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Raising the

standards in edible

printing with:

Gold Label

Spongeless Inks

Premium

Icing Sheets

Chocolate Printing

Products

EXPECT MORE FROM

This Winter Wonderland cake

was decorated by Julie Bashore,

Accredited Master Confectioner,

TLC Champion and owner of

The Sugar Arts School.

Julie uses only Icing Images’

brand Gold Label Inks and

Premium Icing Sheets for all her

edible printing.

For a complete tutorial of this beautiful cake by

Leaders In Edible Printing Equipment and Supplies

Come discover our exceptional service by calling 888 442 4648

or visit us online at www.icingimages.com

(4)

2

cake central magazine

There are few events more exciting for a cake maker

(or any cake enthusiast!) than going to a competitive

decorating show. Cake shows are full of people

who think just like we do, and it’s always a great

opportunity to exchange tips and tricks and make

some new caking friends along the way. Oh—and did I

mention the cakes? Competition cakes are a spectacle;

they represent laborious hours of love and dedication

put forth to make the best design possible. A few of

our staff members were lucky enough to attend the

Oklahoma State Sugar Art Show, and although some

of our readers were there in person, we thought it would

only be fair to share with you some of the incredible

cakes from the show. Some of these decorators were

new to the competitive scene, some were veterans, but

either way I’d like to send along a big Cake Central

congratulations to everyone who participated—you are

all an inspiration!

Sincerely,

from jackie

(5)

28 CAKES ACROSS AMERICA

New Mexico

32 CAKE MAKER WISh LISt

34 fEAtuRE

Revival: Rescuing a Desperate World

50 OKLAhOMA StAtE SugAR

ARt ShOW

Grand Prize Winner Flora Aghababyan,

Cake Central Awards, Cakes from the

Oklahoma State Sugar Art Show

111 IntERnAtIOnAL DESSERtS

Tembleque

112 nOW & thEn

114 EvER WOnDER…

Top Tier

115 fEAtuRE

Pink Cake Box

140 BOnuS tutORIAL

Everyday Inspiration

145 BOnuS tutORIAL

Freehand Fondant Embroidery

148 SCIEnCE Of BAKIng

Cocoa Madness

the cakes

in this issue

54 OKLAhOMA StAtE SugAR ARt ShOW 130 fOLIAgE fAntASy

contents

50

112

34

114

140

130

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4

cake central magazine

contents

in every issue

6 LEttERS fROM OuR READERS 13 LEftOvERS

Cake Scraps

16 tREnDSEttIng

Modern Asian Inspired Cakes

41 tutORIAL

Buttercream Orchids

45 WEB BROWSIng 46 tutORIAL

Icing Images

109 SpOtLIght

Branka Jovanovic

122 BuSInESS Of CAKE

Building Effective Websites

124 StRAngELy gOOD

Guinness® Molasses Cake

126 CAKE CEntRAL RECIpES

Orange Cranberry Cake

Pumpkin Cheesecake

152 LIvIng WIth A CAKE MAKER 153 CAKE MAKERS LISt

155 SuppLy ShOpS LISt 156 BuyIng guIDE

find this in the buying guide, page 156

cakecentral.com member

27

16

13

124

46

109

126

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CEO Jackie Shaffer COO Heath Shaffer pRESIDEnt Leanne Winslow DESIgn

Garit Reuble, CCS Printing phOtOgRAphy Misty Winesberry Connie Riggio

MAnAgIng EDItOR Robyn Broker

COntRIButIng COpy EDItOR Katie Shuy

Letters to the Editor editor@cakecentral.com Subscription Orders www.cakecentral.com/magazine Advertising Inquiries advertise@cakecentral.com Wholesale Applications wholesale@cakecentral.com Printed by CCS Printing, Bellevue, WA www.ccsprinting.net

TO MAKE SuBMISSIONS: submissions@cakecentral.com

contributors

Debi Brim

Debi Brim is a self-taught cake designer and caterer who has been making and designing cakes for over 30 years. She recently retired from her wedding cake and catering business to devote more time to her writing, consulting, and speaking.

businessofcake@cakecentral.com

Anonymous Husband This husband of a cake maker prefers to remain anonymous to keep his macho image intact and to keep all his fingers and toes in case his wife reads this. She can wield a cake knife with the best of them.

livingwith@cakecentral.com

magazine

Cake Central Magazine is not responsible for errors in advertisements, articles, photographs or illustrations. While an effort is made to ensure the quality of the content and credibility of sources listed in the magazine, Cake Central Magazine provides no warranty - expressed or implied - and assumes no legal liability for the accuracy, complete-ness, or usefulness of any information, product or process published in the magazine. Cake Central Magazine is not responsible for readers’ misinterpretation of images in the magazine in such way that might cause injury or damage. Examples of such misinterpretation might in-clude the use of items that appear edible but are not, such as natural flowers that might be poisonous, modeled sugar flowers that contain wires, etc. The views and opinions of the authors or originators expressed in the magazine do not necessarily state or reflect those of Cake Central Magazine, its principals, executives, Board members, advisors or affiliates.

Summer Stone

Summer Stone has a Masters in Biochemistry and Biophysics from Oregon State University and is a self-taught cake maker. As a stay-at-home mom, she contin-ues to grow as a cake decorator, combining her love of science and cake art.

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6

cake central magazine

letters

from our readers

Thank you to all of you who have sent messages this month.

We love hearing what our readers have to say, and we encourage

you to keep sending us your feedback and impressions.

Send your letters to the Editor to editor@cakecentral.com.

“I want to just

say how much

I love your

magazine. I have

started to see

more Canadians

in it, and—as

a Canadian—I

hope we can see

more of them in

the future!”

—Linda g.

“I am ecstatic

about Cake

Central

Magazine!

yowza! I got two

for my birthday,

and I actually

did a dance in

my living room

when I saw the

beautiful layouts

and pictures!

thank you so

much.”

—Alicia W.

Decorations you can eat!

800-426-9778 / 253-383-4815

www.lucks.com

www.facebook.com/lucks

Edible Food Decorations and Decorating Ideas

The completely edible cake shown here was created

using Lucks

Edible Image

®

Embellishment decorations

applied to fondant plaques. Edible Shimmer Ribbons

decorations wrap around the cake. Lucks Liqua-Gel

Colors were mixed to achieve the vibrant teal icing shade.

Edible Image®, Dec-Ons®, and Print-Ons® are registered trademarks of The Lucks Company. ©The Lucks Company 2010.

All of Lucks manufactured products are made in the USA in FDA inspected and registered facilities and are Orthodox Union Kosher certified.

WHAT CAN YOU DO WITH

A LITTLE LUCKS?

Lucks sells directly to businesses. We also sell to

home decorators through distributors. For more

ideas or information, visit

www.lucks.com.

