summer 2013 - edible artists network magazine

S U M M E R 2 0 1 3

M A G A Z I N E THE Information Source for Home Bakers & Sugar Artists

W W W . E D I B L E A R T I S T S N E T W O R K . C O M

The Cake World’s Celebrity Comedy Duo

A Pinwheel How-To

How Safe is It?

Walk through time with Gelatin! with Diane Simmons

Meet the delightful, talented team at Norm & Zane The Sweet Life LLC

by James RosselleMake the Perfect Summer Adornment!

What Every Edible Artist Should Know

Table of Contents

Cover Background © Konstiantyn - Fotolia.com

FEATURES 14 The Cake World’s Celebrity Comedy Duo by Michelle Howard Meet the delightful, talented team at Norm & Zane The Sweet Life LLC

26 Wedding Cake Contracts 101 by Jay Qualls Learn the important role contracts play in your business

34 Food Safety Forum Industry experts discuss concerns and strategies for keeping your creations safe to eat

44 Wedding Cakes Will Tell Sugar Tales by Kerry Vincent History of the sugar arts show

47 3D Sugar Art by Dawn Daniels See how The Sugar Lab is transforming regular sugar into a dimensional, structural medium

51 Walk through time with Gelatin Art by Diane Simmons Take a walk through time as Diane shares methods from old school to modern school and beyond

92 Cake For the Cure by Dawn Daniels How Chef Dana Herbert is Looking to Break a Record and Help Beat Cancer

DEPARTMENTS (in every issue) 4 From the Director 6 Cakegirls – Mary & Brenda Maher 65 Tax Tips 72 Edible Art of the Day 74 Edible Artist on the Rise 82 ICES Product Showcase 87 Facebook Tips from Ken

TUTORIALS 6 Teapot Cake - by Mary & Brenda Maher - Cakegirls 10 A Pinwheel How-To - by James Roselle 22 Airbrush Basics – by Chef Mike E. Terry—CMSA 29 Show Pieces on the Fly – by Stéphane Tréand & Michael Joy 39 Miniature Sugar Portraits - by Rosemary Galpin 57 Gelatin Balloon Dog – by Tami Utley 67 Lily Sugar Flower – by James Roselle 78 Step-by-Step Figurines for a Cute Back-to-School Topper - by Ruth Ricky 88 Realistic Gumpaste Faces – by Lesi Johns

This stunning bold cake was created by Norm & Zane, and inspired by Charra Jarosz, head decorating consultant with Lucks®. It was made using Lucks printed sheets and a splash of color.

On The Cover

3www.EdibleArtistsNetwork.com

From the Director

Welcome to the Summer edition of Edible Artists Network magazine! This issue is packed with great tutorials from some of my favorite artists and a behind-the-scenes interview with Norman Davis and Zane Beg of “The Sweet Life.” I know I’ve said it before, but I love my job! (We’ll, it’s not really a job when you truly love what you do!)

We’re excited to announce that Edible Artists Network magazine is now being sold in many cake and confection shops across the United States, including Global Sugar Art, Cake Connection, Caljava, Cake Studio, Simi Cakes & Confections, Calico Cake Shop, Just Think Cake, United Bakers Supply, and All Things Cake, just to name a few. Visit our website to fi nd a store near you: http://www.edibleartistsnetwork.com/retailers. We thank all of our retailers for their continued support, and I personally thank Cheryl (my sister and business partner) for taking us to this next level.

Over the next few months we’ll be traveling to various shows, so keep an eye out for us at ICES and drop by our booth, where we’ll host a variety of raffl es throughout the show. Then come see us at the Chicago Fine Chocolate show for some great sugar displays, and then in Schaumburg for the America’s Baking and Sweet Show.

We’re honored to announce that Simi Cakes & Confections, along with Queen of Hearts Cakes, will be coming to Chicago this fall to teach some amazing classes on behalf of Edible Artists Network. Stay tuned for more details.

Please enjoy this issue, and have a wonderful summer.

School’s Out for Summer!

Joanne

Background Image © viperagp - Fotolia.com

EditorialJoanne PrainitoCreative [email protected]

Cheryl [email protected]

Michelle [email protected]

Mary & Brenda Maher – CakegirlsContributors

ContributorsDawn Daniels Rosemary GalpinLesi Johns Ken FehnerJennifer Luce Gracie PrainitoRuth Rickey James RosselleDiane Simmons Mike TerryTami Utley Kerry VincentJay Qualls

Editorial Offi cesP.O. Box 870614Stone Mountain, GA 30087

AdvertisingCheryl Naughton404/[email protected]

ProductionSamantha Laskowski - Graphic [email protected]

Subscription ServicesTo subscribe to the magazine please visit http://www.edibleartistsnetwork.com/magazine/subscribe.

Edible Artists Network Magazine is published 4 times per year by Edible Artists Network, LLC., P. O. Box 870614, Stone Mountain, GA, 30087.Copyright 2013 by Edible Artists Network, LLC. All rights reserved. Materials may not be reproduced in whole or in part without written permission. For reprints of any article please contact the editor.

www.edibleartistsnetwork.com

4 www.EdibleArtistsNetwork.com

Every mold we make is individually hand crafted using only the best in food grade, high performance silicone rubber. Our molds are extremely flexible, tear and heat resistant up to 450

degrees, freezer safe, chemical resistant and will rebound to their original form without distortion. Their physical properties make them the “CLEAR” choice in silicone rubber molds.

Please visit us at www.clearviewmolds.comSend us an e-mail [email protected]

or call us at 786-242-5503

Ros Schramm’s Baby Sculptures... Exclusively by Clearview Molds

TeapotCake

TeapotCakeMary & Brenda Maher

Cakegirlsby

Cakegirls is an online D.I.Y. cake supply where you can fi nd easy, modern how-to’s, products and inspiration to

“make the cake and throw the party.”All the products/instructions seen in the project can be

found at http://thecakegirls.com/projects.html

You Will Need: Cake Baked in a Ball Pan Swiss Meringue Buttercream 10” Round Silver Cake Drum 3” Round Cardboard Circle 4” Diameter x 1” Thick Round

Styrofoam Circle 1 1/2 lb. Light Aqua Fondant 4 oz. Light Aqua Gumpaste 2 oz. Pink Gumpaste 2 oz. Green Gumpaste 4 oz. White Gumpaste

5 Petal Rose Cutter Set Rose Leaf Cutter Set Toothpicks Bamboo Skewer Craft Knife Paintbrushes 1/4 Cup Candy Coating Discs Royal Icing Hot Glue Gun Sheet Tray with Parchment Pencil

DOWNLOADTHE PDF


Step One: Prepare Board

Step Two: Prepare Accent Decorations

Center the styrofoam circle in the middle of the silver drum and glue into place. Then glue the 3” round cardboard centered on top.

Next, create the tea pot base by using a cake knife to shave and angle the styrofoam, starting at the cardboad circle and ending at the bottom of the stryrofoam circle. Set this aside.

On a 1/4 sheet tray covered with parchment, trace a 6” circle in pencil. (This will be the rough size of the iced cake, so it will give you a layout for making the spout and handle)

Next, dip two toothpicks in water and insert them halfway into the ends of the handle. Make sure that both toothpicks are perfectly parallel.

Divide the aqua gumpaste into 4 equal parts. Use 1/4 of the paste to create the handle. Start by rolling it into a thin log and then use your fi nger to fl atten both ends.

Tap powdered sugar on the edges of the traced circle and then place the handle on the tray. Create your desired handle shape and then line the edges up with the curve of the circle. This will ensure that the handle attaches easily to the curved edge of the cake.

Next, knead 2 of the gumpaste portions together to create the spout. Start by forming a cone and then taper the cone and fl atten it on both ends.

Curve the gumpaste to resemble a spout and then place on the other side of the traced circle to dry. Once again, make sure that the end that will be attached to the cake is curved to match the curve of the circle so that the spout matches up when attached to the cake.

2 DAYSAHEAD

2 DAYSAHEAD

Background © naddya - Fotolia.com

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Roll the remaining portion of aqua gumpaste into a thin layer. Cut out a 3 1/2” circle using a craft knife and place on the tray to dry. Set aside the entire tray to dry for the next two days.

To make the simple roses: Roll some pink gumpaste very thinly on a lightly powdered surface and use the 5 petal cutter to cut out a blossom. Start by intertwining the 1st and 3rd petals to create a bud. Then wrap the 2nd petal around the bud. Repeat with the remaining petals until you have a simple bud. (You may need a dab of water to get the petals to stick if your

gumpaste is dry). Create mutiple roses for the tea pot of different sizes using the various 5 petal cutters. Make one rose with more petals for the top of the pot by attaching extra petals to the outside. Set these on the same tray to dry.

Step Three: Ice & Cover the Cake in Fondant DAY OF

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Remove the cakes from the fridge and trim the top of each ball cake to create a 2 1/2” diameter fl at spot.

On a surface covered lightly with powdered sugar, roll the fondant 1/8” thick. Drape over the cake and immediately gather the excess fondant on opposite sides of the cake, while simultaneously rubbing the fondant onto the ball to adhere.

Smear some icing on the stryofoam base and place 1/2 ball on top. Smear icing between and place the other 1/2 ball on top.

Use scissors to trim the excess fondant down to 1” or so. Then use a paintbrush dipped in water to lightly brush the inside of the seam. Close the fondant back together and gently pinch the excess with your fi ngers to adhere together.

Ice the cake and refrigerate until the icing is fi rm, about 30 minutes. Remove from the fridge and with clean hands, lightly rub the exterior of the fondant to remove any bumps in the icing. This will create a smooth surface for fondant rolling.

Retrim the excess closer to the edge of the cake and then smooth the seam with your fi nger to create a fi nished look.

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Use water to adhere strips of colored gumpaste to the board if desired, trimming around the tea pot as necessary.

To attach the spout: Lift the spout and position it against the cake to fi gure out what angle the skewer should go in at, in order to both pierce the styrofoam and also hold the spout in place. Trim the skewer if necessary and then tap through the cake and into the styrofoam base.

Melt a handful of candy coating discs in the microwave for 30 seconds and stir until completely melted. Using a dry paintbrush, dab some melted coating on the bottom of the spout and pierce with the skewer while adhering to the edge of the cake. Hold in place for a few seconds for the coating to dry.

All the products/instructions seen in the project can be found at http://thecakegirls.com/projects.html

17 18 19

Repeat process with the handle.

Use a little coating to adhere the aqua disc to the top of the pot. Next, use some excess aqua fondant to make a bulbous lid in whatever design you like and attach with more coating. Attach the large rose to the top to fi nish.

Roll green gumpaste into various thin ropes and attach them to the front of the tea pot using a very light coating of water to adhere.

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Attach roses at the end of the vines with some melted candy coating.

Roll some green gumpaste thinly and cut out leaves using the leaf cutter. Attach them using a touch of water.

Pipe Royal Icing dots to fi ll in blank space around the fl owers and at the edge of the lid and the base.

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Background Image © boians - Fotolia.com

PinwheelsA tutorial byJames Rosselle

Chef James Rosselle is a graduate of the California School of Culinary Arts in Pasadena and is passionate about where life has taken him. He has won all four of the Food Network

Challenges in which he has competed. In 2011, James was named to the “Top Ten Cake

Artists” by Desert Professional Magazine.Please visit James at www.ellecakes.com.

To start, you will need

gum paste, rolling pin,

and a square cutter.

Step 1

DOWNLOADTHE PDF


Roll out gum paste. Cut out a square piece. Set aside. Cut a piece of an edible image the same size as the square.

Carefully lay the edible image over the square piece of gum paste. Make sure to smooth out any ruffl es if you have any.

The square should still be intact.

Bring in the corners, alternating as you bring them in towards the center. Press down to secure.

Spread a small amount of shortening onto the square piece of gum paste.

Using a pairing knife, cut notches at all four corners. Make sure to cut through the gum paste and the edible image.

Turn the square print side facing down. Brush a small amount of gum glue or water at the corners of the square.

Step 2

Step 4

Step 6

Step 3

Step 5

Step 8

Step 7


Pipe a dot of royal icing in the center of the pinwheel.

You can add as many dragées as you wish. There are seven here but I encourage you to be creative and have fun during the process.

Place dragées in the center of the pinwheel with tweezers.

Here, you can see three variations of pinwheels.

Step 9

Step 11

Step 10

Step 12


Pour a small amount of dragées into a plastic container. Add one drop of red food coloring.

Pour about a tablespoon of rainbow disco over the colored dragées.

Dragées can be custom colored. Experiment and have fun creating the perfect dragées for your pinwheel projects!

Place the lid on the container and shake the dragées to coat.

Fit the lid onto the plastic container. Make sure the lid is on tightly. Shake the dragées around, making sure they are completely coated.

Step 1 Step 2

Dragées

Step 3Step 4

Note:


Enjoying time with Norm and Zane

LLC

“The cake that won on a wedding episode on TLC is one I’ll always remember,” says Zane. “It was a white chocolate curl cake with edible fl owers and stood almost 6 ½ feet tall. We both designed it on paper, but it turned out even better than we imagined.”

hrough the years, the entertainment world has had a number of great comedic duos. � ere were Laurel and Hardy, Burns and Allen, Lucy and Ricky, Fred and Barney, and Oscar and Felix, just to name a few. But did you know that the cake world also has its own very funny pair? Norman R. Davis and Zane Beg of Norm & Zane � e Sweet Life LLC are the amazingly talented duo that have appeared on 14 episodes of Food Network Challenge and four episodes of TLC’s Ultimate Cake O� . � ey’re known for their gorgeous white chocolate curl cakes, their incredible, edible sculptured creations and shoe cakes so stunning Carrie Bradshaw would want to wear them.

