Cake Central

Leaders In Edible Printing Equipment and Supplies
Come discover our exceptional service by calling 888 442 4648

or visit us online at www.icingimages.com
This Winter Wonderland cake

was decorated by Julie Bashore,
Accredited Master Confectioner,
TLC Champion and owner of
The Sugar Arts School.
Julie uses only Icing Images’

brand Gold Label Inks and
Premium Icing Sheets for all her
edible printing.
Raising the
standards in edible
printing with:
Gold Label
Spongeless Inks
Premium
Icing Sheets
Chocolate Printing
Products
EXPECT MORE FROM For a complete tutorial of this beautiful cake by

EDIBLE PRINTING! Julie Bashore, visit www.icingimages.com
Letter from Jackie
from jackie
There are few events more exciting for a cake maker
(or any cake enthusiast!) than going to a competitive
decorating show. Cake shows are full of people
who think just like we do, and it’s always a great
opportunity to exchange tips and tricks and make
some new caking friends along the way. Oh—and did I
mention the cakes? Competition cakes are a spectacle;
they represent laborious hours of love and dedication
put forth to make the best design possible. A few of
our staff members were lucky enough to attend the
Oklahoma State Sugar Art Show, and although some
of our readers were there in person, we thought it would
only be fair to share with you some of the incredible
cakes from the show. Some of these decorators were
new to the competitive scene, some were veterans, but
either way I’d like to send along a big Cake Central
congratulations to everyone who participated—you are
all an inspiration!
Sincerely,
2 cake central magazine

contents
50
in this issue
28 CAKES ACROSS AMERICA
New Mexico
32 Cake maker Wish List
34 feature
Revival: Rescuing a Desperate World
50 oklahoma State Sugar

114
Art show
Grand Prize Winner Flora Aghababyan,
Cake Central Awards, Cakes from the
Oklahoma State Sugar Art Show
111

International Desserts
Tembleque
112
112 Now & then
114

Ever wonder…
Top Tier
34
115 feature
Pink Cake Box
140 Bonus Tutorial

Everyday Inspiration
145 Bonus Tutorial

Freehand Fondant Embroidery
148 Science of Baking

Cocoa Madness 140
the cakes
54 oklahoma state sugar
art show
130 Foliage fantasy

130
cake central magazine 3

contents
16
27
in every issue
6 letters from our readers
13 13 leftovers
Cake Scraps
16 Trendsetting
46 Modern Asian Inspired Cakes
41 tutorial
Buttercream Orchids
45 Web browsing
46 tutorial
Icing Images
109 Spotlight
Branka Jovanovic
124 122

Business of Cake
Building Effective Websites
124 strangely good

Guinness® Molasses Cake
126 Cake Central Recipes
Orange Cranberry Cake
Pumpkin Cheesecake
152 living with a cake maker
153 cake makers list

109 155 supply shops list
156 buying guide
find this in the buying guide, page 156
126 cakecentral.com member

contributors
magazine
CEO
Jackie Shaffer
COO
Heath Shaffer
President
Leanne Winslow
Design
Garit Reuble, CCS Printing
Photography
Misty Winesberry
Debi Brim Summer Stone Connie Riggio
MANAGING EDITOR
Debi Brim is a self-taught cake Summer Stone has a Masters in
Robyn Broker
designer and caterer who has Biochemistry and Biophysics from
been making and designing cakes Oregon State University and is CONTRIBUTING COPY EDITOR
Katie Shuy
for over 30 years. She recently a self-taught cake maker. As a
retired from her wedding cake and stay-at-home mom, she contin- Letters to the Editor
catering business to devote more ues to grow as a cake decorator, editor@cakecentral.com
time to her writing, consulting, combining her love of science Subscription Orders
and speaking. and cake art. www.cakecentral.com/magazine
businessofcake@cakecentral.com
Advertising Inquiries
advertise@cakecentral.com
Wholesale Applications
wholesale@cakecentral.com
Printed by CCS Printing, Bellevue, WA
www.ccsprinting.net
To make submissions:
submissions@cakecentral.com
Anonymous Husband
This husband of a cake maker
prefers to remain anonymous to
keep his macho image intact and
to keep all his fingers and toes in
case his wife reads this. She can Cake Central Magazine is not responsible for errors in advertisements,
wield a cake knife with the best articles, photographs or illustrations. While an effort is made to ensure
of them. the quality of the content and credibility of sources listed in the
livingwith@cakecentral.com magazine, Cake Central Magazine provides no warranty - expressed or
implied - and assumes no legal liability for the accuracy, complete-
ness, or usefulness of any information, product or process published
in the magazine. Cake Central Magazine is not responsible for readers’
misinterpretation of images in the magazine in such way that might
cause injury or damage. Examples of such misinterpretation might in-
clude the use of items that appear edible but are not, such as natural
flowers that might be poisonous, modeled sugar flowers that contain
wires, etc. The views and opinions of the authors or originators
expressed in the magazine do not necessarily state or reflect those
of Cake Central Magazine, its principals, executives, Board members,
advisors or affiliates.

letters
from our readers
Thank you to all of you who have sent messages this month.
We love hearing what our readers have to say, and we encourage
you to keep sending us your feedback and impressions.
Send your letters to the Editor to editor@cakecentral.com.
“I am ecstatic “I want to just

about Cake say how much
Central I love your
Magazine! magazine. I have
Yowza! I got two started to see
for my birthday, more Canadians
and I actually
did a dance in in it, and—as
my living room a Canadian—I
when I saw the hope we can see
beautiful layouts more of them in
and pictures! the future!”
Thank you so —Linda G.
much.”
—Alicia W.

WHAT CAN YOU DO WITH
A LITTLE LUCKS?™
Edible Food Decorations and Decorating Ideas
The completely edible cake shown here was created
using Lucks™ Edible Image® Embellishment decorations
applied to fondant plaques. Edible Shimmer Ribbons™
decorations wrap around the cake. Lucks Liqua-Gel
Colors were mixed to achieve the vibrant teal icing shade.
Lucks sells directly to businesses. We also sell to

home decorators through distributors. For more
ideas or information, visit www.lucks.com.
Decorations you can eat!™
Lucks Food
LUCKS FOOD Decorating
DECORATINGCompany
COMPANY
800-426-9778 / 253-383-4815 www.lucks.com www.facebook.com/lucks

Edible Image®, Dec-Ons®, and Print-Ons® are registered trademarks of The Lucks Company. ©The Lucks Company 2010.
All of Lucks manufactured products are made in the USA in FDA inspected and registered facilities and are Orthodox Union Kosher certified.
Book Review Satin Ice Sugar Craft
ffffff
ffffff
satin ice
sugar craft
t
he leading commercial producer of rolled
fondant icing in North America, Satin
Fine Foods, Inc. has recently announced
their publication of Satin Ice Sugar Craft, a
pictorial book authored by cake designer,
Mercedes Strachwksy. A collaboration of Strachwky’s
talent and the commercial success of Satin Fine
Foods, this book both highlights Strachwksy’s world-
class talent with sugar art and provides numerous
techniques, recommended tools, and inspirational
photos. The directions and corresponding photos
that appear throughout the book are concise and
allow each cake designer the creative freedom to
apply the listed techniques to their own unique style.
Additionally, the book (and particularly the section
devoted to wedding cake design) provides helpful
and creative ideas for displaying cakes. Satin Fine
Foods’ practical color mixing guide is also featured in
the book. The guide, located conveniently near the
back, instructs the decorator how to mix colors using
the pre-colored Satin Ice Rolled Fondant. This book is
not designed in a typical tutorial format, and if you’re
looking for detailed written instructions it may not be
for you. However, Satin Ice Sugar Craft is inspirational
and sure to please any experienced cake enthusiast
wanting to expand their knowledge of fondant icing.
Visit satinfinefoods.com for more information.
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WE SHIP GLOBALLY AND DOMESTICALLY! LOCAL PICK-UP CAN BE ARRANGED with just a call ahead.

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wedding cake
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in the distinguished 2011
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wedding cake issue
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With 30 years of experience in the
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Owner of Global Sugar Art, LLC.
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Marina Sousa
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Mike McCarey
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cake central >>>11
magazine
So what is the Wedding Cake of the Year Contest?
Cake Central Magazine is proud to announce the first annual Wedding Cake of the Year Contest! The winning cake maker will receive $2,000 worth of
prizes, and their cake will be on the cover of the 2011 Wedding Cake Issue. Additionally, all the finalists will receive certificates and will be featured
in the 2011 Wedding Cake Issue. Because the winning cakes will be included in the magazine, we ask that all submissions are photographed print-
quality, and all criteria are met. We truly hope you take this opportunity to put your best into a wedding creation that is both beautiful and original.
See below for all official rules. Good luck, and we look forward to seeing the designs you create!
Cake Central Magazine Wedding Cake Contest Rules
HOW TO ENTER: the photo for reproduction. The copyright in any submis- or in any way reflects negatively upon Cake Central, the
sion shall remain the property of the entrant, but entry in contest, or any other person or entity, or does not comply
Mail in a completed entry form from cakecentral.com/
this contest constitutes entrant’s irrevocable, perpetual with these requirements or these Official Cake Central
weddingcakeoftheyear and photo CD to:
permission and consent, without further compensation Magazine Wedding Cake Contest Rules Rules. Entries must
Cake Central Media Corp. or attribution, to use the entry and the entrant’s name be suitable for publication in the sole determination of
and city and state for editorial, advertising, commercial, judges and/or Cake Central. The prize is not transferable.
1145 Broadway STE 1010
and publicity purposes by Cake Central and/or others No substitution or transfer of prize by the winner is per-
Tacoma, WA 98402 authorized by Cake Central, in any and all media now in mitted. All taxes and/or duties, if applicable, are the sole
existence or hereinafter created, throughout the world, for responsibility of winner. Cake Central reserves the right
Entries by mail must be postmarked by 12/31/2010.
the duration of the copyright in the entry. to substitute prize of equal or greater value. By accepting
Entries submitted by any other method will not be prize, winner agrees to hold Cake Central, its respective
JUDGING: Eligible entries received during the entry period
accepted or considered. Entries will be accepted from shareholders, directors, officers, employees, and assigns
will be judged by a panel of judges comprised of profes-
9:00am (PST) 08/01/2010 until 11:59pm (PST) 12/31/2010. harmless against any and all claims and liability arising out
sional decorators selected by Cake Central. The panel will
Entries that are lost, late, misdirected, garbled, or incom- of use of prize. Winners assume all liability for any injury or
determine the finalists, and from among the finalists the
pletely received, for any reason, including by reason of damage caused, or claimed to be caused, by participation
panel shall select one (1) grand prize winner. Judging
hardware, software, browser, or network failure, malfunc- in this promotion or use or redemption of any prize. Ac-
criteria shall be within the sole discretion of the judges,
tion, congestion, or incompatibility at the web site or ceptance of prize constitutes permission for Cake Central
but may include such criteria as overall appearance of the
elsewhere, will not be eligible. and its affiliates and assigns to use winner’s name and/
cake, creativity of cake design, and difficulty or complexity
or likeness for purposes of advertising, trade, and edito-
WHO MAY ENTER: Contest is open to individual legal of cake decoration. The panel’s decisions are final.
rial (print, online, and broadcast media) without further
residents of the United States who are 18 years of age or
WINN ERS: Grand Prize Winner will be notified by email by compensation, unless prohibited by law. Cake Central
older. One entry per person. Entries must be created and
May 2, 2011. Winner’s name and entry will be published and its affiliates and assigns are not responsible for any
submitted by individuals only. No teams or group work is
in the Spring 2011 wedding cake special edition of Cake typographical or other error in the printing, the offering,
permitted. SUBMISSION REQUIREMENTS. Each entry must
Central Magazine and will be available at www.cakecen- or announcement of any prize or in the administration
be of a wedding cake with a minimum of 18 inches in
tral.com after May 2, 2011. To obtain the winner’s name of the promotion. In the event there is a discrepancy or
height. Everything visible must be edible. Wires, supports
via regular mail, send a separate, stamped, self-addressed inconsistency between disclosures or other statements
or any other non-edible material may not be visible in
envelope to Cake Central Media Corp. 1145 Broadway contained in any promotional materials and the terms
the submission photographs. Entries must consist of the
Plaza, Suite 1010 Tacoma, WA 98402, (253) 353-2504 to be and conditions of the Official Rules, the Official Rules shall
completed contest entry form, required photographs,
received by 11/30/2010. prevail, govern, and control. In no event will more than
and a 150-200 word description of tools, ingredients, and
the stated number of prizes be awarded.
techniques used in the creation and production of the PRIZES & APPROXIMATE RETAIL VALUES: (1) Grand Prize
cake. Entries that do not meet the prescribed qualifica- Package – valued at $2,000. Details to be posted online NOTICE TO ALL ENTRANTS: ANY ATTEMPT TO DELIBER-
tions will be immediately disqualified. at www.CakeCentral.com as details become available. ATELY DAMAGE ANY WEB SITE OR UNDERMINE THE LEGITI-
All prizes valued in U.S. Dollars. Prizes consist of only the MATE OPERATION OF THIS PROMOTION IS A VIOLATION
PHOTOGRAPH REQUIREMENTS: Each entry must include
items specifically listed as part of the prize. Prize package OF CRIMINAL AND CIVIL LAWS, AND SHOULD SUCH AN
all of the following:
is not redeemable for cash. ATTEMPT BE MADE, CAKE CENTRAL RESERVES THE RIGHT
• 1 straight-on photo of entire completed cake entry TO SEEK DAMAGES TO THE FULLEST EXTENT PERMITTED
GENERAL RULES: Open only to legal residents of the 50
suitable for presentation in Cake Central Magazine. BY LAW.
United States and the District of Columbia who are 18
• 3 in-progress photos. Cake maker must be recogniz- years of age or older as of date of entry. Contest is subject Cake Central is not responsible for faulty, incorrect, or
able in all three photos. to all federal, state, and local laws and regulations and is mis-transcribed transmissions, incorrect announcements
void where prohibited by law. Employees of Cake Central of any kind, technical hardware, or software failures of
• 25% completed cake
Media Corp, its affiliates, advertising, promotion, and any kind including any injury or damage to any person’s
• 50% completed cake internet agencies and their immediate family members computer related to or resulting from participating in or
and/or those living in the same household of each are not experiencing any materials in connection with the pro-
• 75% completed cake
eligible. Participation constitutes full and unconditional motion, lost or unavailable network connections, or failed,
• Minimum of 2 close-up photographs of detailed work agreement to these Official Rules and Cake Central’s and incomplete, garbled, or delayed computer transmission
on cake such as sugar flowers, piping, and detail work. judges’ decisions, which are final and binding in all mat- that may limit a user’s ability to participate in the promo-
• 1 photograph of completed cake entry with cake ters related to this contest. All entries submitted become tion. Cake Central reserves the right to cancel or modify
maker holding a yard stick beside the cake to prove the sole property of Cake Central and none will be re- the promotion if in Cake Central’s sole determination
size requirements. turned. Potential finalists will be required to complete an the contest is not capable of completion as planned, or
Affidavit of Eligibility certifying that the submission was if fraud, misconduct, or technical failures destroy the in-
The photographs must be in color. Professional or studio completed by the entrant, the entry submitted is entrant’s tegrity of the contest, or if a computer virus, bug, or other
photographs are eligible. Photographs submitted must own original work, the entrant holds all rights to the entry, technical problem corrupts the administration or security
be in JPEG format, 300 dpi, and a minimum of 8.5” x 11” entry does not violate the rights of any other person or of the contest as determined by Cake Central. In the event
photo size. Photographs may not display any commer- entity, the entry has not been previously published, entry the contest is terminated, a notice will be posted online.
cial/corporate advertising (including but not limited to has not won a previous prize or award, and that entrant Any damage made to Cake Central’s website will be the
corporate logos, brand names, slogans, political, personal, has followed the Official Rules of the Contest. Additionally, responsibility of the authorized email account holder of
and religious statements) as determined by Cake Central potential finalists will be required to complete a release of the email address submitted at the time of entry. Proof of
in its sole discretion. Each entry/photograph must be the liability, prize acceptance form, and, if legally permissible, submitting entries will not be deemed to be proof of re-
entrant’s original work that has not previously been pub- publicity release. Grand prize winner will be required to ceipt by Cake Central. Any use of robotic, automatic, pro-
lished nor won a prize or award. Entries become the sole complete an IRS form W-9 as appropriate. All documents grammed, or the like methods of participation will void
property of Cake Central and none will be returned. must be completed and returned within ten (10) days all such entries by such methods. Cake Central reserves
RIGHTS REGARDING ENTRIES: Cake Central reserves the of attempted delivery of same. Noncompliance within the right to prohibit the participation of an individual if
right to: (a) use entrants’ names and likenesses and pub- this time period or return of any prize/prize notification fraud or tampering is suspected or if the individual fails to
lish all entries submitted, (b) alter, amend, edit, or change as undeliverable will result in disqualification and an comply with any requirement of participation as stated
entries prior to publication, and (c) use, publish, repro- alternate will be selected. Entries may not contain profani- herein or with any provision in these Official Rules. To the
duce, alter, and amend for purposes of advertising and ties or obscenities and may not in any way disparage any maximum extent permitted by law, Cake Central reserves
trade without further compensation, unless prohibited persons or organizations. Cake Central and judges reserve the right to change these Official Rules at any time.
by law. Cake Central reserves the right, at its discretion, to the right in their sole discretion to disqualify any entry
SPONSOR: Cake Central Media Corp. 1145 Broadway,
modify, adapt, or reproduce the photo in full, or to crop for any reason, including without limitation that, in Cake
Central’s or the judges’ opinion, an entry refers, depicts, Suite 1010 Tacoma, WA 98402, (866) 878-3133.

