Documente Academic
Documente Profesional
Documente Cultură
Decorating
ONE-TIER
Wonders
AN AMAZING ASSORTMENT
of small cake
design ideas
Be Bold!
EXPAND YOUR PALETTE
with hand-painting tips from experts
Akiko White AND
Natasha Collins
EXCLUSIVE Q&A
with cake designer
Mich Turner
4P lus
TUTORIALS
6 BONUS 2 NEW
TUTORIALS CAKE RECIPES JULY | AUG 2015 • ISSUE 397
Create your story of
TASTE and COLOR
www.ChefRubber.com
CONTENT
FEATURES
AMERICAN CAKE DECORATING JULY | AUGUST 2015 ISSUE 397
07
SHOWCASE:
ONE-TIER
WONDERS
While life-sized sculpted cakes
and towering tiers may garner
immediate attention, many
occasions call for a smaller,
but no less detailed design.
58
TUTORIAL:
WHITE COLLAR DESIGN
An elegant collar and windowed side panels
are a beautiful way to build piping skills, and offer
the opportunity for custom embellishments.
By Dawn Parrott, CWPC
48 52
TUTORIAL: TUTORIAL:
SUMMER NIRVANA MIDNIGHT MOLES
Royal icing collars are a graceful addition A mobile home for moles, this fanciful
to this single-tier cake featuring a “log car” is on a mysterious journey.
hummingbird sipping from a hibiscus By Kelly Lance
blossom. By Julia Cullen, CMSA
ON THE COVER
AMERICAN
Decorating
ONE-TIER
NATASHA COLLINS
Wonders Nevie-Pie Cakes
Berkhamsted, Hertfordshire, UK
AN AMAZING ASSORTMENT
of small cake
design ideas
Be Bold!
EXPAND YOUR PALETTE
This Mimosa Blossom cake is from the recently released 62
with hand-painting tips from experts
book by cake painting expert Natasha Collins and
Akiko White AND
Natasha Collins
featured in this issue’s By the Book column. See more TUTORIAL:
EXCLUSIVE Q&A
with cake designer
Mich Turner starting on page 38 and check out more of Collins’ PRIDE OF THE VIKINGS
work at NeviePieCakes.com. The very sight of a Viking dragon ship could
4P lus
TUTORIALS
strike fear in the hearts of many during the
6 BONUS 2 NEW
Image used with permission from The Painted Cake by Natasha
Viking era. This thrilling rendition is easy to
TUTORIALS CAKE RECIPES JULY | AUG 2015 • ISSUE 397
20
IN MY
KITCHEN
Akiko White and
42
her art. A MATTER OF TASTE
Seductive Beauty: The delicate jasmine
flower packs an intoxicating combination of
fragrance and flavor into each tiny blossom,
enticing even the most discriminating palate.
By Derek Aimonetto
46
WORK STATION
Products for baking, decorating and presentation.
30
COLOR STORY
22 Make A Statement: Step out of the neutral
color safety zone to explore a dazzling rainbow
THE MADELEINE of bold, brilliant hues. By Junita Bognanni
QUESTIONNAIRE
Avalon Yarnes
34
SWEET SCIENCE
In the Thick of Things: While the chemistry
of gelling agents can be quite involved,
understanding these ingredients makes for
infinitely better results in both baking and cake
decoration. By Joseph Cumm
24 38
BY THE BOOK
PROFILE Encouraging Artistic License: Natasha Collins,
The Science of Spectacular: Mich Turner, owner of boutique cake-making company
MBE, is a superstar in the U.K.—a cake
68
Nevie Pie Cakes, is one of the leading experts
designer to royalty and celebrities, a regular in the world of hand-painted
presence on television, a respected author cakes. Her new book, The
and a highly sought-after instructor. Her Painted Cake, demonstrates LAST BITE
meticulous approach to everything from how even absolute beginners Strawberry Chiffon Cake: Wonderfully light,
recipe development to business expansion can develop confidence in a classic chiffon cake is the perfect foil for the
has helped ensure her success. their painting skills. sweetest of summer strawberries. A recipe from
By Susan Schultz By Linda Cloutier Mich Turner’s Cake School by Mich Turner, MBE.
Decorating
Editorial Director Susan Schultz
Art Director Brooke Hennigs
as we proudly present Copy Editor Amy Goetzman
Chef Nicholas Lodge Appointed Contributing Writers Derek Aimonetto, Junita Bognanni, Linda Cloutier,
Julia Cullen, Joseph Cumm, Tatiana Ho, Kelly Lance,
Brand Ambassador for Renshaw! Contributing Artists
Titia McLuckie, Dawn Parrott, Jay Qualls, Akiko White
Cinzia D’Adamo, Sandra Daggett, Luís Gasper,
and Chefs Robert Goshe, Ceri DD Griffiths, Toby Griffiths,
Nadia Flecha Guazo, Calli Hopper, Jessie Jones,
Tatiana Kovalenko, Dany Lind, Mich Turner,
Erin Schwartz, Sharon Spradley, Georgia Suter,
Catarina Taborda, Avalon Yarnes, Hazel Wong,
Tony Wright, Sylvia Yu
Special Thanks Amber Adamson, Natasha Collins, Nisha Fernando,
“I love the taste, workability, Verity Holliday, Joëlle Mahoney
and value of the Renshaw
President/CEO Grace McNamara
brand of ready-to-roll
fondants and gumpaste...” Associate Publisher Karen Griffiths
Editorial Advisory Board Michelle Bommarito, Prof’l Chef/ Instructor
Chef Paul, Chef Rubber
John Kraus, Patisserie 46
Beatrice Schneider, Chicago School of Molding
Marina Sousa, Just Cake
Susana Martínez Zepeda, Casa Susana
Marian Franza, Marian Franza Tortas
Decorades Artesanales
Circulation Manager Peggy Yung
Subscriptions 877-467-1759
Chef Nicholas Lodge - Renshaw Brand Ambassador, Pastry Chef & Master Cake Artist
1 Year: U.S. $28; CAN. $36; FOR. $48
2 Years: U.S. $50; CAN. $66.50; FOR. $48
Our NEW user-friendly website allows you to: All subscriptions payable in U.S. funds,
• Review the complete line of specially formulated drawn on U.S. bank or postal money order.