What some might not realize, however, is that in addition to being extraordinarily talented and in� nitely creative, these two are as sharp-witted and likable as a Hollywood comedy twosome. � ey constantly poke fun at one another, roll their eyes as the other is talking and bicker about the facts when telling a story. But behind all the subtle jabs and playful teasing lies tremendous respect for one another and a very real friendship that goes far beyond their successful working relationship. “Zane and I � ght like a married couple,” jokes Norm. “In fact, we argue more than Zane does with his wife.” Norm and Zane met nearly 25 years ago when Norm worked as a property manager and Zane, newly


immigrated to the United States from Pakistan, was looking for a townhome to rent with his brother. He rented a unit in a complex Norm managed, and the two became fast friends. “You know when you’re new to America and you only have your family, you can only love them so much,” Norm explains. “� at’s how we started hanging out together.” In addition to being a property manager, Norm had a home baking business, creating special occasion cakes for people. A creative spirit at heart, he had been introduced to cake decorating at the age of 14 when he went to

his aunt’s home to babysit. “She was decorating a cake and putting her makeup on and yelling at the kids all at the same time, and she put me in front of the cake and said, ‘Here, you do this,’” he recalls. Norm was comfortable with the challenge, and intrigued. “I’d done a lot of painting in school, and I looked at working on cakes as another form of artistic expression,” he says.

� e seed was planted, and throughout high school and beyond, he created cakes not only for friends and family,

but for clients as well. “It was just something I did for fun and extra

spending money,” he comments. It was Zane

who encouraged him to make it a career.

When Zane met Norm more than two decades ago, cake decorating as a career choice had never even entered his mind. Growing up in Pakistan, he had always been creative, enjoying drawing and sculpting with clay. But he was also very technologically-minded, and eventually earned bachelor’s degrees in computer science and electrical engineering, as well as diplomas in civil engineering and architecture. He learned about the art of cake decorating simply by spending time with his friend Norm. “Zane would come to my house and hang out with me while I worked on cakes for my clients,” recalls Norm. “He had told me I should open my own bakery, but I’d said no. � en, when I lost my job as a property manager in 1993, he really pushed me into it.” “I thought he had the talent for it,” Zane says. Eventually, Zane wore his friend down and that year, � e Sweet Life opened for business. � ough Zane says he had “no talent for cake” at the time, it was only a matter of months before his talent was discovered. “� e chocolate curl cake was the � rst cake that I created,” he states, until corrected by Norm. “Okay,” he clari� es, “it was originally Norm’s idea, but he was struggling with creating those curls, and I made it easy.” � at cake, he adds, is now their signature cake. While Zane’s skills were apparent by early 1994, � e Sweet Life remained a part time endeavor for him for many years. “I was – and still am – a real estate broker,” he explains. “When we � rst started out, that was my job Monday through Friday. I would come and work with Norm in the evenings on the really challenging cakes. � at’s what I like – the challenge.” He credits fondant with getting him more heavily involved in the business.

“It was originally Norm’s idea, but he was struggling with creating those curls,

and I made it easy.” – Zane Beg


“When fondant came into the market in the United States, I started playing around with it and realized it was like sculpting,” he remembers. “It worked like clay for me, so I started making things out of it. I thought it was fun, and kept doing more and more of it.” Zane’s outstanding sculpture work, combined with Norm’s beautiful cake designs, delighted their customers and attracted media attention. � rough the years, the two have been featured not only on Food Network and TLC, but also on Oprah Winfrey’s show, news programs and a live one-hour show in Dubai. � eir work has been seen in multiple publications including “People” magazine, and they’ve been commissioned to create cakes for President Clinton, Patti Labelle, Rosie O’Donnell, T. Boone Pickens and other public � gures. While Zane still works as a real estate broker, the cake business, he says, is now “more like full time work,” although Norm might disagree. “I’m the one answering the phone, taking orders, baking the cakes, dealing with customers, handling appointments, things of that nature,” he says. “� en Zane comes down in the evening, works on a new project, makes a mess, and I’m left cleaning up after him.” When Zane mutters something inaudible, Norm explains, “He just said that I do what I’m good at. Apparently, I’m good at mopping � oors and wiping down countertops.” � ey both, of course, know the truth – they are an excellent pairing of talents. “When the Food Network came to me to do that � rst challenge in 2005, there was no question about it that I wanted Zane to go with me,” says Norm. “We decided then and there to brand ourselves as a team, and we’ve continued to do so. Six months ago, we o� cially changed our name to Norm & Zane � e Sweet Life LLC.” � ough they work as a team, each has received signi� cant individual honors. Norm is an ICES Hall of Fame inductee. “I’m most proud of that because it was

my peers voting,” he comments. He also is a Certi� ed Master Sugar Artist. “� at was a hard test, so I’m proud that I passed,” he says, “even if it was just barely!”

Zane was picked by Dessert Professional as one of the Top 10 Cake Artists of North America in 2013. “Zane is pretty proud of that too and he should be, but let’s remember that I had that title � rst in 2010,” Norm jokes. � e two banter brie� y before Norm takes a moment to speak seriously about his friend and business partner. “Part of the reason why I have more titles is simply that I’ve been doing this longer,” he says. “But the other thing is that I have the big mouth. Zane isn’t out there like I am, trying to be noticed. � e same is true for the shows we’ve been on. � e only reason I was the lead on all but one of those challenges is because I’m the mouth. It certainly wasn’t because he isn’t every bit as talented, and I am so thankful that he doesn’t get mad when I get credit for work he has created.” Some of Zane’s creations, in fact, are among the pair’s most popular. He designs all of the company’s gorgeous jewelry and high heeled shoes. His natural curiosity and mind for engineering and architecture drive him to continuously develop new techniques and styles for their cakes.

“I look at things and think, ‘Would it be possible to do this in a cake?’” he says. “I look at it as a challenge, and 90 percent of the time, it works. With the shoes, I look at di� erent kinds of shoes and the way they’re put together, and then I apply that to the cake techniques.”


“� e shoes Zane does are a perfect size six and don’t look like they were made for Herman Munster,” Norm comments. Instead, they’re sleek and stylish, with detailing so incredible, it’s nearly impossible to believe they’re made with Choco-Pan® gumpaste instead of hand stitched leather and ru� ed fabrics. � e jewelry pieces he makes are mostly from isomalt or sugar. Some are a combination of gumpaste and isomalt. He’s also developing a class on creating jewelry only from gumpaste. Teaching, for Norm and Zane, is one of their greatest joys and a primary focus of their business. “We travel and teach a lot,” says Norm. “Some of our trips are even overseas. We like to be with the students, and I believe we’re good teachers. I feel like we give a lot in our classes at a reasonable price.” Working as a team helps with the teaching, because one of them can lead the class while the other walks around, assisting individual students. “We’re very hands-on, and we never leave anyone behind,” comments Norm. � e strategy works well, as evidenced by the number of happy students who send emails to Norm and Zane after class, with project photos demonstrating what they’ve learned. “It’s wonderful,” Norm says. “Teaching is de� nitely one of the most gratifying things about my career right now.” Another thing that is gratifying is the fact that companies are now looking to collaborate with Norm and Zane on product development. “We don’t take anything for granted,” says Norm. “We’re very happy with everything that God has given us in the cake world, but our biggest accomplishment so far has been developing products with the Lucks® company, Choco-Pan®, and Clearview Molds®.” Together with the team at Lucks®, Norm and Zane have developed rolling pins and edible papers that make achieving beautiful results on cakes quicker and easier. Simplifying the design process for cake artists is one of their primary objectives. “Zane and I try to teach this in our classes,” says Norm. “We teach very simple techniques so you can create a

beautifusl cake without spending hours and hours of your time.” Cake artists, he says, don’t typically get paid what they deserve. “� e customer isn’t concerned if you spent a half hour on a cake or 10 hours on a cake – they just want a beautiful cake, and they know what they’re willing to spend on it. It’s up to us to decide how many hours we want to spend making it. And the fact is, you can cut your time in half by using an edible paper on fondant sheets or gumpaste, along with a few simple � owers.” Even the shoes Zane creates can be made using edible papers. “All people need to do is cut them and apply them to the fondant or gumpaste,” Zane explains. “It saves a lot of time, because then there is no need to make your own designs on the shoe or do any hand painting.” While Norm stresses that these techniques aren’t for competition cakes, they can be extremely bene� cial in achieving a good work/life balance. “Eventually, we cake artists have to wake up and ask ourselves, ‘What is the quality of our lives?’ Is the quality of our lives spending time with loved ones and running to the movies or going for a walk or whatever? Or do we want to

“Teaching is defi nitely one of the most gratifying things about my career right now.”

– Norman Davis


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spend so many hours in our kitchens – whether it’s in a home or at a bakery – and not make any money on our cakes?” Since he advises new cake artists to keep their prices within 25 to 35 cents of their competition, it’s important to look for time saving techniques that yield beautiful results. “Anyone in the cake world needs to come up with how much they’re worth an hour,” he says. “If they’re only making cakes part time and they also work as a secretary making $17 an hour, why should they not get $17 an hour making cakes?” Artists spending more time on their cakes than what they’re able to charge for them will eventually

burn out, he warns. � at’s why products and

techniques that save the artist time are

so critical.

Norm and Zane also are working with other t e a c h e r s to develop i n d u s t r y s t a n d a rd s

they hope will serve all

serious cake artists. “We have

to realize that there are only a few people

who can do our job and can do it well,” Norm says. “We shouldn’t have to work our butts o� to make $25. If we as an industry could get on the same page so that we’re delivering similar information and guidelines to our customers, it would bene� t us all. “For example, Zane and I will do a kitchen cake only if a wedding guest count is 200 or larger,” he continues. “We’ll do a two-tiered cake for 50 guests or more. � ese are the kinds of standards we’re talking about. If a customer calls three di� erent bakeries and gets the same basic information, it helps us all. � is isn’t about price

� xing or anything of that nature – it’s about providing the customer with standard information that will, in turn, help give us cake artists a better quality of life.” Of course, he adds, “� ere will always be those who will undercut everybody else but eventually, they burn themselves out. Don’t worry about price matching them – know what you’re worth and stick to your guns. Don’t lower your prices, and don’t give away your cakes. And don’t listen to that bride who says, ‘I’m going to have seven bridesmaids and they’re all going to be getting married within two years.’ � at’s � ne – if you do a great job, they’ll come to you in two years. Don’t cut that bride a special deal simply because she says she’ll bring you business in the future.” Norm’s other advice for new cake artists? “Pick maybe three charities you will do events for, and make Icing Smiles one of them!” Norm’s words of wisdom have been earned through

spend so many hours in our kitchens – whether spend so many hours in our kitchens – whether it’s in a home or at a bakery – and not make any it’s in a home or at a bakery – and not make any

Since he advises new cake artists to keep their Since he advises new cake artists to keep their Since he advises new cake artists to keep their prices within 25 to 35 cents of their competition, prices within 25 to 35 cents of their competition,

worth an hour,” he says. “If they’re only making worth an hour,” he says. “If they’re only making cakes part time and they also work as a secretary cakes part time and they also work as a secretary

what they’re able to charge for them will eventually what they’re able to charge for them will eventually burn out, he warns. burn out, he warns.

“We’re very happy with everything that God has given us in the cake world, but our biggest accomplishment so far has been developing products with the Lucks® company, Choco-Pan®, and Clearview Molds®.– Norman Davis


trial and error. “In the beginning, I thought I had to do every order that came in, whether I made 25 cents on it or not,” he says. “At that time, I never really did a breakdown of how much I had to make to account for my time and the cost of my supplies and so forth. But now at my age, I think it’s okay to lose an order. I don’t want to be chained to the kitchen and decorating a cake 24 hours to make 25 dollars. I’d rather spend time with Zane’s children, Malayka and Haaniah, or just relax or do something else I enjoy, and it took me quite a few years to realize that it’s okay to stick to my guns and say, ‘No, this is what I’m worth.’” � ough hard work, talent and the media have brought Norm and Zane fame, they haven’t raised their prices because of it. “To be honest, the fame has hurt in terms of bringing us more clients because people automatically assume that we’re going to be really expensive and they don’t even check our prices,” says Norm. “In fact, our prices are not expensive at all for our area. You can get an 8-inch birthday cake from us for $32.25 and tax.” Norm isn’t complaining, though. “What fame has done for us is it has opened doors that we would have never been able to open on our own. We’ve been invited to shows, met a lot of great people, been asked to do demos for companies and have been able to work with companies on new product development. It’s exciting, and we’re extremely grateful.” So what’s on the horizon for Norm & Zane? “We’re working with Choco-Pan® on a line of rolling pins, stencils and some other products, along with a new video series,” says Norm. “We’re also working with

Clearview Molds® on a line of silicone molds, and with the Lucks® company on a new line of edible products. We have some other things in the works right now too, but unfortunately we can’t talk about them yet.” “� e Lucks® Company is now creating some of our henna designs in the edible papers,” adds Zane. “I can’t wait to see more of our art in their papers.” Once simply a guy who urged his friend to open a bakery, Zane Beg is now fully immersed in it himself, and is one of the most innovative, exciting artists in the cake business today. “When I was picked by Dessert Professional in 2010, I honestly didn’t feel worthy of it,” Norm admits. “But when Zane was picked this year, I totally agreed with it. No question, he deserves this. I was the proudest person in the world, and I thought, ‘It’s about time somebody realizes his talent!’” It’s a heartwarming moment, and the friends take a minute to re� ect on what has just been said. � en, in true

Norman R. Davis form, the holder of the 2010 Dessert Professional title adds, “Of course, I’m still going to say I taught him everything he knows!” For more about Norm & Zane � e Sweet Life LLC, including class listings, visit thesweetlife.com. Also like them on Facebook to be among the � rst to know what they’re up to next!

“When I was picked by Dessert Professional in 2010, I honestly didn’t feel worthy of it . . . But when Zane was picked this year, I totally

agreed with it.”– Norman Davis

video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with video series,” says Norm. “We’re also working with

what they’re up to next!what they’re up to next!


with Chef Mike E. Terry, CMSA

Interested in airbrushing but don’t know where to start? Respected industry professional Chef Mike E. Terry provides his advice and success-proven insight on choosing an airbrush and more in this quick Q&A designed to get you off on the right foot.

Q: How do I pick the right Airbrush System?