Leftovers Cake Scraps
cake scraps
Once a cake has been shaped and cut to its design perfection,
you are left with a beautifully decorated cake…and a random
assortment of scraps and crumbs of cake that have been sliced
and diced along the way. Besides the obvious solution (picking at
the scraps with your fingers until all are devoured), we’ve come up
with some ideas of how you can put those pieces to creative use!
Cake Balls

Cake Balls
Break up leftover cake crumbs with your hands,

then add a binding ingredient such as frosting or
coffee creamer until the crumbs will form into a ball
shape. Roll the cake balls smaller than a golf ball.
(Note: Add the liquid component a little at a time.
If they are too moist they will not stay together.)
For cake ball consistency, you may want to use a
small scooper to form the balls. Place the balls on a
parchment paper lined cookie sheet, and put them
in the freezer for 30 minutes. Dip the chilled cake
balls in melted chocolate or candy coating, and
embellish them as desired. Store, refrigerated, for up
to one week, and serve at room temperature.
White Chocolate Marshmallows with Cake Crumbs
White Chocolate Marshmallows

with Cake Crumbs
Photo: connieriggiophotography.com
1 BAG MARSHMALLOWS
1 CUP DRIED CAKE CRUMBS
1 POUND WILTON BLUE CANDY MELTS ®
1 TEASPOON SHORTENING
Collect cake crumbs in a small, shallow bowl. Set

aside.
In a small saucepan, heat the Candy Melts® and
shortening over low heat until melted, stirring
occasionally.
Remove the saucepan from heat.
Using lollipop sticks, skewer a marshmallow and
submerge in the Candy Melts® mixture.
Coat the foot of the marshmallow in cake crumbs
by dipping the end in the cake crumbs.
Lie completed marshmallow on a wax paper
covered tray.
Repeat for desired amount of marshmallows.
When finished, place the tray in the refrigerator
for 30 minutes.

Bread Pudding
Bread Pudding
8 OUNCES CAKE SCRAPS

2 TABLESPOONS BUTTER, MELTED
4 EGGS, BEATEN
2 CUPS MILK
3/4 CUP WHITE SUGAR
1 TEASPOON GROUND CINNAMON
1 TEASPOON VANILLA
Preheat oven to 350°F.

Break up cake scraps into small pieces (if not
already done so), and sprinkle in the bottom of
greased ramekins.
Slowly drizzle melted butter over the cake.
Combine eggs, milk, sugar, cinnamon, and
vanilla in a medium mixing bowl, and beat until
well-mixed.
Pour the mixture over cake, and press with a fork
until cake is completely covered and soaking.
Bake for 25 to 30 minutes or until top bounces
back with tapped lightly.
Cake Central Magazine is not responsible for the outcome of any attempt
to create or replicate any of the Cake Central techniques, cakes, projects
or recipes. Desired results may not be achieved due to variations in
ingredients, cooking temperatures, tools, techniques, typographical errors
or omissions, or personal skill level.

Trendsetting Modern Asian Inspiration
modern Asian
inspired cakes
The Asian continent is rich in ancient

tradition, as different dynasties and
civilizations have reigned and fallen
for thousands of years. The wide
assortment of religious practices,
historical sites, and cultural
customs gives each Asian
country its own unique
personalization and
identity. In keeping
with the conventional
continental aesthetics,
while adding a touch
of modernity, these
cakes are inspired
by the particular
beauty of Asian
artifacts, both
old and new.
Photo: Jessica Walker,porcelainpoet.daportfolio.com

Model: Elizabeth Maiden
Makeup & Wardrobe: J-Chans Designs
The Couture Cakery
Jasmine Clouser
Camp Hill, PA
couturecakery.net

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

Tessa Uitvlugt
Veendam, Netherlands
Tessje

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

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

Michelle Goldberg
Newton, MA
Photo By: Ticio Nyikos

Michelle Goldberg
Newton, MA
Photo By: Ticio Nyikos

The People's Cake
Kaysie Lackey
Seattle, WA
thepeoplescake.com
seattlecakes
Photo By Misty Winesberry

Jacques Fine European Pastries
Suncook, NH
jacquespastries.com

Suncook, NH
jacquespastries.com

Odds of a child becoming a top fashion designer: 1 in 7,000
Odds of a child being diagnosed with autism: 1 in 110
Some signs to look for:

No big smiles or other joyful No babbling by No words by
expressions by 6 months. 12 months. 16 months.
To learn more of the signs of autism, visit autismspeaks.org
© 2010 Autism Speaks Inc. "Autism Speaks" and "It's Time To Listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved.
Cakes Across America New Mexico
new
mexico

“The Land of Enchantment” welcomes Cakes Across

America into a couple of its exceptional cake shops to
explore their histories, unique specializations, and how
they’ve become regional specialists.
ABC CAKE SHOP

Few small businesses have been around to see different
generations of families passing through their doors,
enjoying their delicacies. ABC Cake Shop of Albuquer-
que is one of those few. Ever since it opened in 1972,
the shop has served the whole of the Albuquerque
area, not to mention satisfied thousands of taste buds!
After starting at a strip mall in the Uptown region,
ABC moved to a larger space across the street in 1987
by its original owner, Robert Montano. Montano oper-
ated the shop until it was bought in April 2007 by Paul
& Edwina Bendinskas, the son and daughter of com-
mercial bakers.
Currently, the shop is a baking force to be reckoned with.
Bendinskas states, “The bakery serves customers in the
Albuquerque area the best in cookies, cakes, cupcakes,
and quick breads.” These quick breads are certainly in-
triguing, as they include unique flavors such as cinnamon
and green chile. The shop is famous, though, for what
else? Cakes. Its increasing number of orders requires an
incredible amount of labor, exemplary of the decadence
of the creations being produced. “ABC Cake Shop boasts
31 employees, many who have been with the business for
more than 10 years. We also have two certified decorators
and a certified baker on our staff,” says Bendinskas.
Although the thought of 31 employees may seem out-
rageous, the number of cakes the shop creates and
delivers is even more daunting. In 2009, the shop made
over 40,000 orders, and this past June the bakery made
and delivered 27 wedding cakes in the last weekend.
Understandably, the shop is exclusive to the cake and
dessert specialty. Bendinskas says, “We don’t do many
of the things that some bakeries do – coffee, sandwich-
es, or catering.” This more concentrated focus, however,
allows the bakery to continually improve upon their
cake craft.
Living in New Mexico, as most chefs and bakers would
agree, presents a considerable challenge because of

the altitude. Along with adjusting baking times and

adding flour, ABC describes the other adjustments
that must be made due to the climate. “The shop was
remodeled to replace our old evaporative coolers with
refrigerated air. Now, we don’t have to deal with the
humidity that an evaporative cooler puts into the air,
and then having to take the cakes out into a much
dryer environment,” Bendinskas adds.
This remodel not only made the bakery more comfort-
able for the cakes, but for the employees as well. Along
with the new refrigeration, Bendinskas added new
wood shelving, refrigerated display cases, a stained
concrete floor, and new lighting, all of which have
given the shop a newer, up-to-date look.
Bendinskas credits the renovation of the bakery as
reasoning behind the increase in the shop’s sales. Sales
are up 37 percent this year, speaking to not just the
aesthetics of the shop, but its ability to fill thousands
of orders with quality products.
Because the majority of clients are women, the shop
markets to the female clientele. This does not mean,
however, that the guys are out of the picture. “Interest-
ingly, 50 percent of our order pick-ups are male. We do
a lot of wedding cakes, so we have a presence at wed-
ding shows, and it’s there that the brides are definitely
our primary audience,” says Bendinskas.
As stated previously, ABC has delivered its services
and expertise to Albuquerqueans for decades. “We
have been fortunate to be the bakery of choice for
multiple generations. In fact, many of ABC’s custom-
ers grew up coming in the shop with their parents
and grandparents, and now bring their children and
grandchildren.” The location of the shop adds an over-
all mom-and-pop feel, but this is not to say that the
bakery doesn’t handle some more ritzy orders. ABC has
had a taste of Hollywood flare, as it is a favorite of the
bustling New Mexico film industry.
The bakery has been able to deliver desserts a-
plenty to film sets. Bendinskas describes the exposure
the bakery has received through the film business:
“We met Joe Pesci on the set of Love Ranch when we
delivered a life size cake for a New Year’s party scene.
And we’ve been able to meet other celebrities when
they’re in town filming movies and TV, and we’ve de-
livered cakes and cupcakes to Kevin Costner on Swing
Vote and Jennifer Lopez in Bordertown.”
Whether or not the customer is a celebrity, ABC Cake
Shop is proud to deliver and serve its goods. Bendin-
skas says, “For me as the owner, the amazement and
awe that people express when we deliver their cakes is
truly the most enjoyable part. All the compliments we
get about the quality of cakes, how spectacular they
look, make all the hard work worthwhile.”
ABC gives back to the community that it is so grateful
for as well. Recently, the shop filled an order for 10,000
iced and individually bagged cookies for a local hospi-
tal. The bakery is ready and willing to do orders of this
magnitude, even in addition to the endless stream of
wedding and party cake orders they receive every day.
It is with this type of large-scale commitment that the
bakery continues to have its lasting success.

TREE HOUSE PASTRY SHOP AND CAFÉ

Green food service has become increasingly more popular
throughout the country in the push for more sustainable ways
of living. The practice includes using locally grown products and
more organic ingredients as a means of preserving energy and
cutting back on mass production of goods. One such shop that has
advocated for this way of life is Santa Fe’s Tree House Pastry Shop
and Café. Believe it or not, a delicious, environmentally-conscious
bakery can be located in the desert, and this shop is out to prove
that taste and sustainability can and should go hand-in-hand.
Tree House has been operating for over four years as a vegetarian,
organic shop that not only serves wonderful food, but caters to
those who are vegetarian, vegan, or gluten free. Owner and chef of
Tree House, Maria Bustamante-Bernal, describes how their exquisite
desserts and cakes are made with organic ingredients through
sustainable production. “We are known for our commitment to
local, organic food and for producing dishes and desserts that are
truly exceptional and of the highest quality.” The shop decreases
their baking environmental impact by making everything from
scratch in small batches and buying nearly all their ingredients from
local sources including local grown wheat, eggs, milk, and fruits.
It’s not just the food that follows this green mentality, either.
“Tree House is committed to being as green as possible by
being in a sustainable building with water catchments and solar
energy, composting all of our compostable waste, and keeping
our community in mind with every decision we make.” Such a
commitment toward reducing their impact while also being wary of
the community around them has made Tree House an institution,
and if their sustainability efforts aren’t enough, their products speak
for themselves.
As the only providers of alternative wedding cakes in northern New
Mexico, Tree House has built a reputation as a prime source of custom
cakes and delicious desserts. “Our brownies and cupcakes are considered
some of the best in the Southwest, and our wedding cakes taste as good
as they look,” says Maria. Recently, Gourmet Magazine has raved about Tree
House as one of the best farm-to-table restaurants in America, and they
highlight the shop’s emphasis on quality over quantity.
Being located in New Mexico does present some difficulties at
times. “Our weather is a bit chaotic, being very dry most the year
and then very humid during the rainy months. It wreaks havoc
with French macaroons!” explains Maria. As with any climate
temperaments, the shop has learned to adapt; “Once you get the
hang of it, it’s easy as pie.” Maria is able to count on her staff to rally
and stay composed when anything should go wrong, including
delivery malfunctions and kitchen slipups.
Tree House’s emphasis on supporting the community has not only
made a positive environmental impact, but on the clients they
reach out to as well. “Most of our clients are simply looking for a
product that looks wonderful and tastes great,” says Maria. She
describes how the individual attention and care their customers are
given help them to feel that their particular celebration is unique
and special. Tree House has great reverence for the city it caters to,
and the privilege of working in an area with rich cultural history
makes their surroundings, “a truly enchanted place.”
Among the numerous impressive qualities of Tree House, perhaps
what stands out more than anything is their humility and customer
appreciation. Maria describes, “There is so much about our place
that is special, and I think that I am so fortunate to do what I do.
How lucky are we? We get to make cake all day!” The appreciation
of their craft strengthens their commitment to helping the
environment, and this combination sets this Santa Fe bakery apart
as a smart and delicious culinary trendsetter.