Lucks Food Decorating Company

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Decorations you can eat!

800-426-9778 / 253-383-4815

www.lucks.com

www.facebook.com/lucks

Edible Food Decorations and Decorating Ideas

The completely edible cake shown here was created

using Lucks

Edible Image

®

Embellishment decorations

applied to fondant plaques. Edible Shimmer Ribbons

decorations wrap around the cake. Lucks Liqua-Gel

Colors were mixed to achieve the vibrant teal icing shade.

WHAT CAN YOU DO WITH

A LITTLE LUCKS?

Lucks sells directly to businesses. We also sell to

home decorators through distributors. For more

ideas or information, visit

www.lucks.com.

Lucks Food Decorating Company

(10)

8

cake central magazine

Book Review

Satin Ice Sugar Craft

t

he leading commercial producer of rolled fondant icing in North America, Satin Fine Foods, Inc. has recently announced their publication of Satin Ice Sugar Craft, a pictorial book authored by cake designer, Mercedes Strachwksy. A collaboration of Strachwky’s talent and the commercial success of Satin Fine Foods, this book both highlights Strachwksy’s world-class talent with sugar art and provides numerous techniques, recommended tools, and inspirational photos. The directions and corresponding photos that appear throughout the book are concise and allow each cake designer the creative freedom to apply the listed techniques to their own unique style. Additionally, the book (and particularly the section devoted to wedding cake design) provides helpful and creative ideas for displaying cakes. Satin Fine Foods’ practical color mixing guide is also featured in the book. The guide, located conveniently near the back, instructs the decorator how to mix colors using the pre-colored Satin Ice Rolled Fondant. This book is not designed in a typical tutorial format, and if you’re looking for detailed written instructions it may not be for you. However, Satin Ice Sugar Craft is inspirational and sure to please any experienced cake enthusiast wanting to expand their knowledge of fondant icing. Visit satinfinefoods.com for more information.

satin ice

sugar craft

f f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f f

www.beryls.com

Beryl’s Cake Decorating & Pastry Supplies

1-800-488-2749 | 703-750-3779 | beryls@beryls.com | PO Box 1548 | N. Springfield, Va. 221510584

WE SHIP GLOBALLY AND DOMESTICALLY!

LOCAL PICK-UP CAN BE ARRANGED with just a call ahead.

the world of cake decorating

at your f ingertips

f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f

Your

confection connection for the best

selection and finest quality

cake decorating

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f f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f f

www.beryls.com

Beryl’s Cake Decorating & Pastry Supplies

1-800-488-2749 | 703-750-3779 | beryls@beryls.com | PO Box 1548 | N. Springfield, Va. 221510584

WE SHIP GLOBALLY AND DOMESTICALLY!

LOCAL PICK-UP CAN BE ARRANGED with just a call ahead.

the world of cake decorating

at your f ingertips

f f f f f f f f f f f f f f f f

f f f f f f f f f f f f f f f f

Your

confection connection for the best

selection and finest quality

cake decorating

(12)

10

cake central magazine

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2011

Cake Central

magazine

wedding cake

of the year

contest

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cake central magazine

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your Cake

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top prize

worth over

$2,000

Winner will receive the cover

and a feature spread

in the distinguished 2011

wedding cake issue

nOW

announcing

the judges for the 2011 Wedding

Cake of the Year Contest!

And we have…

Alan tetreault

With 30 years of experience in the cake industry, Alan is an honors graduate from the Culinary Institute of America and the Owner of Global Sugar Art, LLC.

Marina Sousa

Food Network renowned champion, decorator extraordinaire, and Owner of Just Cake.

Mike McCarey

An award-winning master cake sculptor and the Executive Pastry Chef and Owner of Mike’s Amazing Cakes.

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12

cake central magazine

So what is the Wedding Cake of the Year Contest?

Cake Central Magazine is proud to announce the first annual Wedding Cake of the Year Contest! The winning cake maker will receive $2,000 worth of prizes, and their cake will be on the cover of the 2011 Wedding Cake Issue. Additionally, all the finalists will receive certificates and will be featured in the 2011 Wedding Cake Issue. Because the winning cakes will be included in the magazine, we ask that all submissions are photographed print-quality, and all criteria are met. We truly hope you take this opportunity to put your best into a wedding creation that is both beautiful and original. See below for all official rules. Good luck, and we look forward to seeing the designs you create!

HOW TO ENTER:

Mail in a completed entry form from cakecentral.com/ weddingcakeoftheyear and photo CD to:

Cake Central Media Corp. 1145 Broadway STE 1010 Tacoma, WA 98402

Entries by mail must be postmarked by 12/31/2010. Entries submitted by any other method will not be accepted or considered. Entries will be accepted from 9:00am (PST) 08/01/2010 until 11:59pm (PST) 12/31/2010. Entries that are lost, late, misdirected, garbled, or incom-pletely received, for any reason, including by reason of hardware, software, browser, or network failure, malfunc-tion, congesmalfunc-tion, or incompatibility at the web site or elsewhere, will not be eligible.

WHO MAY ENTER: Contest is open to individual legal residents of the united States who are 18 years of age or older. One entry per person. Entries must be created and submitted by individuals only. No teams or group work is permitted. SuBMISSION REQuIREMENTS. Each entry must be of a wedding cake with a minimum of 18 inches in height. Everything visible must be edible. Wires, supports or any other non-edible material may not be visible in the submission photographs. Entries must consist of the completed contest entry form, required photographs, and a 150-200 word description of tools, ingredients, and techniques used in the creation and production of the cake. Entries that do not meet the prescribed qualifica-tions will be immediately disqualified.

PHOTOGRAPH REQuIREMENTS: Each entry must include all of the following:

• 1 straight-on photo of entire completed cake entry suitable for presentation in Cake Central Magazine. • 3 in-progress photos. Cake maker must be

recogniz-able in all three photos. • 25% completed cake • 50% completed cake • 75% completed cake

• Minimum of 2 close-up photographs of detailed work on cake such as sugar flowers, piping, and detail work. • 1 photograph of completed cake entry with cake

maker holding a yard stick beside the cake to prove size requirements.