A: Picking an airbrush is like buying a car; they all should do the job – they just have different features that fi t your needs and wants better. With airbrushes, you need to look for features important for working with cakes and pastries. Two of these main features are:

1. An airfl ow or pressure regulator. This allows you to turn your air

pressure up or down like the volume on your radio. Use higher pressure when airbrushing large projects or large areas, as well as when using Petal Dust suspended in alcohol or sheen colors, as they tend to be just a little bit thicker and need more air pressure. Use lighter pressure when airbrushing smaller areas, and on softer icings or whipped toppings. You never want to blow holes in your fondant or icings.

2. A moisture trap. This pulls

About Chef Terry:Chef Mike E. Terry is an internationally known pastry artist, judge and instructor. He has been teaching for more than 20 years, including classes at ICES, and is an RBA (Retail Bakers Association)

Approved Instructor. Chef Terry appeared on the fi rst two seasons of TLC’s Ultimate Cake Off, and is an eight-time winner at the North Carolina Food Dealers Show.

Please visit Mike at www.bakerypros.com or contact him at [email protected].


all the moisture out of the air so water droplets don’t end up in your airbrush hose, which can cause big problems. Remember, the compressor compresses the air in the room and forces it through the hose to the airbrush gun – moisture and all. Unless you live in the desert and have absolutely no moisture in the air, a moisture trap is really important. If you don’t have a moisture trap and water builds up in your hose, it will work its way through the hose to the airbrush gun, where it will cause your gun to spit the water and color onto your project -- not good!

Q: What else should one look for?

A: Make sure the compressor has enough air pressure, and make sure it isn’t so noisy that it will drive you crazy after hours of work.

Know what you’re buying and from whom. Buy from a company that makes airbrush systems for cakes, and buy a professional system built to last as long as you plan to do cakes.

Make sure you buy from a company you can trust so that if something goes wrong, you can call them and they can help you solve your problem. Look into the support they offer before you buy, and make sure the company offers a warranty and has an address in the USA to ship to for repair should you ever need it.

Q: How long should a good airbrush last?

A: A good, professional airbrush system should last many, many years. Take care of it and it will make you a lot of money and save you a lot of time.

Q: Can you recommend any airbrush systems in particular?

A: I endorse these airbrush systems, which are made by Badger Air-Brush here in the USA: the Americolor Professional System, the Americolor Student System (it’s great too, but has no moisture trap) and the Special Edition Mike E. Terry MT360PRO. I had a say in how these systems went together, and they have the best features in the industry. They’re priced to be affordable, and each carries a lifetime labor warranty. I’ve used them all for many trouble-free years.


Q: Are all airbrush colors created equal?

A: No, so choose wisely and remember, just because you pay more for a color, it doesn’t make it better. My color of choice is, of course, Amerimist by Americolor. You can mix colors in your airbrush by adding drops of different colors into your color cup and placing your fi nger over the needle/crown end, gently pulling back on the trigger and allowing the colors to bubble in the cup, which mixes them together.

Q: Can I use Petal Dust in my airbrush?

A: Yes, you can mix the Petal Dust into Everclear or vodka. Make sure to clean your airbrush well after using Petal Dust.

My choice in Petal Dust is from The Sugar Art. Their Sterling colors are shimmers, and their Elite colors are fl at colors, and either can be used. To my knowledge, they’re the only colors that are FDA approved as well as Kosher.

The fi rst reason I started using Petal Dust from The Sugar Art is because it’s super fi ne and that’s very important when suspending it in Everclear. Everclear dries the fastest and cleanest of all the alcohols, but you also can use vodka. The best way to mix the two is to use one of the glass jars and a fastblast cap. This allows you to mix the color and alcohol, and spray it before it separates.

Q: What icings can I airbrush on?

A: Fondant, chocolate fondant, gumpaste, buttercreme icings, non-dairy icings, whipped cream and icing sheets.


Q: What is the best way to thoroughly clean an airbrush?

A: 1. Place hot water in a dish and add two Efferdent tablets.

2. Take the gun off the air hose and take the crown off the gun.

3. Pull the needle back 1/2 inch and place it in the Efferdent water.

4. As soon as the Efferdent quits bubbling, remove the airbrush, rinse well and put it back together. Don’t leave in the Efferdent too long or it can burn the fi nish on your airbrush.

Another note: it’s always a good idea to use a gripper mat under your airbrush, as the mat will help keep it secure on your work table and protect your investment.

To download some practice exercises from

Mike please visit http://tinyurl.com/

airpractice

Airbrush Gl� sary of TermsINTERNAL MIX indicates that air and airbrush color mix inside the airbrush, producing a thoroughly atomized “fi ne dot” spray pattern.

EXTERNAL MIX indicates that air and airbrush color mix outside the airbrush producing a larger, coarser spray pattern than inter-nal mix airbrushes.

DUAL ACTION refers to airbrushes on which the trigger controls both air and color (down for air, back for color). This style air-brush allows for varying line widths while spraying.

SINGLE ACTION refers to airbrushes on which the trigger controls only the air brush color fl ow. The more you pull back on the trigger the more airbrush color is allowed to come thru the gun.

GRAVITY FEED refers to airbrushes with top-mounted color cups in which gravity draws paint into the airbrush. Less air pressure (as low as 8-16 PSI) is required to operate this type of airbrush.

SIPHON FEED refers to when the airbrush is allowed to siphon the color from a Color Bottle or Color Jar great when using petal dust.

BOTTOM FEED refers to airbrushes on which paint enters through a siphon tube or color cup attached to the bottom of the air-brush. This type of airbrush requires at least 20-30 PSI to operate properly.

SIDE FEED refers to airbrushes on which a small color cup fi ts into the side of the airbrush. This type of airbrush requires at least 20 PSI to operate.

COMPRESSOR Controls the amount of air pressure the airbrush can us and how. The Compressor takes the air in the room and compresses it moisture and all and directs it thru the hose and this is the air that powers your airbrush.

Coloring books are a great way to practice

airbrushing colors.

Stencils can also make your life easier.

You can Airbrush a Stencil with Pearl

Sheen, then use it as a guide to over

pipe. This will give you a guide to make

it more uniform.

About Chef Terry: Chef Mike E. Terry is an internationally known pastry artist, judge and instruc-

tor. He has been teaching for more than 20 years, including classes at ICES, and

is an RBA (Retail Bakers Association) Approved Instructor. Chef Terry appeared

on the first two seasons of TLC’s Ultimate Cake Off, and is an eight-time winner

at the North Carolina Food Dealers Show.

To read the entire airbrush article please see pages 22-25 of Edible Artists Network Summer 2013 Issue.

NOTE: Never put Non-Food Color in

your Airbrush unless you purchase a

separate hose and Airbrush Gun to do

your crafts.



airbrushing colors.

airbrushing colors.

Stencils can also make your life easier.

You can Airbrush a Stencil with Pearl

Sheen, then use it as a guide to over

pipe. This will give you a guide to make

it more uniform.

About Chef Terry:Chef Mike E. Terry is an internationally known pastry artist, judge and instruc-

tor. He has been teaching for more than 20 years, including classes at ICES, and

is an RBA (Retail Bakers Association) Approved Instructor. Chef Terry appeared

on the first two seasons of TLC’s Ultimate Cake Off, and is an eight

Ultimate Cake Off, and is an eight

Ultimate Cake Off

-time winner

at the North Carolina Food Dealers Show.

NOTE: Never put Non-Food Color in

your Airbrush unless you purchase a

separate hose and Airbrush Gun to do

your crafts.

Simple Airbrush Practice Exercises

000

000

Doing these exercises will help you become more comfortable with your Airbrush...


Wedding CakeContracts 101

By Jay QuallsMany things have changed in the cake business over the past several years. One signi� cant change I believe has been pushed to the back of the oven is the proper way to execute a contract with a cake client. A contract becomes much more important for wedding cakes and larger special occasion cakes because many times there is a signi� cant amount of money being exchanged between you, the seller, and your client, the consumer.

� e � rst very important factor to take into consideration when negotiating with a cake client is to not promise anything you cannot produce or deliver. � e most e� ective way to protect you, your business and the consumer is to execute a viable, well-outlined contract for the service you are providing to your client.

It is very important that you list all the items you will be providing to your client. If you are responsible for providing the linens, � owers, cake plateau, silverware, cake topper, or even the plates or utensils, these items should be listed explicitly in the wording of your contract.

Time is of the essence! Clarifying with the wedding planner, event coordinator, or directly with the client about the time of the event is also very important. I typically note the time of the ceremony, and use that time as a guide for delivery and setup. I typically give a two-

hour window prior to the ceremony time for setup and delivery. Note this timing in the contract and adhere to your own rule.

List all dollar amounts in numerals as well as in written words, as you would if you were writing out a check. � is leaves no ambiguity when documenting costs.

It is important that if any changes are made to an executed and signed contract, these changes must be done in writing via snail mail or electronic mail. I prefer electronic mail because I have a permanent copy on � le for future reference.

It is industry standard to collect a 50 percent retainer for the total amount due from the client. It is also noteworthy to mention you should never call your retainers a “deposit,” but rather a “retainer.” A deposit is refundable and a retainer is not. By paying a retainer, the client is paying you for your time in meeting with them, preparing samples, and design and consultation services. By paying 50 percent up front, this is a commitment by the client that is an investment large enough not to � nd another baker to do their cake, and insurance for you to be able to predict future revenue.


Background Image © aaabbc - Fotolia.com

Jay Qualls is owner of Maples Wedding Cakes, Jay Qualls Cakes and Jay Qualls Holding, LLC, and is creator of the Jay Qualls Fondant Fabric. He has studied under and worked alongside some of the greatest sugar artists in the industry, and has become one of the nation’s top cake artists to the stars. He has designed for a number of celebrity clients, and was featured in Martha Stewart Weddings 15th Anniversary Issue, as well as Southern Living Weddings, US Weekly and many other publications. Jay was also a top competitor on TLC’s Next Great Baker, and now teaches classes, demonstrates his unique sense of style and methods for cake design, and provides business consulting services to shop owners and home bakers throughout the U.S. and Canada.

You should have a very comprehensive software program to create estimates and invoices, and to track accounts receivable and accounts payable, as well as a method to receive and record payments.

In the event there should ever be any disagreement or discrepancy regarding the product you deliver to your customer, there should be a clause in your contract stipulating that arbitration and mediation takes place in your hometown or jurisdiction. � is basically gives you an advantage during negotiating.

It is also important to limit your written and verbal communication to your client. In other words, anything you say or write can be used against you. If you have a disgruntled or dissatis� ed customer, respond in 10 words or less if at all possible. Saying less will help protect you in the long run, especially in written business communication.

Last but not least, send a detailed estimate to your client outlining what you discussed and ask them to respond in writing with their acceptance of the estimate as written. Once they agree to the estimate, create an invoice,

which at that point creates accounts receivable in your company. � is is when the contract should be executed and signed by you and your client.

I have provided you with sample copies of my contract that you may customize and use for your own purposes. I am also providing a copy of my credit card authorization form, which you should keep on � le for clients who choose to pay by credit card. � is form should be signed and included when you email the client the contract. Your client should then sign and return the form to you with the signed contract.

� e contract form can be found here: http://tinyurl.com/jqcontract

� e credit card authorization form can be found here:

http://tinyurl.com/ccauthform


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on theShowpieces Fly

By Stéphane Tréand & Michael JoyMaterials Needed: Fly• Showpeel™• Razor knife• Gloves• Colorant• Isomalt• Sauce pan• Offset spatula• Airbrush• Non-slip silicone half-rounds

Stunning

Butterfl y Showpiece

TutorialBackground Image © Oksancia - Fotolia.com

DOWNLOADTHE PDF


Show Peels 2

Cut out the silicone shape. Chef Tréand uses a sharp razor knife to cut out the four butterfl y wings. (Cut outside the outer line along the raised perimeter.)Important Note: It is recommended you make a few practice cuts on the non- patterned part of the silicone before cutting out the embossed pattern.

Dip the Showpeel. The embossed surface of the Showpeel is dipped into the Isomalt. Slide the Showpeel back and forth (twice) to help release trapped air bubbles.

Clean the edges.Chef Tréand uses the rim of the sauce pan to gently scrape the liquid Isomalt off the edges of the Showpeel.

Step 1

Step 3

Step 5

Step 2

Step 4

Prepare the Isomalt. At 300º F /148º C, the Isomalt is ideal for dipping. Chef Tréand adds a few drops of teal coloring for a crystal effect.

Allow the Isomalt to drain. Be careful not to let Isomalt fl ow onto the smooth side of the Showpeel.


Assemble the butterfl y.A daub of liquid Isomalt is poured on the parchment paper in order to anchor the four wings together. Silicone half-round posts are placed beneath the wing tips to create an angle of motion.

Drain in the opposite direction.The wing tip is carefully fl ipped over so Isomalt can fl ow down the wing in the opposite direction. This ensures full and even coverage of the pattern.

Step 6

Step 10

Step 7

Step 9

Allow the Isomalt to cool. The wings are set fl at on parchment paper while Isomalt is dripped over the ‘fi ngerhold’ areas. Note: At this time, additional thickness can be added to thin areas.

The freshly cast wings. Use an airbrush to add color. A bit of quick airbrush work on the back (textured) side of the Showpeel will add great depth.

Remove the Showpeel.Chef Tréand carefully peels the silicone Showpeel away from the Isomalt wing. (You will notice when the edges of the Showpeel are not scraped clean while the Isomalt is liquid, it will be more diffi cult to remove the Showpeel.)

Step 8


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Attach the butterfl y body.A second daub of Isomalt secures the pulled sugar body to the wings. Be sure to use enough Isomalt to give the body and wings extra strength.

Step 11

Step 12The fi nished butterfl y is ready for use. Attach the butterfl y to the showpiece. The butterfl y is secured to a cast Isomalt sphere for support.

The completed effect is stunning!For video demonstrations please visit http://tinyurl.com/showpeels

Michael Joy is a master mold maker, author of Confectionery Art Casting and the founder of the Chicago School of Mold Making. To see the other 30 Showpeel designs visit the Online Store at www.ChicagoMoldSchool.com

Stéphane Tréand M.O.F. (Meilleur Ouvrier de France or Best Craftman in France), is a Food network Challenge

winner and National then World Pastry Team Champion. Chef Treand

has recently opened a school, The Art of Pastry in San Clemente,

California. For more information visit www.StephaneTreand.com


Industry experts discuss concerns and strategies for keeping your creations safe to eat.