Renshaw Décor-ice ready-to-roll fondant
available in 22 lb., 10 lb., 5 lb. and 1.5 lb. packages
in white, black, red, blue, green, yellow and purple Editorial Director: Please direct all correspondence, photos, and press releases to Susan Schultz,
along with Décor-ice gumpaste in 1 lb. packages susan@wf-vision.com or mail to American Cake Decorating, 151 Lafayette Ave. #3 Brooklyn, NY 11238
Subscription Questions & Changes: Send address changes to, New Mailing Address: American
Cake Decorating, PO Box 15698, North Hollywood, CA 91615 or e-mail CakeDec@pubservice.com.
• Review the Nicholas Lodge Collection of tools, Please notify us of address changes four to six weeks ahead of time. The post office is under no obligation
cutters, veiners, and supplies needed to create to forward your magazine. If the postal authorities notify us that your magazine is undeliverable, we have
no further obligation unless we receive a corrected address within one year. We cannot be responsible
your amazing works of sugar art for nondelivery.
The staff of American Cake Decorating magazine and AIM Communications LLC have reviewed
• Enroll in classes with Chef Nicholas to learn contributions and advertising materials with the understanding that the information is original, accurate,
the art and techniques of sugar flowers, and reliable, but we cannot be held responsible for such content. Please note that some of the techniques
ready-to-roll fondant, and royal icing may be suitable for private home use, but are not necessarily appropriate for cakes destined for sale.
Issue 397. American Cake Decorating (ISSN 1094-8732) is published bimonthly by AIM Communications
1-800-662-8925
LLC. 4756 Banning Ave. Suite 206, St. Paul, MN 55110. Periodicals class postage paid at St. Paul MN
and additional offices. Postmaster: Send address changes and subscription correspondence with
770-453-9449
mailing label to American Cake Decorating, 4756 Banning Ave. Suite 206, St. Paul, MN 55110.
Copyright 2015 by AIM Communications LLC, Phone: 651/330-0574, Fax: 651/653-4308,
service@americancakedecorating.com, www.americancakedecorating.com. Reproduction in
whole or in part without written permission is prohibited.
SOCIAL
LIST Sweet
SUMMER
Facebook: AmericanCakeDecorating
Twitter: CakeDecMagazine
Pinterest: acdpins
TREATS
This issue exudes summertime. Reading
through, I can almost taste and smell
I first came across
Kamran Siddiqi through
the wonderful projects in this magazine.
Food & Wine and I’m Hibiscus flowers, jasmine, butterflies
amazed at what this and hummingbirds fill the pages and I
22-year-old has already
achieved—check out hope they inspire you to create your own
his book, Hand Made favorite summer fantasy. There are so
Baking. I’m crushing on
this Strawberry Pavlova!
many great designs in this issue. What’s your favorite? I’d love to know:
email your pick to contact@americancakedecorating.com.
facebook.com/
TheSophisticatedGourmet Even better, make it and send us a photo.
As someone who is passionate about cakes and baking, you’re already
very familiar with the thrill of creativity. But a downside is that sometimes
creative people love what they do so much they feel almost embarrassed
to charge for their products and services. This is why I love the advice Jay
Come summer, I’m Qualls gives on page 28, encouraging cake artists to value their work. I
always looking for light completely agree with his assessment—you should be getting a 30-40%
desserts, so I’m working
my way through almost profit margin for your cake creations.
every recipe on Loretta
Millar’s Frozen Treats
Now let's turn to summer! Living in Minnesota makes us a little crazy—
Pinterest page. This when the weather warms, we rush outside, because it’s finally time to
champagne and lemon grill, swim, walk, ride—and yes, bake. This is the time of year when I love
sorbet “float” with mint
was a huge hit at a to make galettes from freshly picked summer fruit. Plum is one of my
girlfriend brunch. favorites but rhubarb, strawberry and apricot are also wonderful.
pinterest.com/ Jacques Pépin’s recipe for plum galette is to die for!
mom1315/frozen-treats/
What sweet treats will you be creating during the warm summer months?
I’d love to see your ideas—please share them with us on our Facebook page.
Enjoy summer!
There’s a fun post on
PopSugar about cakes
Grace McNamara, Publisher
that can stand up to
summer weddings.
http://bit.ly/1Px84EI
RECIPE
Weblink Facebook.com/HazelWongCakeDesign
JESSIE JONES
Jonesin’ For Cake
London, ON, Canada
A graduate of the Culinary
Management program of Fanshawe
College in London, ON, Canada,
Jessie Jones fused her love of visual
arts with her passion for food when
she founded Jonesin’ for Cake,
a fine art cake company, in 2013.
