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Europain: ACD May/June 14
Highlights from the Mondial des Arts Sucrés
The biennial mixed-team competition produced some exciting designs from each of the participating 16 countries. Each team had to create:
* one chocolate showpiece
* one sugar showpiece
* one pastillage showpiece
* one classic tart “reinvented”
* one entrement garnished with two different flavors
* three chocolate bon-bons—one fruit, one praline and one
chef’s choice.
* one dessert, warm or cold using Grand Marnier, a competition sponsor.

Because we hardly ever get to see pastillage featured, following are some our favorite pieces from the competition, along with the tart each was designed to showcase.




Team Japan




Team Canada



Team Signapore


Tutorial: ACD March/April 14
Tami Utley’s Springerle Sweets
Tami shared two different approaches for painting cookies made with springerle molds, but we didn’t have room to print her preferred springerle dough recipe…so here it is!


Springerle
500g (17.6oz) cake flour, sifted
50g( 1.7oz) powdered sugar, sifted
4 eggs
1/8 tsp hartshorn (baker’s ammonia)*
1-2 T (14-30ml) kirschwater

1) Slowly beat the eggs until foamy, add powdered sugar a spoonful at a time.  Beat for 10 minutes until lemon colored and eggs thicken. Completely dissolve baker’s ammonia in kirschwater and add to batter, beating another 10 minutes.
2) Mix in the flour a small amount at a time.  The dough will be soft and need to rest in an airtight bowl for 2 hours.
3) Cut off a piece of dough and roll out to ½” thickness – keep remaining dough airtight while working a portion at a time. Dust mold with flour or cornstarch. Press mold into dough, lift mold off and cut out dough. Place cookies on parchment paper sprinkled with anise seeds and let dry 8-24 hours. Important:  Do not skip this drying step, this is to set the design from the mold and keep the detail while baking.
4) Bake in preheated oven at 275 degrees for approx. 20 minutes. Larger cookies bake at 300 degrees.

*Do not eat raw dough when using bakers’ ammonia.


A Taste of the Future
3D printing has finally come to the food arts, with the introductions of the ChefJet, which “prints” custom shapes in sugar and chocolate. Take a look…

 

 

Cake Contracts Decoded
In the Jan/Feb 2014 issue of ACD, Elizabeth Marek of Artisan Cake Company in Portland, OR, shared her process for transforming inquiries into paid orders. Two essential pieces are her initial request form and her order form, which also serves as a contract.

“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,” explained Elizabeth. “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.”

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. 

Download the two page PDF of Elizabeth’s contract here.

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.



Eva Salazar, Makememycake, Aventura, FL

A native of Spain, Eva moved to Miami five years ago and at the same time transformed her love of cake decorating into a business. While she’s thrilled with the transition, she still misses the seasons in her native Spain and this cake was designed as a celebration of spring. “The various shades of green represent everything coming alive again, while the strong color contrast between the greens and the two blossoms make it surprising,” she explained. “I added the corset top and the ruffles to reflect a bit more of my personality.

Milly Almon, Milly’s Sweet Creations, Cleburne, TX

“The client asked for a ‘bouquet’ cake and this is what came to mind,” explained Milly Almon. The purples, pale green and white blossoms and buds serve as supporting players to two large, yellow peonies. The stems are fondant shaped with a silicone mold and wrapped with double-layered purple fondant ribbon
.

 


Kelly Smith, Austin, TX

Using a different take on the ombré trend, Kelly Smith designed this cake for the 2012 Austin That Takes the Cake show. “I tried to pick up the colors of a sunrise, transitioning from bright orange to midnight blue and getting all the shades of red and purple in between,” she explained. But it proved more challenging than she anticipated, with the subtle gradations only visible upon closer viewing. “I am completely enamored with henna designs,” she added. “They’re distinctive, graceful, rooted in symbolism and lend themselves very well to cake designs. I used royal icing in contrasting colors for each side of the cake to emphasize the color shift.
PHOTO CREDIT: Adrian Williams

 



Credits for these designs

Left: Heather Barbery, hbarberycakes AT gmail DOT com

Above: Iris Rezoagli, who was featured in the ACD March/April fashion issue,
irezoagli AT yahoo DOT com

Below left and right: Chef Mary Carmen del Rio, marygonz AT yahoo DOT com



Linda Wolff won the Fabric Effects competition on
Cakes We Bake with this design, which she named
Victorian Elegance. In her own words: "Top tier is brushed embroidery on fondant, second tier is tufted billow weave, third tier is grosgrain ribbon lined with edible pearls,
bottom tier is draped fondant. All is covered in pearl sheen using airbrush. The flowers are made from gumpaste.”

Beverly Brown took second place in the Cakes We Bake Fabric Effects competition with this very personal project: Her daughter's four-tier wedding cake. Her description: “White velvet cake with raspberry filling, fully draped with a 60/40 Ivory fondant-gumpaste blend and decorated with champagne roses, hygrangea sprays and Christmas roses - all heavily "blinged" with rainbow disco dust so they really sparkled!”

Angie Swearengin

Elena K. Holloway, Holloway's Bakery, Inc., Laredo, Texas


Elena K. Holloway, Holloway's Bakery, Inc., Laredo, Texas

John Penn, Seaford, NY


Chef Joseph Cumm, York, PA

Megan Moran


Rene Geissler

Daniela Moreas

 



Andria Chinander, Lund Food Holdings (Byerly's), Edina, MN Winner of the 17th annual IDDBA Cake Decorating Challenge

Roseann

Golden Wedding Anniversary Cake
Submitted by Roseann Filosa Atkins
The Decorated Dessert, Inc.
Long Island, New York
Member Guild of Baking and Pastry Arts




"Bling" by Jose Rodriguez



Greta Sparks – 1st place in the Professional Bridal
Category and Best in Show at Kentucky State Fair 2012




 


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