extract 1 tablespoon milk
brownies makes 8 small brownies
1. Preheat oven to 180 ºC. 2. In a bowl, mix the eggs with the sugar with the help of an electric mixer until well combined. 3. Add the flour and cocoa powder and continue beating. 4. Pour the butter along with the vanilla extract and a tablespoon of milk and mix until all ingredients are well integrated. ASSEMBLY: Fill the base of a capsule with brownie mix and place a cookie ball in the center. Continue to fill the capsule to the 3/4 parts and bake them for up to 20 minutes. The center of the brownie should be quite soft while the edges should be firm to the touch.
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Facebook.com: qocook Twitter.com/qocook
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SET CUCHARAS MEDIDORAS KITCHEN CRAFT 3,60 €
CUCHILLO MORADO KUHN RIKON 7,50 €
TERMÓMETRO CANDY WILTON 17,00 €
SET DE PASTELERÍA JOSEPH JOSEPH 56,40 €
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FAQs This space is dedicated exclusively to our readers, who send us their questions via our email firstname.lastname@example.org or throught our social networks. Each issue will contain some of the questions we receive, but the rest of them will be answered through our social networks, which are daily reviewed.
What is vegetable cream and what are its characteristics?
Can you use any fruit as a filling for a cupcake that has to go in the oven?
This cream is different from the usual whipped cream for their fats, which are from vegetables and not from animal. Due to its high stability is ideal for use as a filling or topping, admitting both colourings and flavours. Furthermore we shouldn’t add icing sugar as normally this type of cream is already sweet. Another advantage offered by the vegetable whipped cream is that once assembled, the product is not only stable but also resistant to freeze.
If you want the piece of fruit to keep its shape and not smear the dough after baking, not all fruits work. Fruits like kiwi, cantaloupe, watermelon or strawberry are not optimal for this since its high water content makes them stain the dough while the fruit becomes like a puree. Instead fruits like mango, raspberry or peach fully preserved their properties during baking and after a vertical cut, we can see the piece of fruit perfectly centered.
While normal whipped cream can’t be continuously beaten when it is firm, the vegetable one has no problem in this point (and also its cholesterol content is fewer). No gluten or lactose are usually incorporated in their ingredients. Despite all the above advantages, this type of cream is not natural at all as it contains different types of preservatives and stabilizers.
Why do we temper chocolate? Chocolate tempering is the process by which the chocolate passes from a liquid state to a solid state form. Therefore we should melt a chocolate mass, cool it and then heat it again. With this process we get the chocolate again to have the brightness and thickness of the original one and avoid it from melting.
Ask us anything you want through our social networks and join our circle of readers!
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I changed the white sugar for brown sugar in a recipe of cake. After the baking during the indicated time, the cake did not work out. Bear in mind that the darker the sugar, the more wet you are introducing to the dough and thus the baking time will be different. If you make this change, you should add more flour or remove some eggs in order to compensate this change and get a cake perfect.
How I can enhance the strawberry flavour without adding freeze-dried strawberry? Some citrus, such as lemon, naturally enhance the taste of raspberry and strawberry. You can add few drops of lemon juice to your dough in order to enhance the taste, but keep in mind that the acid of citrus work similarly to baking powder.
FAC E B O O K / d e l i a ’ s bakery
petalsweet cakes jacqueline butler MODERN
Sophist icate F R E SH
After more than 12 years in the world of Sugarcraft, Jacqueline Butler say she feels the same sensations she experienced when she started young. She claims that after all these years, has not lost her interest and her devotion has grown for the creative pastry.