FOOD SAFETY FORUM

Cake has never been quite as extraordinary as it is today. As cake competition programs wow television audiences, and “bridezillas” and “sweet sixteens” become more and more demanding, cake designers constantly feel compelled to push the limits of what is possible in the edible arts.

But while designs become more daring and realism reigns supreme, it’s important to remember that the very essence of the art is creating something good to eat. Integral to edible artistry is the “edibleness” of the design, and when technique and style trump safety, the � nished product is a disservice to all parties involved, as well as the industry as a whole.

So how does one ensure that what they’re using on their creation is safe to eat? To answer that question, EAN has launched this “Food Safety Forum” series. We’re speaking with experts throughout the industry to get their input on this very important topic. Opinions and experiences vary, so be sure to read each installment of this series for a well-rounded education and advice that will help safeguard the health of your customers, and your business.

Our series begins with brothers Edward and Antoni Frys, president and vice president, respectively, of � e Sugar Art. � e two men, talented cake artists in their own right, have spent nearly 20 years in the industry, and have dedicated much of that time to studying colors and learning how they can be used safely in edible creations. Edward competed on a Food Network Tag Team Challenge, and Antoni appeared on the Next Great Baker. � ey’re experts in their � eld and at � e Sugar Art, manufacture food colors for chocolate, confections, and any kind of pastry needs.

� ey built their Texas facility speci� cally for the manufacture of food color and purchased all-new equipment for it. � is helped ensure that everything was contaminate-free, and they’re diligent in keeping it that way. Every product they make in the facility, including their Elite Petal Dust and Sterling Pearl Dust, is food-approved by the FDA and Kosher certi� ed, ensuring users that strict food safety measures have been followed in the manufacturing of that product. It’s a commitment they’re passionate about, and they believe that sharing what they’ve learned over the years about food safety

is the most important contribution they can make to the industry.

“� e worst thing that could happen would be for someone to get sick from eating something they thought was safe to eat,” says Edward. “You would assume that everyone that makes a product in this industry wants to sell a good, safe product since people will be eating this stu� , but that isn’t always the case. Sometimes it’s about the sale, and that’s what’s sad. It falls upon the person producing the pastry to be as knowledgeable as possible so that they can help keep their customers from harm.”

A crucial element in doing this is being able to identify and understand the three categories of food coloring: “approved for food use,” “non-toxic” and “toxic.” Approved for Food Use

Any coloring used on a part of a cake or confection intended for ingestion should be approved for food use. To know that a coloring falls into this category, here are some things to look for:

• Labeling that includes the words “FDA certifi ed,” “FDA approved for food use,” “FDA compliant,”

or “FDA food color”

“’FDA certi� ed’ means that the physical powder, in whatever color combination, has been sent to an FDA testing facility and undergone its most rigorous testing procedures, and has been deemed under the guidelines established by the federal government to be certi� ed a food color safe for ingestion,” explains Edward. “Antoni works with the FDA regularly, getting new batches of our colors tested and ensuring that our products stay compliant.”

Not all colors have to be certi� ed to be approved for food use, however. Colors that are exempt from testing include titanium dioxide (a whitening agent) and micro pearlescents. “Titanium dioxide doesn’t have to be sent to the FDA for individual physical testing,” says Antoni. “It’s like cornstarch, � our or sugar – as long as you meet the FDA’s basic guidelines, it’s approved for food use. At any time, however, the FDA

Background Image © marochkina - Fotolia.com


can request a sample of your product to have it tested.”

If an FDA-certi� ed color is mixed with a color exempt from testing, like titanium dioxide, that � nal color cannot be certi� ed, but can be approved for food use.

• Ingredients listing

“� e number one thing to look for to determine if something is safe to use for food is an ingredients listing,” says Antoni. “Anything manufactured that is intended for consumption is required by the FDA to have an ingredients listing on the package.”

“If there is no FDA approval on the package and no ingredients listing, steer clear of that item for food use,” adds Edward. “If it doesn’t have an ingredients listing, it’s probably just meant for decoration. For example, if a product just says, ‘Navy Blue Pearl Dust’ with no ingredients listing, it’s not safe to eat.

• Kosher certi� cation

“� is is just a step up so you can rest assured that that product has been manufactured in a facility that follows very strict food safety guidelines, from the ingredients that went into it to the equipment used to manufacture it,” explains Edward.

NON-TOXIC

“� is category may be approved by the FDA for contact or certain application, but not for ingestion,” says Edward. “Although personally, I would recommend a physical barrier between a non-toxic material and a confection, the FDA says that technically, it’s okay if it touches the cake – but it de� nitely shouldn’t be eaten.”

Petal, pearl and luster dusts are among the most commonly used colors in this category. While � e Sugar Art’s Elite Petal Dust and Sterling Pearl Dust are food approved by the FDA, many other dusts used in cake decorating are not. “� at’s why our business has exploded – because we have the certi� cation that others don’t,” says Edward.

“� e FDA is cracking down on people selling dusts that have never been tested or approved for food use,” he continues. “� e petal dust sold by many companies is basically just naturally-occurring oxides like iron oxides, aluminum oxides

and mineral oxides. By themselves, they’re not bad for you, but they aren’t intended for ingestion.”

� e same thing, Edward says, is true with the pearl dusts and luster dusts. “� ey’re also non-toxic, but for all intents and purposes, they’re cosmetic colors, like powdered eye shadows. � ere has never been any intention for those products to be used for consumption, but people have been getting away with using them on pastries and cakes for years.”

Perhaps even more shocking is the fact that often, these dusts haven’t even been approved for topical use. “I spoke with the chief director of certi� cations at the FDA personally, and he told me that luster dust has never technically been tested by the FDA for cosmetics purposes,” says Antoni. “So even though a lot of people have been using them for cosmetics for years, they’ve never been physically tested by the FDA and gone through the proper channels and guidelines to determine if they’re safe. � e market is so huge with cosmetics and the FDA is so small, they don’t have the manpower or resources to complete all of the regulations to make sure that no one is using them. It’s really frightening that these things haven’t even been approved for cosmetics, yet people are putting them on cupcakes and giving them to children.”

Unfortunately, many people confuse a “non-toxic” label for something that is safe to eat. “I’ve seen countless videos of people demonstrating products like dusts and they say they’re completely edible, and I � nd myself shouting ‘No!’ at the computer,” says Antoni. “I’ve even contacted some companies and asked them why they have videos out there saying that their non-toxic products are completely edible when they’re not and their response has been, ‘Even though it only says non-toxic, it’s still okay to eat it,’ but this is completely wrong.”

Edward and Antoni are just as adamant that one of their own products not be ingested. “We have a type of glitter that is non-toxic and it’s not produced in our kosher facility,” explains Edward. “It’s labeled as a craft product, and it’s meant speci� cally for things that are not to be used on confection. We’ve seen people use it for confection and we tell them, ‘No, that’s not acceptable. If you want to use it on an accent piece, you can do that, but take it o� prior to eating.’”

TOXIC

� e biggest o� ender in food colorings, Edward says, is what is

FOOD SAFETY FORUMFOOD SAFETY FORUM


commonly listed on labels as “highlighter.” “� e highlighters, in my opinion, are a travesty to have anywhere near a food item of any sort,” he says. “� ese are nothing more than ground-down metals – aluminum powder, copper and brass. If you were to put a magnet to these, they’d stick.”

Highlighters are used to achieve realistic silvers and golds. “Don’t get me wrong – they’re absolutely gorgeous colors,” says Edward. “I’ve even used them myself, on Food Network Challenge, when I needed the most brilliant looking silver and gold. But I’ve only used them for ornamental objects that have never, ever come in contact with anything that would be eaten.”

Among the products in this category are silver dragees – the little balls that used to be extremely popular on cookies and cupcakes. “� e FDA now says that these are metal and shouldn’t be eaten,” says Edward. � ey’re banned altogether in California and if they’re found elsewhere, he says, “the label will specify that they should be taken o� your confection prior to eating – even though they’re sold in the confectionary aisle of the grocery store, right next to sprinkles.”

� is kind of product placement is dangerous, as is the practice of many manufacturers to use deceptive labeling practices on toxic products. “Often, the labels just say “gold highlighter” or “silver highlighter” instead of ‘toxic,’ even though every other product made by the same manufacturer will be labeled ‘non-toxic,’” says Edward. “It’s left o� intentionally to mislead people because if you don’t see it, you don’t think about it.”

MAINTAINING FOOD SAFETY WITH NON-EDIBLE MATERIALS

So if someone absolutely must use a non-toxic or toxic item in a cake design, how can they do so while still keeping the cake safe to eat? “� ough it’s highly recommended that only food-safe products be used, the FDA would allow it under a couple of conditions,” says Edward.

1. � e customer must be made aware that any item made using ingredients not approved for food use is for decorative purposes only, and should not be eaten.

2. � ere should be a physical barrier between the decorative item and the confection. “When I had my shop, I once had a bride tell me that all of the � owers from her � orist were organic,” Edward recalls. “I said that was � ne, but I still didn’t want the � owers directly touching the cake. � ink about the

water in a vase with a � ower in it,” he explains. “After just a couple of days, the water gets nasty. Now think about what a cake is – a sugar-rich environment full of moisture. It’s like a petri dish – bacteria will grow instantly in that cake. You’d never put a � ower into a cake if you thought about it that way, would you? So what would you do? You’d wrap the � ower up in wax tape or dip it in wax or maybe put a plastic sleeve inside of the cake and put the � ower into that sleeve. � ere are ways around it. � e same thing goes for using colors that aren’t food safe. If you’re going to make a heart to put on top of a cake, it shouldn’t be touching the cake, and you should take it o� before it’s eaten.

LOOKING FORWARD

Not surprisingly, as more and more people seek out natural foods, natural colors are making their way into the confectionary industry. “Europe is ahead of us in using these colors, but they do provide alternatives for people here who want to use all-natural products,” says Edward. “� ey’re probably four times more expensive than what is currently approved by the FDA as synthetic food colors and the color limitations are dramatic, but they’re made with real fruits and vegetables, and they smell amazing.”

Natural colors, since they’re completely made with fruits and vegetables, are exempt from certi� cation, and don’t require any FDA testing to be considered food safe.

RESPONSIBLE BAKING

� ough Edward and Antoni appreciate the e� orts of the FDA to keep Americans safe from harmful products, they stress that it’s important for cake artists to educate themselves on the products they use, and pay attention to labeling. “As much as they try, the FDA can’t regulate everything because there are too many companies and too few agents,” says Edward. “� ey’re looking out for our best interests, but they’re not 100 percent infallible. We as manufacturers have the responsibility to provide the best product and we cannot, in good faith, say something is edible when it’s not. Unfortunately, while there are a lot of companies producing good, quality products, there are others who aren’t. � at’s why it’s so important to Antoni and me to share what we know. We don’t want to see anyone harmed, and as more people are made aware and demand safer products, it will bene� t us all. “



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MINIATURE SUGAR PORTRAITS PORTRAITS PORTRAITS PORTRAITS PORTRAITSA TUTORIAL BY ROSEMARY GALPIN

I have had many requests for instructions for making the “Vintage Porcelain Miniatures” on my hat inspired cake created for the Oklahoma State Sugar Art Show in 2012.

Rosemary Galpin is an accomplished sugar artist. Using the technique in this tutorial she won silver in the Oklahoma Grand National Wedding Cake Competition in 2012 and First Place - Best of Masters Division at Austin That Takes The Cake 2013.

Rosemary’s work has been featured in Brides Magazine, Modern Wedding Cakes and Chocolates, American Cake Decorators Magazine, Cake Central Magazine, Mail Box News Magazine, Hill Country Sun Magazine and The Smithville Times.

Please visit her online atwww.memorymakerscakes.smugmug.com

Supplies & Tools You Will Need• Fondant (with a bit of Tylose) or Gum Paste• Edible Image of Your Choice• Edible Glue• Shortening (I prefer high ratio)• Powdered Sugar

• Confectioner’s Glaze• Rolling Pin (pasta machine optional)• Cutting Surface• Cutter

• Ball Tools (Small-Medium-Large)• Exacto Knife• Plastic Wrap

(shape appropriate to edible image)

Background Image © LeonART - Fotolia.com

DOWNLOADTHE PDF


After printing your image using edible paper, decide what size/shape would best suit your project and cut out while still on the paper backing.

Roll out fondant to approx. 3/16” deep and 1” wider around than your image.

After printing your image using edible paper, decide what size/shape would best suit your project and cut out while still on the paper backing.

Turn image upside down, remove and discard paper backing. Apply a generous, even coat of edible glue to back and apply to fondant taking care to gently smooth out from center to edges.

Stretch a piece of plastic wrap over the fondant taking care to keep tight and free of wrinkles and large air bubbles. I fi nd that applying a ring of shortening on my work board around my project helps keep the plastic wrap smooth and tight.

1

3

2

4

5


Using a greased large ball tool, apply light pressure while going around your cut out just catching the outer edge of the image.

You may have to use your fi ngers to gently smooth out any air bubbles that rise to the top during this process. Reduce the size of the ball tool as the image rounds down.

6 7

8

Attach your choice of sugar framing to edge of dried miniature with sugar glue and let dry.

Paint frame with edible color mixed with a bit of vodka or lemon extract, dry for one hour.

9 10

When the sides have rounded down almost to the work surface, remove the plastic wrap and carefully cut away the excess fondant using a greased Exacto knife angled to slightly undercut the fondant. Gently smooth the side with a greased fi nger to round out the bottom edge. Let the miniature dry overnight.

11Apply a thin coat of confectioner’s glaze to entire project and let dry thoroughly.

Hint – If you want a more aged and vintage feel, apply a light dusting of fawn or brown petal dust before applying the confectioner’s glaze.


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Wedding

Cakes

Will Tell

Sugar Tales

by Kerry Vincent

Aaaaaaaaah all done!Massive wedding cake by Bronwen Weber


It’s OUR 20TH BIRTHDAY! Who could have ever imagined reaching this benchmark moment? Looking back to the very beginning, certainly not me.

