Spring 2015 - Sample Version

M A G A Z I N E

THE Information Source for Bakers & Sugar Artists

Musician, Mentor and Cake Artist Extraordinaire...

David “Cakes” MacCafrae shares his inspiring story

Cookie Expressions Check out today’s hottest cookie trends!

Learn How To Make Gumball Characters from Geraldine Kidwell

SPRING 2015

www.EdibleArtistsNetwork.com

Create your story of

TASTE and COLOR www.ChefRubber.com

Tutorials

6

36

The Petalear™ Burlap Lace Cake

by James Rosselle

43

What is a CMSA?

29

by Stephanie Kappel

53

50

by Aime Pope

14

Mother’s Day Lion Cookies

by Aymee D. VanDyke

Bird on a Branch

The Princes’ Piper

by Michelle Howard Musician, mentor and cake artist extraordinaire …

David “Cakes” MacCarfrae shares his inspiring story.

47

by Michele Hopps

Stained Glass Strawberry Cookies

Features

by Sheila Miller

Cinco de Mayo Cookies

by Lee Ann Clark

57

64

Learn more about obtaining this coveted title.

42

Cookie Expressions Outer Space Wedding

Multi-Tasking Mom Figurine

by Kelly Lance, CMSA

by Barbara Regina

75

70

Today’s hottest cookie tips, techniques, and recipes.

Departments St. Patrick’s Day Wedding Cake

Gumball Characters

by Mark Desgroseilliers

by Geraldine Kidwell

Ruth’s Truths

82

What’s New and What’s Hot

62

by Ruth Rickey

3

Publisher’s Note Spring Issue 2015 Editorial Cheryl Naughton Publisher cheryl@edibleartistsnetwork.com Theresa Happe Executive Editor info@edibleartistsnetwork.com Michelle Howard Feature Writer info@edibleartistsnetwork.com Joanne Prainito Creative Director joanne@edibleartistsnetwork.com Columns Ruth Rickey Contributors Lee Ann Clark Mark Desgroseilliers Michele Hopps Stephanie Kappel Geraldine Kidwell Kelly Lance, CMSA Sheila Miller Aime Pope Barbara Regina James Rosselle Aymee D. VanDyke Editorial Offices P.O. Box 870614 Stone Mountain, GA 30087 Advertising Barry Burden 404/428-7060 barry@edibleartistsnetwork.com Production Samantha Laskowski Graphic Designer sam@samldesign.com Subscription Services To subscribe to the magazine please visit www.EdibleArtistsNetwork.com Edible Artists Network Magazine is published 4 times per year by Edible Artists Network, LLC., P. O. Box 870614, Stone Mountain, GA, 30087.

Copyright 2015 by Edible Artists Network, LLC. All rights reserved. Materials may not be reproduced in whole or in part without written permission. For reprints of any article please contact the editor.

Contribute To Our Magazine If you’re a cake artists or writer and would like to see your work published in Edible Artists Network Magazine, please send your tutorial idea or feature proposal to Cheryl at cheryl@edibleartistsnetwork.com.

4

In December of last year, I traveled to Asia to attend the Hong Kong International Bakery Expo. It was a fantastic event, featuring cake artists from around the globe demonstrating, teaching and showing their incredible works of art.

While attending the show with a mostly Asian crowd and watching demonstrations given by artists from England, Spain, Italy and the United States, I was struck by the fact that there wasn’t really a language barrier, because we all spoke sugar art. Sugar art, like other art forms, transcends barriers. It creates a common platform from which we can learn from one another. It unites the world.

Edible Artists Network is all about celebrating this art and portraying sugar artists as the true artists they are. This issue’s cover artist, England’s David MacCarfrae, is no exception. I met David in Hong Kong and knew, after speaking with him and watching him demonstrate, that we just had to feature him in the magazine. Whether he’s using a paint brush, a piping bag or a piano, David is an artist through and through.

He’s also a great person on top of that. I loved getting to know him, and I hope you will too.

There’s so much we can learn from one another – literally a world of inspiration out there! In recognition of this, Edible Artists Network recently released the first of several booklets showcasing artists from near and far. Titled It’s a Sweet World …. Celebrating Sugar Art Around the Globe, this booklet features detailed technique instructions, step-by-step projects and valuable advice from international artists Mercedes Strachwsky, Peggy Tucker, Jacinta Yu, William Tan, and Susan Carberry.