Delia’s Magazine: How did you come across with the sugarcraft world? Any story behind? Jacqueline Butler: When I was young, I loved to bake desserts for my family. As I got older, I fell in love with cake decorating and took some professional baking courses to learn as much as I could about the craft. I accidently found a basic book about sugar flowers in a bookstore and devoured the material. I practiced a lot on my own, but eventually took a few group classes and then studied privately with a few of my favourite cake and sugar artists to improve and expand my skills. DM: How would you describe your style? JB: I think Petalsweet sugar flowers and cake designs are very soft and stylized, but with a clean, modern look and feel. We don’t use many other decorations on our cakes as we prefer to let the sugar flowers be the center of attention. Our arrangements are full and lush, and our favourite color combinations use green and white as a base, and the addition of a few soft or pastel colours to finish.
www.petalsweet.com, Petalsweet Cakes
DM: How would you describe yourself when working? DELIA’S MAGAZINE | 27
We have found a simple formula that works well for Petalsweet: we start with base colors of green and white, and then add a soft pop of pastels in pink, peach, purple or lavender to create a lush looking bouquet. jacqueline butler
www.petalsweet.com, Petalsweet Cakes JB: I tend to be pretty quiet, focused and serious when I’m working. I rarely even listen to music, but instead prefer a peaceful environment. Good natural daylight is important too...it’s more difficult for me to work late at night.
flowers is to try to learn the same flower from several artists so you can combine the techniques you like best to create your own style. DM: Which flower do you consider is the most challenging?
use frequently at Petalsweet Cakes. DM: What would be the top tips you must not to forget when making a bouquet for a cake? JB: There will be some breakage, so be sure to make extras of everything. Buds made out of solid paste are great fillers, and they are easy to make ahead and store for later use. Flowers that have wired outer petals have more flexibility when
DM: What are the most important JB: Orchids and tropical flowers things we must not to forget are definitely the most challenging. when making sugar flowers A lot of it has to do with the fact to make them look realistic? they come in very deep, vibrant and bright colors, which we do not JB: The flowers we make are quite stylized, so a lot of the decisions we make in the creative process are based on what we think will look pretty on a wedding cake (as well as our working timeframe). We don’t focus too intently on what is the most realistic way to represent the flower, but instead try to soften the look of them as much as possible. We want our flowers to be recognizable, but we may skip some of the more exacting details of a flower to create it in a more stylized way. I think one of the most important things to consider when making sugar www.petalsweet.com, Petalsweet 28 | DELIA’S MAGAZINE
PETALSWEET CAKES being used in an arrangement... they have some “give” to them, which allows you to arrange other flowers more tightly next to them versus static flowers. Give yourself a lot of time to arrange your flowers...some of our large toppers take several hours to complete. And finally, we use leaves at the base of our toppers and bouquets rather than throughout them. It’s a nice way to add more green, and can hide small gaps where the flowers and cake come together. DM: Tell us more about your Hand-Crafted Sugar Flowers online video course with Craftsy. Do you have a target audience in mind with your videos? JB: Online learning is becoming a great option for so many people all over the world. The tutorials are great for beginners who can take advantage of frequently reviewing the lessons, as well as more advanced sugarcrafters who want to learn a known flower from a different artist to expand their skills. It’s a great option for those who cannot attend a class but still want to learn a new technique or study with a particular artist they admire. My Craftsy class covers how to make two of our staple flowers, hydrangea and pulled filler flowers, plus buds and leaves. It’s a great foundation class if you want to learn some great basics about making sugar flowers. I have also started filming more flower tutorials for a new site called Cake Masters (www. cakemasters.com). Currently I have a tutorial for my Gardenias on the site, and will be adding more classes in the near future.
www.petalsweet.com, Petalsweet Cakes
We had beautiful trees, plants and flowers where I grew up, so I have always loved the outdoors and being surrounded by them. I have never studied flower arranging, but I really know what colors and shapes I like together, which I think has helped me create the look of our designs and floral bouquets. jacqueline butler DELIA’S MAGAZINE | 29
with the colaboración of lorena puente
Once you have cut and baked our cookie, take a bit of fondant and colour it without worrying much to integrate the brown colour very well, because this will give us a more realistic effect of wood. With the fondant stretched give to it some texture using a wood plate. Cut the fondant in the same shape as the house. Make the center hole and a hole in the top with a straw if you want to make a loop with some tape. Paint the surface of your cookie with corn syrup and stick the fondant to the cookie.