Along with being a cake artist,
Credit: Rayeo Photography Jessie also performs and records
“I love having abstract elements on all the cakes I with the folk-rock band The Bird
make. This cake was inspired by a painting I came Stone Revival. These two artistic endeavors keep Jessie
across in a magazine. I recreated the painting on the focused on her pursuit of happiness.
middle and the bottom tier, while the simple top tier
is enhanced by an ebullient sugar peony.” Weblink Facebook.com/JonesinForCake
ONE-TIER
Wonders
While life-sized sculpted cakes
and towering tiers may garner
immediate attention, many
occasions call for a smaller,
but no less detailed design.
GEORGIA SUTER
Puckycakes Academy
Girona, Spain
Lanterns play an important role in the Buddhist Festival
of Vesak, and for the recent cake collaboration based on
this holiday, Georgia Suter changed the usual palette
of reds, oranges and yellows to blues. “The cake speaks
about connections and the circle of life,” she explained.
“The woman, who is Mother Nature, is merging into the
sky. It is a never-ending sequence of birth, childhood,
adolescence, adulthood, old age, death and rebirth.”
TOBY GRIFFITHS
Sublime Cakes
Tilford, Surrey, UK
For his first competition, Toby Griffiths only gave himself
a week to design a complete cake. “I know that this was
foolish—it takes a long time to design a cake, decide on the
proper arrangement of the panels, drawings underneath the
panels, piping—what and where to pipe—and the colors.
But I had an idea for a cake based on the famous Bibendum
Building in London and though it was a quick decision, I
knew it would be fun. This is my first fully designed panelled
royal icing cake and I was very fortunate to have the work of
Thibaud Herem to look at. This saved me time, simplified
my design and made it easy to pipe over his drawings.”
This cherry blossom fairy design was part of the Sugar Myths & Fantasies collaboration that debuted in May. The cherry blossoms
and fairy are both made of gumpaste dusted with edible color, while the tree trunk is a dummy, covered in fondant and airbrushed.
See this baby dragon discover the
power (and the inconvenience) of fire
in a short video from Erin Schwartz.
ERIN SCHWARTZ
Stacked | Manassas, VA
“How are we going to eat cake if I can’t
blow out the candle?” That’s the problem
worrying a baby dragon in this fire-breathing
(yes, really!) design created for the Sugar
Myths & Fantasies collaboration.
TATIANA KOVALENKO
Skazka Cakes, LLC
Ridgefield, NJ
Winner of first place in sculpted design and best overall
in the professional category at the 2014 National Capital
Area Cake Show, this design was inspired by the famous
Russian fairy tale, “The Humpbacked Horse,” by Pyotr
Yershov, sometimes known in English as “The Magic
Horse.” In the story, the whale/horse had swallowed
too many ships, and was punished by having to carry an
entire city on its back. “Even though this monster whale
is not the main character in this tale, it is definitely one of
the most vivid, memorable and well-known characters in
Russian folklore,” said Tatiana Kovalenko, who combined
sculpting, carving, molding, piping, airbrushing, painting
and more to create this detailed design.
SYLVIA YU
Plano, TX
“I always admired the delicate looks of
English-style piping, but seldom have
the chance to do it,” said Sylvia Yu. In
January 2014, she attended Kathleen
Lange’s Lambeth Boot Camp. She
put her lessons to good use with this
Lambeth-inspired design for the 2014
That Takes the Cake show. “Since the
show was held in February, I designed
the cake with lots of hearts,” she added.
TATIANA HO
Delicia Designs
Modiin, Israel
“This is my solution to clients who
request cupcakes but with the look
of a decorated sheet cake,” said
Tatiana Ho. “It’s also an alternative to
buttercream pull-apart cupcakes, as
with this approach you can have a set of
fondant-decorated cupcakes presented
with a single image or design of your
choice.” She created the framed
painting of the Eiffel Tower with tulips
for a Parisian-styled dessert table and
it was presented along with macarons
and cake pops for a birthday brunch.
CINZIA D'ADAMO
Rome, Italy
Lanterns play an important role in the Buddhist Festival of Vesak,
and for the recent cake collaboration based on this holiday,
Cinzia D’Adamo designed a golden lantern radiating rings of red
and pale gold as metaphors for light, love and vitality. “The colors
are swirling and fluid, as the lamp is lifted and carried by the wind,”
she explained, “emitting light on the way to the Buddha.”
CATARINA TABORDA
AND LUÍS GASPER
Pirikos Cake Design
Figueira da Foz, Portugal
It’s probably no surprise that Catarina Taborda, a
former geographer, and Luís Gaspar, a former architect,
created a temple for their Festival of Vesak design.
They researched Buddhist temples from all over the
world, then created their own interpretation, setting
it against a serene “pond” to convey the idea of the
building floating like a lotus blossom.
Amoretti.com | 805.983.2903
“I learned everything I needed to know about cake decoration, from the basics of buttercream to techniques of airbrushing,
sculpting and designing contemporary cakes. Today I can say I have learned from the best and now have the confidence to
do great things as an ICE graduate!”
– Genelle, “Best In Show” winner at the 2014 New York Cake Show
2015 Presenters
Famed Alan Richardson and Karen Tack of
Hello Cupcake, What’s new, Cupcake? Cupcakes &
October 3-4, 2015 Cookies & Pies Oh My, and the latest Cake My Day!
