Calling All Cake Artists
If you use Satin Ice fondant for your cakes, no matter if you’re an at-home cake decorator or run a 24/7 bakery, you’re invited to register for a listing with the Satin Ice “Find a Cake Artist” online directory.
Send your name, business name, city, state, website adress and email address to firstname.lastname@example.org. Include four photos of your cakes and remember, this is a consumer directory, so be sure to showcase the cake designs you feel best represent your abilities.
Pastry Live Announces Chocolatier of the Year Competitors
The following chocolatiers have been selected to compete for the Chocolatier of the Year title in Atlanta, GA on August 25, as part of the Pastry Live event.
Robin Autorino, Robin Chocolates, Longmont, CO
Jose Luis Castellanos, Barry Callebaut Chocolate Academy, Chicago, IL
Melissa Coppel, Jean-Marie Auboine Chocolates, Las Vegas, NV
Leslie Davis, CocoFlow Chocolate Café, Oklahoma City, OK
Robyn Dochterman, St. Croix Chocolate Company, Marine on St. Croix, MN
Ross Evans, Stars Restaurant Rooftop and Grill Room, Charleston, SC
Carlo Figarella, The Art Institute of Washington, Roselyn, VA
Brandon Lee, Modern Chocolatier, Charlotte, NC
Maura Metheny, Norman Love Confections, Fort Myers, FL
Karen Neugebauer, Forte Chocolates, Mount Vernon, WA
Luis Robledo-Richards, Tout Chocolat, Mexico City, Mexico
Evan Sheridan, University Club of Chicago, Chicago, IL
Andrea Smith, diAmano Chocolate, Atlanta, GA
Amy Stankus, Chocolate South, Atlanta, GA
Santosh Tiptur, Co Co. Sala, Washington, DC
Emma Kate Veader, The Hess Collection Winery, Napa, CA
Shown left are some of the winning chocolates from the 2012 competition by Jerome Jacob of the Bellagio Resort Hotel and Casino.
||Plated Dessert Competition Episode Now Live
The second season of the Emmy®-award winning web series Chicago Restaurant Pastry Competition is underway and the third episode, focused on plated desserts, is now live. The competition takes place in Chicago, but features four pastry chefs from around the country competing head-to-head. The flavor combinations, techniques and plating design are extremely interesting and varied.
Two cakes from the 2012 Art of Cake competition, Ramona Oskirka, Perfect Wedding Cake, Atlanta, GA (above left) and Kathleen Miliotis, Executive Pastry Chef at Davio’s Northern Italian Steakhouse, Philadelphia, PA (above right)
Art of Cake Competitors announced
The following cake designers will be competing in the 2013 Art of Cake competition, scheduled to take place on Sunday, August 25 in Atlanta , GA. The theme for this year's competition will be Art Nouveau.
Marilyn Bawol—Unique Cakes, Bealeton, VA
Joseph Cumm—EdenJoesCakery, York, PA
Dawn Davis—Dawn Bakes Cakes, Cumming, GA
Matthew J. Dyer—Culinard Culinary Institute of Virginia College, Birmingham, AL
Veronica Estrada—Sugar Benders Bakery, Marietta, GA
Gretchen George—Le Cordon Bleu, Tucker, GA
Janet Hurley—JJ Pastries by Design, Chicago, IL
Frederick Isla—Caesars Palace, Las Vegas, NV
Christine Johns-Harris—Not a Crumb! Exquisite Cakes, Atlanta, GA
Herlina S. Kwee—Piedmont Driving Club, Atlanta, GA
Renee Nesto—Cherokee Town and Country Club, Atlanta, GA
Ramona Oskirka—Perfect Wedding Cake, Marietta, GA
Jessie Anne Reilly—Take the Cake Decor, Somerset, KY
TarChiauna Thomas—Chris*TarChi Creations, Atlanta, GA
Jaime VanderWoude—Lund Food Holdings, Inc. (Byerly’s), Edina, MN
Maria Velasco—Once Upon a Cake, LLC, Alpharetta, GA
Andrea Webster—The Brown Palace Hotel and Spa, Denver, CO
Sara Hardy Williams—The Cakehouse at Waterstone, Acworth, GA
Pastry Live 2013 National Showpiece Team Captains
The following talented chefs will lead the 2013 championship competition:
Brian Donaghy, Chocolate Delivery Systems, Buffalo, NY
Bill Foltz, L’Auberge Casino Resort, Lake Charles, LA
Alexandre Henocq, Luxor Casino, Las Vegas, NV
David Lewis, The Brown Palace Hotel and Spa, Denver, CO
Maura Metheny, Norman Love Chocolates, Fort Myers, FL
Jim Mullaney, J Mullaney Pastries, Atlanta, GA
Kelsee Newman, Sullivan University, Louisville, KY
Julian Perrigo-Jimenez, The Fairmont Hotel, San Francisco, CA
For more details and updates, check out the Pastry Live website.
Introducing EXPO FINEFOOD 2013 and EXPO Coffee & Tea 2013
Hundreds of international brands from more than 20 countries and regions will exhibit at EXPO FINEFOOD, held April 1st to 3rd 2013 in Shanghai New International Expo Center. The exhibit profiles include food, coffee, tea, ice cream and dairy products, seafood, frozen & chilled foods, bakery Products, beverage, wines and spirits, and etc. The exhibition will attract more than 30,000 professional visitors and 2,000 oversea visitors from stars hotels, restaurant chains, bars, cafes, clubs, bakery and ice cream shops.
IBIE to roll out “Great American Pie Festival”
The International Baking Industry Exhibition (IBIE) is teaming up with the American Pie Council for a “Never-Ending Pie Buffet", one of many new features planned for the show, to be held October 6-9, 2013 in Las Vegas. The smell of freshly baked off pies will waft through the air, while attendees can indulge in all-you-can-eat pie tasting. They’ll be treated to live entertainment, complimentary refreshments, festival merchandise, free prizes and more.
SALE on upcoming Classes at SAI
The Sugar Arts Institute is excited to offer you a great selection of classes for both the professional as well as the hobbyist. SAI's dedicated approach to all our courses is to provide students with a solid classroom learning experience in theory and hands-on instruction in an atmosphere of friendliness and enjoyment. SAI members will receive a 20% discount on professional courses only plus 20% off on most tool purchases.
Classes and events are designated as the following:
(H) Hobby course
(SP) Semi-Professional course
(P) Professional course
SPECIAL SALE: SAI is having its biggest sale ever on professional classes. Now through May 1st, 2013, the Sugar Arts Institute is offering 50% off* of any class purchase. To take advantage of this great offer, please contact Julie Bashore at email@example.com or call 717-951-7557. This discount is only available by phone or email and cannot be completed on the website.
For full details on all events please click HERE or visit
www.SugarArtsInstitute.org or www.SugarArtSchool.com
The Ultimate Worldwide Online Cake Competition with a grand prize of $10,000
We are seeking the most amazingly talented cake decorators and sugar artists from around the world.
Contest Starts: Sept. 1, 2012
Contest Ends: Sept. 30, 2013
For Entry Rules and Instructions, please visit:
Application fee applies
Presented by the Sugar Arts Institute. Competition open worldwide to applicants ages 18+ with five or more years experience selling and / or decorating cakes.