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CHARMING HOUSES strawberries & leaves
them a more realistic movement.
HacemosDo small pieces of white flowers gum paste (dyed with the chosen colours, strawberries Roll out white gum paste and were made of two different colours cut some flowers and texture and their respective leaves). Make them with a silicone mould. little holes that will give a realistic look to your strawberries with a Before giving the texture, we can round tip. paint with dust the center and place there a small ball of yellow Then, stretch out some green gum paste. Then, close the mould gum paste and cut it with a calyx and press firmly with your fingers. cutter. Proceed in the same way to This flowers are beautiful and very the leaves. With our fingers weâ€™ll realistic. make a pinch in the base to give
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CHARMING HOUSES ASSEMBLY
Stretch some chocolate fondant and make a small rope with two ends. Moist with very little water the edge of our window and put the rope around. Moist with a little water the basis of our strawberries, leaves and flowers and place them either on one side or the entire window. We can paint our leaves with powder colours in two different tones to bring a little more realism. Finally, with the same technique you can make a roof and make a small tie with tape through the hole that had previously made to hang the cookie. We can add other details such as a butterfly.
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Creativity has no limits. Lorena Puente
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THE WORLD OF RON BEN-ISRAEL
f o d l r o
w e Th
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Photography by Brian Dorsey
After a long career as a professional dancer of fifteen years, Ron Ben-Israel decided to turn to one of his innermost passions: creative pastry. During his childhood, Ron confesses that he felt comfortable in the kitchen of his mother where he desired to witness the magic that was taking place in the there. Since then, his interest became his passion and his inspiration met talent, which can be noticed in any cake he makes.
THE WORLD OF RON BEN-ISRAEL
www.weddingcakes.com, Ron Ben-Israel Cakes
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THE WORLD OF RON BEN-ISRAEL
events. Every cake is like opening night all over again!. And I do get a tremendous amount of joy and satisfaction from pleasing my audience/ clients.
Ron-Ben Israel: Even though noting compares to the physical experience of training and performing as a dancer, I discovered a lot of similar opportunities in my newer profession as a baker and cake designer. A lot of repetitive discipline is required to succeed in this direction, and I have an inner need for this kind of practice. Some of the work in the kitchen is very meditative, but we also need to be able to work under stress and strict deadlines – we’re dealing with perishable media and
DM: Do you think your early career may have influenced in your style? How would you describe your style?
www.weddingcakes.com, Ron Ben-Israel Cakes
Delia’s Magazine: Do you find in the cake-decorating world the same feelings/satisfactions you had during your career as a professional ballet modern dancer?
RBI: Absolutely! People often remark that they notice movement in my work, both in the general designs and in the confectionery details, such as sugar flowers or icing ribbons. I also grew up near the Mediterranean Sea, in Israel, and the culture and style are more natural and organic. I always strived to learn the classic techniques, but than I would than try to use them in a c ont e mp or ar y context. DM: How would you describe yourself when working? RBI: Cuando creo tengo I need to have everything in place in order to concentrate and produce. Since I have such great crew of talented chefs and artisans, I’m mostly in a good mood at work. But the stress of dealing with many clients and deadlines does sometimes gets to me. If I’m upset because something went wrong, than my employees would feel that too. Few months ago we got a trainer and started a Yoga class for everybody at the bakery. This definitely helps to maintain my personality in check.
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THE WORLD OF RON BEN-ISRAEL DM: Which percentage would you attribute to taste and which one to decoration of a cake? RBI: When I started making cakes, especially wedding cakes, I actually simplified the popular designs from that time and appealed to new customers with the quality of the flavors of my cakes. I would always prefer and tastier but simple cake than a pretty one with no flavor. But probably these days people are attracted to what Martha Stewart said about my cakes, “They taste as DM: Do you believe cake good as they look…” decoration should be based on never seen ideas or should old ideas be used after refreshing them a little? RBI: I’m a strong believer in practicing the classic techniques first, whether one is a dancer, visual artist, or a chef. All the new techniques and styles I’ve introduced to cake decorating are not really new – they are variations on motifs throughout the history of art and design, and methods borrowed from other artistic disciplines.