River Spirit Expo | Tulsa State Fair | Tulsa, Oklahoma
Dark horse Michael Lewis-Anderson baker
www.oklahomasugarartists.com extraordinaire to the Belgian royal family, extended
aristocracy and Corps Diplomatique
The event has an intense history with four Food Network specials, an onsite Food Network Challenge,
60 Minutes, foreign and domestic press, periodicals. Rewards like no other, cash and prizes that
dazzle–with grateful thanks to our incredibly generous sponsors!
won for the junior division. It was a simple round cake with
a marzipan-covered tree. It had a swing with a bunny on it
and other bunny characters under the tree looking for eggs.
I guess I was already creating illustration scenes on my cakes
back then!
I’ve been creating cakes for friends and families since then.
It wasn’t until I started using other sugar art mediums that
my designs became more interesting. I had never worked
with fondant, gumpaste, modeling chocolate or isomalt
until two years ago.
Weblinks www.akikowhite.com
www.akikowhite.blogspot.com TruColorTM Natural Food Color Paint
twitter.com/akikowhite and Natural Gel Paste Powder Colors
linkedin.com/in/akikowhite
facebook.com/white.akiko 14144 Central Ave. Unit G | Chino CA 91710
pinterest.com/akikowhite/ 909-271-8869
flickr.com/photos/akikowhite Sales@TruColor.org
What’s your
secret ingredient?
THE adeleine
QUESTIONNAIRE
Our take on the Proust Questionnaire, in deference to
his masterpiece Remembrance of Things Past, where a
madeleine dipped in tea evokes waves of sensory memories.
Weblinks Avaloncakes.com
Facebook.com/avaloncakes
ACD: How did the decision come to take the extra time
to write your first book?
MT: I was approached by Jacqui Small Publishing in 2004,
after contributing a cake or a spread on wedding flowers
to a book by Paula Pryke for a spread on wedding flowers.
The company had been looking to work on a cake book—
we met, everything went great, and Spectacular Cakes
was published in 2005. Since then, we have published
five books together, which have been translated and co-
published around the world and won several awards. My
latest book, Mich Turner’s Cake School, combines 25 years’
experience as a cake decorator, food scientist and teacher.
Each book is a labor of love, taking two years to publish,
and it is a challenging but rewarding process. It takes me
back to my roots of writing laboratory reports to ensure
the reader can turn everyday baking into show-stopping
cakes with successful results.
“
A custom cake is a luxury item and luxury items come with
“
a luxury price. I use this analogy:
MAKE A Statement
BY JUNITA BOGNANNI
Adobe Color
LEFT: This cake by Allison Kelleher uses her embedded Formerly known as Kuler, Adobe Color offers a sophisticated
stripes technique that she first featured in a black and white
color wheel that allows you to create palettes that are
design created for The Cake Blog’s 2015 Wedding Cake
Preview. “The stripes are purposefully wonky (and this analogous, complementary, monochromatic and anywhere in
time only slightly embedded) to give the cake an organic between. The site also features a comprehensive database of
feel,” said Kelleher. “I wanted an effect like it’s wrapped preexisting color palettes for inspiration.
in ribbon.” Check out The Cake Blog for a short tutorial on
this technique. | Photography: Lara Ferroni.
Yet the brighter the hue, the more room for error. A sharp Design Strategies
color contrast, like a deep turquoise background with Pushing color boundaries often leads to other stylistic
poppy red accents, will either shine or completely flame out, experimentation. Sharp geometric patterns pack a punch
depending on the balance between the two hues. in bright, saturated colors, as do other clean, linear shapes.
“What I love about using color is that you can make a big “Quilt patterns, chevron and herringbone all look fantastic
impact with minimal design elements,” says Kelleher. “On [in bold colors] when they’re neat and clean,” says Kelleher.
the flip side, you can run the risk of clashing if the colors are “So many shapes work well—triangles, hexagons, stripes—
not chosen well.” So how do designers avoid this? Barbosa you name it!”
faces that challenge head on. “The clash [is] always there! In some cases, this pop of color can unexpectedly shift the
Do not try to avoid it, try to harmonize,” he says, insisting focal point of the cake, creating an asymmetrical design that
that clashing colors can shock the viewer in a good way, might otherwise be symmetrical. “To me, this is an organic
creating “visual charm.” process,” explains Barbosa. “I understand that some colors
Before diving into the deep end of bold hues, it helps to may provide greater light to other colors, and in other cases
understand the basics of color theory. Studying a classic other colors can totally eliminate the life of a color, [but] I try
color wheel can build awareness of how different shades to be guided by emotional feelings.”
look next to each other. An analogous color palette utilizes When designing with bold colors, Kelleher also uses an
shades close to each other, using slight variations in hue intuitive approach. “Not too long ago, I probably would
to achieve contrast. A complementary palette features have said that symmetrical designs work best,” she says.
colors that sit opposite each other on the wheel. And a “But currently, I’m working on much more organic motifs,
triadic palette uses three colors that are equally spaced and I find that color and high contrast work equally as well
apart. No matter which approach you choose, you’ll want in this context.”
to experiment with lots of variations. If the original color
combination is too jarring, consider separating them with Finding Inspiration
a neutral transition color or one just a few hues lighter
to differentiate the two. Kelleher recommends creating Once you start to see the world in bold colors, it’s difficult
a mock-up of the design using cut-out fondant pieces. to stop. And why would you want to? Inspiration can be
“During this process, if a color doesn’t look right, it usually found everywhere you look—along a flowering garden path
jumps out at me.” lush with wisteria, at a farmers market stall overflowing with
Junita Bognanni is a
freelance writer and food stylist
based in Saint Paul, Minnesota.