The photographs must be in color. Professional or studio photographs are eligible. Photographs submitted must be in JPEG format, 300 dpi, and a minimum of 8.5” x 11” photo size. Photographs may not display any commer-cial/corporate advertising (including but not limited to corporate logos, brand names, slogans, political, personal, and religious statements) as determined by Cake Central in its sole discretion. Each entry/photograph must be the entrant’s original work that has not previously been pub-lished nor won a prize or award. Entries become the sole property of Cake Central and none will be returned. RIGHTS REGARDING ENTRIES: Cake Central reserves the right to: (a) use entrants’ names and likenesses and pub-lish all entries submitted, (b) alter, amend, edit, or change entries prior to publication, and (c) use, publish, repro-duce, alter, and amend for purposes of advertising and trade without further compensation, unless prohibited by law. Cake Central reserves the right, at its discretion, to modify, adapt, or reproduce the photo in full, or to crop

the photo for reproduction. The copyright in any submis-sion shall remain the property of the entrant, but entry in this contest constitutes entrant’s irrevocable, perpetual permission and consent, without further compensation or attribution, to use the entry and the entrant’s name and city and state for editorial, advertising, commercial, and publicity purposes by Cake Central and/or others authorized by Cake Central, in any and all media now in existence or hereinafter created, throughout the world, for the duration of the copyright in the entry.

JuDGING: Eligible entries received during the entry period will be judged by a panel of judges comprised of profes-sional decorators selected by Cake Central. The panel will determine the finalists, and from among the finalists the panel shall select one (1) grand prize winner. Judging criteria shall be within the sole discretion of the judges, but may include such criteria as overall appearance of the cake, creativity of cake design, and difficulty or complexity of cake decoration. The panel’s decisions are final. WINN ERS: Grand Prize Winner will be notified by email by May 2, 2011. Winner’s name and entry will be published in the Spring 2011 wedding cake special edition of Cake Central Magazine and will be available at www.cakecen-tral.com after May 2, 2011. To obtain the winner’s name via regular mail, send a separate, stamped, self-addressed envelope to Cake Central Media Corp. 1145 Broadway Plaza, Suite 1010 Tacoma, WA 98402, (253) 353-2504 to be received by 11/30/2010.

PRIZES & APPROXIMATE RETAIL VALuES: (1) Grand Prize Package – valued at $2,000. Details to be posted online at www.CakeCentral.com as details become available. All prizes valued in u.S. Dollars. Prizes consist of only the items specifically listed as part of the prize. Prize package is not redeemable for cash.

GENERAL RuLES: Open only to legal residents of the 50 united States and the District of Columbia who are 18 years of age or older as of date of entry. Contest is subject to all federal, state, and local laws and regulations and is void where prohibited by law. Employees of Cake Central Media Corp, its affiliates, advertising, promotion, and internet agencies and their immediate family members and/or those living in the same household of each are not eligible. Participation constitutes full and unconditional agreement to these Official Rules and Cake Central’s and judges’ decisions, which are final and binding in all mat-ters related to this contest. All entries submitted become the sole property of Cake Central and none will be re-turned. Potential finalists will be required to complete an Affidavit of Eligibility certifying that the submission was completed by the entrant, the entry submitted is entrant’s own original work, the entrant holds all rights to the entry, entry does not violate the rights of any other person or entity, the entry has not been previously published, entry has not won a previous prize or award, and that entrant has followed the Official Rules of the Contest. Additionally, potential finalists will be required to complete a release of liability, prize acceptance form, and, if legally permissible, publicity release. Grand prize winner will be required to complete an IRS form W-9 as appropriate. All documents must be completed and returned within ten (10) days of attempted delivery of same. Noncompliance within this time period or return of any prize/prize notification as undeliverable will result in disqualification and an alternate will be selected. Entries may not contain profani-ties or obsceniprofani-ties and may not in any way disparage any persons or organizations. Cake Central and judges reserve the right in their sole discretion to disqualify any entry for any reason, including without limitation that, in Cake Central’s or the judges’ opinion, an entry refers, depicts, Cake Central Magazine Wedding Cake Contest Rules

or in any way reflects negatively upon Cake Central, the contest, or any other person or entity, or does not comply with these requirements or these Official Cake Central Magazine Wedding Cake Contest Rules Rules. Entries must be suitable for publication in the sole determination of judges and/or Cake Central. The prize is not transferable. No substitution or transfer of prize by the winner is per-mitted. All taxes and/or duties, if applicable, are the sole responsibility of winner. Cake Central reserves the right to substitute prize of equal or greater value. By accepting prize, winner agrees to hold Cake Central, its respective shareholders, directors, officers, employees, and assigns harmless against any and all claims and liability arising out of use of prize. Winners assume all liability for any injury or damage caused, or claimed to be caused, by participation in this promotion or use or redemption of any prize. Ac-ceptance of prize constitutes permission for Cake Central and its affiliates and assigns to use winner’s name and/ or likeness for purposes of advertising, trade, and edito-rial (print, online, and broadcast media) without further compensation, unless prohibited by law. Cake Central and its affiliates and assigns are not responsible for any typographical or other error in the printing, the offering, or announcement of any prize or in the administration of the promotion. In the event there is a discrepancy or inconsistency between disclosures or other statements contained in any promotional materials and the terms and conditions of the Official Rules, the Official Rules shall prevail, govern, and control. In no event will more than the stated number of prizes be awarded.

NOTICE TO ALL ENTRANTS: ANY ATTEMPT TO DELIBER-ATELY DAMAGE ANY WEB SITE OR uNDERMINE THE LEGITI-MATE OPERATION OF THIS PROMOTION IS A VIOLATION OF CRIMINAL AND CIVIL LAWS, AND SHOuLD SuCH AN ATTEMPT BE MADE, CAKE CENTRAL RESERVES THE RIGHT TO SEEK DAMAGES TO THE FuLLEST EXTENT PERMITTED BY LAW.

Cake Central is not responsible for faulty, incorrect, or mis-transcribed transmissions, incorrect announcements of any kind, technical hardware, or software failures of any kind including any injury or damage to any person’s computer related to or resulting from participating in or experiencing any materials in connection with the pro-motion, lost or unavailable network connections, or failed, incomplete, garbled, or delayed computer transmission that may limit a user’s ability to participate in the promo-tion. Cake Central reserves the right to cancel or modify the promotion if in Cake Central’s sole determination the contest is not capable of completion as planned, or if fraud, misconduct, or technical failures destroy the in-tegrity of the contest, or if a computer virus, bug, or other technical problem corrupts the administration or security of the contest as determined by Cake Central. In the event the contest is terminated, a notice will be posted online. Any damage made to Cake Central’s website will be the responsibility of the authorized email account holder of the email address submitted at the time of entry. Proof of submitting entries will not be deemed to be proof of re-ceipt by Cake Central. Any use of robotic, automatic, pro-grammed, or the like methods of participation will void all such entries by such methods. Cake Central reserves the right to prohibit the participation of an individual if fraud or tampering is suspected or if the individual fails to comply with any requirement of participation as stated herein or with any provision in these Official Rules. To the maximum extent permitted by law, Cake Central reserves the right to change these Official Rules at any time. SPONSOR: Cake Central Media Corp. 1145 Broadway, Suite 1010 Tacoma, WA 98402, (866) 878-3133.

