Get into the Valentine spirit with this adorable cake topper from Dina Nakad of Miettes. Follow these easy steps and create a gorgeous little Teddy bear, heart cake topper- perfect for all your Valentine cakes.
Something Old, Something New, Something Borrowed and Something….Cake! Our stunning November/December issue showcases cakes for the modern bride. This incredible issue is packed full of the latest bridal inspirations, business advice, recipe’s, tutorials and more.
Our Editor, Rebekah Wilbur of Rebekah Naomi Cake Design shares a wonderful tutorial for her signature “Glittering Blossoms”. These statement fantasy flowers are sure to take center stage.
Rebekah notes, “Using real crystals on the decorative florals, rather than directly on the cakes, ensures the cake is food safe.
Our Sweet Science column expert, pastry chef, Eileen Gray shares this innovative recipe for chocolate orange beet cake. Eileen says, “It’s a moist chocolate cake made with pureed roasted beets, fresh orange and lots of warm spice. As if that’s not enough, it’s finished with luscious chocolate orange glaze.” She had me at the word chocolate, this gloriously moist cake paired deliciously with a hot cup of coffee and a copy of American Cake Decorating magazine.
The choice between pie and cupcakes is one of my biggest holiday dilemmas. Kara Andretta of Kara’s Couture Cakes has provided the ultimate solution with her ‘outrageously good’ pumpkin pie cupcakes. These cuppies are enough to send me into the throws of passionate, pumpkin overload! Are they really that good? Yes, they are- in fact, it was rave reviews all round; my kids loved them, my hubby loved them, and I was eating the filling with a spoon! Yes, a SPOON! It was that good! The white chocolate cream cheese frosting is the perfectly counterpoint to that rich pumpkin filling. These cupcakes would make a perfect Thanksgiving dessert offering, or a delightful holiday gift.
This tangy and delicious pink grapefruit cake recipe is brought to us by Tammy Youngerwood of Jerusalem Cake Design . “Pink grapefruit is very in season here in Israel right now, and it is also pretty hip and trendy – appearing in recipes all over the blogosphere right now,” notes Tammy. “I saw a few variations of this recipe online, making a moist and tangy pink grapefruit cake perfect to end a dinner or a lunch meal. This is a variation on a post from few years ago from Tracey’s blog. I was looking for one that was dairy-free, easy to make, and uses canola/vegetable oil instead of margarine. So I tweaked the original recipe a little bit, and it fit the bill just right.”
This month, Derek Aimonetto our Color Story column expert delved into the color orange. This hot, fruity and invigorating hue is a love it or hate it color. The only color to be named after an object, you guessed it- an orange. This color invokes the senses, conjuring up imagery of hazy sunsets, crackling fires, pumpkin patches and citrus fruits. Working with orange can be a challenge. A trendy and hip color, it can often be over-powering in a design. We offer some suggestions for working with this bold color and discuss some of the principles behind it’s color theory.
Cake Collaborations are hot property. Today cake artists, from all corners of the globe, unite to create edible works of art. Inspired by a singular theme, these groups of artists overcome countless obstacles to work together and do what all sugar artists do best –create edible art. One such artist is Cecile Beaud; a talented figure sculptor, Cecile is a regular fixture on the collaboration scene. Sought after for her incredible skills, her unique sculpting ability allows her to convey motion, emotional, and realism through edible media. Despite being an incredible artist, as a French national, Cecile still struggles to overcome the language barrier, as is the case for many international artists, in a collaboration scene organized largely by Americans.