You can find more of her SCAN ME
writing about food and travel at for more details and to
www.cannolipepperoni.com. find out where to buy
One-tier cakes
with major personality!
Bake
in Me!
Up to 375°F or 190°C
Penguin cake
made with ®
Egg Pantastic
Pan 49-2013
These lightweight, durable plastic pans can be used like aluminum pans
when placed on a shiny cookie sheet in a conventional oven.
CK Products, LLC
Get your cake and candy accessories at
6230 Innovation Blvd.
Fort Wayne IN 46818 www.CKproducts.com
THANK
YOU!
…to all of the visitors over the past two months to
the NEW AmericanCakeDecorating.com website.
As smart, savvy members of the cake decorating
community, your response has been very gratifying!
Remember, with the new site-wide search engine,
you can easily discover dozens of ingredient-specific
recipes, themed cake decorating ideas and in-depth
tutorials—and we’re adding great new content every
We’d love to hear your suggestions day. Plus, all the fantastic information that we can’t fit
on what else you’d like us in every issue is now online under our ACD+ button!
to include on the ACD site!
Please get in touch at contact@ AMERICAN
americancakedecorating.com.
Decorating
JULY | AUGUST 2015 americancakedecorating.com 37
BY THE BOOK
Artistic
ENCOURAGING LICENSE
“My experience painting on cakes is very limited, but it’s a skill I’d
really like to improve,” said Linda Cloutier. “I’ve admired Natasha
Collins and Nevie-Pie Cakes for most of my cake career so I jumped
at the chance to review this book. The Painted Cake is just as visually
stunning as one would expect from someone of her level of artistry.”
Collins’ instruction on specific flowers was very informative of the easy projects. I did the mimosa branches (one paint
and practical, with hints to keep flowers multi-dimensional splotch: very easy) on a small, fondant-covered tier. This
and realistically sized and proportioned. It never would have was the perfect project for my skill level. As I worked my way
occurred to me that a round flower, painted over the edge of around the cake, I settled into a good method for mixing my
a cake, must be elongated to counteract the optical illusion color and finding how it should look and feel on my palette
that occurs when the round shape is interrupted. Her to get the desired effect on my fondant. While the finished
troubleshooting tricks are invaluable. They include not only piece wasn’t display-worthy, it was certainly a worthwhile
how to remove paint from fondant but how to overcome use of my time.
design stumbling blocks.
EBRAT
20 -on to o d Regis si
t
s begin ra
L
ds
te ion 8
an sses s
t /2
E s of Good
u
Ca
l
H
7
in
im
r
Jo
E! Times
es”
C
5
Demons 0
a
tra
$7 eac
40 Ye
tio !
er
ov
ns
h
50 ors
nd
Ve
10
of c 0
ays over on d ak
’s es
5d 500
is
of $7 cash
pl
ar art
ay
ug n! in rizes
fu &p
Om E
a h a, N
s
SEDUCTIVE Beauty
“I first encountered jasmine in bloom at The Inn on First, in
Napa, CA,” said Derek Aimonetto. “Their heady perfume
created an atmosphere of peaceful grace, and for the rest
of my life I will always associate its taste and aroma with my
wedding, which took place there in the gardens.”
With a hint of earthy tropical jungles and pristine exotic
gardens, jasmine offers a welcome opportunity to put a
twist on classic recipes. Its small, delicate blossom has a
distinctly rich, honeysuckle-like flavor and an aroma that is
both calming and seductive. Knowing the close connection
our sense of smell has to our sense of taste, I commented
several times that I would love to create a dessert that
tastes the way those jasmine bushes smelled.
After the ceremony, we celebrated our union with
close friends at Chef Ken Frank’s local Michelin-starred
restaurant, La Toque. To my delight, the first selection on
the dessert menu was White Chocolate Jasmine Mousse.
(Yes, I read the dessert menu first!) It was delicious,
delivering the exotic, delicate flavor as if on a cloud,
dissolving in my mouth and leaving behind a lingering
floral echo—and I’ve been hooked ever since.
Jasmine’s subtle appeal is reminiscent of Tahitian vanilla,
but with a floral complexity that sets itself completely
apart. Since my introduction to this flavorful flower, I have
incorporated it into a variety of recipes, giving them an
unexpected and distinctly sophisticated twist.
Prized throughout the world for its subtle, sweet flavor,
jasmine is primarily used in teas and essential oils. When
exploring how to use jasmine as a culinary element, you’ll
want to get to know the other flavors that complement Derek Aimonetto, left, with his husband Glenn Rowe, in
and enhance it. Tahitian vanilla (my preferred brand front of the flowering jasmine bushes at their wedding.
is Nielsen-Massey) and chamomile both act as flavor
enhancers to jasmine, but it is important to keep in mind blossom tea to the heavy whipping cream and gently heat it
that jasmine is subtle and easily overpowered. Approach in a double boiler. Once warm, remove the cream from the
the balance of flavors in your recipes as a culinary bouquet; heat and refrigerate it until it is completely chilled. Remove
too much of any other flower and the delicate jasmine will the tea bags and thoroughly strain the cream to remove any
get lost. However, do not feel as though you have to avoid stray tea leaves.
strong partnerships. When you take your first bite of the Use this jasmine-infused cream to make homemade
Jasmine Lemon Butter Cake recipe I developed, you are first whipped cream and your guests will have a delicious
introduced to the sweet lemon curd, which is then gradually surprise awaiting them at the end of the meal. And I find
replaced with the blossoming floral notes of the jasmine. that mixing green tea with the jasmine adds a bit of pleasant
When creating your own recipes using jasmine, use a earthiness to the infusion. My favorite means of enjoying
delicate hand at first. As with rose or lavender flavorings, jasmine infused whipped cream is on top of a generous
too much of the flavor in any one dish can result in crossing bowl of vanilla bean ice cream, but you can try the infusion
a line to a “soapy” taste. During my explorations I have approach with all sorts of liquids to make cakes, tarts or
found three different methods to add jasmine’s flavor to even jasmine custard.
a variety of dishes.