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cake scraps

Once a cake has been shaped and cut to its design perfection,

you are left with a beautifully decorated cake…and a random

assortment of scraps and crumbs of cake that have been sliced

and diced along the way. Besides the obvious solution (picking at

the scraps with your fingers until all are devoured), we’ve come up

with some ideas of how you can put those pieces to creative use!

Leftovers

Cake Scraps

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14

cake central magazine

Leftovers

Cake Scraps

CAke BAllS

Break up leftover cake crumbs with your hands,

then add a binding ingredient such as frosting or

coffee creamer until the crumbs will form into a ball

shape. Roll the cake balls smaller than a golf ball.

(Note: Add the liquid component a little at a time.

If they are too moist they will not stay together.)

For cake ball consistency, you may want to use a

small scooper to form the balls. Place the balls on a

parchment paper lined cookie sheet, and put them

in the freezer for 30 minutes. Dip the chilled cake

balls in melted chocolate or candy coating, and

embellish them as desired. Store, refrigerated, for up

to one week, and serve at room temperature.

WHIte CHoColAte MARSHMAlloWS WItH CAke CRuMBS

1 BAG MARSHMALLOWS 1 CuP DRIED CAKE CRuMBS

1 POuND WILTON BLuE CANDY MELTS ® 1 TEASPOON SHORTENING

Collect cake crumbs in a small, shallow bowl. Set

aside.

In a small saucepan, heat the Candy Melts® and

shortening over low heat until melted, stirring

occasionally.

Remove the saucepan from heat.

Using lollipop sticks, skewer a marshmallow and

submerge in the Candy Melts® mixture.

Coat the foot of the marshmallow in cake crumbs

by dipping the end in the cake crumbs.

Lie completed marshmallow on a wax paper

covered tray.

Repeat for desired amount of marshmallows.

When finished, place the tray in the refrigerator

for 30 minutes.

WHITE CHOCOLATE MARSHMALLOWS WITH CAkE CRUMBS

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Leftovers

Cake Scraps

Cake Central Magazine is not responsible for the outcome of any attempt to create or replicate any of the Cake Central techniques, cakes, projects or recipes. Desired results may not be achieved due to variations in ingredients, cooking temperatures, tools, techniques, typographical errors or omissions, or personal skill level.

BReAD PuDDIng

8 OuNCES CAKE SCRAPS

2 TABLESPOONS BuTTER, MELTED 4 EGGS, BEATEN

2 CuPS MILK

3/4 CuP WHITE SuGAR

1 TEASPOON GROuND CINNAMON 1 TEASPOON VANILLA

Preheat oven to 350°F.

Break up cake scraps into small pieces (if not

already done so), and sprinkle in the bottom of

greased ramekins.

Slowly drizzle melted butter over the cake.

Combine eggs, milk, sugar, cinnamon, and

vanilla in a medium mixing bowl, and beat until

well-mixed.

Pour the mixture over cake, and press with a fork

until cake is completely covered and soaking.

Bake for 25 to 30 minutes or until top bounces

back with tapped lightly.

(18)

16

cake central magazine

The Asian continent is rich in ancient

tradition, as different dynasties and

civilizations have reigned and fallen

for thousands of years. The wide

assortment of religious practices,

historical sites, and cultural

customs gives each Asian

country its own unique

personalization and

identity. In keeping

with the conventional

continental aesthetics,

while adding a touch

of modernity, these

cakes are inspired

by the particular

beauty of Asian

artifacts, both

old and new.

PHOTO: JESSICA WALKER,PORCELAINPOET.DAPORTFOLIO.COM MODEL: ELIZABETH MAIDEN

MAKEuP & WARDROBE: J-CHANS DESIGNS

Trendsetting

Modern Asian Inspiration

modern Asian

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The Couture Cakery Jasmine Clouser Camp Hill, PA couturecakery.net

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18

cake central magazine

The Couture Cakery Jasmine Clouser Camp Hill, PA couturecakery.net

(21)

Tessa uitvlugt Veendam, Netherlands Tessje

(22)

20

cake central magazine

Jene Nato (Rylan Ty) Las Vegas. NV artandappetite.com rylan

(23)

Jene Nato (Rylan Ty) Las Vegas. NV artandappetite.com rylan

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22

cake central magazine

Michelle Goldberg Newton, MA Photo By: Ticio Nyikos

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Michelle Goldberg Newton, MA Photo By: Ticio Nyikos

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24

cake central magazine

The People's Cake Kaysie Lackey Seattle, WA thepeoplescake.com seattlecakes

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Jacques Fine European Pastries Suncook, NH jacquespastries.com

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26

cake central magazine

Odds of a child becoming a top fashion designer: 1 in 7,000

To learn more of the signs of autism, visit autismspeaks.org

No words by 16 months. No babbling by

12 months.

Some signs to look for:

No big smiles or other joyful expressions by 6 months.

© 2010 Autism Speaks Inc. "Autism Speaks" and "It's Time To Listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved.

Odds of a child being diagnosed with autism: 1 in 110

Jacques Fine European Pastries Suncook, NH

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Odds of a child becoming a top fashion designer: 1 in 7,000

To learn more of the signs of autism, visit autismspeaks.org

No words by 16 months. No babbling by

12 months.

Some signs to look for:

No big smiles or other joyful expressions by 6 months.

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28

cake central magazine

Cakes Across America

new Mexico

new

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Cakes Across America

new Mexico

“the Land of Enchantment” welcomes Cakes Across

America into a couple of its exceptional cake shops to

explore their histories, unique specializations, and how

they’ve become regional specialists.

ABC CAke SHoP

Few small businesses have been around to see different generations of families passing through their doors, enjoying their delicacies. ABC Cake Shop of Albuquer-que is one of those few. Ever since it opened in 1972, the shop has served the whole of the Albuquerque area, not to mention satisfied thousands of taste buds! After starting at a strip mall in the Uptown region, ABC moved to a larger space across the street in 1987 by its original owner, Robert Montano. Montano oper-ated the shop until it was bought in April 2007 by Paul & Edwina Bendinskas, the son and daughter of com-mercial bakers.

Currently, the shop is a baking force to be reckoned with. Bendinskas states, “The bakery serves customers in the Albuquerque area the best in cookies, cakes, cupcakes, and quick breads.” These quick breads are certainly in-triguing, as they include unique flavors such as cinnamon and green chile. The shop is famous, though, for what else? Cakes. Its increasing number of orders requires an incredible amount of labor, exemplary of the decadence of the creations being produced. “ABC Cake Shop boasts 31 employees, many who have been with the business for more than 10 years. We also have two certified decorators and a certified baker on our staff,” says Bendinskas. Although the thought of 31 employees may seem out-rageous, the number of cakes the shop creates and delivers is even more daunting. In 2009, the shop made over 40,000 orders, and this past June the bakery made and delivered 27 wedding cakes in the last weekend. Understandably, the shop is exclusive to the cake and dessert specialty. Bendinskas says, “We don’t do many of the things that some bakeries do – coffee, sandwich-es, or catering.” This more concentrated focus, however, allows the bakery to continually improve upon their cake craft.