RON BEN-ISRAEL DM: How would you describe the perfect cake for a Summer’s afternoon? Which fillings would you suggest preparing for a cake in Summer? RBI: One of my favorite cakes for the Summer season is a citrus cake we make, with the rind of Lemon, Limes, and Tangerines. It’s fun with different berry fillings and coconut cream.
R B I : I’m still practicing on making my sugar flowers better – it’s like playing the piano every day. I’m lucky that I got the initial DM: Among all, which cake instructions from my teacher, Betty Van Norstrand, but the rest is combination is the most you like? all practice.
RBI: The range of combinations we offer at my bakery are endless; I, however, prefer to eat yeastraised baked goods, such as a nice Austrian Kugelhopf or a German apple cake.
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www.weddingcakes.com, Ron Ben-Israel Cakes
DM: Making sugar flowers is undoubtly your forte. How long did take you to master that technique? Which is the secret to make sugar flowers look real?
Baking is a science that requires learning, accuracy, and a bit of magic.
he t f o l stenci e h t Find : cake in l.com i c n e t s dowww.to
¡Discover the biggest online store of stencils! Facebook.com: Todo-stencil
DELIA’S DELIA’S MAGAZINE MAGAZINE | | 39 5
BOUQUET DE SUCRE
Bouquet de Sucre
ORNELLA DE SIMONE In the emblematic Plaza de Gabriel Miró in Alicante, is located the staff workshop of Ornella De Simone, founder of the firm Bouquet de Sucre, specialized in the development of design cakes where flowers, sugar, are the protagonists. Filled with natural light, the workshop space conveys a special serenity ideal for making sugar flowers whose process is slow, demanding and meticulous.
www.bouquetdesucre.com, Bouquet de Sucre 40 | DELIA’S MAGAZINE
Ornella tells us that it is a tremendously satisfying process because it is an encounter between the beauty of nature and the virtues of patience, perseverance and selfimposed. Its beautiful flowers are characterized by thoroughness botany, so she always begins with the study of the flower. Her botanical knowledge and skill with drawing, mark the starting point in the design. “If we want to mimic a natural flower in sugar, it is necessary to capture the essence of that flower. And this is only possible if we understand why this flower is what it is, the reason for its structure, its colors, its thickness, its perfume. We also study their habitat to understand their movement, their grouping patterns and competitiveness. Nature is very efficient in using its resources and behind each of its creations are real lessons of design
The beauty of na“ ture was not created by chance. There has to be a Master Plan for such perfection ORNELLA DE SIMONE
and composition. This is undoubtedly a fascinating attempt to read these lessons and apply them in the artistic world of creative pastry. “I invite you to discover them together on the new creative space, Bouquet school in Alicante” Bouquet opened with the ideal of becoming a meeting place, a learning workshop, to share knowledge in the development and design in baking. Ornella highlights her intention in creating a space that encourages creativity and dynamism, her workshop, a place for all of us who want to go.
BOUQUET DE SUCRE
www.bouquetdesucre.com, Bouquet de Sucre
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BOUQUET DE SUCRE She explains that the offered courses in her school other, specific courses of flowers, design and execution are the result of deep thought and work. The goal is a of floral assemblages, cookies, macarons and chocolate clear and effective transmission from her experience. world. The courses are aimed at all those who wish to learn or expand their knowledge in the field of pastry. “The school is established with a very special philosophy, methodology, creativity and intuition are the keywords,” explains “the preparation of cakes requires very precise knowledge on the development of the cake itself and its elements, and a less accurate but perhaps more complex part which includes the design and development of the pieces that make the final product. I strongly believe that through work and effort, the methodology is learned, creative ability can be trained and the intuition can be wakened”.
Everyone has the ability to create, you just have to begin to imagine it. It just takes enthusiasm to start.