Jasmine Extract
Jasmine Blossom Green Tea You can find jasmine extract at specialty food stores or
If I am making a recipe that uses a significant amount of online, but when purchasing extract, you must ensure it
liquid, I can steep jasmine tea in that liquid to infuse it with is specifically for use in food; many jasmine extracts and
jasmine flavor. For example, you can give whipped cream a essential oils are safe only for making soap and other
subtle twist by simply adding two or three bags of jasmine non-culinary applications.
These little blossom cookies are the perfect accompaniment to a cup of chamomile tea.
www.atecousa.com
Visit the all new Ateco website for all of our latest cake decorating tools and products.
ACD15001
BASIL,
Basil,FENNEL FLOWER,
Fennel Flower, Learn from a TruColor™ "Gold More
Shine" flowers.
Delicious Cake Fillings, No-Bake Chee
es only than 30 flavorsFloral
for fondant, royal
scentsFruit
for your
MINT, ROSEand
Mint, Rose & CILANTRO
Cilantro Living Cake Legend Royal Crown by Mini Desserts, Dips, Incredible Cre
and other icing, butter cream, chocolate,
beautiful candy,flowers.
gum paste
Harvestedatatthe thepeak
peakofofflavor
flavor Techniques and Art of Shayne Greenman! baking and more!
s in our Harvested
& color, fresh herbs & and
edible
More than 30 flavors
rmulated and color, fresh herbs edible Professional Cake Decorating is Simply add water to "Hydrate
avors flowers arearecombined withwith
sugar for fondant, royal icing,
flowers combined an innovative 240-hour program, and Decorate" TruColor™ More than 30 flavors for fondant,
king for tosugar
lock in their natural, just- butter cream, chocolate, candy, royal
to lock in their natural, led by award-winning Chef Toba Powder to create theFiner
world's Fillings
icing, butter
™ cream, chocolate, candy,
picked flavor. Beautiful colors, baking and more!
just-picked flavor. Beautiful Garrett. Learn to craft your own best natural foodDelicious
colors! Cake Fillings, No-Bake
baking and more!
Cheesecakes,
unique flavors, crunchy texture.
colors, unique flavors, and award-winning designs, from Mini Unit
Desserts, Delicious cake fillings, no-bake
14144 Central Ave., G Fruit Dips, Incredible Cream Puffs!
tates.com
es.com
800.263.0812
crunchy texture.
sales@freshorigins.com
contemporary fashion cakes Chino, CA 91710 More
cheesecakes, Than
mini desserts,
dips, incredible cream
Cake,
fruit Corp.
800-263-0812
www.FreshOrigins.com
to intricate hand-piped 909-271-8869 Finer Fillings™ (757)puffs!
508-8961
sales@FreshOrigins.com masterpieces at the Institute sales@trucolor.org 757-508-8961
of Culinary Education. www.MoreThanCakeOnline
Delicious Cake Fillings, No-Bake Cheesecakes,
www.FreshOrigins.com www.trucolor.org www.MoreThanCakeOnline.com
Mini Desserts, Fruit Dips,
Visit Incredible
our website Cream Puffs!
for a distributor near yo
888-280-CHEF
ice.edu/ACD Visit us at ICES Booth # 6
More Than Cake, Corp.
(757) 508-8961
www.MoreThanCakeOnline.com
Visit our website for a distributor near you.
Visit us at ICES
MoreBooth
Than#Cake,
605 Corp.
(757) 508-8961
www.MoreThanCakeOnline.com
Visit our website for a distributor near you.
S AS
S SILICONE ONLAYS ARE
TAKING
“A Baker’sTHE WORLD
Paradise” A One-Stop Shop… 120+ Essential Oils Geraldine's NEW
GNS • Cake Decorating GINKGO LEAVES!
BY STORM
Quality Products from all over and Flavors
wn as gum the world at the • Candy Making
ng all Silicone Onlays arebest prices
innovative Let the creativity begin. Excellent for decorating both
3D stencils thatAvailable
create fabulous • Cupcake Products the top and sides of your cakes!
ons, such Classes From hazelnut to cotton candy
cake designs quickly, easily and • Cookie Everything! Dry side leaves in a former.
bows, All Year Round and everything in between, our
anything perfect every time. Fantastically • Edible Pictures When dry attach lace to them to
Guest Instructors:
effective with fondant, gumpaste,
concentrated super-strength
Tobba
modeling chocolateGarret
and more.
Over 30,000 Products flavors offer endless flavoring compliment your top ornament.