The sweetest ticket in the country will be in Tulsa Oklahoma this September 28 and 29. Set your vehicle on autopilot and hit the road, they all lead, to the Oklahoma State Sugar Art Show where the Kings and Queens of Cake will present magical sugar theater. Magnifi cent displays of cake art will take pride of place, in the creative arts location of the River Spirit Expo (formerly the Quiktrip Building).

Competitors have already been lining up to register their preferred themes for Ballet 2013. All are determined to fi gure out the perfect formula that provides the killer edge in designing the winning cake.

On site the atmosphere is always charged. Contestants arrive in a mad fl urry, chattering and calling out pleasantries to each other as they rush to register their cakes, choose their tables, unload and move their artwork in.

Sugar Artists Strut Their StuffFor the fi rst time new and unique designs sauced with sassy style fi nally see the light of day. These showpieces have artwork that may have taken weeks or even months to make. Tables are artfully draped and pinned, nervous competitors sweat, and cakes are eventually perfectly positioned, ready to enchant the viewing public.

Enjoy hundreds of spectacular cakes in the bustling fun-fi lled atmosphere of the Tulsa State Fair. With stunning table settings and sublime designs, you are assured of a visual decorative feast. See the quality and style stirred up by the nation’s premier cake designers as they dish up a glorious menu of bespoke wedding cakes.

Never has the immaculate construction of an edible fl ower been so vital, the addition of a sugar streamer so nerve wracking or the stacking of carefully constructed tiers so vital. Strolling through this labyrinth of edible art, visitors can soak up a quintessential experience: The ultimate inspiration for consumers to simply muse and marvel or create the cake of their dreams. Beautifully presented, there is something for everyone, young or old.

Artistry by Julia UsherArtistry by Julia Usher

Kerry and husband Doug at the event Bronwen Weber Julia M. Usher Artistry by Julia Usher

Bronwen’s contribution to

Halloween’s Last Hurrah,

“Yikes Mrs. Frank

(Frankenstein) gets married.”

You Are Invited! Save The Dates!You Are Invited! Save The Dates!Come join us for our Second Annual Sugar

Arts Show and Competition in Memphis, TN on September 5th.

Join judges and teachers, Jay Qualls, and Dana Herbert, on Sept. 6th and 7th as they teach separate classes, and team-teach a class as well on Saturday. Harriet Cobb will also teach youth classes, on Saturday in various age groups.

This is a fundraising event for 4-H of Shelby County.

Entries for competition are $25. Class prices and more information can be found online at:

www.westtnsugarartists.orgDeadline for entry is July 31st!

Industry vendor space is available as well. Contact: Harriet Cobb at : [email protected]

Jay Qualls Dana Herbert

www.EdibleArtistsNetwork.com 71

Julie Gibson is the proprietor of Ice Maiden Cakes & founder of CakeOffi ce.com. For more information please visit her blog at www.CakeOffi ce.com.

you are measuring your success solely by the money in your bank account then this is probably not the industry for you. Of course there are exceptions to every rule but for every celebrity baker and cupcake store chain there are thousands of talented bakers just paying the bills doing something they love. Ask yourself, is money the driving force for you or do you feel that the art is its own reward?

Working through these questions, answering honestly, will give you a good foundation from which to make your decision. If your decision is that it’s not for you then relax and enjoy making your friends and family smile with your hobby. If your decision is yes, the cake industry is for me – congratulations and good luck with your adventures in cake, it is a rewarding job with it’s own warm and supportive

productive my earlier reaction had been.

Ask yourself how you would react to this sort of situation and if you can see yourself handling things calmly and maintaining focus on making your own business successful.

How well do I handle criticism?

Cake decorating is a highly creative industry and by putting our work out there as professionals we are inviting the world and his wife to comment on our abilities and our taste. And believe me, they will! Can you accept that not everyone will love your work and that some may be very verbal in their dislike of it? Is criticism of your work likely to send your blood pressure rocketing or badly knock your confi dence? If so then you may be better off keeping your creations for friends and family only.

Do I want to be rich?

This may sound fl ippant but it is a serious question. You can make a reasonable living out of cake given the right balance of talent and marketing skills but if

ICESThe Only International Organization Dedicated To The Sugar Arts

International Cake Exploration Societé38th Annual Convention & Show

August 8 – 11, 2013 • LEXINGTON, KENTUCKY

• Meet over 2,000 sugar artists from around the world TOURS• Demonstrations and Hand-On-Classes Louisville Legacy• Shop the “Trackside” Vendors Horses, Hooch & History• Live Cake Challenge Irish Acres• Sugar Arts Displays CHARITY• Certifi cation Testing “Old Friends”• Business Solutions for the Professional Cake Decorator Rescue for Thoroughbreds

Enjoy the largest gathering of Sugar Artists, from the hobbyists to world famous decorators from Around the Globe!

• Business Solutions for the Professional Cake Decorator Rescue for Thoroughbreds

http://ices.org/


Inspiration Everywhere You LookThe OKLAHOMA STATE SUGAR ART SHOW (OSSAS) sets the standard like no other and under its umbrella a plethora of cake art in a kaleidoscope of color and design. Join us at this companion competition for a full program of exceptional divisions displaying celebration and special occasion cakes, memorable techniques and creative innovation threaded throughout the exhibit.

Be inspired; celebrate the cake, compete, share, be educated. Competitors don’t have to compete in the wedding cake competition if they are not inclined to or do not qualify. The Grand National Wedding Cake Competition is only open to contestants’ semiprofessional and above. That said there are more than sixty categories and divisions to fi t any level of expertise in the OSSAS.

Cake afi cionados travel thousands of miles to be a part of this iconic exhibition. It would be fair to say that a huge number of competitors credit success at this event to be a key that opens doors to television possibilities, presenting, teaching and other exciting avenues that involve the sugar arts.

What you can learn?Daily show demonstrations for 2013 conducted by celebrity edible art stars & FREE to all. This year the lineup is, power pair the amazing Bronwen Weber & Cookie legend Julia Usher.

The price of general admission to this icon event at $10 is minimal – all visitors can access the show, the exhibition and world-class demonstrations for this minimal cost.

Class InformationAfter the 2013 competition concludes artists can attend a hands-on class with the inimitable Bronwen Weber. This is cheapest class on the planet $250 for two days and will be held at The Doubletree Hotel host hotel.

two days and will be held two days and will be held two days and will be held two days and will be held two days and will be held two days and will be held two days and will be held two days and will be held at The Doubletree at The Doubletree at The Doubletree at The Doubletree at The Doubletree at The Doubletree Hotel host hotel.Hotel host hotel.Hotel host hotel.Hotel host hotel.Hotel host hotel.Hotel host hotel.

Oklahoma State Sugar Art Show

September 28 & 29, 2013 With Competitor Setup (No Public Viewing) September 27

At The River Spirit (Formerly Quiktrip) Building Lower Level • Tulsa, Oklahoma

Sugar Art Show Location #42 On Fair Mapwww.tulsastatefair.com

Saturday Hours, 10:00 A.M. Till 10:00 P.M.Sunday Hours, 10:00 A.M. Till 6:00 P.M.

www.oklahomasugarartists.com

WITH BALLET 2013!

One of the many sculptures that Bronwen churns out regularly at her bakery Frosted Art in Dallas TX.

By Dawn Daniels

There are times when you see something being created that causes you to pause and take a moment to wonder. You marvel at this something that is so di� erent, so unique and it catches your immediate attention and admiration.

While researching what was new and exciting in the sugar art industry, we stumbled upon something that intrigued us to learn more! This “something” is a new and innovative process from The Sugar Lab.

The Sugar Lab is a partnership that is

transforming regular sugar into a dimensional, structural medium. This process is opening up a whole new domain in the world of cake design by creating an interesting new blend between technology, food, and art.

Husband and wife team, Kyle and Liz von Hassein, began The Sugar Lab two years ago while graduate students in architecture at SCI-arc. 3D printing became a point of interest for


both of them while studying there.Living in a small apartment without even an oven proved to be a blessing in disguise. It all started when the couple was not able to make a birthday cake for a friend, and it got sweet from there! They decided to 3D print something for their friend instead. The name “Chelsea” in cursive 3D sugar became their � rst project in what we now know as The Sugar Lab.

Since graduating, Kyle and Liz have optimized the process of 3D printing with sugar in their new studio in Los Angeles, CA.

To 3D print an image, you must make a 3D model on a computer. The computer program then cuts the model into thin horizontal layers. These layers on the computer screen then become the layers your printer transforms into your 3D image. The Sugar Lab uses a mixture of water and alcohol layered onto the sugar substrate to moisten and harden it. All 3D projects done by The Sugar Lab are custom made with design processes started by the client. With a “you want it, we can do it” mentality, the Sugar Lab can design and produce just about anything.

One project recently taken on by The Sugar Lab is a cake that is supported by 3D printed sugar cake stands and tiers. 3D printed sugar has expanded from just ornamental or “meant to sweeten,” to being a major component in unique cakes being made and decorated today.

The Sugar Lab has made some incredible advances and discoveries that were not thought to be possible in the � eld of cake and confection decorating. By taking 3D printing and sugar, The Sugar Lab hopes to continue to transform the way decorators and desert connoisseurs view sugar art. We are looking forward to seeing what The Sugar Lab does!

of cake and confection decorating. By taking 3D printing and sugar, The Sugar Lab hopes to continue to transform the way decorators and desert connoisseurs view sugar art. We are looking forward to seeing what The Sugar Lab does!

Background Image © Sea Wave - Fotolia.com

For more information visit The Sugar Lab at www.the-sugar-lab.com.


November 15 ~ 1 7, 2013

EXPLORE • DISCOVER • SHOP

www.americasbakingandsweetsshow.com

For exhibitor information:[email protected]

All Your Cake Decorating Needs Under One Roof

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Renaissance Schaumburg

Convention Centre Hotel

SCHAUMBURG, ILLINOIS

A Walk Through

Time With Gelatin!

Background Image © gudrun - Fotolia.com

by Diane Simmons

Known for their translucent beauty and durability, gelatin fl owers have been a part of cake decorating for several decades, foundin books as far back as the 1960’s. Oh how things have changed over the years though, take a walk through time with me as I share methods with you from old school to modern school and beyond.

Prepping the GelatinGelatin Mixture Ingredients• 1 Tbsp unfl avored gelatin (Knox, etc.- Not Jello)• 2 ½ Tbsp water• Food colors (airbrush colors dissolve better)*To alter the recipe, simply maintain the ratio of 2 ½ parts water to 1 part gelatin

Step 1 Step 2 Step 3• Place gelatin in a microwave safe bowl• Sprinkle gelatin over top and stir together•Let sit for 3-5 minutes (will be very thick)

Place in microwave for 10 sec intervals, stirring until all gelatin is dissolved

• Allow to sit for 5-10 minutes for the foam to rise to the top• Gently scoop this away with a spoon


Step 4Gelatin is now clarifi ed (clear) and ready to add desired food color.

• Wrap 28 gauge wire around a wooden dowel or other round object• Twist ends together• Add a point if desired with tweezers or other tool of choice

• Use a gumpaste cutter as a guide to form your shape• For indent areas, use a fl at ended palette knife to hold wire in place, and then work into next indent with a pair of tweezers

• Continue to work your way around the petal, holding the latest indented area in place as you work wire into the next area• Twist ends together when complete

Tips:•Airbrush color works best if you have it as it is already liquid•Gelatin can be rewarmed as needed (do this in 5-10 sec intervals)•You want the gelatin to be the consistency of nail polish when using (if too warm it will be much thinner, if too cool it will be very thick and gooey)•Leftover gelatin can be saved and reused, just make sure it al ways gets fully warmed to a liquid state every 24 hrs whether you are using it that day or not (to prevent mold)•Yellow food color tends to cause excess air bubbles, just scoop off the excess bubbles as you did when fi rst clarifying• Once dried, gelatin art pieces are good indefi nitely

Back In The DaysWhen kids had to walk to school three miles through three feet of snow uphill both directions (as we’ve all heard), gelatin fl owers used to be created with wire frame and dipping method as shown here.

When working with gelatin, it is best to use paper covered 28 or 30 gauge wire. (Cloth covered wire will come unraveled)

Option A Option B - 1

Option B - 2 Frames

Prepare all wires frames, using white wire for fl owers and green wire for leaves


Let There Be Sheets

•Insert the frame into the gelatin, making sure you get to the twisted area of the wire•For best results, lift the frame out horizontally, fl at rather than vertically, upright to avoid large droplets forming

• Allow to dry (usually an hour is suffi cient)•Tape together with fl oral tape (remember to stretch the tape before you start wrapping)Dipping Assembly

Veining sheets that is! Diane recalls “I had been teaching the old school method and got lazy after class one night and didn’t clean up. The next morning, I found the dried gelatin had all the detail of the plastic cups it had been in and the light bulbs started going off in my head (you’d have thought it was the Fourth of July up there!).”The following months brought many hours of research and development with the manufacturer, soon after Gelatin Veining Sheets were introduced to the public.

Step 1

Step 4

Step 2

Step 5

Step 3

Assembly

•Lay a 28 gauge paper covered wire over rough side of veining, then brush warm gelatin onto entire outline of petal•Use a soft, fl oppy brush and leave a fairly thick coat

•Once all petals are trimmed, accent as desired•Create variety using food color markers, food color and vodka mixture as paint, disco dust (using piping gel as glue for the dust), etc.

•Allow to dry for 3-5 hours•Gelatin will release from sheet on it’s own•Dry time will vary depending on air movement, temperature and humidity of your area

•If stamens are desirable, assemble these before adding petals (accenting with disco dust if desired)•Assemble using fl oral tape (remember to stretch the tape before wrapping)

•Trim just inside the lines (or to desired shape)•Scrapbook scissors can also be used for a little variety

•Add petals using fl oral tape to attach•Note: General humidity does not affect the gelatin once it is dry


Beyond The FlowersThere is still fun in the gelatin world if you aren’t that fond of fl owers! There are also veining sheets to create butterfl ies and dragonfl ies as well as feather and fairy wings.

