American Cake Decorating 2015 Editorial Overview
In 2014 we delivered more tutorials and more insight on the industry than every before and for 2015 we’re introducing a few new columns. But the biggest news is the addition of our fully integrated digital edition—it offers opporutnities for photo galleries, extended interviews, recipes and much more. Here’s a run-down of what we include in every issue, as well as what to expect for the coming year:
Test Kitchen: We ask an experienced baker, cake designer,
chocolatier or sugar artist to try out a new piece of equipment, tool, ingredient, etc., as they document their process to share with our readers.
Business-Minded: Insight into the issues facing small- to mid-sized business owners including marketing, hiring, pricing and more.
Profile: An in-depth look at a key individual, with commentary on how they built their business, what challenges they faced and what they plan for the future.
Share Your Love: Short interviews with two sugar arts professionals on their current inspiration.
Madeleine: A “stream of consciousness” interview with a sugar
arts professional on their taste and flavor memories.
Sweet Science: A more technical take on a specific ingredient or
process that is critical to the success of any cake, pastry or baked good.
By the Book: Similar to Test Kitchen, instead here the contributor takes on a new release, trying out a project, method, technique or recipe from the book to share with readers.
In My Kitchen: We talk to a cake/pastry/baking creative and ask to take a look inside their kitchen—personal or professional—where they can share what’s in their pantry, their refrigerator, their tool drawer, or what’s on top of their counter, on their bookshelf, etc.
Work Station: Announcements of new products that have caught our eye at shows or through press releases.
Last Bite: A beautiful cake/dessert photo and recipe to close out the issue.
Plus: Every issue contains a showcase featuring individual design projects, a trend feature, tutorials, reports on shows or other events in the cake/pastry/sugar arts world, recipes and
NEW FOR 2015:
Taste Test: To encourage readers to experiment with flavor, each issue will feature a single ingredient handled simply, paired for a classic combo and experimented with.
Color Story: A look at trending colors and fresh takes on combining colors for today’s sophisticated cllientele.
Issue Themes & Deadlines for 2015:
Theme: Whiter Shade of Pale (white and neutral designs)
Editorial Close: October 24, 2014
Theme: The Cake is a Lie (trompe l’oeil & sculpted/novelty designs)
Editorial Close: December 19, 2014
Theme: All That Glitters (metallic designs & accents)
Editorial Close: February 27, 2015
Theme: On-Tier Wonders (Lambeth, nirvana and other specialties)
Editorial Close: April 24, 2015
Theme: A Different Bite (non-cake desserts and treats)
Editorial Close: June 26, 2015
Theme: Holiday Desserts (From Thanksgiving through 12th Night)
Editorial Close: August 21, 2015
Email us if you're interested in contributing—we’d love to hear from you. We're always looked for experienced professionals to share their insights, skills, designs and more. Each issue includes so many ways to participate!