ColetteonPeters
Video available YouTube. Retail, Wholesale & Discounts options for your cakes, cookies, 888-805-3444
obal.net Iris Rezoagli Shipping Worldwide icings, and candies. info@creativecutters.com
800.333.5678
m Elisa Strauss Get a Catalog Today www.creativecutters.com
contact@MarvelousMolds.com 800-862-8620
Sachiko Windbiel
www.MarvelousMolds.com 513-896-7089 customercare@LorAnnOils.com twitter: @creativecutters
44-21 Queens Blvd mail@sugarcraft.com www.LorAnnOils.com instagram: @creativecutters
Sunnyside NY 11104 www.sugarcraftusa.com pinterest:
718-707-2900 geraldine's creative cutters
SugarRoom.com
SUMMER Nva
“I love working with both royal icing and gumpaste flowers and often
try to combine the mediums,” said Julia Cullen. “Hibiscus flowers and
hummingbirds seemed like a perfect combination for a summer-themed
cake. I enjoy creating collars and Nirvana-style cakes not only for the
delicate finished look, but also because I like the challenge of lining up
the openings to highlight other aspects of the cake.”
4. Prepare a piping bag with the PME 1.5 tip and the outline icing, stirring
the icing well first. Begin outlining the inner circle of the bottom collar.
By working from the center out, it is easier to remove any possible
mistakes as well as avoid inadvertently getting your hand in the work
you’ve already done. Use a damp (not wet), small paint brush to neaten
up your line; be sure it is round and as exact as possible. This line is
important, as your cake must fit inside. If it is too large, your border will
not cover the difference. If it is too small, your cake won’t fit inside and
may crack your collar. Outline the outer edge of the collar.
Julia notes: It is important to be consistent in rolling out your fondant. I roll
mine rather thin, and measure my collar accordingly. If you tend to roll yours
thicker—or add a ribbon or fondant border of some kind at the base of the
cake—this will affect the inner diameter of the collar.
8. The top collar is done much the same way. With a PME tip 1.5, outline the inner circle first, making sure the line and its
connection are neatly done.
11. After completing all four openings, outline the outer edge of the top collar. Again, by piping the outer line last,
you will be able to remove any errors more easily.
13. Repeat steps 6 and 7, then set aside for 24 hours. If the collar is
not fully dry by this time, it may be humidity or unfortunately, it 14. There are two ways to release the collar
once it’s dry. First, you can take an offset
may be that the collar is not structurally sound. palette knife and gently slide it between
Julia notes: This hasn’t happened to me often, but it can occur, so, as the collar and acetate/plastic wrap,
with most things in cake decorating, it is good to have a spare or two. carefully working your way around.
15. The second way to release the collar once it’s dry is to remove the acetate/plastic wrap from the board and carefully place
it on the table. Gently slide the collar to the edge of the table, pulling the acetate/plastic wrap down. Then back onto the
table, turn the collar slightly, and take it just over the edge of the table again. Repeat until you’ve worked your way all the way
around, keeping one hand in the center of the collar to help prevent it from accidentally falling over the edge of the table.
Julia Cullen, CMSA, started in the sugar craft world in 2006. She became addicted to
cake decorating after taking her first Wilton course, and later taught as a Wilton Method
Instructor for several years. She earned her title of ICES Certified Master Sugar Artist
in 2011. Julia has taught at the International Sugar Art Collection (ISAC) in Atlanta, GA,
and continues to enjoy learning and instructing. Her cake decorating passions include
Nirvana, stringwork and gumpaste flowers.
Weblink facebook.com/julia.m.cullen.1
Midnight MOLES
“This project is the second in a series that started with a piece called
Algernon and the Sky Pirates that I took to the ICES convention in
Albuquerque,” said Kelly Lance. “That piece was an overview shot of
a big world; this project narrows the focus. If you were looking down
on one of the roads in this world, you might see this mole-mobile
rolling along silently through the night.”
1. The cores for the rectangular houses and the hexagonal house are made from slices of rice cereal treats. The
hexagonal house is a 4" square with the corners trimmed down. The rectangular houses are made from pieces
that measure approximately 3" x 4", while the taller house is made from the same size core, just cut longer.
2. The circular “tin can” houses are made with cores of modeling chocolate and the cores for the roof pieces are all
carved from modeling chocolate.
Kelly notes: I find that I like carving the chocolate better than the rice cereal treats when I am aiming for four curved sides.
The conical roof pieces I just molded by hand, no carving necessary.
6. The “tin can” houses have some contouring around their sides. To get
that effect without having to drag a ball tool through the fondant, roll
out some very thin snakes of fondant and glue them around these cores,
then set aside to dry.
9. The doors were cut from fondant embossed with either wood grain or a diamond-plate metal texture, while the trim is
bits of gumpaste rolled into snakes and cut to fit the space.
11. For the hexagonal roof, roll out some gray modeling chocolate to about
1/2" thick. Keep the thickness in the center while rolling the rest of the
roof until it is about 1/4" thick. Set the hexagonal core on modeling
chocolate so that it is centered on the thickest part, then cut out a piece
that is approximately 1/2" larger on all sides.
5. Paint the rocks with confectioner’s glaze to help blend the shading
colors. Scatter additional rocks and some mushrooms around the
scene as needed.
3. To keep the carved cereal treats suspended upside down, melt some candy
melts and paint the underside of the plexiglass, then press the cereal treats
onto it and let the melts set up.
Kelly notes: Depending on whether or not your “car” will be tall enough that
people may see the underside, you can apply the bark while waiting for the melts
to set. It is easier to lay one whole piece of textured fondant over the bottom and
then cover over the edges with the fondant that covers the top of the log.
8. Roll out two pounds of light brown fondant fairly thickly and cut out two circles large enough to cover the ends
of the log. Apply these with a bit of corn syrup.
12. When you are satisfied, mix some brown color with
some vodka and paint the bark. Do not paint the
Get Kelly’s how-to for the wheels, moles, suitcases,
ferns and other details, plus final assembly information
online at ACD+ at AmericanCakeDecorating.com.
ends. Use a dry brush and some powdered dust to
draw the growth rings on the ends.