Still not your cup of tea? Well wait, there’s more, Texture Sheets! There is a slight variation to the gelatin recipe for the texture sheets. Use 4 parts water to 1 part gelatin for texture sheets.

Step 1

Step 4

Step 2

Step 5

Step 3

Assembly

•Using the 4:1 ratio recipe, brush a thin coat of gelatin on the sheet•Wait about 2 minutes, then add a second layer•Best advice, work fast and sloppy!•Let dry for 8-12 hours

Trim the corners off each side of the glued end to create a slight point (this will make assembly easier)

•Accent the edges with disco dust using a thin smear of piping gel on a paper plate•Dip edge into the gel and then into the disco dust•Tap gently to remove excess dust

•Start with a small amount of gelatin and add drops to form a circular base•Add additional loops using warm gelatin and paint brush until desired fullness is reached

•Cut into even strips (a paper trimmer works great for this)•Cut the strips in half lengthwise to have approx. 5 long strips•You can trim the edges with scrapbook border punches for decorative looks

•Brush a small amount of warm gelatin on the end of a strip, then hold together for 5-10 seconds until set•Repeat until all strips are formed to loops*A little is glue, a lot makes goo!


Beyond The BowYes, there are even more adventures beyond the bow with this wonderful medium. Now that you know how to make a sheet of gelatin, take a look at your scrapbooking toys with new eyes.

There are all sorts of scrapbooking punches available...

Let your imagination run wild and happy gelin’!

one single punch and done, mini pieces to create

your own look, and this is just a small sampling. There

are border punches to add pizzazz to your bows and

ribbons. You can cut circles and

lay them on your texture sheets right after brushing the gelatin on to have polka dot sheets.

Diane Simmons is from Michigan and owns Cake Connection, a retail supply

shop. She has been traveling the world sharing her method for gelatin

fl owers since creating the veining sheets over fi ve years ago.

Please visit her at www.cakeconnection.com.


IcingSmiles_CC1.indd 1 6/24/2011 8:35:30 PM

Background Image © nightfl y84 - Fotolia.com

By Tami Utley

I am an ICES approved teacher with over 20 year’s experience. I have written articles for American Cake Decorating Magazine and ICES and have demonstrated the gelatin bubbles are their convention. I currently teach in San Diego at a local cake shop and on Yummy Arts. You can visit me at www.sugarartbytami.com.

MATERIALS NEEDED:• Long Balloons (as for balloon animals)• Balloon Pump• Unfl avored Gelatin• Americolor Super Red Gel Food Color (or airbrush color)• Black food marker (black gel food color will work)•Toothpick, (tweezers or clamp optional)

• Medium microwave safe bowl• Duct tape• Shortening• Ruler• Measuring Spoon• Styrofoam or slotted plate (cooling rack will work)• Paintbrush• Scissors• Paper Towels

DOWNLOADTHE PDF

Gelatin Balloon Dog


Gelatin mixture: 2 parts cold water to 1 part unfl avored gelatin (like Knox). I used 6 tablespoons water and 3 tablespoons gelatin. However, this is not a fussy recipe, so different proportions will work. Start by putting cold water into a microwave safe bowl. Add a little gel color; the amount will depend on how translucent you want your balloon dog (I used 3 drops).

Stir to dissolve the food color and then sprinkle your gelatin over the water so it will all get absorbed.

During this time, blow up your balloons. I used a balloon pump which usually comes with the long balloons as a set.

A balloon will be needed for each section of the balloon dog. There will be 3 folded balloons, 2 are for the legs and one for the ears. Blow up the balloons to twice the length of the fi nished leg (4”), knot one end. Coat each balloon with shortening, wiping off the excess. I re-coated and wiped a second time since some balloons do absorb the shortening more than others

1

Now fold the balloon in half so the two ends meet.

2

Let sit for 5 minutes to ‘sponge’.

34

5 6


Twist the two ends together.

Tape with duct tape.

Note:A toothpick can also be added to the knot of the balloon as a sort of handle to hold and use later to stick into Styrofoam for drying.

Four straight sections will also be needed, 1 each for the body, head, neck and tail. The head and neck are about 1 ½” long, the body is 2” and the tail is 1” with a 1” excess. These will also need to be coated with shortening and the excess wiped off as before.

Put the gelatin mixture into the microwave for about 15 seconds (depending on the microwave). The gelatin needs to heat up but not boil. Stir gently to make sure the gelatin is dissolved and being careful not to incorporate any air bubbles. Remove any foam or un-dissolved gelatin.*Important: Let the mixture cool to lukewarm or the balloon will pop when dipped.

Grab the straight balloon by the knot and dip into the gelatin; rotating the balloon around to coat the entire surface. Let excess drip back into the bowl. Repeat with the remaining straight balloons.

Now using clamps, tweezers or the toothpick handle, dip the folded

balloons in the same manner.

7 8

9

10

1112


Hold the balloon upright (knot on the bottom, rounded part of the balloon on top) and tap to let excess gelatin drip off. A fl at brush can be used to remove the excess gelatin at the base of the knot if needed.

The balloons will need 3 layers of gelatin to be thick enough once dry so after 3 minutes repeat the

previous three steps, two more times. The gelatin mixture in the bowl will cool between steps, so it will need to be reheated. Pop the bowl back into the microwave for 5 seconds to re-heat. Note: Gelatin shrinks as it dries so any imperfections will be minimized. Also, we need a fairly thick layer so the gelatin won’t collapse when the balloon is popped. If it does collapse, it can usually be ‘popped’ back out with the end of a paintbrush, just be careful not to rip the gelatin.

Place the balloon onto a holder or cooling rack with the knot side down to dry completely. If a toothpick was used as a holder, it can be placed into Styrofoam to dry. The balloon can be placed in front of a fan to speed up drying time, or let the dry on its own. Without the fan it could take a full 24 hours to dry, possibly more, with the fan, only about four hours. The gelatin is dry when it is fi rm and no longer cool or rubbery.Save any leftover gelatin by placing plastic wrap on top and storing in the refrigerator.

Once dry, place scissors next to the knot and poke the balloon and it will defl ate and release from the gelatin. Make sure to only cut one end and pull from the other. If some balloon does stick, usually placing a paint brush inside and rubbing will remove the excess.

Heat the remainder of the liquid gelatin and use to attach the pieces of the balloon dog together. Use a paint brush to dab a little liquid gelatin at the base of one of the folded pieces (ears)

13previous three steps, two more times. The 14

15

16 17


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your small business.

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What a fabulous mag with so many interesting articles xxx — CALLICIOUS CAKES

What a refreshing magazine - full of interesting ideas and techniques! Have just subscribed and now looking forward to the next issue. — ROSLYN SCOTT

Absolutely wonderful! Thanks for sharing, it is so informative. — TERI JACQUES

Thank you so much – love the magazine!— BERYL LOVELAND

Wow! This is fabulous!— GILLIAN DUNPHY CAKES

Wow! It’s fantastic! I love it!— CARAMEL FLOWERS UK

I love the magazine. I found it to be very informative. I enjoyed the interview with Edna De La Cruz, I admire her work she is fantastic! I love mini cakes in general and enjoyed reading about the mini fruit cake. However my favorite cake information was the heart cake. I thought it was interesting that cake that was cut into heart shape was placed in the batter. Thank you so much Cheryl for your time in putting together the

magazine and blessing us with it. Take care.

— FRANCES GLOVER

Fantastic! Loved the articles! Great work, very

informative!— DANA MCGHEE

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Magazine Now!

Our Digital issue features:• Step-by-step printable and downloadable

tutorials• Enlightening articles• Must-try recipes

And more…

Become a charter member today!We want to thank you for being a part of Edible Artists Network by offering you a low introductory subscription rate of $14.99 per year (4 issues). You save 25% off of the newsstand rate of $19.99.

But hurry… this offer will not last long!

Visit www.edibleartistsnetwork.com/magazine to subscribe to the digital issue or to buy a printed issue!

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Attach the head. Holding

for a minute or two until

the gelatin sets.

Attach the neck to

the ears/head.

Use either a black food marker or a small paint

brush with black gel food color (no water!) to make the eyes and mouth for

the dog.

Next, attach the

body to the legs in the same manner

Attach the tail to the top the

back legs.

Attach the ear/head/

neck piece to

the top of the front

legs.

You’re Done!

Remember, water will dissolve your gelatin dog.

This can be put in the refrigerator or sit out and will last for months. I have placed

the gelatin dog on buttercream, rolled buttercream, candy clay and fondant

with no problems, attaching to the cake with piping gel or icing.

18

20

22 23

21

19


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Are you hosting an event, show or class?

Launching a new product?

Do you have news you’d like to share?

We would like to share it with our community! Please tell us about your event or other special happening!


Send your information and photos to [email protected]


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Starting a Business? Three Things You Must Know

By Luce + Associates

Luce & Associates offers a broad range of services for business owners, executives and independent professionals. Their services encompass nearly every aspect of

fi nancial life. If you have any questions please contact them today at (404)298-6687 or www.luceaccounting.com. Your initial consultation is free.

Employer Identifi cation Number (EIN)Securing an Employer Identifi cation Number (also known as a Federal Tax Identifi cation Number) is the fi rst thing that needs to be done, since many other forms require it. EINs are issued by the IRS to employers, sole proprietors, corporations, partnerships, nonprofi t associations, trusts, estates, government agencies, certain individuals, and other business entities for tax fi ling and reporting purposes.

The fastest way to apply for an EIN is online through the IRS website or by telephone.

Applying by fax and mail generally takes one to two weeks. Note that as of May 21, 2012, you can only apply for one EIN per day. The previous limit was 5.

State Withholding, Unemployment, and Sales TaxOnce you have your EIN, you need to fi ll out forms to establish an account with the State for payroll tax withholding, Unemployment Insurance Registration, and sales tax collections (if applicable).

Payroll Record KeepingPayroll reporting and record keeping can be very time consuming and costly, especially if it isn’t handled correctly. Also keep in mind, that almost all employers are required to transmit federal payroll tax deposits electronically. Personnel fi les should be kept for each employee and include an employee’s employment application as well as the following:

Form W-4 is completed by the employee and used to calculate their federal income tax withholding. This form also includes necessary information such as address and social security number.

Form I-9 must be completed by you, the employer, to verify that employees are legally permitted to work in the U.S.

If you need help setting up the paperwork for your business, give us a call. Letting our experts handle this part of your business will allow you to concentrate on running your business.

Starting a new business is a very exciting and busy time. There is so much to be done and so little time to do it in. If you expect to have employees, there are a variety of federal and state forms and applications that will need to be completed to get your business up and running. That’s where we can help.

Background Image © silmen - Fotolia.com


Fondarific is Proud to be a Corporate Sponsor of ICING SMILES

Icing Smiles is a nonprofit organization that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.

If you would like to help Bake a Difference by becoming a sponsor, donor or volunteer, please visit their website. www.icingsmiles.org

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LilySugar Flower

StepsA Tutorial By: James Rosselle

Chef James Rosselle is a graduate of the California School of Culinary Arts in Pasadena and is passionate about where life has taken him. He has won all four of the Food Network Challenges in which he has competed. In 2011, James was named to the “Top Ten Cake Artists” by Desert Professional Magazine.Please visit James at www.ellecakes.com.

You Will Need: Gum paste Groove board Rolling pin Lily cutter and Veiner

set (www.nycake.com) Tweezers Ball tools set and mini

pizza wheel cutter (www.nycake.com)

24 gage white wire cut into ¼ A Foam pad

DOWNLOADTHE PDF


Set up your station.

Roll gum paste

The make-up of a Lily:A lily � ower has six petals (three large and three small), a center and six stamens. I will take you through the process of making this six petal blossom!

Step 1: Roll Gum Paste

Step 2: Cut Out Sugar Paste

Note: I use my line of Gum Paste (James Rosselle Gum Paste) which is manufactured by Fondarifi c (www.fodarifi c.com). After opening, the sugar paste needs to be conditioned. To starts, knead the sugar paste as you would bread dough. Next, add water to soften the sugar paste. Continue

adding water until you reach your desired consistency. Add shortening to your hands should the sugar paste become tacky. Store unused sugar paste in an airtight plastic bag to prevent the sugar paste from drying.

Roll sugar paste over the grooves of the cell cakes board. The sugar paste should be very thin, at least 1/16.

Cut out sugar paste using the Lily cutter set. The cutters set included two cutters, small and large.

Cut out sugar paste

Step 1: Roll Gum Paste


Step 3: Wire Lily Petals

Step 5: Vein Petals Step 6: Veined Petals

Step 4: Thin Edges of Petals

After the petals have been cut, you’ll want to insert fl oral with through the center vein. First, dip one end of the wire in gum glue. Insert the glue end of the wire half way through the center vein of the petal.

Once the edges of the petal have

been thinned, center the petal in the lily veiner and press.

Press with a good amount

of pressure making sure the

sugar paste receives the vein

impression.

Using a medium sized metal ball tool (part of my line at New York Cake) thin the edges of the sugar paste petal.

Vein all six petals, three small and three large.

Wire lily petals

Thin edges of petals

Vein petals

Veined petals


Step 7: Dry Petals

Step 9: Center of Lily Part 2

Step 10: Center of Lily Part 3 Step 11: Lily Center Assembly

Step 8: Center of Lily

Dry veined petals over night on a piece of bumpy foam with the tips of the petals curved back.

Taper the green sugar paste into a long teardrop shape to about one inch in length. Pinch the top of the sugar paste three times making sure the pinches are centered. Allow to dry overnight.

What you will need:Green fl oral tape, dried lily center, six brown lily stamens

You will need a piece of green sugar paste the size of a pea, a wire with a hook on one end and a pair of tweezers for the lily center.

Tape the six brown

lily stamens around the base of the center with the green fl oral tape.

Dry PetalsCenter of Lily

Center of Lily Part 2

Center of Lily Part 3

Lily Center Assembly


Step 12: Dusting

What you will need: soft tip brush, Honeydew Green petal dust, dried lily petals.