It’s a Sweet World …. Celebrating Sugar Art Around the Globe is available in the Shop section of EdibleArtistsNetwork.com. You also can find back issues of the magazine there, and downloadable tutorials. Check it out at http://edibleartistsnetwork. com/product/sweet-world-book-1

Thank you for reading,

Cheryl

A Collaboration A Collaboration with with James Rosselle Rosselle A James Collaboration with James Rosselle

It’s It’sas aseasy easyas as1, 1,2, 2,3!

3!

It’s as easy as 1, 2, 3! . .Save . Savehours hoursofof oflabor labor Save hours labor . .Cut, . Cut, vein &&& scribe scribe ininin one one easy easy step step Cut,vein vein scribe one easy step . .M . M aa ke ake ke555hy hy dd rda nan gng e ge a ea sasssismu siimu mu l tla ltta nan ene oeo uou sulsy sllyy M hy rra

Save Save10% 10% Save 10%

Use Use Coupon Coupon Code Code SPRING10 SPRING10 Use Coupon Code SPRING10 expires expires 5/31/2015.

5/31/2015. expires 5/31/2015. ww w.

Mw. aM rave a rlve oluolso u soM lodo c o c ww ww w.

M r ve uM sM l s. dl d s.s. cm oo mm

Watch Watch our our free free Petalear™ Petalear™ Watch our free Petalear™ Master Master Class Class Video.

Video.

Master Class Video. http://marvelousmolds.com/ http://marvelousmolds.com/ http://marvelousmolds.com/ free-videos/petalears-master-class free-videos/petalears-master-class free-videos/petalears-master-class . 23 . 44 . .9. 9 51 3 80.0030.33. 33.3353.65. 7 568 67788 .08. 0 | |.181 55 11 3 .4 22 4 424 22 9999 9| 91

Burlap Lace Cake A tutorial by Michele Hopps of Epicurean Delights

6

Creating Burlap Flowers 1. Run wafer paper through edible printer and print design of your choice. Up to 10 sheets of printed paper may be used.

2. Cut out 8 large hearts and 7 small hearts for each flower.

3. Place a thin layer of piping gel on the printed side of the heart to condition it.

Tools Needed: • • •

• •

• • • • • • • • • •

Three tiered cake covered in fondant (6, 8, 10) Wafer paper (2 plain & 10 printed) Susan Carberry Designs Button Mold and Burlap Mat FMM Rose Cutter (2 sizes) Spellbinders® Sweet Accents™ Machine & Snowflake Die Fondant for wheat filler and flower centers Modeling chocolate to build flowers on Piping gel & parchment Wood skewers for wheat filler Cake board Rolling pin, ball tool Corn starch & tylose powder Various petal dust & brushes Tip #4 & #6 and couplers Heart template (download @epicdelights.com)

4. Avoid runny piping gel and opt for a thicker one when conditioning your wafer paper. Thicker gels will keep the paper from breaking down quickly.

5. Next fold heart in half.

6. Lightly crease the center of petal. Do not fold, just lightly crease.

7. Roll the sides of the petal back to create movement.

8. Repeat this step on all petals and lay each petal in a former or egg carton lined with plastic wrap and let sit for 20 minutes.

9. Using the Sweet Accents machine, place the Moroccan die cutter on the wafer paper, between your cutting plates. Run through the machine.

10. Take your punched lace pieces and coat them with a thin layer of piping gel on the printed side. You will need two per flower.

Assembling Flowers 11. Gather all your petals and lace.

12. Take a disc of modeling chocolate and lay it down on a piece of parchment. This will be your flower base.

13. Begin arranging your petals. (photos 10, 11, 12, 13, 14) 14. Use Susan Carberry Designs silicone button mold for the center of the flower. Dust with a golden bronze color.

15. Place a small disc of modeling chocolate on top of the lace to create a flat surface for your button. You may use a touch of piping gel to securely adhere it.

7

Creating the Lace Brocade 16. Add tylose powder (approx. 2 tsp per lb.) to white fondant.

17. Roll your fondant through a pasta roller or use a rolling pin.

(1/4� thick).