Living in New Mexico, as most chefs and bakers would agree, presents a considerable challenge because of

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cake central magazine

the altitude. Along with adjusting baking times and adding flour, ABC describes the other adjustments that must be made due to the climate. “The shop was remodeled to replace our old evaporative coolers with refrigerated air. Now, we don’t have to deal with the humidity that an evaporative cooler puts into the air, and then having to take the cakes out into a much dryer environment,” Bendinskas adds.

This remodel not only made the bakery more comfort-able for the cakes, but for the employees as well. Along with the new refrigeration, Bendinskas added new wood shelving, refrigerated display cases, a stained concrete floor, and new lighting, all of which have given the shop a newer, up-to-date look.

Bendinskas credits the renovation of the bakery as reasoning behind the increase in the shop’s sales. Sales are up 37 percent this year, speaking to not just the aesthetics of the shop, but its ability to fill thousands of orders with quality products.

Because the majority of clients are women, the shop markets to the female clientele. This does not mean, however, that the guys are out of the picture. “Interest-ingly, 50 percent of our order pick-ups are male. We do a lot of wedding cakes, so we have a presence at wed-ding shows, and it’s there that the brides are definitely our primary audience,” says Bendinskas.

As stated previously, ABC has delivered its services and expertise to Albuquerqueans for decades. “We have been fortunate to be the bakery of choice for multiple generations. In fact, many of ABC’s custom-ers grew up coming in the shop with their parents and grandparents, and now bring their children and grandchildren.” The location of the shop adds an over-all mom-and-pop feel, but this is not to say that the bakery doesn’t handle some more ritzy orders. ABC has had a taste of Hollywood flare, as it is a favorite of the bustling New Mexico film industry.

The bakery has been able to deliver desserts a-plenty to film sets. Bendinskas describes the exposure the bakery has received through the film business: “We met Joe Pesci on the set of Love Ranch when we delivered a life size cake for a New Year’s party scene. And we’ve been able to meet other celebrities when they’re in town filming movies and TV, and we’ve de-livered cakes and cupcakes to kevin Costner on Swing Vote and Jennifer Lopez in Bordertown.”

Whether or not the customer is a celebrity, ABC Cake Shop is proud to deliver and serve its goods. Bendin-skas says, “For me as the owner, the amazement and awe that people express when we deliver their cakes is truly the most enjoyable part. All the compliments we get about the quality of cakes, how spectacular they look, make all the hard work worthwhile.”

ABC gives back to the community that it is so grateful for as well. Recently, the shop filled an order for 10,000 iced and individually bagged cookies for a local hospi-tal. The bakery is ready and willing to do orders of this magnitude, even in addition to the endless stream of wedding and party cake orders they receive every day. It is with this type of large-scale commitment that the bakery continues to have its lasting success.

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Cakes Across America

new Mexico

tRee HouSe PAStRY SHoP AnD CAFÉ

Green food service has become increasingly more popular throughout the country in the push for more sustainable ways of living. The practice includes using locally grown products and more organic ingredients as a means of preserving energy and cutting back on mass production of goods. One such shop that has advocated for this way of life is Santa Fe’s Tree House Pastry Shop and Café. Believe it or not, a delicious, environmentally-conscious bakery can be located in the desert, and this shop is out to prove that taste and sustainability can and should go hand-in-hand. Tree House has been operating for over four years as a vegetarian, organic shop that not only serves wonderful food, but caters to those who are vegetarian, vegan, or gluten free. Owner and chef of Tree House, Maria Bustamante-Bernal, describes how their exquisite desserts and cakes are made with organic ingredients through sustainable production. “We are known for our commitment to local, organic food and for producing dishes and desserts that are truly exceptional and of the highest quality.” The shop decreases their baking environmental impact by making everything from scratch in small batches and buying nearly all their ingredients from local sources including local grown wheat, eggs, milk, and fruits. It’s not just the food that follows this green mentality, either. “Tree House is committed to being as green as possible by being in a sustainable building with water catchments and solar energy, composting all of our compostable waste, and keeping our community in mind with every decision we make.” Such a commitment toward reducing their impact while also being wary of the community around them has made Tree House an institution, and if their sustainability efforts aren’t enough, their products speak for themselves.

As the only providers of alternative wedding cakes in northern New Mexico, Tree House has built a reputation as a prime source of custom cakes and delicious desserts. “Our brownies and cupcakes are considered some of the best in the Southwest, and our wedding cakes taste as good as they look,” says Maria. Recently, Gourmet Magazine has raved about Tree House as one of the best farm-to-table restaurants in America, and they highlight the shop’s emphasis on quality over quantity.

Being located in New Mexico does present some difficulties at times. “Our weather is a bit chaotic, being very dry most the year and then very humid during the rainy months. It wreaks havoc with French macaroons!” explains Maria. As with any climate temperaments, the shop has learned to adapt; “Once you get the hang of it, it’s easy as pie.” Maria is able to count on her staff to rally and stay composed when anything should go wrong, including delivery malfunctions and kitchen slipups.

Tree House’s emphasis on supporting the community has not only made a positive environmental impact, but on the clients they reach out to as well. “Most of our clients are simply looking for a product that looks wonderful and tastes great,” says Maria. She describes how the individual attention and care their customers are given help them to feel that their particular celebration is unique and special. Tree House has great reverence for the city it caters to, and the privilege of working in an area with rich cultural history makes their surroundings, “a truly enchanted place.”

Among the numerous impressive qualities of Tree House, perhaps what stands out more than anything is their humility and customer appreciation. Maria describes, “There is so much about our place that is special, and I think that I am so fortunate to do what I do. How lucky are we? We get to make cake all day!” The appreciation of their craft strengthens their commitment to helping the environment, and this combination sets this Santa Fe bakery apart as a smart and delicious culinary trendsetter.

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cake central magazine

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rescuing a

desperate world

Revival

It’s a movement that has swept over every part

of society, and it’s all encompassed by one simple,

iconic color: gREEn. this one word has generated

an unparalleled national call for sustainability.

Every aspect of the way we live our lives has been

called into question, forcing us to admit how the

small actions we take are negatively impacting our

environment. Reduce, reuse, and recycle, or the

“three R’s,” are being practiced everywhere, all in

the hopes of changing our consumption and usage

habits entirely.