Dip the brush into the Honeydew green petal dust. Start shading the base of the petal using upward strokes. Shade the front and back of all six petals.

Step 13: Lily Assembly

What you will need: green fl oral tape, complete lily center, and six lily petals that have been highlighted with the apple green petal dust.

Tape the three large petals to the lily center to begin. Follow by taping the three small petals. Continue taping until you reach the base of the wires.

Step 14: Finished Lily

The lily is complete!

Dusting

Lily Assembly

Finished Lily


Amanda MacLeodwww.amandamacleod.co.uk

Louisa MassignaniCakes Alouisafacebook.com/cakesalouisa

Becky AllderBallderdash & Buntingfacebook.com/ballderdashandbunting

Edible Art of the Day is dedicated to showcasing the best edible art from around the globe! We’re continuously inspired by the impressive talent of our members. To view all of our winners please visit http://www.edibleartistsnetwork.com/edible-art-of-the-day

Here are a few recent favorites:

Background Image © gudrun - Fotolia.com


Alisa Seidling — Cake Worksfacebook.com/cakeworksbakery

Brendy VaughnBrendy’s Cakesfacebook.com/

BrendysCakes

Cynthia LorowThe Vagabond Bakerfacebook.com/thevagabondbaker

Donna MorenoSweet Expressions by Donnafacebook.com/SweetsByDonna

Sabrina RowlesEnticing Cakes Inc.

facebook.com/EnticingCakesInc


Cake AccentsCake AccentsWow, so much has happened over the past month – it’s been so amazing! School’s out for summer, and the fun has offi cially begun. Mom fi nally let me use her new Spellbinders® Sweet Accents™ cake machine.

Here is the machine. Nope, it doesn’t need a computer or any electricity – I really love that! Just set it on the counter – it has a big suction cup on the bott om that holds it in place – and you’re good to go.

I decided to do a picture frame with my favorite school photo, using the “Wonderful Wings”set in the Grand Templates collection along with the “Daisy Flower Topper” set in the Shapeabilities® collection, and of course Icing Images® colored icing sheets AND Simi Cakes isomalt and molds. (Sidney from Simi Cakes sent me a huge box of molds and isomalt for me to work with. They’re on the agenda for the next issue – so cool I can’t stand it!)

First, I gathered all my supplies. I like to have everything right within my reach before I begin.

I then scanned my school picture, blew it up a litt le larger to 4”x6” and printed using the edible printer. The image didn’t turn out as well as I would have liked – I think Mom needs a new edible printer.

Cake AccentsEdible Artist on the Rise

by Grace Pranito


Next I chose my color scheme. I thought blue and yellow would be a great match. Mom likes the premium icing sheets from Icing Images because they smell great and stay soft for a long time when you’re working with them, but you can use any edible paper you like.

I used Spellbinders Grand Nestabilities® “Grand Labels Twenty Three” for my picture frame. I wanted some texture on the frame and used the “Dainty Dots” M-Bossabilites™ folder. I laid the icing sheet on the embossing sheet and removed the plastic backing, then stacked in the order on the package and ran it through the machine. Here’s a link to the instructions – you’ll see it’s simple dimple: htt p://www.icingimages.com/sweet-accents-instructions

I laid the frame on the edible paper with the backing still on and used the cutt ing plates. Again, it’s very simple, and the instructions are right on the package to explains what order to use them in.

This is what it looks like when it’s cut out. I laid

my picture behind the frame and used a tiny bit of water on a paintbrush to hold the layers together.

Next, I started on the fl owers with the Shapeabilities “Daisy Flower Topper” set. I cut two icing sheets in half and used the same embossing folder to give them some texture. I followed the instructions right on the package.

I cut the fl owers – fi rst yellow, then blue. This is what they looked like when they came out of the machine. Just turn them over and they pop out prett y easily. If they don’t pop out easily, use the end of the needle tool.

I heated up some isomalt from Simi Cakes & Confections and used one of her molds to create some cool blue isomalt for the center of the fl owers. This part is so much fun, but be careful – the isomalt is VERY hot. You can see I’m using one of my winter gloves!


Next, I laid out the fl ower and used a tiny bit of water to hold the layers together. I also used some balled-up paper towels to hold them in place until they dried a litt le. Here you’ll be able to see that I broke a petal – but no worries; I took all the middle petals out of the yellow fl ower and thought it looked cool, so I left it that way.

Then I moved on to the butt erfl ies while the fl ower was drying, following the same steps on each package.

With the butt erfl ies, I used the needle tool (sorry, I forgot the real name for this one) to poke out the insides of the butt erfl y.

Then I laid the two pieces together and put them back in the machine using the using the “Embossing Sandwich.” My American Girl Doll Sagie is helping (she’s a camera hog!). Now I had these really cool looking, two-toned butt erfl ies – perfect!!

I laid these out to dry too for a litt le while to hold the shape.

Then I put the whole thing together and added a dried gumpaste backing to fi nish it. Wouldn’t this make a great topping for a birthday, graduation or anniversary cake?

This machine is quite awesome. You can make so many great edible treats for your cakes and cupcakes. For more ideas and instructions on how to use it, visit the Icing Images website at www.icingimages.com and click on “Videos & Tutorials.” You’ll fi nd great tutorials from Simi Cakes & Confections, Mike Terry, Peggy Tucker and more. I would recommend watching all of them before you begin, as they give great tips and tricks for the machine.

is quite awesome. You can make so many great edible

cupcakes. For more ideas

& Tutorials.” You’ll fi nd great tutorials from Simi Cakes & Confections, Mike Terry, Peggy Tucker and more. I would

graduation or anniversary cake?


& Tutorials.” You’ll fi nd great

is quite awesome. You can make so many great edible


& Tutorials.” You’ll fi nd great tutorials from Simi Cakes & Confections,

Author Bio:Gracie is our youngest Local Beat Reporter and is a third grader in Addison, IL. If you have any questions for her please email us at [email protected] and we will be sure to forward your questions to her.


Back to School TutorialBack to School Tutorialby Ruth Rickey, CMSA

Ruth Rickey is a Certifi ed Master Sugar Artist who teaches, judges and

demonstrates worldwide. She also advises decorators on her blog at

www.SugarZen.wordpress.com or visit her at www.RuthRickey.com.

What you will need: Modeling Chocolate

(I use Choco Pan, www.choco-pan.com) Rolled Fondant

(I use FondX, www.caljavaonline.com) Gumpaste

(I use Choco Pan, www.choco-pan.com) Rice cereal treats

Non stick mat

Rolling pin

Small spatula

Water pen

Flat, shader or � lbert dusting brushes

18/0 spotter detail brush

Small scissors

Toothpicks

Cornstarch pu�

Petal Dusts (I used my Kit 1, Kit 2 and Face Dusting Kit)

Face Mold (I used Face #7 from Creations by Edith)

DOWNLOADTHE PDF


Take two rice treats and compress them together, shaping loosely into the shape of an apple, but smaller than usual.

Smooth and shape with your hand to form an apple shape.

Dust � rst with yellow (Daisy), then follow with shades of red and burgundy (Mini Red, Flaming Sward, Kiko, Boomer).

Form a small, elongated teardrop, dust brown (Chocolate) and attach to the apple.

Color gumpaste to the desired � esh color. I used Porcelain Face for this example.

Roll a ball of paste and touch the paste to the cornstarch pu� , then press deeply into the face mold.

Roll out modeling chocolate and cover the rice treat apple.

1

3 4 5

6 7

2


Remove excess paste and pull from the mold.

Roll two tiny white balls of fondant and attach as socks. Take a small ball of pink fondant and form a slightly tapered oval. Attach as the shoe, with the smaller side as the toe. Repeat.

Dust your � ngers with cornstarch, then pull/pinch out a skirt. Thin the edges with your � ngers and give the skirt curves or motion as desired.

Attach on top of the legs. Make sure that the cone is sitting at a 90 degree angle, not leaning forwards or backwards. For best results, allow to � rm up for a couple of hours. For soft fondant, please allow to dry overnight.

Form a cone of pink rolled fondant. If your fondant is soft, you may need to add tylose to it to help strengthen it. I use FondX, which is perfect for � gure modeling out of the bucket.

Roll a small ball of � esh color gumpaste into a slim sausage. Bend in half and fold one side over the other, forming a knee.

8

Paint the face in the following order: eye liner (Copper Face), whites of the eyes (Snow White), eye color (Blue Eyes), pupils (Turkish Black), white highlight (Snow White), lips (Cherry Lips), eyebrows (Copper Face for blond hair) and, � nally, dry dust on cheek color (Pink Cheeks). I used petal dust mixed with water and use an 18/0 spotter brush for painting.

10

Dust � rst with yellow (Daisy), then follow with shades of red and burgundy (Mini Red, Flaming Sward, Kiko, Boomer).9

12

14 15

13

11


Roll a tiny ball into a slender sausage.

With your thumb and fore� nger, taper a wrist, leaving a small ball on one end.

Narrow a bend for the elbow in the same manner.

16 17 18

Slightly � atten the ball (hand).

Using embroidery scissors, cut a small v shape from the hand, creating a mitten shape. Using your small spatula, cut the four � ngers. Gently soften the edges of the cuts with your � ngers. Attach the arms in position with water or gum glue.

Flatten a small ball and begin to stretch the fondant in your hair color choice into a bell shape.

19 20 21

Wet the head of the doll and attach the hair, pulling into the proper position, marking a part and curling the edges.

Use a spatula to mark hair lines as desired. Wet the toothpick and insert into the body.

Roll out green fondant and cut a small rectangle. Repeat with white fondant, making the rectangle slightly smaller. Put the white paste on the green paste, then cut mostly through with your spatula in the middle, to form a book. Attach to the doll’s hands with water.

22 23 24

Roll out green fondant and cut into a circle. Style the edges as you like and attach all elements with water.25


One of the cake world’s most exciting events of the year is coming, and it’s not to be missed! The ICES 38th Annual Convention & Show happens August 8 – 11, 2013, in Lexington, Kentucky. Get all the details at www.icesconvention.org, and make your plans to see the sensational exhibitors listed here for the latest and greatest products available. Bring this guide with you to the show as your “to do” list or, if you can’t make it to the show, check these companies out online, at their web addresses provided below.

To download a PDF of this guide please visit http://www.edibleartistsnetwork.com/ices-2013

All Things CakeAll Things Cake o� ers a wide variety of sugar art supplies from all your favorite suppliers. Our sta� is solely made up of cake decorators, so call, email or come by with your decorating questions anytime!See our ad on page 64.BOOTH 418918-994-4490www.allthingscakeshop.com

Cake ConnectionGelatin art supplies... including NEW sheets

being debuted at ICES show. Also sugar dippers (with new designs as well!), and a HUGE selection

of FMM products from England.See our ad on page 2.

BOOTH 313, 315, 317 & 319517-990-0880

www.cakeconnection.com

Amazing Cakes of Austin• Reusable CAKE KITS: High Heel Boot/Shoe Kit

Guitar Kits -acoustic and electric Humidor Kit• CLASSES

• CAKE WEAR, our new line of chef coat.See our ad on page 38.

BOOTH 151512-619-6765www.amazingcakesofaustin.com


LLCLLC

CakeSafe


Cake ThingsYour home for Innovative Cake Things… Cake Supports and Boards, Cake Push Pop and Stands, Cupcake Stands, LED’s, Tools, Turntables … and much more! We strive to bring you a� ordable and hard to � nd cake decorating supplies. See our ad on page 63.BOOTH 549281-733-6080www.cakethings.com

CakeSafe, LLCCome see the “Best in Class Products” for the baker/sugar artist including The CakeSafe for successful & stress free cake deliveries; The Airbrush Booth, virtually eliminating overspray, & The Sugar Shack warming box for pulled/blown sugar.See our ad on page 64.BOOTH 326 & 328401-533-3636www.CakeSafe.com

Choco-Pan/Sweet Art, Inc.

Gourmet rolled fondant, modeling chocolate, gumpaste and high

quality textured rolling pins.

See our ad on page 17.BOOTH 113 & 115

888-287-8455www.choco-pan.com

Edible Artists NetworkLife is short BUT sweet so have fun growing your cake and confection business with Edible Artists Network! • Step by step tutorials from industry leaders • Interviews with professional cake decorators • Informational articles that help keep your business growingSee our ad on page 61.BOOTH 524888-287-8455 • www.edibleartistsnetwork.com

Clearview MoldsThe “CLEAR” choice in silicone rubber molds. Our food grade

silicone molds are safe and non-toxic. They are perfect for food and

hobby applicationsSee our ad on page 5.

BOOTH 542wwwclearviewmolds.com


Fondari� cNow you can have your cake and

EAT your Fondant TOO! Fondari� c has revolutionized the fondant

world with its 15 Gourmet � avors and 13 Brilliant Colors.

See our ad on page 66.BOOTH 226 & 228

912-232-4410www.fondari� c.com

Icing ImagesCome and see what everyone is talking

about! New Spellbinders® Sweet Accents™ for Icing Images® Food Grade die cutting,

embossing & stenciling machine! This new innovative machine unveils at 1:30 on

Friday August 9th! Live demos, free give aways and a chance at the big wheel!

See our ad on page 77.BOOTH 425-427

540-869-5511www.icingimages.com

The Knock Shoppe

See “Elissa” for a 15%-25% Discount.

Our � rst universal cake stand ..

• Cake Stand • Cake push-up stand

• Cupcake StandEnter our “Name the

Cake Contest” to win a cake stand system!

See our ad on page 63.BOOTH 145-244

608-296-2300www.TheKnockShoppe.com

The MarshmallowStudioStop by our booth for yummy marshmallows!See our ad on page 28.BOOTH 414619-621-8253www.themarshmallowstudio.com

Lucks Food Decorating CompanyLucks Food Decorating Company is the leading manufacturer of USA-made edible food decorations. Our trendy designs and quality decorat-ing products help you � nish cakes and confections with ease. See our ad on page 19BOOTH 414800-426-9778www.lucks.com

Mor

e Than Cake

N.Y. CakeStiletto High Heel Shoe Kit comes with all the

templates, silicone heel mold and drying ramp to create your favorite edible designer shoe.