In order to promote the comprehensive development, ORNELLA DE SIMONE following the completion of the courses, the student becomes part of the school, which would provide several advantages such as having its own space with high quality tools for the development of their projects and their accessory at designated times, specific If you are passionate about this form of art and specialized courses gradually increase knowledge, expression as special as making cakes design, Ornella reserving priority for regular demonstrations, priority invites you to be part of this project which begins with thematic meetings booked at special guests and access the opening of the School in Alicante. to the library themed bouquet. Soon also will be opened the online store of bouquet The courses are varied, they are established by products, specialized in conducting sugar flowers. levels of difficulty and intensity. They are divided Bouquet cutters have been designed by Ornella, into different areas, first everything related to the product of many years of experience and depth in the skill of the cakes, creams and the dough, the design world of flowers. Her gum paste is also known for its and preparation of cakes of varying complexity and softness and high elasticity which helps the resulting endings, and high cakes for weddings, and on the flowers have that special magic.
www.bouquetdesucre.com, Bouquet de Sucre 42 | DELIA’S MAGAZINE
BOUQUET DE SUCRE
Cattleya Oorchid project by ornella de simone
Cut a 20 gauge wire and make a fold to create a small hook, we are inclined to 30 degrees with tweezers. From a small amount of gum paste, make a ball in cylindrical lengthen, and insert the wire, pre-moistened with a small amount of glue. With the ball tool and turning forward, flatten the part until it very fine in its upper edge. Reinforce the tip with your fingers. And let dry 12 hours. Once dry, paint with yellow sugar dust the bottom of that center.
Roll the gumpaste, with uniform thickness in a surface which has been previously soaked with vegetable fat. To prevent sticking, the rolled dough is placed on the treated surface with cornstarch, we carefully transfer the ribs with a silicone marker.
We center the cutter of the lip of the flower. We make a clean cut and we transfer it to a sponge and fine the edges with the ball tool.
Cattleya is a genus of between 50 and 75 species of epiphytic orchids. Mossiae Cattleya is also known as Flor de Mayo. This species is the national flower of my country, Venezuela. ORNELLA DE SIMONE DELIAâ€™S MAGAZINE | 43
BOUQUET DE SUCRE
With a small roller make a rotating movement on the edge going in series of three, forwards, backwards, forwards, all the way to the workpiece until the appropriate ruffle is obtained. Put the piece on your fingers, moisten slightly in the center with glue and place it on top.
Immediately, turn down and set to work with gravity ensuring proper bonding. Carefully we must ensure that this piece is very firm before turning again and dry place with the desired movement. Let dry for 12 hours on synthetic fiber.
PETALS AND SEPALS
To make the petals, stretch the dough repeating step 3 but this time extends it using a ramp in thickness, use the ribs and cut the petals.
Before thinning the edges, enter a 26 gauge wire through the bottom of the petal, placing the fingers on both sides and feeling a central entrance to which is imposed from outside.
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This flowers are large and can be found in many colors. The white, like this is an albin orchid. ORNELLA DE SIMONE
We proceed to thin the edges and repeating step 4 and let dry on synthetic fiber. In the same way we proceed to cut the sepals with their corresponding parts, but will give little movement, as these are more serene than before.
Once all parts are dry, proceed to paint the different parts with powder colours.
BOUQUET DE SUCRE PAINTING THE FLOWER
First apply a small amount of apple green in the meeting of the pieces with the wire. The lip is reinforced with yellow to create visual unity with
The powder colours should be mixed with cornstarch to soften before applying and go progressively saturating them. ORNELLA DE SIMONE
Floral tape is assembled to the center wire, making several turns until you reach the top. To prepare the petals, flex them, putting pressure on the wire (never on the petal of sugar or this will break). By making this we ensure a perfect inclination that avoids collisions and breakages.
Placed the petals one by one, ensuring them well with floral tape. Then proceed to place the sepals one by one, starting from the center and ensuring each piece well. Once you finish, carefully position each element in correct harmony in the flower. You can apply some pearl powder at this point. This is a very soft colour orchid so the white pearl dust gives it that special shine.