18. Using a lace texture mat, lay it on top of the fondant.

19. Lightly roll over the texture mat.

20. Once imprinted, carefully peel back the mat from the fondant.

21. Next take your FMM rose petal cutter and cut flowers out.

22. Run your hand along the backside of the cutter to clean up any jagged bits.

23. Use a ball tool to pop the flower out of the cutter.

24. Once you have several small flowers cut out you can begin to add the lace detail. Take a #6 tip, and dot the center of the flower.

8

25. Take a #4 tip and add three dots in a row, on each petal.

26. Repeat the process several times with the small cutter and larger cutter.

We will be using the larger flowers on the first and third tier.

27. Using an X-acto knife cut two of the petals off in a straight line. Repeat this for the bottom and top tier. The size of your tiers will determine how many flowers you need. If you are making these up all at once, store them in a Ziploc bag. When storing be sure to lay them on parchment in the bag to prevent sticking. You want the flowers to stay pliable, while at the same time you want the top of the flowers to be a bit dry to get the color effect in the next step.

28. Using the Golden Bronze color, drag your brush just over the raised part of the flower. The raised parts were created with the lace mat in the earlier step. Don’t push the brush down into the flower, simply drag the color over the flower.

29. Repeat on the half petals.

Creating the Lace Brocade 30. Using the Sweet Accents machine and the Moroccan die cutter, place on wafer sheet between your cutting mats. Roll through the machine. Pop out the little pieces left behind from the die cutter. You will need 4-5 of these per filler pieces.

31. Once you have all your pieces cut out, you will take a very thin layer of piping gel and brush it on the top side of the wafer paper lace piece. Once coated, you can begin the next step right away or set your pieces to the side and let them set for 10 minutes.

32. Once you have assembled your piece, it’s time to dust them.

Using the Golden Bronze color, dust the center of the filler piece. Work your way around the piece dusting the edges to create an antiqued look.

10

Dressing Your Board 33. Cover a cake base with fondant. We will be using the Susan Carberry Designs burlap mat to imprint the pattern on the board.

34. Using the burlap mat, work around the base of your cake board imprinting the edge back to the center of the board.

35. Dust with the Golden Bronze color and a white Super Pearl.

Once your board has firmed up you may place your cake on it.

11

Creating Wheat Filler 36. Coat a skewer with shortening. Set to the side.

37. Take a small ball of fondant (with tylose powder) and roll into a log, tapering one end of the log.

38. Place tapered piece onto your prepared skewer. With small scissors, cut in and pull out and away creating texture to your piece.

39. Dust using Golden Bronze, Gold, Champagne, Copper and Buttercup.

Adding the Lace Brocade 40. Place small half flowers around the base of the top tier, starting in the back, adhering with a little piping gel.

41. Use larger half flowers around the base of the bottom tier.

42. For the middle tier, attach the smaller whole flowers. Working from the back, place flowers all around the base. Place the second row of flowers in-between the row you just placed, to create a staggered pattern.

Repeat all the way around the cake.

43. Once you have placed all your pieces, you can take a small amount of piping gel mixed with a pearl luster dust and pipe pearls in the center holes of each flower. This can be done on top and bottom tiers as well.

Arrange your flowers and you are done!

Michele first picked up a pastry bag at the age of 6. She is a 4th generation baker and 2nd generation cake decorator. She is also the owner of Epicurean Delights in Kirkland, WA. She’s a graduate of the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art and a former Wilton Method Instructor. Her training and education include Chez Boucher Culinary School in New England as well as an extensive education with some of the top sugar artists and teachers in the country. Including Nicolas Lodge, Susan Carberry, Colette Peters, Kathleen Lange and many more.

Her work has won several awards and been featured on several sites and publications. When she’s not busy creating custom works of art for clients, blogging about caking and baking or shooting new sweet or savory “how to” videos, you can find her demoing and teaching sugar art classes at home and around the US. She’s equally passionate about teaching as she is about culinary art.

You can find her newest video, “Vintage Cakes” on DVD or Video on Demand (VOD). Visit her website at epicdelights.com or on Facebook at facebook.com/epicdelights for more information or to connect with her.

12

Our Best Offer Ever!

The Ultimate Digital EAN Deal!

Subscribe today and receive 2 FREE digital issues.