See our ad on page 28.BOOTH 316800-942-2539

www.nycake.com

Ruth Rickey ProductsCutters, Veiners, Molds and custom

dusting kits. Tools, including the Ruth mini mat.

See our ad on page 78.BOOTH 540

www.ruthrickey.com

More Than CakeFinest in powdered � oral fragrances for gum paste, and powdered � avors for fondant, butter creams and more. Visit our booth #143 at ICES 2013.See our ad on page 63.BOOTH 143757-508-8961www.morethancakeonline.com

PhotoFrostPhotoFrost manufactures top quality, edible printing, embossing and die cutting products for decorators of all levels. Our vibrant colored icing sheets will help to give that “WOW” factor to all your cakes. See our ad on page 95.BOOTH 216, 218 & 220352-528-9292www.photofrost.com

Simi Cakes & ConfectionsSimi Ready-to-Use Isomalt in Crystal Clear, Vibrant Colors & Metallics, Pre-Made Isomalt Gems, Designer Silicone Molds, Sugar Tools, Cake Decorating & Chocolate & Isomalt Workshops. See our ad on page 32 & 86.BOOTH429321-543-3492www.simicakes.com


Teach Me, Simi!

Certified professional chocolatier,

cake designer, sugar artist and

international instructor

Sidney Galpern is paying a very special visit to the Windy City this November

for a trio of EAN-hosted

classes. Don’t miss this chance

to learn from one of the best!

Announcing EAN hosted classes

with Sidney Galpern, owner of Simi Cakes &

ConfectionsMonday, Nov. 18th

9am - 1pm (Addison, IL)

Blown Sugar Bubbles & Hearts Sculpture

Learn incredible pulled sugar/isomalt techniques and cast beautiful sculptures

to create a a striking centerpiece. Class Cost - $95

Register now! http://tinyurl.com/eansugar

Monday, Nov. 18th 2pm - 5:30pm (Addison, IL)

Chocolate Sculpture Class

Cast freeform and molded chocolate sculptures, make bows, and use chocolate

transfer sheets, luster dust and Icing Images to create beautiful color and contrast.

Class Cost - $95Save your seat today! http://tinyurl.com/eanchocolate

Tuesday, Nov. 19th 9am - 5pm (Addison, IL)

Pulled Isomalt Ruff le Roses & Fabric Pleats

Learn pulled sugar/isomalt techniques to create the look of ruffle roses and pleated fabrics, plus cast beads and drops to make

smaller versions of the cakes shownClass Cost - $175Class Cost - $175Class Cost - $175Class Cost - $175Class Cost - $175Class Cost - $175

A full day of learning! Don’t miss it! http://tinyurl.com/eanisomalt

Sign Up For all 3 and Save $15! http://tinyurl.com/eanthree

Background Image © venimo - Fotolia.com

Increase Your Social Reach With Email / Grow Your Email List With Social Media Part 2By Ken Fehner

Ken is the owner of The Social Gloo, a new media

marketing company specializing in social media

management for business. Visit Ken online at

www.thesocialgloo.com

Welcome to Part 2 of our conversation on email marketing and social media. Last time, we discussed how to increase your social media reach with email. In this post, I will be discussing how to grow your email list with your social media. Please see Part 1 for my explanation on why you should be using an email marketing service like Constant Contact and not Outlook or other email providers for your newslett ers.

Let’s acknowledge that all your social media fans and followers probably haven’t subscribed to your newslett er yet. The good news is services like Constant Contact make it easy for you to add widgets, apps and links to your website, Facebook and other social media platforms. In Constant Contact, you can go to “Contacts” and select the “Sign-up Tools” tab. You will be able to select from website sign-up forms, installing a sign-up app on Facebook, creating a “Text-To-Sign-up” for mobile phones and, fi nally, the very cool custom QR code you can put on store signs and business cards that allows smartphone users to join your email list. All of these options are free.

For this discussion, we will be selecting the “Install Facebook App.” Once selected, you will be prompted to install the app on Facebook. (Please note, you must be an admin of the Facebook page to add the app, and you should be logged in to Facebook.) If you manage more than one Facebook page, you will select the page you would like the app installed on. Once the app is installed, go to your Facebook page and make sure it is visible. It could be hidden because Facebook only shows four tabs or apps. Your tabs are located under your cover photo. Next to the last tab on the right, you will see a small down arrow…click on it to reveal the other apps. You can simply rearrange the tabs by mousing over the app to reveal the sett ings option on the top right of the

tab. Then, just swap your new sign-up tab with one of the tabs on the top.

Now that the tab is installed, click on it to customize it. You can add your logo and, if you have various email lists, you can off er the choice of which list to sign-up for. Now you’re done, right? No…now you have to get your fans to use this new feature. I suggest you go ahead and make a post inviting your fans to sign-up. Be sure to give them a couple

of reasons why they should sign-up. The great thing is you don’t have to give away the

store…reasons to sign-up don’t have to be monetary. For example, if you’re

a bakery, you could say, “Sign-up for our newslett er right here on

Facebook to receive our latest news, how-to’s and baking tips!” Remember, most of your fans will view your post on their newsfeed. So, be sure to include the link to the app. You can fi nd the link url by clicking

on the link and copying the link from your browser. This link

may be a litt le long, so you may want to shorten it by using Google’s

url shortener. Now, paste the link into your post and you are good to go!

Over time you will start to see your email list grow as fans discover and use your sign-up form. Remember to remind them about your form each time you send out a newslett er, and let them know what they are missing by not signing up.

Whenever you send out an email you will want to include the share butt ons which allow email recipients to share your newslett er on their favorite social media platform. This is why it is also very important to include a “Join Our Email” link in each of your newslett ers.

I hope these tips have been helpful. Best of luck with marketing your newslett er with social media.

“The “The “The great thing is great thing is great thing is

you don’t have to you don’t have to you don’t have to give away the store…give away the store…give away the store…

reasons to sign-up reasons to sign-up reasons to sign-up don’t have to be don’t have to be don’t have to be

monetary.”monetary.”monetary.”


FacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesFacesBy Lesi Johns-Lambert Calgary, Alberta - Canada

Author BioI am a Certi� ed Cake Designer. I founded Lesi’s Kitchen, School of Cake Artistry in 2007. (www.lesiskitchen.com) I enjoy passing along my cake knowledge and my emphasis remains creativity and art based.I believe that we are in a time when cake is not just

cake anymore. You need to stand out from the rest and I encourage my students to incorporate their own personality into all of their artworks.

You will need: Gumpaste of your choice Styrofoam structure to hold

fi gure head Orangewood modeling stick,

sharpened to a dull point on both ends Small bowl for water

Several different sized brushes for blending seams Thin pointed modeling stick Small paring knife Emery Board and Sanding Block Copper and ivory gel color Petal dusts: Mango, rose,

mushroom

Background Image © Miro Novak - Fotolia.com

DOWNLOADTHE PDF


Before you begin dye your gumpaste to the desired skintone.

Roll a 1.5” piece of colored gumpaste to a smooth round ball

Lightly score a center facial line, horizontal eye line and mouth line. Using your pointed modeling stick, make two small holes on the eye line and on either side of the mid facial line

Be sure to start with one ball and cut it in half so that both pieces are of equal size

Place above and below each eye area

Using your small paring knife, cut a slit to form a smile (or frown if you prefer.)

Shape to form a neck and insert modeling stick into the bottom. Insert modeling stick into your Styrofoam form so that you can be hands free

Insert a small piece of black gumpaste (or fondant) into each of the eye holes.

Eyelids. Start with a small ball and cut it in half so that both pieces are of equal size. Shape each piece into a small crescent shape.

Smooth into place with a dampened brush. Be sure to keep your brush damp so that you can completely blend each added piece of gumpaste into your fi gure. Repeat for both eyes.

Create a bottom lip by forming a small crescent shape.

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Blend the seams it into your fi gure using a dampened brush. Be sure tuck the corners into the mouth for an even seamless look. If your gumpaste becomes dry and small cracks appear, they can be fi lled after all of the facial features have been added.

Using your sharp modeling tool, insert to make nose holes. Begin to shape the nostril fl are from inside the nose hole.

Add a small ball of gumpaste to the cheek area under each eye.

For the chin, again make another crescent shape. This one should be thicker in the centre.

Blend the seams into the face. You may choose to use a smaller brush to blend into the smaller spaces under the nose.

Make a small teardrop shape for a nose. You can comfortably play with the proportions for your features without problem. The asymmetry is what will give your character some personality.

Using your dampened brush and your sharp modeling tool, give the nose some shape. Blend the nose bridge and nostril edges into the face.

Using your dampened brush, blend seams into the face

Apply under the mouth. Your crescent can be larger of smaller depending on your facial feature preference.

Another small crescent over each eye will create eyebrows for your character.

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Smooth out any seams that may be visible.

Using a dampened brush, push and blend to create the characteristics of the ear.

You should be left with a fairly smooth surface to work with.

Add hair, eyebrows, glasses, mustache, hats….whatever

you fancy.

Add a fl attened half circle to either side of the head to create ears. The top of the eye should be in line with the corner of the eye.

Once your character has dried, using a medium coarseness emery board and a sanding block, smooth away any rough edges on your character.

At this point you are free to get creative and make this character come to life.

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Using your petal dusts, give his face a little color. Some paint added to the eyes for a little sparkle. Have fun with it!


Cake forCake forthe Cure

How Chef Dana Herbert is Looking to Break a Record

and Help Beat Cancer

By Dawn Daniels

Chef Dana Herbert is taking on the biggest and sweetest project of his career: a 20,000 pound, 20 foot high cake that will take the world record for the largest wedding cake ever made. Touted as the Cake for the Cure, the cake will be used to raise money to benefi t the Susan G. Komen for the Cure of Southern Nevada. The project will be built live in Las Vegas, Nevada at the International Baking Industry Exposition on October 6-9 by Chef Herbert and his all-star team of 19 sugar artists.

With the world record of the largest cake ever made hanging in the balance, the Guinness Book of World Records will be on hand to document the feat.

Slices of the Cake for the Cure will be made even sweeter as they are sold to IBIE participants and online with 100% of the proceeds going towards breast cancer research and the Susan G. Komen for the Cure cause. A portion of corporate sponsorship of the cake will also go to Susan G. Komen.

With the large scale of the cake, the project will need to be pulled off by a team of sugar artists who are dedicated to making the dream of the largest cake ever made a reality. Chef Dana has recruited the best of the best including cast mates from TLC’s Cake Boss: Next Great Baker. Season 1 recruits include Jay Qualls, Greggy Soriano, Kendra Jordan and Johanna Lyons. Carmelo Oquendo, Jasmine Frank and Heather Macia from Season 2 also are on board, as well as Melissa Payne from Season 3. Additional members of this star-studded team are: Robert Self and Nicole Wilson from TLC’s Ultimate Cake Off and WEtv’s Wedding Cake Wars; Lace McKee from TLC’s Fabulous Cakes; and Gonzuela Bastarache, Ashleigh Wright and Michelle Curran from Food Network’s Halloween Wars and Sugar Dome. Professional bakers Juniati Kolingba, Dominicke Hayman, Stephanie Drye, DeAndrea Williams, Sebastian Todd, Latisha Mays, Edward Frye and Netesha Herbert also will be lending a hand, and students from the culinary school of the Art Institute of Las Vegas will help construct the cake.

Chef Dana Herbert’s career has skyrocketed since his win on Season 1 of Cake Boss: Next Great Baker, but his love for the culinary arts started as a child. “My grandmother was a great cook and I learned from her, hanging at the edge of her counter,” says Herbert. As a teenager, Herbert grabbed cookbooks and just started cooking or baking, as what he describes as the “light bulb” went off .

Chef Dana has a Bachelor’s Degree in Culinary Arts and an additional Associates of Arts in Pastry from Johnson and Wales University, making him a double threat in the kitchen. He owns Desserts by Dana, a cake and dessert shop in New Castle, DE where he describes 100+ hour work weeks. “Some of the hard work is just survival but most of it is for the love of what I do. In building this business, I have had a ‘no quit’ att itude and that allows me to work to that extreme,” says Herbert.

And with that same “no quit” att itude, Herbert has taken on the challenge of constructing the Cake for The Cure while raising money for a good cause. “I really wanted the cake to be for a charity that really could use funds to continue their work, and I am happy to support Susan G. Komen,” says Herbert.

The Cake for the Cure may be built in Vegas, but the blessings it will provide won’t

stay in Vegas! They will spread like icing on a cake for the cause of breast cancer research to ultimately help

people across the country aff ected by the disease.

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CakeTrick Fondant Roller ....................... 42www.caketrick.com

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Global Sugar Art ....................................... 96www.globalsugarart.com

ICES ................................................................ 46www.ices.org

Icing Images ............................................... 77www.icingimages.com

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The Knock Shoppe ................................... 63www.theknockshoppe.com

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Poly Dowels ................................................ 38www.poly-dowels.com

Simi Cakes & Confections LLC .............. 32www.simicakes.com

West TN Sugar Arts Show ...................... 46www.westtnsugarartists.org

Advertiser Index

Transporting an Edible MasterpieceMother of Cakes Sugar & Cake Academy

commissioned a chocolate cake sculpture by Florida Artist Paul Joachim. � e

sculpture was of Norman R. Davis and Zane Beg. It was over 6ft tall

with Norman piggy backing on Zane’s back. It weighed over 250lbs with chocolate and cake.

� e transportation of the cake was � lmed by A&E Networks

Shipping Wars and was watched by over 1.7 million viewers.

� e show � lmed the cake being transported from Paul’s place in Orlando, Florida to the Academy

in Lehigh Valley, Pennsylvania.

� e cake was part of a dinner celebrating the two artists. Tanveer

Walli the Director of Mother of Cakes commissioned the cake to celebrate

Norman’s birthday and Zane being named one of the top 10 cake artists in the USA. � e duo have worked closely with Mother of Cakes since its launch the ICES Convention in Charlotte North Carolina 2 years ago.

Although all the cake has been removed the sculpture is still standing at the school.

View the clip here: http://tinyurl.com/shippingwars

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