Mainstream amenities, such as disposable coffee cups and plastic grocery

bags, are being replaced by thermoses and reusable shopping bags. A

multitude of businesses are trying to make these -at times- inconvenient

changes more practical. The food industry is especially affected by the green

movement because of its massive production, consumption, and waste

habits. The industry is now feeling pressure to change its protocol in the way

sources are handled. For this issue, Cake Central has investigated the

chang-es that can be made in baking, in addition to general lifchang-estyle practicchang-es. We

are thankful to Bleeding Heart Bakery in Chicago, IL and Pearl Bakery in

Port-land, OR, both pioneer sustainable bakeries, who have shared their advice

and promise of a more eco-friendly food industry.

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cake central magazine

reduce

garden Friendly

Teresa from Pearl Bakery says that one of the easiest ways to reduce the amount of trash you create is by composting. “Yard trimmings and food residuals make up 26 percent of landfills that we could otherwise use in our own gardens. Vegetable and fruit peels, eggshells, and coffee grinds create growth enhancing natural fertilizer for your garden and patio plants.” Furthermore, composting not only reduces the amount of trash you accumulate, but it is also beneficial to your own soil. If you don’t have a garden, Bleeding Heart Bakery recommends, “Take your com-postable debris to a friend or local community garden.”

turn ‘em off

Reducing waste doesn’t just mean cutting down on trash. If you minimize the amount of energy you use, you won’t only be saving natural resourc-es that generate electricity, but you’ll save cash as well. “We keep a lot of our lights off, so we save a ton of money on energy consumption,” quotes

Bleeding Heart Bakery. This practice reduces the amount of energy used in electricity. In turn, less coal is used- preserving a natural resource and eliminating excess pollution. Another means of saving on energy costs in a bakery is by baking several batches of goods at once to cut down excess oven time.

get in gear

In terms of reducing pollution, Pearl Bakery employees have put their business practices (and their feet) into gear by switching from driving to bicycling. “Many of our employees bike to work, even through the long, rainy winters. The bakery also offers a biker commuter benefit, in which bikers receive a bonus of up to $20 a month in bike related repairs and purchases.” Offering incentives to your customers who bike instead of drive is a great way to encourage people to stop by on their ride through town. Biking reduces air pollution otherwise caused by driving, and it’s a great way to stay active.

REDuCIng is a process that prevents waste from occurring in the first place.

According to the Environmental protection Agency, in the past 50 years the

amount of waste created by each individual has nearly doubled from 2.7 to 4.5

pounds every day, which is approximately 1,600 pounds per year. the goal of

reducing is to manufacture, purchase, and use goods that help limit how much

trash is created.

PHOTOGRAPHY: LAuRA FERREIRA MODEL - ANYA LI

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reduce

Be Creative

There are countless products that, before being heaved into the dumpster, could easily be used again.

As a cake maker, there is a fairly common product that few realize can be reused in different ways- cake! “Cake has a lot of waste, and there are so many ways you can use the scraps,” says Bleeding Heart. So next time you’re sculpting a three-dimensional masterpiece, and you’re shaving away cake pieces bit by bit, consider the alternative desserts that could come from those scraps. This same principle can be applied to egg yolks you separate from your egg whites. If you take a look in the Leftovers section of this issue, we’ve provided a few recipes for how to use spare cake scraps.

eliminating Quick Fixes

Another productive way to both reuse and reduce is to sub-stitute one-time-use materials for things that can be reused over and over again. One-time-use plastic, or other resources that are easily disposable, gathers in landfills and accumulates incredibly quickly. Think of a family picnic, where plastic forks, spoons, knives, and paper plates were used by many and then thrown away. This is a waste expense that can easily be substi-tuted with real utensils, or even compostable versions.

reuse

the principle of ReuSIng goods goes hand-in-hand with recycling. Consider

the amount of times you throw away a jam jar that could be used to store

another product, a scrap of paper that could become a shopping list, or an old

microwave that could be taken to a thrift store.

Pay then Save

Stop paying for water by buying a quality, reusable water bottle. Several coffee shops, including Starbucks®, offers discounts when customers use their own mug or thermos, which provides a monetary incentive to eliminate plastic cup usage. Because there is no substitution for the convenience of plastic and paper dispos-ables, companies are now creating biodegradable versions of plastic wear. “I think disposables are very important. It is not much more money to provide biodegrad-able disposbiodegrad-ables in place of Styrofoam, etc.” says Bleeding Heart. If paying more isn’t an option, consider saving all that plastic you use on a daily basis and reuse it! One water bottle can go a long way, and it can do a lot of damage when thrown away and left to sit for years in a garbage dump.

Substitutions and Cutbacks

Bleeding Heart advocates for the use of Silpats® as substitutes for lining cake pans with parchment paper. “Choose to invest in Silpats®, which will ultimately create no waste and cut your cost of continually buying parchment paper.” If you choose not to invest in a Silpat®, another way to switch is to reuse your old parchment paper. Certainly, some projects may ruin the integrity of the paper, but if you’re making cookies or just decorating goods, the parchment paper used in the process could easily be wiped down and reused.

The concept of reusing your disposable goods can be applied not just to parch-ment paper and plastic bottles, but also to aluminum foil, plastic wrap, zipper top bags, cardboard boxes, and almost anything else you can imagine.

“With populations increasing worldwide, we must

take care of the air we breathe, the soil we use to

grow our food, and the water we drink from. This

must grow into a wide spread collective choice and

individual action to prevent further unnecessary

impact on the environment.”

– Teresa, Pearl Bakery

“With populations increasing worldwide, we must

take care of the air we breathe, the soil we use to

grow our food, and the water we drink from. This

must grow into a wide spread collective choice and

individual action to prevent further unnecessary

impact on the environment.”

– Teresa, Pearl Bakery

“With populations increasing worldwide, we must

take care of the air we breathe, the soil we use to

grow our food, and the water we drink from. This

must grow into a wide spread collective choice and

individual action to prevent further unnecessary

impact on the environment.”

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cake central magazine

recycle

PHOTOGRAPHY: KOJI ARBOLEDA DRESS: MAuRA ISABEL RODRIGuEZ MODEL: ARIEL DE LEON

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Practical Application

Now that recycling has become so prevalent, and making an effort to participate is so practical, there is no excuse to not do so. Teresa explains, “So many systems are set up for recycling ease now that it’s quite expected to have one in place.” If you are unaware as to how your city handles recycling, or how to recycle as a business, visit the Waste Management® Small Business webpage, which provides many helpful tips on effective recycling. wm.com/small-business.jsp

Peer Pressure

If the environmental impact on your conscience is not enough to encour-age you to recycle, perhaps the social pressure will. Like it or not, there is a huge demand from both sustainability groups and everyday good Samaritans requesting that manufacturers go green. “The ‘peer pressure’ of recycling is on the rise, and any shop that doesn’t recycle will eventually

ReCYClIng. A mantra that has

been preached for years, and perhaps

one of the sustainability terms people

are most familiar with. unfortunately,

recycling has still not been instituted

to the degree that it needs to be. yes,

separating your plastics, glass, and

aluminum is progressive, but it’s only

the first step. By buying recycled

goods, using products made with

recycled materials, and supporting the

manufacturing of recyclables, there is

an incrementally positive impact on

the environment.