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R

Revival revival
rescuing a
desperate world
It’s a movement that has swept over every part

of society, and it’s all encompassed by one simple,
iconic color: GREEN. This one word has generated
an unparalleled national call for sustainability.
Every aspect of the way we live our lives has been
called into question, forcing us to admit how the
small actions we take are negatively impacting our
environment. Reduce, reuse, and recycle, or the
“three R’s,” are being practiced everywhere, all in
the hopes of changing our consumption and usage
habits entirely.
Mainstream amenities, such as disposable coffee cups and plastic grocery

bags, are being replaced by thermoses and reusable shopping bags. A
multitude of businesses are trying to make these -at times- inconvenient
changes more practical. The food industry is especially affected by the green
movement because of its massive production, consumption, and waste
habits. The industry is now feeling pressure to change its protocol in the way
sources are handled. For this issue, Cake Central has investigated the chang-
es that can be made in baking, in addition to general lifestyle practices. We
are thankful to Bleeding Heart Bakery in Chicago, IL and Pearl Bakery in Port-
land, OR, both pioneer sustainable bakeries, who have shared their advice
and promise of a more eco-friendly food industry.

reduce
Photography: Laura Ferreira
Model - Anya Li
Reducing is a process that prevents waste from occurring in the first place.
According to the Environmental Protection Agency, in the past 50 years the
amount of waste created by each individual has nearly doubled from 2.7 to 4.5
pounds every day, which is approximately 1,600 pounds per year. The goal of
reducing is to manufacture, purchase, and use goods that help limit how much
trash is created.
Garden Friendly Bleeding Heart Bakery. This practice reduces the amount of energy used
Teresa from Pearl Bakery says that one of the easiest ways to reduce the in electricity. In turn, less coal is used- preserving a natural resource and
amount of trash you create is by composting. “Yard trimmings and food eliminating excess pollution. Another means of saving on energy costs
residuals make up 26 percent of landfills that we could otherwise use in in a bakery is by baking several batches of goods at once to cut down
our own gardens. Vegetable and fruit peels, eggshells, and coffee grinds excess oven time.
create growth enhancing natural fertilizer for your garden and patio
plants.” Furthermore, composting not only reduces the amount of trash Get in Gear
you accumulate, but it is also beneficial to your own soil. If you don’t In terms of reducing pollution, Pearl Bakery employees have put their
have a garden, Bleeding Heart Bakery recommends, “Take your com- business practices (and their feet) into gear by switching from driving to
postable debris to a friend or local community garden.” bicycling. “Many of our employees bike to work, even through the long,
rainy winters. The bakery also offers a biker commuter benefit, in which
Turn ‘Em Off bikers receive a bonus of up to $20 a month in bike related repairs and
Reducing waste doesn’t just mean cutting down on trash. If you minimize purchases.” Offering incentives to your customers who bike instead of
the amount of energy you use, you won’t only be saving natural resourc- drive is a great way to encourage people to stop by on their ride through
es that generate electricity, but you’ll save cash as well. “We keep a lot of town. Biking reduces air pollution otherwise caused by driving, and it’s a
our lights off, so we save a ton of money on energy consumption,” quotes great way to stay active.

“With populations increasing worldwide, we must
take care of the air we breathe, the soil we use to
grow our food, and the water we drink from. This
must grow into a wide spread collective choice and
individual action to prevent further unnecessary
impact on the environment.”
– Teresa, Pearl Bakery
reuse
The principle of reusing goods goes hand-in-hand with recycling. Consider
the amount of times you throw away a jam jar that could be used to store
another product, a scrap of paper that could become a shopping list, or an old
microwave that could be taken to a thrift store.
Be Creative Pay Then Save

There are countless products that, before being heaved into Stop paying for water by buying a quality, reusable water bottle. Several coffee
the dumpster, could easily be used again. shops, including Starbucks®, offers discounts when customers use their own mug
or thermos, which provides a monetary incentive to eliminate plastic cup usage.
As a cake maker, there is a fairly common product that few
Because there is no substitution for the convenience of plastic and paper dispos-
realize can be reused in different ways- cake! “Cake has a lot
ables, companies are now creating biodegradable versions of plastic wear. “I think
of waste, and there are so many ways you can use the scraps,”
disposables are very important. It is not much more money to provide biodegrad-
says Bleeding Heart. So next time you’re sculpting a three-
able disposables in place of Styrofoam, etc.” says Bleeding Heart. If paying more
dimensional masterpiece, and you’re shaving away cake pieces
isn’t an option, consider saving all that plastic you use on a daily basis and reuse
bit by bit, consider the alternative desserts that could come
it! One water bottle can go a long way, and it can do a lot of damage when thrown
from those scraps. This same principle can be applied to egg
away and left to sit for years in a garbage dump.
yolks you separate from your egg whites. If you take a look in
the Leftovers section of this issue, we’ve provided a few recipes
for how to use spare cake scraps. Substitutions and Cutbacks
Bleeding Heart advocates for the use of Silpats® as substitutes for lining cake pans
with parchment paper. “Choose to invest in Silpats®, which will ultimately create no
Eliminating Quick Fixes
waste and cut your cost of continually buying parchment paper.” If you choose not
Another productive way to both reuse and reduce is to sub-
to invest in a Silpat®, another way to switch is to reuse your old parchment paper.
stitute one-time-use materials for things that can be reused
Certainly, some projects may ruin the integrity of the paper, but if you’re making
over and over again. One-time-use plastic, or other resources
cookies or just decorating goods, the parchment paper used in the process could
that are easily disposable, gathers in landfills and accumulates
easily be wiped down and reused.
incredibly quickly. Think of a family picnic, where plastic forks,
spoons, knives, and paper plates were used by many and then The concept of reusing your disposable goods can be applied not just to parch-
thrown away. This is a waste expense that can easily be substi- ment paper and plastic bottles, but also to aluminum foil, plastic wrap, zipper top
tuted with real utensils, or even compostable versions. bags, cardboard boxes, and almost anything else you can imagine.

recycle
Photography: Koji Arboleda

Dress: Maura Isabel Rodriguez
38 cake central magazine Model: Ariel De Leon
Recycling. A mantra that has feel the pressure from its employees and customers to do so. A business may
even lose customers who are making the choice to purchase only from sus-
been preached for years, and perhaps tainably responsible businesses,” says Theresa. In the interest of maintaining
one of the sustainability terms people good PR in an eco-friendly world and eliminating your own carbon footprint,
recycling is not just helpful, but necessary.
are most familiar with. Unfortunately,
recycling has still not been instituted Watch Before You Toss
to the degree that it needs to be. Yes, Along the same lines as reusing disposable goods, it’s important to
consider how your careless trash-tosses are going to impact the landfill
separating your plastics, glass, and they will eventually reach. There are many items that can, and should, be
aluminum is progressive, but it’s only recycled that you may not have thought of. For example, aerosol spray
cans, used for holding cooking spray, whipped cream, and air fresheners,
the first step. By buying recycled are often times thrown away even though they’re recyclable. “When aero-
goods, using products made with sol cans are thrown into landfills, they become a hazard because they are
recycled materials, and supporting the still pressurized and could explode if exposed to high heat,” says Teresa.
There are several other products that can be recycled that you may not
manufacturing of recyclables, there is have previously considered, such as batteries, light bulbs, and even large
an incrementally positive impact on electronics that can be reused. Not sure if something you’re throwing out
can actually be recycled? There are several online resources including the
the environment. WM® website that can not only inform you of what can be recycled, but
how to go about doing it.
Practical Application
Now that recycling has become so prevalent, and making an effort
“What encourages me to
to participate is so practical, there is no excuse to not do so. Teresa
explains, “So many systems are set up for recycling ease now that it’s
stay eco-friendly? I see

quite expected to have one in place.” If you are unaware as to how your
city handles recycling, or how to recycle as a business, visit the Waste
Management® Small Business webpage, which provides many helpful
absolutely no other way

tips on effective recycling. wm.com/small-business.jsp
to create a good life for

Peer Pressure
If the environmental impact on your conscience is not enough to encour-
age you to recycle, perhaps the social pressure will. Like it or not, there
is a huge demand from both sustainability groups and everyday good
Samaritans requesting that manufacturers go green. “The ‘peer pressure’
of recycling is on the rise, and any shop that doesn’t recycle will eventually
my children.”
– Michelle, Bleeding Heart Bakery
We live in a world that is being swallowed by the excess debris and trash
produced every day. There is a way to slow down this devastation and help
save our natural resources; it starts with easy acts such as buying a reusable
grocery bag, unplugging your appliances, and buying produce from a local
farmer’s market. These simple changes will ultimately help sustain the sources
from which our energy and goods originate.
Teresa quotes, “A sustainable lifestyle is not only a choice to take care of

yourself in your immediate environment, but it impacts the air, land, and water
for people all over the world. Choosing this switch inspires others around you
to do the same, which keeps sustainable awareness growing and evolving.”
Living a sustainable lifestyle is not only a part of positively impacting your
world today, but it is essential for establishing a life for future generations
to come. When treated as a fundamental necessity instead of an obstacle,
sustainability can become an infectious revolution, infiltrating our day-to-day
lives in a way that will maintain the beauty and vitality of our earth.

alternatives to
Styrofoam cake dummies!
d
espite the convenience of using polystyrene foam rounds, Non-Biodegradable: Polystyrene foam is nearly indestructible, and it takes
commonly known as Styrofoam, for making cake dum- hundreds of years for the polymer to break down. It is resistant to photoly-
mies, there are now more than enough reasons to rid sis, or the breakdown of protons by a light source, meaning that the sun
ourselves of the product all together. Yes, Styrofoam is one cannot even break it down. Also, because it is so lightweight, incalculable
of the least sustainable products around, and below are just Styrofoam products end up in the build-ups of debris in the ocean.
a few reasons why it is so harmful.
Environmental Hazard: Styrofoam manufacturing initially included
Non-Recyclable: Because Styrofoam is virtually weightless, it is incredibly chlorofluorocarbons (CFCs), highly volatile compounds which have been
difficult to collect or reuse. It fills landfills because it is so difficult to break banned due to their harsh effect on the ozone layer. CFCs were replaced
down, and therefore many public recycling programs don’t even accept by more ozone –friendly substitutes, hydrofluorocarbons (HFCs), which
Styrofoam as a recyclable good. are types of organofluorine compounds. However, HFCs are still powerful
greenhouses gases, now thought to have a big impact on climate change.
Styrofoam Alternatives
Sugar Round
Not only can you help protect the environment by Sugar is a crucial ingredient in all things cake,
and now it can be used for your non-edible
swapping out your Styrofoam cake dummies, you cake creations as well. By using a biodegradable
could also end up saving a few bucks as well! If you sticky substance, rice glue, as the molding agent
for sugar rounds, you can create very tough,
are currently stocked with Styrofoam dummies, be sustainable dummies. These sugar rounds,
sure to reuse, reuse, reuse. But if you’re ready for though heavy, are designed for multiple uses, and
once you make them they can be broken down
an alternative, here are a few ideas: and cleaned again and again for your various
faux-cake creations.
Cereal Treat Dummies Edible Dummy What You Need:

RICE GLUE
Besides being a delicious morning staple, cereal Tired of the messy and tedious process of carving
GRANULATED WHITE SUGAR
can act as an incredibly durable and practical Styrofoam? Well, this edible “cake” dummy
building tool. With the proper maintenance and makes sculpting much easier, and although it’s
cleaning, a cereal cake dummy could be used entirely made of food products, it will last up to
Rice Glue
multiple times. The construction is so simple that six months. You will probably already have these
1 CUP STICKY RICE
you can easily remake the dummies each time ingredients in your kitchen, which will shorten
you need one, meaning you have some flexibility the waiting time of ordering a faux cake, and 3 to 4 CUPS WATER, MORE IF NEEDED
in terms of shape and size. The best part? Cereal will lessen the environmental effect of distance
is 100% decomposable, meaning you waste shipping. Although this edible dummy makes for Combine ingredients in a large saucepan and bring
much less by disposing of a cereal-based dummy a logical substitute for real cake, it may not be the to a boil. Lower the temperature to simmer, and let
than by trashing an artificial one. best idea to actually serve this to customers! cook for 45 minutes.
The consistency should begin to look oatmeal-like.
What You Need: What You Need: If the mixture still looks like rice, add more water.
7 CUPS RICE CEREAL 12 EGGS, SEPARATED Once the consistency is right, remove from heat
10 OUNCES REGULAR SIZE MARSHMALLOWS 3 CUPS SUGAR and allow the mixture to cool.
3 TABLESPOONS BUTTER OR MARGARINE 6 CUPS FLOUR Run the mixture through a strainer to remove the
1 TEASPOON SALT larger pieces.
Pulse cereal in a food processor until it is a fine,
grainy texture. Store in the refrigerator.
Beat yolks and 1/2 the sugar until light and fluffy.
In a large pot over medium heat, melt the butter, Will yield 2 cups rice glue
Beat whites and remaining sugar until glossy, stiff
and then add the marshmallows. Stir until melted. peaks form.
Add the pulsed rice cereal, stir until well combined. Sugar Round
Sift flour and salt. Combine the sugar and rice glue in a medium size
In a lined cake pan, firmly press down the mixture. Gently fold whites into the yolks in 3 parts. bowl, about 1:2 ratio glue to sugar.
Make sure that it fills the entire pan and that it is
packed tightly on all sides. Fold flour into eggs in 3 parts. Pack the mixture in a cake pan, adding as necessary
to fill.
Allow to cool completely, and then remove from Bake at 350°F until firm.
pan. Allow to dry. Once dry, the round should slide out.
*Will last up to 6 months.

Tutorial Buttercream Orchids
buttercream
orchids Tired of using gumpaste to create your
decorative flowers? Sure, gumpaste makes for
some beautiful floral décor, but what happens
if you’re short on time, or you have a “no
gumpaste” request?
Have no fear, because Lucinda Larson, “The Icing Diva,” has created a lovely substi-
tute: Buttercream orchids. Her step-by-step method of creating these delicate blooms
proves how buttercream can provide an impressive amount of lifelike detail.
Photography: connieriggiophotography.com
TOOLS: MATERIALS:
PIPING BAGS OR PARCHMENT DECORATOR’S BUTTERCREAM,
TRIANGLES SEE RECIPE BELOW
PIPING TIPS #127 and #3 VIOLET GEL COLOR
ELECTRIC PINK GEL COLOR
AVOCADO GEL COLOR
YELLOW GEL COLOR
PINK GEL COLOR
PURPLE GEL COLOR
Decorator’s Buttercream
2 POUNDS POWDERED SUGAR

2 CUPS SHORTENING
1/4 TO 1/2 CUP CANNED, EVAPORATED MILK (FULL FAT)
1 TEASPOON CLEAR VANILLA
DASH SALT
Beat shortening until fluffy. Add powdered sugar,

milk, vanilla, and salt.

2 3
Piping Orchids
Step 1
In a piping bag, fitted with a #127
piping tip, fill by striping with
purple buttercream at the skinny
end of the tip, and then filling the
rest with white buttercream.
4 Step 2
Pipe three pillows as the base for
dorsal sepal and the lateral sepals
spaced at 6:00, 10:00, and 2:00.
Step 3
Starting at the center, pipe a leaf-
shaped petal over each pillow with
the fat end toward the center.
Step 4
Pipe 2 additional pillows for the
5 ruffled petals at 4:00 and 8:00.
Step 5
Beginning in the center, use a
zigzag motion with your wrist to
pipe a ruffled petal on the 2 pillows.
The fat end of the piping tip should
be in the center.

Step 6
At 12:00, pipe a large pillow to support the lip of
the orchid.
Step 7
Begin with the fat end of the piping tip in the
center, and use a zigzag motion to pipe a ruffled
petal (the lip) that sits high on the pillow. 7
Step 8
Pipe 2 straight, vertical petals at the center of
the lip.
Step 9
Heat a skewer in boiling water, and then dry it off.
Step 10
Between the 2 vertical petals on the lip, sculpt
the buttercream by rolling the skewer side-to- 8
side. This will form the throat.
Step 11
Using a #3 piping tip with yellow/orange
buttercream, pipe a column in the throat of the
orchid so it sticks out of the throat.
If you choose to pipe leaves, you may want to use
avocado green buttercream.
lucinda’s 10
tips
Buy a botanical book to see the flowers and their colors.
For more buttercream piping and basic buttercream
decorating, visit theicingdiva.com and check out her
DVD, Borders, Basics of Baking and Decorating.
25 32
Cake Central Magazine is not responsible for the outcome of any attempt to create or
Cake Central Magazine is not responsible for the outcome of any replicate any of the Cake Central techniques, cakes, projects or recipes. Desired results
attempt to create or replicate any of the Cake Central techniques, may not be achieved due to variations in ingredients, cooking temperatures, tools,
cakes, projects or recipes. Desired results may not be achieved due 11
techniques, typographical errors or omissions, or personal skill level.
to variations in ingredients, cooking temperatures, tools, techniques,
typographical errors or omissions, or personal skill level.