That’s 6 for the price of 4! – Save almost 50%

PRINT

• Inside scoop on industry news and happenings • Published & distributed internationally four times a year • Every issue is packed with step-by-step tutorials • Informative articles, must-try steps • Captivating interviews with industry leaders • Gorgeous, detailed, full-color photography enchants and engages page after delightful page

DIGITAL

• Immediate access to EAN on your computer, smartphone, iPhone, iPad & tablets • No need to download • Advanced search features • Direct links to advertiser websites • Bookmark you favorite articles and much more!

Get a 1 year print subscription (which includes the digital edition for FREE)

Get a 1 year digital subscription including 2 FREE ISSUES for a total of 6 issues for just $14.99!

That’s almost 50% off of the regular rate!

for just $35!

Subscribe now and save!

www.edibleartistsnetwork.com/members-access/signup/spring15 Edible Artists Network Magazine is published 4-times per year.

This offer entitles you to an 18 month subscription (6 issues) for the price of a 12 month subscription (4 issues).

If you prefer to subscribe by postal mail please send your Name, Address, City, State, Zip and Email along with your payment for $14.99 to Edible Artists Network Magazine, P. O. Box 870614, Stone Mountain, GA. 30087 and we will start your subscription within 4-6 weeks.

Digital subscriptions are available in the United States, Canada, and all other countries.

www.facebook.com/EdibleArtistsNetwork www.twitter.com/edibleartistsNW www.pinterest.com/edibleartists www.youtube.com/user/EdibleArtistsNetwork

Preview past issues here: http://issuu.com/edibleartistsnetwork SUMM

14 ER 20

2014 M A G A Z I N E

ists

Z I N E M A G A

rma

THE Info

for tion Source

ar Art ers & Sug Home Bak

FALL 2014

ing: d’s Wedd s, Craftsy g For Bra BakinSou celebritie sa talks ucts e prod Marina nterfeit cak and cou

L SP EC IA

N SE CT IO

ard ke Forw m This Ca re for

M A G A Z I N E

THE Information Source for Home Bakers & Sugar Artists An in-depth interview with

Chef Nicholas Lodge

angingelle Flower Arr es Ross Sugar by zing Jam the ama

ICES Uncovered: See what’s new!

Industry pros share invaluable,

nds

Cake Tre Wedding 2014’s Top Elizabeth Solar ery

ENCE

Source for

honest business advice

Make fab flowers, Halloween projects & more

to of designs

ion A gall Insticaket r next masterpiece ate you instig

$14.99 US

M K.CO WOR SNET TIST LEAR .EDIB WWW

EAN REF

EDITI

Characte

r artist Jo tools mon

rge Cruz

ey can’t

buy

Tips, tec hniques, projects and stra to make tegies this your sweetes t year yet!

Industry Leaders sha their fav orite rec re ipes

Ruth Rick

ey’s Cake Com“Top 10 Secrets Every petitor Sho uld Kno w”

PLUS:

Jay Qua lls goes behind scenes the on ABC ’s The Tast e

BONUS! Competi 2014 Show & tion Calen dar

2014

WWW .EDIB LEAR TIST SNET WOR K.CO M

W W W. E D I B L E A RT I ST S N E T WO R K . C O M

ON

Home Bak ers & Sug ar Artists s the best

l futu a beautifu Planning business r you & you

Insights from

rmation

discusse

Fro

A tutorial

THE Info

REFER

Coming in the Next Issue...

Our Summer issue will feature everything Weddings!

Trends, tutorials, articles and more!!

CELEBRATING 175 YEARS OF ROYAL ICING (1840 – 2015) Help us celebrate the Year of Royal Icing while we take you on a journey around the world as International artists from all over the globe come together to celebrate and share their passion for Royal Icing! .

To celebrate this momentous event and the emergence of ‘Royal Icing’ in 1840, Jens Oprzondek from Cake Company Cake Akademie in Cologne, Germany invited David Cakes International School of Cake Decorating Art and Design and Karen Davies International Cake Decorating Academy to collaborate in the creation of a commemorative plaque to celebrate 175 years of Royal Icing and the 175th Anniversary of Victoria and Albert’s Royal Wedding.

Taking the team over 200 hours to create together, the free hand piped Royal Icing commemorative plaque is adorned with free hand sugar roses.

Positioned in the center are free hand modelled figures of Queen Victoria and Prince Albert finished with fine hand painted Royal Icing detail.

To learn more please visit http://bit.ly/1vpDpzL

81

Want to continue reading?

Subscribe Now and Save!