We live in a world that is being swallowed by the excess debris and trash

produced every day. there is a way to slow down this devastation and help

save our natural resources; it starts with easy acts such as buying a reusable

grocery bag, unplugging your appliances, and buying produce from a local

farmer’s market. these simple changes will ultimately help sustain the sources

from which our energy and goods originate.

teresa quotes, “A sustainable lifestyle is not only a choice to take care of

yourself in your immediate environment, but it impacts the air, land, and water

for people all over the world. Choosing this switch inspires others around you

to do the same, which keeps sustainable awareness growing and evolving.”

Living a sustainable lifestyle is not only a part of positively impacting your

world today, but it is essential for establishing a life for future generations

to come. When treated as a fundamental necessity instead of an obstacle,

sustainability can become an infectious revolution, infiltrating our day-to-day

lives in a way that will maintain the beauty and vitality of our earth.

“What encourages me to

stay eco-friendly?

I see

absolutely no other way

to create a good life for

my children.”

– Michelle, Bleeding Heart Bakery

feel the pressure from its employees and customers to do so. A business may even lose customers who are making the choice to purchase only from sus-tainably responsible businesses,” says Theresa. In the interest of maintaining good PR in an eco-friendly world and eliminating your own carbon footprint, recycling is not just helpful, but necessary.

Watch Before You toss

Along the same lines as reusing disposable goods, it’s important to consider how your careless trash-tosses are going to impact the landfill they will eventually reach. There are many items that can, and should, be recycled that you may not have thought of. For example, aerosol spray cans, used for holding cooking spray, whipped cream, and air fresheners, are often times thrown away even though they’re recyclable. “When aero-sol cans are thrown into landfills, they become a hazard because they are still pressurized and could explode if exposed to high heat,” says Teresa. There are several other products that can be recycled that you may not have previously considered, such as batteries, light bulbs, and even large electronics that can be reused. Not sure if something you’re throwing out can actually be recycled? There are several online resources including the WM® website that can not only inform you of what can be recycled, but how to go about doing it.

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cake central magazine

d

espite the convenience of using polystyrene foam rounds, commonly known as Styrofoam, for making cake dum-mies, there are now more than enough reasons to rid ourselves of the product all together. Yes, Styrofoam is one of the least sustainable products around, and below are just a few reasons why it is so harmful.

Non-Recyclable: Because Styrofoam is virtually weightless, it is incredibly

difficult to collect or reuse. It fills landfills because it is so difficult to break down, and therefore many public recycling programs don’t even accept Styrofoam as a recyclable good.

Non-Biodegradable: Polystyrene foam is nearly indestructible, and it takes

hundreds of years for the polymer to break down. It is resistant to photoly-sis, or the breakdown of protons by a light source, meaning that the sun cannot even break it down. Also, because it is so lightweight, incalculable Styrofoam products end up in the build-ups of debris in the ocean.

Environmental Hazard: Styrofoam manufacturing initially included

chlorofluorocarbons (CFCs), highly volatile compounds which have been banned due to their harsh effect on the ozone layer. CFCs were replaced by more ozone –friendly substitutes, hydrofluorocarbons (HFCs), which are types of organofluorine compounds. However, HFCs are still powerful greenhouses gases, now thought to have a big impact on climate change.

alternatives to

Styrofoam cake dummies!

CeReAl tReAt DuMMIeS Besides being a delicious morning staple, cereal can act as an incredibly durable and practical building tool. With the proper maintenance and cleaning, a cereal cake dummy could be used multiple times. The construction is so simple that you can easily remake the dummies each time you need one, meaning you have some flexibility in terms of shape and size. The best part? Cereal is 100% decomposable, meaning you waste much less by disposing of a cereal-based dummy than by trashing an artificial one.

What You need: 7 CUPS RICE CEREAL

10 OuNCES REGuLAR SIZE MARSHMALLOWS 3 TABLESPOONS BuTTER OR MARGARINE Pulse cereal in a food processor until it is a fine, grainy texture.

In a large pot over medium heat, melt the butter, and then add the marshmallows. Stir until melted. Add the pulsed rice cereal, stir until well combined. In a lined cake pan, firmly press down the mixture. Make sure that it fills the entire pan and that it is packed tightly on all sides.

Allow to cool completely, and then remove from pan.

eDIBle DuMMY

Tired of the messy and tedious process of carving Styrofoam? Well, this edible “cake” dummy makes sculpting much easier, and although it’s entirely made of food products, it will last up to six months. You will probably already have these ingredients in your kitchen, which will shorten the waiting time of ordering a faux cake, and will lessen the environmental effect of distance shipping. Although this edible dummy makes for a logical substitute for real cake, it may not be the best idea to actually serve this to customers!

What You need: 12 EGGS, SEPARATED 3 CuPS SuGAR 6 CuPS FLOuR 1 TEASPOON SALT

Beat yolks and 1/2 the sugar until light and fluffy. Beat whites and remaining sugar until glossy, stiff peaks form.

Sift flour and salt.

Gently fold whites into the yolks in 3 parts. Fold flour into eggs in 3 parts.

Bake at 350°F until firm. *Will last up to 6 months.

SugAR RounD

Sugar is a crucial ingredient in all things cake, and now it can be used for your non-edible cake creations as well. By using a biodegradable sticky substance, rice glue, as the molding agent for sugar rounds, you can create very tough, sustainable dummies. These sugar rounds, though heavy, are designed for multiple uses, and once you make them they can be broken down and cleaned again and again for your various faux-cake creations.

What You need: RICE GLuE

GRANuLATED WHITE SuGAR

Rice glue 1 CuP STICKY RICE

3 to 4 CuPS WATER, MORE IF NEEDED

Combine ingredients in a large saucepan and bring to a boil. Lower the temperature to simmer, and let cook for 45 minutes.

The consistency should begin to look oatmeal-like. If the mixture still looks like rice, add more water. Once the consistency is right, remove from heat and allow the mixture to cool.

Run the mixture through a strainer to remove the larger pieces.

Store in the refrigerator. Will yield 2 cups rice glue

Sugar Round

Combine the sugar and rice glue in a medium size bowl, about 1:2 ratio glue to sugar.

Pack the mixture in a cake pan, adding as necessary to fill.