Taking care of my tropical and Japanese gardens and all kinds of handmade decorations for my own home and for my community was a very important part of my daily activities during my childhood. ORNELLA DE SIMONE
Additionally, the Bouquet school hosts the official Sugarpins courses (www. sugarpins.com) which is a new brand installed in Spain to deliver a high range of Rolling Pins and a number of articles for creative baking. For its originality, quality and beauty in their designs, their products have had great success in different parts of the world. DELIA’S MAGAZINE | 45
reading Boutique Baking: Delectable Cakes, Cookies and Teatime Treats
From London, with the knowledge of Peggy Porschen in pastry, comes the ultimate in creative pastries, Boutique Baking: Delectable Cakes, Cookies and Teatime Treats. If you happen to know Peggy for her cakes with elegant cascading roses among other elegant wedding cakes, do not miss this selection of the best sweets with the seal of the house Porschen. Encourage yourself and try to make her heartshaped macarons or her sophisticated strawberries and champagne cupcakes for special occasions, not missing a fine selection of traditional cakes with truffled flavors, fruity, hazelnut, cream and marbled. In addition, Peggy delights us with an unexpected final section of beverages that combine perfectly with each and every one of the recipes and suitable for all the flavors that this book offers you.
A book with her best tips and tricks which includes an incredible step by step through each of the recipes that require it.
“Peggy’s wedding cake was perfect! So delicious that there was not a crumb left...” KATE MOSS
Still can not find the authentic recipe chocolate truffle cake? Or that delicious white chocolate cake and passion fruit so delicious for the summer? Maybe it’s because you do not have the indispensable book of Peggy Porschen edited in Spain by Editorial Blume. By tracking techniques step by step in each and every one of the recipes, will teach you how to make a great decoration in the style of classic Porschen. A whole cast of flavors to choose from recipes of cookies, cakes, cupcakes, macarons and even teas. Do not miss the opportunity to test your senses
with the most demure style flavors of England trough the pastries of Peggy Porschen. Boutique Baking is an essential collection of the best recipes and the technical skills of one of the most creative cake designers recognized the moment. A book for beginners and experts in creative baking, with detailed explanations of each of her recipes accompanied by follow-up imaging as necessary when cooking. With no doubt Boutique Baking tops the ranking of the most demanded cookbooks of the time and foresight to become the biggest seller this year. For us, it is the most expected and a must-have book for lovers of good taste.
With the collaboration of Editorial
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corner The Big Book of Cupcakes Betty Croker Surely many of you have ever bought a pastry mix of Betty Crocker. Well, now in the hands of its creator, the economist Marjorie Husted, comes her first book of quick and easy recipes to prepare: The Big Book of Cupcakes.
Furthermore, it includes a step by step instructions of the recipes and decorations and if you still do not have to hand the measures and temperatures of your oven,
A book where you will find hours of fun cooking with the smallest or if you have not dared to show your artistic skills in creative baking. Where your cupcakes may take personality and highlight the peculiarity that you yourself want to give. In Spain, Editorial Juventud brings you this funny publication on these little desserts that have become so fashionable lately, chocolate cupcakes, piña colada, with jelly beans, ice cream-shaped cupcakes,...
A collection of over 175 quick and easy recipes to make and very easy to decorate. With this book, kids will have a good time while learning how to do small works of art with you in the kitchen. A collection of recipes for cupcakes perfect for any special celebration, mostly recommended for kids birthday party.
at the end features a convenient metric conversion guide ideal for the calculation of weights, measures and temperatures. Cooking has never been so fun. Have some fun in the field of creative and pastry using techniques suitable for beginners which are sweet and simple to perform, either prepared or natural ingredients, following the instructions in one of the most popular housewives in America. Learn how to make a variety of simply delicious cupcakes in the kitchen by joining Betty Crocker in her fantastic book.
With the collaboration of Editorial Juventud
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Delia's Magazine is an online free cooking magazine which can be found both in Spanish and English, where you can find lots of tips, intervi...