Kelly notes: If you would like, wet the brush in vodka and
paint the lines after you have dusted them. ACD
Weblink frotusbush@gmail.com
10. Add the side panels by piping a drop line on the top and bottom edges
of a side panel. Hold it on an angle then attach the top of the panel to the
underside of the collar, lining it up with the marks on the board. Slowly
straighten your panel so it adheres to the board. Repeat this process for
the remaining panels.
Dawn Parrott, CWPC, is a certified working pastry chef, instructor and award-winning
cake designer based in Houston, TX. In September 2014 she won the Grand Prize in
the wedding cake competition at Oklahoma State Sugar Art Show and in April 2015 was
named one of North America’s top 10 cake artists by Dessert Professional magazine.
While she loves to work with many mediums, royal icing is definitely her passion. It is her
goal to make people want to pick up a piping bag and create works of art.
Weblink dawnparrott.com
ships worldwide
GLOBALSUGARART.COM
US TEL: 800.420.6088
INTL: 001.518.561.3039
www.PastryLive.com
TUTORIAL
12" x 9" oval cake, covered in blue fondant Lucks silver sheen airbrush color
18" round board, covered in blue fondant Airbrush colors: blue, green and black
1. Titia notes: I drew the knot work pattern free hand using
grid paper to make sure the design was evenly placed. 2. Carefully pipe the outline of the knot work over
the pattern using PME tip 1. Keep the piping tip an
Place the pattern on an 8" round cake dummy and inch or two above the pattern and allow the icing
cover tightly with cellophane. Lightly grease the to fall onto the cellophane. This allows for more
cellophane and brace the dummy with some towels or control and the ability to correct a line as it is being
blocks or brace in a cardboard box to prevent rolling. piped. Use a damp paintbrush to clean up the joins
and ends of the icing while it is still damp.
4. Airbrush the dry sea serpents with silver sheen airbrush color.
Titia notes: I used Americolor silver sheen airbrush color on the sea
serpents, which was a very pale silver color. The Lucks silver sheen
airbrush color, used on the face pieces, is a deeper silver color.
3. Press the loose edges together and smooth the seam. It is important that the join is
firmly sealed, but it doesn’t have to look too pretty, as it will be covered. Take the
taped pattern and place it inside the gumpaste hull. Place over supports, such two
pint jars, to dry. Once it is fully dry, carefully remove the paper pattern. Paint with
the wood color.
4. For the mast, roll out a slightly tapered rod of tan gumpaste, approximately 6" long
and 1/2" wide. Slide a 20-gauge wire through the center of the mast. Make second,
thinner rod, approximately 4" long. Allow both to dry completely, then paint with the
wood color.
7. Cut one floor from tan gumpaste and texture with wood grain mat. Cut a round hole in the center of the floor,
just large enough for the mast to fit. Allow the floor to dry, and paint with the wood color.
8. Make an
armature with 9. Form a ball out of tan gumpaste. Gently roll one
side to taper the ball to form a snout. Make a long
18-gauge wire cylinder of gumpaste for the neck and slide it up the
with support for wire. Attach it to the back of the head and smooth
the head and the out the join. Form the cylinder into a triangle at the
curved neck of end that will attach to the ship.
the dragon prow.
10. Use a very small ball tool to add eye sockets, and a tiny ball tool to form the serpent’s nostrils. Use a pair of very sharp
scissors to cut a mouth at the bottom of the snout. Form a very small rope of gumpaste for the tongue, cut it down the
center about a third of the length. Insert into the mouth with a little water.
15. For the oars, make a long, tapered cylinder from tan gumpaste. Thin the cylinder toward the fat end, leaving a small ball of
gumpaste at the end. Roll out the small ball of gumpaste slightly and straighten the sides and form a flat point at the end.
Repeat. Allow to dry and then paint with the wood color.
16. Cut a thin football shape out of the 12" x 9" oval
cake so the ship sits down a little. Make it lower on 17. Cover the cake in deep blue fondant.
Titia notes: This shade of blue is one part black, two
one end of the cake and higher on the other to give parts royal blue and four parts turquoise.
it some movement.
Be sure to gently work the fondant down into the crevice
carved out for the ship. Carefully place the ship in the
crevice, placing the prow of the ship higher than the stern.
18. Mold a decorative border for the outside edge and the keel of the
ship. Attach with a little water and paint with Aztec gold luster
dust mixed with a little alcohol. Once the gold has all dried, go
back and touch up any spots that may have been missed.
Titia notes: If you get a little gold paint on the “wood,” just paint over it
with more of the wood color—do not try to remove with alcohol.
22. Use isomalt to attach the shields to the gold border on the sides of the ship and around the bottom of the mast.
Put a little isomalt on the top of the mast and place the center of the sail on top.
Titia notes: Make sure that the painted side of the sail faces the front of the ship!
Titia McLuckie is an ICES Certified Master Sugar Artist. Her passion for food and
baking began at a young age and led to degrees in culinary arts and food science and
technology. Since then, she has worked as a chef, cake decorator and pastry chef.
An award-winning cake decorator, Titia enjoys sharing her love of the sugar arts by
teaching, judging and demonstrating.
Get the recipe online at ACD+ at Credit: Reprinted with permission from Mich Turner’s Cake School by
AmericanCakeDecorating.com. Mich Turner, MBE (Rizzoli, © 2015). Photo Credit: Amanda Heywood.