Web Browsing Dorie Greenspan
in the kitchen &

on the road with Dorie
Never did a big-time food critic and culinary connoisseur feel
as personable and accessible as Dorie Greenspan in her blog,
doriegreenspan.com. The successful writer, cook, and all-around
food mastermind has created “In the Kitchen and on the Road with
Dorie,” a site detailing her experiences with food and different
recipes. Dorie is the renowned author of nine cookbooks and
five time winner of James Beard and IACP awards. Currently, she
contributes her writing to Parade and Bon Appétit, and she is
the food critic for the Louis Vuitton City Guide to New York. The
website describes her travels around the world, all of which are
centered on food as the hot topic. Her recipe section is packed
with different ideas, each compartmentalized by meal type.
The extensive catalogue of sweets, including “Breakfast Treats,”
“Cookies,” “Pies and Tarts,” and “Ice Cream, Pudding, and Custards,”
leaves the reader pining for a trip to the baking isle and a
countertop covered in flour. Her posts not only provide various
recipes, but also fun stories and information on particular treats.
This treasure trove of quality, easy-to-read tips and ideas brings
Dorie and her fondness for food right into your own kitchen.
Tutorial Icing Images
icing images
We've combined the innovative ideas of Icing Images and Sugar Veil products to dem-
onstrate the possibilities they can bring to cake design. This Eiffel Tower cake, fit for
a Parisian-themed wedding, is just one example of how Icing Images can transform a
simple cake into an elegant, professional design.

Photography: connieriggiophotography.com
Tutorial Icing Images
2
MATERIALS: RULER
ICING IMAGES ICING SHEETS (AP- 3 SKEWERS
PROXIMATELY 12) SMALL PAINTBRUSH
FONDANT GUM GLUE, OR WATER
SUGAR VEIL®CONFECTIONARY PIZZA CUTTER
ICING
SUGAR VEIL® LACE MAT
CONFECTIONARY SPREADER
TOOLS: SHORTENING
3a ICING IMAGES GOLD LABEL
CIRCLE CUTTER (1 INCH)
PRINTING SYSTEM
SCOTCH TAPE
SCISSORS
Step 1
Prepare sugar veil according to the packaged directions.
Step 2
Grease your sugar veil lace mat, and using a confectionary spread-
3b er, spread the sugar veil over the lace mat from top to bottom, left
to right, and then diagonally. Let sit overnight. Repeat this step for
desired amount of lace.
Step 3
Once the lace is dry, remove from the mat and cut into desired
shapes.
Step 4
Using graphic design software, create the images you would like to
impress on your cake with Icing Images. We used a toile patterned
Eiffel Tower, 10 inches high by 6 inches wide, and 2 sheets of toile
6 pattern used for swags, and 1 sheet of a fleur de lis pattern to be
used for medallions and dressing the board. You can use stock
images to find the image you’d like to use, as they are license free
and high resolution.
Step 5
Print your Icing Images.
Step 6
Rub a sparse amount of shortening to the cake where you will be
applying the Eiffel Tower.
7
Step 7
Cut the Eiffel Tower image into 3 equal sections.
Step 8
Trim the Eiffel Tower so the cutout is clean and free of excess paper.

9 10
Step 9
Apply the Eiffel Tower cutout onto the cake over
the shortening.
Step 10
Mark your cake every 3 inches where you will
attach the swags. 11
Step 11
Apply your sugar veil lace pieces onto the cake on
the markings. Repeat around all 3 tiers.
Step 12
Roll a piece of fondant 1/8 inch thick, and rub
a small amount of shortening on it to cover the
whole surface. Apply the toile pattern to the
fondant
12
Step 13
Using a very sharp artist’s knife or pizza cutter,
cut the imaged fondant into strips 3 inches long
by 2 inches wide.
Step 14
Lay a strip over skewers or dowels, and use your
fingers to smooth over the dowels to create
ridges. Make sure to smooth lightly so as not to
smudge the image.
13
Cake Central Magazine is not responsible for the outcome of any

attempt to create or replicate any of the Cake Central techniques,
cakes, projects or recipes. Desired results may not be achieved due
14
15
Step 15
Pinch both ends, and using piping gel apply
the swag onto the cake, laying over a lace swag.
Trim the excess with a palate knife.
Repeat steps 14 and 15 until every tier is com-
plete with swags.
Step 16
16 Using scissors cut out each fleur de lis
individually.
Step 17
Apply a thin layer of shortening on a cake
board, then apply the fleur de lis around the
cake board in desired pattern.
Step 18
Roll fondant 1/4 inch thick, apply a thin layer
of shortening, and using a circle or oval cutter,
18 cut out circles. Repeat until you have enough to
cover the meeting points of each swag.
Step 19
Apply a cut out fleur de lis to each medallion.
Using piping gel, attach the medallions to cover
the meeting points of each swag.
notes
Store your Icing Images in air tight contain-
ers away from sunlight, until ready to use.
If necessary, trim your Icing Images using
scissors.
19a Store Sugar Veil between 2 sheets of parch-
ment paper in a food storage bag out of
sunlight.
19b Use the highest quality inks and icing sheets
which will ensure minimal tearing and/or
smudging.

Grand
It’s getting late on Sunday
prize winner
Flora Aghababyan,
night, and after two intense a native of Armenia, had every reason to
continue celebrating, for she had just been
days of competition, the named the Grand Prize Winner of the Oklahoma
State Sugar Art Show. Flora’s design, “Visions
crowds and hype are finally of Heaven,” inspired by the Ettal Monastery in
Bavaria, Germany, was worthy to be showcased
dying down. As hundreds of in the Monastery itself. The four ornate tiers,
the hand painted domed centerpiece, and the
tables are wheeled away and immaculate attention to detail, all put together
in perfect symmetry, showcased the prestige of
crates are being stacked, Flora’s talent as a cake enthusiast and an artist.
cake makers from all over

Flora traveled to Tulsa, OK from Las Vegas
where she is currently the cake artist for the
the country dismantle

Wynn Las Vegas Hotel. This was her third year
competing at the show, and her fifth year
their beautiful designs

on the competition circuit. Although her
modest demeanor could imply that she lacks a
from display. A bittersweet

certain aggressive edge, her less-than-modest
cakes suggest otherwise. Her designs are
finale; the exciting energy

exceptional; they defy decorating limitations
and demonstrate the value of relentless
of competition weekend is
practice. Flora spoke to Cake Central about
her journey as a decorator and how her win in
beginning to wane, with

Oklahoma is just another step along the way.
one exception; a petite Portrait of an Artist

Ten years ago, Flora was living in Armenia, and
brunette, who continues her creative side was not yet in cake— but in
dance. “I have been a dancer since I was six
glowing throughout all the years old, and I danced in all different styles for
probably 15 years,” says Flora. She was also an
disassembly and packing. avid drawer and painter, taking art classes all
throughout her schooling. “I loved and still love

OSSAS Photography By: Misty Winesberry
going to museums to see all the different kinds of art being

produced around the world.” In search of a change of pace for
her daughter and herself, Flora came to the U.S. in 2000 and
eventually found work at a bakery in Las Vegas.
Although cake decorating had not yet been a career choice
for Flora, she had already dabbled around with it as a hobby.
Back in Armenia, she would decorate cakes for her family
members, and as her skills developed her interest deepened.
Coming to the States provided an opportunity for her cake
creativity to expand further. “I realized that cake was much
more respected here than in Armenia, and after trying out
pastries for a while I decided to focus on my cake decorating
abilities.”
Do-It-Yourself
Flora first began her cake career by working at the famous Bel-
lagio Hotel, and she gave herself a steep learning curve right
from the beginning. “I was presented with a photo of a cake and
asked if I could make it. I responded, ‘Yes of course,’ even though
it was something I’d never done before.” Though most would be
daunted by the pressure of taking on something they’d never
practiced (for one of the country’s most renowned hotels, no
less), Flora used this assignment as a learning tool, and through
her own methods she was able to replicate the cake.
This system of self-teaching continued as she began taking
orders from clients. “I started looking at pictures that customers
would give me, and I would copy the pictures to build my skills.
Once I learned all the techniques, I was able to do everything
based on my own knowledge and creativity.” Consequentially,
Flora is an entirely self-taught decorator who forced herself to
adapt and learn the necessary skills.
Viva La Cake
Working for both the Bellagio and Wynn Hotels has refined
Flora’s skills, and she is continually faced with new orders and
design requests. Flora’s staff of six, herself included, has
become a top-notch team of collaborative skill. Although
Flora used to do the majority of the harder work, each of her
decorators has adapted to her learn-by-doing mentality, and
now each of them can perform all the techniques. “Everyone
is getting better every day, and out of all the kitchens at the
hotel we have the most fun. My decorators are the happiest
staff because we always have something new and exciting
coming in,” praises Flora.
A good deal of these exciting orders includes several celebrity
cake requests, which are typically novelty cakes. “We will do 4 to
5 celebrity cakes a week, and they are for all types of occasions
in just about every shape and style possible! Typically these
are people who don’t care how much money they are spending
because they just want a beautiful cake.” The celebrity cakes,
however, only make up a small fraction of the orders coming
into the Wynn. “We do 80 to 100 small cakes every week, as
well as 7 to 10 wedding cakes at a time. Las Vegas is a funny
place—people will decide to have a wedding with only one
day’s notice.”
Wynn-ing Creations
So what happens when you order a cake from this Grand Prize
winning artist? Despite her extensive creative background, Flora
likes to pay respects to a client’s particular preferences when
designing their cake. She will ask what interests you, the cus-
tomer, and she will inquire about the wedding or party’s theme.
“I do research to see what would be a good fit for the theme,
and I always like the complicated stuff and to ‘do the impos-
sible.’” Furthermore, customers are encouraged to push even

Flora’s boundaries and to come up with a cake that
is particular to their style and aesthetics.
In terms of her personal taste, Flora says that she
doesn’t particularly like bright colors for wed-
ding cakes and instead prefers soft pastels and
light colors. “I like classic, elegant cakes, but this
could also be something very special that looks
more like a piece of art.” Her winning OSSAS cake
demonstrates her particular taste through its color
scheme, ornate decoration, and unique structure.
No Comfort Zone
For a decorator who welcomes a challenge with
open arms, it’s no surprise that Flora thrives in the
competitive cake arena. “Every year, competitions
want to see new things, new techniques. So each
time I compete I try to do something different, and
not what I do every day.” Even before the winners
were announced at OSSAS, Flora told us that she’s
not interested in repeating the ideas she used in
“Visions of Heaven” because she thrives on change
and novelty (Perhaps after winning her mind may
have changed a bit…). Coming out on top, how-
ever, isn’t her motive behind competing. “I love
competing because it’s what makes you better; if
I didn’t do it I would always stay at the same level
and wouldn’t be growing, winning will always
come second.” Because of her hectic work sched-
ule, Flora is unable to compete too often, but as
she says, “When I know it’s my time, competing is
always what I want to do, and I never do anything
too comfortable.”
Despite her accelerating fame and industry rec-
ognition, Flora’s greatest hope is that she will be
able to use her knowledge and skills to teach new
decorators. “My goal is to teach, train, and pass
on everything I’m learning every day to younger
generations.” Ultimately, Flora would like to teach
classes, but with her learning attitude she is still in
the process of improving upon her already excep-
tional talent. She would not only like to expand
on her technical skills, but also to incorporate all
different sugar mediums into her repertoire. “You
need to try every product out there so you can be
good at everything,” Flora says.
And we have no doubt she is well on her way to
such a goal; with a fiery work ethic and endless
perseverance, this Las Vegas cake starlet is sure to
break through the industry’s limits. “I know if I push
myself and tell myself that I have to do it, and I
want to do it—I can do it.”
“visions of heaven”
“I was very interested in the concept of this cake, but it was definitely complicated. The most
difficult part was getting the sketch down on paper; sometimes I look deep into myself to find
inspiration and I get lost because there are so many possibilities. I found the Ettal Monastery
online, and I really loved the beautiful paintings, and the gold rococo shape of the picture frames. I
did a lot of hand modeling on most of the cake as well as hand painting.”

Bob Johnson
Huntsville, AL “I wanted to go for grandeur
and baroque, and the inspi-
ration for the design came
from a room at the Marble
House, a Rhode Island Van-
derbilt mansion. All of the
flowers were inspired by the
flowers at Alva Vanderbilt’s
wedding, including Chinese
peonies, hydrangeas, lilacs,
and roses. The most difficult
part was incorporating a
chandelier into the design,
in terms of supporting it and
creating its silhouette.”
—Johnson

Jackie’s Award
“Amidst the commotion of all the cakes at the show, I made a beeline
for this cake. It was so striking to me initially, and as I continued to
look at it I noticed all the different levels of texture used, and every
new angle was something new and interesting. The overall composition,
however, wasn’t overwhelming, which really impressed me. I love it!”
—Jackie

Highland Bakery
Karen Portaleo
Atlanta, GA
karenportaleo.com
“I have a background in art, so

I started thinking about collec-
tions in churches that could be
translated in a cake design. This
was influenced by the paint-
ings of Jean- Honoré Fragonard,
specifically his work, The Swing.
Because my inspiration came
from a painting itself, I wanted
the final product to reflect the
look of a painting, so I did the
whole cake in white and then
hand painted everything.”
—Portaleo

President’s Award
“The beautiful hand painting on this cake immediately caught my
eye. After taking a closer look, I was drawn in and captured by the rich
and layered details I originally missed in my first glance. This cake tells a
story, just as Jean-Honoré Fragonard’s The Swing does. The true allure of
this cake is that I can look at it for an hour and catch myself holding my
breath in appreciation of the fine detail.”
—Leanne

Seon Young Jeong
Los Angeles, CA
“The cake's red image

was influenced by
part of the library
in The Abbey of
Saint Gall. The
library's interior
incorporates gold
and a baroque style,
so I incorporated
both these features
with styling molds.
Also, I used a lot of
roses because I think
the color red and
roses represent the
strongest image of
the Catholic Church.
I tried to make the
sugar flowers very
true to life, and I love
to make the ribbon
look as real
as possible.”
—Jeong

Editor’s Award
“I can’t come up with a word other than ‘fabulous’ to describe the
overall essence of this cake. When I first saw it, I was awe-struck
by its use of color—these were hues I would never think to pair
together, and she was able to make them work beautifully. The
flowers are exquisite, and her use of gold adds an element of glamour.
Just stunning.”
—Robyn

LuLu's Sweet Art
Amanda Hamilton
San Diego, CA
lulusweetart.com
“My inspiration came from

the Winchester Mystery
House, and despite its
somber history, I really
enjoyed translating a few
of its more beautiful and
romantic elements onto my
cake. The brush embroidery
Lincrusta patterning as
well as the hand-cut stained
glass window stencils were
painstakingly replicated
from photographs of the
originals, while the royal
icing extension work was
meant to echo the spider
web motif that can be found
throughout the house.”
—Hamilton

Photographer’s Award
“I absolutely LOVE the stained glass technique that was done on
the cake. I wouldn’t have expected it to look so great in such pastel
colors, but the look was a home run in my book! I was amazed at how
stunning the effect was. I really liked the string work as well. The
flowers were beautiful, and overall it was a very striking cake to me.”
—Misty

3 Brothers Bakery
Elizabeth Balderaz
Houston, TX
3brothersbakery.com
“I hand painted the bottom

tier, and hand wrapped the
green (material looking) tier.
The fleur-de-lis was made
out of white chocolate with
a hand made mold. The blue
tier used a rope mold, and I
added the flowers and piping
leaves with royal icing.”
—Balderaz

Sweet Nothings
Fiona Black
Lincoln Park, MI
sweetnothingsfinecakesanddesserts.com

Cakes by Gina
“The inspiration for this Ayanna Barriere
cake came from a Bohe- Houston, TX

cakesbyginahouston.com
mian style purse, as well
as an Indian dress pattern.
I hand made the orange
poppy flowers.”
—Barrière
Cake Craft Shoppe
Cynthia Bayne
Sugar Land, TX
“The cake is a representation of the