Allow to dry. Once dry, the round should slide out. StYRoFoAM AlteRnAtIveS

not only can you help protect the environment by

swapping out your Styrofoam cake dummies, you

could also end up saving a few bucks as well! If you

are currently stocked with Styrofoam dummies, be

sure to reuse, reuse, reuse. But if you’re ready for

an alternative, here are a few ideas:

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buttercream

orchids

tired of using gumpaste to create your

decorative flowers? Sure, gumpaste makes for

some beautiful floral décor, but what happens

if you’re short on time, or you have a “no

gumpaste” request?

Have no fear, because Lucinda Larson, “The Icing Diva,” has created a lovely substi-tute: Buttercream orchids. Her step-by-step method of creating these delicate blooms proves how buttercream can provide an impressive amount of lifelike detail.

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42

cake central magazine

DeCoRAtoR’S ButteRCReAM

2 POuNDS POWDERED SuGAR 2 CuPS SHORTENING

1/4 TO 1/2 CuP CANNED, EVAPORATED MILK (FuLL FAT) 1 TEASPOON CLEAR VANILLA

DASH SALT

Beat shortening until fluffy. Add powdered sugar,

milk, vanilla, and salt.

tOOLS:

PIPING BAGS OR PARCHMENT

TRIANGLES

PIPING TIPS #127 and #3

MAtERIALS:

DECORATOR’S BUTTERCREAM,

SEE RECIPE BELOW

VIOLET GEL COLOR

ELECTRIC PINk GEL COLOR

AVOCADO GEL COLOR

YELLOW GEL COLOR

PINk GEL COLOR

PURPLE GEL COLOR

Tutorial

Buttercream orchids

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Tutorial

Buttercream orchids

piping Orchids

Step 1

In a piping bag, fitted with a #127

piping tip, fill by striping with

purple buttercream at the skinny

end of the tip, and then filling the

rest with white buttercream.

Step 2

Pipe three pillows as the base for

dorsal sepal and the lateral sepals

spaced at 6:00, 10:00, and 2:00.

Step 3

Starting at the center, pipe a

leaf-shaped petal over each pillow with

the fat end toward the center.

Step 4

Pipe 2 additional pillows for the

ruffled petals at 4:00 and 8:00.

Step 5

Beginning in the center, use a

zigzag motion with your wrist to

pipe a ruffled petal on the 2 pillows.

The fat end of the piping tip should

be in the center.

3

2

4

5

6

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cake central magazine

25

32

Cake Central Magazine is not responsible for the outcome of any attempt to create or replicate any of the Cake Central techniques, cakes, projects or recipes. Desired results may not be achieved due to variations in ingredients, cooking temperatures, tools, techniques, typographical errors or omissions, or personal skill level.

Step 6

At 12:00, pipe a large pillow to support the lip of

the orchid.

Step 7

Begin with the fat end of the piping tip in the

center, and use a zigzag motion to pipe a ruffled

petal (the lip) that sits high on the pillow.

Step 8

Pipe 2 straight, vertical petals at the center of

the lip.

Step 9

Heat a skewer in boiling water, and then dry it off.

Step 10

Between the 2 vertical petals on the lip, sculpt

the buttercream by rolling the skewer

side-to-side. This will form the throat.

Step 11

Using a #3 piping tip with yellow/orange

buttercream, pipe a column in the throat of the

orchid so it sticks out of the throat.

If you choose to pipe leaves, you may want to use

avocado green buttercream.

11

10

8

7

lucinda’s

tips

Buy a botanical book to see the flowers and their colors. For more buttercream piping and basic buttercream decorating, visit theicingdiva.com and check out her DVD, Borders, Basics of Baking and Decorating.

Tutorial

Buttercream orchids

Cake Central Magazine is not responsible for the outcome of any attempt to create or replicate any of the Cake Central techniques, cakes, projects or recipes. Desired results may not be achieved due to variations in ingredients, cooking temperatures, tools, techniques, typographical errors or omissions, or personal skill level.

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Never did a big-time food critic and culinary connoisseur feel as personable and accessible as Dorie Greenspan in her blog, doriegreenspan.com. The successful writer, cook, and all-around food mastermind has created “In the kitchen and on the Road with Dorie,” a site detailing her experiences with food and different

recipes. Dorie is the renowned author of nine cookbooks and five time winner of James Beard and IACP awards. Currently, she contributes her writing to Parade and Bon Appétit, and she is

the food critic for the Louis Vuitton City Guide to New York. The website describes her travels around the world, all of which are centered on food as the hot topic. Her recipe section is packed with different ideas, each compartmentalized by meal type.

The extensive catalogue of sweets, including “Breakfast Treats,” “Cookies,” “Pies and Tarts,” and “Ice Cream, Pudding, and Custards,” leaves the reader pining for a trip to the baking isle and a countertop covered in flour. Her posts not only provide various

recipes, but also fun stories and information on particular treats. This treasure trove of quality, easy-to-read tips and ideas brings Dorie and her fondness for food right into your own kitchen.

Web Browsing

Dorie greenspan

in the kitchen &

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cake central magazine

icing images

We've combined the innovative ideas of Icing Images and Sugar veil products to dem-onstrate the possibilities they can bring to cake design. this eiffel tower cake, fit for a Parisian-themed wedding, is just one example of how Icing Images can transform a simple cake into an elegant, professional design.

Tutorial

Icing Images

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2

3a

3b

6

Tutorial

Icing Images

Step 1

Prepare sugar veil according to the packaged directions.

Step 2

Grease your sugar veil lace mat, and using a confectionary

spread-er, spread the sugar veil over the lace mat from top to bottom, left

to right, and then diagonally. Let sit overnight. Repeat this step for

desired amount of lace.

Step 3

Once the lace is dry, remove from the mat and cut into desired

shapes.

Step 4

Using graphic design software, create the images you would like to

impress on your cake with Icing Images. We used a toile patterned

Eiffel Tower, 10 inches high by 6 inches wide, and 2 sheets of toile

pattern used for swags, and 1 sheet of a fleur de lis pattern to be

used for medallions and dressing the board. You can use stock

images to find the image you’d like to use, as they are license free

and high resolution.

Step 5

Print your Icing Images.

Step 6

Rub a sparse amount of shortening to the cake where you will be

applying the Eiffel Tower.

Step 7

Cut the Eiffel Tower image into 3 equal sections.

Step 8

Trim the Eiffel Tower so the cutout is clean and free of excess paper.

7

MAtERIALS:

ICING IMAGES ICING SHEETS

(AP-PROXIMATELY 12)

FONDANT

SUGAR VEIL®CONFECTIONARY

ICING

tOOLS:

ICING IMAGES GOLD LABEL

PRINTING SYSTEM

SCISSORS

RULER

3 SkEWERS

SMALL PAINTBRUSH

GUM GLUE, OR WATER

PIZZA CUTTER

SUGAR VEIL® LACE MAT

CONFECTIONARY SPREADER

SHORTENING

CIRCLE CUTTER (1 INCH)

SCOTCH TAPE

References

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