Shangri La mansion in Hawaii. Overall,
the cake took about 400 hours to
complete, and the most time consuming
part were the flowers. There are 70
total flowers on the whole cake, and
each required 31 pieces…lots of work!”
—Bayne

Alice Cosani
Sugar Land, TX

“There’s a clock at my Michael Guasta
old college, Dowling West Babylon, NY
College, which meant

something to me so I
decided to incorporate
that in my design. The
hardest part for me
was gravity, because
I love when things
are sticking out or
when proportions are
beyond reason. So
this cake was kind
of a ‘let’s see what
happens’ type of deal,
and I wanted to use
it all as a learning
experience.”
—Guasta

“I have always loved
the wine and grapes
theme, so I chose to
incorporate these
ideas and colors in
my design. Working
with the dark color,
however, turned out
to be one of the most
challenging parts of
the design. I molded
the wine bottle from
an actual bottle,
and I used a scrap-
booking punch on
the borders.”
—Dittomaso

Connie Ditommaso
Poughkeepsie, NY

Elizabeth Dickson
Bossier City, LA

Mindy, Garcia
ON, Canada

Roberta Graham
Harper, KS
Cakes With the Personal Touch
“I found a Haveli Edith Hall

Hallsville, MO
palace in India cakeswiththepersonaltouchbyedithhall.blogspot.com
which I really
loved; everything
incorporated in
those buildings is so
incredibly detailed,
so I wanted to use as
much design in my
cake as possible. The
larger string work
was very difficult,
especially since it’s
actually floating in
eight different spots
around the cake.”
—Hall

A Couple of Sweet Things
Jenny Leisure
Indianappolis IN

Hidden Cafe
Katharine Hincak
Mukwonago, WI
hiddencafe-kaths.com
“The gold piping
work on this cake
was both my favorite
part and the most
difficult part. I have
a bad hand, and as
most decorators
know doing this kind
of piping work takes
a very steady hand,
therefore the work
on this cake was
really good therapy.
The majority of the
cake was extensive
hand piping, using
#000 and #1 tips.”
—Holgate
Cakes by Design
Diane Holgate
Farmington, NM
cakesbydeesign.com
Carter Holton
Kansas City, MO

Frosted Art
Kaitlin Massey
Dallas, TX
frostedart.com

Carol Lowe
Auburn Hills, MI
“My cake was inspired
by a photo of the
Monastery of Our Lady
of Pandanassa in Greece;
specifically the tall
tower. The most difficult
aspect was applying the
tiny fondant brick one-
at-a-time to give the
impression of an old,
worn masonry. I was
particularly pleased with
the colors on this cake -
the look of sun-washed
brick, the terra cotta roof
tiles, and the contrast
of the red and purple
gumpaste flowers.”
—Lowe

Luckey Cakes
Tammi Luckey
Fort Worth, TX
luckeycakes.com
"When I saw Kaysie
Lackey’s tattoo cake on
the July cover of Cake
Central, I thought it was
one of the coolest cakes
I had ever seen! I was
immediately inspired by it
to make my competition
cake for the Oklahoma
show. So, I researched
and combined several
tattoo ideas and this is
what I came up with."
—Luckey
Bon Bon
Constance McLin
Huntington Beach, CA
bonboncake.com
“I really love gothic

architecture in any form,
and I thought I could
incorporate it in the look
of a monastery-inspired
cake. A monastery doesn’t
need to be drab and dark,
and it can actually rival the
pristine look of a cathedral.
My inspiration came from
the Batalha Monastery
in Portugal, designed by
King João who promised
to build the most beautiful
cathedral if his men would
be saved from battle.”
—McLin

Out of this World Cakes
Carmon Middleton
Spring, TX

Christina Meisner
Bloomington, MN
Richard Parker
Edmond, OK
“I’m a structural
engineer, so all the
arches and gothic
stylizing went really
well. I used an engineer
scale to press down and
make the molding, and
I carved my own tile.
The cake required a
good deal of woodshop
work as well, and I used
CAD drawings while
developing the concept
for my project, similar
to what I do when
engineering a building
structure—only applied
to cake.”
—Parker

Wedding Cakes by Kim Payne
Kim Payne
Cheyenne, OK
weddingcakesbykimpayne.com

Dawn Parrot
Houston, TX
iceddreamscakes.com
“I do 80 to 90 percent
of my cakes with some
form of influence from
architecture, so I really
took to this idea. Mont
Saint-Michel, a tidal
island in Normandy,
France, was my primary
inspiration for this
design. I hand made a
good deal of the cake,
including the crown on
top which is a pastillage.
I like the bevel tiers
with the hanging fleur-
de-lis, which of course
reflected the French
theme, and I hope to
incorporate that idea
again in another cake.”
—Parrott

Dawn Parrot
Houston, TX
iceddreamscakes.com

Create a Cake
Gary Silverthorn
Kimball, MI “The design took about 6
weeks, and I struggled a
bit with the concept and
how exactly to put it all
together. The inspiration
came from a single column
in a Spanish monastery,
and I wanted to reproduce
pieces of it. I really like
the final result and I would
like to do this sort of
column design again, maybe
in a different color on a
different cake.”
—Silverthorn

Rachel Snider
Halfway, MO

Gypsy Cakes Edible Art Boutique
Rossemary Stinson
Edmond, OK
gypsycakes.net

Cathy Stone
Dolores, CO
“My first thought was

of flying buttresses and
Victorian paintings, and so
I went with this idea and
used a book of paintings as
my inspiration guide. My
final product, called ‘Stars
of the Clerestory,’ is based
on a star vault that I used
in my design. I used lace
points for the arches, and I
like how they turned out.”
—Stone

Sugar Creations
Rebecca Sutterby
Savonburg, KS
SugarCreations.com

Bake Me a Cake
Mercedes Strachwsky
Orlando, FL
bakemeacake.net
“I loved the idea of coral

rocks, which is what first
started my design. I did all
the roses freehand, and I
used texture brushes on
the stones. I was able to
make the little stones in
the garden by mixing my
leftover scraps in a blender,
then sifting them just like
real rocks because they had
dried. I then used water to
mush them into the deck
area, similar to sand.”
—Strachwsky

Cakes By Gina
Gina Yobbagy
Houston, TX
cakesbyginahouston.com

Robin Vanhoozer
Newcastle, OK
cakedesignsbyrobin.com
“My biggest goal

with this design was
to improve upon the
figurines so they
were as lifelike as
possible. Therefore,
I focused a lot of
my attention on the
bride and groom. On
the bride’s dress, any
flaw can be covered
with a decoration,
but the groom’s
suit was tricky. You
don’t have the ability
on a suit to cover
anything up, so I had
to be very precise to
get it right.”
—Vanhoozer

Kelli Watkins
Murphy, TX

Spotlight Branka Jovanovic
Branka Jovanovic
an inspiring cake story from Serbia
n obody in my family has

ever been in the con-
fectionary business, and
before I started making
cakes I never thought
doing so would give me so much joy and
pleasure. I lived my life quietly in a happy
marriage with my husband and our two
daughters. My husband and I were employed
(he is a radiologist and I was an accountant),
and our daughters were in school and even-
tually got college degrees and jobs of their
own. Years were passing by.
In 1998 I got sick and I had to retire. In No-
vember of the following year, I had a very
difficult surgery and developed a pulmonary
embolism due to a serious complication. I
was fighting for my own life. I remember that
there was a young girl lying next to me in the
hospital room. We both had oxygen masks
on our faces and we could only look at each
other. At one point I looked over at her, and
she was dead! In a blink of the eye, she was
gone. My father also died while I was in the
hospital, and only a few months before, I had
experienced the bombardment of my country
and my city. That was a very difficult time
for me. I thought I was going to die without
ever doing something just for myself. I was 50
years old at the time.
After I was released from the hospital and
was still recovering, a Wilton Cake Decorating
Yearbook from 1998 came into my hands.
In the yearbook, I saw cakes decorated with
rolled fondant for the first time. They were
breathtaking. My husband translated the
rolled fondant recipe for me, but I couldn’t
find glucose because so many of our factories
were out of business.

Spotlight Branka Jovanovic
My first decorations for cakes were made of

royal icing. Lacking proper tools, I used plastic
bags, and in one corner of the bag I made a
small perforation which I used to make beauti-
ful lace decorations. After two years of trying,
I managed to find glucose and made my first
rolled fondant. I was indescribably happy. Soon
after, I visited confectionery fairs in Hungary
and Italy where I bought my first cake deco-
rating books, cutters, impressions, and other
molds. At that time, you couldn’t buy those
things in my country. Today, I have more than
30 books and I have learned everything I know
from them. I got translation help from my hus-
band and daughters.
In 2005, one of the most popular magazines for
women, Nasa Praktika, organized an exhibition
for amateur confectioners. Each participant
brought their handmade decorations and
cakes. My work was noticed by the chief editor
of the magazine. She asked me to write for
Nasa Praktika about different cake decorating
techniques with rolled fondant. Fondant was
very rarely used at that time in Serbia. The
magazine came out once a month, and I wrote
columns for about two years. During that time,
I taught many readers across what was then
Yugoslavia how to decorate cakes with rolled
fondant and flowers made of gumpaste. I never
accepted money for these lessons but I met
many dear friends!
For the past 20 years or more, a big humanitarian
competition called Najtorte (meaning “best cake”)
has been organized in the month of October. It’s
held in Belgrade, and it usually has more than 300
participants. After the jury makes their decision
and the prizes are awarded, cakes are distributed
to institutions for sick children and children with-
out parents. The most complicated and beautiful
cakes I have made were for these occasions. I
have participated about 10 times, and I have
always won awards.
Since 2005, it has been my great pleasure to buy
books and cake decorating tools over the inter-
net, and also see beautifully decorated cakes from
all around the world. Now I can only make a few
cakes per month because I am 61 years old, my
health isn’t so good, and I make the cakes all by
myself. But I still enjoy every step of the process,
from having my first ideas to the final decorated
cake. I’m especially happy when I see the stunned
faces of my clients.
My hobby has helped me get over some dif-
ficult times in my life. Today, I am a happy
woman! The only thing I regret is not discover-
ing the beauty of this art earlier!

International Desserts Tembleque
Puerto Rican dancing queen,

tembleque
Tembleque, a delicious coconut pudding,
is a popular Latin American dessert that
Tembleque is served with a wide assort-
ment of toppings and garnishes which
originated in Puerto Rico. The dish has a add supplemental flavor. The dessert is
pudding taste with the consistency much quite rich, and with its beautiful presen-
like gelatin, and it is made from simple in- tation it makes for a perfect ending to Tembleque
gredients such as sugar and coconut milk. serve at a dinner party. It is also a snap
This dish is traditionally made around By Edna de la Cruz
to make at home, with its simple ingre-
the Christmas season, however it has dients and easy-to-follow preparation.
become a year-round custom. Tem- 4 CUPS COCONUT MILK
bleque translates into “trembling,” The pudding is typically made in a
1/4 TEASPOON SALT
due to the gelatin nature and its decorative mold, which gives it its
tendency to jiggle. In addition to distinctive jiggle, although it 2/3 CUP SUGAR
being served across all of Puerto can also be eaten right out
1/2 CUP CORNSTARCH
Rico, tembleque is also a custom of the mold. Similar to
treat throughout Latin America, some any gelatin made in a GROUND CINNAMON
South American countries, and even tall mold, tembleque
in some Southeast Asian cuisines. is a sweet that will Combine 3 cups coconut milk
excitedly dance with salt and sugar in a pot.
across your plate.
Stir to dissolve the cornstarch
with 1 cup of the milk, and run
through a strainer. Add it to
the rest of the milk.
Cook on medium high, stirring
constantly with a whisk to
avoid lumps until it’s fully
cooked.
Reduce the temperature to
low, and cook for a few more
minutes, stirring often.
Pour into a mold that has been
soaked in water.
The time it takes to cool will
depend on the mold you use.
Aluminum molds with curved
details are best for this dish.
Turn into a shallow dish when
cold.
Sprinkle some ground
cinnamon over the top.
If you want more cinnamon
flavor, pour some of the ground
cinnamon into the milk before
it cooks. You can also add a
tablespoon of orange flower
water for extra flavor.
*Unsweetened coconut milk
is best.

Now & Then Jene Nato (Rylan Ty)
now
&then
By Jene Nato (Rylan Ty)

Now & Then Jene Nato (Rylan Ty)
now: My attention was first drawn

to the pillars, which seemed to be a good
chance to challenge myself by using them
in my design. To do so, I asked my father to
build a custom cake stand that would mimic
the architectural details of the pillars. I then
brought the details to the separator to give it
a continuous flow, just like the “then” cake.
I was very inspired by the couple’s attire. The
color palette and square tiers came from the
groom’s sleek tuxedo. I thought it was a great
way to add some masculine touches to the
cake and at the same time, it gave the cake a
contemporary look. Also, if you look closely,
the bride has this beautiful embroidered
pattern on the facade of her dress. I used
that element to add floral texture to the
white borders.
I thought the birds were important so I
created simplified gumpaste birds with
intricate wings to achieve a traditional yet
updated feel. Since the birds were more than
a theme, I added eggs to fill out the open
spaces, thus creating some balance.
Finally, I hand cut the monogram to give
the cake that extra personalization for this
special couple.
then: Kathy and Rod, the bride and groom in the photograph, certainly tied several
aspects of their wedding into the design of their cake. The color coordination between the
light blue and the white mimicked the look of both Kathy’s dress and the Rod’s ruffled shirt.
Additionally, carnations were used to decorate the base of the cake and the stand, in addition
to being the flower on Rod’s boutonniere and the crown of flowers on Kathy’s veil. The ornate
features of the cake, including the swan pillars, the tulle, and the arrangement of the topper
compliments the detail used on the dress, as well as the intricate lace lining of the veil.
In loving memory of Rodney Thaut

Ever Wonder top tier
why do couples
save the top tier?
O
f all the elaborate design put into creating a custom cake for a wedding, few elements are quite as particular to
the couple as their top tier. The top tier is the peak of the cake creation, and as many people know, the tier is
often frozen after the wedding and saved for the couple’s first anniversary. Aside from the obvious sentimental
value of this tradition, have you ever considered how the custom was started?
Saving the top tier dates back to the latter part of the nineteenth century. During this time, large cakes similar to wed-
ding cakes were baked for christening ceremonies, and because it was assumed that a christening would shortly follow
the wedding, the celebrations were often connected. Because the wedding was typically a larger celebration than the
christening, the leftovers of the wedding cake (namely, the cake topper) were subsequently used for the christening. This
provided a convenient opportunity to use the remainder of the wedding cake and also to celebrate the christening.
Naturally as time wore on, the wedding and christening events became more separate, and the reasoning of saving the
top tier became disassociated from christening celebrations. However, the tradition of saving the top tier remained, and it
now serves as a reminder for couples of their special day one year later.
Call 1-877-NYCAKE-8 Great Prices, Great Service.

Sering the Industry for 30 years.
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blushing inspiration
New Jersey's Anne Heap
pink A hue synonymous

with all things lively,
loving, fresh, and bright. There is a
certain excitement that comes from
the color, and when Anne Heap
needed a name for her cake business,
she used this excitement as her guide.
She quotes, “I love pink! I thought
I would be able to sell all of my
products in pink boxes.” This dream
has come true, and customers of Pink
Cake Box in Denville, NJ continue
to receive goodies in pretty, sealed
boxes. However, the most impressive
accomplishments of Anne Heap and
Pink Cake Box simply cannot be
confined to a small box.

Today, Anne Heap’s creations have defied cake
decorating boundaries, and her exceptional skills
and design versatility have made her one of the
most acclaimed cake artists around. Between her
television appearances and frequent blog posts,
we were fortunate enough to speak with Anne
about her impressive trek through the cake world.
Baker-in-the-Making
From the time she was five, Anne began learning
the tricks of flour and sugar through baking with
her mother and grandmother. “I remember baking
cookies and cakes…and soon I was baking on
my own!” she says. Luckily, this new-found hobby
came at the same time her creative side began
to develop. For Anne, art came naturally, and she
found all different outlets to use her budding
imagination, which continued throughout her
childhood. “I had always loved to draw, paint,
and doodle on just about anything that could be
doodled on. I used to make jewelry for fun, and I
even sculpted animals out of ivory soap. In high
school, I loved art class and it helped my creative
side continue to flourish.”
Anne used her creativity in different arenas before
finding her way to the kitchens of culinary school.
After attending Boston College, she spent four
years working in advertising, which was a great
intermediary between being an undergraduate
and a culinary student. “My creative juices were
flowing at that point, and it was the perfect time
for me to marry my love of baking with my artistic
side.” The opportune time had come, drawing
Anne away from the professional world to the
French Culinary Institute.
School Days
Although Anne already had natural baking skills,
attending the Institute allowed her to master the
fundamentals of the craft. “I learned the science
of baking, which helped me develop recipes and
become a better baker.” This was also when Anne’s
attention was turned toward cake decorating, and
as she enthusiastically remembers, “I was in love
instantly!” Cake infatuation led Anne to an intern-
ship with industry master Ron Ben-Israel in New
York City, which helped refine her decorating skills
and develop a new repertoire of techniques. “I
learned so much with Ron about gumpaste sugar
work and cake decoration, and I knew my career
path was set.”
Inside Pink Cake Box

Before her time in pastry school, operating a
cake business hadn’t even crossed Anne’s mind,
but once she got her feet wet in the industry her
aspirations grew. “I started making cakes, and I
couldn’t stop! I loved coming up with designs and
creating cakes for all different events. My ambition

steadily increased, and before I knew it, Pink Cake
Box was born!” As stated previously, it was Anne’s
vision of pink boxed desserts that led her to the
name of the shop, which opened in 2005 from a
restaurant kitchen. In the beginning, she worked
all by herself, and after nearly a year and a half she
hired her friend Indira from pastry school to help
operate the new store front location. Today, the
staff is comprised of about 12 people, including
some full time, some part time, and some interns.
When asked about her staff, Anne heartily
explains, “We are ALL a lot like our cakes! Fun
whimsical, creative, and one-of-a-kind!” The
staff’s variety of backgrounds enables everyone
to contribute something unique while still work-
ing as a unit. “Every member of my staff has
individual strengths that make us a great team,”
says Anne. “Many, including myself, are career
changers so we have knowledge from our former
lives that helps us be more multi-dimensional.” A
fun fact about the Pink Cake Box crew that Anne
affectionately shared: “Despite their sophisticated
schooling and palates, half of my staff just loves
Duncan Hines® cake mix and frosting…you know
who you are!”
Inspiration and Stylization

As with any type of product design, Pink Cake
Box’s style changes according to new and differ-
ent trends in the cake world. As shown through-
out their cake galleries, the staff’s skills are not
limited to one particular technique, and once they
create something new it becomes a customer
hit. “We notice that we often do similar cakes in
groups. So if we post a cake on our blog, we will
get 10 more orders for a similar cake within the
next two months,” says Anne. Trends in fashion
and artistic design tend to dictate a good deal
of what clients order from Pink Cake Box as well.
“With damask being such a popular design on
invitations and fabric right now, we have seen an
increase in this type of design on our cakes.”
Similar to other master designers, Anne is able
to use elements involved in a wedding or party
in the creation of a cake. “I often find inspiration
from clients’ invitations, wedding gowns, floral
arrangements, and party themes.” With her artistic
background and natural creativity, however, she is
accustomed to finding ideas for cake design just
on TLC’s Ultimate Cake-Off and won once with her Legoland Birthday Cake, which can be seen on
about everywhere she turns. Even simple, day-to-
Pink Cake Box’s website. Her first appearance on Challenge was in June of 2008, and she quotes
day activities help to stir Anne’s imagination. “I am
it was, “Definitely an eye-opening experience, as I had absolutely no idea what I was getting
inspired by just about everything around me! If
into!” The particular Challenge she first competed in was a mystery, meaning that the competitors
I see a cute display in a store window, I might be
were all unprepared ahead of time for the cake they were assigned to make, and they were not
inspired to design a cake.”
provided with a trained assistant (which they are normally given). Anne remembers the experi-
ence as, “Very humbling, to say the least,” however the more she competed the more comfortable
Competition and Classroom the arena became. “I soon realized these TV competitions are a fun break from reality, and aren’t
Anne is well known as a competitor on The Food always a good example of your capabilities.” Surely, some would disagree —as Anne’s competi-
Network’s show Challenge, where she has compet- tion cakes have always been impressive—but she agrees that the more competitions you do, the
ed twice so far. Additionally, she’s appeared twice better and easier they are to handle.

When Anne is not competing or decorating,
she helps others learn the art of cake design by
teaching classes. For all the classes taught at Pink
Cake Box, Anne is the primary instructor, and she
always has help from at least one member of her
staff. Teaching allows Anne a break from cake cre-
ation, and she gets the opportunity to share her
skills with aspiring designers. “I really enjoy teach-
ing and absolutely love watching people become
inspired the way I so often feel. It is so rewarding
to see the beautiful cakes my students create!”
The difficulty in perfecting cake craft is something
Anne has a lot of experience with, and she will
humbly admit that learning the best techniques
takes a lot of trial and error. However, these “mis-
takes” are what help Anne improve and eventually
learn all the best tricks. As a teacher, she can
pass on these pieces of decorating knowledge to
others, and she is continually finding new ways to
learn for herself. “I really enjoy reading cake deco-
rating books and tutorials online. Even watching
cake shows is a good method of learning new
techniques!” Industry knowledge is always devel-
oping, and even masters like Anne know that a
decorator can never stop learning something new.
Linked In
One of the valuable attributes of Pink Cake Box is
their online accessibility. The shop has used the
digital world to their advantage; their website is
regularly updated with new cakes and news, they
maintain a frequent presence on Facebook and
Twitter, and their blog posts are just as exciting
and enthusiastic as the shop itself. “We decided
that social media was going to be a central part
of our strategy back in 2005 when we launched
our blog and started posting our cakes on Flickr.”
The advantage of this publicity? As opposed to
many bakeries that don’t even have a web page,
Pink Cake Box is able to attract customers over a
network as highly accessed as the internet, and
they are also able to connect with clients at any
time of day, any day of the week. “Social media
gives us another avenue to engage with the com-
munity. It has also helped us get closer to our fans
and customers, and it has helped increase brand
awareness.” In a digital age, it is no wonder that
utilizing social media to such a degree has helped
Pink Cake Box, and they are certainly thankful
to have such a tech-savvy audience. Anne adds,
“We are very fortunate to have very engaged and
passionate fans and customers who enjoy and
appreciate our work.”
Pink Cake Box’s presence on the internet has
certainly bolstered their fame and customers;
however, the real strength of their operation
is rooted in Anne’s talent and aspirations for
success. “I can attribute my success to extreme
perseverance, dedication, and finding talented

people who could help me convey my vision through cake,” says Anne. And cake is only half of
the equation of what makes Pink Cake Box great. The positive dynamic Anne has nurtured in the
shop adds an exceptional experience for the staff, making their attitudes and work ethic all the
more strong. Anne says, “The experiences I have had over the past five years have not only made
me a better cake designer, but they have also taught me that with happy employees, you will have
happy customers, and therefore a happy and healthy business.” Her passion for both cake and a
thriving workplace, matched with the support of her husband Jesse and her wonderful staff, have
generated a cake sensation, sure to continue to awe and inspire the industry.

Business of Cake Debi Brim
it’s a techno world:

building effective websites
By: Debi Brim
t
he average wedding couple today is in their mid-20s, and they were born in a techno world. In their minds,
the words “yellow pages” always ends with “dot com.” Having a website for your business is as necessary today
as having a phone in the 50's and having a fax machine in the 80's. But don’t confuse this viable piece of ad-
vertising as just an oversized phone book advertisement. A website can include your price list, your screening
system, your photo album, and your business card. It’s how you communicate with your customers and con-
nect with other businesses. It’s an ever-changing, interactive tool to keep customers coming back to see what’s new in
your business. In other words…. it’s your salesman!
Pricing and Pages

There are many opinions on whether to put pricing on a website. In my opinion, some kind of price range needs to be on
there, even if it’s a, “Starts at …” indicator. Many brides have said that if they land on a website that has no pricing infor-
mation at all, they will just click out and move on to the next one. Posted pricing can also act as a screening system. If a
potential customer sees your pricing and finds it to be in their budget, then you have already moved past a few steps. If it
is outside their budget, then time was not wasted for either of you.

When I first set up my website, I was told by a
tech-savant that I needed a separate “Contact” tips for building
your website
page. He said people are used to seeing those,
and they will be looking for one, so make it easy
for them to find you. That being said, make sure
you list your city and state on your website. It is
not necessary to list your physical address, but
your general location is essential. Your “About
Us” page should have information pertinent By Renee Fujii
to your business, which is meant to entice a PR Manager for
h
customer to want you to be the creator of their ave a web- The People’s Cake
wedding cake. site. You need a in Seattle, WA
website, and you
Photos
should know this. There are so
Not surprisingly, the most frequently visited
many consumers that preview
pages on cake maker’s websites are the photo
services online before even con-
pages. Brides are window shopping and getting
tacting a provider. If you’re unable
ideas, and one of the first things they want to
to design your own site, and don’t
see is the quality of a baker’s work.
have a lot of money to spend on it,
check into local universities. Most
Make sure to adjust the size of the photos you are full of ambitious, bright minds
post, so as to ensure all different levels of the in- willing to design your site for a
ternet may display your cakes at an appropriate fraction of the cost. Your domain
size. While most people have high-speed inter- name needs to be easy to find;
net, you don’t want to alienate people whose when you say the name of your Make sure it’s good. In
downloading capabilities may be a bit slower. website out loud, you should truth, a bad website is better
not say the word “slash.” than no website at all, but often
Add-Ons Make it simple. your website is a potential client’s
Today’s internet shoppers tend to like being first impression of you. If your website
able to interact with the website. Consider is disorganized, clients will think you are
putting a survey on your site asking questions disorganized. Conversely, if your website is
about the viewer’s wedding or their planning thorough and professional, clients will think
process. Posting the survey results prompts the same about you. Double, triple check
couples to come back to see additional results. every click a viewer could make, and
This is just one example of how to engage the proof read everything.
potential client further with your business. Showcase your cakes
through photos. It’s true, a
Accommodating the viewer and lending them
picture is in fact worth a thou-
a hand in specific tasks can really improve your
sand words. Showcasing your cakes
customer service status. An example would be
through photos is more effective than
to set up a link that enables a couple to down-
just telling people what you can
load a free copy of a budget spreadsheet, which
do. Make sure your photos are
would help them figure the cost of their catered
professional quality or
reception right down to the dime, in addition to
close to it, and take Each page should offer
switching around their pricing in separate areas
detail shots. something valuable. Your web-
so that it all may fit their budget. The potential
customer will feel they had received something site can have as many pages as you
free, and they will be able to determine how need; contact information, photo galleries,
your pricing will fit into their overall budget. pricing guidelines, and frequently asked ques-
tions are all fine, just ensure that each page is
relevant. If you attach a link to your blog, make
Buddy System
sure to write about topics potential customers will
One of the best advantages you can put to use
care about. Tell us about the cake you made this
on your site is exchanging links with other wed-
weekend, how you came up with the concept,
ding vendors. This is an excellent way in which
and how you made it work. We don’t want
your site can be reached by a wide range of
to know what you ate for breakfast or
searches. When a client is researching a venue Play up your strengths.
that your dog has a new sweater-
to begin their wedding plans, and they see your When deciding on photos to
save that for Twitter.
site on the venue’s page, they will feel as if they include on your website, make sure
are getting free advice and will more than likely you play to your strengths. If you’re great
click on your link next. If you, in turn, put other with buttercream, but not so fantastic with
vendors on your site, it becomes an advanta- sculpted cakes, stick with the buttercream
geous promotion method for both of you. photos. Additionally, I highly recommend
having no more than 10 photos per gallery.
Finally, do not let your website become dormant You can do it. Your cakes are
Pick your best 10, and go with it. Let people
or stale. It is the technological version of a great, and the world needs to
know anything that helps you to stand out
storefront window, so be diligent about keeping know this. A website is the
from the competition. Free deliveries, free
the information fresh, current, and interesting! first step. Good luck.
consultations, etc. need to be highlighted
on your website.

Strangely Good Guinness® Molasses Cake
Guinness®
molasses cake

Strangely Good Guinness® Molasses Cake
Despite your own personal preference for its taste, there is

one fact about beer that can’t be denied: The world loves it. All
different kinds of beer are brewed every day in several different
countries, and the science behind beer brewing enables many
variations in flavor to be made. For those who can’t stand the
thought of drinking beer (or those who can’t get enough of it),
there are now several ways to incorporate beer in baking. This
month’s Strangely Good combines beer with a molasses and
chocolate cake, creating a rich, mouth watering treat no matter
your beverage choice.
Cake Brown Sugar Buttercream

Submitted by: luvbuttercream
1 CUP GUINNESS® EXTRA STOUT, OR DARK BEER
1 CUP BROWN SUGAR
1 CUP MILD-FLAVORED, LIGHT MOLASSES
4 EGG WHITES
1 1/2 TEASPOONS BAKING SODA
1 POUND BUTTER
2 CUPS ALL PURPOSE FLOUR
1 TEASPOON VANILLA
1/4 CUP COCOA POWDER
3 LARGE EGGS Whisk brown sugar and egg whites together in a
1/2 CUP SUGAR stainless steel bowl.
1/2 CUP PACKED DARK BROWN SUGAR Set the bowl on a simmering bain-marie on the
stove.
3/4 CUP VEGETABLE OIL
Continue gently whisking until the mixture is
Preheat oven to 350°F. Prepare three, 8 inch no longer grainy to touch, about 2 minutes.
cake pans.
Remove from heat, and put on your mixer with
In a heavy medium saucepan, bring beer and whisk for approximately 10 to 15 minutes until
molasses to a boil. Remove from heat. it reaches a meringue-like consistency.
Stir in baking soda, mixture will quadruple in Add in the butter a little at a time, and then add
size, and let cool completely (about 1 hour). the vanilla.
In a large bowl, sift together flour and cocoa Mixture may look curdled for a few minutes into
powder, and set aside. the mixing, but keep mixing until you achieve a
In a medium bowl, whisk together the eggs smooth, silky texture.
and both sugars. Stir in oil and the cooled beer
mixture.
Slowly whisk the beer and egg mixture into the Cake Central Magazine is not responsible for the outcome of any
flour mixture. attempt to create or replicate any of the Cake Central techniques,
Pour the batter into the prepared cake pans. to variations in ingredients, cooking temperatures, tools, techniques,
Bake for 25 minutes, or until cakes test done.
Allow the cakes to cool completely before
frosting, either on the rack or in the pans.
Photo By: connieriggiophotography.com

Cake Central Recipe Orange Cranberry Cake
orange
cranberry cake
Photo By: connieriggiophotography.com
Orange Cranberry Cake

Submitted by: Trials_and_Error
2 1/4 CUPS FLOUR

1 CUP SUGAR
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
2 CUPS DRIED CRANBERRIES
GRATED RIND OF 2 ORANGES
1 CUP BUTTERMILK
3/4 CUP OIL
2 EGGS
1 CUP ORANGE JUICE
1 CUP POWDERED SUGAR
Preheat oven to 350°F, and prepare a tube pan.

In a large bowl, sift together flour, sugar, baking
soda, baking powder, and salt.
Stir in cranberries and grated orange rind.
Stir in eggs, oil, and buttermilk. Mix well.
Pour mixture in pan, and bake for 1 hour until
cake tests done.
Remove pan from oven.
Mix together the orange juice and powdered
sugar.*
Poke holes in the top of the cake with a fork,
and pour the orange juice mixture over the cake
until it is absorbed.
*Baker’s Tip: Put orange juice and powdered sugar in a jar

or air tight container. Close and shake well to mix.


Cake Central Recipe Pumpkin Cheesecake
pumpkin
cheesecake

Pumpkin Cheesecake Heat oven to 350°F. Prepare a 9 inch springform.

Submitted by harc
Combine all ingredients for crust, and press mixture with
fingers onto bottom and sides (about 2/3 of the way up) of
Crust
the pan. Refrigerate.
18, 2 INCH GINGERSNAPS (GROUND) Heat pumpkin and sugar in a heavy saucepan over medium
3/4 CUP TOASTED PECANS (GROUND) heat. Stir until mixture begins to sputter.
1 TABLESPOON SUGAR Reduce to low, and continue stirring until the mixture
darkens and texture is similar to applesauce.
PINCH OF SALT
1/4 CUP MELTED BUTTER Pour mixture in a mixing bowl, and beat for one minute to
make smooth.
1/2 TEASPOON CINNAMON
Add whipping cream and cream cheese, blend well until
Filling the mixture is smooth and there are no lumps.
1 CUP PUMPKIN PUREé Add eggs and yolks, mix until just incorporated.
1 CUP SUGAR Remove pan from fridge. Wrap bottom and sides of pan
tightly in double layers of foil to stop water from getting
2 CUPS WHIPPING CREAM (CHILLED, NOT WHIPPED)
into the cheesecake.
16 OUNCES CREAM CHEESE, ROOM TEMPERATURE
Pour mixture into prepared pan. Place the pan inside a
2 LARGE EGGS larger shallow pan, and surround with 1 inch of very hot
2 LARGE EGG YOLKS water.
Bake for 45 minutes on center rack, without opening the
oven door.
After 45 minutes, keep the door closed and turn off the
oven. Leave cheesecake inside for 1 hour.
After 1 hour, remove from the oven. Separate the two pans,
and remove the foil from the springform pan. Rack for 1
hour without removing the sides.
Refrigerate for at least 8 hours.
Once ready to serve, sprinkle with a cinnamon-sugar mix-
ture and serve with whipped cream.


The season for new
blooms is over, and the
annual hype of flower-
growing extravagance
has once again come
and gone. This wane in
floral freshness, however,
presents a creative
opportunity for those
who typically decorate
heavily with flowers.
These featured cakes
put alternative natural
pieces on display, as they
use branches, greenery,
succulents, and other
foliage non-floral plant décor

as exquisite, tasteful
embellishment.
fantasy Photography By: morningroad.com

Model: Martine van roy

Ron Ben-Israel
New York, NY
weddingcakes.com

Crazy Cake Company
Lien Sanchez
Davis, CA
crazycakecompany.com
lien

Sin Desserts
Jennifer Luxmoore
Providence, RI
eatwicked.com

Suncook, NH
jacquespastries.com

Suncook, NH
jacquespastries.com

Sin Desserts
Jennifer Luxmoore
Providence, RI
eatwicked.com

Sugar Delites
Jennifer Dontz
Manistee, MI
sugardelites.com
cakebabe1

Helen Swarts
Bakersfield, CA
helenswarts

Patisserie Angelica
Sebastopol, CA
patisserieangelica.com

Bonus Tutorial Everyday inspiration
everyday
inspiration
As a cake maker, nothing is more exciting or enticing than being inspired for a new cake idea. Unfortunately, some-
times inspiration can be hard to come by. Instead of sketching or creating an idea for an original design, it’s easier to
look at cakes others have made and use those as models for your cake. However, with a little imagination it’s not hard
to find inspiration from all different objects in your day-to-day life. Specialty cake creator Jessica Harris shows how
most anything can be turned into a cake design, just by using a bit of creativity.
In the Bathroom
Jessica used this tasteful and simple design on a small bottle of lotion in her vision for a modern cake. As shown, the top
and bottom tiers have a matching pattern, mimicking the look on the bottle. The color scheme used throughout the cake,
white, black, and purple are consistent in Jessica’s design. The “Love Faith Joy” inscription on the middle tier makes the
design entirely suitable for a wedding, or even an evening party.

On Your
Desk
This small clock, though seemingly
nondescript, inspired an incredibly
ornate and beautiful cake design. Jes-
sica used both the shapes incorporated
in the clock design as well as the color
of the clock in the sketch of her cake.
By varying the use of black and silver,
her design is able to contrast bold and
delicate details, specifically the vertical
strips and the delicate pattern lining
the top and bottom tiers. The pattern
reflects the lining of pearls surrounding
the clock. Jessica, furthermore, used the
idea of pearls themselves in the borders
on the top and bottom tiers.

In a Bedroom
Patterning on different fabrics can be a go-to for inspiring an idea
for a new cake design. Blankets, curtains, and carpets can all be an
excellent source of new ideas, as there are several designs and colors
to choose from. The only hitch to using fabric can be that some-
times there is too much to choose from, and the designs may be a bit
excessive for one cake. However, in the fabric that Jessica used, she
is able to use only one part of the detailing in an entire cake sketch.
The geometric black-and-white patterning was tweaked in color and
applied to the entire bottom of her two-tier design, and she added
some flair by including an enlarged flower.

On the
Fridge
Many times, cake decorators will ask for
the invitation for a wedding or shower
when asked to create a cake for the
event. This is partially for the sake of
continuing a theme or color arrange-
ment, but invitations are also a great
source of decorative inspiration. Jessica’s
use of this baby shower invitation is a
prime example of how a simple card can
become a sensational cake design. The
border on the card created the idea for
damask on the bottom tier, and the light
pink color is used throughout differ-
ent elements on the sketch. The square
tiers are unique as well, and they add a
certain sophistication to the cake. After
using several elements from the card
in the design, Jessica included her own
touch by incorporating white and pink
roses to be used “randomly” once the
cake is complete.
Thanks to Tiny Prints for their baby shower invitation

used as inspiration on this page. Visit tinyprints.com/
holiday for more cards, and receive a discount when you
mention Cake Central!

www.BakeDeco.com
BAKEWARE MOLDS
PASTRY TOOLS
CHOCOLATE SUPPLIES
FONDANT AND WEDDING CAKE SUPPLIES
When in New York, visit our 10,000 sq ft. showroom

Only 20 minutes from Manhattan
FREE CUSTOMER PARKING
144- 15th
6103 cake centralAve.
magazine Brooklyn, NY • Tel: 718.232.7044 • Toll Free: 800-525-5556
Bonus Tutorial Fondant Embroidery
Mercedes Strachwsky’s
freehand fondant embroidery
Photos by Michael Strachwsky

Step 1
Using your hand, roll up a small piece
of pea-size fondant into a tear drop.
You may use a larger piece of fondant
if desired.
Step 2
Roll the fondant until it becomes
thinner and longer.
Step 3
Once rolled to the proper thinness,
moisten the back with a small
paintbrush dipped in water. Apply
the teardrop on the cake and curve
as desired. 1
3
Step 4
Once the fondant has been placed
on the cake, curve it to desired
upside-down shape and repeat as
necessary. Use both hands to hold
up the teardrops until secured
and fastened. Continue doing this
throughout the cake.
Step 5
Once the pattern is complete, you
can use a small amount of royal icing
to add elegant dots to the design.
Cake Central Magazine is not responsible for the outcome of any attempt to create or replicate any of the
Cake Central techniques, cakes, projects or recipes. Desired results may not be achieved due to variations in
ingredients, cooking temperatures, tools, techniques, typographical errors or omissions, or personal skill level.

Science of Baking Cocoa Madness

cocoa madness
Moist, rich, fudgy chocolate cake, in my
opinion, is one of life’s greatest simple
pleasures. There is something mystical and
wonderful about the depth and complexity of
chocolate that is satisfying to the body and the
soul. Chocolate, in cake form, is often achieved
by the addition of cocoa powder, melted block
chocolate, or a combination of the two to
standard butter cake batter. Solid chocolate
alone can make for a tasty, mild chocolate
cake, but cocoa powder can transform a
cake into a dark, aromatic masterpiece.
This said, cocoa powders can vary greatly in
color, texture, acidity, and flavor resulting in
profound differences in a final cake product.
I wanted to explore the reasons for these
differences in cocoas, examine how these
differences affected the final cake product, and
determine which cocoas resulted in the most
flavorful, best textured cakes.
What is Cocoa?
Cocoa powder is produced from the beans of the cacao tree which grows in tropical,
equatorial regions of the world, predominately in South America, Africa, and Southeast
Asia. The cacao “beans” are actually the seeds of a fibrous fruit pod that grow on the
cacao tree. There are three botanical varieties of cacao trees which yield beans that
differ in production and flavor characteristics.
~ The Forastero variety is high-yielding and resistant to many of the diseases that
can affect cacao trees; these trees produce at least 90 percent of the world’s cocoa
beans, and are characterized by a dark, full chocolate flavor.
~ Criollos, which compose less than five percent of the world’s cocoa bean produc-
tion, are light in color and they provide a fine, fruity aromatic top note that is
missing in the Forastero variety. Their low-volume production and susceptibility to
disease limit their availability.
~ The Trinatarios, hybrids of Criollos and Foraseteros, make up less than five percent
of cocoa bean production and have the fruity qualities of Criollos and the earthy
flavors as well as the heartiness of Forastero beans. Most cocoas are blends of bulk
amounts of Forastero beans, which provide full base notes and small amounts of
flavor beans for fruity top notes.

From Bean to Powder

To achieve the complex chocolate essence, cocoa beans must go through a series of
Moist Cocoa Cake steps in order to eliminate astringent flavors and develop desirable undertones.
3/4 CUP COCOA POWDER OF CHOICE 1) The first step is fermentation, after harvest, of the broken-up pods, either under
banana leaves or in fermentation boxes. During this stage, the pulp of the fruit
3 TEASPOONS ESPRESSO POWDER ferments and the resulting acetic acid leaches into the seeds and transforms the
1 1/2 CUPS BOILING WATER internal contents. This prepares the seed’s internal chemistry for flavor develop-
ment that occurs in the roasting process.
1 1/2 STICKS (3/4 CUP) UNSALTED
2) The beans are spread out on a flat surface in the sun to dry for several days. This
BUTTER, SOFTENED
step reduces their moisture level to about seven percent and makes them resis-
2 1/2 CUPS SUGAR tant to spoilage. The beans are then packaged and shipped to manufacturers for
roasting.
3 EGGS
3) Before roasting, the flavor of the beans is quite acidic and underdeveloped; the
1 1/4 CUPS LESS 2 CUPS ALL PURPOSE roasting process eliminates many volatile acids and alters various flavor precur-
FLOUR sors, transforming them into characteristic chocolate flavors.
1 TEASPOON BAKING SODA 4) Once the cocoa beans are roasted and the outer shells are removed, the cocoa
nibs can be ground into cocoa liquor.
3/4 TEASPOON SALT
5) Cocoa powder is made when the cocoa liquor is pressed to remove some of the
3/4 CUP BUTTERMILK
liquor’s fat, cocoa butter. The cake that remains when the desired amount of cocoa
1 TABLESPOON VANILLA EXTRACT butter is removed is then ground into cocoa powder.
Preheat oven to 350°F. Cocoa powder at this stage is in its natural state and remains quite acidic (around pH
5), pungent, bitter, and light in color. Cocoa powder may also be “dutched” in which
Grease and flour three, 8 inch round an alkali solution, such as potassium carbonate, is applied to the cocoa either as a nib,
cake pans. liquor, or to the final powder itself. The alkalization of the cocoa raises the pH of the
solution to neutral or alkaline (pH 8); this dutch processed cocoa is darker due to the
Whisk together cocoa, espresso pow-
conversion of bitter phenolic compounds into flavorless dark pigments. What’s more,
der, and boiling water, and set aside to
when some of the harsher notes are removed from the natural cocoa through alkaliza-
cool to room temperature.
tion, some claim the resulting cocoa is more distinctly chocolatey.
In a mixing bowl, beat butter and sugar
at medium-high speed for 4 minutes Cocoa Experiment
until light colored and fluffy. I decided to take a look at eight super market and gourmet cocoa powders in order
Meanwhile, add the flour, baking soda, to determine whether or not the acidity of natural cocoa or the alkalinity of dutched
and salt in a separate bowl. cocoa affected the flavor and texture of a cocoa-based chocolate cake and if there was
a distinguishable preference of one over the other. I also wanted to examine whether
In another bowl, stir together butter- it made a difference if I used high-quality expensive cocoa powders or their less costly
milk and vanilla. counterparts. The natural cocoa powders that I chose were Hershey’s® Unsweetened
Add eggs one at a time to butter mix- Natural Cocoa, Dagoba®, Holy Kakow™, and Sharffen Berger™. The dutch processed
ture, and beat for 30 seconds after each cocoas were Frontier™, Valrhona®, and Pernigotti™, as well as SaCo® which is a blend of
addition; scrape down and beat for an dutched and natural cocoa powders.
additional 30 seconds. The first difference that I noticed among the cocoas was their appearance; the natural
cocoas were generally a pale golden brown color, whereas the alkalized cocoa pow-
Add flour mixture, and stir to combine.
ders varied from dark brown to a rich reddish brown color. The texture of the cocoa
Add buttermilk mixture, and stir to
powders was quite different as well. Many of the cocoas were dry and chalky in ap-
blend.
pearance with clumpy aggregates, but the Valrhona® and Pernigotti™ cocoa powders
Fold in cocoa mixture, and stir until were velvety, almost silky textured. This may be testament to the fine grind of the
well combined. cocoa, as well as the fact that these cocoas contain a greater percentage of fat than
many cocoa powders.
Pour into pans and bake for 25 min-
utes or until a toothpick inserted into The aroma of the powders varied as well. The natural cocoas had a sharp, acidic smell
the middle comes out with a moist in general; this smell was mellower and more rounded out in the Sharffen Berger™
crumb or 2. than the other natural powders, but was more pronounced than in the dutched
cocoas. The dutch processed cocoas varied more amongst each other. The Saco®
Cool 10 minutes in pan, and then powder had an unpleasant chemical odor and was lacking a true chocolate smell.
turn out to a cooling rack to cool The Frontier™ powder strangely reminded me of chocolate mint. The Valrhona® cocoa
completely. powder had a lovely, fruity dark chocolate smell, while the Pernigotti™ had a rich
chocolate aroma with wonderful vanilla notes.
Cake Central Magazine is not responsible
for the outcome of any attempt to create or In cake batter form, the natural cocoas paled in both color and flavor to the dutched
replicate any of the Cake Central techniques, powders. It seemed that if I had my eyes closed, the cake batters made with natural
cakes, projects or recipes. Desired results cocoa would almost entirely be lacking chocolate essence. In contrast, the batters
may not be achieved due to variations in
ingredients, cooking temperatures, tools,
made with the alkalized powders were decidedly fragrant with chocolate and dark
techniques, typographical errors or omissions, in color. As the cakes baked, they generally were consistent in baking pattern and
or personal skill level.

structure, except the Holy Kakow™ cake bubbled from the outer edge toward the
middle as the baking soda reacted with this, apparently, strongly acidic cocoa. The
cakes all finished baking at a similar time, which was surprising to me since acidic
batters are known to “set” faster than alkaline cake batters. The recipe I used called
for natural cocoa powder, and I expected there to be vast differences amongst the
cakes since the two types of cocoas are not generally considered interchangeable in
baking. In fact, the cakes were generally similar in structure and texture, only the Holy
Kakow™ being slightly more open and spongy. A natural cocoa powder, such as this,
would work well in a red velvet cake in which an acidic profile is necessary for the
cake’s chemical balance.
It was the taste of the chocolate cakes that truly distinguished one cocoa powder
from the other. In my opinion, the Pernigotti™ cocoa powder was the clear winner. The
cake made with this powder had a rich, rounded chocolate flavor that filled the entire
mouth. Not only was the flavor lovely, but this cake had a beautiful dark chocolate
color and moist, fudgy quality to it.
In second place was the Sharffen Berger™ cocoa powder cake. This was a distinctly
different cake, but it was still quite pleasant. The cake made from this cocoa reminded
me of milk chocolate or hot cocoa; the kind of cake a child would adore. At nearly $27
per pound (the most expensive of the cocoa powders), I don’t know that I would make
my three-year-old a cake with this cocoa powder, but if someone else were paying for
it this would be my choice for a mild chocolate cake.
At less than one-quarter the price of the Scharffen Berger™, the Hershey’s® Natural
Cocoa yielded a cake with a similarly nice mild flavor, yet it lacked some of the depth
of the Scharffen Berger™ cocoa powder.
The Valrhona® cocoa, highly touted by some, resulted in a cake that seemed very
fruity and one-dimensional to me, hitting the high notes but not the fullness of the
chocolate bouquet.
The cakes made from the Holy Kakow™ and Dagoba® cocoas were entirely flat and
bland, while the Frontier™ tasted of baking soda, and the Saco®powder cake had an
awful chemical taste to it.
I was surprised by the dramatic differences among the cocoa powders and what varia-
tion in flavor they produced in the resulting cakes. It was also interesting to observe
that a recipe developed for one type of cocoa (natural in this case) could also produce
a wonderful cake using another style of cocoa. Both natural and dutched cocoas re-
sulted in cakes that were well structured, textured, and delicious. It seems that it was
the quality of the cocoa, be it natural or ditched, that resulted in a cake that was both
flavorful and aromatic, and it’s interesting that you can vary the chocolate profile of a
cake by switching cocoa styles. With great versatility in chemistry and flavor available
in cocoa powders, there is an entire world of chocolate wonderfulness to be explored.
May you too be inspired to evaluate new brands and styles of cocoa in order to find
the ones that are right for you.

Living with a Cake Maker
By an anonymous husband
W
e took a wedding cake to Los panic stricken for an hour or two on the day when a sample of the cake, and they didn’t make us eat a
Angeles this month. It was our first a wedding cake is delivered, but with a destina- slice of it to see if it was poison.
destination cake, the first time flying tion cake, it’s a full day of ridiculousness.
We got to the gate, and people everywhere were
with a cake, and the first time I’ve ever been panic
Fishing the cake out of my wife’s kitchen was a watching my wife and me with our suspicious,
stricken at 10,000 feet. Flying is flat out scary these
breeze, and the cake looked great. She had two unmarked boxes. Our flight was called over the
days, and for some reason, every time I go into an loud speaker, and we waited with our boxes as
boxes set up for the cake to be transported, and
airport I’m all but strip searched for something the first class flyers took their seats. We walked
luckily it was a smooth ride all the way to the air-
illegal. Needless to say, I was worried when we onto the plane and strolled past the first class
port. When we checked in at the ticket counter, the
rolled into an airport with a three-tiered cake and flyers. The first class flyers’ faces were priceless;
attendant didn’t ask about the cake, and we didn’t
decorations in two unmarked cardboard boxes. they looked very disappointed because they paid
draw any attention to it. It was almost too easy. We
We’d known about the cake for over a year, and checked our bags, and then I saw the army men, an extra $100 to have a relaxing flight and not
I’d been dreading this day because my wife had in green uniforms, holding assault rifles. “What’s in a flight where they would be looking over their
no intention of making the cake in Los Angeles. I the boxes?” asked the officer checking the identifi- shoulders the entire time, wondering what was
pleaded with her to make this occasion easier on cation cards. My wife told him it was cake, and we in the mysterious boxes. I started to relax after we
got into the air and took a peek at the cakes, and
us and bake the cake there a day or two before slipped passed the second checkpoint no problem.
the cakes and decorations were in one piece.
the wedding. I tried bribing her with new tools The army men started to stare at us as we neared
and offered to give her a fancy, cake maker’s the x-ray machines and the metal detectors. We got the cakes off the plane and to the wedding,
shopping spree. She didn’t budge, because she’s We took off our shoes, and as I properly walked and everything went better than expected. The
an artist and her kitchen is where she is most through the metal detector, I was pulled aside wedding was a blast, it was Mexican-themed and
comfortable. My wife was completely set on with the cake. My wife tried to step in and speak the festivities and food were some of the finest
making the cake in our hometown, and then we for me because I was basically inaudible from fear. we’ve experienced as wedding attending connois-
were going to fly with the cake as our carry on. I opened up the box, they saw it was cake, and seurs. We danced a little, we played a little, and
Usually, the husband of a cake maker would be they let us through no problem. They didn’t need everyone at the wedding loved the cake.

cake makers
ALABAMA MICHIGAN
Couture Cakes Carol Lowe
Hunstville, AL Auburn Hills, MI
pg. 54, 55 pg. 87
CALIFORNIA Create a Cake
Bon Bon Kimball, MI
Huntington Beach, CA pg. 98, 99
bonboncake.com Sweet Nothings
pg. 90, 91 Lincoln Park, MI
Calico Cake Shop sweetnothingsfinecakesanddesserts.
Bueno Park, CA com
calicocakeshop.com pg. 63
Crazy Cake Company Sugar Delites
Davis, CA Manistee, MI
crazycakecompany.com sugardelites.com
pg. 132 pg. 137
Helen Swarts MINNESOTA
Bakersfield, CA Christina Meisner
pg. 138 Bloomington, MN
Lulu’s Sweet Art pg. 93
San Diego, CA MISSOURI
lulusweetart.com Carter Holton
pg. 60, 61 Kansas City, MO
Patisserie Angelica pg. 84, 85
Sebastopol, CA Edith Hall
patisserieangelica.com Hallsville, MO
pg. 139 cakeswiththepersonaltouchbyedith-
Seon Young Jeong hall.blogspot.com
Los Angeles, CA pg. 78, 79
pg. 58, 59 Rachel Snider
COLORADO Halfway, MO
Cathy Stone pg. 100
Dolores, CO NEVADA
pg. 102 Flora Agha Babyan
FLORIDA Las Vegas, NV
Bake Me a Cake artandappetite.com
Orlando, FL pg. 50 - 53
bakemeacake.net Jene Nato (Rylan Ty)
pg. 104,105,145-147 Las Vegas, NV
GEORGIA pg. 20, 21, 112
Highland Bakery NEW HAMPSHIRE
highlandbakery.com Jacques Fine European Pastries
Atlanta, GA Suncook, NH
pg. 56, 57 jacquespastries.com
INDIANA pg. 25, 26, 134,135
A Couple of Sweet Things NEW Jersey
Indianapolis, IN Anne Heap
pg. 80 pinkcakebox.com
KANSAS pg. 115 - 120
Roberta Graham NEW MEXICO
Harper, KS ABC Cakeshop
pg. 76, 77 Albuquerque, MN
Sugar Creations abccakes.com
Savonburg, KS pg. 29, 30
sugarcreations.com Cakes by Design
pg. 103 Farmington, NM
LOUISIANA cakesbydesign.com
pg. 82, 83
Elizabeth Dickson
Bossier City, LA Treehouse Pastry Shop
pg. 72, 73 Santa Fe, NM
treehousepastry.com
MASSACHUSETS
pg. 31
Michelle Goldberg
Newton, MA
pg. 22, 23
cake makers
NEW YORK TEXAS
Connie Ditommaso 3 Brothers Bakery
Poughkeepsie, NY Houston, TX
pg. 70, 71 3brothersbakery.com
Michael Guasta pg. 62
CakeBoss www.cakeboss.com
® West Babylon, NY
pg. 69
Ron Ben - Israel Cakes
Alice Cosani
Sugar Land, TX
pg. 68
New York, NY Cakes by Gina
weddingcakes.com Houston, TX
pg. 131 cakesbyginahouston.com
pg. 64, 65, 106
OKLAHOMA Cake Craft Shoppe
Gypsy Cakes Edible Art Boutique Sugar Land, TX
Are you charging Edmond, OK cakecraftshoppe.com
pg. 66, 67
gypsycakes.net
enough for your cakes? pg. 101 Dawn Parrot
Houston, TX
Richard Parker
Edmond, OK iceddreamscakes.com
pg. 94 pg. 96, 97
Robin Vanhoozer Frosted Art

Newcastle, OK Dallas, TX
cakedesignsbyrobin.com frostedart.com
pg. 107 pg. 86
Wedding Cakes by Kim Payne Kelli Watkins

Cheyenne, OK Murphy, TX
weddingcakesbykimpayne.com pg. 108
pg. 95 Luckey Cakes
Fort Worth, TX
PENNSYLVANIA
luckeycakes.com
The Couture Cakery pg. 88, 89
Camp Hill, PA
Out of this World Cakes
couturecakery.net
Spring, TX
pg. 17, 18
pg. 92
RHODE ISLAND
WASHINGTON
Sin Desserts
Providence, RI Lucinda Larson
eatwicked.com Maple Valley, WA
pg. 133, 136 theicingdiva.com
pg. 41- 44
The People’s Cake
Seattle, WA
thepeoplescake.com
pg. 24
WISCONSON
Hidden Cafe
Mukwonago, WI
hiddencafe-kaths.com
pg. 81
INTERNATIONAL
Branka Jovanovic
Serbia
pg. 109, 110
Mindy Garcia
Ontario, Canada
pg. 74, 75
Essential software for Tessa Uitvlugt
Veendam, Netherlands
your cake business. pg. 19
calculate costs | save recipes

shopping lists | record expenses
invoicing | and so much more!
supply shops
CALIFORNIA Cake Craft Shoppe
Calico Cake Shop 3530 Highway 6
7321 Orangethorpe Avenue Sugar Land, TX
Buena Park, CA cakecraftshoppe.com
calicocakeshop.com Supplies, Instructional materials, Classes
Supplies, Classes Elizabeth’s Cake Supplies
Creative Cakes and More 112 South Ector Drive
4930 E Ashlan Avenue, Suite 107 Euless, TX
Fresno, CA elizabethscakesupplies.com
fresnocreativecakes.com Supplies, Instructional materials, Classes
Supplies, Classes VIRGINIA
NY Cake West Icing Images, LLC
10665 West Pico Boulevard 161Properity Drive, Suite 106
Los Angeles, CA Winchester, VA
nycake.com icingimages.com
Supplies, Instructional materials, Classes Supplies
Ro Z’s Sweet Art Studio CANADA
277 South Rancho Santa Fe Road Flour Confections
San Marcos, CA 1750 Plummer St., Unit 19
rozsweetartstudio.com Pickering, ON Canada
Supplies, Classes flourconfections.ca
Spun Sugar Supplies, Instructional DVDs, Classes
1611 University Avenue Geraldine’s Creative Cutters
Berkeley, CA 561 Edward Avenue, Unit 2
spunsugar.com Richmond Hill, ON Canada
Supplies, Classes creativecutters.com
GEORGIA Supplies, Classes, Tutorials
International Sugar Art Collection Online Retail:
6060 McDonough Drive, Suite F Beryl’s Cake Decorating and Pastry
Norcross, GA Supplies
nicholaslodge.com beryls.com
Supplies, Instructional materials, Classes Supplies, Instructional materials
INDIANA CakeBoss
Country Kitchen Sweet Art cakeboss.com
4621 Speedway Drive Supplies, Tutorials
Fort Wayne, IN Cake Carousel
countrykitchensa.com cakecarousel.com
Supplies, Instructional materials, Classes Supplies, Instructional materials, Classes
MASSACHUSETTS Cake Craft Shoppe
Pisky Pixie Cakecrafts cakecraftshoppe.com
25 Blackpoint Road Supplies, Instructional materials, Classes
Webster, MA Country Kitchen Sweet Art
piskypixie.com countrykitchensa.com
Supplies, Instructional materials Supplies, Instructional materials, Classes
NEW YORK Designer Stencils
Global Sugar Art designerstencils.com
28 Plattsburgh Plaza Supplies, Tutorials
Plattsburg, NY Geraldine’s Creative Cutters
globalsugarart.com creativecutters.com
Supplies, Instructional materials Supplies, Classes, Tutorials
Kerekes Bakery and Restaurant
Equipment
Global Sugar Art
globalsugarart.com Create this beautiful
lace cake with our
6103 15th Avenue Supplies, Instructional materials
Brooklyn, NY
bakedeco.com Icing Images
Supplies, Instructional materials
NY Cake & Baking Distributor
icingimages.com
Supplies exclusive line of
56 West 22nd Street
New York, NY
International Sugar Art Collection
nicholaslodge.com Earlene's Enhanced
Lace Molds
nycake.com Supplies, Instructional materials, Classes
Supplies, Instructional materials, Classes Kerekes Bakery and Restaurant Equip-
ment
NEW JERSEY bakedeco.com
Sweet N’ Fancy Emporium Supplies, Instructional materials
1 South Avenue East
Cranford, NJ
NY Cake & Baking Distributor Visit marvelousmolds.com
nycake.com
sweetnfancy.com
Supplies, Instructional materials, Classes
Supplies, Instructional materials, Classes or earlenescakes.com
Spun Sugar
TEXAS spunsugar.com for inspirational
Cake Carousel Supplies, Classes
1002 North Central Expressway Sweet N’ Fancy Emporium instructions, tools &
Richardson, TX
materials.
sweetnfancy.com
cakecarousel.com Supplies, Instructional materials, Classes
Supplies, Instructional materials, Classes
buying guide
Making Life Sweeter Since 1976
One stop shopping for all your

cake and cookie decorating and
candy making supplies. Wish List
Marvelous Molds “Ruth” Mold — makeyourownmolds.com/marvelous.com
Cake Central Mug — shop.cakecentral.com
Americolor Gourmet Writer — globalsugarart.com
Polymer Clay Express 1” Barrel Food Extruder — polymerclayexpress.com
Make Your Own Molds Starter Ki — makeyourownmolds.com
Subscription to Cake Central Magazine — cakecentral.com/magazine
White Marble Pastry Board — surlatable.com
Icing Images Gold Label Printing System — icingimages.com
Agbay — agbayproducts.com
Airbrush System — creativecutters.com
Infared Pistol Grip Thermometer — shopchefrubber.com
Buttercream Orchids Tutorial

globalsugarart.com
The largest retail supply Icing Images Tutorial

store in North Texas icingimages.com
Bonus Tutorial
Known for our professional
Baby Shower Invitation — tinysprints.com/holiday
approach in teaching Cake
Decorating classes
• Newly added 3 segment PME
Professional Diploma Classes to
earn a Masters Certificate
• Year round classes from Basic to
Advanced and beyond
• Specialty classes with guest
teachers throughout the year
Call 877-814-6670 or
972-690-4628 or come by
1002 N. Central Expy. Suite 501 Cake Central Magazine is published monthly by Cake Central Media Corp., 1145 Broadway
Richardson, TX 75080 Suite 1010, Tacoma, WA 98402 U.S.A. Subscriptions: 12 issues per year, $60.00US, Canada:
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EXPECT MORE FROM For a complete tutorial of this beautiful cake by

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find this in the buying guide, page 156

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top prize graduate from the Culinary

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Break up leftover cake crumbs with your hands,

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Collect cake crumbs in a small, shallow bowl. Set

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